SPICY CHICKEN & CORN CHOWDER

Spicy Chicken-and-Corn Chowder

2 (10 oz) packages frozen corn, thawed
1 cup chicken broth
1/4 cup butter or margarine
2 cups milk
1 clove garlic, minced
1 tsp dried oregano, crushed
salt and pepper to taste
2 boneless chicken breast halves, cooked and shredded
1 (4 oz) can chopped green chilies
1 cup shredded Monterey jack cheese
3 Tbsp fresh parsley, or 1 1/2 Tbsp dried

Combine corn and chicken brown in blender or food processor and puree.

In large pan or soup pot over medium-high heat, combined butter or
margarine and corn mixture. Bring to simmer and simmer about 5
minutes, stirring occasionally to prevent sticking. Add milk, garlic,
oregano and salt and petter. Bring to boil.

Reduce heat. Add chicken, green chilies and tomatoes with green
chilies. Simmer about 5 minutes more. Remove from heat. Add cheese and
parsley and stir until cheese is melted. Serve immediately. Serves 6.

MEATLOAF

Meatloaf

1-2 eggs slightly beaten
2/3 cup milk
30 saltine crackers, crushed
1 cup shredded cheddar cheese
1/2 cup finely shredded carrot
1 medium onion, chopped
1 tsp salt
1/4 tsp pepper
1/4 cup brown sugar
2 dashes of garlic salt
1/4 cup ketchup
3 Tbsp prepared mustard
1 1/2 lbs ground beef

Mix together ingredients. Shape into a loaf, and place on a greased
pan. Top with a little ketchup. Bake at 350 degrees for 60-75 minutes.
Let stand for 10 minutes before slicing. For extra crispy, place thick
slices until a broiler. Serve with chili sauce.

SPAGHETTI PIE

6 oz. spaghetti noodles, cooked and drained
2 eggs lightly beaten
1/4 cup Parmesan cheese, fresh
1 cup sour cream
1 lb. ground beef, cooked, drained (or can use sausage)
4 oz. Mozzarella
8 oz. favorite spaghetti sauce
salt as desired

Combine noodles,eggs, Parmesan cheese, Pour into a greased 9" pie plate. Cover with sour cream, ground beef, and spaghetti sauce. Top with mozzarella and bake @ 350 degrees for 25 minutes.

SLOW COOKER TURKEY AND WILD RICE CASSEROLE

6 slices bacon, cut into 1/2-inch pieces
1 pound turkey breast tenderloins, cut into ½-inch to 1-inch pieces
½ cup carrots, chopped
½ cup onion, chopped
½ cup celery, chopped
1 tsp, crumbled dried porcini mushroom, optional
2 cans chicken broth (14 ½ oz)
1 can cream of chicken soup
¼ tsp. dried marjoram leaves
1/8 tsp. pepper
2 T. soy sauce
1 ¼ cups wild rice, rinsed and drained
½ sour cream
2 T. butter

1.Cook bacon in a skillet over medium heat, until almost crisp. Stir in turkey,. Cook 3-5 minutes, until turkey is browned. Sir in onion, carrot and celery. Cook two minutes, stirring occasionally; drain.

2.Beat one can of the broth and the soup in a slow-cooker, using wire whisk until smooth. Stir in remaining can of broth, the marjoram, pepper, and soy sauce. Stir in the turkey mixture and wild rice.

3. Cover and cook on high setting for 30 minutes.

4. Reduce heat to low setting. Cook 6-7 hours or until wild rice is tender and liquid is absorbed. Stir in sour cream and butter before serving.

6 servings.

SLOW-COOKER HAM AND POTATOES

6-8 medium potatoes, thinly sliced with skins left on
1 1/2 cup cubed ham
1 cup chopped onion
dash of salt
dash of pepper
1 cup grated sharp cheddar
6 T. of Velveeta cheese
2 reg. cans cream of mushroom soup
Sprinkle of paprika

Layer 1/2 the ham on the bottom of slow-cooker, then 1/2 potatoes and onions, dash of salt and pepper and then sprinkle 1/2 of the cheddar cheese and 3 T. of Velveeta. Repeat. Spread soup over the top. Sprinkle with paprika. Cook on low 8-9 hours or on high 4-5 hours.

