Delmonico Potato Casserole

3 Tbsp. unsalted butter

1 onion, chopped fine

2 garlic cloves, minced

2 1/2 cups heavy cream

1 1/2 cups low sodium chicken broth

2 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2 inch cubes

1/8 tsp. grated nutmeg

Salt and pepper

1 tsp. grated zest and 2 tsp. juice from 1 lemon

5 cups frozen shredded hash brown potatoes, thawed and patted dry with paper towels

3/4 cup grated Parmesan cheese

1/4 cup finely chopped fresh chives

 

Adjust oven rack to upper middle position and heat oven to 450. Melt 1 Tbsp. butter in Dutch oven over medium high heat. Cook onion until softened, about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in 2 cups cream,1  cup broth, Yukon Golds, nutmeg, 2 tsp. salt, and 1 tsp. pepper. Bring to boil, reduce heat to medium and simmer until potatoes are translucent at edges and mixture is slightly thickened, about 10 minutes. Off heat, stir in lemon zest and juice. Transfer potato mixture to 13 x 9 inch baking dish. Bake until bubbling around edges and surface is just golden, about 20 minutes. Meanwhile, melt remaining butter in large nonstick skillet over medium high heat. Cook shredded potatoes until beginning to brown,a bout 2 minutes. Add remaining cream, remaining broth and 1/2 t. pepper to skillet. Cook, stirring occasionally, until liquid has evaporated, about 3 minutes. Off heat, stir in 1/2 cup cheese and 2 Tbsp. chives. Remove baking dish from oven and top with shredded potato mixture. Sprinkle with remaining cheese and continue to bake until top is golden brown, about 20 minutes. Let cool 15 minutes. Sprinkle with remaining chives. Serve. Serves 8 to 10

Mashed Potato Meatloaf

.
  1 1/2 lbs. Ground beef
  1 1/2 cups leftover stuffing or 6 oz. Package stuffing mix
  3/4 cup ketchup
  2 large eggs
  2 cups cold leftover mashed potatoes
  1 cup shredded cheddar cheese

 

Mushroom Gravy
.
  3 Tbsp. Butter
  3/4 cup sliced mushrooms
  1 tsp. Minced garlic
  3 Tbsp. Flour
  1 1/2 cups beef broth
  Salt and pepper, to taste

 

Preparation:
.
Preheat oven to 350 degrees.

 

Place ground beef, leftover stuffing or stuffing mix, ketchup and eggs in a large bowl. Mix with your hands. Form a loaf and place in a 9 x 13 baking dish. Bake 50 minutes.

 

Remove meatloaf from oven. With your clean hands, spread the mashed potatoes over the meatloaf. Smooth with a spatula. Sprinkle cheese on top.

 

Return meatloaf to oven. Bake another 10 minutes or until cheese is melted and meatloaf is cooked to 160 degrees F.

 

Let meatloaf rest 10 minutes before cutting. In the meantime, make the mushroom gravy: Heat butter in a skillet over medium heat. Add mushrooms and garlic. Cook until mushrooms are browned.

 

Sprinkle flour over mixture. Whisk constantly for 1-2 minutes. Add beef broth. Cook, whisking frequently, until thickened, 10 minutes. Taste and adjust seasonings. Serve meatloaf sliced, with gravy.  

Savory Chicken Bites

Makes 32 chicken appetizers                 

 

  1 package (8 ounces) cream cheese, room temperature
  1/2 teaspoon lemon juice
  1/2 teaspoon dried leaf basil, crushed
  1/4 teaspoon onion powder
  Dash thyme leaves, crushed
  1 cup minced cooked chicken
  1/4 cup finely chopped celery
  1 jar (2 ounces) chopped pimiento, drained
  2 cans (8 ounces each) crescent rolls
  1 egg, beaten
  1 teaspoon sesame seeds, optional

 

Combine cream cheese, lemon juice, basil, salt, thyme; mix until well blended. Stir in chicken, celery, and pimiento; mix  well.
                 
Separate dough into eight rectangles, firmly pressing the perforations to seal. Spread cream cheese mixture over each      rectangle, leaving 1/2 inch uncovered on one long edge. Roll up, starting with the long edge which has cream cheese right  to the edge; seal edges. Brush rolls with egg; sprinkle with sesame seeds. Cut each roll into 4 portions. Place chicken    bites, seam side down, on lightly greased baking sheet. Bake at 375° for 15 to 20 minutes, until golden brown. Serve       immediately.

