Recipes 8-4-26

Enchilada Surprise

1 lb ground beef, browned

1 package taco seasoning

1 small onion, chopped

1 small box Velveeta cheese, shredded

1 package corn tortillas

1 can cream of chicken soup

1 can cream of mushroom soup

1 can chopped green chilies

Brown ground beef. Add taco seasoning. Take a small amount of the beef mixture, some chopped onions and some of the cheese and put in the middle of the tortilla. Roll and place in a 9x13 baking dish. Repeat process until all the beef mixture is used. In a separate saucepan, cook both soups and green chillies until it bubbles. Pour over tortillas. Put remaining cheese and onions on top and cook at 300 degrees until cheese melts.

Oven Fried Chicken

4 small chicken breasts

1 cup crushed corn flakes

1/4 teaspoon paprika

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

4 teaspoons skim milk

Remove skin from chicken. Combine corn flakes, paprika and powders. Roll chicken in milk. Then roll chicken in corn flake mixture. Place chicken in small non-stick baking dish. Bake at 350 degrees for 20 to 30 minutes until golden brown.

Banana Pudding

3 cups milk

1 large package instant vanilla pudding

1 can Eagle Brand Milk

1 large cool whip, divided

1 box vanilla wafers

4 large bananas

Mix milk and instant pudding until thick. Add 1/2 cool whip and eagle brand milk; mix well. Layer vanilla wafers, bananas and pudding mixture. Top with cool whip.

Granny’s Slaw

Small head of cabbage

2 carrots

1/2 pod green pepper

Small onion

Chop all ingredients

Mix and bring to boil: 1 cup vinegar 1 cup sugar 1/2 teaspoon salt and 1/2 teaspoon turmeric.

Pour over cabbage mixture. Cover tightly. Will keep in refrigerator one week.