Cheese Boats (yes, these are real)

So, I've never had these anywhere but Globe, Arizona. I'm not sure how this recipe developed. But, I am certainly glad it did. The key to this recipe is LONGHORN style cheese. If you don't use longhorn style cheese, the cheese will not get yummy and melty as it should. Consider yourself warned.

1 lb longhorn style cheddar cheese, grated
1 small can tomato sauce (2 cans if you can't find El Pato - but you'll be sad if you substitute)
1 small can El Pato hot sauce (look in the Mexican food section of your grocery store)
(1 small jar diced pimentos - optional)
(4 hard-boiled eggs, chopped fine - optional)
1 can diced green chiles (size of can is up to you!)
1/2 c olives, chopped fine
1 bunch green onion, chopped
4 t vinegar
1/2 C vegeable oil
salt & pepper

1-2 dozen small hard rolls

Combine all ingredients (except rolls) in a large bowl. Slice the tops off the rolls (keep the "lids"). Scoop out bread from inside roll (don't tear through). Carefully fill each roll with the cheese mixture. Place lids back on rolls and wrap in a square of aluminum foil. Bake at 350° until heated through and cheese is melted (approx. 20 minutes).

These can be frozen - but freeze BEFORE you bake and not after or they get soggy. Just bake longer from frozen state - no need to thaw!

Sweet & Sour Chicken

This is a healthified recipe - when I find the original, I will post it. It is a deep-fry version.

1-2 chicken breast, cubed or grilled & sliced - or whatever
1 C brown sugar (okay, so not all THAT healthy)
2 C water
1/2 C ketchup
1/2 C pineapple juice
2 t soy sauce
1/4 C vinegar
3 T cornstarch
(pineapple & peppers can be optionally added)

Cook chicken in whatever manner you prefer.

In small saucepan combine other ingredients and heat until thickened.

Pour sauce over chicken. Eat with sticky rice. :)

Mom's Enchiladas

1 lb Ground Beef
2 T grated or minced onion
1 C cream of chicken soup
16 oz sour cream
small can chopped green chiles
8 oz. grated longhorn style cheddar cheese
1 dozen corn tortillas (I like white corn)

cook 1 lb. gd. beef. Remove from heat. Add a couple of T of grated or minced onion. Combine 1 can c of chick soup, 16 oz. so. cream, and small can chopped gr. chiles. Grated cheddar (longhorn is best). Heat 6-8 tortillas at a time in the microwave - I spray them with cooking spray and stack them on a small plate. Assemble enchiladas... smear warm tortilla with soup spoon of green chile sauce, place a soup spoon of meat onion mixture across tortilla, sprinkle with cheese. Roll into enchilada. Continue until 13x9 pan is full, heating more tortillas as they are needed. Put a little milk in remaining sauce and mix. Spread on top of enchiladas, sprinkle with more cheese. Bake at 350 for 30-40 minutes.

For Julienne...

These are sooo yummy!


Croissant Rolls

1/2 c. butter, softened
1/2 c. warm milk
1/3 c. sugar
1/2 tsp. salt

Mix above ingredients until sugar is dissolved.

1/2 c. warm water to 1 Tbsp. yeast
1 egg, beaten

Mix together then add to above mixture.

Next add:
3 3/4 c. flour (a mix of wheat & white is fine-on Thanksgiving I think I used 1 1/2 c. wheat flour)

Stir until smooth. (I mix this in my kitchen aid with the dough hook & just let it beat at a lower speed until it appears smooth). Let raise until double in size, then roll out a circle and cut into eight pieces as  you would a pizza. Roll each slice from the longest side to the shortest size (croissant style). Place on a sprayed cookie sheet.

Bake for 13-15 minutes at 400 degrees.

Wonton Salad

1 Head of lettuce
3-4 chicken breasts cooled and cut (cubed or whatever)
2-3 green onions chopped (optional)
2-3 tablespoons sesame seeds (optional)
small can of water chestnuts (optional)
1/2 package of wonton skins fried, drained and broken (I bake mine)


Sauce: 1/4 C healthy oil
4 T sugar
s&p to taste
4 T white rice vinegar

Prepare lettuce, gently stir in chicken and additional optional ingredients and wonton skins.

In sep. bowl combine sauce ingredients. Pour over salad. Mix & serve.

Whit's Wheat Bread Take II

In breadmaker pan put:

2/3 C evaporated milk
2/3 C water
1 T oil
1 t salt

Add

2 C whole wheat flour
1 C white flour
2 T wheat gluten
1 T brown sugar
1 t rapid rise yeast

Bake on white bread 1.5 lb setting.

Low Fat Chicken Nuggets

Ingredients:

1 pound boneless, skinless chicken breasts
1/4 cup flour
1/4 tsp paprika
1/4 tsp freshly ground black pepper
1 egg white
1/4 cup low fat buttermilk
1 cup cornflakes, crushed

Preparation:

Preheat oven to 450 degrees.
Coat a baking sheet with nonstick cooking spray.
Prepare three bowls: one with flour and seasonings, one with egg and buttermilk stirred together, and one with crushed cornflakes.
Cut chicken breasts into 1 to 1 1/2-inch pieces.
Empty chicken pieces into bowl and roll in flour mixture.
Then, piece by piece, and shaking off excess flour, dip the chicken into the milk mixture, then coat the pieces with cornflakes.
Place chicken on baking sheet and bake for 10 minutes until golden, turning them half way through.