Recipes

Hawaiian Haystack

(Mimi style awesomeness)

1-2 lbs. Chicken (cooked, bite sized or shredded pieces)

2 cans Cream of Chicken soup

1 can Cream of Mushroom soup

3 C. milk

1 tsp. garlic

1 tsp. pepper

1-2 tsp. curry (optional, we love curry so we always use it)

1 tsp. Parsley

2-4 C. cooked white rice

 Toppings:

Pineapple

Cheese

Green/Red/ Yellow bell peppers

Almonds

Onions

Chow Mein Noodles

Coconut

Celery

Sour Cream

Prep: Mix soups and spices together in a sauce pan until well combined and simmer together for about 5 min. Add chicken and heat through. Set up all toppings in separate dishes, and this works best if you arrange everything in a buffet style table. Layer rice, Hawaiian Haystack gravy, and toppings (ending with the Chow Mein Noodles) in a bowl and enjoy!

Serves: 5-6 

Mim’s Chicken Enchiladas

(Open yo mouth sucka, you gonna’ love these)!

Ingredients:

8-12 large burrito sized flour tortillas

1-2 lbs. Chicken, cooked and cubed or shredded

24 oz. Sour Cream

4 Cups Cheese (I like either Mexican or Sharp Cheddar)

2  8oz. cans of diced green chilies

2 Cups cooked white rice

2  15oz cans of red enchilada sauce

1  15oz can of green enchilada sauce

2 tsp. garlic powder

½ tsp. Cayanne pepper

½ tsp. paprika

Salt & Pepper to taste

Instructions:

Preheat oven to 375˚ Lightly grease a 9x13 pan.

In a large mixing bowl combine chicken, rice, sour cream, 3 cups of cheese, chilies, garlic, cayenne, paprika, and salt & pepper.

Fill tortilla with appx. ½ cup of chicken mixture (or more if you like bigger enchiladas). Roll tortilla folding in the ends like a burrito. Place in pan. 

Repeat with remaining mixture and tortillas.

In the same bowl as the chicken mixture was prepared in, mix the three enchilada sauces together (even if there is some of the chicken mixture left over in the bowl). Mix to combine.

Pour enchilada sauce over the filled tortillas and top with remaining cup of cheese.

Bake for 30-45 min, until sauce is bubbly and the cheese on top is melted.

Let sit for 15 min.

Serves: 8-12

Meat Loaf

(Hey now, don’t knock it. It’s the best there is…)

Ingredients:

2-3 lbs ground beef (90/10 is best), turkey, or pork

½ package of Glutino veggie flavoured crackers, pounded into tiny crumbs.

2 eggs, lightly beaten

½ Cup Ketchup

½ cup parmesan cheese

1 package Lipton onion soup mix

1 tsp. Worstershire sauce

2 tsp. garlic powder

2 tsp. Italian seasoning

2 tsp. salt

2 tsp. black pepper

¾ tsp. white pepper

1 ½ tsp. coriander

2 pieces of bread

Instructions:

Preheat oven to 350˚

Place bread in the bottom of the loaf pan.

In a large mixing bowl combine all ingredients and mix thoroughly with hands until well combined. Shape into a loaf, and put mixture into the loaf pan.

Bake for 1 hour, and let sit 10 min. (Cooking time may vary slightly depending on the kind of ground meat used).

Pull out of loaf pan and discard the bread at the bottom. Slice and eat with whipped tatties. =D

Serves 6

(P.S. Its gluten free)

Melissa’s Chicken Noodle Soup

(This one’s for you Lissy!)

Ingredients:

1-2 lbs Chicken, cut up in to bite-sized pieces

5 Celery stalks Chopped into small or bite-sized pieces

4 lg. Carrots chopped into rounds or bite-sized pieces

1 XL Onion (a sweet one works best) dice into very small pieces

~12 C. Water

3 Tblsp. Knorr’s  Chicken bullion

1 Tblsp. Parsley

2 Tbls. Olive oil

1 Lg. Package of Extra Wide Egg Noodles

Salt and Pepper to taste.

Instructions:

Mix the chicken bullion with the water until completely incorporated to make a broth.

Heat olive oil in a stock pot or Dutch oven until screaming hot. Stir fry onion until translucent. Add chicken to the pot and cook in the olive oil and onion until chicken is cooked through (roughly 6-8 min).  Add celery and carrots to the pot. Add just enough broth to cover the chicken and veggies. Cover with the top and simmer for 20 min, or until carrots are tender. 

Add the rest of the broth and the parsley to the pot and boil for 30min. 

Add the egg noodles (and extra broth if needed) and boil the noodles according to the package directions. 

Serves 10-12