The Shopper Reach 14,000 Readers Every Week with The Reataurant Restaurant T H E DE N Breakfast • Yogurt • Sandwiches • Salads Thursday, May 18, 2017 7 Shopper! BBQ SERVED on Saturdays during 11:00 am - 8:00 pm Chicken Tortilla Casserole 3 1/3 cups of the broth (1 cup is for the chicken gravy, supplement with boxed stock if you don't have enough.) Preheat the oven to 350 degrees F. Spray a 13- by 9-inch baking dish with cooking spray. In a large saucepan, combine 2 1/3 cups of the reserved broth, the Chicken Gravy, green chiles, onions, garlic, sour cream, cumin, salt and pepper. Bring the mixture to a boil, stirring constantly. Remove from the heat. Spread 1 cup of the mixture into the prepared baking dish. Arrange a layer of 6 tortillas over the mixture, and then top with 1 cup shredded chicken and 1/2 cup of the Cheddar. Repeat this layer three more times, ending with cheese. Spread any remaining mixture over the cheese. Make sure all of the tortillas are covered or they will get very hard during baking. Bake uncovered for 30 minutes. Chicken Gravy: Melt the butter in a medium saucepan and whisk in the flour to make a roux. Cook over medium heat, whisking constantly, until the mixture bubbles and the flour turns light brown in color. Gradually whisk in the stock and milk and continue to stir while cooking over medium heat. When the mixture thickens, after about 5 minutes, whisk in some salt and pepper. Pho: 940-872-6186 Fax: 940-872-3559 Slow Cooker Macaroni & Cheese 5 cups) Dash of paprika Directions In a large 4-quart slow cooker sprayed with cooking spray, mix the macaroni, evaporated milk, milk, butter, salt, pepper, eggs and all but 1/2 cup of the grated cheese. Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika. Cover and cook on low heat for 3 hours and 15 minutes. Turn off the slow cooker, stir the mixture and serve hot. Cook’s Note If you don’t have a slow cooker, grease a 9-by-13-by2-inch pan with butter, add the mixture and bake at 350 degrees F for 50 minutes. Trade Days Weekend Monday - Friday 6:00 am - 5:00 pm 300 N. Mill St. • Bowie, Texas • 940.872.9653 Ingredients 4 boneless, skinless chicken breasts Salt Chicken Gravy, recipe follows 1 cup canned green chiles, chopped and drained 1 medium onion, finely chopped 1 clove garlic, minced 1 cup sour cream 1/2 teaspoon cumin 1/2 teaspoon salt 1/4 teaspoon pepper Cooking spray Twenty-four 6-inch corn tortillas 3 cups shredded Cheddar Chicken Gravy: 6 tablespoons butter 6 tablespoons all-purpose flour 1 cup chicken stock 1 cup milk Salt and pepper Directions Add the chicken to a large stockpot, cover with water and add a large pinch of salt. Bring to a boil and cook until tender, about 30 minutes. Remove the chicken from the pot and set aside to cool. When cool enough to handle, shred the chicken and set aside. Reserve DosRestaurant & Bar Chiles Mexican All Day Lunch Menu $6.50 Ingredients Cooking spray 8 ounces elbow macaroni, cooked One 12-ounce can evaporated milk 1 1/2 cups whole milk 1/4 cup (1/2 stick ) of butter, melted 1 teaspoon salt Dash of pepper 2 large eggs, beaten Two 10-ounce bricks sharp Cheddar cheese, grated (about 940-872-4909 Find us on Facebook 1001 W. Wise St. Bowie Dinner for two Friday night Special at DINNER INCLUDES Twice Baked Potato Casserole Cook the bacon in a saute pan until crispy; let cool and then crumble. Scrub the potatoes, then place them on baking sheets. Rub the potatoes with the canola oil and bake until tender, 45 minutes to 1 hour. Remove the potatoes and lower the oven temperature to 350 degrees F. Slice the butter into pats and transfer to a large mixing bowl. Add the bacon and sour cream. With a sharp knife, cut each potato in half lengthwise and scrape out the insides into the mixing bowl. Tear up 3 of the skins and throw them in. Smash the potatoes with a potato masher. Add the cheese, milk, seasoned salt, green onions and some salt and pepper and mix together well. Butter a baking dish, and then spoon the mixture into the dish, top with more grated cheese and bake until warmed through, 25 to 30 minutes. $ 20 2 Catfish Dinners 2 Sides 2 Drinks 2 Desserts Free Live Entertainment Friday by Austin Layne 225 N. Mason St. • Bowie, Texas • 940-531-4140 The Best Cauliflower Ever flower florets and season with salt and pepper. Cook until the cauliflower begins to brown and soften, about 12 minutes, stirring every few minutes. While the cauliflower is cooking, heat the remaining 1 tablespoon olive oil in a medium skillet over medium-low heat. Add the garlic and saute until softened, 1 minute. Add the roasted red pepper and saute for another few minutes, until heated through. Transfer to a blender or mini-chopper and blend. Add the tofu and some salt and pepper and puree until smooth. Add the puree and the red pepper flakes to the cauliflower and cook for 1 minute. Stir in the breadcrumbs and sesame seeds and cook another minute. Transfer the cauliflower to a serving dish and serve. Ingredients 4 tablespoons olive oil 1/2 large head or 1 small head cauliflower, cut into florets Salt and fresh ground pepper 3 cloves garlic, chopped 1 roasted red pepper, seeded and chopped 2 tablespoons soft tofu 1/2 teaspoon crushed red pepper flakes 2 tablespoons breadcrumbs 1 tablespoon sesame seeds Directions Heat 3 tablespoons of the olive oil in a large skillet over medium heat. Add the cauli- Ingredients 1 pound thin bacon 16 russet potatoes 6 tablespoons canola oil 4 sticks (1 pound) salted butter, plus more for buttering baking dish 2 cups sour cream 2 cups grated Cheddar or Jack (or a mix of both), plus more for topping 2 cups whole milk 4 teaspoons seasoned salt 6 green onions, sliced Kosher salt and freshly ground black pepper Directions Preheat the oven to 400 degrees F. One Topping Pizzas Tues-Thurs: 11:00 am - 9:00 pm Fri & Sat: 11:00 am - 10:00 pm Sun: 11:00 am - 9:00 pm Bella’s Italian Restaurant 2 Extra Large $ 18 99 1308 E. Wise • Bowie 940-872-3997 • 940-872-4913 Charleston Cheese Dip Corn chips, crackers or bagel chips, for serving 8 slices bacon, cooked and crumbled Directions Preheat the oven to 350 degrees F. In a medium bowl, mix the mayonnaise, cream cheese, Cheddar cheese, Monterey Jack cheese, green onions and cayenne pepper. Transfer the mixture to a shallow baking dish, such as a 9-inch pie pan. Top the mixture with the cracker crumbs and bake until heated through, about 15 minutes. Remove the pan from the oven and top with the bacon. Serve immediately with corn chips, crackers or bagel chips. Prime Cut Steak House If you’re not here, you’re somewhere else. DON’T BE SOMEWHERE ELSE! Reservations A Must! HWY 59 • 1 MILE SOUTH OF MONTAGUE New Business? Existing Business? Let us give you an outstanding look with one of our custom designed advertisements. Call Jamie today! The Shopper • 940-872-6186 • email@theshopperonline.biz Ingredients 1/2 cup mayonnaise One 8-ounce package cream cheese, softened 1 cup grated sharp Cheddar cheese 1/2 cup grated Monterey Jack cheese 2 green onions, finely chopped 1 dash cayenne pepper 8 butter crackers, crushed, such as Ritz 940-894-2039 940-894-2122