Contributor: Sylvia Gams
2002 Cowley Cookbook
Fry 1 1/2 lb. of extra lean hamburger with onion. Drain grease and add 2 cans (16 oz size) tomato sauce with seasoning mix. As this mixture simmers for about 45 minutes, begin to prepare your salad.
Shred heat of lettuce into small pieces. To that add small pieces of chopped celery and green pepper. Toss in a 4 1/2 oz jar of sliced mushrooms and 1 small can of chopped ripe olives. Next, crush 1 package of taco chips with a rolling pin, then add to the salad. Toss well.
Place salad on individual plates and spoon a heaping size of the hot hamburger mixture over the salad. Sprinkle with grated American cheese.
Truly a delightful meal, as you will know by the compliments you will receive.
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Showing posts with label Mexican. Show all posts
Showing posts with label Mexican. Show all posts
Saturday, January 5, 2013
Guacamole
Contributor: Gloria Phister
2002 Cowley Cookbook
2-3 ripe avocados, mashed
1/2 cup salsa
Sprinkle with garlic powder and salt to taste.
Printable Version
2002 Cowley Cookbook
2-3 ripe avocados, mashed
1/2 cup salsa
Sprinkle with garlic powder and salt to taste.
Printable Version
Salsa
Contributor: Gloria Phister
2002 Cowley Cookbook
2 large cans whole peeled tomatoes, pureed slightly in blender
1 large or 2 small onions, chopped
2 green onions with tops, chopped
1/8 cup Season-All seasoned salt
1-2 tsp. pureed jalapenos
Mix together. Lasts about 2 weeks in fridge; makes 2 quarts.
Printable Version
2002 Cowley Cookbook
2 large cans whole peeled tomatoes, pureed slightly in blender
1 large or 2 small onions, chopped
2 green onions with tops, chopped
1/8 cup Season-All seasoned salt
1-2 tsp. pureed jalapenos
Mix together. Lasts about 2 weeks in fridge; makes 2 quarts.
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Monday, December 31, 2012
Chicken Enchiladas
Contributor: Cresta Peterson
2002 Cowley Cookbook
6 chicken breasts, cooked, de-boned and diced
2 cans enchilada sauce (mild or medium, as to preference)
1 can diced green chilies (optional)
burrito-sized, soft-shell tortillas
Shredded cheese and other toppings
Oil for deep fat frying heated to 350 degrees (in deep fat fryer if you have one)
Mix cooked chicken and enchilada sauce. (May need 3 or more cans, depending on quantity of chicken.) Place approximately 1/4 cup of chicken mixture onto the middle of tortilla. Fold envelope style and close with toothpick. Place into oil using tongs. Cook until brown, turn over and cook until that size is brown.
Place on plate and serve with favorite toppings (lettuce, tomatoes, onions, etc.)
Printable Version
2002 Cowley Cookbook
6 chicken breasts, cooked, de-boned and diced
2 cans enchilada sauce (mild or medium, as to preference)
1 can diced green chilies (optional)
burrito-sized, soft-shell tortillas
Shredded cheese and other toppings
Oil for deep fat frying heated to 350 degrees (in deep fat fryer if you have one)
Mix cooked chicken and enchilada sauce. (May need 3 or more cans, depending on quantity of chicken.) Place approximately 1/4 cup of chicken mixture onto the middle of tortilla. Fold envelope style and close with toothpick. Place into oil using tongs. Cook until brown, turn over and cook until that size is brown.
Place on plate and serve with favorite toppings (lettuce, tomatoes, onions, etc.)
Printable Version
Green Chili Chicken Casserole
Contributor: Carol Brimhall
2002 Cowley Cookbook
1 chicken, cooked and deboned (you can use 2 cans chicken or turkey)
2 cans cream of mushroom soup
2 cans cream of chicken soup
1 can chopped green chilies
2 T diced jalapenos (optional)
1 cup sour cream
2 cups cheddar cheese, grated
1/2 tsp garlic salt
1/2 tsp cumin
1 bag (11 oz.) corn Doritos
1/2 can water, if needed
Mix all ingredients except one cup cheese. Put into a 9x13" pan. Cover with remaining hceese.
Bake at 350 degrees for 40 minutes. Serve with extra chips, sour cream and salsa.
Printable Version
2002 Cowley Cookbook
1 chicken, cooked and deboned (you can use 2 cans chicken or turkey)
2 cans cream of mushroom soup
2 cans cream of chicken soup
1 can chopped green chilies
2 T diced jalapenos (optional)
1 cup sour cream
2 cups cheddar cheese, grated
1/2 tsp garlic salt
1/2 tsp cumin
1 bag (11 oz.) corn Doritos
1/2 can water, if needed
Mix all ingredients except one cup cheese. Put into a 9x13" pan. Cover with remaining hceese.
