Dirty Rice

Gloria Paganini

Cream Cheese Delcos

Creamy Spinach Enchiladas or Hatch's chicken spinach enchiladas

Creamy Spinach Enchiladas Ingredients
• 1 10-ounce package frozen chopped spinach, thawed and squeezed dry
• 1 cup frozen corn, thawed
• 6 ounces Cheddar, grated (1 1/2 cups)
• 2 4.5-ounce cans chopped green chilies
• 1 cup heavy cream • kosher salt and black pepper
• 8 6-inch corn tortillas, warmed
• 2 tablespoons olive oil
• 2 tablespoons fresh lime juice

Directions

1. Heat oven to 400° F. In a medium bowl, mix together the spinach, corn, 1 cup of the Cheddar, and 1 can of the chilies. In a small bowl, stir together the cream, the remaining can of chilies, ¾ teaspoon salt, and ¼ teaspoon pepper.

2. Dividing evenly, roll up the spinach mixture in the tortillas (about ⅓ cup per tortilla). Place seam-side down in a shallow baking dish. Top with the cream sauce and the remaining ½ cup of Cheddar. Cover with foil and bake until bubbling, 15 to 20 minutes. Uncover and bake until golden, 10 to 15 minutes more.  

Variation with chicken and using Hatch's Green enchilada sauce

Chicken and Spinach Enchiladas
Preparation Time – 20 minutes Cooking Time – 30 to 40 minutes

Ingredients
3 cups cooked, shredded chicken
16 oz. container sour cream
2 10 oz. boxes frozen spinach, cooked and well drained
4 cups shredded pepper jack cheese, divided
2 Tbsp minced onion
2 tsp minced garlic
2 tsp ground cumin
Salt and pepper
18 to 20 soft taco size flour tortillas
 2 10 oz. cans Hatch's green chile enchilada sauce

Directions Preheat oven to 350. Lightly grease 2 9×13 glass baking sheets with non-stick cooking spray.

 In a large mixing bowl, mix together the shredded chicken, sour cream, spinach, 1 cup of the pepper jack cheese, minced onion and garlic, cumin and some salt and pepper.

Spoon the mixture into each of the tortillas. Roll, and place the tortillas seam side down in the baking dish. (I can generally fit 8 to 10 enchiladas in a pan, depending on how full they are and how tight they are rolled.) Fill both pans. Then pour 1 can of the green enchilada sauce over the top of 1 pan, and repeat with the other can. Sprinkle the remaining 3 cups of pepper jack cheese over the 2 pans.

Bake in the preheated oven for 30 minutes, or until cheese is melted and begins to golden, and sauce is bubbling.

Boneless Pork Chops With Orange Glaze

Boneless Pork Chops With Orange Glaze

Ingredients:
• 4 boneless pork chops
• canola oil • salt and pepper
• 4 tablespoons flour
• 1 medium onion, sliced
• 1/3 cup corn syrup or Lyle's Golden Syrup
• 4 tablespoons red wine vinegar
• 1/2 cup orange juice

Preparation: Put enough canola oil in a large skillet to coat the bottom of the pan. Sprinkle pork chops with salt and pepper; dredge with the flour. Heat the skillet over medium-high heat; add pork chops and brown for about 5 minutes on each side. Add the sliced onions and cook for 2 to 3 minutes longer, or until onions are lightly browned.

Combine the remaining ingredients and add to the pork chops. Reduce heat to low, cover, and simmer for 20 minutes, or until pork chops are tender. Serve with rice or potatoes. Serves 4.

Nancy’s Easy Cheesy Enchiladas

Nancy’s Easy Cheesy Enchiladas

 1 package corn tortillas
1/4 lb. grated mozzarella cheese
1/2 lb. grated cheddar cheese
2 diced scallion onions
1 pint sour cream
1 large can wolf Brand chili No beans

 Soften tortillas in small frying pan in warm oil.
Roll mixture of cheeses , dab of sour cream and onions into each tortilla and place in 9 X 12 baking pan. Cover with can of chili.
Dab with sour cream and sprinkle with grated cheese. bake at 350
for 30 minutes or until bubbly. Serve with Spanish rice and salad.

