Chicken Encliladas

2 cans mild enchilada sauce

1 pkg soft wheat tortillas

2 cupls cooked chicken, cubed

1 4 oz, can green chilies

1 4 oz can sliced black olives

1/2 can quartered artichokes, drained

2 t, minced onion

8 oz mozzerella cheese

Salsa

Combine chicken, half of the chees, 2/3 can of enchilada sauce, green chilies, olives, onions.  Spoon meat mixture onto tortilals, roll up placing seam side down in a 9 x 13 pan. Pour 1/2 cup sauce or more over tortillas, Springkle with remaining cheese.  Cook 25-30 minutes at 350 degrees.

You can also add sliced mushrooms.  You canplay around with the amount of enchilada sauce or amount of enchiladas and cheese.  Serve with salsa.

Manhattan Supper Soup

2 # ground beef

2 cups chopped cabbage

1 medium onion, thinly sliced

3 grated carrots

1 16 oz. can diced tomatoes

1 cup chopped celery and leaves

1 cup cauliflower cut in small pieces (or more)

1 zuchinni, cut in small strips

2 cans beef broth

2 soup cans V-8 juice

1/2 cup barley

1 1/2 teas. salt

1/4 teas. pepper

1 t. liquid garlic (minced will do fine)

1 1/2 teas. sugar

1 Tablespoon Worschestershire sauce

Brown meat and drain off fat.  Put in large pot.  Add rest of ingredients.  Simmer uncovered for one hour. Stir occasionally.

Add more liquid, V8 or water, if you feel it is too thick.

You can also make this in a crock pot.   Cook on high for 4-5 hours or on low for 7-8 until vegetables are tender.  Add grated cheese when you serve if you wish.

Santa Fe Soup

2 lbs. cooked chicken, cubed

1 cup chopped onion

1 teaspoon cilantro

2 packages taco mix

2 packages Ranch dressing mix

1 can pinto beans

1 can red kidney beans

1 can black beans

1 can great northern beans

1 can Rotel tomatoes

1 can diced tomatoes

1 small can green chilies

2 8 oz. cans white corn

2 cups V-8 juice

Put chicken in crock pot.  Add the rest of the ingredients.  Do not drain liquid from cans. 

I usually start the crock pot on high for an hour, then cook on low 4-5 hours.   Serve with tortilla chips and grated cheddar cheese.  You can substitute different beans according to what you like best and also add more V-8 juice or water if it is too thick.  Serve with a small tossed salad.  

You can crunch the tortilla chips in bottom of bowl or on top, whichever you prefer. The cheese can be sprinkled on top.

Tomato-Zucchini Tart

One  10-inch pie crust

1/3 cup dijon mustard

3/4 lb mozzarella cheese

1/4 lb Parmesan cheese

7-8 medium ripe, but firm, tomatoes, thinly sliced

2 small zucchini, sliced (precook 4 minutes in microwave and then drain)

1 T minced garlic

1 T dried basil (or 3 T fresh)

1 t dried oregano

4 T olive oil

Preheat oven to 350 degrees.  Brush dijon mustard over bottom of pie crust.  Cover with the mozzarella, then the parmesan.  Overlap the tomatoes and zucchini on top, making a spiral, working your way around to the center.   In small bowl, mix the olive oil and spices, then drizzle mixure over the tomatoes.  Bake for 30 minutes.

Failed Fudge

1 T butter

2 cups sugar

3/4 cup milk

2 squares baking chocolate

1 t vanilla

Melt butter in pan.  Add sugar, milk, and chocolate. Stir gently until chocolate melts.  Boil until mixture thickens.  Remove from heat and add vanilla.  Let cool slightly, then serve over ice cream.  This is a delicious dessert.  It tasts even better reheated.