Recently we traveled to San Antonio, Texas, for a couple of weeks. The weather was beautiful. We took trolley tour rides and learned about the rich history reflected in numerous historic buildings in the downtown San Antonio area. Our meals often were centered on Tex-Mex dishes. Of course Beef Brisket was on our list of things to eat because that is what Texas is known for. It was delicious.

Sour Cream Enchiladas

Ingredients

12 flour tortillas

1 small can green chiles

2 cups shredded cheddar cheese

1/2 cup chopped green onions

2 cans cream of chicken soup

1 pint sour cream

3 to 4 cups cooked diced chicken

1/2 cup milk

Instructions

Mix 1 can of cream of chicken soup, half of sour cream, all onions, chiles, chicken and 1 cup of cheese.

Fill tortillas with 1/4 cup of filling and roll. Place in a large greased baking dish. Mix the rest of ingredients (1 can cream of chicken soup, other half of sour cream, cheese and 1/2 cup milk). Pour over filled tortillas. Top with extra cheese. Bake at 375 degrees for 20 to 25 minutes.

Tortilla Soup

This is a popular dish in San Antonio and Texas in general. It is a soup that is healthy because of the vegetables. There are other vegetables you can add to this recipe, and the recipe can be doubled if needed. It also can be prepared in a crock pot.

Ingredients

3 cups fat free chicken broth

4 ounces boneless skinless chicken breasts, cooked, shredded

1 cup diced tomatoes, undrained

1/2 cup corn

1/2 cup onion, chopped

1 tablespoon jalapeno pepper, chopped

1 tablespoon lime juice

1 tablespoon fajita seasoning mix

1 teaspoon garlic, minced

1/4 teaspoon ground cumin

1/4 teaspoon chili powder

6 baked corn tortilla chips, crushed

Instructions

In a medium pot, which has been sprayed with nonstick cooking spray, cook onions, garlic, seasoning and spices over medium heat until onions soften for 3 to 5 minutes.

Add chicken broth and bring to a boil. Reduce heat to low and simmer for 10 minutes. Add the corn and diced tomatoes and continue to cook for 5 minutes. Add chicken, jalapeno and lime juice. Stir for 2 to 3 minutes to thoroughly blend flavors. When it is ready to serve, top each serving with crushed chips, along with any other toppings, such as shredded cheese and sour cream, that you like.

Very Easy Fruit Salad

Ingredients

1 pint strawberries, cleaned, hulled and sliced

1 pound red, green or purple seedless grapes, washed and halved

3 kiwis, peeled and sliced

3 bananas, peeled and sliced

1 21-ounce can peach pie filling

Instructions

Combine fresh fruit in a large bowl. Gently mix in peach pie filling. Chill. Makes 10 servings.

Hershey Syrup Brownies

This is a great recipe to keep handy. It is a family favorite and is quick to throw together.

Ingredients

1 stick butter or margarine

1 cup sugar

4 eggs

1 can (16 ounces) Hershey syrup

1 teaspoon vanilla

1 cup flour plus 1 tablespoon

Instructions

Cream margarine and sugar. Add eggs, beat well. Add vanilla. Alternately add flour and syrup. Spread into a greased 9-by-13-inch pan. Bake at 350 degrees for 20 minutes. Frost with chocolate frosting.

Frosting

6 tablespoons butter (not margarine)

6 tablespoons milk

1 1/2 cups sugar

Cook on low heat. Bring to a good boil and heat for 30 seconds.

Take off of stove and add:

1/2 cup chocolate chips

1/2 teaspoon vanilla

Mix until chips are melted. Spread on brownies.

Loretta’s Tips

1. Put vegetables in water after the water boils, not before. This will preserve all the vegetables’ vitamins.

2. To hurry baked potato cooking time, boil them in salted water for 10 minutes, then place them in a hot oven.

Loretta Krahling is a columnist with over 38 years of newspaper experience. If you have any favorite recipes you would like to share, email them to krahling93@gmail.com.