Chili Rellenos

1lb grated cheddar cheese
1lb grated Jack cheese
2 lg cans Ortega green chiles
1 lg can evaporated milk
2 eggs
2 T. flour
1 sm. Jar Ortega mild salsa

In a 9 x 13-inch pan, layer cheese, then chiles (washed and cut open). Make 2 layers. In small bowl, mix milk, flour and eggs. Pour mixture over chiles evenly. Bake 45 minutes at 350 degrees. Pour salsa over top and bake another 15 minutes. Serves 8-10.

Michelle’s notes: Can easily be divided into to 8 x 8-inch pans. I freeze the other pan and then thaw it, and cook as directed above. It doesn’t need a full 45 minutes in a smaller pan. Check it around 30 minutes and see what you want and how “crispy” you want it. I like serving it with Spanish rice and beans.

Sweet and Savory Meatballs

Approx 1 lb. ground beef (or turkey or combination beef/turkey)
¼ c. dry bread crumbs
½ c. chopped onion
1 egg, slightly beaten
1 clove garlic, minced
1 (16 oz) can chopped tomatoes
2 T. vinegar
2 T. brown sugar
2 tsp. soy sauce
1 can cream of mushroom soup
salt and pepper to taste

Mix meat, bread crumbs, onion, egg and garlic. Shape into meatballs and brown in a skillet with shortening or just broil in the oven (the easiest). Drain off any fat. On top of the stove, combine other ingredients with the meatballs and simmer, uncovered, over low heat for about 20 minutes. If desired, you can thicken the sauce by adding some cornstarch in cold water; stir often. Serve over cooked rice.

Indian food

I'm a big fan of ethnic foods, and Indian cuisine is probably at the top of my list. The spices used in Indian food are a little different, and it's usually much cheaper to buy them in bulk from an ethnic food store. Garam masala is a spice mixture that is used in a lot of Indian dishes and can be made from scratch or purchased. I always buy mine, but I've also seen quite a bit of variation in the quality of what I get that way.

Although I've included measurements for most of the spices, you should feel free to adjust most of them to your own taste. After a while you may find you stop measuring all together and just eyeball amounts. Typically people think Indian food is hot, or spicy. It's flavorful, but doesn't have to be hot. In fact, according to an Indian friend of mine, Indians make non-spicy versions of dishes regularly for small children, gradually adding more pepper as children get older. Note that the chili pepper used in these recipes is NOT the same stuff you use to make a Tex-Mex chili. I made the mistake of substituting Mexican chili powder for red chili powder in chana masala once, and I have to tell you, chana machili is not very good.

Cauliflower soup

In India this slightly sweet soup would made vegetarian, leaving out the bacon, and might be served for breakfast. The freshness of the cilantro combined with the heartiness of the cauliflower and potato make this a favorite for winter in my house.

1 head caulifower, cut into florets
2 potatoes, cut into cubes
4-6 c chicken or vegetable stock
1-2 tbsp olive oil or bacon grease
1-2 medium onions, thinly sliced
1 tsp tumeric
1/2 tbsp curry powder (or less, to taste)
1 tsp (or to taste) crushed red chilis (NOT chili powder)
1 tbsp sugar
1 tbsp flower
2 tbsp (or so) chopped fresh cilantro
1-3 minced jalapeno (optional)
1/2 lb cooked bacon (optional)

1. Add cauliflower florets and potatoes to vegetable stock and simmer 20-30 minutes or until potatoes are soft. Mash potatoes and about half the cauliflower with a fork or other implement.
2. While potatoes and cauliflower are boiling, fry tumeric, curry powder, and crushed red chilis for 30 seconds in oil over medium heat. Add onions and cook until carmelized. Turn up heat to high and add flour and sugar, stirring quickly, for about 30 seconds to 1 minute, or until dark brown. Add onion mixture to soup.
3. Serve soup hot, topped with fresh cilantro, bacon, and fried minced jalapeno.

Chicken Tikka

Probably best described as an Indian satay or kabob. I love taking this to barbecues because it's just a little different, but still a crowd-pleaser. Marinating the meat in yogurt makes it incredibly tender and moist.

1 1/2 lb boneless chicken strips (preferably thigh meat)
1/4 onion, chopped
2 cloves garlic, crushed
1 tbsp grated fresh ginger
2 tbsp lemon juice
3 tsp ground coriander
3 tsp ground cumin
3 tsp garam masala
1/3 c plain yogurt (preferably whole fat)
1 tsp salt

1. Cut chicken into 1 1/4 inch cubes. Soak 12 skewers in water
2. Process onion, garlic, ginger, lemon juice, and spices in the bowl of a small food processor until finely chopped. Add yogurt and salt.
3. Thread chicken meat onto skewers. Place skewers in a large baking dish. Coat chicken with yogurt mixture. Marinate for several hours or overnight, covered, in the refrigerator. Chicken can be left marinating in the refrigerator for up to 2 days until cooking.
4. Barbecue skewered chicken until cooked through.

