RECIPES



CAVANTINI

Ingredients:

        1 box of medium sized seashell pasta
        1 jar of spaghetti sauce (no meat kind)
        1 package of pepperoni
        2 cups shredded mozzarella
        2 cups shredded cheddar

Preheat oven to 350 degrees. Boil pasta for 10 minutes and drain. Cover bottom of 12 by 9 glass dish with half of the pasta. Spread a layer of pepperoni. Spread half of the jar of spaghetti sauce. Cover with most of the cheddar leaving a small amount and a little mozzarella. Repeat steps but reverse the cheese. Bake at 350 for 45 min.



TEQUILA LIME CHICKEN


5 boneless skinless chicken breasts
2/3 Cup Cuervo Gold Tequila
2/3 Cup vegetable oil
1 tsp. lemon or lime juice
2 T McCormick "hot shot" black & red pepper (more if you like it hot!)
** Mexi Ranch dip (sauce) 1/2 salsa 1/2 ranch dressing. This will be close, just add some spices, lime etc.

Cut chicken breasts in strips or cubes, whichever you prefer (Cubes work better for tacos/fajitas, strips are better for taco salad) Combine tequila, oil, lemon juice, & pepper, mix. Pour marinade over chicken. 24 hour marinade is recommended, but I've done it in as little as two hours. Fry chicken 5-8 minutes in marinade, drain. Place chicken on fajita or soft taco shell, top with colby & Monterey jack cheese, lettuce tomato, & onion. Roll up & serve.



"CHICKEN STUFF"



Ingredients:

Package Chicken Breast boneless and Skinless
Sauce--
1 can cream of chicken soup
8 ounces sour cream
2 tablespoons parmesan cheese
1/4 cup mozzarella cheese
1/4- 1/2 cup wine (optional but it tastes alot better with it)


Cube and brown 1 pack boneless chicken breasts in butter and garlic (I use a garlic blend spice) Combine with sauce below and bake at 350 degrees for about 25 minutes. Then serve over rice or noodles.



"SINATRA SAUCE"

You heat olive oil and four cloves of garlic that you've smashed so they exude flavor..When the garlic turns tan, turn off the oil and throw out the garlic. Save the oil...Next put into a blender two cans of ITALIAN Plum tomatoes and blend to a slow count of four. Put the tomatoes into a large sauce pan. Add some basil, salt, pepper, oregano and the oil. Bring sauce to a boil. Skim the oil that rises to the top. Dip a piece bread in the sauce to test to see if it's done..At the end, add fresh parsley.



Beef Taco Bake


1 LB. ground beef
1 can (10 3/4 oz.) Campbell's condensed tomato soup
1 1/2 cups pace thick and chunky salsa
1/2 cup milk
10 flour tortillas cut into 1 in. pieces
1 cup shredded cheddar cheese ( I use 1 when I cook it and add more when it is done cooking) 

cooking directions cook beef until browned and pour off fat add soup, salsa, milk, tortillas and half of the cheese spoon into shallow baking dish and cover bake at 400 for 30 minutes or until hot.  sprinkle remaining cheese over serves 4



  Cheeseburger Rice


1 LB. ground beef
1 3/4 cup water
2/3 cup catsup
1 tsp.. mustard
2 cups instant white rice, uncooked
1 cup shredded mild cheddar cheese

cooking directions brown meat and drain fat add water, catsup, and mustard bring to boil stir in rice and sprinkle with cheese cover cook on low for 5 minutes makes 4 servings



TACO DIP
8oz.pkg.cream cheese
8oz.cont.of sour cream
1 pkg.of taco seasoning
1 head of lettuce
1 pkg.of taco cheese
3 medium tomatoes
2 green onions
small can of sliced black olives

Combine cream cheese and sour cream until mixed smoothly; add taco seasoning and mix...1st layer ( this is the first layer)
2nd layer: shredded lettuce
3rd layer: taco chese
4th layer: diced tomatoes
5th layer: sliced green onions
6th layer: black olives
Chill well...store in the refrigerator



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