Chili Cheese Casserole/Sausage Balls

Tailgates have begun!

I pulled out 2 OLD recipes.   The casserole was from a Fort Wayne friend from August 1985!!!!

Chili Cheese Casserole 
1/2 lb. pork sausage ~ browned.  Drain and set aside
8 eggs
1/2 c. flour
1 tsp. baking powder
1/2 tsp. salt
12 oz. shredded Monteray Jack cheese
12 oz. cottage cheese
2   4 oz. cans mild chopped green chilies

In large bowl, beat eggs until light.
Stir together flour, baking powder, salt
Add to eggs and mix.
Fold in cheeses, chilies and remaining ingredients
Turn into greased 9 x 9 baking dish
Bake 350 oven for 40 minutes
Remove, let stand 10 minutes.
Cut into small squares.   Serve hot.

(I baked both of these on Friday and just reheated on Saturday morning!)

Sausage Balls 
1 lb. sausage
3 c. bisquick
4 c. shredded cheddar
1 tsp pepper

Preheat the oven to 375 degrees F. Spray a baking sheet with vegetable oil cooking spray.  Combine all ingredients in a large glass bowl. Mix well with your fingers. The mixture will be very crumbly. Form into 1 inch balls, squeezing the mixture so it holds together, then rolling it between the palms of your hands to form balls.  Place the balls on the baking sheet. Bake for 18 to 20 minutes or until golden brown. To prevent sticking, move the balls with a spatula halfway through cooking. To make the dip, combine 1 cup mayonnaise and 1 Tbsp. yellow mustard. Serve with sausage balls.

Recipe courtesy of Paula Deen

Marinated Flank Steak

OLD recipe but always delicious!   And great leftovers!!!  

2 c. buttermilk
1/4 c. spicy brown mustard
2 cloves garlic ~ minced
2 Tbsp soy sauce
2 Tbsp olive oil
2 tsp paprika
Combine well and marinate 2 flank steaks in this marinade, covered for 2 hours.....or more!

Grill and thinly slice across the grain.

Mustard Sauce:
1   1/4 c. plain yogurt
1/4 c. red wine vinegar
2 Tbsp. spicy brown mustard
1 Tbsp. grated Parmesan cheese
1 Tbsp. olive oil
1 clove minced garlic
salt & pepper to taste

Served with the Pioneer Woman's smashed potatoes and a salad

Chicken Chipotle Chowder

We've had lots of leftovers but also a recipe from YOU for Chicken Chipotle Chowder, that upon further review I discovered was a recipe that YOU got from ME, and I got it from Diane Spradlin!!!  She got it from Cooking Light magazine in December of 2004

Ingredients

1  (7-ounce) can chipotle chiles in adobo sauce

1  tablespoon  extra virgin olive oil

2  cups  chopped onion

1  cup  chopped carrot

1/2  cup  chopped celery

1  teaspoon  ground cumin

1/2  teaspoon  dried oregano

1/2  teaspoon  dried thyme

6  garlic cloves, crushed

6  cups  fat-free, less-sodium chicken broth

1 1/2  pounds  skinless, boneless chicken breast

2  medium red potatoes (about 12 ounces), cut into 1/2-inch pieces

1  (15.5-ounce) can white or golden hominy, rinsed and drained  (Diane used CORN)  

1/4  cup  whipping cream (Diane used 1/2 cup) 

1  cup  chopped seeded plum tomato

1/4  cup  chopped fresh cilantro

1/2  teaspoon  salt

8  lime wedges

1. Remove 1 chile and 1 teaspoon adobo sauce from can; reserve remaining chiles and sauce for another use. Finely chop chile; set chile and sauce aside separately.

2. Heat oil in a large Dutch oven over medium heat. Add chopped chile, onion, and next 6 ingredients (through garlic); cook 7 minutes or until onion is tender, stirring frequently. Stir in broth; bring to a boil. Add chicken; cover, reduce heat to medium-low, and simmer 30 minutes or until chicken is tender. Remove chicken with a slotted spoon, and cool slightly. Shred chicken with 2 forks; cover and keep warm.

3. Remove pan from heat; let stand 5 minutes. Place one-third of broth mixture in a blender; process until smooth. Pour pureed broth mixture into a large bowl. Repeat procedure in two more batches with remaining broth mixture. Return pureed broth mixture to pan. Stir in potatoes and hominy; bring to a simmer over medium heat. Cook, uncovered, 20 minutes or until potatoes are tender. Stir in chicken and cream; simmer 5 minutes. Remove from heat, 

and stir in reserved adobo sauce, tomato, cilantro, and salt. Serve with lime wedges.

Serves 8

Nutritional Information

Calories:

246 (23% from fat)

Fat:

6.2g (sat 2.3g,mono 2.4g,poly 0.8g)

Protein:

24.5g

Carbohydrate:

21.8g

Fiber:

3.5g

Cholesterol:

60mg

Iron:

1.7mg

Sodium:

672mg

Calcium:

52mg

Reuben Casserole

27 oz. jar sauerkraut, drained (I think I used a 32 oz. jar)
4 Tbsp. Thousand Island dressing   (I just used mayo and mixed in ketchup)
2 Tbsp. butter   (I omitted this ingredient)  
8 oz. corned beef ~ shredded
2 c. shredded swiss cheese
2 c. rye bread crumbs
1/4 tsp. caraway seeds

Spread sauerkraut in 9 x 13 pan.
Spread salad dressing over and sprinkle with caraway seeds
Top with corned beef and cheese.
Spread crumbs on top.
Dot with butter (I didn't)  

Bake at 400 degrees for 30 minutes.  

This is a Sharyn Kaiser recipe!

Friday we had chicken curry and puppodums which Liz Dunning served us in London!!   YUM!!!
Saturday we had frozen casserole leftovers as we were at PU game.
Sunday I baked a rack of ribs
Last night was Reuben Casserole
Tonight I'm going out.   Tomorrow something??!   And Thursday is book club night!  

This week's clean out the frig menu!!

Sunday - Gouda Salad pizza on fresh crust - YUM!!!

Monday - Parmesan Chicken with Greens and lemon vinaigrette

Tuesday - Leftover pork roast sandwiches

Wednesday - poached eggs on English muffins with whatever fruit we have

Oh my, I'm very behind!!

I can't even remember last week so this week will have to do.

Tuesday - Costco roasted chicken, salad and roasted brussel sprouts

Wednesday - Taco skillet

Thursday - Mark out - yippee no cooking for me!

Friday - Roasted pork roast, sweet potatoes, leftover brussel sprouts sauted in a skillet then topped with balsamic vinegar and honey