Recipes everyone has asked me for.

King ranch casserole

Ingredients:

• 3 tbsp canola oil
• 1 1/2 cup diced yellow onions
• 2 garlic cloves, minced
• 2 tsp paprika
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp ground black pepper
• 3 cup shredded cooked boneless chicken
• 1/2 cup chopped fresh cilantro
• 2 cup grated Monterey jack cheese
• 1 cup grated cheddar cheese
• 2 cup prepared tomatilla sauce (or a mild green salsa)
• 8 corn tortillas
• 1 1/2 cup sour cream
• 1/2 cup canned chopped green chills, drained (4 ounce can)

Directions:

Preheat oven to 350° . Heat oil in large sauté pan over medium high heat. Add onions and cook 2-3 minutes. Stir in garlic, paprika, cumin, salt and pepper. Add the chicken and heat through. Remove from heat and stir in the cilantro. Combine cheeses in small bowl.
Spread 1 cup to stills sauce on bottom of an 8 inch square baking dish. Arrange 4 tortillas on top of sauce, overlapping if necessary. Spread 3/4 cup sou cream evenly over the top. Add 1/2 cup of the remaining to stills sauce, 1 1/2 cup of the chicken mixture, 1 cup of the cheeses, and 1/2 cup green chilis. Top with remaining 4 tortillas and the remaining 3/4 cup sour cream, 1/2 cup to atolls sauce, and chicken mixture. Follow with 1 cup cheese sprinkled on top. Bake about 25 minutes. Serve. Make 1-3 days ahead for more flavor.

Bacon water chestnuts

Ingredients:

• 1 cup ketchup
• 1 cup brown sugar
• 1 tsp Worcester sauce
• 16 ounce sliced bacon
• 2 (8 ounce ) cans water chestnuts

Directions:

Preheat oven to 350°

In a saucepan combine ketchup, brown sugar and worcestor sauce.

Heat just to boiling. Slice bacon into thirds and cut water chestnuts in half. Wrap bacon around chestnuts and then pour sauce over them. Bake 45-50 minutes.

 

Chili

Ingredients:

• 4 lb London broil
• 1 lb sweet Italian sausage
• 1 lb hot Italian sausage
• 2 large sweet green peppers, seeded and chopped
• 4 cloves garlic, chopped
• 2 10 ounce cans diced tomatoes
• 3 8 ounce cans tomato sauce
• 2 tsp chicken bullion
• 1 cup hot water
• 1/2 cup honey
• 2 cans dark red kidney beans
• 2 tbsp cayenne pepper
• 5 tbsp chili powder
• 2 tbsp cumin
• 4 tsp oregano
• 2 tsp coriander
• 1 tsp black pepper
• 2 tsp salt
• 1 cup sharp cheddar cheese
• 1/2 cup sugar

Directions:

In large stock pot add onions, green peppers and garlic and chop into small pieces. Use a food processor if you like. cut London broil into small bite size pieces, add to the pot. Break sausage into pot and turn the heat on high.
When meat is done turn to medium heat and add the next 6 ingredients. ( to kidney beans) bring to a slow boil. Stirring.
Add the 7 spices. Add the cheese and then the sugar, stirring the whole time. Slow cook at least 1 1/2 hour.

 

Cube steak

Ingredients:

• 1/4 cup vegetable oil
• 2 pounds cube steak cut into bite size pieces
• 1 cup all purpose flour for coating
• 2 tbsp all purpose flour
• 2 envelopes dry onion soup mix
• 4 cups water
• Salt and pepper to taste
• Garlic salt to taste

Directions:

Heat oil in skillet, coat cube steak pieces with flour. Fry pieces in oil till browned on each side. Stir together the onion soup mix and 1 tbsp flour. Sprinkle into skillet and stir till browned. Gradually mix in the water to make a gravy. Return cube steak to the pan and season with salt, pepper and garlic. Cover and simmer over low heat about 1 hour.