Mary Ann's Complete Recipe Collection -
Main Dish/Mexican
Mary Ann's Complete Recipe Collection -
Main Dish/Mexican
4 slices bacon
3 eggs
salt
1/4 t. pepper
2 T. grated onion
1/2 c. shredded cheddar cheese
8 oz. spaghetti, cooked and drained
1 1/2 sliced zucchini
butter
Parmesan cheese
Fry bacon until browned. Beat together eggs, salt, pepper and onion.
Stir in cheese, spaghetti, zucchini.
Scoop bacon up with slotted spoon and mix into spaghetti mixture.
Pour mixture into heated skillet with bacon fat. Fry until brown.
Cut across center, turn both halves.
Fry until brown. Cut in wedges.
Spread with butter and sprinkle parmesan cheese, if desired.
Serves 6. Add green pepper if desired.
Recipe Contributed by
Janna Stevens, Susan Bernard and Robin Watts
2 lbs. hamburger meat
1 bunch green onions, chopped
1 green pepper (small)
1 8 oz tomato sauce
1 can 15 oz. canned whole or chopped tomatos
2 cans 15 oz, chili beans (Hunts)
1 t. chili powder (more or less...depending how hot you like it!)
3/4 t. salt
Chips
Brown meat and add onions and pepper. Drain fat. Add sauce, tomatos, and beans, and spices. Bring to boil and then turn to low. Ready in ten minutes...or whenever! Serve with chips!
Great with corn bread...salad...and milk (or beer, if you are of age and so inclined!)
(Amy's Kids Cookbook)
Note: i haven't tried this yet (Feb 2008)
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_37299,00.html
4 cups chicken or vegetable stock, divided
1 bay leaf
2 cups white rice
4 large poblano peppers
6 ears corn on the cob or 3 cups frozen corn kernels
3 tablespoons corn, peanut or vegetable oil, divided
1 red onion, chopped
1 jalapeno, seeded and chopped
4 cloves garlic, chopped
1 (15-ounce) can fire roasted diced tomatoes, drained well
1 1/2 teaspoons ground cumin, 1/2 palm full
1/2 teaspoon dried oregano, eyeball it in your palm
Salt and freshly ground black pepper
1/2 cup fresh cilantro leaves
1/2 pound spinach leaves, deveined and coarsely chopped
4 scallions, coarsely chopped
2 limes, zested, juiced
1 cup shredded Chihuahua cheese, Asadero or Monterey Jack
Preheat broiler or grill pan to high. Heat about 3 1/2 cups stock in a sauce pot with a bay leaf to boiling. Add rice, cover pot reduce heat to low and simmer 18 minutes until tender.
Place poblanos under broiler or on hot grill and char evenly all over, 15 minutes.
While peppers and rice are working, scrape the corn off the cobs or defrost frozen corn and dry by spreading out on clean kitchen towel. Heat 2 tablespoons light oil in a skillet over high heat. When the oil smokes or ripples add corn, onion, jalapenos and toss until the vegetables char at edges and onions are tender, 4 to 5 minutes. Reduce heat to medium-high and add in garlic, fire roasted tomatoes and season with cumin, oregano, salt and pepper. Cook another minute or 2 then turn pan off.
Place the cilantro, spinach, scallions, lime zest, half a cup of stock and a tablespoon of oil in food processor and process into coarse green paste. Stir into your rice pot in the last 3 to 4 minutes of its cooking time.
Sprinkle the lime juice over the corn mixture.
Split the charred peppers open but not in half with small sharp knife then scoop out the seeds with a small spoon. Place peppers in a shallow baking dish and stuff each split pepper with lots of the corn mix, top each pepper with 1/4 cup cheese and place back under broiler to melt and char the cheese.
Serve peppers on beds of green rice. Yum-o!
Recipe Contributed by
Mary Ann Laun (courtesy Rachael Ray, 2007?)
1 lg can green chile enchilada sauce (Get 2 cans, I usually need it)
1/2c. onion, chopped
salt to taste
1/2 tsp. cumin
cooked chicken
swiss cheese, grated
corn tortillas
Saute onion in 1 Tbsp oil. Add enchilada sauce. Bring to a boil. Add cumin, salt, and water(1 cup or less). Cook 5 minutes.
