CHOWMEIN.TXT                                                     D-36

                    CHICKEN CHOW MEIN

  2 Tbs olive oil                    3 cups slant sliced celery
  1/2 cup slant sliced green onion   2 1/2 cups hot chicken broth
  3 Tbs cornstarch                   1/2 tsp salt
  1/8 tsp garlic powder              1/2 tsp ground ginger
  1/2 cup cold water                 1 Tbs soy sauce
  3 1/4 cups firmly packed cooked    1 1/4 cup coarsely chopped green
     chicken, cut bite size            pepper
  1 6 oz can mushroom pieces and     1 8 oz can sliced water chestnuts,
    stems, drained                     drained
  chowmein noodles or rice

 1. Put oil in a large pot.

 2. Over medium heat, sautee the onion and celery until the onion is
    transparent, but not browned.

 3. Add the chicken broth, bring to a boil, lower heat, and cook 5
    minutes.

 4. While this is cooking, mix the water, cornstarch, salt, garlic,
    ginger, and soy sauce until smooth.

 5. Stir the cornstarch mixture into the pot, cook and stir over medium
    heat until liquid thickens and is clear.

 6. Add the chicken, peppers, mushrooms, and water chestnuts.  Mix well.

 7. Bring to a boil, lower the heat and simmer for 15 minutes.  Serve
    over noodles or rice.

 ENCHILAD.TXT
                    EASY CHICKEN ENCHILADAS

  1 10 oz can enchilada sauce        2 5 oz cans chunk white chicken
  1 4 oz can chopped green chilies   1 small onion chopped
  1 1/2 cups shredded cheddar or     8-10 corn tortillas (6 inch size)
     4 cheese mexican mix cheese

 1. Preheat oven to 350 degrees.

 2. Spread 1/2 can enchilada sauce in a 3 qt bakiing dish, set aside.

 3. In a bowl, combine chicken, 1 cup of the cheese, chilies, and onion.

 4. Using 1/4 cup, spread the chicken mix near one side of a tortilla.
    roll up and place seam side down in the baking dish.  Continue with
    all of the mix and tortillas.

 5. Spread remaining sauce over the enchiladas.  Top with 1/2 cup (or
    more) of the cheese.  Cover tightly with foil and bake for 25 min.

 NOTE: Goes great with the fiesta rice.