Submitted by: Colleen and Jeff Prentiss
1 tablespoon vegetable oil 1 lb. boneless,skinless chicken breasts, cut into strips 1 can (15 oz) tomato sauce 1 can (16 oz) whole kernel corn, drained 1 can (4 oz) chopped green chilies 1 1/2 teaspoon chili powder 1 teaspoon onion powder Tortilla chips Shredded Cheddar Cheese Directions: Heat oil in large skillet over medium-high heat. Add chicken and cook 5 minutes, stirring frequently. Add tomato sauce, corn, chilies, chili powder and onion powder. Bring to a boil. Reduce heat to medium-low and cook for 10 minutes, stirring occasionally. To serve, spoon over tortilla chips and top with cheese….may have chopped green top onions and sour cream as sides!! Very good. **Makes 4 servings.Tag Archive: Recipes
May 5th, 2011 / Tags:Prentiss , Recipes / Categories: Appetizers, Little of This and That..., Meats, Recipe /
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May 5th, 2011 / Tags:Prentiss , Recipes / Categories: Casseroles and/or Hotdish, Recipe /
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Submitted by: Colleen and Jeff Prentiss
1 can white corn t tablespoon flour 2 tablespoons butter 1 cup grated cheese 1 cup milk 1 cup bread crumbs 2 eggs, well beaten Preheat oven to 425 degrees. Beat eggs and combine with rest of the ingredients. Pour into a greased casserole dish. Back for 35 minutes, Note: May be topped with your choice of shredded cheese for extra zing and flavor!!
May 5th, 2011 / Tags:Prentiss , Recipes / Categories: Recipe, Salads and Salad Dressings /
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Submitted by: Colleen and Jeff Prentiss
1/2 head iceberg lettuce, chopped (romaine is great also!!) 1/2 lb bacon, cooked and broken in pieces 1/4 head cauliflower — sliced and chopped 1/3 cup parmesan cheese, grated 1/3 cup frozen peas, thawed 1/2 cup red onion, sliced thin Dressing: 2 tablespoons buttermilk 1/2 cup maonaise 2 tablespoons sugar Mix all together in your favorite serving bowl. 20 minutes prior to serving, add dressing and mix well. Enjoy!! Note: This makes a small serving salad….for larger servings, you can double or triple the recipe. I like to use Romaine lettuce rather than iceberg, just a personal preference of mine.
May 4th, 2011 / Tags:Prentiss , Recipes / Categories: Casseroles and/or Hotdish, Recipe /
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Submitted by: Colleen and Jeff Prentiss
1 can cream of mushroom soup 1 can chicken vegetable soup 1 lb. hamburger (browned and drained) 1/2 cup onion, chopped 2 cups celery, chopped 1 cup raw rice 2 cups water 1/4 cup soy sauce 1 can bean sprouts (drained) Mix together and bake at 350 degrees for 1 1/2 hours.