Archive for the ‘Main’ Category

Chile Relleno Casserole

March 18, 2018

Submitted by Lori, adapted from recipe by Kathi
Print Version (pdf) – Chile Rellenos


NOTE: I use a 9×13 pan – serves 8 people. Sometimes I have extra chiles and put them in another smaller pan. Can add extra or fewer eggs/milk — it’s very flexible.

Ingredients for Chile Rellenos:
27-ounce can whole green Chiles (purchased from Costco)
2/3 C jack cheese (buy a big block)
2 Cup sharp cheddar cheese, grated
8 eggs
2/3 C milk
1 C flour
1 tsp baking powder

Ingredients for Sauce
½ onion, chopped
2 T butter
2T flour
1 tsp salt
¼ tsp pepper
1 can chicken or vegetable broth
1 can (8 oz) tomato sauce
1 can (4 or 7 oz) green chile salsa

Instructions for Chile Rellenos:
Place chiles in colander to drain. Remove seeds from chiles. (I don’t remove seeds.) Pat dry. Cut jack cheese approximately ½ inch wide and as long as the chile so that it will fit inside without extending beyond. Stuff each chile with cheese. (It doesn’t matter if the chile is torn or broken.)

Butter ½ quart casserole dish and arrange chiles side by side. Fill the pan.

Beat eggs until thick and foamy. Add milk, flour and baking powder. Beat until smooth. Pour batter over chiles. Sprinkle with cheddar cheese.

Bake uncovered, 375 degrees for 30 minutes until bubbly and puffy. While Chiles are baking, prepare sauce.

Instructions for Sauce:
Sauté onion in butter. Add flour and pepper and stir. Add the rest of the sauce ingredients (salt, broth, tomato sauce, green chile salsa). Simmer 15 minutes until thick.   Pour on top of baked chile relleno. (I let each person add sauce, as desired.)   Top with sour cream.

Linda’s BBQ Chicken

November 20, 2014

Submitted by Linda

photo 2

Italian Herb Marinade


1 Tbsp Montreal Chicken Seasoning
1/4 Cup Olive Oil
2 T White Wine vinegar
1/2 tsp Italian Seasoning
Add 1 lb boneless skinless chicken


Refrigerate 1 hr
Grill or broil until cooked through.  4 servings…

I often marinate overnight.  And I just really try not to over cook it.

Chicken Mole

January 14, 2014

Submitted by Lori (from Lisa)

Note from Lori:  So easy, yes Judy, even you can do it!


Serves 4
When making this quantity, I used about half the cloves and cinnamon. However, when doubling the recipe for Bunco, I had to adjust the seasoning to taste.

1 tablespoon vegetable oil
1 (3 pound) chicken, cut into pieces
1 bay leaf
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
1/2 teaspoon paprika
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1 onion, chopped
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes  (I used the fire roasted style)
2 teaspoons brown sugar
1 cup chicken broth
1/4 cup semisweet chocolate chips (I used 60% dark choc chips)
1/4 cup raisins
2 tablespoons sesame seeds

Heat the vegetable oil in a Dutch oven or large pot over medium-high heat. Cook the chicken pieces in the hot oil until golden brown on all sides, about 10 minutes. Remove from the pan and set aside. Reduce heat to medium, and stir in the bay leaf, black pepper, cayenne pepper, paprika, cloves, and cinnamon until fragrant, about 30 seconds. Add the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes.

Stir in the tomatoes, brown sugar, and chicken broth, and bring to a simmer over medium-high heat. Once simmering, stir in the chocolate chips until melted, then return the chicken pieces to the pot. Reduce heat to medium-low, cover, and simmer until the chicken is tender and no longer pink at the bone, 15 to 20 minutes. Stir in the raisins, and cook 3 minutes longer. Sprinkle with sesame seeds to serve.

