What’s Cookin’ in the Country?

Beef Enchildads

1 medium onion, minced

2 Tbl oil

2 Tbl flour

2 cups chicken broth

1/4 tsp garlic powder

1 4oz. can, chopped, mild green chilies

2 cups canned tomatoes, drained and chopped

1 lb. ground beef

1/2 onion, chopped

1 tsp chili powder

1 tsp vinegar

1/2 tsp salt

12 corn tortillas

2 cups grated Longhorn cheese

Saute onion in oil until soft.  Stir in flour and cook for 1 minutes.  Add broth and garlic powder, cook until thickened.  Add chilies and tomatoes and simmer for 10 minutes.  

Brown meat in large skillet with onion.  Drain fat.  Add vinegar, chili powder, and salt.

Dip each tortilla in sauce to soften it.  Place  a large spoonful of meat, a little cheese and a spoonful of sauce in each.  Roll up.  Place in baking dish (seam side down) and repeat with remaining tortillas.  Pour remaining sauce over all, top with cup of grated cheese and bake uncovered at 350 for 15-20 minutes.  Serve with sour cream and tortilla chips.  This sauce freezes nicely, as do the enchiladas.

I whipped up two of these in a matter of 30 minutes.  I made one for us, since company was coming, then I made another for my neighbors.  It’s just a great little cake – and in my opinion, SO much better than Pineapple Upside Down Cake!

Browned sugar, apples and nuts go into the bottom of the pan, then the batter is made and goes on top.

After coming out of the oven, the cake is cooled ten minutes, then inverted. Pray =) then invert onto platter.

Apple Upside-Down Cake
Ingredients
Topping:
Cooking spray
3/4 cup sugar
1/4 cup water
3 cups (1/4-inch-thick) slices peeled Rome apples (about 2 large)
1/4 cup chopped walnuts
Cake:
5.3 ounces cake flour (about 1 1/3 cups)
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup sugar
3 tablespoons butter, softened
2 large egg yolks
1 teaspoon vanilla extract
1/2 cup 1% low-fat milk
3 large egg whites
Preparation

1. Preheat oven to 350°. Coat a 9-inch round cake pan with cooking spray.

2. To prepare topping, combine 3/4 cup sugar and 1/4 cup water in a small heavy saucepan over medium-high heat; cook until sugar dissolves, stirring gently as needed to dissolve sugar evenly (about 3 minutes). Continue cooking for 4 minutes or until golden (do not stir). Immediately pour into prepared cake pan, tipping quickly to coat bottom of pan. Arrange apple slices in concentric circles in pan over the warm caramel. Sprinkle with nuts; set aside.

3. To prepare cake, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt; stir with a whisk.

4. Combine 2/3 cup sugar and butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add egg yolks and vanilla to sugar mixture; beat until combined. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition.

5. Place egg whites in a large, clean bowl. Beat egg whites with mixer at high speed until stiff peaks form using clean, dry beaters. Gently fold egg whites into batter. Spread batter over apples. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack in pan for 5 minutes. Loosen edges of cake with a knife; invert cake onto a serving plate. Serve warm or at room temperature.

So, which of these recipes will you try?  How about both?  Let me know how it goes!

With love from my country kitchen,