An after-game potluck favorite.
1/2 can cream of chicken
1 can cream of mushroom
6 large potatoes
1 onion
1 medium container of sour cream
1 c. cheese
Boil potatoes in large pot until soft. Drain and stick in fridge to cool. Cut up onions. Combine cream of chicken, cream of mushroom and sour cream in large mixing bowl and pour into your largest piece of corning ware. The 2.5 quart piece doesn't work. Once potatoes are cool enough to handle peel then grate into the corning ware. Add cheese and onion and mix. Cover with more cheese. Cover and bake for 30 or so minutes at 350.
From the recipe box of Mama who got it from grandma.
Showing posts with label feed an army. Show all posts
Showing posts with label feed an army. Show all posts
Saturday, November 20, 2010
Saturday, November 13, 2010
E' Touffe
This is a tasty dish I was introduced to at the after-game parties. This is a Monsen favorite.
butter (1 stick per 2 lbs of meat)
1 onion
1 green bell pepper
1 red bell pepper
1 tsp. garic salt
cooked shrimp - I buy mine frozen and cooked
cooked chicken
1 can cream of mushroom
1 can RoTel
1 can tomato sauce
Tony's Creole seasoning to taste - This is what makes it spicy and flavorful. I believe I use about a tsp or two.
1 to 2 c. cooked rice
In large pot saute green/red bell peppers, onion, and garlic with butter. Go ahead and start your rice. Add meat and saute with mixture. Add COM soup, tomato sauce and rotel. Cook on medium heat until sauce is warm and semi thick. The color of the sauce should be a light orange. Serve over a bed of rice.
A word about the meat: The amount will vary depending on how thick you want yours to be. I usually use two chicken breast and a cup and a half of shrimp.
For the amount of meat that I put in I use the small cans of COM and rotel. The more meat you use the more of these two you will need to add.
From the recipe box of Valerie G.
butter (1 stick per 2 lbs of meat)
1 onion
1 green bell pepper
1 red bell pepper
1 tsp. garic salt
cooked shrimp - I buy mine frozen and cooked
cooked chicken
1 can cream of mushroom
1 can RoTel
1 can tomato sauce
Tony's Creole seasoning to taste - This is what makes it spicy and flavorful. I believe I use about a tsp or two.
1 to 2 c. cooked rice
In large pot saute green/red bell peppers, onion, and garlic with butter. Go ahead and start your rice. Add meat and saute with mixture. Add COM soup, tomato sauce and rotel. Cook on medium heat until sauce is warm and semi thick. The color of the sauce should be a light orange. Serve over a bed of rice.
A word about the meat: The amount will vary depending on how thick you want yours to be. I usually use two chicken breast and a cup and a half of shrimp.
For the amount of meat that I put in I use the small cans of COM and rotel. The more meat you use the more of these two you will need to add.
From the recipe box of Valerie G.
Meatballs and Rice
One of my favorite comfort foods.
1 lb. ground beef
1 c. ketchup
2 cans tomato paste
2 c. water
1/2 c. sugar
1/2 cup vinegar
salt and pepper to taste
2 c. cooked rice
Make meat into meatballs and cook in large pan with at least 2 inch sides (I'm sure it has a more professional name). If you are not fortunate enough to have one of these nifty pans use a regular but add the meatballs to the sauce not the other way around. While waiting on meatballs in large bowl combine ketchup, tomato paste, water, sugar, and vinegar. While you are being an amazing multi-tasker go ahead and throw on the rice (I use 2 c. water to 1 c. rice because I can't make sticky rice to save my life). Actually you should probably start your rice before making your sauce. When meatballs are done and drained from fat, add the sauce and cook another 10 minutes or so until warmed through and thickened. Place on bed of cooked rice.
Unless you have an army of children or you don't want to eat this for 3 days straight I would freeze about half the sauce and use later. If you use half the sauce then half your rice too.
From the recipe box of Grandma Porter.
1 lb. ground beef
1 c. ketchup
2 cans tomato paste
2 c. water
1/2 c. sugar
1/2 cup vinegar
salt and pepper to taste
2 c. cooked rice
Make meat into meatballs and cook in large pan with at least 2 inch sides (I'm sure it has a more professional name). If you are not fortunate enough to have one of these nifty pans use a regular but add the meatballs to the sauce not the other way around. While waiting on meatballs in large bowl combine ketchup, tomato paste, water, sugar, and vinegar. While you are being an amazing multi-tasker go ahead and throw on the rice (I use 2 c. water to 1 c. rice because I can't make sticky rice to save my life). Actually you should probably start your rice before making your sauce. When meatballs are done and drained from fat, add the sauce and cook another 10 minutes or so until warmed through and thickened. Place on bed of cooked rice.
Unless you have an army of children or you don't want to eat this for 3 days straight I would freeze about half the sauce and use later. If you use half the sauce then half your rice too.
From the recipe box of Grandma Porter.
Taco Soup Chili
3 cans corn
1 lb. cooked ground beef
15 oz. canned tomato sauce
1.5 c. water
1 onion
3 (16 oz) cans Hormel chili with beans
1 (16 oz) can chopped tomatoes
1 pkg. taco seasoning
1 pkg. Ranch style dressing
Toppings:
tortilla chips
lettuce
tomatoes
sour cream
avocado
cheese
Cook ground beef in large pot. Drain fat. Add onion and saute. Add corn, tomato sauce, water, beans, canned chopped tomatoes with juice. Stir in taco seasoning and ranch style dressing. Cook on medium heat for 10-15 minutes. Serve with desired toppings!
This goes great with moist corn bread.
From the recipe box of Vanessa who got it from Mrs. Booth.
1 lb. cooked ground beef
15 oz. canned tomato sauce
1.5 c. water
1 onion
3 (16 oz) cans Hormel chili with beans
1 (16 oz) can chopped tomatoes
1 pkg. taco seasoning
1 pkg. Ranch style dressing
Toppings:
tortilla chips
lettuce
tomatoes
sour cream
avocado
cheese
Cook ground beef in large pot. Drain fat. Add onion and saute. Add corn, tomato sauce, water, beans, canned chopped tomatoes with juice. Stir in taco seasoning and ranch style dressing. Cook on medium heat for 10-15 minutes. Serve with desired toppings!
This goes great with moist corn bread.
From the recipe box of Vanessa who got it from Mrs. Booth.
Clam Chowder
This is my absolute favorite recipe for clam chowder!
2 c. canned clams
2 c. potato
1 c. onion
1 c. celery
3/4 c. butter
3/4 c. flour
1 quart half n half
1.5 tsp salt
1.5 tsp sugar
Boil potatoes, onion, and celery until all are tender in large pot. In the meantime combine flour, salt, and sugar. Melt butter in medium pot then mix in dry ingredients mixture. Add half n half. When veggies are tender drain almost all the water but put a bowl under the colander to collect broth for thinning soup. Put veggies back on the burner at medium heat and add the sauce to the veggies. Stir in clams with juice and let sit until warm.
Taken from the recipe box of Mama.
2 c. canned clams
2 c. potato
1 c. onion
1 c. celery
3/4 c. butter
3/4 c. flour
1 quart half n half
1.5 tsp salt
1.5 tsp sugar
Boil potatoes, onion, and celery until all are tender in large pot. In the meantime combine flour, salt, and sugar. Melt butter in medium pot then mix in dry ingredients mixture. Add half n half. When veggies are tender drain almost all the water but put a bowl under the colander to collect broth for thinning soup. Put veggies back on the burner at medium heat and add the sauce to the veggies. Stir in clams with juice and let sit until warm.
Taken from the recipe box of Mama.
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