Chicken Tamales

Ingredients:

• 14 corn husks or foil.
• 2-3 lb rotisserie chicken, meat shredded.
• 1 cup shredded Mexican blend cheese.
• 1/2 cup chopped fresh cilantro
• 1/2 cup frozen green peas
• 1/2 cup drained and halved olives
• 2 cups salsa
• 2 cups self-rising yellow cornmeal mix

 Directions:

1. Soak the husks in warm water. Soak for 30 minutes or until they are soft and pliable.
2. Mix the filling, while husks soak. Stir together the chicken, cheese, cilantro, pease, olives and salsa in a bowl. Add the cornmeal mix and stir until combined.
3. Unfold the soaked husks wide end up, on a work surface. Starting at the top edge spoon 2/3 cup filling down the center and mold into 4x2" rectangle, leaving room at the bottom for folding.
4. Roll up the tamale jelly roll style to enclose the filling. Fold up the bottom end of the husk and tie with one of the strips of husk. Repeat with the remaining husks and filling.
5. Add 1" of water to a deep pot with a tight fitting lid, place a steamer basket in the pot. Arrange the tamales upright (closed end down) in the basket. Bring the water to boil over medium-high heat; cover and steam the tamales for 25 minutes, adding more water if needed.
6. Carefully remove the tamales from the steamer and let stand for 5 minutes. Transfer to a platter, untie and open the husks then garnish.

Argentine Lasagna

Ingredients:

• 1 pound ground beef
• 1 large sweet onion, chopped
• 1/2 pound sliced fresh mushrooms
• 1 garlic clove, minced
• 1 can (15 oz.) tomato sauce
• 1 can (6 oz.) tomato paste
• 1/4 tsp pepper
• 4 cups (16 oz.) shredded part-skim mozzarella cheese, divided
• 1 jar (15 oz.) Alfredo sauce
• 1 carton (15 oz.) ricotta cheese
• 3 cups frozen peas, thawed
• 1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
• 1 package (9 oz.) no-cook lasagna noodles

Directions:

1. In a Dutch oven, cook the beef, onion, mushrooms and garlic over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, tomato paste, pepper and 2 cups mozzarella cheese; set aside.
2. In a large bowl, combine the Alfredo sauce, ricotta cheese, peas and spinach.
3. Spread 1 cup meat sauce into a greased 13x9-inch baking dish. Layer with noodles, 1 1/4 cups meat sauce and 1 1/4 cups spinach mixture. Repeat layers three times. Sprinkle with remaining mozzarella cheese. (Pan will be full.)
4. Cover and bake at 350 for 45 minutes. Uncover; bake 10 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting. Garnish with basil and serve with Parmesan cheese if desired.

 

Velveeta Tuna Noodle Casserole

Ingredients:

• 4 cups egg noodles, cooked, drained
• 1 pkg. (16 oz.) frozen peas and carrots
• 2 cans (6 oz. each) tuna, drained, flaked
• 1 can (10 3/4 oz.) condensed cream of mushroom soup
• 1/3 cup milk
• 3/4 lb. (12 oz.) Velveeta Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
• 1 can (2.8 oz.) French fried onion rings

Directions:

1. Heat oven to 400. Combine all ingredients except onions in a 13x9-inch baking dish; cover with foil.
2. Bake 45 minutes or until heated through; stir.
3. Top with onions.

*Variation: Prepare using reduced-fat condensed cream of mushroom soup and Velveeta 2% Milk Pasteurized Prepared Cheese Product.*