Please submit recipes for the dishes that you brought to the picnic(s) or other events/happenings or just ones that you want to share.
Prize Winning White Chicken Chili
Brown 2 lbs of cubed chicken breast with a clove of minced garlic in a little olive oil.
While meat is cooking, place the following in a crock-pot or large saucepan:
1 48 oz jar great northern beans
1 jar of your favorite salsa (I use Spartan)
2 tsp cumin
Add cooked chicken to the above mixture
Cook in crock-pot on low for a few hours.
Add cream cheese to taste (4oz - 8oz)
*May substitute 6 oz of jalapeno cheese for plain Monterey
(The prize pie was delicious!)
REUBEN CASSEROLE - Linda Springer
1 1/3 cup milk
½ cup chopped onions
3 Tbls. prepared mustard
2 cans (16 oz) sauerkraut (well drained)
2 cans (10 oz) condensed mushroom soup
1 8 oz pkg. Uncooked noodles (med)
1 can (12oz) corned beef crumbled
2 cups shredded Swiss cheese
½ cup rye bread crumbs, toasted
2 Tbls. Margarine (butter) melted
In a bowl, mix soup, milk, onion and mustard until blended. Set aside In a greased 9 x 13 x 2 baking dish, spread drained sauerkraut and top with uncooked noodles. Spoon soup mixture evenly over noodles. Sprinkle with crumbled corn beef then cheese. Stir together rye bread crumbs and melted margarine until blended. Sprinkle over top of cheese
Cover with foil and bake at 350 degrees for 1 hour or until noodles are tender.
8 to 10 servings
CHILI RELLENO CASSEROLE - Linda Van Dolsen
Preheat your oven to 350 degrees.
Spray Pam on the bottom and sides of a 9 x 13 baking dish.
2 (7 ounce) or 4 (4.5 ounce) cans of whole green chiles
1 (4.5 ounce) can of diced green chiles
1 lb. of Pepper Jack cheese grated
1 lb. of Cheddar (sharp) cheese grated
6 to 8 eggs (If eggs are not extra large or jumbo, use 8.)
1 (13 ounce) can of evaporated milk
Split whole green chiles lengthwise and flatten them out to cover the bottom of the casserole dish. Mix the 2 grated cheeses together in a large bowl. Sprinkle half of the cheese on top of the layer of green chiles. Top the cheese with another layer of whole green chiles and sprinkle the remaining cheese on top. Whisk the eggs and evaporated milk together, mixing thoroughly. Pour the eggs and milk evenly over the casserole. Shake the dish around a bit to make sure the liquid is more or less evenly distributed. Garnish the top with chopped green chiles and bake 30 to 35 minutes.
Test for doneness by sticking a knife in the center. If the knife comes out clean, it is done. If the casserole is getting too brown around the edges, but is still a little moist in the center, remove it from the oven. Cover with aluminum foil and let the casserole sit for 10 or 15 minutes. The heat of the casserole will finish the cooking process. This casserole can be eaten hot from the oven or at room temperature. It’s delicious either way. Cut it into serving size portions with a sharp knife and serve with a large spoon.
If you like things spicier, you can sprinkle fresh chopped jalapeno pepper on top. You can also use canned sliced jalapenos for a layer or a garnish.
SALADS - Nancy Randall
BROCCOLI SALAD
Mix Together:
2 bunches of Broccoli, bite size pieces
½ c. red onion, chopped
1 c. raisins
1 c. sunflower seeds
12 slices of bacon fried and crumbled
Dressing:
1 1/2 c. mayonnaise
3 T. vinegar
½ c. sugar or sugar substitute
Mix together and poor over Broccoli 2 hours before serving
ORIENTAL COLE SLAW
Mix Together:
1 bag of shredded Cole Slaw
2 bunches of green onions chopped, including greens
Dressing:
1 c. oil 5 T. sugar (or sugar substitute)
5 T. vinegar Chicken Flavoring from Ramon Noodles
Mix together and pour over Cole Slaw 1 to 2 hours before serving
Toast under broiler until nicely brown:
- 1 package of Chicken Flavor Ramon Noodles, crushed
- 1 package of slivered almonds (You can also add any other nuts, like sunflower seeds, pine nuts, etc.)
Let cool and put on Cole Slaw just before serving and mix together
APPETIZERS - Nancy Randall
CHILI CHEESE DIP
-Spread a 8 oz. package of Cream Cheese on bottom of pie plate
-Top with 1 can of Hormel Chili with no beans
-Top with Grated Cheddar Cheese
Microwave for 4 minutes, or so.
