Scrappin’ Recipes

This is another recipe that is made over and over again in my house.  Leftovers are great and goes well with a good salad and bread.

Chicken Tetrazzini

1 (16-ounce) package vermicelli
1/2 cup chicken broth
4 cups chopped cooked chicken breast (see recipes on page 166)
1 (10 3/4-ounce) can cream of mushroom soup
1 (10 3/4-ounce) can cream of chicken soup
1 (10 3/4-ounce) can cream of celery soup
1 (8-ounce) container sour cream
1 (6-ounce) jar sliced mushrooms, drained
1/2 cup (2 ounces) shredded Parmesan cheese
1 teaspoon pepper
1/2 teaspoon salt
2 cups (8 ounces) shredded Cheddar cheese

Prepare vermicelli according to package directions; drain. Return to pot, and toss with chicken broth.

Stir together chopped cooked chicken and next 8 ingredients in a large bowl; add vermicelli, and toss well. Spoon mixture into 2 lightly greased 11- x 7-inch baking dishes. Sprinkle evenly with Cheddar cheese.

Bake, covered, at 350° for 30 minutes; uncover and bake 5 more minutes or until cheese is melted and bubbly.

Note: Freeze unbaked casserole up to 1 month, if desired. Thaw casserole overnight in refrigerator. Let stand 30 minutes at room temperature, and bake as directed.

Bacon-Cheese Pull-Aparts

INGREDIENTS
1 egg
2 tablespoons milk
1 (16.3-oz.) can Pillsbury® Grands!® Flaky Layers Refrigerated Original Biscuits
1 (2.1-oz.) pkg. precooked bacon, cut into 1/2-inch pieces
3 oz. (3/4 cup) shredded Cheddar cheese
1/4 cup finely chopped green onions (4 medium)

DIRECTIONS
1. Heat oven to 350°F. Spray 11×7- or 12×8-inch (2-quart) glass baking dish with cooking spray. In large bowl, beat egg and milk with wire whisk until smooth.
2. Separate dough into 8 biscuits; cut each into quarters. Gently stir biscuit pieces into egg mixture to coat evenly. Fold in bacon, cheese and onions. Spoon mixture into sprayed dish; arrange biscuit pieces in single layer.
3. Bake at 350°F. for 23 to 28 minutes or until golden brown. Cut into squares.

This is a great recipe from the Neely’s of Memphis and I have made it many times.  It’s so good with my Mexican Cornbread Recipe.

Pat’s Famous Beef and Pork Chili

Ingredients

* 6 slices of bacon, chopped
* 4 cloves garlic, finely chopped
* 2 medium onions, finely chopped
* 1 red bell pepper, chopped
* 1 yellow bell pepper, chopped
* 3 tablespoons chili powder
* 1 tablespoon ground cumin
* 1 tablespoon chipotle chili powder
* 2 teaspoons dried oregano
* 1 tablespoon smoked paprika
* Salt and freshly ground black pepper
* 1 pound 85 percent lean ground beef
* 1 pound ground pork
* 1 cup beer (recommended: Budweiser)
* 1 (15-ounce) can black beans, drained and rinsed
* 1 (15-ounce) can kidney beans, drained and rinsed
* 1 (24-ounce) can crushed tomatoes
* 1 (24-ounce) can diced tomatoes, with juice
* Lime wedges, for garnish
* Sour cream, for garnish
* Shredded Cheddar, for garnish
* Sliced scallions, for garnish

Directions

In large heavy-bottomed Dutch oven, cook the bacon over medium heat until lightly crisp, stirring occasionally. Once the bacon is browned, add the garlic, onions, bell peppers, chili powder, cumin, chipotle chili powder, oregano, and smoked paprika and season with salt and pepper, to taste. Cook until the vegetables are tender and seasonings are aromatic. Add the beef and break it up with a wooden spoon. Once beef is broken up and beginning to brown, add the pork. Break up with wooden spoon like the beef, and brown, until no longer pink, roughly 4 minutes. Stir in the beer and beans. Toss together, then add the crushed and diced tomatoes. Turn the heat down to low and simmer for 1 1/2 hours. Taste for seasoning and add salt and pepper, if necessary. Transfer the chili to serving bowls and garnish with lime wedges, sour cream, shredded cheese, and sliced scallions.

Cheesy Stuffed Shells

Sauce
* Kosher salt
* 2 tablespoons extra-virgin olive oil
* 1/2 cup grated carrot
* 1/2 cup grated zucchini
* 1 small onion, finely chopped
* 1/2 cup chopped celery
* 3 cloves garlic, minced
* 1 teaspoon dried basil
* 1 teaspoon dried oregano
* 2 tablespoons tomato paste
* 1 28-ounce can crushed tomatoes
* Freshly ground pepper
The Shells
* 1 12-ounce box jumbo pasta shells
* 8 ounces silken tofu, mashed
* 1 10-ounce box frozen chopped spinach, thawed and squeezed dry
* 1 1/2 cups cottage cheese
* 1/2 cup grated parmesan cheese
* 1 1/2 cups shredded mozzarella cheese
* 1 large egg, lightly beaten
* 1 clove garlic, minced
* Kosher salt and freshly ground pepper

Directions

Preheat the oven to 350. Bring a large pot of salted water to a boil. Make the sauce: Heat the olive oil in a medium saucepan over medium heat. Add the carrot, zucchini, onion and celery and saute until soft but not brown, 5 minutes. Add the garlic and cook for 5 minutes, stirring occasionally. Add the basil, oregano, tomato paste, crushed tomatoes and 2 cups water. Bring to a boil, then reduce the heat and simmer for 15 minutes. Season with salt and pepper.

Meanwhile, prepare the shells: Add the pasta to the boiling water and cook for 8 minutes; drain. Mix the tofu, spinach, cottage cheese, parmesan, 1/2 cup mozzarella, the egg and garlic in a medium bowl and season with salt and pepper.

Mist a 9-by-13-inch baking dish with cooking spray. Spread about 1 cup of

the sauce in the dish. Stuff the cheese mixture into the shells and place in the baking dish, open-side up. Pour the remaining sauce over the shells. Cover tightly with foil and bake for 30 minutes. Uncover, sprinkle with the remaining 1 cup mozzarella and bake for 15 minutes. Let cool slightly before serving.

Baked Chicken Tortillas

1 cup bottled salsa, divided
1 (8-ounce) carton low-fat sour cream
6 (10-inch) flour tortillas
1 1/2 cups chopped cooked chicken breast (about 3/4 pound)
1/3 cup chopped tomato
1/3 cup chopped green or red bell pepper
1/4 cup chopped onion
Cooking spray
3/4 cup (3 ounces) shredded reduced-fat cheddar cheese

Preheat oven to 350°.

Combine 1/2 cup salsa and sour cream in a small bowl, and spread evenly over each tortilla. Divide chicken, tomato, bell pepper, and onion evenly down center of each tortilla, and roll up. Place rolls, seam sides down, in an 11 x 7-inch baking dish coated with cooking spray. Top with 1/2 cup salsa. Bake at 350° for 15 minutes. Sprinkle with cheese; bake an additional 5 minutes or until cheese melts.