1# ground beef
1-16oz jar chunky salsa
2 cups kidney beans
1 can (14.5oz) diced tomatoes, undrained
1 1/2 cups frozen corn
3 teaspoons chili powder
1 teaspoon ground cumin
1 package of cornbread mix
1/3 cup milk
1/3 cup shredded Cheddar cheese
2 tablespoons sliced green onions
Heat oven to 400 degrees. In skillet, cook ground beef. Add salsa, kidney beans, tomatoes, corn, chili powder and cumin. Cook 3-4 minutes heating thoroughly. Prepare cornbread using milk. Spoon cornbread batter around outside edge of ungreased 2 quart baking dish. Spoon hot beef mixture into center. Bake 18 minutes. Sprinkle with cheese and bake 4-5 minutes longer. Sprinkle with onions before serving.
1 1/2 cups milk
3/4 cup frozen peas
3/4 cup frozen carrots, sliced or diced
1 cup cut up and cooked chicken
1 can each cream of chicken and mushroom soup
1 cup baking mix
1/3 cup milk
1/2 teaspoon pepper
2 tablespoons chopped parsley
In saucepan, heat 1 1/2 cups milk peas, carrots chicken and soups to boiling. In medium bowl, stir baking mix, 1/3 cup milk and pepper just until moistened. Drop dough by spoonfuls into boiling mixture, reduce heat to low. Cook uncovered 10 minutes. Cover and cook 10 minutes longer. Sprinkle with parsley. and serve.
Makes 12 buns
1 (13.5 ounce) package of fresh or frozen dinner roll dough
3 tablespoons flour
3/4 teaspoon of hot water
3 tablespoons of softened butter or margarine
Grease a round cake pan, 9 x 1 1/2 ".
Form the dinner roll dough into balls and arrange the balls of dough evenly in the pan.
Cover and let rise in warm, draft free place 2 to 3 hours (or per package directions)
Heat oven to 350 °
Mix the flour, butter and hot water (this is the "frosting" mix).
Place the frosting mixture in pastry decorating bag with a number 4 tip (or you can use small plastic zip lock bag with very small cut off corners for writing).
Create a unique snowflake design onto the center of each ball - about 1 to 1 1/2 " in diameter.
Bake 20 to 25 minutes or until golden brown.
Immediately remove Snowflake rolls from the pan and place decoration side up on a serving dish.
Best served warm.
1 cup half and half
2 eggs
1/3 cup flour
3 4oz cans whole green chilies
1/2# monterey jack cheese, grated
1/2# sharp cheddar cheese, grated
1 8oz can tomato sauce
Beat eggs and flour with half and half until smooth. Split open chilies, rinse out seeds and drain on paper towels. Mix cheeses. Reserve 1/2 cup for topping. Make alternate layers of remaining cheese, chilies and egg mixture in deep 1-1/2 quart casserole dish. Pour tomato sauce over top and sprinkle with reserved cheese. Bake in 375 degree oven 1 hour or until cooked in center.
1 tablespoon oil
2 medium onions, diced
1 1/2 tablespoons chili powder
1 tablespoon minced garlic
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano
3 (15.8 oz) cans of Great Northern Beans, drained and rinsed
4 cups chicken broth
3 cups cooked turkey (or chicken), diced
1/2 cup diced, seeded plum tomato
1/3 cup chopped fresh cilantro
2 tablespoons lime juice
1/2 teaspoon salt
1/2 teaspoon pepper
8 lime wedges
Heat oil in a large pot over medium high heat. Add onion and saute 10 minutes or until tender and golden. Add chili powder, garlic, and cumin. Saute 2 minutes. Add oregano and beans and cook 30 seconds. Add broth and bring to a simmer. Cook 20 minutes.
Place 2 cups of bean mixture in a blender and process until smooth. Return pureed mixture to pot. Add turkey (or chicken) and cook 5 minutes or until thoroughly heated. Remove from heat. Add diced tomato, chopped cilantro, lime juice, salt and pepper, stirring well. Garnish with lime wedges.
Makes 8 servings.
4 boneless chicken breasts, cubed
1/2 cup teriyaki marinade, divided
1 tablespoon olive oil
2 cups cooked rice
1 cup sliced celery
1 cup sliced carrots
1 cup thawed frozen broccoli
1 can (8 oz) sliced water chestnuts, drained
1 cup chicken stock
1/4 cup chopped green onions
Combine chicken and 1/3 cup teriyaki marinade in a large glass bowl and mix well. Refrigerate overnight. Drain chicken, disgarding used marinade. Heat oil in nonstick skillet over medium heat; add chicken. Cook about 5 minutes. Preheat oven to 350 degrees. Coat 11x7" baking dish with cooking spray. Combine chicken, cooked rice, celery, carrots, broccoli, water chestnuts, chicken stock and remaining teriyaki marinade in a large bowl and mix well. Put into baking dish and bake 25-30 minutes. Remove from oven and sprinkle with green onions before serving.
Sprinkle 4 lean chops (1/2-3/4") with salt and pepper. Brown in oil in skillet. Put chops in baking dish and pour around chops 1 can cream mushroom, 2/3 cup evaporated milk and 1/3 cup water mixed together. Bake at 350 degrees 45 minutes. Stir gravy well.
Instead of baking, you can cover and cook in skillet over low heat for 45 minutes, stirring occasionally.
Home-Made Noodles:
5 eggs, beaten
1/2 teaspoon baking powder
1 teaspoon salt
Sift in enough flour to make dough very stiff (not stickey). Roll out dough onto floured board or countertop. Roll out very thin. Roll up dough (like a jellyroll) and slice thin.
Chicken:
Cook 1 chicken in a large pot for 45 minutes. Remove from broth and let cool. Remove meat from bones and return to broth. Bring broth to a boil and add noodles. Turn down heat, cover and let cook at least 20 minutes. Can serve alone or over mashed potatoes. Add salt and pepper to taste.
2# ground beef
1/8 teaspoon garlic powder
1 teaspoon salt
2 tablespoons cooking oil
3/4 cup chopped onion
1 cup sliced celery
2 tablespoons chili powder
1/2 teaspoon oregano
3/4 cup diced green pepper
1 (12 oz) can whole kernel corn
1/2 cup cornmeal
1 1/2 cups pitted ripe olives
Cornmeal crust (recipe follows)
Brown beef with garlic powder and salt in oil. Stir in onion and celery, cook 2 minutes longer. Add chili powder, oregano, green pepper, undrained tomatois and drained corn. Bring mixture to boil. Slowly stir in cornmeal, then olives. Cook slowly 5-10 minutes. Turn into hot baked Cornmeal crust.
(goes with the Tamale Pie)
Combine 2 cups bisquit mix, 1/2 cup sornmeal and 1/4 teaspoon salt. Cut in 1/4 cup butter, stir in 3/4 cup grated cheese. Add 2/3 cup milk and stir until dry ingredients are moistened. Pat into greased 2 quart casserole; flute edge and prick with fork. Bake in hot oven (400 degrees) 10 to 15 minutes.
Grace Kilmartin. Grace was Father O'Connor's housekeeper at Sacred Heart Catholic Church, Chariton Iowa in the 1930's to 1950's.
2 cups flour
1/2 teasp. salt
3 heaping teasp. baking flour
1 egg
Place egg in a cup and fill up with milk. Mix with dry ingredients. Drop from spoon into boiling broth.
Cook 10 minutes.