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Reflections on Aunt Jane

I ate it. It's gone. It was yummy. And then I thought of sharing it. . .
Therefore, I have no picture of this delicious dinner to show you: Jane's Enchiladas!

Every time I come across this recipe in my cookbook, I think of my Aunt Jane, naturally, because it was named after her when she passed it on to my family. Jane Nymeyer was actuallynot my biological aunt, but most certainly was an aunt in so many ways.

She came into my life when I was in a 5th grade and my mom was in a low point in her struggle with lupus. She and her husband (suitably called "uncle Rich") helped us through that time and remained close friends with our family.

She passed away from cancer the summer after my mom did. I remember that she was spending some of her last weeks in the Christian Health Care Center and my dad, brother, sister, and I stopped by after church one Sunday. At the time, it ("it" being sickness and death) was still too painful to see her as I was still dealing with the loss of my mom and all the emotions with that. I just could not bring myself to see her in that state. Maybe it was selfish on part, but I waited in the car.

Looking back, I don't necessarily think that I made a wrong decision by not seeing her (I was a mess), but I do wish that I could have told her how much I appreciated her kind and wise words and support on many occasions over the years. I'd like to hope that she knew how I felt about her. . .

Emotions aside, I thought it was an important prelude to this wonderful recipe from her. I remember the first time we had it as the Nymeyer home. It brings back such fond memories around their table! And many games of Mexican Train!

Enjoy!

-SheriLynn


This is the last picture I have with Aunt Jane, at my high school graduation party in June 2006.



JANE'S ENCHILADAS

Combine:
2 c. shredded (or cubed) cooked chicken
1/2 c. sliced green onions
1/4 c. slivered almonds (opt)
1/2 c. shredded Jack or Cheddar cheese
Add:
8 oz. light cream cheese
1/4 c. milk
Heat 10 flour or corn tortillas in microwave, 30 seconds Spoon 1/4 c. filling on tortilla. Roll up and place in greased 9x13" pan.
Mix and pour over:
10 oz. mild enchilada sauce
1 can green chiles.
Sprinkle with 1/2 c. cheese and a couple handfuls of spinach (optional). Bake 350* 10-15 min


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