Quick and Easy Nachos

-Janis M.

Layer on a cookie sheet:

tortilla chips

refried beans

cooked ground beef

olives

shredded cheese

Bake in oven at 350 until cheese is melted.

Serve with salsa, diced tomatoes, green onions, sour cream, jalapenos, and whatever else you desire.

Chicken Cobbler

-Delores D.

(Good Housekeeping)

1 bag (16 oz) frozen mixed vegetables (carrots, cauliflower, broccoli)

1 can cream of potato soup

3/4 cup whole milk

1/8 tsp pepper

2 cups rotisserie chicken meat

1 pkg. refrigerated buttermilk biscuits, each cut into quarters

1. Preheat oven to 400.  In nonstick skillet, combine frozen vegetables, undiluted soup, milk, and pepper; cover and cook over medium-high heat until vegetables are thawed, stirring once.  Stir in chicken.  

2. Transfer chicken mixture to shallow 4 qt. casserole or 9x13 glass baking dish.  Top with biscuit quarters, leaving space between pieces.  Bake 20-25 minutes until biscuits are browned and mixture is heated through.

Mexican Haystacks

-Amy H.

Brown 1 lb of ground beef and stir in enough salsa to cover.  Serve over tortilla chips and top with cheese, olives, lettuce, tomato, sour cream, etc.

Hawaiian Haystacks

-Amy H.

Heat in a saucepan:

1 can cream of mushroom soup

1 can cream of chicken soup

1 cup sour cream

1 can chicken

Serve over rice and top with whatever toppings you like:

shredded cheese

ham

peas

pineapple

coconut

chow mein noodles

tomatoes

celery

peanuts

Chicken and Rice

-Pat H.

1. Saute garlic, onion, fresh tomatoes and onion.

2. Stir in 2 cups of rice and cook until brown.

3. Add 2 cups of chicken broth, 2 cups warm water, and 1 can of tomato sauce.  Cover and cook over medium heat.

4. Add chicken 5-1o minutes before it's done.  (Shred a cooked chicken from Costco, or you can add a can of shredded chicken)

*Usually takes 1/2 hour on medium heat.

Hamburger Soup

-Kandy W.

1 lb ground beef
1 onion
1 can tomato sauce (6 oz)
1 can diced tomatoes (15 oz)
3 potatoes
3 carrots
2 stalks of celery
2 stalks of corn (I like fresh, but you can use frozen)
1 zuchini
1-2 Tbs of Caldo de Sebor chicken
2 cups or more of water

Brown hamburger and onions. Salt and pepper liberally. Add tomato sauce and a little water. Add all other ingredients. Add water to above vegetable line. If not flavorful enough add more Caldo De Sabor. If too salty add more water.

Chicken and Vegetable Gravy over Biscuits

1 Tbs vegetable oil
1 lb boneless skinless chicken thighs, cut into quarters
1 jar (12 oz) chicken gravy
1 Tbsp Worcestershire sauce
1/2 tsp onion salt
2 cups frozen mixed vegetables
4 Pillsbury Microwave frozen buttermilk biscuits

1. In 10-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 5 minutes, stirring occasionally, until browned on all sides. Reduce heat to low; cover and cook 5 minutes or until juice of chicken is clear when center of thickest part is cut (180 degrees).

2. Stir in remaining ingredients except biscuits. Cover; cook over high heat until mixture boils. Reduce heat; cover and cook 5 to 7 minutes, stirring occasionally, until vegetables are tender.

3 Meanwhile, microwave biscuits as directed on bag. Serve chicken mixture over split warm biscuits.

4 servings

Waikiki Meatballs

1 1/2 pounds ground beef
2/3 cup cracker crumbs
1/3 cup minced onion
1 egg
1 1/2 tsp salt
1/4 tsp ginger
1/4 cup milk
1 Tbsp shortening
2 Tbsp cornstarch
1/2 cup brown sugar (packed)
1 can (13 1/2 oz) pineapple tidbits, drained (reserve syrup)
1/3 cup vinegar
1 Tbsp soy sauce
1/3 cup chpped green pepper

Mix thoroughly beef, crumbs, onion, egg, salt, ginger, and milk. Shape mixture by rounded tablespoonfuls into balls. Melt shortening inlarge skillet; brown and cook meatballs. Remove meatballs, keep warm. Pour fat from skillet.

