Saturday, October 26, 2013

102613 Date Day Saturday - Antiques & Enchiladas

Kicked back fun day!

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.



  1. Mmm. Souds delicious! Thanks for sharing. Wish we could get some decent English cheddar over here.

  2. That looks like my kind of place. And I'm plenty fond of enchiladas too. Thanks for sharing.

  3. Interesting little bits and pieces. LOve the look of that enchilada mixture.

  4. YUMMY! TY Leslie. I adore home cooking!


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