3 C. mashed sweet potato (2 cans)
1 1/2 C. sugar
2 eggs
1t. vanilla
Combine all ingredients and pour into dish (8x8) and sprinkle with topping.
Topping:
1/3 c. butter, room temp.
1/3 c. flour
2/3 c. sugar
1 c. chopped pecans
cut butter into flour and sugar and add pecans
Bake at 350 degrees for 30-35 mins.
11/12/09
11/3/09
Chicken Divine
3-4 chicken breast (cooked)
1 16 oz. french style green beans (drained)
1 can cream of chicken soup
1/4 c. mayo.
1 lb. cheddar cheese, grated
1 c. durkee onion
Rice for 4-6 people
In an 8 by 8 pan put the green beans at the bottom -top with the shredded chicken -add the mayo/soup mix on top of the chicken -then add the cheese and top with the onions --cook at 350 degrees for 30-45 mins. Serve on top of the rice
1 16 oz. french style green beans (drained)
1 can cream of chicken soup
1/4 c. mayo.
1 lb. cheddar cheese, grated
1 c. durkee onion
Rice for 4-6 people
In an 8 by 8 pan put the green beans at the bottom -top with the shredded chicken -add the mayo/soup mix on top of the chicken -then add the cheese and top with the onions --cook at 350 degrees for 30-45 mins. Serve on top of the rice
8/26/09
Onion-Garlic mixture for enchiladas
Prep: 5 min., Cook: 10 min. This recipe has lots of uses. It's great as a base for French onion soup, spread on toast topped with your favorite cheese, stirred into mashed potatoes or hash browns, or mixed into hamburger patties.
This recipe goes with Chicken-and-Green Chile Enchiladas
Yield
Makes about 1 1/3 cups
Ingredients
2 cups chopped onion (1 large onion)
1 tablespoon vegetable oil
3 garlic cloves, chopped
Preparation
1. Sauté onion in hot oil in a 3 1/2-qt. saucepan over medium heat 8 minutes or until tender; add garlic, and sauté 2 minutes. Store in an airtight container in refrigerator up to 5 days.
This recipe goes with Chicken-and-Green Chile Enchiladas
Yield
Makes about 1 1/3 cups
Ingredients
2 cups chopped onion (1 large onion)
1 tablespoon vegetable oil
3 garlic cloves, chopped
Preparation
1. Sauté onion in hot oil in a 3 1/2-qt. saucepan over medium heat 8 minutes or until tender; add garlic, and sauté 2 minutes. Store in an airtight container in refrigerator up to 5 days.
Chicken Chili enchiladas
Prep: 20 min., Bake: 30 min. Substitute leftover roast beef or your favorite shredded barbecued pork as a tasty alternative to chicken.
Yield
Makes 4 to 6 servings
Ingredients
3 1/2 cups chopped cooked chicken
2/3 cup Onion-and-Garlic Mixture
2 (4-oz.) cans chopped green chiles
1 tablespoon chopped fresh cilantro
3 (10-oz.) cans enchilada sauce, divided
2 cups (8 oz.) shredded Mexican four-cheese blend, divided
8 (9-inch) burrito-size flour tortillas
Preparation
1. Preheat oven to 425º. Stir together first 4 ingredients, 1 1/2 cups enchilada sauce, and 1 cup cheese.
2. Spoon about 1/2 cup chicken mixture down center of each tortilla; roll tortillas up, and place, seam sides down, in a lightly greased 13- x 9-inch baking dish. Pour remaining enchilada sauce over tortillas. Sprinkle with remaining 1 cup cheese.
3. Bake, covered, at 425° for 20 minutes; uncover and bake 10 minutes or until cheese is melted and golden brown.
Yield
Makes 4 to 6 servings
Ingredients
3 1/2 cups chopped cooked chicken
2/3 cup Onion-and-Garlic Mixture
2 (4-oz.) cans chopped green chiles
1 tablespoon chopped fresh cilantro
3 (10-oz.) cans enchilada sauce, divided
2 cups (8 oz.) shredded Mexican four-cheese blend, divided
8 (9-inch) burrito-size flour tortillas
Preparation
1. Preheat oven to 425º. Stir together first 4 ingredients, 1 1/2 cups enchilada sauce, and 1 cup cheese.
2. Spoon about 1/2 cup chicken mixture down center of each tortilla; roll tortillas up, and place, seam sides down, in a lightly greased 13- x 9-inch baking dish. Pour remaining enchilada sauce over tortillas. Sprinkle with remaining 1 cup cheese.
