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| 1 cup chopped onion 4 cups COOKED long grain rice (may use instant) 16 oz. cream style cottage cheese 1/2 tsp. salt 3 (4 ounce size) cans of diced green chilies 1/4 cup margarine, melted 16 ounce sour cream 1 bay leaf, crumbled 1/4 tsp. pepper to taste 2 cups (8 ounces) grated sharp cheddar |
| Saute onion in margarine in large saucepan til tender. Remove from heat; stir in all ingredients EXCEPT the grated cheese. Spoon half of the rice mixture into a lightly greased 13 x 9 pan. Top with half of the shredded cheese. Add another layer of the remaining rice mixture. Bake 375 for 20 minutes. Sprinkle remaining cheese over top and bake additional 5 minutes. Yummy! |
| Green Chili Cheese Rice (from my good friend Audrey) |
| Recipes to Share! |
| Hope to list more soon! If you have a great recipe, please send it ~ Deb |
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| 1 pound lean ground beef 1 package Taco Seasoning mix 1 package dry Ranch Dressing mix 1 can whole Kernel Corn 1 can Kidney Beans 2 cans Pinto Beans 2 cans Diced Tomatoes (or 1 can reg. diced tomatoes, with 1 can Rotel Tomatoes) Brown hamburger and drain fat. Put into soup pot and stir in dry mixes. When mixes are dissolved, stir in remaining ingredients. DO NOT DRAIN cans. Cook until all vegetables are heated. Does well in a crock pot or soup pot on simmer, allowing flavors to blend. Will feed 6 to 8. For an added touch, sprinkle each serving with grated cheese. Wonderful on cornbread! |
| Santa Fe Soup (from my oldest son, Michael) |