Seafood Enchiladas

from the legend, Mel's Kitchen Cafe  

Cheese Sauce:

1/2 cup chopped red bell pepper 
1/2 cup chopped yellow or white onion  
1/2 cup chopped green bell pepper 
2 tablespoons butter 
1/2 teaspoon salt 
1/2 teaspoon oregano 
1/4 teaspoon garlic powder 
1/4 teaspoon cayenne pepper 
1/4 teaspoon black pepper 
1 tablespoon all-purpose flour 
3/4 cup whipping cream or milk 
1 cup Monterey Jack cheese or Pepper Jack cheese 
1/2 cup sour cream, light or regular 

Shrimp Mixture:

1 tablespoon butter, canola oil, coconut oil or olive oil 
1/2 cup onion, chopped  
1 1/2 pounds shrimp, peeled, deveined and chopped into bite-size pieces 
2 cups ripe tomatoes, chopped 
1 1/2 cups Monterey Jack cheese or Pepper Jack cheese 
8 (9-inch) flour tortillas
**** I add 1-2 cans of crabmeat with the shrimp mixture. Mel's are called Shrimp Enchiladas. ****

Directions

Preheat the oven to 350 degrees. Lightly grease a 9X13-inch dish and set aside. Saute red pepper, onion and green pepper in 2 tablespoons butter until crisp-tender. Add oregano, salt, garlic powder, pepper, cayenne pepper, and flour; blend well and cook, stirring constantly for about a minute. Whisk in the cream or milk and continue cooking for 3 minutes or until slightly thickened. Add the cheese; stir until melted. Add sour cream, stir to blend. Set aside.  
In another skillet, melt 2 tablespoons butter. Saute onion in the oil until translucent and soft, 3-5 minutes. Add the shrimp and cook until the shrimp are pink (don't overcook or the shrimp will be tough). Add chopped tomatoes and 1/2 of the cheese sauce. Spoon 1/3 cup shrimp mixture into each tortilla. Sprinkle a bit of cheese on top of shrimp mixture. Roll the enchiladas up tightly. Arrange seam side down in a 9X13-inch glass baking dish. Spoon remaining cheese sauce over tortillas and sprinkle with remaining cheese. Bake at 350 degrees for 30 to 35 minutes.

Ham & Swiss Sliders

from the kitchen of Tori Brewer

 

24 good white rolls, if you are in utah we like shirley's or judy's

24 pieces good honey ham

24 small slices swiss cheese

1/3 mayo

1/3 cup miracle whip

poppy seed sauce

1 1/2 TBSP poppy seeds

1 1/2 TBSP yellow mustard

1 stick butter, melted

1 TBSP minced onion

1/2 tsp. worschestershire sauce

in a small bowl, mix together mayo & miracle whip.  spread into both sides of the center of each roll.  place a slice of ham & a slice of swiss inside of each roll.  close rolls & place into a large baking dish or heavy cookie sheet.  place very close together.

in a medium bowl, whisk together all of the poppy seed sauce ingredients.  pour evenly over all of the sandwiches.  let sit 10 minutes, or until butter sets slightly.  cover with foil & bake at 350 for 12-15 minutes or until cheese is melted.  uncover & cook for 2 additional minutes.  serve warm.

** sandwiches can me assembled a day ahead & kept in the fridge ready to bake.

Chili Mac and Cheese

http://damndelicious.net/2014/03/15/one-pot-chili-mac-cheese/

1 tablespoon olive oil
2 cloves garlic, minced
1 onion, diced
8 ounces ground beef
4 cups chicken broth
1 (14.5-ounce) can diced tomatoes
3/4 cup canned white kidney beans, drained and rinsed
3/4 cup canned kidney beans, drained and rinsed
2 teaspoons chili powder
1 1/2 teaspoon cumin
Kosher salt and freshly ground black pepper, to taste
10 ounces uncooked elbows pasta
3/4 cup shredded cheddar cheese
2 tablespoons chopped fresh parsley leaves

Heat olive oil in a large skillet or Dutch oven over medium high heat. Add garlic, onion and ground beef, and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Stir in chicken broth, tomatoes, beans, chili powder and cumin; season with salt and pepper, to taste. Bring to a simmer and stir in pasta. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-15 minutes. Remove from heat. Top with cheese and cover until melted, about 2 minutes. Serve immediately, garnished with parsley, if desired.

