Tomato/Vegetable Sauce

• Oil (small amount)
• Garlic
• Onion or spring onions (optional)
• Green capsicum
• Red capsicum
• Zucchini
• Mushrooms
• Tinned tomatoes (fresh is OK too)
• Tomato paste (optional)
• Spinach leaves (optional)
• Grated carrot

1. Heat the oil in largish saucepan. Add the chopped onion and fry. Chop the zucchini into thinnish slices (you can use as many or as few zucchinis as you like). Add and cook till the zucchini starts to get a golden-brown tinge. Add mashed or chopped garlic. Chop the capsicums and add to the saucepan. Add the chopped mushrooms too. When all of this starts to look like it's cooked a bit, add the tinned tomatoes (chop them roughly first).
2. Add tomato paste if you want. Stir and then add the grated carrot and the chopped spinach. (You can use grated zucchini instead of frying it at the start) Simmer for a couple of minutes, or up to half an hour. Other veggies that can also be added to this sauce for variety are green beans, broccoli, cauliflower (chop the last two into smallish pieces), green peas or any green leafy vegetable.
3. Options:
1. Italian pasta - Add some herbs and paprika to the sauce. Or you can use tinned tomatoes which are already flavored with herbs. Stir some hot cooked pasta through the sauce. Serve with grated parmesan cheese..2) Veggies, beans & rice - Add beans (tinned or home-cooked) and herbs (dried and/or fresh) to the sauce. Stir. Serve on a bed of basmati rice and sprinkle some parmesan cheese on top. Or you could use pasta instead of rice.
2. Baked dish - Add tinned beans and some herbs to the sauce. Grease a shallow oven dish. Spread about 1/2 inch thick layer of basmati rice on the bottom. Spread the sauce on top. Spread some natural yogurt over the top and sprinkle some grated cheese on the top. Put in the oven (moderate heat) and bake until it's bubbling and the cheese has melted. Another variation on this is to use cooked pasta instead of rice. Stir the pasta through the sauce and pour into the oven dish. bake this with the yogurt and cheese topping.
3. Eggplant - Instead of using zucchini in the basic recipe, replace this with an eggplant that's been chopped into smallish cubes. The eggplant variation can be used for 1), 2) and 3).
4. Mexican beans - add a tin of refried beans, a tin of beans (e.g. kidney beans), some corn kernels (tinned or frozen), a teaspoon (or more) of ground cumin, lots of mild paprika and chili (optional). Serve on white rice with natural yogurt. Or use it as a filling for tacos, nachos, tortillas etc.
5. Add cooked lentils (brown or red) to the sauce and stir through. Serve this on rice or pasta. Or, use this lentil and veggie sauce as a filling for cannelloni or lasagna.

Spaghetti with Olive Sauce

• 6 oz very ripe tomatoes (about 3 plum tomatoes)
• 4-6 black olives (I used 12 kalamatas)
• 1 clove garlic (um, 2-3)
• 2 TB olive oil
• 1/4 tsp oregano
• freshly ground black pepper
• 1 TB minced parsley
• 3 oz whole wheat spaghetti (I used 3 oz organic tri-color fusili. 3 oz is right for spaghetti, but overkill for fusilli. I’ll use 2oz fusili next time)

1. Pour boiling water over the tomatoes, leave for a minute, drain, run under cold water and skin.
2. Chop the tomatoes coarsely. chop the olives finely. crush the garlic.
3. Heat the oil in a saucepan. add the tomatoes, olives, garlic, oregano, and pepper. simmer, uncovered, over a low heat for about 15 minutes, stirring occasionally. add the parsley and cook for 2 min longer.
4. Cook the spaghetti, and when it is ready drain it and
5. Pour the sauce over it.

Spaghetti Pie

• 1 lb ground beef, crumbled
• 2 eggs
• 1 small Onion, chopped
• 1/3 C grated parmesan cheese
• 1 tsp chili powder
• 2 C shredded Mozzarella cheese, divided
• 1 tsp Italian herb seasoning
• 24 oz spaghetti sauce
• 7 oz spaghetti noodles, cooked

1. Preheat oven to 425.
2. Lightly spray 9 x 13 pan. Brown meat, onion, chili powder and seasoning. Set aside. Combine spaghetti, eggs, Parmesan cheese. Spread evenly over bottom of pan and up 1-inch on sides. (This is the crust of the pie) Sprinkle half the Mozzarella cheese over spaghetti crust. (I have sprinkled mushrooms & green peppers also). Combine meat and spaghetti sauce; pour over spaghetti crust. Sprinkle on remaining cheese. Cover and bake 25 - 30 minutes or until center is set.

