In large bowl combine soup, sour cream, chilies and chili powder. Remove half the mixture to another bowl. Set aside. To mixture in first bowl, stir in chicken, set aside.

Place tortillas in opened bag in microwave. Microwave on high for one minute to soften.

Place 2 to 3 tablespoons of chicken mixture down center of tortilla, spreading almost to edges. Roll up tortilla. Place tortillas with seam side down in 9X13 inch microwave safe baking dish. Pour over top reserved sauce; top with shredded cheese.

Microwave uncovered on high 10 to 12 minutes or until bubbly and cheese has melted.

Makes 6 to 12 servings.

Chicken Pot Pie

½ C Butter

1/3 C Chopped onion

1/3 C All purpose flour

½ tsp Salt

¼ tsp Black Pepper

¼ tsp Sage

1-1/2 C Chicken Broth or Chicken Stock*

2/3 C Milk

2-1/2 to 3 C Diced or Shredded Chicken (or Turkey)

2 C Mixed Vegetables, or 1C Mixed Vegetables and 1 C Peas and Carrots

Pre-heat oven to 425^o

1. Prepare pastry for double-crust pie using a 9-1/2 inch glass pie pan (can use a 9 inch

but will require reducing the amount of milk, chicken and vegetables). Recommend

using recipe from Better Homes and Garden New Cook Book**

2. In medium saucepan, met butter over medium heat. Add onion and cook 2 minutes or

until tender. Stir in flour, salt, pepper, sage. Gradually stir in broth and milk. Cook

stirring constantly until bubbly and thickened.

3. Add chicken and vegetables. Remove from heat. Spoon mixture into crust lined pan.

Top with second crust. Flute top crust.

4. Bake 30 to 40 minutes or until crust is golden brown. Let stand 10 to 15 minutes

before serving.

Put cookie sheet pan or aluminum foil on lower shelf go catch any juices that may run out

of pie, especially if using a 9-inch pan.

* Using chicken stock instead of chicken broth will make a better and richer tasting pie.

See chicken stock recipe below.

** I use the recipe in the Better Homes and Garden New Cook Book. I do not recommend

the pre-made type crust that come in an aluminum pan. If you do not want to make your

own pie crust, use the rolled type found in the dairy section at your grocery store.

Chicken Stock

From the Food Network show Good Eats with Alton Brown

I use Alton Brown's recipe below as a guide, usually substituting 1 turkey carcass including meat scraps, skins and stuffing bits for the chicken, deleting the leek, and using dried herbs (shame on me). I also break up the larger bones, being careful not to hurt myself on the sharp ends. I normally end up with about 3 - 4 quarts of stock.

4 pounds chicken carcasses, including necks and backs
1 large onion, quartered
4 carrots, peeled and cut in 1/2
4 ribs celery, cut in 1/2
1 leek, white part only, cut in 1/2 lengthwise
10 sprigs fresh thyme
10 sprigs fresh parsley with stems
2 bay leaves
8 to 10 peppercorns
2 whole cloves garlic, peeled
2 gallons cold water

Place chicken, vegetables, and herbs and spices in 12-quart stockpot. Set opened steamer basket directly on ingredients in pot and pour over water. Cook on high heat until you begin to see bubbles break through the surface of the liquid. Turn heat down to medium low so that stock maintains low, gentle simmer. Skim the scum from the stock with a spoon or fine mesh strainer every 10 to 15 minutes for the first hour of cooking and twice each hour for the next 2 hours. Add hot water as needed to keep bones and vegetables submerged. Simmer uncovered for 6 to 8 hours.

Strain stock through a fine mesh strainer into another large stockpot or heatproof container discarding the solids. Cool immediately in large cooler of ice or a sink full of ice water to below 40 degrees. Place in refrigerator overnight. Remove solidified fat from surface of liquid and store in container with lid in refrigerator for 2 to 3 days or in freezer for up to 3 months. Prior to use, bring to boil for 2 minutes. Use as a base for soups and sauces.

BBQ Chicken Wings

3 to 3-1/2 LB Chicken wings

1 C K.C. Masterpiece BBQ Sauce

½ C Cayenne pepper sauce (Franks)

1 tsp Brown sugar

1 tsp Dry mustard

½ C Honey

Clean and dry chicken pieces. Cut and discard wing tips.

Broil for 8 to 10 minutes or until browned, flipping once.

Place wings in slow cooker.

Combine sauce ingredients and pour over wings.

Cook on low for 4-1/2 to 5 hours, or on high for 2 to 2-1/2 hours.

Makes approximately 38 wings

Ron’s New England Clam Chowder

(Even better than Red Lobster's)

1 - 6-1/2 oz. can chopped clams

3 slices bacon, diced

1/2 C. chopped onion

2 C. potatoes, peeled and diced

1-1/3 T cornstarch

2/3 tsp. salt

Scant 1/8 tsp. black pepper

1 tsp. parsley

1 C (8 oz. carton) heavy whipping cream

1 C milk

1/8 tsp. hot pepper sauce (Franks or other brand)

Drain clams, reserve liquid. Add enough water to clam juice to measure 1-1/3 C.

Cook bacon until crisp. Remove bacon and drain on paper towel.

Add onions to bacon grease. Sauté 2 to 3 minutes or until tender.

In a 4 quart sauce pan combine sautéed onions, reserved clam liquid and potatoes.

Cover and cook 10 to 15 minutes or until potatoes are tender.

Stir in corn starch, salt and black pepper. Gradually stir in cream and milk until smooth. Stirring constantly, bring to boil over medium low heat and boil 1 to 2 minutes.

