Wages Place

Recipes
Acapulco Casserole
Chicken Casserole
Cream Cheese Dip
Korean Orange Chicken
Miniature Cheesecakes
Rotel Cheese Dip
Texas Sheet Cake

Acapulco Casserole
(Maxine Vick)

2lb ground beef
1 chopped onion
1 tsp garlic powder
1 tsp salt
1 tsp chili powder
1 1/2 tsp Worcestershire sauce
1 can ranch style beans (drained)
8 corn tortillas torn into pieces
1 1/2 cup shredded cheese

Brown meat and onion together. Drain meat well and return to skillet. Add remaining ingredients
except tortillas and cheese. Place 4 torn tortillas in bottom of 9X13 inch pan and top with half of the
meat mixture. Place the 4 remaining torn tortillas on top of meat mixture. Top with remaining meat
mixture. Top with grated cheese. Cover. Bake for 30 minutes at 350°.


Chicken Casserole

1 pound chicken breast
2 cans cream of chicken soup
1 bag Santinita chips
cheese (mild cheddar), not shredded

Boil chicken, when water boils, turn heat down to medium.
Put shredded chicken in a bowl with 2 cans of cream of chicken soup &
use one can to pour chicken broth into bowl with chicken & soup.
In separate container, put layer of chips, layer of chicken, layer of cheese.
Bake in oven 30 minutes at 350°.


Cream Cheese Dip
2 large packages cream cheese (room temp)
4 tbsp miracle whip
1/2 tsp mustard
1/2 tsp Worcestershire sauce
1 tsp paprika
1/4 tsp garlic powder or salt
4 tbsp lemon juice

Beat with mixer and taste. Add sugar water to taste. Serve with potato chips.
Hint: If you have more than 3 people that like this, you better double it for a party!

Korean Orange Chicken

Sauce:
10 tsp Hoisin Sauce (Albertson's)
5 tsp sugar
3-4 tsp hot water
(above ingredients are per/lb of chicken)

half clove of garlic
1 tsp paprika
Little Hot Chili sauce (Albertson's, clear plastic bottle)
1 tsp Red food coloring

Chicken:
Use dark meat, any will work though
egg, cornstarch, and water mix for breading
Fry until brown and a little crispy

 



Miniature Cheesecakes
12 vanilla wafers
2 packages (8 ounces each) cream cheese, softened
3/4 cups sugar
2 eggs
1 tbsp lemon juice
1 tsp vanilla
1 can (21 ounces) COMSTOCK or WILDERNESS More Fruit Cherry,
Strawberry or Blueberry Fruit Filling

Place a vanilla wafer in the bottom of 12 paper-lined muffin cups. In a small mixing bowl, beat cream
cheese, sugar, eggs, lemmon juice and vanilla until light and fluffy. Fill muffin cups two-thirds full.
Bake at 375° for 15-20 minutes or until knife inserted in center comes out clean.
Remove from oven and top each with fruit filling. Chill. Yield: 12 servings


Rotel Cheese Dip
1 pound Pasteurized process cheese spread, cubed. (Velveeta cheese)
1 can Diced Rotel tomatoes and green chiles

Oven: Combine ingredients in medium saucepan. Stir over low heat until cheese spread is melted.
Microwave: Combine ingredients in medium microwaveable bowl. Heat on high for 2 min then stir.
Repeat as necessary until all cheese is melted.
Serve with large Fritos, tortilla chips, crackers or vegetables. (Fritos recommended)



Texas Sheet Cake

Boil Together:
2 sticks margarine
1 cup water
4 tbsp cocoa

Remove while hot and add:
2 cups flour
2 cups sugar
1/2 tsp salt

Beat into above:
2 eggs
1/2 cup sour cream
1 tsp soda

Pour into greased and floured "jelly roll" pan.
Bake at 375º for 20 -25 minutes.
Prepare icing while cake is baking. and apply directly to hot cake.

Icing:
Boil together;
3 tbsp cocoa
1 stick margarine
6 tbsp milk

Remove from heat.
Add 1 cup chopped nuts, 1 box powdered sugar (3 1/2 cups) and 1 tsp vanilla.
Stir until smooth and frost cake right out of oven. Allow to cool before cutting.

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