Spaghetti

• My Mom's easy sauce recipe (serves about 12, but easily multiplied): 15 oz can stewed tomatoes, 15 oz can tomato sauce, 1 can tomato soup, 1 can Cream of mushroom soup, 1 Tab. oregano. You can add 1 lb. cooked hamburger, sautéed onions, sautéed mushrooms, if you are being fancy. Serve with garlic French bread and green salad.

Southern Mac & Cheese From Robin Reeder

• Cook as much macaroni as you want.
• Layer:
• cooked macaroni
• grated cheese
• tiny pats of butter
• salt and pepper
• Repeat layers until you fill up the dish. Pour a can of canned milk over all, end with a layer of cheese on top. Size of canned milk depends on how much macaroni you use. Nowadays, I generally leave off the butter: enough fat with the cheese.
• Bake in oven or microwave until bubbly.

Robin's Killer Mac&Cheese

• 1 lb box elbows, boiled, but not too soft sauce: (I rarely measure, so here goes)
• 2 cups milk,
• 3 heaping Tab corn starch (can use flour) start this heating in the microwave or on the stove
• Add:
• about 2 Tab butter,
• 2 Tab Worcestershire sauce - I always pay extra for Lea and Perrins, worth the taste (Worcestershire sauce always makes cheese things tangy, adds a lot of flavor.)
• tiny pinch cayenne if you have some
• 1 Tab. paprika,
• few shakes pepper,
• about half tsp onion powder
• about a tsp of salt. (You can always add more. We don't use a lot of salt in cooking, but this needs it.)

1. Cook this till thick, stirring often with a whisk, till about the consistency of thin cake batter.
2. Then add the cheese. reserve some for the top
3. Grate or slice thin about 8 to 10 ounces cheese - I use NY sharp cheddar. I also buy already shredded when on sale, and use some sharp with that. Also a bit of Romano or Parmesan is good, not a lot. This time I had some Velveeta in the fridge and used some of that 'cus I had so little sharp. Very tasty. (I forgot the elders were coming to dinner, had to scurry)
4. In a 13x9 glass dish, pour in drained macaroni, pour over it the cooked sauce and stir together
5. I usually taste and add salt, esp if the macaroni didn't get cooked in salted water. All depends on what you are used to.
6. Across the top I sprinkle bread crumbs, use Italian is what I have, and then some more grated cheese
7. BAKE about 25 min at 350. Cover if it is thick; you don't want it dry.
8. But if soupy, leave the foil off. Gets all bubbly on the sides.
9. Serve with the Worcester sauce, we ALWAYS add more!
10. We always have peas with this, stir them together .
11. Don't be afraid to experiment, add ham or spam or whatever you and your family like.

Macaroni & Cheese From Gayle Blackham

• I add either hamburger or a can of tuna.
• A can of any "cream of" soup is good added, and it makes more.
• I like to add peas & carrots (these are the frozen variety that I cook). Very very good!

Pasta Chicken From Laura Aden

• 4 chicken breast - diced up into bite size pieces
• 1 bunch of broccoli (or 10 oz frozen chopped) - diced up into bite sized pieces
• 5 to 10 garlic cloves - minced or pressed
• basil & oregano - to taste (approx. 1/2 tps each)
• 1/2 & 1/2 - 1 med carton
• 4 large ripe tomatoes
• 1 10oz pack of small shell pasta
• olive oil
• Grated Parmesan cheese - to taste

1. Start water boiling for pasta and add pasta when boiling, cook until done and then drain.
2. Cook broccoli (I steam fresh - or follow frozen package directions)
3. Brown chicken pieces in olive oil, add tomatoes and garlic, simmer for approx 3 minutes, add basil and oregano, simmer again for 2 to 3 minutes. Add 1/2 & 1/2 simmer again for 3 to 7 minutes, add pasta and parmesan cheese, stir well and serve.

