Natalie Brown

Salsa-Rice Burritos

(serves 4-6)

1 1/2 Cups salsa, plus additional if desired

1 1/2 tsp Chili powder (or less if desired)

1 cup uncooked instant rice

1 can black beans (15 oz), rinsed and drained

1 can (11 oz) Mexi-corn (has red and green peppers), undrained

1 1/2 cups shredded Cheddar cheese (6 oz)

8 flour tortillas (8 inch diameter)

Heat salsa and chili powder to boiling in 10-inch skillet.  Stir in rice; remove from heat.  Cover and let stand 5 minutes.  Stir in beans, corn and cheese.

Spoon about 1/2 cup rice mixture onto center of each tortilla.  Fold into a burrito.  Serve with additional salsa, sour cream, etc... as desired.

Carol Howe

Chicken and Sauce Casserole
 
4 chicken breasts cooked and cut into pieces
1 can mushroom soup
1/2 c sour cream
1/2 c nippy cheese - grated
1/2 c mayonaise
2 c cooked rice
 
Spread cooked rice in bottom of 9 x 13 pan.  In saucepan combine ingredients except for mayonaise and cook and stir on medium heat until cheese is melted.  Stir in mayonaise and stir until smooth.
 
Place chicken on top of rice and pour sauce on top of all.  Serve immediately.  May be made ahead of time and refrigerated.  Reheat in oven or microwave.

Angelique Randall

BLT Chicken Salad

• 3 cups chopped cooked chicken breast
• 5 slices bacon
• 2 stalks celery, chopped
• 1 cup chopped fresh tomato
• 3/4 cup mayonnaise
• 1 tablespoon chopped fresh parsley
• 2 tablespoons chopped green onion
• 1 teaspoon lemon juice
• 1 dash Worcestershire sauce
• salt and pepper to taste
• 12 leaves romaine lettuce
• 1 avocado - peeled, seeded and sliced

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside to cool.
2. Prepare the dressing by mixing together the mayonnaise, parsley, green onions, lemon juice, Worcestershire sauce, salt and pepper.
3. In a medium bowl, stir together the chicken breast, tomatoes and bacon. Pour dressing over chicken mixture and toss well to coat. Refrigerate until chilled; serve over lettuce leaves and garnish with avocado slices.

Friday February, 27th Salad's and Casseroles

 Jessica Hayes

Yummy Salad-
 
Dressing
1 tsp. poppy seeds
3/4 c. apple cider vinegar

1/2 c. sugar
1 1/2 c. olive oil
1 sm. red onion
8 oz. fresh mushrooms, sliced
Combine all together, cover and refrigerate over night.
 
Salad
1 head red leaf
2 heads mixed lettuce
1 lb. bacon crumbled
24 oz. cottage cheese
grated swiss
 
Layer large platter with red leaf lettuce, add mixed greens on top, dollop spoonfuls of cottage cheese over lettuce, sprinkle with bacon and swiss, pour dressing over that.  
 

Marin Halls

 

Strawberry Spinach Salad

 

1 lb. spinach

1 qt. strawberries

1/4 cup almonds

1 Tbsp. sugar

 

Brown almonds and sugar in a skillet until just toasted and sugar melts onto alonds. Place on wax paper to cool.

 

Poppy Seed Dressing

 

Mix together:

1/3 cup red wine vinegar

1/2 cup sugar

1 1/2 Tbsp. minced green onion

1/4-1/2 cup oil

1 tsp. salt

1/2 tsp. poppy seeds

 

Combine spinach, strawberries, and candied almonds. Drizzle dressing over salad just prior to serving.

Alma Lavis:

Alma's Salmon salad   2  6 oz. canned Salmon 1/2 meyer lemon 2 Tbsps of extra virgin olive oil (e. v. o. o.) 1/4 salt (or to taste) 1/4 pepper  freshly ground (or to taste) 1/2 C. crainsens 1/2 C. chopped red and yellow pepper Baby spinach    To make salad In bowl whisk lemon, E. V. O. O., salt pepper. Mix salmon, dressing, crainsins, and peppers, serve under bed of baby spinach, Eat with crackers as appettizer or make sanwich, or just eat alone as salad. Substitute salmon to tuna or chicken, you can put any crunchy, or sweet ingiedient, play with your food see what you like best!!!

