Tuesday's Blue Plate Specials

Breakfast: Crustless Quiche
Texas Toast
Quiche: Beat together until smooth: 10 eggs, 1 can cream of mushroom soup, 1/2 tsp sage, 1/2 cup each finely diced ham, green pepper and onion. Pour into greased casserole and bake at 350 until set - about 30-45 minutes.

Toast: Spread butter on both sides of thick Texas style bread and brown on hot griddle. Serve with honey.

Dinner: Roast Beef Hoagies
Cheesey Carrots & Cabbage

Roast Beef: Place a sirloin tip roast in crock pot. Mix 2 envelopes Italian salad dressing mix with 2 cups water and pour over roast. Cook on low 8 hours. Shred the beef and return to cooker. Add one 16 oz. jar mild pepper rings and heat through. Serve on Hoagie buns.

Cheesey Carrots & Cabbage: Simmer 4 cups sliced carrots just until tender. Simmer 1 medium head chopped cabbage with 1 chopped onion until tender. Combine vegetables with 1/4 cup butter and place in 9 x 13 pan. Cover with shredded cheese. Bake at 350 20-30 minutes.

Lunch: Harvest Dream Cake
Cream together 3/4 cup butter flavored shortening and 1 2/3 cup packed brown sugar. Stir in 2 1/2 cups sifted flour, 3 1/2 tsp baking powder, 1 tsp salt and 1 tsp cinnamon, 1/2 tsp each nutmeg and cloves and 3/4 cup milk. Beat well. Beat in 3 eggs and 1 tsp vanilla. Pour into greased 9 x 13 pan and bake for 35-40 minutes. Cool completely and frost with 2 1/2 cups powdered sugar beaten with 2 Tblsp softened butter, 3 Tblsp orange juice and enough milk to make it spreadable.

Supper: Chicken Enchiladas
Guacamole
Enchiladas: Cook 1 cup chopped onion and 2/3 cup chopped green pepper in 2 Tblsp butter until tender. Stir the onions and peppers into 2 cups shredded or cubed cooked chicken (or turkey) and add 1 can green chilies. Set aside. Melt 3 Tblsp butter. Blend in 1/4 cup flour, 1 tsp coriander, 2 tsp cumin and 1/2 tsp salt. Stir in 2 1/2 cups chicken stock or broth and cook until thick. Remove from heat and stir in 1 cup sour cream and 1/2 cup shredded Monterey Jack cheese. Stir 1/2 cup of this sauce into the chicken mixture. Fill 12 tortillas each with 1/4 cup chicken and arrange in a 9 x 13 pan. Pour sauce over, sprinkle with 1 cup jack cheese and bake uncovered in a 350 oven about 25 minutes. Serve with salsa, rice, refritos, guacamole.

Guacamole: Peel, pit and mash 3 ripe avocados. With an electric beater, mix in 1 finely chopped Roma tomato, 2 Tblsp onion, 1 clove garlic, 1 chopped jalopeno. Chill until serving time.