Mexican Manicotti

This recipe is from "Cookin' the Moscow Way" - a R.S. cookbook I put together while we lived Paul attended U of I in Moscow.

1/2 lb. ground beef, browned and drained
1 (16 oz) can refried beans
1 tsp. dried oregano
1/2 tsp. cumin
8 manicotti shells, not cooked
1 1/4 cup water
1 (8 oz) jar salsa or picante sauce
1 (8 0z) container of sour cream
1/4 cup chopped green onions
1/4 cup sliced olives
1/2 cup grated Monterrey Jack Cheese

Combine beef, beans and oregano a cumin. Mix well. Fill uncooked shells with meat mixture. Arrange in 10x6x2" baking dish. Combine salsa and water and pour over the shells.

Her directions call for microwaving it on high for 10 min. and then turning the shells over. Microwave covered on medium for 17-19 minus or until pasta is tender, giving dish a half turn once.

Combine sour cream, green onions and olives. Spoon down center of baked casserole. Top with cheese. Microwave uncovered on high 2-3 minutes or until cheese melts. (You may choose to bake this in the oven rather than in the microwave. I would suggest baking it at 350 - for 15 minutes and then turning the shells once and baking for another 15 minutes - or until noodles are done).

Makes 4-6 servings.

Resurrection Rolls

Easter is coming up! This recipe is an annual tradition in our home.

1 can Pillsbury Crescent Rolls
8 large marshmallows
Melted butter
Cinnamon and Sugar mixed together

Give each child one rectangle section of dough. This will represent the cloth wrapped around Jesus' body. Give each child one large marshmallow. This represents Christ's body. Let each child roll their marshmallow in the melted butter. Then, dip the marshmallow into the cinnamon sugar mixture. This represents the oils and spices that prepared Christ's body for burial. Have each child place the marshmallow on their section of dough and carefully wrap it. Make sure all edges are pinched tight! Place the rolls in the oven. Tape the door shut and place a guard - stuffed animal or child. The oven represents the tomb. Bake the rolls, following the directions on the package. Open the tomb/oven. Only the cloths remain! Christ's body is no longer there! Read accompanying passages from Scripture, such as John 19: 38-42 and John 20.

Chile Verde

Chili Verde

1 onion chopped - I use dehydrated onions
3 cloves garlic, minced
1 or 1 1/2 lbs chicken cooked, in small chunks
2 - 4 oz. cans green chilies, chopped
1 T. ground cumin
1 T. dried oregano
1/2 tsp. ground cinnamon
ground cayenne pepper to taste (I left this out)
3 - 15 oz. cans white beans - I used Northern white beans
2-3 cups chicken broth (I used 2 - depends how thick you want the chili)
shredded cheese - any flavor

I modified the original recipe (from www.allrecipes.com - I even changed the name!) because I used left over cooked chicken from my Monday night menu. In a large pan on med-high, I combined the chicken, onion, and garlic for a few minutes. Then add the rest of the spices and green chilies and mix them up. Then I dump that mixture along with two cans of the beans and chicken broth into the crockpot. Take the third can of beans and puree them in a blender and add to the rest. I cooked my on low for 2-3 hours. Then just sprinkle with cheese when serving. (You could also add a spoon of sour cream - that would taste yummy). If you want it done quicker, just cook it on the stove instead of the crockpot.

Spanish Rice

This is a very easy recipe and my kids love it.
Ingredients:
1 1/2 cups rice (you may use white or brown)
Oil
1 can tomatoes (or fresh in summer)
1 can chicken broth (I use bouillon cubes/water)
2 garlic cloves
dehydrated onion or 1/2 chopped onion (I prefer dehydrated because I don't have to chop them and cry!)
Heat a few Tbls. (or less) of oil in a skillet, add rice and mix until light brown. In a blender mix 1 can of tomatoes, 2 garlic cloves, 1/2 C. diced onion and 1 can of chicken broth. Add the liquid to the rice and cook. Add more water or chicken broth to bring the liquids to a total of 3 cups. Cook on stove - 15 to 20 minutes for white rice (brown rice takes about 1 hour).
When I do it I just mix equal parts of canned tomatoes and chicken broth - and then figure out how much rice to add. (2 parts liquid to 1 part rice)

Egg Drop Soup

My children like this recipe and it's very easy to make. We serve it with those cool oriental soup spoons.

