Beef Enchiladas

I'm not sure why I haven't posted this recipe yet since I have been making it forever. I think it was the real recipe I ever really learned back when I was in high school, and the first thing I ever really made for Casey. My family really likes them and they are very mild for all you weaklings who don't like spicy stuff!

2 lb. hamburger

2 8 oz. cans tomato sauce

2 t. chili powder

1/4 c. diced onion

2 c. water

2 T. brown sugar

1/2 t. garlic powder

Grated cheese

Flour tortillas

Brown the hamburger and drain off excess fat. Keep in pan and bring to a boil with the remaining ingredients. Simmer for 10 min. Spoon a little of the hamburger onto a tortilla, put some cheese with it and roll it up. Place in greased baking dish (or you can line the pan with a little of the liquid instead of greasing it). Repeat until the hamburger is used up. Pour the remaining liquid over the tops of the enchiladas and top with cheese. Bake at 350 for 10-15 minutes.

Scones

Ashlynn had a lot of fun helping me make these. She loved playing with the flour and wiping it on her face. A true cook!!

This recipe came from my Grandma Arbuckle. Somehow this was the first time I've made them. These little ditties are quite versatile. I made the original recipe to eat with butter and honey, more as a dessert. We also used them to make Navajo tacos. If you don't know what Navajo tacos are then you are missing out! All they are is a scone layered with chili, lettuce, sour cream, cheese, and whatever else you like. Try them both ways--they're delicious!

3/4 cup milk

1 T. sugar

2 T. shortening

3 cups sifted flour

1/2 t. salt

2 pkgs. or 2 T. yeast in 1/3 cup warm water
1 egg beaten whole

Heat milk to scalding. Add shortening to melt. Mix all ingredients together. Let rise to double. Pinch off a piece the size of a large egg and roll into a snake with oil on your hands. Tie in a knot (or roll out if using for Navajo tacos). Let stand 20 minutes or until light. Fry until golden brown at about 365-375 degrees.

Navajo taco style scone

Butter and honey style scone

Onion-roasted Potatoes

I've been trying to make more of an effort to prepare side dishes with my meals rather than just the main dish. This recipe was one of those experiments. It's not very complicated since I got the recipe off of the Lipton dry onion soup mix box but they were still pretty good.

1 envelope Lipton Recipe Secrets Onion Soup Mix

4 medium potatoes, cut into large chunks (about 2 lbs.)

1/3 cup olive oil

Preheat oven to 425. Combine all ingredients in a 9 x 13-inch baking or roasting pan.

Bake, stirring occasionally, 35 minutes or until potatoes are tender golden brown.