Glosey

Recipes | UNL Main


  • BEAN ENCHILADAS
    by Anonymous


    1 can refried beans**
    1 t. chili powder
    1 t. ground cumin
    1 t. garlic powder
    Salt and pepper, to taste
    12 corn tortillas
    (do not use flour tortillas; contains leavening)
    2 cups salsa
    1 cup shredded cheese
    (your favorite, but cheddar is best)
    Sour cream, if desired

    Preheat oven to 350 degrees. Spread a little salsa on the bottom of a 9 by 13 inch pan. Mix the beans with the seasonings and spread on the tortillas. Fold them in half and place in the pan (a little overlapping is fine). Cover with salsa and cheese. Bake 20-30 minutes. Serve with sour cream.
    ** INGREDIENT NOTE: You may use 4 cups shredded chicken instead of the refried beans. Just mix the chicken with the seasonings; then proceed as usual.
  • BROCCOLI-CHEDDAR FRITTATA
    by Sister Marilynn W.


    1 pkg. 10 oz. frozen chopped broccoli
    1 small carrot, diced
    1/4 cup water
    8 eggs
    1/4 cup milk
    2 t. prepared mustard
    1 t. seasoned salt
    1/8 t. pepper
    3/4 cup shredded cheddar cheese
    1 T. green onions, chopped

    Combine broccoli, carrot and water in 10 inch skillet. Cook over medium heat until tender, stirring occasionally to break up broccoli, about 10 minutes. Drain well. Beat eggs, milk, mustard, salt, and pepper blended. Add broccoli mixture, cheese and green onion; mix well. Coat same skillet with cooking spray, heat over medium heat until hot. Pour in egg mixture. Cook over low to medium heat until eggs are almost set, 8 to 10 minutes. Remove from heat. Cover and let stand until eggs are completely set and no visible liquid egg remains, 8 to 10 minutes. Cut into wedges. Serves at least 10-12 people.
  • CHICKEN ALFREDO
    by Sister Liz F.


    1 bottle Robert Redford's Alfredo sauce
    1/2 gallon of water
    salt
    olive oil
    1/2 bell pepper
    1 small onion
    2 T. dried basil leaves
    ground garlic
    3 chicken breats, quartered
    1 pkg. angel hair spaghetti

    Robert Redford's Alfredo sauce (bottle) emptied into a sauce pan and slowly heated. 1/2 gal of water with salt and olive oil in another pan set to boil. In a skillet, 1/2 red bell pepper and one small white onion in olive oil to stir fry. When done put into the sauce with 2 T. of dried Basil leaves and ground garlic to taste. Simmer slowly while the chicken cooks. In the skillet that the veggies were in, brown and cover to cook three quartered chicken breasts. When the chicken is almost done, add the angel hair spaghetti to the water and boil for 4-5 minutes. After five minutes, strain the spaghetti and place on the place and a few pieces of chicken and cover with sauce...mmm. We had enough for 4-5 people.
  • CRUNCHY UNLEAVENED CHICKEN STRIPS
    by Anonymous


    1 egg
    2 T. yellow mustard
    1/2 t. salt
    1 1/2 cup instant mashed potato flakes, dry
    1 lb. chicken breasts, cut in strips
    1/4 cup oil, for frying

    In a shallow bowl, beat the egg and mix in the mustard. In a second bowl, mix the potato flakes and salt. Heat the oil in a deep skillet. Dip the chicken strips in egg mixture, then immediately into potato mixture. Drop into sizzling oil and cook until brown on both sides. Great dipped in honey mustard or BBQ sauce.
  • CRUNCY SALSA CHICKEN BAKE
    by Sister Marilynn W.


