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These recipes are submitted by
members of Grace.
Intern
Ben’s Auntie-Marla’s Enchilada Casserole: Ingredients: 1 ½-2 lbs. ground beef 1 cup chopped onion 1 ½ tsp. cumin 1 tsp. garlic powder (salt) 4 tsp. chili powder 1 tsp. salt ½ tsp. pepper 2 cups picante sauce or enchilada sauce 12 flour tortillas (large-usually 1 pkg.) 1 lb. Monterey Jack or M.Jack/Chedder Mix Cheese 1 cup sour cream. Directions: Preheat oven to 375°F. Spray 13X9 inch baking dish, set aside. Brown ground beef and onion; drain drippings. Add the cumin, garlic powder, chili powder, salt, & pepper.
Meanwhile, pour ½ cup picante/enchilada
sauce into prepared casserole dish. Arrange half the tortillas to
cover bottom of casserole (fold the tortillas in half and tear apart
to cover bottom of dish). Pour ½ cup additional picante/enchilada
sauce evenly over tortillas.
Thinly slice potatoes (you can
peel them if you like, but you don’t have to) and place half of
them in a greased casserole. Top with chopped onions and green peppers to taste
Salt, Pepper, and garlic salt to
taste
Repeat layers
Pour one can of Cream of Chicken
Soup (undiluted) over the top, spread out and bake at 350 degrees
until potatoes, onions and peppers are tender. Very tasty!
Donna Kirk
A LITTLE
DIFFERENT MACARONI SALAD 16 oz. macaroni, cooked 4 carrots, grated 1 sweet onion, chopped 1/2 c. red pepper, chopped 1/2 c. green pepper, chopped 2 cups mayonnaise 14 oz. can sweetened condensed milk 1/2 c. sugar 1/2 c. white vinegar
Salt & pepper Combine macaroni & vegetables in a large bowl. In a separate bowl, combine remaining ingredients. Pour over macaroni & vegetables. Mix. Chill at least 8 hrs. Mix well. Barb Christiansen/Lynn Alsum
(This recipe was requested when it was served at church.)
(Can be made in less than an hour) 2 cups cooked, cubed chicken or turkey or 2 cans (5 oz. ea) boned chicken 10 3/4 oz. can condensed Cream of mushroom soup 10 oz. pkg. frozen peas, thawed 1 cup (4 oz.) shredded cheddar or American cheese 1/4 c. chopped pimento, if desired 2 tablespoons chopped onion 1/4 teaspoon pepper Biscuit topping: 1 1/2 cup all purpose or unbleached flour 2 teaspoons baking powder 1.2 teaspoon salt 1/4 cup butter or margarine 1/2 cup milk
1/2 cup (2 oz.) shredded cheddar or American cheese Heat oven to 400 degrees. In medium saucepan, combine first seven ingredients; heat until hot and bubbly. Pour hot chicken mixture into ungreased shallow 2-qt. casserole or 12x8-inch baking dish.
In medium bowl, combine flour, baking powder and salt;
stir to blend. Using pastry blender or fork, cut in butter until
consistency of coarse meal. Add milk; stir with fork, cut in butter
until consistency of coarse meal. Add milk; stir with fork just until a
soft dough forms. Form into flat rolls (1/2 inch thickness). Donna Kirk
Return to Top
“Low Calorie, Low Fat. Try it, you’ll like it!
4 skinless, boneless chicken breasts 1 cup ketchup 12 oz. diet coke Salt and pepper
Place all in a skillet and bring to a boil. Simmer for 45 minutes, turning occasionally, or until chicken is tender. Sauce will thicken to serve with chicken.
¼ tsp. oregano 4 oz. chopped onions Garlic Powder to taste Enjoy! 1 cup cold low-fat milk 1 pkg. Butterscotch sugar free instant pudding 1 – 8 oz. pkg. cool whip 4 cups cut up apples – (no need to peel) ½ c. chopped peanuts Whisk the pudding and milk together for 1 minute. Blend in cool whip. Stir in apples. Place in a pretty dish and top with chopped nuts. Chill and enjoy! (I brought this to the Women’s Salad Supper.) Donna Kirk |
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20
oz. can crushed pineapple, drained 12
pkg. fudge stripe cookies, crumbled 15
oz. can Mandarin oranges, drained 2 – 3
oz. pkg. vanilla instant pudding 2
cups buttermilk 16
oz. Cool Whip Mix
Cool Whip and buttermilk together in large bowl.
Add the dry pudding mix; stir well. Stir
in cookies and fruit. Chill and serve. Yummy!
Submitted by Val Hinz
2 bags Mediterranean Mix Salad greens (or leafy greens of your choice)
2 cups unpeeled chopped apples
2 cups unpeeled chopped pears
8 oz. shredded Mozzarella cheese
1 ½ cups salted cashews – coarsely chopped
1 ½ cups craisins
DRESSING – Mix the day before in a blender
½ cup sugar
1/3 c. lemon juice
2 Tbs.
2 Tbs. poppy seeds (optional)
2/3 cup oil
(Pour dressing on salad medley just before serving)
Rev. Sandi Krynik 2
medium onions, chopped 1
clove garlic, crushed 1 T
vegetable oil 28
oz can crushed tomatoes 14
oz can chicken broth 4
cups waters 2
large yams, peeled and cubed 1
cup creamy peanut butter ¼ t
cayenne pepper ¼ t
salt 2
cups cooked chicken pieces
Crushed peanuts for topping In a
soup pot over medium heat, sauté onion and garlic about 5 minutes. Add
tomatoes, broth, water and yams. Cook over medium-low heat for 25
minutes, or until yams feel soft. Stir in peanut butter, cayenne, and
salt. Cook for 30 minutes. Puree soup in a food processor or a blender.
Return to pan and reheat. Serve garnished with chicken bits and peanuts.
6-8 servings
Pastor Engen
HOT CHICKEN SALAD – (I usually double this recipe) 2 ½
cups cooked chicken 4
tablespoons flour 4
tablespoons butter 1
cup chicken broth (or one bouillon cube dissolved in 2/3 c. warm water) 1
cup diced celery 2
teaspoons minced onion ½
cup coarsely chopped pecans or almonds (optional) 2
hard cooked eggs, sliced ½
teaspoon salt
Dash pepper ¼
teaspoon Worcestershire sauce (I use a little more) 1
tablespoon lemon juice ¾
cup mayonnaise (I use Miracle Whip) 1
cup crushed potato chips 1.
Melt butter, add flour to make a smooth paste, then stir in chicken
broth gradually. Cook, stirring constantly, till mixture thickens. 2.
Add all other ingredients, except potato chips 3.
Arrange a layer of potato chips in a baking dish, then chicken
mixture. Top with remaining potato chips. 4.
Bake in 400 degree oven 20 minutes or until mixture bubbles and
top is browned.
Donna
Kirk
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