Wednesday, January 26, 2011

Two of My Favorite Recipes

Thankfully, my mother is an AMAZING cook and she has allowed me to have a few of her recipes. Now it's time to share them with YOU!


Mexican Vegetarian Casserole


Originally a dip idea, but the rice added makes it a meatless, one dish meal :)

1 (15 ¼ oz) can whole kernel corn, drained
1 (15 oz) can black beans, rinsed and drained
1 (10 oz) can diced tomatoes and green chiles (aka Rotel)
1 (8 oz) container sour cream
1 (8 oz) jar picante sauce (I use salsa)
2 cups (8 oz) shredded cheddar cheese
2 cups cooked rice (I like to double or even triple the rice to make it last!)
¼ teaspoon pepper
1 bunch green onions, chopped
1 (2 ¼ oz) can sliced ripe olives (optional)
2 cups (8 oz) shredded Monterey Jack cheese

Combine first 8 ingredients, and spoon into a lightly greased 13 X 9 inch baking dish. Sprinkle with remaining ingredients.

Bake at 350° for 50 minutes.

Yield: 6 servings

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Nana's Chicken Pie


Not the simplest, or healthiest meal, but it's SOO good!

1/2 cup pearl onions
1/2 cup chopped carrots
1/4 cup chopped green pepper
1/2 cup frozen English peas, thawed (sweet peas will also work)
1/2 cup chopped onion
1/4 cup vegetable oil
1/4 cup flour
2 cups chicken broth
1/4 tsp. pepper
2 cups chopped, cooked chicken
1 1/2 cups flour
2 1/4 tsp. baking powder
1/2 tsp. salt
1/3 cup shortening
1/2 cup milk

Cook pearl onions and carrots in boiling water, to cover, for 5 minutes. Add green pepper; continue to cook for 3 minutes. Remove from heat and drain. Add peas; set aside. (Canned onions do not need to be cooked - add at the end with the peas).

Saute chopped onions in oil until tender and lightly browned. Remove half of onions to a paper towel; set aside for use in biscuits.

Add 1/4 cup of flour to onion and oil in skillet, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add broth, stirring occasionally, until mixture is thickened and bubbly. Stir in pepper. Add vegetables and chicken; simmer for 5 minutes, stirring often. Pour into a lightly greased 9 inch square pan; set aside.

Combine 1 1/2 cups flour, baking powder, and salt; cut in shortening with a pastry blender until mixture resembles coarse meal. Add milk and reserved onion, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface and knead 4-5 times.

Roll dough to 1/4 inch thickness; cut with a 2-inch chicken-shaped or round cutter. Arrange biscuits on top of chicken mixture; bake at 450 degrees for 10-12 minutes or until biscuits are lightly browned.

Yield 4 servings

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