Hollandaise Sauce

Found on The Pioneer Woman

2 sticks Butter
3 Egg yolks
1/2 Lemon (juice)
Cayenne Pepper To Taste


In a saucepan, melt 2 sticks of butter until bubbling.
Separate the eggs and place the yolks in a blender.

Turn the blender on low and slowly add butter letting eggs and butter combine well. Add lemon juice and cayenne pepper. Serve.

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Zucchini Bread

1 cup oil 6 cups flour
1 cup butter or margarine 2 teaspoons salt
6 eggs 2 teaspoons baking soda
5 cups sugar 2 teaspoons baking powder
2 tablespoons vanilla 2 tablespoons cinnamon
4 cups grated zucchini

Directions:
Preheat oven to 325̊.
Spray 4 bread pans with coating spray then dust pans with flour.
Beat eggs, oil, vanilla, and sugar together in a large mixing bowl.
Add flour, salt, soda, baking powder, cinnamon.
Stir in zucchini until well combined.
Divide batter into 4 bread pans.
Bake 40 to 60 minutes until center pops back up when pressed with fingertip.
Cool in pan for 20 minutes.
Remove from pan and finish cooling.

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Green Chile Chicken Enchiladas

Sauce:
1 Cube Butter
1 Sm. Onion, chopped
1/2 c. Flour
3-4 c. Milk or Chicken Stock
16oz. Sour Cream
2 4oz. cans Green Chiles
1-2 cubes Chicken Bullion
Salt & Pepper
2-3 Chicken Breasts, cooked & shredded


Melt butter in pan over medium heat, saute onions until soft. Add flour to make a rue.
Add 3-4 cups liquid (Milk or Chicken Stock) until desired thickness is reached.
Add sour cream and green chiles. Add chicken bullion, salt and pepper, and any other desired seasonings to taste. Stir in shredded chicken.

Enchiladas:
Corn Tortillas
Shredded Cheese
Prepared Sauce

Preheat oven to 350°
In a 13x9 casserole dish layer ingredients several times until full (we usually start with tortillas, sauce, then cheese 2-3 times ending with sauce and cheese)
Bake in pre-heated oven for 30 minutes until warm and bubbly.

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