Serve with Rice or Quinoa

Chicken Pot Pie

April 23, 2013


Submitted by Marcia

Serves 8


2 T unsalted butter
1 medium onion, chopped
4 medium carrots, sliced 1/4 ”
2 ribs celery, sliced
2 cloves garlic, minced
1/2 tsp salt
1/2 tsp fresh ground pepper
2 T flour
3 T heavy cream
2 C chicken broth
4 C shredded cooked chicken
1 C frozen peas
1 1/2 tsp chopped fresh dill
1  9″ pie pastry
1 egg, beaten

Preheat oven to 400 degrees.  Heat butter in 12″ cast-iron skillet over medium heat.  Add onions, carrots, celery and garlic and cook until carrots begin to soften, about 6 min. Season with salt and pepper. Reduce heat to med-low and stir in flour. Cook for 1 minute.  Stir in heavy cream and broth, using whisk, until combined. Stir in chicken, peas, and dill and bring to a boil.  Remove from heat. Roll out crust to 12″ in diameter.  Place pastry atop chicken mixture and brush with egg; cut vents in pastry. Transfer skillet to oven; bake approx 35 minutes until crust is brown and flaky. Yum!!


Salt & Pepper Salmon

November 19, 2012

Submitted by Sandy

1 salmon fillet (about 2 pounds), skin on, 1 1/2 to 2 inches thick
Kosher salt
Extra-virgin olive oil
Freshly ground black pepper
6 tablespoons unsalted butter, room temperature

Run your finger up and down the center of the salmon feeling for any pin bones. Remove any that you find with a needle-nosed pliers or tweezers. With a sharp knife cutting across the width of the salmon, divide it into 4 equal portions. Lightly salt the salmon and let sit a couple minutes; this will help you get crispy skin.

Heat a 2-count, about 2 tablespoons, of olive oil in a large skillet over medium-high heat until the oil is almost smoking. Season the salmon with pepper, and rub about 1 1/2 tablespoons butter on the skin side of each fillet. Add the salmon to the pan, skin-side down. To get super crispy skin, cook the salmon almost to completion, about 6 minutes.

Argentina-Style Stew

October 25, 2012

Deliciously prepared by Sue
Recipe submitted by Fran (Thanks, Fran!)


4 slices bacon

1 ½ lbs beef stew meat, cut into 1-inch cubes (another recipe I have uses Choice Sirloin Tip Roast)

3-4 medium carrots, coarsely chopped

1 -16 oz canned chopped tomatoes with juice or 3 medium tomatoes peeled and cut into wedges

2 -3 medium potatoes, peeled and cut into eighths

1 ½ -2 cups winter squash or pumpkin peeled and cut into 1 ½ inch cubes (or a mixture of both)

1 medium green sweet pepper, chopped (I used red because I didn’t have green but I think green would have been better)

1 tablespoon fresh thyme or 1 tsp. dried

2 cloves garlic, minced

1- 14 oz. can beef broth

½ small head green cabbage, coarsely chopped (about 3 cups)


In lg. skillet cook bacon until crisp.  Remove bacon, reserving drippings. (I poured off all but about 1 tablespoon into a can and would have used more if I needed it but didn’t) Drain bacon on paper towels.  Crumble bacon; chill until serving time (I did not do this—we used the bacon for BLT’s a couple days later)

Brown beef, half at a time, in hot drippings. Pour off the beef fat.

Transfer beef to the crock pot.  I sautéed the onions and carrots in the pan with some of the tomatoes to take up the brown bits.  Then transfer those with the remaining vegetables EXCEPT CABBAGE to the crock pot with the dried thyme and garlic.  Pour beef broth over all.

Cook on low setting for 8-10 hours or high heat setting for 4-5 hours.

If using low heat setting, turn to high heat setting.  Stir in the cabbage and if using, fresh thyme.  Cover and cook for 15-20 minutes more or until cabbage is just tender. Season with salt and pepper to taste if needed.  This recipe says to sprinkle crumbled bacon on each serving although as I said I did not.

I was more generous with the veggies than the recipe called for.  I think you can alter to suit your tastes and I think carrots would be a nice addition as would green beans.

