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Stockyards City Cookbook

Stockyard City Cookbook Cook-Through: Mexican Casserole

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This week I have an easy casserole that you are sure to like if you are like me and have a hankerin’ for Mexican food. Honestly I could eat Mexican food everyday of the week; the sad thing is we don’t really have any good Mexican restaurants in the Memphis area. I remember as a child/teenager, any time we left Harmon County for “The City” we would go to Casa Bonita for Mexican food. We even took our kids to the one in Denver when they were little. That was a real treat since they have cliff divers while you are eating!

On to this weeks Stockyards City recipe…

Mexican Casserole
from Debby Keeler

3 cups cooked rice (I used Minute Rice)
1 pkg. taco seasoning
1 can diced Rotel
1 cup shredded cheddar cheese
1 lb. ground beef, browned
1 can whole kernel corn (do not drain)
1 can cream of mushroom soup

Spray cooking dish with non-stick spray. Layer the rice in the bottom of the baking dish. Combine ground beef, taco seasoning, corn, Rotel and mushroom soup. Spread over rice. Top with cheese. Bake at 350 degrees for 30 minutes.[slideshow]

As you can see from the picture I used Mexican cheese instead of the cheddar. Also, if you like spicier food as my family does, then I recommend using the hot Rotel and the Hot and Spicy Old El Paso taco seasoning.

Like the Chicken and Wild Rice Casserole I fixed a couple of weeks ago, this recipe makes a lot of food. I have decided that in the future I will cook half for dinner and put the other half in the freezer for a later date.

Be looking for Whitni’s and my posts between now and Christmas. There are a few recipes that we want to share with you for your holiday cooking.

Happy Cooking & Happy Thanksgiving,
Jani

*Editors Note:  To check out other Stockyards City cookbook recipes, simply go to the “categories” section on the right hand column of our home page and find “Stockyard City Cookbook.”


Foodie Page, Stockyards City Cookbook

Chicken and Wild Rice Casserole, Lots of Food and Easy to Make

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Editor’s Note – Okay, everyone…this post is from Jani, Whitni’s mother.  Recall that we kicked off our Stockyards City Cookbook Cook-Through last week.  Here’s their second entry!

***

I would like to begin by saying that after reading her first post I think my daughter, Whitni, has shown me up!  Unfortunately there will not be a slide show with my post.  I’m not even sure I know how to do that.  Maybe if I am really nice she will teach me how to set up a slide show when she is home for Thanksgiving.

I looked through the Stockyards City Centennial Cookbook several times before I chose my first recipe. I ended up picking Natalie Browne’s recipe for Chicken and Wild Rice     Casserole.  I did make one omission to the original recipe, the mushrooms.  We are not much on mushrooms at our house.  In fact when I asked my husband if he wanted me to put the mushrooms in he said he only wanted mushrooms ‘…if they would give him hallucinations,’ – such a kidder!!

The recipe was very easy to make and the ingredients were easily found.  For our family of three (my husband, our 17 yr. old son, and myself) there was plenty of food.  In fact, we only ate half of the casserole and that was with everyone having seconds.  Which means leftovers will come in handy for dinner another night when we have had a hectic day (translates to: Jani doesn’t want to cook) .  Oh wait, my family doesn’t eat leftovers! Well, maybe if you decide to prepare this for your family there will be enough to keep you out of the kitchen an extra day.

We had green beans, salad, and rolls with the Chicken and Wild Rice Casserole.  I loved the fact that the recipe calls for rotisserie chicken, this saved a tremendous amount of time.  I will definitely make this casserole again.

Chicken and Wild Rice Casserole
from Natalie Browne
1 box Uncle Ben’s Wild Rice Mix (fast recipe)
1 (8oz) sour cream;  1/4 C Italian dressing
1 pkg. sliced mushrooms
1 rotisserie chicken
1 sm pkg sharp cheddar cheese
1 can chicken broth

Shred chicken meat.  Cook rice in chicken broth, last 5 minutes add mushrooms.  Mix chicken, rice, sour cream and Italian dressing together.  Put in a greased 9×13 inch pan. Sprinkle cheese on top.  Cook in a 350 degree oven for 30 minutes or until bubbly.

The only other change I made to the recipe was I used mild cheddar cheese instead of sharp.  For the cheese I bought a 2 cup package of finely shredded cheese and did not use all of it.

If you are looking for an easy dinner this one fits the bill.  I think you could even make this ahead of time, freeze or refrigerate, and pop it in the oven when you get home from work.

Happy Cooking,
Jani

Chicken and Wild Rice Casserole - easy, lots of food and tasty!

Foodie Page, Stockyards City Cookbook

Cooking Through the Stockyards Centennial Cookbook – Kickoff!

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Editor’s Note:  We’re SO glad to have Whitni and Jani kicking off our Stockyards City cookbook cook-through.  I think I gained two pounds just reading this post…and, I’m making one this weekend!  A big thanks to the Stockyards City team for allowing us to print the recipes on the RDC.  The cooks are allowed 5 passes throughout their work in case they run into a recipe that just doesn’t fit their palate.  Whitni, “the daughter,” is kicking off the series.  Next week, you’ll meet the “mom” part of the culinary duo…enjoy!

– Red Dirt Kelly

*****

What can I say? I love to eat!

Its a good thing I learned how to cook in college so that I am still not surviving on Ramen Noodles. And for me, it is definitely a challenge to cook for just one person.  So through my posts I will give you pointers on how to make your meals in smaller portions, or to extend their life a bit further. Here we go…

Every Monday is girls night for my group of friends. We choose a cheesy reality show or a chick flick to watch (that we usually talk over),  and then pile into the living room with dinner around the TV. I chose to make the Banana Split Cake for our dessert this week. I got nothing but rave reviews. I did double the graham cracker crust and the pineapple and in exchange for the cherries I put strawberries. I will warn ya though, its enough food to feed a small army!

Banana Split Cake

by Patricia Parent

2 C Graham Cracker Crumbs (I used 4 C)

2 sticks butter (I used an extra since I made extra crust)

5  Bananas

1 can Pineapple, drained ( I used 2 cans of crushed)

1 (8oz) Pkg. Cream Cheese

2 C Powdered Sugar

1 Carton Whipped topping

To make the crust, mix together graham cracker crumbs and 1 stick of melted butter. Mash into a 9×13 dish. Refrigerate until chilled. Put sliced bananas on top of crust. Spoon 1 large can drained pineapple on top of the bananas. Mix together cream cheese, remaining butter and powdered sugar. Spoon over fruit. Add container of whipped topping over the top of the fruit. Sprinkle with nuts and maraschino cherries.  Chill and serve.

Check out the slide show I made so you can see the progressive steps come together. Great summer dish to take to a friend’s pool party!

Happy Cooking!

Whitni