Main+DIshes

Better Than Olive Garden Alfredo Sauce and Angel Hair Pasta (Kathy Svoboda)
Ingredients 3 tablespoons sweet butter 2 tablespoons olive oil 2 garlic cloves, minced 2 cups heavy cream 1/4 teaspoon white pepper 1/2 cup grated parmesan cheese 3/4 cup mozzarella cheese 1 (12 ounce) boxes angel hair pasta

1. Melt butter in medium saucepan with olive oil over medium/low heat. 2. Add the garlic, cream, white pepper and bring mixture to a simmer. 3. Stir often. 4. Add the Parmesan cheese and simmer sauce for 8-­10 minutes or until sauce has thickened and is smooth. 5. When sauce has thickened add the Mozzarella cheese and stir until smooth. STIR FREQUENTLY. 6. While the sauce cooks, boil noodles for 3-­5 minutes. 7. Place pasta on serving plates and spoon sauce over pasta.

Taco Cupcake s

 * 1 pound ground beef
 * 1 (1.25 ounce) package of Old El Paso taco seasoning mix
 * 36 wonton wrappers
 * 1 (16 ounce) can Old El Paso refried beans*
 * 36 tortilla chips
 * 2 cups shredded cheddar cheese
 * optional toppings: sour cream, diced tomatoes, cilantro, onion
 * 1) Preheat the oven to 375 degrees. Spray 18 muffin cups with cooking spray.
 * 2) Brown beef in a skillet and drain the fat. Add the taco seasoning mix and water called for on the package and simmer for 4-5 minutes. Set aside.
 * 3) Place one wonton wrapper in the bottom of each muffin cup. Layer about 1 Tbsp of refried beans on top of each wonton. Crush one tortilla chip on top of the beans. Top with 1 Tbsp of taco meat and 1 Tbsp of shredded cheese. Repeat the layers again with a wonton wrapper, refried beans, tortilla chips, taco meat, and cheese.
 * 4) Bake for 15-18 minutes or until golden brown.
 * 5) Remove cupcakes from tin and top with your favorite taco toppings (i.e. sour cream, diced tomatoes, onion, or cilantro)


 * I used more taco meat and more cheese rather than refried beans. I used 2 lbs. meat, 2 packages of taco seasoning, 48 wanton wrappers, and about 3 cups of cheese. Made 24 with extra meat.**

Spinach Enchiladas (Peggy Sue Brown)

 * 1 cup sour cream
 * 1 10 3/4 oz can cream of chicken soup
 * garlic clove minced
 * 1 10 oz package frozen chopped spinach thawed and drained
 * 1 3 oz can jalapeno chilles (or equivalent, frozen or fresh)
 * 1 1/2 cups shredded Monterrey Jack cheese or Mexican blend
 * 2 green onions chopped
 * 8 to 10 flour tortillas

To prepare sauce, puree the sour cream, soup, garlic, spinach and chiles in a blender. Roll the cheese and a little onion in each tortilla. Pour a little of the sauce on the bottom of a 9 x 12 inch cake pan, add the rolled tortillas, and cover with the remaining sauce. Bake in a 350 degree oven for 20 to 25 minutes or until the cheese melts. Serve garnished with finely chopped onino tops or chives. Serves 8 to 10.

=Chicken Tamale Casserole = (Courtesy of [|cookinglight.com])

Ingredients

 * 1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
 * 1/3 cup fat-free milk
 * 1/4 cup egg substitute
 * 1 teaspoon ground cumin
 * 1/8 teaspoon ground red pepper
 * 1 (14 3/4-ounce) can cream-style corn
 * 1 (8.5-ounce) box corn muffin mix (such as Martha White)
 * 1 (4-ounce) can chopped green chiles, drained
 * Cooking spray
 * 1 (10-ounce) can red enchilada sauce (such as Old El Paso)
 * 2 cups shredded cooked chicken breast
 * 1/2 cup fat-free sour cream

Preparation

 * 1) Preheat oven to 400°.
 * 2) Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.
 * 3) Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.

Best Ever Pot Roast
My sister-in-law gave me this recipe. She got it out of a magazine and I can't remember which one. Easy and REALLY good.

3 1/2-4 lbs. beef chuck pot roast 2 tbsp. lemon juice 1 tdp. salt (I usually omit) 3 slices bacon 1 8-oz can stewed tomatoes 1 cup orange juice 2/3 cup chopped onion 1/4 cup fresh parsley or 1 tbsp. dried 1 tsp. sugar 1/4 tsp. ground cinnamon 1 clove garlic, minced 4 whole cloves 1 small bay leaf 2 tbsp. flour 1/4 cup cold water

Sprinkle roast with lemon juice and salt. In skillet, cook bacon until crisp and remove from pan. Crumble and set aside.

Brown roast in bacon drippings. Drain off fat. In med. bowl, combine bacon, undrained tomatoes, orange juice, onion, parsley, sugar, cinnamon, garlic, cloves, and bay leaf. Pour over roast. Bake, uncovered in 325 oven for 2-2 /12 hours or until is tender. Transfer roast to platter and keep warm. Remove cloves and bay leaf from pan juices and skim off fat. Stir flour into water and stir into pan juices. Cook and stir until thick and bubbly. Cook and stir 1 min. more. Pour over meat and pass for gravy.

I do cook this on the stove top, covered in large pot, for 2 1/2-3 hours on simmer. I toss everything in the pot without mixing it in the bowl. Just as good.

Easy Italian Beef
1 roast Salt and pepper to taste 2 beef bouillon cubes 2 pkg. Italian dressing mix 1 cap vinegar 1 tsp. oregano 1 tsp. garlic

Cook roast in crockpot until meat shreds apart (overnight on low). Add remaining seasonings to juice. Allow to simmer on low for several more hours. Pour over French bread. (I put the roast in about 10 PM. I let the roast cook with the juices and seasonings throughout the day. It is ready to eat when I get home to school.)