Here are a few recipes that our family really enjoys.
I hope your family can enjoy them, too!
Cream of Tomato Soup
3 T butter
3 T flour
1 1/2 cups milk
1 1/2 cups tomato juice*
1/2 to 1 teaspoon salt
1/8 to 1/4 teaspoon pepper
1 teaspoon sugar (optional)
Melt butter, stir in flour, then slowly add milk, stirring frequently until it is a creamy white sauce. Heat tomato juice in another pan, add salt, pepper, and the optional sugar. When hot, add to the white sauce, stirring well.
Serve with grilled cheese sandwiches.
*I usually add a little extra tomato juice when I make it.
Makes 3-4 cups.
Cheesy Chicken Casserole
3 1/2 cups cooked rice
2 cups cubed chicken
10 oz cream of mushroom or cream of chicken soup
1 cup sour cream
1 1/4 cup mozzarella cheese
1/4 cup butter, melted
1 sleeve Ritz crackers, crushed*
Put the rice in a greased 9”x9” pan (can use a 8”x8”). Place the chicken evenly on top.
Mix the soup, sour cream, and cheese together and spread on top of the chicken and rice.
Mix the melted butter and crackers together and sprinkle on top of everything.
Bake, uncovered, at 350° for 30 minutes. Enjoy!
*Bread crumbs or crushed potato chips can be used instead of crackers. Someone also suggested using cheese crackers.
~This recipe can be changed to how you like it. I usually just dump and pour until it looks right. Feel free to adjust it!~
Garlic Beef Enchiladas
1 pound ground beef
1 medium onion, chopped
2 tablespoons all-purpose flour
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon ground cumin
1/4 teaspoon rubbed sage
1 can (14-1/2 ounces) stewed tomatoes, cut up
SAUCE:
1/3 cup butter
4 to 6 garlic cloves, minced
1/2 cup all-purpose flour
1 can (14-1/2 ounces) beef broth
1 can (15 ounces) tomato sauce
1 to 2 tablespoons chili powder
1 to 2 teaspoons ground cumin
1 to 2 teaspoons rubbed sage
1/2 teaspoon salt
10 flour tortillas (6 inches), warmed
2 cups shredded Colby-Monterey Jack cheese, divided
Directions
1. Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat, crumbling meat, until beef is no longer pink, 6-8 minutes; drain. (I never drain our beef) Stir in flour and seasonings. Add tomatoes; bring to a boil. Reduce heat; simmer, covered, 15 minutes. (Stir occasionally)
2. In a saucepan, heat butter over medium-high heat. Add garlic; cook and stir 1 minute or until tender. Stir in flour until blended; gradually whisk in broth. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in tomato sauce and seasonings; heat through.
3. Pour 1-1/2 cups sauce into an ungreased 13x9-in. baking dish. Place about 1/4 cup beef mixture off center on each tortilla; top with 1-2 tablespoons cheese. Roll up and place over sauce, seam side down. Top with remaining sauce. (I usually lay out all the tortillas at once and divide the filling between them all)
4. Bake, covered, until heated through, 30-35 minutes. Sprinkle with remaining cheese. Bake, uncovered, until cheese is melted, 10-15 minutes longer.
Yield: 5 servings.
You can also cut the tortillas into bite-sized squares and layer it in a crock pot.
Turkey Potpie
Source
1 cup cubed peeled potatoes
1/2 cup thinly sliced carrots
1/3 cup chopped celery
1/4 cup chopped onion
1 tablespoon butter
1 garlic clove, minced
1 cup chicken broth
2 tablespoons all-purpose flour
1/2 cup milk
1-1/2 cups cubed cooked turkey or chicken
1/2 cup frozen peas
1/2 cup frozen corn
1/2 teaspoon salt
1/4 teaspoon dried tarragon
1/4 teaspoon pepper
Pie Crust
In a large saucepan, saute the potatoes, carrots, celery and onion in butter for 5 minutes. Add garlic; cook 1 minute longer. Stir in broth; cover and cook for 10 minutes or until vegetables are tender. (It usually takes mine a lot longer since I have to make this recipe multiple times for our family. 😊 )
Combine flour and milk until smooth; gradually add to vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the remaining ingredients; simmer 5 minutes longer.
Roll out pie crust for a 9-in. pie plate; transfer to pie plate. Trim pastry even with edge. Pour hot turkey filling into crust. Roll out crust to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top or make decorative cutouts in pastry.
Bake at 350° for 35-45 minutes or until crust is light golden brown.
Yield: 6 servings.
We sometimes add some green beans or parsnips, whatever we have one hand or feel like adding.
This is perfect for after thanksgiving. We even had it for Thanksgiving one year!
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