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4-6 chiken breast halves
1 (4 ounce) can ortega chiles, diced
2 (10 3/4 ounce) cans cream of chicken soup
2 cups chicken broth
1 pint sour cream
2-4 cups jack, cheddar, or your favorite cheese, shredded
1 dozen torillas, large

Cook Chicken in water until throughly cooked, until meat is no longer pink, about 20 minutes. Prepare chicken by chopping or shredding into small pieces, add chopped green chiles. In another bowl, mix cream of chicken soup, chicken bropth, and sour cream. Mix thoroughly to form a smooth consistency. Combine about a third of the sauce with the chicken chile mixture, spoon an equal amout of the mix into each tortilla. Cover with some cheese, then roll up and place in a 9″x13″ baking dish. When all tortillas have been placed in the baking dish cover with remaining sauce and sprinkle with remaining cheese. Bake at 350 degrees for 30 minutes or until cheese and sauce bubbles and cheese starts to turn slightly brown. Serve hot. Makes a l;ot.

Note: If you like your food spicy, use a 7 ounce can of chiles and use some mexican cheese in your cheese mix. You can buy a 4 cheese mixture that”s al;ready shredded that’s good.

8 ounce package fettuccine noodles
2 cups chicken, cooked and cubed
1/2 teaspoon garlic, minced
1 1/2 teaspoon olive oil
1/2 cup heavy whipping cream
3-5 teaspoon taco seasoning, to taste
2 tablespoons parmeasan cheese

Cook pasta according to directions. Meanwhile, in a large skillet over medium heat, cook the chicken and garlic in oil for 4-5 minutes. Or until heated through. Whisk in cream and taco seasoning until blended. Cook and stir until heated through (do no boil). Stir in parmeasan cheese. Drain fettuccine; toss with chicken mixture. Yield: 4 servings.

Note: Server with green salad and garlic bread.

8 slices bread, cubed
3 (12 ounce) cups shredded cheddar cheese
1 1/2 pounds bulk pork sausage or italian sausage
4 eggs
2 1/2 cups milk
1 tablespoon prepared mustard
1 10 3/4 ounce can cream of mushroom soup, undiluted
1/4 cup chicken broth

Place bread crumbs in a greased 13″x9″x2″ baking dish. Sprinkle with cheese and set aside. In a skillet, brown sausage over medium heat, drain. Crumble sausage over the cheese. Beat together eggs, milk, mustard, soup, and broth; pour over sausage. Cover and refridegrate overnight, or at least 2-3 hours before baking. Bake at 350 degrees for 50-60 minutes or until set. Yield 6-8 servings.

Note: I enjoy this recipe. It takes a little forethought, but one it is cooked and stored in the fridge, my husband can scoop out a dishful and waqrm it in the microware for a healty early morning breakfast.

2 tablespoon Karo syrup
1/2 pound butter
1 cup brown sugar
1 loaf french bread, cut diagonally into 12 slices
5 eggs
1/2 cup milk
1 teaspoon vanilla
1/2 teaspoon salt
1 tablespoon cinnamon

In medium sauce pan, heat first 3 ingredients into a syrup consistency. Pur into a 9″x13″ pan. Top with bread slices. Beat eggs, milk, vanilla, salt, and cinnamon. Pur over bread and refridgerate over night. Bake at 350 degrees for 45 minutes or until golden brown.

1 pound sausage
4 tablesppons butter
1 dozen eggs
1 can crem of mushroom soup
1 can green chiles, chopped
Grated cheese

Scramble sausage and cook until brown, draing well and put in oven proof baking dish. Melt butter in skillet, scramble eggs and pour over sausage. Add sopup and chiles, top with cheese. Bake at 350 degrees 12-15 minutes. Serves 6-8.

1 1/2 tablespoons oleo
2 tablespoons flour
1 cup milk
3 eggs, hard boiled
1/2 teaspoon salt
Pepper
6 small toast slices

Make a white sauce by melting oleo, stir in flour, then add milk. Cook until it thickens. Slice boiled eggs into white sauce; add salt and pepper. Put on toasted bread.

Note: This recipe came from a home economics school book, that my Gran had in the 9th grade, back in southern Arkansas. I just know it always made us happ to get up and find this on our breakfast table.

2 (7 ounce) can green chiles, whole
1 pound cheese
2 cups milk
2 eggs
1/2 cup flour
A pinch of salt

Take seeds out of the whole chiles. Line bottom of baking dish with chiles. Cut cheese into finger width and legth pieces, then arrange one finger widith apart on top of the chiles. Mix milk, eggs, flour and salt together. Pour over chiles and cheese. Bake 30 minutes at 375 degrees.

Note: This is a very easy way to make chile rellenos and my family loves it.

2 tablespoons butter or margaine
1 smallonion, chopped
1 green pepper, chopped
1 cup mushrooms, sliced
1 smal;l zucchini, chopped
2 tablespoons flour
1 small tomato, chopped
3 eggs
1/2 cup Half & Half
1/4 teaspoon pepper
1 tablespoon worcestershire sauce
1 cup cheddar cheese, shredded
1 10 inch pie shell, unbaked

Saute vegetables in butter, add flour and tomato. Beat eggs and cream and seasonings. Spread half of the cheese in pie shell, add vegetable mixture, remaining cheese, and egg mixture. Sprinkly with paprika. Bake at 375 degrees for 40 minutes or until set.

1 tablespopon cooking oil
3 cups cabbage, shredded
1 1/2 cup onion, finely chopped
1 cup celery, finely chopped
1 cup bell pepper, finely chopped
1 teaspoon salt
2 tablespoons soy sauce

Cook all ingreditents in oil, in a skillet, 5-12 minutes. Serve with meat choice and soy sauce as desired.

Note: My grandma served this at the toy kitchen, a restaurant that her and my grandpa, James Oliver Ledbetter owned in Angels camp, Ca.

1 (12 ounce) carton sour cream
1 (4 ounce) carton ortega chiles, diced
1 can cream of mushroom soup
12 flour tortillas
16 ounces cheddar cheese, grated

Mix sour cream, chiles, and mushroom soup together. Put a layer of tortillas on the bottom of lasgna pan. Spread layer of the soup mixture, then put a layer of cheese. Repeat until all ingredients are used. Finish with the grated cheese. Bake 15-20 minutes at 350 degrees until heated through and cheese is melted.