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I've known Cheryl for almost 38 years, and for most of that time, she has collected roosters for her kitchen.. so when the idea came to me about creating a page for her, it had to have Roosters as a theme! She is an awesome cook. I'm sure you will enjoy her recipes :)
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1. Vegie Burrito
2. Dilly Casserole Bread
3. Beefy Onion Cornbread Pie
4. Anniversary Chicken
5. Italian Pasta
6. Zesty Carrot Casserole
7.
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 1. Vegie Burritos
Note: When I first saw this recipe I thought it didn't sound good, but after trying it.. I can guarantee that you will love it!
1 Tbl Olive Oil
1 Medium Onion, Thinly Sliced
1 Small Jalapeno Peppers, Seeded & Chopped
1 Tbl Chili Powder
3 Garlic Cloves, Minced
2 Tsp Oregano
1 Tsp Cumin
1 Large Baked Sweet Potatoes, Cooled And Diced
1 Can Black Beans, Drained And Rinsed
1 Cup Frozen Corn, Thawed And Drained
1 Small Bell Pepper, Chopped
2 Tbl Lime Juice
1 Cup Monterey Jack Cheese, Shredded
4 Flour Tortilla, 10 Inch
Sour Cream
Preheat oven to 350. Heat oil over medium heat and cook onion until golden, adding garlic and bell peppers just a few minutes before done. Add jalapeno, chili powder, oregano and cumin, stir 1 minute more. Add 1 tablespoon water and stir, remove from heat. Stir in sweet potato, beans, corn and lime juice. Put some cheese in center of each tortilla. Top with 1 cup filling. Fold all four sides around filling to close. Place burritos with seam side down on baking sheet. Cover with foil and bake for 30 minutes. Serve with sour cream. ****May use canned sweet potatoes, drained, rinsed and chopped.
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2. Dilly Casserole Bread
1 pk active yeast
1/4 c warm water
1 c cottage cheese,heated warm
2 T granulated sugar
1 T minced onion
1 T butter
2 t dill weed
1 t salt
1/4 t baking soda
1 egg
2 1/4 c flour
Combine warm water and yeast. Set Aside! Combine warm cottage chees, sugar, onion, butter, seed, salt, soda, and egg. Add yeast and mix well. Add flour to form stiff ball. cover and let rise 1 hour. Then stir down and put in greased 2 quart casserole dish and let rise an additional 30 minutes. Bake at 350 for 30 - 45 min. Brush with buter and sprinkle with salt. Server slightly warm.
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3. Beefy Onion Cornbread Pie
1 Lb Hamburger
1 Large Onion, Chopped
1/2 Bell Pepper, Chopped
1 Can Corn, Drained, 11 Oz
1 Can Tomato Soup, 10 3/4 Oz
1 Cup Water
1 Tblsps Chili Powder
1/2 Tsp Salt & Pepper
TOPPINGS
As Desired Cheddar Cheese, Grated
As Desired Sour Cream, For Garnishing At Serving
1 Box Jiffy Cornbread Mix
1 Egg
1/3 Cup Milk
Cook hamburger, onion and bell pepper in skillet until beef is browned. Drain grease. Stir in rest of ingredients up to toppings list. Reduce heat and simmer 15 minutes. Pour beef mixture into a lightly greased 2 qt baking dish. Spread cornbread topping mixture over beef. Bake at 425 for 18-20 minutes. Garnish with cheese and return to oven to melt slightly. Serve with sour cream.
Cornbread Topping: Mix the cornbread mix, milk and egg. Spread on top.
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4. Anniversary chicken
3 Tbl Vegetable Oil
8 Boneless Chicken Breast
2/3 Cup Teriyaki Sauce
2/3 Cup Ranch Dressing
1 1/3 Cup Cheddar Cheese, Shredded
4 Green Onion, Sliced Fine
6 Slice Bacon, Cooked And Chopped
Preheat oven to 350. Fry bacon, drain and crumble. In large skillet, heat oil over medium high heat. Add chicken breasts, and saute 4-5 minutes each side, until lightly browned. Place chicken in a 9 x 13 baking dish. Brush with teriyaki sauce, then spoon the salad dressing mix over the teriyaki coated chicken breasts. Sprinkle with cheese, green onion and bacon. Bake for 25-35 minutes, or until chicken is no longer pink.
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5. Italian Pasta
8 ounce spaghetti, uncooked
1 pound asparagus, cut in 2" pieces
8 sun-dried tomatoes, chopped, not oil packed
2 clove garlic, finely chopped
1 1/2 cups yellow bell peppers, chopped, about 1 large
1/2 cup red onion, chopped, about 1 small
2 cups chicken broth
1 1/2 pounds chicken breast, boneless, cut in 1/2" strips
1/4 cup nonfat ricotta cheese
1/3 cut fresh basil, chopped
2 tablespoon low fat sour cream
1/2 teaspoon salt
1/4 teaspoon pepper
Cook spaghetti as directed on package, drain. Cook asparagus, tomatoes, garlic, bell pepper and onion in broth in 10" skillet over medium heat for about 5 minutes. Stir in chicken, cook for 2-5 minutes longer, stirring constantly until asparagus is crisp-tender and chicken is no longer pink in center. Stir in spaghetti and remaining ingredients. Toss about 30 seconds or until heated through.
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6. Zesty Carrot Casserole
1 pounds carrots, cut in 1/2" pieces
2 tablespoon minced onion
3/4 cup mayo
1/3 cup water
1 tablespoon prepared horseradish
1/4 teaspoon pepper
1/2 cup dry bread crumbs
2 tablespoon butter, melted
1/2 cup sharp cheddar cheese, grated
Cook carrots until tender. Place in a 1 quart casserole dish, set aside. In a small bowl, combine the next 5 ingredients, mix well and pour over carrots. Combine bread crumbs and butter, sprinkle on top. Bake, uncovered at 350 for 30 minutes. Sprinkle with cheese, and return to oven until the cheese is melted.
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7. Germans Pancakes
6 Eggs
3/4 c Milk
1/2 c Flour
3 Lemons
Powdered Sugar
Butter
Mix egg, milk and add flour slowly. Want a cake batter consistancy.
Roll the lemons on surface to make juicy. Put heat on med - high and
melt small amount butter. Pour in egg mixture to cover bottom of pan.
Heat through and roll in pan. Remove to plate. Squeeze lemon juice on
and sprinkle with powdered sugar.
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Click on image to contact Cheryl
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