Chalupa

Chalupa 

 2-½ lb. Pork roast 

2 Tbsp. Chili powder 

2-½ cup pinto beans 

1 tsp. Oregano 

1 onion, chopped 

1 (4oz) can chopped green chilies 

2 cloves garlic 

1 (12oz.) jar dices pimentos 

1 Tbsp. Salt 

8 cups water 

1 Tbsp. Cumin 

 Combine the preceding ingredients in a roasting pan; cook on simmer for five hours.

 Last ½ hour, cook, uncovered, to thicken. Remove pork bone before serving 

 To serve, place one soft fried corn tortilla on each plate.

 Add the following: ½ cup chalupa sour cream cheese black olives lettuce avocado tomato taco salsa 

Serves 15 or more. 

 Jan Emery

GNOCCHI, SAUSAGE AND SPINACH SOUP

Potato gnocchi with spicy sausage, roasted red peppers and fresh baby spinach in a creamy broth.

INGREDIENTS:

1 yellow onion, diced

1 roasted red pepper, diced

olive oil, for sauteing

sea or Kosher salt and fresh black pepper

1 pound Italian sausage, ground or removed from casings, hot or sweet

4 cloves garlic, minced

1 teaspoon dried basil, crushed between fingers

32 ounces low-sodium chicken broth

1 pound potato gnocchi

2 cups fresh baby spinach leaves, rough chopped

3/4 cup half & half or heavy cream (light is ok)

1 heaping tablespoon fresh basil, chopped

fresh grated Parmesan cheese, for serving

INSTRUCTIONS:

1. In a large sauce pan or soup pot saute onion and red pepper in a couple of tablespoons olive oil over medium-low heat until tender. Season well with salt and pepper. In a separate, large skillet brown the sausage, breaking it apart as it cooks. Add garlic to onion mixture and saute until fragrant.
2. Drain sausage and add to onion mixture along with the basil and chicken broth. Season with salt and pepper, simmer for 20 minutes.
3. Add gnocchi and spinach, bring to a simmer and cook until gnocchi puff up and start to float (check package for cooking time). Add half & half and fresh basil, bring to a simmer for three or four minutes. Serve with Parmesan cheese.

Dutch Oven Baked Chicken and Rice

8 servings

4 chicken breasts cut in half
2 cups uncooked rice (white, brown or wild)
1 package Lipton Onion soup mix
2 cans chicken broth or 4 cups water and bouillon
2 cans cream of mushroom soup
1/2 tsp paprika
1/2 tsp pepper
1 can water

Line a 4 quart dutch oven with foil or liner.  Pour rice into dutch oven.  In a separate bowl, combine chicken broth, cream of mushroom soup and 1 can water.  Pour mixture over the rice and mix well.
Place chicken on top of rice and sauce mixture.  Sprinkle soup mix, paprika and pepper over chicken. Bake at 350 degrees F for about 45 minutes or until chicken and rice are done.

I don't even remember where I found this recipe but it was tasty and easily doubles to serve a crowd.  If you are cooking it in the oven you could just use a casserole dish. If using a Dutch oven here is the general rule for heating with coals.  The normal formula for Baking is to use twice the number of briquettes as the diameter of the oven with 3/4 of them on the lid. For a 12 inch oven, you would use 24 briquettes with 18 on top and 6 underneath. (from Dutchovendude.com)

Bev's Chicken with Jarlsburg

6 boneless skinless chicken breasts (about 2.5 pounds)
3 ounces Jarlsberg Lite Swiss cheese, very finely sliced
1 can cream of chicken soup
1/4 cup apple juice
1 cup dry stuffing mix
1/4 cup butter

Rinse and pat dry chicken breasts.
Place in a 9x12 baking dish.
Place a piece of cheese over each breast.
Mix apple juice with the soup.
Pour mixture over the chicken.
Sprinkle the stuffing over breasts.
Drizzle melted butter over stuffing.

Bake at 350 degrees for 40-50 minutes.
Makes 6 servings.

For freezer meal option:
Put chicken, cheese and soup/apple juice mixture in a baggie.  Freeze it.
Pour dressing and butter on top before cooking.

