January 26, 2010

DORITO'S & JALAPENO CHICKEN CASSEROLE

4 c. chicken, cubed, cooked
1 can cream of mushroom soup
1 can cream of chicken soup
1 pt. sour cream or plain yogurt
1 can pitted black olives, sliced
10-12 corn tortillas, pulled apart
8-10 jalapeno peppers, sliced or chopped
1 can Green chilies
2 c. mozzarella cheese
1 lg. bag dorito's - crushed

Mix all ingredients together except the cheese. Pour into buttered casserole dish.
 Top with dorito's & cheese. Bake at 350 degrees for 40-45 minutes. Serves 6-8.

January 16, 2010

Slow Cooker Hearty Steak and Tater Soup

Every spoonful of this hearty soup is brimming with beef and potatoes in a rich broth.
Prep Time: 20 min
Total Time: 9 hours 50 min
Makes: 9 servings (1 1/2 cups each)
Rollover Spoons to Rate


1 pound beef boneless round steak
1 pound small red potatoes, cut into 1/4-inch slices (4 cups)
2 medium stalks celery, chopped (1 cup)
2 medium carrots, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 tablespoon beef bouillon granules
1/2 teaspoon pepper
4 cans (14.5 ounces each) beef broth
1 jar (6 ounces) Green Giant® sliced mushrooms, undrained
1/2 cup water
1/2 cup Gold Medal® all-purpose flour


Cut beef into 1x1/4-inch pieces. Mix beef and remaining ingredients except water and flour in 5-quart slow cooker.
2. Cover and cook on Low heat setting 8 to 9 hours.
3. Mix water and flour in small bowl; gradually stir into soup until blended. Increase heat setting to High. Cover and cook about 30 minutes or until slightly thickened.



For accurate cooking times and proper doneness, cut all meats and vegetables into the sizes specified in a recipe.
Serve-With Warm sourdough bread, a salad of sliced tomatoes and cucumbers in an herb vinaigrette dressing and glasses of cold apple cider or beer create a stick-to-your-ribs meal.

Sprinkle each serving with shredded Monterey Jack cheese and chopped fresh parsley.

CHICKEN JAMBALAYA

* One 3 to 4 pound hen cut into serving pieces
* 3 cups long grain rice - uncooked
* 1/4 cup cooking oil
* 3 medium white onions - chopped fine
* 6 cups chicken stock
* 1 tablespoon salt, or to taste
* 2-1/2 teaspoons granulated garlic
* 1 cup green onions - chopped
* 1/2 cup green peppers
* 1/2 cup celery - chopped fine
* 1/4 teaspoon black pepper
* Red pepper to taste
* 2 tablespoons Louisiana hot sauce

Fry chicken in cooking oil until golden brown. Remove chicken and oil leaving just enough oil to cover bottom of pot. Add onions, and fry until golden brown. Put chicken back into pot with onions, and add 6 cups of Chicken stock. Add remaining seasoning and simmer covered until chicken is tender. If necessary, add enough chicken stock to bring back to previous level. Bring back to a rolling boil, and add rice. Simmer uncovered for about 15 minutes - turn rice. Cover with tight fitting lid, let steam for 15 minutes, or until rice is tender. Turn rice once more, and turn fire off. Let stand for 10 minutes and then serve.

Jambalaya is more tasty if highly seasoned, so don't forget the red pepper. When adding salt, water should taste a little too salty, as rice absorbs considerable salt.

Yield: 6 to 8 generous servings.

