Breakfast Enchiladas 

2    Cups Ham (fully cooked, cubed)

1/2 Cup Green Onions (chopped)

10  Flour Tortillas (8 inch diameter)

2    Cups Cheddar Cheese (shredded, divided)

1    Tbsp. All-purpose Flour

2    Cups Half-and-Half Cream

6    Large Eggs (lightly beaten)

1/4 tsp. Salt

In a large bowl, combine ham and onions; place  about 1/4 cup of ham mixture down the center of each tortilla. Top with 2 tablespoons of cheese. Roll up and place seem side down in a greased 9x13 baking dish.

In another large bowl, combine the flour, cream, eggs and salt, mix until smooth. Pour over the tortillas. Cover and refrigerate for 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Cover and bake at 350 degrees F. for 25 minutes. Uncover; bake for 10 minutes. Sprinkle with the remaining cheese; bake 3 minutes longer or until cheese melts. Let stand for 10 minutes before serving. Serves 5.

Orange Banana Salad

1   Can (11 oz.) Mandarin Oranges

1   Can (8 oz.) Crushed Pineapple

Water  

1   pkg (6 oz.) Orange Jell-O

1   Pint Orange Sherbert (softened)

2   Bananas (sliced)

Drain oranges and pineapple, reserve the juice. Set oranges and pineapple aside. Add water to the juices to equal 2 cups total. Place in a saucepan and bring to a boil; pour over Jell-O in a large bowl. Stir until dissolved. Stir in the sherbert until smooth. Chill until partially set (watch carefully) Fold in the bananas, oranges and pineapple. Pour into an oiled 6 cup mold. Chill until firm, unmold and serve. Serves 10.

Strawberry Shortcake

4       Cups Fresh Strawberries (cleaned, quartered, more for garnish if desired, leave garnish berries whole)

3/4    Cup Sugar (divided)

1/4    tsp. Almond Extract (optional)

1       Cup Whipping Cream

2       Tbsp. Sugar

2 3/4 Cups All-purpose Flour

4       tsp. Baking Powder

3/4    Cup Cold Butter (cut up)

2       Large Eggs (lightly beaten)

1       Cup Sour Cream

1       tsp. Vanilla

Clean and quarter strawberries. Combine with 1/2 cup sugar, and if desired, almond extract. Cover berry mixture and let stand for 2 hours.

Beat the whipping cream at medium speed with an electric mixer until foamy; gradually add 2 Tbsp. sugar, beating until soft peaks form. Cover and chill for 2 hours.

Combine the flour, remaining 1/4 cup sugar and baking powder in a large bowl; cut the butter into the flour mixture with a pastry blender or two forks until crumbly.

Whisk together eggs, sour cream and vanilla until blended; add to the flour mixture, stirring just until moistened. Drop dough by lightly greased 1/3 cupfuls onto a lightly greased baking sheet. (Coat cup with cooking spray after each drop.)

Bake at 450 degrees F. for 12 to 15 minutes or until golden.

Split shortcakes in half horizontally. Spoon about 1/2 cup of berry mixture onto each shortcake bottom; top each with a rounded tablespoon of chilled whipped cream and cover with top of shortcake. Serve with remaining whipped cream. Garnish if desired. Serves 8