Mushroom Stroganoff

• 1 medium onion, finely chopped
• 3 tablespoon butter
• 1 package sliced Portabella mushrooms
• 1 1/2 cups chicken broth
• 1 1/2 cups sour cream
• 3 tablespoons flour
• Freshly ground pepper
• 8 ox medium egg noodles
• 1 bunch fresh parsley, chopped

1. In large skillet over low heat, sauté onion in butter until soft. Raise heat to medium high, add mushrooms and continue to sauté until mushrooms begin to brown.
2. Remove mushroom and onion mixture to bowl. In same skillet, over high heat, add chicken broth to pan drippings, bring to a boil and reduce by 1/3. Lower heat to a simmer and return mushrooms to broth.
3. In small bowl, combine sour cream and flower until smooth. Over very low heat, stir in sour cream mixture and continue stirring until sauce thickens. Serve immediately over noodles and garnish with chopped parsley.
4. 3-4 servings

Macaroni And Cheese Casserole From Bonnie Howell

• 8 oz. elbow macaroni, cooked & drained
• 1 small onion, chopped
• 1 can cream of mushroom soup
• 2 (12 oz.) pkgs of grated cheese (Velveeta is best -- cheddar doesn't melt well)
• 1 cup mayonnaise

1. Preheat oven to 350. In casserole dish, combine all ingredients.

• Topping:
• 3 tbs butter, melted
• 1 cup Ritz cracker crumbs

1. Mix butter and cracker crumbs until well blended. Sprinkle over top of macaroni mixture. Bake until cheese has melted.
2. You can make this low fat by using low fat cheese, skim milk instead of mayonnaise and spraying with butter-flavored Pam before sprinkling on the Ritz cracker crumbs.

Mac And Cheese Variations

• Southern Mac & Cheese from Anne
• Cook as much macaroni as you want.
• Layer:
• Cooked macaroni
• Grated cheese
• Tiny pats of butter
• Salt and pepper
• Repeat layers until you fill up the dish. Pour a can of canned milk over all, end with a layer of cheese on top. Size of canned milk depends on how much macaroni you use. Nowadays, I generally leave off the butter: enough fat with the cheese.
• Bake in oven or microwave until bubbly.
• I love the crusty top part. You can also add ham or other meat, especially good with a tossed salad on the side.
• Variations from Gayle Blackham
• I add either hamburger or a can of tuna.
• A can of any "cream of" soup is good added, and it makes more.
• I like to add peas & carrots (these are the frozen variety that I cook). Very very good!
• Variation from Renee Gardner
• I make this all the time, in fact we had it for dinner tonight! I usually add a can of Cream of Mushroom soup and then put the whole thing in a casserole dish sprinkle cheese on top and bake it for about 20 minutes. Its simple fast and everyone loves it.
• Variation from Michelle Orondorf
• I add either hamburger or a can of tuna. A can of any "cream of" soup is good added, and it makes more.

Lasagna Roll-Ups

• 6 lasagna noodles
• 1/2 pound chopped meat -- cooked and drained
• 1-1/2 cups ricotta cheese
• 1 cup mozzarella cheese -- shredded
• 1/4 cup Parmesan cheese
• 1 jar spaghetti sauce

1. Brown the meat, drain and cool. While noodles are cooking, mix the ground turkey, ricotta cheese, mozzarella cheese and Parmesan cheese together. Lay noodles out flat and spread some of the cheese mixture over the length of it - be generous! Roll up noodle, place seam side down in pan and continue with rest of noodles. Lastly, pour the jar of sauce over all and sprinkle with Parmesan cheese. Bake for 30 minutes in a 350: preheated oven. Notes: This may not be a "casserole" per se, but you can make it ahead (even a big batch and freeze portions as it is easily doubled, tripled, etc.) and just pop it in the oven when you get home. I add a bit extra cooking time when coming from fridge to oven, 10 minutes or so depending on your oven. My family loves this and it is so easy. You can even change the filling around a bit to add spinach or other favorites.

Lasagna From Trina

• 1 lb ground beef
• 1 egg
• 32 oz spaghetti sauce
• 1/2 c. grated Parmesan cheese
• 1/2 c. water
• 1/2 tsp. (each of parsley, pepper, basil)
• 1 1/2 c ricotta or cottage cheese
• 9-12 uncooked lasagna noodles
• 1/2 lb mozzarella cheese, grated

1. Brown beef; drain.
   
2. Stir in spaghetti sauce and H20.
   
3. Combine cottage cheese (or ricotta), Parmesan cheese, egg and herbs. Use oblong baking dish. Then spoon the following in alternate layers: 1/2 sauce, 1 layer of uncooked noodles, 1 layer cheese mixture, 1 layer mozzarella cheese. REPEAT 2-3 times.
   