Shred chicken and add a little of the sauce mix to the chicken.
Heat oil in fry pan. dip tortilla one at a time in oil to soften. pat dry with paper towels. Dip tortilla in sauce and fill with chicken and Swiss cheese. Roll up and place in pan(spray with Pam to clean easily). Sprinkle top with Swiss and pour remaining sauce on top. Heat through (about 350 for 30 minutes...unsure of cooking time)
Ok...the above is the original recipe for awesome enchiladas. I now do thing differently to make things easier and HEALTHIER. I throw 4 of those huge costco boneless chicken breast into a crockpot. Then mix together onion(don't bother sauteing), 1 can ench. sauce, salt, and cumin. Throw that on top of the chicken. Cook in crock pot for how ever long you cook chicken. My chicken was frozen and I did it for 4 hours on high. Was perfect. After cooked, shred chicken. I shred it in a bowl so it cools down some. Don't want to scorch my fingers. Add some sauce back into shredded chicken, and some grated Swiss. I then soften tortillas in the microwave using my tortilla warmer(thank you, MaryAnn), about 4 at a time. Fill with chicken/Swiss mix. Put in pan. Top with Swiss. Then I open another can of enchilada sauce to top of the enchiladas. The sauce left in the crock is too thin from the frozen chicken but that's up to you. Cook at 350 for 30-40 minutes. Delish!
1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup (Or cream of chicken)
1 cup Pace® Chunky Salsa or Pace® Original Picante Sauce Medium
1/2 cup milk
2 cups cubed boneless, skinless chicken breasts, cookedor turkey
8 corn tortilla(6-inch), cut into 1-inch pieces
1 cup shredded Cheddar cheese(about 4 ounces)
Heat the oven to 400°F. Stir the soup, salsa, milk, chicken, tortillas and half the cheese in a 2-quart shallow baking dish. Cover the baking dish.
Bake for 30 minutes.
Recipe Contributed by
Sandy Grams (her Mom)
Here's my stupid easy fake-carnitas recipe:
2-3 pounds pork shoulder
1 large orange
1 large lime
3/4T salt
1+T cumin
half a can of beef broth (the small can)
7+ cloves of garlic
Mix the salt and cumin and rub it all over the pork. Sear all the sides if you want. Throw the shoulder into a crock pot. Add all the juice from the orange and lime, the garlic cloves (whole or chopped, up to you), and the broth. Cook on low for 8-10 hours and then shred. Serve with corn tortillas, lime wedges, chopped white onion, and cilantro. If you want to be extra fancy, you can spread the pork on a baking pan and broil it. This should scale up pretty well, as long as you adjust the amount of liquid and the cooking time, although you'll still be limited by the size of your crock pot.
Recipe Contributed by
marcy
4 c. flour
1 cuo butter softened
3/4 c. water
1 t. salt
Meat filling:
2 medium onions, minced
1 lb. ground pork
1/4 c. oil1 c. water
1/4 c. currants
1 t. dried chilies, crushed
1/4 c. cumin seds
1/4 t. cayenne pepper
Garlic...to taste
salt and pepper to taste
vinegar
2 egg yolks, slightly beaten
Place flour on board and make a well int he center. Place butter, water and salt in well and mix with fingertips. Work in enough flour as needed to form a smooth dough. Let dough rest one hour in refigerator.
Divide dough into 6 equal portions. Roll until each is very thin. Cut circles of dough, 8-10 inches in diameter, cutting around a plate as a guide.
Preheat oven to 400. Prepare meat filling by crumbling meat finely to brown in oil and adding onions. Cook until meat is cooked and onions are translucent. Drail fat. Add water, currants and spices. Blend well adn simmer for 30 minutes, stirring occasionally. Liquid should evaporate. Cool.
Place 1/6 of meat mixture onto 1/2 of each dough circle, leaving a 1/2 inch border. Moister border of circle with vinegar and then fold side over and seal with a fork. Place on baking sheet and brish woth egg yolk. Bake for 20 minutes or until golden.
May prepare and cover with plastic wrap and place in fridge for up to 4 hours. If frozen, defrost in refrigerator overnight then brush with egg yolk and bake.
Serves 6
Dorothy made this from the Pasadena Junior League's cookbook California Sizzles.