Potato Leek Soup .

Potato Leek Soup

3 tablespoons butter
3 leeks, thinly sliced*
1 medium or large onion, chopped
6 – 8 russet potatoes, thinly sliced**
3 1/2 cups chicken broth (or enough to barely cover potatoes)
1 cup heavy cream salt to taste fresh ground black pepper to taste

1) Melt butter in a large saucepan over medium heat then add onions and leeks. Cook, stirring, until onions are limp and just slightly brown.

2) Add sliced potatoes to saucepan then pour in enough chicken broth to just barely cover the potatoes. Continue cooking over medium heat until potatoes are tender. Using a potato masher, mash and stir potatoes until desired consistency is reached. As you mash the potatoes and the soup thickens, turn down heat and stir frequently with a large spoon to prevent scorching on the bottom.

3) Add one cup of heavy cream (or more if you desire) and salt and black pepper to taste. Cook 15 minutes more over low heat, stirring frequently, then remove from heat and serve.

Notes: *Make sure to clean leeks thoroughly and slice only the white and light green part of the leeks.

Texas Peach Cobbler

 2 1/2 pounds peaches

1/2 cup plus
2/3 cup sugar (divided use)
1 vanilla bean Streusel topping (recipe follows)
1/2 cup (1 stick) butter
2/3 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk

Plunge the peaches into boiling water for 45 seconds or so; remove them to an ice bath so they don’t cook. Slip the skins off and slice the peaches. Or, you can simply use a vegetable peeler and peel the skins off. Place the peaches in a bowl and toss with 1/2 cup sugar. Split the vanilla bean and scrape the seeds into the peaches; toss to mix. You can leave the vanilla pod in. Let the peaches sit at room temperature about an hour to draw out the juices. Make the streusel topping and set aside. Preheat oven to 350 F.

Put butter in a 3-quart baking dish (9x13-inch) and place in the oven so the butter melts. For the batter, whisk together the remaining 2/3 cup sugar, flour, baking powder, salt and milk in a separate bowl until smooth. Discard the vanilla bean and pour the peaches along with their juices into the baking dish.

Add the batter and swirl just enough to evenly distribute peaches and batter. You don’t want to mix it too much. Crumble the streusel topping over the top of the peaches and batter. Bake for 40 to 45 minutes, or until well browned and bubbly. Serve hot with Sour Cream Ice Cream or good-quality vanilla ice cream.

Makes 8 servings.

Streusel topping: Combine 1 cup flour, 1/3 cup light brown sugar, 1/2 teaspoon salt and 1 cup chopped pecans. Add 5 tablespoons melted butter and mix until well combined.

Easy Chicken and Dumplings

Chicken and Dumplings

Serves 4|

Ingredients
• 1 3 1/2- to 4-pound rotisserie chicken, meat shredded
• 1 10-ounce package frozen mixed vegetables
• 1 10.75-ounce can condensed cream-of-mushroom soup
• 1/4 teaspoon kosher salt • 1/4 teaspoon black pepper • 1 10-count tube refrigerated biscuits

Directions
1. Heat oven to 400° F. Combine the chicken, vegetables, soup, salt, pepper, and 3/4 cup water in a large bowl.
2. Transfer the mixture to an oven-safe casserole, cover with foil, and bake for 15 minutes.
3. Remove the foil, cover the filling with the biscuits, and bake until the biscuits are golden brown and cooked through, about 15 minutes.

Irish Soda Bread .

Irish Soda Bread

Original recipe makes 1 loaf

• 1 cup buttermilk, divided

• 1 1/2 cups golden raisins

• 1/2 cup butter, melted - divided

• 4 cups all-purpose flour

• 1/4 cup white sugar

• 1 tablespoon baking powder

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1 egg

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. Grease a 9-inch deep-dish pie plate.

3. Spoon 1 tablespoon of the buttermilk into a small bowl; place remainder of 1 cup buttermilk into a separate bowl.

4. Stir golden raisins into the larger amount of buttermilk and allow raisins to soak while you complete the remaining steps.