    1 box (12 ct) yellow corn taco shells,
    broken into pieces
    20 oz. cubed chicken (may subsitute beef)
    1 packet taco seasoning
    1 jar salsa ( 16 ounces)
    1 cup chicken broth
    1/4 cup taco sauce
    1 cup sour cream
    1 can, 4 oz. fire roasted diced green chilis
    1 cup pimento stuffed olioves, rinsed
    1/2 cup chopped cilantro
    4 cups Mexican blend shredded cheese, divided use

    Preheat oven to 350 degrees, and cover the inside of a 9 by 13 inch pan with cooking spray. Break up taco shells into bottom of pan. Set aside. In large bowl, stir the chicken with taco seasoning until thoroughly coated. In a medium bowl, combine salsa, taco sauce, and sour cream. Pou over chicken and mix together. Stir in the chilis, broth, olives, cilantro, and 3 cups of cheese. Pour the chicken mixture over the broken shells. Sprinkle remaining cheese on top. Cook for 20-30 minutes until bubbly. Enjoy!
  • EASY TOSTADAS
    by  Anonymous


    1 lb ground beef
    Salt and pepper, optional
    1 tostada shell
    1 can refried beans
    Lettuce, shredded
    1 tomato, chopped
    1 avacado, cut into chunks
    1 bag, Mexican blend cheese, grated
    Sour cream

    Cook and drain ground beef. Season with salt and pepper as desired (may use other seasoning). Layer the Tostada shell in the following order: Refried beans, ground beef, shredded lettuce, chopped tomatos, avacado chunks, grated cheese, then top it off with sour cream.
  • FAMOUS FRENCH CHICKEN
    by Anonymous


    1 egg, beaten
    1/2 of a lemon, juiced
    1 cup all purpose flour
    1 pinch garlic powder
    1 pinch paprika
    6 boneless, skinless chicken breasts
    2 T. butter
    1 can chicken broth (14 oz.)
    1 whole lemon, juiced

    In a shallow bowl, mix the egg and juice of 1/2 of a lemon. In another shallow bowl, mix the flour, garlic powder, and paprika. Dip the chicken in the egg mixture, then flour mixture. Heat butter in skillet on medium heat. Add chicken and cook until golden on each side. In a medium bowl, mix the broth and remaining lemon juice. Pour mixture over chicken in skillet and simmer 8 minutes. Great with rice and vegetables on the side.
  • JEWISH LATKES
    by Sister Carrie B.


    4 large potatoes
    1 medium onion
    1 egg
    2 T. matzo meal, cornmeal, or plain flour
    Salt, to taste, or optional
    2 T. vegetable oil
    Apple sauce, or sour cream, to serve

    Grate the potatoes and onion and drain with paper towels. You want the potatoes and onions as dry as possible. Mix the potatoes, onions, egg, meal of your choice or flour, and salt. Heat the oil in a pan on medium heat. Drop about 2 tablespoons of the mixture into the pan. You can fit several in the pan if you use a 10 inch skillet. Cook each latke about 15 minutes total, flipping them over halfway through, so both sides get brown. Traditionally, Jews eat this with apple sauce or sour cream. However, my little secret is to eat them with some nice, spicy salsa! I’ve also been known to melt a little cheese on them before topping with salsa!
  • NORWEGIAN POTATO LEFSE
    by Melodie I.


    (Great just with butter; in Norway they are rolled out with a "Lefse" rolling pin which has grooves in it; regular rolling pin also works fine)

    1 1/4 Lbs Russet Potatoes
    1 C all purpose Flour
    2 Tbl Unsalted Butter
    1 tsp Salt
    1/4 C Warm Milk

    Bring potatoes to boil & cook until easily pierced in center with knife. Drain. Peel potatoes & cool COMPLETELY. Put potatoes through a ricer or shred coursely. Transfer 2 C potatoes to bowl. Blend in flour, butter & salt. Stir in milk to form smooth dough, then cover & let stand 15 Min. Divide dough into 8 balls; cover. Heat griddle. Flour work surface lightly. Roll 1 ball out into very thin circle (almost transparent) & about 10" in diameter. Cook until covered with tiny brown flecks, about 1 Min. on each side. Remove from griddle & fold into quarters. Repeat rolling & cooking with remaining balls, stacking folded breads. If not serving immediately, wrap with plastic wrap to prevent drying. Can be frozen up to 6 weeks. Reheat in 300 degree F. oven for 10 -15 Min.
  • SOUTHWEST WHITE CHICKEN CHILI
    by Sister Jan M.


