Southwestern Cowboy Cobbler

Submitted by Dixie Sloan

Bake 400 degrees 20 min

2 T oil
1 medium onion, chopped
¼ c chopped green pepper
¼ c chopped red pepper
Heat oil and sauté onions and peppers ‘til cooked.

Stir in:
1 t chili powder
1 t ground cumin
1 t oregano
1 t salt
½ t pepper

Add
2 c cubed, cooked chicken
2 10-oz cans mild enchilada sauce
1 15-oz can Mexican stewed tomatoes
1 15-oz can black beans, drained and rinsed
Simmer while making cornbread topping.

Topping:
Combine:
1/3 c flour
1/3 c cornmeal
2 T sugar
1/3 t salt
1 ¼ t. baking powder

1/3 c sour milk (use lemon juice)
1 egg
½ c shredded cheese
½ c chopped cilantro, divided
Add 1 t lemon juice to milk. Let sit to sour. Whisk egg into milk. Add to dry mixture. Stir In cheese and half of cilantro. Pour the simmering bean mixture into a 9” x 9” casserole dish and drop cornbread mixture by the spoonful onto bubbling sauce, dumpling style. Bake 20 minutes, 400 degrees and sprinkle with remaining cilantro to serve.

NOTE:To make this less “hot” substitute chicken broth for 1 can of enchilada sauce and omit chili powder. One small packet of corn bread mix can be substituted for the homemade cornbread mixture. (You may have to increase the milk to 2/3 c.)

Lasagna

Submitted by Barbara Stott

1 lb. hamburger
3/4 cup water
1 tsp. salt
1 - 32 oz. jar spaghetti sauce
12 oz. Cheddar cheese, grated
1 - 8 oz. pkg. lasagna noodles
1 cup Ricotta cheese
12 oz. mozzarella cheese

Brown meat, drain. Add water, sauce and salt. Bring to boil. In 2 quart baking dish layer sauce, uncooked lasagna, Ricotta cheese, mozzarella and cheddar cheese. Repeat ending with sauce. Top with cheese. Cover tightly with foil and bake 375 degrees F. for 1 hour. Let stand 10 minutes before cutting.

Enchilada Casserole

Submitted by Loralei Holt

Corn Tortillas
5 tbsp. margarine
5 tbsp. flour
2 tbsp. chili powder
1 qt. tomato juice
1/2 tsp vinegar
1 tsp. salt
1 lb. seasoned ground beef
1 bunch green onions
cheese
1 pint sour cream

Add margarine, flour and chili powder together and cook until mixed. Add tomato juice, cook and thicken. Add vinegar, salt and sugar. Cook the seasoned ground beef with salt and pepper. Layer the casserole in this order: 1/3 of the sauce, seasoned ground beef, pieces of corn tortilla, half of green onions, sour cream (I put it in a zip-lock bag and cut a hole in a corner to squeeze it out), and some cheese. Repeat layers and top with sauce and cheese. Heat in over until hot.

Chicken Divan over Rice

Submitted by Becky Curtis

5 boneless chicken breasts, cooked, cooled and cubed
3 cups broccoli florets, thawed
1 -10 1/2 oz. can cream of chicken soup
1/2 cup mayonnaise
1 tsp. curry powder
1 tsp. lemon juice
1 cup sharp cheddar cheese, shredded
Optional: Top with bread crumbs or crushed croutons

Boil chicken breasts, cool and cut into cubes.

In bowl mix soup, mayonnaise, curry and lemon juice.

Put thawed broccoli in boiling water for about 1 minute. Drain.

In a 9x13 inch glass baking dish, spray with nonstick cooking spray. Place florets in bottom of pan, layer with chicken cubes, then pour soup mixture over chicken, layer top with cheese. Add crumbs if desired. Bake at 350 degrees F for 20-30 minutes until heated through and starts to bubble.

Great alone or over rice.

Creamed Chicken/Turkey for Crepes or Enchiladas

Submitted by Bernice Earl

2 Tlbs. butter or margarine
1/2 tsp. salt
1/4 cup chopped green pepper (optional)
1/4 cup cashew nuts (raw w/out salt)
1 onion, thinly sliced
2 cups cut up chicken or turkey1 can cream of chicken soup
1 cup carrots (sliced)
1/2 cup milk

In butter, saute green pepper and onion until tender. Stir in soup, milk, salt; add nuts, meat, and carrots and heat thoroughly. Fill crepes or tortilla shells. Roll. After arranging in pan, cover with another can of cream of chicken soup partially diluted with milk (gravy like). Sprinkle generously with cheese. Bake at 375 degree oven for 20 minutes.

This is a real favorite with my family.

Macaroni and Cheese Custard Casserole

Submitted by: Janae Pickett

Ingredients:
12 ounces macaroni, cooked
1 pound ground beef
1 - 8 ounce can tomato sauce
1 tablespoon sugar
3/4 teaspoon salt
pepper to taste
1/4 teaspoon garlic salt
1 tablespoon dried parsley
1 tablespoon dried onion
1 1/2 cups cheddar cheese, grated

Custard Topping:
3 eggs, beaten
1 1/2 cups milk
1/2 teaspoon salt
pepper to taste

Directions:
Brown ground beef with onion. Add tomato sauce, sugar, salt, pepper, garlic salt and parsley to meat and onions. Heat until warm.

Grease 2 1/2 quart casserole pan. Place in layers:
1/2 macaroni
1/2 cheese
all meat mixture
remainder macaroni
remainder cheese

Blend custard topping and pour over top of casserole.

Bake at 375 degrees for 30 minutes or when inserting a knife it will come out clean.

Servings: 8