Mix cornstarch and sugar. Stir in reserved pineapple syrup, vinegar and soy sauce until smooth. Pour into skillet; cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Add meatballs, pineapple tidbits and green pepper; heat through.

6 servings

Easy Crescent Taco Bake

1 can (8 oz) refrigerated crescent dinner rolls

1 lb lean ground beef

3/4 cup salsa

2 Tbsp taco seasoning mix

1 cup shredded cheddar cheese

shredded lettuce

diced tomato



1. Heat oven to 350 degrees. Unroll dough, seperate into 8 triangles. Place in ungreased 9 inch square pan or 10 inch pie plate, press over bottom and up sides to form crust.



2. In 10 inch skillet, cook beef over medium heat 6 to 10 minutes, stirring occasionally, until thorougly cooked, drain. Stir in salsa and taco seasoing mix; simmer 5 minutes. Spoon meat mixture in crust-lined pan; sprinkle with cheese.

3. Bake 20-25 minutes or until crust is deep golden brown and cheese is melted. Served topped with lettuce and tomato.

Tostada Pizza

1 lb. ground beef or turkey
1 (4 oz) can diced green chile peppers, drained
1/2 of a 1 1/2 oz pkg of taco seasoning mix
1 tsp chili powder
1 Tbsp cornmeal
1 (10 oz) pkg refrigerated pizza dough
1 (15 oz) can pinto beans with jalapeno, rinsed and drained
1 cup shredded cheese
1 cup shredded lettuce
1 medium tomato, chopped
4 green onions, thinly sliced

In large skillet, brown meat. Drain any fat. Stir in 3/4 cups water, chile peppers, taco seasoning mix, and chili powder. Bring to boil; reduce heat. Simmer uncovered 15 to 20 minutes or untill most liquid is gone.

Grease a baking sheet and sprinkle with cornmeal. Pat pizza dough into a 12x18 inch rectangle on baking sheet bak for 5 minutes at 400 degrees.

In a bowl, mash beans with a fork; spread over partially baked dough within 1/2 inch of edges. Spoon meat mixture over beans., Bake 10 minutes until ctustis golden. Sprinke with cheese. Bake at another 1-2 minutes until melted. Top with lettuce, tomatoes, and onions. If desired, serve with taco sauce.

Suzy's Marvelous Meatloaf

-Suzy M.

2 lbs ground beef
2 eggs
1/2 cup diced onion
1/2 cup celery
2 Tbsp worcestershire sauce
1 cup breadcrumbs or cubed toast
ketchup and A-1 sauce

Put meat in large bowl and break up with hands. Add onion, celery, toast, worc. sauce and eggs. Mix with hands until well incorporated. Add garlic salt and pepper to flavor. Place in loaf pan and cover top with a thin layer of A-1 and ketchup. Bake at 350 degrees for 50 minutes. Slcie and serve with favorite beggies, or put over a baked potato and add cheese and/or salsa.

Chicken Divan

6 frozen chicken breasts
3 cups frozen broccoli
1 1/2 cans cream of mushroom soup
1 1/2 cups mayonaise
1 Tbps lemon juice
1 cup grated cheddar cheese

Preheat oven to 350 degrees. Place chicken in a 9x13 pan. Then add the broccoli. In a bowl, mix teh cream of mushroom soup, mayonaise and lemon juice. Pour on top and spread evenly. Add cheese and bake for 50 minutes.

Serves 6

Turkey Sausage Pasta Sauce

1 lb ground Turkey sausage
1/2 cup onion
1 Tbsp red pepper flakes
1 can stewed tomatoes, sliced or chopped
1/2 cup cream cheese
1 Tbsp dried parsley *
1 Tbsp dried basil*
*or 2 Tbsp Italian Seasoning

In medium to large skillet, season turkey with garlic salt and pepper (or regular salt). Brown turkey and onion. Add remaining ingredients and stir. Warm until heated through. Serve over any pasta.

