Recipes from Mini-Quilting Retreat in Payson

Some of you who attended the mini-retreat in Payson asked for recipes for the meals I served.  I think I have most of them typed already so will paste them here for you.

Taco Soup (this recipe originally came from PamF)
1 lb. ground beef or ground turkey, browned and drained (I use ground turkey)
1 onion, chopped
1 can kidney beans, undrained (or other beans such as black beans, pinto beans, etc.)
(I usually use both black beans and kidney beans - I drain and rinse the black beans due to color)
1 can chili beans, undrained
1 can whole corn, undrained
2 cans chopped tomatoes (fire roasted are good in this)
1 pkg. ranch salad dressing mix
1 pkg. taco seasoning
1 1/2 cups water (can use ½ cup chicken broth for part of liquid)
salt and pepper to taste

Brown meat and onion together. Mix all ingredients together in stew pot and bring to a boil then simmer until ready to serve - can be simmered for two hours or longer. (To use crock pot.....cook for three hours on low). Serve with Fritos or corn bread. Makes 12 cups.













Scalloped Corn Bread/Pudding
1 can whole kernel corn (frozen corn can be used instead)
1 can creamed corn
2 eggs
½ cup melted butter (Smart Balance can be used)
1 cup sour cream (can use light sour cream)
1 (8 ½ oz.) pkg. corn muffin mix (such as Jiffy)

Mix all ingredients and put into a greased 9 x 13” pan. Bake at 350 degrees for 35 minutes.











Easy Chicken Pot Pie
1 cup cubed cooked chicken
1/2 cup each chopped and sauted onion and celery
1 cup vegetables of choice (I use frozen mixed vegetables)
1 can cream of chicken soup (or cream of potato soup)
1/8 tsp each ground poultry seasoning, garlic powder, and salt
3/4 cup skim milk, divided (or 3/4 cup water and 1/3 cup instant non-fat dry milk, divided)
1 egg (or egg substitute to equal 1 egg)
1 cup Bisquick  (or 1 cup reduced fat Bisquick)

Heat oven to 400 degrees.  In sprayed 9"x 13" pan, mix chicken, vegetables, soup, spices and 1/4 cup of the milk.  Mix remaining milk, egg, and Bisquick.  Pour over chicken mixture.  Bake 30-40 minutes until golden.










Extra Good Vegetable Salad
1 can shoe peg whole kernel white corn (reserve juice)
1 can early young green peas (drained)
1 can French style green beans or green or wax beans (drained)
1 can kidney beans, rinsed and drained (or other canned beans of choice such as black beans, chickpeas, etc.)
1 large green pepper, chopped
1 cup celery, sliced
1 small onion, chopped
Marinade: ½ cup of the reserved juice, ½ cup sugar, ½ cup white vinegar, ½ cup canola oil, 1 tsp salt. ( I substitute Splenda for half of the sugar and use about half the amount of oil).

Mix vegetable ingredients together. Make marinade by heating the reserved juice and sugar until sugar is dissolved.  Add the vinegar, oil, and salt. This will cool it sufficiently to serve or you may refrigerate before serving.  I like to refrigerate it so it has a chance to marinate a little while.  Can keep it in the refrigerator and eat on it for a week or more.  It gets even better as it marinates.  Use a slotted spoon to dish it up so it is somewhat drained when served.

Impossible Coconut Custard Pie
4 eggs, or egg substitute to equal 4 eggs, or half of each
½ cup sugar
¾ cup Bisquick (I use reduced fat Bisquick) [or instead you can use ¾ cup flour and ½ tsp baking powder)
2 cups milk (I use skim milk)
½ stick/1/4 cup margarine -softened (I use Smart Balance)
1 tsp vanilla
½ of a 7 oz pkg of flaked coconut

Mix all ingredients together and put into a sprayed 9” pie pan. Bake at 350 for about 40 minutes. Makes it’s own crust. Good hot or cold.

Hashbrown Breakfast Quiche (this recipe originally came from JanM)
24-27 oz pkg hashbrown potatoes
1/3 cup melted butter (I use Smart Balance)
2 cups cheddar or montery jack cheese
1 cup crumbled bacon (or other breakfast meat of choice)
4 eggs (or egg substitute to equal 4 eggs)
1/2 cup half & half (I use fat free half & half from Shamrock Farms)

Spray 9" pie plate or 9"x13" pan.  Put hashbrowns into the bottom and slightly up the sides of pan.  Drizzle with the melted butter.  Bake for 25 minutes at 425 degrees.  Layer with cheese and bacon.  Mix the eggs and half & half, pour over cheese/bacon layer.  Bake for 30-40 minutes at 350 degrees.

 
 
 
The pictures are from cooking sites on the internet, not from the actual dishes I cooked, but look the same or are very similar.