Published Thursday, February 07, 2013

What's Cooking in Coweta

From Special Reports

closeup@newnan.com

Enjoy these fine recipes from our readers of The Newnan Times-Herald.

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Grits and Green Chiles Casserole

By Shirley Williamson

Ingredients:

6 cups of boiling water

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2 teaspoons salt

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1 pound Velveeta cheese, cubed

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1 can of green, diced chiles

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1 stick margarine

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1 1/2 cups of uncooked grits

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3 eggs, slightly beaten

Add grits to salted, boiling water. Cook slowly until thickened. Add cheese, the chiles, margarine, and stir until the cheese melts. Pour in eggs and stir. Place in casserole dish and cook one hour at 275°F or until it shakes firm.

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Simply Easy Taco Soup

By Barbara Wetherington

Ingredients:

1 pound extra lean ground beef

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1 onion, chopped

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3 cans (15.5-ounces each) mild chili beans, undrained

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1 can (14.5-ounces) diced tomatoes, undrained

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1 can (14.25-ounces) whole kernel corn, undrained

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1 can (8-ounces) tomato sauce

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1 package (1 1/4-ounces) taco seasoning mix

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1 1/2 cups of water

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1 1/2 cups shredded cheddar cheese

Brown ground beef with onion in a large saucepan. Drain. Return meat mixture to the pan.

Add all the remaining ingredients except the cheese. Stir well. Bring to a boil. Lower heat and simmer on medium-low for 5-10 minutes, stirring occasionally.

Top with cheddar cheese.

This is delicious soup with corn bread or corn muffins.

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Creamy Italian Pasta with Chicken

By Shirley Williamson

Ingredients:

3 cups uncooked bow tie pasta

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2 packages (6 ounces) each ready to use grilled chicken breast strips

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1 can (14 1/2 ounce) diced tomatoes with basil, oregano, and garlic, undrained

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1 jar (15 ounce) Alfredo sauce

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3 cups fresh baby spinach, coarsely chopped

Cook pasta according to package directions. Meanwhile, combine the chicken, tomatoes, and Alfredo sauce in a large skillet and heat through. Add spinach, cook and stir until spinach is wilted. 

Drain pasta; toss with chicken mixture.