Layered Chile Chicken & Tortillas

Layered Chile Chicken & Tortillas

2 tablespoons salad oil (canola oil)
2 medium onions, coarsely chopped
2 cloves garlic, minced
2 teaspoons each chili powder, dry basil, and salt
1 tablespoon sugar
1/2 teaspoon oregano leaves
1 can (4 oz.) diced green chiles, drained
or fresh Anaheim chiles, roasted, peeled, seeded (about 5 chiles)
2 cans (15 oz. each) tomato sauce
1 cup chicken broth
12 tortillas
salad oil
4 cups shredded cooked chicken
4 cups (1 lb.) shredded Cheddar cheese or Jack cheese
Sour Cream (optional)

Heat the 2 tbsp. oil in a wide frying pan over medium heat. Add onions and garlic and cook. stirring, until onions are soft. Stir in chili powder, basil, salt, sugar, oregano, green chiles, tomato sauce, and chicken broth. Bring to a boil, Reduce heat, cover, and simmer for 10 minutes.

Meanwhile, soften tortillas by heating small amount of oil (about 1 tbsp.) in a small frying pan over medium-high heat. When oil is hot, add tortillas, one at a time, and spin them with a fork; turn tortillas over and repeat for other side. Add additional oil, in small amounts, as needed. As tortillas are softened, stack them and set aside.

To assemble casserole, line the bottom of a greased shallow 3-quart casserole or 9 by 13-inch baking dish with 6 of the tortillas, overlapping them slightly. Add half the chicken, half the sauce and half the cheese. Arrange remaining tortillas and repeat layering of ingredients, ending with cheese. At this point you may cool, cover and refrigerate until next day.)

Bake, uncovered, in a 350 F. oven for 40 minutes or until casserole is heated through. (if refrigerated, bake, covered, for 1 hour; then uncovered and bake for 15 more minutes.) Spoon sour cream over individual servings, if desired. Makes 6 to 8 servings.

Savory Swiss Steak

Savory Swiss Steak

1/2 cup all-purpose flour
1 tablespoon dry mustard
salt and pepper
1 1/2 pounds round steak, cut 1 inch thick
2 tablespoons salad oil, or bacon fat
1 can (1 lb.) tomatoes
1 cup sliced onions
1/2 cup diced celery
2 to 3 carrots, diced
2 tablespoons Worcestershire
1 tablespoon brown sugar
Mix flour, mustard, salt, and pepper. Sprinkle meat with the mixture and pound it into the steak with a meat pounder, a potato masher, or the edge of a plate. Cut pounded steak into individual portions. Heat the oil in a heavy frying pan or Dutch oven over medium high heat; brown meat on both sides in the oil.

Pour remaining ingredients over meat; add salt and pepper to taste. Cover and bake in a 350 F. oven, or simmer on top of the stove, for about 1 1/2 hours or until meat is tender. Serves 4.

Tuna & Noodle Casserole

Tuna & Noodle Casserole

6 ounces medium-size, fancy-shaped pasta (shells,
egg twists, bows, wheels, etc.)
Boiling salted water
Butter or margarine
2 cans (6 oz. each) chunk-style tuna, drained and flaked
1 package (10 oz.) frozen peas, thawed
1/2 pound mushrooms, sliced and sauteed (optional)
1/2 tsp. garlic salt
1/4 tsp. dill weed
1/4 tsp. celery seeds
1/8 tsp. pepper
2 cans (10 3/4 condensed cream of mushrooms soup
1/4 cup milk
3 tbsp. dry sherry
3 slices bread
2 tbsp. melted butter or margarine

Cook noodles in boiling salted water according to package directions; drain well.

Lightly butter a shallow 2 1/2 quart casserole or 7 by 11-inch baking dish and arrange half the tuna in the bottom. Combine peas, mushrooms (if desired), garlic salt, dill weed, celery seeds, and pepper. Spread half the mixture over tuna.

Mix together soup, milk, and sherry; spoon half the soup mixture into casserole and top with all the noodles. Repeat layering, ending with soup mixture. Tear bread into coarse crumbs; you should have 1/2 cup. Combined bread crumbs and melted butter; sprinkle over top. ( At this point you may cover and refrigerate until next day.)

Bake, uncovered. in a 350 F. oven for about 30 minutes (40 minutes, if refrigerated) or until top is bubbly and lightly browned. Makes about 6 servings.

Shrimp & Rice Casserole

1 to 1 1/2 pounds medium-size raw shrimp,
shelled and deveined
3 strips bacon, cut in 1/2 inch pieces
1 medium onion, chopped
2 cloves garlic,chopped
7 tablespoons canola or vegetable oil
2 cups long-grain white rice
1 package (10 oz.) frozen lima beans
2 large tomatoes, cut in wedges
6 tablespoons chopped fresh parsley or
3 tablespoons dry parsley
1 1/2 teaspoon salt
1 1/2 teaspoon vinegar
1/2 teaspoon liquid hot pepper seasoning (optional)
1/4 teaspoon pepper
4 cups boiling water

In a pan over medium heat, warm 5 tablespoons of oil. Add the rice and cook, stirring, until it starts to turn light gold. Set aside.

In a 5-quart pan over medium heat, add 1 tablespoon of oil and bacon, Cook bacon until limp. Stir in onion until soft. Add 1 tablespoon of oil, shrimp, garlic and cook, stirring, until shrimp turn pink.

Mix in rice and stir well. Add lima beans, tomatoes, 4 tablespoons of fresh parsley or 2 tablespoons of dry parsley, salt, vinegar, hot pepper seasoning (if desired), pepper, and boiling water. Bring mixture to a boil. Cover, reduce heat, and simmer for about 20 minutes or until rice has absorbed all the liquid. Spoon mixture into a serving dish. Garnish with remaining parsley. Makes about 6 to 8 servings.

Chicken Barbecue in the Oven

Chicken Barbecue in the Oven

2 lbs. chicken cut it in quarters
1 big union cut it in rings
2/3 cup of Ketchup
1/3 cup vinegar
2 garlic cloves, crushed
1 tsp. rosemary, minced
4 tbsp. (1/2 stick) butter or margarine
1 tsp. salt
1/4 tsp. ground mustard

Preheat oven to 400 F. Grease a pan.

Layer the chicken with skin down in the pan (remove chicken skin, if preferred). Cover with the union rings. Mix the rest of the ingredients in a small pan. Heat it until boil and add mixture over chicken.

Bake chicken for 30 minutes. Turn the chicken over and sprinkle with the sauce. Continue cooking for 30 minutes more or until chicken is tender and richly glossy.