Thursday, January 31, 2013

Enjoy A Meal Using These Old Fashion Recipes That Are Inexpensive and Delicious

This is another of my old Internet articles that is being archived.  Thought I would share it with you before it goes into oblivion!

Go back in time and feed your family a meal that could be one on the table in your childhood home. These recipes are nutritious, inexpensive, and tasty. Your family will love them! If you and your family love Tex-Mex, try this recipe for Old Time Three Cheese and Beef Enchiladas; they make a great family meal. If your family prefers chicken, try this old recipe for Aunt Mamie's Chicken Bake. Also included are instructions for updating the recipe to make it even healthier!

8-oz Monterey Jack cheese, grated
8-oz Cheddar cheese, grated
1 lb Velveeta cheese, cut-up
1 can cream of chicken soup
2 cans chopped green chilies
1 can (12-oz) evaporated milk
1 lb hamburger
1 chopped onion
1 tbsp chili powder
1/2 tsp cumin
8-oz tomato sauce
22 flour or corn tortillas, your choice

In a skillet cook the hamburger and onion until meat is crumbled and browned and onion is transparent. Drain and return to skillet. Add the chili powder, cumin, and tomato sauce; cover and cook for 10 minutes over medium heat. Remove from the heat and stir in the grated cheeses. Set aside.

In a medium saucepan combine the evaporated milk, green chilies, undiluted cream of chicken soup, and Velveeta cheese. Heat over low heat, stirring constantly until the cheese is melted. Set aside.
Heat oven to 350 degrees.

Lightly grease a long casserole dish. Spoon about 3 tablespoons of the meat mixture down the center of each tortilla; roll to form the enchiladas. Place side by side in the prepared casserole dish. Spoon the cheese/soup mixture over the enchiladas.

Cover with foil and bake at 350 degrees for 45 minutes.

This recipe is from an old rural utilities co-op newsletter in Southern Indiana where we got our electricity when I was a kid growing up there. There was always a page of recipes from the locals. This is one of them from Switz City, Indiana. I like to update this recipe by using low-sodium chicken broth, whole-wheat bread slices, and butter rather than margarine. There are arguments over whether to use butter or margarine. Personally, I am on the butter side of that argument. I believe it is better to put natural products in our bodies rather than manufactured foods. However, that is a personal opinion and you should use what you are comfortable with.

1 small chicken, cooked and boned
12 slices bread
2 cups chicken broth
2 eggs
2 cans chicken noodle soup
2 cans cream of mushroom soup
2 cups cracker crumbs
1 stick melted margarine

Mix the first six ingredients and put in a large pan. Mix cracker crumbs with margarine and put over top of chicken mixture. Bake at 350 degrees F for 45 minutes.


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