Recipe: Assorted Recipes (22) - 01-02-98 Recipe Swap (updated)
Recipe Collections22 ASSORTED RECIPES
Recipe Swap - January 2, 1998
RECIPES IN THIS FILE:
Butter Tart Pie
Chicken Pot Pie with Biscuit Topping
Easy Chicken and Dumpling Pie
Kahlua-Glazed Bananas
Maryland Crab Cakes from Nora's Kitchen
Salmon Steak
Supremes
Edna's Eggnog Pie
Creamy Egg Nog Pie
Ginger Chicken
Korean Sesame Ginger Chicken
Baked Cheddar Olives
Chicken Breasts and Artichokes with Fettuccini
Crawfish Jambalaya
Cajun Crawfish Casserole
Acadian Crawdad Cakes
Mild Meatloaf
Ginger Cookies
Red Chile Sauce (Salsa de Chile Rojo)
Beef and Bean Enchiladas
Chili Meat and Enchiladas
Leftover Chili Casserole
BUTTER TART PIE
From: Peggy, WA
Makes 10 servings
"This version of butter tarts (a Canadian specialty) is easier to prepare than the traditional individual tarts. It is very rich and best served in small pieces."
3 eggs
3/4 cup brown sugar, packed
3/4 cup corn syrup
3 tablespoons butter, melted
4 teaspoons all purpose flour
1 1/2 teaspoons vanilla
1/4 teaspoon salt
2 1/4 cups currants or raisins
1 (9-inch) pie shell, unbaked
In bowl, beat eggs lightly. Stir in brown sugar, corn syrup, butter, flour, vanilla and salt until blended. Stir in currants or raisins. Pour in pie shell.
Bake in 400 degree F oven for 5 minutes. Reduce heat to 250 degrees F and continue baking for about 30 minutes longer or till center is just firm to the touch (cover edges of pastry with foil if browning too much). Let cool completely before cutting.
CHICKEN POT PIE WITH BISCUIT TOPPING
Source: Cooking Light, January/February 1994
From: Nancy/CA
Makes 8 servings
9 cups water
1 tablespoon black peppercorns
2 1/2 pounds chicken pieces, skin removed
3 stalks celery, cut into 4 pieces
1 small onion, quartered
1 bay leaf
1 1/2 cups diced red potatoes
1/2 cup chopped celery
1/2 cup chopped red bell pepper
1 clove garlic, minced
3/4 cup thinly sliced carrot
1/2 cup chopped leeks
1 cup fresh mushrooms, sliced
1/2 cup frozen peas
1/4 cup plus 2 tablespoons all-purpose flour
1 teaspoon poultry seasoning
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup 1% low-fat milk
Cooking spray
Biscuit Topping (recipe follows)
Combine first 6 ingredients in an 8-quart Dutch oven or stock pot; bring to a boil. Reduce heat to medium, and cook, uncovered, 1 hour.
Remove from heat. Remove chicken pieces from broth; place chicken in a bowl, and chill for 15 minutes.
Strain broth through a cheesecloth-lined colander into a bowl; discard solids. Set aside 4 1/2 cups broth; reserve leftover broth for another use. Remove chilled chicken from bones; cut meat into bite-size pieces. Discard bones.
Bring 4 1/2 cups broth to a boil in a large saucepan over medium-high heat. Add potatoes, celery, bell pepper and garlic; cover and cook 5 minutes.
Add carrot and leek; cover and cook 3 minutes.
Add mushrooms and peas; cover and cook 5 minutes or until vegetables are tender.
Combine flour, poultry seasoning, salt and pepper in a bowl. Add milk, blending with a whisk; add to vegetable mixture. Cook over medium heat 3 minutes or until thickened and bubbly, stirring constantly. remove from heat; add chicken.
Spoon into a 13x9x2-inch baking dish coated with cooking spray. Drop Biscuit Topping onto mixture to form 16 biscuits.
Bake at 400 degrees F for 28 minutes or until golden.
BISCUIT TOPPING
Makes 16 biscuits
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon garlic powder
1 cup 1% milk
1 1/2 tablespoons melted butter
Combine first 5 ingredients in a bowl; stir well. Add milk and butter, stirring just until dry ingredients are moistened.
EASY CHICKEN AND DUMPLING PIE
Source: Southern Living 1996 Annual Recipes
From: Nancy/CA
Makes 6-8 servings
3 cups chopped cooked chicken
2 (10 3/4 oz) cans cream of chicken soup, undiluted
1 (10 1/2 oz) can condensed chicken broth, undiluted
1 (15 oz) can mixed vegetables, drained
1/2 teaspoon poultry seasoning
2 cups biscuit mix (like Bisquick)
1 (8 oz) carton sour cream
1 cup milk
Combine first 5 ingredients in a large bowl, and pour chicken mixture into a lightly greased 13x9x2-inch baking dish.
Combine (dry) biscuit mix, sour cream and milk in a medium bowl; pour over chicken mixture.
Bake at 350 degrees F for 50 to 60 minutes or until topping is golden.
Nancy/CA: Boopsy, I have a feeling you are thinking of the really old time farm recipe for Chicken and Dumplings. You could stew up a chicken, save the broth, take the meat off the bones. Use the broth, along with some herbs and cream or milk to make a gravy. Dump the chicken meat back into the pot with the gravy, then add some baking powder dumpling dough, cover with a lid, then steam for 15 minutes. Look in any standard cookbook for the dumpling recipe. Hope this helps.
KAHLUA-GLAZED BANANAS
Source: Cooking Light magzine, March 1995
From: Nancy/CA
Makes 4 servings
4 small ripe bananas
1 cup water
1 tablespoon instant coffee granules
1/3 cup firmly packed brown sugar
3 tablespoons low-fat margarine
1/4 cup Kahlua or other coffee liqueur
1 1/3 cups vanilla non-fat frozen yogurt (for serving)
Cut each banana in half crosswise, and cut each piece in half lengthwise. Set banana pieces aside.
Bring water to a boil in a large non-stick skillet. Add the coffee granules, brown sugar, and margarine; reduce heat to medium, and cook until sugar dissolves, stirring frequently. Add banana pieces; cook 5 minutes, turning occasionally. Remove from heat, and stir in Kahlua.
Spoon over frozen yogurt.
