Main Dishes & Meats
Main Dishes
| 1 can cream of chicken soup | 1/4 cup melted butter |
| 1/2 cup milk | 8 oz. shredded Cheddar cheese |
| 2 T. onion (more if desired) | 24 oz. hash browns |
| 8 oz. sour cream | Salt and Pepper to taste |
Combine al except hash browns. Mix well, then fold in hash browns. Pour into greased pan or bowl. Bake, uncovered, in a 9 x 13 inch pan or 2-quart bowl, at 350 degrees for 45 minutes
| 1 Cup refried beans | 1 ¼ cups green salsa or salsa verde (use tomato salsa if you can’t find green) |
| 1 Can (4oz.) chopped green chilies | 1 ½ cups shredded Cheddar cheese, 6 oz. |
| 1 small tomato, chopped. ½ cup | Sour cream, optional |
| 4 Tortillas, 5” or 6 “ in diameter |
Heat oven to 350 F. Spray 9” pie plate with cooking spray. Mix beans, chilies and tomato. Place 1 tortilla in pie plate. Layer with one-fourth each of bean mixture, salsa and cheese. Repeat with remaining tortillas. Cover loosely: bake 25-30 minutes or until cheese is melted and beans are heated through. Serve with sour cream, if desired.
Don Porter
Chicken Enchilada Casserole
| 2 cans Cream of Mushroom Soup | 4-6oz. canned chicken |
| 2 cans Cream of Chicken Soup | 2 cans diced green chilies |
| 1 Medium Onion diced | salt and pepper to taste |
| 1 bag corn tortilla chips | 16 oz. shredded cheddar cheese |
Mix first six ingredients. Use concentrated soup, do not prepare with milk or water. Line Dutch oven with a layer of chips. Top with chicken and soup mixture. Bake until heated through (about 35 minutes). Top with shredded cheddar cheese and crushed tortilla chips. Heat for another 5-10 minutes, until cheese has melted. Remove from Heat and let stand for 5 minutes before serving.
BUZ
Meats
(In aluminum Foil)
| 8 medium Potatoes | 8 small Carrots | |
| 8 medium Onions | 2 to 2-1/2 lbs. Ground Beef | |
| Salt and Pepper |
Cut 8 pieces of aluminum foil about 12 inches by 30 inches minimum, and fold each piece in half to make 12 inches by 15 inches.
Peel potatoes and put in kettle of cold water to hold.
Scrape skins off carrots. Place in kettle with potatoes.
Remove the outer layer and ends from the onions.
Divide beef into 8 equal parts.
Spread aluminum foil on flat surface (protect from blowing away). Take each portion of hamburger, pat into a flat patty about 1/2 to 3/4 inches thick, and place in the center of the aluminum foil. Take one potato and slice into thin slices right on top of each hamburger patty. Do the same with the carrots and then the onions. Sprinkle lightly with salt and pepper. Seal the aluminum foil. Put foil on hot coals. Turn about every 5 minutes.
Check one package in 15 to 20 minutes at the most.
Servings: 8
| 2 lbs ground beef | 2 tsp chili powder | |
| 2 chopped onions | 1/2 tsp salt | |
| 2-1 lb cans condensed tomato soup | 1/4 tsp garlic salt | |
| 2 cans chicken rice soup | 1/8 tsp. pepper | |
| 2 pkg corn muffin mix |
Combine beef & onion, bake for 20 min. Stir in soup, chili powder, garlic salt, pepper.
Prepare muffin mix as directed on pkg. Pour over meat, mix and spread evenly.
Bake for additional 30 min. Brown top of biscuits, put coals on top of Dutch oven for the last 10 min. Check after 7 min.
Servings: 8
| 4 lbs. of ground beef | 3 eggs | |
| 2 cups bread crumbs | 1 cup of ketchup | |
| 1 large onion | 1 cup milk | |
| 2 tsp. salt | 1/2 tsp. pepper |
Mix beef, 1/2 cup of ketchup, and the remaining ingredients thoroughly. Spread into lightly greased 10" or 12" camp Dutch oven.
Stew at 350º for 60 minutes and top with remaining ketchup (and brown sugar, if desired) and bake for 15 minutes.