Sunday, December 14, 2008

Tortilla de Lechuga (Lettuce Omelette)

This recipe came from a cook book I got from Argentina.  I never had this while I was down there, but I had plenty of variations of it with different vegetables (chards and potatoes).  It turned out pretty tasty and is a good alternative to use your wilting lettuce.

  • 3/4 c. oil (only 1/2 if you bake it)
  • 2 c. shredded lettuce
  • 1/2 a medium onion (the recipe calls for a whole one, but half of one was plenty)
  • 2 tbls. flour
  • 4 eggs
  • salt
  • pepper
  • nutmeg


  1. Heat 1/2 c. oil, add onions and fry till transparent.  Add lettuce and mix thoroughly.
  2. Remove from heat and mix in flour.
  3. Beat together eggs andd salt, pepper, nutmeg to taste.
  4. Pour onion/lettuce mixture into egg mixture and add a little oil.  Mix well.
  5. (If baking skip to step 7)Heat up remaining oil in frying pan and pour egg/lettuce mixture into pan.
  6. Brown on both sides, server very hot.
  7. If baking, pour mixture into greased baking pan and bake until brown on edges.  Serve either hot or cold.

Yields: 2 servings (if that's your main course, otherwise you could get 4 small portions)

Wednesday, December 10, 2008

Can't Leave Alone Bars

These are so good, and such a fun change from brownies and cookies..... and they super easy!!

  • white cake mix
  • 1/3 cup oil
  • 2 eggs
  • 1 cup chocolate chips
  • 14 oz can od sweetened condensed milk
  • 1/4 cup butter


  1. In mixing bowl, mix: cake mix, oil and eggs
  2. with floured hands press cake mix into the bottom of a greased 9 by 13 pan
  3. in a microwave safe bowl put chopped butter, chocolate chips and sweetened condensed milk, melt in microwave for 60 seconds, stir then put again in microwave for 45 seconds, and stir again
  4. pour chocolate mixture over cake mixture and bake at 350, for 22-25 minutes, watch for top to get crackly to be done, cool, and enjoy!!!

Yields: whole pan of nummieness

Sunday, September 14, 2008

Three Bean Salad for Sherrie

  • 1 15-oz can cannellini beans, rinsed and drained
  • 1 15-oz can kidney beans, rinsed and drained
  • 1 15-oz can garbanzo beans, rinsed and drained
  • 2 celery stalks, chopped fine
  • 1/2 red onion, chopped fine
  • 1 cup fresh, finely chopped flat-leaf parsley
  • 1 Tbsp fresh finely chopped rosemary
  • 1/3 cup apple cider vinegar
  • 1/3 cup granulated sugar
  • 1/4 cup olive oil
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon black pepper
  1. In a large bowl, mix the beans, celery, onion, parsley and rosemary.
  2. In a separate small bowl, whisk together the vinegar, sugar, olive oil, salt, and pepper. Add the dressing to the beans. Toss to coat.
  3. Chill beans in the refrigerator for several hours, to allow the beans to soak up the flavor of the dressing.

Serves 4 to 8.

Notes : You can use any kind of bean you have on hand, still tastes great!

Sunday, July 20, 2008

Buca di Beppo's Chicken with Lemon

I found this recipe by searching on Google and we tried it out. It was very close (we had to make some of our own substitutions), but was simple and very tasty.

  • 2 boneless, skinless chicken breasts
  • Salt to taste
  • 1 c. flour
  • 1/4 c. olive oil
  • 1/4 c. white wine (or chicken broth)
  • 4 large lemons (1 c. lemon juice)
  • 1/4 unsalted butter
  • Small handful drained capers (i'm guessing these are the little black balls in the sauce)


  1. Cut three lemons in half and use for fresh lemon juice. Pour the juice through a fine strainer. Cut the last lemon into wedges for garnish. (We only had 1/3 c. lemon juice and it tasted fine, we just added a little more chicken broth).
  2. Begin to heat the olive oil in a 12-inch saute pan on medium-high heat. While oil is getting hot, lightly season both sides of the chicken breasts with salt. Lightly dust the chicken breasts in the flour. Shake off excess flour. Place chicken in the saute pan skin-side down.
  3. When the chicken is golden brown, turn over and brown the other side as well. When both sides are nice and brown, add white wine (or broth) and lemon juice. Continue to cook for approximately two to three minutes. The liquid should reduce approximately half.
  4. Once the liquid is reduced, remove the chicken breasts from the pan and turn off heat. If the chicken is not completely cooked through, place in a 400 degree oven for five minutes to complete cooking.
  5. Finish the sauce by placing the softened butter in the pan. Using rubber spatula, work the butter into the sauce as it melts. Pour sauce directly on top of chicken breasts. Garnish with capers and lemon wedges.

