Fresh Salsa

3 cans mexican stewed tomatoes

1/2 bunch finely chopped cilantro

2-3 bunches green onions (or 1/2 red onion)

1/2 tsp mexican seasoning (includes garlic, cumin, and chili powder)

Chop all ingredients. Combine. You may add black beans or corn).

Orange Julius Drink

1 can (6 oz.) Orange Drink

1 c. water

1 c. milk

1/2 c. sugar

1 tsp. vanilla

8-10 cubes ice

Combine in blender. Blend well. Makes 4 cups.

Mexican Manicotti

Mexican Manicotti from Pat Hadley

1 lb. ground beef raw

1 can refried beans

1 pkg. manicotti shells

1 18 oz. jar salsa

1-2 c. shredded cheddar cheese.

Mix raw beef and beans. Add salt and pepper. Stuff meat mixture into manicotti shells. Place in greased 9/13 pan. Mix salsa with equal parts salsa and water. Pour over manicotti. Cover with foil and bake @ 350º for 45-50 minutes. Remove. Cover with sour cream and cheese. Heat uncovered until cheese melts.

Hot Fudge Sauce

Hot Fudge Sauce

2 c. sugar

3/4 c. cocoa ( I use less)

1 c. hot water

1 can sweetened condensed milk

Thoroughly combine cocoa and sugar. Add water and milk. Bring to a boil. Boil for 10-12 minutes. Serve hot over ice cream.

Banana Bread

1/4 c. butter

1 c. sugar

2 eggs

2 c. flour

1/4 tsp. salt

1 tsp. soda

1 c. mashed bananas

1 tsp. vanilla

Banana Bread

Banana Bread

2 c. flour

1 tsp. soda

1 tsp. salt

1/2 c. butter

3/4 c. sugar

5 bananas

2 eggs

Cream sugar and butter.

Stir in eggs. Sift dry ingredients together. Add Alternately with bananas to sugar mixture. Add Vanilla. Pour into greased loaf pans. Bake @ 350º for 30 minutes or until toothpick comes out clean.

Cream Cheese Chicken Enchiladas

Cream Cheese Chicken Enchiladas

Ingredients:

• 2 Chicken Breasts-shredded
• 1 8 oz block Cream Cheese
• 1 28 oz can Green Enchilada Sauce
• 1 can Black Beans-rinsed and drained
• 2 cups cooked Rice-with juice from one lime and the lime zest. Also add ~1/4 cup of chopped fresh cilantro. (I add the lime zest to the rice while cooking and then add the lime juice and cilantro after the rice has cooked.)
• 6-8 Tortillas
• 1-2 cups shredded Monterrey Jack or Pepper Jack cheese.
  

Directions: Mix the chicken, cream cheese and ~2 cups of the enchilada sauce together and set aside. Spray a 9x13 inch pan with cooking spray, pour ~1/2 cup enchilada sauce into the bottom of the pan. Layer about 1/4 cup of rice, then black beans (as much as you would like) and then about 1/4-1/2 cup of chicken mixture on each tortilla. Wrap up the tortilla lay seam side down on 9 x 13 baking sheet. Continue until mixture is gone. Top with 1 cup enchilada sauce and 1-2 cups ofMonterrey Jack or Pepper Jack cheese. Bake at 375 for about 25 minutes covered. Then uncover for about 5 minutes to brown cheese.