Recipes

 

Prize Winning White Chicken Chili
Cheryl Lamar

Brown 2 lbs of cubed chicken breast with a clove of minced garlic in a little olive oil

While meat is cooking, place the following in a crock-pot or large saucepan:

1 48 oz jar great northern beans
1 jar of your favorite salsa (I use Spartan)
2 tsp cumin
12 oz Monterey Jack cheese with jalapeños (cubed)*

Add cooked chicken to the above mixture

Cook in crock-pot on low for a few hours.

Add cream cheese to taste (4oz - 8oz)

*May substitute 6 oz of jalapeno cheese for plain Monterey Jack to make it less spicy.

(The prize pie was delicious!)

 

REUBEN CASSEROLE
Linda Springer

1 1/3 cup milk
½ cup chopped onions
3 Tbls. prepared mustard
2 cans (16 oz) sauerkraut (well drained)
2 cans (10 oz) condensed mushroom soup
1 8 oz pkg. Uncooked noodles (med)
1 can (12oz) corned beef crumbled
2 cups shredded Swiss cheese
½ cup rye bread crumbs, toasted
2 Tbls. Margarine (butter) melted

In a bowl, mix soup, milk, onion and mustard until blended. Set aside In a greased 9 x 13 x 2 baking dish, spread drained sauerkraut and top with uncooked noodles. Spoon soup mixture evenly over noodles. Sprinkle with crumbled corn beef then cheese. Stir together rye bread crumbs and melted margarine until blended. Sprinkle over top of cheese

Cover with foil and bake at 350 degrees for 1 hour or until noodles are tender.

8 to 10 servings

 

CHILI RELLENO CASSEROLE
Linda Van Dolsen

Preheat your oven to 350 degrees.  Spray Pam on the bottom and sides of a 9 x 13 baking dish.
2 (7 ounce) or 4 (4.5 ounce) cans of whole green chiles
1 (4.5 ounce) can of diced green chiles
1 lb. of Pepper Jack cheese grated
1 lb. of Cheddar (sharp) cheese grated
6 to 8 eggs (If eggs are not extra large or jumbo, use 8.)
1 (13 ounce) can of evaporated milk

Split whole green chiles lengthwise and flatten them out to cover the bottom of the casserole dish.  Mix the 2 grated cheeses together in a large bowl.  Sprinkle half of the cheese on top of the layer of green chiles.  Top the cheese with another layer of whole green chiles and sprinkle the remaining cheese on top.  Whisk the eggs and evaporated milk together, mixing thoroughly.  Pour the eggs and milk evenly over the casserole.  Shake the dish around a bit to make sure the liquid is more or less evenly distributed.  Garnish the top with chopped green chiles and bake 30 to 35 minutes. 

Test for doneness by sticking a knife in the center.  If the knife comes out clean, it is done.  If the casserole is getting too brown around the edges, but is still a little moist in the center, remove it from the oven.  Cover with aluminum foil and let the casserole sit for 10 or 15 minutes.  The heat of the casserole will finish the cooking process.  This casserole can be eaten hot from the oven or at room temperature.  It’s delicious either way.  Cut it into serving size portions with a sharp knife and serve with a large spoon.

If you like things spicier, you can sprinkle fresh chopped jalapeno pepper on top.  You can also use canned sliced jalapenos for a layer or a garnish.

 

SALADS
Nancy Randall

 BROCCOLI SALAD 

Mix Together:

2 bunches of Broccoli, bite size pieces
½ c. red onion, chopped
1 c. raisins
1 c. sunflower seeds
12 slices of bacon fried and crumbled

Dressing:

1 1/2 c. mayonnaise
3 T. vinegar
½ c. sugar or sugar substitute
Mix together and poor over Broccoli 2 hours before serving

ORIENTAL COLE SLAW 

Mix Together:

1 bag of shredded Cole Slaw
2 bunches of green onions chopped, including greens

Dressing:

1 c. oil
5 T. sugar (or sugar substitute)
5 T. vinegar
Chicken Flavoring from Ramon Noodles
 

Mix together and pour over Cole Slaw 1 to 2 hours before serving

 Toast under broiler until nicely brown:

- 1 package of Chicken Flavor Ramon Noodles, crushed
- 1 package of slivered almonds
     (You can also add any other nuts, like sunflower seeds, pine nuts, etc.)

Let cool and put on Cole Slaw just before serving and mix together

 APPETIZERS
Nancy Randall

CHILI CHEESE DIP

-Spread a 8 oz. package of Cream Cheese on bottom of pie plate
-Top with 1 can of Hormel Chili  with no beans
-Top with Grated Cheddar Cheese

 Microwave for 4 minutes, or so.

Serve with taco chips!

ONION DIP

1 c. sweet onion, chopped
1 c. mayonnaise
1 c. swiss cheese, grated

 Mix together and bake at 350° until bubbly and slightly brown on top about 45 minutes to 1 hour.

 Serve warm with crackers or bread

 “THE DIP”

1 block Velveeta Cheese
1.5 lb ground beef or pork sausage, browned
1 can Tomatoes and Green Chilies

 Brown meat and add to crock pot, add tomatoes and green chilies and cube cheese, heat until melted.  Serve with taco chips!

 Options:  Add chopped green onions

 ARTICHOKE DIP

1 can Artichoke Hearts
1 cup Mayo
1 cup Parmesan  Cheese
½ to 1 tsp. Garlic Powder

 Top with Bread Crumbs and Bake at 350° for about 20 minutes.