MARYLAND CRAB CAKES FROM NORA'S KITCHEN
From: Je-Nor
The secret is not much fillers!
1 pound backfin or lump crab meat.
1 or 2 eggs
2 tablespoons mayonnaise or miracle whip
Dash of Worcestershire sauce
1 to 2 tbsp. grated fresh onion
1 to 2 tbsp grated fresh green pepper.
1/2 cup plain fine bread crumbs
1 tbsp Dijon mustard
Vegetable oil (for frying)
Blend all ingredients, except oil, together well; form into cakes.
Heat vegetable oil in skillet and fry to the desired crispness. I prefer mine to be golden brown.
Serve on a lightly toasted French baguette with fresh tomato slice and some leaf lettuce.
Pat, CT: Nancy, here's my SALMON STEAK recipe simply: you need one of the non-stick grill pans (T-Fal makes a good one). Rinse steaks, pull out any visible bones with pliers. Simply sprinkle with dill and paprika, place herb-side down in heated grill pan. Sprinkle raw tops with dill and paprika, turn after 6-8 minutes. Enjoy!
SUPREMES
Source: Maida Heatter's Book of Great Cookies
From: SueA, CA
"These are rich walnut-oatmeal bars with a baked-in sweet chocolate filling. The recipe gives a large yield and the cookies are generally best stored in the refrigerator and served cold."
2 1/2 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 pound (2 sticks) butter, softened
1 teaspoon instant coffee
1 teaspoon vanilla extract
2 cups light brown sugar, firmly packed
2 eggs
3 cups old-fashioned or quick-cooking (not "instant") oatmeal
7 ounces (2 cups) walnuts, cut or broken into medium-size pieces
Chocolate Filling (recipe follows)
Adjust a rack one-third up from the bottom of the oven and preheat to 350 degrees F. Butter a (15 1/2-by-10 1/2-by-1-inch) jelly-roll pan.
Sift together the flour, baking soda, and salt and set aside.
In the large bowl of an electric mixer cream the butter. Add the (dry) coffee, vanilla, and sugar and beat well. Add the eggs and beat well. On low speed gradually beat in the sifted dry ingredients and then the oatmeal, scraping the bowl with a rubber spatula as necessary. Finally mix in 1 cup of the walnuts (reserve the remaining cup for the topping).
Remove and reserve cups of the dough. Place the remainder by large spoonfuls over the bottom of the buttered pan. With well-floured fingertips press all over to make a smooth, even layer.
Set aside and prepare the following filling:
CHOCOLATE FILLING
1 (14 or 15 ounce) can sweetened condensed milk
12 ounces (2 cups ) semisweet chocolate morsels
2 tablespoons butter
Pinch of salt
1 teaspoon vanilla extract
Place the condensed milk, chocolate morsels, butter, and salt in the top of a large double boiler over hot water on moderate heat. Stir occasionally until the chocolate and butter are melted and the mixture is smooth. Remove the top of the double boiler from the heat and stir in the vanilla.
TO FILL AND BAKE:
Pour the warm chocolate mixture over the bottom oatmeal layer and spread evenly. Place the reserved oatmeal mixture by small spoonfuls over the chocolate, letting the chocolate show through between spoonfuls. Do not spread smooth. Sprinkle the reserved cup of walnuts evenly over the top.
Bake for 25 minutes or until the top is golden brown. Reverse the pan front to back once toward the end of baking to insure even browning. The top mounds of dough will flatten slightly but they will not run together to cover the chocolate.
Cool completely in the pan at room temperature, not in the refrigerator, for several hours or overnight.
TO CUT THE COOKIES:
Cut around the sides to release the cake. Then cut the panful into eighths and with a wide metal spatula transfer the sections to a cutting board. Cut each eighth into 4 or 6 pieces. If the cookies are soft and do not cut neatly and evenly (if they squash), chill the pieces on wax paper on a tray or cookie sheet in the freezer or refrigerator only until they are firm enough to cut neatly. The cookies may be placed on a tray and covered with plastic wrap or packed in a freezer box or wrapped individually in clear cellophane or wax paper.
If the filling is too soft these should be stored in the refrigerator.
SueA, CA: This recipe was from my husband's grandmother who was a wonderful cook.
EDNA'S EGGNOG PIE
Recipe by: Babe
Makes 1 (9-inch) pie, 6 servings
1/4 cup sugar
1 envelope plain gelatin
2 cups eggnog (scant)
2 tablespoons brandy
1 teaspoon vanilla
1 teaspoon rum extract
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/2 pint whipping cream, whipped
1 (9-inch) pie shell, baked
Slivered almonds (to garnish)
Combine first three ingredients and heat until gelatin dissolves.
Add the brandy, vanilla, rum extract, nutmeg and salt.
After mix sets, fold in whipped cream and let it start to congeal.
Pour into baked pie shell. Sprinkle slivered almonds on top.
CREAMY EGG NOG PIE
Source: Borden Egg Nog
From: Donna/TN
1 (6 serving size) package vanilla flavor pudding mix (not instant)
1/4 teaspoon ground nutmeg
1 1/2 cups Borden egg nog
2 tablespoons light rum (or 1 teaspoon rum flavoring), optional
2 cups (1 pint) whipping cream, whipped
1 (9-inch) baked pastry shell
Additional nutmeg (to garnish)
In a medium saucepan, combine (dry) pudding mix, 1/4 teaspoon nutmeg and egg nog; mix well. Over medium heat, cook and stir till thickened and bubbly.
Remove from heat: stir in rum if desired. Cool or chill thoroughly.
Beat until smooth. Fold in whipped cream. Spoon into prepared pastry shell. Garnish with additional nutmeg.
Chill 4 hours or until set. Refrigerate leftovers.
GINGER CHICKEN
From: linda/tennessee
1/3 cup low-sodium soy sauce
1/4 cup orange juice
3 tablespoons finely chopped green onions
1 tablespoon grated fresh ginger
1 tablespoon lemon juice
1 tablespoon honey
1 teaspoon dried basil
1/2 teaspoon ground black pepper
1/4 to 1/2 teaspoon crushed red pepper
1/4 teaspoon five-spice powder
4 garlic cloves, minced
1 pound skinned, boned chicken breasts, cut into 1/2-inch wide strips
2 teaspoons vegetable oil (or sesame oil)
4 cups hot cooked rice (for serving)
Combine the first 12 ingredients in a bowl; stir well. Cover and marinate in refrigerator for 30 minutes or more.
