KING RANCH CHICKEN CASSEROLE
CHICKEN CHEESE BALL
MEXICAN SALAD
PECAN PIE BARS
CHICKEN CHEESE BALL RECIPE
2 cups cooked chicken, chopped
2 (8-ounce) block cream cheese, softened
½ cup chopped onions
1 teaspoon each of salt, pepper, and garlic powder
½ package of Ranch dressing (the powder kind)
2 cups finely chopped pecans or walnuts
Mix together first 5 ingredients plus ½ cup of the chopped
nuts. Divide the cheese mixture in half
and form into 2 balls. Roll each ball
into chopped nuts. Wrap with plastic
wrap and refrigerate for 6 hours or overnight.
These also freeze well. Serve
with your favorite crackers.
KING RANCH CHICKEN CASSEROLE
1 whole chicken, cooked and shredded
2 tablespoons butter
1 tablespoon olive oil
½ cup each of onion, celery, and green pepper
2 cloves garlic, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Rotel tomatoes
1 teaspoon each of oregano, cumin and Mexican-style chili
powder (1 t. chili powder +1/8 t. cayenne pepper)
3 cups sharp cheddar, shredded
12 (6-inch) corn tortillas cut into small squares or strips
Place the butter and olive oil in a skillet and sauté the
vegetables in the skillet for 6 to 7 minutes.
Next add the garlic and sauté for 1 minute. Add the dry seasonings to this mixture. Remove from heat and set aside. In a large bowl, mix together the chicken,
soups, Rotel, cooked vegetables, 1 cup of the cheese and the corn
tortillas. Mix well and pour into a
greased 13x9x2 casserole dish. Bake at
350 for 50 minutes. Remove from the oven
and add the remaining 2 cups of cheese and bake for 5 minutes more or just
until cheese melts. Let it stand for 10
minutes before serving.
MEXICAN SALAD
1 bag lettuce
1 tomato, chopped
½ can kidney beans, drained and rinsed
½ can black beans, drained and rinsed
1 small can corn, drained
1 small can chick peas, drained and rinsed
1 small avocado, chopped
Sharp cheddar cheese, shredded
1 cup crushed Doritos or tri-colored tortilla strips
Russian dressing or Thousand Island
Toss all together and serve.
Delicious!
PECAN PIE BARS
Crust:
1 ½ cups all-purpose flour
1 stick butter, softened
¼ cup brown sugar
Filling:
3 large eggs
¾ cup light Karo syrup
¾ cup sugar
2 tablespoon butter, melted
1 teaspoon vanilla
1 ¾ cup semi-sweet chocolate chips (optional)
1 ½ cup coarsely chopped pecans
Preheat oven to 350 and grease a 13.x9 pan. For the crust: Beat flour, butter and brown sugar in a bowl
until crumbly. Press into the pan and
bake for 12 to 15 minutes. For the
filling: Beat the eggs, Karo, sugar,
butter and vanilla in a medium bowl.
Stir in chocolate chips and nuts.
Pour evenly over crust and bake for 25 to 30 minutes. Cool completely before cutting.
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