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This spot is for you to fill!
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Hidden Jalapenos ( Mexican meatballs): 1
pound of hamburger meat, Half a cup of uncooked instant rice, 2 eggs, 1 and
1/2 ounce of envelope dry onion or vegetable soup mix, 1/4 cup jalapeno
pepper, 1 can stewed tomatoes, 1 can of beer, 2 tablespoons chili powder,
and 3 tablespoons of flour.
Mix meat, rice, eggs, soup, and peppers into six large balls. Combine tomato,
beer, and chili powder into a 3 quart skillet pan. Heat until boiling, insert
meatballs, cover and simmer for 55 minutes. Remove the meatballs, mix flour with
cold water. Reheat to desired thickness and serve with cornbread or toast.
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Jalapeno Cornbread: one box Jiffy mix, 4 eggs slightly
beaten, or use egg beaters, one box thawed & drained chopped broccoli, a
cup grated cheese, one chopped onions, 2 sticks butter, 1/4 to 1/3 cup milk,
Jalapenos
Mix meat, rice, eggs, soup, and peppers into six large balls. Combine tomato,
beer, and chili powder into a 3 quart skillet pan. Heat until boiling, insert
meatballs, cover and simmer for 55 minutes. Remove the meatballs, mix flour with
cold water. Reheat to desired thickness and serve with cornbread or toast.
Preheat to 350
Place 2 sticks butter in skillet and place in over to heat.
Mix all other stuff together. Pour 1/2 the melted butter in
batter and blend together. Pour all into the remaining butter
in skillet. Bake about 35 minutes or until brown. Let
sit about 10 minutes before cutting.
Love you, but this is the last time for this recipes! Mom
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Chicken and Rice Casserole: 2 boneless chicken
breasts, 2 5-min. white rice bags, 1 can cream of mushroom soup, 1 can cream
of celery soup, seasonings (salt, pepper, season salt ((Tony's)), OPTIONAL: bell pepper,
onion - to your taste
Cook chicken until done( sauté onions and bell pepper), cut into squares,
cook rice until done. Mix chicken, rice, soups, bell pepper and onion, and
seasonings, heat until done.
I add a little cheese to mine, Jamie likes cheese.
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Jalapeno Soup-Green Chili: 1Tsbs olive oil, 1/4 cup
chopped white onion, 1 clove garlic - peeled, two 141/2 oz canned chicken
broth, one can cream of mushroom, one can cream of chicken soup, 2 cups low
fat milk, two cans 4-oz chopped green chilies, 2 canned pickled jalapeno
peppers, cored - seeded and chopped, 1/2 tsp ground cumin, 1/2 pound Velveeta
cheese - roughly chopped, 1 cup cubed or shredded cooked chicken, 1 Tlbs
finely chopped fresh cilantro, 1/2 tsb salt, 1/8 tsp ground white pepper, 1
lime, cut into 6 wedges
Preheat
Dutch oven over medium heat. Add the oil and onion and cook. Stirring
constantly. Until the onion turn translucent, about 5 min. Press the garlic and
cook for 30 seconds. Add broth, soup, milk, green chilies, jalapeno and cumin. Stirring
frequently. Add cheese and cook, still stirring frequently until melted Stir in
chicken, cilantro, salt, and white pepper. Cook for about 2 more minutes. Ladle
into 6 bowls and serve with lime wedge on side. This recipe came from sugar
buster cookbook. I like to add more chicken, can of any and all sliced potatoes,
carrots, mushroom, and we like it served over spaghetti.
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