Recipe(tried): Favorite Dinner Recipes (3)

* Exported from MasterCook *

Chicken Dish

Recipe By : Debbie
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes

Amount Measure Ingredient -- Preparation Method
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1 Chicken -- baked and de-boned
1 can Campbells cream of chicken soup
1/3 cup mayonnaise
1 cup sour cream
1 medium onion -- chopped
2 stalks celery -- sliced 1/8" thick
1 dozen mushrooms -- sliced
1 can waterchestnuts -- drained
1 can Pillsbury cresent rolls
1 cup monterey jack cheese -- shredded
3 teaspoons butter -- melted
1/2 cup pine nuts or sliced almonds

Cream together the mayo, soup and sour cream. Add the chicken, and the vegi's. Microwave on high for 6 minutes.
Pour into a 9x13 baking dish. Spread over top the pillsbury cresent rolls to make a crust. Top with shredded cheese,
drizzle butter over top and sprinkle with nuts. Bake at 350 degreesfor 30-40 minutes until cooked and browned.
Cool for 5 minutes, clice down the middle and thenthree cuts to make a total of eight peices. Serves 4 people, 2 slices
each.

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NOTES : It's great leftover microwave for 1min 30 sec. with peice of plastic over it.
* Exported from MasterCook *

Best Ever Meatloaf

Recipe By : Debbie McCrory
Serving Size : 1 Preparation Time :0:00
Categories : Main Dishes

Amount Measure Ingredient -- Preparation Method
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2 pounds hamburger
3/4 cup Italian seasoned bread crumbs
2 eggs
1 small onion -- chopped
1 teaspoon garlic -- chopped
1 8 oz can tomatoe sauce
1 Tablespoon Italian seasoning
1 cup Yellow cheese -- cubed

Mix all ingredients together and put in meatloaf pan (one with holes to drain). Bake 350 degrees for 1 hour or until done.

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I serve this salad with grilled chicken, sliced on top. It is really great!

* Exported from MasterCook *

El Torito Southwestern Caesar Salad

Recipe By : El Torito Restaurant, California
Serving Size : 6 Preparation Time :0:30
Categories : Salad Mc

Amount Measure Ingredient -- Preparation Method
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2 corn tortillas
Oil
1 large romaine lettuce -- rinse and spin dry
salad dressing -- see further
1/2 cup grated Cotija cheese (I use Feta)
1 red bell pepper -- roasted julienned
1/2 cup pumpkin seeds (pepitas) -- roasted
**CILANTRO-PEPITA DRESSING
1 medium Anaheim chili -- roasted (Iuse 1 T Canned green chiles)
peeled and seeded
3 tablespoons pumpkin seeds (pepitas) -- roasted
1 large clov garlic
1/8 teaspoon freshly ground black pepper
1/2 teaspoon salt
3/4 cup oil
2 tablespoons red wine vinegar
3 tablespoons grated Cotija cheese
1 small bunc cilantro -- stemmed
3/4 cup mayonnaise
2 tablespoons water

Delicious! It contains several Mexican ingredients such as pumpkin seeds
(pepitas) and Cotija cheese, which are available in Mexican markets and some
supermarkets. --Susan Watts, Palm Dessert
Update: Oct 1996 the restaurant is making roasted red pepper tortillas. The
salad had fresh red and green bell pepper dice that has been marinating in
the dressing. COTIJA, also known as ANEJO, is a salty, crumbly white cheese,
similar to feta in appearance. But cotija is hard enough to put into a
blender. Romano or washed and dried feta are good substitutes. Cotija is
hard white cheese that can be grated. Other substitutes are Cacique,
manchego, panela, or Parmesan. The cheese must have character.)patH(
MAKE THE DRESSING: Place chili, pepitas, garlic, pepper, salt, oil, vinegar
and Cotija cheese in blender or food processor. Blend about 10 seconds, then
add cilantro, bit by bit, until smoothly blended.
Place mayonnaise and water in large stainless-steel bowl and whisk until
smooth. Add blended chili mixture and mix thoroughly. Place in an airtight
container and refrigerate; dressing may be stored up to 3 days. Makes about
3 cups.
MAKE THE SALAD: Cut tortillas into matchstick-size strips. Heat oil for
deep frying and add tortilla strips. Cook a few seconds until crisp. Remove
and drain. Set aside.
Tear romaine lettuce into bite-size pieces. Place greens on 6 salad plates
and ladle Cilantro-Pepita Dressing on each salad. Sprinkle each dish with
Cotija cheese and tortilla strips. Arrange 4 red pepper strips like spokes
on top of each salad and garnish with pepitas.
Cook and Tell recipe swap column, Riverside Press-Enterprise 1 Au 96. Pat H.
McRecipe.

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