Monthly Archives: August 2011

POTLUCK CHICKEN CASSEROLE

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8 cups cubed cooked chicken
2 cans cream of chicken soup
1 cup (8 oz) sour cream
1 cup butter-flavored cracker crumbs (about 25 crackers)
2 tbs butter OR margarine, melted
1 tsp celery seed
fresh parsley & sweet red pepper rings, optional

combine chicken, soup & sour cream; spread into a greased 13″x9″x2″ baking dish. combine cracker crumbs, butter & celery seed; sprinkle over chicken mixture. bake, uncovered, at 350° for 30-35 minutes or until bubbly. garnish with parsley & red pepper rings if desired.

10-12 servings

EASY SLOW COOKER FRENCH DIP

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4 lbs rump roast
1 (10.5 oz) can beef broth
1 (10.5 oz) can condensed french onion soup
1 (12 oz) can OR bottle beer
6 french rolls
2 tbs butter

trim excess fat from the rump roast and place in a slow cooker. add the beef broth, onion soup and beer. cook on LOW for 7 hours.

preheat oven to 350°.

split french rolls and spread with butter. bake 10 minutes or until heated through.

slice the meat on the diagonal and place on the rolls. serve the “jus” for dipping

9 servings

NINE LAYER DIP

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2 strips lean bacon
1 (16 oz) can refried beans (plain)
1/2 cup sour cream
1/2 tsp taco seasoning
3/4 cup shredded cheddar cheese
3/4 cup guacamole (frozen or prepared)
1/3 cup diced tomatoes
1 tbs cilantro, chopped finely
2 tbs sliced black olives
2 tbs finely sliced green onions

fry bacon until done. add refried beans; cook slowly and stir frequently, about 15 minutes. remove from heat. mix taco seasoning with sour cream and set aside.

to “build” 9 layers, place ingredients in this order:

place refried beans on serving platter. spread out to 1″-1 1/2″ thick
1/2 cup shredded cheese
1/2 cup prepared sour cream
3/4 cup guacamole
diced tomatoes
diced cilantro
black olives
sliced green onion
1/4 cup cheese for garnish

serve with crisp corn chips.

12 servings

QUINOA-BLACK BEAN CASSEROLE

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1 cup dry quinoa
1 cup salsa
2 eggs
1 cup shredded low-fat cheddar cheese
2 cups shredded sweet potato
3 cups black beans (or 2 cans, drained & rinsed)
1 tbs ground cumin
2 tbs fresh cilantro, chopped, for garnish
salt & pepper to taste

preheat oven to 350°.

mix cooked quinoa, black beans, sweet potatoes, half the cheese and the cumin, salt & pepper in a large bowl. in a small bowl, mix the eggs and the salsa. pour over the vegetable-bean mixture. pour all ingredients into a 9″x9″ casserole dish coated with pam. sprinkle remaining cheese on top and bake, uncovered, for 30 minutes. serve on a bed of spinach (optional) and garnish with cilantro.

8 servings