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Twice Baked Potato Casserole

25 Jan

6 medium potatoes, baked
1/2 teaspoon salt
1/4 teaspoon pepper
1 lb bacon, cooked, drained, and crumbled
3 cups sour cream
2 cups shredded mozzarella cheese
2 cups shredded cheddar cheese
2 green onions, chopped
Hey, I didn’t say this stuff was *healthy*.

Cut baked potatoes into 1 inch cubes (leave skin on – I’m using red potatoes). Place half in a greased 13×9 baking dish. Sprinkle with half the salt, half the pepper, and half the bacon. Top with half the sour cream and half the cheeses. Repeat the layers. Bake uncovered for 25 minutes at 350 degrees. Sprinkle with green onions when you remove it from the oven.

Editor’s note, later: I used maybe two cups of the sour cream, and maybe 1 1/2 cups of both of the cheeses. Otherwise, there’d be like way more of that stuff than actual potatoes.

Seafood Enchiladas

25 Jan

I found this recipe on Recipezaar, and I haven’t tried it yet. I’d like to, but I believe this is just the kind of recipe that Marie and Calvin would not go for. And I’m not about to make a dozen enchiladas for myself. As you can tell by the list of ingredients, it’s fantastically bad for you. Replace the cheese, butter, and sour cream with reduced-fat versions if you prefer not to clog your arteries. The half-and-half is pretty much necessary for the sauce, I’m afraid.

2 medium white onions, coarsely chopped
1 (7 oz) can diced green chilies
1 1/2 tablespoons butter
1 lb crabmeat
1 lb baby shrimp
1 cup walnut halves, toasted
1 (12 oz) can medium pitted ripe olives, drained and halved
1 lb monterey jack cheese, shredded
1 lb cheddar cheese, shredded
12 corn or flour tortillas**
2 cups half-and-half
1 cup sour cream
1/2 cup butter, melted
1 1/2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon garlic powder

To toast walnuts, place in a shallow baking pan. Bake at 350*F (175*C) for 15 to 20 minutes or until walnuts are lightly browned, stirring occasionally. Cool.

In large skillet, saute onions in butter until they become transparent. Remove from heat and add chilies, crab, shrimp, walnuts, and olives. Combine cheeses, reserving 1 1/2 cups of the cheese mixture for top of casserole. Stir remaining cheese into seafood mixture.

Microwave tortillas until slightly softened, 10-20 seconds. Fill each tortilla with seafood filling, roll up and place seam side down in a lightly greased 13 x 9 x 2-inch baking dish.

In medium saucepan, combine the half and half, sour cream, butter, oregano, salt and garlic powder, stirring constantly over medium heat until lukewarm and well blended. Remove from heat and pour sauce over enchiladas. Sprinkle enchiladas with reserved cheese.

Bake at 350*F (175*C) for 30 minutes or until bubbly. Allow to set 5 minutes before serving.

**For a gluten-free recipe, choose corn tortillas.

Salmon Loaf

25 Jan

I. Love. This. Stuff. I’ve never made it for my family, because the very name makes them poo-pooh it. It’s not “fishy” or anything like that. It’s rich and delicate and awesome. This was a frequent winter dinner at Grandma’s house. She’d serve it with a cream sauce, but I liked it plain. We’d usually either have scalloped potatoes or rice pilaf along with it.

(Edited 3/22/08 to clarify and adjust some ingredients for better outcome.)

– 1 1 lb can red salmon, drained and flaked (reserve liquid)
– 1/4 cup butter, room temperature
– salt and pepper to taste
– 3 tbsp. lemon juice
– 2 tbsp. grated onion
– 2 cloves garlic, minced
– 3 tbsp. chopped FRESH parsley (1 tbsp dried is fine, but fresh is better)
– 1 tsp dill
1 cup soft bread crumbs (I coarsely grate fresh bread)
2/3 cup milk
2 eggs, beaten

Preheat oven to 325 degrees.

Drain salmon, reserve liquid in small bowl. Flake salmon into a medium bowl. Mix thoroughly with butter. Season with salt, pepper, onion, lemon juice, parsley, garlic, and dill.

In a separate bowl, soak bread crumbs in milk. Add the beaten eggs and mix well. Add bread mixture to salmon mixture and combine well. If the mixture seems too dry, add reserved liquid from canned salmon a little bit at a time until desired consistency.

Thoroughly grease a casserole dish (8×8, 9×9, or 10×10). Spoon mixture evenly into casserole and bake for 45 minutes at 325 degrees. Serve from casserole dish, or loosen edges and turn onto a platter.

salmon loaf

Elegant Chicken

25 Jan

This is another of her “cook it until they’re sick of it” chicken recipes. This one I make every now and then for my family, because really, how can you go wrong with chicken and rice? One word of warning, though – the rice can easily be undercooked, so test it before you serve it.

1 1/4 cups uncooked rice (instant works well, too – use 2 1/2 to 3 cups)
1/2 cup sherry wine
1 can cream of celery soup
1 can cream of chicken soup
1/2 stick of margarine or butter, melted
4 whole chicken breasts
3 oz sliced almonds
1/2 cup shredded parmesan cheese
paprika to taste

Place rice in bottom of oblong dish. Mix soups with a single can of water, margarine, and sherry. Take 1 1/2 cup of the mixture (or 2 1/2 cups for instant rice) and mix with the rice in the casserole dish. Place chicken breasts over rice, pour the rest of the soup mixture over the chicken and rice. Sprinkle with paprika, almonds, and parmesan. Bake at 300 degrees for 2 1/2 hours, or until done.

Chicken Divan

25 Jan

My Grandmother got this recipe from a lady who went to our congregation. She made it so often for my sister that my sister got sick of it. Grammy was like that – once she found a dish that company liked, she made it every time they came over. I don’t get to make this one much – no one in my family but me likes curry and broccoli. But this is an excellent, excellent dish.

2 packages frozen broccoli (14 oz total), or one large head of fresh broccoli
2 cups cooked chicken (three breasts)
2 cans cream of chicken soup (*)
1 tsp lemon juice
1/4 tsp curry powder
1/2 cup shredded cheddar cheese
3/4 cup mayonnaise
3/4 cup bread crumbs (*)
2-3 tbsp melted butter or margarine

Cook broccoli to desired tenderness. Arrange on greased casserole dish, place chicken on top. Combine soups, mayo, lemon juice and curry. Mix and pour over broccoli and chicken. Sprinkle on cheese. Combine bread crumbs and melted butter, sprinkle over top. Bake at 350 degrees for 30 minutes.

(*) For Gluten Free, omit the bread crumbs and use a gluten-free cream soup.