Yummy Shredded Beef Enchilada Casserole

This is a new recipe Tom and I tried and it turned out really good.

Shredded beef:

2 lbs frozen roast
1 can tomato soup
1 cup water
1 tsp beef bullion
Garlic powder
Onion salt
Pepper

Put frozen roast in baking pan and add soup, water and bullion around it.
cover top of roast with garlic powder, onion salt, and pepper.
Cover and bake at 250 degrees all day. About 8 hours. If roast is thawed bake for about 5 hours.

Red Enchilada sauce:

1 15 oz can of tomato sauce
1 cup water
1/2 onion
1/2 green bell pepper
2 Tbsp chili powder
1 clove garlic minced
Dash of cumin
Dash of oregano
1 tsp salt
1/2 tsp pepper

Blend up onion and pepper (or chop finely) You try different kinds of peppers.
Put all ingredient in sauce pan and simmer for 20 min. Chill for a few hours.

When roast is done drain off fat and extra juices (about half of it) and set aside. You can add some back in if it is too dry. Shred beef with a fork.

Layer in a baking dish corn tortilla chips, beef, enchilada sauce and grated cheese. Cover top generously with grated cheese. Bake at 350 degrees for about 25 minutes.

Spanish Rice

Here is the Spanish rice recipe that John and Jenni asked for. It serves 6.

Brown together:

1/2 lb ground beef
1/4 to 1/2 med. onion OR 1 tablespoon dried onion flakes
(do not drain fat.)

add:

3/4 cup uncooked rice and fry briefly

add:
2 cups hot water
one 8 oz. can of tomato sauce
1/2 teaspoon salt
1/4 teaspoon oregano
1/8 teaspoon marjoram
1/8 teaspoon black pepper

Bring to a boil then reduce heat and simmer for 35 min.

Dinner Rolls and Thanksgiving

Here is the rolls recipe that Jeni wanted and some pictures from Thanksgiving.

Dinner Rolls

Ingredients:

• 1/2 cup hot water
• 1/2 cup instant potato flakes
• 1 cup scalded milk
• 1/4 cup butter
• 1/2 cup sugar
• 1 1/2 teaspoons salt
• 2 eggs
• 2 packages active dry yeast, or rapid rise yeast (scant 2 tablespoons)
• 4 1/2 + cups flour
• melted butter
• poppy seeds, sesame seeds, garlic salt, etc

Method:

Combine hot water and potato flakes. Add scalded milk, butter, sugar and salt. Cool to lukewarm. Beat 1 egg and stir into mix. Stir in yeast. Add about 1 1/2 cups of flour and beat with electric mixer until elastic (about 2-3 minutes). By hand, gradually stir in enough more flour to make a soft dough. Turn dough out on a floured surface and knead until smooth and elastic. Place dough in clean greased bowl, grease top, cover with plastic wrap and allow to rise until double in size (approximately 1 1/2-2 1/2 hours). Punch down or knead out excess air. Follow directions below to shape as desired. Just before baking, beat second egg well, lightly brush top of rolls with egg for a shiny top. Sprinkle with seeds, garlic salt, etc as desired. Note: Ideas also work well with thawed, frozen bread dough. Recipe makes 24 rolls.

Divide dough in two. Roll each piece into a 16-inch circle, brush with melted butter, cut into 12 wedges. Starting at the wide end roll each wedge up. Place on greased baking sheet with tip underneath. Curve ends to form a crescent, cover and allow to rise until double in size (about 20-40 minutes). Bake at 350 F for 15 minutes.