Chicken enchiladas
Beef and bean enchiladas
Jalapeno pot roast over rice
Chicken and noodles (chicken, Reames noodles, homemade cream of chicken, water with LB Jamison's soup stock, mixed vegatables
Mexican street corn
Recipes from the friends and family of the little house on Fremont Avenue
Chicken enchiladas
Beef and bean enchiladas
Jalapeno pot roast over rice
Chicken and noodles (chicken, Reames noodles, homemade cream of chicken, water with LB Jamison's soup stock, mixed vegatables
Mexican street corn
David bought a new cast iron skillet, so we tried making our own deep dish pizza last week. The recipe isn't anything fancy, but I want to remember what we did, as it turned out pretty good.
Two packages Great Value pizza crust mix
8 oz mozzarella cheese, shredded
5 oz package pepperoni
1 can Chef Boyardee pizza sauce
Preheat over and skilled to 475.
Mix dough according to package directions.
Oil the skillet generously, and press dough into skillet. Bake for 5 minutes. Remove from over and add sauce, pepperoni, cheese, and a bit more pepperoni. Bake for 10 more minutes.
Not exactly Pizzaria Uno, but we also didn't have to fight Chicago traffic to get it. ;)