Remember, if your preferred seller doesn't show the sale price yet, keep checking back this week. While we expect them to offer this eBook deal, pricing and promotions are always at their discretion.
Here's a sample recipe from the cookbook...enjoy!
Mexicali Chicken Stack-Ups
4 10-inch flour tortillas, divided 2 boneless, skinless chicken breasts, cooked and diced or shredded 3/4 c. salsa 1/4 c. sliced black olives 1 t. ground cumin 1 c. shredded Cheddar cheese, divided Garnish: sour creamd
Place one tortilla in the bottom of a lightly greased 2-quart round casserole dish; set aside. In a bowl, mix chicken, salsa, olives, cumin and 3/4 cup cheese. Spoon 1/3 of chicken mixture over tortilla in dish. Repeat layering, ending with the last tortilla. Sprinkle with remaining cheese. Cover with aluminum foil. Bake at 350 degrees for 30 to 35 minutes, until hot and bubbly, uncovering for the final 5 minutes. Cut into wedges and serve with sour cream. Makes 2 to 4 servings.
2 lbs. ground beef 1 onion, diced 1 green pepper, cubed 2 potatoes, peeled and sliced 1 bunch broccoli, cut into bite-size flowerets 8 carrots, sliced, or 1 lb. baby carrots 1 to 2 zucchini, sliced 3 ears sweet corn, husked and each broken into 3 pieces 1 head cabbage, cut into chunks 5 tomatoes, cubed 1 t. seasoned salt 1/2 t. pepper Optional: 1/2 t. garlic powder 1/2 cup butter, sliced
Spray eight 18-inch lengths of heavy-duty aluminum foil or a large disposable aluminum baking pan with non-stick vegetable spray. Break up uncooked beef; divide among foil pieces or place in pan. Layer with vegetables. Add seasonings to taste; top with pats of butter. Wrap tightly if making individual packs, or cover pan tightly with aluminum foil. Grill over medium heat, or bake at 350 degrees, for 1-1/2 hours. Serves 8.
8-oz pkg cream cheese, softened 1-oz pkg ranch salad dressing mix 2-1/4 oz pkg dried beef, chopped 1/2 c broccoli, chopped 1/2 c cauliflower, chopped 1/2 c green onion, chopped 1/4 c green olives with pimentos, chopped 5 8-in flour tortillas Garnish: salsa
Combine cream cheese and dressing mix in a mixing bowl; stir in beef and vegetables. Spread evenly over tortillas; roll tightly and wrap in plastic wrap. Chill for at least 2 hours; unwrap and cut into 1/2-inch slices. Serve with salsa.
1 lb. bacon 1 t. oil 3/4 c. green pepper, diced 3/4 c. onion, diced 3 7-1/2 oz. tubes refrigerated buttermilk biscuits 1/4 c. butter, melted 1 c. shredded Cheddar cheese
In a skillet over medium-high heat, cook bacon until crisp. Remove bacon to a paper towel, reserving a small amount of drippings in skillet; crumble bacon and set aside. In reserved drippings, sauté green pepper and onion until tender. Remove from heat; set aside. Slice biscuits into quarters; place in a bowl. Add bacon, pepper mixture, butter and cheese; toss until mixed. Transfer mixture to a greased 10" tube pan. Bake at 350 degrees for 30 minutes, or until golden. Invert onto a serving platter; serve warm. Serves 8.