Tikka Masala

4 chicken breasts

1/2 onion, chopped

4 cloves minced garlic

2 T. Grated ginger

1 -29 oz. can tomato or tomato puree

1 1/2 c. plain greek yogurt

2 T. olive

2 T. Garam Masala seasoning

1 T. cumin

1/2 T. paprika

2 tsp. salt

3/4 tsp. cinnamon

dash cayenne

dash bay leaves

1 cup cream or half and half

rice

cilantro

Place the following in your slow cooker and mix together: onion, garlic, ginger, tomato puree, yogurt, olive oil, Garam Masala, cumin, paprika, salt, cinnamon, pepper, bay leaves, and cayenne. Once well combined and smooth, add chicken pieces, and toss to coat. Cook for about 6 hours on low whisk cream and cornstarch and add for the last 20 minutes of cooking. Serve over rice with a cilantro garnish.

Sushi Salmon

based from the damndelicious.net recipe 
http://damndelicious.net/2012/05/30/teriyaki-salmon-with-sriracha-cream-sauce/


1 T. cornstarch
1/4 cup soy sauce
1/4 cup brown sugar, packed
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
2 tablespoons honey
4 (5-ounce) salmon fillets 

Sriracha cream sauce:

1/2 cup mayonnaise
2-3 tablespoons Srirachi

Make the Sriracha cream sauce by whisking together mayonnaise and Sriracha. 
In a small bowl, whisk together cornstarch and 1/4 cup water. In a small saucepan over medium heat, add soy sauce, brown sugar, ginger, garlic powder, honey and 1 cup water; bring to a simmer. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes; let cool to room temperature. In a gallon size Ziploc bag or large bowl, combine teriyaki marinade and salmon filets; marinate for at least 30 minutes to overnight, turning the bag occasionally. Bake for 20 minutes at 400 degrees F.  Drizzle cream sauce over salmon (I put it into a small Ziploc baggie and cut a small hole to pipe it out) and garnish with sesame seeds and green onion. Best served with Sushi Rice.

Korean Tacos

from the kitchen of Dawn Bingham

For the Beef:
1 (3 lbs) beef roast, trimmed
1/2 c. packed brown sugar
1/3 c. soy sauce
10 cloves garlic, peeled (not cut up/minced)
1/2 onion, diced
1-inch section of fresh ginger, peeled and grated
2 T. seasoned rice vinegar
1 T. sesame oil
1 jalepeno, seeded and diced

For the Slaw:
1 (16 oz) bag shredded coleslaw
1 T. soy sauce
2 T. seasoned rice vinegar
Salt and pepper to taste

Corn tortillas
Cilantro
Lime wedges

1. Place all the ingredients for the beef into the slow cooker.

2. Cover and cook on low for 8-10 hours, or until the meat is very tender. Use forks to shred the beef, then stir the beef into the juices.

3. In a large bowl, toss together the slaw ingredients.

4. To serve, remove a helping of the beef with a slotted spoon or tongs, place it on a warmed tortilla and top with the slaw, cilantro, and freshly squeezed lime juice.

*An alternative to this recipe is to use the beef to make Korean Nachos with chips, mozzarella cheese, pico and a little bit of sriracha sauce.  This is a great Komex knockoff (a yummy Korean Mexican fusion restaurant in Vegas.)  

Chicken Marsala

 
from the kitchen of Jacquelynn Sokol detailed instructions with pictures found @ savorysweetlife.com

2 skinless, boneless, chicken breasts  (can use tenders)
salt and freshly ground black pepper
1/2 cup all purpose flour
up to 1/2 cup olive
8 ounces container of mushroom, sliced and cleaned
2 tablespoons butter
1/2 cup sweet Marsala wine
1/4 cup chicken stock
1/4 cup white wine
2 tablespoons heavy cream (can use milk)
Garnish with chopped parsley or oregano 


Split each chicken breast through the middle to make 2 thinner pieces. Place plastic wrap over them and pound each one flat using a meat tenderizer/mallet until they are about a quarter inch thick. Season a good amount of salt and pepper on both sides of each piece. Place some flour on a plate and and dredge each piece of chicken in it.
Heat the oil over medium-high heat and when the oil is hot fry each piece of chicken for 3-4 minutes on each side until they are golden brown (this may require you to do this in 2 batches). Remove chicken and place them on your serving platter covering them with foil. Carefully soak up any remaining oil with paper towels and discard.
Reduce the heat to medium and add butter and mushrooms. Saute mushrooms for 4-5 minutes making sure to season them with salt and pepper lightly. Add marsala, white wine, cream/milk, and chicken stock allowing the liquid to reduce slightly – approx. 3 minutes. Pour mushrooms and sauce over chicken and serve. Enjoy!

