Category Archives: Cuisine

Mexican Egg Casserole

4 cans chopped green chilies, drained
1 lb. Monterey Jack cheese
1 lb. Cheddar cheese
1 cup chopped Ham
10 eggs
1 c. milk
1 c. or small can picante sauce

Layer in a greased 9×12-inch or larger baking dish, 2 cans chilies, cheeses, 2 cans chilies, ham.

Beat egg whites, beat yolks/milk, then fold in whites. Pour over chilies, cheese and ham.

Bake 350 degrees for 1 hour.

Add picante sauce. Bake 5 more minutes; cool.

Recipe submitted by Bonnie

Beef & Mushroom Teriyaki Stir-fry

1/2 cup Soy Sauce
1/4 cup Water
2 Tbsp. Sugar
2 med. Onions, sliced
1 tsp. minced Garlic
3/4 tsp. ground Ginger
2 lbs. Round Steak, cut into thin strips
1 lb. fresh Mushrooms, sliced
1/4 cup Oil
2 cups shredded Cabbage
1 can Bean Sprouts
1 can Water Chestnuts, drained and sliced

Combine soy sauce, water, sugar, vinegar, garlic and ground ginger.  Add beef to marinade.  Cover and refrigerate for 2 hours.  In wok, or 12 inch skillet, heat oil, add mushrooms, saute 2 minutes, add cabbage, saute 5 minutes.  Add beef and marinade, stir fry 5 minutes.  Add bean sprouts and chestnuts, cook 5 minutes longer.  Serve over rice. 

-From Nana’s Recipe Collection

Chicken Chow Mein Casserole

4-6 Chicken Breasts, boiled
1 can Cream of Chicken Soup
1 lg. can Milnot
1 can Cream of Mushroom Soup
2/3 cup Milk
1 can Cream of Celery Soup
1 Tbsp. Minced Onion
1 lg. can Chow Mein Noodles

Tear or cut chicken into bite size pieces. Mix soups, milnot, milk, onion and chicken together in pan, cook until creamy.

Add 2/3 can of chow mein noodles to soup mixture. Pour into 13×9 pan and cover with remaining noodles. Bake at 350 degrees for 30 minutes, or until bubbly.

– From Nana’s Recipe Collection

Baked Crab Rangoon

4 oz. cream cheese, softened
1/4 cup mayonnaise
1 can (6 oz.) white crabmeat, drained, flaked
2 green onions, finely chopped
12 won ton wrappers

Preheat oven to 350°F. Spray 12 (2-1/2-inch) muffin cups with cooking spray.

Mix cream cheese, mayo, crabmeat and onions. Place 1 won ton wrapper in each cup, allowing edges of wrapper to extend above side of cup. Fill evenly with crabmeat mixture.

Bake 18 to 20 min. or until edges are golden brown and filling is heated through. Serve.

Southwestern Chili Dip

1 (8 oz.) pkg. shredded Cheese
1 cup Mayo
1 (4 1/2 oz.) can ripe olives
1/4 tsp. Garlic Powder
1 medium Tomato
1/4 cup sliced Green Onion
1 (4 oz.) can chipped Green Chilies

Stir together cheese, mayo, half of the olives, peppers and garlic powder. Spread into 9 inch pie plate and bake at 350 degrees for 20 minutes. Sprinkle with remaining olives, tomato, and green onions in 3 rings, starting near the outer edge of the dish. Serve warm with chips.

– From Nana’s Collection