Life
Two Many Cooks in the Kitchen
Mishell Lynch and Kris Macon
Recipe Archive
May 2005
***
Hamburger-Tater Casserole
2
pounds ground meat
1
medium onion, chopped
1 1/2
teaspoons salt
1/4
teaspoon pepper
1/4
teaspoon garlic powder
2
cans cream of chicken soup
1 can
diced tomatoes and green chilies
2
cups shredded cheese (Cheddar or Colby Jack)
1
large bag tater tots
Cook meat, onion, salt, pepper, and garlic powder in
a skillet until meat is browned. Place meat in a 13 x 9 baking dish
sprayed with cooking spray. In a bowl, stir together soup and tomatoes
with chilies. Spread mixture over meat. Sprinkle with grated cheese.
Place tater tots on top in
one layer so that all of cheese layer is covered. (If you don't have
quite enough tater tots to cover casserole solidly, that's okay. It just
won't have as much potato.) Bake casserole on second rack in oven for 45
minutes at 350 degrees.
*This recipe can easily be halved.
Homemade Strawberry Ice Cream
1 1/2 cups granulated sugar
1 - 14 ounce can sweetened condensed milk
2 - 10 ounce cartons frozen sliced strawberries, thawed *
2 - 16 ounce bags frozen whole strawberries,
slightly thawed *
2 - 12 ounce cans evaporated milk
3 - 8 ounce cartons whipping cream
2 - 16 ounce cartons half & half
3+ cups rock salt
16+ pounds crushed ice
In a mixing bowl large enough to hold 1 1/2 gallons of liquid, beat
together the first two ingredients using a rotary mixer. Add the next three
ingredients, beating until well mixed. (there will still be large strawberry
chunks.) Blend in whipping cream and half & half. Add red food coloring if
desired. Pour into electric homemade ice ceam freezer canister. If needed, add
whole milk to the fill line. Follow manufacturer's directions for your freezer.
* 2 - 3 pounds of fresh strawberries can be used instead of
the frozen strawberries, when they are available.
King Ranch Chicken Casserole
4 - 6 cooked, boneless, skinless chicken breasts cut into small pieces OR
(1 fryer boiled, skinned and deboned and cut into small pieces)
1 can cream of chicken soup
1 can cream of mushroom soup
1 small can (4 oz.) Pet milk
7 oz. can of chopped green chilies OR
drained
and chopped, pickled jalapenos to taste
12 corn tortillas torn into small pieces
16 oz. grated, sharp cheddar cheese
Mix first five ingredients in a
medium saucepan and simmer for 5 minutes. In a 13 x 9 greased baking dish,
alternate layers of torn tortillas and chicken mixture. Cover top completely
with cheese. Bake at 350 degrees for 20 - 30 minutes until hot and bubbly. (I
usually cover the dish with foil while it cooks to be sure that the cheese
doesn't overcook.)
Sour Cream Banana Bread
(or Muffins)
1/4 cup butter or margarine, softened
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/8 teaspoon salt
1 1/2 cup mashed bananas (3 medium-sized bananas)
1/2 cup chopped pecans (optional)
1/2 cup semi-sweet chocolate chips (optional)
Preheat oven to 350 degrees. In a mixing bowl, cream butter
(or margarine) and sugar. Add eggs and vanilla and beat until smooth and
fluffy. Stir in sour cream. Combine flour, baking soda and salt and add
to creamed mixture. Stir in bananas, nuts and chocolate chips and mix
just until well blended. Pour into a greased and floured loaf pan. Bake
for 55 to 65 minutes or until well browned. Check center for doneness
with a toothpick.
For muffins: Grease and flour 20 to 22 muffin tins (2 1/2
in.) or line with paper liners and bake for 20 to 30 minutes. (This
recipe will also make approx. 5 dozen mini-muffins. Adjust time
accordingly.)
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