    1 TBSP. vegetable oil
    4 skinless, boneless chicken
    breast halves, cut into cubes
    4 tsp. chili powder
    2 tsp. ground cumin
    1 large onion, chopped
    1 medium green pepper, chopped (about 3/4 cup)
    1 (10 3.4 oz) Condensed Cream of Chicken soup
    3/4 cup water
    1 1/2 cups frozen whole kernel corn
    2 (15 oz) cans white kidney beans,
    (cannelloni) rinsed and drained
    2 TBSP shredded Cheddar Cheese

    Heat oil in 4-qt saucepan over medium-high heat. Add chicken, chili powder, cumin, onion and pepper and cook until chicken is cooked through and vegetables are tender, stirring often. Stir soup, water and corn and beans in another saucepan and heat to a boil. Add chicken and vegetables. Reduce heat to low. Cover and cook 5 minutes, stirring occasionally. Sprinkle with cheese. Makes about 6 servings.
  • SPINACH TOMATO PASTA
    by Sister Carrie B.


    1 can Italian tomatoes, undrained
    1 package creamed spinach (9 oz., thawed)
    12 oz. box penne pasta
    Parmesan or Romano cheese

    Cook pasta according to package directions. Drain well. Add the rest of ingredients except cheese. Mix well and heat through. Serve while hot and top with the cheese if you like.
  • VIVA LA CHICKEN
    by Sister Mildred M.


    1 lb. cheddar cheese, grated
    1 dz. corn tortillas, cut into fourths
    1 baked chicken (remove meat from bone & shred)
    1 can green chili sauce (7 oz.)
    1 cup milk
    1 small chopped onion
    2 cans cream of chicken soup

    Line greased 13 x 9 x 2 inch pan with half of tortillas. Mix all ingredients except cheese in bowl. Put half the mixture over tortillas and put half the cheese over mixture. Repeat all 3 layers. Bake at 350 degrees for 45 minutes or until bubbly. Let cool for 10 minutes then serve.
  • MATZO LASAGNA
    by Anonymous


    6 full matzo sheets
    4 eggs, lightly beaten
    1 bag shredded mozzarella
    (save 1/2 cup for the top)
    1 jar of marinara sauce (about 24 oz)

    Preheat oven to 350 degrees. Soak the matzo sheets in warm water for 30 minutes to soften. Drain well. Mix the cottage cheese with the eggs. Pour a little marinara sauce on the bottom of a large casserole pan. Layer two sheets of matzo, followed by cheese mixture, then sauce, then cheese. Repeat layering, until all ingredients are used up. Finish with the half cup of cheese. Cover with foil and bake about 40 minutes, or until the cheese is melted and bubbly.
  • FAMILY-SIZED CORN TORTILLA ENCHILADAS
    by Anonymous


    2 pounds ground beef, cooked & drained
    1 1/2 cups chopped onions
    4 garlic cloves, minced
    1 (8 oz.) can of green chilies, undrained
    1 t. salt
    1/4 t. pepper
    2 (10 oz each) cans of enchilada sauce
    (green or red)
    16 corn tortillas
    2 cups Mexican blend cheese
    Sour cream, to serve

    Sauté the onions, garlic, and green chilies in a little oil until soft and fragrant. Add the cooked beef, salt, and pepper. Add cans of sauce. Start layering! Pour a little of the beef mixture on the bottom of a large casse- role pan. Layer with 8 tortillas, more beef sauce, and some cheese. Repeat layers and finish with remaining cheese. Bake at 350 degrees until hot and bubbly, about 45 minutes. Serve with sour cream.