Posted by Trish | Under Casseroles, Dinner
Thursday Jul 1, 2010
Submitted by Marilyn Braunger
Serves 8
| 1 c. raw long grain rice |
|
¾ lb. shredded Monterey Jack cheese |
| ¾ lb. shredded Cheddar cheese |
|
16 oz. sour cream |
| 7 oz. chopped green chilies |
|
salt |
Bring to a boil 2 c. water (½ tsp salt added). Add rice; stir well & cover. When it comes to a boil, turn to low & cover for 50 minutes without lifting the lid. Spray a 3 qt. oven-proof casserole with nonstick vegetable spray. Preheat oven to 350°F.
In a large bowl, mix all ingredients together. Bake in preheated oven 45 minutes uncovered. Serve hot as a side dish.
Chef’s Note: This is a great side dish – goes well with ham.
Posted by Trish | Under Casseroles, Dinner
Monday Jan 4, 2010
Submitted by Nicole~
Serves 2
| 1.5-2 lb. ground beef |
|
1 taco seasoning packet |
| 1 tbsp oregano |
|
1 tbsp Italian Seasoning |
| 2 cans corn |
|
1 can Enchilada sauce |
| 12-15 flour tortillas |
|
4 c. cheese |
| salt & pepper to taste |
|
|
1. Preheat oven to 350°F. Brown meat with seasonings, adding corn & enchilada sauce until done.
2. Place layer of tortillas on bottom of 9″x11″ dish, add layer of meat mixture, top with cheese. Repeat until out of tortillas & meat mixture leaving off top layer of cheese.
3. Bake 25-30 minutes.
4. Remove adding final layer of cheese & bake 5 minutes.
Chef’s Note: This dish is great for pre-making or giving to neighbors when in need.
Posted by Trish | Under Casseroles, Dinner, vegetarian
Wednesday Jun 10, 2009
Submitted by Brad Waller
Serves 8
| 15 oz. corn (1 can) |
|
15 oz. tomatoes (1 can) |
| 16 oz. fat free refried beans (1 can) |
|
15 oz. black beans (1 can) |
| 15 oz. black olives (1 can) |
|
6 flour tortillas |
| 8 oz. salsa |
|
1 lb. jalapeno jack cheese |
1. Slice the olives using an egg/mushroom slicer.
2. Divide the diced tomatoes in half.
3. Save ½ the can of tomatoes & combine the rest of the cans in a large bowl. Add the salsa & cheese (grated).
4. Grease (or spray with Pam) a large round casserole dish approximately the diameter of the tortillas & lay down the first tortilla. Spoon a layer of mix & repeat the layering until you are out of mix. Add the last tortilla & the reserved tomatoes & some more cheese, if you like.
5. Cook for 45 minutes at 350°F. Slice into 8 pieces & serve.
Chef’s Note: Ounce measurements are estimated. Basically just use one can of each of the ingredients. Calories are higher than I thought for this, as the olives add minimal volume & lots of calories from fat. Call it 375 calories if divided in 8, 500 if by 6. Use whole wheat tortillas, skip the olives, & use low fat cheese & this might be healthy.
Posted by Trish | Under Casseroles, Dinner
Wednesday Feb 11, 2009
Submitted by M. Bernadette Fawver
Serves 4
| 4 chicken breasts, cubed |
|
1 c. sliced mushrooms |
| 2 tbsp butter |
|
14-16 oz. cubed tomatoes (1 can) |
| 2 tbsp olive oil |
|
2/3 c. dry white wine |
| 1 large onion, finely chopped |
|
4-6 tbsp heavy cream |
| 2 garlic cloves, crushed |
|
2 tsp Italian seasoning |
| 2 bell peppers (red, yellow, or green) cut into 1½” cubes |
|
salt & pepper |
| pasta to serve |
|
|
Season the chicken with salt & pepper to taste. Heat oil and butter in a skillet; fry the chicken until browned all over. Remove the chicken from the skillet. Add the onion & garlic to the skillet & cook gently until just beginning to soften. Add the bell peppers to the skillet with the mushrooms & continue to cook for a few minutes longer, stirring occasionally. Add the Italian seasoning. Add the tomatoes & plenty of seasoning to the skillet & then transfer the vegetable mixture to an oven safe casserole.
Place the chicken on the bed of vegetables. Add the wine to the skillet & bring to a boil. Pour the wine over the chicken & cover the casserole. Cook in a preheated oven at 350°F. for 50 minutes. When ready to serve, add cream & serve over pasta.
Posted by Trish | Under Casseroles, Dinner, Sides
Monday Jan 5, 2009
Awhile back, the church my husband’s family attends in Oregon put together a recipe book as a fundraiser for the church. It is a professionally printed and bound book, Generations of Cherished Recipes from St. Thomas Becket Parishioners. My mother-in-law gave me a copy for Christmas because the family submitted heavily, so it was her way of passing on a lot of their family recipes to me. So I’m going to periodically publish some of the recipes bestowed upon me and spread the love!
Submitted by Marilyn Braunger (my grandmother-in-law!)
Serves 4
| 10 oz. frozen broccoli (1 pkg) |
|
1 pint cottage cheese |
| 1 egg, beaten |
|
1 pkg saltine crackers |
| 1 cube butter or margarine |
|
1 pkg Lipton Onion Soup mix |
Melt butter. Mash crackers. Mix together. Cook broccoli as directed on package. Do not drain the broccoli. Mix everything together and bake at 350°F for about 45 minutes until brown on top.
