NIKKI'S ENCHILADAS

1 lb. ground beef
1-2 packags corn tortillas
1 can cream of mushroom soup
1 can tomato soup
1 can enchilada sauce
grated cheddar cheese

Brown beef, drain and set aside. Warm tortillas in microwave or quickly dip in hot oil, drain. Combine soups and enchilada sauce, mix well. Spoon a little of the soup mixture on the bottom of a 9x13 pan. Fill tortillas with meat and cheese. Roll up and place seam side down in pan. Pour remaining soup mixture over the top, covering the tortillas completely. Top with more cheddar cheese. Bake in 350 degree oven 20-30 minutes until hot and bubbly.

EASIER METHOD - Follow the above except, layer the tortillas (like a lasagna) in the pan instead of rolling them up. Layer one (sauce), layer two (tortillas), layer three (meat), layer four (cheese) - continue three more times. Top with sauce and cheese and bake.

CHOCOLATE FONDUE

1 (7 oz) jar marshmallow creme
1 (12 oz) can sweetened condensed milk
1/2 cup milk
1 (12 oz) semi-sweet chocolate chips

Melt all of the above over low heat in a pot on the stove. Transfer to a fondue pot. Serve with fresh strawberries, bananas, mandarin oranges, marshmallows, pretzel sticks, raisins, maraschino cherries, pound cake, angel food cake - or anything else. YUM!!

APPLE/PEACH/BLUEBERRY CRISP

This is a great dessert for camping; just use a dutch oven lined with tinfoil.

Place 2-3 cans of pie filling (any kind) in the bottom of a 9x13 pan. Sprinkle one dry yellow or white cake mix over the top. Slice one stick of margarine or butter and place squares on top of cake mix. Bake at 350 degrees for about 30 minutes.

CARAMEL BROWNIES

1/2 cup melted butter
1 pkg. German chocolate cake mix
1/3 cup evaporated milk
6 oz. chocolate chips or coconut
1 small package caramels
1/3 cup evaporated milk

Mix together the butter, cake mix and 1/3 cup evaporated milk; press 1/2 mixture in the bottom of a greased 9x13 pan. Bake six minutes in a 350 degree oven.

Meanwhile, in a microwave safe bowl, melt the caramels and 1/3 cup evaporated milk. Pour over the cooked brownies. Cover with chocolate chips or coconut.

Top with remaining unbaked German chocolate cake mix (I use my fingers to spread it out a little - it will NOT cover the entire top.

Bake an additional 15-20 minutes. Cool.

POPPYSEED CHICKEN

6 chicken breasts, cooked and cut into small pieces
2 cans cream of chicken soup concentrate
1 cup sour cream
1/4 cup melted butter
1 sleeve Ritz crackers
1 TBSP poppyseeds

Put chicken in a 9x13 pan. Mix together soup concentrate and sour cream and pour over chicken. Crush Ritz crackers and mix with butter and poppyseeds. Sprinkle over the top of the casserole. Bake at 350 degrees for 30 minutes. Serve over rise.

This can be made healthier by using low-fat soup and crackers, fat-free sour cream, and no butter. It still tastes pretty good.

SWEET AND SOUR MEATBALLS

Make the meatballs by mixing the following:
1 1/2 lbs. ground beef
2/3 cups bread or cracker crumbs
1 medium onion, diced or 1 tsp. powdered onion
1 tsp. garlic powder
2 eggs
1 1/2 tsp. salt
1/4 cup milk

Shape into small meatballs. Melt a small amount of shortening in a fry pan and cook meatballs until done. Keep warm. Pour fat from skillet.

Mix together in a small bowl -
2 TBSP cornstarch
1/2 cup brown sugar
Juice from one can (13 1/2 oz) pineapple tidbits
1/3 cup vinegar
1 TBSP soy sauce
1/3 cup chopped green pepper (optional)

Pour into skillet; cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir one minute. Add meatballs, pineapple tidbits, and green pepper; heat thoroughly.

Serve over rice for a meal or place in a chafing dish for a buffet.

Heavenly Salad

Place in a large bowl:
1 head romaine lettuce, torn OR half romaine/half spinach OR all spinach.
1 pint fresh strawberries, sliced.
1/2 medium sweet onion, diced.

In a small fry pan, saute the following over VERY low heat until lightly browned.
1/2 cup slivered almonds
2 TBSP butter
1/3 cup sugar

In a small bowl, mix the following:
3/4 cup mayonnaise
1/4 cup milk
2 TBSP poppyseeds
2 TBSP raspberry vinegar
1/2 cup sugar

Add the dressing and nuts to the salad just before serving.