4. Cover with foil to make a tight fit and bake for 350 degrees for 1 hour or microwave for 30 minutes, let sit for 15 minutes.
   

Lasagna From Tammy Schoeneweis

• 1 48 oz. sized jar of Prego (isn't this nice already...*giggle*)
• 9 Large lasagna noodles
• 8 oz. container of small curd cottage cheese
• 2 cups Shredded Mozzarella
• 3/4 or 1 cup Parmesan cheese
• 1 cup Cheddar Cheese
• 2 3 tsp. Oregano
• 1 egg

1. Add noodle to boiling water and cook until almost soft
2. While noodles are cooking, mix together cheeses, egg, and oregano until thoroughly combined
3. Drain noodles and place three in the bottom of casserole dish
4. Spread half cheese mixture over noodles.
5. Spread several large spoonfuls of Prego over cheeses to make a thin layer of sauce when spread.
6. Layer 3 more noodles across sauce.
7. Repeat steps 4 6.
8. Spread a generous amount of sauce over the top of last noodle layer. (best to leave about 1/4 of sauce in the bottle, using 3/4 of it on the Lasagna...otherwise it is too runny)
9. Generously sprinkle Parmesan over sauce and bake at 420, uncovered for 30 40 minutes. Let sit for 15 20 minutes and enjoy!!!
10. Spinach variation: 1 pkg of spinach, cooked and drained (be sure to clip the stems before cooking). Mix spinach in with cheeses. Follow same instructions.

Fresh Spaghetti

• 8 plum tomatoes or 4 beefsteak, diced
• 1 clove garlic, minced (2 teaspoons)
• 1/2 teaspoon salt
• 2 teaspoon dried basil or 1/4 cup fresh
• Pepper

1. Combine all ingredients. Let stand while boiling water and cooking approx. 1 pound pasta. Toss with hot, drained noodles.
2. Serves 4
3. *May top with Parmesan cheese.

Easy Vegetable Lasagna By Tamara Shoemaker

• 2 Tbsp. oil
• 1 med. onion, chopped
• 1 clove garlic (or 1/8 tsp. garlic powder)
• 1 tsp. Italian seasoning, crushed (or 1/2 tsp. each of oregano & basil)
• Vegetables: 16 oz. green beans (canned, or frozen French-cut),
• OR 18 oz. frozen broccoli, OR 18 oz. frozen or fresh chopped spinach
• 1 can low-fat cream-of-celery soup (or cream-of-mushroom)
• 1 cup grated Cheddar cheese
• 1 egg, beaten
• 28-32 oz. spaghetti sauce
• 1/2 cup water
• 9 lasagna noodles
• 2 cups grated Mozzarella cheese

1. Heat oven to 350 degrees. Cook lasagna noodles and drain. Heat oil in skillet, then sauté onion, garlic, and Italian seasoning. Stir in vegetables (see note above recipe) and cook until tender and liquid evaporates. Remove from heat and stir in soup, Cheddar cheese, and egg. Stir together in separate bowl spaghetti sauce and water. Pour half of spaghetti sauce mixture into 13"x9" baking dish. Layer 3 noodles, 1/2 of vegetable filling, 1/3 of the Mozzarella cheese; 3 noodles, rest of vegetable filling, 1/3 Mozzarella cheese; 3 noodles, rest of spaghetti sauce. (Save 1/3 of the Mozzarella cheese.) Bake at 350 degrees for 40 minutes; sprinkle remaining Mozzarella cheese on top and bake 5 minutes more. Let stand 15 minutes before serving.

Cheesy Mostaccioli From Kim In Wisconsin

• 1 lb Mostaccioli pasta, cooked
• 1 1/2 lb grounded beef, browned
• 11 oz Cheddar Cheese soup
• 30 oz spaghetti sauce
• 1 tea ground black pepper
• 1 tea Italian seasoning
• 12 oz (3 C) shredded mozzarella cheese

1. Preheat oven to 400. Combine pasta, meat, soup and spaghetti sauce. Add pepper, seasoning, and 2 C mozzarella cheese. Mix to combine. Place in Baking dish. Sprinkle remaining cheese on top.
2. Bake for 25 Minutes.

