Beef and Bean Taco Casserole (Sondra)

I made this for dinner the other night. It was really good. It's kind of like a taco salad. I didn't really care for the chips on the bottom, they get soggy. I would rather have them on top or spoon the meat mixture over the chips on my plate. Also, instead of Refried beans I substituted 1 can of Kidney beans.

Beef and Bean Taco Casserole
1 Lb. lean ground beef

1 can (16 oz) refried beans

1 jar thick and chunky salsa

1 pkg. taco seasoning

2 1/2 c. coarsely broken, Doritos Nacho Cheese chips

1/2 medium green bell pepper, chopped

4 medium green onions, sliced

2 medium tomatoes, chopped

1 cup shredded cheddar or Monterrey jack cheese, grated

1/4 cup sliced olives

1 cup shredded lettuce

Heat oven to 350*F. In skillet brown the beef, drain. Stir in refried beans, salsa and taco seasoning mix. Reduce heat to medium. Heat to boiling, stirring occasionally. In ungreased 2-quart casserole , place 2 cups of broken chips on the bottom. Top evenly with beef mixture. Sprinkle with cheese, bell pepper, green onions, 1 cup of tomatoes, and olives.Bake uncovered 20-30 minutes or until hot and bubbly and cheese is melted. Top baked casserole with lettuce, remaining 1/2 cup tomato and remaining 1/2 cup chips.

Oriental Chicken Salad (Sondra)

Oriental Chicken Salad
2 Pkgs Ramen Chicken Noodles
2 C. Cubed Cooked Chicken Breast
1 Head Cabbage, thinly sliced (6 Cups)
1 Celery Rib, Thinly Sliced
1 Red Onion, Diced
3 T. Vinegar
1 T. Canola Oil
1 tsp Sugar (optional)

Set ramen seasoning packet aside. Place noodles in a large bowl. Add hot water to cover and soak 10 minutes or until soft. Drain. Add Chicken, cabbage, celery, and onion. In a small bowl, combine ramen seasoning, vinegar, oil and sugar (If desired). Mix well. Pour over salad. Cover and chill 1 hour to allow flavors to blend.

Frito Soup (Sondra)

This recipe is so easy. It's a quick fix for dinner.

Frito Soup
1 Can Chilli
1 Can Corn, including water
1 Can diced tomatoes
1 bag of Fritos
Grated Cheese

In medium size pan, heat chilli, corn, and tomatoes together. Serve by putting Fritos and grated cheese on top.

Company Cream Corn (Sondra)

I got this recipe from Robyn Osborn. It has been a big hit everytime I make it!

Company Cream Corn
(Serves 6-8)
1/3 C. Butter
1/3 C. Flour
1 C. Whip Cream (liquid)
1 C. Milk
1/4 C. Sugar
1 tsp. Salt
dash of pepper
5 C. Frozen Corn
1/4 C. Grated Parmesean Cheese

In a Medium sauce pan, melt butter. Stir in flour until smooth. With a wire whisk add cream, milk, sugar and salt and pepper. Bring to a boil. Boil and stir two minutes. Add corn until heated. Pour mixture into a 1/2 quart dish. Sprinkle Parmesean cheese on top. Broil for 2-5 Minutes until light brown on top and bubbling. Broil 6 inches away from heat source.

Sweet and Sour Chicken (Sondra)

Sweet & Sour Chicken
2 lb. chicken tenders
cornstarch
3 eggs

Sauce:
1/4 cup chicken broth
4 TBS. catsup
3/4 cup sugar
1/2 cup vinegar
1 TBS. soy sauce
Dash of salt

Sprinkle chicken with garlic salt and roll in cornstarch. Dip in beaten egg and fry until chicken starts to brown. Arrange in baking dish and pour sauce over it. Bake for 30 to 40 minutes @ 375 degrees, turning occasionally.Sauce: Heat until sugar dissolves.

Panda Express Orange Chicken (Sondra)

My friend gave me this recipe. I haven't tried it, but it sounds really good!

Panda Express Orange Chicken
Marinade:
1 lb. chicken breast meat
1 egg white
1 tsp. salt
1 tsp. sugar
4 cups veg. oil to be used for frying
1 c. cornstarch (in baggie)

Orange Sauce:
1 c. water
1/2 c. ketchup
1/2 c. sugar
1/8 c. vinegar
1 T. soy sauce
4 tsp. corn starch
2 tsp. sesame oil
2 T. veg. oil
1 T grated orange peel
2 T. chopped scallion

1. Cut chicken breast into 1/2 inch cubes, set aside
2. To make marinade- combine egg white, salt, and sugar in a bowl and stir vigorously until ingredients are thoroughly mixed. Add chicken cubes to marinade and stir to coat well.
3. To make orange sauce-combine water, ketchup, sugar, vinegar, soy sauce, 4 tsp. corn starch and sesame oil; stir and set aside. Place a pot over high heat. When pot is hot, add 2 T veg. oil and heat. Add orange peel and scallion and stir for about 20 seconds, taking care not to burn the orange peel.
4. Pour combined sauce ingredients into the pot and cook, stirring frequently, until sauce has thickened, about 12-15 minutes.
5.Preheat 4 cups oil to 350-375 degrees. Meanwhile, put marinated chicken in the plastic baggie containing the cornstarch. Shake chicken well for about 20 seconds or until chicken is covered with cornstarch. Shake off all excess cornstarch and fry chicken in hot oil until golden brown, approx. 2 1/2 minutes. Remove chicken from oil with slotted spoon, drain well and set aside. Add fried chicken to pot with heated orange sauce, stir for about 30 seconds, then serve immediately over steamed rice.
Serves 4.

Creamy Italian Chicken

Creamy Italian Chicken
This is from 101 Things to do with a crock pot. We LOVE it and it is super easy.
4 frozen skinless chicken breasts
1 envelope dry Italian salad dressing mix
1 can (10 3/4 oz. ) cream of chicken soup
1 pkg. (8oz.) cream cheese, softened

Combine all ingredients in greased 3 1/2 to 4 1/2 quart slow cooker. Cover and cook on low 6 to 8 hours. (We like it plain or serve over white rice.)

Almond Chicken Salad (Sondra)

Almond Chicken Salad

2-3 cups cubed cooked chicken
15 oz. can of Mandarin Oranges
8 oz. can Pinapple tidbits
1/4 cup almonds, cashews
3 T Salad Dressing (or Mayo, Miracle Whip, whichever you prefer)
1/4 cup Plain Yogurt
Salt and pepper, to taste
Chow mein noodles

Mix together and serve in Pita Bread. It's really good!

Sanpete Turkey (Sondra)

BBQ Sanpete Turkey

1 Cup Oil
1 Cup Soy Sauce
2 Cups Sprite
1 T. Garlic Powder
1 T. Horseradish
2 lbs Turkey (or Chicken)

Mix ingredients together. Marinate Turkey overnight and BBQ. This is SO YUMMY!

Carmel Apple Salad (Sondra)

I made this recipe for a Primary Social last Saturday. It was a new recipe and I wasn't sure how it was going to turn out. Everyone loved it and kept asking for the recipe.

Carmel Apple Salad
4 Large Apples
1 Small Package of Instant Butterscotch Pudding
1 Can of Crushed Pineapple (Undrained)
1 Small tub of Cool Whip

Cut up the apples into chunks and place into a bowl. Sprinkle the Instant Butterscotch Pudding over the apples and mix. Add the can of Crushed Pineapple and mix well. Fold in the Cool Whip. Optional - Sprinkle the top of salad with crushed walnuts. Refrigerate until ready to serve.