Recipes missing pictures. :)

Chili con Queso (BIG HIT!!)


1/2 c finely chopped onion
1 Tbsp butter
1 1/3 c chopped, seeded tomato
1 4-oz can diced green chile peppers
8 oz Velveeta, cut into cubes
2 oz pepperjack cheese, shredded
1 tsp cornstarch

1. In a medium saucepan cook onion in better until tender. Stir in tomato and undrained chile peppers. Heat to boiling; reduce heat. Simmer, uncovered, for 10 minutes.
2. Toss cheeses with cornstarch. Gradually add cheese mixture to saucepan, stirring until cheese melts. Heat through. Serve with chips.

From Better Homes and Gardens New Cookbook

Ken's rating: *****
Chalsea's Rating: *****
This has been a hit everywhere I've taken it. I've given the recipe out many times. You can serve it with tortilla chips, but I usually serve it with soft pretzel bites.


Swedish Meatballs
Total time: 50 minutes

1 egg, beaten
1/4 c milk
3/4 c bread crumbs
1/2 c finely chopped onion
1/4 c snipped fresh parsley
1/4 tsp pepper
1/8 tsp nutmeg or allspice
8 oz ground beef
8 oz ground pork
1 Tbsp butter
2 Tbsp flour
2 tsp beef bouillon granules
1/8 tsp pepper
2 c milk
3 c hot cooked noodles

1. In a large bowl, combine egg and the 1/4 c milk. Stir in bread crumbs, onion, the 1/4 c parsley, the 1/4 tsp pepper and allspice. Add meats. Mix well. Shape into 30 meatballs.
2. In a large skillet cook half the meatballs at a time in hot butter over medium heat about 10 minutes or until done, turning to brown evenly. Remove meatballs from skillet, reserving drippings; drain meatballs on paper towels. Measure 2 Tbsp drippings; if necessary, add cooking oil to make 2 Tbsp.
3. Stir flour, bouillon granules, and the 1/8 tsp pepper into drippings. Stir in the 2 c milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Return meatballs to skillet. Heat through. Serve over noodles.

From Better Homes and Gardens New Cookbook


Ken's Rating: *****
Chalsea's Rating: *****
Instead of egg noodles, because I think they're disgusting, I served this over mashed potatoes. Delish.


Thai Chicken Stir-Fry
Total Time: 35 minutes

1 # chicken breast
1/4 c rice wine
3 Tbsp soy sauce
2 Tbsp water
1 Tbsp fish sauce (optional)
1 1/2 tsp cornstarch
1/2 tsp crushed red pepper
1 Tbsp oil
1 tsp grated fresh ginger
2 cloves garlic, minced
1 1/2 c bias sliced carrots
2 c fresh pea pods, tips and strings removed
4 green onions, bias sliced into 1-inch pieces
1/3 c dry roasted peanuts
2 c cooked rice

1. Cut chicken into 1 inch pieces; set aside. For sauce, stir together rice wine, soy sauce, water, fish sauce, cornstarch, and crushed red pepper. Set aside.
2. Pour oil into a wok or large skillet. Heat over medium high heat. Add ginger and garlic; cook and stir for 15 seconds. Add carrot; cook and stir for 2 minutes. Add pea pods and green onion; cook and stir about 2 minutes more or until veggies are crisp tender. Remove veggies from wok.
3. Add half the chicken to the hot wok. Cook and stir for 3-4 minutes or until chicken is no longer pink. Remove from wok. Repeat with remaining chicken. Return all chicken to wok. Push chicken from center of wok. Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Push chicken into center of wok. Return veggies to wok. Stir in 1/3 c peanuts. Cook and stir for 1-2 min more or until heated through. Serve with rice.

From Better Homes and Gardens New Cookbook

Ken's Rating: *****
Chalsea's Rating: *****

12:57 PM | |

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