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From the desk of AN OLD FRIEND.
Main ingredient:
12 Crunchy Golden Fish Sticks
18 Crunchy Golden Fish Sticks
30 Crunchy Golden Fish Sticks

Preparation time: 10 minutes   Total time: 12-15 minutes 
Servings: 16
Recipe Type: Italian

Ingredients: 1 11.4 ounce package Gorton�s Crunchy Fish sticks
6 English muffins - halved 
1 cup pizza or tomato sauce
2 cups shredded mozzarella cheese

Directions: Bake fish sticks according to packaging. While fish sticks 
are baking, toast English muffins until golden brown. Once English 
muffins are toasted, spread 1 tablespoon of sauce on each muffin half. Cut 
fish sticks into bite size pieces (about 2 - 3 pieces per stick) and 
place 4 - 6 pieces on top of sauced English muffin. Sprinkle mozzarella 
cheese over the fish stick pieces and place English muffin pizzas in a 
shallow metal baking pan.
Place pizzas in oven and bake until cheese is melted. Once cheese is 
melted, remove from oven and serve.
--------------------
RECIPE TITLE: FISH STICK PIZZA'S

From the desk of AN OLD FRIEND.

Lasagna (Our Family Favorite!!!)

1 pound ground beef
2 15 oz cans tomato sauce
1 14.5 oz can diced tomatoes
� teaspoons salt
1 teaspoon basil
� teaspoon oregano leaves
1 clove garlic, minced
24oz cottage cheese
2 eggs, beaten
� cup parmesan cheese
1 teaspoon salt
2 tablespoon parsley flakes
� teaspoon pepper
1 8oz package no-boil lasagna noodles (barilla is the only brand that 
makes these)
16oz package shredded mozzarella

Brown ground beef, rinse and drain. Add tomato sauce, diced tomatoes, 
salt, basil, garlic, and oregano. Heat to a boil stirring occasionally.  
Reduce heat and simmer 20 minutes.  Mix cottage cheese, eggs, parmesan 
cheese, salt, parsley flakes, pepper, and 1 cup mozzarella cheese until 
well combined.

In a 9x13x2 baking pan put 1 cup sauce in bottom of pan layer 1/3 
noodles, 1/3 cheese mixture, 1/3 sauce. Repeat layers. Top with 4th layer of 
noodles, remaining sauce and 2 cups mozzarella cheese. Bake 350 degrees 
for 45 minutes.

From the desk of AN OLD FRIEND.
TACOS
1 pound Ground Beef
1 medium onion, diced
I 4 oz can green chilies
1 � tsp chili powder
1 � tsp ground cumin powder
Salt to taste
1 8oz bottle of Ortega Taco Sauce Medium
Spoonful of Bacon Grease or 1 tbsp oil
Taco shells
Tomatoes, chopped
Lettuce
Colby-Jack or Mexican Blend Cheese, Shredded
Sour Cream

In a heavy skillet, heat bacon grease or oil over medium-high heat. Add 
onion and cook until just softened. Add ground beef, brown and drain. 
Put meat back on burner and add green chilies, seasonings and stir in 
cooking for about 5 minutes. Add Taco sauce and continue cooking until 
sauce thickens.

Serve in Taco shells with tomatoes, lettuce, cheese and sour cream if 
desired. Makes as many as 12 to 14 tacos.

**Tip: If you feel froggy, and happen to have corn tortillas on hand, 
heat about a � inch of oil until hot in a heavy skillet, and using tongs 
to �fold� the tortillas, you can make your own home-made taco shells. 
Hold one side of tortilla in tongs, and fry the other side until crispy, 
�folding� the tortilla into a shell shape. Then flip it over and fry 
the other side until crispy.  Drain on paper towels, napkins or clean 
newspaper.

From the desk of AN OLD FRIEND.

Green Chile Chicken Enchiladas . 4-6 chicken breasts (boneless, skinless)

1 medium onion, sliced
3-4 Garlic Cloves, smashed
1 Tablespoon chili powder
2 Teaspoons Ground Cumin
Salt and Pepper to taste
16 oz Colby Jack Cheese or a Mexican Blend, Shredded
1 can Cream of Mushroom Soup
1 can Cream of Chicken soup
1-2 4 oz cans of Chopped Green Chiles
1 Teaspoon crushed red pepper flakes, optional
Chicken Stock, reserved
12-18 6-in Corn Tortillas
Oil
Sour Cream, optional

Season Chicken with chili powder, cumin powder, salt and pepper. Place 
in crock pot or Dutch Oven, cover with onions and garlic.  For a crock 
pot put on high for about 4 hours or until chicken is done.  In a 
Dutch-Oven put on medium-low to medium for 4-5 hours or until chicken is 
done.  When Chicken is done, remove from crock pot or Dutch-Oven with a 
slotted spoon. (Get the onions and Garlic too). Place in a bowl and shred 
with a fork. Set aside, reserving stock.

