Chicken and Squash Casserole- (for Erika)
Cube chicken and cook in butter with onions. Add chopped green chile and simmer for 3 minutes. Add cut up yellow squash and cover to steam for 2 minutes. Line bottom of pan with cooked rice, then cream of mushroom soup (undiluted), then the chicken/chile/squash mixture. Top with cheese and bake until heated through.
Flat Enchiladas- (for Wendy)
Tortillas: 1 cup of Masa (used for tamales), 1 tsp salt, water to moisten
Mix together and roll into balls (approx. 2" in diameter)
Flatten in tortilla press or between 2 plates
Fry in oil
Meat Mixture: 1-2 lbs ground beef browned
Add tomato sauce and seasoning (chili powder, cumin, garlic, salt and pepper)
Simmer while preparing tortillas and toppings
Toppings: Shredded lettuce, tomatoes, cheese, olives, green onions, sour cream, avocado... Pretty much anything you want!
Layer tortilla, then meat mixture and top it off.
*That recipe has been approved by picky kids :)
Mongolian Beef- (for Jan)
Tastes just like Pei Wei's Mongolian Beef, got the recipe from recipezaar
Thinly slice partially frozen beef and toss in cornstarch. Let sit.
Heat sauce pan over medium-low heat, add 2 tsp oil, 1/2 tsp ground ginger and 1 Tbsp chopped garlic. Add 1/2 cup soy sauce, 1/2 cup water with 1 Tbsp cornstarch mixed in, and 3/4 cup brown sugar. Increase to medium heat and boil for 2-3 minutes. Remove from heat and let stand. Heat oil and saute beef for 2 minutes. Remove from pain and drain oil from pan. Place meat back into pan, add sauce, sliced green onion, and mushroom caps (halved). Serve over rice.