SIMPLE TOMATO SAUCE WITH ONIONS AND BUTTER

1 30 oz. can whole tomatoes, crushed
6 T butter
1 - 2 tsp sugar, to taste
12 baby carrots
1 small onion, halved
1/2 lb. farfalle pasta, cooked

Simmer butter, sugar, carrots, and onion in tomatoes for an hour and fifteen minutes. Remove onion and carrots. If desired, serve carrots as a side. Stir in hot farfalle. Serve with freshly grated parmesan cheese.

SICILIAN MEAT LOAF

2 beaten eggs
3/4 cup soft bread crumbs
1/2 cup tomato juice
2 T. snipped parsley
1/2 t. oregano, crushed
1/4 t. each salt and pepper
1 clove garlic, minced
2 lbs. lean ground beef (or 1lb. beef/ 1 lb. bulk sausage)
8 thin slices ham
6 oz. mozzarella cheese, shredded 1/2 cup
3 slices of mozzarella

Combine eggs, crumbs, juice, parsley, oregano, salt, pepper, and garlic. Add beef. Mix well. On waxed paper, pat meat to a 12 x 10" rectangle. Arrange ham atop meat, leaving a small margin around edges. Sprinkle shredded cheese over ham. Starting from short end, carefully roll up meat, using paper to lift. Seal edges and ends. Place roll, sealed side down in 13x9" baking pan. Bake @ 350 degrees till done, about 1 1/2 hours. Place cheese over top of roll; return to oven till cheese is melted about 5 minutes.

SEAFOOD AND BASIL ALFREDO

8 oz. linguine, uncooked
1 T. butter or margarine
1 lb. shrimp, peeled and deveined
1/2 t. garlic salt
1 c. milk
1- 3 oz. pkg cream cheese,cubed
1/2 t. dried basil leaves
1/2 c. grated parmesan cheese

Cook pasta; drain. Melt butter in large skillet over medium heat. Sprinkle shrimp with garlic salt, cook until pink, about 2 min. Do not overcook! Add milk and heat just to boiling; stir in cream cheese and basil. Reduce heat, stirring constantly until cream cheese is completely melted. Remove from heat;stir in parmesan. Toss hot pasta and sauce; serve immediately. Makes 5- 1 c. servings.

POPPY SEED CHICKEN

6 boneless chicken breasts
instant chicken bouillon
onion powder
2 sticks butter, for separate use
family size cream of chicken soup
32 oz. Sour cream
½ T. sugar
3 rolls of Ritz crackers
2 T. poppyseeds

Place chicken breasts in extra large casserole dish. Sprinkle with bouillon and onion powder. Bake at 375 until done, about ½ hour. Cut into bite size pieces and return to casserole dish, mixing cut up chicken with juices.

Melt 1 stick of butter in large saucepan. Add cream of chicken soup and heat through. Add sour cream. Stir until bubbly. Sprinkle with sugar. Pour over chicken in casserole dish and mix around. In separate bowl, mix one stick of butter. Add crushed Ritz crackers and poppyseeds. Sprinkle this mixture over chicken. Bake at 350 for ½ hour to 45 min. or until bubbly. Serve over rice.

GRILLED SEASONED TURKEY

1 pt. wesson oil
1 pt. soy sauce
1 T. garlic powder
1 qt. 7-up
1 T. horseradish

turkey breasts

Mix together. Cut up turkey, place in sauce and refrigerate overnight. Grill. Can use chicken breasts instead.

MEATBALLS

1 lb. hamburger
5 crackers
salt and pepper to taste
1 egg
1 small onion, chopped

Sauce:

1 can mushroom soup (1/4 cup of milk to thin, if desired).
1 T. parsley
1 t. worcestershire sauce

Mix together meat mixture, shape and fry in small amount of oil to brown. Mix sauce and simmer meatballs in sauce for 1 hour. Serve over noodles or rice.

