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Chicken Enchiladas: (Sara House)

Ingredients:

1 Cup Chopped onion

1/3 cup chopped green pepper

2 T veg. oil

2 cups cooked chicken

1 & ½ Cups Shredded Colby-jack cheese

1 can cream of chicken soup (10.75 oz)

8 oz sour cream

1 tsp ground coriander

1/8 tsp ground cumin

6 flour tortillas

4 oz can chopped green chilies

Preheat oven to 350.  In a skillet combine onion, pepper and oil.  Cook over medium heat for 5 minutes, stirring occasionally.  Remove from heat.

Add chicken, ½ of the cheese and the green chilies.  Set aside.  In a saucepan combine soup, sour cream, coriander and cumin.  Cook over low heat just until warm, stirring frequently.  Stir ½ cup of this sauce into the chicken mixture.  Warm the tortillas.  Divide the chicken mixture evenly onto the tortillas.  Roll up tortillas and place seam side down in a 13X9 baking dish.  Pour remaining sauce over tortillas and sprinkle with remaining cheese.  Bake for 25-30 minutes or until cheese is melted and sauce is bubbly.  Serves six.

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The Salad: (Kim & Wendy)

Adjust for the number of people eating - if an accompaniment, serve slightly less.  Can also be a main course salad, and works great if you add grilled chicken.  Can also make in individual serving bowls, adjust ingredients based on bowl size.

Ingredients:

1 bag or box of Spring Mix lettuce/greens (regular iceberg and romaine are not quite right for this one)

1 container of Gorgonzola cheese

1/2 bag Candied Walnuts (or make your own - use about 1.5 cups, candied)

2 cans pears, drained (we prefer to get sliced, or slice them -fresh works, too)

Balsamic vinaigrette (enough to taste it - allow for people to add more as desired)

Other additions that work:

Dried cranberries (good around holidays or for color in the salad)

Jicama instead of the pears (similar to pears in flavor, but more work to prepare)

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Taco Meat: (Teresa)

Makes 10 tacos

Ingredients:

1 1/3 lb lean finely ground chuck

4 ½ tsp chili powder
½ tsp onion powder
½ tsp garlic powder

½ tsp seasoned salt

½ tsp paprika

½ tsp garlic salt

¼ tsp cumin

¼ tsp sugar

1 tsp Dry Minced Onions

½ tsp Beef Bullion

¾ - 1 cup water

Mix together all ingredients except the meat.  Stir the spice mixture well making sure that all spices have been blended well.

Crumble ground beef and brown, stirring well.  Remove from heat.  Rinse with hot water and rain water and grease from beef.  Return beef to pan and add taco seasoning.  Add ¾ - 1 cup water to ground beef and taco seasoning and simmer on med low temp for 20 minutes.  Simmer until most of moisture has cooked away, but meat is not dry. 

Also great in the crock pot for gatherings!  I just increase the recipe amounts to the amount of meat that I need, cook it in batches and throw it all in the crock pot to keep warm and continue simmering.

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BEER BARBECUE SAUCE (Internet)
 

Ingredients:

1 medium Spanish onion, diced
1 medium banana pepper, diced
3 cloves garlic, minced
2 Tbsp capers
5 ripe tomatoes, diced
1 small can tomato paste
1/3 c each wine vinegar, olive oil, soy sauce, brown sugar1 Tbsp balsamic vinegar
2 Tbsp each Worcestershire sauce, Tabasco, honey, Dijon mustard, horseradish, oregano
2 Tbsp fresh ground pepper
1 tsp cumin
Dash of ground clove
12 ounces amber ale or porter

Combine all ingredients in a large saucepan and boil for 10 minutes. Lower heat and simmer about 4 hours until thickened. Cool and refrigerate for 24 hours so the flavors can meld. Then baste everything but the dog with it.

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BAKE BEER BREAD (Internet)

You should already know how to put a bun in the oven. Now it's time to go all the way.

Ingredients:

2 3/4 c all-purpose flour
2 Tbsp each sugar, baking powder
1/4 c ground flaxseed
1 tsp each salt, dried basil, dried rosemary, thyme
1/2 c unsalted sunflower seeds
1 Tbsp cooking oil
12 oz beer, at room temperature

Mix all the dry ingredients. Add oil and beer. Stir until dough is just mixed. Put dough in a greased 9x5x3-inch loaf pan. Bake at 375 F for 45 minutes or until nicely browned. Remove from oven and let bread cool in pan for 10 minutes. Remove from pan to cool some more.

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COOK RICE (Internet)

Rinse 1 cup jasmine rice in water. Do it twice more, then drain well. Next, dump the rice into a medium-size pot and add 12 ounces of beer. (A nut-brown ale works well.) Bring the mixture to a boil, turn the heat to low, and cover the pot. Simmer for 20 minutes, then remove from the stove and cool for an additional 10 minutes. The rice won't be lumpy, and it'll have a nuttier flavor — just like you after you eat it.

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ROAST CHICKEN (Internet)

To make "Swampman Dan's Drunken Chicken," buy a few medium-size whole birds and a six-pack of beer. Drink half a can of beer, cut off the top third of the can, and add 1 tsp salt, 1 tsp pepper, 1 tsp Worcestershire sauce, 2 Tbsp liquid crab boil, and 1 tsp Creole seasoning.

Then shove the can into the chicken and place it in a secure, standing position on the grill. As the brew boils, it'll intoxicate the bird with flavor. Takes about 1 hour.

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