I got this recipe from our friends the Trost's. We have made it for Christmas Eve for years.
2/3 stick butter melted
1/2 C flour
4 C water
4 Beef Bouillon Cubes
8 oz. Tomato Sauce
2 T chili powder
1 T Marjoram
1T Oregano
1/4 C parsley fresh
3 tsp Vinegar
Melt butter in large stock pot. Add flour to make thick paste. Let cook on medium heat for 1-2 minutes, then add water. Add the next 6 ingredients and cook on medium heat until it thickens. Turn off heat and add vinegar. Let it cool.
Take your tortilla and dip both sides in enchilada sauce. Put in your favorite filling (cheese, chicken, mashed potato's & cheese, steak) Roll up tortilla and place seam side down in 9 x 13 pan. When you have a pan full of enchilada's cover each one with the sauce and spread with Mexican or cheddar cheese. Cover and bake at 375 for 30-40 minutes until hot and cheese is melted.
Favorite Enchilada Filling
Our favorite filling is to take a package of instant garlic mashed potato's and make it according to instructions. We add 1 onion that has been cooked in butter until it is slightly transparent. We then put the potato mixture into the tortilla and add Mexican shredded cheese.
Sunday, June 19, 2011
Fish Taco's
3 C shredded cabbage
3 T vinegar
1 T sugar or 1 pkg sweetner (splenda)
1/2 tsp oil
1/2 tsp mustard powder
1/4 tsp cumin
1 T cilantro- fresh
1/2 jalapeno seeded & diced
1/2 C frozen white corn (rinsed in hot water)
2 Green onions chopped
1 tsp lime juice
1/4 tsp salt
1/8 tsp pepper
Combine ingredients together and put in the refrigerator for several hours to enhance flavors.
Cook your favorite fish fillet. I usually cook halibut filets by Trident Seafoods. They are a breaded white fillet that is very mild. Warm up your favorite tortilla flour, or corn. Add the fish fillet, top with cabbage slaw, and favorite dressing (ranch, blue cheese)
3 T vinegar
1 T sugar or 1 pkg sweetner (splenda)
1/2 tsp oil
1/2 tsp mustard powder
1/4 tsp cumin
1 T cilantro- fresh
1/2 jalapeno seeded & diced
1/2 C frozen white corn (rinsed in hot water)
2 Green onions chopped
1 tsp lime juice
1/4 tsp salt
1/8 tsp pepper
Combine ingredients together and put in the refrigerator for several hours to enhance flavors.
Cook your favorite fish fillet. I usually cook halibut filets by Trident Seafoods. They are a breaded white fillet that is very mild. Warm up your favorite tortilla flour, or corn. Add the fish fillet, top with cabbage slaw, and favorite dressing (ranch, blue cheese)
Edna Snack Mix
1 1/2 C Light Karo Syrup
1 1/2 C sugar
1 1/2 Sticks margarine
Combine in pan and cook until it boils for 2 minutes.
Add:
1/2 box corn Chex
5 C Cherrios
2 C Peanuts
2 C Pretzels small
Stir together well, then cool. Store in a bag or covered container
1 1/2 C sugar
1 1/2 Sticks margarine
Combine in pan and cook until it boils for 2 minutes.
Add:
1/2 box corn Chex
5 C Cherrios
2 C Peanuts
2 C Pretzels small
Stir together well, then cool. Store in a bag or covered container
Steak Marinade
1/4 Cup Water
1/4 C oil
2 T White or Red Vinegar
2 T McCormick Montreal Steak Seasoning
Combine ingredients in a ziploc bag, add steak, squeeze the excess air out of the bag and seal. Marinate for 30 minutes - 4 hrs. The longer you let it marinate the stronger the taste will be. If I am marinating for a long time, I will flip the bag over several times.
1/4 C oil
2 T White or Red Vinegar
2 T McCormick Montreal Steak Seasoning
Combine ingredients in a ziploc bag, add steak, squeeze the excess air out of the bag and seal. Marinate for 30 minutes - 4 hrs. The longer you let it marinate the stronger the taste will be. If I am marinating for a long time, I will flip the bag over several times.