LAYERED CHICKEN-BLACK BEAN ENCHILADAS

2 cups chopped cooked chicken
2 T. chopped fresh cilantro
1 (15 oz.) can black beans, drained, rinsed
1 (4.5 oz) can chopped green chilies
1 (10 oz.) enchilada sauce or green verde sauce
8 (6 inch) corn tortillas
6 oz. (1 1/2 cups) shredded colby-Monterey Jack cheese blend
1 (8 oz.) container sour cream

1. Heat oven to 375. Spray 2 qt. glass baking dish with cooking spray. In medium bowl, combine chicken, cilantro, black beans and chilies; mix well.

2. Spoon 2 T. of the enchilada sauce in bottom of sprayed baking dish. Place 4 tortillas over enchilada sauce, overlapping as necessary. Spoon half of chicken mixture over tortillas; sprinkle with 1/2 cup cheese. Spoon half of remaining enchilada sauce and half of sour cream randomly over cheese. Repeat layers. Cover with foil.

3. Bake at 375 for 30-35 minutes or until thoroughly heated. Uncover; sprinkle remaining 1/2 cup cheese over casserole. Bake, uncovered an additional 5 minutes or until cheese is melted. Let stand 10 minutes before serving. 6 servings.

DOUBLE BATCH LASAGNA

2 lb. ground beef (or 1lb beef/1lb. bulk sausage)
3 (15 1/2 oz) jars spaghetti sauce
2 lbs. ricotta cheese
1 1/2 lbs. mozzarella
1 egg, beaten
1 T. parsley flakes
salt and pepper
1 lb. lasagna noodles, cooked
1 cup grated Parmesan cheese

Brown beef in large skillet. Drain fat. Add spaghetti sauce, heat just to boiling. Cut 12 thin slices mozzarella for topping. Shred remainder and mix with ricotta, egg, parsley, salt and pepper. Ladle 1 cup meat sauce into bottom of each baking dish (about 12"x8"). Layer 3 noodles, then about 1 cup cheese mixture and 1 cup meat sauce in each pan. Repeat twice. Sprinkle 1/2 cup Parmesan cheese onto each. Top with mozzarella slices. Bake one pan @ 350 degrees for 30 minutes. Wrap and freeze the other pan. To serve. Preheat oven to 400 degrees. Heat frozen lasagna for 75 minutes. Uncover and then heat for 15 minutes more. Each pan serves 6-7 people. (Use freezer proof dish.)

ITALIAN BEEF FOR SANDWICHES

1 3lb. chuck roast
1 jar (16 oz) sliced pepperocini
½ pkg. dry italian seasoning mix
2 cloves garlic, minced

Place roast in slow cooker. Pour ½ of the pepperocini juice on meat. Add the pepperocini, seasoning mix and garlic. Cook on low for 7 – 8 hours. Serve sliced or shredded on hearty buns with slices of provolone cheese.

GARLICKY POTATOES AND SAUSAGE

1 T. olive oil
4-6 medium red potatoes, scrubbed and cleaned ( for about 4 cups chopped)
5 cloves garlic
1 pkg (12 oz.) "light" breakfast-style bulk sausage
1 t. dried rosemary
1 t. sugar
1 can (14 1/2 oz.) diced tomatoes

1. Heat oil over medium heat in an extra-deep skillet. Leaving skins on, roughly cut the potatoes into 3/4 inch cubes, adding them to the pan as you cut. Raise the heat to high, then cover and cook for 3 minutes to brown the cubes slightly, uncovering occasionally to stir. While the potatoes cook, begin to peel and chop the garlic.

2. Add the sausage to the skillet and stir constantly for 2 minutes with a fork or spatula to break up the chunks. Once the sausage is broken up, cook until the potatoes are golden brown and the sausage is brown, 7-9 minutes more, stirring occasionally.

3. Meanwhile, finish chopping the garlic and add it to the pan. Add the rosemary and sugar and stir well.

4. When the sausage is done, stir in the tomatoes with their juice and cook until about half of the juice evaporates, 2-3 minutes more, and serve.

