Welcome to the Quilting Board!
When Life brings big winds of change that almost blows you over.Hang on tight and Believe.
Words and hearts should be handled with care-for words when spoken and hearts when broken are the hardest things to repair. Author unknown to me
Do what you feel in your heart to be right; for you'll be criticized anyway-Eleanor Roosevelt
How about shepards pie, or a chicken/tater-tot casserole, or Chicken Divan?
Sloppy Joes - 4 lbs. hamburger, 1 cup onion, chopped; 14 oz. bottle catsup, 1 cup water, 2 T. brown sugar; 1 T. worcestershire; 1 T. salt; 2 t. vinegar; 1 t. mustard. Brown hamburger and onions. Drain. Add rest of ingredients and simmer. Spoon onto buns. This freezes well before or if you have leftovers. Serves 20-24. You could keep it warm in a crock pot. Can either be served on buns or as a topping for baked potatoes.
Tough times don't last, tough people do.
How about chicken enchiladas?
MOM’S VERY BEST CHICKEN ENCHILADAS:
3 Chicken Breasts (halves)
1 onion, diced
1 Tbsp minced garlic
1 Can Campbells Nacho Fiesta Cheese Soup
1 Large can Old El Paso Mild Enchilada Sauce (about 28 oz)
½ cup sour cream
2 Cans Chicken Broth (or bullion and boiling water to equal)
1 Small Can Diced Green Chiles
3 cups Mexican Shredded Cheese (or Colby Jack Shredded)
2 tsp vegetable oil
2 tsp chili powder
2 tsp cumin
1 tsp dried jalapeno flakes
3 Tbsp. Taco seasoning
12 flour tortillas
1 Small can sliced black olives (optional)
Place chicken breasts in chicken broth, bring to a boil, reduce to simmer and cook until done. Allow breasts to cool and then shred with two forks. Save broth for other uses.
Put oil in large deep skillet and sauté diced onion. Mix enchilada sauce and cheese soup and whisk until well combined. Place about 1 cup sauce into skillet with onions; add shredded chicken, diced green chilies and seasonings. Cook on med low heat about 15 min. stirring once in a while. Remove from heat and add sour cream. Spray a 9x13 pan with Pam and add about ½ cup enchilada sauce mixture in bottom and spread to cover bottom of pan. Take a few tortillas (about 4 at a time) and soften in microwave, remove and place about ¼ cup chicken mixture across top half of tortilla, add a good amount of the shredded cheese, sliced olives and roll up. Place seam side down in pan. Continue until all tortillas are filled, rolled and in pan. Pour the rest of the sauce over all the enchiladas, top with shredded cheese. Cover and place in 350 oven for 30 to 35 min. Serve with Mexican Rice, refried beans and of course, Flan for dessert.
**Note this can be frozen before right after topping with cheese. When ready to serve, take out of freezer and allow to sit at room temp about 30 min. then bake in oven.
Families are like old quilts....although they tend to unravel at times...each can be stitched back together with love.
Taste of Home has my very fav scalloped potatoes with cheese.I make it as shown & add small dice ham.The recipe fills a large cake pan.7 layer salad is good to make ahead.Cheese & meat with crackers goes with soup.
Today is the oldest you have ever been, &
the youngest you will ever be again....Eleanor Roosevelt
1 14 oz can whole kernel corn---1/2 drained
1 14 oz can cream corn
2 eggs beaten
1 cup sour cream
1 pkg corn muffin mix
1/4 lb melted butter
1/4 cup oil
1 tsp sugar
Beat eggs, add butter. oil, sugar, and sour cream
Mix in muffin mix and corn.
Pour in baking dish (I use a dish about 1 1/2 to 2 inches deep--assures center is done)
45 min to 1 hour
My friend just made this grape salad for a shower we hosted. It was wonderful. She was gong to give me the recipe but now I have it. I wanted t take it to our year end pt luck our guild has. It s easy, healthy and good.
soup always tastes better warmed up. I just went to a luncheon that was light but filling.. Salad greens with a scoop of tuna salad that had grapes in it, some crackers and fresh fruit on the side. Then cookies, brownies, etc for desert
This is the best soup ever! You and your friends will love it! I do not use wine, zucchini or grn peppers in my soup. Personal preference! Bon Appetite
Tortellini and Sausage Soup
• 1 ground Italian sausage (I use mild.)
• 1 cup chopped onions
• 2 cloves garlic, minced
• 5 cups beef stock
• 1/3 cup water
• 1/2 cup red wine (I don’t put wine in my soup)
• 4 tomatoes - peeled, seeded and chopped (I use canned diced tomatoes)
• 1 cup chopped carrots
• 1/2 teaspoon dried basil (I try to use fresh basil)
• 1/2 teaspoon dried oregano
• 1 cup tomato sauce
• 1 zucchini, chopped (I don’t put zucchini in my soup)
• 8 ounces cheese tortellini
• 1 green bell pepper, chopped (I don’t put peppers in my soup)
• 1 tablespoon chopped fresh parsley
• 2 tablespoons grated Parmesan cheese for topping
1. Place the sausage in a large pot over medium high heat and saute for 10 minutes, or until well browned. Drain the fat except for about 1 tablespoon, add the onions and garlic and saute for 5 more minutes.
2. Next add the beef stock, water, wine, tomatoes, carrots, basil, oregano and tomato sauce. Bring to a boil, reduce heat to low and simmer for 30 minutes, skimming any fat that may surface.
3. Add the zucchini, tortellini, green bell pepper and parsley to taste. Simmer for 10 minutes, or until tortellini is fully cooked. Pour into individual bowls and garnish with the cheese.