1 lb. ground beef or turkey
1 pkg. taco season (1/4 C.)
1/2 C. water
2, 10 oz. cans red enchilada sauce
1 can tomato soup
1, 8 oz. can tomato sauce
1 small package corn tortillas, torn into small pieces
1 can olives, slice or cut in half
1 can corn
2 C. shredded cheddar cheese
Brown meat and drain. Add taco season and water. Simmer for about 5 minutes. Add enchilada sauce, tomato soup, and tomato sauce. Mix well. Pour about 1/2 C. of the sauce mix into the bottom of a 9x13 pan. Layer ingredients leaving a little bit of cheese for the top. Bake at 375 degrees for 35 minutes or until it is warmed through.
Tuesday, March 31, 2009
Wednesday, March 25, 2009
Cheese Soup
2 cubes or t. chicken bouillon
3 C. water
1 C. cauliflower, chopped
1 C. broccoli, chopped
1 C. onion, chopped
1 C. potatoes, diced
1 C. celery, diced
1 C. carrots, thinly sliced
2 cans cream of chicken soup
8 oz. Cheez Whiz
1 C. frozen peas
1/2 lb. bacon, cooked and crumbled (optional)
Dissolve bouillon in water and bring to a boil. Add chopped vegetables and simmer for about 30 minutes, or until tender. Stir in soup and cheese. Stir and simmer until cheese is melted, being careful not to scorch. Add peas and bacon and heat through.
Recipe from: Melanie Webb
3 C. water
1 C. cauliflower, chopped
1 C. broccoli, chopped
1 C. onion, chopped
1 C. potatoes, diced
1 C. celery, diced
1 C. carrots, thinly sliced
2 cans cream of chicken soup
8 oz. Cheez Whiz
1 C. frozen peas
1/2 lb. bacon, cooked and crumbled (optional)
Dissolve bouillon in water and bring to a boil. Add chopped vegetables and simmer for about 30 minutes, or until tender. Stir in soup and cheese. Stir and simmer until cheese is melted, being careful not to scorch. Add peas and bacon and heat through.
Recipe from: Melanie Webb
Haystacks
Fritos Corn Chips
White Rice, Cooked
Chili
Shredded Cheddar Cheese
Shredded Lettuce
Diced Tomatoes
Sliced Olives
Ranch Dressing or Sour Cream
I remember having this quite frequently when I was growing up. The amounts of the ingredients are just to your taste. Layer in the order listed above.
Recipe from Bonnie Marcon (my mom)
White Rice, Cooked
Chili
Shredded Cheddar Cheese
Shredded Lettuce
Diced Tomatoes
Sliced Olives
Ranch Dressing or Sour Cream
I remember having this quite frequently when I was growing up. The amounts of the ingredients are just to your taste. Layer in the order listed above.
Recipe from Bonnie Marcon (my mom)
Tuesday, March 17, 2009
Pineapple Chicken
3 chicken breasts, cooked & cubed
1 lg. green pepper, diced
2-3 T. onion, chopped
1, 20 oz. can pineapple tidbits, drain and save juice
1 C. chicken broth
2 T. soy sauce
2 T. white vinegar
4 T. brown sugar or honey
2 T. cornstarch
1/4 C. cold water
Saute green pepper, onion, and pineapple in a non-stick pan for 3-5 minutes. Add broth, pineapple juice, soy sauce, vinegar, and brown sugar. Stir cornstarch in cold water. Add to mixture. Cook and stir until thickened. Add chicken and heat through. Serve over rice.
1 lg. green pepper, diced
2-3 T. onion, chopped
1, 20 oz. can pineapple tidbits, drain and save juice
1 C. chicken broth
2 T. soy sauce
2 T. white vinegar
4 T. brown sugar or honey
2 T. cornstarch
1/4 C. cold water
Saute green pepper, onion, and pineapple in a non-stick pan for 3-5 minutes. Add broth, pineapple juice, soy sauce, vinegar, and brown sugar. Stir cornstarch in cold water. Add to mixture. Cook and stir until thickened. Add chicken and heat through. Serve over rice.
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