1 dozen flour tortillas

1 can evaporated milk

2 cups cooked and shredded chicken

1 can cream of chicken soup

2 cups shredded cheddar cheese

Preheat oven to 400 degrees. In a large bowl, mix chicken, chiles, milk and soup. Stir until blended. Set aside. Grease or oil a large casserole dish. Tear the flour tortillas into small pieces and place half of them on the bottom of the dish. Spoon half of the chicken-pepper mixture over top. Repeat the layer and top with cheese. Bake for 45 minutes or until bubbly. A family favorite for many years.

1/2 cup shortening

1 egg

1 cup applesauce

2 cups flour

1 teaspoon baking soda

1/2 teaspoon each cinnamon and nutmeg

1/4 teaspoon cloves

1 teaspoon vanilla

Preheat oven to 350 degrees. Combine sugar and shortening in a large bowl. Add egg and stir until blended. Combine dry ingredients in a separate bowl, add to batter. Add applesauce and vanilla and mix well. Pour into a greased 9 x 13 pan. Bake for 35 minutes. Frost with cream cheese frosting: 3 cups powdered sugar, 3 ounces cream cheese, 4 Tablespoons milk. A very old recipe.   

  

 -- Recipes by Eloise Midghall (1908-2004)