Yields: 2 servings


Sunday, July 13, 2008

Seasoned Pasta Salad

This recipe is for a quick meal. It is full of flavor, and tastes best at room temperature.

1 pkg. Betty Crocker Suddenly Salad, Classic salad mix.
1 Tbl Canola oil
3 Tbl cold water
1 Tbl Dijon mustard
Parmesan cheese
1 cup cubed chicken (or the can of chicken from Sams or Cosco works great)

Cook noodles and drain them, stir in Classic Salad packet, oil, water, mustard and chicken. Stir well and toss with Parmesan topping. ENJOY!

Oven Fried Chicken

This is an easy recipe, and it is very TASTY, not to mention super duper healthy.

20 crackers/crushed
2 1/2 cups corn cereal/crushed
3/4 tsp cayenne pepper
1/2 tsp garlic powder

2 egg whites
1 cup plain yogurt
1 tbl Dijon mustard
1/2 tsp salt

5 chicken breasts
olive oil spray

heat oven to 375, mix first 4 ingredients in small bowl. In another smallish bowl mix the next 4 ingredients. Coat the chicken breasts in yogurt mixture, then in the cracker mixture. Place on a baking pan, and spray chicken with the olive oil. Bake for about 40 min. And Enjoy.

This doesn't replace mom's recipe for oven fried chicken, this is totally different!!!!!!!!!

Friday, June 27, 2008

Quick Salisbury Steak

This is super easy, and really great hearty flavor!!!! Aaron Kristen and I downed it, in just a few minutes.....

  • 1 lb ground beef
  • 1/2 pkg. dry onion soup mix
  • 2 eggs, beaten
  • 2 (10 3/4-oz) cans golden mushroom soup

Combine ground beef, soup mix and eggs in a large bowl; form into 4 patties. Place patties in an ungreased 13"x9" baking dish; cover with soup. Bake, uncovered, at 350 degrees for 35 minutes. Serves 4.

YOU SHOULD DEFINITLY SERVE THIS OVER COUNTRY MASHED POTATOES. It enhances all the flavor. (just leave the skins on the potatoes when you mash them.

Monday, June 23, 2008

Buffalo Chicken Enchiladas

This makes such a great dinner. Aaron and I love this recipe. They are spicey, but not too much to ruin the flavor, they put a fun spin on enchiladas! (Most likely if you like green enchiladas, you would love these!)

  • 3 cups cut up chicken (even rotisserie, or left over chicken will work)
  • 3/4 cups buffolo wing sauce
  • 1 cup sour cream ranch dip
  • 1 can cream of chicken soup
  • 1 cup cheddar cheese
  • 7 flour tortillas

Heat oven to 375, grease 9x13 pan. In bowl mix chicken with buffalo sauce. In another bowl mix the sour cream ranch dip with the cream of chicken soup. Smoothe about 2 tablespoons of ranch mixture in the middle of each tortilla, followed by a few spoons of chicken until all is gone. Roll each enchilada style, spread remaining ranch mixture over the tops of the enchiladas, and cover with desired amount of cheese. Place in the oven, covered with foil, for about 45 min.

Green onions are an option with these enchiladas, you can place them cut up with the chicken.

Spinach Quiche

These are super easy, and unbelievably delicious!!! I made them for a group get together, and no one could get enough, they make a beautiful appetizer, or a great breakfast, lunch, or dinner! :)

  • 3/4 cup half and half
  • 3 eggs
  • 1/2 bag cut up spinach leaves
  • 1 rectangular pastry or 2 pie crusts
  • 5 slices cooked bacon, crumbled
  • salt and pepper

Set oven to about 375, cook the bacon up, and crumble it. Cut the pastry dough into 6 to 9 squares, and place in 6-9 muffin cups (make sure to have corners hanging out. In a bowl mix up the eggs, half and half, along with the salt and pepper. evenly distribute the bacon crumbs among the cups, then almost fill the rest of the cups up with the cuts up spinach leaves. then distribut the egg mixture among all the cups, fill them up to the top. With the corners that are hanging out, fold them over each cup, it is ok (alomost better) if the corners don't touch. Place in the oven and remove when pastry looks golden brown, and egg has bubbled up.

