Some More Recipes

I don’t know if you all noticed?  I created a recipe index page to make it easier to find individual recipes instead of searching through all the ‘chicken’ recipes, for example.  The tab is at the top of the blog.  Now I just have to remember to link all the new recipes there  🙂

When I make a roast chicken, our leftovers usually become chicken casserole, chicken a la king, or rarely, chicken croquettes.  This week I was thinking of something different so I searched the web for a chicken enchilada recipe.  I’m always disappointed with recipes that say ‘take jar of enchilada sauce’ (or ‘unwrap x caramels’ for “caramel sauce”).  I found a few, but none that really suit our tastes (NOT hot).  So here’s my version:

Chicken Enchiladas –serves 4

make tortillas

sauce: 1 onion, diced            2 garlic, minced

              1 14 oz can pureed (crushed) tomatoes

              1 T chili powder        1 t sugar (takes away any tartness from tomatoes)

              1/2 c chicken broth

 3 c cooked chicken, small pieces/shredded

  1 c shredded Monterrey jack cheese

  1 c shredded mozzarella cheese

Mix sauce ingredients and cook over medium heat for a few minutes just to blend all the ingredients.

Mix 1/4 c sauce, plus 1/8 cup of each cheese with the chicken.

Spoon some chicken filling on each tortilla and roll up tight.  Put seam side down in a greased 9×12 pan.  Pour sauce over top and sprinkle with the remaining cheese.  Bake 350F for 10 minutes or until cheese is melted and chicken is hot.

You can make this ahead (don’t pour on sauce yet).  Cover and refrigerate until supper.  The pour on sauce and cheese and bake.  If it’s cold from the fridge it will take longer.  You could even make this a freezer meal -baggie all the components separately and then all together in a bigger bag, assemble on a later day.

What to do when you’ve got some sour cream that needs used up and a fridge full of banty eggs?  Make snickerdoodle cake!

Start by making the batter for my Brown Sugar Pound Cake:

1 c butter                      6 eggs

2 c br. sugar               1 c wt. sugar

2 2/3 c flour              2 t vanilla

1 c sour cream (I use fat free)        1/4 t bk soda

Cream butter then beat in each egg, one at a time.  Dissolve the bk. soda in the sour cream.  Alternate with the dry ingredients.

Combine 1/2 c white sugar and 1 tsp cinnamon.

Grease your bundt pan and sprinkle with the sugar mix.  Pour in half the batter.  Sprinkle with the rest of the sugar mix and pour in the rest of the batter.

Bake 275F for 20 min, then 325F for 50 min, until done.

The beauty of this cake is that once it comes out of the pan it is done.  No need for icing.

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Chicken a la King Recipe

Chicken a la king is a favourite supper around here.  I like it because it’s a different way to use leftover roast chicken.  Or you can cook up chicken just for this dish.   It’s really yummy with Tenderflake puff pastry cups or you can make cups with bread in the oven (the original way).  This recipe comes from my Great-Grandma’s  Kate Atkin cookbook.

Chicken a la King

3-4 lb chicken (or 3 c cooked chicken)

1 onion                               2 whole cloves

1 1/2 t salt                         water to cover (or 1 1/2 c stock)

3 T butter                           3 T cornstarch

2 T green relish               3/4 c milk or cream

1 egg

If you are starting with raw chicken:

Stick cloves in onion and add chicken.  Cover with water and simmer until tender.  Take chicken off the bones and dice (bite size).  Save 1 1/2 c of the broth.

If you are using leftover chicken:

Dice chicken bite size, you need about 3 cups and need 1 1/2 c stock.

In a medium size sauce pan, melt butter and cook relish until tender.  Add cornstarch and cook for a few minutes.  Add stock.  Stir and cook until thick (you want it fairly thick at this point).  Add the egg, milk and chicken.  Heat gently until hot -DO NOT BOIL.

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Recipes

When I roast a chicken I like to do a big one.  On the weekend my chicken weighed just over 9 pounds.  My dad saw it thawing on the counter and thought we were having turkey  🙂  I don’t see the point of all that mess if I can’t get more than one meal from it.  Now what to do with all that leftover chicken! First night we just reheat everything so it’s like roast chicken but then what? Make this leftover dish.

Leftover Chicken Casserole

Grease an 8 inch Pyrex baking pan, or the size to suit your family.

In a bowl cut up chicken into bite sized pieces, you’ll need enough to cover the bottom of the pan. Crumble in any dressing if you have it too. Pour in enough gravy to make it rather moist. Pour into prepared pan. Next layer in any leftover vegetables, or frozen. Then re-mash leftover potatoes with plenty of milk and butter. Spread this over the mixture in the pan.

Bake 350F for about 45 minutes. Add a salad and your done.

Lendenbraten

beef roast, any size
one envelope onion soup mix
water (an inch or so up roast)

Put everything in your roasting pan, cover, and roast 300F for 30 minutes/pound.  Remove roast to cutting board and put pan on stove top, adding more water if needed for volume of gravy.  Mix 2 T cornstarch into 1 cup sour cream.  Carefully stir in sour cream.  Stir till thick, but don’t boil.

Yum, yum.  I usually schedule french fries some time after making this roast -so good with this gravy.

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