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Week’s Dinner Menu

MONDAY Recipes

Chicken Enchiladas

1 lb. boneless chicken breasts

6 oz. sour cream

12 oz. grated cheese

1 can cream of chicken soup

1 (14 oz) can enchilada sauce

12 large flour tortillas

Cook chicken, shred.  Combine south cream ¾ of cheese, cream of chicken soup, and chicken.  Put ¼ cup mixture into each tortilla.  Spread across tortilla and roll up.  Place in a 9 x 13 pan.  Top with sauce and remaining cheese.  Bake at 350° for 20 minutes.  Serve with green salad.

TUESDAY Recipes

Busy Day Casserole

1 lb. ground beef

4 to 5 potatoes

1 can Cream of mushroom soup

1 can evaporated milk

4 to 5 raw carrots

2 onions

Put raw hamburger in bottom of a 9 x 13 pan.  Slice potatoes, carrots and onions.  Layer on top of meat.  Mix together soup and evaporated milk; pour over meat and vegetables.  Cover with foil.  Bake at 350° for 1 ½ hours, or until vegetables are tender.  Serve with bread.

WEDNESDAY Recipes

Sweet and Sour Pork Chops

6 pork chops deboned and cut in 1’ squares

½ c. lemon juice

3 Tbsp cornstarch

½ cup chicken bouillon

Vegetable Oil

½ c. Brown sugar

1 Tbsp. Soy Sauce

1 20 oz. can pineapple chunks, drain and save juice

1 c. carrots, sliced thin

1 green pepper, but in 1’ chunks

Preheat oven to 350°.  In large oven proof skilled brown chops in oil.  Remove chops, in same skillet combine lemon juice and cornstarch.  Mix well.  Add sugar, onion, soy sauce, bouillon, and pineapple juice.  Cook and stir until thickened and bouillon is dissolved.  Add pork chops, carrots, and green pepper.  Cover and bake 1 hour.  Add pineapple and cover again.  Bake 10 minutes.  Serve over steamed rice.

THURSDAY Recipes

Chicken Roll-Ups

1 lg. can chicken

8 oz. cream cheese

2 canisters crescent roll dough

1 cube margarine

Seasoned stuffing crumbs

1 can cream of chicken soup

½ c. milk

Soften cream cheese.  Combine cream cheese and chicken.  Put a spoonful of chicken mixture on each roll and roll up in crescent shape.  Dip I melted margarine and roll in stuffing crumbs.  Bake at 350° for 30 minutes.  Combine cream of chicken soup and milk to form gravy.  Heat and pour over roll-ups.  Serve with green salad and corn.

FRIDAY Recipes

Chili Rellenos

6 fresh Aneheim chilies

½ lb. Colby/jack cheese

1 ½ c. flour

2 eggs

1 can chili

1 can refried beans

Cheese, tomatoes, olives, onions, salsa, sour cream (optional toppings)

Cut stem end off of peppers.  Scrape out seeds and membranes with sharp knife.  Cut cheese into strips that will fit inside peppers.  Then stuff into peppers.  Mix flour and eggs together in bowl with a fork.  Add water, a little at a time, to make a thick batter.  Coat stuffed peppers evenly and deep fry in vegetable oil until golden.  In saucepan, combine chili and refried beans.  Warm.  Spoon over chilies and top as desired.

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