Campbell's Easy Chicken And Pasta From Mary Gagne

• 1 lb skinless, boneless chicken breasts, cut up
• 1 tbsp vegetable oil
• 1 can (10-3/4 oz) Campbell's condensed cream of mushroom soup
• 2-1/4 cups water
• 1/2 tsp. dried basil leaves, crushed
• 2 cups frozen vegetable combination (broccoli, cauliflower, carrots)
• 2 cups UNCOOKED corkscrew pasta

1. In skillet brown chicken in hot oil. Set aside. Add soup, water, basil and vegetables. Heat to a boil
2. Add uncooked pasta. Cook over medium heat 10 minutes, stirring often. The pasta cooks right in the soup.
3. Add browned chicken. Cook 5 minutes or until pasta is done, stirring often. Serve with grated Parmesan cheese.
4. Serves 4

Spice and Peach Muffins

• 1 1/2 cups all-purpose flour
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 can (16 oz.) sliced peaches
• 4 cups KELLOGG'S® RICE KRISPIES® cereal
• 3 egg whites
• 1 cup powdered sugar
• 2 tablespoons sliced almonds

1. Preheat oven to 400º F.
2. In large mixing bowl, stir together flour, sugar, baking powder, salt and spices. Set aside.
3. Drain peaches, reserving liquid. Place peaches, KELLOGG'S RICE KRISPIES cereal, egg whites and 3/4 cup of the peach liquid in food processor bowl. Using metal blade, process mixture about 45 seconds or until smooth. Add to flour mixture stirring only until combined. Portion evenly into twelve 2 1/2-inch muffin-pan cups coated with cooking spray.
4. Bake 23 minutes or until golden brown. Remove from oven and drizzle with mixture of powdered sugar and 2 tablespoons peach liquid or hot water. Sprinkle with almonds. Serve warm.
5. Yield: 12 muffins
6. Calories: 200

Six Week Bran Muffins

• 6 cups boiling water
• 6 cups whole bran cereal
• 3 cups shortening
• 9 cups white sugar
• 12 eggs
• 12 cups buttermilk
• 15 cups all-purpose flour
• 1/4 cup and 1 tablespoon
• baking soda
• 1 tablespoon salt
• 12 cups whole bran cereal

1. In a large bowl, add boiling water to the first 6 cups of bran cereal, cool.
2. Cream shortening or margarine, sugar, eggs, and buttermilk together. Add to bran mixture. Stir in flour, baking soda, and salt. Fold in the 12 cups of bran cereal. Stir only until moistened.
3. Bake in a preheated 425 degree F (220 degree C) oven for 20 to 25 minutes.

Honey Raisin Bran Muffins

• 1 3/4 cups all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 2 tablespoons sugar
• 2 1/2 cups KELLOGG'S® Raisin Bran cereal
• 1 1/4 cups fat-free milk
• 1/3 cup honey
• 1 egg
• 1/4 cup vegetable oil

1. Preheat oven to 400º F.
2. Stir together flour, baking powder, salt and sugar. Set aside.
3. In large mixing bowl, combine KELLOGG'S Raisin Bran cereal, milk and honey. Let stand 3 minutes or until cereal softens. Add egg and oil. Beat well. Add flour mixture, stirring only until combined. Portion batter evenly into twelve 2 1/2-inch muffin-pan cups coated with cooking spray.
4. Bake 20 minutes or until lightly browned. Serve warm.
5. Yield: 12 muffins.
6. Calories: 200

Cornflake Muffins

• 1 1/2 cups all purpose flour
• 1/4 cup sugar
• 1 TBL baking powder
• 1/4 tsp salt
• 2 cups Kellogg's cornflakes
• 1 1/4 cups fat free milk
• 1 egg
• 3 TBL vegetable oil

1. Preheat oven to 400º F.
2. In mixing bowl, stir together flour, sugar, baking powder and salt. Set aside.
3. In large mixing bowl, combine KELLOGG'S CORN FLAKES cereal and milk. Let stand 2 minutes or until cereal is softened. Add egg and oil. Beat well. Add flour mixture, stirring only until combined. Portion evenly into twelve 2 1/2-inch muffin-pan cups coated with cooking spray.
4. Bake 20 minutes or until lightly browned. Serve warm.
5. Yield: 12 muffins
6. Calories: 130