(I set the temp at first to 350, then about 10 min into it, i turned it up to 375, I don't think it will make a huge difference, but it might)

Friday, June 20, 2008

Asian Slaw

This is so good, it turns non-coleslaw eaters into eaters. I've witnessed two conversions myself! :)

I suppose that if you added chicken, pork, or beef, you could pretty much make this salad a main dish. You'll love it.

A neighbor made this last year for a community gathering...... It was the first time I ever remember the guys standing around a table telling everyone "You have to taste this salad" !!! It's easy and it is soooooo good. I usually make it up 1 1/2 days ahead of time..... it gets better and better each day....... ~~ janice ~~

Asian Slaw
  • 1 (16oz) package of slaw mix
  • 2 (3 oz) packages beef flavored ramen noodle soup mix (I like more noodles so I add an extra package of noodles - I don't use the 3rd flavoring packet)
  • 1 Cup Sliced almonds, toasted
  • 1 Cup Sunflower kernels
  • 1 bunch Green onions, chopped
  • ½ Cup Sugar
  • ¾ Cup Vegetable oil
  • 1/3 Cup Vinegar
Remove flavor pockets from soup mix and set aside; Crush noodles. Place noodles in bottom of a large bowl. Top with slaw mix; sprinkle with almonds, sunflower kernels, green onions.

Whisk together contents of flavor packets, sugar, oil & vinegar….. Pour over slaw mix.

Cover and chill 24 hours. Stir before serving……

Yields 8 - 10 servings……

This post came originally from Bloggin' It's What for Dinner

Monday, June 2, 2008

Chicken and Potato Yellow Curry

I've made this dish twice now. The first time I couldn't find yellow curry paste, so I used yellow curry powder and just added enough until I thought it tasted good. The second time I found the paste, and it also made a good curry, although it was a lot spicier (but not too spicy).


  • 3 thin-skinned potatoes (about 1 1/4 pounds total weight), cut into cubes
  • One 13 1/2-ounce can unsweetened coconut milk
  • 3 tablespoons yellow curry paste
  • 1/3 cup water
  • 1 pound boneless, skinless chicken breast, cut into 1-inch cubes
  • 3 tablespoons sugar
  • 3 tablespoons fish sauce
  • 1/4 cup chopped fresh cilantro
  • 1 teaspoon cornstarch (dissolved in 2 teaspoons water)
  • Fresh cilantro leaves for garnish


In a saucepan, cook the potatoes in boiling water to cover until tender, about 15 minutes; drain.

Pour 1/2 cup of the coconut milk into a saucepan and place over medium heat for 30 seconds. Stir in the curry paste and bring slowly to a boil, stirring constantly. Add the remaining coconut milk and the water and bring to a boil. Add the chicken and cook, stirring occasionally, until it is no longer pink in the center, 3 to 4 minutes. Add the sugar, fish sauce, and potatoes, bring to a boil, and cook for 5 minutes. Add the chopped cilantro and the cornstarch solution and cook, stirring, until the sauce boils and thickens slightly, about 1 minute.

Transfer to a serving plate, garnish with the cilantro leaves, and serve.

Golden Fried Dumplings (a.k.a potstickers)

These are definitely a favorite, and they are not nearly as hard as you might think. My only tip is be sure to use a non-stick frying pan. They aren't called potstickers for nothing.


  • 1 bundle chopped green onion
  • 1 lb ground pork
  • 1 lb chopped napa cabbage
  • 1 1/2 teaspoons oyster sauce (or 1 tablespoon sugar)
  • 3-4 teaspoons soy sauce
  • 2 teaspoons sesame oil
  • 1 teaspoon chopped ginger root
  • 1/4 teaspoon pepper
  • 2 packages gyoza/potsticker wrappers


Chop Chinese cabbage. Put in blender with water and blend well. Drain. Add 1/2 teaspoon salt and mix together. Let sit for 5-10 minutes. Squeeze water out, but not to dry. Mix cabbage with other ingredients to a very fine paste.

Place small amount of filling, approxiamtely 1 teaspoon, in the middle of each wrapper. Moisten edges of the wrapper and seal the edges.

