Thursday, May 27, 2010
1 lb. ground beef
1 lg. onion
1 pkg. taco seasoning
1 (16oz) can diced tomatoes and juice
2-3 T. flour
1 sm. can cream of chicken soup
shredded cheddar cheese
Brown ground beef and onion. Drain. Add taco seasoning, tomatoes and juice, and flour. Take uncooked flour tortilla and spoon a heap of mixture onto shell. Add a handful of cheese and roll tightly. Repeat. Lay back to back, placing tightly together in greased 9x13" baking dish.Cover with cream of chicken soup mixed with 2/3 C. milk. Add heaps of cheese on top(about 3C. total for entire recipe)Bake at 350 degrees for 40-45 minutes, uncovered.If you want more of a "wet" style enchilada, then cover.
Wednesday, May 26, 2010
This recipe is from Healthy Cooking magazine. This is a comforting soup. It goes well alongside bread and fruit or a light dessert.
2 medium butternut squash (about 3 pounds each)
2 large onions, sliced
1 tablespoon olive oil
1 tablespoon butter
2 cinnamon sticks (3 inches)
2 tablespoons brown sugar
1 tablespoon minced fresh gingerroot
2 garlic cloves, minced
3 cans (14-1/2 ounces each) reduced-sodium chicken broth
2-1/4 cups water
1-1/4 teaspoons salt
1 tablespoon minced fresh parsley
Cut squash in half; discard seeds. Place squash cut side down in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 400° for 40-50 minutes or until tender. Cool slightly; scoop out pulp and set aside.
In a Dutch oven over medium heat, cook and stir onions in oil and butter for 2 minutes. Add the cinnamon, brown sugar, ginger and garlic; cook 2 minutes longer or until onions are tender. Stir in the broth, water, salt and reserved squash. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
Cool soup slightly. Discard cinnamon. In a blender, process soup in batches until smooth. Return all to the pan and heat through. Sprinkle each serving with parsley. Yield: 12 servings
Tuesday, May 25, 2010
This is a dish I always used to take for family gatherings.
1(16oz) bag California blend veggies
1 can cream of celery soup
1/3 C. milk
1(8oz) pkg. shredded cheddar cheese
Cook veggies just until tender and drain. Heat soup,milk and cheese in saucepan until cheese melts. Pour over veggies in a 2 quart round casserole dish. Bake at 350 degrees for 30 minutes.
Sunday, May 23, 2010
This is my mom's recipe. I haven't had it in years but it is one of my all time favorites. It is best with a thin pie crust the way she makes it.
1C. light corn syrup
1C. chopped pecans
pinch of salt
1 unbaked pie shell
Beat eggs well. Add remaining ingredients. Mix well. Pour into unbaked pie shell . Bake at 350 degrees for about 45 minutes.
Friday, May 21, 2010
I took these to my son's graduation party last night and they were gone within minutes.These little appetizers are so scrumptious and addictive!These can also be made with light sour cream and cream cheese and they taste just the same.
2(8oz) cream cheese
8oz. sour cream
green onions,finely minced
lime juice, to taste
3 jalepenos, chopped
Mix cream cheese, sour cream, onions, jalepenos and lime juice. Spread a thin layer on each tortilla. Roll up jelly- roll style. Cut every inch.Refrigerate and cover with plastic wrap. Makes over 100 pinwheels.
Thursday, May 13, 2010
I got this recipe from the former Light and Tasty magazine. It is tangy and delicious. It is very filling . About 3-4 of these alongside some fruit would make a satisfying meal.
1 cup old-fashioned oats
3/4 cup fat-free evaporated milk
1 medium onion, chopped
1 teaspoon salt
1 teaspoon chili powder
1/4 teaspoon garlic salt
1/4 teaspoon pepper
1-1/2 pounds lean ground turkey
2 cups ketchup
1-1/2 cups packed brown sugar
1/4 cup chopped onion
2 tablespoons Liquid Smoke, optional
1/2 teaspoons garlic salt
In a large bowl, combine the first seven ingredients. Crumble turkey over mixture and mix well. Shape into 1-in. balls. Place on a rack coated with cooking spray in a shallow baking pan. Bake, uncovered, at 350° for 10-15 minutes.
Meanwhile, combine the sauce ingredients; pour over meatballs. Bake 30-35 minutes longer or until meat is no longer pink. Yield: 15 servings.