Bran Muffins

• 5 cups all-purpose flour
• 4 cups bran flakes cereal
• 3 cups white sugar
• 5 teaspoons baking soda
• 2 teaspoons salt
• 4 eggs, beaten
• 1 cup melted shortening, cooled
• 4 cups buttermilk

1. Preheat oven to 400 degrees F (200 degrees C). In a large mixing bowl, sift flour. Add the cereal, sugar, baking soda and salt; stir to combine. Add eggs, shortening and buttermilk; mix well. Cover bowl and store batter in refrigerator for at least 24 hours before using. Batter will keep in the refrigerator for up to 6 weeks. Batter should remain covered and should not be stirred. Scoop batter into lined or lightly greased muffin cups, filling each cup 2/3 full. Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Bran Muffins

• 2 cups raisin bran cereal
• 4 cups whole bran cereal
• 2 cups boiling water
• 1 cup shortening
• 3 cups white sugar
• 4 eggs
• 4 cups buttermilk
• 5 cups all-purpose flour
• 5 teaspoons baking soda
• 1 1/2 teaspoons salt

1. Mix cereal and boiling water together in a metal bowl, and allow to cool. Cream shortening, sugar, and eggs in a large bowl. Add buttermilk and cooled cereal mixture. Combine flour, baking soda, and salt; stir into the creamed mixture until flour is moistened. Batter should be lumpy. Put batter into a one gallon wide mouth jar. When using mix, use a ladle to get batter out of the jar; don't mix or stir. When ready to use, spoon batter into muffin tins. Bake at 375 degrees F (195 degrees C) for approximately 15 minutes.

All-Bran Muffins

• 1 cup all purpose flour
• 1 tsp. baking soda
• 1/2 teaspoon salt
• 1/3 cup sugar
• 1 cup Kellogg's© All-Bran cereal
• 1 1/4 cups low-fat buttermilk
• 1/4 cup shortening
• 1/2 cup seedless raisins

1. Sift together flour, baking soda, salt and sugar. Set aside.
2. Measure KELLOGG'S ALL-BRAN cereal and buttermilk into large mixing bowl. Stir to combine. Let stand 1 to 2 minutes or until cereal softens. Add shortening. Beat well. Stir in raisins.
3. Add flour mixture, stirring only until combined. Portion batter evenly into twelve lightly-greased 2 1/2-inch muffin-pan cups.
4. Bake at 400º F for 25 minutes or until lightly browned.

Taco Pie

• Crust:
• 1 Jiffy Corn Mix baked in a flan pan or
• 1/4 C Vegetable oil
• 1 C Corn Meal
• 1 C Flour
• 1 -2 Tbsp Sugar
• 1 Tbsp Baking Powder
• 1/2 tsp Salt
• 1 C Milk
• 1 Egg beaten
• 8 oz Whole Kernel Corn drained (optional) mix in with milk
• 4 oz can chopped Green Chilies drained (optional) mix in with milk

1. Heat Oven to 420. Grease pan. Combine dry ingredients, add milk and egg, mix until blended, add oil mix well. Bake 20 - 25 minutes until wooden tooth pick inserted comes out clean.
2. Make Taco Meat according to Seasoning Mix. Top baked crust with meat and 2 C taco cheese. Return to oven until cheese is melted. Top with lettuce, tomatoes, and sour cream or other taco toppings.

Super Nachos

• 1/2 lb Lean ground sirloin
• 1/2 lb Chorizo sausage (remove casing if in links)
• 1 lg Onion
• Salt and pepper to taste
• 2 1-lb cans Refried beans
• 4-oz can Chopped green chilies
• 2 to 3 C Shredded Jack or mild cheddar cheese
• 3/4 C Prepared taco sauce
• 1/2 C Chopped green onions
• 1 C Pitted sliced olives
• 1 med Avocado
• 1 C Sour cream

1. Crumble beef and chorizo into frying pan. Add onion and cook until browned. Drain. Season with salt and pepper to taste. Spread cans of refried beans in bottom of 11 x 13 inch pan. Top evenly with meat mixture. Sprinkle green chilies over meat. Cover evenly with shredded cheese. Drizzle taco sauce over cheese. Cover and chill if made ahead or bake uncovered at 400 for 20-25 minutes. Remove from oven and quickly garnish with chopped green onions and pitted sliced olives. In center of mixture you might mound 1 medium avocado, mashed (or guacamole) and top with sour cream.
2. Serve with corn (Doritos type) chips.

