I suppose this site explains the charge by Xanga on my credit card. I thought this site died when the URL ownership did.

Now you know. I no longer hold title to www.pearlsworld.net and have no plans to reregister it. Soooo...

When I did see that $25 charge to MC, I had to do a double take and read the rules and regs of Xanga service. Windsong87 is good til January of next year.

Don't know if *I* am. hehehe

Maybe I'll have to do something here now. Want a kitchen corner or something? Maybe a ghost site???

~hmmm~

A very dear friend of mine asked me to  continue posting here. I see no reason why I can't post most things here. ~wink wink~

One great cooking adventure began tonight with me and my hamburger helper. Called "salisbury", it doesn't look very much like what we're used to when it comes to steak. Guess hamburger shouldn't look like steak. Realizing how bland the combinations of food stuffs would be, I asked the hubby to go out and pick up some sour creme. He obliged. During his absence I noticed some bell pepper, red pepper, and onions in the freezer. Half of the package had been used already and I decided to throw it in with the pasta, mix, and hot water already simmering. Hubby came home with no sour creme because the local grocery was out of it but our dinner was deliteful anyway. Sometimes it really pays off to read not only the cooking directions, but the "tips" on the boxes of prepared foods. Dinner was delicious (although rather fattening) and only cost us about five bucks all total. Which is a reminder.... always buy the "house" brand of hamburger helper.

~It wasn't God Who made Honky Tonk Angels~ Kitty Wells from yesteryear

BEAR'S GREEN CHILE TURKEY ENCHILADAS: It "is" mine!

This serves 4 "hungry" people. ...(or 1 hungry bear for two dinners).

INGREDIENTS:

Left-over turkey, diced into small chunks (approx. 1 1/2 to 2 cups) or, it also works with 2-10 ounce cans of "mixed" (or white) sliced chicken such as Swansons.

2 Cans of Campbell's Cream of Chicken Soup

1/2 to 2/3 of one small onion according to your preferences…finely diced

1-4oz can of Chopped Green Chiles (If you have the "Hatch" brand in your supermarket, they are New Mexico's best!)

2 dozen Corn Tortillas (you'll use 15-18)

1/2 to 3/4 of a "half-moon" Cheddar Cheese block (mild or sharp, your preference)...grate on the thicker side of the usual metal graters.

1/4 of a block of Monterey Jack Cheese (or about 1 cup)

Light cooking oil

A 9 x 13 glass baking dish. And you are ready for a taste of New Mexico!
Ole! The bear would come out of his den in a blizzard to enjoy this dish … his favorite!

PREPARATION:

Preheat oven to 350 degrees.

Heat (1/4") of cooking oil in a small skillet on moderate heat (6 on an electric range, appropriate flame on gas).

Cook 18 corn tortillas, on both sides, for 15 seconds each, and place aside on layered paper towel.

In a 2-qt size pan, mix the 2 cans of Cream of Chicken condensed soup, adding ½ can of water for each (total 1 can of water). Mix until smooth consistency.

Add the ½ to entire can of chiles depending on your tastes for spicy foods.

Add the finely diced onion to the mix.

Heat on a low heat, stirring occasionally.

Coat 9x13 glass pan with a light coating of cooking oil, or spray such as Pam.

Put a thin layer of (soup, chiles, onion) mix in the bottom of the pan.

Add a layer of tortillas, torn in half for ease of placement.

Then add shredded meat, 2 cheeses, and another coating of soup mix.

Follow above in layer after layer, probably about 4-5 layers.

Put a final layer of cheese on top.

Place in oven, and cook 20-25 minutes until the cheese is fully melted, and the top is lightly browning (aside from the cheese)…you have to watch the last 5 minutes or the cheese will burn!

Remove from oven, and let it sit stovetop for 5 minutes to solidify.

Serve with refried beans (natural variety, without "chili powder" being added…yuck!)…try instead using a light salting of garlic salt, a little cheddar, and heat on low until cheese is melted into the beans.

Serve also with flour tortillas, with butter. Or Doritos, Tostitos chips.

And a cold, cold beer, preferably Mexican like Corona, but anything Southwest will do…like Coors. Or Sangria! Or a margarita! Ole!

Throw in some guacamole if you can buy some from a local Mexican restaurant (to much trouble to make), and serve with shredded lettuce.

Lastly, leave the pans in the sink until morning to savor your dinner.

Happy Thanksgiving! Friends are like enchiladas. After you've gotten to know them…you like them even better the next time!

If you wonder what happened to me, wonder no more. I have another Xanga site and have devoted some time to that. If you would like to join me there, please email me at cattymount@yahoo.com and I will give you the new Xanga address.

Be well.