Week 41 Recipes

Chili Cheese Supreme

Serves10-12

Ingredients:

2 tbls oil

1 medium green pepper, chopped
1 clove garlic, minced
1 can kidney beans, drained
1 can tomatoes with juice, coarsely chopped
1 can tomato sauce
1 tbls chili powder
15 oz ricotta cheese
2 cups monterey jack cheese, shredded
4 oz chopped green chiles, drained
1 bunch green onions, finely chopped
3 eggs, beaten
8oz bag tortilla chips
2 cups cheddar cheese, shredded

Directions:

Heat oil in skillet. Saute green pepper and garlic til tender. Add kidney beans, set aside. In saucepan, combine tomatoes, tomato sauce, and chili powder. Bring to a boil, reduce heat and simmer, uncovered, for 15 mins. Add to kidney bean mix. Combine ricotta and Jack cheeses, chiles, onions, and eggs. Spread ¼ of cheese mmix in greased 9x13 pan. Arrange ¼ chips over cheese. Spread ¼ tomato mix over chips. Repeat layer 3 more times. Cover with foil and bake at 325 for 30-40 mins. Remove foil and top with cheddar. Bake 10-15 mins more. Let stand 5 mins before serving.

Slovenian Pasties serve with sauteed red cabbage

Serves 4-6

Ingredients:

Dough:

1 cup flour
2 eggs
pinch salt

Mix together and knead. Roll as for noodles. Be sure and flour rolling area very well or dough will stick.

Filling:

1 ½ pounds left over pork, beef or hamburger
1 small onion, finely chopped
pinch of salt, pepper, marjoram and rosemary
1 egg

Grind the meat. Add onion, salt, pepper, marjoram and rosemary. Mix. Add egg to hold meat mixture together. Divide into about 5-6 portions; lay on rolled out dough. Cut dough around meat portions in triangular shape, fold up like you would a diaper, pinch together. Submerge the pasties into salted water that is barely boiling (do not boil hard as pasties will boil apart) for 20 minutes. Serve hot or cold.

Above recipes from Best of the Best from Colorado Cookbook, by Gwen McKee and Barbara Moseley

Below recipes from Best of Best New York, by Gwen McKee and Barbara Moseley

Reuben Lasagna serve with a garden salad

Serves 6-8

Ingredients:

27 oz can sauerkraut, rinsed and drained

1 pound sliced deli corned beef, coarsely chopped
1 can cream of mushroom soup
8 oz bottle Thousand Island Dressing
1 ¼ cups milk
1 medium onion, chopped
1 tsp dry mustard
9 oven ready, no boil, lasagna noodles
1 cup shredded swiss cheese
½ cup plain bread crumbs
1 tablespoon butter, melted

Directions:

Preheat oven to 350. Coat 9x13 pan with Pam. In bowl, combine sauerkraut and corned beef. Mix. In another bowl, combine soup, dressing, milk, onion and mustard. Spread ½ mix in baking dish. Place 3 noodles on top. Top with ½ the corned beef mix and ½ remaining soup mix. Layer 3 more noodles. Then remaining corned beef mix. Add the last 3 noodles and then cover with remaining soup mix. Sprinkle swiss cheese then bread crumbs over top. Drizzle butter over top. Cover with foil. Bake 45-50 mins, or until bubbly. Uncover and bake 5-10 mins more til golden. Let set before serving.

Mexican Stuffed Shells serve with refried beans

Serves 4

Ingredients:

1 pound ground beef

12 oz picante sauce
½ cup water
8 oz tomato sauce
4 oz chopped green chiles, drained
1 cup shredded jack cheese, divided
1 can french fried onions, divided
12 large pasta shells, cooked and drained

Directions:

Brown beef and drain. Combine picante, water and tomato sauce. Stir ½ cup of mix into ground beef along with chiles. Add ½ cup cheese and ½ can onions. Mix. Pour half of remaining sauce on bottom of 8x12 baking dish. Stuff shells and arrange in baking dish. Pour remaining sauce over shells. Bake, covered, at 350 for 30 mins. Top with remaining cheese and onions and bake, uncovered 5 mins longer. Serves 6.

Below from Best of the Best California,  by Gwen McKee and Barbara Moseley

Coconut Orange Chicken in a Crock serve with rice and steamed snow peas

Serves 6

Ingredients:

3 lbs chicken pieces, skinless

2 tsps grated ginger

1 tsp salt

1/8 tsp pepper

6 oz can frozen orange juice concentrate

11 oz can mandarin oranges

2 tbls cornstarch

1 tbls soy sauce

1 tbls brown sugar

½ cup shredded coconut

2 green onions, chopped

Directions:

Put chicken, ginger, salt, pepper and frozen orange juice in crock and cook 6-8 hours on low. Put meat on serving platter, cover with foil. Drain oranges, saving liquid. Put juice from oranges and juice from chicken in saucepan. Whisk in cornstarch, soy sauce and brown sugar. Bring to boil. Stir until thickened. Pour some sauce over chicken in serving dish. Arrange oranges around chicken. Sprinkle with coconut and green onions. Pass remaining sauce at table.