Preheat Oven to 350 degrees.  Heat oil for dipping tortillas. Depending 
on how you make your enchiladas, casserole or rolled, in a 9x13x2 pan 
you will get 3 layers of 6 tortillas (18) or 12 rolled tortillas (12). 
Decide which way you want to do it and then dip tortillas in hot oil to 
soften for a couple of seconds, drain on paper towels. While tortillas 
are cooling down, in a medium saucepan,combine cream of mushroom, cream 
of chicken soups, green chiles, about 1 cup of reserved stock, and 
crushed red pepper flakes (optional). (It makes a lot, but the leftovers 
refrigerate or freeze well.) Bring to a boil; reduce heat to low stirring 
constantly. Cook for about 3-4 minutes until really hot.

This is where your preference will come in, Casserole or Rolled. For 
both, ladle 1 cup of sauce and spread to cover bottom of pan (it will be 
very thin). For a casserole, layer 6 tortillas on top of sauce, then 
cover with roughly 2-2 1/2 cups of chicken, sauce, and cheese. Repeat 
once more. Place remaining 6 tortillas on top, Cover with remaining sauce 
and cheese, bake for about 20 minutes or until cheese and sauce is 
bubbly.  Rolled enchiladas, fill each tortilla with 2 tablespoons each 
chicken and cheese, roll and place in pan. You will get 8 across the length 
of the pan, then four tucked in the side, cover liberally with sauce 
and cheese, bake for 15-20 or until cheese and sauce is bubbly.  Serve 
with extra sauce, cheese and sour cream if desired.

You will probably have left over chicken and sauce, which is fine, save 
them and make a burrito out of it or more enchiladas. I always seem to 
get 2 pans out of the chicken and sauce, just have to use more 
tortillas. This recipe also sounds more complicated than it really is. Just 
make sure you plan for it. Other than the chicken, it really only takes 
about 20-30 minutes to get into the oven. The casserole version will make 
about 12 servings, and the rolled version will make about 6. (James and 
I usually polish off a pan by ourselves!!!!) It has taken a long time 
tweaking this recipe, but it is the one that gets requested by friends 
the most often.

From the desk of AN OLD FRIEND A CHEF

.All-American Pizza

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Fleischmann's Yeast             Pizza

Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        DOUGH
  2               cups  all-purpose flour
  1                cup  whole wheat flour
  1            package  Fleischmann's� Rapid Rise Yeast
  1 1/2      teaspoons  salt
  1                cup  water
  2        tablespoons  olive or vegetable oil
                        Cornmeal
                       
                        SAUCE
  1        6-ounce can  tomato paste
     1/2           cup  water
  1           teaspoon  spaghetti sauce seasoning
                       
                        TOPPINGS
  2               cups  shredded Mozzarella cheese
  4             ounces  thinly sliced pepperoni or salami
     1/2           cup  sliced pitted ripe olives -- well drained
  2       2-ounce jars  sliced pimientos -- well drained
  1           teaspoon  crushed red pepper (optional)

Set aside 1 cup all-purpose flour. In large bowl, mix remaining flours, undissolved yeast and salt. Heat water and oil until hot to touch (125 to 130�F); stir into dry mixture. Mix in enough reserved flour to make stiff dough. Knead on lightly floured surface until smooth and elastic, about 5 minutes. Cover; let rest 10 minutes.

In small bowl, combine tomato paste, water and spaghetti sauce seasoning.

Divide dough in half. Roll and stretch each to a 13-inch circle. Place on 2 (12-inch) round pizza pans or 2 baking sheets, greased and sprinkled with cornmeal. Shape edge into standing rim of dough.

Spread sauce and toppings on pizzas, dividing evenly. Bake at 450�F for 15 minutes or until cheese is melted and lightly browned. Cut into wedges to serve.

____________________

BROWN 'N SERVE PIZZA

Prebake crust (without sauce or toppings) in 450�F oven for 8 minutes. Cool on wire rack.

After prebaking, wrap crust airtight and refrigerate for up to 2 days or freeze for up to 4 to 6 weeks.

To bake: thaw frozen crust at room temperature for 30 minutes.

Spread with sauce and toppings and bake at 450�F for 12 to 14 minutes or until cheese is melted and lightly browned.

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