Sweet 'n' Sour Curry Chicken

4 Servings Prep: 15 min. Cook: 4 hours
* 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
* 1 can (14-1/2 ounces) stewed tomatoes, cut up
* 1 large green pepper, cut into 1-inch pieces
* 1 large onion, sliced
* 1/2 cup mango chutney
* 2 tablespoons cornstarch
* 1-1/2 teaspoons curry powder
* 1/4 cup water


# n a 3-qt. slow cooker, combine the chicken, tomatoes, green pepper,
# onion and chutney. In a small bowl, combine the cornstarch, curry
# powder and water until smooth; stir into chicken mixture.
#

# Cover and cook on low for 4 hours or until chicken juices run clear.
# Yield: 4 servings.

Slow Cooker-Beef Bourguignon

1 Cup Dry red wine 2 Tablespoons Olive oil
1 Large Onion -- sliced
1/2 Teaspoon Thyme
2 Tablespoons Parsley -- chopped
1 Bay leaf
1/4 Teaspoon Pepper
2 Pounds stewing beef, cut into 1 1/2-inch cubes
3 Slices Bacon (thick-cut is possible) -- diced
12 Small White onions
1/2 Pound Sliced mushrooms
2 Cloves Garlic -- minced
1 Teaspoon Salt

Combine first seven ingredients, mix well, add beef. Marinate at least 3 hours (overnight if refrigerated) Drain meat, reserving marinade. In skillet, sauté bacon and remove. Brown meat in bacon fat. Combine beef, bacon, vegetables and seasonings in slow cooker. Pour over enough marinade to cover. Cook on low 8-10 hours.

Cuban-Style Pork and Sweet Potato Slow Cooker Stew

7½ hours | 15 min prep

SERVES 4

* 1 large sweet potato, peeled and cut into 1/2 inch dice (about 1 lb)
* 1 lb len pork loin, cut into 1 inch pieces
* 14 1/2 ounces canned diced tomatoes with mild green chilies
* 1 medium garlic clove, minced
* 1/4 cup orange juice
* 2 medium scallions, chopped (green parts only)
* 1/2 teaspoon salt
* 1/4 teaspoon cumin
* 1/4 teaspoon black pepper
* 1 1/2 tablespoons fresh lime juice
* 2 tablespoons fresh cilantro, chopped

1. Place potato, pork, tomatoes, garlic, orange juice, scallions, salt, cumin, and pepper in a 4 to 5 qt crock pot, cover and cook on low setting.
2. Stir in lime juice and cilantro, cover slow cooker and cook for 5 minutes.

Bourbon Chicken

35 min | 15 min prep

SERVES 4

* 2 lbs boneless chicken breasts, cut into bite-size pieces
* 1-2 tablespoon olive oil
* 1 garlic clove, crushed
* 1/4 teaspoon ginger
* 3/4 teaspoon crushed red pepper flakes
* 1/4 cup apple juice
* 1/3 cup light brown sugar
* 2 tablespoons ketchup
* 1 tablespoon cider vinegar
* 1/2 cup water
* 1/3 cup soy sauce

1. Heat oil in a large skillet.
2. Add chicken pieces and cook until lightly browned.
3. Remove chicken.
4. Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
5. Add chicken and bring to a hard boil.
6. Reduce heat and simmer for 20 minutes.
7. Serve over hot rice and ENJOY.

Barbecued Pork Chop Supper

8 Servings Prep: 10 min. Cook: 8 hours

* 6 small red potatoes, cut into quarters
* 6 medium carrots, cut into 1-inch pieces
* 8 bone-in pork loin or rib chops (1/2 inch thick and 8 ounces each)
* 1 teaspoon salt
* 1/4 teaspoon pepper
* 1 bottle (28 ounces) barbecue sauce
* 1 cup ketchup
* 1 cup cola
* 2 tablespoons Worcestershire sauce

* Place potatoes and carrots in a 5-qt. slow cooker. Top with pork
* chops. Sprinkle with salt and pepper. In a small bowl, combine the
* barbecue sauce, ketchup, cola and Worcestershire sauce; pour over
* chops.
*

* Cover and cook on low for 8-9 hours or until meat and vegetables are
* tender. Yield: 8 servings.

