Easy Recipes | Everyday recipes using everyday ingredients |
Easy and simple to prepare recipes using everyday ingredients.

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Hi Nancy and All! Here is a great recipe for Chimichangas from the Crisco Oil Company.
Fondly, Lor in Canada

Beef and Bean Chimichangas
Makes 6 servings

1 pound ground beef
2 tablespoons CRISCO Oil
1 medium onion, chopped
2 cloves garlic, minced
1 small red bell pepper, diced
1 can (16 ounces) whole tomatoes, drained and chopped
1/3 cup salsa sauce
1 -1/2 teaspoons chili powder
3/4 teaspoon ground coriander
1/2 teaspoon ground thyme
1/2 teaspoon salt
1/8 teaspoon cayenne
1/8 teaspoon ground cumin
1 cup refried beans
1 cup cooked black beans
Six 8-inch flour tortillas
CRISCO Oil for frying
3/4 cup shredded Monterey Jack cheese
Shredded iceberg lettuce (optional)
Additional salsa (optional)
Guacamole (optional)
Sour Cream (optional)

Place: ground beef in medium skillet. Brown over medium-high heat. Drain. Remove beef from skillet; set aside. Place 2 tablespoons Crisco Oil in medium skillet. Add onion and garlic and red bell pepper.

Sauté over moderate heat until onion is tender. Stir in ground beef, tomatoes, salsa sauce, chili powder, coriander, thyme, salt, cayenne and cumin. Cook over medium-low heat, stirring occasionally, 10 to 15 minutes, or until mixture is thickened. Remove from heat. Stir in refried beans and black beans.

Place: 1/2 cup beef mixture in center of each tortilla. Fold opposite sides of tortilla to center over beef mixture. Fold ends toward center; secure with wooden pick. Chill 15 minutes. Heat: 2 inches Crisco Oil in deep-fryer or large saucepan to 375ºF. Fry: 1 or 2 chimichangas at a time 1-1/2 to 2
minutes, or until golden brown. Drain on paper towels. Sprinkle top of each chimichanga with 2 tablespoons Monterey Jack cheese. Serve immediately on a bed of shredded iceberg lettuce with salsa, guacamole and sour cream, if desired.

I recently was at a huge pot luck and had a wonderful scalloped potato dish unlike anything I have had in the past. It had both sweet and white potatoes and a white sauce that was slightly sweet. I tried so hard to track down the recipe in our Florida park but was unable to do so. Is this familiar to anyone out there. Thank you so much and many thanks to you, Nancy.
Maryann

Here is another version of Lemon Berry Pie for Martine. This is also a Kraft Kitchen recipe.
Here is the URL for the Kraft Foods homepage. http://www.kraftfoods.com/kf

submitted by Shortcake

Fluffy Lemon Berry Pie
Makes: 10 servings

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1-1/2 cups cold milk
2 pkg. (4-serving size each) JELL-O Lemon Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 NILLA Pie Crust (6 oz.)
1 cup strawberries, sliced

Beat cream cheese in large bowl with wire whisk until creamy. Gradually add milk, beating until well blended. Add pudding mixes. Beat 2 minutes or until well blended. Gently stir in half of the whipped topping.

Spoon into crust; top with remaining whipped topping. Refrigerate 3 hours or until set. Top with strawberries just before serving.

KRAFT KITCHENS TIPS
Special Extra: Garnish with fresh mint sprigs.

Does anyone have a recipe for a good meat filling for home made raviolis? thank you
Judi

Jamaican Rum Cake
This delicious dessert is based on yellow cake mix, with rum added for flavor.

Cake:
1 box yellow cake mix
1 box instant vanilla pudding
1/2 cup water
1/2 cup vegetable oil
4 eggs
1/2 cup dark rum

Glaze:
1/4 cup water
1/2 cup butter
1/4 cup sugar
1 oz rum

Mix the cake mix, pudding, water, oil, eggs, and rum together until well blended. Put this into a greased, floured cake pan, and bake at 325F for an hour.

For the glaze, combine the water, butter and sugar in a saucepan. Boil for a minute, then cool. Stir in the rum. After the cake is done, poke holes into it with a fork or toothpick and then pour the glaze over the top. Let cool before serving.

