Submitted by Michelle Fawver
| 1 lb. caramels, unwrapped |
|
5 oz. evaporated milk (1 can) |
| 1 German Chocolate cake mix |
|
¾ c. butter or margarine, melted |
| 1 c. walnuts, chopped |
|
6 oz. chocolate chips (1 pkg) |
1. Melt caramels & 1/3 c. evaporated milk, stirring constantly.
2. Mix by hand cake mix with melted butter & 1/3 c. evaporated milk; add nuts to mix.
3. Place approximately 2/3 of cake mixture into an ungreased 9″ x 13″ pan. Press evenly into bottom of pan.
4. Bake for 8 minutes at 350°F. Sprinkle with chocolate chips while hot & pour melted caramels evenly over top, being careful not to get caramel close to the sides of the pan.
5. Crumble remainder of cake mixture over top. Bake 18 minutes at 350°F. Do not overbake.
Submitted by Brad Waller
Serves Approximately 4
| 1 lb. chicken breasts |
|
1 pkg. Chicken Rice-a-Roni |
| 1 tbsp butter |
|
2½ c. water |
| 6 oz. broccoli (1 pkg) |
|
|
1. Dice breasts & prepare to brown in a large skillet.
2. As you get started, add butter as specified on rice box & prepare as if there was no chicken.
3. Chop & add broccoli before the boil off step for the rice & cover as per directions on the box.
Need a creative way to get rid of all that leftover turkey from Thanksgiving? Check this out for a nice twist on the regular turkey sandwich leftovers!
Provided by Sandra Lee
Serves 6
| 2 tbsp vegetable oil |
|
1½ c. red onion, chopped |
| 4 oz. green chiles, diced (1 can) |
|
10 oz. tomatoes & green chiles, diced (1 can) |
| 3 c. leftover turkey, shredded |
|
16 oz. chunky salsa (1 jar) |
| salt & black pepper |
|
5 c. tortilla chips, crushed |
| 1½ c. shredded Mexican 4-cheese blend |
|
¼ c. cilantro leaves, chopped |
| ¼ c. sour cream |
|
|
1. Preheat oven to 400°F.
2. Heat vegetable oil in a large oven-safe skillet, over medium-high heat. Add onions & saute until soft. Add green chiles, diced tomatoes, leftover turkey & salsa. Adjust seasoning with salt & pepper, to taste. Top with tortilla chips & then cheese. Place skillet in oven & bake for about 20 minutes.
3. Remove from oven. Garnish with cilantro & serve immediately with side of sour cream.
Also called Tinga Poblana de Pollo y Papas
Submitted by Americo
Serves 6-8
| 2 lbs. chicken thighs (with skin & bone) |
|
6 c. water |
| 1 large white onion, quartered |
|
2 tsp salt |
| 2 garlic cloves, unpeeled |
|
14 oz. whole tomatoes in juice (1 can) |
| 4 tsp Chipotle chilies in adobo (chopped, canned) |
|
1 tsp dried oregano (preferably Mexican) |
| 1 tbsp vegetable oil |
|
1 ½ oz. dried Spanish chorizo, finely chopped (1 link) |
| 1 lb. boiling potatoes |
|
2 oz. queso fresco, crumbled (½ c.) |
| avocado |
|
corn tortillas |
Bring chicken, water, 2 onion quarters, & 1 tsp salt to a boil, covered, in a 4-5 qt. pot over moderately high heat. Boil 10 minutes, then remove from heat & let stand, covered, until chicken is just cooked through, about 10 minutes. Transfer chicken to a plate, reserving broth with onion. When cool enough to handle, coarsely shred chicken, discarding skin & bones.
While chicken is cooking, heat a dry well-seasoned small cast iron skillet over moderate heat until hot, then brown garlic & remaining 2 onion quarters on all sides, turning with tongs, about 5 minutes. Peel garlic & transfer with onion to a blender. Add tomatoes with juice, chilies, & oregano, then puree until smooth.
Cook chorizo (spicy cured pork sausage) in oil in a 12″ heavy skillet over moderately high heat, stirring, until fat is rendered, about 2 minutes. Carefully add puree (it will splatter & steam) & cook, stirring frequently, until thick, about 10 minutes.
Peel potatoes & cut into ¾” pieces, then add to reserved broth with remaining salt. Simmer, covered, stirring occasionally, until potatoes are almost tender, about 10 minutes. Add potatoes & onions to chorizo mixture along with 2 cups broth. Stir in chicken & simmer 10 minutes. Serve sprinkled with cheese. Garnish with avocado slices & warm corn tortillas, if desired.
Chef’s Note: Ricotta salata or farmer cheese can be substituted for queso fresco. The remainder of the chicken broth not used can be saved for later use.
Submitted by AnyasMom
Serves 6-8
| 1¾ c. water |
|
14 oz. chicken broth |
| ½ lb. cut up boneless chicken |
|
2 tsp chili powder |
| 1-2 c. salsa |
|
11 oz. corn |
| 3 c. tortilla chips, broken |
|
½ c. Monterey Jack cheese |
In a saucepan, combine water, chicken, broth, & chili powder; bring to a boil. Reduce heat & cover for 8-10 minutes until chicken is done. Add corn & simmer uncovered for 5 minutes. Stir in salsa & cook another 10-15 minutes. Stir regularly. Top with tortilla chips & cheese.
