Elizabeth Tipton

Vegetarian Enchilada Bake March 10, 2014

Filed under: Uncategorized — Elizabeth @ 4:43 pm
Taste of Home Logo  Vegetarian Enchilada Bake
 Vegetarian Enchilada Bake

“I’ve had this economical vegetarian recipe for years,” says Barbara Stelluto of Devon, Pennsylvania. You’ll enjoy this delicious Tex-Mex flavors, and you won’t even miss the meat.

3 ServingsPrep: 20 min. Bake: 20 min. + standing

Ingredients

  • 1 cup shredded zucchini
  • 1 tablespoon finely chopped sweet red pepper
  • 1 teaspoon olive oil
  • 1 garlic clove, minced
  • 3/4 cup frozen corn
  • 3/4 cup black beans, rinsed and drained
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground cumin
  • 3/4 cup salsa
  • 2 tablespoons minced fresh cilantro
  • 3 corn tortillas (6 inches)
  • 3/4 cup shredded cheddar cheese
  • Sour cream, optional

Directions

In a large skillet, saute zucchini and pepper in oil until pepper is
crisp-tender. Add garlic; cook 1 minute longer. Add the corn, beans,
salt and cumin; saute 2-3 minutes longer. Stir in salsa and
cilantro.

Place a tortilla in the bottom of a 1-1/2-qt. round baking dish coated with cooking spray. Spread with 2/3 cup vegetable mixture;
sprinkle with 1/4 cup cheese. Repeat layers twice.
Bake, uncovered, at 350° for 20-25 minutes or until heated through and cheese is melted. Let stand for 10 minutes before

 serving. Serve with sour cream if desired. Yield: 3 servings.
Nutritional Facts: 1 piece (calculated without sour cream) equals 286 calories, 11 g fat (6 g saturated fat), 30 mg cholesterol, 676 mg sodium, 37 g carbohydrate, 5 g fiber, 12 g protein. Diabetic Exchanges: 2 starch, 2 fat, 1 lean meat.
© Taste of Home 2014
 

Hot Roast Beef Party Sandwiches

Filed under: Uncategorized — Elizabeth @ 4:35 pm
Charles Walton IVPhoto by: Charles Walton IV http://www.myrecipes.com/recipe/hot-roast-beef-party-sandwiches-10000001665302/

Hot Roast Beef Party Sandwiches

This is an updated version of a recipe that used ham, cheese, and mustard. Eyes lit up at our tasting table when these roast beef sandwiches came out of the oven.

Southern Living OCTOBER 2007

  • Yield: Makes 12 to 16 servings
  • Cook time:6 Minutes
  • Prep time:20 Minutes
  • Bake:25 Minutes

Ingredients

  • 1/2 cup finely chopped walnuts
  • 2 (9.25-oz.) packages dinner rolls
  • 2/3 cup peach preserves
  • 1/2 cup mustard-mayonnaise blend
  • 3/4 pound thinly sliced deli roast beef, chopped
  • 1/2 pound thinly sliced Havarti cheese
  • Salt and pepper to taste (optional)

Preparation

1. Heat walnuts in a small nonstick skillet over medium-low heat, stirring occasionally, 5 to 6 minutes or until lightly toasted.

2. Remove rolls from packages. (Do not separate rolls.) Cut rolls in half horizontally, creating 1 top and 1 bottom per package. Spread preserves on cut sides of top of rolls; sprinkle with walnuts. Spread mustard-mayonnaise blend on cut sides of bottom of rolls; top with beef and cheese. Sprinkle with salt and pepper to taste, if desired. Cover with top halves of rolls, preserves sides down, and wrap in aluminum foil.

3. Bake at 325° for 20 to 25 minutes or until cheese is melted. Slice into individual sandwiches.

Note: To make ahead, prepare recipe as directed through Step 2, and freeze up to 1 month. Thaw overnight in refrigerator, and bake as directed in Step 3. For testing purposes only, we used Rainbo Dinner Time Rolls, Hellmann’s Dijonnaise Mustard, and Boar’s Head Londonport Top Round Seasoned Roast Beef.

