Thursday, January 7, 2010

Festive Enchiladas

Festive Enchiladas
Zesty enchiladas filled with seasonal flavors

With the winter raging in full fury outside, Joan picked up her Christmas gift cookbook, Gooseberry Patch Christmas Kitchen and selected this brunch dish for dinner.

2 to 2-1/2 c. cooked turkey, shreded
15-oz. can black beans, drained and rinsed
16-oz. whole berry cranberry sauce , divided
1-1/2 c. salsa, divided
1 c. shredded Colby-Jack cheese, divided
1/2 c. sour cram
3 green onions, sliced
1/4 c. fresh cilantro, snipped
1 t. ground cumin
1/2 t. salt
1/2 t. pepper
8 8-inch flour tortillas
1 t. hot pepper sauce
Optional: green onions, sliced

In a large bowl, stir together turkey, beans, one cup cranberry sauce, 1/2 cup salsa, 3/4 cheese, sour cream, green onions and seasonings. Spoon 2/3 cup filling onto each tortilla; roll up tortillas. Place seam-side down in a lightly greased 3-quart casserole dish; set aside. Stir together remaining cranberry sauce and salsa; add hot sauce and spoon over tortillas. Cover with aluminum foil; bake at 350 dregrees for 45 minutes. Uncover; top with remaining cheese and bake an additional 5 to 10 minutes, until heated through and cheese is melted. Garnish with additional green onions, if desired.

Makes 8 servings.

Note: Can substitute leftover chicken for turkey.

Sunday, January 3, 2010

Ham & Cheddar Hashbrown Bake

For our first Sunday brunch of the new year, Joan prepared this tasty, easy-to-make breakfast.

3 cc. frozen shredded hashbrowns, thawed
1/3 c. butter, melted
1 c. cooked ham, diced
1 c. shredded Cheddar cheese
1/4 c. green pepper, chopped
2 eggs
1/2 c. milk
salt and pepper to taste

Press hashbrowns between paper towels to remove excess moisture. Press into the bottom and up the sides of an ungreased 9" round baking pan; drizzle with butter. Bake at 425 degrees for 5 minutes. Combine ham, cheese and green peppers; pour over the bked crust. In a small bowl, beat eags, milk, alt and pepper; pour over ham mixture. Bake at 350 degrees for 25 to 30 minutes or until center tests done. Let stand 10 minutes before slicing. Makes 6 servings.

Saturday, January 2, 2010

Ultimate Party Meatballs

Michael and Emily held their first dinner party of the the new year. Joan prepared this appetizer using the slow cooker preparation. It proved to be a hit before the main course - Emily's lasagna.


1 14-ounce can Ocean Spray® Jellied Cranberry Sauce
1 12-ounce bottle Heinz® chili sauce
1 2-pound bag frozen, pre-cooked, cocktail-size meatballs

Combine sauces in a large saucepan. Cook over medium-low heat, stirring until smooth. Add meatballs. Cover and cook for 15 minutes or until meatballs are heated through, stirring occasionally.

Makes 30 appetizer servings.

Slow cooker Preparation: Place meatballs in a slow cooker. Combine sauces and pour over meatballs. Cover and cook 4 hours on HIGH.