Drain chicken, reserving marinade.
Heat oil in a large non-stick skillet over medium heat. Add chicken and saute 5 minutes.
Add reserved marinade; cover, reduce heat and simmer 5-10 minutes or until chicken is done.
Serve over rice.
KOREAN SESAME GINGER CHICKEN
From: linda/tennessee
Makes 4 servings
1 1/2 pounds boneless, skinless chicken, cut in 1-inch pieces
1 lemon, juice of
Cornstarch for coating
Vegetable oil (for deep frying)
FOR THE DIPPING SAUCE:
1/4 cup sugar
6 tablespoons soy sauce*
2 tablespoons water
2 tablespoons toasted sesame seeds
2 cloves garlic, minced
Generous grating fresh ginger
Marinate chicken in juice of one or more lemons.
Put a generous amount of cornstarch in a bowl and add a few pieces of chicken at a time. Toss them around to get them thoroughly coated.
Set an oven-proof platter in the oven on a low temperature (maybe 200 to 225) to receive each batch of chicken pieces after you fry and dip them.
Combine the ingredients for the sauce; set aside.
Fry about 1/2 cup of chicken pieces at a time in oil preheated to the proper frying temperature. Remove the crisp pieces with a slotted spoon and let them drain. They don't get very brown; if you wait for them to brown they'll overcook!). Dip immediately in the prepared sauce. Place on the platter in the oven to keep while while cooking remaining pieces.
Serve after miso soup with sticky white oriental rice, kimchee (hot fermented Korean-style cabbage) and jasmine tea.
BAKED CHEDDAR OLIVES
From: linda/tennessee
Makes 24
1 cup grated Cheddar cheese
2 tbsp butter, softened
1/2 cup flour
1/8 tsp ground cayenne pepper
24 pimiento-stuffed olives
Drain olives and pat dry with towels; set aside.
Combine cheese and butter in a bowl. Add flour and cayenne and blend until well mixed.
Drop the dough by tablespoons onto wax paper and wrap or mold each piece of dough around an olive, covering it completely.
Bake the wrapped olives on a baking sheet in the middle of a preheated 400 degree F oven for 15 minutes or until golden.
CHICKEN BREASTS AND ARTICHOKES WITH FETTUCCINI
From: linda/tennessee
Makes 4 servings
4 boneless, skinless chicken breast halves
Salt and pepper, to taste
6 tbsp butter, divided use
1 cup chicken broth
2 to 3 tbsp. sherry wine vinegar or red wine vinegar, divided use
1 can Maria artichoke hearts, rinsed and drained
1/2 cup heavy whipping cream
1 lb fettuccine
1 egg yolk
1 tbsp water
1 tbsp chopped fresh parsley
Season chicken breasts with salt and pepper.
Melt 1 tablespoon butter in non-aluminum skillet over low heat. Add chicken and sprinkle with 1 tablespoon vinegar. Cover and cook over low heat until cooked (3 minutes each side). Remove and keep warm covered with foil.
Add 1 tablespoon butter to skillet, add artichoke hearts and saute until warmed. Remove and set aside.
Deglaze pan by stirring 1 tablespoon vinegar into skillet. Add chicken broth and simmer, stirring until broth is reduced by half. Add heavy cream, stirring and reduce liquid again by a third.
Cook fettuccine according to package directions; drain and keep warm.
In saucepan, toss with remaining 4 tablespoons butter. Season to taste.
Beat egg yolk in small bowl with 1 tablespoon cold water until foamy, whisk into hot sauce. Remove skillet from heat, whisking constantly add egg to skillet. Sauce must not boil after egg is added - can add more vinegar to taste. Season as desired. Stir in parsley.
Arrange chicken and artichokes on bed of fettuccine. Serve with green salad.
CRAWFISH JAMBALAYA
Source: Courtesy Telephone Pioneers
Makes 4 servings
1 tbsp flour
2 tbsp vegetable oil
1 cup onion, chopped fine
1 1/2 cups cold water
1 lb crawfish tails
1/4 cup crawfish fat
2 cups water
1 1/4 cups long grain rice, uncooked
1/2 cup chopped parsley (or 2 tsp. dried flakes)
1/2 cup chopped green onion tops
1/2 cup chopped celery
1/2 cup chopped bell pepper
2 1/2 tsp salt
1/2 tsp ground black pepper
1/4 tsp crushed red pepper, or to taste
Brown flour in oil to a golden brown. Add onion; stir constantly until onions are almost cooked. Add 1 1/2 cups cold water and simmer for 30 minutes.
Add crawfish tails and fat. Cook until crawfish turns pink.
Add about 2 cups water and bring to a boil. When water is rapidly boiling, add remainder of ingredients. Stir to blend and cook on low heat covered for about 30 minutes or until rice is tender.
Five minutes before serving, use a 2 prong fork and fluff up Jambalaya so that rice will have a tendency to fall apart.
CAJUN CRAWFISH CASSEROLE
Source: The Frank Davis Seafood Notebook
2 cups crawfish tails, coarsely chopped
4 hard-cooked eggs, coarsely chopped
1 cup yellow squash, boiled and drained
1 cup toasted bread crumbs
1/2 cup finely chopped celery
1/2 cup chopped bell pepper
1/2 stick (1/4 cup) butter, melted
1/4 cup half-and-half
4 tbsp shallots, finely chopped
1 tbsp finely chopped garlic
1 tsp salt
1/2 tsp ground white pepper
1/4 tsp crushed red pepper
1 cup coarse cracker crumbs
1/4 cup finely chopped fresh parsley
Combine everything in a large bowl, except cracker crumbs and parsley; mix well.
Butter insides of a 1 1/2-quart casserole and spoon the mix into it. Sprinkle the cracker crumbs over the top and garnish the surface with the parsley.
Bake in a 400 degree F oven for about 20-25 minutes. Serve hot.
ACADIAN CRAWDAD CAKES
From: The Frank Davis Seafood Notebook
Source: Ladies Home Journal, August 1991
2 cups ground peeled crawfish tails
2 cups cooked long-grain rice
1/2 cup chopped bell pepper
2 slices bacon, fried crisp, crumbled
1 tbsp finely chopped fresh parsley
1/2 cup finely chopped shallots
1/4 tsp dried basil
Dash thyme
1 tsp salt
Dash Tabasco
3 eggs, well beaten
1/2 stick (1/4 cup) butter
Mix crawfish tails, rice, bell pepper, bacon, parsley, shallots, basil, thyme, salt and Tabasco together well.
