Fall Recipes (October 2018)

American Tacos   (Carla and Lacey Hansen)

1 lb. hamburger
1 (15 oz.) can pinto beans
1 (10 oz.) can tomato juice
Some onion and green peppers
1/3 tsp. salt
2 tsp. chili powder

Brown meat and onion.  Add rest of ingredients.  Simmer for two hours.  I cook in crockpot on LOW for about 4 or 5 hours.  Serve over Fritos.  Top with lettuce, cheese and tomatoes.


Sour Cream Enchiladas   (Carla and Lacey Hansen)

2 lb. ground beef
1 large onion
1 can green chilies
Grated cheese
2 large cans tomato sauce
24 corn tortillas
1 small tub sour cream
2 cans mushroom soup

Brown meat and onion.  Add chopped chilies and tomato sauce; simmer 15 minutes. Dip tortillas in hot oil; drain.  Put a spoonful of meat mixture on each tortilla; roll and place in baking dish.  Mix sour cream and soup; pour over enchiladas.  Sprinkle with cheese.  Bake 15 minutes at 425 degrees.

Fall Recipes (October 2018)

Apple Cake with Glaze   (Angela McCandless)

1 1/2 cups flour                               2 eggs                    
1 cup sugar                                     1/2 cup oil
1/2 tsp soda                                    1 tsp vanilla
1/2 tsp salt                                      1 1/2 cups chopped apples
1/2 tsp cinnamon                             1/2 cup chopped pecans

Glaze:
1/2 cup brown sugar
3 T. butter
1/2 tsp. vanilla
1 T. cream

Beat the eggs till foamy and then add the oil and vanilla.  Mix in the dry ingredients and stir till well blended.  Stir in the apples and nuts.  Bake at 350 for 25-30 mins. Mix ingredients for glaze in a saucepan and bring to a boil.  Pour warm glaze on the warm cake.


Mom's Vegetable Beef Soup    (Angela McCandless)

1 lb lean ground hamburger                   1 can diced tomatoes with the juice
1 onion chopped                                     1 can tomato soup
2 cloves garlic                                          2 tsp worcestershire sauce
1 Tbsp oil                                                 1 tsp Italian seasoning
2 large potatoes (cubed and cooked)      1 bay leaf
3 1/2 cups beef broth                               salt and pepper to taste
3 cups cooked vegetables (I just use a frozen mix of peas, carrots, corn)

Brown the onion, oil and garlic, then add the hamburger and brown it.  Mix everything else all together and simmer for 1/2 hour.


Grandma Van Orden's Mile High Buttermilk Cake + Fudge Frosting  (Sheri Peck)

Buttermilk Cake:
1 cup butter                          4 1/2 cups sifted cake flour
3 cups sugar                        1 tsp baking soda
1 Tbs. vanilla                        1/2 tsp baking powder
2 cups buttermilk                  1/2 tsp salt
6 egg whites

Cream butter and sugar until fluffy.  Beat in vanilla.  Add dry ingredients alternately with buttermilk.  Beat well.  Add egg whites. Beat for 2 minutes at medium speed.  Pour into 9x13 pan or 3 - 10 inch round pans.  Bake at 350 degrees for 25-30 minutes.  DO NOT OVERBAKE.

Fudge Frosting:
1/2  cup butter                         2 Tbs. cocoa powder
1 cup sugar                             3 1/2 cups powdered sugar
5 Tbs. heavy cream                1 tsp vanilla

In saucepan combine sugar, cocoa, butter and cream.  Bring to a boil and cook for 1 minute.  Remove from heat.  Gradually beat in powdered sugar.  Add vanilla.  Mix well.  Spread over cooled Mile High Buttermilk Cake.  ENJOY!