Creamy Chicken Enchiladas

My daughter-in-law makes this recipe for my son and he raves about it. I asked her for the recipe because it sounded so delicious. I like anything with a Mexican flair. The recipe comes from the Campbell's Kitchen so it incorporates soup in the recipe. I made it and the results were wonderful. I will put my little adaptations in parentheses ( ). Try making it for your family because even the kids will like this one. And it's pretty easy. It made a full 9"x 13" casserole with 10 enchiladas.

1 can Campbell's Cream of Chicken soup

1-8oz container sour cream

1 cup Pace Picante Sauce

2 teaspoons chili powder

(1-1/2 teaspoons cumin powder)

(Your favorite bottled hot sauce)

2 cups(4 small chicken breasts) chopped cooked chicken

1 cup shredded Monterey Jack cheese

10 flour tortillas, 6" size

1 cup chopped tomato

3 scallions, sliced thin

Stir the soup, sour cream, picante sauce, chili powder, (and cumin) in a medium bowl. Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl (with a few dashes of hot sauce). Spread about 1/4 cup chicken mixture down the center of each tortilla. Roll up and place seam-side down in a 3 quart shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish. Bake at 350 F for 40 minutes (375 for 45 minutes) or until the enchiladas are hot and bubbling. Top with chopped tomato and scallions.

Tip for 2 cups chopped cooked chicken:

Heat 4 cups water in a large saucepan over medium heat to a boil. Add 1 pound skinless, boneless, chicken breasts or thighs, cubed and cook about 5 minutes or until the chicken is cooked through. Drain and chop the chicken smaller.

Raven's Curry with Rice

I've been waiting with baited (curry) breath for Linda over at Raven's RV to put up the Curry recipe she talked about making early in the winter. She's finally let the cat out and posted a fine recipe with pictures on how to make Easy-peasy Curry. I am making it soon, as it looks and sounds delicious.

Here are the ingredients you'll need:

(The parenthesis are the original recipe)

1 chicken breast or 1/2 lb ground meat

2.5 cups water

2 medium carrots

3 stalks celery

1 onion (1/2 onion plus 1 green pepper)

Sprinkle of salt (1 teaspoon salt)

Sprinkle of pepper (1/8 teaspoon pepper)

1 tablespoon curry powder

1 cup tomato sauce

1/2 cup milk

2 tablespoons cornstarch

Go on over to Raven's RV to see the steps to make this delicious Easy-peasy Curry.

Beef and Lentil Soup

The last time I made the Stove-top Machaca Beef recipe, I saved the juices from the pot and also had some leftover meat. This formed the base for a great soup. I may have added too many lentils, so next time I would only use half a bag. Here is what I did.

1 bag of dried lentils
1-8 oz. box of fresh mushrooms, quartered
Leftover machaca beef, shredded
2 stalks celery, sliced
2 carrots, sliced thin
1/2 chopped onion
1 beef boullion cube
1 teaspoon each dried thyme, sage, and seasoning salt
1 bay leaf
Freshly ground pepper

Start with the leftover machaca beef juices and put them in a large pot. Bring up to a fast simmer. Add the beef, and all other ingredients except the lentils. Rinse the lentils and drain. Add to the pot and bring back to the boil. Add water to cover and keep adding water as the lentils cook down and absorb the liquid. Make the soup the consistency you like. Lentils should be tender in about 20 to 30 minutes. Enjoy with a loaf of crusty french bread.

Quick Strip Steak Dinner

The other day I needed to cook a piece of thinly cut round steak that I had purchased. This is what I came up with. It was delicious. I served it with saffron rice and green beans.

1 lb thin round steak

1 onion, sliced thinly

1-14.5 oz can diced tomatoes

1 bay leaf

1/2 teaspoon sage

1 teaspoon thyme

1 beef boullion cube

1/2 teaspoon garlic powder

seasoning salt

pepper

Slice the steak up into thin strips. Saute quickly in a large pan with a little olive oil. Add the onion and stir. When the meat is browned add the tomatoes, and all the seasonings.

Cover and simmer for about 15 minutes on low heat. Take the cover off and simmer until the juice starts thickening. Serve over rice or noodles.