Pour the eggs over the mixture and blend them into the rice mixture. Let mixture "set" in the fridge for about 30 minutes, covered.
Melt butter in skillet or griddle. Then, keeping your hands moist with a few drops of water shape the mixture into small squares, about 3x3x1/2-inch and plop them on the griddle. They will sizzle nicely and turn light brown in a few minutes. Flip over and fry until brown.
MILD MEATLOAF
From: dawn
Makes 10 servings
1/2 lb ground beef
1/2 lb ground pork
1/2 cup dried minced onion
1 (1 lb) can crushed tomatoes
1 stalk celery, minced
2 egg whites beaten slightly
1/2 tbsp Worcestershire sauce
1/2 tsp garlic powder
Salt to taste
1/2 cup unseasoned bread crumbs (or as needed)
Catsup (optional, for topping)
Preheat over to 350 degrees F.
In a large bowl, mix all ingredients, except bread crumbs and catsup.
Add bread crumbs gradually until the mixture holds it shape well. Form into loaf in bread pan or oven-proof dish, leaving at least 1-inch all around for meat juices. (Top may be spread with catsup for added flavor if desired.)
Bake for one hour. Drain off fat before serving
GINGER COOKIES
From: Michele, NH
I made these for Christmas and really liked them.
1 cup sugar (and more for rolling)
3/4 cup shortening
1 egg
4 Tbsp molasses
2 cups flour
2 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
Cream shortening and sugar. Beat in egg and molasses. Add dry ingredients.
Roll into balls the size of walnuts. Dip into granulated sugar and press with a fork.
Bake at 350 degrees F for 8 minutes.
RED CHILE SAUCE (SALSA DE CHILE ROJO)
Source: Sunset Mexican Cookbook
From: SueA, CA
Makes 3 1/2 cups
"Dip tortillas in this cooked sauce to make Enchiladas, moisten meat fillings with it, or serve it as a condiment with meats. You can buy a similar sauce in cans, but the result of making your own is milder, thicker, and more flavorful, and you can freeze part to use later. Preparing the chiles is somewhat messy if you don't have a blender. Be sure to get the right dried chiles, large, dusky red, mild ones, usually found only at stores specializing in Mexican foods."
6 ounces (about 10 to 12) whole dried ancho, pasilla, or California chiles (or a mixture of each)
3 cups hot water
1/4 cup tomato sauce or tomato paste
1 small clove garlic, minced or mashed
1/4 cup vegetable oil
1 1/2 teaspoons salt
1 teaspoon crumbled oregano
1/4 teaspoon ground cumin
Place chiles on a baking sheet. Toast lightly in a 400 oven for 3 or 4 minutes only, or until they give off a mild aroma. Do not burn the chiles or they will be very bitter.
Remove from oven, let cool to touch, then remove and discard stems, seeds, and any pink pithy material inside the chiles. Rinse in cool water, drain briefly, then cover chiles with hot water; let stand 1 hour.
Place chiles in a blender with enough of the water to blend; whirl until smooth. (Or scrape the pulp from the skin with a table knife, then put through a wire strainer.) Add remaining water, tomato sauce or tomato paste, garlic, salad oil, salt, oregano, and cumin. Simmer sauce gently for 10 minutes, stirring occasionally. You can freeze this sauce.
BEEF AND BEAN ENCHILADAS
Source: Sunset Cookbook of Favorite Recipes, 1970's)
From: Nancy/CA
bc_sunset_cook_book_of_favorite_recipes.jpg
1 1/2 pounds ground beef, crumbled
1 medium onion, chopped
1 teaspoon salt
1/8 teaspoon garlic powder
1/3 cup taco sauce
1 cup quartered pitted olives
2 1/2 cups enchilada sauce (your favorite from the store)
12 corn tortillas
3 cups shredded cheddar cheese
Sour cream (for serving)
Chile sauce - see recipe (for serving)
In a skillet saute ground beef and onions until meat is browned and onions are soft. Stir in beans, salt, garlic powder, taco sauce and olives. Heat until bubbly.
Heat enchilada sauce; pour about half into an ungreased shallow 3-quart baking pan.
Heat tortillas until soft, in a shallow skillet.
Place about 1/3 cup filling on each tortilla and roll to enclose. Place, seam side down, in sauce in baking pan. Pour remaining sauce over tortillas. Cover with cheese.
Bake at 350 degrees F, uncovered, about 15 minutes.
Serve with sour cream and chile sauce.
CHILI MEAT AND ENCHILADAS
Source: Mrs. James W. Nichols, Abilene, Texas
From: Crabby
Makes about 25
FOR THE CHILI MEAT:
3 lbs. ground beef chuck
3 tsp. salt
1 tbsp. chili powder
6 or 8 garlic cloves
6 cups tomato juice
Mix all ingredients for the Chili Meat together; heat to near boiling, then simmer 40 minutes (decrease Cooking time to 30 minutes if amount is reduced to 1/3 recipe).
FOR THE ENCHILADAS:
1 (46 oz.) can tomato Juice
3 dozen fresh corn tortillas
Chili Meat (recipe above)
2# grated round cheese
2 large onions
In 10-inch skillet pour enough juice to make 1-inch. Add 1 cup Chili Meat (add more or both proportionally as needed).
Soak 1 tortilla until soft (about 1 minute); remove to a Pyrex dish, pour 2 Tbsp. of the Chili Meat mxture in a line across center of tortilla. Sprinkle 1 Tbsp. cheese and 1 tsp. onion over meat; roll carefully to keep ingredients inside; place enchiladas side by side. Repeat soaking, filling, and rolling until dish is filled. Use several dishes.
Pour rest of Chili Meat over top. Sprinkle with rest of cheeses.
Bake at 300 degrees F for 10 minutes (any longer toughens them).
LEFTOVER CHILI CASSEROLE
From: Crabby
Cover bottom of 9x9-inch baking dish with crushed Fritos. Layer with leftover chili, sour cream, chopped onions and grated cheese. Repeat layers as long as pan holds depth.
