La Bamba Casserole

This recipe comes from Cooking Light Magazine.  My family loves it.

Ingredients

1 (5.25-ounce) can whole green chiles, drained
Cooking spray
1 pound ground turkey breast
1 cup chopped onion
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
2 garlic cloves, minced
1 (10-ounce) can diced tomatoes and green chiles, undrained
2 cups frozen whole-kernel corn, thawed
1 (16-ounce) can fat-free refried beans
1 1/2 cups (6 ounces) shredded cheddar cheese
1 cup chopped tomato
1/2 cup chopped green onions

Directions

Preheat oven to 375°.

Cut green chiles in half lengthwise. Arrange chiles in a single layer in an 8-inch square baking dish coated with cooking spray.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add turkey, onion, chili powder, cumin, salt, and garlic; sauté 5 minutes, stirring to crumble. Add diced tomatoes; cook 5 minutes or until liquid evaporates.

Spoon turkey mixture over chiles. Top with corn. Carefully spread beans over corn. Sprinkle cheese over beans. Bake at 375° for 30 minutes. Let stand 5 minutes; top with chopped tomato and green onions.

Cowboy Caviar

This is a great recipe for a new appetizer or dip.  It comes from Sunset Magazine, along with several other places.

Ingredients

2 tablespoons red wine vinegar
1 1/2 to 2 teaspoons hot sauce
1 1/2 teaspoons salad oil
1 clove garlic, minced
1/8 teaspoon pepper
1 firm-ripe avocado (about 10 oz.)
1 can (15 oz.) black-eyed peas
1 can (11 oz.) corn kernels
2/3 cup thinly sliced green onions
2/3 cup chopped fresh cilantro
1/2 pound Roma tomatoes, coarsely chopped
Salt
1 bag tortilla chips

Directions

1. In a large bowl, mix vinegar, hot sauce, oil, garlic, and pepper. Peel, pit, and cut avocado into 1/2-inch cubes. Add to vinegar mixture and mix gently to coat.

2. Drain and rinse peas and corn. Add peas, corn, onions, cilantro, and tomatoes to avocado; mix gently to coat. Add salt to taste. Serve pea mixture with chips as an appetizer

Cheesy Potato Soup

I am not sure where this recipe comes from, but I love it.

Ingredients

4 medium potatoes, peeled and diced
1 large onion
1 quart water
¼ cup margarine
3 tablespoons flour
½ cup milk
1½ cups cheese
1 teaspoon salt
¼ teaspoon seasoned salt
¼ teaspoon paprika
1/8 teaspoon pepper
parsley

Directions

Combine potatoes, onion and water in heavy saucepan. Bring to a boil; reduce heat, simmer until tender - about 20 minutes. In heavy skillet melt butter, add flour, cook and stir until mixture bubbles. Remove from heat - stir in milk. Return to heat; stir until thickened. Stir mixture slowly into potatoes; cook and stir until thick. Add cheese and seasonings.

Grandma Longs Corn Chowder

This recipe comes from my mom.  It is very good.

Ingredients

1 cup diced onion
½ cup finely chopped celery
1 can condensed chicken broth
1 can corn (cream or whole kernel)
2 cups cubed, sliced raw potatoes
1½ cups milk
½ cup cream
2-3 slices bacon, cooked and crumbled
salt and pepper to taste

Directions
 
Saute onion and celery in bacon drippings. Add corn, broth, salt, pepper and potatoes. Cover and bring to a boil. Reduce heat and boil gently until potatoes are tender. Add milk, cream and bacon. Heat through.

Snickerdoodle Cheerio Cookies

This recipe came from Noble Pig.  http://noblepig.com/   I made these tonight.  I thought they were pretty good but Vickie wasn't to sure, but then I like Cherrio's.


Ingredients

1 cup all purpose flour
1/2 cup quick-cooking oats
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/2 cup butter, room temperature
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1/2 teaspoon vanilla
1-3/4 cups Honey Nut Cheerios

For cinnamon-sugar:

1/4 cup sugar
1 teaspoon cinnamon

 
Directions
 
Mix together flour, oats, baking powder, baking soda, cinnamon and salt. Set aside.


Beat butter and both sugars together on medium speed for about 2 minutes. Add in the egg and vanilla beat for an additional minute. Turn the mixer to low and slowly add in the dry ingredients until well blended. Fold in cheerios.

Chill the dough for 2 hours, as dough will be too soft to roll in sugar without chilling. Once chilled, roll dough into balls and roll in cinnamon sugar mixture. Bake for 12-14 minutes in a 375o F oven (let them sit on the cookie sheet for at least 5 minutes before moving cookies to a cooling rack).

It made about two dozen.

Hawaiian Haystacks

The first time I had these haytacks was in 1973, while I was on my mission.  There are all kinds of recipes on hte net.  Here is mine.

Ingredients

2 or 3 chicken breasts cooked and cut into small chunks
1 can cream of chicken soup
1 cup of milk or chicken broth
3-4 cups steamed rice/ any kind you like


Garnishes: Use any or all (what ever you like)

1 small package chow mein noodles
diced fresh tomato
sliced olives
chopped celery
chopped green onions
chopped green pepper
1 can drained pineapple tidbits
1 can drained mandarin oranges
grated cheese
slivered almonds
frozen peas (thawed)
shredded coconut
maraschino cherries
salt & pepper to taste

Directions

Combine soup and milk (or chicken broth) to make a gravy. Add the chicken chunks and simmer 10 minutes. To serve, put the rice on each individual serving plate. Top with the chicken gravy, then cheese, chow mein noodles, and any of the garnishes you like. We finish it off with either soy sauce or teriyaki sauce.

Hearty Sausage Supper

I am not sure where I got this reciepe, but I know it is on Cooks.oc.  http://www.cooks.com/ It is another quick and easy recipe.

Ingredients

1 lb. fully cooked bratwurst, cut into 1 inch to 1 1/2 inch pieces
8 to 9 (1 lbs) new red potatoes, quartered
4 med. carrots, sliced into 1/2 inch pieces
1/2 c. water
1/8 tsp. pepper
1 tbsp. lemon juice
1 tbsp. chopped fresh parsley

Directions

In large skillet, combine bratwurst, potatoes, carrots, water and pepper. Bring to boil, reduce heat, cover and simmer 10 to 15 minutes or until vegetables are crisp and tender. Stir in lemon juice, sprinkle with parsley. 4 servings.