SERIOUS FETTUCINE

1 lb. linguine noodles
1 stick butter
1 cup parmesan cheese
1 t. basil (fresh if possible)
1/2 t. salt
1/2 t. pepper
1/2 cup parsley (fresh)
1 1/2 cups whipping cream
1/2 lb. fried bacon,crumbled
1 egg

Cook and drain noodles. Don't rinse. Melt butter and add remaining ingredients. Add noodles and mix thoroughly.

CHRISTMAS MORNING BREAKFAST CASSEROLE

8 eggs
1 cup half and half
2 tablespoons green onions, chopped , optional
Salt and pepper
Butter
8 - 10 slices of white bread
1 pound spicy pork sausage, cooked and drained of fat
1 cup grated Cheddar cheese

Toast the bread, butter and set aside. In a small bowl, beat the eggs until they loosen up. Add the half and half, and green onions. Mix well, highly season with salt and pepper and set aside. Butter a 12 by 10-inch baking pan. Line the pan with the bread, cutting and rearranging, if needed. Sprinkle the bread with the cooked sausage and cheese. Pour the egg mixture over the entire pan. Cover and refrigerate overnight. Preheat oven to 350 degrees. Cook covered for 45 – 55 minutes or until the egg mixture is set.

EASY BEEF STROGANOFF

1 lb. ground beef
½ small onion, chopped
1 ½ cups water
2 beef bouillon cubes
1 16 oz. carton sour cream
1 tsp. Worcestershire sauce
1 can cream of mushroom soup

Brown ground beef and onion. Drain off fat. Dissolve bouillon cubes in warm water. Add to beef. Add remaining ingredients. Bring to a simmer. Serve over rice or egg noodles.

CREAMY CHICKEN ON CROISSANTS

3 skinless, boneless chicken breast halves (about 1 pound), cut in small pieces
4 frozen croissants, store-bought croissants or 8 crescent rolls
1 cup already-shredded carrots
1 cup frozen green peas
1 cup frozen small whole onions (pearl onions)
1 t. olive oil
1 can cream of mushroom soup
3/4 cup milk
1 t. Worcestershire sauce
1 t. chicken bouillon crystals
1/4 cup sour cream\
1 cup (4 oz.) shredded sharp Cheddar cheese
1/4 t. black pepper

Preheat oven to 325 degrees.

While the croissants bake, layer the carrots, peas and onions in a 2-quart microwave safe dish. Microwave the vegetables for 5 minutes, covered, on high. Stir once after 2 1/2 minutes.

Heat the oil in a large soup pot over medium-high heat. Cut the chicken into bite-size pieces adding them to the pot as you cut. Add and cook the chicken until no longer pink all over, about 4 minutes, stirring from time to time.

Lower the heat to medium and add the soup and milk, stirring well to dissolve any lumps. Remove the vegetables from the microwave and drain, then add to the pot and stir well. (Do not let the mixture boil. Reduce heat if necessary.) Meanwhile, add the Worcestershire, chicken bouillon, sour cream, cheese and pepper. Stir well and cook to melt the cheese, about 1 minute more.

Place 2 croissant halves or 2 crescent rolls on each serving place. Top with the chicken mixture and serve.

CHICKEN TACO PIE

1 bunch green onions, chopped
2 T. taco seasoning
1 3/4 t. chili powder
1 t. salt
1/4 t. pepper
1 can cream of mushroom soup
3 cups sour cream
3 cups cubed, cooked chicken (or leftover turkey chunks)
6-8 flour tortillas
2 cups Monterey Jack cheese, shredded
butter
cooking spray
tortilla chips, salsa and lettuce

Mix seasoning with cream of mushroom soup and sour cream. Stir in onions and chicken. In a large casserole dish, spray with cooking spray, cover the bottom with bite-sized, torn-up pieces of lightly buttered tortillas. Spread 1/2 chicken mixture on tortillas and then 1/2 cheese. Layer with additional tortilla pieces, chicken mixture and cheese. Bake at 350 degrees. Cover with aluminum foil and cook till cheese is melted, then take foil off and cook till cheese is bubbly. Serve with tortilla chips, salsa and lettuce.