Wednesday Recipes

Today I would like to share a couple of recipes that look interesting. My secret sister at church delighted me with a wonderful new cookbook! I love collecting cookbooks. This one is Cook For The Cure, in support of Breast Cancer Research. I have a good friend and neighbor battling breast cancer, so this cookbook means alot to me. I haven't tried these recipes yet. I am planning on making these two recipes this coming weekend. Enjoy!!

SOUR CREAM CHICKEN ENCHILADAS
2 cups of cooked chicken
Jalapeno peppers,sliced in jar
1 cup sour cream
2 cups Monterey Jack cheese,shredded
2 onions,diced
Corn tortillas
Vegetable oil
1 can chicken broth
1/4 cup melted butter
1/4 cup flour
Paprika

Mix chicken with Jalapeno peppers. Mash up well. Melt 1/4 cup butter, add 1/4 cup flour and stir until thick. Slowly add chicken broth and sour cream, constantly stirring. In frying pan soften the tortillas in hot oil. Drain on paper towels. Spoon pepper chicken mixture into the tortillas. Add some cheese and onion and roll up the tortillas. Place into 9" x 13" baking dish with the seam side of the enchiladas down. Fill the dish with the enchiladas then pour sour cream mixture over the top. Add shredded cheese on top of the enchiladas. Sprinkle paprika over the top and decorate with some sliced jalapenos on the top.
Cook at 375 degrees, 15 to 20 minutes.
Robert Nowak
NYC/NY

TEXAS DESSERT
1 cup pecans
1 cup melted butter
1 cup powdered sugar
Large package chocolate pudding
1 cup flour
8 oz. cream cheese
Large container Cool Whip
Mix pecans, flour and melted butter. Press into 9 x 13 pan and bake at 375 degrees for 20 minutes. Cool crust. Mix 8 oz. cream cheese and powdered sugar. Spread on top of cooled crust. Mix large package of chocolate pudding according to package instructions and spread on top of cheese mixture. Top with Cool Whip and nuts. Chill.
Greg Ferguson
FIELD/Dallas, Tx.

Have a wonderful Wednesday!
Kim