Bee Bee

Today I tried the Chicken Tetrazzini recipe in the October issue of Southern Living. It was easy to make and also because it makes a large quantity I was able to freeze equal portions for another dinner.

Bee Bee

Forgot to add it was really tasty. My husband and daughter loved this Chicken Tetrazzini.

Gatorz

Bee Bee, don't you just love Southern Living. I use to collect their cookbooks but I ran out of room in the kitchen. I think my favorite cookbook is 1981 and 82.

Go Gators

Bee Bee

Yes I do love Southern Living. Sunday I am going to try the BBQ Pork Quesadilla recipe that is in the October issue as well. :P

wotmecook?

Will someone please post Southern Living recipe for above? Thanks!

Trina

Chicken Tetrazzini
From Southern Living


Prep: 20 min., Bake: 35 min.

1 (16-ounce) package vermicelli
1/2 cup chicken broth
4 cups chopped cooked chicken breast (see recipes on page 166)
1 (10 3/4-ounce) can cream of mushroom soup
1 (10 3/4-ounce) can cream of chicken soup
1 (10 3/4-ounce) can cream of celery soup
1 (8-ounce) container sour cream
1 (6-ounce) jar sliced mushrooms, drained
1/2 cup (2 ounces) shredded Parmesan cheese
1 teaspoon pepper
1/2 teaspoon salt
2 cups (8 ounces) shredded Cheddar cheese

Prepare vermicelli according to package directions; drain. Return to pot, and toss with chicken broth.
Stir together chopped cooked chicken and next 8 ingredients in a large bowl; add vermicelli, and toss well. Spoon mixture into 2 lightly greased 11- x 7-inch baking dishes. Sprinkle evenly with Cheddar cheese.

Bake, covered, at 350° for 30 minutes; uncover and bake 5 more minutes or until cheese is melted and bubbly.

Note: Freeze unbaked casserole up to 1 month, if desired. Thaw casserole overnight in refrigerator. Let stand 30 minutes at room temperature, and bake as directed.

Yield: Makes 12 servings

Southern Living October, 2004

Trina

Taquitos With Pork Picadillo
From Southern Living


Prep: 15 min., Cook: 12 min., Fry: 2 min. per batch

12 (5 1/2-inch) corn tortillas
1 pound chopped cooked pork*
2 tablespoons vegetable oil, divided
1 medium onion, chopped
4 garlic cloves, minced
3 jalapeño peppers, seeded and chopped
1/4 cup tomato paste
1/4 cup red wine vinegar
1 teaspoon pepper
1/2 teaspoon salt
1/4 cup chopped fresh cilantro
1 cup (4 ounces) shredded Monterey Jack cheese
Vegetable oil

Heat corn tortillas according to package directions. Cut tortillas into circles with a 3-inch cutter. Put tortilla circles on a plate, and cover with a towel; set aside.
Cook pork in a large nonstick skillet in 1 tablespoon hot vegetable oil over medium heat 5 minutes or until lightly browned, stirring constantly. Remove pork from pan, and drain on paper towels. Wipe skillet clean.

Sauté onion, garlic, and peppers in remaining 1 tablespoon hot oil over medium-high heat 3 to 4 minutes or until onion is tender. Stir in pork, tomato paste, vinegar, pepper, and salt; cook, stirring occasionally, 2 to 3 minutes. Remove from heat, and stir in cilantro.

Spoon 2 tablespoons pork mixture evenly down center of each tortilla circle; top evenly with cheese. Roll up, and secure with a wooden pick.

Pour vegetable oil to depth of 1 1/2 inches into a large heavy skillet. Fry taquitos, in batches, in hot oil (350°) over medium-high heat 1 to 2 minutes or until golden brown. Remove wooden picks, and serve immediately.

*1 pound of chopped or shredded pork (without sauce) from your favorite barbecue restaurant can be used.

Yield: Makes 6 to 8 servings

Southern Living, OCTOBER,2004

wotmecook?

Thank you so much!