White Sauce Enchiladas

1 can rotell tomatos w/green chile
1/2 pkg cream cheese
1 can evaporated milk (I just use milk)
1 can cream of mushroom
opt. 1/3 c chopped green peppers

Dump tomatos (green peppers) heat. Add cream cheese and stir until melted. Add cream of mush and milk. (You can use chicken broth to thin if needed).

1. Combine with shredded chicken and make burritos. Top with cheese.
OR
2. Combine with shredded chicken and poor over a casserole dish filled with tortillas chips and cook in oven at 350 for about 25 minutes. Top with cheese.

Hamburger Stroganoff

4 T butter
1 1/2 c milk
1 t worcesteshire
1/2 c sour cream
2 t minced onion
4 T flour
1 can mushrooms
1/2 t garlic salt
1 lb hamburger

Combine beef and onion. Cook, drain, and set aside. Melt butter in sauce pan, add flour. Slowly blend in milk. Cook over medium heat stirring constantly until thickene. Add worcesteshire, mushrooms, and garlic. Poor meat back in mixture and heat. Add sour cream heat until melted.

Serve over noodles, rice or potatoes.

Broccoli Cheese Soup

1. 6-8 medium potatoes cubed
---8 c water ~boil 10 minutes
2. 2 chicken boilion cubes ~ add to water let boil
3. 1 bag frozen broccoli ~ add, boil 10 minutes
4. Make a rue of butter (1 cube) and 8-10 T flour.
5. 1 large block Velveeta cheese ~melt and serve

Cream of Mushroom Meatballs

1 lb hamburger
1 pkg Stove Top Stuffing
2 cans Cream of Mushroom
1 can water

Cook Stove Top according to microwave directions and combine with hamburger. Shape into meatballs. Place in oven for ten minutes to brown (you don't have to but they look better if you do) Take out and in seperate bowl combing cream of mush and water to make a gravy. Poor over meatballs and place back in oven and cook 45 minutes on 350.

Serve over rice or mashed potatoes.

Spaghetti Sauce

3 gallons ragu/prego traditional sauce
3 lbs hamburger (cooked)
3 c ground celery
3 c ground onion
3 t garlic salt
3 t onion salt
3 T italian seasoning
3 T salt

Simmer 3 hours

Opt: Add 1/4 lb cooked sausage (yummy!)

Chicken Enchilada Soup

1/2 c veg. oil
1/4 c chicken base
3 c diced yellow onions
2 t. cumin
2 t. garlic salt
1/2 t cayenne pepper
2 c masa harina (in the flour aisle)
4 qts water, divided
2 c crushed tomatoes (or 2 cans)
1/2 lb velveeta cheese, cubed
3 lbs shredded chicken

In LARGE pot, place oil, chicken base, onions, and spices. Saute until onions are soft and clear (about 5 minutes). In another bowl combine masa harina and 1 qt water. Stir unitl lumps dissolve. Add to sauteed onions, bring to boil. Cook an additional 2-3 minutes. Stirring constantly.
Add remaining water & tomatoes, return to boil. Stirring occasionally. Add cheese and stir until it melts, add chicken, heat and serve.
Top with shredded cheese, crumbled tortilla chips and salsa!

Serves 16-20!

Baked Potatoe Soup

1. 2/3 c butter & flour ~make a rue
2. 7 c milk ~ add to thicken
3. 4 L baked potatoes (cubed)
---4 green onions ~bring to light boil
4. 10-12 slices of bacon /dump in bacon bits
---1 1/4 c cheese
---1 c sour cream
---3/4 t. salt
---1/2 t. pepper ~return to light boil

Serves 8-10

Rice & Beans Mix

3 cups cooked rice
1 can black beans
1 can corn
2 frozen chicken breasts
1 cup salsa
1 cup cheese

Mix rice, black beans, corn, and cut up frozen chicken in bowl. Put in freezer bag and label.
Freeze salsa and cheese in separate bags.

Cooking directions: Thaw, stir in salsa, bake covered at 350 for 45-60 min.. or until chicken cooked. Top with cheese & SERVE

Optional: Use as burrito filling.

Cheesy Ham and Potatoes

1 8 oz pkg cream cheese, softened
2 10.75 oz cans cream of celery soup
1/2 cup onion, minced
1 1/2 cups ham, cubed
1 1/2 cups Monterey Jack cheese, shredded
1/4 tsp pepper
1 24 oz bag frozen shredded hash browns

Combine softened cream cheese and soup. Stir in onions, ham, Jack cheese and pepper. Break apart hash browns (do not thaw). Gently stir into cheese mixture. Place in freezer bag. Label and freeze.

To serve: Thaw. Bake in greased baking dish, covered, 1 hour at 350º. Uncover, top with cheese. Bake 5 minutes.

12 Servings

Chicken and Broccoli

1 16oz package frozen broccoli
1 10.75 oz can cream of chicken soup
1 10.75 oz can cream of mushroom soup
1/2 cup evaporated milk
1 cup mayonnaise
1 Tbl lemon juice
1 dash pepper
3 cups boneless skinless chicken breast, cooked, chopped
1 cup French fried onions

Thaw and squeeze water from broccoli. In a large bowl, combine broccoli, chicken soup, mushroom soup, evaporated milk, mayonnaise, lemon juice and pepper. Stir in chicken. (Do not add onions until baking.) Place in freezer bag. Label and freeze.

To serve: Thaw. Bake covered in a greased baking dish, 1 hour at 350º. Uncover, top with French fried onions. Bake 10 minutes.

6 Servings