A Taste Of Chriss

November 10, 2007

Creamed Peas

Filed under: Side Dish, Vegetables — MissChriss @ 8:08 pm

Creamed Peas

Serves: 3
Our food was pretty plain during the week, so I thought this white sauce made
the peas extra fancy and fitting for a Sunday meal.

Imogene Hutton, Norton, Texas

1 tablespoon butter or margarine
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup milk
1 teaspoon sugar
1 (10-ounce) package frozen green peas

In a medium saucepan, melt the butter. Add flour, salt and pepper; cook over low
heat until bubbly. Gradually add milk and sugar; cook and stir until thickened.
Cook peas according to package directions; drain. Stir into the sauce and heat
through.

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Creamy Chicken Enchiladas

Filed under: Chicken Recipes, Main Dish, Mexican — MissChriss @ 8:07 pm

Creamy Chicken Enchiladas

Quick and delicious, this festive dish is a perfect way to celebrate the New Year!

Prep Time: 20 min. – Cook Time: 40 min.

Ingredients:
1 can (10 3/4 oz.) Campbell’s® Condensed Cream of Chicken Soup OR 98% Fat Free Cream of Chicken Soup
1 container (8 oz.) sour cream
1 cup Pace® Picante Sauce
2 tsp. chili powder
2 cups chopped cooked chicken
1 cup shredded Monterey Jack cheese
10 Mission® Fajita Size Flour Tortillas, warmed
1 medium tomato, chopped
1 green onion, sliced

Directions:
MIX soup, sour cream, picante sauce and chili powder.
MIX 1 cup picante sauce mixture, chicken and cheese.
SPREAD about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam-side down in 3-qt. shallow baking dish. Pour remaining picante sauce mixture over enchiladas. Cover.
BAKE at 350°F. for 40 min. or until hot. Top with tomato and onion. Serves 6.

TIP: For 2 cups chopped cooked chicken, in medium saucepan over medium heat, in 4 cups boiling water, cook 1 lb. boneless chicken breasts or thighs, cubed, 5 min. or until chicken is done. Drain and chop chicken.

If you don’t have cooked chicken on hand, store-bought rotisserie chicken will work for this recipe.
tip. add sauce to the bottom of the pan to keep from drying out.

Christina’s Crock-Pot Dip

Filed under: Appetizers, Dips, Slow Cooker — MissChriss @ 8:05 pm

It is an office fave. Very yummy — would be perfect for a football watch party also.

18 servings time to make 1½ hours 20 min prep

2     lbs ground beef, browned
1     lb Velveeta cheese
1     can hot Rotel diced tomatoes
1     can armour spicy chili

1. Layer bottom of Crock-Pot with half of the browned beef, then layer of sliced Velveeta, then the rest of beef, then Rotel tomatoes, more sliced Velveeta, then layer the can of chili, then the last of Velveeta.
2. Cook on low or high, but when top layer of cheese is soft, stir and cook 20 more minutes.
3. Serve with Fritos Scoops, or other heavy-duty chip.

Easy Chicken Enchiladas

Filed under: Chicken Recipes, Main Dish, Mexican — MissChriss @ 7:58 pm

Easy Chicken Enchiladas

This is a great recipe for a quick dinner. There aren’t many ingredients and doesn’t take a lot of time.
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Ready In: 50 Minutes
Yields: 6 servings

INGREDIENTS
1 (8 ounce) package cream cheese
1 cup salsa
2 cups chopped cooked chicken breast meat
1 (15.5 ounce) can pinto beans, drained
6 (6 inch) flour tortillas
2 cups shredded Colby-Jack cheese

DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.

In a small saucepan over medium heat, combine the cream cheese and salsa. Cook, stirring until melted and well blended. Stir in chicken and pinto beans. Fill tortillas with the mixture, roll and place into the prepared baking dish. Spread cheese over the top. Cover with aluminum foil.
.
Bake for 30 minutes, or until heated through. Garnish with your favorite toppings such as lettuce and tomatoes, or sour cream.

Easy Crockpot Spaghetti Sauce

Filed under: Pasta, Sauces, Slow Cooker — MissChriss @ 7:50 pm

Easy Crockpot Spaghetti Sauce

8 ounces Italian sausage
1 pound lean ground beef
2 cans (14.5 ounces each) diced tomatoes with juice
1 cup chopped onion
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1/2 cup chopped green bell pepper
1 to 2 tablespoons sugar
1 to 2 teaspoons salt, or to taste
2 cloves garlic, crushed
2 teaspoons dried leaf basil
dash ground red pepper or red pepper flakes, if desired

Remove sausage from casings; brown in a heavy skillet along with ground beef. Break up sausage and ground beef while browning; drain well.

Add sausage and beef to crockpot, along with all remaining ingredients. Cover and cook on LOW setting for 8 to 10 hours or HIGH for 4 to 5 hours. Serves 8 to 10. This sauce can be frozen.