Getting started!

Okay ladies,  I finally got it all set up so start sending your recipes over!  Thanks to everyone who has joined us; we have been having so much fun with this.  For those of you who have not been to our potluck yet please come we look forward to meeting and eating with you!  Just email your recipe to angiesmodbe@hotmail.com and I will post it to our blog for all to try.  The best part is that we are making some amazing dishes while getting to know some great women and to top that the kids are getting out and having fun!  Here are the recipes I have received so far!   Thanks again and have fun cooking!

Monica's Banana Bread
2 cups flour
1 cup sugar
1 cube margarine or butter, softened
2 eggs
4 very ripe bananas
1 pinch of salt
1 tsp. baking powder
1/2 tsp. baking soda
2 tbl. milk

Mix together. Batter will be lumpy. Pour into one large, greased loaf pan, or two smaller loaf pans (as shown). Sprinkle with a little bit of sugar. Bake at 350 for 1 hour. Remove from pans while bread is still a little bit warm. Enjoy! 

Hamburger Soup (Natalie Brown's)

Brown 1 lb Ground Beef with 1/4 Cup dehydrated minced onion

Combine with:

3 Cups Tomato Juice

        1 Cup water

        2 Cups Raw, Shredded Carrots

        2 Cups Celery Soup

        ¼ tsp. pepper

        ½ tsp. garlic salt

        1 tsp. salt

        ¼ tsp. margarine or butter

        1 tsp. sugar

        1 bay leaf

 

Simmer until done (about 1 hour) or heat in crock-pot for a few hours

Carol Howe's Pumpkin Muffins and Ham and Potato Soup

Pumpkin Muffins

2 c sugar                                           1 tsp baking soda

1/4 c margarine                               1 tsp nutmeg

3/4 c water                                       1 tsp ground cloves

1 can pumpkin (16 oz)                     1 tsp cinnamon

3 1/4 c flour                                      1 tsp allspice

1 tsp baking powder 

Mix dry ingredients. Mix wet ingredients. Combine both and spoon into greased muffin cups about 2/3 full.  Bake 20 min. @350. Yield about 14-24 muffins

Ham and Potato Soup

3 1/2 peeled and diced potatoes

1/3 c diced celery

1/3 cup onion, chopped

3/4 c cooked ham, diced

3 1/4 c water

2 Tbls chicken bouillon

1/2 tsp salt 

1 tsp pepper

5 Tbls butter 

5 Tbls flour

2 c milk

Combine potatoes, celery, onion, ham and water in a stockpot.  Boil over medium heat until potatoes are tender.  Stir in bouillon, salt, and pepper.  Melt butter in a saucepan over medium-low heat, whisk in flour, stir for 1 minute.  Slowly stir in milk.  Stir constantly until thick.  Stir milk mixture into stockpot and cook soup until heated.   Serve immediately.

Dawn Gooch's Orange Rolls

2 pkgs. Yeast

1/2 c melted butter

1 1/4 cup warm water

1 tsp salt

3 eggs

1/2 c sugar

4 1/2 c flour

Filling:

orange rind zest from 1 orange

1/2 cup sugar 

1 cube butter

Soften yeast in warm water. Add butter, salt, sugar. Mix.  Then add eggs and mix.  Add flour slowly.  This will be a soft dough. Cover and let rise 1 1/2 hours.  Punch down and cover and refrigerate overnight.  3 1/2 to 4 hours before take dough out of fridge.  Flour counter and dump dough onto it.  Flatten into rectangle and cut into 3 equal pieces.  Using 1 piece at a time roll into a 5 or 6x 12 piece.  Brush filling mixture on and roll up.  Cut in 12, 1' pieces.  Place in greased muffin tins.  Repeat with other 2 pieces.   You should have 36 rolls let rise out of heat or cold.  Bake at 400 6-8 min.  Serve