Ingredients: 5 Boneless, Skinless, Chicken Breast 2 Cans Chicken Broth 2 Cans Great Northern Beans, rinsed and drained 2 Cans Green Chiles, diced 1 Large onion, diced 4 garlic cloves, minced 4-6 TBSP ground Cumin Salt & Pepper to taste   Directions: Boil chicken until done, then shred it. Add the remaining ingredients to a slow cooker. Let it cook for 2-4 hours. The longer it cooks the better. To thicken it, add a packet of white gravy mix. Garnish with scallions, sharp cheddar cheese and sour cream. Serve with corn...

  Cock of the Walk Cole Slaw  I'm not sure if Cock of the Walk is strictly a southern restaurant or if it is a chain that others can enjoy as well. Whatever the case may be, this place has always been known for having the BEST cole slaw ever to be made. In fact, it's so well known and widely purchased, that they sell it by the gallon. The Cock of the Walk cole slaw recipe has been secretly guarded, like that of the Bush's baked beans recipe. I, however, have been able to uncover all of its gloriousness and am willing to share it with everyone. Something this good...

  Ingredients: •1 jar (16 to 18 oz) pineapple preserves •1 jar (16 to 18 oz) apple jelly •1/2 cup horseradish •3 tablespoons dry mustard •2 teaspoons coarsely ground black pepper   Preparation: Combine all ingredients. Cover and chill. Makes 4 cups. This is a true southern sweet and spicy sauce used with pork, chicken or fish!...

  Beef Enchiladas: Sauce:  1 can cream of mushroom soup 1 10.5 ounce can tomato soup 1 8 ounce jar Old El Paso Taco Sauce 1 10 ounce can Old El Paso Enchilada Sauce   Enchiladas: 1 pound ground beef 1 onion, chopped 12 tortillas 1/2 pound cheddar cheese grated 1/2 pound Monterrey Jack cheese grated 1 can small can Green Chiles   Sauce:  Combine sauce ingredients in saucepan.  Stir in 1 cup water, blending thoroughly.  Cook over low heat until warm.  Set...

Potato Cheese Soup 4 ozs bacon 2 ozs fresh leeks (white part only) 2 ozs celery 2 ozs carrots 1 tbs lemon zest 3 ¼ ozs all-purpose flour 6 cups chicken soup 1 tbs chicken base ¼ tsp dry mustard ¼ tsp ground white pepper 3/8 tsp tabasco 1 ½ tsp Worcestershire sauce 1 lb Velveeta cheese, cut into 1 inch cubes 1 cup half & half 3 cups potatoes, diced 3/8 inch and cooked Slice bacon strips into ¼ inch wide pieces and sauté over medium heat until crispy. While the bacon is cooking, mince the leeks, celery and carrots in a food processor. Add the vegetables and lemon zest to the stock pot with...