Chicken Enchilladas

Chicken Enchilada
by Robyn Eastin (good)
I've taken 3 differant versions and did a makeover and I'm liking this creation.

12 (3lb. bag) chicken breasts
Satute’
3 clove garlic, minced
1 T. butter
1-2 cans (4oz). can diced green chilies
Sauce
2 T. butter
3 T. flour
2 C. chicken broth
Sauce 2
1 cup sour cream
2 can cream of chicken soup
½ to ¾ can olives sliced1 ½ c. grated Monterey jack and Swiss cheese combined
12 tortilla shells

1 (8oz) cream cheese softened

Enchillada Sauce
1 can tomato soup
1 can cream of chicken soup
1 can enchilada sauce

Cook chicken breast for 35-40 mins on 350. When done, cut into cubes. Mix sour cream, 1 can chicken soup and cream cheese.
Saute’ garlic in butter. Stir in meat and chilies. (Can reserve 1 tablespoon for garnish). Heat. Add the sour cream, chicken soup, cream cheese mixture and heat. In another saucepan, melt 2 tablespoons butter. Stir in flour. Cook for 1 minute. Gradually stir in chicken broth. Cook until slightly thickened. Add ¾ to the chicken mixture and stir.
Place about ½ to ¾ of this mixture onto the flour shell. Fill with about 1/8-1/4 cup cheese mixture and roll. Place into a large pan that has the enchilada sauce coated on the bottom.
Pour remaining enchilada sauce mix over top to coat and sprinkle remaining cheese on top. Bake at 375 for 20 minutes. Can add grated cheese on top for last 5 minutes. Can add chilies and olives to garnish. Yeilds 12

White Bean "n" Ham Soup

Served at the Sister's Christmas Party 2008
2 cans (15-1/2 ounces each great northern beans, rinsed and drained

2 medium carrots, diced

1 small onion, chopped

1 tablespoons butter

2-1/4 cups water

1-1/2 cups cubed fully cooked ham

1/2 teaspoon salt

1/8 to 1/4 teaspoon white pepper

1 bay leaf

Mash one can of beans; set aside. In a saucepan, saute the carrots and onion in butter. Stir in the water, ham, seasonings and whole and mashed beans; cook over medium heat until heated through. Discard bay leaf. Yield: 6 servings. Prep./Total Time: 30 min.l

Cauliflower Soup Sister Christmas Party 2008

Taste of Homes Cook Book

1 head of cauliflower
1 medium carrot, shredded
1/4 c. chopped celery

2-1/2 cups water
2 teaspoons vegetable or chicken bouillon granules
3 tablespoons butter
3 tablespoons all-purpose flour
3/4 teaspoon salt
1/8 teaspoon pepper
2 cups milk
1 cup (4 ounces) shredded cheddar cheese
1/2 to 1 teaspoon hot pepper sauce, (optional)

In a large bowl, combine the cauliflower, carrot, celery, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain).
In another large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir of 2 minutes or until thickened. Reduce heat. Add cheese; stir until milted. Add hot pepper sauce if desired. Stir into the cauliflower mixture. Yield: 8 servings (about 2 \quarts)

Orange Lettuce Salad

1 head Red Leaf Lettuce

1 head Romaine Lettuce
1 Purple /red Onion cut and sliced in half

1 to 2 cans Mandrin Oranges

1 jicama (optional) or Cucumber sliced

4 ounces of sliced almonds carmelized

Carmelize almonds: Slice or slivered almonds placed in a saute' pan with 2 T. sugar to 1/4 c. almonds. Stir over low heat until brown. Pour over foil and break up. Stir in fridge.

Dressing:

1/2 tsp. orange peel

1/2 c. fresh orange juice

2 T. red wine vinegar

1/4 c. crisco oil

2 T. sugar

1 T. seasoned Italian dressing mix

Mix

From the Julie Gneiting

Cheesecake in Muffin Cups

8 oz cream cheese softened
3 eggs
1 tsp. vanilla
1/2 c. sugar
Mix and pour about 2/3 full into aluminum muffin cups that has a vanilla wafer place in the bottom. Bake 300 for 24 mins.
Add:
1/2 c. sour cream
1/4 c. plus 2 T. sugar
1/4 tsp vanilla
Bake another 5 mins and top with fruit junket topping.
Makes 24