Mound's cake recipe
1-box Devil Food cake baked as directed on box.

Filling;
1-cup sugar
1-cup milk
1-14 oz. frozen coconut
2-cups miniature marshmallows
1-teaspoon vanilla extract

Mix all above ingredients and cook for seven minutes. Spread between layers. Ice top and sides with chocolate icing of your Choice.
Leroy

This is a recipe my mother made and we still enjoy it many years later. Hope this is what your looking for.

Wilted Leaf Lettuce
leaf lettuce
4 slices bacon, diced
1/4 c water
Salt and pepper
1/4 c Vinegar
1 tsp Shallots or onions, chopped
3 tbs Sugar

Wash lettuces thoroughly, dry and cut coarsely. Add shallots or onions, sugar, salt and pepper. Fry bacon until golden brown. Dice it and add to the lettuce. Into 2 Tb hot bacon fat, add the vinegar and water and bring to a boil. Pour over lettuce, mix and serve.
Donna in NC

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A tossed salad was dropped onto my sofa and now I have a dressing stain. Is there any way I can remove this?
Thank-you, Fay

Texas Barbecue

2 tablespoons butter
1/3 cup chopped onion
1 cup tomato juice
1/2 cup water
1/4 cup catsup
2 tablespoons brown sugar
2 tablespoons vinegar
2 teaspoons Worcestershire Sauce
2 teaspoons prepared mustard
1 teaspoon salt
4 servings frying chicken
flour
salt
pepper
1/4 cup fat
6 ounces long spaghetti

Met butter in saucepan. Add onions and cook until very lightly browned. Add tomato juice, water, catsup and seasonings. Simmer for 15 minutes. While barbecue sauce is simmering, dredge chicken with seasoned flour and brown in heavy skillet. While chicken is browning, cook spaghetti in boiling, salted water. Drain and rinse spaghetti. Pour 1 cup barbecue sauce over spaghetti. Mix well.

Pour into greased baking dish. Arrange browned chicken pieces on top. Cover with 1/2 cup sauce. Bake in 350 degree F. oven for 30 minutes. Pour remaining sauce over chicken, return to oven. Bake until chicken is tender, about 40 minutes longer.
Linda in NM

Hi!
I am looking for a recipe to bake in my automated bread machine, it is for a Hot Cross Bun Bread, Can anyone help me?
Joanne

Would love a recipe for authentic Mexican tamales.
Sandy

MEXICAN HOT CHOCOLATE MIX IN A JAR
1/3 cup light brown sugar
3/4 teaspoon ground cinnamon
1-1/2 teaspoons powdered vanilla
1/4 cup cocoa
2-1/2 cups powdered milk

Combine and blend ingredients in a small bowl. Store in an airtight jar.

Attach the following instructions on a gift tag:

Mexican Hot Chocolate
Serves 6

3 cups water
Mexican Hot Chocolate Mix, to taste
Cinnamon sticks for garnish

Heat the water to boiling and add the Mexican Hot Chocolate Mix. Stir with a whisk until the mixture is smooth. Garnish with cinnamon sticks.

For a frothier hot chocolate, mix in a blender.
Linda in NM

BARBECUE BEAN SOUP
1 pound Great Northern beans, soaked
2 teaspoons salt
1 medium onion, chopped
1/8 teaspoon ground pepper
2 pounds beef short ribs
6 cups water
3/4 cup barbecue sauce

Place all ingredients except barbecue sauce into crockpot. Cover and cook on LOW for 10 to 16 hours.

Before serving, remove short ribs and cut meat from bones. Return meat to crockpot. Stir in barbecue sauce before serving.
Source: Rival Crock-Pot Cookbook
Lisa

CRANBERRY CHICKEN
4 boneless, skinless chicken breast halves
1 can whole cranberry sauce
2/3 cup chili sauce
2 tablespoons cider vinegar
2 tablespoons brown sugar
1 envelope dry onion soup mix

Place chicken breasts in crockpot.

Combine remaining ingredients; add to crockpot, coating chicken well.
Cover and cook on LOW for 6 to 8 hours.

Serves 4 to 6.
Lisa

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CLICK HERE to respond to newsletter replies, requests and tips. Please include date of newsletter, name of recipe and number of servings.  Remember to include your name within the message as well.