Bacon Ranch Slow Cooked Chicken - Crock Pot

6 oz.(2) bags. bacon bits
* 1 teaspoon instant minced garlic
* 1 (1 ounce) package hidden valley ranch dressing mix
* 1 (10 1/2 ounce) can cream of chicken soup
* 16 oz. sour cream
* 4 boneless skinless chicken breasts
* egg noodles, Prepared

1. Combine the first 5 ingredients.
2. Pour over chicken in slow cooker.
3. Cook 3-4 hours on high, or until chicken is done.
4. Serve over hot noodles.

************************************************************************
tested by: Adele Michael - My Sister made it and feed her grand children and they loved it.
Take 2 cups broccoli and steam it, add to dish right before you serve it, it's yummy and the children love it,

Options: I took 2 boxes of frozen Spinach thawed and squeezed the liquid out of it, and add to mixture.
My favorite.

January 12, 2010

Spinach Breakfast Casserole

Prep: 30 mins. Bake: 55 mins. Makes: 12 servings.

4 cups seasoned croutons (about 7 ounces)
1 lb. bulk pork sausage, cooked and drained
1 10oz. pkg. frozen chopped spinach, thawed and well drained
1/2 cup. shredded carrot
4 eggs
2 cups milk
1 10-3/4oz. can. condensed cream of mushrooms, drained
1 4oz. can(drained) sliced mushrooms, drained
1 cup. shredded Monterey Jack cheese (4oz)
1 cup. shredded cheddar cheese (4oz)
1/4 tsp. dry mustard

  Spread croutons in an even layer in a 3 quart rectangle baking dish. Spread sausage evenly over croutons. Sprinkle spinach and carrot evenly over sausage.

    In a medium bowl beat eggs with a whisk; whisk in milk, mushroom soup, mushrooms, the 1 cup cheddar cheese, 1 cup Monterey Jack cheese, and the dry mustard until well mixed. Pour over layers in dish. Cover and chill for at least 8 hours or up to 24 hours.

   Preheat oven to 325F. Uncover casserole and bake in preheated oven for 45 minutes. If desired, sprinkle with additional cheese. Bake about 10 minutes more or until edges are bubbly and center is heated through. Let stand for 10 minutes before serving.
 

January 11, 2010

CROCK POT CHICKEN & CORNMEAL DUMPLINGS

1 (9 oz.) pkg. frozen cut green beans
2 c. cubed, cooked chicken
2 c. diced potatoes
1 9(13 3/4 oz.) can chicken broth
1 (12 oz.) can vegetable juice cocktail (1 1/2 c.)
1 tsp. chili powder
6 drops bottled hot pepper sauce
1/3 c. yellow cornmeal
2 tbsp. snipped parsley
1/2 c. sliced celery
1/2 c. chopped onion
1/2 tsp. salt
1 1/4 c. packaged biscuit mix
1 c. sharp shredded American cheese
2/3 c. milk



Thaw beans by placing in strainer and run hot water over beans. Transfer to crock pot. Add chicken, potatoes, chicken broth, vegetable juice, celery, onion, chili powder, salt and hot pepper sauce, mixed together. Cover. Cook on low for 4 hours. Turn to high heat and heat until bubbly. Add water at this point if needed. Combine biscuit mix, cornmeal, 1/2 cup cheese and parsley. Add milk and stir until just moistened. Drop by tablespoons onto stew; cover. Cook 2 1/2 hours more (don't lift cover). Sprinkle dumplings with rest of cheese.

January 4, 2010

BARBECUE CHICKEN JAMAICAN STYLE


2 to 2 1/2 lbs. chicken, cut up
1/2 c. chili sauce
4 tbsp. cider vinegar
1 tsp. Worcestershire sauce
1/2 tsp. dry mustard
1 or 1 1/2 cloves garlic, minced
1 c. onion, minced
4 tbsp. vegetable oil
Mix all ingredients in bowl. Marinate chicken at least 4 hours. Cook on grill until done.