Recipe Revolution

Sour Cream Enchiladas

2008-07-21T16:18:00.000-07:00

1 lbs. chicken (shredded or cubed)
1 can cream of chicken soup
1 small carton of sour cream
1 can milk
1/2 can diced green chilies

Cook sauce and add chicken. Put mixture in tortillas and roll, place in 9x13 baking dish. Pour extra sauce over tops and sprinkle with cheese. Bake @ 350 degrees for 30 minutes.

Pear Salad

2008-07-21T16:09:00.000-07:00

Greens (can use baby greens or romaine lettuce)
Dried cherries
Gorgonzola cheese
Pear
Roasted pecans

Balsamic dressing (I use Good Seasons Packets and just follow the directions--using balsamic vinegar instead of regular vinegar, and 1/2 canola oil with 1/2 olive oil).

Strawberry Spinach Salad with Vinegrette Dressing

2008-07-21T16:07:00.000-07:00

1 bag spinach
1-2 cups strawberries
½ cup sugared pecans
chopped green onions
chopped celery
To make sugared pecans, I pour ½ cup sugar into a frying pan, and cook on medium heat until melted. Then stir in ½ cup chopped pecans and spread on greased wax paper to cool. You may have to chop them again if they don't break apart easily.

Dressing:
¼ cup red wine vinegar
¼ tsp salt
½ tsp dry mustard (or 1 tsp of any kind of mustard you have in your fridge)
½ cup sugar
1/3 cup olive oil
1-2 tsp poppy seeds
Blend well or shake it up in a jar.

Stuffed Pork Tenderloin

2008-07-21T16:05:00.000-07:00

Here'a a good dinner one that's pretty easy!

Take the pork tenderloin and cut it vertical almost all the way in half, but
don't cut it in half. Unfold it like a butterfly, and put saran wrap or a
plastic baggy over it and flatten it out with a meat mallet. Put three or four
slices of deli meat ham down, then asparagus or spinach, and then three or four
slices of provolone cheese. You can be imaginitive and vary what you stuff it
with. Roll it up and toothpick it so it stays put together. Brush olive oil,
salt, pepper, and garlic over it. Put it in the oven at 375 degrees and bake for
45minutes or until the juices run clear. It's fun to change up the stuffing!

It's an easy meal and only takes about 5-10 minutes to prepare it, then you can
hang out with the family while it's cooking!

Freezer Jam

2008-06-18T16:32:00.000-07:00

Raspberries, strawberries and blackberries work well in uncooked freezer jam recipes. You must store uncooked jams in the refrigerator or freezer. You can hold them for several weeks in a refrigerator and up to a year in the freezer.

The basic recipe for uncooked jam:

three cups crushed berries (about one and 1/2 quarts of berries),
five cups sugar,
one package powdered pectin
one cup cold water.

To Make the Jam:

Measure three cups of prepared fruit into a large mixing bowl. Add the sugar, mix well, and let stand for 20 minutes. Stir occasionally.
Dissolve powdered pectin in one cup cold water in a saucepan and bring to a boil and boil for one minute. Add pectin solution to the fruit and sugar mixture. Stir vigorously for two minutes.
Pour the jam into clean freezer containers or canning jars, leaving one-half inch head space. Cover the containers and let stand for 24 hours, or until the jam has set and become firm. Store in freezer. This quantity makes about seven half-pint jars or freezer containers.

Vanilla Cream Sauce

2008-06-18T16:01:00.000-07:00

I put this sauce on top of french toast and waffles. My kids and hubby love it! It's not the healthiest, but great for a treat!

Ingredients:
1 Cup Karo syrup
1 Cup brown sugar
1 Cup whipping cream
1 teapoon vanilla extract

Instructions: Mix Karo, brown sugar, and whipping cream in a saucepan. Heat and stir over medium heat until boiling. Remove from heat and add vanilla. Mix well. Serve warm. Store in the refrigerator.

Notes: 1 cup finely chopped ripe peaches may be added with vanilla for a peach sauce. This sauce can be used in place of pancake syrup or over desserts such as apple cake.