A Few Great Recipes For Your Files

July 22, 2011

Photo Credit:  Hobson Realtors 

Nina Tayloe is a trusted friend and, she is also, our wonderful realtor.  She and her husband, Robert, work for HOBSON REALTORS here in Memphis, TN.  Prior to her days as a realtor, Nina owned a very successful tea room.  I am very thankful that she recently shared several of her DELICIOUS recipes with me.  Nina is amazing!  The best part about her?  She truly puts God first in ALL she does and, her faith just inspires me!  I feel very thankful to know her. 

Chicken Enchiladas

1 rotisserie chicken
1 can cream of chicken soup
1 cup sour cream
1 8 ounce pkg. cream cheese, softened
1 8 oz. pkg. of Monterey Jack cheese with peppers, shredded
1 8 oz. pkg. sharp cheddar cheese, shredded
1 14. oz. pkg. flour tortillas
1 box Spanish style rice

Debone and shred chicken.  Mix with 1/2 recipe Spanish rice- cooked according to package directions.  Mix in soup, sour cream, cream cheese, 1 1/2 c. Monterey Jack cheese and cheddar cheese.

Sppon into tortillas, wrap, and place seam side down in baking dish. Cover with remaining cheddar and jack cheeses.  Bake uncovered for 30 minutes at 350 degrees. 

Corn Pudding

6 Tbs. butter
1 tbs. sugar
2 tbs. flour
1/2 cup half & half
4 eggs, well beaten
1 1/2 t. baking powder
3 cans white cream corn

Heat butter with sugar in saucepan until melted. stir in flour, blend, add baking powder, blend.  Remove from heat.  Gradually add cream & eggs.  Be sure dry ingredients are well incorporated.  Combine with corn.  

Bake uncovered at 350 degrees for 35-45 minutes. 

Grown Up Mac & Cheese

1 box elbow macaroni
1 can cream of mushroom soup
1 pound sharp cheddar cheese , grated- reserve
some for top of casserole
1/4 cup butter
1 bell pepper, chopped
1 onion, chopped
1 (4 oz.) jar pimento, chopped and drained
1/2 pound mushrooms, sliced
1 sleeve of Ritz crackers, crushed

Cook and drain macaroni.  Stir soup & cheese.  Sautee onion, bell pepper and mushrooms in butter.  Season with seasoned salt and pepper.  Add pimentos and sauteed veggies to macaroni.  Top with crushed Ritz crackers and dots of butter.

Bake uncovered at 350 degrees, for 30 minutes.

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