Nonna K.

1.5 LBS. SKINKESS CHICKEN BREASTS 1 (10 OZ.) CAN GREEN ENCHILADA SAUCE 1 CUP CHICKEN BROTH 1 CUP DICED GREEN BELL PEPPER 1 CUP DICED ONION 1 CUP DICED TOMATOES 1 (4 OZ,) CAN DICED GREEN CHILES  2 CLOVES GARLIC, MINCED 1 Tsp. GROUND CUMIN 1 Tsp. DRIED OREGANO SALT TO TASTE 1 CUP SHREDDED CHEDAR CHEESE 1/4 CUP CHOPPED FRESH CILANTRO Start by putting the chicken breast to the bottom of the crock pot, season with salt, oregano and cumin, add the chicken broth, the green enchilada sauce the green chiles and the vegetables. Cook on Low for 6-8 hours or on High for 3-4 until chicken is cook and tender.  About 1/2 hour before finish cooking, shred the chicken, add the cheese and the cilantro.  Cook until cheese is full melted.

  8 cups cold water 1/3 cup sour cream 3 1/2 Tbsp Vinegar divided 2 1/2 tsp Salt 3 Tbsp chopped dill (fresh or frozen) 1/2 cup green onion, finely chopped 1/2 ham diced 3-4 medium cooked potatoes, peeled and diced 3 hard-boiled eggs, diced 3-4 cucumbers, diced Peel potatoes and dice them into 1/4″ cubes. Place diced potatoes in a medium pot and cover with water. Add 1 Tbsp vinegar and bring to a boil then continue boiling for 10 minutes or until the potatoes are cooked, but not falling apart. Drain well and set aside to cool. For quicker cooling, you can rinse potatoes with cold water.   While potatoes are cooking , boil 3 eggs and cooled them in ice water.  Dice 3 eggs, 3-4 cucumbers, and 1/2 lb of ham. Also chop 3 Tbsp of dill and 1/2 cup of green onions. Place everything in a large pot. In a separate large bowl, whisk together 8 cups of cold water, 1/3 cup of sour cream, 2 1/2 Tbsp of vinegar, 2 1/2 tsp of salt until combined. Pour the mixture in the pot...