October 5th, 2007 by alice
Tags: Caribbean, Quesadillas, Quick
INGREDIENTS
- 1/4cuphoney mustard
- 2tablespoonspineapple preserves
- 8 (10 inch)flour tortillas
- 1 1/2cups shreddedswiss cheese
- 2tablespoonsbutter
- 2cups choppedcooked chicken
- 1/2cup crumbledcooked bacon
- 1 1/2cupsunsweetened pineapple tidbits, drained
DIRECTIONS
- In a small bowl, stir together the honey mustard and pineapple preserves.
- Divide the mixture evenly between 4 of the tortillas.
- Spread evenly to within 1 inch of the edges. Distribute the Swiss cheese, chicken, bacon evenly over the pineapple mixture; top with remaining tortillas to make quesadillas.
- Preheat the oven to 250 degrees F.
- Heat a large skillet over medium heat.
- Melt a small amount of the butter in the skillet, tilting the pan to cover the surface with butter.
- Place one of the quesadillas into the skillet, and fry on each side until lightly browned and the cheese has melted, about 1 1/2 minutes per side.
- Keep cooked quesadillas in a warm oven while you fry the remaining.
- To serve, cut each quesadilla into 6 wedges and arrange on a platter with pineapple tidbits in the center.
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October 5th, 2007 by alice
Tags: Bbq, Beef, Corn, Pie, Seashells, Shepherds
INGREDIENTS
- 1lblean ground beef
- 1/2cupgreen onions, sliced
- 1cupbarbecue sauce, any kind
- 1 (11 ounce)can green giant mexicorn wholemexicorn whole kernel corn, drained
- 1 (4 ounce)can old el pasco choppedgreen chilies, undrained
- 1/2 (7 ounce)package betty crockerinstant mashed potatoes with bacon and cheddar, 1 pouch
- 1 1/2cupshot water
- 1/3cupmilk
- 2tablespoonsbutteror margarine
- 1/2cup shreddedcheddar cheese
- 1cupcorn chips
DIRECTIONS
- Cook ground beef and 1/4 cup of the onions in 10 inch nonstick skillet over medium-high heat, stirring occasionally, until beef is brown, drain well.
- Stir in bbq sauce, 3/4 cup of the corn and the chilies.
- Heat to boiling, reduce heat to low to keep warm.
- Meanwhile, cook potatoes as directed on package for 4 servings, using 1 pouch potatoes and Seasoning, hot water, milk and butter.
- Stir in remaining onions and corn; let stand 5 minutes.
- Spoon potatoes onto center of beef mixture, leaving 2 1/2 to 3 inches rim around edge of skillet.
- Sprinkle cheese over potatoes and beef mixture.
- Cover and let stand about 5 minutes or until cheese is melted.
- Sprinkle corn chips around edge of skillet.
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October 5th, 2007 by alice
Tags: Barbecue, Chicken, Soup
INGREDIENTS
- 3 barbecuedgrilled chicken breasts, shredded
- 6-8cupschicken stock
- 1tablespoonvegetable oil
- 1largeonion, chopped
- 1 1/2teaspoonsbarbecue of the americas seasoning
- 3largepotatoes, peeled and chopped
- 1 (28 ounce)candiced tomatoes
- 1/2teaspoongarlic powder
- 2teaspoonsparsley
- 1/2teaspoonsalt
- 1/4teaspoonground black pepper
DIRECTIONS
- Bring chicken stock to a boil.
- Add the shredded chicken and simmer for 30 minutes.
- Saute onion and barbecue seasoning in oil until tender.
- Add onions, potatoes, tomatoes, and remaining seasonings to the soup.
- Cook until potatoes are tender.
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October 5th, 2007 by alice
Tags: Meatballs, Pan, Pasta, Seashellse
INGREDIENTS
- 2cupswater
- 1 (26 ounce)jarpasta sauce, any kind
- 1 1/2cups uncookedelbow macaroni
- 20frozen italian style meatballsor regularmeatballs, 1 inch in diameter
- 1/2cuponions, finely chopped
- 1/2cupgreen bell peppers, finely chopped
- salt and pepper
- 1cupmozzarella cheese
DIRECTIONS
- Heat water and pasta sauce to boiling in 12 inch skillet.
- Stir in macaroni, meatballs, onion and pepper.
- Salt and pepper to taste.
- Heat to boiling, reduce heat to medium-low heat.
- Cover and cook about 30 minutes, stirring occasionally and scrape pasta to prevent from sticking until pasta is tender.
- Sprinkle top with cheese.
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October 5th, 2007 by alice
Tags: Meatball, Pie, Seashells
INGREDIENTS
- 1 (9 ounce)package refrigeratedfettuccine
- 1egg
- 1tablespoonbutteror margarine, melted
- 1cupItalian cheese, shredded
- 1 1/4cupsspaghetti sauce, your favorite
- 1 (16 ounce)packagefrozen italian style meatballsor anymeatballs, thawed
- 1mediumbell pepper, cut into thin strips
- choppedfresh parsley, if desired (optional)
DIRECTIONS
- Heat oven to 350 F.
- Spray 9″ pie plate with cooking spray.
- Cook and drain fettuccine as directed on package.
- Beat egg and butter in large bowl with fork or wire whisk.
- Stir in fettuccine and 1 cup of the cheese.
- Spoon mixture into pie plate.
- Press evenly on bottom and up side of pie plate using back of wooden spoon or rubber spatula.
- Toss spaghetti sauce, meatballs and bell pepper in large bowl.
- Spoon meatball mixture into fettuccine crust.
- Cover with aluminum foil and bake 45 minutes.
- Sprinkle with remaining 1/2 cup cheese.
- Bake uncovered about 5 minutes longer or until cheese is melted.
- Sprinkle with parsley if desired.
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