To me there’s nothing higher than a one-pot supper.  My buddy, Catherine Anne, also referred to as the fourth Sexton sister, and I like to make casseroles.  We like to have the ability to throw the whole lot in a bowl, combine it and put it in our greased dish.  We each acquire some fairly bakeware as a result of we would like it to look fairly on the desk, too.

My aunt Jean Stanford gave me an enchilada recipe to share with you, and it is scrumptious. It jogs my memory of a recipe my grandmother used to make once we had been youngsters. 

Take pleasure in, and have an awesome week!

Aunt Jean’s Enchilada’s 

2 massive hen breasts

1 tablespoon butter

1 small onion, diced

1 can cream of hen soup

1 can cream of mushroom soup

1 can Rotel, not drained

12 small tortillas

1 cup cheddar cheese

Boil hen breasts or an entire hen till tender. Pull into chew measurement items.

Sauté a small diced onion in a tablespoon of butter.  Mix a can of cream of hen soup, a can of cream of mushroom soup, a can of Rotel, and onions, and convey the combination to a boil.  Let it simmer about 15 or 20 minutes.

Dip a flour tortilla within the sauce to melt, and roll up a small quantity of the hen within the tortilla (About 10 or 12 small ones)   

Line the tortillas in a casserole dish. When all are stuffed with the hen, pour the remainder of the sauce over the crammed tortillas.  Bake at 350 about half-hour.  Take away from oven and sprinkle with cheese. Return to oven till the cheese melts, about 10 or quarter-hour.


1  (15-ounce) container ricotta cheese

1  (8-ounce) container onion-and-chive flavored cream cheese, softened

1/4  cup  chopped contemporary basil

1/2  teaspoon  garlic salt

1/2  teaspoon  seasoned pepper

1  massive egg, flippantly overwhelmed

2  cups  (8 ounces) shredded mozzarella cheese, divided

1  (3-ounce) package deal shredded Parmesan cheese, divided

2  (26-ounce) jars tomato basil pasta sauce

1  (16-ounce) package deal egg roll wrappers

60  to 64 frozen cooked Italian-style meatballs

Stir collectively first 6 elements till blended. Stir in 1/2 cup mozzarella cheese and 1/2 cup Parmesan cheese; put aside.

Unfold 1 cup pasta sauce in backside of a flippantly greased 13- x 9-inch baking dish.

Minimize egg roll wrappers in half lengthwise; prepare 10 halves over pasta sauce. (Wrappers will overlap.) High with meatballs. Spoon 3 cups pasta sauce over meatballs; sprinkle with 3/4 cup mozzarella cheese. Prepare 10 wrappers evenly over mozzarella. Unfold ricotta cheese combination over wrappers; prime with remaining wrappers and pasta sauce.

Bake at 350 levels for 50 minutes. High with remaining 3/4 cup mozzarella cheese and remaining 1/4 cup Parmesan cheese. Bake 10 extra minutes. Let stand quarter-hour.

Bacon Spaghetti 

5 slices bacon

1 onion, chopped

2 cloves garlic, minced

1 (14.5 ounce) can stewed tomatoes

8 ounces spaghetti

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1 1/2 teaspoons dried parsley

Salt and pepper to style

1/2 cup grated Parmesan cheese

In a big skillet over medium warmth, prepare dinner bacon till crisp. Take away from pan, break into 1/2 inch items, and put aside. Drain bacon grease, and return pan to warmth. Sauté onions over medium warmth till tender. Stir in garlic and prepare dinner 1 minute extra. Stir in bacon and tomatoes. Cowl, cut back warmth and simmer 15 to twenty minutes. 

In the meantime, convey a big pot of flippantly salted water to a boil. Add pasta and prepare dinner for 8 to 10 minutes or till al dente; drain. 

Stir basil, oregano and parsley into tomato sauce. Add salt and pepper to style. Cook dinner 5 minutes extra. Toss with scorching pasta. High with grated Parmesan cheese when serving. 

Mrs. Sally’s Cherry Pie

Nut crust:

1 cup plain flour

1 stick margarine

1/2 cup floor (chopped) pecans  ( I used 1 cup pecans as a result of I like numerous nuts.)

Combine nicely and pat in backside of deep pie plate.  Bake at 300 levels for 35 min.  Let cool.  (I used this recipe for my glass pan 13x9x2 and it appeared okay regardless that I doubled the pie elements due to the massive quantity.)


1 8-ounce package deal Philadelphia cream cheese

1/2 cup sugar

8 ounces cool whip

1 can cherry pie filling

Combine cheese and sugar.  Add cool whip and unfold over crust.  Unfold cherry pie filling on prime.


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