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home : news : news
October 18, 2018

1/26/2018 2:33:00 PM
House warming oven enchiladas

Today it’s a little bit of casseroles (again) and skillet meals, with a sweet recipe for bars.

We are still in the season of winter or as I said in a previous column, “it’s not a season, it’s an occupation.” The problem is….we don’t get paid for shoveling or using a snowblower. However the manager of our park does a great job clearing the roads and will plow the snow from your driveway, within the park! Thank goodness for “Bob-cats” to do this job. When it’s been so cold we’ve opened cupboard doors and placed rugs, etc. at the base of the doors, as I’m sure many of you have.  Hang in there, spring is coming, but not soon enough!

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BEEF AND GREEN BEANS
 1 lb. hamburger
1-15 oz. can French-style green beans, drained
1 can cream of celery soup, undiluted
1-4 oz. can mushrooms
1/2 c. sour cream
1/8 t. thyme leaves, crushed
Dash or two of pepper
1/4 c. dry bread crumbs
2 T. butter or margarine, melted

Brown meat in skillet; drain off excess fat. Stir in beans, soup, mushrooms, sour cream thyme and pepper. Pour into a 1-1/2 qt. casserole. Combine bread crumbs with melted butter; sprinkle over casserole Bake at 350 degrees for 45-50 minutes or till heated through.   Makes 6 servings. Note: The small amount of thyme gives this recipe a nice flavor. Also, if you don’t have brad crumbs, use saltine cracker crumbs.

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ENCHILADA 
CASSEROLE
6 – 6” tortilla
Canola or salad oil
1 lb. hamburger
1/2 c. diced onion
1 can cream of mushroom soup, undiluted
1 – 10 oz. can enchilada sauce
1-6 oz. can evaporated milk
1 c. sharp shredded Cheddar cheese
2-4 T. canned green chilies, seeded and chopped

Fry tortillas in hot oil until crisp according to package directions. Drain. Break in bite-size pieces; set aside. Cook beef and onions in skillet till meat is slightly browned. Stir in soup.Add remaining ingredients and tortillas. Turn into 2-qt. casserole. Bake at 350 degrees for 1 hour. Stir once or twice while baking.  Makes 6 servings.

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SPANISH NOODLE SKILLET
2 slices bacon
1/2 c. diced onion
1 lb. hamburger
1 – 28 oz. can tomatoes, cut up or diced tomatoes, undained
1/2 c. diced green pepper                                                                              
1/4 c. chili sauce
1 t. salt
Dash or two of pepper
4 oz. uncooked medium noodles (2-1/2 c.)

In  large skillet cook bacon till crisp; drain, save drippings. Crumble bacon; set aside. Add onions to drippings in skillet; cook till tender. Add hamburger, brown. Stir in tomatoes, green pepper, chili sauce, salt and pepper. Stir in 2-1/2 c. noodles. Cook, covered, over low heat 30 minutes or till noodles are just tender, stirring often. Stir in bacon.   Makes 4 servings.

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CHOCOLATE CHIP BLOND BROWNIES
3/4 c. flour
1/2 t. baking powder
1/2 t. salt
1/4 t. baking soda
1/3 c. butter, or regular margarine, melted
3/4 c. packed brown sugar
1 egg
1 t. vanilla
1/2 c. chocolate chips

In a medium bowl, combine flower, baking powder, salt, and baking soda, mixing well; set aside. In  a large  bowl, combine butter, brown sugar, egg and vanilla. Mix well with spoon. Stir in brown sugar mixture; blend well. Stir in chocolate chips. Spread mixture in a greased 8x8-inch square baking pan.

Bake at 350 degrees for 20 minutes or until no imprint remains when touched lightly with finger. Don’t over bake. Cool in pan on rack. Cut into 2x1-inch bars.  Makes 32 bars.

Thought for the Day: Snowflakes are one of nature’s most fragile things, but just look at what they can do when they stick together.



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Ron Rollins for Sheriff

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