Heat frying pan and add 2 tablespoons oil. Line frying pan with dumplings, flat side down. Fry until the bottom of the dumplings are golden brown, then add 1/2 cup water and cover the frying pan. Turn heat to medium. Let the dumplings steam until almost all the water has evaporated and the skins are somewhat transparent.

Serve dumplings with sauce made of soy sauce, sesame oil and vinegar (mix to taste).

Simple Sesame Noodles

We made this for a potluck yesterday, and it turned out great. It can be served warm, chilled, or at room temperature.

  • 2 tablespoons sesame seeds
  • 8 ounce fresh Chinese egg noodles
  • 1 teaspoon sesame oil


  • 1/4 cup chicken broth
  • 2 tablespoons soy sauce
  • 2 teaspoons sesame oil


  • 2 teaspoons vegetable oil
  • 1/2 yellow onion, thinly sliced
  • 2 cups shredded napa cabbage or green head cabbage
  • 1 cup bean sprouts
  • 1/2 cup shredded carrot
  • 1/4 cup fresh cilantro leaves


In a small frying pan, toast the sesame seeds over medium heat, shaking the pan frequently, until lightly colored, 3 to 4 minutes. Immediately pour onto a plate to cool. Set aside for garnish.

Bring a large pot filled with water to a boil over high heat. Add the noodles and cook according to package directions. Drain, rinse with cold water, and drain again. Place the noodles in a large bowl, add the 1 teaspoon sesame oil, and stir to coat.

To make the sauce, combine all the ingredients in a small bowl and mix well.

Place a stir-fry pan over high heat until hot. Add the vegetable oil, swirling to coat the sides. Add the onion and cook, stirring, until it begins to wilt and is fragrant, about 1 minute. Add the cabbage, bean sprouts, and carrot and stir-fry until the cabbage is tender-crisp, about 2 1/2 minutes. Add the sauce and noodles and toss until all the ingredients are evenly distributed. Garnish with the sesame seeds and cilantro.

Egg Flower Corn Soup

This is one of my favorite soups, and it's very easy to make.


  • 5 cups turkey or chicken broth
  • 1 cup shredded cooked turkey or chicken
  • One 14 1/2-ounce can cream-style corn
  • 1 cup frozen corn
  • 1/4 cup coarsely chopped water chestnuts (I've never included these when I make it)
  • 1 1/2 tablespoon oyster-flavored sauce
  • 2 teaspoons sesame oil
  • 1/4 teaspoon white pepper
  • 3 tablespoons cornstarch, dissolved in 1/3 cup water
  • 2 eggs, lightly beaten
  • 1 green onion, thinly sliced


In a large saucepan, bring the broth to a boil over high heat. Add the turkey, cream-style corn, frozen corn, water chestnuts, oyster-flavored sauce, sesame oil, and pepper. Return to a boil and cook for 3 minutes. Add the cornstarch solution and cook, stirring, until the soup boils and thickens slightly, about 1 1/2 minutes. Remove from the heat and slowly drizzle in the eggs while gently stirring constantly with a spoon to form egg flowers. Ladle the soup into bowls, garnish with the green onion, and serve.

Sunday, May 25, 2008

Roasted Chicken and Vegetables

  • 1/4 cup chicken broth
  • 2 tbl olive or vegetable oil
  • 1 tsp salt
  • 1 tsp dried thyme leaves (or 1/2 tsp. ground thyme)
  • 1 tsp dried tarragon leaves (opt.)
  • 1/2 tsp. pepper
  • 2 medium yams or dark orange sweet potatoes, peeled and cut into 8 pieces
  • 1 large onion (cut into 8 wedges)
  • 2 cloves garlic, finely chopped
  • 4 chicken breasts (bone-in) or 1 whole chicken cut up

Heat oven to 425. In large bowl, mix broth, oil, salt, thyme, tarragon and pepper. Add vegetables and garlic. Toss to coat. Remove vegetables with slotted spoon to ungreased 15x10x1 inch ungreased pan.
Add chicken pieces to remaining broth mixture, turning to coat all sides. Place chicken pieces skin side down next to vegetables in pan. Drizzle any remaining broth mixture over chicken.
Bake 30 minutes. Stir vegetables and turn chicken pieces. Bake 30-40 min longer or until vegetables are tender and juice of chicken is clear.