Chicken and Cheese Enchilada Casserole

April 17, 2012

From Purple Sage and Other Pleasures

Submitted by Sheila

3 T butter
1 large onion
4 C Creamed Base Soup (Sheila: I used 3 cans of Cream of Chicken Soup)
1 8-ounce can salsa
1 4-ource can sliced ripe olives
1/2 C milk or chicken broth
2 C sour cream
1 pkg small corn tortillas
6 whole chicken breasts, cooked and cut into small pieces
1 pound Cheddar cheese, shredded

In large skillet, melt butter and saute onion until soft. Add soup base, chilies, salsa, olives, milk and sour cream. Line a greased 1-x14 inch pan with tortillas. Layer with half the soup mixture, half the chicken pieces and half the cheese. Repeat with remaining soup, chicken and cheese. Bake at 350 degrees for 30 minutes.

Greek Pasta Salad

April 8, 2010

Submitted by Marcia

12 oz dried mostacciolio or penne pasta (about 4 cups uncooked)
2 cups cherry tomatoes, quartered
1 medium cucumber, halved lengthwise and sliced
4 green onions, sliced
1/3 cup pitted kalamata olives, halved
1/2 cup olive oil
1/2 cup lemon juice
2 Tbsp snipped fresh basil or 2 tsp dried basil, crushed
2 Tbsp snipped fresh oregano or 2 tsp dried oregano, crushed
1 Tbsp anchovy paste (optional)
4 to 6 cloves garlic, minced
1/2 tsp salt
1/4 tsp ground black pepper
1 cup crumbled feta cheese (4 oz)
Fresh oregano leaves
1 jar marinated artichoke hearts (save juice)


  1. Cook pasta according to package directions. Drain in a colander. Rinse with cold water; drain again.
  2. In a large bowl toss together the cooked pasta, tomatoes, cucumber, green onions, and olives.
  3. In a screw-top jar combine the olive oil, lemon juice, basil, the 2 tablespoons organ, anchovy paste (if using), garlic, salt, and pepper. Add a small amount (1 or 2 tsp) of reserved marinade from artichoke jar. Cover and shake well. Drizzle over past mixture; toss to coat.
  4. Cover and chill in refrigerator for at least 2 hours or up to 24 hours. To serve, add feta cheese; toss. Sprinkle fresh oregano leaves.
  5. Makes 12 to 16 side-dish servings.

Cabbage & Beef Casserole

March 9, 2010

Submitted by Sue


4 cups chopped cabbage
1 lb ground beef
1/2 cup onions
garlic salt (to taste)
1 can tomato soup
1/4 cup water


  1. Put 2 cups cabbage in casserole dish
  2. Cook ground beef with pepper and garlic salt. Drain.
  3. Layer beef on cabbage
  4. Put remaining cabbage on top (Sue:  I layer a little more)
  5. Mix tomato soup with garlic salt and water
  6. Pour over cabbage/beef
  7. Bake covered at 350 degrees for 45 minutes

Sour Cream Chicken Enchiladas

January 22, 2010

Submitted by Sue

Sue's Chicken Enchiladas


For a really big bunch of enchiladas – I usually cut this in half

2 dozen corn tortillas
1/2 cup chopped green onion
Cooked, cubed or shredded chicken (as much as wanted)
1 pint sour cream
2 7 oz. cans of chopped green chilis
2 cans Cream of Chicken soup
1/2 can milk
5 cups grated cheese (I have been using the already grated Mexican mix)


  1. For filling, mix:  onions, 3/4 of sour cream, chilis, 2 1/2 cups of cheese, 1 can of soup, chicken
  2. Roll filling in tortillas and line in pan.  Mix remainder of ingredients with whatever is left of the filling (remaining can of soup, sour cream, cheese) and spread over tortillas. Sprinkle a bit more cheese over top.
  3. Cook for 20 minutes in 400 degree oven (uncovered) until bubbly!