This recipe comes from Aunt Tammy. She fixed it for us the same weekend she made the Savory Pot Roast. Easy, delicious and one of our favorites.
1 can (28-oz.) enchilada sauce (any variety)
2-1/2 cups diced cooked chicken
2 cups shredded Monterey Jack cheese (8-oz.)
1 cup sour cream
1 can (4.5-oz.) chopped green chiles
10 8-inch flour tortillas
1 cup shredded cheddar cheese
Chopped avocado or green onions, if desired
1. Heat oven to 350 degrees. Spread one cup enchilada sauce in bottom of ungreased 9x13-inch glass baking dish. In medium bowl, stir together chicken, Monterey Jack cheese, sour cream and chiles.
2. Spoon about 1/3 cup chicken mixture down center of each tortilla. Roll up tortillas, arrange seam side down, in baking dish. Top enchiladas with remaining enchilada sauce. Sprinkle with cheddar cheese. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.
3. Bake 35 minutes. Remove foil; bake 5 to 10 minutes longer or until hot and cheese is melted. Top with avocado or green onions. If desired, serve with lettuce, chopped tomato and additional sour cream.
Friday, June 17, 2011
Saturday, March 12, 2011
Cole Slaw
I make my cole slaw just like my Mom did. This basic recipe couldn't get any easier. No wait! It can! Buy pre-shredded fresh cabbage (found in the produce department of your favorite grocery store) instead of shredding your own.
1 small head fresh green cabbage, finely shredded
1 cup mayonnaise
1 Tbsp. cider vinegar
1 Tbsp. sugar
1/4 tsp. celery seed (or to your taste)
In small bowl, stir together vinegar and sugar till sugar is slightly dissolved. Stir in mayonnaise and celery seed until well blended. You can adjust these dressing ingredients to your taste and needs depending on how much cabbage you have, but I find keeping the vinegar sugar ratio 1:1 gives the right amount of tang.
1 small head fresh green cabbage, finely shredded
1 cup mayonnaise
1 Tbsp. cider vinegar
1 Tbsp. sugar
1/4 tsp. celery seed (or to your taste)
In small bowl, stir together vinegar and sugar till sugar is slightly dissolved. Stir in mayonnaise and celery seed until well blended. You can adjust these dressing ingredients to your taste and needs depending on how much cabbage you have, but I find keeping the vinegar sugar ratio 1:1 gives the right amount of tang.
Tuesday, December 28, 2010
Pork Chops Braised in White Wine
This is another recipe from my Mom's book.
1 tsp. sage leaves
1 tsp. rosemary leaves, crushed
1 tsp. garlic powder
1/4 tsp. ground black pepper
4 lean pork chops, 1-inch thick trimmed (1-1/2 pounds)
1 Tbsp. unsalted butter
1 Tbsp. olive oil
3/4 cup dry white wine, divided
1 tsp. parsley flakes
In a small bowl, combine sage, rosemary, garlic powder and black pepper. Rub spice mixture in both sides of each chop.
In a large skillet, heat butter with olive oil until hot. Add chops; brown well on both sides. Drain off drippings.
Add 1/2 cup of the wine. Bring to a boil. Reduce heat and simmer, covered until tender, about 30 minutes, basting occasionally.
Remove chops; keep warm. Add remaining 1/4 cup wine. Boil briskly over high heat, stirring constantly, until syrupy, about 3 minutes. Remove from heat; stir in parsley and pour over chops.
1 tsp. sage leaves
1 tsp. rosemary leaves, crushed
1 tsp. garlic powder
1/4 tsp. ground black pepper
4 lean pork chops, 1-inch thick trimmed (1-1/2 pounds)
1 Tbsp. unsalted butter
1 Tbsp. olive oil
3/4 cup dry white wine, divided
1 tsp. parsley flakes
In a small bowl, combine sage, rosemary, garlic powder and black pepper. Rub spice mixture in both sides of each chop.
In a large skillet, heat butter with olive oil until hot. Add chops; brown well on both sides. Drain off drippings.
