Nancy's Sour Cream Chicken Enchiladas

Ingredients
12 corn tortillas
vegetable oil
2 cup grated Mozzarella or Monterrey Jack Cheese
3/4 cup chopped onion
1/4 cup margarine
3 tbs. flour
2 cans chicken broth
1 cup sour cream
2 cups diced chicken
1 4 oz can of chopped green chilies

Directions
In skillet, cook tortillas in oil 5 seconds each side to soften. Place 1 tablespoons of cheese, chicken and onion with dab of sour cream on each tortilla
and roll up. Place seam side down in 9 X 12 baking dish Sauce: melt butter and blend flour. Make a rue. Add broth and sour cream. Simmer until smooth and thick
Add pepper . Pour over tortillas Sprinkle with remaining cheese dab with sour cream.
Bake at 350° for 30 minutes.

Chopstick Chicken - Lorraine

Ingredients

1 can cream of mushroom soup
soup can of water
1 (3oz.) can Chou Mein Noodles
8 oz. (1 cup) boned Chicken
cup salted toasted cashews
'4 cup chopped onion
1 cup chopped celery
Dash of pepper

Directions

Combine soup and water. Add 1 cup of the Chou Mein Noodles, Chicken, Celery, Cashews, Onions and Pepper. Toss lightly. Place in ungreased, shallow baking dish.
Sprinkle remaining noodles over top. Bake at 375 degrees for 20-25 minutes or until heated. Garnish with drained Mandarin Orange slices. Serves 4-5.

Curry Fruit - Sal Cunningham

Chicken bundles

Molasses Crinkles - Barbara Brosnan

Variety Cookies - Nancy

Salmagundi Biscuit Roll

Crockpot Pork Chops with Creamy Herb Sauce

Ingredients
•    2 pounds pork loin chops
•    1 tablespoon olive oil
•    1 tablespoon butter
•    ½ small yellow onion, diced (or about ¼ cup)
•    2-3 cloves garlic, minced
•    1 teaspoon dried thyme
•    ½ teaspoon salt
•    ½ teaspoon dried mustard powder
•    ⅛ (or up to ¼) teaspoon pepper, depending on taste
•    1½ cup chicken broth
•    ¾ cup heavy cream
•    1 tablespoon cornstarch
•    1 teaspoon freeze dried parsley
•    1 teaspoon freeze dried basil

Instructions
1.    Sprinkle each side of pork chops with thyme, salt, pepper and mustard
2.    In large skillet over medium high heat melt butter with olive oil
3.    Add onion and garlic and saute for about 2 minutes
4.    Move onions and garlic to side of pan and add seasoned pork chops
5.    Saute for about 2 minutes on each side until lightly browned
6.    Transfer contents of pan to slow cooker
7.    Add chicken broth
8.    Cover and cook on low for 6-8 hours or high for 3-4
9.    Remove pork chops and cover to keep warm
10.    Add cream to slow cooker and whisk
11.    To thicken sauce pour into small saucepan and whisk in 1 tablespoon cornstarch
12.    Bring to a boil for 2-3 minutes until thickened to desired consistency
13.    Add additional salt and pepper to taste
14.    Pour over pork chops and garnish with freeze dried herbs

Nancy's World Famous Chili

Ingredients

1 large can stewed tomatoes (diced and flavored)
1 can tomato paste
1 can tomato sauce
1 1 /2 cup water or beef stock / bouillon
1 tbs. fresh garlic or powder
3 tbs. chili powder
2 dashes h
1 lb. ground beef, browned
2 cans pinto beans un-drained
dash Worcestershire sauce
salt pepper

Directions
Brown meat and drain add the remaining ingredients and simmer over low heat 20 minutes.
Serve with Corn Bread or crackers. Option: Serve over cooked minute rice with fritos and cheese for chili pie
ot sauce

Chicken Fettucine Florentine

Ingredients

• 1 stick of Butter
• 1 onion sliced
• 2 tablespoons fresh basil (dried is fine too)
• 2 garlic cloves - minced
• 1/2 tsp of dried red pepper flakes (we like it hot, so I put in 2-3 tsp)
• 1 lb of boneless, skinless, chicken breast - cut in strips
• 2 10oz package of spinach - thawed and squeezed dry
• salt, pepper
• 8oz fettuccine
• 2 cups Parmesan Cheese, freshly grated
• 1.5 tablespoons fresh orange juice

Direction

Melt butter in a frying pan over low heat. Add onion, basil, garlic and red pepper. Cook until
onion is soft. Add Chicken and saute, until cooked - about 10 minutes or so. Stir in Spinach,
season with salt and pepper.
Put cooked pasta in a large bowl, add the chicken mixture, Parmesan Cheese and toss. Drizzle
with Orange Juice.
- freshly cooked

Slang Jang relish - Sal Cunningham

Slang Jang Relish
1 2/3 cup chopped tomatoes
1 cup chopped green peppers
few chopped peppers (optional)
1 1/2 cup chopped onion
add 2 tbsp vegetable oil
1 /4 cup sugar
1 /2 cup vinegar
salt and papper
Store in covered jars
Sal cunningham

Sugarless Apple Pie - Lorraine