Chimichangas

1 lb. ground beef 1/2 cup finely chopped onions

2 cloves garlic, minced

1 tsp. dried oregano leaves

1 tsp. crushed red pepper

8 Flour Tortillas

8 slices of Cheese

2 cups oil

1/4 cup Sour Cream

1/4 cup finely chopped fresh cilantro

Brown meat in large skillet on medium-high heat; drain. Add onions, garlic, oregano and pepper; mix well. Cook until onions are tender, stirring occasionally; drain. Place1/4 cup meat mixture onto center of each tortilla; top with cheese. Fold in all sides of tortillas to completely enclose filling; secure with wooden toothpicks. Place in single layer on baking sheet; cover. Refrigerate 20 min. Heat oil in large saucepan on medium-high heat. Add tortilla pouches, 2 at a time; cook 5 min. or until golden brown. Drain. Remove toothpicks. Serve topped with sour cream and cilantro.

Crepes

2 eggs

1 cup milk

2/3 cup all-purpose flour

1 pinch salt

1 1/2 teaspoons vegetable oil

In a blender combine eggs, milk, flour, salt and oil. Process until smooth. Cover and refrigerate 1 hour.

Heat a skillet over medium-high heat and brush with oil. Pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the pan. Cook 2 to 5 minutes, turning once, until golden. Repeat with remaining batter.

Klusky Salad

Klusky Noodles, cooked and drained

1 tomato, cubed

1 Cucumber, chopped

1 carrot, sliced

1 stalk celery, sliced

4 hard boiled eggs, chopped

Miracle whip, to coat

3 Tbsp. Mustard

Pepper and season salt to taste

Mix together. Chill. Serve cold.

Chicken Tortellini Soup

4 Tbsp. Butter
4 Tbsp. Flour
½ Onion, chopped
Oregano
Salt and Pepper
Chicken
Tortellini
Chicken Broth

Sauté onion in butter. Add flour to make a rue. Slowly add chicken broth. Add seasonings and chicken to soup. Simmer until chicken is fully cooked. Add tortellini and cook until pasta is tender. Serve.

Chicken Noodle Soup

Chicken
Chicken Broth
Chicken Bouillon Cubes
Noodle Soup Mix (one package)
Grandma’s frozen Noodles

Boil chicken in Broth and bouillon. Cut up the chicken when fully cooked and place back in broth. Add soup mix and noodles. Cook until noodles are tender.

Ham and Noodles

Ham, cubed

Egg Noodles

1 can Cream of Mushroom

Salt and Pepper

Cook noodles, drain. Cook ham. Add soup, salt and pepper. Pour over noodles.

Pork Chops and Rice

Pork Chops

1 C. Rice

1 can Cream of Mushroom

Salt and Pepper

2 C. Water

Brown pork chops. Put the chops in the bottom of a baking dish. Mix rice, soup, salt, pepper and water together. Pour over chops. Bake at 350 for about 1 hour or until rice is done.

Cheeseburger Buns

2 packages active dry yeast

1/2 cup warm water (110° to 115°)

3/4 cup warm milk (110° to 115°)

1/4 cup sugar

1/4 cup shortening

1 egg

1 teaspoon salt

3-1/2 to 4 cups all-purpose flour

1-1/2 pounds ground beef

1/4 cup chopped onion

1 can (8 ounces) tomato sauce

8 slices cheese, quartered

In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, egg, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in tomato sauce. Remove from the heat; set aside. Punch dough down; divide into 16 pieces. On a lightly floured surface, gently roll out and stretch each piece into a 5-in. circle. Top each circle with two pieces of cheese and about 3 tablespoons beef mixture. Bring dough over filling to center; pinch edges to seal. Place seam side down on a greased baking sheet. Cover and let rise in a warm place until doubled, about 20 minutes. Bake at 400° for 8-12 minutes or until golden brown. Serve warm. Refrigerate leftovers.

Meat Rolls

Rolls: 1 Yeast cake

¼ C. Water

2 ½ C. Flour

½ Tsp. Baking Soda

1 Tsp. Baking Powder

½ tsp. Salt

1/8 C. Sugar

½ C. Shortening

1 C. Buttermilk

Meat Mix:

Ground Beef

Onions

Salt and Pepper

Ketchup and Mustard

Dissolve yeast in warm water. Combine flour, soda, powder, salt and sugar. Cut in shortening. Add buttermilk and yeast. Brown meat, drain fat. Add onions, salt, pepper, ketchup and mustard to meat. Roll out dough. Spread meat mixture over dough. Roll “jelly roll” style, cut into 12 parts. Place on greased cookie sheet, bake at 400 for 15-20 minutes. Serve hot with gravy.

Hamburger and Rice

Ground Beef

1 C. Rice

1 can Cream of Mushroom

Onions

2 C. Water

Salt and Pepper

Chow Mein Noodles

Soy Sauce

Brown beef, drain fat. Add onions, rice, soup, salt, pepper and water. Stir. Cover and cook on medium low heat for 20-25 minutes or until rice is done. Top with noodles and soy sauce if desired.

