Linda Mc P. Modenbach Eng 1113-353 19 February 2004 Moms bellyacherhearted Enchiladas Traditions are customs or beliefs pass on peck through a family and sometimes created without stock-still realizing it. The routines or foods shared when we come together are repeated and kick the bucket a part of who we are. A detail made clear, a a couple of(prenominal) weeks ago, as my daughters and I shopped for groceries the day onwards our Super trough gathering. As we grabbed chips, dips, sodas, baked beans, jaundiced, and barbeque sauce, one of my daughters said, Dont forget the ingredients for Moms Chicken Enchiladas. I never realized, until then, that it had become a traditional hit served at all our family functions. As we continue shopping, we gathered everything needed for our entrée: 10 pounds of chicken peg/thigh quarters, 3 8-ounce bags of mixed cheddar/monterey jack snap cheese, 1 mammoth and 1 long suit white-livered onion, 4 4-ounce cans of chopped green chil ies, 4 4-ounce cans of sliced olives, 2 16-ounce cans of enchilada sauce, and 3 dozen small feed tortillas. I knew what was needed, even without a list, since I created the normal and yield been cooking it for years. The unless time I vary from my sea captain recipe is when I am short on time. When this happens, I leveraging cooked chicken from my local stores deli.
Since we shopped the day before our party, I had muddle of time to start from scratch. Boil the 10 pounds of chicken and the mammoth onion in a big pot of water. spay until the chicken falls apart. Drain the water and put the chicken in a large c overed bowl where it leave behind sit over! night in the refrigerator. The next morning, debone the chicken. In a large mixing bowl combine chicken, diced long suit onion, chopped green chilies, sliced... If you want to get a climb up essay, order it on our website:
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