Casseroles
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| 12
thin slices ham 12 flour tortillas 1 lb. jack cheese cut into 1/2 inch sticks 1 can green chilies, cut into 1/4 inch strips Place one slice of ham on each tortilla. Place one stick of cheese and strip of chilie in center. Roll tortilla. Place slightly separated in a greased 13 x 9-inch baking pan. Pour cheese sauce over the crepes to cover. Sprinkle with paprika and bake at 350° for 45 minutes. CHEESE SAUCE Melt butter and blend in flour. Add other ingredients, cook and stir until smooth. |
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JAMBALAYA |
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| 2
lbs. chicken breasts (sprinkled with cayenne) 8 oz. smoked sausage (1/4" slices) 2 TBSP oil 1 medium onion (chopped) 1/2 bell pepper (chopped) 1 stalk celery (sliced) 2 cloves garlic (minced) 1 tsp. thyme 1 cup rice 1 can (16 oz.) tomatoes (w/chilies or half/half) 1-1/2 cup chicken broth 1 bay leaf 4 green onions (thinly sliced) Heat oil in heavy saucepan-medium heat. Add chicken and cook for 4 minutes on each side, or until browned. Add sausage and cook, stirring occasionally, for 3 minutes or until it begins to brown. Remove chicken and sausage. Add onion, pepper, celery and garlic to skilled; cook 4 minutes. Add thyme and rice; cook, stirring 1 minute, until rice is coated with oil. Add tomatoes with juice, breaking up with spoon. Add bay leaf. Return chicken and sausage to skillet, bring to a simmer. Reduce to low and cook covered for 30 minutes or until rice is tender. May need to add up to 1/2 cup water or broth before rice gets tender. Stir in green onions and season to taste with hot pepper sauce. |
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