Santa Fe Chicken Casserole

1 onion, chopped
3 cloves garlic, minced
1 Tbsp. olive oil
9 oz. pkg. frozen fully cooked diced chicken
2 (15 oz.) cans black beans, drained and rinsed
24 oz. jar thick and chunky salsa
1 cup taco sauce
8 corn tortillas
1 cup sour cream
2 cups shredded Colby jack cheese

1. In medium microwave safe bowl, cook onion and garlic in olive oil on HIGH for 2-3 minutes until tender. Stir in frozen chicken, black beans and salsa. (If freezing, cool onion and garlic mixture before adding frozen chicken.)
2. In 2 quart glass baking dish, pour taco sauce. Lay four corn tortillas over sauce. Top with half of chicken mixture. Spoon on half of sour cream in small dollops. Sprinkle with half of cheese. Top with remaining tortillas, chicken mixture, sour cream and cheese. Cover with foil. At this point, you can wrap the casserole well and freeze up to 3 months.
3. Bake at 350 degrees for 25-35 minutes until bubbly. Uncover and bake 5-10 minutes longer until cheese is melted. If frozen, thaw casserole overnight in refrigerator, then bake covered at 350 degrees for 35-45 minutes until bubbly; uncover and bake 5-10 minutes longer until cheese melts. Serves 6
--You can bake now then cool and put in fridge and reheat for dinner. Or you can put in fridge now then bake at dinner time. Remove from fridge 45 minutes before you cook if you do it this way.

Sicilian Casserole

1 lb. ground beef
1 onion, chopped
1 green bell pepper, chopped
1 (6 ounce) can tomato paste
1 (8 ounce) can tomato sauce
3/4 cup water
1/2 tsp. dried Italian seasoning
2 cups elbow macaroni
8 oz. pkg. cream cheese, cubed
3/4 cup milk
1/3 cup sour cream
3/4 cup grated Parmesan cheese, divided

1. Preheat oven to 350 degrees. Brown ground beef and onion in heavy saucepan, stirring to break up ground beef. Add green bell pepper when beef is almost cooked; continue to simmer until beef is done. Drain well. Add tomato paste, tomato sauce, water, and dried Italian seasoning and stir well to blend. Let simmer for 10 minutes to blend flavors.
2. Meanwhile, cook elbow macaroni as directed on package. While macaroni is cooking, combine cream cheese and milk in medium bowl. Cook in microwave on medium power for 2-3 minutes, stirring once halfway through cooking. Remove from microwave and stir with wire whisk until sauce thickens and blends to form a smooth sauce. Drain noodles and add to cream cheese sauce along with sour cream and 1/2 cup Parmesan cheese; stir to combine.
3. In 2 quart casserole dish, place all of cream cheese mixture. Top with all of the ground beef mixture and sprinkle with remaining 1/4 cup Parmesan cheese. Bake at 350 degrees for 20-30 minutes until casserole is bubbly.
--You can bake now then cool and put in fridge and reheat for dinner. Or you can put in fridge now then bake at dinner time. Remove from fridge 45 minutes before you cook if you do it this way.

Pea Soup

2 quarts water
2 cups (1 lb.) green split peas
1 stalk celery coarsely chopped
1 small onion, chopped
1 large carrot, chopped
Salt and pepper to taste
¼ tsp. thyme
Few drops of Tabasco sauce
1 small bay leaf

1.Combine all ingredients and boil for 20 minutes, partly covered.
2. Reduce heat, cover and simmer for 45 minutes or until peas are tender. 3. Discard bay leaf and strain soup through a sieve into another pot, or a microwavable casserole dish. Adjust seasoning to taste and reheat. (you need a lot of salt for this recipe. I use about 1 tbl. other wise it is bland).
-- You can put in the refrigerator then warm up for dinner. Serving it with garlic bread, or melted cheese on bread and a salad makes it a good hearty meal. (great for Halloween night).

Chicken Tetrazzini

Serves 8

1 can cream of mushroom soup
½ cup water
1 ½ cups grated parmesan cheese
¼ tsp. dried thyme leaves
½ pound linguine, broken in half
½ of a rotisserie chicken, skin removed and meat shredded (about 2 cups) (you can also use canned chicken)
½ package of a 10oz. frozen peas

1. Preheat oven to 400. Bring a large pot of salted water to a boil (for pasta).
2. In a large mixing bowl add the cream of mushroom soup, and water mix well. Add 1 cup of parmesan cheese and the thyme. Season with salt and pepper to taste.
3. Cook pasta 2 minutes less than package instructions for al dente; drain and add to sauce in the large mixing bowl. Add chicken and peas then toss well to combine. Place this glop (cause that’s what it looks like) in a 9x13 baking dish and sprinkle with remaining Parmesan cheese.
4. Bake at 400 until brown, about 30 minutes. Let stand 10 minutes before serving. Or let cool, then put in fridge, then at dinner time, just warm up a serving at a time. Remove from fridge 45 minutes before you cook if you do it this way.

