Recipes

Here are a few recipes to share with you all!

Breakfast Eggs: (courtesy of my Aunt Debbie)

1 1/4 lbs sausage (I use 1/2 regular, 1/2 spicy) browned.
8 slices of white bread
8 eggs beaten
1/4 cup of green onions
1/2 tsp dry mustard
1/2 tsp salt
1 Can Cream of Mushroom Soup
1/2 Cup Milk
Sliced Mushrooms

Crumble bread in 9X13 pan (greased). Pour beaten eggs over bread. Crumble cooked sausage over eggs. Sprinkle green onions, dry mustard and salt. Let stand overnight. In the morning mix the Cream of Mushroom Soup and Milk and pour over egg mixture. Top with sliced mushrooms. Bake 50 min - 1 hour at 350.

 Spinach and Artichoke Dip: (my own variation)

1 pkg frozen spinach - thawed
1 can artichoke hearts - chopped
8 oz. Cream Cheese
8 oz. Sour Cream
1 1/2 Cups Parmesan Cheese - shredded
8 oz. Monterey Jack Cheese - shredded
1/4 onion finely chopped
1 - 2 TB butter
1/2 tsp Salt*
1/2 tsp Garlic Salt*
1/4 tsp Red Pepper*
1/2 Tomato - chopped

Saute onions in butter. In medium sauce pan add ingredients while mixing and blending well after each addition over low heat: Spinach, Cream Cheese, Sour Cream, Parmesan Cheese, Monterey Jack, Artichoke Hearts, Salt, Garlic Salt, Red Pepper, Sauted Onions. Once smooth and creamy, remove from heat. Top with chopped tomato and serve with chips or bread. *I don't usually measure spices, so those amounts are more of a guess... you may need more.


White Enchiladas: (my own variation)

2 Boneless Chicken Breasts boiled and shredded
Corn or Flour Tortillas (I prefer corn)
4 oz Cream Cheese
Small Can of Green Chillies
1 Can Cream of Mushroom Soup
1 Can Cream of Chicken Soup
Monterey Jack Cheese
Cheddar Cheese
1/2 tsp Salt
1/2 tsp Garlic Salt

In 1 bowl: Mix shredded chicken with cream cheese, green chillies and 1/2 cup of shredded monterey jack. In a separate bowl: Mix Cream of Mushroom, Cream of Chicken Soup, salt and garlic salt.

Spread a thin layer of soup mixture on heated tortillas, fill with 2 -4 TB of chicken mixture, roll and line in 9 X 13 pan. Pour the remaining soup mixture over rolled tortillas, and top with Cheddar and Monterey Cheese. Heat through in oven at 350. (20-30 minutes)