Bake at 350 degrees for 40 minutes. Serve with extra chips, sour cream and salsa.
Printable Version
Mexican Casserole
Contributor: Josephine Crosby
2002 Cowley Cookbook
Brown 2 pounds hamburger and chopped onion. Season with taco seasoning. Put hamburger and one package of crushed tortilla chips. Add 1 can (#10) chili beans. Put small jar of salsa in. Add 1 can enchilada sauce and one can each of cream of mushroom and cream of chicken soups. Grate two cups or so of cheese; stir all this in large bowl.
Put in crock pot or bake in oven.
Printable Version
2002 Cowley Cookbook
Brown 2 pounds hamburger and chopped onion. Season with taco seasoning. Put hamburger and one package of crushed tortilla chips. Add 1 can (#10) chili beans. Put small jar of salsa in. Add 1 can enchilada sauce and one can each of cream of mushroom and cream of chicken soups. Grate two cups or so of cheese; stir all this in large bowl.
Put in crock pot or bake in oven.
Printable Version
Sunday, December 30, 2012
Chicken Enchiladas
Contributor: Jackie McNiven
2002 Cowley Cookbook
1 onion, diced
1 can boned chicken
8 ounces cream cheese
16 ounce sour cream
1 can cream of mushroom soup
1 cup milk
salt and pepper
4 ounce can diced green chilies
1 cup grated pepperjack cheese
12 flour tortillas
Cook onion in oil; add chicken and cream cheese. Cook until cream cheese is mixed. Mix together soup, sour cream, milk, salt, pepper and onions. Set aside about 1 cup. add chicken mix, chilies and cheese to remainder. Divide evenly among tortillas, fill, roll and place in 9x13" baking dish. Spread soup mixture (that was set aside) on top of tortillas. Top with more grated cheese. Bake at 375 degrees for 20 minutes.
Printable Version
2002 Cowley Cookbook
1 onion, diced
1 can boned chicken
8 ounces cream cheese
16 ounce sour cream
1 can cream of mushroom soup
1 cup milk
salt and pepper
4 ounce can diced green chilies
1 cup grated pepperjack cheese
12 flour tortillas
Cook onion in oil; add chicken and cream cheese. Cook until cream cheese is mixed. Mix together soup, sour cream, milk, salt, pepper and onions. Set aside about 1 cup. add chicken mix, chilies and cheese to remainder. Divide evenly among tortillas, fill, roll and place in 9x13" baking dish. Spread soup mixture (that was set aside) on top of tortillas. Top with more grated cheese. Bake at 375 degrees for 20 minutes.
Printable Version
Quick Tomate
Contributor: Debbie Fowler
2002 Cowley Cookbook
1 can each:
- tomatoes (cut up)
- chili
- stewed tomatoes
- corn
Grated cheese.
Mix all together and bake in a 9x9" pan at 350 degrees for 25-30 minutes. Serve over hot cooked rice.
Printable Version
2002 Cowley Cookbook
1 can each:
- tomatoes (cut up)
- chili
- stewed tomatoes
- corn
Grated cheese.
Mix all together and bake in a 9x9" pan at 350 degrees for 25-30 minutes. Serve over hot cooked rice.
Printable Version
Chicken Tortilla Casserole
Contributor: Debbie Fowler
2002 Cowley Cookbook
1/4 cup margarine
1 medium green bell pepper, chopped
1 medium onion, chopped
1 can (10 3/4 ounce) condensed cream of mushroom soup
1 can (10 3/4 ounce) condensed cream of chicken soup
2 cans (10 ounces each) ROTEL diced tomatoes and green chilies
2 cups cubed cooked chicken OR 1 lb. hamburger
12 corn tortillas, torn into bite-sized pieces
2 cups (8 ounces) shredded cheddar cheese
Preheat oven to 325 degrees. In a large saucepan, cook pepper and onion in margarine until tender, about 5 minutes. Add soups, Rotel and chicken, stirring until well blended. Alternately layer tortillas, soup mixture and cheese, repeating for 3 layers. Bake 40 minutes or until hot and bubbling. Makes 8 servings.
Printable Version
2002 Cowley Cookbook
1/4 cup margarine
1 medium green bell pepper, chopped
1 medium onion, chopped
1 can (10 3/4 ounce) condensed cream of mushroom soup
1 can (10 3/4 ounce) condensed cream of chicken soup
2 cans (10 ounces each) ROTEL diced tomatoes and green chilies
2 cups cubed cooked chicken OR 1 lb. hamburger
12 corn tortillas, torn into bite-sized pieces
2 cups (8 ounces) shredded cheddar cheese
Preheat oven to 325 degrees. In a large saucepan, cook pepper and onion in margarine until tender, about 5 minutes. Add soups, Rotel and chicken, stirring until well blended. Alternately layer tortillas, soup mixture and cheese, repeating for 3 layers. Bake 40 minutes or until hot and bubbling. Makes 8 servings.