Bake at 350 degrees F until bubbly and cheese melts.
Recipe Swap - January 2, 1998
RECIPES IN THIS FILE:
Butter Tart Pie
Chicken Pot Pie with Biscuit Topping
Easy Chicken and Dumpling Pie
Kahlua-Glazed Bananas
Maryland Crab Cakes from Nora's Kitchen
Salmon Steak
Supremes
Edna's Eggnog Pie
Creamy Egg Nog Pie
Ginger Chicken
Korean Sesame Ginger Chicken
Baked Cheddar Olives
Chicken Breasts and Artichokes with Fettuccini
Crawfish Jambalaya
Cajun Crawfish Casserole
Acadian Crawdad Cakes
Mild Meatloaf
Ginger Cookies
Red Chile Sauce (Salsa de Chile Rojo)
Beef and Bean Enchiladas
Chili Meat and Enchiladas
Leftover Chili Casserole
BUTTER TART PIE
From: Peggy, WA
Makes 10 servings
"This version of butter tarts (a Canadian specialty) is easier to prepare than the traditional individual tarts. It is very rich and best served in small pieces."
3 eggs
3/4 cup brown sugar, packed
3/4 cup corn syrup
3 tablespoons butter, melted
4 teaspoons all purpose flour
1 1/2 teaspoons vanilla
1/4 teaspoon salt
2 1/4 cups currants or raisins
1 (9-inch) pie shell, unbaked
In bowl, beat eggs lightly. Stir in brown sugar, corn syrup, butter, flour, vanilla and salt until blended. Stir in currants or raisins. Pour in pie shell.
Bake in 400 degree F oven for 5 minutes. Reduce heat to 250 degrees F and continue baking for about 30 minutes longer or till center is just firm to the touch (cover edges of pastry with foil if browning too much). Let cool completely before cutting.
CHICKEN POT PIE WITH BISCUIT TOPPING
Source: Cooking Light, January/February 1994
From: Nancy/CA
Makes 8 servings
9 cups water
1 tablespoon black peppercorns
2 1/2 pounds chicken pieces, skin removed
3 stalks celery, cut into 4 pieces
1 small onion, quartered
1 bay leaf
1 1/2 cups diced red potatoes
1/2 cup chopped celery
1/2 cup chopped red bell pepper
1 clove garlic, minced
3/4 cup thinly sliced carrot
1/2 cup chopped leeks
1 cup fresh mushrooms, sliced
1/2 cup frozen peas
1/4 cup plus 2 tablespoons all-purpose flour
1 teaspoon poultry seasoning
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup 1% low-fat milk
Cooking spray
Biscuit Topping (recipe follows)
Combine first 6 ingredients in an 8-quart Dutch oven or stock pot; bring to a boil. Reduce heat to medium, and cook, uncovered, 1 hour.
Remove from heat. Remove chicken pieces from broth; place chicken in a bowl, and chill for 15 minutes.
Strain broth through a cheesecloth-lined colander into a bowl; discard solids. Set aside 4 1/2 cups broth; reserve leftover broth for another use. Remove chilled chicken from bones; cut meat into bite-size pieces. Discard bones.
Bring 4 1/2 cups broth to a boil in a large saucepan over medium-high heat. Add potatoes, celery, bell pepper and garlic; cover and cook 5 minutes.
Add carrot and leek; cover and cook 3 minutes.
Add mushrooms and peas; cover and cook 5 minutes or until vegetables are tender.
Combine flour, poultry seasoning, salt and pepper in a bowl. Add milk, blending with a whisk; add to vegetable mixture. Cook over medium heat 3 minutes or until thickened and bubbly, stirring constantly. remove from heat; add chicken.
Spoon into a 13x9x2-inch baking dish coated with cooking spray. Drop Biscuit Topping onto mixture to form 16 biscuits.
Bake at 400 degrees F for 28 minutes or until golden.
BISCUIT TOPPING
Makes 16 biscuits
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon garlic powder
1 cup 1% milk
1 1/2 tablespoons melted butter
Combine first 5 ingredients in a bowl; stir well. Add milk and butter, stirring just until dry ingredients are moistened.
EASY CHICKEN AND DUMPLING PIE
Source: Southern Living 1996 Annual Recipes
From: Nancy/CA
Makes 6-8 servings
3 cups chopped cooked chicken
2 (10 3/4 oz) cans cream of chicken soup, undiluted
1 (10 1/2 oz) can condensed chicken broth, undiluted
1 (15 oz) can mixed vegetables, drained
1/2 teaspoon poultry seasoning
2 cups biscuit mix (like Bisquick)
1 (8 oz) carton sour cream
1 cup milk
Combine first 5 ingredients in a large bowl, and pour chicken mixture into a lightly greased 13x9x2-inch baking dish.
Combine (dry) biscuit mix, sour cream and milk in a medium bowl; pour over chicken mixture.
Bake at 350 degrees F for 50 to 60 minutes or until topping is golden.
Nancy/CA: Boopsy, I have a feeling you are thinking of the really old time farm recipe for Chicken and Dumplings. You could stew up a chicken, save the broth, take the meat off the bones. Use the broth, along with some herbs and cream or milk to make a gravy. Dump the chicken meat back into the pot with the gravy, then add some baking powder dumpling dough, cover with a lid, then steam for 15 minutes. Look in any standard cookbook for the dumpling recipe. Hope this helps.
KAHLUA-GLAZED BANANAS
Source: Cooking Light magzine, March 1995
From: Nancy/CA
Makes 4 servings
4 small ripe bananas
1 cup water
1 tablespoon instant coffee granules
1/3 cup firmly packed brown sugar
3 tablespoons low-fat margarine
1/4 cup Kahlua or other coffee liqueur
1 1/3 cups vanilla non-fat frozen yogurt (for serving)
Cut each banana in half crosswise, and cut each piece in half lengthwise. Set banana pieces aside.
Bring water to a boil in a large non-stick skillet. Add the coffee granules, brown sugar, and margarine; reduce heat to medium, and cook until sugar dissolves, stirring frequently. Add banana pieces; cook 5 minutes, turning occasionally. Remove from heat, and stir in Kahlua.
Spoon over frozen yogurt.
MARYLAND CRAB CAKES FROM NORA'S KITCHEN
From: Je-Nor
The secret is not much fillers!
