Tamale Pie

2 cans of chili
grated cheese
1 pkg Jiffy corn bread mix
3/4 c water

Put chili in an 8" square pan, spread cheese on top.  Mix water with Jiffy corn muffin mix. Spread on top of cheese. Cook at 375 for 35 mins or until cornbread is lightly browned.

Note: can add onion, tomatoes, corn.....

Can top with sour cream

Chicken filled Biscuit Dumplings- MOM

10 dumplings
4-5 servings



1 can (10.5 oz) condensed cream of chicken soup
1 can (10.5 oz) condensed golden mushroom soup
1 1/4 c water
1/2 c chopped green pepper
2 T chopped onion or 1 tsp fried

DUMPLINGS:
 3 cans (5oz) undrained coned chicken cut up or 1 1/2 c cooked cubed chicken
1/4 c chopped celery
2 T chopped onion or 1 stp dried
1 tsp parsley flakes
1/8 to 1/4 tsp pepper
1 can (8oz) refrigerated fresh dough of buttermilk or country style biscuits- jumbo size.

In a large 3 quart saucepan, combine all ingredients except dumplings. heat, stirring occasionally, until bubbly.

Prepare  dumplings. Place sealed edges down in the the bubbling soup mixture. Spoon mixture over Cook on medium heat for 15-20 mins until dumplings are no longer doughy. Serve hot with soup mixture as sauce.

DUMPLINGS:

In a medium mixing bowl, combine all ingredients except biscuits, mix well.

Separate biscuit dough into 10 biscuits. Pat or roll out each to about a 4 inch circle. Place out 1/4 c chicken mixture on each circle. Wrap dough around mixture, firmly pressing edges to seal.

Mom's 7 layer dip & new one

1 can (10oz) bean dip
1 can (20 oz) refried beans
2 large ripe avocados, mashed & salted
2 tsp lemon juice
1 c sour cream
1/2 c mayo
1 pkg. taco seasoning
4 tomatoes, diced
1 can sliced black olives
Green onions, sliced
Shredded cheddar cheese
Corn chips


Mix together bean dip & refried beans. Spread out onto a big plate or dish. Mix avocado with lemon juice. Put on top of beans. Mix sour cream, mayo & taco seasoning. Spread on top of beans. Put tomatoes, olives, green onions and cheese on top.

THE BEST 7-LAYER DIP

YIELD:  10-12 SERVINGS

 

PREP TIME:  40 MINUTES

 

TOTAL TIME:  40 MINUTES

INGREDIENTS

BEAN LAYER:

•  30-ounce can (about 3 1/2 cups) refried beans (see note)
•  1/2 cup green or red salsa 

GUACAMOLE (SEE NOTE):

•  3-4 medium ripe avocados
•  1-2 tablespoons fresh lime juice
•  1/4 cup finely chopped cilantro
•  Salt and pepper to taste

SOUR CREAM LAYER:

•  1 1/2 cups sour cream
•  1/2 teaspoon chili powder
•  1/4 teaspoon cumin
•  1/4 teaspoon dried oregano
•  1/4 teaspoon garlic powder
•  1/4 teaspoon salt
•  Pinch of black pepper

OTHER LAYERS:

•  1 1/2 cups finely shredded Mexican blend cheese (monterey jack + cheddar)
•  1 cup chopped tomatoes (see note)
•  1 cup sliced olives
•  1/4 cup finely chopped green onions or chives

INSTRUCTIONS

1. For the bean layer, mix the refried beans and salsa together until creamy and smooth. Evenly spread in a 9X13-inch (or slightly smaller) dish. 
2. For the guacamole, mash the avocados, lime juice, cilantro and salt and pepper together until desired consistency (for this recipe, I like the guacamole mostly smooth with just a few small chunks). Spread the guacamole evenly over the refried beans.
3. For the sour cream layer, stir together the sour cream and all the seasonings until smooth and evenly combined. Spread evenly over the guacamole, covering completely all the way to the edges so the guacamole doesn't turn brown.
4. Sprinkle the cheese evenly over the sour cream followed by the tomatoes, olives, and green onions (or chives). 
5. Serve immediately, or cover and refrigerate until ready to serve. The dip can be made 8-12 hours in advance (and probably longer, although it might get a bit liquidy from the tomatoes if refrigerated longer than that). 

NOTES

Refried Beans: this is my favorite homemade refried beans recipe.

Salsa: use a brand of salsa you like the flavor of (and choose a heat you are comfortable with). This is my favorite homemade salsa. For storebought I like the Herdez or Trader Joe's brands.

Guacamole: if you want to use a premade/storebought guacamole, you'll need 1 1/2 to 2 cups.

Tomatoes: I like to use roma or cherry tomatoes since they are less liquidy than other varieties of tomatoes.

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Tator Tot Casserole~MOM

1 lb hamburger
onions
1 pkg (50) tator tots
1 can cream of chicken soup
1/2 c milk

Cook hamburger and onions together. Combine soup & milk. Combine all ingredients together and gently mix.  Bake at 350 for 30 mins or until hot

Chicken Soup with Rice~MOM

4 cups Water
6 Chicken Bouillion Cubes
3 cups chopped carrots
2 cups chopped celery
3/4 cup chopped onion
2 cans cream of chicken soup
3/4 cup uncooked rice
2 cups diced cooked chicken
Chicken broth (optional)

Heat water, add bouillon cubes, carrots, celery, onion, cream of chicken soup & rice. Let it simmer until veggies and rice are cooked, stir occasionally. Add chopped chicken plus any liquid remaining from chicken .  Add seasoning to taste.