1 pkg. (6 ozs.) "Uncle Ben's" Long grain & Wild Rice - Original recipe
1/4 cup butter or margarine
1/3 cup chopped onion
1/3 cup flour
1 tsp. salt --- dash of pepper
1 cup half & half
1 cup chicken broth
2 cups cooked, cubed chicken
1/4 cup chopped slivered almonds
Cook contents of one 6-oz. pkg. of Uncle Ben's Long Grain & wild rice as directed on pkg. While rice is cooking, melt butter in a large saucepan. Add onion and cook over low heat until tender. Stir in flour, salt and pepper. Gradually stir in half & half and chicken broth. Cook, stirring constantly, until thickened. Stir in chicken, almonds and cooked rice. Pour into a greased 2-qt. casserole dish. Bake, uncovered, in 400 degree oven for 30 mins. Makes 6-8 servings
Chicken Enchiladas In Cheese Cream
2 whole boneless, skinless chicken breasts, cooked and cut in julienne strips
1 large onion, finely chopped (about 1 cup)
3 Tbs. butter or margarine
1 clove garlic, finely chopped
2 - (3.5oz.) cans whole green chilies, seeded, rinsed and chopped
1 Tbs.chili powder
1/2 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. leaf oregano, crumbled
1/4 tsp. pepper
1/4 cup flour
1 -1/4 cup chicken broth
1 cup heavy cream
1/2 pound Monterey Jack cheese, shredded (2 cups)
1/4 to 1/3 cup vegetable oil
12 corn tortillas (6 inch)
6 green onions, trimmed and sliced
Saute onion in butter in medium size pan, just until soft, about 5 mins. Add chopped garlic, saute 1 min. Add chilies, chili powder, cumin, salt, pepper, and oregano.; cook 1 min. Stir in flour until well combined; cook 1 min., stirring. Stir in chicken broth and heavy cream. Cook over medium heat, stirring frequently, until mixture thickens, about 10 mins. Remove from heat. Stir in 1 cup shredded cheese until melted. Combine 1 cup cheese sauce with chicken. Preheat oven to 400 degrees. Heat vegetable oil in a small skillet until hot. Dip tortillas, one at a time in hot oil, just until limp, about 5 - 10 seconds on each side; do not let them become crisp. Place on work surface. Divide chicken filling equally along center of each tortilla. Top each with sliced green onion. Roll up tortillas and place, seam -side down, in 2 rows in 13x9x2 inch baking dish. Pour remaining cheese sauce evenly over tortillas. Sprinkle with remaining 1 cup cheese. Bake in oven for 20 mins. or until bubbly. Garnish with extra sliced green onion if desired.
Fleischkuehle
This is a German recipe that my mom & grandmother used to make.
Dough:
4 cups flour
1 tsp salt
1 Tbs. vegetable oil
1- 1/2 to 2 cups milk (to make a soft dough)
**Mix above ingredients and roll out like pie crust. Cut into 3 - 4 inch squares.
Fill With:
2 pounds ground beef
1 pound ground pork (unseasoned)
1 cup finely chopped onions
1 cup water
salt & pepper to taste
Mix ingredients together well. Drop onto square of dough. Fold dough and seal along edges. Deep fry at 375 degrees or until golden brown on both sides. When you eat them, bite or cut off a corner, and add ketchup, mustard or whatever you would eat on burgers. Or dip them in condiments like you would a corndog.
Rotel King Ranch chicken
1 medium bell pepper, chopped
1 medium onion, chopped
1/4 cup butter or margarine
2 cups cooked, cubed chicken
1 can condensed cream of mushroom soup
1 can condensed cream of chicken soup
12 corn tortillas (torn into bite size pieces)
1 can Rotel (10 oz.)
2 cups shredded cheddar cheese
Preheat oven to 325 degrees. Cook pepper, onion, and butter in saucepan until tender. Add soups, Rotel and chicken. Stir until well blended. In 13x9x2" baking pan, layer alternately the tortillas, soup mixture & cheese for 2-3 layers. Bake 40 mins. or until hot and bubbly.
Tempura
This is a recipe that my mother-in-law used to make a lot, for entertaining guests.
2 cups flour
1 egg
1 tsp. salt
enough cold water to make batter stiff enough to hold vegetables.
Beat batter until smooth. Chill batter for about 1 hour if desired, although this is not necessary.
Slice 3 medium potatoes and 1 medium onion, as for shoestring potaotes.
Dip handful of veggies in batter, dip out with slotted spoon or fork to deep fry in hot oil. Turn over once, drain & salt. Serve with soy sauce & butter as a finger food.. You can use other veggies, fish etc. in this batter also. But I think this is the best way.