Chili Cheese Grits

  • 1 c. grits
  • 4 c. water
  • 1 lb. Velveeta Cheese cut into cubes
  • 1/2 cup butter
  • 2 tsp. seasoned salt
  • 3 eggs, beaten
  • 4-5 chopped green chilis (or 1-2 cans chopped chilis, do it to your taste)

Cook 1 cup of grits in 4 cups of boiling water until thick.
  • 1 lb. Velveeta Cheese cut into cubes
  • 1/2 cup butter
  • 2 tsp. seasoned salt
  • 3 eggs, beaten
  • 4-5 chopped green chilis (or 1-2 cans chopped chilis, do it to your taste)
Pour into a 9x13 pan.
Bake at 275 for 2 hours.

Italian Chicken Soup

Another recipe from mom's kitchen.

  • 4 chicken breasts cut into 1" pieces
  • 2 tsp. oil
  • 1/2 c. chopped onion
  • 2 cloves garlic
  • 1 tsp. basil leaves
  • 1/4 tsp. pepper
  • 2 c. water
  • 4 chicken boullion cubes
  • 1 can stewed tomatoes
  • 1 c. frozen corn
  • 1/3 c. uncooked thin spaghetti (broken into 2" lengths)
  • Parmesan cheese


  1. Heat oil in saucepan.
  2. Stir-fry chicken pieces until lightly browned.
  3. Add onion and cook until tender.
  4. Stir in basil, pepper, water, cubes, and tomatoes, bring to a boil.
  5. Reduce heat, cover and simmer 5 minutes.
  6. Stir in corn and spaghetti. Cover and simmer 10 minutes until all is tender.
  7. Garnish each serving with parmesan cheese.

Makes 4 - 1.5 c. servings.

Saturday, May 24, 2008

Chili, Beef, and Potato Soup

  • 1/2 lb. ground beef
  • 1/2 c. chopped onion
  • 1 - 16 oz. can diced tomatoes
  • 2 large potatoes peeled and diced
  • 3 boullion cubes
  • 3 c. water
  • 2 tsp. chili powder
  • 1/2 tsp. worcestershire sauce
  • 1 small can chopped green chilis


  1. Brown meat and onion in pot. Drain fat.
  2. Stir in remaining ingredients.
  3. Cover and cook until potatoes are tender (about 15 minutes).
  4. Serve topped with crushed tortilla chips and grated cheese.

Thursday, May 15, 2008

Sweet and Sour Sauce

My mom got this recipe from a vietnamese friend of hers.

  • 1.5 c. sugar
  • 2 c. water
  • 1 c. vinegar
  • 1 bell pepper
  • 1 onion
  • 1 c. catsup
  • 2 tbsp. corn starch


  1. Cook vegetables together in medium sauce pan.
  2. Stir in sugar, water, vinegar, and catsup.
  3. Add corn starch and cook until good consistency.

For a nice meal bread and fry some chicken pieces and serve over fried rice.


  • 1 lb. ground beef
  • 1/4 onion
  • 2 c. macaroni noodles
  • 1-10 oz. tomato soup
  • 2-8 oz. can tomato sauce
  • 2 c. water
  • 1 tbsp chili powder


  1. Brown meet and onion in skillet or frying pan. Drain grease.
  2. Add rest of ingredients, mix, and bring to a boil.
  3. Simmer covered for 15-20 mins.

Feeds 4 people.

Wednesday, May 14, 2008

Mom's Brownies

Another yummy treat that brings back memories.

  • 2 sticks butter (melted)
  • 2 c. white sugar
  • 1 tsp. vanilla
  • 1/2 tsp. salt
  • 4 eggs
  • 3/4 c. cocoa
  • 1.5 c. flour


  1. Preheat oven to 325 F.
  2. There's no real order to the rest as I remember. Mix thoroughly and pour into 9 x 13 greased baking dish.
  3. Cook for 20-25 min.

As options add pecans, chocolate chips, and dust with powdered sugar.

Mom's Chocolate Chip Cookies

These are the cookies mom made every Friday (most Friday's) for an after school treat!

