Potluck Recipes
From Anne Thompson--This is a Guild meeting favorite!
Rice and Sour Cream Casserole
Combine in a Casserole Dish:
3/4 lb (3 cups) Monterey Jack Cheese, grated
3 cups salted sour cream
2 large cans peeled, chopped green chilies
3 cups cooked rice
Salt and pepper to taste
Bake in 350 degree oven for about 1.2 hour--until warm.
In the last few minutes of baking spread 1/2 cup grated cheddar cheese on top and allow to melt before removing casserole from the oven.
Instead of putting this in the oven Ann puts it in a crock pot set on low when taking it to a pot luck. It is ready when the rice is warm and the cheese on top has melted.
From Cookie Hanson this yummy soup:
Mexican Shredded Chicken
2-3 large chicken breasts, boneless, skinless
1 10.5 oz. Cream of Mushroom Soup
1 10.5 oz. Cream of Chicken Soup
1 10.5 oz. Can of water
1 10 oz. Black Beans, drained and rinsed
1 1/2 Cups Shredded Jack Cheese
1 Cup Salsa
1 4 oz. Can Diced Green Chilies
1 tsp. Chili Powder
1 tsp. Cumin
1/4 tsp. Cayenne Pepper
Place all but the beans and cheese into a crock pot and cook for about 3 to 5 hours on low. Remove the chicken breasts and shred meat with a fork. Add the beans and shredded Jack cheese and cook until blended.
Serve with corn or flour tortillas.
© 2010 Los Angeles Basketry Guild