KING RANCH CASSEROLE

Filed under: Chicken Casserole, Chicken Recipes, Main Dish — MissChriss @ 7:48 pm

KING RANCH CASSEROLE

1 fryer (I use 4 chicken breasts)
1 (10 3/4 oz.) can cream of mushroom soup
1 (10 3/4 oz.) can cream of chicken soup
1 (10 oz.) can Ro-Tel tomatoes & green chilies (diced)
1/2 can chicken broth
1 doz. corn tortillas
1 onion, chopped
2 c. cheese, grated

Cook chicken in small amount of water, lightly salted, until tender.
Bone and cut into pieces. To make a sauce, blend until smooth the
following: The 2 cans of soup, can of tomatoes and chilies and
chicken broth. Set aside. Into a 2 1/2 quart casserole (greased),
place a layer of chicken, 1/2 of the tortillas, cut into pieces, 1/2
of the onion, 1/2 of the cheese and 1/2 of the sauce. Repeat the
layers ending with the grated cheese. Bake uncovered for 1 hour.
Bake at 350 degrees.

Kiss Me Not Mashed Potatoes

Filed under: Potatoes, Side Dish, Vegetables — MissChriss @ 7:45 pm

Kiss Me Not Mashed Potatoes

Garlic is what gives these mashed potatoes an extra kick. You can leave it out, but why would anyone wan to do a thing like that. (courtesy of Church Ladies Celestial Suppers and Sensible Advice)

Makes 4 servings

4 large white potatoes
6 cloves garlic
1 ( 3-ounce) package cream cheese
1/4 cup half and half (or more if desired for a creamer texture)
Salt, pepper, and hot sauce to taste

Wash and quarter the potatoes. Leave skins on for extra flavor. Bring 5 quarts of water to a rolling boil and add the potatoe and the garlic. Cook the pototes until they break apart when tested with a fork. Drain in a colander set over the hot pot, so all the water is out of the cooked potatoes and garlic. Drain the pot. Return the potatoes and garlic to the pot and add the cream cheese. Mash with a potato masher. Add the half-and-half and continue mashing. Leave a few lumps so everyone will know that your mashed potatoes are homemade. Season to taste with salt, pepper, and hot sauce.

OLD- FASHIONED CORN PUDDING

Filed under: Corn, Side Dish, Vegetables — MissChriss @ 7:43 pm

OLD- FASHIONED CORN PUDDING

If your Christmas dinner doesnt already include corn pudding, why not give this easy recipe a try? Easy for the kids to make. Canned corn is easy to find throughout the year, and corn pudding makes for a great side dish anytime you have poultry on the menu.

makes 18-20 servings (courtesy of Church Ladies Celestial Suppers and Sensible Advice)

6 Large Eggs
2 Cups half and half
1 Cup sugar
4 (15 ounce) cans cream-style corn
1/2 Cup flour
2 (15-ounce) cans plain corn
1/2 cup butter, melted
1 teaspoon salt
1 teaspoon pepper

Preheat the oven to 350 degrees. Lightly grease a 9×15 inch glass baking dish.

Beat the eggs, half and half, and sugar in a large bowl. Stir in the cream-style corn and the flour. Drain the canned corn and add to the mixture along with the melted butter, salt, and pepper, mix well. Pour into the prepared baking dish and bake for 60 to 75 minutes or until set. Let stand 5 to 10 minutes before serving

STRING BEAN AND MUSHROOM CASSEROLE

Filed under: Side Dish, Vegetable Casserole, Vegetables — MissChriss @ 7:40 pm

STRING BEAN AND MUSHROOM CASSEROLE

A variation of this dish was very popular in the 1950’s. if you have vegetarians in your congregation, use only cream of vegetable soups and be sure to let them know they can safely eat this caserole because it does not include any meat

Serves 8-10

3 cups cooked canned mushrooms
3 (10 1/2 -ounce) cans cream soup, use any combinations of cream of celery, mushroom, or chicken
6 cups canned string beans
1 cup French-fried onions or slivered almonds

Preheat the oven to 350 degrees. Cover the bottom of a 3 quart baking dish with the mushrooms. Combine the cream soups and stir in 1 cup water. Pour half the soup mixture over the mushrooms and spread to cover. Add the string beans and cover with the remaining soup mixture. Top with onion or almonds, cover the dish with aluminum foil, and bake 30 minutes or until the mixture bubbles and the vegetables are heated throughout.

Sweet & Sour Chicken

Filed under: Meats-Poultry — MissChriss @ 7:37 pm

Sweet & Sour Chicken
From: Campbell’s Kitchen

Prep/Cook Time: 25 minutes
Serves: 4

Chicken, green pepper and sweet pineapple chunks are cloaked in a soy sauce-spiked Pace® Picante Sauce and served over rice.

Ingredients:
1 can (20 oz.) pineapple chunks
2 tbsp. cornstarch
2 tbsp. soy sauce
2 tbsp. vegetable oil
1 lb. boneless chicken breasts, cut into strips
2 medium green peppers OR red peppers, cut into 1″ pieces
1 1/2 cups Pace® Picante Sauce
4 cups hot cooked rice

Directions:
DRAIN pineapple, reserving juice.
MIX cornstarch, pineapple juice and soy.
HEAT half the oil in skillet. Add chicken and cook until browned, stirring often. Remove chicken.
ADD remaining oil. Add peppers and cook until tender-crisp. Add picante sauce, pineapple and cornstarch mixture. Cook and stir until mixture boils and thickens. Return chicken to skillet and heat through. Serve over rice.

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