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Cheesy Corned Beef Hash Casserole
"An easy dish to throw together at the last minute. My family loves
it and you can substitute chicken or tuna! "
1 - 8x8 inch casserole.
1 (12 ounce) package egg noodles
1 (10.75 ounce) can condensed cream of mushroom soup
1/3 cup milk
1 (15 ounce) can corned beef hash
1 small onion, diced
salt and pepper to taste
1/4 pound processed cheese, cubed
Bring a large pot of lightly salted water to a boil. Add pasta and
cook for 8 to 10 minutes or until al dente; drain. Meanwhile, preheat
oven to 375 degrees F (190 degrees C). Lightly grease an 8x8
inch casserole dish.
In a large bowl, mix together soup, milk, corned beef hash, onion,
salt, pepper and noodles. Spoon into prepared casserole and sprinkle
with cubed cheese.
Bake in preheated oven for 30 minutes or until cheese is bubbly.
Printable Version
Anniversary Chicken Ingredients:
6 chicken breasts
1/2 cup teriyaki sauce
1/2 cup ranch style salad dressing
1 cup shredded Cheddar cheese
3 green onions, chopped
1/2 (3 ounce) jar real bacon bits
chopped fresh parsley Directions:
1- In a large skillet, heat oil over medium high. Add chicken
breasts and sauté 4 to 5 minutes each side until lightly browned.
2- Preheat oven to 350 degrees F (175 degrees C).
3- Place browned chicken breasts in a 9x13 inch baking dish. Brush
with teriyaki sauce, then spoon on salad dressing . Sprinkle with cheese,
green
onions and bacon bits to top.
4- Bake for 25 to 35 minutes, or until chicken is cooked through and
juices run clear. Garnish with parsley and serve.
Makes 6 servings
Printable Version
Cheese Tomato Herb Pie
Ingredients:
One 9-inch pie shell (pre-bake for 5 minutes at 425 degrees)
3 medium tomatoes, thickly sliced
1 teaspoon oregano
1 teaspoon thyme
Salt and pepper to taste 1-1/2 cups grated sharp cheddar cheese moistened with 1/3 cup
mayonnaise.
Cover bottom of prepared pie shell with tomato slices. Sprinkle
herbs, salt, and pepper over tomatoes. Spread cheese/mayonnaise mixture
over
the top. Chives may be sprinkled on top of cheese if you wish. Bake 30 to
35
minutes in a 400-degree oven.
Printable
Version
Chicken Sofrito (Filling for
Tamales)
Yield: 12 Servings
12 Cachucha peppers; cored, seeded; minced
8 Cloves garlic
1/2 ts Ground cumin
2 tb Olive oil
1/4 c Minced onion
1 tb Finely chopped; fresh cilantro
1/2 c Peeled; seeded, diced tomato
10 oz Boneless; skinless chicken breast cut in 1/2-inch dice
Salt to taste
Place chiles, garlic and cumin in mortar and pound to a paste, or use
a food processor. Heat oil in nor-reactive, small skillet over medium
heat. Add onion and the chile mixture. Cook until soft, but not brown,
about two minutes. Stir in cilantro, tomato, chicken and salt. Cook
until chicken is done, about 5 minutes.
The author indicates that chachucha peppers are the same as rocotillo
or aji dulci.
From "Miami Spice", by Steven Raichlen.
Jim McGrath
From the Chile-Heads recipe list.
Printable Version
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