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2 C cooked, diced chicken 1 pkg corn tortillas 1 can Rotel tomatoes and green chiles 1 lg onion, chopped 1 can cream of mushroom soup green bell pepper, chopped 1 can cream of chicken soup 1 pkg cheese, grated 1 can chicken broth
Saute the onion and bell pepper. Mix soups, broth, onion, pepper, Rotel & chicken in large bowl. On bottom of greased casserole, lay 6 corn tortillas to cover bottom of dish. Layer chicken mixture, then cheese, then repeat with more tortillas, other half of chicken mixture and remainder of cheese.
Bake at 350 for about 40 minutes or until all layers are hot.
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King Ranch Chicken |
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1 lb spaghetti or linguine salt 1 T olive oil 1/2 C Parmesan cheese 28oz can plum Italian tomatoes 7 oz Mozzarella cheese 1 t dried oregano
Warm oil and add tomatoes with its juice, crushing in the pan with a fork. Add oregano and salt, cook 20 minutes. While cooking, chop Mozzarella into small cubes.
Cook pasta according to package directions and drain. Add Parmesan, sauce and Mozzarella. Let sit 3 minutes and serve.
Serve 2-3 generously |
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1-46oz can V-8 Juice 1-46oz can tomato juice 1 t seasoning blend 1 T Worchestershire sauce 1 T olive oil 1/2 C red wine 3 tomatoes, chopped 1 cucumber, peeled and chopped 1 sm onion, chopped 1 bell pepper, cored and diced 1/2 C vinegar 2 cloves garlic, minced
Bring to a boil in a large pot: both juices, seasoning, Worchestershire, oil and red wine. Then, place remaining ing in a food processor or blender and liquefy. Combine with juices and chill. Serve with Parmesan cheese and croutons. |
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New York Cheesecake |
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Crust: 1 1/2 C graham cracker crumbs 1 t cinnamon 1/4 C brown sugar 1/3 C melted butter
Filling: 2 lbs cream cheese (I use Neufchatel—low fat) 1 3/4 C sugar 4 eggs zest of 1 lemon 1 T lemon juice 1 t vanilla Combine all crust ingredients and press into a greased, lined 9” springform pan. Bake at 325 for 8 min. Remove from oven. Bring cream cheese to room temp, beat in an electric mixer until soft. Add sugar and beat until smooth. Add eggs one at a time, mixing well after each and scrape sides of bowl often. Add lemon juice and zest and mix well. Pour into crust and bake with a pan of water on the rack below for 2 hours, or til set.
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1 C flour 1/2 C butter, softened 1/4 C sugar 2 eggs 1/4 t salt 1 C sugar Grated zest of 1 lemon 3 T lemon juice 2 T flour 1/2 t baking powder Preheat oven to 350. Line a 9” square pan with foil and grease. Cream 1 C flour, butter and sugar together and press into pan. Bake 25 min. Beat remaining ingredients together and pour over partially baked crust. Return to oven and bake 25 min. Cool completely and remove from pan by lifting up the foil. Cut into 16 bars and refrigerate. This recipe doubles well, just cook in a 9”x13” pan. |
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Julie’s |
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Lemon Bars |
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Gazpacho |
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Spaghetti Vesuvio |
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1/2 C soy sauce 1/4 C lime juice 1 T Worchestershire sauce 2 garlic cloves, minced 1/2 t mustard 2 boneless skinless chicken breasts 1/2 t pepper butter spray
In a sm bowl, combine sauces, lime juice, garlic and mustard. Cut chicken into 4 pieces, place in med bowl and pour sauce over. Cover and marinate for 30 minutes. Remove chicken and sprinkle with pepper. Grease a non stick pan with butter spray and place over med heat. Add chicken and cook for 6 minutes on each side, or until a fork can be inserted with ease. Great served hot or cold. 130 calories, 2 g fat per serving |
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Garlic Lime Chicken |