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.

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.

Butternut Squash Lasagna

We have had this lasagna 3 times now and it has been a hit everytime. Especially good for chilly, winter nights because it bakes at a high temperature and stays warm on the plate. You can get the No-Boil Lasagna noodles at Wegman's. I'm sure other grocery stores have them too, but I know they are at Wegman's.

1 large Butternut Squash (~4 lbs) cut into pieces and steamed, microwaved or roasted until soft.
Salt and Pepper to taste on squash
5 3/4 cups milk, divided
2 t dried thyme
7 T butter
7 T flour
12 no-boil lasagna noodles
3/4 lb fresh mozzarella sliced 1/4 inch thick

1. Pre-heat oven to 425 degrees if roasting the squash, brush with oil and roast for 40 minutes or until tender. I find it easier to microwave in a covered dish or steam until tender.
2. Make a white sauce using 4 3/4 cups of milk.
3. Use the remaining milk to puree the squash in the blender or a food processor.
4. Start the lasagna in a 9X13" pan with a thin layer of white sauce and alternate with noodles, 1 cup pureed squash, 1 cup white sauce and another layer of noodles until the noodles are gone.
5. Layer the cheese slices on top and season with pepper. Cover with foil and bake for 50 minutes at 375 degrees. Uncover, increase the heat to 475 degrees and finish the cheese for 5-10 more minutes.
6. IMPORTANT - let stand for at least 15 minutes before serving. This dish remains hot for quite a while, even in winter temperatures, so you can take you time in serving.