Enchiladas

I didn't like enchiladas when I still lived at home--now I love them. I found this in Mom's recipes and now it is one of my staples! Chili powder can differ in potency by brand and age so you may want to adjust by taste. The recipe makes enough sauce for two batches--I usually half it so I've included those measurements in parenthesis.

Enchiladas

Sauce
1/3 cup salad oil (1/6 cup)
1/4 cup (or less) chili powder (2 tsp.)
1 cup flour (½ cup)
1 Tbsp. cumin (½ Tbsp.)
1 Tbsp. garlic salt (½ Tbsp.)
2 8-oz. cans tomato sauce (1 can)
5 cups water, approx. (~3 cups)

Put oil and chili powder in pan and simmer. Stir in flour. Add other spices, tomato sauce, and water to make a gravy (not too thick).

1 lb. ground beef
chopped onion
cheddar cheese, grated
tortillas

Brown ground beef and onion. Drain and season with onion salt and pepper. Use half the sauce. Dip tortillas in sauce and fill with ground beef and cheese. Roll very tight and place in a baking dish. Cover with remaining sauce and sprinkle with more grated cheese. Bake for about 15 minutes. Makes 1-1½ dozen enchiladas.

French Dip Sandwiches

This is one of my favorite meals. And it is so easy! If we have leftovers, I use it the second day to make a sort of Philly Cheese Sandwich with sauteed peppers, mushrooms and onions. I usually butter the rolls and toast them under the broiler before I put the meat and cheese on and then again afterward. This recipe came from Taste of Home magazine--July/Aug 1999.

French Dip Sandwiches

2 large onions, cut into 1/4-inch slices
1/4 cup butter
1 boneless bottom round roast (3-4 lbs.)
5 cups water
1/2 cup soy sauce (I use low sodium)
1 envelope onion soup mix
1 1/2 tsp. browning sauce, optional (I don't use this)
1 garlic clove, minced
12-14 French rolls, split
1 cup (4 oz.) shredded swiss cheese (I usually use sliced)

In a skillet, saute onions in butter until tender; transfer to a slow cooker. Cut the roast in half; place over onions. Combine water, soy sauce, soup mix, browning sauce if desired and garlic; pour over roast. Cover and cook on low for 7-9 hours or until the meat is tender.

Remove roast with a slotted spoon and let stand for 15 minutes. Thinly slice meat across the grain. Place on rolls; sprinkle with Swiss cheese. Broil 3-4 in. from the heat for 1 minute or until the cheese is melted. Skim fat from the cooking juices; strain and serve as a dipping sauce.

Makes 12-14 servings.

Meatloaf

I love meatloaf. Good meatloaf that is. I think my favorite lunch is a leftover meatloaf sandwich. The first recipe is a new one that I tried last night for dinner, and that I loved. It came from Allrecipes.com. The second recipe is the meatloaf I have been making for a long time. It originally came from a Real Lemon cookbook.

Bacon Mushroom Swiss Meatloaf

12 oz. chopped raw bacon
1 small white onion, chopped
5 button mushrooms, chopped
1 1/2 lbs. ground beef
1 egg
1/4 cup evaporated milk
6 oz. shredded Swiss cheese
1/2 cup corn flake crumbs

Preheat oven to 350.

Place bacon in a skillet and cook over medium heat until the pieces are browned. Remove with a slotted spoon to paper towels. Discard all but 1 Tbsp. of bacon grease. Stir in onions and mushrooms, and cook until soft. Remove from heat.

In a large bowl, stir together beef, egg, and milk. Stir in the onion and mushrooms. Mix in about 4 oz. Swiss cheese, and all but 1 Tbsp. bacon. Stir in cornflake crumbs, and mix until well blended. Shape into a loaf, and place in a meatloaf pan.

Bake in a preheated oven for 1 hour. Drain fat, and sprinkle with remaining cheese and bacon. Return to oven, and bake until cheese is melted, about 5 minutes.