Add 1/2 cup of the wine. Bring to a boil. Reduce heat and simmer, covered until tender, about 30 minutes, basting occasionally.
Remove chops; keep warm. Add remaining 1/4 cup wine. Boil briskly over high heat, stirring constantly, until syrupy, about 3 minutes. Remove from heat; stir in parsley and pour over chops.
Old Fashioned Lentil Soup
This hearty soup is from my Mom's recipe book.
1/4 cup salad oil
2 cups diced cooked ham
1/2 pound Polish sausage, cut into 1/2-inch slices
2 large onions, chopped
1 clove garlic, crushed
2 cups chopped celery, with leaves
1 14-oz. can diced tomatoes
1 pound dried lentils, rinsed
3 quarts water (or vegetable broth)
1/2 tsp. hot pepper sauce
1-1/2 tsp. salt (adjust to taste)
1 10-ounce package frozen chopped spinach, thawed and drained
In large kettle, heat oil. Add ham, sausage, onions and garlic. Cook 5 minutes. Add celery, tomatoes, lentils, water, liquid hot pepper sauce and salt. Cover and cook over low heat for 2 hours. Add spinach and cook 10 minutes.
Yield: Makes 4 quarts.
1/4 cup salad oil
2 cups diced cooked ham
1/2 pound Polish sausage, cut into 1/2-inch slices
2 large onions, chopped
1 clove garlic, crushed
2 cups chopped celery, with leaves
1 14-oz. can diced tomatoes
1 pound dried lentils, rinsed
3 quarts water (or vegetable broth)
1/2 tsp. hot pepper sauce
1-1/2 tsp. salt (adjust to taste)
1 10-ounce package frozen chopped spinach, thawed and drained
In large kettle, heat oil. Add ham, sausage, onions and garlic. Cook 5 minutes. Add celery, tomatoes, lentils, water, liquid hot pepper sauce and salt. Cover and cook over low heat for 2 hours. Add spinach and cook 10 minutes.
Yield: Makes 4 quarts.
Shrimp Scampi
This recipe is from a seafood restaurant in Orlando, Florida called Straub's. The restaurant was a family favorite and this dish is just one of their many terrific entrees.
1 cup melted butter
1/2 tsp. white pepper
Salt to taste
2 tsp. garlic powder
3 Tbsp. plus 1 tsp. good quality sherry (not cooking sherry)
2 Tbsp. plus 1 tsp. red wine vinegar
40 (26 to 30 count) large shrimp, cleaned and deveined
4 tsp. flour
2 tsp. chopped chives
1. Heat oven to 450 degrees. Mix together butter, white pepper, salt and garlic powder. Set aside.
2. In another bowl, mix sherry and vinegar; set aside. Place 10 shrimp in each of four individual serving-size casserole dishes. Sprinkle each with 1 tsp. flour and 1/2 tsp. chives. Spoon 4 Tbsp. of the butter mixture on top of each casserole preparation.
3. Place casserole in heated oven for 4 to 5 minutes. Remove from oven, stir in 1 Tbsp. sherry mixture on top of each casserole preparation. The preparation will thicken slightly.
4. Return to oven and bake for another 4 to 5 minutes. Remove from oven and serve immediately.
1 cup melted butter
1/2 tsp. white pepper
Salt to taste
2 tsp. garlic powder
3 Tbsp. plus 1 tsp. good quality sherry (not cooking sherry)
2 Tbsp. plus 1 tsp. red wine vinegar
40 (26 to 30 count) large shrimp, cleaned and deveined
4 tsp. flour
2 tsp. chopped chives
1. Heat oven to 450 degrees. Mix together butter, white pepper, salt and garlic powder. Set aside.
2. In another bowl, mix sherry and vinegar; set aside. Place 10 shrimp in each of four individual serving-size casserole dishes. Sprinkle each with 1 tsp. flour and 1/2 tsp. chives. Spoon 4 Tbsp. of the butter mixture on top of each casserole preparation.
