Easy Chili Renello Casserole

Easy Chili Renello Casserole

10 Servings.

Ingredients:

• 3/4 pound Monterey Jack Cheese, grated

• 3/4 pound Cheddar Cheese, grated

• 2 - 7 oz. cans chilis (Chopped or Whole) (Mild to Hot depending on taste)

• 2 Tablespoons all-purpose flour

• 4 Eggs

• 1 - 13 oz. can Evaporated Milk

Directions:

1. Combine the cheeses.

1. Lightly oil 9"x13" casserole dish.

1. Layer 1 can chilis over bottom of dish. (Open and spread chilis if using whole)

1. Layer 1/2 cheese combination over chilis.

1. Repeat 3. & 4. with other can of chilis and remainder of cheese.

1. In blender combine flour, eggs and evaporated milk.

1. Pour mixture from blender over layers in chilis and cheeses in casserole dish.

1. Bake at 350 degrees for 25 minutes.

1. Serve hot from oven.

Asian Lettuce Cups with Spicy Ground Turkey Filling

Asian Lettuce Cups with Spicy Ground Turkey Filling

Makes 4-6 servings

Recipe adapted from California Sol Food Casual Cooking from the Junior League of San Diego  (Food photography by Frankie Frankeny)

Ingredients:

• 1-2 Tablespoons peanut oil or vegetable oil 
• 3 Tablespoons minced red onion or shallots
• 2 Tablespoons minced garlic 
• 2 Tablespoons grated ginger root
• 1-1/2 lbs. ground turkey
• 4 Tablespoons soy sauce 
• 1 Tablespoons Sriracha sauce
• 1 teaspoon fish sauce
• 1 cup chopped fresh cilantro
• 1/3 cup chopped peanuts
• 1 large head or 2 small heads Boston Lettuce or butter lettuce, or substitute 1 head iceberg lettuce

Directions:

1. Chop onion and set aside. 
2. Peel ginger root, then grate with the large side of a cheese grater.
3. Chop garlic 
4. Chop cilantro 
5. Heat the oil in a large non-stick frying pan, add onion and saute about 2 minutes
6. Add garlic and ginger root and saute about one minute more
7. Add ground turkey to frying pan and break apart
8. Add soy sauce, chili garlic sauce, and fish sauce. 
9. Cook until the turkey is brown and crumbling apart, and the sauce is slightly reduced, about 5 minutes.
10. Add chopped cilantro and cook 1-2 minutes more
11. Serve filling in lettuce leaves
12. Chop peanuts and put in small bowl to serve on the side

California Sol Food celebrates the sunny climate of San Diego with simple, refreshing recipes that perfectly reflect the casual, surf’s-up lifestyle of America’s Finest City. In addition to 163 triple tested recipes, California Sol Food offers fabulous menus, great cooking tips, and 25 full-page food photographs by Frankie Frankeny, recently named one of The 100 Most Creative People in America by Entertainment Weekly Magazine.  A 2005 West Regional Winner of the Tabasco Community Cookbook Award.

Pizza Hut Paper Thin Crust Pizza

Pictured is Pizza Hut's Tuscani Thin Crust Pizza

Pizza Hut Paper-Thin Crust Pizza

Make a day ahead of time to allow dough to ferment 12-24 hours

Enough for at least two 16-inch pizzas

Ingredients

• 2 cups water (105°s; F)
• 1/2 tsp yeast (proofed in water)
• 4 cups flour
• 3 Tbsp olive or vegetable oil, plus oil for pans
• 1 1/2 cups cake flour
• 2 tsp salt

Directions

1. Combine all ingredients in a mixer and knead for 10 minutes. Place in large bowl and cover with plastic wrap. Allow to ferment as long as possible (12-24 hours). Punch down dough now and then when you get the chance.
2. Preheat oven to 550° F.
3. Roll the dough as thin as desired. (roll, flour and flip, until you end up with a shape equal to 90% the size of your pan, as it will stretch when you transfer the dough. (make sure you oil your pan)
4. For regular pizza, add your toppings and bake for 10 minutes,  or until cheese is bubbly and outer edge of crust is a light golden brown.
5. For light toppings - Oil the crust, then prick it with a fork and pre-bake for 3 minutes.  Add your favorite toppings and return to oven for 10-15 minutes or till cheese is bubbly and outer edge of crust is a light golden brown.
6. Remove from oven.

Servings:
4

Biff's Buttermilk Flounder

Broad River Seafood2601 Boundary StreetBeaufort, South Carolina

Biff's Buttermilk Flounder

Ingredients:

• Frying Oil
• 2 lbs. Flounder Fillets, with skin on
• Salt & Pepper
• 2 cups Buttermilk
• 1/2 teaspoon paprika
• 1 cup Self-Rising Flour

Directions:

1. Heat frying oil to 350 degrees in deep fryer.
2. Cut flounder pieces, as you like.
3. Lightly salt and pepper flounder pieces.
4. Pour buttermilk into container.
5. Soak flounder in buttermilk for a minute or more.
6. Mix paprika with flour.
7. Dredge flounder in flour.
8. Deep fry breaded flounder until golden brown and flesh is flaky white (in 2 to 3 minutes, depending on thickness of flounder pieces).
9. Remove fried flounder pieces from oil and drain on paper towels. 
10. Serve immediately.

Great served with fried potatoes and Cajun Remoulade Sauce.

Here's the recipe Cajun Remoulade Sauce.

