Rio Ranchero Casserole

9 medium onions , diced
15 ibs ground beef
9 c mild or medium salsa
2 1/4 c taco seasoning
1 c brown sugar
4 T minced garlic
36 oz diced green chiles
4 1/2 tsp salt
2 1/4 tsp pepper
2 1/4 tsp red pepper
6 3/4 c water

February Exchange

Remember we decided to make 12 meals of our first dish listed here & 8 meals of the 2nd dish that is listed for you.

February Menu
Kimmi: Bourbon Chicken & Chicken Carbonara
Brenda: Chicken Noodle Soup & Lasagna
Nakole: BBQ Pork & Tator Tot Casserole
Christie: Rio Taco Casserole & Chicken Broccoli Quiche

Meeting Details
Friday, February 6th
5:30 pm
Huntington Street

Park in the same parking lot. Let's try to go in that back room. We might have more space and privacy. That door was pretty cold!! Remember?

Chicken Carbonara

Serves: 8

Ingredients:
7 slices pancetta (or bacon)
1 lbs chicken strips
5 c. whipping cream
8 egg yolks
2 c. grated Parmesan cheese
2 t. parsley
2 t. basil
2 t. garlic


Procedure:
1. Heat E.V.O.O. Fry pancetta in garlic. Drain & Crumble. 
2. Saute chicken in butter & garlic.
3. In a large bowl, whisk cream, cheese, yolks. Stir in basil & parsley to blend. 
4. Heat meat in large pot. Add cream mixture. Toss over med-low until chx is heated thru. 

Reheating Instructions.
Thaw. Cook pasta (rigatoni). Drain. Toss pasta with chix over medium heat until chx is heated thru & sauce coats the pasta thickly (~4 min). DO NOT BOIL! Sprinkle with walnuts & lemon zest, if desired. Some ppl also like to add peas. Serve with salad and garlic bread.