Printable Version
Saturday, December 29, 2012
Border Pork Roll-Ups
Contributor: Debbie Fowler
2002 Cowley Cookbook
For salsa:
1/2 cup diced fresh pineapple
3/4 cup chunky-style salsa
For Roll-Ups:
1 lb. pork tenderloin
1 T brown sugar
2 tsp. chili powder
2 T cider vinegar
1 med. onion, halved lengthwise, sliced
1/2 medium green bell pepper, cut into thin strips
4 (8-10") fat-free flour tortillas, warmed
In small bowl, combine pineapple and salsa; mix well. Set aside. Cut pork tenderloin in half lengthwise; cut into 1/4" thick slices. In medium bowl, combine brown sugar, chili powder and vinegar; mix well. add pork; toss to coat. Let stand at room temperature for 15 minutes to marinate.
Spray large nonstick skillet with cooking sprya. Heat over medium-high heat until hot. Add pork mixture to skillet; cook and stir 3 minutes. Add onion and bell pepper; cook and stir 2-4 minutes or until pork is no longer pink and vegetables are crisp-tender.
To serve, spoon 1/4 of pork mixture onto each tortilla; roll up. Top with salsa.
Yield: 4 servings
Note: One 8-ounce can crushed pineapple, drained, can be substituted for fresh pineapple.
Printable Version
2002 Cowley Cookbook
For salsa:
1/2 cup diced fresh pineapple
3/4 cup chunky-style salsa
For Roll-Ups:
1 lb. pork tenderloin
1 T brown sugar
2 tsp. chili powder
2 T cider vinegar
1 med. onion, halved lengthwise, sliced
1/2 medium green bell pepper, cut into thin strips
4 (8-10") fat-free flour tortillas, warmed
In small bowl, combine pineapple and salsa; mix well. Set aside. Cut pork tenderloin in half lengthwise; cut into 1/4" thick slices. In medium bowl, combine brown sugar, chili powder and vinegar; mix well. add pork; toss to coat. Let stand at room temperature for 15 minutes to marinate.
Spray large nonstick skillet with cooking sprya. Heat over medium-high heat until hot. Add pork mixture to skillet; cook and stir 3 minutes. Add onion and bell pepper; cook and stir 2-4 minutes or until pork is no longer pink and vegetables are crisp-tender.
To serve, spoon 1/4 of pork mixture onto each tortilla; roll up. Top with salsa.
Yield: 4 servings
Note: One 8-ounce can crushed pineapple, drained, can be substituted for fresh pineapple.
Printable Version
Chicken Enchilada Bake
Contributor: Shelly McCracken
2002 Cowley Cookbook
1 (3 lb, 2 oz) can whole chicken
Drain, reserving broth. Remove skin, bone and fat. Add water to reserved broth to make 1 1/2 cups.
1-4 ounce can chopped green chilies
4-6 T dried minced onion
1-10 3/4 ounce can condensed cream of chicken soup
Place with chopped chicken and broth in saucepan. Bring to simmer over medium heat. Simmer 3-5 minutes. Do not boil. Remove from heat and keep warm.
1/2 cup vegetable oil
12 corn tortillas
3 cups shredded longhorn or cheddar cheese
Heat oil to 365 degrees. Dip tortillas one at a time in hot oil, then tear in half. Line 9x13" pan with 4 tortillas. cover with sauce and 1 cup cheese. Make two more layers.
Bake at 375 degrees for 20-25 minutes. Let stand 5 minutes before serving.
Makes 4-6 servings.
Printable Version
2002 Cowley Cookbook
1 (3 lb, 2 oz) can whole chicken
Drain, reserving broth. Remove skin, bone and fat. Add water to reserved broth to make 1 1/2 cups.
1-4 ounce can chopped green chilies
4-6 T dried minced onion
1-10 3/4 ounce can condensed cream of chicken soup
Place with chopped chicken and broth in saucepan. Bring to simmer over medium heat. Simmer 3-5 minutes. Do not boil. Remove from heat and keep warm.
1/2 cup vegetable oil
12 corn tortillas
3 cups shredded longhorn or cheddar cheese
Heat oil to 365 degrees. Dip tortillas one at a time in hot oil, then tear in half. Line 9x13" pan with 4 tortillas. cover with sauce and 1 cup cheese. Make two more layers.