1 pound backfin or lump crab meat.
1 or 2 eggs
2 tablespoons mayonnaise or miracle whip
Dash of Worcestershire sauce
1 to 2 tbsp. grated fresh onion
1 to 2 tbsp grated fresh green pepper.
1/2 cup plain fine bread crumbs
1 tbsp Dijon mustard
Vegetable oil (for frying)
Blend all ingredients, except oil, together well; form into cakes.
Heat vegetable oil in skillet and fry to the desired crispness. I prefer mine to be golden brown.
Serve on a lightly toasted French baguette with fresh tomato slice and some leaf lettuce.
Pat, CT: Nancy, here's my SALMON STEAK recipe simply: you need one of the non-stick grill pans (T-Fal makes a good one). Rinse steaks, pull out any visible bones with pliers. Simply sprinkle with dill and paprika, place herb-side down in heated grill pan. Sprinkle raw tops with dill and paprika, turn after 6-8 minutes. Enjoy!
SUPREMES
Source: Maida Heatter's Book of Great Cookies
From: SueA, CA
"These are rich walnut-oatmeal bars with a baked-in sweet chocolate filling. The recipe gives a large yield and the cookies are generally best stored in the refrigerator and served cold."
2 1/2 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 pound (2 sticks) butter, softened
1 teaspoon instant coffee
1 teaspoon vanilla extract
2 cups light brown sugar, firmly packed
2 eggs
3 cups old-fashioned or quick-cooking (not "instant") oatmeal
7 ounces (2 cups) walnuts, cut or broken into medium-size pieces
Chocolate Filling (recipe follows)
Adjust a rack one-third up from the bottom of the oven and preheat to 350 degrees F. Butter a (15 1/2-by-10 1/2-by-1-inch) jelly-roll pan.
Sift together the flour, baking soda, and salt and set aside.
In the large bowl of an electric mixer cream the butter. Add the (dry) coffee, vanilla, and sugar and beat well. Add the eggs and beat well. On low speed gradually beat in the sifted dry ingredients and then the oatmeal, scraping the bowl with a rubber spatula as necessary. Finally mix in 1 cup of the walnuts (reserve the remaining cup for the topping).
Remove and reserve cups of the dough. Place the remainder by large spoonfuls over the bottom of the buttered pan. With well-floured fingertips press all over to make a smooth, even layer.
Set aside and prepare the following filling:
CHOCOLATE FILLING
1 (14 or 15 ounce) can sweetened condensed milk
12 ounces (2 cups ) semisweet chocolate morsels
2 tablespoons butter
Pinch of salt
1 teaspoon vanilla extract
Place the condensed milk, chocolate morsels, butter, and salt in the top of a large double boiler over hot water on moderate heat. Stir occasionally until the chocolate and butter are melted and the mixture is smooth. Remove the top of the double boiler from the heat and stir in the vanilla.
TO FILL AND BAKE:
Pour the warm chocolate mixture over the bottom oatmeal layer and spread evenly. Place the reserved oatmeal mixture by small spoonfuls over the chocolate, letting the chocolate show through between spoonfuls. Do not spread smooth. Sprinkle the reserved cup of walnuts evenly over the top.
Bake for 25 minutes or until the top is golden brown. Reverse the pan front to back once toward the end of baking to insure even browning. The top mounds of dough will flatten slightly but they will not run together to cover the chocolate.
Cool completely in the pan at room temperature, not in the refrigerator, for several hours or overnight.
TO CUT THE COOKIES:
Cut around the sides to release the cake. Then cut the panful into eighths and with a wide metal spatula transfer the sections to a cutting board. Cut each eighth into 4 or 6 pieces. If the cookies are soft and do not cut neatly and evenly (if they squash), chill the pieces on wax paper on a tray or cookie sheet in the freezer or refrigerator only until they are firm enough to cut neatly. The cookies may be placed on a tray and covered with plastic wrap or packed in a freezer box or wrapped individually in clear cellophane or wax paper.
If the filling is too soft these should be stored in the refrigerator.
SueA, CA: This recipe was from my husband's grandmother who was a wonderful cook.
EDNA'S EGGNOG PIE
Recipe by: Babe
Makes 1 (9-inch) pie, 6 servings
1/4 cup sugar
1 envelope plain gelatin
2 cups eggnog (scant)
2 tablespoons brandy
1 teaspoon vanilla
1 teaspoon rum extract
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/2 pint whipping cream, whipped
1 (9-inch) pie shell, baked
Slivered almonds (to garnish)
Combine first three ingredients and heat until gelatin dissolves.
Add the brandy, vanilla, rum extract, nutmeg and salt.
After mix sets, fold in whipped cream and let it start to congeal.
Pour into baked pie shell. Sprinkle slivered almonds on top.
CREAMY EGG NOG PIE
Source: Borden Egg Nog
From: Donna/TN
1 (6 serving size) package vanilla flavor pudding mix (not instant)
1/4 teaspoon ground nutmeg
1 1/2 cups Borden egg nog
2 tablespoons light rum (or 1 teaspoon rum flavoring), optional
2 cups (1 pint) whipping cream, whipped
1 (9-inch) baked pastry shell
Additional nutmeg (to garnish)
In a medium saucepan, combine (dry) pudding mix, 1/4 teaspoon nutmeg and egg nog; mix well. Over medium heat, cook and stir till thickened and bubbly.
Remove from heat: stir in rum if desired. Cool or chill thoroughly.
Beat until smooth. Fold in whipped cream. Spoon into prepared pastry shell. Garnish with additional nutmeg.
Chill 4 hours or until set. Refrigerate leftovers.
GINGER CHICKEN
From: linda/tennessee
1/3 cup low-sodium soy sauce
1/4 cup orange juice
3 tablespoons finely chopped green onions
1 tablespoon grated fresh ginger
1 tablespoon lemon juice
1 tablespoon honey
1 teaspoon dried basil
1/2 teaspoon ground black pepper
1/4 to 1/2 teaspoon crushed red pepper
1/4 teaspoon five-spice powder
4 garlic cloves, minced
1 pound skinned, boned chicken breasts, cut into 1/2-inch wide strips
2 teaspoons vegetable oil (or sesame oil)
4 cups hot cooked rice (for serving)
Combine the first 12 ingredients in a bowl; stir well. Cover and marinate in refrigerator for 30 minutes or more.
