Salsa Verde Chicken Wraps

• 1 cup Pace Salsa Verde (or your favorite salsa)
  
• 2 cups diced cooked chicken
• 1 large red pepper, diced
• 1 large avocado, diced
• 1/2 cup sour cream
• 4 (10 inch) flour tortillas, warmed
• 2 cups shredded lettuce

1. Stir 1/2 cup salsa, chicken, pepper and avocado in a large bowl. Stir the remaining salsa and sour cream in a small bowl.
2. Spread 1/4 cup sour cream mixture onto each tortilla to within 1/2 inch of the edge. Top each with 1 cup chicken mixture and 1/2 cup lettuce. Fold the sides of the tortillas over the filling and then fold up the ends to enclose the filling. Cut each wrap in half before serving.

Recipe courtesy of Allrecipes.com

Jewish Coffee Cake

Cream together:
1 C. shortening
1 1/2 C. sugar
4 eggs

Sift together:
3 1/4 C. flour
4 tsp. baking powder
1 tsp salt.

Evaporated milk

Filling:
Sugar
Brown sugar
Cinnamon

Mix as big a batch of filling as you desire.


Add dry ingredients alternatively with 1 can evaporated milk to creamed mixture. Dust bottom of pan with filling. Alternate filling with batter until you end with filling on top.
Bake @350:
Angel food cake pan-about 1 hour
9x13 pan-35-45 minutes

Pris's Pancakes

1 C. flour
3 tsp baking powder
1 T sugar
1/2 tsp. salt
1 C. milk
1 egg
2 T oil

Mix together and pout onto hot skillet.

Recipe courtesy of my Mom's BFF, Priscilla.

French Breakfast Puffs

1/3 C. shortening
1/2 C. sugar
1 egg
1 1/2 C flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp nutmeg
1/2 C. milk

Mix shortening, sugar and egg together until creamy. Add dry ingredients together. In sugar/shortening bowl, mix dry ingredients alternatively with milk. Bake @350 degrees for 20-25 minutes in cupcake lined pan. After baking, dip in melted butter then in a cinnamon/sugar mix. Makes about 1 dozen.

Easy Baked Beans

4-5 slices of bacon, crumbled
1/2 C. chopped onion
2 1lb can pork 'n beans
2-4 T. brown sugar
1-2 T. Worcestershire sauce
Dash of liquid smoke
BBQ sauce to taste

Mix in heavy pan and cook 2 hours, uncovered.

Recipe courtesy of my Mom.

Cheesy Potatoes

1 lrg. pkg of shredded hash browns
1 pint sour cream
1- 8oz. pkg. shredded cheddar cheese
1 can cream of of chicken soup
1/2 stick melted butter or margarine
3 C. cornflakes

Mix all ingredients in large bowl except butter and cornflakes, and pour into 9x13 pan. Mix cornflakes with butter and sprinkle on top. Bake @350 for 1 hour.

Cheesy Potato Soup

1 medium onion, chopped
2 T. margarine or butter
6 medium potatoes, peeled and cubed
5 C. water
2 C. milk
1 can cream of chicken soup
1/2 tsp. garlic salt
dash of pepper
12 oz. velveeta or shredded cheddar cheese

In large saucepan, saute onion in butter. Add potatoes and water. Bring to boil. Reduce heat and cover. Summer for 15 minutes or until potatoes are tender. Stir in milk, soup, garlic salt and pepper. Heat. Add cheese, stir until cheese is melted. (Note-you can add crispy crumbled bacon too!)

Recipe courtesy of my Mom.