Granny's gone and done it again

[BigBlueHen53]

Think I watched Lake Placid 100 years ago but don't remember it. I'll go look it up. Murder story?

 

[BigBlueHen53]

Oh, a monster movie. No wonder I don't remember it.

 

[BigBlueHen53]

Apparently the critics hated it.

 

[troyer]

So they are reading up on who's in jail then targeting their family. I know your christen but I would of loved to give them a mouthful of horse crap!

We call those road apples.

 

[troyer]

Supper.
A base of potatoes, a bit of thin sliced apples. Sheep steak chunks and baked beans. Seasoning is dill weed, celery salt and white pepper.
Topped with havarti cheese, mustard and sweet chili sauce.
A side of pickled asparagus.
Tea is red clover, alfalfa and goldenrod blossom with apple peel to give it a slight apple zing.
I seldom use mustard, but it seemed appealing this evening.

 

[troyer]

Morning all, What a night. I checked on Tom before bed (12) and he spoke to me. I bout jumped out of my skin. I went to bed and his whistle woke me at 7. I'm so sleepy. I just sent the aid for some burgers for dinner.

You must be a sight wit out your skin!

 

[troyer]

Good morning Granny Land. we are having a frozen pizza for lunch soon.

I suggest you heat up those frozen pizzas, Larry, they will taste a lot better!

Haha, Twist, beat you to it!

 

[BigBlueHen53]

Hey, Troyer.

 

[pertnear09]

Okay here you go, @Rambling Iris:

Nancy's World-Famous Enchiladas

First, brown ¼ c AP flour in a dry 1-qt saucepan, stirring frequently with a wooden spoon, till it smells slightly scorched over medium-high heat. This will take about 20 minutes.

Then turn the heat down and add about half a small can of tomato sauce like you're going to make a roux, stirring with the wooden spoon. The sauce won't really co-operate, it will ball up and look alarming, but the point is really to kind of scorch it a bit, to get rid of that raw canned tomato taste. Then slowly whisk in about two cups of very hot water, like you're making a gravy. Stir till smooth over medium heat until slightly thickened. (Sauce will thicken as it cools).

Season with salt to taste. Add chili powder, garlic powder, cumin and other seasonings to taste. You may add another cup of water if it's too thick. Add 1 Tbsp butter to add richness. Let set till cool enough to handle. The sauce should not be red. It should be somewhere between orange and brown, a combination between the toasted flour and the tomato sauce. I should probably market this stuff, lol.

Meanwhile, finely grate a Colby or cheddar cheese into a bowl, about 4 to 6 cups. Finely chop half of a sweet or yellow onion into the bowl with the cheese. Rub a couple Tbsp dried oregano between the palms of your hands into the cheese mixture and toss with two forks till onions and oregano are evenly distributed throughout the cheese.

To make enchiladas, use corn tortillas. Lightly spray a lasagna pan with olive oil, including the sides. Dip each tortilla into the sauce, carefully flip it over, then lift and let excess sauce drip back into the pan of sauce. Lay the tortilla in the pan, lay some of the cheese mixture onto the middle of the tortilla and roll it up, so the seam is on the bottom. Continue until you have made 10 -12 enchiladas. Pour or spoon remaining sauce evenly over enchiladas. Sprinkle more cheese over the middle. Bake at 350° for about 30 minutes or until cheese is melted and bubbly.

Here they are, ready to go in the oven. I did not get an "after" picture, my vultures family devoured them. Lol!

View attachment 4240697

They look delicious. I could eat about half that pan.

 

[BigBlueHen53]

They look delicious. I could eat about half that pan.

Thanks, Pert.