Recipes

Nanaimo Bars

A Canadian treat!
enjoy.

Ingredients

• 1/2 cup butter
• 1/4 cup white sugar
• 5 tablespoons unsweetened cocoa powder
• 1 egg
• 1 teaspoon vanilla extract

• 2 cups graham cracker crumbs
• 1 cup shredded coconut
• 1/2 cup chopped walnuts
• 1/4 cup butter
• 2 cups confectioners' sugar
• 2 tablespoons vanilla custard powder
• 3 tablespoons milk

• 4 (1 ounce) squares semisweet chocolate, chopped
• 1 tablespoon butter

Directions

1. Mix 1/2 cup butter or margarine, white sugar, cocoa, egg and vanilla in a heavy sauce pan or double boiler. Stir over low heat until mixture is of custard like consistency.
2. Combine graham crackers, coconut and walnuts and add to the melted mixture. Mix well and pack into buttered 9 inch square cake pan.
3. Cream 1/4 cup butter, confectioners' sugar, vanilla custard powder and milk. Beat until creamy and spread over melted base.
4. Refrigerate till hardened.
5. Melt semi-sweet chocolate with 1 tablespoon butter and drizzle over custard icing. Refrigerate. When totally hard cut into square bars. 

                                         
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NANA'S CHICKEN ENCHILADAS

1.     Roast a chicken (2-3 lbs) in 325-degree oven 2 hours. Let cool and remove meat from bones, tearing into bite-size pieces. Set aside in a large mixing bowl.
2.     Chop 2 onions. Saute in 2-3 tablespoons olive oil till softened. Stir in 2 tsp chili powder OR 1 small pkg taco seasoning (1 tablespoon). Optional: add 1 small can chopped green chillies. Set aside.
3.     Sauce: In a medium-size mixing bowl, stir 1 8-oz package cream cheese  until smooth. Stir in 1 family-size (26-oz) can cream of mushroom soup and 1 cup sour cream .
4.     Pour enough of the sauce mixture into the chicken to coat all the pieces.
5.     Add 2 cups shredded cheddar OR mozzarella cheese to the rest of the sauce.
6.     Combining: Lay out 20 flour tortillas and spread with about 2 tablespoons sauce.  Place about 1/3 cup chicken mixture in the center.  Sprinkle 2-3 table spoons cheese on top. Fold ends in and roll over to enclose filling.
7.     Oil 2 9x13x2” baking dishes and fill with rolled enchiladas.
8.     Pour rest of sauce over enchiladas and sprinkle with 1 cup cheese in each pan.
9.      Bake ONLY UNTIL WARM (350 degrees for about 30 minutes.
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More coming.