Fifty-2

RECIPES: December 9, 2011
**See the following post for the shopping list for this week’s recipes**

Creamy Chicken Enchiladas

Serves: 6

Ingredients:

2-1/2 c chopped cooked chicken

1 can (10-3/4 oz) condensed cream chicken soup

1 cup sour cream

1 8 oz shredded Colby/Monterey jack

¼ c. chopped cilantro

12 flour tortillas

1-1/2 c salsa thick & chunky

Directions:

1. Mix chicken, soup, ½ cup of sour cream, 1 cup of cheese and 3 Tbs of cilantro until well blended.

2. Spoon ¼ cup of chicken mixture down center of each tortilla; roll up. Place seam sides down in greased 13x9 inch baking dish. Top with the salsa and remaining cheese.

3. Bake at 350 degrees for 25 minutes.

4. Sprinkle with remaining 1 Tbs cilantro top with remaining ½ cup sour cream.

Recipe from somewhere – It was handwritten by me in my recipe box (campbell’s maybe?)

Parmesan-Pork Zucchini Boats

Serves 4

Ingredients:

4 medium, zucchini

1 pound bulk pork sausage

1 small onion, chopped

1 garlic clove, minced

2/3 cup seasoned bread crumbs

½ cup plus 2 tbs shredded Parmesan cheese divided

1 egg, beaten

¼ tsp salt

½ cup water

Directions:

1. Cut each zucchini in half lengthwise scoop out seeds and pulp, leaving a ¼ inch shell; set aside. Chop pulp; set aside.

2. In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Add garlic and zucchini pulp; sauté for 3-5 minutes or until pulp is tender. Remove from the heat. Stir in the bread crumbs, ½ cup Parmesan cheese and egg. Sprinkle salt inside zucchini shells. Fill each with 3 tablespoons meat mixture. Sprinkle with remaining Parmesan cheese.

3. Place in an ungreased 13x9 baking dish. Pour water into dish cover and bake at 350 degree for 15 minutes. Uncover; bake 15 minutes longer or until zucchini is tender and filling is heated through.

Recipe From Country Magazine

Sandy Duncan’s Grandma Darlin’ Stew (CHILEW)

Serves 4

Ingredients:

1 lb. ground beef

3 cups water

Chili powder to taste

1 cup red wine

1 beef bouillon cube

4 Idaho potatoes cut in large cubes

3 carrots, sliced

3 celery stalks, chopped

1 large can of whole tomatoes chopped

Worcestershire sauce to taste

Salt to taste

Pepper to taste

Directions:

1. Brown beef, and add to large stew pot.

2. Add all ingredients at once, and cook on low simmer for 2-1/2 to 3 hours (or until you can pierce potatoes easily with a fork). Feel free to add any leftover vegetables from refrigerator such as corn, cauliflower, green beans, okra. Serve with corn bread.

Recipe from TV guide

Chicken Divine

Serves: 4

Ingredients:

1 lb fresh broccoli or 10oz frozen cooked and drained

1-1/2 cup cooked chicken skinless/boneless chicken breast

1 can cream of mushroom soup

1/3 cup milk

½ cup shredded cheddar cheese

4 Tbs fine breadcrumbs

2 Tbs melted butter

Directions:

1. Preheat oven 450 degree

2. Grease 10x6 pan

3. layer broccoli, chopped chicken

4. Mix soup, milk and ¼ cup cheese and pour over the chicken and broccoli.

5. Mix bread crumbs w/ melted butter. Pour remaining ¼ cup cheese on top.

6. Bake 15 minutes.

Recipe from Mary Koziol

Slow Cooker Turkey Chili

Serves 4-6

Ingredients:

1-1/4 lb lean ground turkey

1 large onion, chopped

1 garlic clove, minced

1-1/2 cups frozen corn kernels

1 red bell pepper, chopped

1 green bell pepper, chopped

1 28oz can crushed tomatoes

1 15oz can black beans, rinsed and drained

1 8oz can tomato sauce

1 1.25oz package chili seasoning mix

½ tsp. salt

Directions:

1. Cook first 3 ingredients in a large skillet over medium high heat, stirring until turkey crumbles and is no longer pink; drain. Spoon mixture into a 5-1/2 qt slow cooker; stir in corn and next 7 ingredients until well blended.

2. Cook at high 4-5 hours or at low 6-8 hours. Serve with desired toppings.

Recipe from Southern Living

Beef with Peppers

Serves 4

Ingredients:

1 lb beef flank or boneless sirloin steak

1 Tbs vegetable oil

1 tsp cornstarch

½ tsp salt

Dash pepper

3 Tbs black bean sauce

1 green bell pepper chopped

1 red bell pepper

Chopped

2 Tbs vegetable oil

2 Tbs vegetable oil

2 tsp finely chopped ginger

2 tsp finely chopped garlic

1 tsp sugar

Directions:

1. Trim fat from beef steak; cut beef with grain into 2 inch strips. Cut strips across grain into 1/8 inch slices.

2. Toss beef, 1 Tbs vegetable oil, the cornstarch, salt and pepper in medium glass or plastic bowl. Cover and refrigerate 30 minutes.

3. Heat wok or 12 inch skillet until very hot. Add 2 Tbs vegetable oil; rotate wok to coat side. Add beef; stir-fry about 2 minutes or until beef is brown. Remove beef from wok.

4. Heat wok until very hot. Add 2 Tbs vegetable oil; rotate wok to coat side. Add bean paste, ginger and garlic; stir fry 30 seconds, Add bell peppers, beef and sugar; stir fry 1 minute. Serve with hot cooked rice.

Recipe adapted from Betty Crocker Easy Chinese