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<< Previous   of   Next >>   ADVERTISEMENT   CONTACT THE HERALD Melanie Munk, Features Editor munk@heraldnet.com   Published: Monday, March 3, 2008 Layer up chicken, chips for supper By Judyrae Kruse Herald Columnist Karen Hill recently described a certain tortilla chips-chicken-cheese casserole recipe she'd loved but lost, and asked if Forum readers might have either that recipe or one that would be similar. And then look what happened: Mukilteo cook Cheryl Allender writes, "I read your column in the Feb. 8 paper and saw the request from one of your readers for a recipe. "This Mexican casserole is a recipe that I got from my sister in Seattle. It is one of our family favorites, and I think it is similar to the one the reader is asking for.'' And we hear from Sheri Croft of Everett. "This chicken 'n' chips is similar to what Karen Hill is asking about. My husband and I love this recipe. I am not big on the green chilies, so I use salsa instead and it works out great.'' Sheri notes the recipe is taken from a copy of "Taste of Home's 2000 Quick Cooking Annual Recipes." Mexican casserole 11/2 cups crushed tortilla chips 2 cans chunk white chicken breast, drained and shredded 1 can (15-16 ounces) garbanzo beans, drained 1 can (15-16 ounces) kidney beans, drained 2 cups corn 1/2 cup chopped red onion 1/2-1 cup chopped green pepper 1 tablespoon minced garlic 1 can (15 ounces) tomato sauce 1 cup salsa Monterey jack cheese, grated Sharp cheddar cheese, grated Shredded lettuce Diced tomatoes Sour cream Blue cheese dressing Scatter crushed tortilla chips over the bottom of a greased 9-by-13-inch baking pan. Combine the shredded chicken, beans, corn, onion, green pepper, garlic, tomato sauce and salsa; pour over chips. Top with the grated cheeses and bake at 350 degrees for 30 minutes. Serve casserole with the shredded lettuce, tomatoes, sour cream and blue cheese dressing. Makes one 9-by-13-inch pan. Chicken 'n' chips 1 can (103/4 ounces) condensed cream of chicken soup, undiluted 1 cup (8 ounces) sour cream 2 tablespoons taco sauce 1/4 cup chopped green chilies 3 cups cubed cooked chicken 12 slices process American cheese 4 cups broken tortilla chips In a bowl, combine the soup, sour cream, taco sauce and chilies. In an ungreased shallow 2-quart baking dish, layer half of the chicken, soup mixture, cheese and tortilla chips. Repeat layers. Bake, uncovered, at 350 degrees for 25 to 30 minutes or until bubbly. Makes 4 to 6 servings. SOS: Everett reader Jean Jones tells us, "I have been looking for a certain pie crust recipe for ages. A neighbor gave the recipe to my mother when I was still a child, and I used it often as an adult. I found that it is wonderful for lemon meringue pie. "To the best of my recollection, the recipe called for flour, egg and a tablespoon of milk. It was mixed in the pie pan, pressed into the pan and browned in the oven. I'm hoping that someone will have the recipe for me." Now then. as most of us know, recipes for various pie crusts abound. There are heaps, tons and gobs of them. And, like Jean, most of us have an all-time favorite. But please, please don't send in any other pie crust recipe, no matter how wonderful and foolproof -- unless it matches all of the particulars -- ingredients and method -- listed by Jean. If you can share the how-to for this exact crust, though, please send it to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206. As you know, we are always happy to receive your contributions and requests, but don't forget that all letters and e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com. The next Forum will appear in Wednesday's Food section.

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