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Show Enchilada casserole: Tasty family treat By KATHRYN JENNINGS Janice Back with daughters, Brittanie, Nicholene in back and Danielle at front. They have a casserole cas-serole of chicken enchiladas which will be served for dinner when daddy dad-dy Wayne and two sisters, Shann and Elisha are all at home. THE LARGE strawberry cake is ready for dessert, with drained frozen strawberries added for a special flavor and also a package of strawberry jello and coconut for a real fruity cake. Janice also shares lemonade jello dessert and chili rellenos which her family enjoys so often. The rellenos relle-nos have sliced cheese on the bottom bot-tom of the casserole with diced chiles over the cheese and an egg mixture covering the cheese, then baked and served for a special dinner. CHICKEN ENCHILADAS 4 chicken breasts I cup sour cream Vi can 10 oz. cream of chicken 1 cup frozen strawberries, thawed and drained I cup pecans, or other nuts, chopped 1 pkg. 3 oz. strawberry jello I cup cooking oil 1 cup coconut 4 eggs Vi cup milk MIX DRY cake mix with strawberries, straw-berries, nuts, dry jello, oil, coconut, coco-nut, eggs and milk and beat all together in mixer until well blended. Pour into a greased and floured 9x13 inch pan and bake at 350 degrees de-grees for 35 to 45 minutes until done. This cake is good frosted with a cream cheese frosting or plain vanilla frosting. LEMONADE JELLO I cup boiling water V cup sugar 1 pkg. 3 oz. lemon jello 1 can 6 oz. lemonade frozen concentrate con-centrate pinch of salt 1 cup whipping cream let set up a bit before serving. Serves 6-8, serve with salsa. Janice and Wayne Back are Bountiful residents, and have five daughters. Wayne grew up in Bountiful and Janice moved here from Pocatello, Ida., 20 years ago and attended high school and college col-lege here. Wayne is an estimator for a construction company. THEIR daughters include Shaan, 11; Elisha, 10; Nicholene, 6; Danielle, 4, and Brittanie, just 2 years. The younger girls enjoy playing with friends and love to help mom cook. Janice does needle work of various kinds, quilting and enjoys cooking for the family. She did the cooking for a published cook book for a national company. She also works for an answering service in Bountiful. SHANN enjoys ice and roller skating and Elisha does clogging and plays soccer. A recipe for dressing has been requested for using on a crisp tos- I p in """"v mmmm. iiatai ly.,K kMj:mm r'-Z z s&' ys-ii 1 Add a strawberry cake for dessert. soup 4 green onions 12 small flour tortillas SAUCE: I'A cans cream of chicken soup, 10 oz. 1 can 10 oz. green chiles with tomatoes Grated cheddar cheese, amount desired COOK CHICKEN until done, cool and cut into chunks. Slice the green onions. Mix soup and sour cream together, then mix with soup mixture with chicken and onions. Spoon mixture into about 12 small size flour tortillas and place in a greased baking dish. Mix the chicken soup and green chiles with tomatoes, for sauce and pour over the ingredients in casserole. Bake at 350 degrees for one half hour and then for the last 15 minutes, top with the grated cheddar cheese and finish baking. Serve with shredded lettuce, tomatoes and hot sauce. Serves 6 to 8. STRAWBERRY CAKE I pkg. white cake mix I 4 DISSOLVE jello, sugar and salt in the boiling water. Stir in frozen lemonade to dissolve and refrigerate refriger-ate until just partially set. Whip the cream and fold into the partially set jello. Chill until firm. Serves 6 to 8. CHILE RELLENO I can 8 oz. ortego diced green chiles 'j to Vi lb. Monterey Jack cheese 4 eggs Vi tsp. salt 3 Tbsp. flour Vi cup milk SEPARATE eggs and beat whites until very stiff. Now mix yolks with salt, flour and milk and beat well. Blend yolk mixture into the egg whites, mixing carefully. Slice cheese and put into the bottom bot-tom of an 8x8 inch baking pan. Spread the diced chiles over the cheese. Pour the egg mixture over the top of all and bake at 350 degrees de-grees for 35 minutes. AFTER REMOVING from oven, s sed salad. This recipe was used recently re-cently at the Golden Years Center, for a brunch. The special dressing recipe was shared by Dora Trowbridge. Trow-bridge. TOSSED SALAD SPECIAL DRESSING DRES-SING Spinach, lettuce, mushrooms Crisp bacon bits 1 Vi Tbsp. poppy seeds V cup sugar V cup white vinegar 1 V2 cups salad oil 1 ' Tbsp. red onion, minced 1 tsp. salt .23 tsp. dry mustard or 1 tsp. prepared mustard CLEAN spinach and lettuce, dry and tear into small pieces. Slice mushrooms. Cut bacon into small pieces and fry crisp, drain off grease. Mix salad dressing and put into a jar, chill before using. At serving time, toss the amount of salad greens desired with the chilled dressing. Sprinkle the bacon bits over the top and serve, kj JANICE BACK AND daughters, Brittanie, Nicolene and Danielle, like to pitch in to prepare dinner for the rest of the family. Among their favorite recipes are chicken enchiladas, lemonaide jello and strawberry cake. |