Monday, June 26, 2017

 

 

 

 

 

 

 

 

 

Edith's Recipes

Reba’s White Chili With Chicken

Reba’s White Chili With Chicken
 
Ingredients:
5 to 6 boneless, skinless chicken breasts; boiled and shredded
One 24 oz. bottle of mild Picante sauce
Four to five 19 oz. cans of Cannelloni white kidney beans with liquid (may substitute Northern beans)
3 Tbsp. Ground Cumin
2 cups Monterey Jack Cheese; shredded
1 onion; chopped
cilantro; chopped
 
Method:
Place all ingredients in a large crock-pot. Cook on high for four hours (or if slow cooking, start on high for one hour and reduce heat to low)
30 minutes before serving, add Monterey Jack Cheese. Serve up a generous portion of hot, delicious chili, garnished with chopped onion and cilantro. May be served with a dollop of sour cream, chopped green chilies, jalapeno peppers or hot sauce to taste.
Thanks to Reba Rambo-McGuire for sharing this recipe.

Reba’s White Chili With Chicken

Ingredients:
5 to 6 boneless, skinless chicken breasts; boiled and shredded
One 24 oz. bottle of mild Picante sauce
Four to five 19 oz. cans of Cannelloni white kidney beans with liquid (may substitute Northern beans)
3 Tbsp. Ground Cumin
2 cups Monterey Jack Cheese shredded
1 onion chopped
cilantro chopped

Method:Place all ingredients in a large crock-pot. Cook on high for four hours (or if slow cooking, start on high for one hour and reduce heat to low)30 minutes before serving, add Monterey Jack Cheese. Serve up a generous portion of hot, delicious chili, garnished with chopped onion and cilantro. May be served with a dollop of sour cream, chopped green chilies, jalapeno peppers or hot sauce to taste.
Thanks to Reba Rambo-McGuire for sharing this recipe.

Shanda's South of The Border Soup

Shanda's South of The Border Soup


1/2 cup chopped onion
3 boneless, skinless Chicken breast halves cooked
1 tsp minced Garlic
1/2 tsp chili powder
1/2 tsp ground Cumin
2 (14 1/2 oz can) Chicken broth
1 can sweet onion & diced tomatoes
1 small can green chillies, undrained
1 cup original Rotel
2 cans green Enchilada sauce
4 Tbsp fresh snapped Cilantro
1 Lime
Shredded Cheese for Garnish


Mix the above ingrediants together in a large stock pot. Allow ingredients to heat and then simmer.

Betty Jean Robinson’s Lima Bean Salad

Betty Jean Robinson’s Lima Bean Salad
 
4 C Frozen Baby Limas Cooked
½ C Chopped Celery
2 Hard Boiled Eggs
¼ C Chopped Green Peppers
1 Small Jar of Pimentos
2 T Fresh Parsley
½ C Mayonnaise
¼ C Bacon Bits
Salt and Pepper to Taste
Pinch of Sugar (optional)
 
Method: Mix all of the above ingredients in large mixing bowl and serve.
Betty Jean Robinson’s Lima Bean Salad

4 C Frozen Baby Limas Cooked
½ C Chopped Celery
2 Hard Boiled Eggs
¼ C Chopped Green Peppers
1 Small Jar of Pimentos
2 T Fresh Parsley
½ C Mayonnaise
¼ C Bacon Bits
Salt and Pepper to Taste
Pinch of Sugar (optional)

Method: Mix all of the above ingredients in large mixing bowl and serve.

Turkey Cranberry Wreath

Turkey Cranberry Wreath

Ingredients:
2 pkgs. (8 oz each) refrigerated-crescent rolls
½ cup mayonnaise
2 Tbsp. honey Dijon mustard
½ tsp. coarsely ground black pepper
2 cups cooked turkey; chopped (about 12 oz)
½ cup celery; sliced
3 Tbsp. fresh parsley; snipped
½ cup dried cranberries
4 oz. Swiss cheese; shredded (1 cup)
1/3 cup walnuts; chopped
1 egg; separated

Quick Overview of Method:

Step 1:
Preheat oven to 375 degrees.
Arrange 8 triangles in a circle, points extending outward. Arrange remaining triangles in center matching wide ends.
Step 2:
Scoop filing over seams of dough, forming a circle
Step 3:
Lift alternating triangles of dough over filling to form wreath.
Step 4:
Beat egg white lightly; brush over dough
Bake 25-30 minutes or until golden brown

Detailed Method:
1. Unroll crescent dough; separate into 16 triangles. With wide ends of triangles toward the center, arrange 8 triangles in a circle. Corners of wide ends will touch and points will extend 1 inch beyond edge of Baking Stone. Arrange remaining 8 triangles in center, matching wide ends. Seal seams. (Points will overlap in center, do not seal)

2. Measure mayonnaise, mustard and black pepper into Classic Batter Bowl. Chop turkey. Slice celery. Snip parsley. Add turkey, celery, parsley and cranberries to batter bowl. Grate cheese into batter bowl. Mix well. Using medium scoop, scoop filling over seams of dough, forming a circle.

3. Coarsely chop walnuts. Sprinkle over filling. Beginning in center, lift one dough triangle across mixture. Continue alternating with other triangles, slightly overlapping to form wreath. Tuck last end under first.

4. Separate egg. Beat egg white lightly; brush over dough. Bake 25-30 minutes or until golden brown. Cut and serve.    Yield 10 servings.

Edna’s 4 Layer Pudding Dessert

Edna’s 4 Layer Pudding Dessert

Crust
2 C    Self Rising Flour
¾ C    Butter, softened
1 C    Chopped Pecans

Mix these well and pat into 9x13 oblong pan
Bake at 350 degrees for 20-25 minutes
Allow to Cool

Topping
1 C Powdered Sugar
8 oz Cream Cheese
8 oz Cool Whip

Mix and layer on top of cool crust

Pudding
2 Large Instant Lemon Pudding (or chocolate)
3 C Milk

Beat until thickens
Layer on top of sugar, cream cheese and cool whip topping

Top with 8 oz cool whip
Sprinkle with nuts

Cool in refrigerator before serving

James Payne Amazing Corn Pudding

"AMAZING CORN PUDDING"
serves 8-10
 
Ingredients:
 
4 Eggs
1(16oz.) container of sour cream
2 sticks of butter or margarine
1(16oz) can of regular corn
1(16oz) can of creamed corn
2 boxes of Jiffy Cornmeal mix
1/4 cup of sugar (you can use less or none at all)
 
Beat eggs with sour cream. Add melted butter and blend
well. Drain regular corn and stir corn into egg mixture.
Stir in sour cream. Stir in cream corn. Add cornbread mix and
sugar. Mix well.
 
 
Grease a 9x13 baking pan. Pour in mixture and bake for 30-45 minutes
at 350 degrees.

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