Recipe Contributed by
Dorthy Potter (Mary Ann's friend) from California Sizzles (Junior League of Pasadena)
1 whole chicken, cooked and shredded
1 pkg. tortillas, cut in pieces
Mix together: 1 can cream of chicken soup, 1 can of mushroom soup and
1 can Ortega green chile salsa
1 small can chopped ripe olives
1 lb cheddar cheese
Layer ingredients in a casserole, placing cheese on top. Bake at 350 degrees until bubbling.
Recipe Contributed by
Rose Kuchenski
Sauce:
2 Tbsp. chili powder
1/2 c. flour
2 c. tomato juice
1 1/2 Tbsp. shortening
2 onions, finely chopped
salt
Mix chili powder and flour with a little water. Add other ingredients and simmer unti thick. Construct enchiladas using Laun Taco meat mixed with cheese. Place a slice of cheese on each enchilada and cover with sauce.
Bake at 375 for 20-30 minutes.
2 Tbs. Red chili Powder
1/2 Cup Flour
2 Cups Tomato Juice
1 1/2 Tbs. Salad Oil
2 Onions ground very fine
Salt
Mix chili powder and flour with a bit of water to make a smooth paste. Add other ingredients and simmer until thick. Dip softened tortillas in the sauce and put a spoonful of filling on each. Roll like a jelly roll and place in an
oiled oblong pan. Place a slice of cheese on each enchilada and cover with sauce. Bake in 375 degree oven for 20 to 30 minutes. Place on a plate and garnish with chopped cheese on top and chopped lettuce, cilantro, avacado and tomatoes on the side Sour cream is a nice topping as well.
The best way to soften tortillas is with a "La Tortilla Oven". www.latortillaoven.com This is a round insulated fabric sleeve in which tortillas can be heated to perfect in the microwave in seconds. It is an indispenseable device for making enchiladas, taquitos or tacos.
Recipe Contributed by
Arizona Cookbook
2 Tbs. Red chili Powder
1/2 Cup Flour
2 Cups Tomato Juice
1 1/2 Tbs. Salad Oil
2 Onions ground very fine
Salt
Mix chili powder and flour with a bit of water to make a smooth paste. Add other ingredients and simmer until thick. Dip softened tortillas in the sauce and put a spoonful of filling on each. Roll like a jelly roll and place in an
oiled oblong pan. Place a slice of cheese on each enchilada and cover with sauce. Bake in 375 degree oven for 20 to 30 minutes. Place on a plate and garnish with chopped cheese on top and chopped lettuce, cilantro, avocado and tomatoes on the side Sour cream is a nice topping as well.
The best way to soften tortillas is with a "La Tortilla Oven". www.latortillaoven.com This is a round insulated fabric sleeve in which tortillas can be heated to perfection in the microwave in seconds. It is an indispensable item for making enchiladas, taquitos or tacos.
Recipe Contributed by
Arizona Cookbook/Maxine Youens
Rich's Better Beer Batter
Makes about 2 cups)
1 - egg
1 cup - flour
1 cup - beer or ale
2 teaspoons - cornstarch
1 teaspoon - baking powder
1/2 teaspoon - salt
Mix the flour, cornstarch, baking powder and salt together. Blend the egg and beer and quickly stir into the flour mixture. Don't worry about a few lumps. Use as a batter for making batter fried fish and onion rings. Or, use as a tempura batter for vegetables, shrimp, or other seafood.
Plan on just one ounce of fish per taco...and three tacos per person on the average...Serve with salsa, crema, cilantro, cabbage and pico de gallo
Recipe Contributed by
Mary Ann Laun
2 halibut or other white fish filet, about 6 oz each
corn tortillas, CD-sized
1 egg
2 cups Bisquick
1 bottle of beer (I used Bud light but you could use Pacifico, Dos XX or another Mexican beer
1/2 cup shredded cabbage or lettuce
1 Roma tomato, chopped
avocado or guacamole
4 tablespoons fresh cilantro, chopped
Seasoned salt to taste
Crema fish dressing or use Ranch dressing
Canola oil, as needed
Cut fish into strips of about 1-1/2" by 3" each. Break egg in a bowl, whisk. Pour about 1/2 cup of Bisquick into another bowl, add seasoned salt and paprika. In another bowl, pour remainder of Bisquick, add beer enough beer to bring the mixture to the consistency of pancake batter. Mix well.
