Tuesday 4: Cooking

Cooking

 Welcome to Tuesday 4 which we keep going in memory of our dear friend                                                      Toni Taddeo.  This week how about talking about cooking tips and advice?                                                    We probably all have some things to pass along!

you can join here Tuesday 4

1.  What is the most valuable kitchen utensil you have or one you use often                                                 and could not live without?  Wooden Spoons do not like the new things

2. Do you have any fancy gadgets like air fryers, etc in your kitchen? How are they                            working out for you?  microwave, blender, toaster, coffee maker, toaster, crockpot,                             electric skillet,         they all work just fine and dandy

3. Do you have any step or labor saving ideas that make cooking and meal                                          preparation easier? keep up with your dishes, and make enough for 2 meals

4. What is your favorite recipe of all time? Would you share it with us?

CHICKEN ENCHILLADA CASSEROLE

12 TORTILLAS CUT INTO BITE SIZE PIECES (FLOUR)

1 CAN OF CREAM OF MUSHROOM SOUP (CAN USE CHICKEN)

1/2 C ONION COOKED IN MICROWAVE WITH BUTTER

1/2 C BELL PEPPER COOKED IN MICROWAVE

4 TBSP BUTTER

SOUR CREAM

4 C CHICKEN CUT INTO BIT SIZE PIECES (COOKED)

PICANTE SAUCE TO TASTE

3 MIXED CHEESE 16 OZ PACKAGE

PUT BUTTER, ONION, AND BELL PEPPER IN BAKING DISH,  INTO                                      MICROWAVE  3 MINUTES (OR UNTIL BUTTER IS MELTED)

MIX SOURCREAM, SOUP, PICANTE SAUSE AND CHICKEN IN                                                         ANOTHER BOWL

PUT 1/2 OF TORILLAS IN BAKING DISH, 1/2 OF THE SOURCREAM                                            MIXTURE,   1/2 OF YOUR CHEESE

REPEAT ALL BUT CHEESE  USE REMAINING CHEESE ON                                                                      TOP OF YOUR CASSEROLE

COOK IN MICROWAVE 10 MINS OR UNTIL TORTILLAS ARE SOFT