Chicken Enchiladas (Mary)

With Mary's dictation and permission, I'll post her famous recipe...Mom mentions that Mary often makes these for our Park City condo vacation in the summer and we all love it!

Start by cooking 2 cups of diced chicken. To keep it extra moist, Mary suggests steaming it a bit by throwing a bit of water on and the pan with a lid.

Mix 1 cup sour cream and 1 can cream of chicken soup.

While the chicken is cooking, melt 1 T butter in a large pan. Add 1 c. fresh chopped onions and 1 t. chili powder. (You can optionally add a 4 oz. can of green chiles. Mary says she will if she doubles the recipe, but otherwise it's over-powering.) Caramelize the onions in the butter and chili powder mix.

Add the cooked chicken to the onions and throw in about 1/3 to 1/2 of the sour cream/soup mixture. Turn the heat to Low and stir all together until it begins to bubble. Now trace lines on the mixture to divide it into 8ths. (Each eighth will be about 3 spoonfuls)

Spray a casserole dish and spoon a very thin layer of soup/sour cream mixture on the bottom. (This keeps the enchiladas from being hard on the bottom.) Spoon 1/8 of the mixture onto each of 8 flour tortilla shells. Roll up without folding in the ends. Cover all 8 with the remainder of the soup/sour cream mix.

Cover with foil and bake at 375º for 15 minutes.

(Optionally, you can also spread mild red enchilada sauce before the cheese.) Sprinkle 1 c. of grated Monterey Jack or Cheddar cheese on top.

Bake uncovered for 5 more minutes.

Enjoy!

Cherry cherry Yum Yum

This is another recipe from Mom's stuff. I used a pie tin and it fit well.

Crumb Mixture

Mix 3 c graham cracker crumbs (this is about 8 or 9 oz of crumbs) with 1 1/2 sticks of melted butter.

Cheese MixtureCombine an 8-oz package of cream cheese (soften the cream cheese before this or it will be too stiff to spread -- I ended up using a mixer so there wouldn't be any lumps) with an 8-oz tub of Cool Whip.

Layer 1: Spread half the crumb mixture on the bottom of a pan.
Layer 2: Spread half the cheese mixture on Layer 1.
Layer 3: Spread 1 can cherry pie filling on top of Layer 2.
Layer 4: Spread the second half of the cheese mixture on Layer 3.
Layer 5: Spread the second half of the crumb mixture on Layer 4.

Alison's Sunday Crock Pot Pork Roast

Ingredients:
Onion
Potatoes
Carrots
Celery
2 Garlic Cloves
Pork Loin
Seasonings (Mrs. Dash, Lemon Pepper, Garlic Salt, S&P)
1/2 to 1 cup Water

I didn't list how much of each ingredient to use because it really depends on the size of crowd/family you'll be feeding. Since it generally is just me, hunnybun, and the goobs, I chose a small pork loin out of the freezer, 5 potatoes, and a handful of leftover carrots and celery from the relish container that needed using up. It also depends on the size of your crock pot.

Defrost the pork loin in the microwave, if needed, while you prep/cut up the vegetables. Layer about half of the potatoes, carrots, celery, and onion on the bottom of the pot. Add a little seasoning. Place the pork loin on top and surround it with the rest of the vegetables. Add the water. Season with your choice of seasons. Put the lid on and turn the crock pot on to high for four hours or low for eight hours. (I generally choose high depending on the time of day.)

Cut into the middle to check for doneness (is that even a word?). If you like gravy, take some (or all) of the drippings left in the pot and mix with a packet of gravy (yup, I cheat sometimes, but that's okay).

Momma Mackay's Cheesy Potatoes

1 can cream of chicken soup
1 pint sour cream (use less if trying to be healthy)
2-3 cups shredded cheese
green onions, sliced finely (optional, for color)
1 bag frozen hashbrowns (shredded or cubed)
Leftover ham, cubed (optional)

Mix it all together in a large bowl and spread into a 9x13 pan. Bake at 350 degrees for 45 minutes to an hour until it's all bubbly and you can't control your drooling any longer.