I used a 6 inch cast iron frying pan filled with an inch of canola oil. Get very hot but not smoking. Dredge fish in egg, roll in Bisquick mix, then coat well with batter. Cook each fish filet about 4 minutes, or until golden brown.
Wrap fish in taco, add cabbage, tomato, radish and cilantro. Top with dressing. Serve immediately.
Crema Fish Dressing:
1/4 cup sour cream
Juice of 1 lime
Squeeze lime juice into sour cream; its very authentic to add some lime pulp to the crema. With a large spoon, blend juice and sour cream until thouroughly blended together. The mixture should be about the consistency of very runny pancake batter. Add more lime juice, if needed. Lemon juice also works well.
Another alternative is using Ranch dressing instead of the Crema.
Cooking time: About 4 minutes
Adapted from http://www.erench.com/RECIPES/MEXICAN/STREET/FISHT/index.htm
-- Excellent!
Recipe Contributed by
Mary Ann Laun
Prepare chicken to your choice.
4 poblanos
1 T. butter
1 clove garlic, minced
1/3 c. onion, chopped
1/2 c. chicken broth
1 c. whipping cream
salt
black pepper
Roast chiles. Place in bag for ten minutes and peel. Remove stems and seeds. Take two and dice. Take two and cut in strips. set aside.
Melt butter in saucepan over medium flame. Add garlic and onions. Saute 5 minutes. Stir in broth and cream and bring almost to boiling and then reduce heat to simmer until sauce begins to thicken. About 5 minutes. Stir in chopped chiles and simmer for 1 minute. Pour into blender and puree. Return sauce to skillet and add salt and pepper to taste. If too spicy, add more cream. Pour over chicken.
Recipe Contributed by
Mary Francis Krause
Las Palmas Enchillada Sauce 28 oz
corn tortillas
chopped onion
grated cheddar cheese
shredded cooked chicken breast
vegetable or olive oil
Put enchilla sauce in a large bowl and use a second wide bowl to build the enchillada.
Heat oil in a frying pan and quickly fry the tortilla about 5 seconds per side. You can fry several and stack them. Just before filling, dip the tortilla in the sauce and transfer to the bowl.
Fill the enchillada with chicken, cheese and onion. Do not overfill! Place seam side down in a baking dish. When dish is full, sprinkle enchillas with grated cheese. (again, not too much) Bake @ 350 just till cheese melts (about 10-15 minutes). (Don't overvbake or they will be hard/crunchy.
Helen is Mary Ann Laun's neighbor. Helen stacks them 2 high.
Bake just till cheese melts...these ae very tender enchilladas...Wonderful!
If made ahead and refrigerated, cover with foil and bake a little longer.
Recipe Contributed by
Helen Morales
2 pounds large, roasted and peeled chiles (Anaheim, or Poblano work well)or Hatch New Mexico chiles, one or two chiles per person
3-6 large eggs (approx. 1 egg for 2 small/medium chiles)
1/4 cup flour (optional)
Jack cheese, sliced in 1/2 inch pieces the length of the chile.
Cast iron frying pan with 2 inches of oil
Pinch of salt
Paper towels for draining
Stuff the chiles
Place a slice of cheese into the chile, If the cheese is too large, trim it down until it fits inside. Don't over-stuff it. Make sure the open edges of the chile still come together.
Prepare the batter:
Prepare batter
For a simple batter, whip 3-6 cold egg whites in a chilled bowl until they are stiff. Stir up the remaining yolks and slowly fold them in with a pinch of salt. Use approximately 2 large eggs for each pound of chiles, or 1 egg per extra-large chile.
This step is optional for those that have difficulty with the egg batter sticking to the chile. Try to make them without this step at first. Place half of the flour on the bottom of a plate. Place the chiles on the flour and sprinkle the rest of the flour on top. Use your finger to make sure the entire chile is coated. Dust off remaining flour and set chiles aside. If you rinsed your chiles in water, or if you are using canned chiles you may need to do this to help the batter to stick.
