White Chicken Enchiladas

This is a fairly standard recipe in our house.  I also like to take it as a meal to friends who are ill or having babies.  It freezes and transports pretty well, and is different than the standard chicken/broccoli/rice monstrosoties that so often end up being delivered.  It is really simple, and the green chilies are small enough to almost get past my non-green eating 6 year old.  Almost.


White Chicken Enchiladas

1 1/2 c. cooked, cut up chicken
1 can cream of chicken soup
1 c. sour cream
1 can diced green chilies
6-8 tortillas
1 c. grated cheddar cheese

1. Combine soup, sour cream, chicken and green chilies.  Set aside some of the mix (1/4 c.?).
2. On a dry non-stick pan, cook tortillas over a med. heat, turning once, until both sides are lightly browned.
3.  Place  some of the mix into each tortilla, fold, and place in a greased 9x13 pan.
4.  Cover tortillas with remaining mix that has been set aside. Sprinkle with cheese.
5.  Cook for 20 minutes at 375.
Serve with taco rice and black beans.

source: Erin P.

Lima Beans/Butter Beans

I'm not really sure what the difference between butter beans and lima beans is. I'm sure a bona-fide southerner could say.  Anyway, I came into possession of a frozen pound of these babies, and was told they were butter beans.  Having no idea what to do with them, I scoured the internet and came across this recipe.  When my husband out of the blue told me last night, "Hey, those beans were really good!"  I knew I had a hit.

Lima Beans/Butter Beans

1 pkg. frozen lima beans
1 c. water
2 Tbsp. olive oil
2 Tbsp. fresh chopped flat-leaf parsley or 2 tsp. dried parsley flakes
1 Tbsp. minced garlic
1/2 tsp. salt

1.  Combine all ingredients in a medium saucepan. Cook covered, over a medium heat, stirring occasionally about 15-20 minutes.
If desired, drizzle with a little more olive oil before serving

source:  Orangette

Hearty Bean and Barley Soup

I must admit that I didn't take the time to take pictures of this one.  I was in a hurry and ran out the door to book club almost as soon as it was done.  Just picture a colorful soup with bright orange, green and red, and sprinkled with a little parmesan cheese on top.  Maybe a roll on the side.  Can you visualize it?  Good, now you don't need a picture.

Hearty Bean and Barley Soup

7 c. fat-free, low sodium chicken broth
1/4 tsp. crushed red pepper
3 tsp. minced garlic
1 tsp. crushed rosemary
2 Tbsp. olive oil
1 c. chopped onion
1 c. finely chopped carrot
1/4. cup chopped celery
1 can diced tomatoes, undrained
1 c. uncooked quick-cooking barley
1 can dark red kidney beans, rinsed and drained
10 oz. spinach leaves (flat leaf or baby spinach)
1/4 tsp. black pepper
1/2 c. grated fresh parmesan cheese

1.  Measure 1 c. beans, and mash with a fork in a small bowl.  Reserve remaining whole beans.
2.  Heal oil in pan over medium heat.  Add onion, carrots and celery.  Cook 6 minutes or until they begin to soften. 
3.  Add garlic, crushed red pepper, and rosemary and cook another minute.  Add broth, mashed beans, whole beans, tomatoes, and barley.  Bring to a boil. Reduce heat and simmer 15 minutes.  Stir in spinach and black pepper. Cook 5 more minutes or until barley is tender.  Sprinkle each serving with cheese.

source:  Cari C.

Bread Machine Pumpernickel

The first time I made this bread was for a movie themed supper club.  I called it, "The Scarlet Pumpernickel."  I'm not sure it went with the British comedy inspired scones or Bollywood inspired curry, but it got a lot of compliments.  Since then I have made it many times and my family prefers it to the store bought pumpernickel. 
The recipe (for a 2 lb. loaf) calls for instant coffee, but since we don't drink coffee and never have it in the house I just omit it.

