Quick & Easy Autumn Cookbook by Gooseberry Patch

Author:Gooseberry Patch [Gooseberry Patch]
Language: eng
Format: epub
Tags: Slow-cooker, mains, treats, snacks, tailgating, soups, appetizers, Halloween, cookies, thanksgiving, Autumn, desserts, salads, sandwiches, beverages, tips, breakfast, breads, harvest, sides
Publisher: Gooseberry Patch
Published: 2011-04-06T16:00:00+00:00

Serve up this easy, refreshing punch at the harvest table. Scoop a quart of lemon or raspberry sherbet into 8 balls and freeze until serving time. To serve, place each ball in a frosted stemmed glass. Carefully pour 1/2 cup chilled cranberry juice cocktail over the sherbet and garnish with a sprig of fresh mint.

Penny’s Turkey Enchiladas

Sandra Smith

Lancaster, CA

Penny is my pen pal in Oklahoma; we’ve been friends since 1965 and often exchange recipes. A few years ago, I needed a good casserole dish to serve to a houseful of out-of-town guests and she sent me this one. I doubled everything, made two of the casseroles and froze one of them for later on. It was a big hit...thanks, Penny!

8-1/2 oz. jar green enchilada sauce

10-3/4 oz. can cream of chicken soup

2 c. cooked turkey, diced

1 c. onion, diced

2 c. shredded Cheddar or Monterey Jack cheese, divided

6 to 8 corn tortillas

oil for frying

Garnish: salsa, sour cream, guacamole

Stir together enchilada sauce and soup in a saucepan over medium-low heat; simmer until heated through. In a separate bowl, mix together turkey, onion and one cup cheese. Pour half of sauce mixture into turkey mixture; stir well and set aside. In a skillet over medium-high heat, fry tortillas in oil, about 5 seconds each, until softened. Drain on paper towels. Spoon turkey mixture onto tortillas and roll up. Place enchiladas, seam-side down, in a 2-quart casserole dish sprayed with non-stick vegetable spray. Spoon remaining sauce mixture over top; sprinkle with remaining cheese. Bake, uncovered, at 350 degrees for 30 to 45 minutes, until hot and bubbly. Serve with desired garnishes. Serves 6 to 8.

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