
~ Christmas Morning Casserole from The Nebraska Cookbook
It has been a long time since I posted any recipes and sort of a long time since I really got back into blogging. I really enjoy it and need to get back into the daily updates so that I can keep in touch with the world and those that are interested can kind of keep in touch with me and what I am doing. I thought I would start this Wednesday off with a couple of recipes that we tried a long time ago. The first is the Christmas Morning Casserole from The Nebraska Cookbook. It was a pretty good dinner when it was fresh out of the oven. However, this is not a casserole that can be utilized as left overs and really should be utilized when there are a lot of family members around to help eat it in one sitting. For the initial taste and quality I would give it a 7/10 and for ease of preparation I would have to give it an 8/10.
Ingredients: 1 32 oz. package frozen hash brown patties, thawed; 4 eggs; 1 can (10.75 oz.) cream of mushroom soup [because of Jen’s distaste for mushrooms we used cream of celery]; 2/3 cup of milk; 2 cans (4 oz. each) mushrooms [we did not add this ingredient]; 2 tablespoons butter, melted; 2 cups cooked cubed ham; 2 cups shredded cheddar cheese.
Recipe: In a 13 X 9 baking pan, layer hash brown patties. In a bowl, beat together eggs, soup, and milk. Stir in mushrooms, butter, and ham. Pour mixture over hash browns and sprinkle top with cheddar cheese. Bake at 375 degrees F for 45 minutes.

~ Santa Fe Turkey Stew from A Man, A Can, A Microwave
This recipe really did not look anything like the picture that they had in the book. The picture really looks horrible, but I really encourage people to try this recipe especially with football season right around the corner. This is an excellent dip for tortilla chips. It does not look like it would be appetizing at all, but looks can be deceiving and this dish saves well and is easily reheated in the microwave. Upon eating the left overs it tasted like it was just made that day even after 2-3 days in the fridge. For taste I would give this dish a 9/10 and for ease of preparation I would give it a 10/10.
Ingredients: 1 lb. turkey breast tenderloins, chopped into bite-size pieces; 2 10 oz. cans enchilada sauce (we used both hot, but the book states 1 mild and 1 hot); 20 oz. can hominy, well rinsed and drained; 4 oz. jar chopped mild green chiles, drained; 1 green bell pepper, chopped; 1 tablespoon olive oil; 3 minced garlic cloves; 3 sliced scallions; 1/2 teaspoon dried oregano; 1/4 teaspoon ground cumin.
Recipe: In a 2 quart microwave safe bowl, stir the turkey and bell pepper with the oil until good and greasy. Cover tightly with plastic wrap. Nuke for 4 to 6 minutes, stirring once, until the turkey is almost white in the middle. Mix in the rest of the ingredients. With the dish uncovered, nuke for 25 to 30 minutes (stirring a few times), until the sauce is bubbly and slightly thickened.