Prepare batter
For a simple batter, whip 3-6 cold egg whites in a chilled bowl until they are stiff. Stir up the remaining yolks and slowly fold them in with a pinch of salt. Use approximately 2 large eggs for each pound of chiles, or 1 egg per extra-large chile.
Cook chiles
One at a time, hold the chiles by the stem and support the bottom with your fingers or a spoon, and dip the stuffed chiles into the batter. Carefully place them into a pan with 1 1/2 inches of hot oil. Cook each side until batter is a crisp golden brown.
Drain excess oil.
Remove chiles from the oil and drain on paper towels. Serve immediately with your favorite salsa.
Tips:
Use cold eggs for the batter.
Test the oil with a drop of batter before putting a whole chile in. If the drop of batter sizzles and floats to the top, it's the right temp. If it sinks, the oil is not hot enough.
The flour should be a very light coat. It helps the batter stick to the chile.
Monterey Jack and Queso Blanco work well for Chile Rellenos
Recipe Contributed by
Mary Ann Laun
2 lbs. beef roast, cut into chunks
1 small onion
1-2 cloves minced garlic
1 can diced ortega chilis
1 14.5 oz. can diced tomatoes
1 14.5 oz. tomato sauce
seansonings to taste: I add 1-2 tsp. tiger sauce, 1 tsp. pick-a-pepper sauce; then sprinkle some seasoning salt, cajon seasoning, garlic salt and pepper
Brown chunks of beef in garlic/olive oil with minced garlic, diced onion, add the can of chilis, sauce and all. Once browned add all other ingredients and bring to boil. Turn down heat to medium then let simmer for at least 1 hour. You want the sauce to become thick and the meat very tender.
Serve with warmed tortillas, mexican rice, salad and sliced avacados
(The last time I made this I had some of Mary Anns home grown pasillas which I roasted. I took skins the off, stuffed with wedges of monterey jack cheese and then placed on top of the mixture in the last 15 minutes so the cheese melted and served with these on top of the chili colorado.)
Recipe Contributed by
Jennifer Cooper
2 lb. ground beef
1 onion, chopped
1 tsp. salt
2 Tbsp. chili powder
8 oz. can tomato sauce
Brown beef with onions. While browning add salt and chili powder. After browned add tomato sauce and simmer. The longer it simmers the better!!! You may need to drain off some fat if there's a lot.
1 spray olive oil cooking spray
2 pound uncooked boneless, skinless chicken breast
30 oz canned black beans, rinsed and drained
3 cup fat-free sour cream (I used 2 cups and 2 fat free plain yoghurt)
2 cup shredded reduced-fat Monterey Jack cheese, or Mexican-style cheese blend (I used 1 cup Mex styl low fat blend, and 1 cup mozz (non fat)
8 oz chopped green chilies, two 4-oz cans (I used 1 can and 1 large can green chili enchilada sauce (low in fat, carbs, calories...)
2 tsp ground cumin (I did not have any.... oops)
1/2 tsp black pepper (none added)
12 medium corn tortilla(s), cut into 2-inch strips
1 cup salsa, mild, medium or hot (none used as I dipped each tortilla in the mild green verde enchilada sauce before placing it in the casserole dish)
Preheat oven to 350?F. Coat a lasagna pan with cooking spray.
Place chicken in medium saucepan and fill with enough cold water just to cover chicken. Set pan over high heat and bring to a boil. Reduce heat to medium and simmer until chicken is cooked through, about 10 minutes; drain. When chicken is cool enough to handle, cut into 1-inch pieces.
Transfer chicken to a large bowl and add beans, sour cream, 1 cup of shredded cheese, chilies, cumin, and pepper; mix well and set aside.
Arrange half of tortillas in bottom of prepared lasagna pan, overlapping pieces to cover surface. Top tortillas with half of chicken mixture, layer with remaining tortillas and then top with remaining chicken mixture. Sprinkle with remaining cup of cheese.
Bake until filling is bubbly and cheese is melted, about 30 minutes. Let stand 5 minutes before slicing into 12 pieces. Serve with salsa on the side
WW POINTS? value = 6
Servings = 12
Preparation Time = 20 min
Cooking Time = 30 min
Level of Difficulty = Easy
This Mexican lasagna will last up to five days in the fridge. It's a Weight Watchers recipe, but I've adapted to my own (notes above).