Mexican Chicken Bake

4 boneless, skinless chicken breasts, boiled then cut in pieces
1 can cream of mushroom soup
1 can cream of chicken soup
2 cups milk
1/2 tsp salt
1/2 onion, finely chopped
1 (7 oz) can green chile
2 1/2 cups grated cheese, seperated
12 corn tortillas, cut in pieces

In large bowl, combine soups and milk. Stir to blend well. Add chicken, salt, onion, green chiles and 2 cups of cheese. In a large casserole dish (rectangle), layer tortilla pieces in bottom of dish. Top with a layer of chicken mix. Repeat layering process once more. Top with remaining cheese.

Bake 35-40 minutes, uncovered at 350.

Breaded Chicken Tenders and Sopita

-Deena O.

*I buy seased breaded chicken tenders or chicken patties at the store and keep a bag in the freezer for when my husband has to work late or a starving child stops by. They cook up quickly and are ready to eat by the time the sopita is ready.

For each package of sopita** you will need:

1/2 Tbsp of oil
2 cups of water
1/3 cup tomato sauce
1/2 tsp salt
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp chicken bullion

Brown the pasta in the oil until golden. Add the water, tomato sauce, and seasoinings. Simmer over medium low flame until tender and the water is nearly gone, but not quite. Best eaten at once.

**Sopita is a shortened form of sopa seca, meaning dry soup. They are little packages of Mexican pasta found in various shapes- stars, melon seeds, alphabet letter, etc. You can buy them in the international aisle of your market (although not always at Ralphs).

Steak Diane

- Sariah V.

4 pieces of steak (best with a fillet mignon, but any steak will do)
1 shallot
green onions
1 cube butter
1 can cream of mushroom soup
1 1/2 cup half and half
grey poupon mustard
2 Tsp of worshire sauce

1. Cover the steaks with grey poupon mustard, just enough to coat them, but not too much. Let them sit in the fridge for a couple of hours, if possible.

2. Take 2 Tbsp of butter and brown the green onions. When they are soft, put them in a bowl on the side.

3. Chop up the shallot and fry the steaks with 2 Tbsp of butter and the shallots. (Make sure you have a big enough pan to do all of this at once.) Fry the steaks to your liking.

4. When the steaks are finished, put them to the side. In the same pan you fried the steaks, add the cream of mushroom soup, the half and half, and the worshire sauce. Bring it to a boil but continue stirring it. Once it boils add the steaks and the green onions and enjoy!

Chicken Nachos

-Debbie S.

Line bottom of crock pot with tortilla chips.
Place 4-6 chicken breasts (can be frozen) on top.
2 cups salsa
2 cups shredded cheese (put on 15 minutes before done)
Cook on low 6 hours or until chicken shreds easily
Use chips to dip or put in a burrito
Add sour cream, black olives, guacamole, etc.

Tuna Divan Crescent Squares

1 can (8 oz) Pillsbury refrigerated cescent dinner rolls
1 cup shredded Swiss Cheese (4 oz)
1 box (9 oz) frozen cut broccoli, cooked, well drained
4 eggs
1 can (10 3/4 oz) condensed cream of broccoli soup
2 Tbsp mayonnaise or salad dressing
1/2 tsp onion powder
1/2 tsp dried dill weed
1 can (6 oz) water-packed tuna, drained
1 jar (2 oz) diced pimiento, drained *

1. Heat oven to 350. Unroll dough and separate into 2 long rectangles; place lenghtwise in ungreased 13x9 inch pan. Press in bottom and 1/2 inch up sides to form crust; press edges and perforations to seal. Sprinkle cheese over crust; arrange broccoli over cheese.

2. In medium bowl, beat eggs slightly with wire whisk. Beat in soup, mayonnaise, onion powder and dill weed. Stir in tuna and pimiento. Pour evenly over broccoli.

3. Bake 28-32 minutes or until filling is set. Cut into squares; serve warm.

* 1/4 cup of chopped red bell pepper can be substituted for the pimiento.

