Chi-O Cookin'

Hootie · #1 01-29-2002, 06:06 PM

I know that Erica off of Hooties is organizing a cook book. However since I'm officially becoming a domestic goddess, I was wondering if anyone would be interested in sharing a few favorite recipies on here?
I've perfected the art of broiling chicken breasts and I tried to make baked potatos but they didn't turn out right...I'm running out of ideas!
HELP!!!!!!

Hootie

bucutie02 · #2 01-29-2002, 11:07 PM

okay, i know lifesaver has already done this and he liked it, but if anyone wants the receipe for dump cake, let me know. its sooo yummy! especially with vanilla ice cream

h2oot · #3 01-30-2002, 01:10 AM

bucutie:

lol, when I read "dump cake" I thought of a cake you would eat after you got dumped. Ya know, kill-the-pain cake.

True Story:

I know a guy who cooks chicken on the manifold of his car. He wraps the chicken in foil and wires it to his engine when he goes on a trip. An hour and half later voila'...greasy chicken...lol. And no, I didn't eat it. Actually the guy is a prof...wouldn't ya know.

bucutie02 · #4 01-30-2002, 01:24 AM

Quote:

Originally posted by h2oot
bucutie:

lol, when I read "dump cake" I thought of a cake you would eat after you got dumped. Ya know, kill-the-pain cake.

LOL

Actually its called dump cake because you literally "dump" all the ingredients into the glassware. <---- sorry but i cant think of that that "container" is called

Hootie · #5 01-30-2002, 02:18 AM

Trish that sounds absolutely frightening!
Where is the recipe for the dump cake?

Hootie

bucutie02 · #6 01-30-2002, 04:54 PM

okay well for the dump cake all you need is a can of crushed pineapples, cherry pie filling, a box of yellow cake mix, a butter stick, and nuts/pecans (this is optional though)

So you get a glassware and literally "dump" the crushed pineapples in (do NOT drain the juice, dump it in too), then over that dump in the cherry pie filling and try to spread it out to wher it is covering all the pineapples underneath. Then over the cherries goes the yellow cake mix. Right from the box..... just dump it on in. When you are done with that, slice the butter stick into fairly thin squares and just randomly place them on top of the cake mix..... i would say maybe about 6-8 squares, depending on how big the glassware it. Finally you put the nuts/pecans on if you want to. You put it in the oven at 350 degrees. I cant remember for how long, i think about maybe 30-45 minutes. Its ready when the butter has melted and the cake mix turns to like a golden brown.

Its especially good to eat right out of the oven with ice cream!

Let me know if you decide to do it!

xo_sue · #7 02-04-2002, 12:36 PM

Check out the new Eleusis- it is all about cooking and food! There is a restaurant in NYC that two Chi O's own - I'm dying now to go in and eat there!

xok85xo · #8 02-04-2002, 11:28 PM

sue..next fall when i move to NJ we'll have to meet up and do lunch in the city there

xo_sue · #9 02-05-2002, 07:25 PM

Sounds good! (and the menu sounds yummy!)

Hootie · #10 02-06-2002, 04:26 PM

I didn't get my Eleuis

xok85xo · #11 02-06-2002, 09:59 PM

me neither

Hootie · #12 02-07-2002, 05:16 PM

(My mom's)

1 lb ground beef
Thaw and brown.
Onion to your liking (can be tossed in while browning or after)
1 tbs Brown Sugar
1 ts lemon juice
1 ts mustard
1 1/2 ts worshiester sauce
1 can Campbell's tomato soup
Stir and let simmer w/o lid for 20 minutes

My mother also ads a touch of lowery salt but said it's not necessary. She also adds more of the ingredients to her liking!
Enjoy!

Hootie

Hootie · #13 04-01-2002, 10:04 PM

I made this caserol for Easter, but it's great for a brunch too!

Egg Caserol

In a glass caserol dish, line the bottom with white bread (crusts off). Next scatter to your liking, shredded cheddar chease and ham (Deli ham is fine). In a bowl beat 8 eggs with 2 cups milk. Then pour on top of the above ingrediants. Then mix 1 can, Campbell's Cream of Mushroom soup with 1/2 cup milk. Pour on top of other indrediants.
Cover with aluminum foil and refridgerate over night.
Next morning place in oven for 1 hour at 350 degrees...or until cooked well enough.

Enjoy!

Hootie

Hootie · #14 08-08-2002, 11:42 PM

Amy's Cheese Enchiladas....

Ingrediants:
Corn Tortillas
Vegitable Oil
Velveta Cheese (regular or light)
Enchilada sause powder packet
Water
Tomato Paste/Sauce
Shredded Cheese (mexican/taco)

Generally you can find a powedered mix for enchilada sauce. Most of them call for adding ground beef (and you may) however for simple CHEESE enchiladas I skip out on the beef and just prepare as called for. Another cooking tip I have found is to use tomato sauce instead of paste. I find that the paste thickens too much after cooking for long...so the sauce keeps it runny, yet reallllllllllllly good!

While simmering the sauce packet, the water it calls for and the tomato sauce, start up your vegetable oil in another skillet. I preffer corn tortillas because they taste better after being cooked. Simply cook each tortilla in the oil for about a minute or two. It'll bubble and start to crisp a little and that's how you can tell it's done. It doesn't really matter if you underprepare the corn tortillas anyways.
Then blot the tortillas and take a slice of velveta cheese and tear in half and spread the lenth of tortilla. Then fold like an enchilada (don't forget the ends). Once you're done filling your glass caserol dish with them pour the now prepared sauce onto them. Simply add some shredded cheese on to for an extra zing. Cook for 20 minutes.
Be sure to check and spoon extra sauce onto the dried areas of the tortillas every now and then. Served best with Old El Paso Spanish Rice or Chips and Cheese Sauce

Velveta Cheese Sauce

Simply add in a pot chunks of Velveta (desired about is up to you) and then your favorite salsa. Then stir on medium until well blended!