Recipes
Featured Recipes
Creamy Chicken Enchiladas
WOW dinner (Setpember 2010)
4 bone in (or not) chicken breast halves
2 Tbs. olive oil
4 oz. diced green chiles, drained
1 jalapeno pepper, chopped, opt.
1 clove garlic, minced
8 oz. cream cheese
2 c. shredded Jack cheese
1/2 c. water
8 10 inch flour tortillas
1 c. heavy cream
Place chicken breast halves into sauce pan and fill with enough water to cover. Bring to boil and cook til chicken is cooked through about 20 min. Remove from water and set aside to cool.
Preheat oven to 375. Remove chicken meat from breasts and discard skin and bones or just shred boneless breasts. Set aside.
Heat olive oil in large skillet over medium heat. Add green chiles, jalapeno and garlic. Cook and stir for a few minutes, until fragrant, then stir in the cream cheese and half of the Monterey Jack. As the cheese begins to melt, gradually stir in the water. Stir chopped or shredded chicken meat into skillet. Remove from heat.
Spoon the chicken mixture into tortillas and roll up. Place the rolls seam side down in a 9x13 inch baking dish. Sprinkle the remaining Jack cheese over top then pour cream over all.
Bake 30 minutes or until enchiladas are golden brown on the top.
Serves 8
Here is a highly requested soup recipe from November 2008.
Tortilla Chicken Soup
2 large Spicy V-8 juice (or 1 regular and 1 spicy)
1 red onion chopped
2 each Anahiem (yellow) peppers and shiny long green Mexican peppers, seeded and chopped fine
1 bulb or 8 cloves garlic chopped
1 chicken boullion cubes
1 beef boullion cubes
2 tsp. cumin
1 tsp. chili powder
1 tsp. salt
1 Tbs. Lea & Perrins
2 Tbs. A1 Steak sauce
4 c. diced chicken cooked
2 cans black beans, drained and rinsed
Combine all in large pot. Add V8 bottle almost filled w/ water . Simmer til heated through, 1/2 hour. When ready to serve put crushed tortillas into bowl, fill with soup and top with avocado, olives, sour cream, grated cheese.
Reuben Casserole March 3, 2009 - for P.W. Luncheon
Ingredients:
• 6 slices rye bread, cubed
• 1 (16oz) can sauerkraut, drained and rinsed
• 1 pound deli sliced corned beef, in strips
• 1 cups Russian or Thousand Island Dressing (I liked the Thousand Island)
• 2 cups shredded Swiss cheese
Directions:
1. Preheats oven to 400 degrees
2. Spread bread cubes in the bottom of a 9by13 inch baking dish. Spread sauerkraut evenly over the bread, then layer beef over the sauerkraut. Pour dressing overall.
3. Cover with foil and bake in oven for 20 minutes.
4. Remove cover, sprinkle with cheese and bake uncovered for another 10 minutes, or until cheese is melted and bubbly.
Stained Glass Cookies
served at MARCH WOW
1 6 oz. pkg. semi sweet chocolate chips
2 Tbs. butter
1 egg, beaten
3 cup mini colored marshmallows
1 c. chopped nuts
powdered sugar
Melt chocolate chips and margarine over low heat or in microwave. Remove from heat. Add egg and mix well; cool slightly. Mix marshmallows and nuts in large bowl. Pour chocolate mixture over marshmallows. Mix well and divide mixture in half. On wax paper sprinkled with powdered sugar, shape each half into a roll approximately 8" long. Wrap up and chill several hours. Slice to serve.