Family Size Chicken Pot Pie

1 1/2 lb boneless skinless chicken breasts or thighs
12 oz baby red potatoes, quartered (about 2 cups)
1/2 lb ready-to-eat baby-cut carrots (about 2 cups)
2 cans (14 oz each) chicken broth
1 lb fresh asparagus spears, trimmed, cut into 2-inch pieces
5 Tbsp butter or margarine
1 box (10.6 oz) Pillsbury refrigerated Italian garlic with her breadsticks
1 cup chopped onions
6 Tbsp flour
1/2 tsp seasoned salt
1 1/2 cups whipping cream or milk
1 Tbsp finely chopped fresh rosemary leaves
1 pkg (8 oz) sliced fresh mushrooms (3 cups)

1. Heat oven to 350. Spray bottom only of 13x9 glass baking dish with cooking spray.

2. In 5-6 qt. Dutch oven, heat chicken, potatoes, carrots and broth to boiling over medium-high heat. Cover and simmer 18 minutes. Add asparagus; cook 2 minutes longer. Using slotted spoon, remove potatoes, carrots and asparagus to colander to drain. Check doneness of chicken; if juice of chicken is clear when center of thickest part is cut, remove to cutting board. Measure out and reserve 2 cups broth for sauce; discard any remaining broth. Return vegetables to Dutch oven; cover. When chicken is cool enough to handle, tear into large shreds. Place chicken in Dutch oven.

3. In 3-qt saucepan, melt butter and half the garlic butter from breadsticks box over medium heat. Cook onions in butter 2 minutes. Using wire whisk, stir in flour and seasoned salt. Cook, stirring constantly, about 1 minute or until flour bubbles. Do not let flour turn brown.

4. Gradually stir in 2 cups reserved chicken broth; heat to boiling. Boil and stir 1 minute. Reduce heat to low. Stir inwhipping cream; cook 4 to 5 minutes, stirring constanly, until thickened. Stir in rosemary. Pour sauce over vegetables and chicken. Spread in baking dish; sprinkle with mushrooms.

5. Separate breadstick dough into 10 strips. Pinch 2 strips together, forming 1 long strip; repeat, making 2 additional strips, and use these longer strips for the 13-inch length of baking dish. Create lattice pattern over mixture by twisting and gently stretching each strip of dough over mixture, tucking ends of strips uner. With cover removed from remaining garlic butter, microwave on high 5 seconds to soften. Lightly brush butter over strips.

6. Bake 30 to 40 minutes or until bubbly around edges. If necessary, loosely cover with foil after 20 minutes to prevent excessive browning.

Orange Beef and Broccoli

3 Tbsp cornstarch

1 large egg white

1/2 cup chicken broth

1/4 cup Asian orange sauce or citrus stir-fry sauce

2 Tbsp reduced-salt soy sauce

1 1/2 tsp garlic paste

3 Tbsp canola oil

6 small whole dried chilies or 1/2 tsp crushed red pepper flakes

1 naval orange

1 lb beef sirloin, trimmed of fat and cut into 2-inch slices (1/2-inch thick)

 (16 oz) bag of broccoli florets

1/2 cup shredded carrots

1. Remove the peel from orange (colored part only) using a vegetable peeler and reserve; juice orange and reserve

2. In a medium bowl, whisk 1 Tbps of the orange juice, 2 Tbsp of the cornstarch, and egg white until blended; add beef strips; toss to coat.

3. Cook broccoli in microwave with 2 Tbsp water n a microwave-safe bowl covered with vented plastic wrap 2 to 3 minutes on high, or until crisp-tender.  Drain; refresh under cold water; reserve.

4. Combine the remaining orange juice and cornstarch, broth, orange sauce, soy sauce, ginger, and garlic.

5. Drain beef; heat 2 Tbsp of the oil in a large, deep nonstick skillet over medium-high heat.  Cook beef, in 2 batches, 1 to 2 minutes per side until golden brown.  Remove to a plate.

6. Add the remaining 1 Tbsp oil to skillet; add orange peel and whole chiles and stir-fry 1 to 2 minutes, until peel and chiles begin to darken and smell fragrant.  Pour reserved orange sauce mixture into skillet and cook, stirring, until bubbly and sauce starts to thicken.  Add broccoli, beef, and carrot; continue to cook 2 minutes, stirring, until hot and coated with sauce.  serve over cooked rice.