2 pounds boneless top sirloin steak, cubed
2 tablespoons vegetable oil
3 (15.5-oz.) cans black beans
2 (14.5-oz.) cans diced tomatoes
2 (4.5-oz.) cans chopped green chiles
1 large sweet onion, diced
1 green bell pepper, diced
4 garlic cloves, minced
1 (12-oz.) can beer
1 (3.625-oz.) package chili seasoning kit
Toppings: shredded Cheddar cheese, diced tomatoes and avocado, sour cream, sliced green onions, chopped fresh cilantro
Sauté steak in hot oil in a large skillet over medium-high heat 4 to 5 minutes or until browned.
Place steak in a lightly greased 6-qt. slow cooker; stir in black beans and next 6 ingredients. Stir in packets from chili kit, omitting masa and red pepper packets. Cover and cook on LOW 8 hours. Serve with desired toppings.
Yield: 8 servings.
From Southern Living
1 box cake mix
2/3 cup vegetable oil
4 eggs
1 8 oz sour cream (1 cup)
1 cup packed brown sugar
1/3 cup chopped pecans
2 teaspoons ground cinnamon
1 cup powdered sugar
1 tablespoon milk
1 teaspoon vanilla
Heat oven to 350°F (325°F for dark or nonstick pan). Grease with shortening and lightly flour 13×9-inch pan, or spray with baking spray with flour.
In large bowl, beat dry cake mix, oil, eggs and sour cream with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Spread half of the batter in pan.
In small bowl, stir together brown sugar, pecans and cinnamon; sprinkle over batter in pan. Carefully spread remaining batter evenly over pecan mixture.
Bake 44 to 48 minutes or until deep golden brown. In another small bowl, stir powdered sugar, milk and vanilla until thin enough to spread. Prick surface of warm cake several times with fork. Spread powdered sugar mixture over cake. Cool completely, about 1 hour. Store covered at room temperature.
Yield: 12 servings
From Betty Crocker
20oz can crushed pineapple
21oz can prepared cherry filling
18.25oz package yellow cake mix
1/2 cup chopped pecans
1/4 cup canola oil
1 cup water
Preheat oven to 350o.
Grease 8x13x2 baking dish with cooking spray.
Dump in pineapple, spread evenly.
Dump in cherry filling, spread evenly.
In a separate bowl, stir together cake mix, oil and water just enough to blend. Pour over fruit. Sprinkle with pecans. Bake 40 minutes.
1/2 pound butter (2 sticks)
1 pound can Hershey’s chocolate syrup
5 large eggs
1/2 teaspoon baking powder
1 teaspoon vanilla
1/2 c. Crisco
3 c. sugar
3 c. plain flour
1 c. milk
Mix butter, Crisco and syrup. Add sugar and blend. Add eggs one at a time, beating after each. Sift flour and powder, add alternately with milk and vanilla.
Start in cold oven. DO NOT OPEN for 1 hour. Bake approximately 1 1/2 hour at 325o.
1 can cream of celery soup
1 can cream of chicken soup
1 8oz package of spaghetti
1 10oz can of chicken
1 8oz jar of sliced mushrooms
1 cup chopped onion
1 cup grated sharp Cheddar cheese
Sauté onions in butter until tender.
Cook spaghetti according to package directions.
Mix together onions, soups, chicken and mushrooms in bowl.
In casserole dish, alternate layers of spaghetti and soup mixture. Top with cheese.
Cover and bake at 350o for 30 minutes. Remove cover and brown for 15 minutes.
1/2 cup mayo
1/4 cup lime juice
1 package (1.25 oz) taco seasoning
8 boneless skinless chicken breast halves
Place chicken breasts in baking dish. Mix first 3 ingredients and spoon over chicken. Bake at 350o for 30 to 45 minutes.
Easy Chicken Enchiladas
1/2 cup mayo
6 flour tortillas
1 tsp ground cumin
1 12oz jar chunky salsa
1/4 tsp red pepper (or red/black pepper mix)
1 cup shredded Monterey Jack cheese
2 cups chopped leftover Mexican Chicken
1 T chopped cilantro (optional)
Heat oven to 350o.
Mix mayo, cumin and red pepper; stir in chicken.
Spoon 1/3 cup of the chicken mixture onto each tortilla. Roll up and place seam-side down in 12×8 baking dish.
Pour salsa over filled tortillas; sprinkle with cheese.
Bake 30 minutes; sprinkle with cilantro.
Serve over hot cooked rice.
Yield: 4 servings
1/4 cup butter or margarine
1 large onion chopped
1/2 cup minced green pepper
1 clove garlic, minced
1 teaspoon salt
dash pepper
1/8 teaspoon paprika
1 1/4 teaspoon chili powder
2 dashes Tabasco hot sauce
2 cups canned tomatoes
1 lb. cooked, shelled shrimp
2 to 3 cups hot cooked rice
Melt butter in sauce pan. Add onion, green pepper, garlic; sauté until tender. Add salt, pepper, paprika, chili power, Tabasco and tomatoes. Bring to boil, reduce heat and simmer for 15 minutes. Add shrimp; heat thoroughly. Serve with rice.
Yield: 4 servings
1 can beef consomme soup
1 can french onion soup
1/2 stick margarine
1 cup rice
1 can sliced mushrooms
Mix all ingredients together in baking dish. Cover and bake at 350o for 45 minutes.
4 avocados
4 Roma tomatoes
1/2 large onion chopped
Juice of 1/4-1/2 lemon
1T hot sauce
Fresh cilantro to taste
Salt & pepper to taste
Sour cream
Worcestershire sauce
Mix ingredients and serve immediately.
2 10oz cans of Premium Chunk Breast of Chicken (white meat only)
2 8oz pkgs cream cheese
1 cup ranch dressing
1/4-1/3 cup hot sauce (more if you like it hot)
1 1/2 cup Cheddar cheese
Place cream cheese in shallow casserole. Microwave on 50% power until cheese is softened, 2 to 3 minutes. Stir in drained chicken, ranch dressing, hot sauce and 1 cup of the cheese. Sprinkle top with remaining cheese. Microwave on 100% power for 2 to 4 minutes, until hot & bubbly. Serve with tortilla chips and celery sticks.
Yield: 6 cups (20-24 servings)