Shared at Relief Society activity Oct 2013

Chicken Azteca

2 15 oz cans black beams
4 cups frozen corn kernels or 2 15 oz cans
2 garlic cloves, minced
3/4 tsp ground cumin
2 cups chunky salsa, divided
10 skinless, boneless chicken breast halves
2 8 oz pkgs. cream cheese, cubed
cooked rice
shredded cheddar cheese

Combine beans, corn, garlic, cumin and half of salsa in slow cooker.
Arrange chicken breasts over top.  Pour remaining salsa over top.
Cover.  Cook on high 2-3 hours or on low 4-6 hours.
Remove chicken and cut into bite sized pieces.  Return to cooker.
Stir in cream cheese.  Cook on high until cream cheese melts.
Spoon chicken and sauce over rice.  Top with shredded cheese.

Makes 12 servings.

Options:
1.  Before adding cream cheese remove half and put it in the freezer.  Add 1 package of cream cheese to the remaining sauce.  To use the frozen sauce/chicken defrost in the refrigerator.  Put sauce in a sauce pan, add 1 package cream cheese and cook until hot.  (I have frozen it with the cream cheese and it works fine, but it's better if you freeze it without the cream cheese.)

2. Use precooked chicken or turkey.  Mix all ingredients on the stove while the rice cooks.  Super fast yummy dinner.  The flavors don't blend as well, but still good.

I got this recipe from Janelle O. when she had our family to dinner.  It makes enough for her whole family and mine.

From Bernice Oliver
Shared at Relief Society activity October 2013 "Freezer Meals"

Spicy Cheeseburger Soup

Served at the Ward Chili Cook off, March 2012

Adapted from Taste of Home

Ingredients

• 1-1/2 cups water
• 2 cups cubed peeled potatoes
• 2 small carrots, grated
• 1 small onion, chopped
• 1/4 cup chopped green pepper
• 1 jalapeno pepper, seeded and chopped (I used jalapeno slices from a jar and minced them)
• 1 garlic clove, minced
• 1 tablespoon beef bouillon granules
• 1/2 teaspoon salt ( I ended up adding just a little more salt at the end, so you can salt to taste)
• 1/4 tsp pepper
• 1 pound ground beef, cooked and drained
• 2-1/2 cups milk, divided
• 3 tablespoons all-purpose flour
• 8 ounces process American cheese, cubed
• 1/4 to 1 teaspoon cayenne pepper, optional
• 1 tsp chili powder (I added this for the chili cook off, it was not in the original recipe)
• 1/2 pound sliced bacon, cooked and crumbled (as a garnish) I did not add this at the cook off.

Directions

• In a large saucepan, combine the first nine ingredients; bring to a boil. (There will be just enough water to cover the vegetables.) Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
• Stir in beef and 2 cups of milk; heat through. Combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat; stir in cheese until melted. Add cayenne pepper if desired. Top with bacon just before serving.
• 
  
• Yield: 6-8 servings (about 2 quarts).

Nutritional Facts

1 serving (1 cup) equals 795 calories, 74 g fat (44 g saturated fat), 207 mg cholesterol, 1,552 mg sodium, 15 g carbohydrate, 1 g fiber, 20 g protein

Janelle Openshaw

Macaroni and Cheese

1 lb elbow macaroni

1/4 cup butter

1/4 cup flour

2 cups milk

1 tsp salt

1/8 tsp pepper

2 cups shredded cheddar cheese

Fill a large pot 3/4 full with water. Add a sprinkle of salt. Heat on high until water boils. Add macaroni. Stir occasionally. Cook until done. Drain. While the macaroni cooks make cheese sauce. In a medium sauce pan, melt butter, add flour, mix. Add milk slowly and stir. Stir constantly until mixture thickens. Turn off heat. Add salt and pepper and cheese. Stir until cheese melts. Pour over macaroni. Stir and serve.

Variations:

Add browned sausage

or

Add 1 can black beans, 1 cup salsa, 1 can corn

or

Pour into casserole dish, sprinkle with cheese and bread crumbs, bake at 350 for 20 min.

Bernice Oliver

Corned Beef and Cabbage

Corned Beef and Cabbage

1 (5 1/2 lb.) corned beef brisket

2 Tbsp pickling spice

1 large orange, sliced in rounds with the peel on

2 stalks celery, sliced

1 large onion, sliced

1/2 c. cold water

6 Tbs. butter, divided

1 large head cabbage, cored and sliced

2 golden delicious apples, cored and sliced with peel on

1/4 c. cold water

Preheat over to 300 degrees. Line 9x13 pan with aluminum foil, leaving enough extra to cover and seal in roast. Rinse brisket and pat dry. Rub with pickling spice. Place in pan. Arrange celery, orange and onion slices on and around brisket. Pour in 1/2 c. water. Wrap foil around roast tightly sealing ends. Bake 4 hours, until tender.

