The King Ranch in Kingsville, Texas is located between Corpus Christi & Brownsville. It’s not only known for it legendary quarter horses but also for it’s massive amount of land. It’s one of the world’s largest ranches, with 25,000 acres that encompasses 4 counties! We had the awesome experience of visiting the ranch in 1974.

 The King Ranch Casserole originated in the 1960’s by a lady who entered it in a recipe contest.  It had nothing to do with the King Ranch, she just thought the name would be a good title for her recipe!  Since that time there have been countless versions of this recipe and here is one of the best!

 

King Ranch Casserole

Take it to the office or your next pot luck and receive raves!

 

1 large sweet onion, chopped

1 medium-size green bell pepper, chopped

1 medium-size red bell pepper, chopped

4 Tbsp. butter

1 (14.5-oz) can cream of celery soup

1 (14.5-oz) can cream of chicken soup

1 (10-oz.) can Rotel tomatoes with chilies,

   drained

1 Tbsp. cumin or chili powder

1/4 tsp. garlic powder

1/3 cup chicken broth

8 (6-inch) corn tortillas, torn in 1-inch strips

1 whole Deli-Roasted Chicken, cooked, deboned & chopped,

   or 4 cups of chopped cooked chicken breasts

2  cups (8-oz.) shredded Cheddar Cheese, divided

1/4 cup sliced green onions, for garnish

 

In a large frying pan, sauté onion and bell peppers in butter over medium-high heat for about 5 minutes. Add soups, tomatoes, spices and chicken broth. Lightly grease a 9x13x2-inch baking dish and line the bottom with half of the tortilla strips. Spread half of the chicken over tortillas and top with soup mixture, then half of the cheese. Repeat layers and sprinkle sliced green onions over top.. Bake at 350º, uncovered for 35 minutes or until bubbly. Let rest 15 minutes before serving.  Makes 8 servings. Serve sour cream on the side.

 

Optional: For less "hot", use Taco Seasoning instead of cumin or chili powder

 

Optional: Use 8-oz. package of Sargento Classic 4-Cheese Mexican mixture instead of Cheddar.

Buttermilk Pie

A good old-fashioned Grandma Pie!

 

½  cup (1 stick) butter, softened

2  cups sugar

3  Tbsp. flour

¼ tsp. salt

½  tsp. nutmeg

3   large eggs, beaten

1  cup whole buttermilk

1  tsp. vanilla

Nutmeg

9-inch unbaked pie shell

 

Preheat oven to 350º. Cream butter and sugar; add flour, salt, nutmeg and eggs. On low speed, add buttermilk and vanilla. Pour into pie shell and sprinkle a little nutmeg on top for looks. Bake in lower 1/3 of the oven for 45 minutes, until nicely brown and center is set.   Makes 6-8 servings

Easy Sopaipillas

 

4  cups all-purpose flour

1  Tbsp. baking powder

1  tsp. salt

3  Tbsp. shortening

1¼ - 1½ cups cold water

Oil (for frying)

Powdered sugar

 

Sift flour, baking powder and salt together. With pastry blender, cut in shortening. Add water a little at a time until it reaches a soft dough. (may pulse dry ingredients in a food processor; adding shortening, a tablespoon at a time and adding water a little at a time. Do not over mix, just pulse till it comes to a soft dough.)  Kneed a couple of turns and roll dough out to ¼ inch thickness. Cut into 3-inch squares.  Heat oil to about 350º and fry dough turning once, till brown.  Drain on paper towels and sprinkle with powdered sugar.  Eat while hot.  

Optional:  Leave off powdered sugar and serve hot with honey by poking a hole in center and fill with honey.