FROM THE NEXT GENERATION
My son Steven started working in local restaurants at age 16, and spent the next seven years in kitchens. In spite of that, he's become a pretty good cook! He posted a couple of recipes in comments yesterday. Thought I'd promote them to the main page! These are not only tasty, but easy on the budget!
CHILI CHEESE DIP
1 pkg. (8 oz.) cream cheese
1 or 2 cans Hormel chili (no beans)
2 cups shredded cheddar cheese
In a glass baking dish spread softened cream cheese evenly over the bottom. Pour chili over cream cheese spread evenly. Pour cheddar cheese over the top and spread evenly. Microwave for 5-8 min or until cheese is completely melted.
Let stand for 5 min. and serve with tortilla chips.
This easy and delicious appetizer is cheap and only takes 10 minutes to make.
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This following recipe, while perhaps a bit unwieldy for a church potluck, would be great for a Sunday School party, or having the guys over to watch the game!
BEEF CHILI 'N CHEDDAR POTATOES
4 medium potatoes
1 1/2 lbs ground beef
1 Tbls. chili powder
1 can (15 oz. ) hot chili beans
2 cups shredded cheddar cheese
1/4 cup sliced green onions
Pierce potatoes with fork. Microwave on high 11 to 13 minutes or until tender, rotating 1/4 turn after 6 minutes. Let stand 5 minutes.
Meanwhile in large skillet, brown gr. beef over medium-high heat 6 to 8 minutes or until no longer pink. Drain grease. Stir in chili powder, 1/2 teaspoon salt, beans and 1 cup cheese; cook and stir until heated through.
Cut a slit lengthwise in potatoes; fluff pulp with fork. Season potatoes with salt and pepper. Spoon equal amounts of beef mixture over each potato. Top with remaining cheese and green onions. Makes 4 servings.
posted by mark
CHILI CHEESE DIP
1 pkg. (8 oz.) cream cheese
1 or 2 cans Hormel chili (no beans)
2 cups shredded cheddar cheese
In a glass baking dish spread softened cream cheese evenly over the bottom. Pour chili over cream cheese spread evenly. Pour cheddar cheese over the top and spread evenly. Microwave for 5-8 min or until cheese is completely melted.
Let stand for 5 min. and serve with tortilla chips.
This easy and delicious appetizer is cheap and only takes 10 minutes to make.
**********************************************************************************
This following recipe, while perhaps a bit unwieldy for a church potluck, would be great for a Sunday School party, or having the guys over to watch the game!
BEEF CHILI 'N CHEDDAR POTATOES
4 medium potatoes
1 1/2 lbs ground beef
1 Tbls. chili powder
1 can (15 oz. ) hot chili beans
2 cups shredded cheddar cheese
1/4 cup sliced green onions
Pierce potatoes with fork. Microwave on high 11 to 13 minutes or until tender, rotating 1/4 turn after 6 minutes. Let stand 5 minutes.
Meanwhile in large skillet, brown gr. beef over medium-high heat 6 to 8 minutes or until no longer pink. Drain grease. Stir in chili powder, 1/2 teaspoon salt, beans and 1 cup cheese; cook and stir until heated through.
Cut a slit lengthwise in potatoes; fluff pulp with fork. Season potatoes with salt and pepper. Spoon equal amounts of beef mixture over each potato. Top with remaining cheese and green onions. Makes 4 servings.
posted by mark
posted by Great White Bear, @ 5/16/2005 07:27:00 AM
2 Comments:
At 3:03 PM,
tshsmom said…
I think my husband would even eat baked spuds this way!
At 8:02 PM,
Nic said…
Here you go GWB, from my Monday Meals post:
Chicken and Rice:
Ingredients:
9x13 pyrex or corningware baking dish
6 thawed boneless, skinless chicken breasts
1½ cups of long grain rice (NON-INSTANT) if you use the instant it will get mushy.
1 can cream of mushroom soup
1 can french onion soup
1 can water
salt/pepper/garlic powder to taste
Directions:
Preheat oven to 390F/198.9C
Spray the baking dish with a non-stick spray
Sprinkle rice evenly along the bottom of the dish
Lay the chicken breasts down side-by-side in the dish on top of the rice
Take the cream of mushroom, french onion soup and water and blend them together
Pour the soup mixture on top of the chicken, lifting the chicken slightly so that all the rice underneath is covered with the soup mixture
Cover with foil and put in oven for 1 hour
Take foil off and bake for another 20 minutes
Take out and ENJOY!
Yield: 6 servings
See this one was EASY, yummy and makes for a good meal.
Side dish
Honey Sweetened Carrots:
Cook baby carrots or sliced carrots until tender
Drain thoroughly
Add 1/4 cup butter (NOT MARGARINE or OLEO or any of that other processed filth)
Pour approx 1/4-1/3 cup of local honey over hot carrots
Let set and simmer over low heat for a few minutes, stirring occasionally
Serve with Chicken and Rice
Dessert:
Yummy Nummy Frozen Lemonade Pie
(The perfect cool treat for a warm night)
1 can 6 oz. frozen lemonade
1 pt Vanilla ice cream,softened
3½ c Thawed Cool Whip-type topping
1 ea Ready graham cracker crust
1 x Yellow food coloring,opt.
Place concentrate in large mixing bowl and beat about 30 seconds.
Gradually,spoon in ice cream and blend.
Fold in whipped topping and add food coloring,whipping until smooth.
Freeze,if necessary,until mixture will mound.
Spoon in pie crust.
Freeze until firm,at least 4 hours.
Store any leftover pie in freezer.
Yield: 6 servings
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