About 45 min. before roast is done, heat 3 Tbsp. butter and 1/4 c. water in large pot. Add cabbage and apples. Cover and simmer over low heat about 30 min. Occasionally shake the pot so that nothing sticks. Serve with remaining butter and sliced corned beef.

Happy St. Patrick's Day!

Jenny Crellin

Baked Beans

Tiffany Houston made this for the Chili Cookoff March 2011 and tied for first place! She got it from her uncle Paul Waldron

Baked Beans
Prep time – 1 hour
Cook time – 20 min heated through

Ingredients:
1 lbs Bacon cut in 1 inch lengths
1 lb lean Beef
1 lb lean Pork Sausage
2 large diced Onions
¾ cup Brown Sugar
¾ cup White Sugar
1-1/2 c. KC Masterpiece Bold BBQ Sauce
5 Tbsp Prepared Mustard
1 Tbsp Chili Powder
½ tsp. Black pepper
5 Tbsp Honey
Pork & Beans – 2 ea. 30 oz. Cans (Don’t drain)
Kidney Beans – 2 ea. 15 oz. Cans, drained
Pinto Beans – 2 ea. 15 oz. Cans, drained
Butter Beans – 2 ea. 15 oz Cans, drained
Black Beans – 2 ea. 15 oz Cans, drained
1 clove Garlic, minced
Juice of 2 fresh limes
1 healthy pinch Cayenne Pepper
Salt to taste

Cooking Instructions:
Brown bacon, set aside. Brown burger, pork and onions - cook until clear. Drain off all excess fat. Add all beans, garlic, BBQ sauce, lime juice, mustard. Add remaining ingredients. Stir and cook over medium heat until hot throughout.

Size of Dutch Oven: This will completely fill a DEEP 12” Dutch oven. Use a 14” for convenience if you’ve got it.

Servings: Unless you’re serving a very large group at the annual company picnic, I suggest cutting this recipe in half. As listed it will serve 20-30 people.

Woodsman Stew

This was made recently for Book Club and the entire pot was devoured! thanks Tiffany Houston for sharing the recipe!
Woodsman Stew

1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
3 pounds beef, cut into 1-inch cubes
1/4 cup oil
3 cups water
1/2 cup tomato juice
2 beef bouillon cubes
3 medium potatoes, cut into 2 x 1/2 inch pieces
3 medium carrots, cut into 2 x 1/2 inch pieces
3 stalks celery, cut into 2 x 1/2 inch pieces
1 large onion, sliced
1 to 2 tablespoons chopped fresh dill or 1 to 2 teaspoons dried dill weed
1 tablespoon chopped parsley
Sour Cream (Optional)

Combine flour, salt and pepper, coat meat.

Brown meat in oil.

Drain.

Add any remaining flour mixture, water, tomato juice and bouillon cubes and bring to boil.

Cover and simmer 90 minutes.

Add potatoes, carrots, celery and onion, bring to boil.

Cover. Continue simmering 1 hour or until meat and vegetables are tender.

Stir in dill and parsley. Serve with sour cream.

Tiffany Houston

Firecracker Pie

Filling:
2 Packages cream cheese, (8 oz)
2 large eggs
1 can chopped green chilies, (4 oz)
2 fresh jalapenos, seeded and minced
2 cups Mexican taco cheese, shredded
1/2 cup sour cream
green onions, tomatoes, chopped
black olives, sliced

Crust:
4 cups corn flakes cereal, finely crushed to 2 cups
6 tablespoons melted butter

To prepare crust: Preheat oven to 325 degrees F. In a medium bowl, combine crushed cereal and butter and mix together. Press firmly over the bottom of a 9 inch springform pan. (I just used a regular cake pan, and served it straight from the pan.) Bake 10-15 minutes until
golden brown and firm.

To prepare filling: In a medium mixing bowl, beat cream cheese and eggs. Add green chilies, jalapenos and cheese and stir to combine with cream cheese mixture. pour over baked crust and bake 30-40 minutes, until center is firm. Cool slightly.

Place on a serving plate. Loosen the sides of the pan with a knife and remove. Spread top of pie with sour cream. Garnish with green onions, tomatoes and black olives. Serve with crusted baguette slices or tortilla chips.

Makes 8-10 servings.

