Collection of recipes from family & friends

Archive for the ‘Dinner’ Category

Chile Relleno Puff

Ingredients:
Whole Green Chiles
Monterey Jack Cheese
5 Eggs
2/3 Cup Milk
6 Tbsp. Flour
3/4 tsp. baking powder
Cheddar Cheese

Directions:

  1. Rinse chiles, pat dry w/ paper towel, slit lengthwise and remove seeds.   Cut Monterey Jack Cheese into strips and place inside each chile.  Place stuffed chiles side by side in 8″ baking dish
  2. Beat eggs until foamy, beat in milk, flour& baking powder until smooth. Pour over chiles moistening all surfaces.   Sprinkles cheddar cheese over top.
  3. Bake uncovered at 350° for 40 min or until set in middle
  4. Remove from oven let stand 10 minutes before serving, Garnish with Salsa

Category:

Casseroles, Dinner, Recipes

Chicken Spaghetti

This recipe comes from Great Grandma
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Ingredients:

1 Rotisserie Chicken 2 Cans Cream of Mushroom Soup
1 Large Pkg. Spaghetti 4 Stalks Celery (diced)
1 Lg. Jar Pimientos 1 Lb. Cheddar Cheese, Grated
1 Onion (diced)

Directions:

  1. In a large frying pan sauté the diced onion, diced celery, and pimientos until the onion and celery are soft.
  2. Add in the soup to the frying pan and heat through.  Add salt and pepper to taste.
  3. Cook spaghetti Al Dente per package directions
  4. Remove rotisserie chicken from bones and shred into small pieces.
  5. In a greased 9×13 casserole dish combine chicken, cooked spaghetti, onions, celery, etc.
  6. Sprinkle with grated cheddar cheese

Cover with tin foil and bake at 350° for approximately 35 minutes. Then uncover and bake for another 5 to 10 minutes or until very warm in middle.

Category:

Dinner, Lindy's Favorites, Recipes

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Tuckaway Chicken Bundles

This recipe comes from Mamaw. It can easily be doubled.

Ingredients:

Some Boiled Chicken, diced 8 oz. Cream Cheese, softened
3 or 4 Green Onions 12 Crescent Rolls
1 Can Cream of Chicken Soup 1/4 Cup Chicken Broth
1/3 Cup Sherry

Directions:

  1. Mix chicken, onions, and cream cheese together.
  2. Roll mixture into 12 balls.
  3. Roll balls up in crescent rolls and place on greased cookie sheet.
  4. Bake at 375° for 15 minutes or until nicely browned.
  5. Make a sauce by mixing Cream of Chicken soup, Chicken Broth, and Sherry together in a small saucepan.
  6. Heat over low heat until hot but not boiling.

Serve sauce over warm crescent bundles.

Category:

Dinner, Lindy's Favorites, Recipes

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Sour Cream Chicken Enchiladas

This recipe comes from Mamaw

Ingredients:

SAUCE:

2 Cans 

 

Cream of Chicken Soup 

FILLING:

2 Cups

 

 

Diced, Cooked Chicken 

½ Cup 

Sour Cream 

2 Cups 

Grated Cheddar Cheese 

½ Cup 

Diced Green Chilies 

½ Cup 

Chopped Onion 

½ tsp. 

Salt

12 

Tortillas 
       

Directions:

  1. Combine ingredients for sauce and heat until smooth.
  2. Mix filling ingredients together.
  3. Roll filling and 1 Tbsp. Sauce in flour tortilla.
  4. Arrange filled tortillas in a 9″ x 13″ pan.
  5. Pour remaining sauce over top of tortillas.

Cover and bake at 350° for 20-30 minutes.

Category:

Dinner, Recipes

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Pheasant

This recipe comes from Sandi Lehr

Ingredients:

2 

Pheasants – cut into small pieces 

½ Cup

 

Bisquick 

½ Cup 

Butter 

2 Cubes 

Chicken Bouillon 

 

Mushrooms 

½  

Lemon 

 

Onion 

1 tsp. 

Pepper 
       

Directions:

  1. Roll pheasant pieces in Bisquick and sauté in butter.
  2. Remove and sauté mushrooms and onion.
  3. Add 2 chicken bouillon cubes dissolved in 1 cup hot water, the juice of ½ lemon, and 1 tsp. pepper.
  4. Return pheasant to pan and cover.
  5. Simmer for 1 hour.

Serve over rice.