3. Bake, covered, at 425° for 20 minutes; uncover and bake 10 minutes or until cheese is melted and golden brown.
7/4/09
Shauna's Potato Salad
2 pounds small Yukon gold potatoes
2 large eggs
Kosher salt
2 cups mayonnaise
¼ cup Dijon mustard
¼ cup finely chopped dill pickles with ¼ cup juice, about 2 pickles
¼ small onion, finely chopped
½ lemon, juiced
⅛ C sugar
freshly ground black pepper
Put the potatoes and eggs into a big saucepan of cold salted water. Bring to a simmer. After 12 minutes remove the eggs with a slotted spoon and let cool. Continue cooking the potatoes until a paring knife poked into them goes in without resistance, about 3 minutes longer. Drain the potatoes in a colander and let them cool.
Stir together the mayonnaise, mustard, pickles and their juice, onion, lemon juice, and sugar in a bowl large enough to hold the potatoes. Peel the cool eggs and grate them into the bowl. Stick a fork into the potatoes and lift them 1 at a time out of the colander. Break up the potatoes by hand into rough chunks, add them to the bowl and toss to coat with the dressing. Season, to taste, with salt and pepper.
2 large eggs
Kosher salt
2 cups mayonnaise
¼ cup Dijon mustard
¼ cup finely chopped dill pickles with ¼ cup juice, about 2 pickles
¼ small onion, finely chopped
½ lemon, juiced
⅛ C sugar
freshly ground black pepper
Put the potatoes and eggs into a big saucepan of cold salted water. Bring to a simmer. After 12 minutes remove the eggs with a slotted spoon and let cool. Continue cooking the potatoes until a paring knife poked into them goes in without resistance, about 3 minutes longer. Drain the potatoes in a colander and let them cool.
Stir together the mayonnaise, mustard, pickles and their juice, onion, lemon juice, and sugar in a bowl large enough to hold the potatoes. Peel the cool eggs and grate them into the bowl. Stick a fork into the potatoes and lift them 1 at a time out of the colander. Break up the potatoes by hand into rough chunks, add them to the bowl and toss to coat with the dressing. Season, to taste, with salt and pepper.
5/20/09
Roasted Broccoli
1 head broccoli, cut into spears
2 garlic cloves, chopped
1 tablespoon olive oil
salt and pepper to taste
Preheat oven to 450 degrees
Toss broccoli with garlic, oil, salt and pepper, then spread in one layer on a baking sheet. Roast for 15 minutes.
2 garlic cloves, chopped
1 tablespoon olive oil
salt and pepper to taste
Preheat oven to 450 degrees
Toss broccoli with garlic, oil, salt and pepper, then spread in one layer on a baking sheet. Roast for 15 minutes.
Chicken Meatloaf
2 lbs. ground lean chicken
1/4 cup tomato paste
1 tablespoon chopped parsley
1 tablespoon chopped garlic
2 tablespoon chopped onion
2 tablespoon Worcestershire sauce
2 eggs, beaten
1/2 teaspoon salt
1 teaspoon pepper
2 tablespoon ketchup
salt and pepper
Preheat oven to 425 degrees
Combine chicken, tomato paste, parsley, garlic, onion, Worcestershire sauce and eggs in a bowl. Place mixture in a nonstick loaf pan; spread ketchup on top.
Bake uncovered for about an hour or until meatloaf is firm to the touch in the center. Let meatloaf settle 10 minutes before serving. Serves 6
1/4 cup tomato paste
1 tablespoon chopped parsley
1 tablespoon chopped garlic
2 tablespoon chopped onion
2 tablespoon Worcestershire sauce
2 eggs, beaten
1/2 teaspoon salt
1 teaspoon pepper
2 tablespoon ketchup
salt and pepper
Preheat oven to 425 degrees
Combine chicken, tomato paste, parsley, garlic, onion, Worcestershire sauce and eggs in a bowl. Place mixture in a nonstick loaf pan; spread ketchup on top.
Bake uncovered for about an hour or until meatloaf is firm to the touch in the center. Let meatloaf settle 10 minutes before serving. Serves 6
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