Corn Casserole

Mix together: 

8 oz spaghetti, broken into small pieces, at least ¼'s

1 (15 oz) can whole kernel corn, drained

1 (15 oz) can creamed corn

¼ c butter, melted

1 c Velveeta cheese, cubed

in a 9x13 greased casserole dish

cover with foil

350° oven for 1 hour

Chicken and Potatoes (slow cooker)

Into slow cooker add:

4-6 diced potatoes

3 chicken breasts, skinless, boneless

pour over ½ cup Italian dressing (liquid)

1 pkg Italian dressing mix (dry)*

*mix your own, use 2 Tbsp

High 4 hours

Wendy Q's Salsa

5 roma tomatoes
1 large onion, chopped
2 jalapeños (use one at a time for taste)
1 green bell pepper, remove seeds and chop
5 garlic cloves
½ t salt
¼ t pepper
1 bunch cilantro, chopped
juice of 1 lemon

Boil tomatoes, onion, jalapeños and bell pepper just until tomatoes are soft.
Cut off ends of jalapeños and discard
Put ALL ingredients into blender and blend until smooth.
Add water to get thinner consistency. 

Note: 
For mild salsa add only one jalepeño, taste and then add the other.

Pasta with Garlic and Wine

½ lb pasta (I prefer fettuccine)
¼ C olive oil
5 T butter
4 gloves garlic, chopped
½ t red pepper flakes
1 t kosher salt
½ t black pepper
½ C white wine
½ C ricotta cheese (or cream cheese)

Boil pasta for about 7 minutes (or until al dente)
In another pan pour in olive oil, butter, and garlic and cook for 2 minutes.
Add red pepper flakes, salt and pepper, stir for 2 minutes more.
Pour in wine and cook another 2 minutes.
Add cheese and stir until melted.
Toss with pasta.

Serve as a side dish or
double the recipe and add chicken to serve 4.

Add spinach or broccoli, steamed, and/or cooked chicken breast for a complete meal.

Twice Cooked Potatoes

2 large russet potatoes
¼ C sour cream
¼ C softened butter (or margarine)
¼ C shredded cheese (any)
1 bunch green onions (diced)
Olive oil
Salt 
Pepper

Set oven to 350°

Pierce potatoes with a fork a few times
Microwave the potatoes for 7 - 10 minutes (until thoroughly cooked)
Slice a thin piece from the top of each to leave a 'boat' of potato.
Set the 'tops' aside.
Make filing:
Scoop all the pulp from the potato into a bowl leaving just a little potato on the edge for stability.
Add all ingredients (except potatoes) into the bowl and mix well. 
Add salt and pepper to taste.
Rub potato skins and tops with olive oil and sprinkle with salt and pepper.
Stuff potato boats with filling, set on baking sheet and place in center of oven.

Bake for 30 minutes or until they start to brown.

Potato Salad

8 Russet Potatoes. cubed
3 eggs, boiled, peeled, diced
1 small onion, diced
3 ribs of celery, diced
4 T mayonnaise (not salad dressing)
1 T mustard
Salt and Pepper, to taste

Boil potatoes and eggs until potatoes are fork tender, (about 20 minutes.)
Combine all, stir.

I prefer to eat it warm, but most like to refrigerate for an hour before serving.

Avocado and Tomato Salad

2 C avocados, diced medium

1 C grape tomatoes or 2 cups cherry tomatoes

1 C cucumbers, peeled and diced medium

½ C red onion, diced small

2 T fresh cilantro, chopped

1 t fresh garlic, minced

1 T lime juice

¼ C olive oil

salt, pinch

pepper, pinch

Lettuce (optional)

Toss all ingredients in a bowl and top on a bed of lettuce 

Serves 4

Ham and Rice Casserole

1/4 bell pepper (green or red), diced
2 shredded carrots
1 small onion, diced
½ C water
¾ C quick cook rice (white or brown)
1 can (10+oz) cream of celery soup, undiluted
1/8 t pepper
½ t dried sage (or one leaf)
1 C cooked ham, diced
Place first 4 ingredients in a saucepan, bring to a boil, cover and cook about 4 minutes.
Add remaining ingredients, stir together. Pour all into an 8x8 casserole dish.
Bake at 350° for 30 minutes.

Pinto Beans w/Chorizo

1- 24 oz can Pinto Beans (my fav is Sun Vista)
2" Chorizo (beef or pork)
¼ C shredded cheese (cheddar, mozzarella or jack)


Place chorizo into pan over medium heat and stir while breaking up with a bean masher. Let cook about 2 minutes.
Add can of beans. Mash for 5 minutes.
Add cheese, stir and reduce heat to low.
Let sit for at least10 minutes.

