Mexi-Chili Casserole

MEXI - CHILI CASSEROLE                                      Phyllis Taylor
1 lb. hamburger
 1 (15-oz.) can of tomato sauce
1 small chopped onion
1 1/2 c. cheddar cheese, shredded,
1 (15-oz.) can of kidney beans (don't divided drain)
6 oz. Frito corn chips, divided
1 (14-oz.) can of mild enchilada sauce

1 1/2 c. sour cream Sprinkle with cheese

Oven at 375 degrees. brown hamburger and onion. In a 2 qt. casserole dish mix hamburger mix,beans, enchilada sauce, tomato sauce, 1 cup cheese, and 5 oz. Frito chips and stir. Bake, uncovered, 20-25 minutes. Remove from oven and spread sour cream over the top. Sprinkle with cheese and return to oven for 3 minute. Garnish with Frito chips.

Appalachian Spaghetti (Or Taylor Spaghetti)

DAD'S MEATBALLS
(To be Served with Dad's Spaghetti)
James M Taylor III
Elsie Taylor
18 lbs. of hamburger
2 lbs. Bob Evan's Italian sausage
1 1/2 bunches of celery, chopped
1/4 c. Worcester's sauce
1/4 -1/2 c. A-1 sauce
2 1/2 green peppers, chopped
2 large onions (6 cups) chopped
6 eggs
1 can of evaporated milk
1 T. garlic powder
4 T. dried basil, oregano, and parsley
2 "handfuls" of oats (old or quick, doesn't matter)
 salt and pepper to taste * Mom does not like any pepper.
vegetable oil for frying (Mel & I don't think this is needed but Dad says yes)

In a very large container, mix the meats together. Add celery, onion and pepper. Add eggs and mix well. Throw in 2 handfuls of dry oats and mix. Add seasonings (spices and sauces). Use enough evaporated milk to make the mixture pliable or "wet" but still be able to form small balls. If you overdo it add more oats. Get 2 large iron skillets with hot vegetable oil, and brown the golf ball sized meatballs until very done. The veggies on the outside caramelize and the juices seal inside. Once the meatballs are cooked you can freeze them for later use, or put them into a huge pot of spaghetti sauce (see Dad's recipe for spaghetti sauce, too). You should cook the fried meatballs in the sauce overnight.

Note: To "taste" the mixture, fry up a small patty and adjust seasonings. I went light on the garlic, and usually add a lot more. I like garlic. Plan 6 lbs. of hamburger for 12 people. This recipe makes about 200 meatballs. you can cut it down. I'm not. When we make this it's a huge family party and everyone brings a container. This freezes great!

DAD'S SPAGHETTI SAUCE
(Requires an overnight prep)
James M Taylor III
Elsie Taylor - My Grandma
12 30 oz. cans of tomato sauce
1 30 oz. can of water cups
3 12 oz. cans of tomato paste
6 T. each parsley, basil, oregano and garlic powder
1 1/2 bunches of celery
2 large sweet onions, chopped
2 1/2 green peppers, diced
1/8-1/4 c. A-1 steak sauce

Place all the tomato sauce and paste in a huge stock pot. Take 1 30 oz. empty tomato can and fill it with water. Pour it into all the other empty cans, rinsing as you go, then pour it into the mixture. Add the vegetables to the pot and stir. Coat the top with the dried herbs and don't be afraid to really season it. It does cook down overnight! Add the A-1 steak sauce to taste. Mix and simmer overnight, stirring frequently. We add 200 meatballs to this and it makes quite a huge pot of spaghetti. If you are going to make it, then just make all of it! Freezes well.

2021 we doubled the herbs in sauce and meat and this update is reflected here.

CHICKEN CHEESY FINGERS (Page 38)

CHICKEN CHEESY FINGERS
4 boneless, skinless chicken breasts halved 1 1/4 lbs (or a pack of tenderloins)
1/2 c. finely shredded cheddar cheese
1 egg, beaten
2 c. cheese-flavored crackers, crushed to1 cup
Dipping sauce - BBQ, ketchup or ranch

Heat oven to 400 degrees. Spray a jelly roll pan with cooking spray. Cut chicken lengthwise into 1/2 inch strips. Mix crushed crackers and cheese in a plastic bag. Beat egg in a bowl. Place chicken strip in the egg mixture, then the cracker - cheese mix.

Seal the bag and shake, coating evenly. Place in a single layer on the pan. Bake 10-12
minutes, until done. Serve with desired sauce.

Note: Sometimes I cheat and use chicken tenders for an even quicker, more moist
chicken. Great, quick meal

Some good advice!

Yum Garlic and Ginger!
Did you know that you can tear off the amount of ginger in the store that you need? That you can peel it with a spoon? That you can freeze it? Ginger is wonderful.

Easy Reubin Dip (Page 5)

It is starting to feel like fall around here and I am a little bit German. This recipe has been calling our names!

Easy Reuben Dip

1 (16-oz.) jar sauerkraut, drained and squeezed dry
1 c. mayonnaise
1 (8-oz.) cheddar cheese, shredded
4 pkgs. Corned beef, chopped small
1 (8-oz.) Monterey Jack, shredded
Mix everything and place in an 8 x 8 dish. Bake 350 degrees until hot. Serve with rye
bread crackers.

Note: A great Oktoberfest dish!

Chicken Burgers with Blue Cheese (page 36)

Burger:
1 lb. ground chicken
1 egg, beaten
3/4 c. blue cheese, crumbled
1 c. dry bread crumbs
1 tsp. kosher salt
1 tsp. black pepper

 Sauce:
1/2 c. plain yogurt
1 clove garlic, minced
2 T. yellow onion, minced
2 T. blue cheese, crumbled
1/2 c. plain yogurt
2 T. olive oil 
salt and pepper to taste

4 poppy seed rolls split in halves (for a sandwich)

Combine chicken, egg, blue cheese, breadcrumbs, salt, and pepper until all ingredients are evenly distributed. Shape into 4 patties of equal size. In a large skillet over medium heat, add oil and pan fry burgers about 4 minutes per side. Do not mash down on burgers or turn frequently, as this will dry out the burgers. While burgers are cooking, combine yogurt, blue cheese, onion, garlic, salt and pepper in a medium bowl and mix well. Serve burgers on top of rolls and top with blue cheese- onion
sauce.
Serves 4.
Note: This is great for the winter when you want a "burger" but don't want to grill outside (Or when it rains). You can make and freeze (the burger, not the sauce).
I cut the burgers in 1/2 when I fry them because I like the crunchiness of the heated blue cheese and I know it's well cooked that way!

Lima Bean Stew (Page 17)

LIMA BEAN STEW
(I do not like Lima beans but love this stew!)    Recipe courtesy of Phyllis Taylor
1 lb. white lima beans
2 bay leaves
1 lb. sausage
1 onion, diced
1 can of Campbell’s Golden Mushroom
soup
3 T. ketchup
2 tsp. garlic powder (or more to taste)
1 c. boiled ham, chopped

Soak a 1 lb. bag of large white lima beans overnight in water, then rinse and drain. Cook lima beans in a pot of water with 2 bay leaves, until tender. Do not drain liquid. Set aside. In a large skillet fry 1 lb. (Bob Evan’s)  pork sausage with onion. Cool slightly and add to bean soup. Add mushroom soup and ketchup. Sprinkle in garlic powder. Simmer 1 hour. Remove bay leaves before eating!  Add ham. Yum.

Serve warm. Freezes well.