Recipes

[walker]

CHEDDAR BEEF ENCHILADAS

1 lb. ground beef

1 envelope taco seasoning

1 cup water

2 cups cooked rice

1 can (16 oz) refried beans

2 cups shredded cheddar cheese

10-12 (8") FLOUR TORTILLAS

1 jar (16 oz) salsa

1 can cream of chicken soup, undiluted

In large skillet, cook beef over medium heat until no longer pink, drain. Stir in taco seasoning and water.  Bring to a boil.  Reduce heat; simmer, uncovered, for 5 minutes. Stir in rice.  Cook and stir until liquid has evaporated.

Spread about 2 tablespoons of refried beans down center of 1 FLOUR TORTILLA.   Top with 1/4 cup beef mixture followed by 2 tablespoons cheese.  Roll up. Repeat until finished with ingredients and TORTILLAS.  Place each TORTILLA seam side down in two greased 9x13" baking dishes.

Combine salsa and soup; spread down center of Enchiladas.  Sprinkle with remaining cheese.  Bake one (or both) casseroles, uncovered, at 350 for 20-25 minutes or until heated through and cheese has melted. 

If you want to freeze one dish, do not bake it.  Cover and freeze for up to 3 months.  To prepare, thaw in refrigerator overnight.  Remove from refrigerator 30 minutes before baking.  Cover and bake at 350 for 30 minutes.  Uncover and bake 5-10 minutes longer or until cheese has melted.

NEXT INGREDIENT ...... ANY BEANS.. GREEN, KIDNEY, 

                                       PINTO, ETC.

[rrpell]

Kidney Bean Dip  

Ingredients

• 2 cups canned kidney beans, drained
• 1 small onion, minced
• 1/2 cup mayonnaise
• 1/2 cup sweet pickle relish
• 1 pinch dry mustard

• 1 dash Worcestershire sauce
• 1/2 teaspoon white horseradish
• 1/8 teaspoon garlic powder
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper

Directions

1. Rinse the kidney beans, and set aside to drain. In a medium bowl, stir together the onion, mayonnaise, relish, dry mustard, Worcestershire sauce, horseradish, garlic powder, salt and pepper. Gently mix in kidney beans until coated with dressing. Refrigerate until serving. Serve with your favorite crackers. 

Next ingredient: orange marmalade 

[momtochloe]

Turkey Cocktail Meatballs with Orange Cranberry Glaze

Ingredients

• 1 1/4 pounds ground turkey
• 1/4 teaspoon poultry seasoning
• 1/2 teaspoon garlic salt
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon Worcestershire sauce
• 1 pinch cayenne pepper
• 1 large egg, beaten
• 1/2 cup plain bread crumbs
• 1 tablespoon olive oil
• 1 cup canned jellied cranberry sauce
• 1/2 cup orange marmalade
• 1/2 cup chicken broth
• 1 tablespoon minced jalapeno pepper (optional)
• 1 tablespoon minced Fresno pepper (optional)
• salt and ground black pepper to taste

Directions

1. Mix the turkey, poultry seasoning, garlic salt, onion powder, salt, pepper, Worcestershire sauce, and cayenne pepper together in a bowl. Stir in the egg, milk, and bread crumbs. Cover with plastic and refrigerate for 1 hour.
2. Heat olive oil in skillet over medium heat. Roll the turkey mixture into balls, about one tablespoon each. Place the meatballs in a single layer in the skillet. Brown meatballs on all sides, flipping occasionally. Place browned meatballs on a clean baking sheet. Set aside.
3. Combine cranberry sauce, marmalade, and chicken broth over medium heat in the skillet used to cook the meatballs. Stir in the jalapeno and Fresno peppers, then return meatballs to skillet. Reduce heat to medium-low, and continue to cook until the meatballs are no longer pink in the center and glaze is reduced. Season with salt and pepper.

Next Ingredient:  Those crunchy canned fried onions

[house_cat]

French's Crunchy Onion Baked Chicken

• 2 cups French’s Crispy Fried Onions, Original
• 2 tablespoon all-purpose flour
• 4 (5 oz.) boneless, skinless chicken breast halves
• 1 egg

Place crispy onions and flour into a plastic bag - crush with hands or a rolling pin.  Empty into pie pan or waxed paper.

Dip the chicken breasts into egg.

Dredge chicken in the onion crumbs/flour mixture.

Place on a baking pan.

Cook at 350° until cooked through.

Next ingredient:  Italian Seasoning

[Zhills]

Joe’s Special from the LA Times

INGREDIENTS:

1 Tablespoon olive oil & butter

1/2 small onion

1/2 pound freshly ground chuck

1 10oz pkg  frozen spinach, thawed, squeezed dry and finely chopped

1/4 teaspoon Italian seasoning,
(or 1/8 teaspoon dried oregano + 1/8 teaspoon dried basil)

Salt and freshly ground pepper to taste

3 eggs

Freshly grated Parmesan cheese to taste

INSTRUCTIONS:

Heat the oil in a skillet. Add the onion and cook over medium-high heat, stirring from time to time, until it just starts to brown. Add the meat and saute, stirring, until it just loses its pink color.

Add the spinach to the pan and stir it in. Add the Italian seasoning, salt and pepper. Break the eggs into a bowl and beat with a fork to blend. Add to the center of the skillet and scramble with the beef mixture.

Serve topped with a sprinkling of Parmesan or your favorite shredded cheese.  Serves 2

Next ingredient:  Eggs

[walker]

Blueberry Croissant Puff

3 large croissants, cut up

1 cup fresh or frozen blueberries

1 package (8 oz) cream cheese, softened

2/3 cup sugar

2 EGGS

1 teaspoon vanilla

1 cup milk

Preheat oven to 350 degrees.  Place croissant pieces in a 9  inch square pan.  Sprinkle with blueberries.  Beat cream cheese, sugar, EGGS, and vanilla until well blended.  Gradually add milk, beating well after each addition.  Pour evenly over croissant pieces. Let stand 20 minutes.

Bake at 350 for 35-40 minutes or until set in center and golden brown.  You may want to cover it with foil for the last 10 minutes if tops are getting too browned.  Serve warm sprinkled with powdered sugar.

NEXT INGREDIENT ..... GARLIC POWDER or

                                       GARLIC SALT