Nutrition info per serving: 350 calories, 13g carb, 9g protein, 267g
fat, 72mg cholesterol, 538mg sodium, 1g dietary fiber

Bernice Oliver

Beef With Chinese Peas or Broccoli

1.5 lb. beef
1 T. cornstarch
1 T. sugar
1 tsp. soy sauce
2 tsp. sherry
1/4 cup oyster sauce
2 T. salad oil
1 clove garlic, minced
1/2 cup thinly sliced onion
1 cup Chinese peas (or broccoli)

Slice beef in thin strips. Combine cornstarch, sugar, soy sauce, sherry, oyster sauce, and 1 tablespoon of oil. Mix with beef. Heat the remaining oil in a saucepan and brown garlic. Add meat and onion, stir fry 1 minute. Add vegetables and cook 1 more minute.

Pam Peyregne

Shoyu Chicken

5 lbs. frozen chicken thighs or drummettes
1.5 cups shoyu
2.5 cups water
3/4 cup sugar
Ginger, crushed

Place chicken in bowl without thawing. Add ingredients of crushed ginger, shoyu, water, and sugar. Marinate and let soak for at least 3-4 hours (or overnight), then place in saucepan. Simmer for about 1 hour until tender. Makes 6+ servings.

Pam Peyregne

Turkey and Rice

2 c. uncooked rice
1 green pepper, diced
1 lb ground turkey
1 Tbs McCormic Monterey spices
1 tomato, diced
1 can tomatoes with Italian seasonings
1 pkg. fresh sliced mushrooms

Prepare rice as normal. Brown turkey and drain fat off. Fry tomato, mushrooms, and pepper in olive oil and spices. Mix rice, turkey, and veggies and canned tomatoes.

Gretchen Ringel

Raspberry Chipotle Smoked Turkey

1 12” flour tortilla
smoked turkey, julienned
1 oz LSG roasted raspberry chipotle sauce
1/8 t Kosher salt
1 oz black beans (canned, drained)
1/8 t black pepper
1 ½ oz Monterey Jack cheese, shredded
1 t olive oil
½ oz green onions, sliced

Arrange turkey over bottom of tortilla. Sprinkle the sauce over the turkey. Top with beans and cheese. Season with salt and pepper and sprinkle onions on top. Heat 1t oil in sauté pan. Cook tortilla until cheese is melted and tortilla is golden. Makes one.

Donna Barry

Gourmet Chicken

4 boneless chicken breast
sliced Swiss cheese
1 can cream of chicken
1 can cream of mushroom
1 box chicken stove top stuffing
6 tsp butter/margarine

Spray a 9 x 13 pan. Cut chicken in chunks. Place Swiss cheese on top of chicken. Mix cream of chicken and cream of mushroom together in bowl and spoon over cheese.
Spread the stuffing on top and seasoning. Then add the butter on top. Cover with foil. Bake at 350 degrees for 40-45 minutes.

Sharon Lacher

Italian Style Chicken

Put chicken in 9x13 cover with cream of mushroom soup and spices
1 ½ tsp oregano
1 tsp salt
1/8 tsp pepper
1/8 tsp garlic powder
1 tsp onions

Melt butter and pour small amount on each piece. Sprinkle heavily with parmesan cheese. Bake at 350 for 1 ¼ - 2 hours.
Serve with noodles

Marcia Stevens

Chicken Marinade

½ cup oil
½ cup soy sauce
1 cup lemon-lime pop
1/8 tsp garlic

Marinate at least 2 hours

Broil 10-15 min each side. Baste while cooking

Marcia Stevens

Manti Pageant Turkey (chicken)

10 lbs of chicken or turkey
1pt oil
1 pt 7up
1 pt Soy
½ tsp horseradish
½ tsp garlic powder
Marinate 18-24 hours
Cook in Dutch oven for 2hours

Brenda Morse

Missionary Chicken and Rice Bake

1 can cream of chicken
1 can cream of mushroom
½ cup milk
1 ½ cup instant rice
8 boneless chicken breasts
1 pkg. dried onion soup mix

Combine soups. Stir in milk and blend well. Cook rice for 5 minutes. Cool. Put rice in bottom of greased 9 x 13 pan. Arrange chicken pieces on top of rice. Add soup mixture, covering rice and chicken thoroughly. Shake onion soup mix over top. Cover with foil. Bake 300 degrees for 4 hours.

Sharon Lacher