Bread Machine Pumpernickel

1/12 c. water
2 tsp. salt
1/2 c. molasses (you can substitute about 1/3 c. packed brown sugar and 2 Tbsp. water)
2 Tbsp. vegetable oil
1 1/2 c. rye flour
1 1/2 c. whole wheat flour
2 c. bread flour
1/4 c. baking cocoa
2 tsp. instant coffee granules
2 Tbsp. caraway seeds
1 1/4 tsp. quick active bread machine yeast

1.  Measure carefully and place all ingredients into the bread machine in the order recommended by the manufacturer.  (Usually liquids first, then dry ingredients, then create a small well in the center to put in the yeast.)
2.  Select the Whole Wheat Cycle on your machine, though you can use the Basic/White cycle as well.  After cycles are complete and bread is baked, remove from pan and let cook before slicing.

source:  Betty Crocker's Bread Machine Cookbook

Sausage, Sauerkraut & Apples

We have quite a bit of German heritage on both sides of the family, so we LOVE sauerkraut.  Well, actually, the kids aren't big fans, but the hubs and I think it's the bee's knees.  We like it enough to keep it as a regular staple in our pantry and food storage.
This is one of my Sunday slow-cooker recipes.  It is particularly nice on a cold, dreary day.  I don't have a picture of it because it doesn't actually look all that appetizing.  It's pretty much just brown-ish.  Not very pretty, but very tasty.  I like it with some rye or pumpernickel bread.

Sausage, Sauerkraut & Apples

1 1/2 lbs. smoked or polish sausage
1 16 oz. can sauerkraut
2-3 tart cooking apples, thinly sliced
2 lbs. red potatoes, sliced about 1/4 in thick
1/4 c. packed brown sugar
3/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. caraway seeds (optional)
3/4 c. apple juice or cider

1. Drain sauerkraut, place half in bottom of slow cooker.
2.  Cut sausage on the diagonal in 2 in lengths and add to slow cooker.
3.  Continue to layer in remaining ingredients.  Top with remaining sauerkraut.  Do not stir.
4.  Cover and cook on high 3-4 hours or low 6-7 hours.  Stir before serving.

source:  Fix it and Forget it Cookbook

Glazed Brownies

This is was a big hit at the school carnival bake sale.  They sold out in record time.  They look fancy when they are done but are really very easy to make.

Glazed Brownies

1 box brownie mix (I prefer Aldi's brand)
1/2 c. vegetable oil
1/4 c. water
2 eggs
1 can ready made frosting
food coloring
sprinkles

1.  Combine brownie mix, eggs, water and oil, as you would with any brownie mix.
2.  Line a 9x13 pan with foil.  Spray with cooking spray.  Pour the batter into the foil lined pan.  Bake at 350 for 28-30 minutes.
3.  Let brownies cool completely on wire rack (at least 45 min).  When cooled, cover with foil and put the pan in the freezer for 30 minutes.
4.  When brownies come out of the freezer, remove foil on top, then flip the brownies upside down on your work surface (or waxed paper), so that the foil is now on top.  Remove foil.
5.  With a 2 1/2 in cookie cutter (we used a heart shape) cut out your brownie shapes. (simple shapes work best.) Place the hearts on a wire rack over waxed paper.
6.  Using a spatula, scrape the frosting into a microwaveable bowl.  Microwave on high 3-40 seconds until runny but not bubbling.  If using vanilla frosting, add a few drops of food coloring and stir until blended.  Carefully, spoon the runny frosting over the tops of the brownie hearts.  It will run down the sides and harden as it cools.  As soon as the brownie hearts are covered with frosting, shake sprinkles over the top.  Let the icing cool and harden slightly before serving.
Use the remaining bits of brownie left over after cutting the shapes to crumble over ice cream or pudding.

source:  Pillsbury Kids Cookbook

Dorito Salad

Traditional Mexican food it is not, but it's on our plates for Cinco de Mayo.
Note that this is a very large salad.  It can be the main course for a family dinner, or makes a great potluck item. 

Dorito Salad

1 lb. ground beef
1 can dark red kidney beans or black beans, drained
1 head lettuce, chopped
4 med. tomatoes, chopped
1/2 purple onion chopped
1 sliced avocado
1 bag crushed Doritos (about 10 oz.)
3/4-1 c. Catalina dressing

1.  Brown the ground beef until completely cooked.  Drain excess grease.  Add the can of beans and simmer a few minutes until warmed through.
2.  Toss the remaining ingredients together. 
Serve immediately.

 source:  Jill P.