Recipe Contributed by
Janet Schneider (adapted from a Weight Watchers recipe)
2 lb. lean ground beef
1 tsp. Salt
1/2 t. pepper
1/2 t/ garlic salt
2 bunches green onion, chopped
Pace Picante sauce (mild for Jeff Laun) Spicy folks can add hotsauce or use Medium salsa for more of a kick.
Brown lean ground beef. Drain any fat. Add seasonings. Add PACE to taste?.I usually use about 2 cups. Done!
8 skinless boneless chicken breasts
2 green chili peppers, cut into 8 strips (or use canned whole jalapeno chiles and use 1/4 for each (or to taste)
8 ox jack cheese (or use jalapeno jack for milder version)
1/2 cup butten melted (I use about 2/3 of a cube)
1 cup seasoned bread crumbs
2 T. Parmesan, gre=ated
1/2 t. salt
1/2 pepper
1/2 t. cumin
Prepare bread crumbs mixted with Parmesan and spices.
Melt butter.
Pound the chicken breasts between two sheets of waxed paper (or in a baggie). Working from the center to the edges, pound with a meat mallet until rectanglular shaped (as much as possible)
Wrap green chili around jack cheese and then roll it up in the chicken breasts, tucking in ends. A toothpick helps to keep it together.
Dip chicken in melted butter and then in the bread crumbs and then place in a baking dish. Repeat with other pieces.
Bake in a preheated at 400 degrees for 30 minutes or until chicken is no longer pink. Usually 30 miutes is perfect. Don't overcook. Remove from pan and place on a serving dish.
Recipe Contributed by
Mary Ann Laun
6 chicken breasts (or chicken tenders or 12 chicken thighs, skinned)
Whatever you use, it should be about 3-3 1/2 lbs.
2 large eggs
1 clove garlic, minced or pressed
Puchased salsa or taco sauce
1 1/2 c. fine dry bread crumbs
1 t. each chili posder and ground cumin
1/2 t. oregano
6 T. butter or margarine
1 large ripe avocado
4-6 cups shredded iceberg or romaine lettuce
1 c. sour cream
6 T. thinly sliced green onions
12-18 cherry tomoatoes
1-2 limes
Corn tortillas
Beat together eggs, garlic, and 1/4 c. salsa. In another bowl combine bread crumbs, chili powder, cumin and oregano. Dip chicken in egg mixture, then bread crumbs. shake off excess.
Melt butter in abaking dish and add chicken, turning to coat with butter, Baje uncovered until chicken is done (35 minutes for boned chicken breasts; 45 minutes for thighs).
Pit, peel and slice avocado. Arrange a bed of lettuce and arrange cooked chicken pinwheel style, radiating like spokes of a wheel, Garnish with green onions, tomatoes, scallions, and line. Offer salsa and sour cream. Serve with tortillas.
I have made this so many times for mothers of new babies or as a consolation gift for those who have lost someone dear. And, it is a great party dish...
Recipe Contributed by
Mary Ann Laun
The Meat
1 1/2 lbs flank steaks or chicken breasts
The Marinade
5 teaspoons mccormicks fajita seasoning mix (in the packet)
1/2 teaspoon oregano
1/4 cup olive oil
1/4 cup vinegar (red wine vinegar for beef fajitas or white wine vinegar for chicken fajitas)
1 seeded chopped habanero pepper
1 tablespoon lime juice
1 teaspoon of mccormicks spicy McCormick's Montreal Brand steak seasoning, for beef fajitas or Montreal roasted garlic chicken seasoning, for chicken fajitas (found in the seasoning section at the grocery store)
The Peppers and Onions
1 red bell pepper
1 green bell pepper
1 large yellow sweet onion
1/4 cup olive oil
Toppings
cheese (optional)
sour cream (optional)
guacamole (optional)
salsa (optional)
tomatoes (optional)
Mix all marinade ingredients and pour over the meat (you can put it all in a large zip-lock).
Marinate atleast two hours or overnight.
Grill meat until cooked through.
Slice meat into strips.
Heat the 1/4 cup of olive oil in a saute pan on the stove and begin sauteeing the onions over medium heat.
Cook until soft.
Add the peppers and continue to cook until peppers are soft and onions are beginning to brown and crisp.
