Monday, December 22, 2008


1 lbs sausage 1 used turkey italian sausage
2 lbs potatoes
1 red pepper chopped
1 small onion chopped
garlic to taste
6 eggs
3 tablespoons milk
1/2 tsp cumin
1/2 tsp oregano
1/2 tsp smoked paprika
1/2 cup cheese

Saute onions red peppers and add garlic add sausage cook drain.
Peel and slice potatoes and cook in water for ten minutes layer in bottom of well greased casserole dish. Mix together eggs, milk, cumin. oregano and paprika. Place cooked sausage pepper mixture over potatoes pour eggs over the top and top with cheese.

Bake 375 35-40 minutes


3 -3 1/2 cups flour
1 package yeast
1 cup very warm water
1 egg
1/4 cup sugar
2 teaspoons butter or margarine

Mix well knead 8 min, roll out into rectangle spread with butter of margarine 6 tablespoons cinnamon roll into a long roll cut into roll place in 9 x 13 pan and let rise till doubled .

Bake 350
20 min.

Sour Cream Enchiladas

Sour Cream Enchiladas

2 lbs. hamburger (or cooked chicken can be canned chicken breast)
1 package taco season
1 pt sour cream (I use low fat)
1 pt chicken stock (low fat low sodium)
12 10 inch flour tortillas
1 can Ro-tel original drain off juice reserve ½ of can
Black olives reserve some for topping
Cheddar cheese 8 oz.

Brown hamburger or sauté chicken. Add taco seasoning and ½ can ro-tel . Cook until liquid is gone. Add olives if desired. Let cool slightly for ease of handling.

In a large shallow dish mix together sour cream and broth.
Brush on one side of flour tortilla (this will be the inside of the tortilla when you roll it up complete one enchilada at a time)
Fill with hamburger mixture and top with cheese. Roll place in baking dish.
Fill all tortillas shells
Pour remaining sauce over top of enchiladas top with cheese olives and remaining
½ can of Ro-tel.

Bake 350 25 to 30 min.