Chili Enchiladas

Jackie Hill

  • 2 (15 1/2 oz) cans chili, or homemade chili
  • 1/4 cup chopped onion
  • 2 cups shredded cheese (8 oz)
  • 1 cup Bisquick baking mix
  • 1/4 cup cold water
  • cornmeal

Heat oven to 350°. Mix 1/2 chili, 2 tablespoos onion and 1 cup of cheese; set aside. Stir baking mix and water to a soft dough. Gently smooth dough into a ball on floured board. Knead 5 times. Divide dough into 8 equal parts. Shape each part into a ball. Roll each ball into a 5 inch circle and dust with cornmeal. Bake circle on hot ungreased cookie sheet about 1 minute on each side or until light brown. Spoon about 1/3 cup of chili on center of each circle. Roll up, place seam side down in ungreased baking dish (9 x 13 inch). Spoon remaining chili over top. Sprinkle with remaining onion and cheese. Bake uncovered 20 minutes or until cheese is melted.

Makes 4 to 6 servings.

Great way to use left over chili.

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Mushroom Pork Chops

Jerry O. Cook

  • 5 to 8 pork chops, peppered and salted
  • soy sauce
  • 1 can cream of mushroom soup
  • onions and garlic, minced (optional)

Lay pork chops in pan. Cover with onions, garlic and soy sauce. Bake at 375° to 400° until almost done. Add 1/2 cup water to mushroom soup. Pour over pork chops. Bake until tender. Soup will make a gravy.

Alternate recipe: Add cut carrots (fresh) over pork chops before baking. Cover and cook until half done. Add fresh cut potatoes. Pour soup mixture over potatoes, carrots and pork chops. Bake until pork chops are tender.

Chicken Cacciatore

Linda O’Quinn

  • 4 large breast quarters
  • 1 large onion
  • 1 large bell pepper
  • Tony’s seasoning to taste
  • 1 large can stewed sliced tomatoes
  • 2 (5 oz) package yellow rice, cooked

Brown chicken that has been sprinkled with Tony’s seasoning. The more you use, the spicier the chicken. Remove chicken from skillet. Saute chopped onion and bell pepper in chicken grease (2 tablespoon). Place chicken back in skillet. Pour tomatoes over chicken.

Simmer for 15 to 20 minutes, stirring occasionally to avoid sticking.

Serve over hot yellow rice.

Spanish Rice in a Pot

Marie Knight

  • 1 lb ground beef
  • 1/2 onion
  • 2 cans tomato sauce
  • 1 cup uncooked rice
  • 2 1/2 cups water
  • 1/2 cup ketchup
  • 1 Tbsp sugar
  • salt and pepper to taste

Brown ground beef and onion in pot until done. Drain meat; set aside in dish. Brown uncooked rice in meat drippings. Add all ingredients. to rice. Add meat.

Cover and simmer 30 minutes.

Serves 6

Thousand Island Dressing

Beulah K. Jackson

  • 1 cup mayonnaise
  • 1/2 cup ketchup
  • 2 Tbsp sweet pickle relish
  • 1/4 tsp sugar
  • 1/4 tsp Worcestershire sauce
  • 1/4 tsp garlic powder

Combine mayonnaise and ketchup; mix well. Add pickle relish, sugar, Worcestershire sauce and garlic powder. Blend thoroughly. Pour into a glass jar and refrigerate.

Makes 1 1/4 cups.

Lemon Sauce

Sharp United Pentecostal Church Ladies Auxiliary

  • 1/3 cup sugar
  • 1 Tbsp cornstarch
  • 1 cup water
  • 1/2 tsp lemon rind
  • 1 1/2 Tbsp lemon juice
  • dash of salt

Cook sugar, cornstarch and water until bubbles. Simmer and remove from heat. Stir in 3 tablespoons of butter. Add lemon rind, lemon juice and dash of salt.

Note: This sauce is especially good on gingerbread cake squares.

Eggnog Bread

Tressie Upshaw

  • 1/4 cup of butter or margarin, melted
  • 3/4 cup of sugar
  • 2 eggs, beaten
  • 2 1/4 cups all purpose flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 cup eggnog
  • 1/2 cup chopped pecans
  • 1/2 cup raisins
  • 1/2 cup chopped red and green candied cherries

In a large bowl, combine butter, sugar and eggs. Mix well. Combine the flour, baking powder and salt. Stir into butter mixture, alternately with eggnog. Mix only until dry ingredients are moistened. Fold in pecans, raisins and cherries.

Spoon into a greased 8 1/2 inch X 4 1/2 inch X 2 1/2 inch loaf pan.

Bake at 350° for 70 minutes or until bread test done.

Yield: one loaf

Eggnog Fudge

Tressie Upshaw

  • 1 (12 oz) package white chocolate chips
  • 1 (7 oz) jar marshmallow creme
  • 1 3/4 cups sugar
  • 3/4 cup eggnog
  • 1 stick butter
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon nutmeg

Line a square baking dish with foil and grease with butter. Combine butter, sugar, and eggnog in a sauce pan. Bring to boil over a medium heat, stirring often. Bring the mixture to a boil and let boil for six minutes or until candy thermometer reaches 230°. Remove from heat. Stir in white chocolate chips until melted. Working quickly stir in marshmallow creme, vanilla extract and nutmeg. Mix well. Pour into pan. Spread out. Sprinkle with nutmeg.

Cool, cut and enjoy.

 

Mexican Salad

Tressie Upshaw

  • 1 medium head lettuce
  • 1 medium bell pepper
  • 1 small purple onion
  • 3 greens onions
  • 1 can Ranch Style beans
  • 1 small chopped pimentoes
  • 1 (8 oz) mild Cheddar cheese
  • 1 medium bag Fritos
  • Catalina dressing

Mix lettuce, pepper, onions, beans and pimentos together. Just before serving add crated cheese, crushed Fritos and Catalina dressing.