I have to admit that plain Midwest cooking is still my forte. A few years ago we went to Texas and were introduced to quesadillas and enchiladas. What a change from roast beef, fried chicken and pork chops. Growing up I don’t remember much variation in our menus. In fact my father would often comment we had macaroni and tuna eight days a week -twice on Sunday- when we girls were doing the cooking. It was easy, didn’t take long to fix and something we knew how to do. It’s been a while since I made that although I know it would be treat for Jon as he also likes it and doesn’t make it at home where the rest of family would prefer not to have hot tuna. It all depends on what you grew up with. James has been a food director in several colleges for quite a few years and he also finds that the students prefer whatever they grew up with and the ethnic foods and area favorites are much preferred to anything new. One can also see the differences in the cookbooks that are produced as fundraisers as those that submit recipes tend to give recipes according to the time of the year and the latest ones that are making the rounds as many are the same with slight variations. Some cooks can be very creative and others need to have specific directions. I remember well one of my college roommates didn’t like the Swedish smorgåsbord and it was considered much too bland for her California spicy cuisine. Naturally we from the Midwest didn’t agree with her and were sure the spicyness of her favorites would have brought on an evening of much discomfort. It is interesting to note how much our cuisine has changed over the years as we become acquainted with many new cultures even in our area. Be adventurous in your cooking it may surprise you what will become a favorite for you and your family.
Creamy Chicken Enchiladas
l rotisserie chicken l tablespoon ground cumin
2 cans (14.5 ounces each) l tablespoon chili powder
diced tomatoes with mild green 2 teaspoons garlic powder
chilies, undrained 2 teaspoons dried oregano
2 cans condensed cream of l package (8 ounces) cream
chicken soup, undiluted cheese
l can condensed cheddar cheese 20 flour tortillas (8 inches)
soup, undiluted warmed
1/4 cup 2% milk 4 cups shredded Mexican
cheese blend
Remove meat from bones; discard bones. Shred chicken with two forks and set aside. In a large bowl, combine the tomatoes, soups, milk and seasonings. Transfer 3 1/2 cups into another bowl; add chicken and cream cheese.
Spread 1/4 cup soup mixture into each of two greased 9 x 13 inch pan. Place 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in baking dishes. Pour remaining soup mixture over tops; sprinkle with cheese.
Bake one casserole, uncovered, at 350º for 30-35 minutes or until heated through and cheese is melted. Cover and freeze remaining casserole for up to 3 months.
To use frozen casserole: Thaw in the refrigerator overnight. Cover and bake at 350º for 45 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted.
Makes 2 casseroles 5 servings each.
Broccoli-Grape Salad
l cup green grapes Dressing:
l cup red grapes l cup mayonnaise
1/4 cup crumbled fried bacon 1 1/2 teaspoons sweetened
l large bunch broccoli condensed milk
l small package slivered almonds 1/2 cup sugar
3/4 cup raisins 2 tablespoons vinegar
Combine dressing ingredients and mix with salad ingredients l hour before serving. Servings: 10-15
Pumpkin Bars
l cup flour 2 cups pumpkin
l cup coconut 4 eggs
1/4 cup sugar l 1/2 cups evaporated milk
1/2 cup oleo 1/2 teaspoon salt
2 teaspoons pumpkin pie spice
Mix flour, coconut, sugar and oleo together. Press into a 9 x 13 inch pan.
Beat together pumpkin, eggs, sugar, evaporated milk, salt and spice mixture. Pour over coconut mix. Bake at 350º for 40 minutes. Servings: 15-18 bars.
