Monday, January 19, 2009

January Switch! part deux

Submitted by: Kaly
8 servings 50 minutes cook time10 minutes prep time
1lb ground beef
2/3 cup chopped onions
1/2 teaspoon salt
1 dash pepper
1/4 cup water
1 can condensed chicken gumbo soup
1 tablespoon ketchup
1 tablespoon prepared mustard
Cook meat and onion together until meat is browned.
Add remaining ingredients and mix.
Cover; simmer gently over low heat 30 minutes.
Stir occasionally.
Spoon into 8 buns.

Chili’s Chicken Enchilada Soup
Summited by: Brenda
1/2 C. vegetable oil
1/4 C. chicken base
3 C. diced yellow onions
2 t. ground cumin
2 t. chili powder
2 t. granulated garlic
1/2 t. cayenne pepper
2 C. masa harina
4 qts. water, divided
2 C. crushed tomatoes
1/2 lb. Velveeta cheese, cubed
3 lbs. boneless, chicken breasts, cooked and shredded

In large pot, place oil, chicken base, onion and spices. Sauté until onions are soft and clear, about 5 minutes. In another container, combine masa with 1 quart water. Stir until all lumps dissolve. Add to sautéed onions and bring to boil. Cook an additional 2-3 minutes, stirring constantly. Add remaining water to pot. Add tomatoes and return to a boil, stirring occasionally. Add cheese and stir until it melts. Add chicken; heat and serve. Garnish with shredded cheddar cheese, crumbled tortilla chips, and salsa.Serves 16-20.

Hawaiian Haystacks
Submitted by: Kristi
1 cube butter
3/4 c flour
2 tsp salt
1/4 tsp pepper
3 c chicken broth
2 c milk
3 c cubed, cooked chicken
Melt butter in pan, Add flour, salt, and pepper. Cook on low stirring until smooth. Add broth and milk. Add chicken and stir until thickened. Serve gravy over rice, add toppings.
For Freezer: Put gravy in a quart size Ziploc bag. Put 1 cup rice in a sandwich back and include 1 cup chinese noodles (in a bag), 1 cup of shredded cheddar cheese, and an unopened can of pineapple in and gallon ziploc.
When ready to eat: Prepare rice, heat up sauce and serve with noodles, pineapple and fresh toppings (chopped tomatoes, peas, sliced green onions, sliced black olives, etc)

Dr. Pepper Spaghetti
Submitted by: Crystal
2 pounds lean ground beef
1 cup chopped onion
1/2 teaspoon Garlic Powder
1/2 teaspoon Italian Seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
1 (12 oz.) can Dr. Pepper
2 (8 oz.) cans Tomato Sauce
2 tablespoons Worcestershire Sauce
1 (16 oz.) package Spaghetti Noodles, cooked
1 1/2 cup Shredded Mozzarella Cheese
Brown ground beef in a large Dutch oven. Drain well. Add onion and seasonings. Cook about 5 minutes; add Dr. Pepper, tomato sauce, and Worcestershire sauce and cook an additional 5 minutes. Stir in cooked and drained spaghetti. Stir in cheese. Pour 1/2 of spaghetti mixture into a well greased casserole dish. Bake at 350 degrees for 20 minutes.
Pour remaining spaghetti into a foil casserole pan and cover tightly with foil. Date, label, and place in the freezer. It’s 2 complete meals in the time it took to cook one!

1 comment:

Chalene McGrath said...

Burgers - 3 The taste was awesome, but my husband really struggles with sloppy joes after throwing them up.

Enchilada Soup - 4 Tasted like the real thing! A little rich, but good for a treat!

Haystacks - 4 It was really good. My son especially like the crunchy noodles! We were a little short on sauce.

DR Pepp. Spaghetti - 4 Would eat again. Good flavor and feeds an army!