Thursday, August 29, 2013

funeral potatoes

1 bag sq potatoes
1 16 oz sour cream
1 can mushroom soup
cheddar cheese, about 4 cups
french onions on top

potatoes: poke holes in bag and microwave 10 min, flipping over half way. Mix sour cream, soup, salt, pepper, and cheese. mix in hot potatoes. Bake 350 for about 20 min. Add crunched french onions. Cook 10 more min.

Sunday, August 25, 2013

Creamed Carrots

We usually double this recipe. Even the kids love it.

1 lb carrots, peeled and sliced
1 Tbs butter
1 Tbs flour
2 Tbs finely chopped onion
2 tsp minced fresh basil or 1/2 tsp dried basil
1/2 tsp seasoned salt
1/8 tsp pepper
1 cup evaporated milk

In a large saucepan, bring 1 inch water and carrots to a boil. Reduce heat; cover and simmer 7-9 minutes, until crisp tender.
Meanwhile, in another saucepan, melt butter. Stir in flour, onion, basil, seasoned salt and pepper until blended. Gradually stir in milk. Bring to a boil and cook, stirring constantly, for 2 minutes or until thickened. Drain carrots, pour on sauce and stir to coat.

From Taste of Home Cookbook

Tuesday, August 13, 2013

Brazilian Chicken Salad (Salpicao de Frango)

Easy to make and very tasty. Serve over rice and top with shoestring potatoes.

2-3 lbs chicken breast, poached, cooled and shredded.
2 cups frozen peas, defrosted
2 cups frozen corn kernels, defrosted
2 cups carrots, diced, cooked and cooled.
2 apples, peeled, cored and diced small (Gala or Fuji)
1 1/4 - 1 1/2 cups mayo
1/2-1 cup raisins
1/2 cup sliced stuffed green olives (opt.)
Salt and Pepper, to taste

Toss chicken, vegetables, apples, raisins and olives in serving bowl. Add mayo and combine. Add salt and pepper to taste.
I doubled the veggies in this recipe and only slightly increased the mayo. Add mayo to whatever consistency you like.