Drain chicken, reserving marinade.
Heat oil in a large non-stick skillet over medium heat. Add chicken and saute 5 minutes.
Add reserved marinade; cover, reduce heat and simmer 5-10 minutes or until chicken is done.
Serve over rice.
KOREAN SESAME GINGER CHICKEN
From: linda/tennessee
Makes 4 servings
1 1/2 pounds boneless, skinless chicken, cut in 1-inch pieces
1 lemon, juice of
Cornstarch for coating
Vegetable oil (for deep frying)
FOR THE DIPPING SAUCE:
1/4 cup sugar
6 tablespoons soy sauce*
2 tablespoons water
2 tablespoons toasted sesame seeds
2 cloves garlic, minced
Generous grating fresh ginger
Marinate chicken in juice of one or more lemons.
Put a generous amount of cornstarch in a bowl and add a few pieces of chicken at a time. Toss them around to get them thoroughly coated.
Set an oven-proof platter in the oven on a low temperature (maybe 200 to 225) to receive each batch of chicken pieces after you fry and dip them.
Combine the ingredients for the sauce; set aside.
Fry about 1/2 cup of chicken pieces at a time in oil preheated to the proper frying temperature. Remove the crisp pieces with a slotted spoon and let them drain. They don't get very brown; if you wait for them to brown they'll overcook!). Dip immediately in the prepared sauce. Place on the platter in the oven to keep while while cooking remaining pieces.
Serve after miso soup with sticky white oriental rice, kimchee (hot fermented Korean-style cabbage) and jasmine tea.
BAKED CHEDDAR OLIVES
From: linda/tennessee
Makes 24
1 cup grated Cheddar cheese
2 tbsp butter, softened
1/2 cup flour
1/8 tsp ground cayenne pepper
24 pimiento-stuffed olives
Drain olives and pat dry with towels; set aside.
Combine cheese and butter in a bowl. Add flour and cayenne and blend until well mixed.
Drop the dough by tablespoons onto wax paper and wrap or mold each piece of dough around an olive, covering it completely.
Bake the wrapped olives on a baking sheet in the middle of a preheated 400 degree F oven for 15 minutes or until golden.
CHICKEN BREASTS AND ARTICHOKES WITH FETTUCCINI
From: linda/tennessee
Makes 4 servings
4 boneless, skinless chicken breast halves
Salt and pepper, to taste
6 tbsp butter, divided use
1 cup chicken broth
2 to 3 tbsp. sherry wine vinegar or red wine vinegar, divided use
1 can Maria artichoke hearts, rinsed and drained
1/2 cup heavy whipping cream
1 lb fettuccine
1 egg yolk
1 tbsp water
1 tbsp chopped fresh parsley
Season chicken breasts with salt and pepper.
Melt 1 tablespoon butter in non-aluminum skillet over low heat. Add chicken and sprinkle with 1 tablespoon vinegar. Cover and cook over low heat until cooked (3 minutes each side). Remove and keep warm covered with foil.
Add 1 tablespoon butter to skillet, add artichoke hearts and saute until warmed. Remove and set aside.
Deglaze pan by stirring 1 tablespoon vinegar into skillet. Add chicken broth and simmer, stirring until broth is reduced by half. Add heavy cream, stirring and reduce liquid again by a third.
Cook fettuccine according to package directions; drain and keep warm.
In saucepan, toss with remaining 4 tablespoons butter. Season to taste.
Beat egg yolk in small bowl with 1 tablespoon cold water until foamy, whisk into hot sauce. Remove skillet from heat, whisking constantly add egg to skillet. Sauce must not boil after egg is added - can add more vinegar to taste. Season as desired. Stir in parsley.
Arrange chicken and artichokes on bed of fettuccine. Serve with green salad.
CRAWFISH JAMBALAYA
Source: Courtesy Telephone Pioneers
Makes 4 servings
1 tbsp flour
2 tbsp vegetable oil
1 cup onion, chopped fine
1 1/2 cups cold water
1 lb crawfish tails
1/4 cup crawfish fat
2 cups water
1 1/4 cups long grain rice, uncooked
1/2 cup chopped parsley (or 2 tsp. dried flakes)
1/2 cup chopped green onion tops
1/2 cup chopped celery
1/2 cup chopped bell pepper
2 1/2 tsp salt
1/2 tsp ground black pepper
1/4 tsp crushed red pepper, or to taste
Brown flour in oil to a golden brown. Add onion; stir constantly until onions are almost cooked. Add 1 1/2 cups cold water and simmer for 30 minutes.
Add crawfish tails and fat. Cook until crawfish turns pink.
Add about 2 cups water and bring to a boil. When water is rapidly boiling, add remainder of ingredients. Stir to blend and cook on low heat covered for about 30 minutes or until rice is tender.
Five minutes before serving, use a 2 prong fork and fluff up Jambalaya so that rice will have a tendency to fall apart.
CAJUN CRAWFISH CASSEROLE
Source: The Frank Davis Seafood Notebook
2 cups crawfish tails, coarsely chopped
4 hard-cooked eggs, coarsely chopped
1 cup yellow squash, boiled and drained
1 cup toasted bread crumbs
1/2 cup finely chopped celery
1/2 cup chopped bell pepper
1/2 stick (1/4 cup) butter, melted
1/4 cup half-and-half
4 tbsp shallots, finely chopped
1 tbsp finely chopped garlic
1 tsp salt
1/2 tsp ground white pepper
1/4 tsp crushed red pepper
1 cup coarse cracker crumbs
1/4 cup finely chopped fresh parsley
Combine everything in a large bowl, except cracker crumbs and parsley; mix well.
Butter insides of a 1 1/2-quart casserole and spoon the mix into it. Sprinkle the cracker crumbs over the top and garnish the surface with the parsley.
Bake in a 400 degree F oven for about 20-25 minutes. Serve hot.
ACADIAN CRAWDAD CAKES
From: The Frank Davis Seafood Notebook
Source: Ladies Home Journal, August 1991
2 cups ground peeled crawfish tails
2 cups cooked long-grain rice
1/2 cup chopped bell pepper
2 slices bacon, fried crisp, crumbled
1 tbsp finely chopped fresh parsley
1/2 cup finely chopped shallots
1/4 tsp dried basil
Dash thyme
1 tsp salt
Dash Tabasco
3 eggs, well beaten
1/2 stick (1/4 cup) butter
Mix crawfish tails, rice, bell pepper, bacon, parsley, shallots, basil, thyme, salt and Tabasco together well.