Category:

Dinner, Recipes

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Chicken and Broccoli with Rice

This recipe comes from Mom

Ingredients:

1 ½ Cups 

Water 

½ Can

 

Milk 

1 ½ Cups 

“Minute” Rice 

2 Tbsp. 

Dijon Mustard 

1 Lb. 

Chicken Breasts 

½ Cup 

Cheddar or Swiss, Grated 

2 Tbsp. 

Oil 

1 ½ Cups 

Frozen Broccoli, thawed 

1 Can

 

Cream of Chicken Soup

2 Tbsp. 

Chopped Pimiento

Directions:

  1. Bring water to a boil.
  2. Stir in rice.
  3. Cover and remove from heat.
  4. Cook and stir chicken (cut into strips) in hot oil until lightly browned.
  5. Stir in soup, milk, mustard and cheese.
  6. Add broccoli and pimiento.
  7. Bring to a full boil.

Reduce heat and simmer 2 minutes. Serve over rice.

Category:

Dinner, Lunch, Recipes

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Green Chili Casserole

This recipe comes from Mamaw

Ingredients:

1 Can Cream of Mushroom Soup 1 Can (14oz) Evaporated Milk
1 Can Cream of Chicken Soup 1 Chopped Onion
1 Can Chopped Green Chilies 1 Pkg. Corn Tortillas (or tortilla chips)

3 Cups Grated Cheddar Cheese

Directions:

  1. Fry the corn tortillas in hot oil. (Skip if using tortilla chips)
  2. Combine the soups, milk, onion, and chilies.
  3. Arrange the cooked tortillas, sauce, and cheddar cheese in layers in a casserole dish.
  4. Bake at 350° for 20-30 minutes.

Best served with sour cream, diced tomatoes, and lettuce along with extra chips.

Category:

Casseroles, Dinner, Recipes

Beef Casserole

This recipe comes from Mom

Ingredients:        

1 ½ Lbs. 

Ground Beef 

1 Pkg. 

Cooked Egg Noodles 

1  

Sm. Onion, chopped 

1 Can 

Tomato Soup 

Some  

Green Pepper 

½ Can 

Water 

Some 

Salt & Pepper 

  

Velveeta Cheese 

Directions:

  1. Brown ground beef with onion and green pepper. Drain.
  2. Layer the beef mixture with cooked noodles and cheese in a casserole dish.
  3. Add buttered cracker crumbs over all.
  4. Mix the tomato soup and water together.
  5. Pour soup mixture over all.
  6. Bake at 350° for 30-45 minutes.

Category:

Casseroles, Dinner, Recipes

Italian Soup

This recipe comes from Aunt Bonnie

Ingredients:

1 Lb. Hot Italian Sausage 1 Lb. Mild Italian Sausage
2 Cans Beef Broth 2 Cans Italian Stewed Tomatoes
2 Cans Black Beans 2 Cans Butter Beans
Parmesan Cheese

Directions:

  1. Brown and drain sausage.
  2. Rinse beans.
  3. Add all in large pot and simmer on medium for 30 minutes.
    • OR add all ingredients to crock pot and simmer on low for 5 hours.

Top w/ Parmesan cheese if desired.

Category:

Dinner, Lunch, Recipes, Soups & Stews

Zucchini Alfredo

Ingredients:

5 Large 

Zucchini (about 2 ½ lbs.) 

¾ Cup 

Half-and-half or light cream 

1 tsp. 

Salt 

½ Cup 

Parmesan Cheese, finely shredded 

2 to 3 

Garlic Cloves, minced 

 

Black Pepper, coarsely ground 

2 Tbsp. 

Olive Oil 

 

Nutmeg, ground 

8 oz.

Cream Cheese, cubed & softened 

 

Parmesan Cheese, finely shredded 

Directions:

  1. Cut zucchini in half crosswise. Cut lengthwise into ¼-inch slices, and then lengthwise into long, thin strips about ¼-inch wide (resembling strips of fettuccine). You should have about 8 cups. In a large colander toss the zucchini with the salt. Allow to drain for 1 hour. Rinse and drain. Pat dry.
  2. In a 12-inch skillet cook the zucchini and garlic in hot oil over medium-high heat for 2 to 4 minutes or until crisp-tender. Transfer mixture from skillet to a large bowl.

In the skillet heat the cream cheese and half-and-half over medium-low heat until smooth. Stir in the ½ cup Parmesan cheese. Stir in zucchini; heat through. Transfer to a serving dish. Sprinkle with pepper, nutmeg, and additional Parmesan cheese.

Category:

Dinner, Lunch, Pasta, Recipes