Recipes From the Dine in Divas
Dec. 28, 2006 -- The Dine in Divas meet once a month and exchange loads of frozen dishes that can be heated and served up for dinner to all of their families. Cut down on your time in the kitchen by cooking up some of their favorite recipes.
Wild Rice Chicken Casserole
Ingredients:
1 box Uncle Ben's long grain & wild rice
3 cups chicken, cooked and diced
1 (10 ¾ oz) can cream of celery soup
¾ cups celery, chopped
1 (8 oz.) can water chestnuts, sliced
1 Tbs. onion, diced
1 (2 oz.) jar pimentos, diced
½ cup mayonnaise
¼ cup chicken broth
Salt & pepper to taste
Herb stuffing mix, crushed
Shredded cheddar cheese
Slivered almonds, optional
Directions
Cook rice according to package directions. Add rest of ingredients through salt and pepper. Mix well, and place in 9 x 13 inch greased casserole dish. Top with stuffing mix, then add cheddar cheese and almonds if desired. Bake at 350 degrees for 45 minutes.
Chimichangas
Ingredients for Filling:
1 pound ground beef
1 Tbs. Ken's Chili Seasoning
¼ cup chopped green chilies
¼ cup taco sauce
¼ cup sour cream
2 Tbs. cider vinegar
Ingredients for Tortillas:
6 7-inch flour tortillas
4 oz. package shredded cheddar cheese
Spray oil
Directions
Brown meat, drain. Add remaining filling ingredients. Spray tortilla with cooking oil spray. Mound 1/3 cup filling mixture on center of tortilla. Fold envelope-fashion. Place seam side down in ungreased baking dish. Repeat with remaining tortillas and filling.
Preheat oven to 500 degrees. Bake about 15 minutes, until crispy. Sprinkle with cheese, return to oven to melt cheese. Serve topped with sour cream and favorite taco toppings.
Great for freezing. Freeze before baking. These may also be refrigerated up to 24 hours before baking.