Tuesday, July 05, 2005

A Few Favorites

I love to try new recipes, and a few I've tried since we moved here to Canada have quickly become favorites. I fixed two of these for Sunday dinner last weekend. Egg Noodle Lasagna is one of my favorites because I can put it in the crockpot on Sunday morning and it's ready when we get home. Add some corn or green beans, a salad and garlic bread, and dinner is ready! The Best Chocolate Cake is a keeper because the icing is made from whipped topping and isn't heavy - our son Andrew likes it better than the butter- or shortening-based icings.

Egg Noodle Lasagna

6 1/2 cups uncooked wide egg noodles
3 tablespoons butter or margarine
1 1/2 pounds ground beef
2 1/4 cups spaghetti sauce
6 ounces process cheese (Velveeta), cubed (I use cheddar and it works fine for us)
3 cups (12 ounces) shredded mozzarella cheese

Cook noodles according to package directions; drain. Add butter and toss to coat. In a skillet, cook beef over medium heat until no longer pink; drain. Spread a fourth of the spaghetti sauce in an ungreased 5-qt. slow cooker. Layer with a third of the noodles, a third of the beef, a third of the remaining sauce and a third of the cheeses. Repeat layers twice.

Cover and cook on low for 4 hours or until cheese is melted and lasagna is heated through. Yeild: 12-16 servings


These Chicken Enchiladas have been a hit with my crew, too. I double this recipe. I've put it in the oven with the timer before, and they're hot when you come in the door. This works well if you know you'll be home by a certain time (if your pastor doesn't preach too long!).

2 tablespoons butter or margarine
1/4 cup all-purpose flour
2 1/2 cups chicken broth
1 teaspoon dried coriander (I haven't been able to find this here, so I leave it out)
1 can (4 ounces) chopped green chilies, divided
2 cups cubed cooked chicken
1 cup (4 ounces) shredded Montery Jack cheese
8 flour tortillas (7-8 inches)
1 cup (4 ounces) shredded cheddar cheese

For sauce, melt butter in a saucepan. Stir in flour until smooth. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in coriander and half of the chilies. In a bowl, combine the chicken, Monterey Jack cheese and remaining chilies.

Spoon 1/3 cup chicken mixture onto each tortilla; roll up. Place seam side down in an ungreased 13x9x2-inch baking dish. Pour sauce over the enchiladas. Sprinkle with the cheddar cheese. Bake, uncovered, at 375 degrees for 15-18 minutes or until enchiladas are heated through and the cheese is melted. Yeild: 4 servings

And here's the cake (it does not contain eggs):

Best-Ever Chocolate Cake
3 cups all-putpose flour
2 cups sugar
6 tablespoons baking cocoa
2 teasoons baking soda
1 teaspoon salt
2 cups water
2/3 cup vegetable oil
2 teaspoons white vinegar
2 teaspoons vanilla extract

In a mixing bowl, combine the first five ingredients. Add the water, oil, vinegar and vanilla. Beat on low speed for 1 minute. Beat on medium for 1 minute. Pour into a greased 13x9x2-inch baking pan. Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

Fluffy Chocolate Frosting

1 cup cold milk
1 package (3.9 ounces) instant chocolate pudding mix
1 carton (8 ounces) frozen whipped topping, thawed

In a mixing bowl, beat the milk and pudding mix for 2 minutes. Beat in whipped topping. Spread over cake. Refrigerate leftovers. Yield: 12-15 servings.

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