Saturday, October 26, 2013
102613 Date Day Saturday - Antiques & Enchiladas
Kicked back fun day!
First stop? Collette's Vintage Art & Antique Mall
A rather imposing greeter, don't you think? You get a good side view of his helmet in the window.
They have the best decorated booths I think I've ever seen!
Thought this idea would be fun on a scrapbook page with Project Life cards.
Just loved this whole little vignette nestled in the wire basket. Giant glitter leaf? *swoon*
Thought this would be great made out of yardsticks for Christmas!
Okay - I'm adopting these gals! NFS :~(
(look online under Laughing Mannequins)
I remember $.15 Cokes in glass bottles... sigh
Quick stop for chicken treats...
Brought home the second of our latest collection.
And a handy scoop for chicken feed - love decorative AND useful things.
Now to make a double batch of enchiladas - one for an international dish
for our Missions Conference potluck tomorrow and one for dunch for us today!
Single batch recipe
Filling:1 pound of cooked ground beef
We have stocked our freezer with Amish beef - so delicious!
1/2 medium onion, diced
1/2 pound grated sharp cheddar - reserve enough to garnish top
1/2 can of ripe olives, diced
Mix all together in large bowl. Set aside.
Dissolve 3 cubes of beef bouillon in 3 cups boiling water.
In large saucepan whisk 1/3 cup each flour & corn oil. Heat until bubbly to make a roux.
Turn down heat & gradually add the beef broth, whisking rapidly to make a thin sauce.
Add 3 Tablespoons each ketchup & chili powder, 1 Tablespoon cumin powder,
1 teaspoon garlic powder & worcestershire sauce, 1/2 teaspoon Kitchen Bouquet, salt & pepper to taste. Simmer for a few minutes to thicken & allow the spices to incorporate.
You will be softening your corn tortillas before filling by briefly cooking them in corn oil.
Here's the assembly line: soften tortillas in corn oil in skillet, dip in sauce & lay on a dinner
plate (they will be HOT - a lot of "oww!"ing & giggling at this point) add a handful of filling
to nearest edge & roll up, place in 9x13" cake pan, tucking the last few in sideways.
I can usually get 12-14 if I pace myself with the filling.
Cover with remaining sauce & grated cheese. Bake at 350* for 20 minutes.
Makes great leftovers and can be frozen - I like to do single servings of 2 enchiladas per freezer bag.