Mix all but brisket together, marinade on brisket overnite, drain, cook fat side up, heavy foil, 5 hours at 250 degrees.
HAMBURGER CASSEROLE - Marie Rogers
Brown 1 # hamburger with 1 cup celery and 1 cupped chopped onion. Pour into mixing bowl and add 1 can cream of mushroom and 1 can cream of chicken. Cook 1 cup minute rice and add. Also 1 1/2 cups warm water, 1/4 cup soy sauce. Pour into covered casserole and bake 30 minutes at 350 degrees. Uncover and top with 1 canchow mein noodles and cook uncovered 15 minutes at 350 degrees.
CHICKEN ENCHILADO CASSEROLE - Marie Rogers
1 1/2 cup Dorito or Tortilla chips, lightly crushed
1 - 7 oz. can chopped green chilis
1 small onion chopped
1 1/2 cup sharp cheddar cheese, grated
2 cups ( or more ) cooked and diced chicken
1 can cream of chicken soup
1/2 cup sour cream
1/4 cup light cream
(Also optional - water chestnuts andpimento)
Lightly grease a 2 qt. baking dish. Line bottom of dish with half the chips. Place chicken, onion, green chilis, the remaining chips and the cheese, in that order. (You can make this in 2 layers if preferred). Mix the chicken soup, sour cream and light cream together and pour over all. Bake at 325 degrees for 35-40 minutes. Serve with guacamole and chips.
You can substitute 1# hamburger, browned and cream of mushroom soup instead of cream of chicken).
FRIED CHICKEN - Marie Rogers
(Everone likes this !)
Cut up chicken, remove as much skin and fat as possible. Soak in water for 2 hrs or overnite in refrigerator. Drain and dredge in 2-3 cups of flour and 2 Tablespoons of salt which has been mixed in a large plastic bag, a few pieces at a time. Fry in 1/2 to 1 inch of MAZOLA CORN OIL, brownin on one side and then the other. I use a heavy iron skillet for this. Drain on paper towels until served.
MEXICAN WETBACKS - Jolene Mershon
(Sorry for the politically incorrect name for this recipe but
it's a favorite with my family and that's what it was called at the phone company office where I used to work and got the recipe)
Brown 2-3 pounds ground beef and drain well. Add 2 pks taco seasoning mix and 1 1/2 cups water. Brown to low simmer. Add 1 can Spanish Rice. If desired add extra chili powder. Let simmer on low heat 1/2 hours.
Spoon over taco chips . Serve with shredded lettuce onions, tomatoes, grated cheese, sliced ripe olives, sour cream and guacomole.
Make your own Chalupa!!!
This is what we have at our annual family Christmas Eve dinner. My kids wouldn't have anything else!
CHICKEN ENCHILADA CASSEROLE - Jolene Mershon
1 chicken ( 4-5 lb)
1 large onion diced
salt & pepper to taste
small can chopped green chilies (jalapeno)
1 can cream of mushroom soup
1 can cream of celery soup
1 can evaporated milk
1 1/2 to 2 doz. torttillas or Taco Chips
1 # grated Cheddar cheese
Boil chicken until tender. emove from water, cool and remove meat from bones. Cut into small pieces. Mix together chicken pieces, diced onions, salt & pepper, chopped chili peppers,soups and milk. Mix thoroughly. Grease 9 X 12 casserole. Arrange layer of tortillas or chips in bottom of casserole , pour in layer of chicken mix, then cover with layer of grated cheese. Repeat layers. Cover and bake at 325 degrees for 35 minutes.