i made a very nice meal  from the left overs we had in the fridge  into a wonderful meal we will have again  we had left over chilli and taco meat  so i mixed them both togather and put them in soft taco shells and rolled them up and put them in a pan  and then i poured enchilada sauce over them that i made up  and then i put them in to the oven for about 40 mins and when they where good and hot i added cheese to the top and then back into the oven  untill cheese was melted and then i took them out added lettuce and tomatoes to the top and then serve  there wasnt any left and the most important part i didnt  waste any food and the food was very good

my enchilada sauce

2 teaspoon of olive oil

2 teaspoons of black pepper

4 teaspoons of chilli powder

4 teaspoon of minced garlic

1 cup of tomatoe juice

3 splashes of hot sauce (or to your taste)

1/2 cup of water

salt (to your taste)

i heated all the spices in the oil first then added the tomatoe juice and water heat untill it comes to a nice rolling boil funtil nice and thick  pour over your enchiladas in the pan and cook  

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This is a side dish I make only for Thanksgiving dinner.  It’s good and I don’t know why I don’t make it any other time.  I guess it’s like the turkey, it’s just a tradition.  We enjoy it.  I hope you do to.  When I went to buy the Cheez Whiz for this one I had to go to three  grocery stores before I found it so I think a lot of people must be making the same casserole.  Enjoy.

Broccoli and Rice Casserole

Ingredients:

½ cup celery, chopped

½ cup onion, chopped

1 T. butter

1 pkg. frozen chopped broccoli

1 cup uncooked rice

1 can cream of mushroom soup

1 can cream of chicken soup

1 small jar of Cheez Whiz

Paprika (for decoration only, I don’t do this)

Directions:

Sauté celery and onion in butter.  Cook broccoli and rice as directed on package .  Combine the remainder of ingredients and stir into cooked rice.  Stir in broccoli.  Sprinkle paprika on top, if desired for eye appeal. (I don’t do this)  Bake 30 minutes at 350 degrees.  Makes about 12 servings. 

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I don't cook much anymore.  I live alone now that my family have all grown up and now have families of their own.  I use to cook three meals a day everyday.  Some of the recipes I used were clipped from magazines and thrown in a big white box for future use.  I am organizing this big white box into a loose leaf notebook style recipe book.  My laptop is making this possible.  I'm coping the old clipped recipes onto 8 x 10 copy paper and preserving the recipes along with their picture (if there is a picture) and inserting them into my notebook. 

I have no idea how old the following recipe is, but it looks as if I used it often.  It's easy and inexpensive to make and my family loved it.  (They still do.)

I'm listing the recipe separaate as it's too small and garbled to read from the copied picture.  Enjoy!

Easy Chicken Tetrazzini

Prep Time: 15 min. --- Cook Time: 10 min.

             Ingredients:

1 can (10 3/4 oz.) Campbell's Condensed Cream of Mushroom Soup

3/4 cup water

1/2 cup grated Parmesan cheese

4 cups cooked spaghetti (about 8 oz. dry)

2 cans (5 oz. each) Swanson Premium Chunk White Chicken, undrained

1/4 cup chopped sweet red pepper or pimento (optional)

2 tbsp. chopped fresh parsley or 2 tsp. dried parsley flakes

             Directions:

In a 2 qt. saucepan, combine soup, water and cheese.  Over low heat, heat until cheese is melted, stirring occasionally.  Add cooked spaghetti, chicken pepper and parsley.  Heat through, stirring occasionally.  Serves 4

 Please note that the picture is showing a can of Broccoli Cheese soup and three cans of Chicken....Why?.....I haven't got a clue. The recipe only calls for 2 cans of chicken and 1 can of cream of mushroom soup.....must have been a Campbells soup and Swanson Canned Chicken promotion of some kind.   I guess this same recipe can be made using the Broccoli cheese soup instead of the mushroom soup and use 3 cans of chicken instead of only 2.  I don't think I ever did the substitute.  Gotta stick to what I "know" is good, and the above recipe is fast and good.

I found this at homecooking.com, it sounds yummy!

Tasty oven-baked fried chicken thighs and/or drumsticks coated with marmalade and stuffing mix crumbs could not be easier. The Worcestershire sauce gives a nice savory balance to the sweetness of the marmalade. Kids will love these as much as the adults.
Prep Time: 15 minutes
Cook Time: 1 hour
Ingredients:
1 package herb or chicken stuffing mix
3/4 cup orange marmalade
1/4 cup (1/2 stick or 4 Tablespoons) butter
1 Tablespoon Worcestershire sauce
Freshly ground black pepper
12 chicken thighs and/or drumsticks

Preparation:
Preheat oven to 350 F. Line a shallow baking pan with nonstick foil and top with a baking rack.
Put the stuffing mix in a food processor or heavy-duty blender and pulse into crumbs. Set aside.
Melt orange marmalade, butter, Worcestershire sauce, and pepper over low heat. Let cool to room temperature.
Brush chicken on both sides with the cooled marmalade mixture and roll in the stuffing crumbs. Arrange coated chicken on prepared baking pan so they are separated and not touching.
Bake 1 to 1-1/2 hours, depending on the size of the chicken pieces, until thickest part of the chicken meat registers 165 F. on an instant-read thermometer.
Let rest 10 minutes before serving.
Yield: 6 servings