Lasagna

Lasagna Noodles

Salt and Pepper

Garlic powder

Onions

Cottage Cheese

Shredded Cheese

Tomato Sauce

Cook noodles, drain. Brown meat, drain fat. Add onions, tomato sauce, salt pepper and garlic powder. Simmer. Layer noodles, meat and cheese two times. The third time, layer noodles and cottage cheese, then the fourth time, layer noodles, meat and cheese. Bake at 350 for 30-35 minutes.

Chicken Enchiladas

2 tablespoons butter

1/4 cup all-purpose flour

2-1/2 cups chicken broth

1 teaspoon dried coriander

1 can (4 oz) chopped green chilies, divided

2 cups cubed cooked chicken

1 cup (4 oz) shredded Monterey Jack cheese

8 flour tortillas (8 inches), warmed

1 cup (4 oz) shredded cheddar cheese

Melt butter in a large saucepan. Stir in flour until smooth. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in coriander and half of the chilies. In a large bowl, combine the chicken, Monterey Jack cheese and remaining chilies. Spoon 1/3 cup chicken mixture onto each tortilla; roll up. Place seam side down in an ungreased 13-in. x 9-in. baking dish. Pour sauce over enchiladas. Sprinkle with cheddar cheese. Bake, uncovered, at 375° for 15-18 minutes or until heated through and cheese is melted.

Chicken Nuggets

Chicken, cubed

1/3 C. Flour

¼ tsp. Salt

1 ½ tsp. Vinegar

¼ tsp. Baking Soda

1/3 C. Water

Mix all ingredients except chicken together. Dip chicken in batter and deep fry until golden brown.

Little Chickies*

Chicken, cooked and cubed

1 can Cream of Chicken

1 box Stuffing mix (make according to directions)

Mix cooked chicken and soup together over medium low heat. Place prepared stuffing over chicken soup. Cover and heat for 5-10 minutes, until heated through and bubbly.’

*can also be made with pork.

Chicken Casserole

Chicken, cooked and diced

2 cans Cream of Chicken

Egg Noodles, cooked and drained

Cheese, grated

Salt and Pepper to taste

Combine all ingredients together in baking dish. Bake at 350 for 30-35 minutes.

Chicken Puffs or Pitas

Puffs:

1 C. Water

1 C. Flour

½ C. Butter

4 Eggs

 

Chicken Salad:

Chicken, cooked and diced

Miracle Whip

Lemon Juice

Almond Slivers

Salt and Pepper to taste

Pitas (if using them)

Mix chicken salad ingredients together and chill. (If using pitas, fill and serve.) If using puffs: Boil water, butter and a dash of salt in medium saucepan. Add flour. Stir until it forms a ball, remove from heat. Let set a minute. Add eggs, beat until smooth. Drop onto greased baking sheet, bake at 400 for 30-35 minutes. Cool completely. Cut tops off puffs and fill with chicken salad, replace tops. Serve cold.

Hawaiian Haystacks

1 C. rice

2 C. Water

Curry sauce:

2 C. Chicken Broth

½ tsp. Curry Powder

Chicken, cooked and diced

Cornstarch or Rue for thickening

Toppings:

Chopped green onions

Chopped Tomatoes

Pineapple tidbits

Hard boiled eggs, chopped

Peanuts

Celery, chopped

Almonds, slivered

Chow Mein Noodles

Coconut

Cheese, grated

Olives

Cook rice and water over low heat until done, about 20-25 minutes. Bring broth, curry powder and chicken to a boil. Thicken with cornstarch or Rue. Top the cooked rice with the curry sauce and toppings of your choice.

Chicken Tacos

Tortilla Shells

Sliced Cheese of your choice

Bacon, cooked and crumbled

Chicken Fingers

Lettuce

Ranch dressing, or dressing of your choice, BBQ sauce is good

Heat taco shells, place chicken, cheese, lettuce and sauce in the shell. Wrap and enjoy.

Chicken Fingers

4 Chicken breasts

1 C. Flour

½ tsp. Salt

¼ tsp. Pepper

¾ C. Milk

1 C. Oil for frying

Cut chicken into strips. Mix flour, salt and pepper in shallow bowl. Dip chicken into milk, roll in flour to coat well, then fry in oil at 350. Fry until golden brown on each side. Drain on paper towels. Serve with sauce of your choice.  I like to use these to make Chicken Tacos

Delicious Dessert

1 C. Flour                                           
½ C. Butter
½ C. Chopped Nuts                        
8 oz. Cream Cheese
2 C. Cool Whip                                  
Butterscotch Cook and Serve Pudding
3 C. Milk                                            
Coconut Cream Cook and Serve Pudding
1 C. Powdered Sugar

Mix and press flour, butter and chopped nuts. Bake 15 minutes at 350*, cool. Cream together Cream cheese and Powdered sugar. Fold in 1 cup cool whip. Pour on crust. Cook Puddings in 3 cups milk. Boil. Cool. Pour over cream cheese mix. Top with coop whip and nuts.