Cajun Chicken Pasta

from the kitchen of the Pioneer Woman (who can do no wrong in the kitchen)

Here is the link to her detailed explanation with pictures http://thepioneerwoman.com/cooking/2011/09/cajun-chicken-pasta/

3 whole Boneless, Skinless Chicken Breasts, Cut Into Cubes
3 teaspoons Cajun Spice Mix, More To Taste
1 pound Fettuccine
2 Tablespoons Olive Oil
2 Tablespoons Butter
1 whole Green Bell Pepper, Seeded And Sliced
1 whole Red Bell Pepper, Seeded And Sliced
1/2 whole Large Red Onion, Sliced
3 cloves Garlic, Minced
4 whole Roma Tomatoes, Diced
2 cups Low Sodium Chicken Broth
1/2 cup White Wine
1 cup Heavy Cream
Cayenne Pepper To Taste
Freshly Ground Black Pepper, To Taste
Salt To Taste
Chopped Fresh Parsley, To Taste

Cook pasta according to package directions. Drain when pasta is still al dente; do not overcook!

Sprinkle 1 1/2 teaspoons Cajun spice over chicken pieces. Toss around to coat. Heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat. Add half the chicken in a single layer; do not stir. Allow chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute. Remove with a slotted spoon and place on a clean plate.

Repeat with remaining chicken. Remove chicken, leaving pan on high heat.

Add remaining olive oil and butter. When heated, add peppers, onions, and garlic. Sprinkle on remaining Cajun spice, and add salt if needed. Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add tomatoes and cook for an additional 30 seconds. Remove all vegetables from the pan.

With the pan over high heat, pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce heat to medium-low and pour in cream, stirring/whisking constantly. Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. Sauce should be spicy!

Finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Add drained fettuccine and toss to combine.

Top with chopped fresh parsley and chow down!

Balsmanic Tomatoes Pizza

from the kitchen of Alisa Chytraus

Start by macerating chopped tomatoes in balsamic vinegar, evoo, & s&p

Dough:

2 T. Flour

1 1/2 cups warm water

1 T. Honey

1 pkg. Yeast

Combine & let sit for 15 min.

Gradually add:

4-5 cups flour

1/2 t. Salt

Let rise 1 1/2-2 hours. Bake on stone in oven at the highest temp it will go.

Topped with caramelized onions cooked in olive oil & butter with a handful of sugar, add extra evoo if needed to pizza, some italian seasoning, & mozzarella cheese

Put tomatoes on top after it gets out of the oven.

Beef Wellington

from the kitchen of Gordon Ramsay here is a short video

a good beef fillet (preferably Aberdeen Angus) of around 2lb 4oz
3 tbsp olive oil
9 oz. chestnut mushrooms , include some wild ones if you like
prosciutto
1lb 2oz pack puff pastry , thawed if frozen
a little flour , for dusting
2 egg yolks beaten with 1 tsp water


Seal the beef in a hot pan with olive oil just till brown, coat meat with mustard. Chop up mushroom and season with salt/pepper and put in food processor. Fry the mushroom in a hot pan until water from mushrooms is gone. On a sheet of plastic wrap assemble prosciutto, then a layer of mushroom, and then the meat. Roll up into loaf tightly and refrigerate for 20 minutes. Roll out puff pastry and place meat on and roll using egg wash as glue. Chill for 5 minutes. Brush entire loaf with egg wash, score with a knife and sprinkle on rock salt. Bake for 25-30 minutes at 380 degrees. Let stand for ten minutes. Slice 1 " thick. Enjoy! May want to serve with a red wine reduction.

Bob's Buffalo Chicken Wings

Boneless Buffalo-Style Chicken Wings

Back-story One

I first made these wings for Super Bowl XLV (that’s 45 for you non-Romans). In that game the Green Bay Packers beat the Pittsburgh Steelers. The second time I made them was on September 3, 2011 when BYU beat Ole Miss. The team I was cheering for won both times that I have made them. Keep that in mind when you are considering whether or not to make them. I don’t want you spoiling their perfect record.

Back-story 2

I always preferred Buffalo wings on the bone; you know the way they are made in nature. However, after getting married I learned that boneless wings can be just as good, if not better. They are a lot less work to eat.

Acknowledgement

I stole this recipe from some guy named Matt Swick on cooks.com. Very little has been changed (except the funny parts...that's all me).

