Wild Rice Salad
2/3 cup wild rice 1 cup salted cashews
3 cups water 1 can sliced water chest- nuts
1/2 cup cooked diced chicken 1 cup salad dressing
1/2 cup green grapes cut in half, 1 teaspoon seasoned salt
add a few red grapes for color
Bring water and rice to boil, summer 30 minutes. rinse and drain and cool. Toss cooled rice together with chicken, grapes, cashews, water chestnuts and seasoned salt. Refrigerate until cold.
Extra chicken, red and green grapes may be added for more servings.
Creamy Beef Enchiladas
2 pounds lean ground beef 1 can (4 ounces) chopped
1 cup chopped onion green chilies
1 can condensed cream of 3 cups (12 ounces) shredded
mushroom soup, undiluted cheddar cheese, divided
1 cup (8 ounces) sour cream 3 cans (10 ounces) each
12 flour tortillas, (8 inches) enchilada sauce, divided
warmed
Cook beef and onion over medium heat until meat is no longer pink; drain. Add the soup, sour cream, chilies, 1 cup cheese and 1/2 cup enchilada sauce; heat through.
Spread 1/4 cup enchilada sauce into each of two ungreased 9 x 13 baking pans. Place 1/2 cup beef mixture down the center of each tortilla. Roll up and place seam side down in prepared pans.
Pour remaining enchilada sauce over top; sprinkle with remaining cheese. Bake uncovered at 350º for 20-25 minutes or until heated through. 12 servings
