Chex Mix Sweet Recipe
By Val Butterfield
1 large box Rice Chex
1 large box Golden Grahams
2 cups sliced almonds
2 cups coconut
2 cups white Karo syrup
2 cups granulated sugar
3 cubes real butter
Combine dry ingredients.
Bring to boil syrup, sugar & butter & boil
2-3 minutes.
Pour over dry ingredients &
mix well.
Monday, February 28, 2011
Chicken a La Mexicana
Chicken a La Mexicana
By Val Butterfield
Cooked diced chicken
2 cans cream of chicken soup
1 pint sour cream
1-2 8oz cans diced chili's
Mix above ingredients.
Warm in microwave or on stove.
2 small diced onion
1 dozen or more corn tortilla's or
1 10oz tortilla chips
Layer tortillas or chips, sauce onions, cheese.
Keep layering.
Cover & cook at 350 degrees 45-60 minutes.
By Val Butterfield
Cooked diced chicken
2 cans cream of chicken soup
1 pint sour cream
1-2 8oz cans diced chili's
Mix above ingredients.
Warm in microwave or on stove.
2 small diced onion
1 dozen or more corn tortilla's or
1 10oz tortilla chips
Layer tortillas or chips, sauce onions, cheese.
Keep layering.
Cover & cook at 350 degrees 45-60 minutes.
May's Salsa
May's Salsa
By Val Butterfield
Blend in blender:
2 cans stewed tomatoes
1/4 cup vinegar
Then add:
1 small chopped onion
1 small can diced green chilis
1/4 cup chopped cilantro
1 tsp salt
1/2 tsp (heaping) garlic powder
1/2 tsp cumin
By Val Butterfield
Blend in blender:
2 cans stewed tomatoes
1/4 cup vinegar
Then add:
1 small chopped onion
1 small can diced green chilis
1/4 cup chopped cilantro
1 tsp salt
1/2 tsp (heaping) garlic powder
1/2 tsp cumin
Chicken Salad
Chicken Salad
By Val Butterfield
4 cups cooked diced chicken
1 cup slivered almonds
2 cups grapes
1 1/2 cups celery diced
1 cup sour cream
1/2 cup mayonaise
1 Tablespoon lemon juice
1/2 teaspoon salt
2 Tablespoons honey
By Val Butterfield
4 cups cooked diced chicken
1 cup slivered almonds
2 cups grapes
1 1/2 cups celery diced
1 cup sour cream
1/2 cup mayonaise
1 Tablespoon lemon juice
1/2 teaspoon salt
2 Tablespoons honey
Clam Chowder
Clam Chowder
By Grandma Butterfield
3/4 lb minced clams or 2- 6 1/2 oz cans
1 cup onions chopped fine
1 cup finely sliced celery
2 cups diced potatoes
3/4 cup butter
3/4 cup flour
1 qt half ands half cream
1 1/2 tsp salt
few grains pepper
1/2 tsp sugar
Drain juice from clams, pour over vegetables in medium sauce pan. Add enough water to barely cover and simmer covered over medium heat until potatoes are tender, about 20 minutes
In the meantime, melt butter, add flour and blend , cook a minute or two. Add cream and blend, stir until smooth and thick using wire whip to blend. Add undrained vegetables and clams and heat through. Season with salt, pepper and sugar to taste
8 servings
By Grandma Butterfield
3/4 lb minced clams or 2- 6 1/2 oz cans
1 cup onions chopped fine
1 cup finely sliced celery
2 cups diced potatoes
3/4 cup butter
3/4 cup flour
1 qt half ands half cream
1 1/2 tsp salt
few grains pepper
1/2 tsp sugar
Drain juice from clams, pour over vegetables in medium sauce pan. Add enough water to barely cover and simmer covered over medium heat until potatoes are tender, about 20 minutes
In the meantime, melt butter, add flour and blend , cook a minute or two. Add cream and blend, stir until smooth and thick using wire whip to blend. Add undrained vegetables and clams and heat through. Season with salt, pepper and sugar to taste
8 servings
Baked Beans
Baked Beans
By Grandma Butterfield
2 Large cans pork and beans
1/2 to 1 lb diced uncooked bacon
2 medium onions chopped
1 Cup Brown Sugar
1 small bottle catsup (or less)
Mix altogether and put in a large casserole dish
cover and bake at 350* for 3 hours
By Grandma Butterfield
2 Large cans pork and beans
1/2 to 1 lb diced uncooked bacon
2 medium onions chopped
1 Cup Brown Sugar
1 small bottle catsup (or less)
Mix altogether and put in a large casserole dish
cover and bake at 350* for 3 hours
Bowtie Chicken Salad
Bowtie Chicken Salad
Grandma Butterfield
2-12 bowtie Pasta
1 cup green onions
2 cups celery
4 cups cooked chicken breasts
1 cup grapes
1-20 oz pinneapple tidbites
1 cup cashews
Dressing
1 cup mayonnaise
1 bottle cole slaw dressing (kraft)
Cook pasta - drain-
add ingredients, mix
add dressing
Makes alot
Grandma Butterfield
2-12 bowtie Pasta
1 cup green onions
2 cups celery
4 cups cooked chicken breasts
1 cup grapes
1-20 oz pinneapple tidbites
1 cup cashews
Dressing
1 cup mayonnaise
1 bottle cole slaw dressing (kraft)
Cook pasta - drain-
add ingredients, mix
add dressing
Makes alot
Monday, February 14, 2011
Loaded Baked Potato Soup
Loaded Baked Potato Soup
By Karen Butterfield
6-8 slices bacon, sliced into about 1/2 inch cubes
1 large carrot, finely diced
2 celery stalks, finely diced
1/2 onion, finely chopped
2 cloves garlic, minced
2 cups cubed ham
14.5 oz. can chicken broth
1 1/4 cup milk, divided
1/2 cup heavy whipping cream
4 large potatoes, baked, peeled and mashed
3/4 teaspoon salt
1/2 teaspoon pepper
1/4 cup sour cream
3/4 cup freshly grated cheddar cheese + more for garnish
thinly sliced green onion
In a large pot or dutch oven, cook bacon over medium heat until browned and crisp. transfer bacon to a paper towel lined plate. pour out bacon grease, reserving 1 Tablespoon in the pot. saute carrots, celery, and onion in bacon grease for 10 minutes or until tender, stirring often. stir in garlic and ham and cook 3 minutes. stir in chicken broth, 1/2 cup milk and cream.
