Free Recipes from Mesquite Country Seasoning

Mesquite Country Seasoning

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Lana’s Homemade Chicken Pot Pie

(Each recipe makes two chicken pot pies)

Mesquite Country Seasoning
1 chicken

onion

celery

2 cans Veg-All

2 cans Cream of Mushroom Soup

2 cans Cream of Chicken Soup

2 9" Deep Dish Pie Shells

2 Fold-out Pie Shells

Boil 1 chicken or chicken pieces with water, 1/8 cup of Mesquite Country Seasoning, onion and celery. Debone the chicken and cut into bite size pieces. Save the chicken stock.

Drain 1/2 of the juice from the Veg-All. Sprinkle the remainder with Mesquite Country Seasoning. Mix the Cream of Mushroom soups, Cream of Chicken soups,1/2 cup of the chicken stock, and heat. (Add more stock if needed.)

In the 9" Deep Dish Pie Shells, put chicken on the bottom. Add Veg-All to each pie shell. And then add 1/2 of the soup mixture to each pie shell. Cover with the Fold-Out Pie Shell and crimp the edges.

Bake at 350 degrees until the crust is deep brown in color.

Just a thought: When I make this recipe, I normally make 4 pies at the same time. This recipe freezes very well. I freeze them uncooked and defrost one the day that I want it for dinner. And when I give away one of my frozen chicken pot pies to my friends, they love me forever.

Jane’s Vegetable Casserole

Drain in colander:

·         1 can French style green beans

·         1 can shoepeg corn

·         1 can sliced water chestnuts

Put in 9” x 13” casserole dish.

Mix together:

·         1 can cream of mushroom soup

·         1 cup sour cream

·         ¾ cup shredded cheddar cheese

·         1 package MCS Onion Dip

Pour and cover the bean/corn/water chestnut layer.

Melt enough butter to mix together with one package crushed Ritz Crackers (between ½ to 1 stick of margarine). Top the casserole with the cracker crumbs.

Bake without a lid at 350 degrees for 30 minutes or until bubbly.

Paula’s Pinto Beans

· 1 package MCS Jalapeno Dip

· 2 pounds pinto beans

· 1 pound diced cooked ham or thick sliced bacon

· 1 cup chopped onion

· 3 garlic cloves minced

· 2 tablespoons ground cumin

· 2 tablespoons salt

· 1 tablespoon red chili power

Place cleaned, dry pinto beans in a large soup/pasta pot or kettle. Add water to cover beans by 2 inches. Add ham or bacon, MCS Jalapeno Dip, chili powder, cumin, salt, onion and garlic. Bring to a rapid boil. Reduce heat to simmer. Cover and cook 5-6 hours or until beans are tender.

MCS Baked Beans

· 2 28oz. cans of pork and beans

· 1 Large onion, chopped

· 1 ½ T. yellow mustard

· 2 T. Worcestershire Sauce

· 1 ½ T. Mesquite Country Seasoning

· ½ Cup brown sugar

· 2 T. of butter or bacon grease

· 4 Strips of thick sliced bacon (uncooked)

Saute the chopped onion and ½ tablespoon of Mesquite Country Seasoning in the butter or bacon grease. Add beans, mustard, Worcestershire sauce, brown sugar, and the remaining 1 tablespoon of Mesquite Country Seasoning. Stir well. Spray a 9” x 13” casserole dish with a nonstick spray. Pour in the mixture and top with the bacon strips. Bake at 350 degrees for approximately 45 minutes or until the bacon on top is crisp.

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