Southwestern Crustless Quiche

1/2 cup butter, 1 stick

1/2 cup flour

6 extra large eggs

1 pound Monterey Jack cheese, cubed or shredded

2 cups cottage cheese

1 cup milk

3 oz. cream cheese, softened

1 teaspoon baking powder

1 teaspoon salt

1/4 teaspoon white pepper

2 cans artichoke hearts, drained, chopped, 14 oz. each

Melt butter in pan until melted. Stir in flour. Cook over medium low heat until smooth, stirring constantly. Whisk eggs in a bowl until blended. Stir in flour mixture, Monterey Jack cheese, cottage cheese, milk, cream cheese, baking powder and salt and white pepper. Arrange chopped artichokes over bottom of greased 9 x 13 inch baking pan. Spoon cheese mixture over top. Bake at 350 for 40 minutes. Serves 6 to 8

Cheddar-Corn Rolls

4 to 4 1/2 cups all-purpose flour
  3/4 cup cornmeal
  2 packages active dry yeast
  1 1/4 cups buttermilk or sour milk
  1/4 cup sugar
  3 tablespoons butter or cooking oil
  3 tablespoons Dijon-style mustard
  2 teaspoons salt
  1 cup shredded sharp cheddar cheese (4 ounces)
  2 eggs
  Roasted Red Pepper Butter (optional)

 

Directions
.
In a large bowl, combine 1-1/2 cups of the flour, the cornmeal, and yeast; set aside.

 

In a small saucepan, combine buttermilk, sugar, butter, mustard, and salt. Heat and stir until mixture is lukewarm (120F to 130F). Add buttermilk mixture, cheese, and eggs to flour mixture.
 
Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl constantly. Beat for 3 minutes on high speed. Using a wooden spoon, stir in as much of the remaining flour as you can.
 
Turn out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Place dough in a lightly greased large bowl; turn once to grease surface. Cover and let rise in a warm place until double in size (about 1 1/2 hours).
 
Punch dough down. Turn out onto a lightly floured surface. Divide dough in half. Cover; let rest for 10 minutes. Meanwhile, lightly grease twenty-four 2 1/2-inch muffin cups.
 
Divide each dough half into 36 portions. Shape each portion into a ball, pulling edges under to make a smooth top. Place three balls in each prepared muffin cup, smooth sides up. Cover and let rise in a warm place until nearly double in size (about 45 minutes).
 
Preheat oven to 375 degrees. Bake for 15 to 18 minutes or until rolls sound hollow when lightly tapped. Immediately remove from muffin cups; cool slightly. Serve warm. If desired, serve with Roasted Red Pepper Butter..
 

 

Make Ahead: Prepare as directed through step 6, except do not let rise after shaping. Cover the muffin pans and refrigerate for at least 4 hours or up to 24 hours. Uncover; let stand at room temperature for 30 minutes. Continue as directed in step 7.
 
To Bake Ahead: Layer cooled rolls between waxed paper in an airtight container; seal. Store at room temperature for up to 24 hours. To serve, preheat oven to 350. Remove rolls from container; wrap rolls in foil. Bake about 15 minutes or until warm.
 
Roasted Red Pepper Butter: Well drain 1/4 cup chopped bottled roasted red sweet peppers; pat dry with paper towels. In a food processor, combine the chopped peppers; 1/2 cup butter, softened and cut up; and 1 clove garlic, minced. Cover and process until well mixed

Chicken Fajitas with Pico de Gallo

5 oz. chicken breast, marinated in fajita seasoning
1/2 tomato
4 oz. onion
2 oz. peppers
1/4 cup sour cream
1/4 cup pico de gallo or salsa
1/2 cup Cheddar cheese
4 flour tortillas
Fresh jalapenos

Place marinated chicken on clean lightly oiled broiler. Cook chicken until it
reaches minimum temperature of 165 degrees. Slice chicken into 32 to 40
pieces. Sauté tomato, onion and peppers. Place tortillas in the microwave for 14
seconds. Serve with pico de gallo or salsa, sour cream, Cheddar cheese and fresh
jalapenos.

Pico de Gallo
3 large tomatoes diced
1 large onion diced
2 TB diced Jalapenos
1/2 cup fresh cilantro (diced)
2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. garlic powder
1 TB olive oil
1 TB white vinegar

Mix all ingredients together in large container until well blended. Allow to
set for at least 6 hours, it is better if allowed to sit overnight.

Makes: 1 cup.

Pork Chop Potato Casserole

6 Pork chops
  1 can Cream of celery, or mushroom
  1/2 cup Milk
  1/2 cup Sour cream
  Salt and pepper
  24 ounces O'brien potatoes, or hash browns
  1 cup shredded Cheddar cheese
  1 can Durkee onions

 

Brown pork chops in a small amount of oil. Sprinkle with salt and pepper.

