SAUCY CHICKEN BUNDLES

2 tbsp. butter 1 c. diced chicken or turkey 2 (8 oz.) crescent rolls 1 (4 oz.) cream cheese with chive and onion 1 tsp. lemon juice 1 can mushrooms, drained 3 tbsp. melted butter 1/2 c. chopped almonds 1 c. sour cream 2 1/2 c. seasoned herb Pepperidge Farm stuffing Mix cream cheese, sour cream, 2 tablespoons butter and lemon juice until smooth. Add chicken, 1/2 of the almonds and all but 1/2 cup of stuffing mix and mushrooms, set aside. Separate rolls, flatten and put a ball of meat mixture in center of each. Seal edges making a round ball. Dip in melted butter and remaining seasoning mix and almonds. Bake at 375 degrees 15 to 20 minutes until light brown on ungreased cookie sheet. Optional: top with gravy. I don't usually ad the almonds because of allergies to nuts. I also don't add Mushrooms, but they they would be better fresh, sliced and then sauteed in a little butter.   For the Chicken gravy Use Knorrs new Homestyle Stock Chicken. They are new and make really delicious soups and gravies. Use one or two little tubs. they make 31/2 cups gravy or sauce.  Stir 1or 2 tubs into pan with drippings from chicken  dilute with water and thicken with a slurry made with flour and thinned with water to make a thin paste. Boil or simmer chicken stock and water and stir in paste until a thin gravy forms. Season and cook until the right thickness for you. You can also just use cream of chicken soup thinned with a little milk for the gravy or sauce.

Navajo Fry Bread by Cynthia Detterick-Pineda

Navajo Fry Bread by Cynthia Detterick-Pineda

Fry bread is wonderfully lumpy (puffed here and there). It can be served as a dessert or used as a main dish bread. Our family will often take them and stuff them, much like one might use bread or tortilla to dip into their food. 

Recipe Type: Quick Bread, Native American
Yields: makes 4
Prep time: 15 min
Cook time: 8 min  

1 cup unbleached flour
1/4 teaspoon salt
1 teaspoon powdered milk
1 teaspoon baking powder
1/2 cup water
Vegetable oil for frying

Sift together the flour, salt, powdered milk, and baking powder into a large bowl. Pour the water over the flour mixture all at once and stir the dough with a fork until it starts to form one big clump. 

Flour your hands. Using your hands, begin to mix the dough, trying to get all the flour into the mixture to form a ball. NOTE: You want to mix this well, but you do NOT want to knead it. Kneading it will make for a heavy Fry Bread when cooked. The inside of the dough ball should still be sticky after it is formed, while the outside will be well floured.

Cut the dough into four (4) pieces. Using your floured hands, shape, stretch, pat, and form a disk of about 5 to 7 inches in diameter.  NOTE: Don’t worry about it being round. As Grandma Felipa would say “it doesn’t roll into your mouth.” 

Heat the vegetable oil to about 350 degrees F. NOTE: You can check by either dropping a small piece of dough in the hot oil and seeing if it begins to fry, or by dipping the end of a wooden spoon in and seeing if that bubbles. Your oil should be about 1-inch deep in a large cast-iron skillet or other large fryer. 

Take the formed dough and gently place it into the oil, being careful not to splatter the hot oil. Press down on the dough as it fries so the top is submersed into the hot oil. Fry until brown, and then flip to fry the other side. Each side will take about 3 to 4 minutes. 

Indian Fry Bread can be kept warm in a 200 degree F. oven for up to 1 hour. They refrigerate well and can be reheated in a 350 degree F. oven for 10 to 15 minutes before serving.

Indian Taco Recipe:

Indian fry bread is the foundation of a popular dish called Indian Tacos. Originally known as Navajo Tacos, they have been adopted by other tribes. The Navajo taco was voted the State Dish of Arizona in a 1995 poll conducted by the Arizona Republic newspaper.

Indian tacos are the universal modern powwow food (see below). They are also popular attractions at many fairs, festivals, and outdoor summer shows held in the southwest. People will line up to wait their turn to buy some freshly made tacos.

Indian tacos are a combination of beans or ground beef, chopped lettuce, sliced tomato, shredded Cheddar cheese, and optional green chile atop plate-sized rounds of crispy Navajo or Indian fry bread. No plates or silverware are need, as you just fill the fry bread with your desired filling, roll it up, and eat.

Indian Taco Recipe - How To Make Indian Tacos

1 pound lean ground meat (beef, lamb, venison or pork)
1 cup diced onion
4 cooked Navajo Fry Breads (see recipe on right)
1 head iceberg lettuce, shredded
3 tomatoes, diced
2 cups shredded sharp Cheddar cheese
1 (3-ounce) can diced green chiles, drained
Sour cream (optional)

In a large frying pan over medium-high heat, brown ground meat and onions until cooked; remove from heat.

Place Fry Bread, cupped side up, on separate plates. Layer ground meat, lettuce, tomatoes, Cheddar cheese, and green chiles onto top of each Fry Brad. top with sour cream, if desired, and either roll up or serve open-faced with a fork.