Equipment

- 9x11 inch baking pan

- Medium-sized sauce pan

- Frying pan

- 1 gallon Ziploc® bag (generic equivalent is fine)

- Bowl (large, but not too big)

- Bowl (large, but not too big)*

- Tongs

- Paper Towels

- Platter

- Sufficient aluminum foil to cover the top of the 9x11 baking pan.

* You can either use 2 bowls or you can use the same bowl twice and clean it out between steps (see step 6 in Procedure section below)

Ingredients

- 2.5 pounds (40 ounces) of chicken tenderloins**

- 2 cups (1 pint) of Buffalo wing sauce (I use Frank's)

- 1.5 cups (72 teaspoons) of butter

- 2 cups (32 tablespoons) of flour

- 1 tablespoon (1/16^th cup) pepper

- 4 large chicken eggs***

- Oil sufficient for frying

- Blue Cheese dressing (optional)

- Celery sticks (optional)

** You can use boneless, skinless chicken breasts instead, but tenderloins are the perfect size. If you choose to use boneless skinless chicken breasts, please consider cutting them to the approximate size of a standard chicken tenderloin, because as we have established, that is the perfect size. You should get about 3 tenderloin-sized pieces per chicken breast. I have never used chicken breasts, so this knowledge (3 tenderloin-sized pieces per chicken breast) comes from Matt Swick, who if you remember, is the guy from whom I stole this recipe (see Acknowledgment above).

*** If you don’t have chicken eggs at your disposal, quail eggs will also work. Keep in mind that it takes 4 or 5 quail eggs to equal the volume of 1 chicken egg.

Procedure

1. Crack eggs into the bowl (the large, but not too big one) and beat them
2. Place the 2.5 pounds of chicken tenderloins into the beaten eggs and allow the chicken to soak for 10 minutes.
3. Dump the 32 tablespoons of flour and the 1/16^th cup of pepper into the 1 gallon Ziploc® bag (or generic equivalent). Seal the bag and shake it so the pepper is blended into the flour.
4. Pour 13 mm (about 1/2 inch) of oil into the frying pan and heat it until it is hot, like 300-350 degrees or something (maybe hotter, I am not an expert)
5. After the chicken tenderloins have soaked for 10 minutes in the beaten eggs, place the chicken tenderloins (now covered with egg) into the 1 gallon Ziploc® bag (or generic equivalent). Seal the Ziploc® bag (or generic equivalent) and while doing so, allow as much air into the bag with the flour, pepper, and egg-covered chicken as possile. Shake the Ziploc® bag (or generic equivalent) until the chicken tenderloins are coated with the flour/pepper mixture. According to Matt Swick, the air in the bag provides space for the flour/pepper mixture to coat the egg-soaked chicken.
6. This step varies depending on your decision to use 1 or 2 bowls (see Equipment above)
1. If you have selected to use 2 different bowls: Pour the flour/pepper-coated chicken tenderloins into the second bowl (not the one with the egg-mixture in it).
2. If you selected to use only 1 bowl you will need to wash the bowl in which the chicken tenderloins soaked in the egg mixture. After washing and drying that bowl, pour the flour/pepper-coated chicken tenderloins into that bowl.
7. Check to make sure that your oil is hot. Warning: DO NOT dip your finger into the oil to see if it is hot. Although this is an effective means to determine whether or not the oil is hot, it is not smart.
8. Lay 2 to 3 layers of paper towel down on the top of your platter.
9. Using tongs, place the flour/pepper-coated chicken tenderloins into the oil. Please note: the quantity that you will be able to fry at one time will depend greatly on how large your frying pan is. Fry the chicken tenderloins for about 240 seconds (1/15^th hour) per side or until a nice golden-brown. Do not be concerned too much about cooking the chicken at this point; that comes later (see step 16 below).
10. Place the golden-brown, fried chicken tenderloins onto the paper towel-coated platter (see step 8 above) to cool. The paper towel will magically absorb any excess oil.
11. In a medium sauce pan, melt the 72 teaspoons of butter.
12. Preheat oven to 450 Kelvin (350 degrees Fahrenheit)
13. Once the butter is melted, pour in the pint of Buffalo wing sauce. You just want to heat it up a bit; the sauce does not need to boil or anything like that.
14. Take all of the fried chicken tenderloins and place them in the 9x11 inch baking pan. Arrange them in a manner that will allow for even coverage with sauce. No distinct pattern is required, but you just don’t want them in a big pile.
15. Pour the butter/wing sauce sauce over the fried chicken tenderloins.
16. Cover the baking pan with aluminum foil
17. Once the oven has reached the specified temperature (see step 12 above), place the aluminum foil-covered pan in the oven for 1/24^th of a day (3600 seconds). This is why you didn’t have to worry about fully cooking the chicken during the frying process; you are baking them too…genius!
18. Serve with blue cheese dressing and celery sticks (optional)
19. Enjoy! (mandatory)

Taryn's Curry Chicken

from the kitchen of Taryn Richardson.

