Kopy Kat Recipes - C

Chi Chi's Salsa

2 green onions diced
2 ripe tomatoes diced
1/2 teaspoon salt
1/2 teaspoon black pepper
Dash of tabasco sauce
14 oz. can stewed tomatoes

Dice the stewed tomatoes and combine in sauce pan with onions, fresh tomatoes, salt and pepper. Bring to just a boil. Boil hard 1 minute and remove from heat. Put half of the mixture through a blender, just to mince fine but not puree. Return to remaining half of mixture.

Add tabasco to taste. Cool and refrigerate in tightly covered container. Use within a few weeks and it freezes up to 6 months

Chi Chi's Seafood Enchiladas

10 oz. Cream of Chicken Soup
1/2 cup onions; chopped
8 oz. crab (real or imitation); chopped
1 3/4 cup monterey jack cheese; shredded
8 flour tortillas; 5-6 inch
1 cup milk
Dash nutmeg
Dash pepper

In a mixing bowl stir together soup, onion, nutmeg and black pepper. In another bowl, place half of the soup mixture, crab, and 1 cup of the monterey jack cheese; set aside. Wrap the
tortillas in paper towels; microwave on 100% power for 30-60 seconds.

Place 1/3 cup mixture on each tortilla; roll up. Place seam side down in a greased 12 x 7 1/2 dish. Stir milk into the reserved soup mixture, pour over enchiladas. Microwave, covered, on high for 12-14 minutes. Sprinkle with the remaining cheese. Let stand for 10 minutes. Add a dash of hot pepper sauce to soup mix if desired

Chi-Chi's Sweet Corn Cake

1/2 cup (1 stick butter), softened
1/3 cup masa harina
1/4 cup water
1 1/2 cups frozen corn, thawed
1/4 cup cornmeal
1/3 cup sugar
2 tablespoons heavy cream
1/4 teaspoon salt
1/2 teaspoons baking powder

Preheat oven to 350 degrees. Blend butter in a medium bowl with an electric mixer until creamy. Add the masa harina and water to the butter and beat until well combined. Put defrosted corn into a blender or food processor and with short pulses, coarsely chop the corn on low speed. You want to leave several whole pieces of corn.

Stir the chopped corn into the butter and masa harina mixture. Add cornmeal to mixture and combine. In another medium bowl, mix together the sugar, cream, salt, and baking powder. When the ingredients are well blended, pour the mixture into the other bowl and stir everything together by hand.

Pour corn batter into an ungreased 8"x8" baking pan. Cover the pan with aluminum foil. Place this pan into a 13"x9" pan filled 1/3 of the way up with hot water. Bake for 50-60 minutes or until the corn cake is cooked through. When the corn cake is done, remove the small pan from the larger pan and let sit for at least 10 minutes.

Chick-Fil-A Chicken Nuggets

2 Cups chicken breast (boneless, skinless, cubed)
1 cup flour
1-1/2 cups cracker meal
1/4 teaspoon paprika
2 cups water
2 chicken bouillon cubes
2-1/4 teaspoons McCormick Season-all

Place cool water in bowl, add 1/4 teaspoon season-all and dissolve bouillon cubes in mixture. Place cubed chicken in water, mix, cover and place in refrigerator for 12 hours or
next day.

When ready to cook nuggets, mix flour, cracker meal, 2 teaspoons season-all and paprika in bowl. Heat oil for deep frying. Drain chicken. Coat nuggets in flour, cracker mixture and fry until golden. Chicken will be flavorful and juicy.

Chick-Fil-A Chicken Salad

2 cups cooked chicken breast
1/3 cup finely diced celery
1 hard boiled egg, minced
1/4 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon freshly ground pepper
1/3 cup sweet pickle relish
2/3 - 1 cup mayonnaise
Texas Toast or Thick Cut Sandwich Bread

Boil chicken until completely cooked. Remove from water and cool meat. You can save the chicken broth, seal and refrigerate no more than a week. After chicken is cool, cut into tiny pieces.

Place in a mixing bowl with all other ingredients and mix well. Butter one side of sandwich bread and grill. Place salad in between grilled bread slices and serve.