Favorite Recipes...

High Plains Decorative Artists

Flan Mexicano (Mexican Flan)
Submitted by Cec Rae

This recipe is from Allrecipes.com so we linked to it.    Here is a note from Cec about making the dessert she brought to Beth's house for the party:

HINTS FROM CEC: If you don't have a flan mold (which I don't), you can use a 9" pie plate, but it will be VERY full. I place the roaster pan on the oven rack, put the full pie plate in the roaster and then pour the boiling water in and very gently move the rack into the oven. Also, if you don't want to take the time to cook the sugar, I've used store-bought caramel topping and used it--not quite as good, but it works.

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Chicken and Spinach Enchiladas
Submitted by Cec Rae

2 eggs, beaten
1 cup minced cooked chicken
1 cup chopped, cooked, well drained spinach
1/4 cup heavy cream
1 clove garlic, minced
2 TBS salsa
1 cup grated Monterey Jack cheese
1/3-1/2 cup Parmesan cheese
4 oz. green chiles
7 oz. green chili or enchilada sauce
6 large flour tortillas
1 tomato, diced
1 cup grated cheddar cheese

Garnish: Chopped green onions; tomato; picante sauce; sour cream
Preheat broiler
Combine the first 9 ingredients in a bowl and mix well. Add 2 TBS of green chili salsa and transfer the mixture to a saucepan. Warm over medium heat until cheeses are melted and well blended. Fill each tortilla with 1/6 of chicken-salsa mixture. Divide tomato evenly between tortillas and fold the tortillas to close. Place the tortillas side by side in casserole dish. Sprinkle top with cheddar cheese and pour remaining salsa on top.
NOTE: at this point, casserole may be frozen. Place the enchiladas on lowest level of broiler and broil 5-10 minutes or until cheese melts. (Can be baked at 350 degrees for 20-30 minutes.
Before serving, garnish with tomatoes, green onion, picante sauce and sour cream; serve immediately.

Note: If you have a good recipe you would like to share send to Melinda@webworldplus.com