Taco Soup

My mother gave me this recipe that a friend of hers had shared. I changed their recipe a little because I think the ranch dressing mix that they added made it too salty. Also, they said to drain all of the canned beans & vegetables, then add water – this seemed ridiculous to me, so I don’t do it.

Servings: 4-6

1 lb ground beef, cooked
15 oz can corn, undrained
2 – 15 oz cans pinto beans, undrained
15 oz can diced tomatoes, undrained
4 oz green chiles, chopped
1 pkg taco seasoning
Cheddar or Jack cheese, grated
sour cream or plain yogurt

  1. Dump all ingredients in a large saucepan.
  2. Heat over medium heat until heated through.
  3. Serve topped with grated cheese and sour cream or yogurt.
  • I keep containers of precooked ground beef in my freezer. I use it still frozen – it will be ready by the time everything is heats.  If you don’t have this, you can cook the meat in the saucepan before adding everything else.
  • I prefer “petite diced” tomatoes which are cut into appx ½” pieces. You could also use fresh or frozen tomatoes.

Creamy Onion Frankfurters

I found this recipe and Cheesy Herbed Frankfurters in a magazine in the late 1970s, but neither recipe says where I got them.

Servings: 2-3

¼ cup butter
2 medium onions, thinly sliced
2 cloves garlic, minced
⅛ tsp dried basil
⅛ tsp dried thyme
⅛ tsp dried rosemary
⅛ tsp dried tarragon
¼ cup sour cream
3 large frankfurters (about 7″ long)
1 baguette, about 21″ long

  1. Melt butter in a large skillet over low heat.
  2. Add onions, garlic and herbs. Cover and cook, stirring often, for 15 minutes.
  3. Uncover and cook, stirring occasionally, until onions are limp and golden, about for minutes.
  4. Blend in sour cream until heated through.
  5. Cook frankfurters as desired (broil, grill, boil).
  6. Cut baguette into 3 pieces.  Cut each piece almost in half lengthwise. Toast lightly.
  7. Place frankfurters in baguettes and top with creamy onion mixture.
  • You can substitute yogurt for the sour cream.

Mary’s G-o-o-o-d Stuff

I got this recipe from a recipe exchange that I belonged to in the late 2000s, but unfortunately I did not make a note of who submitted the recipe. If you know where this recipe came from, please let me know.

Servings: 6

2 Tbsp water
1 lb Italian sausage
1 onion, dices
4 cloves garlic, minced
15 oz can diced tomatoes
4 oz green chile, chopped
2 cups water
8 oz uncooked pasta (shells, rotini, penne, etc.)
1 Tbsp dried oregano
1 Tbsp dried thyme
½ tsp nutmeg
1 cup sour cream

  1. Heat 2 Tbsp water in a large skillet or Dutch oven.
  2. Add sausage, cover and cook over medium heat for 5 minutes. Remove cover and let water evaporate, browning sausage lightly. Drain off fat.
  3. Add onion & garlic and cook 5 minutes longer.
  4. Add tomatoes, chiles and water. Bring to a boil.
  5. Add pasta and spices. Return to a boil, turn heat to low.
  6. Cover and cook until pasta is al dente. Mixture should be loose, but not too soupy.
  7. Turn off heat and stir in sour cream.
  • I prefer “petite diced” tomatoes which are cut into appx ½” pieces. You could also use fresh or frozen tomatoes.
  • You can substitute 2 – 10 oz cans diced tomatoes with chilies for the canned tomatoes and the chiles.
  • You can substitute yogurt for the sour cream.

Southwestern Chicken Salad

The creamy, spicy sauce from Southwestern Chicken Pasta also makes a great salad. Great for hot summer days.

Servings: 4

1 cup salsa
1/2 cup plain yogurt or sour cream
1 tsp chipotle pepper, minced
1/2 tsp salt
1/2 lb chicken, cooked & cubed
2 cups tomatoes, diced
1/2 cup green onions, sliced
1/4 cup cilantro, chopped
2 avocados, chopped
salad greens – optional

  1. Combine salsa, sour cream & chipotles.
  2. Combine chicken, tomatoes, onions, cilantro & avocado.
  3. Toss salsa mixture & chicken mixture.
  4. Serve alone or over a bed of greens.
  • I usually use yogurt in place of sour cream.
  • You can reserve some of the salsa mixture to be added separately if this is too hot for some.

