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Mexican Lasagna Lite

Reviewed: Mar. 5, 2014
I make this WITHOUT the beans and WITH stewed chicken or ground beef simply because I hate ground turkey; if I were to use that, I'd use a mixture of 1/2 turkey and 1/2 ground beef. I've also made it "my way" with cream of chicken or cream of mushroom soup instead of the enchilada sauce (during the days when such ingredients weren't readily available), and if you run the soup through a blender with yet another can of chilis, it will make a good green enchilada sauce.
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5 users found this review helpful

Super Easy Slow Cooker Chicken Enchilada Meat

Reviewed: Jul. 17, 2013
I substituted a can of RoTel tomatoes and chilis for the diced tomatoes and added a can (undiluted) of cream of chicken soup and a small can of minced green chilis (drained). Loved it!
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14 users found this review helpful

Mexican Pizza I

Reviewed: Aug. 10, 2011
a/k/a Chalupas. My family has made thes for years but used a mixture of cheddar and monterey jack cheeses and also added shredded lettuce and omitted the avocado.
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Creamed Chipped Beef On Toast

Reviewed: Apr. 14, 2011
I make this all the time BUT make it as my mom did in earlier dollar-stretching times: instead of bottled milk, we always use a mixture of 1/2 water and 1/2 Carnation evaporated milk (fresh from the can). Somehow the evaported milk improves the flavor, in my opinion; then again, it may be the memories associated with it. And, yes, this is The BOMB when served over hot homemade biscuits.
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Basic Buttermilk Corn Bread

Reviewed: Mar. 7, 2011
You could use either an 8" or 10" skillet for this recipe. A variation I like is to make this become "cracklin' cornbread," something my grandmother made. In the south, you can buy cracklins in the refrigerated meats section of the store. If that's not available to you, buy a bag of snacking pork rinds and crumble into small bits yielding about 1/4-1/2 cup and mix it in the batter. If you're a "purist," you can use 1/4 cup Crisco or other "solid" shortening in place of the oil; just cut it into the dry cornmeal until you have small crumble results and then add other ingredients. This is my favorite kind of cornbread! Goes great with pinto beans, black-eyed peas, turnip or mustard or collard greens, or chili.
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44 users found this review helpful

Sausage Gravy

Reviewed: Jul. 16, 2010
My family substitutes coffee for the milk; makes a fine gravy. I'm 67, and my grandmother taught this to me - with coffee.
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9 users found this review helpful

 
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