Chicken or Beef Enchilada Mexican Delight (Casserole seems outdated)

Cook chicken (shred) or brown ground beef, turkey or meat of choice-1 lb

Mix:

1 medium onion, chopped

1/2 c sour cream

1 c cheddar cheese

2 T parsley or cilantro

salt and pepper

Add meat to the mixture

Mix:

1 can tomato sauce

1/2 c green pepper finely diced

1 container of green chilies

2 T chili powder

1 clove garlic minced

1/4 tsp ground cumin

1 tsp oregano

2/3 c water

salsa to taste 

Cook for 15 minutes on medium heat.  Let cool.

Dip flour or corn tortillas in sauce and put meat mixture inside, roll up and place in baking dish.  Stack tortillas next to each other until dish is full or meat mixture is gone.  Preheat oven 375 degrees.  Bake for 20 minutes.  Put desired sour cream and cheese on top and place back in the oven and back until cheese is melted.

Serve with chopped parsley or cilantro.  This is SOOO Good!!!

shared by....I think Lynnette Marcus

Potato & Fennel Augratin

2 fennel bulbs, stalks removed

1 yellow onion, halved and thinly sliced crosswise

• 2 tablespoons good olive oil
• 
  
• 1 tablespoon unsalted butter
• 
  
• 2 pounds russet potatoes, peeled (4 large potatoes)
• 
  
• 2 cups plus 2 tablespoons heavy cream, divided
• 
  
• 2 ½ cups grated Gruyère cheese, divided (½ pound)
• 
  
• Kosher salt and freshly ground black pepper

Preheat the oven to 350 degrees.  Butter a 10 x 15 x 2-inch (10 cup) baking dish.

Cut the bulbs in half lengthwise and slice them crosswise, making approximately 4 cups of sliced fennel. Put the olive oil and butter in a medium (10-inch) sauté pan and sauté the fennel and onions together over medium-low heat for 10 minutes, until tender.

Thinly slice the potatoes by hand or with a mandoline. Place them in a large bowl with the 2 cups of cream, 2 cups of Gruyère, 1 teaspoon salt, and ½ teaspoon pepper. Add the fennel and onion mixture and mix well.

Pour the potato mixture into the prepared baking dish. Press down lightly to smooth the top. Combine the remaining 2 tablespoons of cream and ½ cup of Gruyère and sprinkle evenly on the top.  Bake for between 1 and 1¼ hours, until the potatoes are very tender and the top is browned and bubbly.  Allow to cool for 10 minutes and serve hot.

created by Ina Garten

Grandma's Butter Icing

 3 c confectioners sugar

1 1/2 tsp vanilla

1/2 c butter

3 T milk

Mix together until smooth.

created by Grandma Helen Sims

Grandma's Sugar Cookies

1 1/2 c confectioner's sugar

1 c butter

1 egg

1 tsp vanilla

1/2 tsp almond flavoring

2 1/2 c flour

1 tsp baking soda

1 tsp cream of tartar

Mix sugar and butter, add eggs and flavorings.  Mix dry ingredients in a separate bowl and mix in other sugar mixture slowly.  Put in refrigerator for 2 hours to overnight.  Preheat oven to 375 degrees.  Roll out and use desired cookie cutter.  Bake on greased cookie sheet 7-8 minutes.  Cool and frost with Grandma's Butter Icing.

created by Grandma Helen Sims

Miso Peanut Dressing

1 1/2 T peanut butter

1 1/2 T honey

1 T tamari or soy sauce

1 T white miso paste

1 1/2 T sesame oil

4 T unseasoned rice vinegar

1 tsp Sambal chili paste

Mix in a bullet or blender!

Aunt Susie's Chocolate Cake

1 c oil

1 c buttermilk

2 egg yolks

1 tsp vanilla

2 c sugar

2 c flour

1/2 C cocoa

1 T baking soda

1/4 tsp salt

1 c boiling water

Preheat oven to 350 degrees.

Beat oil, buttermilk, yolks and vanilla.  Add sugar, flour, cocoa, and remaining ingredients.  Pour in an ungreased cake pan.  Bake 50 minutes or until a toothpick comes out clean.  Cool and frost with Aunt Susie's Butter Cream Frosting.

It's a family FAVE!!!

created by my Aunt Susie Jacobs

Aunt Onie's Homemade Bread

1 1/2 c milk

1/2 c butter

2 tsp salt

2 T sugar

2 pkgs yeast

1 c warm water

6-7 c flour

Heat milk, salt and butter until butter melts.  Add milk mixture to half the flour.  

Mix yeast in warm water and add sugar.  Yeast will get foamy.

Add to flour and stir in as much more flour as you can with a spoon.  Turn out onto a lightly floured surface.  Knead in enough flour to make a moderately stiff dough that is smooth and elastic.  About 6 minutes.  Shape into a ball.  Put in a greased bowl; turn once.  Cover and let rise in a warm place until double (about 1 1/4 hrs.)  

Punch down; turn onto floured surface.  Divide dough in half.  Cover; let rise 10 minutes.  Shape into desired rolls or loaves of bread.  Place in butter pan(s) and brush with melted butter.  Cover; let rise in a warm place until near double (45-60 minutes).  

Bake in a preheated oven at 375 degrees or until golden brown.  Remove from pan(s).  Cool.

created by my Aunt Onie Colgin