Chicken Flautas

6 (10 inch) flour tortillas
1/2 c. chopped onion
1 clove garlic, minced
1 tsp. cooking oil
2 c. shredded cooked chicken
1 c. canned black beans, rinsed and drained
1/2 c. salsa
1/2 c. shredded Mexican cheese
2 Tbsp snipped fresh cilantro

Warm tortillas in microwave for 30 seconds or until heated through.
In a large saucepan, cook onion and garlic in the 1 tsp hot oil until tender. Stir in chicken, black beans, salsa, the cheese, and cilatnro.
For each flauta, spoon about 1/2 cup filling across each warm tortilla about 1 1/2 inches from one edge. Roll up tortillas as tightly as possible. Secure with wooden toothpicks. Place flautas on a large baking sheet and brush with 1 Tbsp cooking oil. Bake at 350 for 30-40 minutes or until golden brown and heated through. Serve as directed.
Serve with guacamole, salsa, and sour cream.

Killer Spaghetti Sauce

Simmer together in a VERY LARGE pot:
2/3 c. olive oil
2 lg. onions chopped (or 1 Tbsp + 1 tsp onion powder)
2 cloves garlic chopped (or 2 tsp garlic powder)

Then STIR in:
5 (12 oz) cans of Pureed Tomatoes
8 (15 oz) cans Tomato Sauce

1 1/2 tsp garlic salt
1/2 tsp thyme
3/4 c. sugar
1 1/2 tsp basil
1 1/4 tsp black pepper
2 1/4 tsp oregano
1 1/2 tsp rosemary
1/2 tsp majoram
Dried Parsley to taste.

COOK for 45 Minutes.

Then ADD:
4 (6 oz.) cans tomato paste
2 lbs. browned hamburger
2 lbs. browned mile Italian sausage
1 lb link sausage (cooked) cut into bites
Can of olives chopped and can of muchrooms (optional)

SIMMER until ready to eat. - Makes about 8 Quarts.
Put leftovers in either quart size jars or ziplock bags and freeze.
Then just pull out when your in a hurry! Enjoy!

Pizza in a Dish

2 cups uncooked macaroni or othe pasta
1 lb ground beef
1 onion, chopped
1 green bell pepper, chopped
1 clove garlic
2 cups spaghetti sauce
4 ounces sliced pepperoni
1 4-oz can sliced black olives
1/2 t dried oregano
1/2 t dried basil
1 T sugar
1/2 t salt
1/8 t pepper
*** 1 1/2 cups shredded Mozzarella cheese

Cook macaroni in slated water for 2 minutes less than the shortest recommended cooking time. Drain. Brown goround beef with onion, bell pepper, & garlic. Remove from heat. Stir in remaining ingredients, including cooked macaroni. Place in gallon freezer bags.

To serve: Thaw. Place in greased baking dish. Bake 45 minutes at 350. Top with Mozzarella cheese and bake 10 minutes more.

Navajo Tacos

3 Cups cooked chicken
1 15-oz can refried beans
1/4 cup water
2 cups chicken broth
1/3 cup flour
1/2 cup butter
1 4oz can chopped green chilies
1 10oz can tomatoes with chilies
1 package flour tortillas (or I used 20 corn tortillas)
2 cups shredded cheddar cheese

• Shred chicken, set aside.
• Heat refried beans and mix with 1/4 cup water to make spreadable, set aside.
• In saucepan combine chicken broth and flour. Add butter, green chilies and tomatoes with chilies. Heat until the butter is melted and continue cooking until sauce is thick and bubbly.
• In greased foil *pan make the following layers using half for both layers: torn tortillas, refried beans, cheese, chicken and sauce. Repeat layers using remainder of all ingredients. Cover with heave foil. Label and freeze.

To serve: Thaw. Bake for 1 hour at 350. Top with cheese. Serve with lettuce, sour cream and salsa.

*Makes 1 9x13 pan of 2 9x9 pans.

Russian Apricot Chicken

6-8 Boneless Skinless Chicken Breast
1 Package Dry Onion Soup Mix
1 Cup Apricot Jam
1 Cup russian Salad Dressing

Arrange chicken in a 9x13 greased baking dish. Combine remaining ingredients and pour over chicken. Bake 45 minutes at 350. Remove from oven and allow to cool. Place in freezer bag. Label and freeze.

To serve: Thaw. Heat until hot and bubbly. Serve with rice.

This recipe may be frozen prior to baking. Freeze in freezer bag. To serve: Thaw. Pour into 9x13 greased baking dish. Bake uncovered at 350 for 1 hour.