Red Enchiladas

1 (46-ounce) can tomato juice
1 (7.75-ounce) can El Pato tomato sauce
1 cup sugar
1 tablespoon cornstarch
Cold water
Vegetable or canola oil
Corn tortillas
Shredded cheese

Mix tomato juice, El Pato, and sugar in a large saucepan. Bring to boil. Combine equal amounts cornstarch and water. Pour slowly into sauce while whisking vigorously.

Meanwhile, heat about a half inch of oil in a small skillet. Once oil is hot, fry each tortilla for a few seconds, until soft. Drain on paper towels.

Layer tortillas, sauce, then cheese on each plate. Top with sour cream and lettuce.

Green Chile Chicken Enchilada Casserole

4-5 flour tortillas, torn
8 ounces sour cream
1 can cream of mushroom soup
1 (4-ounce) can green chiles
2 cups (approx) shredded chicken, or a (10-ounce) can of chunk chicken
Shredded cheddar cheese

Preheat oven to 350. Mix all ingredients except cheese in a bowl. Spray an 8x8 glass pan. Spread mixture evenly in pan. Bake, covered, for about 25 minutes. Uncover, top with shredded cheese, and bake for another 5 minutes or until cheese is melted.

Poppy Seed Chicken

8 chicken breasts
2 cans cream of chicken soup
2 cups sour cream
3 cups Pepperidge Farm Dressing (Not "Cubed," the bread chunks are too big.)
2-3 tablespoons poppy seeds
2 sticks butter, melted

Preheat oven to 350. Cut chicken into bite-sized chunks. Brown in a hot skillet. Spread across the bottom of a 9x13 casserole, or 2 8x8s.

Mix soup and sour cream; pour over top of chicken.

Mix together dressing, poppy seeds, and melted butter. Spread over top of soup.

Bake 30 minutes until bubbly throughout.

Lori's Baked Chicken

1/4 tsp. salt
1 tsp. paprika
¼ tsp. white pepper
6 boneless skinless chicken thighs*
1 can (10 1/2 oz.) cream of mushroom soup
1 c. cream, or 3/4 c. evaporated milk (for low fat version)
1 clove minced garlic
Chopped parsley

Mix salt, paprika, and white pepper. Thoroughly rub mixture into chicken pieces. Place chicken in one layer in shallow baking dish or pan. Dilute soup with cream/milk and mix in a clove of minced garlic, pour over chicken; sprinkle with parsley. Bake uncovered at 350 for 1½ hours.

Makes 6 servings.

**Reduce cooking time if substituting breasts.

Chicken Satay

Serves 6.


2 tablespoons creamy peanut butter
½ cup soy sauce
Juice of ½ lemon or lime (about 1½ tbsp fresh)
1 tablespoon brown sugar
2 tablespoons curry powder (can use less)
2 cloves garlic, chopped
6 boneless skinless chicken breast halves, cubed or cut into strips

In a mixing bowl, combine marinade ingredients. Stir in chicken to coat and refrigerate. Let the chicken  marinate for at least 2 hours or even overnight. Preheat grill to high heat. Weave chicken onto skewers, then grill about 5 minutes, until chicken is cooked through.

Chicken Marsala

¼ cup + 2 tablespoons all-purpose flour for coating
½ teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon dried oregano
½ teaspoon garlic powder
4 skinless, boneless chicken breast halves
4 tablespoons butter
4 tablespoons olive oil
2 cups sliced mushrooms
½ tablespoon chives
1 cup Marsala wine
½ cup cooking sherry
½ cup chicken broth
¼ cup heavy cream


In a gallon freezer bag, mix together the flour, salt, pepper and oregano. Add chicken breasts to bag, one at a time. Pound to approximately ¼-inch thick, then coat in flour mixture.

In a large skillet, melt butter and oil over medium heat. Place chicken in the pan, and brown on each side. Remove chicken to plate. Saute mushrooms and chives. Pour in Marsala wine, sherry and chicken broth. Reduce by a third; thicken the sauce with a flour and water slurry. Reduce heat to low, then add cream. Season to taste. Spoon sauce over chicken and serve with noodles.