Bake at 375 degrees for 20-25 minutes. Let stand 5 minutes before serving.
Makes 4-6 servings.
Printable Version
Wednesday, August 15, 2012
Green Chili Enchilada
Contributor: Shirlee Haire
2002 Cowley Cookbook
6-8 corn tortillas
grated cheese for topping
Mix together:
2 cans mushroom soup (rinse can with 2/3 can milk)
1 can diced green chilies
1/2 cup chopped onions
1 lb boned chicken or two chicken breasts (can used canned chicken also)
Break half of the tortillas in a baking dish, cover with 1/2 mixture of the other ingredients. Break rest of tortillas, then cover with remaining ingredients. Top with grated cheese. Bake at 350 degrees for 30-40 minutes. Serves 8.
Printable Version
2002 Cowley Cookbook
6-8 corn tortillas
grated cheese for topping
Mix together:
2 cans mushroom soup (rinse can with 2/3 can milk)
1 can diced green chilies
1/2 cup chopped onions
1 lb boned chicken or two chicken breasts (can used canned chicken also)
Break half of the tortillas in a baking dish, cover with 1/2 mixture of the other ingredients. Break rest of tortillas, then cover with remaining ingredients. Top with grated cheese. Bake at 350 degrees for 30-40 minutes. Serves 8.
Printable Version
Sunday, September 11, 2011
Layered Ranchero Dip
Contributor: Frankleen Cozzens
CC Original
2 cans (1.5 oz each) jalapeno-flavored bean dip
1 cup sour cream
2/3 cup mayonnaise
1 package taco seasoning mix
8 oz chopped green chilies
4 medium rip avocados
1 tablespoon lime juice
1 teaspoon salt
1/4 teaspoon garlic powder
8 oz. green onions
2 cups chopped tomatoes
2 cups grated cheese
7 oz. pitted ripe olives, chopped
Tortilla chips
On large serving platter, thinly spread bean dip. Combine sour cream, mayonnaise taco seasoning. Spread over bean dip. Spread chilies over this. Peel, pit and mash avocados. Combine lime juice, salt and garlic powder. Spread over chilies. Sprinkle with cheese, onions, tomatoes and olives. Serve with chips and enjoy!
Printable Version
CC Original
2 cans (1.5 oz each) jalapeno-flavored bean dip
1 cup sour cream
2/3 cup mayonnaise
1 package taco seasoning mix
8 oz chopped green chilies
4 medium rip avocados
1 tablespoon lime juice
1 teaspoon salt
1/4 teaspoon garlic powder
8 oz. green onions
2 cups chopped tomatoes
2 cups grated cheese
7 oz. pitted ripe olives, chopped
Tortilla chips
On large serving platter, thinly spread bean dip. Combine sour cream, mayonnaise taco seasoning. Spread over bean dip. Spread chilies over this. Peel, pit and mash avocados. Combine lime juice, salt and garlic powder. Spread over chilies. Sprinkle with cheese, onions, tomatoes and olives. Serve with chips and enjoy!
Printable Version
Taco Dip
Contributor: Miriam Roberts
CC Original
1 can refried beans, spicy variety
1/2 package taco seasoning mix
1 sliced avocado
1 teaspoon lemon juice
1 small carton sour cream
1 lb. grated cheddar cheese
1/2 lb grated Monterey Jack cheese
taco sauce
1 small can chopped jalapeno peppers
3/4 cup finely chopped onion
sliced black olives
Spread each ingredient on round serving tray in order listed, layer on layer. Serve with tortilla chips.
Printable Version
CC Original
1 can refried beans, spicy variety
1/2 package taco seasoning mix
1 sliced avocado
1 teaspoon lemon juice
1 small carton sour cream
1 lb. grated cheddar cheese
1/2 lb grated Monterey Jack cheese
taco sauce
1 small can chopped jalapeno peppers
3/4 cup finely chopped onion
sliced black olives
Spread each ingredient on round serving tray in order listed, layer on layer. Serve with tortilla chips.
Printable Version
Guacamole
Contributor: Deborah Wambeke
CC Original
Mash 2 rip avocados. Blend in:
1 chopped tomato
1/4 cup grated onion
1/2 teaspoon seasoned salt
1 tablespoon lemon juice
Makes 2 1/2 cups.
Note: I don't use that much onion. Add only to taste.
Printable Version
CC Original
Mash 2 rip avocados. Blend in:
1 chopped tomato
1/4 cup grated onion
1/2 teaspoon seasoned salt
1 tablespoon lemon juice
Makes 2 1/2 cups.
Note: I don't use that much onion. Add only to taste.
Printable Version
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