Pour the eggs over the mixture and blend them into the rice mixture. Let mixture "set" in the fridge for about 30 minutes, covered.
Melt butter in skillet or griddle. Then, keeping your hands moist with a few drops of water shape the mixture into small squares, about 3x3x1/2-inch and plop them on the griddle. They will sizzle nicely and turn light brown in a few minutes. Flip over and fry until brown.
MILD MEATLOAF
From: dawn
Makes 10 servings
1/2 lb ground beef
1/2 lb ground pork
1/2 cup dried minced onion
1 (1 lb) can crushed tomatoes
1 stalk celery, minced
2 egg whites beaten slightly
1/2 tbsp Worcestershire sauce
1/2 tsp garlic powder
Salt to taste
1/2 cup unseasoned bread crumbs (or as needed)
Catsup (optional, for topping)
Preheat over to 350 degrees F.
In a large bowl, mix all ingredients, except bread crumbs and catsup.
Add bread crumbs gradually until the mixture holds it shape well. Form into loaf in bread pan or oven-proof dish, leaving at least 1-inch all around for meat juices. (Top may be spread with catsup for added flavor if desired.)
Bake for one hour. Drain off fat before serving
GINGER COOKIES
From: Michele, NH
I made these for Christmas and really liked them.
1 cup sugar (and more for rolling)
3/4 cup shortening
1 egg
4 Tbsp molasses
2 cups flour
2 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
Cream shortening and sugar. Beat in egg and molasses. Add dry ingredients.
Roll into balls the size of walnuts. Dip into granulated sugar and press with a fork.
Bake at 350 degrees F for 8 minutes.
RED CHILE SAUCE (SALSA DE CHILE ROJO)
Source: Sunset Mexican Cookbook
From: SueA, CA
Makes 3 1/2 cups
"Dip tortillas in this cooked sauce to make Enchiladas, moisten meat fillings with it, or serve it as a condiment with meats. You can buy a similar sauce in cans, but the result of making your own is milder, thicker, and more flavorful, and you can freeze part to use later. Preparing the chiles is somewhat messy if you don't have a blender. Be sure to get the right dried chiles, large, dusky red, mild ones, usually found only at stores specializing in Mexican foods."
6 ounces (about 10 to 12) whole dried ancho, pasilla, or California chiles (or a mixture of each)
3 cups hot water
1/4 cup tomato sauce or tomato paste
1 small clove garlic, minced or mashed
1/4 cup vegetable oil
1 1/2 teaspoons salt
1 teaspoon crumbled oregano
1/4 teaspoon ground cumin
Place chiles on a baking sheet. Toast lightly in a 400 oven for 3 or 4 minutes only, or until they give off a mild aroma. Do not burn the chiles or they will be very bitter.
Remove from oven, let cool to touch, then remove and discard stems, seeds, and any pink pithy material inside the chiles. Rinse in cool water, drain briefly, then cover chiles with hot water; let stand 1 hour.
Place chiles in a blender with enough of the water to blend; whirl until smooth. (Or scrape the pulp from the skin with a table knife, then put through a wire strainer.) Add remaining water, tomato sauce or tomato paste, garlic, salad oil, salt, oregano, and cumin. Simmer sauce gently for 10 minutes, stirring occasionally. You can freeze this sauce.
BEEF AND BEAN ENCHILADAS
Source: Sunset Cookbook of Favorite Recipes, 1970's)
From: Nancy/CA
bc_sunset_cook_book_of_favorite_recipes.jpg
1 1/2 pounds ground beef, crumbled
1 medium onion, chopped
1 teaspoon salt
1/8 teaspoon garlic powder
1/3 cup taco sauce
1 cup quartered pitted olives
2 1/2 cups enchilada sauce (your favorite from the store)
12 corn tortillas
3 cups shredded cheddar cheese
Sour cream (for serving)
Chile sauce - see recipe (for serving)
In a skillet saute ground beef and onions until meat is browned and onions are soft. Stir in beans, salt, garlic powder, taco sauce and olives. Heat until bubbly.
Heat enchilada sauce; pour about half into an ungreased shallow 3-quart baking pan.
Heat tortillas until soft, in a shallow skillet.
Place about 1/3 cup filling on each tortilla and roll to enclose. Place, seam side down, in sauce in baking pan. Pour remaining sauce over tortillas. Cover with cheese.
Bake at 350 degrees F, uncovered, about 15 minutes.
Serve with sour cream and chile sauce.
CHILI MEAT AND ENCHILADAS
Source: Mrs. James W. Nichols, Abilene, Texas
From: Crabby
Makes about 25
FOR THE CHILI MEAT:
3 lbs. ground beef chuck
3 tsp. salt
1 tbsp. chili powder
6 or 8 garlic cloves
6 cups tomato juice
Mix all ingredients for the Chili Meat together; heat to near boiling, then simmer 40 minutes (decrease Cooking time to 30 minutes if amount is reduced to 1/3 recipe).
FOR THE ENCHILADAS:
1 (46 oz.) can tomato Juice
3 dozen fresh corn tortillas
Chili Meat (recipe above)
2# grated round cheese
2 large onions
In 10-inch skillet pour enough juice to make 1-inch. Add 1 cup Chili Meat (add more or both proportionally as needed).
Soak 1 tortilla until soft (about 1 minute); remove to a Pyrex dish, pour 2 Tbsp. of the Chili Meat mxture in a line across center of tortilla. Sprinkle 1 Tbsp. cheese and 1 tsp. onion over meat; roll carefully to keep ingredients inside; place enchiladas side by side. Repeat soaking, filling, and rolling until dish is filled. Use several dishes.
Pour rest of Chili Meat over top. Sprinkle with rest of cheeses.
Bake at 300 degrees F for 10 minutes (any longer toughens them).
LEFTOVER CHILI CASSEROLE
From: Crabby
Cover bottom of 9x9-inch baking dish with crushed Fritos. Layer with leftover chili, sour cream, chopped onions and grated cheese. Repeat layers as long as pan holds depth.
Bake at 350 degrees F until bubbly and cheese melts.
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