Glazed Meatloaf

1/2 cup catsup
1/3 cup brown sugar
1/4 cup lemon juice
1 tsp. dry mustard
1 1/2 lbs. ground beef
1 1/2 cups fresh bread crumbs (about 2 1/2 slices)
1/4 cup finely chopped onion
1 egg, slightly beaten
1 tsp. beef bouillon

Preheat oven to 350. In a small bowl, combine catsup, sugar, 1 Tbsp. lemon juice and mustard; set aside. In large bowl, combine remaining ingredients and 1/3 cup sauce; mix well. In shallow dish, shape into loaf. Bake 1 hour; pour off fat. Pour remaining sauce over top of loaf; bake 10 minutes longer.

Bumbleberry Pie

This is a recipe from Allrecipes.com. It is one of my family's favorite pies. Come on over--we are having it for dessert tonight!

Bumbleberry Pie

2 (9-inch) unbaked pie crusts
1 1/3 cups white sugar
1/3 cup flour
2 cups thinly sliced apples
1 cup raspberries
1 cup fresh blackberries
1 cup fresh rhubarb, cut into 1-inch pieces

Stir sugar and flour together in large bowl. Add apples, raspberries, blackberries, and rhubarb.
Toss together, and turn into pie shell. Cover with pastry top. Trim and seal edges. Cut vents in top. Bake at 350° for approximately 45 minutes, until crust is brown and apple is cooked.

Wheat Bread

This is one of my favorite bread recipes. Scott's mom got this recipe from a woman who works at the Bishop's Storehouse in Omaha, NE. The great thing about it is that it is so quick to make. Once it is kneaded, it is done in an hour. I use flour made from the white wheat sold by the Church. It has very mild wheat taste.

Wheat Bread

2 cups warm water
1 1/2 Tbsp. yeast
1/4 cup oil
1/4 cup honey
1/4 cup gluten
1/2 Tbsp. salt
4-5 cups whole wheat flour

Mix all ingredients together and add enough flour to keep the dough from sticking to the bowl. You want a thicker dough. Knead for 9 minutes in the mixer.Form into loaves and put in 2 regular loaf pans. Let rise 30 minutes.Put into a cold oven and turn on oven to 350. Bake for 30-35 minutes. (Bread will rise more as the oven heats up.)

Oatmeal Peanut Butter Cookies

This is one of my very favorite cookie recipes. I got it from Allrecipes.com. Whenever I think of these cookies I think of a term used in England. They are very "moreish." This word is used to describe something you always want more of! This is another cookie recipe Marsha uses all the time. I think they are Dad's favorites.

I use a scale to weigh shortening and peanut butter. It saves the effort of cleaning out the measuring cups. I've included the weight measurements in case anyone else uses a scale.

Oatmeal Peanut Butter Cookies

1/2 cup shortening (96 g)
1/2 cup butter, softened
1 cup packed brown sugar
3/4 cup white sugar
1 cup peanut butter (256 g)
2 eggs
1 1/2 cups flour
2 tsp. baking soda
1/2 tsp. salt
1 cup quick-cooking oats

Preheat oven to 350. In a large bowl, cream together shortening, butter, brown sugar, white sugar, and peanut butter until smooth. Beat in the eggs one at a time until well blended. Combine the flour, baking soda, and salt; stir into the creamed mixture. Mix in the oats until just combined. Drop by teaspoonfuls onto ungreased cookie sheets. Bake for 10-15 minutes, or until just light brown.

Chocolate Chip Pudding Cookies

About 8 years ago I was involved with a Youth Conference in Nauvoo. For one of the meals they served these cookies. I liked them so much that I requested the recipe. They are one of my family's favorites. I'm sure all of you have had them because Marsha makes these all the time. These are Bekah's favorite cookies to make.

Chocolate Chip Pudding Cookies

2¼ cup flour
1 tsp. baking soda
1 cup butter, softened
1 pkg (4 serving size) vanilla instant pudding
¼ cup sugar
¾ cup light brown sugar
1 tsp. vanilla
2 eggs
½ pkg chocolate chips (2 cups)
½ cup nuts (optional)

Mix flour with baking soda. Combine butter, pudding mix, sugars and vanilla in large mixer. Beat until smooth and creamy. Beat in eggs. Gradually add flour mixture. Stir in nuts and chocolate chips. Bake at 375° for 8-10 minutes.

This recipe is also great with chocolate pudding instead of vanilla and vanilla or peanut butter chips instead of chocolate.