So delicious you'll want to lick your plate!--- this is true.

2 tsp. canola oil

1 tbsp. grated fresh ginger

1 clove garlic, minced

1 1/2 tsp. Thai red curry paste

1/2 tsp. ground coriander

1/4 tsp. ground cumin

1 1/2 cups coconut milk

1 1/2 tbsp. packed brown sugar

1 tbsp. fish sauce (nam-pla)

1/4 tsp. salt

In a small saucepan, heat the oil over medium-high heat. Add the ginger and garlic; cook until fragrant, 30 seconds. Add the curry paste, coriander, and cumin; cook 30 seconds longer. Stir in the coconut milk, brown sugar, fish sauce, and salt. Reduce the heat to medium and cook, stirring often, until the sauce just begins to simmer, 6-8 minutes. Remove from heat.

Makes 6 servings at 1/4 cup each serving.

Notes:

I never simmer it for 6-8 minutes. I just mix in the last few ingredients really well, and then I feel like it's ready to eat. Also, we love the red curry flavor, so when I make it for my family, I usually double or triple the amount of curry we put in the sauce.

Grill a couple pieces of chicken on the BBQ, then I slice it up into small pieces and put it into the sauce when the sauce is done. Then I serve it over brown rice. But I'm sure any rice will be good with it.

Lemon-Orzo Salad with Veggies and Chicken

1 C uncooked orzo pasta
1 tsp grated lemon rind
3 Tbs fresh lemon juice
2 Tbs extra virgin olive oil
1/2 tsp kosher salt
1/2 tsp minced garlic
1/4 tsp honey
1/8 tsp black pepper
1 C cooked shredded or diced boneless, skinless chicken
1 C diced cucumber
1 C diced red bell pepper

1-2 C diced, grilled chicken seasoned with lemon pepper

1-2 chopped Roma Tomato
1/3 C sliced green onions
2 tsp dried dill
1/2 C crumbled feta cheese

Cook orzo according to package directions. Drain and rinse with cold water until pasta feels cool to the touch. Drain and place in a large salad bowl.

While orzo cooks, combine lemon rind, lemon juice, olive oil, salt, garlic, honey, and black pepper. Whisk to combine.

Add chicken, cucumber, bell pepper, green onions, and dill to pasta. Drizzle with dressing and toss to combine. Divide onto 4 plates and sprinkle with feta.

Serve with grilled pita bread sprinkled with lemon pepper.

Chicken and Dumplings

Jacquelynn Sokol (a variation of the Better Homes and Gardens Recipe)

4-5 chicken thighs

1/2 onion, chopped

1/2 tsp. sage

Dash bay leaves

2 carrots, chopped

5-6 mushrooms

1 recipe dumplings

1/4 c. flour

Boil chicken in pot of water. Drain out water leaving 1 cup. Cut chicken into smaller pieces and add all the other ingredients and simmer for 10 minutes or until veggies are cooked. Prepare dumpling recipe. Spoon dumpling batter on top of chicken in little mounds. Simmer covered 15 minutes. Best served with gravy.

Dumplings:

1 c. flour

1 tsp. baking powder

1/2 tsp. salt

2 T. shortening

1/2 c. buttermilk

Combine flour baking powder, and salt. Cut in shortening. Add buttermilk stirring softly until moistened.

Zucchini Casserole

Bernice Berntsen Pierson

6 c. sliced zucchini, green and yellow

1 onion, chopped

1 clove garlic

Salt and pepper

12 rosemary leaves, optional

1 c. diced tomatoes

1 can cream of chicken soup

1/2 c. sour cream

1 c. seasoned croutons, crushed or herb stuffing mix

1/2 c. margarine, melted

1 c. Monterey Jack cheese, shredded

2 to 3 T. Parmesan cheese

Slice zucchini and onion, cook until soft in a large skillet. Add herbs and tomatoes. Cook until dry or drain excess juices. Combine soup and sour cream, gently fold into vegetables. Add melted margarine to crushed croutons or stuffing mix. Place in greased 2 quart or 8 X 11-1/2" baking dish. Pour vegetables to top. Sprinkle 1 c. jack cheese and Parmesan cheese on top. Bake 350 degrees for 35 minutes or until golden brown.