  • 3/4 c. white sugar
  • 3/4 c. brown sugar
  • 1 c. butter/margerine
  • 2 eggs
  • 1 tsp. vanilla
  • 2.25 c. flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 2 c. semi-sweet chocolate chips
  • chopped pecans


  1. Preheat oven to 375 F.
  2. Blend butter and sugars.
  3. Mix in eggs.
  4. Mix in vanilla.
  5. Add remaining dry ingredients.
  6. Spoon onto cookie sheet and bake for about 10 minutes (just keep an eye on them)

For a variation spread all the dough evenly into a 9" x 13" baking dish and cook for 20-25 minutes for cookie bars (my personal favorite).

Tuesday, May 13, 2008

Sloppy Joe's

Though the recipe doesn't call for BBQ sauce, it is still very good and very easy (you're basically making your own BBQ sauce).

  • 1 lb. ground beef
  • 1/4 onion
  • 1/4 green bell pepper
  • 8 oz. tomato sauce
  • 1/4 c. catsup
  • 1 tbsp. vinegar
  • 1 tbsp. sugar
  • 1/2 tsp. Worcestershire sauce
  • salt, pepper, and chili powder to taste


  1. Sautee onions and peppers and brown meat.
  2. Add remaining ingredients and bring to a boil.
  3. Simmer for 20 min. covered.
  4. Serve on hamburger buns.

Monday, March 24, 2008

Mrs. Fields Cookies

  • 2 c brown sugar
  • 2 c white sugar
  • 2 c butter
  • 4 eggs
  • 1 tsp salt
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 2 tsp vanilla
  • 4 c flour
  • 3-5 c oats (depending on desired consistency. You can blend the oats in the blender so it is more of a flour [recommended] or just pour them in as is)
  • chocoloate chips (regular chocolate works as well) (put in as many as you would like)
  1. Preheat oven to 400F.
  2. Cream together first three ingredients.
  3. Beat in 4 eggs.
  4. Mix in salt, soda, b. powder, and vanilla.
  5. Stir in flour, oats and then chocolate chips.
  6. Bake in oven for 6-8 minutes.

Saturday, February 23, 2008

Dad's Best Spaghetti Sauce

This is for a large recipe, and the ingredients aren't measured very accurately, so experiment and see what works best for you.

  • 6-8 15 oz. cans of tomato sauce (depending on how much sauce you want)
  • 2 lbs. sausage
  • 1 large green bell pepper
  • 1 large onion
  • 1 can of mushrooms
  • Italian seasoning
  • Garlic powder
  • Salt
  • Pepper
  • Grated cheddar cheese
  1. Cook sausage and veggies together, drain grease.
  2. Pour tomato sauce into large Crockpot, add meat and veggie mixture.
  3. Layer top of sauce with seasonings, then stir.
  4. Layer a second time and stir.
  5. Cover and cook on low for 8 hrs. or high for 4 hrs.
  6. Serve over spaghetti noodles and top with cheddar cheese.
Butter dips are a fantastic bread to have with it.

Tuesday, February 19, 2008

Dad's Fried Rice

This is a great way to use up any already cooked rice you have in your fridge that you don't want to eat because your taste buds don't really call out for it.

  • vegetable oil (1 or 2 tbsp)
  • cooked rice
  • soy sauce (enough to get the right color/desired flavor for the amount of rice)
  • 1 or 2 eggs (according to preference)
  • frozen veggies
  • garlic powder
  • black pepper
  1. Heat up oil in frying pan (or wok).
  2. Add cooked rice and soy sauce, stir until sauce is evenly distributed
  3. Make small clearing in middle of rice to fry egg(s), scramble and mix with rice.
  4. Add frozen veggies and spices to taste.

Sunday, February 3, 2008

Red Enchilada Sauce

This recipe saved us when we didn't have any cans of enchilada sauce. It's very easy and you probably have all the ingredients in your pantry!

  • 2 tbsp. chili powder
  • 2 tbsp. flour
  • 2 tbsp. vegetable oil
  • 1 c. tomato sauce
  • 1 c. water
  1. Mix and boil first three ingredients in sauce pan.
  2. Mix in tomato sauce and water.
  3. Stir occasionally until boiling.

Frozen Taquito Enchiladas

  • Frozen taquitos
  • Enchilada sauce
  • Grated cheese
  • Sour cream
  • Olives
  1. Preheat oven to 425 deg F.
  2. Line bottom of pan with single layer of frozen taquitos.
  3. Top with enchilada sauce, cheese, and olives.
  4. Bake for about 25 minutes and serve with sour cream.
Very easy and very tasty.