Chana masala (chickpea curry)

This vegetarian dish is delicious served with naan bread or chapatis, and is also good over rice. Probably one of the closest recipes to what you would get in an Indian restaurant.

2 onions, thinly sliced
4 cloves garlic, crushed
1 tbsp clarified butter (ghee) or oil
1 tsp chili powder (crushed red chili--NOT the kind used in Mexican cooking)
1 tsp salt
1 tsp tumeric
1 tsp parika
1 tbsp ground cumin
1 tbsp ground coriander
2 14 oz. cans chickpeas (garbanzo beans) drained, or 1/2 lb dried beans, soaked and simmered until soft
1 14 oz. can chopped tomatoes
1 tsp garam masala

1. Cook onion and garlic in oil over medium heat until soft.
2. Add chili powder, salt, tumeric, paprika, cumin, and coriander. Stir over heat 7 minutes.
3. Add chickpeas and undrained tomatoes. Stir until combined. Simmer over low heat, covered, for 20 minutes, stirring occasionally.
4. Stir in garam masala. Simmer, covered, for 10 minutes.

Chapatis

Indians don't use silverware when eating. Instead, they press rice together with whatever other dish they are eating into a bite-sized ball with their fingers; or, they tear off small pieces of bread (naan, chapati, puri, or paratha) and use that to scoop up a bite of their food. Even as an adult I love eating with my fingers, and Indian food is a perfect excuse!

2 1/4 c atta (chapati) flour (or substitute whole wheat or half and half whole wheat/white flour mixture)
1/4 tsp salt
1 c water

Mix flour and salt in a bowl. Make a well in the center of the flour and gradually add water, mixing to make a firm dough.
Turn onto a lightly floured surface and knead dough until smooth. Cover dough with plastic wrap or a wet towel and set aside for 50 minutes.
Divide dough into 14 portions. Roll each portion into a circle, 5 1/4 inches in diameter.
Fry in lightly greased pan over medium heat until both sides are golden brown and bubles appear.

Alternate cooking method: Broil chapatis under heated broiler until puffy and browned. If desired, brush with garlic butter for more flavor.

Chicken Supreme: Tamri Allen

4 whole chicken breasts split in half
4 slices swiss cheese
4 slices ham (thin)
1 can cream of chicken soup with 1/2 c. water
2 cups stuffing crumbs
1/4 cup melted butter

Lay chicken in bottom of baking dish. Put cheese and then ham slices on chicken. Spread soup mixture over chicken. Mix butter and stuffing together and sprinkle on top. Bake covered for 1 1/2 hours at 325. Remove cover for last 15-20 min.

Turkey and Herb dressing casserole

TURKEY & HERB DRESSING CASSEROLE
1. Combine in medium bowl:
1 package (8 oz.) Herb stuffing mix
1 cup butter, melted
2. Place half of mixture on bottom of 9x13 pan.
3. Mix until well-blended:
1 can cream of chicken soup
1 can cream of celery soup
1 cup milk
4. Add:
2 cups diced, cooked turkey or chicken
1 ½ cups peas, cooked
½ cup chopped celery
1 T. pimentos
5. Pour turkey mixture over stuffing in pan and top with remaining stuffing.
6. Bake 375 degrees for 30 minutes

Dutch Oven Sweet and Sour CHicken

DUTCH OVEN SWEET ‘N’ SOUR CHICKEN
3 lbs. Boneless chicken breasts
Dip chicken in 2 beaten eggs, then coat with mixture of ½ cup flour and ½ cup cornstarch. Fry in oil. Sprinkle with garlic salt.
Sauce:
3/4 cup sugar
½ cup catsup
1 chicken bouillon cube dissolved in 1/4 cup water
1 tablespoon soy sauce
1/4 teaspoon salt
1 cup water
TRIPLE
2-1/4 cups sugar
1-1/2 cups catsup
3 bouillon cubes in 3/4 cup water
3 tablespoons soy sauce
3/4 teaspoon salt
3 cups water
QUADRUPLE
3 cups sugar
2 cups catsup
4 bouillon cubes in 1 cup water
4 tablespoons soy sauce
1 teaspoon salt
4 cups water
Bring sauce to a boil. Add chicken.
Oven: 325 degrees for 2 hours
Outside: 12 briquets on top and 12 on bottom for 2 hours

Dutch Oven Stew

DUTCH OVEN STEW
cubed potatoes
sliced carrots
chopped onion
chopped celery
hamburger or stew meat
cream of mushroom soup
Spices:
bay leaf
salt and pepper
garlic salt
curry powder
rosemary
parsley
worcheshrire sauce
Oven: 350 degrees for 3 hours
Outside: 12 briquets on top and 12 on the bottom for 2-3 hours

