By Paula Dream (AKA Kale Haygood)
Hello to all of you with cabin fever! I hope you have escaped the virus. Despite having cabin fever, you are like me enjoying the lighter traffic on the freeways, Yes, I too have picked up the pounds!
Thankfully fall is here and the cooler weather. Hope you enjoy these recipes, especially the potato chowder. My mother would make this chowder particularly in the fall and winter, and there were never any leftovers.
Talking through this damn mask, I wish you all safety and good eats.
QUICKIE CHERRY PIE
3 egg yolks
1 can condensed milk
1/3 cup lemon juice
1 graham cracker piecrust
1 can cherry pie filling
In a medium bowl, beat egg yolks. Stir in sweetened condensed milk and lemon juice. Pour into piecrust. Bake at 325 degrees for 25 minutes. Cool for an hour or so, then refrigerate to set. Top with cherry pie filling.
SALSA CHICKEN CASSEROLE
2 cups shredded rotisserie chicken
1 cup sour cream
1-1/2 cups jar of salsa verde, divided
8 6-inch corn tortillas
2 cup Roma tomatoes, chopped
1/4 cup cilantro
2 cups Monterrey Jack cheese
Avocado, mashed or sliced
Green onions, chopped
In a small bowl add chicken, sour cream, 3/4 cup salsa. In a square 8″ baking dish spread 1/4 cup salsa on bottom. Layer with half of the tortillas, half of the chicken mixture, and half of the tomatoes, cilantro, and cheese. Repeat layers. Bake at 400 degrees for 20 to 25 minutes. Top with avocado, chopped green onions, and chopped cilantro.
8 cups potatoes, peeled and diced
3 cans (14-1/2 ounces) chicken broth
1 can cream of chicken soup
1/3 cup chopped onions
1/4 teaspoon ground pepper, or to taste
1 package cream cheese, cubed
1/2 pound sliced bacon, cooked and crumbled
Add the first five ingredients to a slow cooker. Cook on low eight to ten hours. Add cream cheese. Stir until blended in. Garnish with more bacon and chives. Great with homemade cornbread.