EASY CHEESE ENCHILADAS

*Cinco de Mayo Collection-2 10 1/2-oz cans cream of chicken soup 1 14-oz can green chilies, diced 1 cup sour cream 12 tortilillas 2 1/4 cups grated sharp cheddar cheese 1/2 cup diced green onions Combine chicken soup,chilies and dairy sour cream in saucepan; heat to simmering. Heat tortillas in 300 degree oven until slightly softened, about 5 min. Place a heaping tablespoon of soup mixture on one edge of tortilla, top with spoonful of cheese and green onion. Roll up; arrange in shallow baking dish,ends tucked underneath. Top with remaining soup mixture,cheese and green onions. Bake at 350 degrees for 30 min. or until hot and bubbly. YIELD: 6 servings. (Source: Dorothy Dean)

KENTUCKY DERBY STARTS TODAY!!!

FLOUR TORTILLAS

*Cinco de Mayo Collection-2 cups sifted flour 1 tsp baking powder 1 tsp salt 1 TB butter 1/4 cup water,about Combine dry ingredients; cut in butter. Add enough water to make a stiff dough. Divide dough into 8 pieces. On floured board roll each into thin 8-inch circle. Fry on hot,lightly greased griddle until lightly browned on each side, about 2 min. total cooking time Yield: 8 tortillas. (Source: Dorothy Dean)

REFRIED BEANS

Cinco de Mayo Collection-1 lb Navy beans 1/2 lb salt pork,cubed Boiling water 1 TB shortening 1 clove garlic,minced 2 TB chili powder 1 tsp salt 1/2 grated cheddar cheese 6 green onions,sliced Place beans and salt pork in kettle; add boiling water to cover. Bring to a boil; reduce heat and cook slowly until tender,about 4 hours. Add water,if needed. Drain and reserve liquid. Melt shortening in large skillet. Stir in cooked beans, a spoonful at a time; mashing with potato masher until fairly smooth. Stir in seasonings and enough cooking liquid or water to make a thick mixture. Cook over low heat, stirring occasionally, for about 2 hours (adding liquid if needed). Beans should become a dark rich brown. Serve in large bean pot; sprinkle with grated cheddar cheese and onion slices. Accompany with crisp tortillas. YIELD: 5 cups (Source:Dorothy Dean)

MEXICAN COCONUT PUDDING :)

*Cinco de Mayo Collection-3/4 cup sugar 3 TB cornstarch 1/2 tsp salt 1/2 cup milk,scalded 3 cups shredded coconut 2 eggs 2 TB sherry,(optional) In a saucepan, blend sugar,cornstarch and salt; gradually stir in milk. Add coconut and bring just to a boil. Beat eggs slightly,quickly blend in part of the hot mixture. Stir into remaining milk mixture. Bake at 350 degrees for 30 min until top is lightly browned. NOTE: Mixture can come out quite thick,if this happens take cooked dough and shape into balls-comes out like coconut candy. YIELD: 8 sweet servings. (Source: Dorothy Dean)

LUCILLE'S ENCHILADA PIE :)

*Cinco de Mayo collection- 1 1/2 lbs ground beef 1 lg. onion,chopped 1/2 cup celery, chopped 1/4 cup green pepper,chopped 1/2 tsp salt 1 1/2 TB chili powder 1 (15-oz) can tomato sauce 10 tortillas,buttered 1 can ripe olives,chopped 2 cups grated cheddar cheese Brown beef, onions,celery and peppers. Add seasoning and sauce. In greased casserole alternate layers of tortillas and sauce ,olives and cheese. Cover and bake at 350 degrees for 30 min. (Source: The Klinkhammer Family Cookbook)