Enchilada Casserole

Ingredients:
2 lbs Hamburger
1/2 cup shortening
1/2 cup flour
1 tbsp. chili powder
1/2 tsp garlic powder
1 tsp Season Salt
1/2 tsp salt
dash of oregano
2 cups of Water
12 Corn Tortillas cut into 1 inch squares
1 lb grated cheddar cheese
1 small onion

Directions:
Brown Hamburger with garlic and season salt to taste. Drain well and set aside, saving fat for gravy. (I usually make at least a double batch of chili gravy.) Mix shortening, flour, chili powder, salt, oregano, and 2 cups of water in pan. Cook until thick. Blend 1 cup browned meat and 2 cups water with gravy. Cook slowly until evenly thickened.

Layer in casserole or freezer dishes: starting with sauce, tortillas, meat, onions, cheese, and sauce. Bake until hot throughout or cover, label and freeze. Garnish with sliced black olives, sliced green onions, cheddar cheese and salsa. Sometimes I throw in the layer of mushrooms, sliced black olives or whatever suits my fancy at the time.
by Dora

Chicken Tortilla Casserole

Ingredients:
2 large chicken breasts
2 stalks of celery
1 can cream of mushroom soup
1 can cream of chicken soup
2 cups shredded cheddar cheese
1 small onion
1 dozen corn tortillas
1 cup evaporated milk
1 8oz can green chilies
1 med. onion

Directions:
Cook chicken breasts with a small onion and a couple of sticks of celery until it is tender. Allow it to cool and cut into chunks.

Cut tortillas into 1 inch squares.

Put chilies and onion in blender, liquefy. Combine with soups and milk.

Layer soup mixture, tortillas, chicken, and cheese to fill greased casserole dish or freezer dish the size of crock pot ending with soup mixture. Cook till hot or cover and label and freeze.

Tweak tweak to best fit your family.
by Dora

Meatballs

Ingredients:
3lbs ground meat, beef, pork, or veal
1 1/2 cups Oatmeal
1 med onion diced
3 eggs
1/2 cup evaporated milk
Salt and pepper
Chopped Bell Peppers

Directions:
Form into balls, roll in seasoned flour and brown in small amount of oil turning to brown evenly.
Remove from pan and place in marinara sauce or gravy.

If using with marinara add a teaspoon of Italian spices to mixture.

If making gravy, leave out the peppers, add 1/2 tsp. nutmeg.

Coconut Almond Fruit Granola

Yield: 6 cups

Ingredients
2 cups Quick Oats
3/4 cup whole Almonds, halved
1/2 cup sweetened flaked Coconut
1/2 cup raw cashews
1/2 cup Brown Sugar
1/2 teaspoons ground Allspice
1 1/2 teaspoons ground Cinnamon
1/4 cup (1/2 stick) unsalted Butter
2 tablespoons Honey
1/4 cup freeze dried Pears
1/4 cup freeze dried Raspberries
1/4 cup freeze dried Blueberries

Directions
Preheat oven to 300 degrees F. Mis first 7 ingredients in large bowl. Melt butter with honey in heavy small saucepan over low heat. Pour over granola mixture and toss well. Spread out mixture on banking sheet. Bake 20 minutes, stirring occasionally. Continue to bake until granola is golden brown, stirring frequently, about 15 minutes longer. Cool on the baking sheet. Toss with freeze dried Fruits. Can be made 2 weeks ahead. Store airtight at room temperature.

Suggested serving options: serve over milk or yogurt or eat as a snack on its own.