I forgot to type up this E-mealz recipe before their post was removed. We loved it, and it was not very spicy so it was suitable for young kids. I’ll do my best to remember it here:
In a crockpot combine:
1 lb dried red beans
16 oz sliced smoked sausage
1/2 onion, chopped
2-3 ribs of celery, chopped
2 bell peppers, chopped (the recipe called for one red and one green, but I used two red)
1 Tablespoon Creole seasoning
1/8 tsp salt
1/4 tsp pepper
7 cups water
Cook on high for seven hours.
Serve with rice and cornbread. Delicious!
I got this recipe off of e-mealz.com. It was not spicy, which is good in our home with small kids. I’m sure you can alter the recipe in a number of ways to make it spicier. I served it with cheese quesadillas to dip in the soup.
In oil, saute until tender 1 cup of each:
Add a couple cloves minced garlic, a tiny bit of salt, and a bit of pepper.
Pour in 4 cans chicken broth (I used one box of chicken broth, which is really only 4 cups) and bring to a boil.
Add a can of diced tomatoes, a can of diced tomatoes with green chilies, a packet of taco seasoning, and 1.5 lbs cooked and diced chicken breast.
Cut 8-10 corn tortillas into pieces and stir into soup. Let boil for 20 minutes until tortillas are incorporated into soup. Stir occasionally.
Lower heat and add 8 oz shredded cheese (I used two big handfuls of shredded cheddar) and simmer for 10 minutes.
Add 1 cup milk and simmer for another 10 minutes.
15 1/4 oz can sliced or halved peaches, drained
1/2 cup marshmallow creme
3 oz package cream cheese, cubed
1/8 tsp ground nutmeg
Assorted fresh fruit
In a blender or food processor, combine the first 4 ingredients; cover and blend until smooth. Serve with fruit.
All my kids have liked this recipe as toddlers–especially picking out and eating the black beans!
Tip: I don’t bother with cutting the tortillas to this measurement and that. I just tear them as I go. (This isn’t rocket science.)
8 tortillas (smallish)
2 cups cubed cooked chicken
1/2 cup uncooked instant white rice
2 cups shredded Monterey Jack cheese
15 oz can black beans, drained & rinsed
19 oz can red enchilada sauce
1 cup frozen shoepeg white corn, thawed
1 cup salsa
2 T thinly sliced green onions
sour cream, if desired
1. Heat oven to 350. Spray a 9″ round glass baking dish with Pam. Cut 5 of the tortillas in half. Cut remaining tortillas into 2 1/2″ wide strips. In a large bowl, combine chicken, rice, 1 cup of cheese, beans and 1 cup of enchilada sauce; mix well.
2. Layer 4 tortillas halves in bottom of baking dish. Top with 1/4 cup enchilada sauce and half of the chicken mixture. Top with 2 tortilla halves and 3 strips. Top with remaining half of chicken mixture. Continue layering with remaining 2 tortilla halves and strips, enchilada sauce, cheese and 2 T green onions.
3. Bake at 350 for 35-45 minutes or until mixture is thoroughly heated and cheese is melted. Cool 5 minutes. Top with sour cream if desired.
6 oz package cherry gelatin
3/4 cup sugar
2 cups boiling water
46 oz can pineapple juice
6 cups cold water
2 liters ginger ale, chilled
In a 4 quart freezer-proof container, dissolve gelatin and sugar in boiling water. Stir in pineapple juice and cold water. Cover and freeze overnight. Remove from the freezer 2 hours before serving. Place in a punch bowl; stir in ginger ale just before serving.
I believe this is the final recipe from my “John & Caryn” collection.
1 lb ground beef
2 cloves garlic
1 cup Parmesan
1 1/2 T parsley
s & p
2 cups bread crumbs
1 1/2 cups lukewarm water (1/2 cup at a time)
Form into 2″ balls.
Heat 1 cup olive oil in a skillet and fry the meatballs in batches. When very brown and slightly crispy, remove from heat to paper towels. If they fall apart when cooking, cover.
Cook fried meatballs in tomato sauce 15 minutes.