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Leslie’s Chile Egg Casserole Recipe

August 11th, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 1lb gratedcheddar cheese
  2. 1lb gratedmonterey jack cheese
  3. 4 (7 ounce)cansdiced green chilies
  4. 4largeeggs
  5. 1 (15 ounce)canevaporated milk
  6. 4tablespoonsflour

DIRECTIONS

  1. In buttered 9×13 glass pan, layer 1/2 of the chiles, 1/2 of the mixed cheeses, the other half of the chiles, and the other half of the cheese.
  2. Mix eggs, milk and flour in blender.
  3. Pour over chile cheese mixture.
  4. Bake at 350 degrees for 35 minutes (or longer if casserole was refrigerated) until egg is done.
  5. Serve with salsa and sour cream if desired.

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Garden Egg Noodle Salad Recipe

August 7th, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 4ouncesegg noodles, cooked(measurement is for dry noodles)
  2. 1 (10 ounce)packagefrozen broccoli, thawed or1 bunchfresh broccoli, steamed and cooled
  3. 1cupfrozen English peas, thawed
  4. 2mediumtomatoes, chopped
  5. 1cup shreddedcarrots
  6. 3green onions with tops, chopped
  7. 2/3cupcreamy Italian dressing
  8. choppedfresh parsley(to garnish)

DIRECTIONS

  1. Cook the noodles and drain good.
  2. Combine remaining ingredients ingredients to make the dressing.
  3. Put noodles in large bowl and toss with dressing.
  4. Cover and refrigerate for at least 2 hours before serving.
  5. I like to refrigerate overnight.

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Easy Chicken Egg Rolls Recipe

August 6th, 2014 by alice  Tags: , , , | Print This Post Print This Post

Easy Chicken Egg Rolls Recipe

INGREDIENTS

  1. 2cupschickens, cooked and shredded
  2. 1cup finely dicedonions
  3. 3garlic cloves, minced
  4. 2tablespoonscooking oil
  5. 2 (16 ounce)bagspackaged coleslaw mix, with shredded carrots
  6. 1 (12 ounce)bagbean sprouts
  7. 1 (8 ounce)canwater chestnuts, diced
  8. 1/2cup bottledteriyaki marinade
  9. 1/4cupsoy sauce
  10. 24egg roll wraps
  11. hotoil(for frying)

DIRECTIONS

  1. Cook onion and garlic in the 2 tablespoons cooking oil until the onions are tender but not browned.
  2. Add the chicken, packaged coleslaw mix, bean sprouts, teriyaki sauce and soy sauce to the onions and garlic; mix well.
  3. Cover and steam for 5 minutes.
  4. Remove from heat and stir in the water chestnuts; drain the liquid from the chicken and cabbage mixture; taste and season with salt if desired.
  5. Heat 1 1/2 inches of vegetable oil in a wok or large frying pan.
  6. While oil heats, wrap about 1/4 cup of the chicken and cabbage mixture in egg roll wraps, rolling tightly and sealing edges with beaten egg.
  7. Fry until a deep golden brown, a few at a time; drain on paper towels.

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Beef & Egg Pockets Recipe

July 31st, 2014 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 2cupsall-purpose flour
  2. 2 1/2teaspoonsbaking powder
  3. 1teaspoonsalt
  4. 2/3cupshortening
  5. 2/3cupmilk
  6. FILLING

  7. 1/2lbground beef
  8. 1mediumonion, chopped
  9. 1mediumtomato, seeded and chopped
  10. 1hard-boiled egg, finely chopped
  11. salt and pepper

DIRECTIONS

  1. In a bowl, combine the flour, baking powder and salt; cut in shortening until the mixture resembles coarse crumbs.
  2. Gradually add milk, tossing with a fork until a ball forms.
  3. Cover and refrigerate.
  4. Meanwhile, in a skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
  5. Add the tomato, egg salt and pepper; mix well.
  6. Roll out pastry into an 18″ x 9″ retangle; cut into 3″ squares.
  7. Place a rounded tablespoonful of filling in center of each square.
  8. Fold in half, forming triangles; crimp edges to seal.
  9. Place on greased baking sheets.
  10. Bake at 400 degrees for 15 to 20 minutes or until golden brown.

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Grammie’s Egg Rolls! Recipe

July 17th, 2014 by alice  Tags: , , | Print This Post Print This Post

Grammie's Egg Rolls! Recipe

INGREDIENTS

  1. 1lbground sausage(i.e. Bob Evans)
  2. 1 (16 ounce)bagcoleslaw(i.e. Dole)
  3. 4tablespoonsground ginger
  4. 3-4clovesfresh garlic
  5. 1bunchscallions
  6. 18egg roll wraps(i.e. Nasoya)

DIRECTIONS

  1. Brown sausage and break up into small pieces until its no longer pink, remove from fire.
  2. Add slaw, scallions, ginger, and garlic and mix well.
  3. Drain excess oil.
  4. Spread egg roll wraps on a clean surface and add 1/3 cup of mixture diagonally on egg roll wrapper.
  5. Fold corner over filling, then fold up both sides, moisten edges of last flap, and roll over until the flap is completely wond around.
  6. Seal with water or egg white.
  7. TO FRY: Heat two quarts of oil over medium high heat to 350 degrees.
  8. Add 3 or 4 filled egg rolls, deep-fry and turn continuously until golden brown.
  9. For crisper skin, fry for 3 minutes, remove and allow to cool; then fry for 4 minutes more.
  10. Drain egg rolls on paper towel.
  11. TO BAKE: Place filled egg rolls on cookie sheet and back at 350 degrees for 20 minutes.

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