Serves: 4 – 6

Ingredients

• 4 cups V-8 Juice (I like to use the spicy)
• 1 Red Onion
• 4 Roma Tomatoes, coarsely chopped
• 2 Tbsp Fresh Parsley, chopped
• 2 to 3 cloves Garlic, minced
• 3 Tbsp Fresh Lime Juice
• 1 Tbsp Red Wine Vinegar
• 1 tsp Tarragon
• 1/2 tsp Cumin
• 2 Tbsp Cilantro, chopped
• 1 tsp olive oil
• 2 Tbsp Orange Juice, freshly squeezed
• Salt, to taste
• Pepper, to taste

How to Make the Gazpacho

1. Simply combine all the ingredients and chill for 2 hours.
2. Serve chilled

Yesterday I roasted a bunch and put them in the freezer.  The house smelled so good, but I didn’t prepare anything with them.  So next time I may try it with some roasted red peppers added as well.

Serves:6 to 8

Ingredients

• 3 cups uncooked rice
• 1 bunch of broccoli
• 6 to 8 boneless chicken breasts
• lemon juice
• 1 can of cream of mushroom soup
• 1 can of cream of chicken soup
• 1 can cheddar cheese soup
• 1 pint of sour cream
• 2 cups grated cheddar cheese
• 1/4 cup milk
• Green onion
• Lemon, sliced thin

How to prepare Chicken Devan

1. Cook the rice until tender.
2. Layer the rice in a casserole pan.
3. Put the uncooked broccoli on top of the rice. Sprinkle the broccoli with lemon juice.
4. Place the chicken breasts on top.
5. Combine the soups, sour cream, milk,and cheddar cheese in a saucepan. Heat until the cheese is melted.
6. Add 1 bunch of chopped green onion.
7. Pour the sauce over the chicken.
8. Garnish with thinly sliced lemons.
9. Bake at 325 degrees for 2 1/2 to 3 hours.

Helpful Tips

• The lemons are meant to add extra flavor and provide garnishment. They end up bitter when cooked so don’t eat them.
• Use a deep pan to avoid the dish boiling over.

The first time one of the kids see me pouring 7-up into their dinner they were always surprised. So was I just as I was the first time I saw my mom prepare this Mexican Enchilada Casserole. This casserole was always one of my favorite meals my mom prepared.

My sister, Natasha, came to live with us a while. One night I prepared this casserole. Natasha said she really like this dish. I was shocked to learn that she had never had it before. I’m the oldest of six kids and quite a bit older than her. She is the second to the youngest. This is one of the recipes that my mom prepared when I was growing up. However, she apparently stopped fixing it somewhere along the way.

Serves: 8 – 12

Ingredients

• 1 lb. ground beef
• 1 6 oz. can tomato paste
• 7 oz. lemon lime pop (7-up or Sprite)
• 1 4 1/2 oz. can of olives
• 1/4 tsp ground cloves
• 1 tsp salt
• 1/4 tsp chili powder
• 1/2 tsp whole cumin
• 12 corn tortillas
• 1 8 oz. can tomato sauce
• 1 cup shredded cheese (cheddar or mozzarella)

How to Make Mexican Enchilada Casserole

1. Preheat the oven to 375 degrees.
2. Oil the baking dish or spray with non-stick spray.
3. Brown the ground beef.
4. Add the tomato paste, soda pop, olives, cloves, salt, chili powder, and cumin. Simmer for at least five minutes or until sauces has thickened.
5. Scoop a spoonful of the meat mixture in each corn tortilla.
6. Roll up and place in a shallow baking dish.
7. Top with the tomato sauce and the cheese.
8. Bake for 20 minutes.

Helpful Tips

• If you warm the corn tortilla before rolling they will be easier to roll and you are likely to avoid cracks in the tortillas.

Suggested Menu

• Mexican Enchilada Casserole
• Spanish Rice
• Green Salad
• Refried Beans with Chips