1 (11.5 oz) can refrigerated cornbread twists
8 hot dogs
1 tbsp melted margarine or butter
1 tbsp grated Parmesan cheese

Pre-heat oven to 375 degrees. Unroll the cornbread twists into 1 long sheet. Seal the center perforations by pressing with your fingers. Then seperate into individual long strips of dough..(you should have 8 of them). Wrap a strip around each of the hot dogs. Place the wrapped hot dogs on an UNGREASED cookie sheet, being sure to tuck the ends of the dough under the hotdogs. Brush each wrapped "dog" with melted butter and sprinkle with Parmesan cheese. Bake for 12-16 minutes or until light golden brown.

Take 1 chuck roast (1 to 6 lbs)
1/4 cup whole black pepper kernels
1 8oz bottle lea&perrin Worcestershire sauce
1 12oz bottle of A-1 steak sauce
1 to 2 cups water

Place all in dutch oven and bring to a boil. Reduce heat and simmer till meat falls apart.
If you are using a crock pot...Place all ingredients in crock pot and cover. Cook on High for 4 to 6 hours, or on Low for 6 to 8 hours...or until meat falls apart. Enjoy!!
*NOTE: this sounded so good that I made it in MY crock pot..the only thing I did different was I added a whole chopped onion to mine...YUM YUM*

Recipe By : Ben (Mom's receipe)
Serving Size : 8 Preparation Time :0:30
Categories : Mexican

1 3-4 lb frying chicken -- cut in quarters
2 dozen corn tortillas
2 cups monterey jack cheese -- shredded
1/4 cup light mayonnaise
1 medium yellow onion -- peeled and quartered
1/4 cup green onion -- thinly sliced
4 cloves garlic -- peeled
1 package dried chilies (pasilla or ancho) soaked in hot water
1 teaspoon dry oregano leaves -- crushed
1 teaspoon cumin -- ground
3 cups chicken stock
1/4 cup tomato sauce
1/3 cup olive oil
salt and pepper -- to taste
1 cup cooking oil
sour cream

Pre-heat oven to 375 degrees. After re-hydrating the chilies, stem and seed them. place in a blender with enoungh chicken stock to cover the chilies, (about 1 cup). Add tomato sauce, olive oil, cumin, oregano leaves, 2 garlic cloves and 1 teaspoon of salt. Blend until smooth. Add the remaining 2 cups of chicken stock ( this sauce can be refregerataed for 1 week or frozen for 1 month).
In a large pot, place chicken quarters, garlic, onion and salt. Simmer on med-heat for about 40 minutes or until chicken is cooked. Remove Chicken quarters, remove all skin and bones. place meat in a large bowl, then add green onions, mayonnaise, salt and pepper. Mix well, set aside.
Heat 1 1/2 cups of the chili sauce over a low heat. In a 10" skillet heat oil over med-high heat.( have these next to each other). Using thongs, place 1 tortilla in the hot oil turning over (this should only take about 5 secounds each side to soften the tortillas so that you can roll them without breaking). Dip in chili sauce to coat both sides.
Using a large plate, put about 1 to 2 tablespoons of chicken mixture in the center of the sauced tortilla and roll from one end to the other and place in a baking dish large enough to hold about two dozen enchiladas. Repeat these steps until you have used all of the chicken mixture. Top the enchiladas with cheese and drizzle 1/4 cup of chili sauce. Place in oven, until cheese has melted. Serve immediately and top with sour cream.