ENCHILADAS--Hillary's Mother-in-law, Heidi, one of the BEST cooks

One large onion, chopped or two or three Tbs. of minced dried onions, rehydrated in water to cover.

One can chopped green chilies--4 oz.--I buy the whole ones and chop them myself as I've had a few cans of "chopped" that were green chili "soup"

1 can olives, cut in half--6 oz.

1 pound cheddar/jack cheese (plus a good cup or more extra for the topping)

4 hard boiled eggs, chopped fine

2 Enchilada seasoning mix pkgs.--1.25 ounces

2 cans tomato paste--6 oz.

4 cups water

14 corn tortillas

Make the enchiladas sauce using seasoning mix, tomato paste and water. Simmer for 15 minutes.

Spray a 9x13 inch baking dish with vegetable spray. Put 1 1/4 cup sauce in the bottom of the pan, Tear seven tortillas into pieces and cover bottom of the pan with them.

Mix onion, green chili's, olives, cheese and eggs. Layer on top of tortillas. Top with a layer of sauce, about 1 1/2 cup/ Tear remaining tortillas and put on top of filling. Cover with sauce. You will have sauce leftover--just throw it away.

Bake in 350 degree oven about 1/2 hour or until hot. Cover with a good layer of shredded cheese and bake about three minutes more. Serve over salad, dressed with Ranch dressing or you favorite dressing.

I loved these but Phil says they are not his favorite. His favorite? Green enchiladas. Oops, I see that recipe isn't here yet. I'll add it one of these days.

PS Buy the pkgs. of enchiladas seasoning mix on sale for 3/$1.oo and the tomato paste for the same price, then when you want to make enchiladas you will be ready. I'd much rather shop in my basement than at the store.

MEXICAN CASSEROLE

Mmm, good. This was served at our Enrichment dinner last Tuesday. Our theme was, "What Can't You Do Without?" We had everyone bring what they couldn't do without--family and scriptures didn't count so it had to be something else. I took three things but which are all part of my one thing I can't do without. My little desk lamp which shines on my magnifying mirror which I use to pluck my chin hairs--which are actually stray eyebrows (according to Janette Barber: “I refuse to think of them as chin hairs. I think of them as stray eyebrows”). I pluck every single night, whether I need to or not. That is one of my pet peeves, women with moustaches or chin hairs. Pluck Lynne, pluck. So my one thing I can't do without were tweezers.

MEXICAN CASSEROLE--Carolyn Heaton

1 box Spanish Rice mix (Rice a Roni®)

1 (15 oz.) can chopped tomatoes—to use in Rice a Roni

½ pkg Doritos Tortilla chips
1 can kidney beans
1 can pinto beans
1 can black beans
1 can chopped tomatoes with green chilies
1 can Hatch’s green enchilada sauce
2 cups grated cheese, a mixture of mozzarella and cheddar

Make rice dish as directed, using the one can of chopped tomatoes. Put rice in 9x13 pan, top with 1 can diced tomatoes with chilies. Layer Doritos, crushed a bit. Top with beans, drained and rinsed. Top with enchilada sauce and cheese. Bake in 350 for 35 minutes.

Serve with shredded lettuce, chopped tomatoes, dollop of sour cream and chopped avocado. Can add olives if desired.

OKAY, I DIDN'T EXACTLY MAKE IT LIKE THAT. THIS IS WHAT I DID.

Made the Rice a Roni as pkg. directions. I used a little more than half of a quart of diced, home-canned tomatoes in the Rice a Roni. Didn't put the extra can of canned tomatoes on top--saved it for later. Topped with a bunch of tortilla chips from Costco. Drained a can of pinto beans and black beans and mixed with one can--NOT drained--of S&W Caribbean beans--I buy them to make Cafe Rio salad so I have a bunch in my food storage--plus two Tbs. of Red Hot liquid seasoning. (I dislike kidney beans so I rarely buy them.) Topped them with the rest of the quart of tomatoes, drained. topped that with a can of green enchilada sauce--I would have made my own--I'm a home-made type girl but I'm all out of green chilies. Topped with Mozzarella cheese only as I was too lazy to hunt up any cheddar cheese in the freezer. Baked loosely covered--kind of tented so the aluminum foil didn't touch the cheese--for 45 minutes at 350°. Uncovered the casserole, turned the oven to 400° until it was a little brown on top and bubbling.

For the salad I mixed tomatoes, chopped multi-colored peppers, pepperoncini--also known as pickled banana peppers, and lettuce. I made guacamole, had sour cream and ranch dressing on the side.

