Easy Boeuf Bourguignon

This recipe makes delicious cooking available for everyone.  Never tell anyone what ingredients you put into this as they might not like the source, but they love the results.  Test this against "MASTERING THE ART OF FRENCH COOKING" recipe for Boeuf Bourguignon and post the results.

1 Can "Campbell's" Golden Mushroom Soup
1 Can "Campbell's" French Onion Soup
1 pkg of Petite Whole Frozen Onions
3 lbs of Beef stew meet
1 Can red wine
12 Mushrooms cut in quarters

Mix all of the above in an oven proof baking pan and place in a 325 degree oven for two hours.

Serve this with French bread and a salad. Yummy, yummy.

I had to try...

Look what we had for dinner. Chulupas con Crema. Yum. I love the onion flavor in this dish. We also had grilled chicken and salad.

Failure

Well, Chinese Hot Towel is (according to Michael) the second worst meal I have ever made. The first was this cold cucumber soup with too much garlic. I believe the cucumber soup still has potential.

Granted I did change the recipe a tad. I used low sodium cans of food. I (thankfully) could not find a can of mushrooms at the Estes Park Safeway. But I still think that even if I used full sodium pantry items it would have been just as evil. Here are the pictures.
I am back in the box looking for something better. Michael is hoping, wishing for good stuff. There is a recipe for rug cleaner. That has got to be better.
He is lucky. I made a coconut cream pie for desert. Yum~

Last Night's Dinner

If one says erase all pictures from camera and in the meantime highlighted only one picture on the camera all the rest disappear.  Last night's dinner looks like this at least from the only picture left.

Chimichangas

This great dish just needs Pork Deshebrada or Pollo Deshebrada each made the same way. Then a tortilla rollup to make delicious chimichangas without the deep-fat frying.  Leftover meet chopped-up works, too.

Easy Deshebrada (shredded) Pork or Pollo

1 lb     Boneless meat cut into 1 1/2 inch pieces
2 C     Water
1         Clove garlic minced or pressed
1/4 t    Ground oregano
1/4 t    Ground cumin

Place the above in a 5-quart pan with cover and bring to a boil.  Immediately reduce heat and simmer until meat is tender, ~ one hour.  Uncover, increase heat to high, and boil until liquid has evaporated.  Reduce heat to low.

Stir in:
2 T     White vinegar
3 T     Canned diced green chilies

Mix thoroughly and turn off heat.  Cool slightly then shred meat with two forks.  Meat may be stored for two days in refrigerator, frozen, or used immediately.

CHIMICHANGAS

4 T     Butter
4        Medium flour tortillas
1 to 1 1/2 C Shredded Jack cheese
Sour cream

Preheat oven to 500 degrees.  Melt putter.  Brush butter on both sides of each tortilla, then spoon about 1/4th of the meat filling into each.  Fold sides of tortilla toward center, covering about one inch of filling on each side.  Then fold lower edge of tortilla over filling and roll over once to enclose.  Place bundles, seam side down, in a greased 9 by 13 inch baking dish.  Drizzle any remaining butter over bundles.  Bake 8 to 10 minutes or until golden and crisp.

Line four plates with shredded lettuce.  Set chimichangas atop lettuce and sprinkle with cheese.  Serve with salsa and sour cream.

TOMATO SALSA

2      Medium tomatoes quartered
1/2   Small onion
3 T   Canned diced green chilies
4 t    White vinegar
1 T   Chopped fresh cilantro

In blender or food processor, combine tomatoes, onion, chilies, vinegar, and cilantro.  Puree.  Season with salt to taste.

Sounds good, let's see.

Chinese Hot Towel

I was at Mom and Dad's house and had fun making sour cream brownies. We went through her box looking at recipes and I realized that I had my own box of grandma's recipes. My favorite looking recipe is Chinese Hot Towel. What kind of name it that for a recipe? Mom says we used to have it for dinner. Here is the recipe.

1. 1 large can of chinese noodles placed on the bottom of greased baking dish.
2. 2 cans of crab meat
3. 2 cans cream of mushroom soup
4. 1 can mushrooms with liquide
5. 1 cup chopped celery
6. 1/4 cup cashew nuts
7. 1 cup grated sharp cheese
8. add crushed potato chips on top
   
9. Bake 45 min in 350 degree oven

Can't wait to try. Seems like it might be salty.

The Best Chalupas Con Crema

Grandma Redo's Chalupas Con Crema always turn out yummy.  Consider this a vegetarian dish.

CHALUPAS CON CREMA

12       Corn tortillas

1/2 C  Vegetable oil

Soften tortillas very quickly in hot (400 deg) oil

(Or just place the tortillas between two plates and heat in the microwave for a minute this softens them without the oil)

2 C     Shredded Jack cheese

3/4 C  Chopped white onion

Place 2 Tbsp. cheese and 1 Tbsp. onion on each tortilla and roll up.  Place rolls in a single layer in a greased casserole.     

Sauce:

1/4 C  Butter

1/4 C  Flour

2 C     Broth (chicken or vegetable)

1 C     Sour cream

1 small can Ortega green chile salsa (Blue Label):  never find this ingredient at store and used 3/4 C salsa.

In a sauce pan melt butter, blend in flour, add broth and cook stirring constantly until mixture thickens.  Stir in sour cream and salsa and cook until heated.  Do not boil.

Pour sauce over rolled tortillas.  Bake in 350 degree oven for 20 minutes. Sprinkle remaining cheese on top and return to oven for 5  minutes or until cheese melts.

Chalupas Con Crema just out of the oven

This dish tastes good served with naked salad and guacamole, sour cream, and salsa as condiments.  Naked salad consists of lettuce, sliced tomatoes, sliced radishes, and sliced cucumbers served without dressing.

Enjoy!!