Published Wednesday, October 14, 2009
What's Cooking?
What's for dinner? Be prepared for that question with one of these filling, family dishes:
Corn Tortilla Chicken Lasagna
By Shirley Williamson
36 corn tortillas (6 inches)
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6 cups chicken cooked and chopped
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2 cans kidney beans rinsed and drained
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3 jars (16 ounce) salsa
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3 cups (21 ounce) sour cream
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3 large green peppers, chopped
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3 cans (3.8 ounce) sliced black olives, drained
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3 cups (12 ounce) shredded Monterey jack cheese
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3 cups (12 ounces) shredded cheddar
Yield: 2 (13x9-inch) casseroles
In each greased 13x9-inch casserole arrange six tortillas, top each with 1 cup chicken, 2/3 cup kidney beans, 1 cup salsa, 1/2 cup sour cream, 1/2 cup green peppers, about 1/3 cup olives, 1/2 cup Monterey and 1/2 cup cheddar. Repeat layers twice.
Cover and bake 350°F for 25 minutes. Uncover, bake 10 to 15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving.
This certainly can be halved and it can be frozen, says Williamson.
Chicken and Broccoli Alfredo
Stephanie Faulkner, 4-H
1/2 package (16 ounce) linguine pasta
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1 cup fresh or frozen broccoli
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2 Tablespoons butter
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1 pound skinless, boneless chicken breast, cut into pieces
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1 can cream of chicken soup
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1/2 cup milk
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1/2 cup grated Parmesan cheese
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1/4 teaspoon ground black pepper
Prepare linguine according to package directions in 3-quart saucepan. Add broccoli during last 4 minutes of cook time. Drain linguine and broccoli well in colander. Heat butter in 10-inch skillet over medium high heat. Add chicken and cook until well browned. Stir often. Stir soup, milk, cheese, black pepper and linguine mixture into skillet. Cook until mixture is hot and bubbling.
Serve with additional Parmesan cheese. Makes 4 servings.
Farfalle al Salmone
By Jessica Pfliger, 4-H
1/2 box of bow tie pasta
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3 tablespoons butter
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8 ounce package smoked salmon
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2 roma tomatoes
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1 teaspoon cornstarch
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3/4 pint of heavy cream
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1 teaspoon olive oil
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1 teaspoon salt
Fill a large pan with water and set to medium high.
Tear smoked salmon into small pieces, set aside. Cut up both tomatoes into small pieces. Place butter and tomatoes into skillet and turn to medium heat. Cook for about 4 minutes stirring occasionally. Next, place the salmon pieces into the skillet, stir and cook for another 2 minutes. Then add heavy cream and set to low.
If your water is boiling, put the bow tie pasta, olive oil and salt in the pan. Cook for 12 minutes.
Place cornstarch into skillet and stir until dissolved. When pasta is done, drain it. Then put in skillet with the other ingredients and stir.
Parmesan cheese may be used for topping, if desired. Serves: 6.
