MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Turkey Enchiladas
Categories: Poultry, Vegetables, Cheese, Sauces, Chilies
Yield: 8 servings

3 c Diced, cooked turkey
1 c Chicken broth
1 c Cooked long grain rice
2 Plum tomatoes; chopped
1 md Onion; chopped
1/2 c Canned, chopped green
- chilies
1/2 c Sour cream
1/4 c Sliced ripe or green olives
- w/pimientos
1/4 c Minced fresh cilantro
1 ts Ground cumin
8 Flour tortillas (8")
28 oz Can green enchilada sauce;
- divided
2 c Shredded Mexican cheese
- blend; divided

In a large saucepan, combine the first 10 ingredients.
Bring to a boil. Reduce heat; simmer, uncovered, for 20
minutes. Remove from heat.

Place 3/4 cup turkey mixture down the center of each
tortilla; top each with 1 teaspoon enchilada sauce and 1
tablespoon cheese. Roll up and place seam side down in a
greased 13" X 9" baking dish. Pour remaining enchilada
sauce over the top; sprinkle with remaining cheese.

Cover and bake @ 350oF/175oC for 30 minutes. Uncover;
bake 8-10 minutes longer or until bubbly.

Beverly Matthews, Pasco, Washington

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cottage Potatoes
Categories: Potatoes, Cheese, Vegetables, Herbs, Dairy
Yield: 14 Servings

12 lg Potatoes; peeled, diced
8 oz Velveeta; in cubes
1 lg Onion; fine chopped
1 lg Green pepper; chopped
2 oz Jar diced pimientos;
- drained
1 sl Bread; in crumbs
3 tb Minced fresh parsley;
- divided
1/2 ts Salt
1/2 c Milk
1/2 c Butter; melted
1 1/2 c Cornflakes; crushed

Place the potatoes in a large saucepan or Dutch oven and
cover with water. Bring to a boil; reduce heat to
medium. Cover and cook for 5-7 minutes or until tender;
drain. In a bowl, combine the cheese, onion, green
pepper, pimientos, bread, 2 tablespoons parsley and
salt.

In a greased shallow 4-qt. baking dish, layer a third of
the potatoes and a third of the cheese mixture. Repeat
layers twice. Pour milk and butter over all; sprinkle
with cornflake crumbs.

Cover and bake @ 350ºF/175ºC for 45 minutes. Uncover;
bake 10-15 minutes longer or until bubbly and top is
golden. Sprinkle with remaining parsley.

Mary C. Sholtis, Ashtabula, Ohio

Makes: 14 servings

RECIPE FROM: https://www.tasteofhome.com

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