Baked Ziti

8 oz. ziti rigate (ridged) or other short pasta
1 cup part-skim ricotta cheese
1 large egg, lightly beaten
¾ cup finely grated parmesan
1 cup shredded park-skim mozzarella
1 jar (24-26 oz.) best quality tomato sauce (about 3 ½ cups)

1. Preheat oven to 350. Bring a large pot of salted water to a boil. Cook pasta according to package instructions, drain and reserve.
2. In a large bowl, combine ricotta, egg, ¼ cup parmesan and ½ cup mozzarella. Season with salt and pepper. Add the pasta and toss to mix.
3. In the bottom of a 9x13 serving dish, spread ½ the tomato sauce. Top with the pasta mixture then top with the remaining tomato sauce. Sprinkle remaining ½ cup parmesan and remaining ½ cup mozzarella.
4. Bake at 350 until top is browned (20 -25 minutes)
-- You can bake now then cool and put in fridge and reheat for dinner.
Or you can put in fridge now then bake at dinner time. Remove from fridge 45 minutes before you cook if you do it this way.

Enchilada Pie

1 lb hamburger
1 onion chopped
1 tbl. chili powder
1 (8oz.) can tomato sauce
Salt and pepper
6 corn tortillas
1 small can of chopped olives
1 ½ cup shredded sharp cheddar cheese

1. Brown hamburger with onion. Drain oil. Stir in chili powder and tomato sauce. Season to taste with salt and pepper.
2. In a 2 quart round baking dish (or even a square one) alternate layers of tortilla, meat sauce, olives (corn, or both if you like) and cheese.
3. Bake 400 about 20 minutes.
--You can bake now, then cool, then put in fridge then reheat for dinner.
Or put in fridge now then cook at dinner time. Remove from fridge 45 minutes before you cook if you do it this way.

Crock Pot Chili

Serves 2-4

1 large (about 16 oz.) can of chili without beans
1 (8oz.) can of refried beans

1. Put in crock pot. Turn crock pot on low. It takes about 2 hours for the chili to warm up, but you can leave it in the pot several hours. Just check it now and then and make sure it isn’t burning. You may need to add a small amount of tomato sauce if it is getting too thick.

--You can also experiment (which your Grandmother has done) and add onions, or peppers, or kidney beans, or tomato sauce or cherrios, oh wait, she never added cherrios.

--Serve with grated cheese on top, and some bread and you both will be happy campers.
--You can also freeze what you don’t eat. It warms up very nicely.

Sautéed Chicken Breast

6-8 servings

Chicken breasts
Lemon juice
Salt and Pepper
1 Egg
4 c Bread crumbs
1/4 Margarine
1/4 c veg oil
Sour cream

1. Cut chicken into two pieces and flatten between two sheets of wax paper or plastic.
2. Sprinkle each half with lemon juice and salt and pepper.
3. Dip lightly into flour and shake off excess. Dip into beaten egg and then into bread crumbs.
4. Cover with plastic and refrigerate until needed.
5. To cook, melt some margarine in pan together with oil. Sauté chicken on both sides over hot heat until golden (about 15 minutes).
6. To create sauce, add sour cream to drippings and heat until warm. Don’t boil.

Vegetable Marinates

Carrot marinate
2/3 c veg oil
1/3 c cider vinegar
1 tsp Salt
1/4 c sugar

1. Peel carrots and cut diagonally into chunks.
2. Steam or cook in small amount of water until tender but crisp.
3. Drain and put into container with marinade and refrigerate for at least a few hours. Turn container occasionally to keep carrots coated.

Green Vegetables
1 tbls Dijon mustard
1 tsp Salt
1/4 tsp Pepper
1-2 minced garlic
½ c cider vinegar
2/3 c veg Oil
few crushed tarragon leaves

1. Steam or cook in small amount of water until tender but crisp.
2. Drain and put into container with marinade and refrigerate for at least a few hours. Turn container occasionally to keep carrots coated.

Meat Marinates

Fajita marinade
2 tsp Lime juice
1/4 c water
1/2 tsp Ground cumin
1 tsp ground coriander
1 tsp minced garlic

Lemon soy marinade
3 tbls soy sauce
1/4 lemon juice
2 garlic cloves minced or pressed
1/4 ground ginger

Marinating steps:
1. Cut meat into cubes or steaks.
2. Add meat to marinate, turning to coat. Cover and refrigerate stirring occasionally for at least one hour or until next day.
3. Lift out meat and drain. Thread cubes on skewers for shish kabobs.
To BBQ:
4. Place meat on a lightly greased gill about 6 inches above heat until done to your liking.
To broil:
4. Coat a broiler pan rack with cooking spray.
5. Place meat on rack and broil 3-4 inches below heat until done to your liking.

