RMH '18-'19
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We're Making: Chicken Enchiladas
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April 22 from 5:30 - 7:00 PM
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If you sign up for multiple contributions, only your name needs to be repeated. Thanks!
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CONTRIBUTIONNAMEEMAIL ADDRESSPHONE NUMBERNEEDS RIDE / CAN PROVIDE RIDES
DROPPING OFF EARLY
STAYING TO HELP COOK
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Drinks: (1) Gallon of Skim Milk and (1) Gallon of Any Fruit Juice
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Dessert (optional)Jess McInerney
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Box of K-Cups (optional)
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1 Rotisserie ChickenLaura Bradway
laura.t.bradway@gmail.com
334-412-0279
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1 Rotisserie ChickenJess McInerney
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1 Rotisserie ChickenJess McInerney
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6 tsp cuminKristen Aycockknpannell@gmai.com423-418-2888
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6 tsp garlic powderKristen Aycock
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3 tsp Mexican Spice BlendLaura Bradway
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3 red onionsKristen Aycock
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3 cups of frozen cornKristen Aycock
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15 canned whole green chilesKristen Aycock
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12 canned chiptole chilesKristen Aycock
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3 (28-ounce) can stewed tomatoesAllison Stratton
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1.5 tsp all purpose flour
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48 tortillasAllison Stratton
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4.5 cups enchilada sauceAllison Stratton
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3 cups Cheddar cheeseLaura Bradway
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Salad: All of the Ingredients and Dressing for Any Green Salad for (10-15) people
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Can't contribute ingredients, but can attend to help cook:
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