My friend Mary made this for a cozy fireside dinner one evening. It was love at first bite! I hope you enjoy it too.
12-18 flour tortillas
4 large cooked chicken breasts, shredded (or deli rotisserie chickens)
1 can cream of chicken soup
1 can cream of celery soup* (you could also use another cream of chicken or cream of mushroom)
2 4-oz cans diced or chopped green chilis
1 pt. sour cream (reserve ¼ cup)
½ lb. grated cheddar cheese
½ lb. grated Monterey jack
Sliced black olives (small can)
1 small grated onion
Salt & pepper to taste
Mix celery soup*, chicken, onion, all sour cream except ¼ cup, half of the cheese and salt & pepper to taste. Roll mixture in tortillas. Top with chicken soup mixed with ¼ cup sour cream, cheese, sliced olives (optional) or green onions (optional).
Note: Best if refrigerated overnight. Can also be frozen before baked.
Bake at 350 for 45 minutes; serves 8.
Wednesday, December 14, 2011
Yummy Slow Cooker Mac n' Cheese
For true Southern comfort, there's not much better than baked macaroni and cheese. My grandmother made the best, as did my Mom. Here's a slow cooker version from my sister that tastes just as good and is super easy!
1 8-oz package macaroni, cooked and drained
16 oz. Sharp cheddar cheese, shredded (I like to use the finely shredded triple cheddar blend)
1 12-oz can evaporated milk
1½ c milk (or half and half)
1/2 tsp salt
1/4 tsp ground black pepper
1/4 c melted butter) (or for richer version, use 1/2 cup
2 eggs, beaten
1 4-5 ounce can chopped green chilis, optional*
Combine macaroni, cheese, evaporated milk, milk, salt, pepper, butter and eggs in slow cooker. Mix well. Cook on low for 4 hours. Do not stir! Do not peep! Serves 10.
Note: Just as good as baked macaroni and cheese!
1 8-oz package macaroni, cooked and drained
16 oz. Sharp cheddar cheese, shredded (I like to use the finely shredded triple cheddar blend)
1 12-oz can evaporated milk
1½ c milk (or half and half)
1/2 tsp salt
1/4 tsp ground black pepper
1/4 c melted butter) (or for richer version, use 1/2 cup
2 eggs, beaten
1 4-5 ounce can chopped green chilis, optional*
Combine macaroni, cheese, evaporated milk, milk, salt, pepper, butter and eggs in slow cooker. Mix well. Cook on low for 4 hours. Do not stir! Do not peep! Serves 10.
Note: Just as good as baked macaroni and cheese!
Tuesday, December 6, 2011
More Sunday Supper Ideas!
I've been mostly away from home so haven't had time or opportunity to try many new things. But hubby bought me a new huge over-the-sink cutting board with beautiful stainless handles (he says that Rachael Ray has one!) and a beautiful 6 1/2 quart red cast iron French oven (could I be the next Julia Child or Jacques Pepin?) Ooh la la! I am inspired! This week's recipes are mostly from my collection, so you'll have to wait for recipes using my French oven!
Holiday (or anytime!) Strawberry Pretzel Salad
This is a yummy & colorful salad (or could even be dessert). It's sweet, salty, and creamy & beautiful! What could be better?
Servings: about 12
This is a three layer salad that has a pretzel crust, cream cheese center, and strawberry topping.
Ingredients:
1 1/2 cups crushed pretzels
4 1/2 tablespoons white sugar
3/4 cup butter, melted
1 cup white sugar
2 (8 ounce) packages cream cheese (I use lower fat)
1 teaspoon vanilla
1 (8 ounce) container frozen whipped topping, thawed (I use lower fat)
1 (6 ounce) package strawberry flavored gelatin
2 cups boiling water
1 (16 ounce) package frozen sliced strawberries
1. Preheat oven to 350 degrees. Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or until lightly toasted. Set aside to cool completely.
2. In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping and vanilla. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.
3. In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Let it "set" just a bit before pouring it over cream cheese mixture in pan. Refrigerate until completely chilled, at least a couple of hours.
Servings: about 12
This is a three layer salad that has a pretzel crust, cream cheese center, and strawberry topping.
Ingredients:
1 1/2 cups crushed pretzels
4 1/2 tablespoons white sugar
3/4 cup butter, melted
1 cup white sugar
2 (8 ounce) packages cream cheese (I use lower fat)
1 teaspoon vanilla
1 (8 ounce) container frozen whipped topping, thawed (I use lower fat)
1 (6 ounce) package strawberry flavored gelatin
2 cups boiling water
1 (16 ounce) package frozen sliced strawberries
1. Preheat oven to 350 degrees. Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or until lightly toasted. Set aside to cool completely.
2. In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping and vanilla. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.
3. In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Let it "set" just a bit before pouring it over cream cheese mixture in pan. Refrigerate until completely chilled, at least a couple of hours.
