Chili Enchiladas

2 cans (15 1/2 oz each) Chili without beans
1/4 c chopped onion
2 c. Shredded process American Chees (app. 8oz.)
1 cup Bisquick baking mix
Cornmeal

Heat over to 350 degrees. Mix 1 can chili, 2 T.onion and 1 c. of cheese;set aside. Stir baking mix and water to a soft dough. Gently smooth dough into a ball on floured cloth-covered board. Knead 5 times.

Divide dough into 8 equal parts. Shape each part into a ball. Roll each ball into a 5 inch circle on board dusted with cornmeal. Bake on hot ungreased griddle about 1 minute on each side or until brown.

Spoon about 1/3 c. of the chili mixture on center of each enchilada. Roll up; place seam side down in ungreased baking dish. 11 1/2x7 1/2x1 1/2 inches. Spoon remaining onion and cheese. Bake uncovered 20 minutes or until cheese is melted. 4-6 servings

Note: This is better with homemade chili and you can sub flour tortillas already made and dust with cornmeal and cook as instructed.

Garnish with shredded lettuce and chopped red tomaotes. If you like hot also use variety of peppers to.

Chili-Chicken

16 oz. uncooked med. noodles
1/2 c. chopped onion
2 T buter
3 cans (10 1/2 oz) condensed creamof mushroom soup
1 can (4 oz.) pimiento, chopped
2 T finely chopped pickled hot green chili pepper (remove stems and seed)
3 to 4 cups cut-up cooked chicken or turkey
Salt and Pepper
2-3 c. shredded sharp Cheddar Cheese (8-12 oz.)

Heat oven to 340 degrees. Cook noodles as directed on package: drain. In large skillet, cook and stir onion in butter until tender; stir in soup, pimiento and chili pepper.

In greased 4 qt. casserole, layer half the noodles and half the chicken ; season with salt and pepper. Top with half the soup mixture and half the cheese. Repeat layers. Bake uncovered about 45 minutes. 8-12 servings.

Salsa Cruda

4 medium tomatoes(1 1/2 lb.)
1/2 c. finely chopped onion
1/2 c. finely chopped celery
1/4 c. finely chopped green bell pepper
1/4 c. olive oil
2 to 3 T finely chopped canned green chili peppers
2 T red wine vinegar
1 t. mustard seed
1 teaspoon coriander seed, crushed
1 t. salt
dash of pepper

To peel tomatoes, dip thm into boiling water for 30 secondss; plunge into cold water. Slip skins off; chop tomatoes. Combine chopped tomatoes with onion, celery, green bell pepper, olive oil, green chili peppers, vinegar, mustar seed, coriander seed, salt and pepper. Cover, refrigerate several hours or overnight. stirrling occasional. Serve as dip or relish. Makes about 3 cups

Sangria
2 oranges
2 lemons
2 fifths rose, burgundy or other red wine (1.5liter)
1/4 c. sugar
1/4 c. brandy
1 apple
1 28 oz bottle carbonated water, chilled

Chill one orange and one lemon for garnish. Squeeze juice from the other orange and lemon. Place juices, wine, sugar, and brandy in a large pitcher or bowl. Stir to dissolve sugar; chill. Just before serving, divide mixture into 2 pitchers or pur into punch bowl. Cut chilled orange into wedges. Slice chilled lemon into cartwheels. Core apple and cut in wedges. Thread fruit on 2 long skewers to stand in pitchers or float fruit in punch bowl. Slowly add chilled carbonated water. Makes about 24 4oz. servings.

Refresco Regio

2 oranges, peeled
1 med. pineapple, peeled, cored and cut in chunks or 1 20oz can pineapple chunks
2 cup strawberried, halved
2 fifth dry white wine, chilled (1.2 liters)
3/4 c brandy (6 oz)
12 c. sugar
1/4 c.lemon juice
2 cups carbonated water, chilled

Section oranges over a bowl to catch juice; reserve juice. Arrange orange sections, pineapple chunks, and strawberry halves in a single layer on shallow baking pan; freeze. In a punch bowl stir together the reserved orange juice, the chilled wine, brandy sugar and lemon juice tioo sugar dissolves. Before serving, add fruits and chilled carbonated water. Makes 18-20 40z servings

I hope these help. Have a great time!

Adios,
BV