Potatoes “like that”

Potatoes (one per person)
1/4 c butter
Seasonings

1. Melt about 1/4 c butter on a foil lined cookie sheet in oven while the oven is warming to 425.
2. Slice the potatoes and when butter is melted, place the slices on the cookie sheet. Turn slices over to cover both sides.
3. Salt (and sprinkle with paprika if you want). Bake at 425 for about 20 minutes. Test to see if they are cooked through.

Cold Tuna Macaroni Salad

4-6 servings

3 c uncooked Macaroni
16 oz can of Tuna
1/4 c mayo
1/3 c frozen peas
Salt & pepper

1. Cook macaroni according to package instructions. Drain.
2. Cover and place in fridge for at least 1 hour.
3. Before serving, add tuna, mayo and peas. Mix gently. Salt and pepper to taste.

Funeral Potatoes

1 1lb bag of frozen hash browns
1 8 oz Sour cream
1 can cream of chicken
4 green onions
2-3 c of grated cheese
Corn flakes or chow mien noodles

1. Mix all together; top with flakes or chow mien noodles.
2. Bake at 350°F for 1 hour.

Beef Stroganoff

Serves: 4-6

Ingredients:

• 1 lb Hamburger
• 1/2 c sour cream
• 2 c noodles or rice
• 1 can cream of mushroom

Directions:

1. Cook noodles and drain.
2. Brown hamburger, drain.
3. Add cream of mushroom. If it's too thick you can add a little water. Heat through. Add sour cream. Warm but don't boil.
4. Serve over rice or noodles.

Meat Loaf

Serves: 6-8

Ingredients:

• 1 lb hamburger
• Blob of ketchup
• 1 can cream of mushroom
• 1 egg
• 2 c rolled oats
• Salt, pepper,
• Seasonings if you want

Directions:

1. Mix all together with your hands (it's tradition).
2. Cook 350 about 1 hour.
3. **Variation, you can add 1/2 lb of sausage.**

Tuna Casserole

Serves: 4-6

Ingredients:

• 2 cans of tuna, drained
• 1 can cream of chicken
• 2-3 c of noodles or macaroni
• 1 tsp Mrs. Dash All Seasoning
• Lemon juice (not necessary)

Directions:

1. Cook noodles and drain.
2. Mix noodles with other ingredients, and bake 350 for 1/2 hour.

Enchilada Pie

Serves: 4-6

Ingredients:

• 1 lb Hamburger
• 1 onion chopped
• 1 tbls Chili powder
• 1 8oz Can tomato sauce
• Salt and pepper
• 6 corn tortillas
• 1 can of chopped olives drained (CHECK THE LABEL FOR JALEPINOS!!!!)
• 1 c grated sharp cheddar cheese

Directions:

1. Brown hamburger with onion. Drain. Stir in chili powder and tomato sauce. Season to taste with salt and pepper.
2. Butter tortillas on both sides and cut into forths.
3. In a 9x9 pan, alternate layers of tortilla, meat sauce, olives, cheese. Cover bake at 400 for about 20 minutes.

Poppy Seed Casserole

Serves: 6-8

Ingredients:

• 1 1/2 lbs ground turkey
• 1/3 c chopped onion
• 1 15 oz Can tomato sauce
• 1/2 tsp salt
• 1/4 tsp pepper
• 4 c wide noodles uncooked
• 1 8 oz cream cheese
• 1 c cottage cheese
• 1/2 c plain yogurt
• 1 tbls Poppy seeds

Directions:

1. In a large skillet cook the ground turkey and the onion until brown. Drain off liquid. Stir in tomato sauce, salt and pepper.
2. Meanwhile, cook the noodles according to package instructions and drain.
3. In a small mixing bowl combine the cheeses, the yogurt and the poppy seed. Toss the cheese mixture with hot noodles.
4. In a 9x13 pan, layer 3/4 noodle mix then spoon the meat mixture on leaving a 1-2 inch border. Layer on the rest of the noodle mix leaving a 1-2 inch boarder.
5. Cover and bake at 375 for 30 minutes. Remove cover and bake another 10-15 minutes.

Salmon Loaf

Serves: 4-6

Ingredients:

• 1 can salmon (16 oz)
• 1 egg
• 1/4 c minced onions (fresh or dried)
• 2 c bread crumbs
• 2 tbls lemon juice

Directions:

1. Mix all together
2. Salt and pepper to taste. Bake at 350 for 45 minutes.

Chicken Wok

6-8 servings

Chicken breasts uncooked and diced
Wok vegetables (mushrooms, broccoli, carrots, peas, fresh beans, zucchini, peppers)
2 green onions, sliced
Soy sauce
Sugar
Rice
1. Marinate the chicken in some soy sauce and a little bit of sugar for 1/2 –24 hours.
2. Heat your pan with oil. Add green onions, cook for a minute or two. Add the rest of the vegetable in order of "toughness" (broccoli, carrots, peppers, beans, zucchini, peas, mushrooms). Add a couple of splashes of soy sauce. Remove veggies. Add little more oil.
3. Add chicken. When chicken is cooked, add the veggies back in to warm up. Serve over rice.