Recipes-main

Vegi Enchalada Casserole

10-12 Corn Tortillas
1 Can (about 16 oz) Enchalada Sauce or 1 packet of sauce mix, prepared
2 Cups Cheddar and/ or Monterey Jack Cheese
1/4 cup fresh cilantro or 3 tbs dried cilantro

Vegetables, (use any or all, or pick your own!)
1 medium-size onion, diced
1 medim-size red bell pepper, diced
1 can sliced black olives
1 can black beans
1 can sweet corn

Preheat oven to 425 degrees F. Coat bottom of greased 13 x 9 baking pan with sauce (about 1/4 cup).
Toss cheese, cilantro, and onions together in meduium sized bowl.
Place 2-3 of tortillas in pan on top of sauce to make a layer, tear to reshape to fit pan when necessary.
Spoon a small amount of sauce onto tortillas. Sprinkle on a layer of cheese mixture and any of the vegetables. Keep adding layers consisting of corn tortillas, sauce, cheese mixture and vegetables, until tortillas run out. Pour remainder of sauce over casserole, then sprinkle top with remainder of cheese mixture. Bake until cheese in casserole melts and top turns golden brown, about 20-30 minutes. Cut into squares (like lasagne) and serve.

Swedish Meatballs

1 lb ground beef
1 medium sized diced onion or 1/2 packet dry onion soup mix
1/2 cup all purpose flour or bread crumbs
1/4 cup fresh basil or 3 tbs dry basil
1 egg
1 can condensed cream of mushroom soup
1 cup milk or water

Knead beef, onion, flour (or bread crumbs), basil, and egg in large bowl.
Shape beef mixture into 1-1.5 inch balls and cook at medium heat in frying pan about
30 minutes or until meat is browned all the way through. (can also be baked at 400 degrees F
for about 30 minutes). While meatballs cook, mix mushroom soup with milk or water
to make a sauce. When meatballs are finished, drain grease and pour on sauce while. Heat in
same pan on low heat for about 10-15 minutes to allow sauce to heat and flavors to mix.
Serve over rice or noodles.

Chicken- Dumpling Soup

1 lb bone-in chicken
2 medium sized potatoes, or 4 small red potatoes, diced
3-4 carrots sliced
1 medium sized diced onion
3-4 full celery sticks, sliced
2 tbs seasoned salt
1/8 cup fresh basil or 2 tbs dried basil
1/8 cup fresh parsley or 2 tbs dried parlsey
pepper and other seasoning to taste
1 cup pancake mix, prepared to dumping dough according to instructions
seasoned to taste with seasoned salt, pepper, basil, parsley, etc.

Boil chicken in 1-2 quarts water over low heat until chicken is cooked through, about 45-60 minutes.
Cover pan and cool in refrigerator 2 hours or overnight.
Discard solidified fat from surface of broth. Take chicken from broth (do
not discard liquid) and debone. Discard bones and skin and put meat back into broth.
Add potatoes, carrots, onions, and seasoning. Boil until potatoes and carrots are soft, about 30 minutes.
Add celery and bring to boil. When soup is boiling rapidly, drop dumpling dough into broth
by spoonfulls. Boil about another 10 minutes and serve.

Homemade Chile

1 lb ground beef or turkey
1 (16 oz) can kidney beans or red beans
1 (6 oz) can tomato paste or 15 oz tomato sauce
1/2 - 1 cup water
1/2 cup diced green pepper
1 medium sized diced onion
1/2 cup diced red pepper (optional)
2 tbs minced garlic
1 tbs seasoned salt
1 tbs chile powder
pepper and other seasoning to taste
cayenne, or crushed red pepper to add spice according to taste (optional)

Brown ground beef with green pepper, red pepper, onion, garlic, and half of each seasoning.
Drain grease and transfer beef to 2 quart saucepan. Mix tomato paste or sauce, water,
and remainder of seasoning together in bowl. (add more or less water to get desired sauce consistency)
Add beans and sauce to beef and simmer for 20 - 30 minutes. (allows flavors to mix) Serve.
For variety, serve with cheese, sour cream, or diced tomatoes.