Thursday, June 16, 2011
Breakfast Quiche
This is two versions of a great quiche from Leila Sanelli
3 eggs
1 1/2 cup milk
1 cube melted butter
1/2 cup Bisquick
1/2 tsp salt
1/4 tsp pepper
1/2 cup chopped ham
2 green onions stalks chopped
2 cups grated Swiss cheese
1 cup broccoli (optional)
Preheat oven to 350.
Whip eggs slightly. Add other ingredients and and pour into ungreased pie plate. Bake for 45 minutes.
Crustless Quiche
1/2 cup melted butter
1 cup Bisquick
6 eggs (lightly whipped)
1 1/2 cups milk
1 1/2 cups half and half
4 chopped green onions
2 cups Swiss cheese (shredded)
2 cups Mozzarella Cheese (shredded)
1 cup cheddar cheese (shredded) I use an additional 1/2 cup of Tilamook cheese to top with
2 cups meat (chopped) I like chicken breasts*
1 cup mushrooms (optional)
4 strips fried and crumbled bacon
lemon pepper to taste
Mix all ingredients together in a large bowl. Mix well. Pour into ungreased 9/13 pan or large quiche dish. Sprinkle with ground pepper and lemon pepper to taste. Top with 1 cup cheddar cheese (shredded). Bake uncovered in 350 degree oven 40-45 min. Check at 35 if mushy cook longer, but no longer then 45 minutes. Served 12-16 people.
* you can combine different kinds of meat..
Also when you take it out of the oven, it needs to sit for about 10 minutes to cool and cut. Even good the next day!
3 eggs
1 1/2 cup milk
1 cube melted butter
1/2 cup Bisquick
1/2 tsp salt
1/4 tsp pepper
1/2 cup chopped ham
2 green onions stalks chopped
2 cups grated Swiss cheese
1 cup broccoli (optional)
Preheat oven to 350.
Whip eggs slightly. Add other ingredients and and pour into ungreased pie plate. Bake for 45 minutes.
Crustless Quiche
1/2 cup melted butter
1 cup Bisquick
6 eggs (lightly whipped)
1 1/2 cups milk
1 1/2 cups half and half
4 chopped green onions
2 cups Swiss cheese (shredded)
2 cups Mozzarella Cheese (shredded)
1 cup cheddar cheese (shredded) I use an additional 1/2 cup of Tilamook cheese to top with
2 cups meat (chopped) I like chicken breasts*
1 cup mushrooms (optional)
4 strips fried and crumbled bacon
lemon pepper to taste
Mix all ingredients together in a large bowl. Mix well. Pour into ungreased 9/13 pan or large quiche dish. Sprinkle with ground pepper and lemon pepper to taste. Top with 1 cup cheddar cheese (shredded). Bake uncovered in 350 degree oven 40-45 min. Check at 35 if mushy cook longer, but no longer then 45 minutes. Served 12-16 people.
* you can combine different kinds of meat..
Also when you take it out of the oven, it needs to sit for about 10 minutes to cool and cut. Even good the next day!
Scones
My Friend Linda White makes these all the time...They are a very good and cheap way to feed a large crowd
3 cups warm water
3 T yeast
1 T salt
4 T sugar
3 T oil
7 1/2 C flour
In a large bowl, add yeast to warm water. Gently stir and let sit for several minutes. Add remaining ingredients and mix, then knead. Add a little more flour if dough is too sticky to work with. Let rise for 30 minutes. Roll out to about 1/4" thickness. Cut into squares and fry in hot oil until golden brown.
Navajo Taco's: Serve topped with taco meat, refried beans, cheese, lettuce, salsa etc.
Dessert Scones: combination of butter, honey, jam, cinnamon sugar or Nuttela
3 cups warm water
3 T yeast
1 T salt
4 T sugar
3 T oil
7 1/2 C flour
In a large bowl, add yeast to warm water. Gently stir and let sit for several minutes. Add remaining ingredients and mix, then knead. Add a little more flour if dough is too sticky to work with. Let rise for 30 minutes. Roll out to about 1/4" thickness. Cut into squares and fry in hot oil until golden brown.
