1 16 ounce hashed brown potatoes

12 eggs

1 large onion — chopped

1 green pepper — chopped

1/2 pound pork sausage — browned and drained

12 flour tortillas — 10 inches warmed

3 cups Cheddar cheese — about 12oz,shredded

Salsa — optional

In a large skillet, fry hash browns according to package directions; remove and set aside.
In a large bowl, beat eggs; add onions and green pepper.
Pour into the same skillet; cook and stir until eggs are set.
Remove from heat.
Add hash browns and sausage; mix gently.
Place about 3/4 cup filling on each tortilla and top with about 1/4 cup cheese.
Roll up and place on a greased baking sheet.
Bake at 350 degrees F.
for 15 to 20 minutes or until heated through.
Serve with salsa if desired.

Shared by Dia food@iname.com Taste of Home Magazene is the best!!

1 large onion — finely chopped

6 tablespoons unsalted butter

3 cans mild green chiles — drained, seeded,

– and finely chopped, — (4-oz each) 4 cans plum tomatoes — drained seeded and

– finely chopped, (14 — 1/2-oz each) 4 packages cream cheese — cut into bits (3-oz

– each) 2 cans chicken broth — (14 1/2-oz each)

3 cups half-and-half

8 teaspoons fresh lemon juice — or to taste

cayenne pepper — to taste salt — to taste julienned tortilla strips — finely chopped green onions — chopped monterrey jack cheese — grated

Cook onion in butter over moderately low heat in a saucepan, stirring occasiona lly until onion is softened.
Add chiles and tomatoes.
Cook mixture 8 to 10 mi nutes over moderate heat until liquid evaporates, stirring occasionally.
Stir in cream cheese. Maintain moderate-to-low heat until cheese melts.
Stir in ch icken broth, half-and-half, lemon juice, cayenne, and salt.
Heat soup over mod erate heat until hot, but do not boil.
Sprinkle tortilla strips, green onions, and Monterrey jack cheese over individual servings.

Makes 8 cups.

Girl2Di4

Here’s one of my favorites:

Diane’s Traveling Newletter - Issue 9

MC formatted by Barb at PK using MC Buster 2.0f & SNT on 7/5/98

By SuzyWert@aol.com on Jul 5, 1998.

2 tb Butter

1 1/2 tb Cumin seed; crushed

1 tb Paprika

3 Garlic cloves; minced

2 tb Fresh ginger root; minced

2 Jalapenos; seeded and minced

3 1/2 c Chopped fresh or canned

– tomatoes 1 ts Cardamom; ground

1/2 tb Garam masala

1/2 c Plain yogurt

1/2 c Heavy cream (opt’l.)

– (for richer sauce) 1/4 c Fresh cilantro; chopped

Saute cumin, paprika, garlic, ginger root and jalapenos in butter until golden and fragrant, about 5 minutes.
Add tomatoes, cardamom and garam masala.
Simmer gently until thickened, 30 to 60 minutes (depending on juiciness of tomatoes).
Add yogurt, optional cream and cilantro.
Heat through, but do not boil.
Serve over couscous or pasta.
The editors wrote: “The Italians do not have a corner on tomato sauce.
We received recipes for ones of Indian, Mexican, Caribbean and other ethnic persuasions - many quite complex and intriguing.
Except perhaps for the garam masala (for which you could substitute commercial curry powder), this exotic dish could come right from your local supermarket.” Recipe from Leesa Townsend of Aurora, OR in “Great Spaghetti Sauce Cookoff” article in “The Herb Companion.” Dec.
1992/Jan.
1993, Vol.
5, No. 2.
Pg.
78.
Posted by Cathy Harned.

12 Corn tortillas (frozen),

-thawed 1/2 c Bacon grease (or oil)

4 tb Butter

2 c Monterey Jack, grated

-(8 oz package) 1/4 c Flour

3/4 c Onion, chopped

1 cn Chicken broth

1 Chicken bouillon cube

-dissolved in 6 oz Water

1 c Sour cream

4 oz Jalapenos, canned

Cook tortillas, one at a time, for 15 seconds in hot bacon grease or oil.
Place 2 tablespoons of cheese and 1 tablespoon of chopped onion on each tortilla and roll up.
Place seam-side down in 11 by 7.5 by 1.5-inch dish.
Melt butter and blend in flour.
Add chicken broth and bouillon/water all at once.
Cook and stir in sour cream and peppers.
Pour over tortillas and bake in 425 degree F. oven for 20 minutes.
Add extra cheese and onion; bake an additional 5 minutes.

3/4 lb Velveeta Mexican Pasteurized

-Process Cheese Spread With Jalapeno Pepper,cubed 1/2 c Sour cream

1/4 ts Garlic salt

2 Eggs,separated

2 10 oz pkg.
frozen chopped

-spinach,thawed,well drained 3 c Chopped cooked chicken

1/4 c Chopped red or green bell

-pepper 1 4 oz can sliced

-mushrooms,drained 2 8 oz cans refrigerated quick

-crescent dinner rolls In a 3 quart saucepan, combine process cheese, sour cream and garlic salt; stir over low heat until cheese is melted.
Remove from heat.
Beat egg yolks thoroughly; reserve 1 Tbs for glaze.
Gradually, stir in remaining egg yolks into cheese mixture.
Cool.
Beat egg whites until stiff peaks form; fold into cheese mixture.
Add remaining ingredients except dough; mix lightly.
Unroll one can of dough; press into bottom and sides of a greased 12″ oven proof skillet, pressing perforations together to seal.
Spread spinach mixture over the dough.
Unroll the second can of dough; separate into eight triangles.
Loosely,twist each triangle at the pointed end.
Arrange dough triangles on the spinach mixture, pointing ends towards center.
Seal outer edges to crust. Brush dough with the reserved egg yolk.
Bake @ 375 degrees for 35 to 40 minutes or until egg mixture is set.
Makes 8 servings.

1 cn Condensed cream of chicken

-soup (10 3/4 oz) 1/2 c Sour cream

1 tb Flour

1/4 c Sliced green onions

2 c Diced cooked turkey

1 c Frozen corn,broccoli and

-red pepper mixture 12 ea Flour tortillas

4 oz American cheese, cubed

1 tb Milk

1/4 c Stuffed green olives

1 tb Cilantro

Heat oven to 350 degrees.
Lightly grease a 9×13 inch baking dish.
In medium saucepan combine 1/2 can soup, sour cream, flour and green onion; blend well.
Cook over medium heat until mixture is bubbly, stirring constantly.
Stir in turkey and frozen vegetables; mix well.
Cook over medium heat until mixture is thoroughly heated, stirring occasionally.
Warm tortillas as directed on package.
Spoon about 1/4 cup filling on each tortilla; roll up.
Place on greased baking

dish.
In same saucepan, combine remaining 1/2 can soup, cheese and milk.
Cook over medium heat until cheese is melted, stirring frequently.
Pour evenly over enchiladas.
Cover baking dish tightly with foil.
Bake at 350 degrees for 30 -35 minutes or until bubbly. Top with olives and cilantro.
Recipe by Dianne Lawerence; as published in the Cedar Rapids Gazette 19Nov94