Red Beans and Rice

Red Beans and Rice

PREP TIME: 1 Hour
SERVES: 10-12

 COMMENT:

It’s a tradition like no other in Southern Louisiana. It’s Monday. It’s red beans and rice. It’s what’s for dinner.

Red beans and rice became a staple Monday meal when Monday was wash day. Since red beans and rice don’t require much attention (just a lot of time!), it became the ideal meal to sit simmering while the wash was getting done. While we don’t all spend Mondays doing laundry any more, South Louisiana and New Orleans still loves that Monday bean routine.

Traditional pairings include smoked sausage, but tons of different foods go well with red beans and rice, whether it’s a pork chop, fried seafood, ham shanks, hot sausage, fried chicken/chicken livers. Top your meal off with some cornbread and greens, and you have a true New Orleans meal.

INGREDIENTS:

• 1 (16-ounce can) Blue Runner New Orleans Red Beans
• 1 (10-12-ounce) can red kidney beans in water
• 1/4 cup vegetable oil
• 1/4 cup bacon fat
• 1/2 cup flour
• 1 cup onions, diced
• 1 cup celery, diced
• 1/2 cup bell peppers, diced
• 1/4 cup garlic, minced
• 1 quart chicken stock or water
• 1 pound sugar cured ham, diced
• 1/2 pound smoked sausage, sliced
• 1/2 cup green onions, sliced
• 1/2 cup parsley, chopped
• salt and pepper to taste
• 5 cups cooked white rice

INSTRUCTIONS:

1. In a 7-quart cast iron pot, heat oil and bacon fat over medium-high heat. Add flour and, using a wire whisk, stir constantly until dark brown roux is achieved. 
2. Add onions, celery and bell peppers and saute 3-5 minutes or until vegetables are wilted. 
3. Add garlic and saute, stirring occasionally, for an additional 3 minutes. 
4. Add chicken stock, blending well into the roux mixture. 
5. Add ham and smoked sausage and cook 3-5 minutes. 
6. Add Blue Runner beans, blending well into the stock. Bring to a rolling boil, reduce to simmer and cook 45 minutes.
7. Add additional stock or water as necessary to maintain soup-like consistency. 
8. Add cooked kidney beans.
9. Season to taste using salt and pepper. 
10. Return to a low boil just to warm beans.
11. Serve immediately over cooked white rice
12. Garnish with green onion and parsley

Creole Cream Style Red Beans

Blue Runner's original recipe.  Lightly seasoned and
modeled exactly after the traditional home recipe.
They are great on their own, or with your favorite
main dishes and sides.
Available in 16 and 27 ounce and 1-gallon cans.

Cowboy (Western) Beans

Cowboys at Campfire by Chuckwagon Premium Poster Print, 16x24

Cowboy (Western) Beans

Makes: 12 servings
Prep: 15 minutes
Cook: Low 4 hours, High 2 hours

 Ingredients

•  3  28-ounce cans vegetarian baked beans, drained
• 3/4  cup bottled hot-style barbecue sauce
• 1/2  cup chopped onion (1 medium)
•  1/3  cup packed brown sugar
• 1  tablespoon dry mustard

Directions

1. In a 3-1/2- to 5-quart slow cooker combine beans, barbecue sauce, onion, brown sugar, and mustard.

2. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours. Makes 12 servings.

Cracker Barrel Old Country Store Meatloaf

Cracker Barrel Old Country Store Meatloaf 

Preheat oven to 350 degrees.Makes 4 Servings

Ingredients:

• 1 pounds ground beef
• 1/2 medium onion, chopped 1/4-inch square
• 1/2 green bell pepper, diced
• 1 eggs
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 can diced tomatoes (1/2 of 14.5 oz. can)
• grated biscuit crumbs from 2 biscuits

Instructions:

1. Preheat oven to 350 degrees F.
2. Place all in large bowl, mix well.
3. Place in loaf pan, press down with spoon.
4. Bake at 300 degrees oven for 60 minutes.
5. Remove from oven and invert loaf over 8-inch wire rack to drain grease and juice for 5 minutes.
6. Spread 1/4 cup of catsup over each loaf.
7. Cut into portions 5 to 6 ounces each and keep warm. Makes 4 five-ounce servings

Arizona Cobre Valley Casserole

Arizona Cobre Valley Casserole

"Cobre" is a Spanish word for copper,
mined in the Cobre Valley of southeastern Arizona.

Can be made ahead through Step 3. Cover casserole and refrigerate up to 24 hours.

• 1 lb ground beef
• 1 celery rib (chopped)
• 1 onion (chopped)
• 1-1/4 oz seasoning mix (taco)
• 1/4 cup water
• 32 ozs refried beans
• 4 ozs green chilies (chopped)

Topping:

• 1 cup shredded cheddar cheese
• 2 green onions (sliced)
• 1 tomato (peeled, seeded & chopped)
• 1/3 cup ripe olives (pitted & chopped)
• 1-1/2 cups tortilla chips (crushed)

1. In a large skillet, cook beef, celery and onion over medium heat until meat is no longer pink and drain.  
2. Stir in taco seasoning, water, beans and green chilies and mix well.
3. Pour into a 2-1/2 Quart Casserole baking dish.
4. Bake, uncovered, at 350 degrees for 30 minutes, or until heated through.
5.  Top with cheese, green onions, tomato, olives and chips.

Yield:  6-8 Servings