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

Sour Cream Chicken Enchiladas

Salsa Verde para Enchiladas
15 tomatillos (about 3” diameter)
6 poblanos
1 small white onion
1 jalapeno
1 tsp. salt
squeeze of lime juice (optional)

Roast the poblanos until they are blackened on all sides, peel and remove stems and seeds. Add to the food processor.
Boil the tomatillos until they begin to soften and turn color. Remove and add to food processor.
Remove the stem and seeds from the jalapeno. Roughly chop along with the onion. Add to food processor with remaining ingredients. Blend until smooth, you may need to work in batches.
Then run the sauce through a mesh sieve, discard or save the pulp for another use.

Shredded Chicken Filling
1 1/2 lbs. chicken (I used 2 large chicken breasts)
1/2 onion, diced
1 garlic clove, minced
1 poblano roasted, peeled, and chopped
2 cans stewed tomatoes, drained and chopped (reserve the juice)
1 tsp. comino
salt & pepper

Season the chicken with salt and pepper, cook in a bit of oil, until cooked through. Use a pot with a lid to keep the moisture in. Remove the chicken and set aside to cool. Add the onion and garlic and saute until the onion becomes transparent. Add the poblano, tomatoes, and comino.
Once cooled, shred or chop the chicken into even chunks and add to the pot with the veggies and warm through. Working in batches pulse the mixture in a food processor until the chicken is evenly shredded. You may wish to add a little juice from the stewed tomatoes if the mixture seems dry. Season to taste with salt and pepper.

Sour Cream Sauce
3 tbsp. butter
1 tbsp flour
3/4 c chicken stock
1 16oz. container of sour cream
10 oz. monterrey jack cheese, shredded

Melt the butter in a sauce pan, add the flour to make a roux. Slowly whisk in the chicken stock over low heat until you have a somewhat runny gravy. Whisk in the sour cream a little at a time until smooth and thoroughly incorporated. Add a handful of cheese to the sauce and stir to combine.

To Assemble the Enchiladas
Fry the corn tortillas one at a time in about 1/2” of hot oil. You want to pass them through the oil briefly, until they are just soft and you begin to see bubbles form, about 15 seconds per side. Stack these on a plate and allow them to cool before you handle them. Meanwhile set up your assembly station. I like to use a pie plate to dip the tortillas in the sauce. A good size baking dish is great for rolling and holding the finished enchiladas.

Here’s the procedure:
Dip each tortilla in the green sauce, coating both sides. Place the filling (about 3 tablespoons) a bit off center (closer to you than perfectly centered), form into a log. Bring up the edge closest to you and roll like a cigar, keep the finish end at the bottom to prevent it from coming undone. Repeat until you have a pan full, or roll as many as you need. (these taste great reheated, but they can start to fall apart the next day)

Top with a generous amount of sour cream sauce and Monterrey jack cheese. Sprinkle with paprika and finally top each enchilada with a few pickled jalapenos or some green salsa. Serve to hungry dinner guests.

Sweet Sixteen Cake - Louise Collins

Brian's Fudge cuts - Sal Cunningham

Evie's Salad

Potato Leek Soup - Nancy

Ingredients

3 tablespoons butter
3 leeks, thinly sliced*
1 medium or large onion, chopped
6 — 8 russet potatoes, thinly sliced**
3 1/2 cups chicken broth (or enough to barely cover potatoes)
1 cup heavy cream
salt to taste
fresh ground black pepper to taste

Directions
1) Melt butter in a large saucepan over medium heat then add onions and leeks. Cook, stirring, until onions are limp and just slightly brown.2) Add sliced potatoes to saucepan then pour in enough chicken broth to just barely cover the potatoes. Continue cooking over medium heat until potatoes are tender. Using a potato masher, mash and stir potatoes until desired consistency is reached. As you mash the potatoes and the soup thickens, turn down heat and stir frequently with a large spoon to prevent scorching on the bottom.
3) Add one cup of heavy cream (or more if you desire) and salt and black pepper to taste. Cook 15 minutes more over low heat, stirring frequently, then remove from heat and
serve.
Notes: *Make sure to clean leeks thoroughly and slice only the white and light green part of the leeks. **You don't need to peel the potatoes as the peels add to the rustic texture of the soup. But make sure to scrub them thoroughly and remove any obvious blemishes before slicing. Although we always make it with chicken broth, this can easily become a vegetarian soup by simply using vegetable broth instead.

Fettucine with chicken and bell pepper cream sauce

Ingredients

12 ounces skinless boneless chicken thighs
1 tablespoon butter
1 large green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 small red onion, thinly sliced
2 garlic cloves, minced
1/2 teaspoon dried crushed red pepper
1 1/2 cups whipping cream
1 cup chicken stock or canned low-salt chicken broth
3 tablespoons thinly sliced fresh basil
1/4 cup finely grated Parmesan cheese
8 ounces fettuccine
Additional grated Parmesan cheese

Directions

Sprinkle chicken with salt and pepper. Melt butter in heavy large skillet over mediumhigh heat. Add chicken and cook until brown on both sides, about 5 minutes. Transfer
chicken to plate. Add green and red bell peppers and onion to same skillet and sauté until crisp-tender, about 5 minutes. Add minced garlic and crushed red pepper to skillet and
sauté 4 minutes. Add whipping cream and chicken stock. Simmer until sauce thickens slightly, about 8 minutes. Cut chicken into strips and add to sauce Simmer until chicken is cooked through, about 2
minutes. Add basil and 1/4 cup grated Parmesan cheese to sauce, stirring to incorporate. Season sauce to taste with salt and pepper. Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain and return to pot. Add sauce and toss to coat. Serve, passing additional Parmesan separately. Makes 4 first-course servings.

Grandma Lorraines' Spaghetti Sauce

Ingredients

1 large can Stewed Tomatoes (diced and
flavored)
1 can tomato paste
1 can tomato sauce
1 1 /2 cup water
1 tbs. fresh garlic or powder
1 tbs. Italian Seasoning
1 lb. ground beef, browned
salt pepper

Directions
Brown ground beef drain, add all ingredients and stew over a low flame for 20 minutes optional ingredients: sausage sliced, Italian link sausage cooked, bell peppers chopped, mushrooms.