Corn Casserole

Corn Casserole

You'll need 2 can yellow cream-style corn, 2 cups shredded cheddar cheese, 1 can chopped green chiles (drained), 1/2 cup finely chopped onion, 1 cup milk, 2 large eggs lightly beaten, 1 cup yellow cornmeal, 1*1/2 teaspoon garlic salt, 1/2 teaspoon baking soda.

Directions:

Combine first 6 ingredients.  Combine cornmeal, garlic salt, and baking soda then stir into the corn mixture.  Pour into an 11x7 dish and bake at 350 degrees for 50 minutes or until an knife inserted in the center comes out clean.

[from CB}

ENCHILADA CASSEROLE

Here's my mom's enchilda casserole recipe that we LOVE.  Oh how I wish DH like Mexican food so I could cook this at home.

ENCHILADA CASSEROLE

INGREDIENTS
1.5 lbs ground beef
1/2 medium onion (diced)
1 green bell pepper (diced)
1 can cream of mushroom soup
1 can cream of chicken soup
1 can mild enchilada sauce
1/2 can diced rotel tomatoes
1 c. grated cheddar cheese
Corn tortillas

DIRECTIONS:
1.  Brown meat, onions, bell peppers and drain
2.  Add canned ingredients and cook until bubbles
3.  Line bottom of 9x12" dish with tortillas (torn into quarters)
4.  Pour 1/2 mixture over tortillas
5. Layer tortillas and mixture until gone
6.  Top with grated cheese
7.  Cook 20-30 minutes at 350 degrees

**I recently discovered this could be made even easier my layering the bottom with premade taquitos and then adding all the rest on top.  Not quite as good but good enough if time calls for the change. You don't have to brown the meat and you wouldn't need to have all the layers.

[from Becca]

Val's Sunsugar Salsa

And THIS one is the one I love! I think I realized I haven't really loved recipes because I don't really love salsa. I made this one up and LOVE it. But it isn't spicy at all. It also uses a cherry-like tomato called a Sunsugar. This is an amazingly delicious little tomato I highly recommend you grow. Literally everyone I know who I have try it starts growing it themselves.

Sunsugar Salsa

Sunsugars (I don't know how many)
1 red bell pepper
1 green bell pepper
2 green onions (or other onions if you want)
3-5 garlic cloves (we went for 5)
some garlic salt
some sugar

LaDene's Fresh Salsa

LaDene's Fresh Salsa

3-4 chopped tomatoes (10 Roma)
1-2 green onions
2 cans chopped green chilies (6 fresh chilies or 3 garden salsa peppers)
1 T Cider Vinegar
1 T oil
1/2 tsp garlic salt
2 garlic cloves chopped
little sugar
little regular salt 

[from Valerie]

Christine's Salsa

I LOVE my salsa!  I am snobby now and won't eat jarred salsa.

I don't have a recipe but here is what I put in:

tomatoes

cilantro

green onions

serrano pepper

canned jalapeno peppers

lemon

salt, pepper, onion salt, garlic salt

tomato sauce if needed

I use 1/2 - 1 serrano pepper.  They are super spicy and I am usually making salsa for people that don't like spicy.

I use just 1-2 of the canned jalapenos.  Then I pour a little bit of the juice from the can in.

If I use about 3-4 large tomatoes I use one bunch of cilantro and green onions.

Sometimes I chop it and sometimes I blend it.  Depending on how lazy I feel.

I spice to taste.

Christine

Hawaiian Haystacks

Tonight, I am making Hawaiian Haystacks. Raegan, you might not like this because it is in the slow cooker and has cream of chicken soup :)



*10-12 chicken tenders (I usually have chicken breast, so I use 2-3 chicken breasts)

*1 cup chicken broth (I always use the whole can)

*2 cans cream of chicken soup, condensed

*1 can (12 oz) evaporated milk



Grease slow cooker. Add chicken. Combine remaining ingredients and pour over chicken. Cover and cook on high 3-4 hours or low 6-8 hours.



Serve over rice and with a variety of toppings. Ideas are cheese, tomatoes, olives, celery, peas, pineapples, shredded coconut, raisins, Chinese noodles, green peppers, green onions...whatever you like.

By the way, fresh pineapple is amazingly good with this.

 
[from Valerie]

Shrimp and Cheesy Rice

I think we are going to do shrimp and cheesy rice tonight (Lynnae will get the cheesy rice with chicken instead and a veggie).




Cook shrimp, set aside.



Melt 1/4 cup butter in a skillet, dump in a can of cheddar cheese soup, green onions (maybe 1/4 cup or a little more), green bell pepper (1/3 cup or so), and a bunch of milk so that the the mixture is a light yellow orange color and the butter isnt overwhelming. I never measure the milk... sorry!! I put a lot in. Add pepper.. as much as you like! :) Stir with a whisk. Mix in shrimp.



Cook rice (we use instant bc its fast :)). Serve rice on plate with sauce on top.



It's really good and super easy.



[from Kristin]

Taco Bean Dip (7 layer dip)

1 medium can refried beans

1 medium jar hot salsa

avocado mixed with lemon juice from one lemon

1 pint sour cream

1 can olives, sliced and drained

1 large or 2 medium tomatoes chopped

1 bunch green onions

1 cup grated cheese



Spread beans in the bottom of the pan (9x13). Layer the rest. Serve with chips.



You can add whatever sounds good to you.


[from Valerie]

Black Bean Dip

1 can drained and rinsed black beans

2 cups thick salsa

1/2 cup chopped green onions

1/4 tsp cumin

1/2 tsp crushed garlic or 1/8-1/4 tsp garlic powder

1 chopped ripe avocado



Mix well. Serve with corn chips



[from Valerie]

Spinach Dip

This makes a lot and only lasts for a few days, so you might want to half the recipe if it isn't a large group.


2 cups of mayo

2 16oz containers of sour cream

2 small boxes of frozen CHOPPED spinach (defrosted and drained. Squeeze the water out.)

6 green onions, chopped

1 can water chestnuts, chopped

2 pkg dry knor leak soup mix (I actually use one package of onion soup mix)



Mix ingredients together and refridgerate for three hours. Serve with French bread, crackers, and veggies.

[from Valerie]

Southwestern Salad

Ingredients:

-2 bags shredded lettuce

-2 cans spicy chili beans

-1/2 package of cherry tomatoes (cut in halves)

-green onions, chopped (to your preference)

-1 small package shredded cheese

-ranch dressing (1/2-3/4 of a bottle)
Directions:


1) Mix together
2) Top with fritos in individual plates (fritos do NOT refrigerate well so we keep them out of the main salad so the leftovers can be refrigerated)

[from Manda]