South
of the Border Soufle
my husband always asks for this!
1 lb Monterey Jack cheese, grated
2 4oz cans diced green chilies, drained
1 cup milk
4 eggs
1 tsp salt
3 Tb flour
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Layer 1 can of green chilies in the bottom of a buttered 8x8 square
pan.
Cover with 3/4 of cheese
Add the rest of the chilies and top with the rest of the cheese.
Combine the milk, eggs, salt and flour in the blender and pour over
cheese and chilies.
Bake at 350 degrees for one hour.
Serve with salsa. (we like El Pato)
Quick Snack Pizza’s
Submitted by Candace Leslie
fajita size tortillas, OR toasted english muffins, OR sliced French bread
prepared pizza sauce
shredded motzarella cheese
pepperoni or whatever toppings you like
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Just build your pizza on top of the bread or tortilla and cook for 10 minutes
or so in a 350 degree oven and you have a quick & easy snack, lunch or even dinner! (pretty cheap too!)
Tomato & Pesto Bread
From the Kraft website
1 loaf (1lb) Italian bread, cut in half lengthwise
1 jar Basil Pesto Sauce (I used less than half of a 10oz jar of Classico brand)
6 small tomatoes, sliced (plum or roma)
½ cup sliced pitted ripe olives
2 cups shredded Mozzarella
½ cup shredded Parmesan Cheese
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Place bread cut sides up on cookie sheet. Bake
at 400 degrees for 8-10 minutes or till golden brown.
Spread each bread half with pesto sauce; top with tomato slices. Sprinkle with cheeses.
Bake additional 8-10 minutes or until cheeses are melted.
Slice and serve warm.
Low-cal Chicken Nuggets
Take boneless,
skinless chicken breasts and cut into 1" chunks.
Dip chicken in non-fat Italian salad dressing and roll in seasoned
(or unseasoned if you prefer) bread crumbs.
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Place
on a baking sheet and spray with non-stick spray and bake in a 475°F oven for 8-10 minutes.
Serve with fat free ranch
or combine honey with brown mustard for dipping sauce.
Strawberry Spinach Salad
from Feb 12 CS Newsletter
2 bunches fresh spinach
1 pint fresh strawberries
popy seed dressing:
1/2 cup sugar
2 T Sesame Seed
1 T Poppy Seed
1/4 cup vinegar
1/2 tsp minced onion
1/4 tsp paprika
1/2 cup vegetable oil
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Mix dressing ingredients and pour over strawberries and spinach.
Artichoke Dip
submitted by Krista Stuart
2 cups Mayo
2 cups Parmesan cheese
2 cans artichoke
hearts (drained)
Blend in the blender and heat.
Put in a bread bowl and use the carved out bread to dip.
Golden Potatoes
Submitted by Rebecca Peterson
1 large pk thawed frozen hashbrowns (the square bits, not shredded)
1 1/2 cans of cream of chicken soup
1/2 C butter or margarine
1/2 C chopped green onions
1 1/2 C grated cheddar cheese
1 small carton (8oz) sour cream
Warm soup, onions, butter &
cheese on stove. Mix well. Add sour cream & THAWED potatoes. Mix well. Put into 9x13" baking dish.
Bake 45 minutes to 1 hour at 350. Serve and enjoy!
Bourbon Baked Beans
Submitted by Rebecca Peterson
4 -1 lb cans of baked beans, any brand
1 tsp dry mustard
1/2 C Chili sauce, found in ketchup aisle
3/4 C Brown sugar
1/2 C bourbon
1/2 C strong black coffee
1 can pineapple chunks or tidbits
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Put all ingredients EXCEPT pineapple in a buttered, (or non-stick
cooking sprayed) large baking dish. Cover and let stand at room temperature AT LEAST 3 hours or refrigerate overnight.
Bake at 375 for 40 minutes COVERED. Remove and add drained pineapple, sprinkle with brown sugar and continue baking
UNCOVERED another 40 minutes. Serve and enjoy!
Ginger’s Macaroni and Cheese
This is the best homemade macaroni and cheese I've had!
1 lb Mostaciolli pasta (or elbows)
1/2 cup butter
2 tbsp. flour
1 1/2 cup milk
1/4 tsp. pepper
8oz sharp cheddar cheese, shredded
4 oz Monterey jack cheese, shredded
4 oz of Swiss cheese, shredded
sprinkle lots parmesan
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Cook pasta. Drain and rinse well with cold water. Meanwhile melt butter over low heat and stir in flour until smooth.
Add milk and all the cheese and pepper. Stir until melted. Pour macaroni back into pan and mix well. Pour in casserole baking
dish, sprinkle browned italian style bread crumbs on top and warm. Enjoy.
Black Bean & Corn Salad
1/4 cup lime juice
1/3 cup olive oil
1 clove garlic minced
1 tsp salt
1/8 tsp ground cayenne pepper
2 (15oz) cans black beans rinsed and drained
1 1/2 cups frozen corn kernels
1 avocado- peeled, pitted and diced
1 red bell pepper, chopped
2 tomatoes chopped
6 green onions, thinly sliced
1/2 cup chopped fresh cilantro
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Place lime juice, olive oil, salt and cayenne pepper in a small
jar. Cover with lid and shake until ingredients are well mixed.
In a salad bowl, combine all other ingredients and pour lime dressing
over the top.
Stir salad to coat all vegetables and beans with dressing and serve!
This is also good served as a dip on corn chips or on top
of a cheese crisp!
Salsa Quick!
This makes a lot of salsa and it is so quick and easy!
1 can peeled whole tomatoes
1 can mexican stewed tomatoes
1-2 bunches of green onions, chopped
1 tsp garlic salt
1 can whole green chilies or jalapeno chilies (depending on how
hot you like it!)
4-5 whole Tepin
Mix all ingredients together in the blender and refrigerate for
a couple hours. It tastes better the longer you wait!
Frog Eye Salad
From Lauri Myers
1 cup sugar
2 Tb flour
1/2 tsp salt
1 3/4 cup pineapple juice
3 egg yokes beaten
1 (16oz) pkg Acini de pepe
2 (11oz) cans mandarin oranges
1 (20oz) can crushed pineapple, drained
16 oz cool whip
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Add Acini and 1 tsp salt to 2qts water and boil
for 8-10 minutes and then cool.
Combine pineapple juice, flour, egg, sugar and salt and
boil till thick over medium heat.
Take off stove and add to chilled acini. Cover and refridgerate
12 hours or overnight.
Add oranges, pineapple and cool whip.
Chill and serve.
you can also add bananas, apples, marshmellows or
pecans.