Linguine with Tomatoes and Basil

Jacquelynn Sokol, from the kitchen of Julie Murphy

4 large ripe tomatoes cut into 1/2–inch cubes

1 lb. Brie, rind removed and torn in pieces (can use mozzarella)

1 c. fresh basil leaves, rinsed, patted dry and cut into strips

3 cloves garlic, peeled and finely minced

1/2 c. olive oil

1/2 tsp. salt

1/2 tsp. freshly ground black pepper

1½ lb. linguine

Freshly grated Parmigiano-Reggiano cheese, for garnish

2 hours before serving combine the tomatoes, Brie, basil, garlic, olive oil, salt, and pepper in a bowl. Cook pasta and add sauce immediately to heat from the noodles. Top with cheese.

Green Corn Tomales

Karen Sokol, from the kitchen of El Cholo.

At El Cholo, the Green Corn Tamales are served only from May through October, when the corn is the sweetest. These are Charlie's favorite things on the menu. They are worth the 700-mile drive from Salt Lake City to southern California. Going to Los Angeles and eating at El Cholo on Western Ave. in the 60's and 70's was always a special treat for me. It continues to be our all time family favorite restaurant.

Makes 12 tamales (8 oz. each)

24 ears yellow corn (best May through October)

1/2 lb. cornmeal

1/4 pound shortening

1/4 pound unsalted butter

3/4 c. sugar

1/2 c. half and half or cream

1 tsp. salt

12 one-ounce strips cheddar cheese

24 ounce can Ortega chilies

Parchment paper, cut into squares

White cotton string

Cut both ends of the corn, remove the husks and save for wrappings. Cut the corn kernels off the cob. In a food processor, grind the kernels with the cornmeal. Set aside.

Beat the shortening and butter together until creamy. Add the sugar, half and half, and salt. Add the corn mixture and mix well.

For each tamale, overlap two corn husks. Spread some of the corn mixture onto the husks. Place 1 cheese strip and 1 chili strip on top of the mixture. Top with more corn mixture. Bring the edges of the corn husks over the filling to cover completely. Place 1 husk on a square of parchment paper. Fold ends of corn husks up, over the tamale, then fold sides of parchment over tamale and fold up ends. Tie string around the little package to hold in place. Continue until all tamales are prepared. Place on a rack and steam approximately 35 to 45 minutes.

Fettuccini Alfredo

Bernice Berntsen Pierson

1 package fettuccine

1/2 c. grated Parmesan cheese

2/3 c. cream

1/4 lb. butter

1 egg yolk

1 tsp. dried parsley

1/4 tsp. minced garlic

Cook noodles in water for 10 minutes.

While noodles are cooking, beat egg yolk lightly with fork and add to cream. Melt butter. Place drained hot noodles in warm bowl. Pour egg and cream mixture over noodles. Add melted butter and herbs. Toss noodles with Parmesan cheese. Serves 6.

Chili Relleno Casserole

Karen Sokol, from the kitchen of Darlene Welch from Denver, CO, who has been like family to me my whole life.

1 large can whole green chilies

2 c. Monterey Jack cheese

2 c. sharp cheddar cheese

8 eggs, separated

1 1/3 c. evaporated milk

1 tsp. salt

1 tsp. pepper

2 T. flour

Combine cheeses, chilies, and put in buttered casserole. Beat egg whites until stiff. Blend egg yolks, milk, flour, salt and pepper. Add egg whites. Pour over cheese, using fork to "ooze it in."

Bake at 350 degrees, approximately 1 ½ hours or until knife comes out clean.

It can be prepared ahead of time and refrigerated before baking.

Cheese Enchiladas

Karen Sokol

Filling: 3 c. grated cheese. Use mixture of Jack and Cheddar or what ever you have.

Make sauce. I use 2 packages (dry) enchilada sauce. I like Lawry's, but you can use Taco Bell or any other brand. (Use only water to make the sauce.)

Fry 12 corn tortillas in a small amount of oil. Set aside.

Assemble enchiladas using 1/4 c. cheese inside each tortilla. Roll and place seam side down.

Pam a glass casserole dish (9 x 13"). Place enchiladas close together. Pour all the sauce on top. Add extra shredded cheese and bake at 325 degrees for 30 minutes.