Patti's Catch Your Man Brunswick Stew
Yields: 16 servings
Brunswick stew is a traditional Southern favorite! An article in the New York Times stated "Mention Brunswick stew to a Southerner and you're likely to hear lyrical accounts of open fires, black iron pots, and a mess of squirrel, rabbit and possum that somebody's daddy brought home. Never mind that hardly anyone now alive has ever taken part in such a ritual -- it's all part of the legend."
So here's my version; enjoy!
INGREDIENTS
2 tablespoons olive oil
1 cup chopped onions
2 stalks celery, chopped
1 pound container chopped bbq pork
(already cooked - I like Lancaster's that is sold at Sam's Club)
1 whole rotisserie chicken, deboned and
shredded or 2 large cans chicken breast, drained
1 28-ounce can crushed tomatoes with liquid
1 (14.5 ounce) can diced tomatoes with green chilis, undrained
1 can chicken broth
(or 1/2 can dark beer such as Guinness and 1/2 can chicken broth)
Hot sauce to taste (optional)
1/4cup ketchup
1/4 cup hickory flavored bbq sauce
salt and pepper to taste
1 teaspoon Oregano
1 16-oz package frozen lima/butter beans
1 16-oz package frozen corn kernels
1. Heat the olive oil in a large skillet, and saute the onions and celery until soft.
2. Transfer this mixture to a large crockpot. Stir in the chopped bbq pork, shredded chicken, tomatoes and their liquid, beer,chicken broth, frozen beans, frozen corn, ketchup, and barbeque sauce. Season with salt, pepper, and hot sauce. Cook, stirring occasionally, on low for 6-8 hours.
Note: If it seems too thick, feel free to add more chicken broth.
Serve with cornbread and a salad! Yummy!
Monday, December 5, 2011
Mama's Chocolate Chess Pie
This was a recipe from my Mom that's a family favorite. It's delicious by itself or served topped with whipped cream.
Preheat oven to 350
1 deep dish pie shell
1 ½ cup sugar
3 Tbs cocoa
2 eggs, beaten
2/3 cup evaporated milk
½ stick butter, melted
1 tsp vanilla
½ cups pecans (optional)
Mix sugar & cocoa together until well blended. Add remaining ingredients and mix well. Put in deep dish pie shell. Bake 45 minutes at 350.
Preheat oven to 350
1 deep dish pie shell
1 ½ cup sugar
3 Tbs cocoa
2 eggs, beaten
2/3 cup evaporated milk
½ stick butter, melted
1 tsp vanilla
½ cups pecans (optional)
Mix sugar & cocoa together until well blended. Add remaining ingredients and mix well. Put in deep dish pie shell. Bake 45 minutes at 350.
Turkey (or chicken) Shepherd's Pie for Slow Cooker
This is a wonderful comfort one pot dish for Sunday Supper and can easily be doubled to feed a crowd, or halved to serve 4 people. My sister made this for the family a couple of weeks ago & we all gave it a "thumbs up".
Makes: 8 servings
Ingredients
• 1 1/2 pounds turkey breast tenderloin or skinless, boneless chicken breast halves
• 2 10 ounce packages frozen mixed vegetables
• 2 12 ounce jars turkey or chicken gravy
• 1 1/2 teaspoons dried thyme
• 2 20 ounce packages refrigerated mashed potatoes (or make your own!)
Salt & pepper to taste
1. Cut turkey or chicken into 1/2-inch strips. Place frozen vegetables in slow cooker. Top with turkey or chicken strips. In a small bowl stir together the gravy and thyme; pour over turkey.
2. Cover and cook on low-heat for 7 hours or on high-heat setting for 3 to 3-1/2 hours.
3. Using a spoon, spread mashed potatoes on top of turkey mixture. Cover and cook for 30 minutes to one hour more on high heat until potatoes are hot. (If on low heat, turn to high). To serve, in each of 4 shallow bowls spoon some of the turkey mixture, topped with the mashed potatoes.
Makes: 8 servings
Ingredients
• 1 1/2 pounds turkey breast tenderloin or skinless, boneless chicken breast halves
• 2 10 ounce packages frozen mixed vegetables
• 2 12 ounce jars turkey or chicken gravy
• 1 1/2 teaspoons dried thyme
• 2 20 ounce packages refrigerated mashed potatoes (or make your own!)
Salt & pepper to taste
1. Cut turkey or chicken into 1/2-inch strips. Place frozen vegetables in slow cooker. Top with turkey or chicken strips. In a small bowl stir together the gravy and thyme; pour over turkey.
2. Cover and cook on low-heat for 7 hours or on high-heat setting for 3 to 3-1/2 hours.
3. Using a spoon, spread mashed potatoes on top of turkey mixture. Cover and cook for 30 minutes to one hour more on high heat until potatoes are hot. (If on low heat, turn to high). To serve, in each of 4 shallow bowls spoon some of the turkey mixture, topped with the mashed potatoes.
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