Cooperative Living March/April 2015 - 18

$10 WALMART GIFT CARD FOR EACH RECIPE!
READER RECIPES
Got any great-tasting recipes you'd like to share with other readers? Email recipes with
your name and address to ReaderRecipes@co-opliving.com or mail to Reader Recipes,
P.O. Box 2340, Glen Allen, VA 23058. Readers are awarded a $10 gift card for each
published submission. Now soliciting recipes in the following categories:
* Recipes using fresh produce
* Seafood & shellfish recipes
* Gluten-free fare
* Recipes that use the outdoor grill
* Recipes using store-bought mixes
* Diabetic-friendly desserts
After a long, hectic day or when time is short, these recipes will make dinner
QUICK AND
EASY CHILI
Candace Henkel
of Stuarts Draft
INGREDIENTS:
1 lb. ground beef (may
substitute ground turkey)
1 medium onion, diced
15.5-oz. can kidney beans
(I prefer dark red)
28-oz. can crushed tomatoes
1-2 T chili powder (or to taste)
DIRECTIONS: Cook ground
meat and onion in a large
skillet, on medium heat, until
the meat is browned. Add
drained beans, crushed
tomatoes with juice and chili
powder. Heat to just boiling.
Reduce heat and simmer
on medium-low heat for about
30 minutes. Delicious garnished
with cheddar cheese
and corn muffins on the side.
CHICKENBROCCOLI-RICE
CHEESE
BAKE
Rosalie Blacklock
of Brightwood
INGREDIENTS:
2 cans cream of chicken or
mushroom soup, undiluted
1 heaping cup of mayonnaise
½ t dry mustard
3 10-oz. pkgs. frozen
broccoli, partially cooked
and drained
3 cups cooked chicken,
16
cut in chunks
1 cup pre-cooked rice
paprika and grated
Parmesan cheese, to taste
DIRECTIONS: Mix soup with
mayonnaise and dry mustard.
Place broccoli in a buttered 9 " x
13 " pan and cover with chicken
and cooked rice. Pour soup mixture
over all. Sprinkle with Parmesan
cheese and paprika. Bake at 350
degrees for 50 minutes.
SAUSAGE AND
CABBAGE
CASSEROLE
Jeannette Goodrich
Newbold of Waverly
INGREDIENTS:
1 head cabbage, coarsely
chopped
1 lb. sausage
1 cup water
2 cans cream of celery soup
6-oz. pkg. Pepperidge Farm
stuffing mix
DIRECTIONS: Cook the cabbage
in a little water until tender. Fry the
sausage and break into small
pieces. Mix 1 cup water with the 2
cans of soup. Layer half the cabbage
in a 13 " X 9 " casserole dish,
then add all of the sausage. Add
remaining cabbage and pour diluted
celery soup on top. Sprinkle
stuffing mix evenly over the top
and dot with butter. Bake at 350
degrees for 45 minutes or until the
stuffing starts to brown.
CHEESY
CHICKEN
ENCHILADAS
Diane Holloman of Prince George
INGREDIENTS:
18.5-oz. can chicken & cheese
enchilada soup
10-oz. can enchilada sauce, hot
or mild
2 10-oz. cans chunk chicken
breast, drained
2 cups shredded Colby/
Monterey Jack cheese
10 flour tortillas
DIRECTIONS: Preheat oven to
350 degrees. In a medium
bowl, stir together soup and
enchilada sauce. Spread 1 cup
mixture in an ungreased 11 " x
7 " baking dish. In a large bowl,
mix 1 cup of the soup mixture
with the chicken and 1 cup of
the cheese; reserve remaining
soup mixture. On a microwaveable
plate, stack tortillas and
cover with a paper towel; microwave
1 minute to soften.
Place ¼ cup chicken mixture
along the middle of each tortilla;
roll and place seam sides
down in baking dish with sauce.
Pour remaining soup mixture
over enchiladas and sprinkle
with remaining cheese. If desired,
sprinkle 2 chopped green
onions on top. Bake about 30
minutes or until cheese is melted
and sauce is bubbly around
edges.
Dinner in a Hurry
a snap!
YAKISOBA
Diane Ritchie of Orange
INGREDIENTS:
1 small head cabbage,
coarsely chopped
4-5 carrots, sliced
1 medium onion, diced
3 pkgs. ramen noodle
soup (can match flavor
to meat)
3 cups cooked leftover
meat (ham, shrimp, beef
or chicken)
DIRECTIONS: Boil vegetables
together in a small
amount of water about 5
minutes and drain. Boil the
ramen noodles 3-4 minutes,
being careful not to
overcook, and drain. Put a
small amount of oil in a
wok or large, deep fry
pan. Set heat on medium
and add drained, boiled
vegetables. Add remaining
ingredients and mix well.
While cooking, add seasoning
packages from the
ramen noodle soup as well
as soy sauce to taste. Heat
3-5 minutes or until hot.
Can top each serving with
chow mein noodles. 
Cooperative Living/March-April 2015
IOLGAMILTSOVA/ISTOCK/THINKSTOCK
2NIX/ISTOCK/THINKSTOCK
Cooperative Living March/April 2015

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