Creamy Chicken Enchilada

Serves 6-8

1/2 to 1 lbs grated cheddar cheese, grated and set aside
~10 flour tortillas
4-6 chicken breasts, raw (I do 6 small or 4 large)*
2 cans cream of chicken soup
1 onion, diced
1 can diced green chilies (optional)
Put the chicken, soup, onions and green chilies into the crock pot on low all day long. (You may cook this in a sauce pan or skillet if you prefer)  Once the chicken is cooked, remove the chicken from the sauce.  Shred the chicken and set aside.  Then add to the sauce:

16 oz sour cream
Stir well.  Put about 1 cup of the creamy sauce in the bottom of a greased 9x13 baking dish.

To assemble the enchiladas, divide the chicken equally between 10 flour tortillas.  Sprinkle cheese on the chicken, then roll up the tortilla and place in the pan.  Pour the remaining sauce on the rolled tortillas.  Sprinkle the remaining cheese on top of the sauce.  Cover and bake 20-30 minutes at 350 degrees.

*** Green peppers and/or olives are yummy to add to the chicken in the filling***

*You may substitute 2 cans, turkey or chicken, drained.  If you do this, there is no need to cook the creamy mixture.  You can just mix it all up, and assemble per the instructions above.

Crock Pot Beef Stew

Layer in your slow cooker:
2 lbs beef stew meat, raw (I add it frozen)
1 lbs of carrots, peeled and chopped
6-8 potatoes, peeled and chopped
1 onion, diced
2 cans cream of mushroom soup

Cook on low all day.

Crock Pot Beef Stroganoff

Layer in your slow cooker:
2 lbs beef stew meat, raw ( put the meat in frozen)
2 cans cream of mushroom soup
1-2 T Worcestershire sauce
1 onion, diced

Cook on low all day.  Right before serving add:
16 oz sour cream, mix well.

Serve over:
1 lbs egg noodles, cooked and drained -OR-
cooked white rice

***Sliced mushrooms can be added with the sour cream right before serving.  Celery can be added in the beginning  if desired***

Quick & Easy Beef Stroganoff

1 T oil or butter
1 onion chopped (optional)
2 cans Cream of Mushroom Soup
2 cans beef chunks, one drained, one not drained
16 oz sour cream
1-2 T Worcestershire sauce (optional)
1 lbs egg noodles, cooked and drained

In a large skillet or sauce pan, saute onion over medium heat.  Once the onions are cooked (translucent) add the soup and beef.  Remember to only drain one of the cans of beef.  Once all of the ingredients are heated through, add the sour cream and stir gently, as to not break up the beef too much.  Reduce to low heat.  Do not let the sauce boil once the sour cream has been added.  Once the sauce is hot, remove from heat and serve over the cooked and drained noodles immediately.  Serves 6-8

*** Mushrooms and/or celery are also very good additions***

Bishop McCords's DELICIOUS Macaroni & Cheese

1 lbs of macaroni noodles, cooked and drained
1 lbs of cheddar cheese, grated

Pre-heat oven to 350 degrees.  Grease a 9x13 baking dish, or a smaller deep casserole.  Layer the cooked noodles alternately with the grated cheese.  End with cheese on the top layer.
Bake covered for 15-20 minutes or until the cheese is all melted.  Serve immediately.  Serves 6-8.

Stake Quilting Class

BOY, DID WE HAVE FUN!!!!  We had so much fun that by the time we looked at the clock, it was after 11 pm!  Party ANIMALS!!! :)  We may have to set a timer next month ;D

Please feel free to join us next month!  You can work on whatever you like :) ...sewing, knitting, scrapbooking, etc!