5. Spoon 1 tablespoon of the melted butter into the small bowl with the tablespoon of buttermilk; stir to combine and set aside. Set remaining melted butter aside.

6. Whisk together flour, sugar, baking powder, baking soda, and salt in a bowl.

7. Make a well in the center of the dry ingredients, pour in reserved butter, and stir until the mixture resembles coarse crumbs.

8. Mix the egg into the flour mixture until thoroughly combined.

9. Mix the soaked raisins with buttermilk into dough and shape dough into a ball.

10. Place the ball of dough into prepared pie dish and lightly pat dough down so top is slightly domed.

11. Use a sharp knife to cut two crisscrossing lines through the center of the loaf about 1/4 inch deep.

12. Thoroughly brush buttermilk and butter mixture over the loaf, getting the mixture into the crevices.

13. Bake in the preheated oven until loaf is golden brown and a toothpick inserted into the center comes out clean, 55 minutes to 1 hour.

Making a recipe that calls for buttermilk? Use this simple substitute, and you won't need to buy any:

Ingredients:

• Milk (just under one cup)

• 1 Tablespoon white vinegar or lemon juice

Preparation:

1. Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup.

2. Add enough milk to bring the liquid up to the one-cup line.

3. Let stand for five minute. Then, use as much as your recipe calls for.

French Coconut Pie

French Coconut Pie

1 unbaked pie shell
3 eggs, beaten
1 1/2 cup sugar
1 tsp. vanilla
1/2 cup melted butter
1 cup coconut

Mix ingredients and pour into pie shell.
Bake at 400° for 10 minutes, 375° for 15 minutes and 350° for 15- 20 minutes.
Sal Cunningham

Summer Spinach Strawberry Salad

Wendy's ( Ed Schultz ) Summer Salad

10 ounce packages of fresh pre-washed spinach or more 1 cup fresh strawberries sliced
1 cup fresh raspberries
 1/2 cup fresh blueberries
 1/4 cup sliced almonds toasted

We just use store bought Brianna poppy seed dressing !!

Poppy Seed Dressing
1/2 cup light olive oil
1/3 cup sugar
1/3 cup vinegar
1/4 cup chopped sweet onion
1/4 tsp tsp.salt 1 tab poppy seed

Combine all ingredients except poppy seeds in blender and blend until smooth. Add poppy seeds and blend for a couple seconds. Combine salad ingredients and drizzle with dressing. Toss gently

Yellow Squash Casserole

INGREDIENTS:
4 cups sliced yellow squash
1/2 cup chopped onion
35 buttery round crackers, crushed
1 cup shredded Cheddar cheese
 2 eggs, beaten
3/4 cup milk
1/4 cup butter, melted
1 teaspoon salt ground black pepper to taste
 2 tablespoons butter

DIRECTIONS:
1.Preheat oven to 400 degrees F (200 degrees C).

2.Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl.

3.In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9x13 inch baking dish.

Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.

4.Bake in preheated oven for 25 minutes, or until lightly browned.

Christmas Cookies

Christmas Cookies

3 cups flour

1/2 tsp. baking powder

1/2/tsp. baking soda

1 cup sugar

2 eggs

1 cup (2 sticks) margarine

1 tsp. lemon extract or grated rind

Mix flour, baking soda baking powder together. Cut in butter until it resembles corn meal.Beat eggs, sugar and extract or peel together. Blend egg mixture into flour-butter mixture.Chill dough.

Preheat oven to 375° Roll dough into 1/8 inch thick ness on lightly floured board. Cut with floured cookie cutters

Bake 6-8 minutes or until lightly browned.

Frosting

1 tbs. light corn oil syrup

2 tbs. margarine

add small amount confectioner sugar up top 3 cups and hot water up to 3 tbs. until smooth.

Nancy Cunningham

Beefy beans

Marcia's Eggplant Parmesan

Blueberry - Lemon Bread

Southern Cabbage Slaw

Jo Curtis