Our Family Recipes
Cook whole potatoes in salted water just until tender. Drain, refrigerate, covered overnight.
Next day, peel and grate potatoes coarsely.
Mix with cheese, sour cream, green onions, pepper, and 1/2 teaspoon salt. Put in 1 1/2 quart greased baking dish. (We never grease the pan and it works great.) Bake at 350 degrees for 35-45 minutes.
Cook broccoli according to package directions, drain well.
Arrange broccoli on the bottom of a 9X13 pan. Arrange chicken pieces on top.
Combine soup and mayonnaise. Stir well to blend. Pour over chicken.
Bake at 350 degrees for 30 minutes.
Sprinkle with grated cheese and return to oven for 5 minutes or until cheese is melted.
Serve over rice.
Instead you can combine mayo, soup, chicken, and broccoli and bake or just heat on the stove and then serve over rice.
2-3 chicken breasts
Italian seasoning
Ham
Swiss Cheese
1 1/2 can cream of Chicken soup
3/4 Cup sour cream
Stove Top Stuffing
Place Chicken breasts in bottom of 9X13 pan.
Sprinkle with Italian Seasoning.
Layer Ham and Swiss cheese on top
Mix cream of chicken soup and sour cream. Pour over cheese.
Top with a box of stuffing.
Bake at 350 degrees for 45-50 minutes until chicken is done.
2 eggs
1 cup sour cream
1 – 14 ounce can creamed corn
1 1/2 cups cooked corn
3 – 4 ounce cans green chillies
2 – 12 ounce cans chicken (do not drain) or 2 cups shredded chicken
1 cup chicken broth if using shredded chicken
1 box Jiffy cornbread mix
1 can (10 3/4 ounce) condensed cheddar cheese soup
1/2 cup milk
16 ounces salsa
1 bag (7 ounces) tortilla chips
1 can refried beans
1 or 2 jalapeno chilies thinly sliced (optional)
1 cup shredded cheddar cheese
Preheat oven to 400 degrees. Stir undiluted soup with milk, spread evenly over bottom of 9X13 greased baking dish. Top with half of salsa and half of chips. Carefully spread beans (you can mix with cooked ground beef) over chips. Top with remaining chips and salsa. Sprinkle with chilies and cheddar cheese.
Bake for 20 minutes or until hot
1 pound hamburger
1 can cream of chicken soup
1 can cream of mushroom soup
1 can water
1 1/2 cups minute rice
1 Tablespoon soy sauce
Brown ground beef. Mix the rest of the ingredients together in the pan and cook on stove until rice is done. 15-20 minutes.
Ingredients
Instructions
Recipe provided by Kim Naegle
Directions: Sauté chopped onion and minced garlic in butter. Add ground beef to sautéed onion and garlic; allow ground beef to brown.
Add diced tomatoes, tomato sauce, oregano, sugar, salt, pepper and Tabasco to browned ground beef.
Cook rice separately, as per box directions.
Add cooked rice to ground beef mixture just before serving.
Serve rice & ground beef mixture over a bed of Fritos. Top with chopped lettuce, chopped onions, chopped tomatoes, grated cheese, sliced olives, sour cream and salsa. ENJOY!
Ingredients:
Melt butter in large skillet; add fajita seasoning, onions and celery. Saute for 5 minutes over medium high heat. Remove from heat and mix in chicken and cream cheese, stirring to blend well. In a microwave safe bowl, melt cheeses and mix in tomatoes and milk until creamy. While you are preparing sauce in microwave, place a couple of heaping tablespoons of chicken mixture on each flour tortilla a roll up. Place in greased 9×13 inch pan, seam side down until pan is full. Pour sauce over enchiladas. Can top with chopped olives, green onions, sprinkle with additional spices such as cumin or chili powder, if desired. Bake at 350 degrees for 30 minutes or until heated through. Serve with salsa, sour cream and a green salad on the side.
1 can diced tomatoes
¾ cup picante sauce
2 cloves garlic
1 tsp cumin
2 cups cheese
2 cups chicken
1 can black beans
1 cup sour cream
2 cups chicken cooked and cubed
8 corn tortillas.
Mix all ingredients except tortillas and some of the cheese. Layer mixture and corn tortillas. Top with extra cheese. Bake at 350 for about 20 minutes.