Curried Chicken Puffs

My grandma Fish is an amazing cook. This is yet another family favorite from my her. These Chicken Puffs are absolutely delicious, and a great main dish for any meal.

Curried Chicken Puffs

Cream Puffs
1 cup water
½ cup butter or margarine
1/8 teaspoon salt

Filling
¼ cup finely chopped green pepper
¼ cup finely chopped onion
1 medium clove garlic, minced
1 teaspoon curry powder
1/3 cup chopped water chestnuts

To make cream puffs: In saucepan, combine water, butter, and salt; bring to boil. Add flour
all at once, stirring rapidly until mixture forms ball. Remove from heat; beat in eggs, one at
a time, until smooth. Drop by teaspoonfuls on un-greased cookie sheet in 50 small mounds.
Bake at 400 degrees for 30 minutes or until puffed, brown and dry; cool.

To make filling: In saucepan, cook green pepper and onion with garlic and curry in butter
until tender. Remove from heat; stir in remaining ingredients. Cut tops off cream puffs with
sharp knife. Fill each with about 1 tablespoon filling. Replace tops. Bake at 400 degrees for
10 minutes or until hot. Makes 50 appetizer cream puffs.
Elaine Fish

1 cup sifted flour
4 eggs

1 can (10 ¾ ounces) condensed
cream of mushroom soup
1 ½ cups finely chopped cooked chicken
2 tablespoons butter or margarine
2 tablespoons chopped chutney

Tresa's Golden Mushroom Rice

When I was in high school my mother came up with this recipe on her own. It has become a big family favorite because it can be made out of most things you usually have on hand in a kitchen. It is so simple to make, and tastes delicious too! When my siblings and I came to college, this became a favorite meal to make because it easy and healthy! It gives us a taste of home when we make it.

Golden Mushroom Rice

Cook one pound ground beef in skillet

Add 3/4 cup chopped onion
1 can Campbells golden mushroom soup
1/2 cup water
1 cup corn

Cook until heated

Add 3/4 cup peas. Cook for five minutes. Serve on top of rice or potatoes.

Chicken Enchiladas

This has been a family favorite recipe since I was a little girl. I do not think this recipe came from a family member, but it has been passed on to me an my siblings. We love to make them. When I was younger I always loved to eat them after they had sat in the fridge overnight. I thought they tasted even better that way!

Chicken Enchiladas

1 huge chicken
1 large container sour cream
2 cans cream of chicken soup
1 tsp cumin powder
1 small can of green chiles
2-4 green onions chopped
2 dozen flour tortillas
grated Monterrey jack and cheddar cheese

Mix ingredients in a bowl. Fill tortillas. Roll them up and place them in a 13 x 9 pan. Sprinkle cheeses on top of enchiladas in pan. Bake at 350 degrees for 35 minutes.