Chaco Canyon Casserole Recipes

Steps:

• In a large skillet over medium high heat, brown beef with onion and garlic and drain grease.
• Add soup, corn, and green chilies and mix well.
• Layer meat mixture, tortilla chips, and enchilada sauce in a 3-quart baking dish.
• Top with cheese.
• Bake for 30 minutes.

Steps:

• In large non-stick skillet, saute onion and garlic in olive oil.
• Add ground round and brown well.
• Add rice, carrots, parsley, beef or vegetable broth, and pepper.
• Stir well and bring to boil, stirring occasionally.
• Lower heat and simmer for 20 minutes.
• Add potatoes and continue cooking until potatoes are tender or approximately one hour.

Steps:

• Rinse salmon, pat dry, and cut into 3/4 inch pieces.
• Spread fish in a single layer on a piece of wax or in a shallow glass baking dish.
• Sprinkle with the 1 tablespoon salt and let stand, uncovered for 30 minutes.
• Rinse fish well and pat dry.
• While salmon is standing, combine vinegar, water, oil, spices and 1 teaspoon salt in a 2-3 quart pan.
• Bring to a boil over high heat; then reduce heat, partially cover and simmer for 30 minutes.
• Layer fish chunks and onions in a 2 quart wide-mouth jar or bowl.
• Pour the simmering pickling liquid over the fish and onions, cover loosely, and let cool.
• When cool, cover tightly and refrigerate for at least 24 hours or up to a week.
• Transfer fish and onions with some of the liquid to a serving bowl and provide picks for spearing.

Steps:

• With a sharp knife, slice the kernels from the cob to yield about 3 cups; you don't need to cut too deeply since you only really want the tender tips of the kernels.
• Place the kernels in a medium bowl; working with one cob at a time, stand the cob in the bowl and use the back of your knife to scrape the milk from the cob.
• Melt the butter in a skillet over medium high heat and add the shallots, cooking, and stirring, until softened, about 1 minute; add the corn, cream, and about 1/2 teaspoon of salt.
• Simmer gently, stirring frequently, until cream has thickened, about 5 minutes; season with nutmeg, salt, and pepper.