Southwestern Chicken Pasta

I wrote this recipe out from a magazine, but unfortunately, I did not make note of the magazine name. I love this creamy, spicy sauce with pasta.

Servings: 4

1 cup salsa
1/2 cup sour cream
1 tsp chipotle pepper, minced
1/2 tsp salt
1/2 lb chicken, cooked & cubed
2 cups tomatoes, diced
1/2 cup green onions, sliced
1/4 cup cilantro, chopped
2 avocados, chopped
1 lb pasta, cooked & drained

  1. Combine salsa, sour cream & chipotles.
  2. Combine chicken, tomatoes, onions, cilantro & avocado.
  3. Toss salsa mixture, chicken mixture & pasta.
  • I usually use yogurt in place of sour cream.
  • I like to use farfalle (bow-tie) pasta for this recipe, but you can use any short pasta.
  • You can reserve some of the salsa mixture to be added separately if this is too hot for some.

Homemade Pot Cheese

this is a recipe that my mother has had for years – I do not know where she got it

1/4 cup butter, softened
1/3 cup blue cheese
1/2 lb Gouda, shredded
2 Tbsp wine vinegar
1/2 cup sour cream
1 1/2 Tbsp chives, chopped
dash cayenne

  1. In a saucepan, melt butter, blue cheese & Gouda.
  2. Stir in wine vinegar, sour cream, chives, & cayenne.
  3. Heat over low heat, stirring constantly until well combined.
  4. Cool slightly & pour into small crocks.
  5. Refrigerate or freeze.
  6. Serve at room temperature.

Sour Cream Chicken Enchiladas

Lyn Ortega, Albuquerque, New Mexico (1980)

Lyn was a friend of my mother’s – a fun person and a wonderful cook.

2 cloves garlic, minced
1 cup green chile, roasted, peeled and chopped
5 tomatoes, diced
1 med onion, chopped
1# chicken breast, cooked & shredded
1 pint sour cream
1/2 lb grated cheddar or cheddar/jack blend
12 corn tortillas or 8 flour tortillas

Directions

  1. Combine garlic, chile, tomatoes & onion in a saucepan. Cook until onions are tender & sauce is thickened.
  2. Combine chicken, cheese & sour cream. Fill tortillas with mixture & roll up. Top with sauce & sprinkle with more cheese.
  3. Bake at 350 until browned & bubbly, about 30 minutes (45 min if refrigerated before cooking).
  4. Serve with sour cream.
  • You can substitute 1 can diced tomatoes, undrained.
  • I use nonfat sour cream or plain yogurt.

Melt-In-Your-Mouth Cloverleaf Biscuits

SOURCE

1 cup sour cream
1 cup butter or margarine
2 1/2 cups self-rising flour

Directions

  1. Melt the sour cream and butter in the microwave and stir in the flour.  Mixture will be quite soft – refrigerate briefly if desired.
  2. Roll marble-sized balls and put 3 in each muffin cup.  They won’t fit down to the bottom of the cup, but you don’t want the balls to be too small.
  3. Bake at 450 for 10-12 minutes, or until edges are golden.
  • This will make  36 – 48, depending upon the size of the biscuits.

Headlong Skillet Supper

The Quarter of Six Cookbook

1 lb hamburger
16 oz can pinto beans
½ cup chopped onion
garlic powder to taste (I like a lot)
4 oz can sliced black olives
1 can chopped tomatoes
4 oz can chopped green chile
salt & pepper to taste
grated cheddar cheese
sour cream

Directions

  1. Brown hamburger, add remaining ingredients & heat through.
  2. Serve with grated cheese and a dollop of sour cream.

Hamburger Stroganoff

I got this recipe from a magazine in the early 90’s, but I don’t remember which one 🙂

1 lb hamburger
1 pkg Lipton onion soup mix
½ cup sherry
1 can cream of mushroom soup
1 cup sour cream
8 oz egg noodles, cooked

Directions

  1. Brown hamburger, drain.
  2. Add soup mix, sherry & soup. Heat until bubbly.
  3. Stir in sour cream and heat through.
  4. Serve over noodles.

(Serves 4)