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.

Sauce: 

 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.

 Enjoy!