How To make Nifty Thrifty Chicken Casserole
8 ounces dry uncooked noodles
2 tablespoons margarine
1 teaspoon celery salt
1/4 teaspoon pepper
1 pound torn spinach
8 cups
2 cups chopped cooked chicken, turkey, ham
or 2 cans drained tuna 1 1/2 cups cottage cheese
1 2 oz. jar pimiento :
draned, chopped
1 cup shredded Cheddar cheese
Cook noodles according to package directions. Drain. Add margarine, celery salt and pepper. Toss lightly. In large bowl combine noodles, spinach, meat, mushrooms, cottage cheese, pimiento and Cheddar cheese. Spoon into 3 qt. casserole. Bake for 30-35 mins. at 350 F. Stir 2-3 times while cooking so spinach doesn't dry out.=20
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Nifty Nelly's Easy Mexican Meal - Enjitomatadas & Spanish Rice !!
Thank You for Watching My Video and Please find the Recipe below for: Nelly’s Enjitomatadas
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Nelly’s Enjitomatadas
Yield:12 Enjitomatadas
Ingredients:
1-16 oz Can Hunts Tomato Sauce
12 Tortillas (Guerrero brand White Tortillas Preferred)
3 Cups Good Shredded Jack Cheese
1 Finely Diced Large Yellow Onion
Vegetable Oil (enough to fill 1/2” from bottom of your frying pan) shallow fry
Directions:
Shred cheese and finely dice the onion. Combine both in a bowl and set aside. Wrap tortillas in plastic wrap and microwave for approximately 1-2 minutes just to get them pliable and not break. Put tomato sauce in a bowl and set aside. Put oil in frying pan and heat on medium to medium high heat. When the oil is hot, dip one tortilla at a time into the tomato sauce, then carefully slide it into the oil. Let cook for a minute then turn over to finish cooking on the other side for just under a minute, flip one more time if needed. Take out of the oil and place on a plate and repeat 2-3 more. Place some of the cheese and onion filling into 2nd fifth of the tortilla, take the 1st fifth and place over the filling then start rolling till fully rolled. Place on dinner plate or into casserole dish. Eat right away or finish filling the casserole dish, then place into the oven to warm them through and slightly melt the cheese.
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Nelly’s Spanish Rice
4-5 Tbsp Vegetable Oil
2 Cups Long Grain White Rice
3/4 Cup Tomato Sauce (Hunts Preferred)
1/2 Small Onion (roughly cut in large chunks)
2 Tbsp Knorr Swiss Powdered Chicken Bouillon
Water (half way between 3-3/4 C. and 4 C.)
1 Can Peas and Carrots drained and rinsed
1 Can Diced Tomatoes drained and rinsed
Heat oven to 425 degrees. Rinse the rice in cold water for 1 minute or so to remove some of the starch then set aside.
In a blender, put onion, tomato sauce, Knorr Swiss and water and blend till smooth.
In a heavy bottom 4 quart pan put the vegetable oil and heat then add the rice and fry till lightly golden on medium-high heat. Add the prepared sauce and vegetables, stir then turn flame on high and let cook for 3 minutes. Cover the pan, turn off the stove and put pan in the oven for 25 minutes. Turn oven off, remove pan from the oven and place on stove. Do not uncover until ready to serve, then fluff.
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Nelly’s Spicy Salsa
Ingredients:
6 Large Roma Tomatoes
2 Yellow Chiles
1 Large Chile Jalapeño
1/8 Yellow Onion Finely Diced
1Tbsp Finely Cut Cilantro
Salt to taste
Directions:
Boil Tomatoes and Chiles in enough water to coat. Once boiled let cool. Put in blender not including the boiling water and add approximately 1 - 1.5 tsp of kosher salt. Adjust to your liking if needed. Dice the onion and cilantro and add to the salsa.
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Keywords:
Home Cook
Home Chef
Family Recipes
Families Favorite Food / Meal
Mexican Food
Mexican Chicken Salad
Chicken Salad
Enjitomatadas
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