Agree that you can always find the basic recipes at NCHFP or in the Ball Books. If you don't have the books you really need to and NCHFP's site should be bookmarked. Enchilada sauce means very different things to many people but it basically a spiced green or red tomato sauce. NCHFP has recipes for at least 8 different tomato sauces. Or you can always can plain tomato sauce and quickly spice it up at prep time. That way you avoid the problems with spices intensifying or going bland in the jars. Dave

Shambo, I normally use hominy grits, but I have also used polenta, which I think is corn grits. It's good either way, and I make this recipe a lot, which is why I have it memorized! I make it frequently because it's the best leftover breakfast that I make and it stores well. I only recently started adding sausage to it at the beginning. I used to add the sausage when I reheated it and then decided to add it at the beginning. Lars

Sounds like a great party! But I do not envy you working a 12 hour shift the day before! LOL This dip recipe was originally posted by CraftyRN, and I make it often. I like that it can be made a couple of days ahead and the veggies can be prepped ahead also! Caesar Dip with Parmesan and Anchovies Source: Cooks Illustrated Makes 1 1/2 cups 1 cup mayonnaise 1/2 cup sour cream 1/2 ounce grated Parmesan cheese , (1/2 cup) 1 tablespoon lemon juice from 1 lemon 1 tablespoon minced fresh parsley leaves 2 medium cloves garlic , pressed through garlic press or minced (about 2 teaspoons) 2 anchovy fillets , minced to paste (about 1 teaspoon) 1/8 teaspoon ground black pepper Combine all ingredients in medium bowl until smooth and creamy. Transfer dip to serving bowl, cover with plastic wrap, and refrigerate until flavors are blended, at least 1 hour; serve cold with crudités. (Can be refrigerated in airtight container for up to 2 days.) This corn salad can be made the day before and it would go well with your main dishes. you can sub regular yellow corn if you prefer. White Corn Salad 2c frozen shoepeg white corn 3/4c chopped roma tomato 1/2 c chopped cucumber 2T chopped green bell pepper 3T white wine vinegar 1\-1/2 tsp olive oil 1 tsp Dijon mustard ¼ tsp salt 1/8 tsp ground black pepper 1 clove garlic, minced Combine vegetables in bowl, toss. Combine remaining ingredients in a jar and shake vigorously. Pour over corn mixture and toss well. Serves 4 From Cooking Light magazine, date unknown Good luck on a successful gathering! Linda

Melt in Your Mouth Chicken Pie 1 fryer, cooked, meat taken off bones, cut in bite-sized pieces 2 hard-boiled eggs 1 can cream of chicken soup 1 1/4 cups chicken broth 1 cup self-rising flour 1 cup buttermilk 1/2 cup butter, melted fresh ground black pepper Heat oven to 375 F. Grease a 9x113 casserole. Put chicken in the bottom of the casserole. Top with sliced eggs. Bring broth and soup to a boil in a saucepan. Pour over chicken and eggs. In a bowl combine the flour, buttermilk, butter, and pepper. Mix well. Pour over chicken/sauce. Bake 45 minutes at 375F. Serve with a green vegetable or salad and don't forget the cranberry sauce. Freezer Stash Meatballs 3 lb.s lean ground beef 1 1/2 c. soft bread crumbs 3 eggs 6 TB minced onion 3 cloves garlic, crushed 1 1/2 t. Worcestershire sauce 1 1/2 t. salt 1/2 t. pepper Preheat oven to 400F. In a large bowl mix all ingredients together. Shape into 1 1/2 inch meatballs. Arrange in 2 large shallow baking pans. Bake in preheated oven until meat is browned with no trace of pink and juices run clear, 10-13 minutes. Drain on paper towels. Let cool to room temperature, Store one day in frig or longer in freezer. Makes 48 meatballs to serve 8. Sweet and Sour Meatballs Heat 12 oz. grape jelly and 1 bottle chili sauce in a saucepan until jelly is melted. Add in meatballs, let them heat 15-20 minutes in sauce on low. Serve over cooked rice. You may add some dried onion soup mix to the sauce at the beginning, but I don't like a whole package as it is too strong. Meatball Hoagies Simmer cooked meatballs in Preggo spaghetti sauce (or your favorite brand of sauce). Put on toasted hoagie rolls, top with grated mozzarella cheese. Serve with fresh veggie sticks and a dip for a quick dinner. Green Chile Enchiladas 1 1/2 lb. lean ground beef 3/4 c. finely chopped onion 1 TB chili powder s&p 8 to 12 flour tortillas 3 cups grated Monterey Jack cheese 1 can cream of chicken soup 1 1/2 c. sour cream 1 small can chopped green chiles Brown ground beef with onion. Drain fat off. Stir in chili powder, s&p. Spoon meat mixture and some grated cheese on each tortilla. Roll up, put in a greased baking dish. Combine soup, sour cream, and green chiles, spoon over enchiladas. Bake at 375 for 20-25 minutes, top with more cheese, bake 10 minutes more. Can be made ahead and frozen. Thaw completely before final baking.