Serve with taco chips!
ONION DIP
1 c. sweet onion, chopped
1 c. mayonnaise
1 c. swiss cheese, grated
Mix together and bake at 350° until bubbly and slightly brown on top about 45 minutes to 1 hour.
Serve warm with crackers or bread
“THE DIP”
1 block Velveeta Cheese
1.5 lb ground beef or pork sausage, browned
1 can Tomatoes and Green Chilies
Brown meat and add to crock pot, add tomatoes and green chilies and cube cheese, heat until melted. Serve with taco chips!
Options: Add chopped green onions
ARTICHOKE DIP
1 can Artichoke Hearts
1 cup Mayo
1 cup Parmesan Cheese
½ to 1 tsp. Garlic Powder
Top with Bread Crumbs and Bake at 350° for about 20 minutes.
Hungarian Goulash Soup Jim Abbott
Ingredients:
3 TSP Olive Oil
3 lbs Beef stew meat or sirloin (cut into ¾ to 1” cubes)
½ large Onion (cut into ½” slices then quarter)
3 tsp Beef bouillon crystals
2 tsp Salt
3 tsp Paprika
½ tsp Fresh ground pepper
48 oz Chicken broth
5 medium Potatoes (cut into 1” cubes)
5 medium Carrots (cut into ¼” to 3/8” slices)
Preparation
In large soup pot, brown meat in olive oil using medium to high heat. Reduce liquid until 75% gone and add onion. Continue to reduce liquid till mostly gone without burning. Add chicken broth, bouillon crystals, salt, paprika, and pepper. Reduce heat and simmer for 2 hours. Add potatoes and carrots and continue to simmer for another hour. Add water or chicken broth if necessary.
Serves 10-12
Variations
•Add 1 cup of sliced mushrooms.
•For extra zip, substitute 3 tsp paprika with 1 tsp hot paprika and 2 regular paprika or just add 2 TBS of Red Hot sauce. Be careful with the hot paprika … it packs a punch.
•For Goulash over noodles, use 2 potatoes instead of 5. Thicken with a little flour. Serve over noodles.
Accompanying wines (full flavor red)
•Spanish Reds – Rioja, Old Castile & Priorat regions (my favorites)
•Bordeaux
•Cabernet Sauvignon
•Italian Super Tuscans
Prize Winning White Chicken Chili
Brown 2 lbs of cubed chicken breast with a clove of minced garlic in a little olive oil.
While meat is cooking, place the following in a crock-pot or large saucepan:
1 48 oz jar great northern beans
1 jar of your favorite salsa (I use Spartan)
2 tsp cumin
Add cooked chicken to the above mixture
Cook in crock-pot on low for a few hours.
Add cream cheese to taste (4oz - 8oz)
*May substitute 6 oz of jalapeno cheese for plain Monterey
(The prize pie was delicious!)
REUBEN CASSEROLE - Linda Springer
1 1/3 cup milk
½ cup chopped onions
3 Tbls. prepared mustard
2 cans (16 oz) sauerkraut (well drained)
2 cans (10 oz) condensed mushroom soup
1 8 oz pkg. Uncooked noodles (med)
1 can (12oz) corned beef crumbled
2 cups shredded Swiss cheese
½ cup rye bread crumbs, toasted
2 Tbls. Margarine (butter) melted
In a bowl, mix soup, milk, onion and mustard until blended. Set aside In a greased 9 x 13 x 2 baking dish, spread drained sauerkraut and top with uncooked noodles. Spoon soup mixture evenly over noodles. Sprinkle with crumbled corn beef then cheese. Stir together rye bread crumbs and melted margarine until blended. Sprinkle over top of cheese
Cover with foil and bake at 350 degrees for 1 hour or until noodles are tender.
8 to 10 servings
CHILI RELLENO CASSEROLE - Linda Van Dolsen
Preheat your oven to 350 degrees.
Spray Pam on the bottom and sides of a 9 x 13 baking dish.
2 (7 ounce) or 4 (4.5 ounce) cans of whole green chiles
1 (4.5 ounce) can of diced green chiles
1 lb. of Pepper Jack cheese grated
1 lb. of Cheddar (sharp) cheese grated
6 to 8 eggs (If eggs are not extra large or jumbo, use 8.)
