Recipies from Food Storage

Hey sisters! Here are some of the recipies that people brought for our March 17th's enrichment night dinner. I'll add more as I get time. Mary

Green Bean Casserole (Nicole Fawcett)

1 (10 3/4 oz.) can Cream of Mushroom Soup

3/4 cup milk

1/8 tsp. black pepper

2 (9 oz. each) pkgs. frozen cut green beans, thawed

1 1/3 cups French's Orginal or Cheddar Fried Onions

Mix soup, milk and pepper in a 1 1/2qt baking dish. Stir in beans and 2/3 cup of French's fried onions. Bake at 350 degrees for 30 min. or until hot. Stir. Top with remaining 2/3 cup fried onions. bake 5 min. until onions are golden.

Falafel (Bonnie James)

1)Soak for at least 12 hours or overnight: 1 1/4 cups dried chickpeas, rinsed

2)Stir together: 1/3 cup tahini (sesame seed paste)

1/3 cup cold water

4 tsp fresh lemon juice

pinch of salt

3)Drain beans and rinse.  Place in food processor and finely chop. (If using a blender, do it in batches) Add:

1/2 cup chopped onion

1/4 cup packed parsley leaves

2 garlic cloves, chopped

2 tsp. ground cumin

1 1/2 tsp salt

1/2 tsp ground coriander

1/2 tsp baking soda

1/4 tsp ground red pepper

1/2 tsp turmeric

4) Process until coarsely pureed. Remove to a bowl and stir in 2 Tlbs flour.

5) With wet hands, form the chickpea mixture into 12 balls. Let stand for 15 minutes. Heat in a deep skillet until hot: 1/2 inch of vegetable oil or Crisco.

6) Fry the chick pea patties, in batches, turning occasionally until golden, 6-8 minutes. Drain on paper towel. Divide falafel among 4 pitas.

7) Drizzle with half the tahini sauce, then top with:

1 1/2 cups shredded lettuce

3/4 cup diced tomatoes

3/4 cup diced peeled cucumbers

1/4 cup diced red or green onion, otional

8) Drizzle with remaining sauce.

Chicken Enchiladas (Christine Russell)

2 cups cooked chicken

10 8" flour tortillas

2 cans cream of chicken soup

8 oz. (can use 16 oz) sour cream

4 oz chopped green chilis (drained) or cayenne pepper seasoned to taste

1 cup shredded cheddar cheese

1-2 cups cooked rice (optional)

Preheat oven to 350 degrees. Grease a 9x13 pan. Mix soup, sour cream, and green chilis. Add chicken. Scoop filling into tortillas. Sprinkle cheese on top. Roll up and place in pan side by side on top of rice. Spread extra filling and cheese over top. Cover and bake 35 min. 

Flour Tortillas (Christine Russell)

1 1/2 cup whole wheat flour (can use regular)

1 1/2 cup flour

1 1/2 tsp baking powder

1/2 tsp salt

1 cup VERY warm water

1/2 heaping tsp shortening (can use oil - add until soft dough)

Mix dry ingredients. Add water and mix to make very stiff dough. Knead in shortening to make soft dough. Pinch off 1 1/2 inch balls and let rise 1/2 hour. Roll out very thin, oiling counter in between each tortilla. DO NOT REROLL INTO BALL as this will make it harder to spread. Grill in skillet sprayed lightly with oil. Use for fajitas, burritos or enchiladas. Makes 6-8 tortillas.

Chili Macaroni (Karen Spencer)

28 oz of macaroni

1-8oz can of tomato sauce

2-15 oz cans of chili

1-6oz can of olives (optional)

Cheese(optional)

Cook macaroni until tender and drain. Mix in the cans of chili and tomato sauce. Dice or slice olives and stir in. Pour in 9x13 pan and sprinkle with cheese (any kind) and bake at 375 for 30 minutes. 

Cake Mix Cookies (Roxanne Barlow)

1 box cake mix (any flavor)

1 stick of butter, softened

1 egg

Mix well and bake at 350 degrees for 8-10 minutes