Of course, I forgot to take photos until everyone was finished so no photo of the salad and guacamole and sour cream but everyone knows what salad and guacamole and sour cream looks like anyway.

It was very good. Lord Bumhampton had several servings and really liked it. We all really liked it. Go forth and bake some.

PIZZA PENNE PASTA--Cindy Crookston

This is one of my favorite dishes. It's a tiny bit spicy and full of flavor.

½ lb sausage
1 pkg. pepperoni (to taste)--I like a lot
1 can black olives
½ to 1 chopped onion
1/2 green pepper, chopped
1 can mushrooms, drained well
2-3 cups spaghetti sauce
8 oz. Penne pasta
2 c mozzarella cheese, shredded

Cook pasta. Brown sausage. Mix pasta and sausage with everything EXCEPT cheese. Pour into a 13x9 dish. Add shredded mozzarella cheese on top. Bake at 350 degrees until cheese on top is melted and just a tiny bit brown and everything is bubbling hot. If cheese is browning before the casserole is really hot cover it loosely with foil.

FUNERAL POTATOES

Here in Utah, after LDS funerals a luncheon is given to family and extended family members. This potato dish is always present, usually with salty ham and salads--many of them Jell-O with whipped cream or cream cheese, followed by every kind of cake you can imagine. It's almost like we were campaigning for more funerals.

There are lots of versions of this. Some have potatoes that have been diced. Some have frozen shredded hash brown potatoes. Some have a bit of green pepper, some don't have cornflakes but have cheese on top. All are delicious but very, very bad for you. Be wary.

6 to 8 large potatoes parboiled and grated or ½ of a bag of frozen southwest hash brown potatoes
1 can cream of chicken soup
1-2 cups Sour cream
1 ½ cup shredded cheddar cheese
1/3 cup chopped green onions
1 ½ cups corn flakes
2 Tbs. melted butter

Mix potatoes with remaining ingredients except corn flakes and butter.Put into 9x13 pan. Top with cornflakes and butter mixed. Bake at 350° for 45 minutes.

CHICKEN ENCHILADAS, GREEN ENCHILADAS—Sharee Snyder

This is fabulous. It makes two full 9x13 pans.

16 (8 inch) flour tortillas
vegetable spray (NOT canola)

Filling
2 1/2 to 3 pounds pounds chicken tenders or other boneless chicken
1 large can (26 oz.) cream of chicken soup
8 ounce container sour cream OR 8 ounce cream cheese (better with cream cheese)
1 very large or two medium onions
1 (8 oz) can diced green chilis
salt and pepper to taste
oil (NOT Canola)

Sauce:
1 (8 oz) can diced green chilis
1 medium onion, diced
chili flakes to taste (about 1/4 to 1/2 tsp. -- more if desired)
garlic powder
salt
flour
water

Saute chicken tenders in oil. Cool and dice. Saute onion in the same pan. Mix diced chicken, cream of chicken soup, sour cream (or cream cheese), sauteed onion, peppers and salt and pepper to taste.

Put chicken mixture in center of tortillas and roll them around filling. Spray two 9x13 pans with vegetable spray and put a bit of sauce in the bottom of each pan. Add tortillas, seam side down in pans. Cover each enchilada with about ¼ cup or more cup of sauce and bake in 350 oven until hot, at least a half hour.

CHICKEN DIVAN—Hillary Smith

1 cup rice
Broccoli, cooked, chopped
1 can cream of chicken
1 cup sour cream or mayonaise
1 Tbs. lemon juice
½ tsp. curry
turkey or chicken, chopped

Cook rice and lay in the bottom of a greased pan, cover with chopped broccoli.Mix chicken soup, sour cream or mayonnaise, lemon juice, curry and turkey together pour over broccoli. Top with ½ cup shredded cheese. Bake 350 for ½ hour

BREAKFAST CASSEROLE or EGG SOUFFLÉ—Betty Helquist--a friend of Lynne's

This is a wonderful Christmas breakfast. Very rich but very good.

8 slices bread, cubed
2 cups grated cheese
1 lb. Sausage, either bulk sausage or links, cut up or bacon, chopped. Cooked.

Layer in 9x13 inch baking dish in order given. Mix the following and spoon over:

4 eggs, beaten
2¼ cups milk
¾ tsp. prepared mustard

Heat together and spoon over the top:

1 can cream of mushroom soup
½ can milk
Cover and refrigerate overnight or several hours. In the morning bake for 1 ½ hours at 275° (glass pan).or 300° metal pan. Serve immediately. Cover with foil if it has to wait to be served.

