Food tips

Buy Local Food : If you were to turn back the clock 100 years, what would gardeners in your area be growing? Try regional heirloom varieties of garden standbys such as beans, squash, tomatoes and melons, which were selected for their flavors and reliability in the days when personal survival often depended upon a garden’s success. Appalachian “greasy” beans or creamy New England-bred butternut squash can help open the door to great flavors from the past.

Kitchen Tip : Make sure stovetop electric coils work properly. A worn-out element is a real power drain.

Have a Local Food Party : Instead of counting time or distance, simply enjoy the pleasures of local food by organizing a potluck meal in which everything must be local. Keep your fingers crossed that someone will splurge on handmade goat cheese, and don’t forget some local wine, beer or juice. If you’re organizing a big catered event, the Society for Nutrition Education has a downloadable brochure to help you line up local food resources.

Kitchen safety

If you've consumed alcohol, don't be tempted to cook with a chip pan.
Don't put anything metallic inside the microwave.

Chicken Chilaqquiles(Chicken and Corn Tortilla Casserole) Recipe

	Category	Main Meal Recipes
	Views	40
	Ratings	0

Ingredients And Procedures

1/2 c butter

1 1/2 c onions -- chopped

2 10 oz. cans tomatoes & chiles (Ro-Tel)

1 28 oz. can tomatoes -- chopped

2 lbs Velveeta Cheese or Monterey and -- diced

Cheddar grated coarsley) 2 c cooked chicken -- chopped

2 c sour cream

15 stale corn tortillas -- broken into small pi

(or 15 fresh tortillas fried until crisp)

Preheat oven to 325 degrees

In a large skillet, saute onions in butter. Drain all tomatoes and reserve juice. To the onions, add the drained tomatoes and chiles, tomatoes, cheese, chicken and sour cream. Line bottom of a greased 9x13 inch baking dish with the tortilla pieces. Top with the chicken mixture and bake uncovered for 45 minutes. Add small amounts of tomato liquid if mixture seems too dry. (I like this a bit gooey, so I add tomato liquid to suit the texture I like.) Serves 12 - 15.

P.S. I use fresh but cold corn tortillas instead of stale, and I don't even bother to deep fry them. I just break them up into bite size pieces

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<h1>Chicken Chilaqquiles(Chicken and Corn Tortilla Casserole)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>1/2 c butter <P>1 1/2 c onions -- chopped <P>2 10 oz. cans tomatoes & chiles (Ro-Tel) <P>1 28 oz. can tomatoes -- chopped <P>2 lbs Velveeta Cheese or Monterey and -- diced <P>Cheddar grated coarsley) 2 c cooked chicken -- chopped <P>2 c sour cream <P>15 stale corn tortillas -- broken into small pi <P>(or 15 fresh tortillas fried until crisp) <P><P>Preheat oven to 325 degrees <P>In a large skillet, saute onions in butter. Drain all tomatoes and reserve juice. To the onions, add the drained tomatoes and chiles, tomatoes, cheese, chicken and sour cream. Line bottom of a greased 9x13 inch baking dish with the tortilla pieces. Top with the chicken mixture and bake uncovered for 45 minutes. Add small amounts of tomato liquid if mixture seems too dry. (I like this a bit gooey, so I add tomato liquid to suit the texture I like.) Serves 12 - 15. <P>P.S. I use fresh but cold corn tortillas instead of stale, and I don't even bother to deep fry them. I just break them up into bite size pieces <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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