Archive for the ‘American’ Category

So, I feel the need for a disclaimer. My momma made these regularly (there were about 8-10 meals that my mom made, on a cycle. She rarely strayed.) and we always loved them. I don’t know where she originally obtained the recipe, or who named it. But, really, they’re not enchiladas. I mean, they contain VELVEETA. And they’re not even rolled – they’re layered!

So as not to offend those who know Mexican food, let’s just rename this dish “Green Chili Chicken Bake” or something.

  • 1 large onion
  • 1 clove garlic
  • 1 can mushroom soup
  • 1 c chicken broth
  • 1 lb american cheese (velveeta)
  • 4 oz canned green-chilis
  • 12 corn tortillas

saute onion, garlic in two tbsp olive oil.  add soup, broth, cheese and chopped chilis.  put small layer of sauce on bottom of 9×13 caserole. layer tortillas, sauce, repeat.  cover with foil and cook in microwave 8 minutes or oven 25 min at 375.  let sit about 10 min before serving.


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White Sauce:

  • 2 T. cornstarch
  • 1 t. salt
  • 1/4 t. pepper
  • 2 c. milk
  • 2 T. butter
In medium saucepan, combine cornstarch, salt and pepper; using wire whisk, stir in milk until smooth. Add butter. Stirring constantly with rubber spatula, bring to boil over medium-high heat and boil 1 minute. Remove from heat.
  • 6 puff pastry shells, frozen
  • 2 c. white sauce (above)
  • 1/2 c. chicken broth
  • 2 T. sherry, dry
  • 2 c. chicken, cooked and cubed
Stir chicken broth and sherry into warm white sauce.  Add chicken meat, cooked and cubed.  Freeze.  Bundle with frozen puff-pastry shells.
To prepare: Bake pastry shells as directed.  Place frozen sauce into saucepan, and reheat gently on top of stove, stirring occasionally.  Add 1 T. water or stock if necessary.  To serve, spoon hot sauce into puff-pastry cases; serve.  Serves 6,
Taken from http://organizedhome.com/recipes/freezer-cooking/chicken-vol-au-vents

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Chicken Pot Pie

Chicken Pot Pie- One per family

Ingredients (for Two pies)
2 cups diced peeled potatoes
1-3/4 cups sliced carrots
2/3 cup chopped onion
olive oil
1 cup all-purpose flour
1-3/4 teaspoons salt
1 teaspoon dried thyme
3/4 teaspoon pepper
3 cups Chicken Broth
1-1/2 cups milk
4 cups cubed cooked chicken
1 cup frozen peas
1 cup frozen corn
Pastry for two double-crust pies (9 inches)
Place potatoes and carrots in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain and set aside.
In a large skillet, sauté onion in olive oil until tender. Stir in the flour, salt, thyme and pepper until blended. Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the chicken, peas, corn, potatoes and carrots; remove from the heat.
Line two 9-in. pie plates with bottom pastry; trim pastry even with edge. Fill pastry shells with chicken mixture. Roll out remaining pastry to fit top of pies. Cut slits or decorative cutouts in pastry. Place over filling; trim, seal and flute edges.
If fresh-Bake one potpie at 425° for 35-40 minutes or until crust is lightly browned. Let stand for 15 minutes before cutting. Cover and freeze remaining potpie for up to 3 months.


To Use Frozen Pot Pie: Shield frozen pie crust edges with foil; place on a baking sheet. Bake at 425° for 30 minutes. Reduce heat to 350°; bake 70-80 minutes longer or until crust is golden brown. Yield: 2 potpies (6-8 servings each).

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  • 1 slightly beaten egg
  • 1/2 c. fine dry bread crumbs
  • 1/2 c. finely chopped onion (1 medium)
  • 1/4 c. milk
  • 1/2 t. dried thyme, crushed
  • 1/4 t. dried rosemary, crushed
  • 1/4 t. garlic salt
  • 1/4 t. pepper
  • 1 1/2 pounds ground raw turkey
  • 1 c. chopped broccoli
  • 2/3 c. shredded carrots
  • 1/3 c. chopped red sweet pepper
  • 2 T. grated Parmesan cheese
  • 2 T. currant jelly, melted
Preparation day:
1.  In a medium mixing bowl combine egg, bread crumbs, onion, milk, thyme, rosemary, garlic salt, and pepper.  Add turkey; mix well.  On waxed paper pat turkey mixture into a 12×8 rectangle; set aside.
2.  For vegetable stuffing, in a saucepan cook broccoli, carrots, and sweet pepper, covered in a small amount of boiling water for 3 to 4 minutes or till crisp-tender.  Drain well.  Stir in Parmesan cheese.
3.  Spread vegetable stuffing over turkey mixture to within 1 inch of sides.  Beginning at a short end, roll turkey tightly using waxed paper to lift mixture.  Wrap in foil and freeze.
Serving day:
Defrost in refrigerator overnight.  Preheat oven to 350.  Remove foil and wax paper and place in a 9×593-inch loaf pan.  Bake for 1 to 1 1/4 hours or till no longer pink (meat thermometer registers 180).  Transfer to a serving platter; brush with melted jelly.  Makes 6 servings.
****This needs salt.

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  • 1 1/2 lbs. beef flank steak or boneless beef top sirloin steak
  • 1 t. grated lemon peel
  • 1/3 c. lemon juice
  • 2 T. sugar
  • 2 T. soy sauce
  • 1/2 t. oregano
  • 1/8 t. pepper
Yields 6 servings.
Cooking day instructions: Score meat in 1-inch intervals across steak.  Place meat in freezer bags.  Stir together lemon peel, lemon juice, sugar, soy sauce, oregano, and pepper.  Pour marinade over meat and close bag.  Freeze.
Serving day instructions: Thaw in refrigerator.  Place on uncovered grill over medium heat for 12-14 minutes for medium doneness.  Turn once during cooking and brush with marinade halfway through cooking process. (Always boil marinade 2-3 minutes after removing meat and prior to basting grilled steak.)  To serve, meat can be thinly sliced across the grain or served in larger pieces.

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2 lbs. chicken legs & thighs
Secret sauce (BBQ sauce, spices)
This is my hubby’s delicious concoction –
Coat chicken in spices (garlic powder, onion powder, season salt) smoke for 2 hours (in his home-made Ugly Drum Smoker). Cover in BBQ sauce mixture last 20 minutes.
Reheat: Thaw and reheat in the oven. Enjoy!!

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  • 1 1/2 lbs. beef stew meat, cut into 1 inch cubes
  • 1 1/2 medium green peppers, diced
  • 1 large onion, diced
  • 3 oz. tomato paste
  • 1/4 c. packed brown sugar
  • 1/8 c. cider vinegar
  • 1 1/2 T. chili powder
  • 1 t. salt
  • 1 t. Worcestershire sauce
  • 1/2 t. ground mustard
  • sandwich buns
Combine ingredients and mix well.  Add meat and mix well.  Freeze.
Cooking day: Defrost in refrigerator overnight.  Place in slow cooker, cover and cook on low until meat is tender (7-8 hours).  Skim fat from cooking juices.  Shred beef, using 2 forks.  With a slotted spoon, place about 1/2 c. beef mixture on each bun.  Serves 7.

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