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Texas Chili
1 lb meat (any kind doesnt matter)
2 cloves garlic
1 onion (chopped)
2 can's tomato sauce
2 can's chopped tomato's (rotel for hot chili)
1 tbls chili powder
1/2 c. bell peppers (chopped)
brown meat, add all ingredient's in heavy sauce pan and cook on med heat bring, to a boil let simmer for 1 hour
Rice & Chicken Bake
4-5 pieces of chicken breast
Brown Chicken
Saut 1/2 onion
in same skillet and oil as chicken
almost cook 3 cups rice (it'll finish in oven)
then add 1 1/2 pkg. of Lipton onion soup mix
1 sm. jar of pimentos
Pour rice mixture (w/your own seasonings)
in oiled pan-push chicken into rice, cut up 1 stick of butter, put on top ofchicken, pour remaining soup mix over chicken-pour in 1/2 to 2 cups water and Bake @ 350' for 45 minutes to 1 hour.
St. John's Chile Rice
St. John's Cook Book from the 1950s
(lodicavan's favorite for company)
2 1/2 uncooked long grain rice
(Uncle Ben's only)
1/2 cube butter
2 medium onions, diced fine
2 large cans whole ortega green chiles
(each cut in 4 strips lengthwise)
3/4 lb. jack cheese
5 C. chicken broth
Saute rice and onions in butter (do not brown). Remove from stove and let cool. Place 1/2 of rice mixture in casserole, cover that layer with cubed jack cheese wrapped with chile strip, pour rest of sauteed rice and onion on top, then carefully pour the 5 cups of chicken stock. Cover tightly in a 5 quart dutch oven and cook at 350 degree oven for 1 hour and 15 minutes.
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STUFFED GREEN PEPPERS:
THESE ARE THE BEST I'VE HAVE EVER EATEN! THE RECEIPE CAN BE FOUND ON "BIG JOHN
BEANS" ON THE INSIDE LABEL.
4-MEDIUM BELL PEPPERS, CUT OPEN AND CLEANED, SET ASIDE
1-SMALL ONION,CHOPPED
1/2CUP SHREDDED CHEDDAR CHEESE
1/2 lb HAMBURGER COOKED TIL CRUMBLES & NO LONGER RED
1-CAN BIG JOHN BEANS
1/4 CUP KECTHUP (OPTIONAL)
DASH OF GARLIC POWDER
COOK ONION, & HAMBURGER TOGETHER AND A DASH OF GARLIC POWDER, DRAIN GOOD AND ADD
BIG JOHN BEANS, MIX REAL GOOD, SPOON INTO BELL PEPPERS, TOP WITH KETCHUP AND
THEN CHEESE, COVER AND COOK ON 350 degrees FOR 45 TO 50 MIN.
I ALWAYS SERVED THIS WITH RICE ON THE SIDE, OR SALAD AND BREAD.
Submitted by: Donnah
Chicken Breast Wraps
4-5 boneless chicken breast..
Season as desired..Grill in a hot skillet with olive oil
Slice into small chunks. wrap in tortilla with lettuce tomatos cheese {condiments of your choice.}
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BEEF CHIMICHANGAS (from Stormee)
1 lb ground beef stew meat, cut into 1 1/2 inch cubes
1 1/2 cups water
2 cloves garlic, minced
1/2 tsp salt
In meaduim saucepan, combine meat, water, garlic, salt. bring to boil; reduce heat. Cover and simmer about 1 1/4 hours, or rapidly for 10 to 12 mintues, or untill water has evaporated. Stir near end of cooking time to prevent meat from sticking. Remove from heat, set aside.
1 4 ounce can diced green chili peppers, drained
1 tblsp vinager
2 tsp chili powder
1/4 tsp ground cumin
dash black pepper
Shred the cooked meat, combine with chili peppers, vinager, chili powder, cumin, and black pepper (if making filling ahead of time , cover and chill for up to 3 days. Heat untill warm before filling tortillas)
6 8 or 10 inch flour tortillas
Stack tortillas and wrap in foil heat oven @350 for 10 minutes. Spoon about 1/3 cup meat onto each tortilla near 1 edge. Fold edge nearest filling up and over filling untill mixture is almost covered. Fold two sides envelope fashion, then roll up. Secure with wooden tooth picks.
Cooking oil filled
In heavy skillet fry 2 or 3 tortillas in 1 inch of hot cooking oil @375 about 1 minute on each side or untill golden brown. Drain on rack or on paper towels. Keep warm in a 300 degree oven while frying remaining tortillas.
Shredded Lettuce, Sour Cream, Picante Sauce
To serve, remove tooth picks. Place chimichanga atop lettuse top with sour crea, and picante sauce. Makes 6 servings |
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