Saturday
Jun022012

Crunchy Chicken Casserole (Video)

 

1 cup sour cream
1 cup mayonnaise
2 (10 ¾ oz) cans cream of chicken soup
2 cups grated cheddar cheese
1 cup slivered almonds
2 (4-oz) cans of water chestnuts, drained and chopped
Black pepper (about ½ teaspoon) and a little paprika if desired
6 cups chopped deli roasted chicken (2 large chickens) 
1 large can French Fired Onion Rings (about 2 cups)
 
In a large bowl, blend all ingredients except for Onion Rings.  Spoon into a lightly greased 11 X 17 inch baking dish.  Bake at 350 degrees for 45 minutes, or until bubbly; sprinkle onion rings over top.  Bake five more minute or until bubbly around edges.  Let stand 10 minutes before serving.  Note:  This serves about 10, and is my favorite chicken casserole recipe.  

 

Saturday
Jun022012

Five-Pepper Chili (Video)

 

In large pot, brown:
2 lbs hamburger meat (remove from pot and drain excess grease)
 
Add a little olive oil to pot, then sauté until soft:
1 large chopped onion (1 and ½ to 2 cups)  
Various peppers to taste, chopped fine (see note) 
 
Return hamburger to pot and add:
1 large (28-oz) can crushed tomatoes
1 large (28-oz) can diced tomatoes (for chunkiness) 
2 cans (16 oz each) Bush’s chili beans, medium sauce
1 tablespoon cumin (or more to taste)
1 tablespoon chili powder
1 tablespoon salt 
½ teaspoon cayenne pepper  (or more to taste)
½ teaspoon black pepper
Lime juice (from about ½ of a lime) 
Few drops of Tabasco sauce (depending on heat of chilies)
1 16-ounce jar of Chi-Chi's mild salsa (optional)
 
Garnish with grated cheese and crushed Doritos, if desired 
 
Note: Use a variety of chilies including:  Anaheim, poblano, serrano and Hungarian wax in addition to the chopped green chilies.  The larger the pepper the milder (poblano), the smaller the hotter (jalapeno).  Use a small amount of each to start and add more to taste, but remember it will get hotter as it sets.  We usually use one large poblano, 1 large Hungarian wax, then very small amounts of the other hotter chilies.

 

Saturday
Jun022012

Fried Ice Cream (Video)

 

1 gallon Vanilla (or your favorite) ice cream
3 or more egg whites, slightly beaten
1 box of a crunchy flake cereal (like banana nut crunch or frosted flakes), crushed
Salad or Peanut Oil, enough to submerge ice cream balls in a deep pot
Strawberry preserves, chocolate or caramel ice cream topping
 
Scoop ice cream and form into balls.  Roll in crushed cereal, then in egg white, then roll in cereal again until well coated and no ice cream shows through.  Put in freezer and freeze until very firm, several hours or overnight.
 
Heat oil in deep pot or fryer to 350 degrees.  Remove ice cream balls from freezer and dunk one or two at a time (depending on the size of your pot) and fry for about 10 to 15 seconds, or until golden on the outside.  Remove from oil, blot with paper towels and put in individual serving dish.  Top with warmed preserves or ice cream topping and serve immediately.    
 
You can use any variation of ice cream, cereal and toppings you like.  The key is to get the balls well coated and frozen hard before frying.  A candy thermometer helps to get the oil the right temperature.

1 gallon Vanilla (or your favorite) ice cream3 or more egg whites, slightly beaten1 box of a crunchy flake cereal (like banana nut crunch or frosted flakes), crushedSalad or Peanut Oil, enough to submerge ice cream balls in a deep potStrawberry preserves, chocolate or caramel ice cream topping Scoop ice cream and form into balls.  Roll in crushed cereal, then in egg white, then roll in cereal again until well coated and no ice cream shows through.  Put in freezer and freeze until very firm, several hours or overnight. Heat oil in deep pot or fryer to 350 degrees.  Remove ice cream balls from freezer and dunk one or two at a time (depending on the size of your pot) and fry for about 10 to 15 seconds, or until golden on the outside.  Remove from oil, blot with paper towels and put in individual serving dish.  Top with warmed preserves or ice cream topping and serve immediately.     You can use any variation of ice cream, cereal and toppings you like.  The key is to get the balls well coated and frozen hard before frying.  A candy thermometer helps to get the oil the right temperature.

 

Monday
May212012

Garlic Cheese Grits

1 cup quick grits
1 tsp salt
4 cups water
1 roll garlic cheese, cut up
1 stick butter
2 eggs
Milk
 
Cook grits, water and salt until slightly thick. Add butter and cheese. Stir over low heat until melted. Break egg into a measuring cup and add enough milk to make 2/3 cup liquid. Stir together and add to grits mixture. Pour into a greased casserole dish and bake at 350-degrees until golden brown (about 30 minutes). This fills about 10 custard cups. Let cool in the fridge before removing, they will come out easier. They can be made ahead, refrigerated & reheated. Will keep a few days.
Monday
May212012

Grape Salad (Video)

2 pounds seedless green grapes
2 pounds seedless red grapes
Topping:
4 ounces cream cheese, softened
4 ounces sour cream
½ cup brown sugar (can add more or less to taste)
1 teaspoon vanilla 
1 cup chopped pecans
 
Rinse and drain grapes and separate them from the stem.  
 
Prepare topping:  
Combine cream cheese, sour cream and brown sugar in mixing bowl and blend until smooth.  Add vanilla and chopped pecans.   Pour topping over grapes and mix gently.  Chill.  Will keep for several days. This makes a great side dish or dessert.  
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