1999
Kitchen Krafts
March 1999

“Kitchen Krafts,” Friend, Mar. 1999, 27

Kitchen Krafts

By Julie Wardell

Tortilla Casserole

1 1/2 cups sour cream

2 cans (10 3/4 ounces/305 g each) cream of chicken soup

1 can (7 ounces/198 g) diced green chiles

1 can (10 ounces/283 g) mild enchilada sauce

3 cups chopped, cooked chicken/turkey

12 corn tortillas, torn into bite-size pieces

1 1/2 cups grated cheddar cheese

  1. In a large bowl, mix the first four ingredients together.

  2. Spoon just enough of the mixture into a 9″ x 13″ (23 cm x 33 cm) baking pan to barely cover the bottom.

  3. Stir the chicken into the remaining mixture.

  4. Layer one-third each of the tortillas, then the cheese, then the meat mixture in the pan. Repeat the layers two more times.

  5. Cover with foil and bake at 350° F (175° C) for 45 minutes or until heated through.

Rice with Salsa

1 cup white rice

1 can (10.5 ounces/298 g) chicken broth

1 cup water

1 cup salsa

  1. In a medium-size pan, stir all the ingredients together except the salsa.

  2. Bring the mixture to a boil, then cover and reduce the heat to low. Simmer for 15–20 minutes or until the rice is done. Remove from the heat and let stand for 5 minutes.

  3. Heat the salsa. Then serve the rice in a large bowl topped with the salsa.

St. Patrick’s Day Dessert

1 package (3 ounces/85 g) lime gelatin

1 cup boiling water

1 1/2 cups graham cracker crumbs

1/4 cup sugar

6 tablespoons melted butter/margarine

1 package (8 ounces/227 g) cream cheese, softened

1/2 cup sugar

1 can (8 ounces/227 g) crushed pineapple, drained

1 container (12 ounces/340 g) frozen whipped topping, thawed, divided

1 kiwifruit

  1. In a small bowl, dissolve the gelatin in the boiling water; chill until syrupy.

  2. Mix the crumbs, 1/4 cup sugar, and butter or margarine together. Press the mixture onto the bottom of a 9″ x 13″ (23 cm x 33 cm) baking pan. Bake at 350° F (175° C) for 8–10 minutes, then cool.

  3. In a large bowl, beat the cream cheese and 1/2 cup sugar until smooth. Blend the gelatin and pineapple into the mixture. Put 1/2 cup of the whipped topping in the refrigerator to use as a garnish later. Fold the remaining whipped topping into the mixture.

  4. Spoon the mixture over the crust. Chill at least 2 hours.

  5. Just before serving, peel and slice the kiwifruit. Top each serving with a dollop of whipped topping and a slice of kiwifruit.

Photo by Welden Andersen