Cmschnettler's profile page
Recipes
Chili Rellenos #2
By cmschnettler
Broil peppers 2 inches from heat for about 15 minutes, turning often, till all sides are blistered
- Chili Rellenos #2
- Combine with recipe #1 as desired
- 8 green bell peppers or large poblano chilies
- 1 16 oz can tomatoes
- 1 small onion, cut up
- 1 tsp instant beef bouillon granules
- dash pepper
- dash ground cinnamon
- 4 c shredded monterey jack or cheddar cheese (1 pound) OR 4 cups Picadillo, heated (see page 18)
- 8 egg yolks
- 2 tbsp water
- 1/4 c all-purpose flour
- 1/2 tsp salt
- 8 egg whites
- fat for frying
- cilantro or parsley
Ham & Swiss Tortilla Reuben Roll-Ups
By cmschnettler
FLATTEN ham slices; pat dry
- 6 slices Deli Fresh Smoked Ham
- 1 Tbs. Lite Thousand Island Dressing or light cream chesse
- 1 Tbs. Grey's Poupon Mustard, optional
- 4-1/2 tsp. Sauerkraut, drained
- 1 Swiss Singles, cut into 3 strips
- 3 Tortillas
Dipped Chocolate Cookie Sticks
By cmschnettler
1. Preheat oven to 375 degrees F
- 1 16.5-ounce package refrigerated chocolate chip cookie dough
- 1/2 cup all-purpose flour
- 1 cup semisweet chocolate pieces
- 1 tablespoon shortening
Grandma's Vegetable Soup
By cmschnettler
Ladle into freezer containers
- Blanch tomatoes to remove skins. Cook other fresh vegetables until almost tender. Then add:
- 8 qts. (approx. 48 med.) tomatoes
- 1 qt. carrots, sliced
- 3 green peppers, cut in small chunks
- 1 can lima or other beans
- 1 can peas
- 2 cans black beans, drained & rinsed
- 3 bunches celery, sliced
- 2 cans black beans, drained (optional)
- 5 large onions, diced (optional)
- Any other vegetable (do not use zucchini)
- 1 Tbs paprika
- 1/2 c. salt
- 1 c. sugar
- 4 c. cooked pearl barley
- 1/2 c. butter
- Simmer 10 minutes & cool.
Chicken Bacon Ranch Layer Salad
By cmschnettler
In a large trifle or glass bowl layer in this order: ⅓ lettuce, ½ red pepper, ½ poblano pepper, ⅓ corn, ½ to...
- 1 recipe Avocado Lime Ranch dressing
- 9 cups roughly chopped green leaf or romaine lettuce, divided
- 1 large red bell pepper, seeded and diced
- 1 large poblano or green bell pepper seeded and diced
- 1 {12 oz} frozen corn, steamed and cooled
- 6 medium tomatoes, 5 chopped and 1 sliced into wedges for garnish
- 1 medium red onion, thinly sliced
- 2 1/2 cup shredded sharp cheddar cheese
- 1/2 lb bacon, cooked and crumbled
- 4 cup roasted chicken, roughly chopped
- 3 green onion, thinly sliced
- 2 large hard boiled eggs, cut into wedges
Bleu Cheese Quacamole
By cmschnettler
Crumble or mash the cheese
- 1 cup crumbled Roquefort or St Agur blue cheese
- 1/4 cup sour cream
- 2 ripe avocados
- 1/4 cup sliced pickled jalapeño peppers
- 2 green onions, finely sliced
- 1 tablespoon fresh lime juice
- Blue corn tortilla chips, optional
Pecan & Chocolate Cookies
By cmschnettler
In a large mixing bowl cream together the butter and sugar until light yellow; beat in eggs and vanilla
- 1 cup butter, room temperature
- 1 cup sugar
- 2 large eggs
- 2 teaspoons vanilla
- 2 1/4 cups flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup chopped pecans
- 6 ounces dipping chocolate
Oat-Topped Sweet Potato Crisp (Great for Thanksgiving)
By cmschnettler
HEAT oven to 350°F. BEAT cream cheese, potatoes, 1/4 cup sugar and cinnamon with mixer until blended
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 1 can (40 oz.) cut sweet potatoes, drained
- 3/4 cup packed brown sugar, divided
- 1/4 tsp. ground cinnamon
- 1 tsp pumpkin pie spice
- 1 Granny Smith apple, chopped
- 2/3 cup chopped cranberries
- 1/2 cup flour
- 1/2 cup old-fashioned or quick-cooking oats, uncooked
- 1/3 cup cold butter or margarine, cut into chunks
- 1/4 cup chopped PLANTERS Pecans
Alla Vodka Chicken
By cmschnettler
Season chicken with salt & pepper
- 4 chicken breasts
- S & P
- 2 Tbs veg. oil
- 3 sliced garlic cloves
- 1 Tbs butter
- 2 c. canned crushed tomatoes
- 1/2 c. sour cream
- 1/4 c. vodka
- Fresh basil
Enchilada Casserole with Quinoa and Beans
By cmschnettler
.Preheat oven to 375° F. In a large bowl, mix together quinoa, black beans, sweet potato, chives, salsa, cheese, a...
- 4 cups cooked quinoa
- 1 can drained and rinsed black beans
- 1 cup roasted sweet potato
- 4 chives, snipped
- 1 cup salsa
- 1/2 cup shredded Mexican blend cheese
- 1 cup frozen whole kernel corn
- 1 10-ounce can/pouch mild enchilada sauce
- 6 6-inch corn tortillas, each torn into quarters
- 1/4 cup shredded Mexican blend cheese