Recipes

Monthly Recipes for 2013


Family and friends come together around the table for all kinds of celebrations - holidays and birthdays, or just to slow down and spend some time together. We at Mountain Valley Bank want to share in these times by sharing our employees' recipes with you. We hope you will make these recipes a part of your meals with your loved ones. Be sure to check back monthly for the newest recipe!

From our tables to yours, enjoy!!


May

Chicken Spaghetti

  • 4 chicken breasts (cooked and shredded)
  • 1/2 cup margarine
  • 1/4 cup bell pepper (chopped)
  • 2 cans Cream of Mushroom soup
  • 8 oz. cooked spaghetti
  • 1 onion (chopped)
  • 1 can Rotel tomatoes
  • 8 oz. Velveeta cheese

Saute onion and peppers in margarine until tender. Add rotel, soups and velveeta until heated through. Add spaghetti and chicken and mix well. Pour in 9 x 13 casserole dish and bake at 350 degrees for about 30 minutes or until hot and bubbly.


June

BLT DIP

  • 8 oz. Sour Cream
  • 8 oz. Mayonnaise
  • 7-8 slices cooked bacon - crumbled
  • 1 medium tomato chopped

Mix all together well and chill. Great served with chips, tortilla chips or crackers. Best if made the night before...or at least several hours before serving.


July

Grilled Cheesy Corn

  • Ears of fresh corn
  • Salt
  • Grated Cotija or Parmesan Cheese
  • Chili Powder
  • Smoked Paprika
  • Melted Butter
  • Fresh Lime Wedges

Preheat grill to 350 to 400 degrees (medium-high) heat. Pull back husks from ears of fresh corn; remove and discard silks. Tie husks together with kitchen string to form a handle. Soak in cold salted water to cover 10 minutes; drain. Grill corn, covered with grill lid, 15 minutes or until golden brown, turning occasionally. Remove from grill. Brush with melted butter; sprinkle with salt, chili powder, smoked paprika, and grated cheese. Serve with fresh lime wedges.


August

Porcupine Meatballs

  • 2 1/2 lb. ground beef
  • 1/2 cup uncooked instant rice
  • 1/4 to 1/2 cup diced onion
  • 1/4 to 1/2 cup diced bell pepper
  • 1 egg
  • 1/8 cup Italian bread crumbs
  • 2 - 15 oz. cans tomato sauce
  • 1/2 cup ketchup
  • dash salt
  • dash onion powder

Mix everything except tomato sauce, ketchup and onion powder. Form medium size balls. Mix tomato sauce, ketchup and onion powder together. Pour 1/2 of sauce in a 9 x 13 pan. Place meatballs in pan. Pour rest of sauce over meatballs. Lightly sprinkle onion powder over top. Cover and bake at 350 degrees for 1 hour.


September

Buttermilk Chicken Tenders

  • 1/2 cup buttermilk
  • 1 1/3 lbs. chicken tenders
  • 2 teaspoon kosher salt
  • 2 eggs
  • 2 cup bread crumbs
  • 3/4 teaspoon Tabasco sauce
  • 3/4 cup all-purpose flour
  • 1/8 teaspoon cayenne pepper
  • 2 tablespoon water
  • 3/4 cup vegetable oil

Mix buttermilk and Tabasco in a resealable plastic bag. Add chicken tenders and marinate for at least 1 hour or up to 1 day.

Preheat oven to 225 degrees. In a shallow dish, mix flour with salt and cayenne pepper. In a shallow bowl, beat together eggs with 2 t. water. Place bread crumbs in a separate shallow dish. Line a baking sheet with wax paper.

Remove tenders from buttermilk, draining excess, and dredge individually in flour mixture, shaking off excess; then dip into egg, draining excess. Next dip chicken in bread crumbs, pressing gently into crumbs to coat. Place on baking sheet. May prepare up to 5 hours ahead, cover and refrigerate.

In a large skillet, heat 1/4 cup vegetable oil over medium-high heat. When hot, add 1/3 of chicken tenders and cook, turning, until golden, about 4 minutes. Transfer to baking sheet and keep warm. Wipe out pan and repeat cooking process in 2 more batches with remaining oil and tenders.


October

Potato Soup

  • 8 or 9 medium potatoes, cubed
  • 1 small carrot grated
  • salt and pepper to taste
  • 1/2 onion chopped
  • 1 tablespoon parsley

Cook all of the above ingredients until almost done. Then add 3 chicken Bouillon Cubes. Mix 1/4 cup flour with 2/3 cup evaporated milk. Slowly add milk and flour mixture to soup. Simmer for about 10 minutes. Great when "loaded up" with cheese, bacon pieces and chives. Good to keep you warm on a chilly Fall day!


November

Dressing

  • 1 cup diced onions
  • 1 cup diced celery
  • 3 cup dry bread (crumbled) I used toasted white bread
  • 1/2 teaspoon black pepper
  • 2 cans cream of chicken soup
  • 3/4 cup butter
  • 4 cup corn bread (crumbled)
  • 2 tablespoon poultry seasoning
  • 1 can water

Saute onion and celery in butter. Add to cornbread and dry bread crumbs. Add black pepper and poultry seasoning and toss together. (I make this up the night before I'm going to use it and store it in Tupperware in the refrigerator). Just before cooking, add chicken soup mixed with water to bread mixture. Put in 9x13 dish and bake at 400 degrees for 30-45 minutes. This recipe is very good and simple.


Pecan Pie

  • 1/4 cup melted butter
  • 1/2 cup corn syrup (I use white with about 1 tablespoon dark syrup for flavor)
  • 1 cup sugar
  • 1 cup pecans (I usually a little more)
  • 3 eggs beaten
  • 1 tablespoon vanilla

Mix all ingrediencts well. Add pecans. Pour into unbaked pie shell. Bake at 350 degrees for 45 minutes. Turn off oven and leave 15 more minutes. I bake on a cookie sheet in case of spills.