Beef and Rice Casserole

This was also a Nichols family favorite. The recipe I have was written on a typewriter, and has remnants of the beef juices imbedded in the index card. It was one of the first dishes I learned to make from my first mother-in-law. It is easy and even kids love it. I always make it in a cast iron skillet, but any oven proof skillet will do.

1 lb. ground beef
1 chopped onion
1 finely chopped green bell pepper
1 cup chopped celery
salt and pepper to taste
1 cup cooked rice
1 can chicken with rice soup

While boiling the rice, brown beef in skillet with onion, pepper and celery. Mix all together and bake at 350 degrees for 30 minutes, until bubbly.

Sweet & Sour Turkey Meatballs

This was supposedly one of Maureen Macormick's(Jan Brady's) favorite recipes. I have made it many times and like to serve it with brown or white rice. Makes 6 servings

1-1/2 lb. ground turkey breast 2 heaping Tablespoons cornstarch
2/3 cup seasoned crumbs 1/2 cup brown sugar
1/3 cup minced onion 13-1/2 oz. can pineapple tidbits or chunks,
1 egg juice reserved
1-1/2 teaspoon salt 1/3 cup vinegar
1/2 teaspoon ginger 1 Tablespoon soy sauce
1/4 cup milk 1/2 green or red bell pepper, cut in strips
2 Tablespoons butter

In a large bowl combine the turkey, crumbs, onion, salt, egg, ginger and milk. Mix well. Shape into small balls. In a large skillet, melt butter and brown the meatballs on a medium heat. Remove from the pan and keep warm. Drain fat. In a small bowl, mix the cornstarch and sugar. Add pineapple juice, vinegar, and soy sauce and stir until smooth. Pour into the same skillet and stir constantly over medium heat until it thickens and starts to boil. Stirring constantly, boil for 1 minute. If the mixture gets too thick, add water and stir. Add meatballs back into pan, pineapple chunks, and bell pepper strips. Heat through. Serve immediately with rice.

Chicken Divan

I tasted this recipe at a potluck meal once, and had to have it. A former supervisor at work named Jane gave me the recipe and I've been making the dish ever since. It makes a one pot meal with a tasty curry flavor, but not hot.

2 or 3 large chicken breasts
3 or 4 flowers of fresh broccoli
2 cans cream of chicken, celery or mushroom soup
1 cup mayonnaise
1/2 cup finely chopped onion
1 Tablespoon lemon juice( or more to taste)
1 Tablespoon yellow curry powder
1/4 teaspoon black pepper
2 cups shredded cheddar cheese
1/2 cup dry seasoned bread crumbs(optional)

Boil the chicken breasts in water to cover, adding salt and pepper to season. After 30 minutes check to see if the meat is pulling off the bone. If so, remove breasts from water and cool. Shred meat and arrange down the center of a buttered pyrex 9"x13" dish.

While the chicken is cooking, trim the broccoli into florets, and slice the stems thinly. Steam for 8-10 minutes, then drain. Arrange the broccoli down both sides of the baking dish, with the chicken in the center.

Mix all of the remaining ingredients, except cheese and crumbs. Pour this mixture over the top of chicken and broccoli; spread evenly. Top with shredded cheese, and sprinkle crumbs evenly over all.

Bake uncovered at 325 degrees for 30 minutes, or until all bubbly. Serves 4-6

Salisbury Steak with Onion Gravy

I make this dish from time to time and it always turns out wonderful. It is great served with mashed potatoes and a vegetable.

1 can condensed french onion soup
1-1/2 lbs ground beef
1/2 cup seasoned bread crumbs
1 egg
1/4 teaspoon salt, a dash of pepper
3 Tablespoons flour
1/4 cup ketchup
3 cups water
1 teaspoon Worcestershire sauce
1/2 teaspoon yellow mustard

In a large bowl, combine 1/3 cup of the soup with beef, crumbs, egg, and seasoning. Shape into 6 oval patties. Brown in a skillet, drain off fat. In a small bowl, gradually blend the remaining soup into the flour until smooth. Add to the skillet with the remaining ingredients. Stir to loosen brown bits in the pan. Cover and cook on low heat for 20 minutes, stirring occasionally. You may need to adjust liquid to obtain a nice gravy consistency. Serves 6