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Category:Desserts - Author:N/A- Contributor:

Lemon Chiffon Pie

Ingredient:

1 envelope plain gelatin
1/4 cup cold water
3/4 cup hot water
1 cup sugar
dash salt
1 large can of evaporated milk, well chilled
juice and pulp of 2 1/2 lemons
2 graham cracker crusts

Direction:

In a large bowl, dissolve gelatin in 1/4 cup cold water. Add hot water, sugar and salt. Cool to room temperature. Whip well.

Slowly add the chilled evaporated milk to the gelatin mixture and continue to whip. Add lemon juice and pulp and beat until well mixed. Pour into the graham cracker crusts. Chill until set.

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Title:LORIENA'S FAMOUS {CROCK POT} ENCHILADAS - Author: - Contributor:LORIENA WALDROP

Ingredient:
{1} 16 OZ SOUR CREAM
{1} CAN CREAM OF MUSHROOM SOUP
{1} BIG CAN OF GREEN CHILI SAUCE
{1} SMALL CAN CHOPPED GREEN CHILI'S
{4-5} BONELESS SKINLESS CHICKEN BREASTS
{1} PACKET OF SOFT TACO SHELLS
{1} PACKET OF TACO SEASONING
{1} PACKET SHREDDED MOZZARELLA CHEESE
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{1} CAN SLICED OLIVES

Direction:
BOIL CHICKEN WITH SOME SALT. THEN CUT INTO BITE SIZE PIECES. MIX TOGETHER: SOUR CREAM, SOUP, CHILI SAUCE, CHILI'S AND CHICKEN. IN A ZIP LOCK BAG MIX BOTH CHEESES AND TACO SEASONING. SHRED SHELLS INTO BITE SIZE PIECES. LAYER IN CROCK POT STARTING WITH SHREDDED SHELLS. NEXT YOUR CREAM MIXTURE. THEN CHEESE. THEN OLIVES. KEEP LAYERING UNTIL EVERYTHING IS USED. TOP WITH OLIVES. PUT IN CROCK PO ON LOW FOR 5-8 HRS