1 large (27 ounce) can green chile strips

1 pound sharp Cheddar cheese, cut in strips

12 eggs

½ teaspoon salt

1 ½ cups milk

Wash chiles and remove seeds.  Wrap chile strips around cheese strips.  Place side by side in a shallow, 9 x 13 inch baking dish.  Beat eggs with salt, then add milk and mix well.  Pour over stuffed chiles.  Bake 50 – 60 minutes in a 350 degree oven.  Do not overbake, since it toughens the protein in both eggs and cheese.  Serves 6 – 8.

Oil for sautéing and frying
1 (7oz) can green chiles, drained
2 cloves garlic, minced
1 small onion, chopped
2 medium fresh tomatoes
2 cups water
½ cup grated longhorn cheese
8 corn tortillas
8 eggs

Saute chopped chiles, garlic, and onion in a little oil until clear. Chop tomatoes and add, stirring a few minutes. Add water and simmer to sauce consistency (I add a shake of salt). Stir in cheese and set aside. Fry corn tortillas in very hot oil quickly, only until soft. Drain on paper bag or towel. Place 2 on each of 4 hot serving plates. Fry eggs over easy. Place on each tortilla. Pour warm chile sauce over eggs. Serve immediately to four.

Mango Chicken

3 Tbs. Sesame oil
2 Tbs. Soy sauce
2 Tbs. Honey
8 boneless, skinless, chicken breasts cut into 1 inch cubes
1 C. salted cashews
3 medium garlic cloves, thinly sliced
¼ Medium yellow onion, chopped (1/4 Cup)
2 medium-large mangos, chopped (1 Cup)

In a large bowl mix together  2 Tbs Sesame Oil,  2Tbs.Soy and the honey until well combined.  Add chicken and toss to coat well.  Place in refrigerator to marinate at least 45 minutes and up to 2 hours.  Toast the nuts.  Shake the pan a few times until nicely toasted, about 4 minutes.  Set aside to cool.

When chicken is ready, heat remaining oil in a large frying pan over medium heat.   Add garlic and onion and cook until soft, about 2 minutes.  Add chicken and marinade juices and cook stirring occasionally, until chicken is browned on all sides and cooked throughout, about 15 minutes.  Stir in mango and cashews and cook until heated throughout. Serve immediately over rice.

By: Madge Lennen-Wichita Kansas

1 medium package corn chips
1 big head lettuce
1 medium onion
¼ lb. cheddar cheese

Chop as for tossed salad. Cover and place in refrigerator.

Sauce:
1 lb. hamburger, salt to taste. Brown loosely in skillet, crumble, pour off excess grease. Add 2 level Tbs. flour and stir into meat.

Add:
1 can tomato soup or tomato sauce
2 cans water
1 tsp. chili pepper
½ tsp. oregano
¼ tsp. garlic powder or garlic salt

Cook until the thickness of gravy.

On plate put corn chips around the edge of the plate. Heap salad on plate, then pour meat sauce on the salad. Serve immediately. Serves 4
“Four satisfied individuals-4 plates, 4 forks, 1 salad bowl and 1 skillet to wash.