Spinach Dip

1 envelope KNORR Vegetable Soup mix
1 8oz container Sour Cream
1 c. Best Foods Mayonnaise (I ONLY use Best Foods, it's the best!)
1 sm. can Water Chestnuts, fine chop
3 green onions, fine chop entire stocks.
1/2 med Red Bell pepper, fine chop
2 box frozen chopped spinach, thawed (I don't drain juice)

Mix all ingredients in bowl, cover and refrigerate overnight. Serve with chunks of bread or your favorite cracker. I also like it with Multi grain corn chips. YUM!!

This is always a hit at any potluck or family function! Someone always asks me for the recipe. I just fallow the direction on the back but I do like to add the Red Bell Pepper and double the spinach. This is a tradition at our Christmas Open House!

Quick Fire Roasted Chicken Enchiladas

1 can Chicken Chunks, drain most of juice (Costco)
1 Roasted Pasilla Pepper (I buy these when on sale, roast them remove chard skin and freeze, then I use as needed)
1 tsp minced garlic (I buy a lg bottle at Walmart in produce section)
1 Tb Butter
Drizzle of Olive Oil
Ground Cumin

8 Corn Tortillas
Shredded cheese
Salsa Verde (Any kind will do)
Sour Cream

In a medium sauce pan Melt butter and Oil together, saute garlic. Slice roasted Pasilla and saute with garlic. Add chicken with a little of the remaining juice and sprinkle with cumin. Break down chunks of chicken and let everything heat through. Lightly oil tortillas and heat thru on a dry pan. As the tortillas are warmed take each tortilla and sprinkle a horizontal line of cheese down the middle of the tortilla, then spread a spoonful of chicken on top of the cheese. Roll tortilla and leave the edge down on the plate. I then spoon as much or as little of the salsa verde (I just used whatever I had in the fridge, Hernandez or Victoria something) over the tortilla and top with sour cream.

Yeah, I'm using my own picture this time. We usually eat everything before I get a chance or remember to take a picture.

Really the quick part is only if you roast the pasilla ahead of time. And using the canned chicken chunks (they are great when you are in a hurry, soups, tacos and sandwiches). The roasted pasilla has such a great flavor. You can add them to scrambled eggs or any other kind of meat for great tacos. Kulesa and I really like this version instead of the creamy american kind.

Best Pot Roast & Gravy

Roast (I usually get what ever is cheapest, bottom round roast)
Worcestershire Sauce
Basil
Onion Soup Mix
Garlic
Salt
Pepper

Yellow Potatoes, quartered
Baby Carrots
Large onion, chopped

Gravy:
Drain Drippings, remove as much oil as possible
1-2 cans Campbell's Golden Mushroom Soup
Cornstarch, if needed.

I usually bake this in my roaster oven so it doesn't heat up your house. I place the roast in the pan and dowse it generously with Worcestershire sauce, then sprinkle it heavily with basil to completely cover the top of the roast. I then sprinkle evenly with remaining spices and cover. Bake at 275 for 6hours. After about 4 hours I add the cut up vegetables, cover and cook 2 more hours. Then drain liquid drippings and mix with condensed soup, do not add water. If the gravy is still to thin mix a heaping table spoon of cornstarch with a little water and add to gravy mixture to thicken. Slice roast to serve.

DELICIOUS!!! This is one of our favorite Sunday meals. Add some rolls and a nice green salad (really the salad is just for me cause salad is like criptonite to Kulesa).