Recado Rojo Yucatecan Achiote Seasoning Paste From Lynn Richardson

• 1 Tablespoon Achiote seeds (also called Annato seeds)
• 1 teaspoon Peppercorns
• 1 teaspoon dried oregano (Mexican)
• 4 cloves
• 1/2 teaspoon cumin seeds
• 1 inch cinnamon stick or 1 teaspoon ground cinnamon
• 1 teaspoon coriander seeds
• 1 teaspoon salt
• 5 cloves peeled and toasted garlic
• 2 Tablespoons cider vinegar
• 1 1/2 teaspoons flour
• Yield 1/4 cup

1. The spices. Measure the achiote seeds, peppercorns, oregano, cloves, cumin, cinnamon, and coriander seeds into a spice grinder and pulverize as completely as possible; it will take a minute or more, due to the hardness of the achiote. Transfer to a small bowl and mix in the salt.
2. The seasoning paste. Roast the unpeeled garlic on a griddle of heavy skillet set over medium heat for about 15 minutes, turning frequently, until blackened outside in spots and very soft inside. Remove, cool and slip off the skins. Finely mince the garlic, then sprinkle with some of the spice mixture and use a flexible spreader or the back of a spoon to work it back and forth, mashing it to a smooth paste. Scrape in with the remaining spice powder, then mix in the vinegar and flour.
3. Scoop into a small jar, cover and let stand several hours (or preferably, overnight) before using.
4. Techniques:
1. Grinding achiote: Because the seeds are very hard, they are best pulverized in a high-speed spice grinder; unless they are reduced to a powder, the paste will be gritty. I put all of the spices into a small Krups coffee grinder, then sifted through a fine sieve. This worked pretty good, just a few pieces left from the cloves. Everything else was like baby powder.
2. After the vinegar and flour was added I could mold it like stiff clay. I put it into a Baggie and put it in the fridge.

Mom's Enchilada Sauce From Anna Steele

• 1 can (28 oz) Las Palmas Red Chili Sauce
• 2 1/2 tsp. salt
• 1 tsp. garlic salt
• dash of pepper
• 2 dashes of ground cumin
• 1 1/4 c. flour, mixed with 2 1/2 c. hot water
• 1 canful (sauce can) of hot water

1. Heat sauce and spices over medium heat. Stir while adding flour and water mixture. Add canful of hot water. Stir frequently to prevent sticking and lumping. (about 15 minutes - or until thickened). Cool. I have used this sauce recipe for rolled enchiladas and in enchilada casserole. My filling consists of grated cheddar cheese, chopped onions and chopped olives. If desired, you can used chicken, beef, beans, or hamburger meat as part of the filling. I prefer it meatless.

Menudo From Mary Gagne

• 3qts water
• garlic salt to taste
• 1 large pkg tripe (Clean as much fat off as possible) - cut into 1" sq chunks
• Bring to a boil & simmer for about 1-1/2 hours
• Add:
• 2 pigs feet cut in quarters (they usually come that way) OR
• 1 large pkg stewing beef
• Simmer another hour
• Add:
• 1-2 cans hominy (white or doesn't matter)
• 1 lg can Las Palmas Enchilada sauce (tastes the best)
• Simmer until tripe is tender, BUT NOT MUSHY!
• Serve with dried oregano, diced onions, dried hot chili peppers & lemon wedges. Crush oregano in palm of hand over individual servings, add onions & peppers to your taste, squeeze lemon juice to your taste. Serve with warm flour or corn tortillas.

