Recipes 3-18-25

Zippy Chicken Casserole
4 chicken breasts
1 can cream of chicken soup
1/2 large can pet milk
1 small jar Cheez Whiz
Onions
Fritos
Jalapeno peppers

Boil chicken and remove from bones. Mix soup, milk, and cheese Whiz. Add chicken, onions, and jalapeno peppers to taste. Layer Fritos on bottom; chicken mixture next. Add layer of Fritos on top. Bake at 350 degrees for 20 minutes.

Mexican Meatloaf
3/4 cup milk
1/2 cup dry bread crumbs
1/2 teaspoon salt
1/2 teaspoon chili powder
1 cup picante sauce
2 eggs, beaten
1/4 cup finely chopped onion
1/2 teaspoon pepper
1-1/2 lb lean ground beef

In a large bowl, combine the first seven ingredients. Add beef and mix well. Pat into a greased loaf pan. Bake, uncovered at 350 degrees for 1 hour or until juices run clear; drain. Top with warm picante sauce. Yield 6 servings.

Campfire Hash
2 tablespoons cooking oil
1 medium onion, chopped
2 garlic cloves, minced
4 large potatoes, peeled and cubed
1 lb fully cooked, smoked kielbasa, cubed
Green chilies

1 (15 to 16 oz.) can whole kernel corn
Heat oil in Dutch oven. Sauté onion and garlic until tender. Add potatoes. Cook, uncovered, over medium heat for 20 minutes. Stir occasionally. Add kielbasa; cook and stir until potatoes are tender and well browned, about 10 minutes more. Stir in chilies and corn; cook until heated through.

Salmon Cakes
1 (no. 1) can pink salmon
1-1/2 cup bread crumbs
1/4 cup flour
1 teaspoon baking powder
1 teaspoon salt
1/3 teaspoon pepper
2 eggs
1 cup milk

Pick bones out and flake salmon. Combine salmon with all ingredients. Fry in hot oil in skillet until brown.

Shrimp Low Country Boil
5 lb (31-20 count) tiger shrimp
4 lemons, cut in halves
2 artichokes, cut lengthwise
4 yellow onions, quartered
12 red skinned potatoes
4 ears fresh corn, cut into thirds
1 whole garlic clove, cut in half lengthwise
1 (4 oz) bottle liquid crab boil
2 (2.63 oz) bottles Old Bay seasoning

You will need 2 mesh laundry bags. Put the shrimp in one bag and everything else in other bag. Add crab boil and Old Bay to 8 quarts of water and bring to a boil. Add the bag of vegetables to boiling water. Let boil for 20 minutes. Add shrimp and boil for an additional 2 to 3 minutes. Turn stove off and let stand for 15 to 20 minutes. Feeds 4 to 6 people.