Fannie Farmer Cecils with Tomato Sauce

1 cup cold roast beef or rare steak finely chopped
Onion juice
Salt
Pepper
Worcestershire Sauce

2 tablespoons bread crumbs
1 tablespoon melted butter
Yolk 1 egg slightly beaten

Season beef with salt, pepper, onion juice, and Worcestershire Sauce; add remaining ingredients, shape after the form of small croquettes, pointed at ends. Roll in flour, egg, and crumbs, fry in deep fat, drain, and serve with Tomato Sauce.

Mom's Alfredo

Combine 1/4 C Olive oil, red pepper flakes and 2 cloves of garlic in pan. Heat until garlic is toasted. Remove garlic. Add 1 pint heavy cream. Bring to a boil. Add 7 oz shredded parm. Stir. Remove from heat.

Slow Cooker (Crockpot) Enchiladas

1 lb ground beef
1 can black (or pinto) beans rinsed
1 C salsa
1 can chopped green chiles
1/2 package of taco seasoning
4 flour tortillas (Guerrero - tortillas de harina riquisimas are the BEST store bought flour tortillas)
1 can enchilada sauce (Hatch is the best brand)
2 C cheddar cheese

Brown beef and add beans, salsa, green chiles, taco seasoning and all but about 1/2 cup of the enchilada sauce.

Butter the bottom and sides of the slow cooker. Layer flour tortilla, 1/3 sauce, 1/2 C cheese, flour tortilla, 1/3 sauce, 1/2 C cheese, flour tortilla, 1/3 sauce 1/2 C cheese, flour tortilla, the rest of the enchilada sauce, 1/2 C cheese.

Cook for 1-2 hour on high or 2-3 hours on low.

Delicious Chicken Casserole

Delicious Chicken Casserole

Ingredients

·         4 skinless, boneless chicken breast halves

·         2 stalks celery, cut into thirds

·         salt & pepper to taste

·         3 cup cooked rice

·         6 ounces sour cream

1    1 cup chicken broth

·         2 (10.5 ounce) cans condensed cream of chicken soup (I use 2 C homemade)

·     

·         2 cups crushed buttery round crackers

·         1/2 cup butter or margarine, melted

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring to a boil the chicken breasts. Boil until cooked through. Cut into bite-size pieces.
3. In a large bowl, stir together sour cream, soup, broth, and salt and pepper to taste. Mix in cooked rice and chicken. Spoon mixture into a 9x13 inch casserole dish. In a re-sealable bag, shake together crushed crackers and melted butter. Sprinkle crackers over the top.
4. Bake in preheated oven for 30 to 35 minutes.