From Mary Jo Crouch                                               

HAMBURGER ENCHILADAS

 

1 lb. (80% at least) ground beef

1 can (28 oz) Red Enchilada Sauce (mild) or (med)

1 can (4 oz) Chopped Green Chilies ( I used only 2 Tb)

16-18 corn or flour tortillas (fits perfect in 9x13 pan, 12 across, 4 on side.)

1 ½ Cups( or so) shredded Cheddar Cheese

½ onion chopped

 

Heat oven to 375 degrees. Spray 9x13 baking dish with cooking spray.

Cook hamburger 5-7 minutes, like you would do for taco meat.  I added garlic salt to pan before frying meat.  I drain it, then add onions. Cook till onions are done. Stir in ½ cup of enchilada sauce and chiles into your baking dish.

Spread ½ cup sauce in Pam sprayed dish. Use about ¼ cup meat down center of each tortilla, sprinkle with about 1 Tb cheese. Wrap tortillas tightly around filling, place seam side down. Top with enchilada sauce, but keep out maybe ½ cup for heating up to add later at table. (my preference) Sprinkle with more cheese and maybe some more. We like cheese!

Bake 20 to 25 minutes. Let stand 5 minutes before serving.  Enjoy!

Original recipe calls for 2 - 10 oz cans of enchilada sauce. I had a big 28 oz on hand. So, you can use the original recipe with no extra sauce, it will still be good. Also, I don’t really measure the cheese. I kind of eyeball it. You just don’t want to stuff them so much that you can’t roll them tight. Corn tortillas should be dunk in a separate pan with sauce. Then rolled with fillings and put in dish. My grandma used to lightly fry them in oil, then dipped in sauce, then added all the fillings. Its more work and more greasy, but they do taste good! Have any questions, call me.

Lemon Meringue Pie Filling

Lemon Meringue Pie Filling

This recipe is for Ethan Leaman but anyone can use it if you love Lemon Meringue Pie. It was served and shared by my good friend Jan Slocum. The filling can be used as a pudding as well as a filling for lemon meringue pie. Don't forget the lemon extract - it is the secrete ingredient!

Blind bake a 9" pie shell using your favorite recipe.

1-1/4 cups sugar
6 tablespoons cornstarch
2 cups water
3 egg yolks
1/3 cup lemon juice
3 tablespoons butter
1-1/2 teaspoons lemon extract
2 teaspoons vinegar

Mix together sugar, cornstarch and water in a saucepan. Combine egg yokes and lemon juice and add to sugar mixture.
Stir on low heat until the mixture thickens and bubbles. Remove from heat and stir in butter, lemon extract and vinegar.
Pour into a baked 9" pie shell. Add your favorite meringue, if desired, and bake according to the recipe directions. Whipped cream can be used instead of meringue.
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Fresh Fruit Dip

Fresh Fruit Dip

This recipe is everywhere on the internet, but the Robert and Chalice kids really liked it so I thought I would post.

7 oz of Marshmallow Creme
8 oz of cream cheese, room temperature
2 Tablespoons of orange juice concentrate
1 tablespoon orange zest

Whip the cream cheese until light and fluffy, add rest of ingredients and mix well. Serve with a tray of assorted fresh fruit of your choice.

Julia's Pumpkin-shaped Cheese Ball

This recipe is from the Country Cook Blog and the blog includes pictures of how to make the cheese ball look like a pumpkin with rubber bands and the stem from the red bell pepper. www.thecontrycook.net is the link.

Ingredients:

1 (8oz.) block cream cheese, softened to room temp.

1 (8 oz.) tub vegetable cream cheese

2 tbsp. Hidden Valley Ranch Spicy Ranch mix

3 green onions, diced

1 red pepper, finely diced (save the stem)

2 cups shredded sharp cheddar cheese, divided use*

Orange Pork Chop Skillet

6 pork chops
1 tsp. salt
1 medium onion, cut into 6 slices
1 can (6oz.) frozen orange juice concentrate (thawed)
1/4 cup brown sugar (packed)
1/2 tsp. allspice
3 tbsp. lemon juice
3/4 cup water
1 can (23 oz.) vacuum-pack sweet potatoes
6 thin orange slices

Trim excess fat from chops; grease large skillet. Brown chops; season with salt. Drain. Top each chop with onion slice. Mix orange concentrate, sugar, allspice, lemon juice and water; pour on chops. Heat to boiling. Reduce hear; cover and simmer for 25 min. Arrange potatoes and orange slices on chops. Cover; cook until potatoes are hot, about 15 min.

No Cook Strawberry Freezer Jam

This is best made with Maryland Strawberries because they are so soft, sweet and juicy.

2 C fully ripe, crushed strawberries with no large pieces
4 C sugar
3/4 C water
1 box Sure-Jell

Mix sugar into berries and let stand 10 minutes. Stir to dissolve the sugar. Mix 3/4 cup water and Sure-Jell in a saucepan. Bring to a boil and boil 1 minute, stirring constantly. Stir into berries, continue stirring 3 minutes. Ladle into containers, cover with lids and let set 24 hours at room temperature before storing in the freezer.

Julia's Buttermilk Syrup

Buttermilk Syrup

2/3 cup sugar

1/2 cup buttermilk

1/4 cup butter

1/2 tsp baking soda

Combine these ingredients and boil these for 1 minute. Then add 1 tsp. vanilla.

(I double it for our family)