Recipes from Home
Contributor: Sylvia Gams 2002 Cowley Cookbook Fry 1 1/2 lb. of extra lean hamburger with onion. Drain grease and add 2 cans (16 oz size) tomato sauce with seasoning mix. As this mixture simmers for about 45 minutes, begin to prepare your salad. Shred heat …
Contributor: Gloria Phister2002 Cowley Cookbook 2-3 ripe avocados, mashed1/2 cup salsa Sprinkle with garlic powder and salt to taste. Printable Version
Contributor: Gloria Phister2002 Cowley Cookbook 2 large cans whole peeled tomatoes, pureed slightly in blender1 large or 2 small onions, chopped2 green onions with tops, chopped1/8 cup Season-All seasoned salt1-2 tsp. pureed jalapenos Mix together. Lasts about 2 weeks in fridge; makes 2 quarts. Printable …
Contributor: Cresta Peterson2002 Cowley Cookbook 6 chicken breasts, cooked, de-boned and diced2 cans enchilada sauce (mild or medium, as to preference)1 can diced green chilies (optional)burrito-sized, soft-shell tortillasShredded cheese and other toppingsOil for deep fat frying heated to 350 degrees (in deep fat fryer if …
Contributor: Carol Brimhall2002 Cowley Cookbook 1 chicken, cooked and deboned (you can use 2 cans chicken or turkey)2 cans cream of mushroom soup2 cans cream of chicken soup1 can chopped green chilies2 T diced jalapenos (optional)1 cup sour cream2 cups cheddar cheese, grated1/2 tsp garlic …
Contributor: Josephine Crosby2002 Cowley Cookbook Brown 2 pounds hamburger and chopped onion. Season with taco seasoning. Put hamburger and one package of crushed tortilla chips. Add 1 can (#10) chili beans. Put small jar of salsa in. Add 1 can enchilada sauce and one can …
Contributor: Jackie McNiven2002 Cowley Cookbook 1 onion, diced1 can boned chicken8 ounces cream cheese16 ounce sour cream1 can cream of mushroom soup1 cup milksalt and pepper4 ounce can diced green chilies1 cup grated pepperjack cheese12 flour tortillas Cook onion in oil; add chicken and cream …
Contributor: Debbie Fowler2002 Cowley Cookbook 1 can each:– tomatoes (cut up)– chili– stewed tomatoes– corn Grated cheese. Mix all together and bake in a 9×9″ pan at 350 degrees for 25-30 minutes. Serve over hot cooked rice. Printable Version
Debbie Fowler’s chicken tortilla casserole combines layers of meat, tortillas, cheese and sauce into a dish the whole family will love. From the 2002 Cowley Cookbook.
Contributor: Debbie Fowler2002 Cowley Cookbook For salsa: 1/2 cup diced fresh pineapple3/4 cup chunky-style salsa For Roll-Ups: 1 lb. pork tenderloin1 T brown sugar2 tsp. chili powder2 T cider vinegar1 med. onion, halved lengthwise, sliced1/2 medium green bell pepper, cut into thin strips4 (8-10″) fat-free …