Orange Chicken

ORANGE CHICKEN SUPPER
1 package (6.9 ounces) chicken-flavored rice mix
2 tablespoons butter or margarine
1 ½ cups hot water
1 cup orange juice
1/4 teaspoon garlic powder
1/4 teaspoon ground ginger
1/8 teaspoon cayenne pepper, optional
2 cups cubed cooked chicken
1 ½ cups frozen sliced carrots, thawed
Set aside seasoning packet from rice mix. In a large skillet, cook rice mix in butter over medium heat until golden brown. Stir in the water, orange juice, garlic powder, ginger, cayenne if desired and contents of seasoning packet; bring to a boil. Reduce heat; cover and simmer for 10 minutes.
Add chicken and carrots. Cover and simmer for 5-10 minutes or until heated through and liquid is absorbed. Yield: 4 servings

Tortellini ALfredo: Ann Maas

TORTELLINI ALFREDO
2 packages (9 ounces each) refrigerated cheese tortellini
½ cup chopped onion
1/3 cup butter or margarine
1 ½ cups frozen peas, thawed
1 cup thinly sliced fresh mushrooms
1 cup cubed fully cooked ham
1 3/4 cups whipping cream
1/4 teaspoon coarsely ground pepper
3/4 cup grated Parmesan cheese
Shredded Parmesan cheese, optional
Cook tortellini according to package directions. Meanwhile, in a skillet, saute the onion in butter until tender. Add the peas, mushrooms and ham; cook until mushrooms are tender. Stir in cream and pepper; heat through. Stir in grated Parmesan cheese until melted.
Drain tortellini and place in a serving dish; add the sauce and toss to coat. Sprinkle with the shredded Parmesan cheese if desired. Yield: 4-6 servings.

Homemade pesto/Rachael Bailey

1/4 c. olive oil (or cooking oil)
1/2 c. chopped nuts (walnut, almonds, or pine nuts)
2 c. firmly packed fresh basil leaves
1/2 c. grated Parmesan or Romano cheese
4 cloves garlic, peeled and quartered
1/4 t. salt
black pepper

If using a food processor, combine oil, nuts, basil, cheese, garlic, pepper and salt, processing until nearly smooth. If you're using a blender, it will be easiest to first chop the basil and nuts before adding them to the mixture.

See? It's that easy.

Angel Chicken Pasta:Tisha Finlay/Ann Maas

Angel Chicken Pasta

PREP TIME
30 Min
COOK TIME
1 Hr
READY IN
1 Hr 30 Min
YIELDS
6 Servings

INGREDIENTS
6 skinless, boneless chicken breast halves
¼ cup butter
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (10.75 ounce) can condensed golden mushroom soup
4 ounces cream cheese
1 Tbsp. chives
1 (16 ounce) bag pasta
¼ cup milk

DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C).

In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Whisk in milk and golden mushroom soup. Mix in cream cheese, and chives. Stir until smooth. Heat through, but do not boil. Arrange chicken breasts in a single layer in a 9x13 inch baking dish. Pour sauce over.

Bake for 60 minutes in the preheated oven. Twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. Cook pasta until al dente, about 5 minutes. Drain. Serve chicken and sauce over pasta. Serve with a side of vegetables.
Fettuccine Alfredo
YIELDS 4 Servings, 1 cup each

INGREDIENTS
8 ounces fettuccine – uncooked
1 ¼ cups chicken broth
4 teaspoons flour
1/3 cup cream cheese – softened
3 Tbsp. Parmesan cheese – divided
¼ teaspoon ground nutmeg (optional)
1/8 teaspoon pepper
1/8 teaspoon garlic powder
2 Tbsp. chopped fresh parsley


DIRECTIONS

Cook pasta as directed on package.

Combine broth and flour in a medium saucepan. Stir in cream cheese, 2 Tbsp. of the parmesan cheese, nutmeg, pepper, and garlic powder. Cook for 2 minutes, stirring constantly with wire whisk until mixture boils and thickens.

Drain pasta. Toss with sauce. Sprinkle with remaining parmesan cheese and parsley.

Lasagna: Amy Hughes

Lasagna-
1/2 # ground beef
1/2 # italian sausage
1 16oz pkg lasagna noodles
1/2 C diced onion
1 1/2 TBS chopped garlic
26 oz jar bertoli's oil and garlic spaghetti sauce
1/2 tsp salt
1/4 tsp pepper
3 1/2 C ricotta cheese
16oz shredded mozzarella cheese
1/4 C grated parmesan cheese
2 eggs, beaten
brown beef, sausage and onion.

Add garlic, salt, pepper and spaghetti sauce. Cook lasagna noodles as directed. In separate bowl mix together cheeses and eggs. Layer noodles, meat and cheese. Repeat three times. Cover with foil and bake at 375 for 1 hour.