Lunch!

Last year, Cari had a group of friends that would come weekly to our house for lunch. This year, Trevon occasionally invites his friends over. This past week was one of those times. I like having his friends over because it gives me a chance to get to know his friends better. They are a great group of kids. Cari also joined the group, because a homemade lunch is so much better than anything else!



I made them Chicken Enchiladas, Spanish Rice, Corn and a Tossed Green Salad. For dessert they had Peanut Blossom Cookies. YUM!!!

Chicken Enchiladas
1 can cream of chicken
1 can green enchilada sauce
1 pint sour cream
1 can green chili
1 chopped onion
corn tortillas
cooked, shredded chicken (3 cups)
2 c. grated cheese

Layer the bottom of a casserole dish with tortillas. Add a layer of sour cream mixture, followed by chicken and cheese. Repeat. Top with a layer of tortillas followed by sour cream mixture and cheese. Bake at 350 for 45 min.

Spanish Rice
1/2 c. chopped onion
2 chopped garlic cloves
1/4 c. butter
1 tsp. salt
pepper
1 c. rice
1 1/2 c. water
1 (8 oz.) can tomato sauce

Saute onion and garlic in butter. Add rice and stir a few minutes. Add water, tomato sauce, salt & pepper. Bring to a boil. Reduce heat and cover, simmering for 20 minutes.

Peanut Blossoms

1 c. granulated sugar
1 c. brown sugar
1 c. butter
1 c. peanut butter
2 eggs
1/4 c. milk
2 tsp. soda
1 tsp. salt
2 tsp. vanilla
3 1/2 c. flour

Mix all ingredients well. Shape into balls and roll in granulated sugar. Place on ungreased cookie sheet and bake for 10 minutes at 350 degrees. Immediately press a chocolate candy kiss into each cookie.

ENJOY!!!