Recipe From Marisa

Hey Everyone,

Here are two recipes that we used this week that I really like. These enchiladas are soooo good. And I dream about this sauce for a vanilla cake.  Enjoy! Thanks for all the phone calls about Clyde too. We have a really nice family. Love you lots, Marisa

YUMMY GREEN CHICKEN ENCHILADAS

1 lb. Chicken

¼ cup Sour Cream

1 Onion Chopped

4-5 Green Chilies Roasted

1 Big can Las Palmas Green Enchilada Sauce

Flour Tortillas

1 can Cream of Chicken Soup

Colby Jack Cheese

  Cook Chicken and shred. Put back in the pan and add cream of chicken soup, and a little milk if too thick.  Add onions and chilies.

Simmer 20 minutes. Place green enchilada sauce on pan – roll tortillas with chicken mix and add cheese inside. Cover with enchilada sauce and cheese.

 Bake at 350° covered for 30 minutes.

HOT LEMON SAUCE FOR CAKES

2 cups Water

1 cup Sugar

2 ½ Tbsp Corn Starch

2 Dashes of Salt

2 Tbsp Butter

3 Tbsp Lemon Juice

Grated Lemon Rind

Mix all of these ingredients in a heavy saucepan.  Stir constantly over medium heat with a wire whisk. When it comes to a light boil, it is ready. Spoon the mixture over a yellow or vanilla cake. The cake does not have to be home made, a Betty Crocker cake mix is just fine!