Wednesday Recipe

I haven't seen any signs of life on Darla's or Heather's blogs so I will just post a couple of recipes that I have used recently:

Lemonade Pie

What you need:

1 8oz. container of Cool Whip
1 Keebler Graham Cracker pie crust
1 14oz. can Eagle Brand sweetened condensed milk
1 6oz. can Lemonade Thawed
What you do:

In medium sized bowl mix milk and Lemonade. Carefully fold in the Cool Whip. After blending well, add mixture to pie crust and freeze.

We made these at work with lemonade and limeade and served them at our annual steak luncheon. We had lots of positive comments. I made 2 more pies last night at home using orange juice. The kids really like it. I thought it would also be good with raspberry lemonade or some of the other fruity flavors of frozen concentrate.

I am making these to freeze for the beach next week:

Enchiladas

1 - 10 3/4 oz can cream of chicken soup(mushroom, potato, etc)
1 - 26 oz can spaghetti sauce or tomato sauce (whatever is handy)
1 package dry enchilada seasoning mix
Combine these ingredients in a saucepan and heat until warm - stir to combine

1 lb ground beef - browned and drained
1 lb cheese sliced or shredded - cheddar, Monterrey Jack - whatever is in the frig
flour or corn tortillas - whatever your family likes best

Coat the bottom of a 9 x 13 pan with the sauce mix. Warm the tortillas in the microwave until they are pliable - 20 seconds or so on high. Put a couple of tablespoons of ground beef in a tortilla, add a couple tablespoons of sauce and top with cheese. Roll up the tortilla and put in pan - seam down. Fill the pan with the enchiladas - if you run out of ground beef - make a couple of all cheese ones. Top the rolled enchiladas with cheese and pour the remaining sauce over the top. Bake in 350 oven about 30 minutes until cheese is bubbly and enchiladas are heated through.
I have also used shredded chicken, turkey, TVP mixed with the gr beef, black beans mixed with gr beef and refried beans mixed with gr beef as a filling for the enchiladas. Experiment and use up leftovers. With the sauce and the cheese - chances are no one will notice a partial substitution!!! I had been mixing TVP in meatloaf, enchiladas, lasagna, spaghetti for months before Rod happened to see me reconstituting it one night and figured out what I had been doing!

Here is one of my favorite cream soup substitutions:

4 cups powdered milk
1 1/2 cups cornstarch
4 tsp dried onion flakes
2 tsp dried thyme
2 tsp basil - crushed dried
1 tsp pepper

Measure all ingredients into Ziploc bag - shake well.

To Use:
1/3 cup mix
1 cup water
Cook over low/medium heat until thickened.

Variations: Add 1/2 cup minced or chopped*
*Choose One: Onions, mushrooms, asparagus, broccoli, celery, cooked chicken, diced potatoes, tomato, etc.

Use as you would in any Cream of "Anything" Recipe