INGREDIENTS
4 cups chicken broth, divided
1/8 teaspoon ground ginger
2 tablespoons chopped fresh chives
1/4 teaspoon salt
1 1/2 tablespoons cornstarch
2 eggs
1 egg yolk

DIRECTIONS
Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan. Stir the salt, ginger and chives into the saucepan, and bring to a rolling boil. In a cup or small bowl, stir together the remaining broth and cornstarch until smooth. Set aside.
In a small bowl, whisk the eggs and egg yolk together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture. Egg should cook immediately. Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency.

Sweet and Sour Chicken

This is a family favorite recipe and a great freezer recipe.


Ingredients
• 2-3 lbs raw chicken, cut into cubes
Sauce:
• ¾ cup sugar
• ½ cup vinegar
• 1 Tablespoon soy sauce
• ½ cup water
• 1 chicken bouillon cube
• 3 ½ Tablespoons ketchup
• 1 Tablespoon cornstarch (for sauce, you will need extra see below)


Preparations
• Dip chicken pieces in cornstarch and then in egg. Then brown chicken pieces in non-stick frying pan (outside will brown slightly and inside will be raw).
• Put chicken pieces in 9 X 13 baking dish.
• Boil sauce ingredients (mix in cornstarch first) for 1 minute and then pour over chicken.

To cook
• Bake at 325 degrees for 1 hour. Spoon sauce over chicken once during baking time. (If you are baking this after it has been in the freezer - plan on longer for baking time.)

Serve over rice. The sauce is really good – I always double the sauce recipe so you can spoon it over your rice.

South of the Border Enchiladas

Doesn't this South of the Border Enchiladas recipe from BettyCrocker.com sound yummy?

2 cups Progresso® diced tomatoes (from 28-oz can), undrained

1 medium onion, chopped (1/2 cup)

1 clove garlic, finely chopped

1/4 cup chopped fresh cilantro

2 teaspoons honey

1/8 teaspoon crushed red pepper flakes

1 can (15 oz) pinto beans, drained, rinsed

1 cup low-fat or regular ricotta cheese

1 small green bell pepper, chopped (1/2 cup)

1 teaspoon ground cumin

6 flour tortillas (8 inch)

1/4 cup shredded Cheddar cheese (1 oz)

1/4 cup shredded Monterey Jack cheese (1 oz)

1. Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2. In blender or food processor, place tomatoes, onion and garlic. Cover; blend until smooth. In 2-quart saucepan, cook blended mixture, 2 tablespoons of the cilantro, the honey and red pepper flakes over medium heat 3 minutes, stirring occasionally.
3. In medium bowl, mix beans, ricotta cheese, bell pepper, cumin and remaining 2 tablespoons cilantro. Spread 1/2 cup tomato sauce in baking dish. Spoon 1/2 cup bean mixture down center of each tortilla. Roll up tortillas; place seam sides down on tomato sauce in dish. Spoon remaining tomato sauce over filled tortillas. Sprinkle with cheeses.
4. Bake 20 to 25 minutes or until tomato sauce is bubbly and cheese is melted.

Oven-Fried Apple Pies

We tried these yesterday for breakfast and they are yummy!

INGREDIENTS

1	tablespoon sugar
1/4	teaspoon cinnamon
1	(1 lb. 1.3-oz.) can Pillsbury® Grands!® Refrigerated Extra Rich Biscuits
1	cup cinnamon and spice apple pie filling and topping (from 21-oz. resealable can)
4	teaspoons butter, melted

DIRECTIONS

1.	Heat oven to 375°F. Spray 2 cookie sheets with nonstick cooking spray. In small bowl, combine sugar and cinnamon. Set aside.
2.	Separate dough into 8 biscuits. Press or roll each to form 5-inch round. Place on sprayed cookie sheets.
3.	Place 2 tablespoons pie filling slightly off center on each biscuit round on one cookie sheet. Fold biscuits over filling; press edges with fork to seal. Prick top of each 3 times with fork. Brush each with melted butter; sprinkle with sugar mixture.
4.	Bake at 375°F. for 15 to 20 minutes or until deep golden brown. (Some filling may bubble out at edges.) Repeat with biscuit rounds on second cookie sheet. Immediately remove from cookie sheets. Cool 5 minutes before serving. Serve warm.