Chicken Enchiladas

Chicken Enchiladas - via MSF

Cook and shred (boil 10 minutes) 2-3 chicken breasts. Season with 1 t. cumin and 1 t. chili powder. Combine 1/2 c butter and 1/2 cup flour in medium saucepan. Heat 2 min. Remove and stir in 1 c chicken broth, 1 c milk, 1 t salt, 1 t cumin and 1 t chili powder. Return to heat and stir til thick and bubbly. Remove from heat and str in 1 pint sour cream (2 c) Steam tortillas to soften. Add chicken to each tortilla and cheese with a little sauce. Roll and place seam-side down. Top with sauce and sprinkle with cheese.

Bake uncovered for 30 minutes.

Aunt Cindy's Enchiladas Verde

Aunt Cindy's Enchiladas Verde - via MSF

2-3 c brown or white rice
2 cans black or kidney beans
1 lb ground beef flavored with taco seasoning
8 oz. sour cream
salsa (as much as you like)

Mix all of above together. Fill your tortillas. Top with cream of chicken soup mixed with green chiles (1 or 2 4oz cans) and LOTS of cheese.

Bake until heated through.

Chopped Egg Caesar with Hash Brown Croutons

Chopped Egg Caesar with Hash Brown Croutons - as seen in USA Weekend Magazine

Salad
• 4 frozen hash brown patties, still frozen, cut into 1-inch squares
• 2 generous Tbs. olive oil
• 8 cups chopped lettuce from 3 large romaine hearts
• 3 hard-boiled eggs, chopped
• ¼ cup coarsely grated Parmesan cheese (preferably Parmigiano Reggiano)
Caesar Dressing
• 2 Tbs. lemon juice
• 2½ Tbs. mayonnaise
• 1 medium garlic clove, minced to paste
• ¼ tsp. Worcestershire
• Salt and ground black pepper
• 5 Tbs. pure olive oil
• ¼ cup finely grated Parmesan cheese (preferably Parmigiano Reggiano)





Whisk lemon juice, mayonnaise, garlic, Worcestershire, a pinch of salt, and a few grinds of pepper in a small bowl. Slowly whisk in oil to make a creamy dressing, stir in cheese and set aside.
Meanwhile, heat a 12-inch skillet over medium heat. Place frozen hash brown cubes in medium bowl. Drizzle with 2 tablespoons oil; toss to coat. Add hash browns to hot skillet; toast, turning the cubes only once, until crisp and golden brown, about 10 minutes. Turn off skillet and let hash browns stand until ready to toss.
Place lettuce and eggs in a large bowl; add dressing and toss to coat. Add hash browns; toss again. Add cheese; toss once more. Serve immediately, sprinkling each salad with a little more Parmesan cheese if you like.
YIELD: 4 servings

Broiled Tilapia Parmesan

Broiled Tilapia Parmesan  - from allrecipes.com user Phoebe

Ingredients

• 1/2 cup Parmesan cheese
• 1/4 cup butter, softened
• 3 tablespoons mayonnaise
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon onion powder
• 1/8 teaspoon celery salt
• 2 pounds tilapia fillets 

Directions

1. Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
2. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
3. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

Avocado Mango Salsa

Avocado Mango Salsa - from Allrecipes.com user SixPackToGo

Ingredients

• 1 avocado - peeled, pitted and diced
• 1 lime, juiced
• 1 mango - peeled, seeded and diced
• 1 small red onion, chopped
• 1 habanero pepper, seeded and chopped (optional)
• 1 tablespoon chopped fresh cilantro
• salt to taste

Directions

1. Place the avocado in a serving bowl, and mix with the lime juice. Mix in the mango, onion, habanero pepper, cilantro and salt.

Cream Cheese Stuffed Mushrooms

Cream Cheese Stuffed Mushrooms - from Margaret
Ingredients:
1 package whole fresh mushrooms (about 24 – 30 mushrooms)
1 Tbsp Extra Virgin Olive Oil
1 Tbsp minced garlic
1 (8 ounce) package cream cheese, softened
1/3 cup grated Parmesan cheese
1/4 tsp ground black pepper
1/4 tsp onion powder
1/4 tsp ground cayenne pepper

Directions:

1. Preheat oven to 350F. Grease a baking sheet. Clean mushrooms with a damp paper towel.
2. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
   Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Saute until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
3. When garlic and mushroom mixture is no longer hot, stir in cream cheese, parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared baking sheet.

Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.