At the Ronald McDonald House in Iowa City, like all other Houses, families can open the door to a home-cooked dinner too – a little luxury that feeds the body and soul.
More than 75 volunteers at the Iowa City House help prepare meals for families every day – dinnertime deliciousness made possible by some great recipes and a lot of love.
Baked Chicken Wraps
By Sue & Arleigh Clemens, Volunteers at the Ronald McDonald House of Iowa City
3 cups cooked chicken, sliced into strips ( you could substitute turkey or roast pork)
1 10 ounce can cream of mushroom or chicken soup
½ cup sour cream
1 teaspoon Tabasco or another hot sauce
1 ½ cups grated cheddar, mozzarella or Monterey Jack cheese
2 green onions thinly sliced
1 19 ounce can of flavored tomatoes, such as spicy red pepper, roasted garlic or basil
8 6 inch flour tortillas
Preheat oven to 350 degrees.
Whisk together soup, sour cream and hot sauce. Stir in strips of chicken, ½ cup of cheese and green onions.
Spread half of the tomatoes over the bottom of a greased 9 x 13” baking dish.
Lay tortillas flat on a work surface and divide chicken mixture evenly among tortillas. Roll each tortilla into a tight cigar shape around the filling and place seam-side down in baking dish. Spoon remaining tomatoes, including juice, over the top, then sprinkle with cheese. Bake, uncovered until cheese is lightly brown and the sauce is bubbling. Approximately 30 to 35 minutes.
Tom Meyers, Volunteer at the Ronald McDonald House of Iowa City
1 box German chocolate cake mix
1 14 ounce bag of Kraft caramels
¾ cup butter
½ cup evaporated milk
1 package semi-sweet chocolate morsels
Peanuts or Walnuts (optional)
Preheat oven to 350 degrees.
Prepare cake mix as directed. Bake half of batter in 9x13” pan for 15-18 minutes. Remove, cover with aluminum foil to keep warm and set aside.
While cake is baking, melt caramel in microwave, add butter and evaporated milk. Let cool.
Next, pour caramel mixture over the hot cake and top with chocolate morsels, nuts and other half of cake batter. Bake for an additional 20 minutes.
Kristan Murphy, Friend of the Ronald McDonald House of Iowa City
1 pound Great Northern beans
6 cups of chicken broth
2 cloves garlic, minced
2 medium onions, chopped
1 tablespoon vegetable oil
2 4-ounce cans mild green chilies, chopped
2 teaspoons ground cumin
1 ½ teaspoons oregano
¼ teaspoon ground cloves
¼ teaspoon cayenne pepper
4 cups cooked chicken breast, diced
3 cups grated Monterey Jack cheese
Combine beans, broth, garlic and half the onions in large soup pot. Bring to a boil. Then reduce heat and simmer until beans are soft (at least two hours) Add more broth or water as necessary.
In a skillet, sauté remaining onions in oil until tender. Add chilies and seasonings and mix thoroughly. Add to bean mixture.
Add chicken and 1 cup of cheese, simmer for 1 hour.
Serve topped with grated cheese, salsa and sour cream.