Chicken Enchiladas

Ingredients:
1 can enchilada sauce
1 can cream of chicken
1 can black beans
4 chicken breasts (or your preferred cut)
14 tortillas
cheese

Directions:
Combine the first 4 ingredients together into the crockpot. Cook on low for 4-5 hours or on high for 2 hours or until chicken is done. Once it is cooked, pull the chicken out of the crockpot into a separate bowl. Shred the chicken. Fill the tortillas with chicken and cheese, roll them up, place them into an 8x11 *cooking dish. With the remaining sauce and beans in the crockpot, pour over the tortilla rolls. Cover the dish with cheese and place in the oven at 375 until the cheese is **melted (about 5-10 minutes). Serve with rice, beans, sour cream, and guacamole!

*I was able to fit 8 rolled tortillas into an 8x11 and then used an 8x8 to put the remaining 6 tortillas. It was a good way to ensure that we had lunch for the next day.

**Another way to split the preparation for this meal was to do the crock pot portion earlier in the day. I completed the recipe all the up until the oven part, covered, and placed the enchiladas in the fridge. Once I was closer to dinner time I pulled it out and put into a preheated oven for 20 minutes.

Bronwyn Lewis’ St. Patrick’s Day Dinner

Bronwyn and Hank Lewis are some choice Stony Brook, NY friends. Every year, Bronwyn invited us over for the best ever St. Patrick’s Day feast.

Directions:

Get the thin cut of corned beef. Buy more than you think you need because it will shrink. In a large pot of water, put in the corned beef. Bring to a boil. Reduce heat to a simmer. Cook like that for 2 1/2 to 3 hours. When you have 45 minutes left, add the cabbage and potatoes. We use red potatoes. When you have 15-20 minutes left, add the carrots. You can use two pots. At the end, take out the corned beef and add all the vegetable to the pot for 10 minutes. Let the corned beef sit before cutting. Serve with regular, yellow mustard.

*for Irish Soda Bread Recipe: Irish Soda Bread

The Magical Fruit (Refried Beans)

Ingredients:

1 pound Beans

1/2 onion

1Tbs oil

1 chicken bouillon cube

1/2 cup of mozzarella cheese

tortillas

sharp chedder cheese

follow direction on back of caldo de tomate or Tomato Bouillon in Spanish section for Spanish rice

sour cream

lettuce

Directions:

Crock pot 1 pound of beans with 7 cups of water (nothing else)
After crock potting, saute some unions (about 1/4 to a 1/2 an onion) in a large pan with about a tablespoon of oil. At the same time, prepare some chicken stock by heating up about 1/2 a cup of the bean juice with the chicken bouillon cube. Add chicken stock/bean juice to onions in pan along with beans. Then mash beans with a potato masher or similar device. If after mashing it seems too runny, just let some water evaporate, while making sure to mix often (so it doesn't burn to the bottom). After it is the desired consistency, add about 1/2 cup of mozzarella cheese and melt/mix thoroughly into beans. I normally have the burner on med or medium high during this whole process.

We normally make burritos with the beans, but we buy uncooked tortillas and cook them on a skillet. We put sharp chedder cheese, 'spanish rice' (not really though, it is just rice made with caldo de tomate [basically tomato bouillon found in mexican food section]), sour cream, and of course, the beans. It is fantastic! Just like the real thing.

*email from Joe Davis see Fashionably Foodie for more authentic Mexican food

Tangy Pork Chops

Ingredients:
4 pork chops(1/2 inch thick)
2 T. cider vinegar
½ t. salt
2 T. brown sugar
1/8 t. pepper
2 T. Worcestershire sauce
2 medium onions, chopped
1 T. lemon juice
2 celery ribs, chopped
1 beef bouillon cube
1 large green pepper, sliced
2 T. cornstarch
1 can(14-1/2 oz) stewed tomatoes
2 T. water
½ c. ketchup
Hot cooked rice, optional


Directions:
Place chops in a slow cooker; sprinkle with salt and pepper. Add the onions, celery, green pepper and tomatoes. Combine ketchup, vinegar, brown sugar, Worcestershire sauce, lemon juice and bouillon; pour over vegetables. Cover and cook on low for 5-6 hours. Mix cornstarch and water until smooth; stir into liquid in slow cooker. Cover and cook on high for 30 minutes or until thickened. Serve over rice. Yield: 4 servings

*Fancy enough for company, these mouth-watering pork chops also make a great family meal. Nutritional and easy since it cooks in the crock pot!

Hamburger Casserole

Ingredients:
1 1/2 lbs. ground beef
1/2 tsp. salt
1/4 tsp. pepper
2 large potatoes, sliced
2-3 medium carrots, sliced
2 cups frozen peas (I used frozed mixed veggies and I liked it!)
2 medium sized onions sliced (or less if you don't have that many!)
2 ribs celery, sliced
10 oz can tomato soup
soup can of water

Directions:
Brown ground beef. Season with salt and pepper. Layer vegetables into slow cooker in order given. Place ground beef on top of celery. Mix tomato soup with water. Pour into slower cooker. Cover. Cook on low 6-8 hours or on high 3-5 hours. -fix-it and forget -it lightly

*email from Rachel

Cream Cheese Chicken

Ingredients:
6-8 chicken breasts
1 cube butter or margarine
1 packet zesty Italian dressing mix
1 8 oz cream cheese, softened
1 can cream chicken soup

Directions:
Cook chicken, butter and Italian dressing in a crock pot for 5 hours on high. Mix together cream cheese and soup. Pour over chicken. Heat in crock pot for another 30 minutes. Serve over rice or pasta.

*Fall 2001 Platte City Stake, Missouri Relief Society Cookbook