Navajo Taco's: Serve topped with taco meat, refried beans, cheese, lettuce, salsa etc.
Dessert Scones: combination of butter, honey, jam, cinnamon sugar or Nuttela
Apple Toffee French Toast with Apple Syrup
This recipe won a prize for Nadine Mesch. It is yummy!
8 C French Bread, cut into 1"cubes
3 tart apples, peeled and chopped
8 ounces cream cheese softened
3/4 C brown sugar
1/4 C sugar
1/4 cup Tree Top Apple juice*
2 tsp. vanilla, divided
1/2 C English toffee bits
5 eggs
3/4 C milk
To Make the French Toast:
Place half of the bread cubes in a greased 9x13 baking pan; top with apples. In a large bowl, beat the cream cheese, sugars, apple juice and 1 tsp vanilla until smooth; stir in toffee bits. Spread over the apples. Top with remaining bread cubes.
In another large bowl, beat the eggs, milk and 1 teaspoon vanilla until well blended; pour over the bread. Cover with foil and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered at 350 for 40-45 minutes or until a knife inserted in the center comes out clean. While the french toast is baking prepare the syrup.
* After making this several times, I prefer to add more apple juice to the cream cheese so that it spreads easier. I add about 1/3 cup juice total. I also sprinkle the bread cubes with cinnamon.
Apple Syrup
1 cup sugar
2 T cornstarch
1/2 tsp cinnamon
1/2 tsp nutmeg
2 Cups Tree Top Apple Juice
2 T lemon juice
5 T butter
In a medium sauce pan, whisk together the sugar, cornstarch, cinnamon, nutmeg, apple juice, and lemon juice; heat to a boil, whisking constantly. Boil for 1 minute, then stir in butter. Serve over warm Apple French Toast.
This syrup is so good! Use it with other recipes...It makes a lot so even if I double the french toast, I only make one recipe of the syrup.
8 C French Bread, cut into 1"cubes
3 tart apples, peeled and chopped
8 ounces cream cheese softened
3/4 C brown sugar
1/4 C sugar
1/4 cup Tree Top Apple juice*
2 tsp. vanilla, divided
1/2 C English toffee bits
5 eggs
3/4 C milk
To Make the French Toast:
Place half of the bread cubes in a greased 9x13 baking pan; top with apples. In a large bowl, beat the cream cheese, sugars, apple juice and 1 tsp vanilla until smooth; stir in toffee bits. Spread over the apples. Top with remaining bread cubes.
In another large bowl, beat the eggs, milk and 1 teaspoon vanilla until well blended; pour over the bread. Cover with foil and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered at 350 for 40-45 minutes or until a knife inserted in the center comes out clean. While the french toast is baking prepare the syrup.
* After making this several times, I prefer to add more apple juice to the cream cheese so that it spreads easier. I add about 1/3 cup juice total. I also sprinkle the bread cubes with cinnamon.
Apple Syrup
1 cup sugar
2 T cornstarch
1/2 tsp cinnamon
1/2 tsp nutmeg
2 Cups Tree Top Apple Juice
2 T lemon juice
5 T butter
In a medium sauce pan, whisk together the sugar, cornstarch, cinnamon, nutmeg, apple juice, and lemon juice; heat to a boil, whisking constantly. Boil for 1 minute, then stir in butter. Serve over warm Apple French Toast.
This syrup is so good! Use it with other recipes...It makes a lot so even if I double the french toast, I only make one recipe of the syrup.
Pizza Crust
4 1/2 C bread flour
1 T instant yeast
1 1/2 tsp salt
2 T olive oil
1 3/4 C water
Combine dry ingredients. Add liquids. Knead 4 minutes
1 T instant yeast
1 1/2 tsp salt
2 T olive oil
1 3/4 C water
Combine dry ingredients. Add liquids. Knead 4 minutes
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