King Ranch Chicken Casserole
1 large onion, chopped
1 green pepper, chopped
2 cups, chopped cooked chicken breasts
1 10 oz. can cream of chicken soup,
undiluted
1 10 oz can cream of mushroom soup,
undiluted
1 10 oz. can Rotel tomatoes/green chile
(I use mild but use hot if you like)
1 tsp. chili powder
1/2 tsp. pepper
1/4 tsp. garlic powder
12 (6") corn tortillas
a bit of olive oil to cover bottom of skillet
8 oz. cheddar cheese, shredded
Sauté onion and bell pepper in olive
oil in large skillet over medium high heat until tender.
Stir in chicken and next 6
ingredients; remove from heat.
Tear or cut tortillas into 1" strips;
layer one third of the tortillas in bottom of a 13X9" baking pan coated with
cooking spray or oil.
Top with 1/3 of the chicken mixture and one third of the cheese. Repeat layers
twice.
Bake at 350 degrees for 35-40 minutes
or until bubbly.
Texas Sheet Cake
2 cups sugar
2 cups all-purpose flour
1 stick butter
1/2 cup Crisco
4 Tbsp. cocoa, preferably Dutch
process
1 cup water
1/2 cup buttermilk
2 eggs, lightly beaten
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. vanilla
Sift sugar and flour together into a bowl.
In a saucepan over medium heat, combine
butter, Crisco, cocoa and water and bring to a boil.
Pour over sugar and flour mixture and stir well.
Add remaining ingredients and mix well.
Pour into a greased and floured 9 1/2 X 11 cake pan.
Bake at 400 for 20-25 minutes or until a toothpick inserted in center
comes out clean
Frost while warm.
Frosting (make
5 minutes before cake comes out of the oven)
In a small saucepan, melt 1 stick butter, 4
Tbsp, cocoa, and 6 Tbsp of milk. Bring to a boil, remove from heat and add
one box of powdered sugar, 1 tsp vanilla, and (if desired) 1 cup of chopped
pecans. Pour over warm cake.
