Melissa Holmes's famous homemade salsa

28 oz canned diced tomatoes
1/2 bunch cilantro
1 serrano chili (to adjust temp. take out seeds)
3 green onions
squeeze of lemon or lime juice
2-3 garlic cloves
1/2 ts salt
1/2 ts garlic salt
1/2 ts cumin

Throw everything in the blender and blend away!

Chicken Flautas

This is one of Paul's ABSOLUTE favorite dishes. We make this on a regular basis!

Ingredients

* 4 skinless, boneless chicken breast halves - cooked and shredded
* 1 (8 ounce) jar picante sauce/salsa
* 1/4 teaspoon ground cumin
* 8 ounces shredded Monterey Jack cheese
* 8 ounces shredded Cheddar cheese
* 25 (6 inch) corn tortillas
* 1 tablespoon vegetable oil

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a medium bowl combine the shredded chicken, picante sauce and ground cumin. Mix together.

3. In a small skillet heat vegetable oil over medium high heat. You don't need an inch of oil. Just enough so they get soft in the pan. I use "high heat" canola oil so it doesn't smoke. Place a corn tortilla in the oil for 1 to 2 seconds on either side to soften. Repeat with all of the tortillas (if possible, have someone help you do this). Place tortillas on paper towel to soak up some of the oil.

4. Put 1 tablespoon of the chicken mixture in the center of a tortilla and sprinkle some cheese on top. Roll up tortilla and place on a lightly greased cookie sheet, seam side down. Repeat with all of the tortillas until chicken mixture is gone. If there is any cheese left over, sprinkle it over the rolled tortillas.

5. Bake tortillas in the preheated oven for 15 to 25 minutes or until tortillas are a little crispy and golden brown.

Aunt Annie's Chili Dip

1 pkg 8 oz cream cheese
1 can Hormel chili
1 16 oz salsa (I use 8 oz)
1 8 oz pkg shredded cheese

Layer ingredients in order in an ungreased baking dish
Bake at 350 for 20-30 minutes until heated and bubbly

Shredded Chicken Tacos

4 chicken breasts
1/3 cup salsa
Sprinkle cumin on chicken
1 can stewed tomatoes
1/4 cup cilantro chopped

Put in crockpot - cook until chicken will shred (about 6 hours).
When done, shred chicken with fork or mixer.
Boil off liquid.
serve with cheese on tortilla shell folded in half.

Mom's Tacos

Brown hamburger with 1/2 onion
Diced tomato (1 can)
Jar of Ortega salsa or 2
Salt and pepper

Simmer 1 hour with lid
Remove lid and simmer until dry

* heat oil until almost smoking

Sweet Pork Tacos (Melissa Holmes)

2-3 lbs. pork shoulder roast
1 cup brown sugar
4 oz can green diced chillies

Cook low in crockpot 7 hours.
Taste for sweetness. You'll probably need to add about a 1/2 cup more brown sugar.
Shred and cook in juices 1 more hour.

Great with homemade tortillas (http://rachelsmartsrecipes.blogspot.com/2009/12/homemade-tortillas-melissa-holmes.html)

Homemade tortillas (Melissa Holmes)

4 cups flour
1 tsp. salt

1/3 cup veg. oil

1 1/3 cup warm water

Knead/mix.

Roll individual sized tortillas with rolling pin.

Warm skillet over med-low heat. Do NOT add oil to pan. Warm tortillas until solid white with no "translucent" spots.

Serve warm!