RECIPES FOR
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| MARY'S CHICKEN ENCHILADAS
4 c. cooked cubed chicken 1 can enchilada sauce, hot 1 pkg. corn tortillas, torn in pieces 2 c. cheddar/monterey jack cheese 1 onion, chopped 1 can black olives Spray an 8"x8" pan with cooking spray. Layer tortillas, cut up chicken, onion, sauce and cheese. Layer this way until all your ingredients are used up (3 layers). Sprinkle top layer with cut up black olives. Bake in 350° oven for 20-25 min. or until hot and bubbly. Thanks to my daughter Mary Las Vegas, NV ref:01/01/98 Go To Top
LAHVOSH VALLEY WRAP
| 1 large LAHVOSH, softened 1 pkg. 3z. cream cheese, softened 1/3 c. mayonnaise 1 pkg. each, thinly sliced, chicken & turkey 4z. jack cheese, thinly sliced 1 c. shredded lettuce or alfalfa sprouts 1/4 c. toasted almonds Place softened LAHVOSH sesame side down, on piece of plastic wrap 2 or 3 inches longer than the LAHVOSH. In a small bowl, stir softened cream cheese and mayo together until smooth; spread evenly on LAHVOSH. Arrange turkey and chicken slices to completely cover LAHVOSH. Layer with slices of cheese and sprinkle with shredded lettuce. Scatter almonds over all. Roll tightly, jelly-roll fashion, from edge nearest you toward enter, lifting top edge up and over so that completed roll is nearly centered on plastic wrap. Wrap tightly, securely closing ends, and refrigerate for several hours. To serve, unwrap and slice crosswise in ½ inch slices. To soften LAHVOSH: Thoroughly wet both sides of a large LAHVOSH by holding it under a kitchen faucet running cold water. Place it between two damp towels and let stand for between 45-60 minutes. Dampen the LAHVOSH again if needed with spray bottle or by hand. Great for Super Bowl Sunday or anytime. ref:01/11/98 Go To Top
DUMP CAKE
| 1 large can crushed pineapple 1 can cherry pie filling 1 yellow cake mix ½ c. chopped nuts ¼ lb. butter or margarine 1 container of Cool Whip Grease oblong pan.
Dump in:
Sprinkle:
ref:01/18/98 Go To Top
EASY CASSOULET
| 1 link turkey kielbasa, cut 1/4" 2# chicken, boned & cut up (dark & white) 2 or 3 lamb necks (or any other bone) ½ c. onion 1 clove garlic, minced Fresh parsley ½ tsp. dried thyme 1/4 tsp. garlic pepper 1 small package Northern beans (soak overnight) 1/4 c. white wine 1 c. water In large fry pan saute meat, onions and garlic. Season meat in fry pan with salt and pepper. Drain beans and place in crock pot. Place meat mixture in crock pot on top of beans. Season with garlic pepper, parsley and thyme. Pour wine and water over meat. Cook on high for one hour then turn down to low for 4-5 hours. Great for that cold wintry night. ref:01/25/98 Go To Top
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