Supper Club Recipes

A couple of months ago I posted some information about the supper club co-op some friends and I tried several years ago. Since then a friend requested I post a few recipes for "Sunday Cooks". Here are a few of my favorites:

Baked Spagetti

1 jar premade spagetti sauce ( you can make your own if you wish)
1 lb. ground beef
8 ounces uncooked spagetti
1/2 cup grated cheddar cheese
1/2 cup grated monterey jack cheese

Bring water to a boil and cook spagetti noodles according to directions. Brown ground beef in a skillet. You might choose to add onion and bell pepper. If so saute w/ground beef. Drain fat from ground beef. Add sauce to ground beef and simmer. Cover the bottom of a 9x9" pan w/sauce. Add a layer of pasta, then half of the cheese; repeat layers (minus cheese), ending w/sauce. Bake at 350 degrees for 30 minutes. Top with remaining cheese and continue to cook until cheese melts and bubbles. If you want to freeze, prepare as directed w/exception of 30 minutes of oven time. Place in freezer and thaw before baking. Bake 30 to 45minutes at 350 degrees.

Chicken Enchiladas

1 tablespoon olive oil
1 medium onion, chopped
1 can rotel tomatoes/chilis
1-8oz package cream cheese, cut up and softened
3 boneless, skinless chicken breast, cooked and chopped
4- 8 inch tortillas
4 oz. grated monterey jack cheese
1/2 cup milk
jalapenos

Saute onion in oil in a skillet over medium heat. When onion is tender add rotel. Saute until warm. Stir in cream cheese and chicken; cook, stir until cheese melts.

Spoon chicken mixture onto center of each tortilla. Fold tortillas and place seam side down in 8.8' square pan. Sprinkle cheese on top of wrapped tortillas. Pour milk over cheese. Place jalapenos over cheese. Bake at 350 degrees for 45 minutes. I have also combined taco sauce w/cream of mushroom soup and substitued for milk.

Chicken Tetrazzini

1/4 tsp garlic powder
1/4 tsp pepper
1/2 tsp basil
1/2 tsp parsley
1/2 tsp salt
1/4 cup butter
1/2 cup flour
16 oz. milk
4 oz. canned mushrooms
1- 10 1/2 oz can cream of mush soup
2 oz. pimentos
4 boneless, skinless chicken breast cooked and shreadded, or one rotissere chicken shredded
2 cups chicken broth
16 oz egg noodles, cooked according to directions
1/4 lb grated cheddar cheese

In a saucepan over medium heat melt butter: add flour and seasonings; add milk slowly, stirring constantly until thickened. Add chicken broth, mushrooms, soup, pimento and diced chicken. Mix noodles w/sauce, tossing gently. Pour mixture into a 9x13" pyrex casserole dish. Sprinkle w/cheese and paprika. Cover and refrigerate until ready to bake. Preheat oven to 350 degrees and bake for 20-30 minutes until heated. Make about 12 servings.
*I usually make this in two 8x8" pans and freeze one before baking. Thaw from frozen state and cook according to the recipe when ready to serve.

Jalapeno Corn Quiche

1 unbaked 9-inch pastry shell
3 slices bacon
1/2 cup chopped onion
1-17oz can cream style corn
1 or 2 jalapeno peppers seeded and finely chopped
2 eggs beaten
1/4 cup half and half
1/2 cup grated cheddar cheese
1 tablespoon flour
1/4 tsp salt
1/8 tsp pepper
jalapeno slices

Place plastry shell in a pie plate/quiche dish if not purchased in pan. Prick bottom and side w/fork. Bake at 400 degrees for 3 minutes and prick w/fork again. Bake 5 minutes. Let cool on cooling rack. Cook bacon in skillet until crisp; remove bacon, reserve 1 tbsp. drippings. Saute onion in bacon drippings until tender; drain well. Combine onion and next 8 ingredients; mix well; pour into pastry shell. Crumble bacon and sprinkle on top of quiche. Bake at 375 degrees for 45 minutes or until set. Garnish w/jalapeno slices.
*I've used the jalapenos you purchase in a jar (pickle aisle) if I don't have access to fresh jalapenos.