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cinaedMy mom decided that I needed to learn how to cook, so this winter break I did. Here are a couple items I cooked that turned out really good (and you know if I can manage it, you all can).
SWEET POTATO SOUFFLE ( serves 8-10)
2 large cans sweet potatoes
1 cup sugar
1/4 tsp. salt
1/2 tsp. vanilla
2 eggs
1/2 stick margarine
1/2 cup milk
In a large bowl, mix all ingredients together with an electric mixer. Pour into a 13x9x2 inch baking dish.
TOPPING
1 cup brown sugar
1 cup chopped nuts (walnuts or pecans)
1/3 cup flour
1/3 stick margarine.
Mix topping ingredients together in a medium size bowl until well blended. Pour evenly over sweet potato mixture. Bake at 350 degrees for 35 minutes.
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BROCCOLI CASSEROLE
1 large stalk broccoli, cooked
1 can cream of mushroom soup
1 cup mayonnaise
2 eggs, beaten
2 tbsp. chopped onion
1 cup grated sharp Cheddar cheese
1 cup crushed cheese crackers
Chop cooked broccoli into chunks; place in 13x9x2 inch casserole dish. Mix all other ingredients together and pour over broccoli. Sprinkle top of casserole with crushed cheese crackers. Bake at 350 degrees for 30 min.
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CRESCENT CHICKEN PUFFS
1 3 oz. cream cheese ( we used fat-free), softened
3 Tbs. margarine, melted
2 cups cooked, cubed, chicken
1/4 tsp. salt
dash of pepper, optional
2 Tbs. milk (we used fat-free)
1 Tbs. chopped onion, optional
1 8 oz. can crescent dinner rolls
3/4 cup bread crumbs (seasoned)
Heat oven to 350 degrees. In medium bowl, blend cream cheese and 2 Tbs. melted margarine (reserve 1 Tbs.) until smooth. Add next 5 ingredients and mix well. Separate crescent dough into four rectangles. Firmly press perforations to seal and roll out. Spoon 1/2 cup meat mixture into center of rectangles. Pull 4 corners to center, twist slightly and seal edges. Brush top with remaining Tbs. margarine and dip in bread crumbs. Place on ungreased cookie sheet. Bake at 350 degrees for 20-25 minutes or until brown. Serves 4.
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CHICKEN ENCHILADA
2 cups chopped cooked chicken
2 cups sour cream (16 oz.)-we used fat free)
16 oz. shredded Cheddar/Jack cheese (again fat free)
1 (10 3/4 oz.) can cream of chicken soup, undiluted
1 4 oz. can green chilies, drained
2 Tbs. chopped onion
dash of salt, pepper
10 (10 inch) tortillas (we used whole wheat)
vegetable oil
1 cup yellow cheese of choice (we used fat-free Longhorn)
8 oz. jar or canned enchilada sauce (optional)
Toppings: chopped tomatoes, sour cream, shredded lettuce, salsa
Combine first 9 ingredients and mix well. Place 2 Tbs. of oil in frying pan and heat to medium high. Fry tortillas about 5 seconds on each side, or just until softened. Add additional oil as necessary. Drain on paper towels. Place 1/2 cup mixture on each tortilla' roll up and place seam side down in a 13x9x2 baking dish. (to avoid clean-up you can spray baking dish with Pam) Cover and bake at 350 degrees for 20 minutes. Sprinkle tortillas with enchilada sauce (optional) and 1 cup yellow cheese. Bake, uncovered for 5 additional minutes. Serve immediately with toppings of choice.
SWEET POTATO SOUFFLE ( serves 8-10)
2 large cans sweet potatoes
1 cup sugar
1/4 tsp. salt
1/2 tsp. vanilla
2 eggs
1/2 stick margarine
1/2 cup milk
In a large bowl, mix all ingredients together with an electric mixer. Pour into a 13x9x2 inch baking dish.
TOPPING
1 cup brown sugar
1 cup chopped nuts (walnuts or pecans)
1/3 cup flour
1/3 stick margarine.
Mix topping ingredients together in a medium size bowl until well blended. Pour evenly over sweet potato mixture. Bake at 350 degrees for 35 minutes.
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BROCCOLI CASSEROLE
1 large stalk broccoli, cooked
1 can cream of mushroom soup
1 cup mayonnaise
2 eggs, beaten
2 tbsp. chopped onion
1 cup grated sharp Cheddar cheese
1 cup crushed cheese crackers
Chop cooked broccoli into chunks; place in 13x9x2 inch casserole dish. Mix all other ingredients together and pour over broccoli. Sprinkle top of casserole with crushed cheese crackers. Bake at 350 degrees for 30 min.
***
***
CRESCENT CHICKEN PUFFS
1 3 oz. cream cheese ( we used fat-free), softened
3 Tbs. margarine, melted
2 cups cooked, cubed, chicken
1/4 tsp. salt
dash of pepper, optional
2 Tbs. milk (we used fat-free)
1 Tbs. chopped onion, optional
1 8 oz. can crescent dinner rolls
3/4 cup bread crumbs (seasoned)
Heat oven to 350 degrees. In medium bowl, blend cream cheese and 2 Tbs. melted margarine (reserve 1 Tbs.) until smooth. Add next 5 ingredients and mix well. Separate crescent dough into four rectangles. Firmly press perforations to seal and roll out. Spoon 1/2 cup meat mixture into center of rectangles. Pull 4 corners to center, twist slightly and seal edges. Brush top with remaining Tbs. margarine and dip in bread crumbs. Place on ungreased cookie sheet. Bake at 350 degrees for 20-25 minutes or until brown. Serves 4.
***
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CHICKEN ENCHILADA
2 cups chopped cooked chicken
2 cups sour cream (16 oz.)-we used fat free)
16 oz. shredded Cheddar/Jack cheese (again fat free)
1 (10 3/4 oz.) can cream of chicken soup, undiluted
1 4 oz. can green chilies, drained
2 Tbs. chopped onion
dash of salt, pepper
10 (10 inch) tortillas (we used whole wheat)
vegetable oil
1 cup yellow cheese of choice (we used fat-free Longhorn)
8 oz. jar or canned enchilada sauce (optional)
Toppings: chopped tomatoes, sour cream, shredded lettuce, salsa
Combine first 9 ingredients and mix well. Place 2 Tbs. of oil in frying pan and heat to medium high. Fry tortillas about 5 seconds on each side, or just until softened. Add additional oil as necessary. Drain on paper towels. Place 1/2 cup mixture on each tortilla' roll up and place seam side down in a 13x9x2 baking dish. (to avoid clean-up you can spray baking dish with Pam) Cover and bake at 350 degrees for 20 minutes. Sprinkle tortillas with enchilada sauce (optional) and 1 cup yellow cheese. Bake, uncovered for 5 additional minutes. Serve immediately with toppings of choice.