Serve on Flour Tortillas, add meat then peppers& onions& any of the optional toppings.
Marinate meat at least a couple of hours or overnight. We also pounded the flank steak to make it more tender.
Recipe Contributed by
Amy Laun
1 can diced Ortega chilies
1 medium onion, chopped
1 can 15 oz. Mexican style tomatoes, chopped
1 pound chicken, browned
2 tbls. Lawrys taco seasoning
1 small can tomato sauce, if you want it a little more liquid and tomato taste
1/4 - 1 cup grated cheddar cheese
Spray a large nonstick frying pan with cooking spray. Add chicken, cook until browned. Sprinkle rice on top of chicken then layer with Ortega chilies, onions, after you have mixed Lawry's taco seasoning in tomatoes with juice and pour all over top evenly, you may need to add a little water so all is covered with juice/water.
Cover and let simmer until all is cooked through, about 20-30 minutes. Sprinkle top with cheddar cheese, cover for about 5 minutes, just until the cheese has melted. Serve with green salad ? Yum-Yum.
Recipe Contributed by
Jennifer Cooper
to follow
Coser las pechugas de pollo
El caldito licuar el chile california
con ajo y sal
3 poner el sarten enla luubre
con poquito aseite y despues
el chile serefric y ya que esta
refrito sepole el pollo desme
nusado y se rebuelbe
masa para tamales
yojas para tamales
50 tamales
10 chiles (include some seeds)
Recipe Contributed by
Mary Ann Laun for Rosa
4 whole chicken breasts
salt and pepper
1 package corn tortillas cut into one inch strips
1/2 cup chopped onion
1 can Cream of mushroom soup
1 can cream of chicken soup
1/2 small can of green chili salsa mild
1 cup milk
Place chicken in foil with salt and pepper. Bake at 350 degrees for one hour.
Put drippings of chicken in 9 x 13 baking dish. Combine soup, sauce, milk and onion. Mix but do not cook. Alternate layers of chicken tortillas as sauce
Top with grated cheddar cheese and parmesan cheese
Bake for 1 1/2 hours at 300.
This is an old recipe that Sandy Gram's Mom passed on to her. It is yummy!
Recipe Contributed by
Mary Ann Laun
2/3 lbs. ground sirloin
4 Tbs. dried onions
2 Tbs. crushed red pepper
Small jalapeño pepper
1 cup tomato sauce
1/2 cup sun dried tomatoes
4 Tbs. (approx) butter
Recipe Contributed by
Vern
Checklist for a Taco Feast for 50 ? Family reunion 2009
Chicken and carnitas from King Ranch (5 lbs chicken; 5 lbs pork)
Tortillas (in tortilla warmer) 160 tortillas
Chips
Condiments:
Chopped onions
Chopped tomatoes
Cilantro
Salsas (hot and mild)
Cheese
Sour cream
Lettuce
Helen's beans ?
Helen's rice ? 4 cups rice; 7 cups water; 1 cup salsa. Toast rice then add liquid and simmer 20-30 minutes
BYOB:
Beer
Wine
Sodas
Water (bottled)
Party checklist:
Paper goods?
Plastic ware?
Napkins?
Drink cups
Recipe Contributed by
Mary Ann Laun
2 sweet potatoes
1 onion
3 cloves of garlic
1 bell pepper
1 can black beans
1/2 can corm
1 can diced tomato
1 tsp. cumin
1 tsp.+ chili powder
garlic salt
1. Prepare the topping: Use Maryann/Marcia's corn pudding recipe. Place parchment paper in 9x13" baking pan and bake the corn bread for 20 minutes or until thoroughly baked. Remove from pan to cool.
2. Dice the sweet potatoes and bake until soft or fry in frying pan.
In separate pan with olive oil, saute onions, minced garlic, and bell pepper. Add remaining ingredients and sweet potatoes, and stew for a few minutes. Place mixture in the 9x13" baking pan. Carefully slide corn bread on top of the mixture. Place in fridge until ready to eat.
3. To re-heat, place in 350 degree oven for 30 minutes. Serve with sour cream and salsa.
For vegans, use 1/4 cup bean juice instead of egg in the corn pudding/bread.
Recipe Contributed by
Melinda