1 (13 ounce) can of evaporated milk
Split whole green chiles lengthwise and flatten them out to cover the bottom of the casserole dish. Mix the 2 grated cheeses together in a large bowl. Sprinkle half of the cheese on top of the layer of green chiles. Top the cheese with another layer of whole green chiles and sprinkle the remaining cheese on top. Whisk the eggs and evaporated milk together, mixing thoroughly. Pour the eggs and milk evenly over the casserole. Shake the dish around a bit to make sure the liquid is more or less evenly distributed. Garnish the top with chopped green chiles and bake 30 to 35 minutes.
Test for doneness by sticking a knife in the center. If the knife comes out clean, it is done. If the casserole is getting too brown around the edges, but is still a little moist in the center, remove it from the oven. Cover with aluminum foil and let the casserole sit for 10 or 15 minutes. The heat of the casserole will finish the cooking process. This casserole can be eaten hot from the oven or at room temperature. It’s delicious either way. Cut it into serving size portions with a sharp knife and serve with a large spoon.
If you like things spicier, you can sprinkle fresh chopped jalapeno pepper on top. You can also use canned sliced jalapenos for a layer or a garnish.
SALADS - Nancy Randall
BROCCOLI SALAD
Mix Together:
2 bunches of Broccoli, bite size pieces
½ c. red onion, chopped
1 c. raisins
1 c. sunflower seeds
12 slices of bacon fried and crumbled
Dressing:
1 1/2 c. mayonnaise
3 T. vinegar
½ c. sugar or sugar substitute
Mix together and poor over Broccoli 2 hours before serving
ORIENTAL COLE SLAW
Mix Together:
1 bag of shredded Cole Slaw
2 bunches of green onions chopped, including greens
Dressing:
1 c. oil 5 T. sugar (or sugar substitute)
5 T. vinegar Chicken Flavoring from Ramon Noodles
Mix together and pour over Cole Slaw 1 to 2 hours before serving
Toast under broiler until nicely brown:
- 1 package of Chicken Flavor Ramon Noodles, crushed
- 1 package of slivered almonds (You can also add any other nuts, like sunflower seeds, pine nuts, etc.)
Let cool and put on Cole Slaw just before serving and mix together
APPETIZERS - Nancy Randall
CHILI CHEESE DIP
-Spread a 8 oz. package of Cream Cheese on bottom of pie plate
-Top with 1 can of Hormel Chili with no beans
-Top with Grated Cheddar Cheese
Microwave for 4 minutes, or so.
Serve with taco chips!
ONION DIP
1 c. sweet onion, chopped
1 c. mayonnaise
1 c. swiss cheese, grated
Mix together and bake at 350° until bubbly and slightly brown on top about 45 minutes to 1 hour.
Serve warm with crackers or bread
“THE DIP”
1 block Velveeta Cheese
1.5 lb ground beef or pork sausage, browned
1 can Tomatoes and Green Chilies
Brown meat and add to crock pot, add tomatoes and green chilies and cube cheese, heat until melted. Serve with taco chips!
Options: Add chopped green onions
ARTICHOKE DIP
1 can Artichoke Hearts
1 cup Mayo
1 cup Parmesan Cheese
½ to 1 tsp. Garlic Powder
Top with Bread Crumbs and Bake at 350° for about 20 minutes.
Hungarian Goulash Soup Jim Abbott
Ingredients:
3 TSP Olive Oil
3 lbs Beef stew meat or sirloin (cut into ¾ to 1” cubes)
½ large Onion (cut into ½” slices then quarter)
3 tsp Beef bouillon crystals
2 tsp Salt
3 tsp Paprika
½ tsp Fresh ground pepper
48 oz Chicken broth
5 medium Potatoes (cut into 1” cubes)
5 medium Carrots (cut into ¼” to 3/8” slices)
Preparation
In large soup pot, brown meat in olive oil using medium to high heat. Reduce liquid until 75% gone and add onion. Continue to reduce liquid till mostly gone without burning. Add chicken broth, bouillon crystals, salt, paprika, and pepper. Reduce heat and simmer for 2 hours. Add potatoes and carrots and continue to simmer for another hour. Add water or chicken broth if necessary.
Serves 10-12
Variations
•Add 1 cup of sliced mushrooms.
•For extra zip, substitute 3 tsp paprika with 1 tsp hot paprika and 2 regular paprika or just add 2 TBS of Red Hot sauce. Be careful with the hot paprika … it packs a punch.
•For Goulash over noodles, use 2 potatoes instead of 5. Thicken with a little flour. Serve over noodles.
Accompanying wines (full flavor red)
•Spanish Reds – Rioja, Old Castile & Priorat regions (my favorites)
•Bordeaux
•Cabernet Sauvignon
•Italian Super Tuscans