These are very soupy beans, serve with tortillas.

Chinese Chicken Salad

Mix together; dressing

½ C Peanut oil

¼ t sesame oil

6 T sugar

2 t salt

1 t pepper

3 T white vinegar

Salad;

1 head iceburg lettuce

2 T sesame seeds (optional)

3 stalks green onions

1 can chicken breasts (or shred one cooked chicken breast)

1 bunch of cilantro

2 cans mandarin oranges (drained)

¼ C slivered almonds

Optional:

Top with fried wonton strips

Candied Yams

2 cans (29 oz) cut sweet potatoes, drained
¼ C melted butter
1  C brown sugar
1  bag mini marshmallows (use about ¼ of bag)


Pour both cans of sweet potatoes into a greased baking dish.
Add butter and sugar, cover with marshmallows.
Bake at 350° for 25 minutes or until browned.

Shrimp Stuffed Mushrooms

1  package of button mushrooms (about 14) 
4  T melted butter (or margarine)
¼ C bread crumbs
10 medium cooked shrimp, diced


Twist and pull stems from mushrooms and discard.
Grease bottom of casserole dish and place mushrooms, open side up.


In a bowl stir together, shrimp, crumbs and butter.
Over stuff each mushroom.
Bake at 350° for about 40 minutes or until golden brown.


Thanks to My Junior for this tasty recipe.

Stuffing

¼ C Butter or Margarine
½ C Chicken Broth
2  celery sticks, chopped
1  medium onion, chopped
15 slices of soft *white bread (9 cups)
1  t salt
¼ t pepper
½ t sage


In a large skillet, saute the butter and veggies.
(about 8 minutes)
Add broth and bring to a boil. Remove from heat.
Stir in all other ingredients. 


Grease a 9x13 casserole dish.
Pour stuffing into dish and push down with a wooden spoon.


Bake at 350° for 40 minutes.


*Use any soft bread, you can mix and match, cornbread, wheat, sourdough, etc.


Hint: If you need more moisture you can add more broth in the beginning or during baking.


If you prefer it in the bird - Stuff a 10-12 pound bird.

Chinese Fried Rice

2 C cooked white rice

3 green onions, diced

1 finely chopped carrot (or 6 baby carrots)

2 scrambled eggs

1 boneless, skinless chicken breast (or leftover chicken, shredded*)

¼ C Yoshida's Goumet Sauce
cooking oil

In a wok or large deep skillet, add 2 T oil and cook the eggs, then pour into a large bowl.  Add 1 T oil, onions and carrots to same pan and saute for 3 minutes then pour into bowl with eggs. If using uncooked chicken - add another T oil and brown in same pan until cooked thoroughly, add 2 T Goumet Sauce, (or toss your previously cooked chicken with sauce and pour into bowl.)

Add 3 T of oil and cooked rice into same pan. Stir until browned, scraping everything off of pan into rice.

Add contents of bowl and the Gourmet Sauce and stir.

Hint: Read my egg roll and egg flower soup recipe.

*or use canned chicken 
To make rice,
2 C long grain white rice
4 C water
Cover, bring to boil. Cook for 17 minutes on low/med flame.

Cole Slaw

1 head shredded cabbage
¾ C Miracle Whip Salad dressing
1  T. Sugar
½ C Dry roasted Peanuts
6  slices cooked crisp bacon, diced


Mix Miracle Whip and sugar together, mix into cabbage.
Add peanuts and bacon and stir.


Hint:
Don't stir in dressing until ready to serve.

Chili Rice

One shredded carrot (or 6 baby carrots)
½ diced small onion
1 -2 serrano or jalapeno chili
2 cups long grain white rice


Place all in rice cooker and follow cooker directions, OR
Stove top:
Put all ingredients in large sauce pan over high heat. 
Bring to a boil, reduce heat to low, cover and cook for 17 - 20 minutes.


Thanks to my sister Cindy for this one.

Rice with Peppers

2 C long grain white rice
4 C chicken broth
½ diced green bell pepper
½ diced red, yellow or orange bell pepper
½ diced onion


Put all in rice cooker and follow cooker directions OR
Stove top:
Place all ingredients into a large sauce pan on high heat.
Bring to a boil, then set flame to low, cover and cook for 17 - 20 minutes.