Sunday, August 7, 2011
2-Chicken Cordon Blue by Tiff
Ingredients:
4 bnls/skls chicken breast cut into halves or chunks
1 lg tub of sour cream
1 can cream of chicken
ham cut into pieces
shredded Provolone or Swiss cheese, which ever you prefer
bacon
Directions:
I prefer to cut my chicken into chunks because it makes it easier for the kids to eat. Cut your chicken and set aside in a large bowl. Add sour cream and cream of chicken. Mix well...I usually mix by hand. If mixture is a little thick, add some milk. Throw in the chopped ham and mix. Spray dish with non stick spray and put chicken mixture in. Sprinkle cheese and bacon on top. Bake on 350 for 30 or until chicken is fully cooked.
Serve over rice or mashed potatoes.
4 bnls/skls chicken breast cut into halves or chunks
1 lg tub of sour cream
1 can cream of chicken
ham cut into pieces
shredded Provolone or Swiss cheese, which ever you prefer
bacon
Directions:
I prefer to cut my chicken into chunks because it makes it easier for the kids to eat. Cut your chicken and set aside in a large bowl. Add sour cream and cream of chicken. Mix well...I usually mix by hand. If mixture is a little thick, add some milk. Throw in the chopped ham and mix. Spray dish with non stick spray and put chicken mixture in. Sprinkle cheese and bacon on top. Bake on 350 for 30 or until chicken is fully cooked.
Serve over rice or mashed potatoes.
7-Taco Salad and Tomatillo-Ranch dressing by Tiff
Ingredients:
1 lb ground beef or turkey 1-2 cans of chili beans
tomatoes, diced shredded lettuce
cheese tortilla; chips or shells
Directions:
Cook ground meat with fresh garlic, salt and pepper. Drain if needed. Add Chili beans. Layer salad toppings as so desired.
Tomatillo-Ranch Dressing
2 C Prepared Ranch Dressing (Use a packet of Hidden Ranch buttermilk)
1/2 C chopped cilantro
2-4 large tomatillos
1/2 tsp minced garlic
2 T fresh lime juice
1 tsp green tabasco sauce or 1 diced jalapeno pepper
Directions:
Prepare ranch dressing according to directions on pkg and set aside. Add cilantro to food processor and pulse until finely chopped. (if you have no processor, chop all ingredients well by hand and then blend dressing in a blender).
Add tomatillos, garlic, lime juice, and jalapeno to the food processor and pulse until ingredients are finely pureed. Add 2 cups of prepared dressing and pulse just a few times, until ingredients are well combined. Chill dressing for an hour or two and serve on top of salad.
1 lb ground beef or turkey 1-2 cans of chili beans
tomatoes, diced shredded lettuce
cheese tortilla; chips or shells
Directions:
Cook ground meat with fresh garlic, salt and pepper. Drain if needed. Add Chili beans. Layer salad toppings as so desired.
Tomatillo-Ranch Dressing
2 C Prepared Ranch Dressing (Use a packet of Hidden Ranch buttermilk)
1/2 C chopped cilantro
2-4 large tomatillos
1/2 tsp minced garlic
2 T fresh lime juice
1 tsp green tabasco sauce or 1 diced jalapeno pepper
Directions:
Prepare ranch dressing according to directions on pkg and set aside. Add cilantro to food processor and pulse until finely chopped. (if you have no processor, chop all ingredients well by hand and then blend dressing in a blender).
Add tomatillos, garlic, lime juice, and jalapeno to the food processor and pulse until ingredients are finely pureed. Add 2 cups of prepared dressing and pulse just a few times, until ingredients are well combined. Chill dressing for an hour or two and serve on top of salad.
12-Tator Tot Casserole by Tiff
Ingredients:
1 large bag tator tots, thawed
1 large container of Dean's French Onion Dip (generic doesn't taste right)
1 can cream of chicken
1/2 C milk
shredded cheese
Directions:
Mix french onion dip and cream of chicken together. Add about 1/2 C milk to thin it out some, mix well. Stir in tator tots and half of cheese. Spread out in baking dish that has been sprayed with non stick spray. Sprinkle remaining cheese on top. Bake at 350 for about 30 mins.
1 large bag tator tots, thawed
1 large container of Dean's French Onion Dip (generic doesn't taste right)
1 can cream of chicken
1/2 C milk
shredded cheese
Directions:
Mix french onion dip and cream of chicken together. Add about 1/2 C milk to thin it out some, mix well. Stir in tator tots and half of cheese. Spread out in baking dish that has been sprayed with non stick spray. Sprinkle remaining cheese on top. Bake at 350 for about 30 mins.
17-Milanesa & Chimichurri Sandwiches by Tiff
Milanesa
Ingredients:
Thinly sliced Milanesa steak (walmart usually carries it, or ask Butcher to cut super thin for you)
eggs
Italian bread crumbs
Directions:
Dip meat in whipped eggs and then in bread crumbs. Bake on 350 for about 20 min or fry it up in a pan!
Chimichurri Sauce
Ingredients:
1 med yellow onion
1 green bell pepper, seeded
1 lg tomato
2 Tblsp parsley
3/4 C white or red vinegar
1/2 C Olive Oil
1 or 2 cloves garlic, peeled
1/8 tsp salt and pepper each
1 T crushed red pepper
Directions:
Chop vegetables into large pieces and place all ingredients in blender. blend until all flavors meld. Store in air tight container in refrig for up to 15 days.
Either dip Milanesa Sandwich in sauce or pour it on the sandwich.
Ingredients:
Thinly sliced Milanesa steak (walmart usually carries it, or ask Butcher to cut super thin for you)
eggs
Italian bread crumbs
Directions:
Dip meat in whipped eggs and then in bread crumbs. Bake on 350 for about 20 min or fry it up in a pan!
Chimichurri Sauce
Ingredients:
1 med yellow onion
1 green bell pepper, seeded
1 lg tomato
2 Tblsp parsley
3/4 C white or red vinegar
1/2 C Olive Oil
1 or 2 cloves garlic, peeled
1/8 tsp salt and pepper each
1 T crushed red pepper
Directions:
Chop vegetables into large pieces and place all ingredients in blender. blend until all flavors meld. Store in air tight container in refrig for up to 15 days.
Either dip Milanesa Sandwich in sauce or pour it on the sandwich.
22- Sausage Egg Rolls by Tiff
Ingredients:
1 lb sausage 1 can water chestnuts, chopped
1 bag coleslaw mix chopped celery
chopped green onions soy sauce
1 can mushroom pieces 2 pkgs egg roll wrappers
Directions:
Brown sausage and chopped onions. Drain grease. Add chopped clery, water chetnuts and coleslaw mix. Cook until slaw is tender. Add chopped mushrooms. Add soy sauce to taste. Place a spoonful of mixture on a wrapper and roll up, folding in the sides. Dip finger in warm salt water and rub along edges
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