1 packet dry enchilada sauce
1 8-oz. can tomato sauce
1 1/2 cups water
1 lb. ground beef or turkey
shredded cheddar cheese
corn tortillas
Preheat oven to 350. Cook ground beef or turkey til done. Mix enchilada packet, tomato sauce, and water in pot and heat til boiling. Simmer for 5 minutes. Add to meat and place a thin layer in bottom of 9 x 13 pan. Layer corn tortillas over sauce, then do another layer of sauce, then cheese. Repeat two times. Bake for 30 minutes.
Submitted by Gina
Friday, June 29, 2012
Squash Casserole
I got this recipe from a good friend in WV. We love it and have made it for years!
2 cups cooked squash, drained and mashed (I use a mix of green and yellow.)
6 Tbsp. butter
1 tsp. salt
1 cup chopped onion (I use half of a medium sized onion.)
1 cup evaporated milk
2 beaten eggs
1/2 tsp. pepper
1 cup grated cheddar cheese (I like it cheesy, so sometimes I add a little more.)
2 cups crushed Club or Ritz crackers (I like Ritz and it's one stack crushed.)
Mix all ingredients and place in a well-greased casserole dish. Bake at 375 for 45 minutes, uncovered. Enjoy!
Submitted by Gina
2 cups cooked squash, drained and mashed (I use a mix of green and yellow.)
6 Tbsp. butter
1 tsp. salt
1 cup chopped onion (I use half of a medium sized onion.)
1 cup evaporated milk
2 beaten eggs
1/2 tsp. pepper
1 cup grated cheddar cheese (I like it cheesy, so sometimes I add a little more.)
2 cups crushed Club or Ritz crackers (I like Ritz and it's one stack crushed.)
Mix all ingredients and place in a well-greased casserole dish. Bake at 375 for 45 minutes, uncovered. Enjoy!
Submitted by Gina
Tuesday, June 5, 2012
4-H Peanut Butter Balls
We used to have these at 4-H Camp growing up. We all loved them.
1/2 C smooth peanut butter
1/2 C light corn syrup
2/3 C confectioner's sugar
1 C nonfat dry milk
1. Line a cookie sheet with waxed paper.
2. Stir peanut butter and corn syrup in a bowl until blended and smooth.
3. Stir in sugar. Gradually stir in dry milk until blended.
4. Form rounded teaspoonfuls into balls. Place on cookie sheet and refrigerate about an hour. Press tines of fork into dough to flatten and decorate.
5. Store in tightly covered container.
Submitted by Gina
1/2 C light corn syrup
2/3 C confectioner's sugar
1 C nonfat dry milk
1. Line a cookie sheet with waxed paper.
2. Stir peanut butter and corn syrup in a bowl until blended and smooth.
3. Stir in sugar. Gradually stir in dry milk until blended.
4. Form rounded teaspoonfuls into balls. Place on cookie sheet and refrigerate about an hour. Press tines of fork into dough to flatten and decorate.
5. Store in tightly covered container.
Submitted by Gina
Aunt Alice's Pineapple-Coconut Cookies
My great Aunt Alice used to make these and I hadn't had them for years. My sister had made them and I had one while visiting her and they brought back memories from long ago. I remember them being kept in the refrigerator and as a kid, I just didn't enjoy cold cookies. But as an adult....de-lish!
Mix:
1 cup shortening
1 cup white sugar
1 cup brown sugar
2 eggs (well-beaten)
1 cup crushed pineapple (drained
2 tsp. vanilla
Mix and add to above:
4 cups flour
2 tsp baking soda
1/2 tsp salt
1 cup coconut
1 cup nuts (optional)
Bake at 350 for 10-12 minutes.
Submitted by Gina
Mix:
1 cup shortening
1 cup white sugar
1 cup brown sugar
2 eggs (well-beaten)
1 cup crushed pineapple (drained
2 tsp. vanilla
Mix and add to above:
4 cups flour
2 tsp baking soda
1/2 tsp salt
1 cup coconut
1 cup nuts (optional)
Bake at 350 for 10-12 minutes.
Submitted by Gina
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