Ham and Cheese Tortillas

Ham and Cheese Tortillas

12 flour tortillas
1 package deli ham
2 C. Monterey Jack cheese, shredded
2 (6 oz) can whole green chilies, cut into strips
¼ C. butter
½ C flour
4 C milk
3 C. cheddar cheese, shredded
1 tsp. dry mustard
Adobo to taste
Nonstick cooking spray

In each tortilla place some ham, Monterey jack cheese and chilies. Roll and place in a 9 x 13 inch baking dish that has been sprayed with nonstick cooking spray. Place the butter, flour, milk, cheddar cheese, dry mustard and adobo in a blender and blend until smooth. Pour over the tortillas and bake uncovered in a 350 degree oven for 45 minutes or until done.

Barbecued Pork and Bean Bake

Barbecued Pork and Bean Bake

2 (15 oz.) cans baked beans
6 pork chops
Salt and pepper to taste

Topping:
Mustard to taste
1 1/2 tbsp. brown sugar
1 1/2 tbsp. catsup
1onion

Pour the beans into a 13x9x2 baking dish. Season each chop and place on top of the beans. Mix the topping ingredients and spread on each chop. Lay 1 slice of onion on each chop. Bake at 325 degrees for 1 1/2 hours or until chops are tender.

Corned Beef and Cabbage

Corned Beef and Cabbage

3 lb. corned beef brisket with spice packet
6 medium potatoes, quartered
8 carrots, cut into 1 inch pieces
1 head cabbage - cut into wedges
Water to cover

Place corned beef in a dutch oven or large pot and cover with water. Add the spices; cover and bring to a boil, then reduce heat. Simmer about 2 to 3 hours or until tender. Add potatoes and carrots. Cook about 30 to 40 minutes longer or until vegetables are barely tender. Add cabbage wedges and cook 15-20 minutes longer or until all the vegetables are tender . Remove corned beef and slice across the grain. Serve with the vegetables.

Crockpot Chicken and Noodles

Crockpot Chicken and Noodles

4 carrots, sliced
1 lb. boneless, skinless chicken pieces
1 small onion, chopped
2 C water
4 chicken bouillon cubes
1 tsp garlic salt
salt & pepper, to taste
1 lb egg noodles

Place carrots in a crockpot, followed by all ingredients except noodles. Cook on low for 8 hours or until done. At the end of cooking time, cook egg noodles on the stovetop. While noodles cook, remove chicken from the crockpot and cut into bite size pieces. Return chicken and noodles to the crockpot and mix gently.