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1 box Chicken Rice a Roni (you can use generic)
1 block mexican velveeta (only comes in one size)
2 cans Mexi-corn (whole kernel corn with peppers)
1 can Cream of Celery soup ( I like Campbells)
1 can Ro-Tel (THIS IS OPTIONAL AND CAN MAKE IT HOT!)
Cook rice in large (LARGE) skillet according to directions. When done, add the rest. Stir until cheese is melted on med heat. (Helps to chop cheese into hunks).
Pour into large Pyrex and bake at 350 until done. Usually about 40 minutes or so. When it starts getting brown on top, it is ready.
Voila!
I got it down. Got to try it ya know. I will modify to use jalapenos with mild ro-tels.
They are canned tomatoes with peppers. I use them alot, and I don't eat anything really hot. Sometimes though, they can give things a real kick. (Of course, this is from someone who can hardly eat the salsa at mexican restaurants!)
Ah. Mexicorn has bell pepper in it. I prefer jalapeno so I must alter. Ro-tel tomatoes come in standard, hot, and super hot. Be careful of the superhot. They don't kid around with the heat like some joints do. They are hot. A small can goes a long way.
skbs & Nomad.............be sure to spray some Pam or whatever into the pyrex dish first! I always do, so I don't think about it!
OH, thanks for the heads up.......that would have been a fun clean up! would have been cursin you out later in the night.... "GOSHDARNITALLKATS" lol...... just jokin'
Hey SKBS what about this? I printed this when JIMJ had posted it. Sounded really good to me
Quote:
Originally Posted by jimj
Hey Amber, I just remembered a recipe that we got when eating at Lee Greenwoods (god bless the USA song guy) restaurant in Severeville,TN. It was fantastic and my son requests it every year. We've taken it to many a gathering and always noticed the bowl is empty before dinner is over.
Here it is....
Sweet Potato Soufflé
3 large sweet potatoes cooked and whipped (I use a Potato Ricer but you can use a mixer)
1 cup sugar
2 eggs beaten
1/2 teaspoon salt
1 stick butter
1/2 cup evaporated milk
2 teaspoons vanilla
1 bag marshmallows
1/2 cup chopped pecans
Peel and cook potatoes until tender. Drain potatoes and whip. Add sugar, eggs, salt, butter, milk and vanilla. Mix well and put in a greased 1 1/2 quart casserole. Bake in a preheated 325 degree oven for 25 minutes. Place marshmallows and pecans on top and return to oven for about 5 minutes or until brown on top.
Location: Lots of sun and palm trees with occasional hurricane :)
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Howdy folks.....
I'm so frustrated! I don't have any time for anything anymore. Can't get on from work except for a minute or two most times and at home.........well........I have so much to do.
I did come in here now to try to catch up and make my small contributions but GOLLY! This thread multiplies like rabbits! Over 30 pages and I was just here a couple of days ago wasn't I?
OK so tonight I made spinach ravioli and some kind of pre-seasoned salmon. Gotta just love Costco!
I'm actually trying to use up stuff that's already here. Then I have to get busy and learn to make some real food that doesn't cost so much!
Will try to get in here for a bit longer tomorrow. Right now I'm off to hug my precious pillows and try to pry my dogs off of them!
I have not been around last couple days...what did I miss? Cyn, wow 15,000! Kats, your corn/rice dish sounds soooo good! I think my family will like it. I'll try that next time I make tacos.
Tonight we had London Broil with mushroom gravy, red potatoes fried in bacon grease with onions and some green beans. My meat and potato DH was happy.
It's finally cooling down around here, like in the 70th during the day. I think I'll do some baking tomorrow.
Just wanted to say hi to everyone.
BTW, my DH has a job interview next Tuesday. All prayers are so appreciated!!
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would have been cursin you out later in the night.... "GOSHDARNITALLKATS" lol......