"At my table, sit with me. I'll pour coffee or some tea. Perhaps we'll share our tears and laughter, and be friends forever after.

Welcome! Come on in, pull up a chair, have a cup of coffee and take a look at recipes from different cookbooks, vintage finds from vintage cupboards and enjoy sharing memories.

Friday, April 29, 2011

Enchilada update

I fixed the enchiladas for my family as stated in my previous post....................they liked it! The enchiladas had a rich and wonderful flavor. This is my photo of what it looks like when I made it. Hope you give this one a try! Enjoy

Wednesday, April 27, 2011

Tomorrow, I plan to make this dish for my family..............

shredded beef and chile enchiladas........
This is how it looks in the cookbook.
It seems that Tex-Mex food is one of our favorites in the variety of foods that we eat.
This recipe sounds delicious and the ingredients are common to my family's palate, so I think the taste won't scare them away. I will serve this with a side of refried beans, spanish rice and salsa.
If you decide to try this............I hope you enjoy it and please let me know!

1 -3-pound fresh beef brisket
4 1/2 tsp. chili powder
1 tbs. ground cumin
1 tsp. dried oregano, crushed
2 med onions, thinly sliced
2 cups beef broth
1/4 cup white wine vinegar
2   4 ounce cans of chopped green chilies
1 tbs. flour
1 8 ounce container of sour cream
2 cups shredded monterey jack cheese
12 flour tortillas
1 cup salsa
Preheat oven to 325 F. In a small bowl combine 4 tsp. chili powder, the cumin and the oregano. Sprinkle spice mixture evenly over all sides of the brisket; rub in with your fingers.
Place brisket in a shallow roasting pan. Top with sliced onions, pour broth and vinegar over meat. Roast, covered, about 3 hours or until meat is fork tender. Let meat stand in pan juices about 15 minutes or until cool enough to handle. Remove meat from pan. Using a slotted spoon, remove onions; reserve pan juices. Halve meat crosswise. Using two forks, pull meat apart into shreds. Stir onions inot shredded meat; stir in enough of the reserved pan juices to moisten. (1/2 to 1 cup) Set meat mixture aside. Discard remaining pan juices.
In a medium saucepan, combine undrained chile peppers and the remaining 1/2 tsp. chili powder; cook about 1 minute or until heated through. Stir in flour. Cook and stir for 1 minute more. Remove from heat. Stir in sour cream and 1/2 cup of the cheese.
Increase oven temperature to 350 F. . Grease a 3 quart rectangular baking dish; set aside. Divide shredded meat mixture among tortillas, placing mixture along one edge. Top with sour cream mixture.  Roll up tortillas ( tortillas will be full) Arrange rolled tortilla , seam side down in prepared dish. Bake, covered, for 30 minutes; uncover. Spoon salsa over, sprinkle with the remaining 1 1/2 cups cheese. Bake, uncovered about 10 minutes more or until cheese is melted and enchiladas are heated through.

Monday, April 4, 2011

Small Hand Pies

These are so wonderful and easy to just pick up and eat with your hand! Simply use your favorite pie crust and pie filling recipe..............I used apple.The dough comes out so flaky and the pie is so tasty! 
Prepare your pie filling, set aside. I used a two crust recipe so that I would have enough pie dough to make about 8 small hand pies, depending on how large you cut your crusts.
Roll dough out and cut dough into circles measuring 6 or 7 inches. Fill each circle with a little under a 1/2 cup of pie filling.
Gently fold crust around filling, creating a pie crust edge. Brush the edges with light water and sprinkle coarse sugar on top of pie. Place pies onto a baking sheet lined with parchment paper. Bake pies at 400 F. for about 30 minutes, decreasing oven to 375 F. and baking about 10 minutes longer or until pie is bubbly.  Remove from oven and let cool. Enjoy!