CMT News

Chicken Enchiladas
4 large chicken breasts, cooked, boned, diced
3 cups Monterey Jack cheese
1 large onion, diced
1 (4 oz.) can diced green chilies
1 cup sour cream
3 T butter
2 cans Cream of Mushroom soup
Tabasco to taste
tortillas, warmed
Combine first 5 ingredients in a large mixing bowl. Mix well.
Add half a can of mushroom soup. Melt 1 T butter in the
bottom of a 9 x 13. Fill tortillas with the chicken-cheese
mixture, sprinkle some hot sauce and roll up; place seam
side down in the baking dish. Melt 2 T butter and add remaining
mushroom soup in saucepan. Pour soup over enchiladas and bake
uncovered at 350 for 30 minutes. Enchiladas should be golden
brown.

Pinto Beans
one pound pinto beans
salt pork
1 t sugar
taste before adding salt
Check beans for foreign objects, rocks or inferior beans.
Cover beans with water, soak overnight. Rinse beans and
bean pot the next morning. Cover with fresh water; add salt
pork. Cut burner on high--when beans boil, cut down to medium.
Cook slowly for a couple hours. Check often. Add water only
if needed. Taste.

Spanish Rice
1 cup raw rice
2 T Crisco
1 small onion, chopped
1/2 green pepper
1 1/2 t salt
2 t chili powder
1 (10 oz) can Rotel tomatoes
2 cups water
Brown rice in Crisco for 10 minutes, stirring. Stir in onion and
bell pepper; continue stirring. Add salt, chili powder and tomatoes.
Add water. Cover and simmer 30 - 35 minutes until rice is tender
and liquid is absorbed.
salad of chopped lettuce, chopped red apple with peel and
sliced avocado w/ Miracle Whip

Chocolate Fudge Custard Pie
1 1/2 cups sugar
dash salt
4 T cocoa
1 1/2 T flour
1/3 cup milk
1/2 cup soft butter
1 t vanilla
3 eggs
Mix sugar, salt, cocoa and flour. Add milk and mix well. Add butter
and mix. Add vanilla and eggs and mix well. Pour into an unbaked
pie shell. Bake at 350 for 45 minutes. When it shakes in the center,
pie is done.