3. Place casserole in heated oven for 4 to 5 minutes. Remove from oven, stir in 1 Tbsp. sherry mixture on top of each casserole preparation. The preparation will thicken slightly.
4. Return to oven and bake for another 4 to 5 minutes. Remove from oven and serve immediately.
New England Clam Chowder
This is Tammy's version of Clam Chowder. It's rich, creamy and delicious.
3 cans (6-oz.) clams
2 cups cubed potatoes
1 cup onion, chopped
1 cup celery, chopped
16-oz. half-and-half
1-1/2 sticks butter
1/2 cup flour
1-1/2 tsp. salt
pepper to taste
2 strips bacon
Cook bacon is bottom of pot; when done, keep bacon grease. Break bacon into small pieces and set aside.
Drain liquid off clams into bacon grease in pot and use it to cook potatoes, onion and celery until tender. Make white sauce by melting butter in pan. Stir in flour and gradually add half-and-half, stirring until thick. Mix together with potatoes, onions, celery and clams; season with salt and pepper. Heat but do not boil. Sprinkle bacon bits on top and serve.
3 cans (6-oz.) clams
2 cups cubed potatoes
1 cup onion, chopped
1 cup celery, chopped
16-oz. half-and-half
1-1/2 sticks butter
1/2 cup flour
1-1/2 tsp. salt
pepper to taste
2 strips bacon
Cook bacon is bottom of pot; when done, keep bacon grease. Break bacon into small pieces and set aside.
Drain liquid off clams into bacon grease in pot and use it to cook potatoes, onion and celery until tender. Make white sauce by melting butter in pan. Stir in flour and gradually add half-and-half, stirring until thick. Mix together with potatoes, onions, celery and clams; season with salt and pepper. Heat but do not boil. Sprinkle bacon bits on top and serve.
Wednesday, December 1, 2010
German Sweet Chocolate Pie
I remember my Aunt Doris first made this during the holidays. If you like German chocolate cake, you will love this pie.
1 pkg. (4-oz.) German's Sweet Chocolate
1/4 cup butter
1 and 2/3 cups evaporated milk
1 and 1/2 cups sugar
3 Tbsp. cornstarch
1/8 tsp. salt
2 eggs
1 tsp. vanilla
1 unbaked 10-inch pie shell
1 and 1/3 cups flaked coconut
1/2 cup chopped pecans
Melt chocolate with butter over low heat; stir until blended. Remove from heat; gradually blend in milk. Mix sugar, cornstarch and salt thoroughly; beat in eggs and vanilla. Gradually blend in chocolate mixture. Pour into pie shell. Mix coconut and pecans; sprinkle over filling. Bake at 375 degrees for 45 to 50 minutes or until top is puffed and browned. (Filling will be soft, but will set while cooling.) Cool 4 hours or more. Makes 10 to 12 servings.
Notes: If topping browns too quickly, cover loosely with aluminum foil during the last 15 minutes of baking to prevent overbrowning. Serve with sweetened whipped cream if desired.
1 pkg. (4-oz.) German's Sweet Chocolate
1/4 cup butter
1 and 2/3 cups evaporated milk
1 and 1/2 cups sugar
3 Tbsp. cornstarch
1/8 tsp. salt
2 eggs
1 tsp. vanilla
1 unbaked 10-inch pie shell
1 and 1/3 cups flaked coconut
1/2 cup chopped pecans
Melt chocolate with butter over low heat; stir until blended. Remove from heat; gradually blend in milk. Mix sugar, cornstarch and salt thoroughly; beat in eggs and vanilla. Gradually blend in chocolate mixture. Pour into pie shell. Mix coconut and pecans; sprinkle over filling. Bake at 375 degrees for 45 to 50 minutes or until top is puffed and browned. (Filling will be soft, but will set while cooling.) Cool 4 hours or more. Makes 10 to 12 servings.
Notes: If topping browns too quickly, cover loosely with aluminum foil during the last 15 minutes of baking to prevent overbrowning. Serve with sweetened whipped cream if desired.
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