 

Chicken Spaghetti

Filed under: Uncategorized — Elizabeth @ 4:34 pm
Chicken Spaghetti III http://allrecipes.com/recipe/chicken-spaghetti-iii/
recipe image
Rated: rating
Submitted By: bdld
Photo By: Jharmon40
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Ready In: 45 Minutes
Servings: 6
“An easy creamy chicken-mushroom-tomato sauce with some kick from red chile peppers and smoothness from processed cheese.”
INGREDIENTS:
1 (16 ounce) package spaghetti
1 (10.75 ounce) can condensed cream
of mushroom soup
3/4 pound processed cheese
1 (10 ounce) can diced tomatoes with
green chile peppers
1 cup chopped green onion
4 skinless, boneless chicken breast
halves – boiled, cut into bite size pieces
DIRECTIONS:
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Heat soup in a large saucepan over low heat. Add cheese and melt, stirring. When cheese is almost melted, stir in tomatoes with green chile peppers and green onion. Simmer over low heat for 2 to 3 minutes, stirring.
3. Add spaghetti and mix well, then stir in chicken. Heat through and serve.
 

Cranberry Meatballs

Filed under: Uncategorized — Elizabeth @ 4:33 pm

http://www.myrecipes.com/recipe/cranberry-meatballs-10000001133800/print/

 

Cranberry Meatballs

Southern Living DECEMBER 2005

  • Yield: Makes about 4 1/2 dozen
  • Cook time:40 Minutes
  • Prep time:30 Minutes

Ingredients

  • 2 pounds ground chuck
  • 2 large eggs
  • 1/3 cup dry breadcrumbs
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon thyme
  • 1 (16-ounce) can cranberry sauce
  • 1 (12-ounce) jar chili sauce
  • 1/4 cup orange marmalade
  • 1/4 cup water
  • 2 tablespoons soy sauce
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried red pepper flakes

Preparation

Combine first 8 ingredients in a large bowl. Shape mixture into about 54 (1-inch) balls.

Cook meatballs, in batches, in a large skillet over medium-high heat until browned (about 5 minutes); remove meatballs from pan, and drain well on paper towels.

Stir together cranberry and chili sauces and next 5 ingredients in a large Dutch oven over medium heat, and cook, whisking occasionally, 5 minutes or until smooth. Add meatballs; reduce heat to low, and cook, stirring occasionally, 15 to 20 minutes or until centers are no longer pink.

Note: To make ahead, place cooked meatballs in a zip-top plastic freezer bag, and freeze up to 1 month. Thaw in refrigerator, and cook, stirring occasionally, until thoroughly heated.

 

Barnes Dinners

Filed under: Uncategorized — Elizabeth @ 4:28 pm

Ravioli/Tortellini Soup
2 cans chicken broth (I usually use chicken base and water)
1 9oz package fresh tortellini or mini raviolis (I usually get the Buitoni mini tortellini)
1 cup refrigerated salsa
1can black beans drained and rinsed
Bring broth to a boil and turn to low. Add pasta cook 5 min. Add salsa and beans and cook 5 more.
serve with fresh cilantro and sour cream

 

Chicken Corn Casserole

Filed under: Uncategorized — Elizabeth @ 4:28 pm

Saute together in large pot:

2 T Chopped Onion

1 T chopped green pepper

1 TBSP butter

Stir In:

1 can cream of chicken soup

1 cup milk

½ cup chicken broth

2 C cooked chicken – I use a Rotisserie Chicken

8-oz bag of frozen corn

2 tsp of Tony Chachere’s Creole Seasoning – I use more but I like it a little spicy

Cook until heated thoroughly –doesn’t take long at all.

Don’t put the cooked chicken in too early or it can get stringy – at least that’s what the recipe says but I haven’t had that happen.  The Chachere’s creole seasoning is a must for this recipe!  It is yummy the next day too!

 

Cheese Spread

Filed under: Uncategorized — Elizabeth @ 4:27 pm

Cheese Spread

1 lb sharp cheddar cheese, grated
1 medium onion, chopped fine
2 cups mayo
1 clove garlic, minced
½ teaspoon hot sauce

Mix all ingredients together. Spray a loaf pan (or mold) with cooking spray, pack cheese spread into pan and chill overnight. Garnish with strawberry jam and serve with grapes & crackers.