Recipes
1 can (10 3/4 oz size) condensed cream of mushroom soup
1 container (8 oz size) sour cream
1 can (4.5 oz size) chopped green chiles
1 1/2 cup shredded Colby-Monterey Jack cheese blend
1 bag (32 oz size) frozen southern-style diced hash brown potatoes
3 medium green onions, sliced
1/2 cup finely crushed nacho-flavored taco chips
Spray 4- to 6-quart slow cooker with cooking spray.
In medium bowl, mix soup, sour cream, chiles and cheese. Arrange half of potatoes in slow cooker. Top with half of sour cream mixture, spreading evenly. Top with remaining potatoes and sour cream mixture; spread evenly.
Cover; cook on High setting 3 1/2 to 4 1/2 hours.
Just before serving, sprinkle top with onions and chips.
Shrimp Newburg Recipe
1 can Cream of shrimp soup
3/4 cup Evaporated milk
1 1/2 cup Shrimp, cooked
4 ounces Mushrooms, drained and sliced
2 tablespoons Dry sherry
2 Egg yolks, beaten
Directions:
Place all ingredients, except egg yolks, in crockpot. Cover and cook on low for 4 to 5 hours. Stir in egg yolks, let cook one more hour. Serve over rice
Spanish Chicken Recipe
4 pounds chicken, quartered, cut into serving pcs.
2 tablespoons butter
1 can (28 oz. size) crushed tomatoes
1 medium onion, chopped
2 teaspoons finely chopped fresh garlic
1/4 teaspoon pepper
1 cup sliced mushrooms
1 cup frozen peas
1 bag (10 oz. size) yellow rice
Melt butter in 10" skillet until sizzling; add chicken pieces. Cook over med-high heat, turning occasionally, until chicken is browned ( 7 to 10 minutes). Drain off fat. Place in slow cooker.
Add tomatoes, onion, garlic and pepper. Cover, cook on low for 4-6 hrs.
Turn heat to high 30 min. before serving. Stir in mushrooms and peas; continue cooking for 30 min.
Meanwhile, cook yellow rice according to pkg. directions.
To serve, spoon chicken mixture over rice.
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