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Star« Recipes Continued |
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Dedicated to the sunshine of truth, the moonshine of meeting deadlines, and the starshine of Victoria. |
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King Ranch ChickenH from Tom Leibfried, nephew Bellville, Texas 1/2 cup unsalted butter 1 yellow onion, chopped 1 red bell pepper, chopped 8 oz. button mushrooms, sliced 4 cloves garlic, minced 1/2 tsp chili powder 1/4 tsp cayenne pepper 1 tsp salt 1 tsp black pepper 1 cup all-purpose flour 3 1/2 cups chicken stock 1/2 cup heavy cream 3 mild green chiles, roasted, peeled (stems and seeds discarded) and diced 1 (10 oz) can Ro-Tel 18 corn tortillas 1 cooked chicken, poached or roasted, meat shredded 1 cup shredded Jack cheese 1 cup shredded cheddar cheese Melt the butter in a large saute pan over medium heat. Add the vegetables and saute on medium low about 7 minutes. Stir in the chili powder, cayenne, salt, and pepper and cook for 1 minute. Sprinkle in flour, 1/2 cup at a time, and stir until the white is no longer visible. Whisk in 3 cups of the stock, 1 cup at a time, until smooth. Whisk in cream and stir in chiles and tomatoes Preheat oven to 350. Grease 9x13 baking dish with butter. Pour remaining 1/2 cup of stock into a bowl. Stack the tortillas in the bowl, 6 at a time, to moisten. Then line the bottom of the pan with the tortillas, making sure they overlap each other by about one third. Cover the tortillas with half the sauce. Add half the chicken and sprinkle with a third of the cheese. Add a second layer of soaked tortillas, the remaining sauce and chicken, and another third of the cheese. Top with remaining tortillas and cheese. Bake for about an hour, until bubbling and lightly browned on top. Remove from the oven and let sit for 10 minutes before serving. Writes Tommy, "Things in Texas are great. We have a pretty happy little life down here and I just love it. This recipe is a casserole (or hotdish in Minnesota Speak). I like it because it reminds me of a Minnesota hotdish with a Texas tex-mex-kick. I think it would make a great cold winter night dish. I miss y'all a lot."
Byerly's Company HasbrownsH from Sharon Claeys, sister in law Marshall, Minnesota 1 lb. shredded hashbrowns, thawed 1/4 cup butter, melted 1/4 cup chopped onion 1/4 tsp salt 1/4 tsp pepper 16 oz. (2 cups) shredded cheddar cheese 8 oz. sour cream 10+ oz. can cream of chicken soup Mix together all of the above and spread into a buttered 9x13 pan. Then mix together for the topping: 1/2 cup cornflake crumbs 2 Tbsp melted butter Spread over the top. Bake covered at 350 degrees for 45 to 50 minutes or until hot and bubbly.
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The Victoria GAZETTE |
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December 2014 |