Makes 4 servings.
 

Pumpkin Cookies (2 Ingredient)

2 Ingredient Pumpkin Cookies

1 Package Spice Cake Mix 

1/2 Can (1lb 13oz) or 1 1/4 cup Pumpkin (not pumpkin pie mix)

Mix dry cake mix with the 1 1/4 cup pumpkin, mix until smooth. 

May add 1 cup mini chocolate chips, or 1 cup raisins, or 1 cup chopped nuts.

Drop by spoonfuls onto greased or cookie sheet lined with parchment.  Bake at 350° for 15 - 17 minutes.  Makes about 3 dozen.

Green Chile Chicken Enchiladas (Cream cheese added takes it over the top!)

Green Chile Chicken Enchiladas 

(Cream cheese added takes it over the top!)

2 large 28oz.  Size can of Las Palmas Green Chile Enchilada Sauce (Smiths always has it and so does Wal- mart)

12 soft flour tortillas

1 small container sour cream (add 8 oz. of softened cream cheese to the sour cream.)

1 can sliced black olives (opt.

4 large chicken breasts. (Cooked and torn into small bite size pieces)

1 can diced green chilies (med to hot)

3 cups grated cheese (mozzarella or Monterey Jack cheese)

Pour about ½ can of Enchilada sauce over the torn chicken.   

Pour ¼ can Enchilada Sauce into a large 10 or 12-inch frying pan. Add about ¼ cup water. Let that simmer for just a second. Put one tortilla in Pan with sauce to soften then quickly turn over with tongs and put on a plate. Cover one half a softened tortilla with a small spoon of sour cream. Put a spoonful of chicken mixture on the tortilla and then top with sour cream, green chilies, a little cheese, and then a few olives. Roll tortilla with filling into a roll then place in a 9 x 13 inch baking pan. Do this with all the tortillas until they are all filled. Top with remainder of the sauce and Bake in 350-degree oven for 45 min. Take out and then top with remainder of cheese and let melt.   You may not need the whole 2nd can of Enchilada sauce, but its good to put on chips or salads.

White Chocolate Macadamia -Nut Cookies

Gastronomy April 1998 (so good!!)
 Ingredients:
 1 cup butter 1 cup sugar
1/2 cup frimly packed brown sugar
1/2 tsp vanilla
1 egg
 juice of 1/2 orange
 2 3/4 cup all purpose flour
3/4 cup white chocolate chips
1 cup macadamia nuts
1 tsp salt
1 tsp baking soda
 Method: Pre-heat oven to 350° Cream together butter, white and brown sugars, vanilla, egg and orange juice (love to use fresh orange juice, but a table spoon of concentrate works well also. The orange flavor in the cookie is what makes it taste so good.) Add flour. salt and baking soda and mix well. Add the nuts and white chocolate chips and mix these in by hand. The dough should be stiff. Roll 1 tablespoon dough into balls, put on cookies 2 inches apart on cookie sheet covered with a sheet of parchment paper. Bake for 10 to 12 minutes. Let cook on pan to set then remove to cooling rack to finish cooling.

Hamburger Gravy

1 1/2 lbs of lean hamburger

1 diced onion

2 tsp minced garlic

1 tsp Kitchen bouquet browning sauce

1 -2  tsp Worcestershire sauce

salt and pepper

1 to 2 tsp brown beef paste if needed

3 tablespoons flour and 6 tablespoons water for the roux

Brown hambuger in 3 qt sauce pan. Add onions and garlic. Drain if there is more than a couple tablespoons of grease or drippings in bottom of pan. Add enough water to just cover cooked meat.  Add the beef paste if there was not much grease or drippings in bottom of pot.  Add the rest of the seasonings and then bring to soft boil. Mix the flour and water to a smooth paste. Mix the flour mix or roux into the boiling meat mixture. Let is simmer until thick. Check seasoning and add more salt and pepper if needed.

For Turkey or Chicken Gravy

Use Ground Turkey or Ground Chicken 

Use Turkey broth or Chicken Broth or water with Chicken Paste

Use about 2 cups broth or 2 cups water and 2 tsps paste

Use rest of ingredients as listed.

Potato Cheese Casserole (Funeral Potatoes)

5 large potatoes 

3 tablespoons butter

1 can cream of chicken soup

1 cup sour cream

1 cup milk

3 tablespoons finely chopped green onions

3/4 cup shredded cheddar cheese

3/4 cup corn flake crumbs mixed with melted butter

2 tablespoons butter or margarine melted

3 tablespoons parmesan cheese grated

Boil potatoes until soft enough for a knife to go through easily. Drain and cool. Peel and shred coarsely. Place in a 2 qt casserole dish. Pour melted butter over potatoes. Mix together soup, sour cream, milk, onions, and cheese. Pour evenly over potatoes. Do not mix. Cover the top with buttered corn flake crumbs mixed with parmesan cheese. Bake in 350 degree oven for 30 minutes. Makes 8 to 10 servings.