Chicken Enchilada’s – Emily Christensen

Chicken Enchilada’s – Emily Christensen

This is the recipe used at Netty’s

Sauce:

Mix together

1 pint sour cream

2 cans cream of chicken soup

2 cups grated cheese 

Sauté

1 large onion

½ cup chopped, green chilies

Add:

2-3 chicken breasts – cut in cubes or you can use hamburger, browned

Mix one cup of sauce with the meat and fill tortillas. Put remainder of the sauce on the bottom and top and bake at 350˚ for 35 minutes. 

Grandma Bennie’s Honey Mustard (Netty's Recipe)

1 cup mayonnaise (best foods)

Honey to taste

Mustard sweet and tart

Blend all ingredients together. If you want more spice, add a few drops of horseradish. 

Shrimp Cocktail Sauce – Bennie Baird

1 quart tomato juice 

½ bottle catsup 1 medium green pepper ground fine

2 sticks of celery, ground fine

1 clove garlic 9don’t grind) 

Worcestershire sauce 

Salt if needed

Shrimp – whichever kind you desire. Small, deveined are good.

Make at least 2 days before needed - it tastes better. Serve shrimp in cocktail glasses on a bed of shredded lettuce. Top with cocktail sauce. 

Grandma Bennie’s Salsa – Bennie Baird (Netty's Recipe)

1 jalapeno pepper - seeded 

½ bell pepper – chopped

1 small onion chopped – about 1 cup

3 garlic buds

Chop fine or course to your taste. Grandma would use the food processor. 

1 can tomatoes w/chilies or plain 

Dash of oregano

Pinch cumin

Chopped cilantro leaves

Pinch thyme

Juice of one lime

Salt and pepper to taste

Add a little sugar if needed. You can cook it to warm, if you prefer – Grandma Preffered it cold. 

Grandpa Marv liked it really hot, so grandma would add more jalapenos. When Grandpa started to sweat, she knew it was hot enough.

This is the salsa recipe Grandma used at Netty’s.