Proud

of myself!

My father in law came into town tonight to stay with us for the weekend. He lives in Indiana, Jason always likes to make sure that his dad has some of his favorite things around (meaning certain foods) around when he is here and wants real meals... I really don't mind it gives me a reason to really cook and try different things. Jason left 80 bucks on the counter for groceries just for the weekend so I headed out this afternoon.

So tonight I made 2 things from the Tilden Family Cookbook that I told you about back in December. They were both GREAT. However, Kenedey really didn't care for the King Ranch Chicken. Oh well! It was a little bit mexican which I wasn't really expecting but I love mexican... Kenedey on the other hand... doesnt! I wouldn't do cheezy potatoes with this as a side dish again, just doesn't really go together... but it was good anyway.

King Ranch Chicken

•INGREDIENTS

•1 (10.75 ounce) can condensed cream of chicken soup

•1 (10.75 ounce) can condensed cream of mushroom soup

•2 cups chicken broth

•1 (10 ounce) can diced tomatoes with green Chile peppers

•1 (12 ounce) package corn tortillas

•3 cups cooked, diced chicken breast meat

•1 onion, chopped

•1 green bell pepper, chopped

•8 ounces shredded Cheddar cheese

•1 1/2 teaspoons chili powder

•1 teaspoon garlic salt

•
DIRECTIONS

•Preheat oven to 350 degrees F (175 degrees C).

•Combine the chicken soup, mushroom soup, broth and tomatoes with chills. Set aside.

•Lightly grease a shallow 3 quart casserole dish. Layer 1/2 the tortillas, 1/2 the chicken, 1/2 the onion, 1/2 the bell pepper and 1/2 the cheese in the casserole dish. Pour 1/2 of the soup mixture over the layers. Repeat the layers of tortillas, chicken, onion and bell pepper; pour the remaining soup mixture over the top, then top with the remaining cheese. Sprinkle with chili powder and garlic salt and bake for 30 to 45 minutes.

•

Potatoes Deluxe

•2 lbs frozen hash browns (thaw for 30 min.)

•1 cup diced onions

•1 can cream of chicken soup

•1 lb Sour Cream

•1 stick melted butter

•8 oz. Sharp Cheese

•

•Bake in a 9x13 pan at 375 degrees for 1-1 ½ hours

And right now this is in the fridge ready to go first thing in the morning! I'll let you know later how it was!
French Toast Casserole

2 loaves white bread (or any old bread, rolls, ect. will do)

French Toast Mixture:

3 Cups Heavy Cream

3 ½ cups milk

½ tsp. cinnamon

¼ tsp. nutmeg

½ oz. vanilla

12 eggs

Tear bread into pieces and put into a buttered casserole. Pour French Toast mixture over bread. Refrigerate overnight.

Then mix together (if this part is done the night before, do not refrigerate because it gets hard)

2 oz. Dark Karo syrup

2 ½ cups brown sugar

½ cup chopped nuts

6 oz. Melted butter

Dallop this mixture over the bread mixture. Bake at 350 degrees, uncovered, for 35 minutes.