Chicken Enchiladas with green chile sour cream sauce

10 flour tortillas
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 tbsp butter 
3 tbsp flour
2 cups chicken broth
1 cup sour cream
1 (4oz) can diced green chiles

garlic powder, pepper, and onion powder, to taste

1.  Preheat oven to 350 degrees.  Grease a 9x13 pan.

2. Mix chicken and 1 cup cheese.  Roll up in tortillas and place in pan.

3. In a sauce pan, melt butter, stir in flour and cook 1 minute.  Add broth and whisk until smooth.  Heat over medium heat until thick and bubbly.

4. Stir in sour cream and chiles. Add seasonings to taste. Heat through, but do not bring to boil.

 

5. Pour over enchiladas and top with remaining cheese.

6. Bake 22 min and then under high broil for 3 min to brown the cheese.

Recipe adapted from Jessica Lamont.

Aunt Kathy's No Bake Oatmeal Cookies

2 cups sugar
1/3 cup cocoa
1/2 cup milk
1/2 cup butter

Put everything in a pot. Cook until boiling, remove from heat, and add:

1/2 cup peanut butter
3 1/2 cups oats
1 cup coconut
1/2 tsp vanilla

Stir together. Form into mounds on wax paper and let cool.

My Aunt Kathy made the best no bake chocolate cookies when I was a kid. Every time I make them, I remember sitting at her kitchen table, eating cookies, and feeling loved.

Lemon Consomme

4 pieces of boneless skinless chicken breast (cut in strips for faster cook time)
1 can beef consommé
1-2 lemons
3/4 cup flour
2 eggs
1 tsp. lemon pepper
butter
egg noodles
parmesan cheese

Mix flour and lemon pepper. Dip chicken in egg. Dip in flour mixture. Dip in egg again, and flour again. Fry in butter until brown. Mix soup with juice of 1-2 lemons. Beat in 1 tablespoon of flour into soup/lemon mixture. Pour mixture into frying pan. Watch and stir until it thickens. Turn down to low-med heat and cook covered until chicken is cooked through. Serve over egg noodles tossed with butter and parmesan.

Recipe from Laura. This was a huge hit with our family.

Cowboy Potatoes

Butter
Onion
Potatoes
Salt, pepper, garlic

Using a heavy pot, melt a stick of butter in the pot. Chop up an onion and saute it in the butter while you are prepping the potatoes. Peel and slice your potatoes fairly thin. Add them to the onions, season with a good amount of salt, pepper, and optional garlic powder.

Turn to coat all potatoes with the butter and onion mixture. Cover with lid and cook on med/low until tender. You can turn the potatoes a couple of times during cooking if you think the bottom is getting too brown. Allow a good 45 minutes for the potatoes to cook.

This is a recipe my Grandma Farrell always made for big family dinners. I remember it most from the cabin in Prescott. I think I will always remember the pot she cooked them in.