Green Chile Enchiladas

 2 T olive oil

2 c finely chopped yellow onion

4 cloves minced garlic

1 lb ground pork

4 c reduced sodium chicken broth

1 lb russet potatoes, peeled and diced into 1/2 cubes

16 oz diced green chiles (can add 1 diced Serrano chile if desired)

2 T yellow cornmeal

1/2 c minced white onion

8 8 inch flour or corn tortillas

3 c shredded cheese (12 oz)

1/2 t kosher salt

1/2 t black pepper

Stew

Heat oil in 5-6 quart dutch oven over medium heat. Add finely chopped yellow onion and garlic, cook 5 minutes or until softened. Add pork. Cook 5 minutes, stirring to break pork into small pieces.

Stir in chicken broth, diced potatoes, chiles, and 1/2 t each kosher salt and pepper. Cover and bring to boil, reduce heat. Simmer, uncovered, 40 minutes, stirring occasionally. In a small bowl combine cornmeal and 2 T water, stir into mixture. Cook 2-3 minutes to thicken. Season to taste with more salt or pepper.

Enchiladas

Preheat oven to 375°. Spread about 1/2 c stew in a 2-3 quart rectangular baking dish. Line center of each tortilla with about 1/3 c cheese and 1 T onion. Rolls each and place seem side down in dish.

Ladle about 2 c stew over tortillas; sprinkle evenly with remaining cheese. Bake 20 minutes or until cheese is melted and stew is bubbling.

Can freeze remaining stew if desired

German Chocolate Pie

 9 inch pie crust

Filling:

4 oz German sweet chocolate, chopped

2 T butter

14 oz sweetened condensed milk

4 large egg yolks

1 t vanilla

1 c chopped pecans

Topping:

1/2 c packed brown sugar

1/2 c heavy whipping cream

1/4 c butter, chopped

2 large egg yolks

1 c flaked coconut

1 t vanilla

1/4 c chopped pecans

Preheat oven to 400°. Line pie crust with foil or parchment paper, fill with pie weights or dried beans. Bake until lightly browned , 11-13 minutes. Remover foil and weights and bake 6 minutes more. Remove from oven and cool.

Reduce oven to 350°

In microwave safe bowl add chopped chocolate and 2 T butter. Microwave 1 minute, stir. Use 30 second intervals to melt completely, stirring between.

Let it cool slightly then whisk in sweetened condensed milk, 4 egg yolks and vanilla. Add 1 c pecans, stir.

Pour into crust and bake until set, 15-20 minutes. Cool

Make topping. Combine brown sugar, heavy cream, and 1/4 butter in saucepan over medium heat. Bring to a boil, stirring often. Once sugar has dissolved, remove from heat.

Add egg yolks to a small bowl, then add small amount of hot brown sugar mixture and whisk to combine. Add mixture back to saucepan, whisking constantly.

Cook again over medium heat until mixture thickens, stirring constantly, about 2-3 minutes

Remove from heat and stir in coconut and vanilla. Cool 10 minutes

Poor cooled topping over filling, then sprinkle with pecans. Chill until cold. At least 4 hours

Chicken Pasta Salad

 3 c pasta, whatever kind you want

16 oz poppyseed dressing

1/2 c mayo

1/2 c miracle whip

4 c diced chicken

1 c green grapes

1 c red grapes

1 can water chestnuts

1 c diced celery

1/2 c diced onion

1 c craisins

1 c cashews, optional

Mix dressing, mayo & miracle whip. Poor over ingredients. Let set several hours or overnight. Add craisins and cashews just before serving