Serves 12-14.

JODIE'S SWEET POTATO CASSEROLE

3 C. cooked, mashed, dark orange sweet potatoes
(about 2 lg. or 3 med. potatoes)
1 C. Sugar
½ C. Butter
2 Eggs beaten
1 tsp. Vanilla
1/3 C. Milk
Method:

Peel, slice and boil potatoes for 20-25 min. Mix other ingredients in a bowl. Drain potatoes, add to mixture, beat with mixer on high until smooth. Pour into lightly buttered 9X13" dish. Top with:

Topping
1 C. Brown sugar
1/2 C. Flour
1/2 C. Butter softened
1 C. chopped Pecans

Cut brown sugar, butter and flour together until crumbly. Add pecans, sprinkle on top of potatoes mixture . Bake at 350 for 30 min.

GOLDEN-CRUSTED MUSHROOM-ASPARAGUS LASAGNA –Lynne Snyder

This is wonderful! The first time I made it Phil ate five pieces. He paid with a hurting stomach but the next time I made it he ate five pieces. You'd think he'd learn.

9 lasagna noodles
2 pounds asparagus, cut into 2-inch pieces
1- 1 ½ pound mushrooms, sliced
1 Tbs. olive or vegetable oil
½ tsp. lemon pepper seasoning salt
3 Tbs. butter or margarine
¼ cup flour
1 can (14 ounces) chicken broth
½ cup milk
1/2 teaspoon dried marjoram leaves
½ cup roasted red bell peppers, from 7-ounce jar, drained and chopped
¾ cup shredded parmesan
2 cups mozzarella cheese
½ cup whipping

Heat oven to 350ºF. Grease 13x9 inch pan.. Cook and drain noodles. Heat 5 cups water to boiling in 3-quart saucepan. Boil asparagus 3 to 4 minutes or until crisp-tender; drain. Place asparagus in bowl. Toss with oil and lemon pepper seasoning salt.

Melt butter in 2-quart saucepan over medium heat. Stir in flour. Cook 1 minute, stirring constantly. Stir in broth, milk and marjoram. Heat to boiling, stirring constantly. Stir in 1/4 cup of the bell peppers and 1/2 cup of the Parmesan cheese. Cook about 2 minutes or until hot.

Spread about 1/2 cup of the white sauce in baking dish. Top with 3 noodles, half of white sauce, half mushrooms, half asparagus and 1 cup mozzarella cheese, top with three noodles, remaining sauce, mushrooms and asparagus and 1 cup mozzarella cheese. . Top with remaining 3 noodles.
Beat whipping cream in chilled small bowl with electric mixer on high speed until stiff peaks form. Spread over top of lasagna.
Sprinkle with remaining 1/4 cup bell peppers and 1/4 cup Parmesan cheese. Bake uncovered 40 to 45 minutes or until hot in center and top is golden brown.

CAULIFLOWER CASSEROLE--Trish Snyder

My grandmother served this casserole for holiday dinners when I was little. She died when I was about ten. My brother Steven resurrected the recipe when I was in my teens and I decided I loved it. Its been a Thanksgiving tradition ever since.

1 head cauliflower,* broken into bite sized pieces
2-3 cans cream of mushroom soup (2 for a normal size head of cauliflower, 3 for a gigantic one)
1 pound of bacon, cooked crisp and chopped *
16 oz. package of shredded cheddar cheese *

Boil cauliflower pieces about five minutes,* until just soft. Drain. Mix soup, bacon, drained cauliflower, and cheese. Pour into a casserole dish and bake in a 325 degree oven. Check after 20 minutes, if not bubbling in the center let cook for fifteen minutes longer.

*Christmas, 2007--Modifications I made:
I used 1 1/2 heads cauliflower. I used less bacon--precooked, crumbled bacon--probably about 1/2 cup. I also forgot to buy cheese but had some Velveeta--I know, processed cheese food (don't shudder. We use it to make the cheese/salsa sauce for dipping corn chips, which is rather tasty). I used about 1/3, maybe a little more, of a 2 pound box of Velveeta, cut into chunks. I heated this with a large (called a family size) can of cream of mushrooms soup and then poured it over 1 1/2 heads of cauliflower that I had boiled for 3 minutes. I put this into a 9x13 pan, sprayed with a vegetable spray. Topped it with a good layer of the canned french fried onion rings and heated in the oven. People said they liked it a lot better than the green bean casserole so many people make for the holidays.