by Valerie Halladay
6 to 7 potatoes
1 can (10 3/4 oz) cream of mushroom soup
1/2 cup butter
1 bunch of green onions, chopped
16 oz sour cream
10 oz sharp cheddar grated
Bake potatoes in oven just until tender. Grate potatoes into a 13X9 inch cake pan. In sauce pan heat & stir butter and cream of mushroom soup until fully combined. Remove from heat and mix in sour cream and green onions. Pour mixture over potatoes. Top with grated cheese. Cover with foil and put in oven at 350 degrees for 45 minutes.
The recipe makes a lot of sauce. If your pan is not full to the top with potatoes I would half the sauce (soup, butter & sour cream) so you don't have more sauce than potatoes.
Friday, January 16, 2009
Meatloaf
by Valerie Halladay
1 lb lean ground beef
1/2 lb ground maple flavored sausage
1 cup V-8
¾ cup oats (quick or regular)
1 egg slightly beaten
2 tbls dried onion
1 tbls Worcestershire Sauce
½ tsp Salt
¼ tsp Pepper
1 cup ketchup
3/4 cup brown sugar
Mix beef and sausage until well blended. Add the remaining ingredients (except ketchup & brown sugar) and mix with hands until well combined, but don’t over mix. Place mix in a glass loaf pan. Top with ketchup and sprinkle with the brown sugar. Place a cookie sheet under the pan to catch the sugar that boils over. Cook for 1 hour at 350 degrees.
1 lb lean ground beef
1/2 lb ground maple flavored sausage
1 cup V-8
¾ cup oats (quick or regular)
1 egg slightly beaten
2 tbls dried onion
1 tbls Worcestershire Sauce
½ tsp Salt
¼ tsp Pepper
1 cup ketchup
3/4 cup brown sugar
Mix beef and sausage until well blended. Add the remaining ingredients (except ketchup & brown sugar) and mix with hands until well combined, but don’t over mix. Place mix in a glass loaf pan. Top with ketchup and sprinkle with the brown sugar. Place a cookie sheet under the pan to catch the sugar that boils over. Cook for 1 hour at 350 degrees.
Pulled Pork Sandwiches
This is actually Stephanie W. recipe - Valerie
1 c BBQ sauce
1 c ketchup
1/4 c brown sugar
1/8 c. red wine vinegar
2 T dijon mustard
2 T Worcestershire sauce
1/2 t. salt
1/4 t. black pepper
1/4 t. garlic powder
4 lbs of pork
Cut pork in to chunks pour sauce over and simmer until fork tender. Shred and serve on sandwich rolls.
1 c BBQ sauce
1 c ketchup
1/4 c brown sugar
1/8 c. red wine vinegar
2 T dijon mustard
2 T Worcestershire sauce
1/2 t. salt
1/4 t. black pepper
1/4 t. garlic powder
4 lbs of pork
Cut pork in to chunks pour sauce over and simmer until fork tender. Shred and serve on sandwich rolls.
Cafe Rio Salads
by Valerie Halladay
Sweet Pork
6 lbs pork
1 can coke
16 oz can red enchilada sauce
2 cups brown sugar
Cut up pork into chunks. Cover with water and simmer for several hours until fork tender. Shred pork put in crock pot cover with mixture of coke, enchilada sauce & brown sugar. Simmer on low until ready to serve.
Cilantro Lime Rice
(I double this to match the amount of meat)
1 cup uncooked rice
1 tsp butter
1 clove garlic, minced
1 tsp grated lime peel
1/8 tsp black pepper
2 cups chicken broth
2 tbs chopped fresh cilantro
Combine rice, butter, garlic, lime peel, pepper and brothw in a 2 or 3 quart saucepan. Bring to boil; stir once or twice. Reduce heat; cover and simmer 15 min. or until rice is tender and liquid absorbed. Stir in cilantro. (makes 3 cups)
Southwest Dressing
1 pkg Hidden Valley Ranch dressing mix
1 pkg Hidden Valley Fiesta Dip mix
2 cups milk
2 cups mayo
Cilantro
16 oz avocado chip dip (not zesty)
2 limes
Mix dressing mix and dip mix with milk and mayo. Add cilantro to tastes, add juice of two limes and avocado dip. refrigerate at least 30 minutes before serving. Makes over a quart of dressing.
Flour Tortillas
Buy uncooked tortillas and cook right before serving (grill them over a skillet for 1-2 minutes)
To assemble
Place ingredients in the following order:
1. Flour tortilla
2. Lime Rice
3. Black beans, rinsed, drained and warmed
4. Sweet Pork
5. Romaine lettuce, cheese, tomatoes, etc
6. Southwest dressing
7. chips (if desired)
Sweet Pork
6 lbs pork
1 can coke
16 oz can red enchilada sauce
2 cups brown sugar
Cut up pork into chunks. Cover with water and simmer for several hours until fork tender. Shred pork put in crock pot cover with mixture of coke, enchilada sauce & brown sugar. Simmer on low until ready to serve.
