These recipes were contributed by Valerie Hall, a North Ellis County resident, and originally appeared in the North Ellis CountyNOW May 2015 issue.
Chicken Tetrazzini
- 1 stick butter
- 1 cup celery, chopped
- 1 cup onion, chopped
- 8 oz. Velveeta, cut into chunks
- 1 10.5-oz. can cream of mushroom soup
- 1 8-oz. pkg. spaghetti, cooked in chicken broth and drained
- 4 chicken breasts, cooked and cut into bite-sized pieces
- Melt butter in a medium-size pot; sauté the celery and onion.
- Add cheese and stir until melted; stir in mushroom soup. Mix with spaghetti and chicken.
- Spray 13×9-inch casserole dish Place all ingredients in dish. Bake at 350 F. for 45 minutes.
Chicken Tater Tot Casserole
- 2 cups frozen mixed vegetables
- 1 10.5-oz. can cream of mushroom soup
- 1/2 can water
- 16 oz. sour cream
- 1 32-oz. bag frozen tater tots
- 3 boneless chicken breasts, cooked and cut into bite-sized pieces
- 1 cup cheddar cheese, shredded
- Prepare frozen vegetables according to package directions.
- Add mushroom soup, water and sour cream to vegetables. Heat thoroughly; set aside.
- Layer bottom of lightly greased casserole dish with tater tots. Spread chicken evenly over the tater tots. Pour vegetable mixture over the chicken.
- Cover with foil and bake at 350 F for 60 minutes, until bubbly.
- Remove foil. Top with cheese; bake for 5-10 minutes more.
Southwestern Style Tilapia
- 2 tsp. garlic powder
- 1 1/2 tsp. chili powder
- 1 1/2 tsp. fine sea salt
- 1/2 tsp. ground black pepper
- 1/4 tsp. cayenne pepper
- 6 tilapia fillets
- 2 Tbsp. olive oil (divided use)
- Preheat oven to 450 F.
- In a small bowl, combine spices. Sprinkle evenly over both sides of tilapia.
Coat a baking sheet with 1 Tbsp. of olive oil; place tilapia in a single layer on the baking sheet. Drizzle the remaining oil over tilapia. - Bake 7-9 minutes, until golden brown, or until tilapia flakes easily with fork.
Twice-baked Potatoes
- 4 medium baking potatoes
- 6 Tbsp. butter
- 1 cup warm milk
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 1.1-oz. pkg. Concord Food’s Potato Topping
- 1 cup cheese, shredded
- Sour cream, to taste (optional)
- Preheat oven to 400 F.
- Scrub potatoes under warm water; pat dry. Brush lightly with olive oil. Sprinkle with salt; pierce potatoes with a fork. Place potatoes directly on rack of oven. Place cooking sheet directly under potatoes to catch drippings.
- Bake 45 minutes, or until tender when you squeeze with an oven mitt.
- Remove potatoes from oven and halve lengthwise. Scoop inside of potato, leaving 1/4-inch around the edge of the potato.
- Place scooped potato into bowl; add butter, milk, salt and pepper. Blend until mixture is smooth. Spoon mixture back into potato skins; sprinkle with potato topping and cheese.
- Place potatoes on cooking sheet in oven; cook for 15 minutes, or until cheese is melted. Serve with sour cream.
Creamed Corn
- 10 ears fresh corn, cooked and cut off the cob
- 1 cup heavy cream
- 1 cup milk
- 2 Tbsp. sugar
- 1 tsp. salt
- 1/2 tsp. white pepper
- 1/2 tsp. black pepper
- 1/2 tsp. Accent seasoning
- 1/2 tsp. granulated garlic
- 4 oz. butter
- 2 Tbsp. flour
- Combine the first 9 ingredients in a pot, slowly bring to a boil. Reduce heat and simmer for 5 minutes.
- In a small pan, melt the butter. Whisk in the flour; mix thoroughly.
- Add the butter mixture to the corn; stir and simmer for 3-5 minutes.
Chocolate Chip Cake
- 3 eggs
- 3/4 cup oil
- 3/4 cup water
- 1 tsp. vanilla
- 1 cup sour cream
- 1 box yellow cake mix
- 1 5.1-oz. box chocolate instant pudding
- 1 12-oz. pkg. milk chocolate chips
- 1 cup pecans, finely chopped
- Preheat oven to 350 F. Grease and flour a Bundt pan.
- Combine first 7 ingredients; beat until smooth. Stir in remaining ingredients.
- Pour batter into prepared pan; bake for 1 hour, or until inserted toothpick is cleanly removed. Cool before removing from pan.
Dump Cake
- 1 16-oz. can crushed pineapple with juice
1 20-oz. can cherry pie filling
1 pkg. yellow cake mix
1/2 to 2/3 cup nuts, chopped
1/2 cup butter, melted
- Grease a 9×13-inch pan.
- Spread pineapple evenly on bottom of pan; spread cherry pie filling evenly over the pineapple.
- Sprinkle dry cake mix evenly over the fruit.
- Add nuts. Pour butter all over the top. Do not mix!
- Bake at 350 F. for 1 hour.
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