Thursday, March 13, 2014


 Carola Shehan
  (This is a easy and very popular casserole. It was a favorite of my kids and is still a favorite when ever I make it. You can’t go wrong with this!!)

 1 LB  Jack cheese - grated
 1 can cream of mushroom soup
 1 can cream of chicken soup
 1 cup milk
 1 can Ortega diced green chilies
 1 can Ortega chili salsa
 1 chopped medium onion (optional)
 1 dozen corn tortillas 4-6 chicken breasts (cooked & shredded) I boil them in water with salt and garlic. 

Combine soups, milk, onion, chilies, and  salsa together and heat for about 10 minutes. Layer in a buttered 9 x 13 casserole starting with 6 corn tortillas (broken into small pieces), then sauce, chicken, sauce and then cheese. Then repeat, ending with cheese.
 Bake in 1 hour at 350 degrees.

Some great side dishes: Refried beans &/or Mexican rice. I have two great recipes for both. Let me know if you would like me to post them.

Tuesday, March 04, 2014

Pepper Steak

Pepper Steak
Carola Shehan ~ Feb 2008

1 lb. Round Steak - ½ thick

1 TBLS. paprika
1 TBLS. Butter
2 cloves garlic
1½ cup beef broth
1 cup green onions
2 green bell peppers – cut in strips
2 TBLS. Cornstarch
¼ cup water
¼ cup soy sauce

Pound steak ¼” thickness. Cut in ¼” wide strips.
Sprinkle with paprika and let stand.
In large skillet brown meat in butter.
Add garlic, broth. Cover, simmer 30 minutes.
Stir in onions, green peppers. Cover and cook 5 minutes.
Blend water & cornstarch, soy sauce. Cook until thick. About 2 minutes. Serve over rice.