5 Responses

1. 

   Red Rooster Bed and Breakfast

   • Sour Cream Enchiladas – Serves 10
   •
   • 4 skinless boneless chicken breasts, cut into 1-inch cubes
   • 3 cups shredded Cheddar cheese
   • 1-3/4 onion, chopped
   • 2 pks (20 ttl) (10 inch) flour tortillas
   • 2 (10.75 ounce) cans condensed cream of chicken soup
   • 2 (3 ounce) cans chopped green chilies, undrained
   • 2 (8 ounce) containers sour cream

   1. Boil Chicken – cook through then chop or shred
   2. Preheat an oven to 350 degrees F (175 degrees C).
   3. In a large bowl combine shred chicken, 2 cups Cheddar Cheese and onion
   4. divide mixture among the tortillas and place in baking dish seam side down
   5. Heat the cream of chicken soup and green chilies in a saucepan over medium heat. Stir in sour cream. Continue stirring until heated though, about 10 min. Pour sauce over tortillas and sprinkle remaining Cheddar cheese on top. Bake in the preheated oven until sauce is bubbling and the Cheddar cheese is melted, about 25 minutes.

   December 24, 2010 at 8:46 pm
   

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2. 

   Kaye Mcgee

   Shaw Casserole
   (Shaw House, Georgetown, SC)

   • Hot cooked grots (1 c. raw grits to 4c. water)
   • 1 box Jiffy cornbread
   • 4 eggs beaten
   • 1 ¾ c. hot milk
   • 1 stick butter
   • Salt and Pepper to taste
   • 1 lb. sausage, cooked and drained
   (Jimmy Dean Maple is the best)
   • 1 c. grated cheese

   1. Prepare Grits. Mix grits, cornbread mix, eggs milk, butter,
   salt and pepper.
   2. Layer grits mixture, sausage and top with cheese
   3. Bake 30-40 minutes at 350 (until Grits set)

   This can be prepared ahead of time and refrigerate until
   ready to cook.

   December 26, 2010 at 11:04 am
   

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3. 

   Vickie Regan

   Chocolate Chip Cake

   • 1 box yellow cake mix
   • 1 small box chocolate instant pudding
   • 1/2 cup sugar
   • 3/4 cup oil
   • 3/4 cup water
   • 4 eggs
   • 8 oz sour cream
   • 1 small package chocolate chips.
   (I put the Andes mint baking chips instead of the regular chips, in the one you tried)

   1. Mix cake mix, pudding, and sugar.
   2. Add oil, water and beat in eggs one at a time.
   3. Stir in sour cream and chips.
   4. Pour into greased tube pan and bake at 350 for 50-60 minutes.
   5. Cool 1 hour before cutting.

   Great with vanilla ice cream and hot fudge.

   December 26, 2010 at 11:10 am
   

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4. 

   Darlene Stark

   Bacon and Egg Casserole
   1-6oz. Box Betty Crocker Hash Brown Dried potatoes
   Package of Shredded Cheese [Jack/Swiss/Cheddar]
   1/8-teaspoon pepper
   6 Slices of Bacon Fried or cooked in Microwave
   ¾ to 1 stick of Butter [or Margarine] melted
   5 to 6 eggs
   ½ cup Cottage Cheese
   1 green onion sliced
   1-teaspoon salt
   Tabasco
   Paprika

   Best if prepared the night before
   Empty box of hash brown in large bowl,
   Cover with 1 Quart of hot water,
   Let stand 10-15 min.
   Drain in colander
   Using same bowl beat eggs lightly
   Stir in potatoes, cheeses, and rest of ingredients expect for
   Bacon and paprika, which is sprinkled on top.

   Next day place cold dish uncovered in cold oven
   Bake 350 for 40 min. or until top lightly brown

   Double this amount for large 36”X25”X4” Pyrex dish

   December 28, 2010 at 8:28 pm
   

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5. 

   Freda

   Very good recipes. Love them. Simply good!~

   August 19, 2011 at 2:35 pm
   

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