 

In a large bowl combine potatoes, soup, milk, sour cream, 1/2 cup shredded cheese, and half of the fried onions. Spoon into 13x9 baking dish. Arrange pork chops and cover. Bake at 350 for 40 minutes. Top with remaining cheese and onions and bake 5 minutes longer, uncovered.

End-of-the-Garden Casserole

1 pound medium potatoes, thinly sliced
1 medium zucchini, thinly sliced
1/2 pound medium onions, thinly sliced
1 small eggplant, peeled and sliced
1 pound medium tomatoes, sliced
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup water

Layer half of the first 10 ingredients in a 3-qt. baking dish coated with nonstick cooking spray. Repeat layers. Pour water over the top. Cover and bake at 375° for 60-75 minutes or until tender. Uncover; bake 5 minutes longer or until lightly browned. Yield: 8 servings

Five Layer Quiche

16 oz. whole green chiles, drained

1 lb. bacon, cooked crisp and crumbled

1 small onion, chopped

1 lb. Monterey jack cheese, shredded

1 lb. cheddar cheese, shredded

12 eggs

 

Preheat oven to 350. Slit the green chilies, lengthwise to but not through the other side and lay flat over the bottom of a 9 x 13 inch baking pan. Sprinkle with the bacon, onion, Monterey jack cheese and cheddar cheese in the order listed. Whisk eggs in a bowl until blended and pour over the prepared layers. Bake for 45 minutes or until a wooden pick inserted in center comes out clean. For variety, add some of your favorite ingredients prior to the cheese layers. Serves 6 to 8

Chicken Broccoli Cheese Wrap

2 cups cooked chicken, chopped
1 cup broccoli, chopped
1/2 cup red bell pepper, chopped
1 garlic clove, pressed
4 ounces (1 cup) sharp Cheddar cheese, shredded
1/2 cup mayonnaise
2 teaspoons all-purpose dill mix
1/3 teaspoon salt
2 (8 ounce) packages refrigerated crescent rolls
1 egg white, lightly beaten
2 tablespoons slivered almonds

Preheat oven to 375 degrees F.

Place chopped chicken, broccoli, and bell pepper in bowl. Press garlic over vegetable mixture. Shred cheese and add to bowl, mix gently. Add mayonnaise, dill mix and salt; mix well.

Unroll 1 package of crescent rolls; do not separate. Arrange longest sides of dough across width of 12 x 15-inch rectangle stone. Repeat with remaining package of dough. Using roller, roll dough to seal perforations. On longest sides of baking stone, cut dough into strips 1 1/2 inches apart, 3 inches deep. Spread filling evenly over middle of dough. To braid, lift strips of dough across mixture to meet in center, twisting each strip one turn. Continue alternating strips to form a braid. Tuck ends under to seal at end of braid. Brush egg white over dough using Pastry Brush. Sprinkle with almonds. Bake 25 for 28 minutes or until deep golden brown.

Konkey Doodle

1 pound fresh mushrooms

1 pound bulk sausage

2 pounds hamburger

1 onion, chopped

1 clove garlic, chopped

Salt to taste

2 cans tomato soup

1 large can whole tomatoes

1 T. Worcestershire sauce

1 pound shell macaroni, cooked and drained

1 pound Cheddar cheese, grated

Slice and sauté mushrooms. Cook sausage in large skillet, stirring to break in small pieces. Drain off fat. Add hamburger, onion and garlic. Cook, stirring until hamburger is browned. Stir in salt, soup, tomatoes, Worcestershire sauce and mushrooms. heat through. Layer meat mixture, macaroni and cheese in 6 quart casserole, ending with cheese. Bake at 350 for 1 hour. Makes 20 servings

Crockpot Creamy Chicken Tortilla Soup

1 cup Pace® Picante Sauce
2 cans (10 3/4 ounces each) Campbell's® Condensed Cream of Chicken Soup
1 pound skinless, boneless chicken breasts, cut into 1/2-inch pieces
2 cups frozen whole kernel corn
1 can (about 15 ounces) black beans, rinsed and drained
1 soup can water
1 teaspoon ground cumin
4 corn tortillas (6-inch), cut into strips
1 cup shredded Cheddar cheese (about 4 ounces)
1/3 cup chopped fresh cilantro leaves

Directions:
Stir the picante sauce, soup, chicken, corn, beans, water and cumin in a 4-quart slow cooker.
Cover and cook on LOW for 4 to 5 hours or until the chicken is cooked through.
Stir the tortillas, cheese and cilantro into the cooker. Cover and cook for 15 minutes. Serve with additional cheese, if desired