Cilantro Lime Rice
(I double this to match the amount of meat)
1 cup uncooked rice
1 tsp butter
1 clove garlic, minced
1 tsp grated lime peel
1/8 tsp black pepper
2 cups chicken broth
2 tbs chopped fresh cilantro
Combine rice, butter, garlic, lime peel, pepper and brothw in a 2 or 3 quart saucepan. Bring to boil; stir once or twice. Reduce heat; cover and simmer 15 min. or until rice is tender and liquid absorbed. Stir in cilantro. (makes 3 cups)
Southwest Dressing
1 pkg Hidden Valley Ranch dressing mix
1 pkg Hidden Valley Fiesta Dip mix
2 cups milk
2 cups mayo
Cilantro
16 oz avocado chip dip (not zesty)
2 limes
Mix dressing mix and dip mix with milk and mayo. Add cilantro to tastes, add juice of two limes and avocado dip. refrigerate at least 30 minutes before serving. Makes over a quart of dressing.
Flour Tortillas
Buy uncooked tortillas and cook right before serving (grill them over a skillet for 1-2 minutes)
To assemble
Place ingredients in the following order:
1. Flour tortilla
2. Lime Rice
3. Black beans, rinsed, drained and warmed
4. Sweet Pork
5. Romaine lettuce, cheese, tomatoes, etc
6. Southwest dressing
7. chips (if desired)
Tortilla Soup
by Valerie Halladay
Saute- 1/2 chopped yellow onion
4 chicken breast - cooked, and cut into small pieces
2-3 cans chicken broth
2 cans small white beans
2 cans corn
2 small cans diced chilies
1 tsp lemon pepper
1/2 tsp cumin seed
1 clove minced garlic
Mix all ingredients together and cook 15 to 30 minutes until warm.
Optional: add on top Monterey jack/cheddar cheese, limes cilantro, tortilla chips, salsa and/or sour cream.
Saute- 1/2 chopped yellow onion
4 chicken breast - cooked, and cut into small pieces
2-3 cans chicken broth
2 cans small white beans
2 cans corn
2 small cans diced chilies
1 tsp lemon pepper
1/2 tsp cumin seed
1 clove minced garlic
Mix all ingredients together and cook 15 to 30 minutes until warm.
Optional: add on top Monterey jack/cheddar cheese, limes cilantro, tortilla chips, salsa and/or sour cream.
Chicken Cordon Bleu
by Valerie Halladay
6 medium whole chicken breast, skinned and boned
6 slices of Swiss cheese
6 slices of cooked ham
3 T all purpose flour
1 t. paprika
6 T. butter
1/2 cup dry white wine or apple juice or even water
1 chicken flavor bouillon cube
1 T cornstarch
1 cup heavy or whipping cream
1. Spread chicken breast flat; fold cheese and ham slices to fit on top; fold breast over filling and fasten edges with toothpicks.
2. On waxed paper mix flour and paprika; use mixture to coat chicken pieces.
3. In 12-inch skillet over medium heat in hot butter cook chicken until browned on all sides. Add wine and bouillon. Reduce heat to low cover and simmer 30 minutes or until fork-tender; remove the toothpicks.
4. In cup blend cornstarch and cream until smooth; gradually stir into skillet. Cook, stirring constantly until thickened and becomes a smooth cream sauce; serve over chicken.
I like to serve with rice since you have all of that rich sauce.
6 medium whole chicken breast, skinned and boned
6 slices of Swiss cheese
6 slices of cooked ham
3 T all purpose flour
1 t. paprika
6 T. butter
1/2 cup dry white wine or apple juice or even water
1 chicken flavor bouillon cube
1 T cornstarch
1 cup heavy or whipping cream
1. Spread chicken breast flat; fold cheese and ham slices to fit on top; fold breast over filling and fasten edges with toothpicks.
2. On waxed paper mix flour and paprika; use mixture to coat chicken pieces.
3. In 12-inch skillet over medium heat in hot butter cook chicken until browned on all sides. Add wine and bouillon. Reduce heat to low cover and simmer 30 minutes or until fork-tender; remove the toothpicks.
4. In cup blend cornstarch and cream until smooth; gradually stir into skillet. Cook, stirring constantly until thickened and becomes a smooth cream sauce; serve over chicken.
I like to serve with rice since you have all of that rich sauce.
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