Recipes 5-21-24

Chicken Cheese Enchilada
4 chicken breast, cooked and cubed
1 pkg Tortilla’s 10” size
8 oz. cheddar or Colby-Jack cheese, shredded
1 jar salsa
Take 1 tortilla at a time and put 1/4 cup chicken down center, then 2 tablespoon cheese and 1 tablespoon salsa over this. Roll up and put seam side down in a 9x13 inch pan. Repeat until used up. Put remaining salsa on top of tortilla and sprinkle remaining cheese on top. Bake at 350 degrees for 45 minutes. Can be made ahead and refrigerated. Put foil on top when ready to bake. Remove foil after 15 minutes.

Almond Crunch Chicken Salad
1 pie crust, cooked and cooled
3 cups cooked chicken, cubed
1 1/2 cup green or red grapes cut in half
1/2 cup shredded carrots
1/2 cup sliced celery
1 1/2 cup mayonnaise
1/2 teaspoon seasoned salt
1 tablespoon lemon juice
1/4 cup slivered almonds
Combine all ingredients and pour into cooled pie shell. Garnish with any of the following: shredded cabbage, carrots, lettuce, parsley or nuts.

Salmon Loaf
1/2 cup bread crumbs
1/2 cup hot milk
1/4 teaspoon salt
1 tablespoon butter, melted
1 T onion, minced
1 can pink salmon
1 egg beaten
1/2 cup celery, diced
Mix crumbs, milk, onion, salt, celery, egg and butter; mix well. Flake salmon, remove bones, if necessary, and add to the mixture. Place in a casserole dish and bake at 350 degrees for 1/2 hour.

Tuna Casserole
1 can chunk style tuna in spring water
1 can cream of mushroom soup
1 small pkg wide egg noodles, cooked
2 tablespoon butter
Salt and pepper to taste
1 cup milk
Mix all ingredients, except butter, and pour into a casserole dish. Dot the butter across the top of the casserole. Put into a preheated oven, 350 degrees, until the butter melts and the casserole begins to bubble around the edge. Mix with spoon to integrate the butter throughout. Let come to bubble stage again. Take out and serve hot. Good with French bread.

Seasoned Salts
1 cup salt
1 teaspoon crushed thyme
1 1/2 teaspoon crushed oregano
1 teaspoon garlic powder
2 teaspoon paprika
1/2 teaspoon onion powder
Combine ingredients in bowl, mix well. Pour into decorative bottles. Store air tight.

Hershey Bar Pie
6 Hershey bars
1 (8oz.) Cool whip
1 graham cracker crust
Ready whip
Melt Hershey bars and stir in cool whip. Pour into the graham cracker crust. Cool in refrigerator. When ready to serve, decorate with Ready Whip around edge.

French Coconut Pie
3 eggs, beaten
1 stick butter
1 1/2 cups sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
1 teaspoon vinegar
1 cup coconut
Mix all ingredients. Pour into unbaked pie shell. Bake for 45 minutes at 350 degrees.