Susans's Brisket, mac and cheese, chicken enchiladas and more:)

King Ranch Casserole

King Ranch Casserole

**Wibby got knocked in the chin recently as he was working the momma cows in the chutes... he couldn't eat anything hard as he'd almost bitten through his tongue and his black and blue chin refused any hard chewing... so.... King Ranch Casserole was a perfect Sunday lunch choice... along with PopT's great brownies cooked in individual tins for extra crispy edges!)

Ingredients: 1 cooked 2 1/2 pound fryer (cooked with carrots, onion, celery and garlic) shredded 10 corn tortillas (we love the homemade Texas ones!) 1 onion, chopped (make sure it is organic... probably a 10/14 onion best) 1 green and 1 red bell pepper, seeds and stem removed, diced (or half and half) 2 cups of grated cheddar cheese (I add enough to be sure there is at least a 1/2" layer on top) 1 can of cream of mushroom soup 1 can of cream of chicken soup 1 cup of chicken broth (organic please) 1 can of Ro-Tel tomatoes (or any chopped stewed tomato of your choice) 1 tsp. of chili powder How you cook and serve it: 1. Preheat oven to 350 degrees. 2. Combine soups, broth, Ro-Tel tomatoes and chili powder; blend until smooth. 3. Place a layer of chicken in a greased casserole dish. 4. Add layers of tortillas, onion, bell peppers, cheese and sauce. 5. Repeat layers, ending with cheese (again... we love cheese... so we use a bunch) 6. Bake uncovered for half an hour or until brown and bubbling. serve with sour cream and a sprinkling of cayenne pepper or chili powder for color... and finish with a sprig of cilantro......voila......a TEXAS favorite!

Canadian Cheese Soup

Helen Corbitt's Canadian Cheese Soup

*this is one of Nana's best!!!

(I think she got the recipe from a cafeteria we frequented EVERY Sunday after church)

(recipe for 8 servings... so we usually doubled the recipe)

1/4 C butter

1/2 C finely diced onion

1/2 C finely diced carrots

1/2 C finely diced celery

1/4 C flour

1 1/2 T cornstarch

1 QT chicken stock (use organic free range best!.. )

1 QT milk

1/8 t soda

1 C shredded cheddar cheese (I use a bit more)

salt and pepper to taste

2 T parsley (chopped fine)

Melt butter in the pot in which you will cook soup.
(to chop veggies, I pour 1/2 stock in blender and then veggies... pulse on chop... then scoop the veggies out of stock from blender into the melted butter in pan, reserve the stock in blender)

Saute veggies in butter over low heat until soft.

Add flour and cornstarch and cook until bubbly.

Add stock and milk to make a smooth sauce.

Add soda and the grated cheese.

Season with salt and pepper.

Add parsley a few minutes before you serve.

hint: if you cook this at too high a temp, it will separate instead of being smooth.

After you've added the soda and cheese.... just let it melt into a smooth hearty soup.

*we like to serve with Sister Shubert rolls and a fruit salad.... Enjoy one of our family favorites!

Cheese Egg and Green Chili Cassarole

Cheese and Green Chili casserole

(made by Louise Lockhart for my wedding shower, April of 1975)

**understand that this is one of our MOST used family recipes, and as yet, I've not found one to compete with it's flavor and versatility**

Begin with FRESH EGGS!!! (recipe at end of pictures)

Use a blender or hand held beater to mix flour, eggs and milk
I make several recipes at once as it freezes beautifully...

we even freeze individual servings to heat later or send on trips.

**this was the recipe I would take on every ski (water or snow) trip we ever took with groups!\

DO NOT USE FOIL PANS!!!!

To designate hot chilies, bacon, or ground beef areas, I use peppers on the end of the casserole with the difference. That way children can be sure not to get a hot bite!

Recipe:

*line large glass casserole pan with soft corn tortillas (usually 6 med. sized)

*top with med can of chopped green chilies

(here you can add crumbled bacon, ground beef, sausage, or jalapenos if you want)

*spread 6+ cups of grated cheese (mild cheddar or longhorn) on top of chilies

*beat 6 fresh eggs + 1/2 cup flour + 2 cups milk

*pour over cheese

*bake 30-40 minutes at 325 degrees

*top servings with sour cream and picante

ENJOY~~~~ with fun family and friends!

we have for so many years!