Delma's Top Ramen Salad


    1 (3 ounce) pkg. Ramen noodles, crushed
    1 cup pecans, chopped
    1/4 cup butter
    1 bunch broccoli
    1 head Romaine lettuce, torn into bite size pieces
    4 green onions, chopped

Discard flavor packet for Ramen
    Crush the noodles
    Melt butter in fry pan
    Add the noodles to the melted butter and fry, stirring frequently, until lightly browned and crisp

For dressing, combine:

    3/4 cup sugar (substitute equal amount "Splenda" if reduced sugar is desirable)
    1/2 cup Canola oil
    1/2 cup Red Wine vinegar
    1 Tbsp soy sauce
    Place all ingredients in large salad bowl and add the dressing
    Toss and serve
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Jeanne's Mexican Salad


    2 cans shoepeg corn, drained (*)
    1 can corn with green peppers, drained
    1 can black beans, drained and rinsed
    1/4 cup chopped green onions
    1/2 cup mayonnaise
    Mix together and refrigerate a few hours or overnight.
    Add 1 bag of Fritos Corn Chips right before serving.

(*) "Shoepeg corn" sweeter than yellow corn and gets its name from the peg like shape of its kernels.
You can substitute either white or yellow corn in this recipe if you can't find "shoepeg" corn. ````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````

Annnie's Rice Casserole


    1 1/2 cups cooked rice salt and pepper to taste
    1 1/2 cups sour cream
    2 (4 oz) cans of diced green chilis (I use 1 mild and 1 hot)
    2 cups shredded monterey jack cheese
    Top with shredded sharp cheddar
    Bake at 350 for about 20 minutes to melt cheeses
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Shirley's Easy Chicken and Cheese Enchiladas


    INGREDIENTS (Serves 6)

    1 can (10 3/4 ounce) Campbell's Condensed Cream of Chicken Soup
    1/2 cup sour cream
    1 cup Pace Picante Sauce
    2 tsp chili powder
    2 cups cooked chicken, chopped
    1/4 cup shredded Monterey Jack cheese (about 2 oz)
    6 (6 inch) flour tortillas, warmed
    1 small tomato, chopped (1/2 cup)
    1 green onion, sliced (about Tbsp)

    METHOD

    1. Heat oven to 350 F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl
    2. Stir 1 cup soup mixture, chicken and cheese in a large bowl
    3. Divide the chicken mixture among tortillas. Roll up the tortillas and place seam-side up in a 2-quart shallow baking dish.
       Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.
    4. Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion
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