Enchiladas From Stefenee Hymas

• 8 flour tortillas
• 1 pound lean ground beef
• 1/2 Tbsp. minced onions
• 1/2 c. sour cream
• 1 c. shredded cheddar cheese
• 1 Tbsp. parsley flakes
• Sauce:
• 1 can 15 oz tomato sauce
• 2/3 c. water
• 1 Tbsp. chili powder
• 1/4 tsp. cumin
• 1 small can green chilies
• 1/4 tsp. garlic powder

1. Heat sauce to boiling, stirring occasionally. Reduce heat and simmer 5 minutes. Remove from heat and set aside.
2. Brown beef and onions. Drain grease. Stir in sour cream, cheese and parsley flakes. Pour sauce onto plate. Dip tortillas into sauce allowing sauce to cover both sides.
3. Place sauced tortilla onto greased oblong dish. Put 1/2 c. hamburger mixture on top and roll up. Repeat until all mixture is gone. Pour remaining sauce over the top.
4. Cook uncovered for 30 minutes in 350 degrees. Serve with cheese and sour cream.
5. I usually freeze this recipe BEFORE it is baked. I allow it to thaw before baking.

Enchiladas From Heidi Fowler

• 1 lb. ground beef
• 1 T dried onion
• 16 oz. can refried beans
• 2 t salt or less
• 1/4 t pepper
• 1 T chili powder
• 1 pkg enchilada sauce (make according to inst. on pkg)
• 12 corn tortillas
• 2 cups grated cheddar cheese

1. Brown ground beef and onion then drain excess fat. Add refried beans, salt, pepper, and chili powder then mix well.
2. Heat enchilada sauce in a lg saucepan. Dip tortillas in heated sauce, one at a time, before filling.
3. Fill tortillas evenly with beef mixture. Sprinkle cheese on top of beef mixture, then roll up. Arrange in a 9x13 baking pan. Pour remaining sauce over tortillas. Top with grated cheese.
4. Bake at 350 for 25 minutes.
5. Makes about 10-12 enchiladas

Enchilada Sauce From Shauna

• 1 c. (15 oz.) Tomato sauce
• 2/3 c. water
• 1 tbsp. Chili powder
• 1/2 tsp. Cumin
• 2 whole green chilies, chopped
• 1/4 tsp. Garlic powder

1. Heat ingredients to boiling, stirring occasionally; reduce heat. Simmer uncovered 5 minutes. Coat tortilla with sauce on both sides and roll up enchilada.

Deep Dish Taco Squares

• 1 cup biscuit mix
• 1/4 cup cold water
• 1 can chili with beans
• 1/2 cup sour cream
• 1/3 cup mayonnaise
• 1/2 cup grated cheese
• 1 tbls chopped onion

1. Mix biscuit mix and water. Pat into the bottom and up the sides about 1 inch of an 8x8 baking dish. Pour chili over the crust. Blend remaining ingredients and spoon over the top of the chili. Bake at 375 for 25-30 minutes until edges of dough are light brown and the cheese is melted. Makes 5 servings.

Crab Enchiladas with Chili Cream Sauce

• Sauce:
• 3 Tbs. butter
• 1 clove garlic, crushed
• 2 tablespoons onion, chopped
• 3 tablespoons flour
• 1 1/2 cup milk
• 1 tablespoons chili powder
• 1 tablespoon cilantro, chopped
• Enchilada Filling:
• 1 cup snow crab meat
• 1/2 cup jack cheese, shredded
• 2 tablespoons green onion, sliced
• 1/4 cup of enchilada sauce
• 4 6-inch flour tortillas

1. Combine the butter, garlic, and onion in a heavy saucepan and cook over medium heat for 2 minutes. Add the flour and cook, while stirring, for 2 minutes. Reduce the heat to medium-low and add the milk, chili powder, and cilantro. Cook for 15 minutes. Pour through a fine strainer, reserving the sauce.
2. Combine enchilada filling ingredients. all ingredients.
3. To serve: Spoon the enchilada filling into the center of each flour tortilla, roll up and serve.

Chicken Enchiladas In Sour Cream Sauce From Heidi Weatherston

• 1 fryer chicken, cooked and diced
• 1 small can mushroom (I also use fresh)
• 4 green onions, chopped
• 1/2 cup shredded Cheddar cheese
• 8 to 10 flour tortillas
• 2 cans cream of chicken soup
• drippings from cooking chicken
• 16 oz. sour cream

1. Put chicken, cheese, onions, and mushrooms in flour tortilla shell. Roll up; tuck in sides. Place in greased 9x13 inch pan with seam up. Make sauce with soup, sour cream and chicken drippings. Heat slowly. Pour sauce over enchiladas and bake at 350 degrees for 30 minutes. Sprinkle with cheese.