Add clams, hot pepper sauce and parsley. Stirring occasionally, cook until heated.

Sprinkle bacon over chowder.

Makes about 5 cups

Coconut Cream Pie

(Much better than store bought)

Mix together:

2/3 C. sugar 1/4 C. slightly heaped corn starch

Dash salt

Then add:

3 beaten egg yokes (save egg whites for meringue)

2 C. milk

Cook until thick over medium heat stirring constantly.

Remove from heat and add:

1 C. coconut (lightly packed)

2 Tablespoons butter

1 Tablespoon vanilla

Stir by hand until mixed.

Pour into 9-inch pre-baked pie shell.*

Top with meringue while pie is hot.

Sprinkle 1/4 C. coconut on top of meringue.

Bake at 350°F for 10 to 15 minutes or until light brown.

* I use the recipe in the Better Homes and Gardens Cook Book. I do not recommend the pre-made type that come in an aluminum pan. If you do not want to make your own pie crust, then use the rolled type found in the dairy section at your grocery store.

Meringue

(For Coconut Cream Pie)

Three egg whites 1/2 teaspoon vanilla

1/4 teaspoon cream of tartar 6 tablespoons sugar

Allow egg whites to stand at room temperature for 30 minutes. Beat egg whites, vanilla and cream-of-tarter on medium speed for about 1 minute, or until soft peaks are form (tips curl). Do not over-beat.

Gradually add the sugar, one tablespoon at a time. Mix at high speed about 4 minutes or until stiff glossy peaks (tips stand straight) and sugar is dissolved.

Immediately spread meringue over hot pie filling. Spoon meringue around the edges first, spreading toward the center. Carefully sealing to edge of pastry to prevent shrinkage.

Bake as directed in individual pie filling recipe.

Country-Style Roast

3-4 Lb. beef pot roast (can substitute chuck roast)

2 Medium potatoes, peeled and quartered

1 White onion cut into wedges

2 Medium carrots, thinly sliced (or use baby carrots whole)

3/4 C/ water (or tomato juice)

1 Envelope dry onion soup mix (Mrs. Grass)

1 tsp. Basil

1/2 tsp. Black pepper

Arrange potatoes, carrots and onions in that order on bottom of 6-quart slow cooker.

Brown meat and place on top of vegetables and cover with the water or tomato juice.

Cover meat with basil, dry onion soup mix and pepper.

Place lid on slow cooker and cook on low for 10 to 12 hours or 5 to 6 hours on high.

Makes 8 to 10 servings.

Hush Puppies

2 cups cornmeal 1 onion, chopped

1 cup flour 2 eggs

1/3 cup sugar 1 cup buttermilk

1/4 tsp. baking soda 1 T butter, melted

3 tsp. baking powder Vegetable oil

1 tsp. salt 2 T Jalapeno pepper, diced (optional)

1 tsp. black pepper

Combine all ingredients except oil.

Drop a spoonful at a time into hot vegetable oil.

Cook until brown.

Stuffed Mushrooms

24 large mushrooms (1-1/2 – 2” dia.)

¼ C sliced green onions

1 clove minced garlic

¼ C butter (not margarine)

2/3 C fine breadcrumbs or crushed crackers (I prefer crackers)

½ C shredded cheddar cheese

Rinse, drain and remove stems from mushrooms.

Set caps aside.

Chop stems to make 1 cup.

In saucepan melt butter and cook stems and onions until tender.

Stir in bread or cracker crumbs and cheese until melted.

Spoon mixture into mushroom caps.

Place in baking pan or on cookie sheet.

Bake in oven at 425° for 8 to 10 minutes.

Serve while warm.

Mexican Stuffed Peppers

4 Ancho hot peppers* 1 tsp. salt

Boiling salted water 1-1/2 C Minuteâ Rice

1 can (16 oz) dark red kidney beans 1-1/2 C grated Cheddar Cheese

1/2 pound ground beef 1 can (16 oz.) stewed tomatoes

1 tsp. chili powder 1 tsp. chili powder

2 tablespoons oil

* Can also use 4 medium green bell peppers. However, ancho peppers are among the mildest of the hot peppers. When dried the ancho is called a poblano.

Cut peppers in half lengthwise and remove stems and seeds. Cook in boiling salted water for 10 minutes., or until just tender. Drain and set aside.

Drain beans, reserving liquid. Add water to liquid to make 1-1/2 cups. Brown beef lightly with 1 teaspoon chili powder in oil in medium skillet; add salt and the measured liquid. Bring to a boil; stir in rice, cover and simmer 5 minutes. Stir in 1/2 cup of the cheese and spoon meat mixture into peppers. Pour tomatoes, the kidney beans and 1 teaspoon chili powder into the skillet. Place stuffed peppers in the skillet; sprinkle with remaining cup of cheese. Cover and simmer 5 minutes or until hot.

Makes 4 servings.

Sweet Potato Casserole

(A must with pulled pork)

Preheat oven to 350.

Roast 3 large sweet potatoes until they're real mushy.

Mix potatoes with 2 eggs, 1/3-cup milk, 1/2-cup sugar, 1 tsp vanilla, and
1/2 cup melted butter.

Put in greased baking dish.

Topping: mix 1/2-cup brown sugar, 1/2-cup pecan pieces (lightly toasted)
1/4-cup flour, and 2-1/2 tsp melted butter.
Sprinkle on top of potatoes and bake uncovered for 30 minutes.

*****

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