in a separate bowl, add salt, pepper and 3/4 cup milk to mashed potatoes and mix with an electric hand mixer until combined. stir mashed potatoes into soup until combined. stir in half of the cooked bacon. heat for 10 minutes.
stir in sour cream and 3/4 cup cheddar cheese until smooth. simmer on low until ready to serve. top with bacon, cheese and green onion.
By Karen Butterfield
6-8 slices bacon, sliced into about 1/2 inch cubes
1 large carrot, finely diced
2 celery stalks, finely diced
1/2 onion, finely chopped
2 cloves garlic, minced
2 cups cubed ham
14.5 oz. can chicken broth
1 1/4 cup milk, divided
1/2 cup heavy whipping cream
4 large potatoes, baked, peeled and mashed
3/4 teaspoon salt
1/2 teaspoon pepper
1/4 cup sour cream
3/4 cup freshly grated cheddar cheese + more for garnish
thinly sliced green onion
In a large pot or dutch oven, cook bacon over medium heat until browned and crisp. transfer bacon to a paper towel lined plate. pour out bacon grease, reserving 1 Tablespoon in the pot. saute carrots, celery, and onion in bacon grease for 10 minutes or until tender, stirring often. stir in garlic and ham and cook 3 minutes. stir in chicken broth, 1/2 cup milk and cream.
in a separate bowl, add salt, pepper and 3/4 cup milk to mashed potatoes and mix with an electric hand mixer until combined. stir mashed potatoes into soup until combined. stir in half of the cooked bacon. heat for 10 minutes.
stir in sour cream and 3/4 cup cheddar cheese until smooth. simmer on low until ready to serve. top with bacon, cheese and green onion.
Thursday, February 10, 2011
Café Rio Creamy Cilantro Salad Dressing
Café Rio Creamy Cilantro Salad Dressing
By Kinder Giron
3 fresh tomatillos cut into quarters
1 pkg Ranch Buttermilk Dressing mix
1 cup Mayo
1/3 to ½ cup buttermilk
1 cup fresh cilantro
2 cloves crushed garlic
¼ crushed cayenne pepper (optional)
Mix all ingredients in a blender and refrigerate at least one hour.
By Kinder Giron
3 fresh tomatillos cut into quarters
1 pkg Ranch Buttermilk Dressing mix
1 cup Mayo
1/3 to ½ cup buttermilk
1 cup fresh cilantro
2 cloves crushed garlic
¼ crushed cayenne pepper (optional)
Mix all ingredients in a blender and refrigerate at least one hour.
Café Rio Rice
Café Rio Rice
By Kinder Giron
3 cups water
4 tsp Chicken bullion
4 tsp Garlic
¼ bunch cilantro chopped
1 can green chilis
¼ tsp salt
1 tbls butter
½ onion chopped
2 cups min rice
Cook like normal Minute rice with all ingredients included with water. Or if using rice cooker, use regular rice add a little extra water will all ingredients and cook.
By Kinder Giron
3 cups water
4 tsp Chicken bullion
4 tsp Garlic
¼ bunch cilantro chopped
1 can green chilis
¼ tsp salt
1 tbls butter
½ onion chopped
2 cups min rice
Cook like normal Minute rice with all ingredients included with water. Or if using rice cooker, use regular rice add a little extra water will all ingredients and cook.
Café Rio Pork
Café Rio Pork
By Kinder Giron
1 Butt or Shoulder pork roast
1 cup worchestshire sauce
1 tsp Oregano
1 tsp Ginger
1 tsp Salt
1 tsp chili powder
2 tbls Dried Onion
Garlic (a few cloves minced)
Mix all ingredients together and pour over roast in crock pot…Let cook over night at least 12 hours before pulling apart.
Drain liquid off of roast into bowl, shred pork then add 2 cups Red Enchilada Sauce and 1 ½ cups Brown sugar. Cook at least another hour before serving.
By Kinder Giron
1 Butt or Shoulder pork roast
1 cup worchestshire sauce
1 tsp Oregano
1 tsp Ginger
1 tsp Salt
1 tsp chili powder
2 tbls Dried Onion
Garlic (a few cloves minced)
Mix all ingredients together and pour over roast in crock pot…Let cook over night at least 12 hours before pulling apart.
Drain liquid off of roast into bowl, shred pork then add 2 cups Red Enchilada Sauce and 1 ½ cups Brown sugar. Cook at least another hour before serving.
Mexican Corn Pudding
Mexican Corn Pudding
By Kinder Giron
4 cans White Shoepeg Corn
1 cube cream cheese
1 stick butter
1 can green chilis
Melt butter and cream cheese in pan. Mix in corn and chilis. Serve hot.
By Kinder Giron
4 cans White Shoepeg Corn
1 cube cream cheese
1 stick butter
1 can green chilis
Melt butter and cream cheese in pan. Mix in corn and chilis. Serve hot.
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