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  • Monday, September 28, 2009

    More Chela Delights

    Chel's Fave Burgers


    2 lbs. ground beef
    1t. salt
    1t. pepper
    1 ½ t. Dijon Mustard
    1 ½ -2 T Worcestershire sauce
    2 egg yolks
    3T Ketchup
    1 Red onion-diced


    Mix all ingredients together in a large bowl. Form the hamburger patties and place on a cookie sheet. Refrigerate at least 1 hour before barbecuing. This will help the patties to stay together while cooking.


    Oven Omelet Brunch

    ¼ cup butter or Margarine
    1 ½ dozen eggs
    1 cup sour cream
    1 cup milk
    2t. salt
    ¼ cup green onions-chopped
    1 cup cheddar cheese-grated


    Heat oven to 350 degrees F. In oven, melt butter in a 9x13 baking dish. Tilt dish to coat bottom with butter. In large mixing bowl, beat eggs, sour cream, milk and salt until perfectly blended. Stir in the green onion and cheese. Crumble a little cooked bacon and then bake for 35 minutes until eggs are set, but still moist.


    Total Fruit and Cereal Brunch Cake


    1 cup Total Cereal sugar
    1 cup orange juice
    ¼ cup vegetable oil
    1 egg
    2 small bananas thinly sliced
    1 ½ cups of flour
    ¾ cups sugar
    ½ cup raisins (if desired)
    1 teaspoon baking soda
    ½ teaspoon cinnamon
    ½ teaspoon salt

    Streusel Topping:

    1/2 Cup of brown sugar
    1/2 tsp. cinnamon
    1/2 Cup of chopped nuts
    1/4 Cup of flour
    1/4 Cup of butter


    Heat oven to 35o degrees F. Grease square pan 8x8x2. Mix cereal and orange juice in large bowl. Let stand about 2 minutes or until soft. Mix in oil, egg, and bananas. Stir in remaining ingredients except streusel topping. Pour carefully into pan. Bake approx. 45 minutes or until top springs back when touched lightly. Sprinkle streusel topping evenly over warm cake. Broil cake approx. 1 minute or until bubbly. Watch carefully, so it does not burn.


    Tracie’s Potato Casserole


    1 big bag of frozen Hash Browns-Cubed (thawed)
    1 can cream of chicken soup
    1 pint sour cream…2 cups
    3 to 4 whole chopped green onions
    2 cups grated cheddar cheese
    Salt and Pepper

    2T Margarine melted in the 11x7 casserole dish. Dump the mixture into the dish. Sauté 2T margarine and 1 cup of crushed corn flakes. Sprinkle them over the mixture and bake at 350 for 30 minutes.


    Chicken Tortilla Soup in the Crockpot


    3 boneless, skinless chicken breasts
    14 oz. can diced tomatoes
    2 jalapeno peppers, seeded and minced
    6 corn tortillas chopped
    4 cloves garlic, minced
    1 medium yellow onion chopped
    1 tsp. ground cumin
    1 tsp. chili powder
    ½ tsp. salt
    ½ tsp. black pepper
    4 cups chicken broth
    1 Tbs. Fresh cilantro, minced


    Place the chicken, tomatoes, peppers, chopped tortillas, garlic, onion, cumin, chili powder, salt, pepper, and chicken broth in the Crockpot. Cover, cook on low for 4-6 hrs, or high for 2-3 hours.

    Carefully remove the chicken and, when cool enough to handle, shred using two forks. Place the shredded chicken back in crockpot and add cilantro.

    You can add avocado, cheese, sour cream, tortilla chips or lime on top of each individual serving.