Bean and Cheese Enchiladas

2 cans refried beans
8-10 tortillas
16 oz (or more) shredded cheese

Spread tortillas with beans and sprinkle with cheese to liking.
Roll up tortillas and place in a greased 9x13 pan.

Sauce:
Place in saucepan-
3/4 C + 1 TBSP Flour
3 tsp onion (minced)
2 tsp salt
1/2 tsp baking powder
1/2 tsp garlic powder
1/4 tsp pepper
1/4 tsp paprika
2 tsp chili powder
1 tsp cumin
1/2 tsp oregano
2- 8 oz cans of tomato sauce
3 cups water

Cook on medium high heat until well mixed and bring to a slight boil- remove from heat.
Pour over rolled tortillas.
Place in 375 degree oven until cooked through- approx 45 minutes.
OR freeze.

(I often double this recipe- eat one and freeze one.)

Chicken Enchilada Soup

1 can Nacho Cheese Soup
1 can Cream of Chicken Soup
2 2/3 cups milk
1 can enchilada sauce (you can use red or green- depending on your preference)
1 can green chilis (omit if you use green sauce- already chilis in that!)
4 chicken breasts cooked and shredded (I like to season with garlic salt and pepper; then brown)

Mix all ingredients in a large pot.* Bring contents to a boil and let simmer. Remove from heat.

Garnish with sour cream and crushed tortilla chips.

*If freezing- mix in pot and DON'T boil. Put contents in gallon-sized freezer bag. Thaw and then boil, simmer and serve.

Beef Fried Rice and Egg Rolls

Chinese Egg Rolls

1 lb sausage or ground pork
1 small head of cabbage, shredded
½ small onion, diced fine
1 carrot, shredded
1 pkg. egg roll wraps
Soy sauce

Brown sausage. Add onion, shredded cabbage and shredded carrot. Flavor to taste with soy sauce, salt and pepper. Add 1 T meat mixture to wrap; fold according to directions on back of package. Deep fry until golden brown.

Beef Fried Rice

1 tablespoon plus 1 teaspoon olive oil, divided
3 eggs, lightly beaten
3 boneless beef petite sirloin steaks (5 ounces each), cut into thin strips
2-1/2 cups coleslaw mix
1/2 pound fresh asparagus, trimmed and cut into 1-1/2-inch pieces
1/2 cup chopped onion
4 cups cold cooked instant rice
3 tablespoons butter, cubed
3 tablespoons soy sauce
1/8 teaspoon pepper

In a large skillet or wok, heat 1 tablespoon oil until hot. Add eggs; cook and stir over medium heat until completely set. Remove and keep warm.
In the same pan, stir-fry the beef, coleslaw, asparagus and onion in remaining oil for 4-6 minutes or until vegetables are crisp-tender.
Add rice and butter; cook and stir over medium heat for 1-2 minutes or until heated through. Add eggs; stir in soy sauce and pepper.

Sunday Morning Rolls

Sunday Morning Rolls

1 Cup Brown Sugar
1 Teaspoon Cinnamon
1 Cup Butter
About 18 Rhodes frozen bread rolls

The night before, put sugar, butter and cinnamon in a saucepan and bring to a boil. Cook for 4 minutes. Place frozen rolls in a Bundt pan, pour sugar mixture over the rolls. Leave on kitchen counter overnight. In the morning, bake in pre-heated oven, 350 degrees, for 20-25 minutes.