Apple Pudding

This is the recipe as Anne had it published. The pudding is the same as the normal recipe, but there is less butter in the caramel sauce.

1 C all-purpose flour
1 C sugar
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
1 egg, lightly beaten
2 C shredded peeled tart apples (about 2 large)
1/4 C chopped walnuts

CARAMEL SAUCE:
1/2 C packed light brown sugar
2 tbsp. all-purpose flour
1/8 tsp salt
1 C water
1 tbsp. butter
1/4 tsp vanilla extract

In a large bowl, combine the flour, sugar, baking soda, cinnamon and salt.  Combine egg and apples; add to flour mixture and mix well.  Stir in walnuts.  Transfer to an 8-in. square baking dish coated with nonstick cooking spray.  Bake at 350 for 25-30 minutes.

For sauce, in a small nonstick saucepan, combine the brown sugar, flour and salt.  Gradually add water; stir until smooth.  Cook and stir over medium heat until mixture comes to a boil.  Cook and stir 1-2 minutes longer or until thickened.  Remove from the heat; stir in butter and vanilla.  Serve with warm apple dessert.  Yields 9 servings.

NUTRITION FACTS:  1 piece with 2 tbsp. sauce equals 251 calories, 4 g fat (1g saturated fat), 27 mg cholesterol, 264 mg sodium, 52 g carbohydrate, 2 g fiber, 3 g protein.

Chicken Enchiladas

3-4 large chicken breasts
1 can cream of chicken soup

1/2 c. sour cream

2 T margerine

1/2 c. chopped onion

1 t chili powder

1 can green chiles

8 tortillas*

1 c cheese

Cook chicken breasts (I usually just boil them and then shred the chicken.)

Stir soup, sour cream, and chili powder together and set aside. Melt margarine in saucepan. Cook onion in the margarine until it is tender. Stir in chicken, chiles and 3 T. of soup mixture (I put a little more depending on how many breasts I used. I like the chicken mixture moist.)

Put chicken mixture in tortillas, roll, and place in pan. Cover with remaining soup mixture. Cook covered at 350 for 15-20 min. Uncover, sprinkle with cheese and cook 5 min. longer or until cheese is melted.

*We usually make about five with this amount of chicken mixture, but we stuff them pretty full.

New Mexico Red Chile Sauce

(Makes 6 cups)

5 cups chicken stock
1 lb. tomatoes, quartered
12 oz. white onions, quartered
6 cloves garlic, peeled
6 oz. dried New Mexico chiles, stemmed and seeded
1 T. butter, at room temperature
1 tsp. salt

Bring the stock, tomatoes, garlic and onion to a boil and cook for 15 minutes. Stir the dried chiles into the stock, making sure they are covered. Remove the pan from the heat and soak the chiles for 15 minutes.

When the mixture is cool, process in blender or food processor. Strain through a fine-mesh sieve, pressing on the residue to extract all the chile flavor.

Transfer the mixture back to a saucepan and reheat. Stir in butter and salt.

Store in an airtight container in the refrigerator for up to 3 days.

Chevy's Pork Tamales

(Makes 20)

2 ½ lbs. pork shoulder or butt, cut into 2-inch cubes
2 T. salt
5 c. New Mexico Chile Sauce (see other recipe)
½ tsp. cumin
¼ tsp. cayenne
4 c. prepared masa (2 ½ lbs.)
½ c. pork stock (left over from cooking meat)
20 extra large dried corn husks
½ c. queso fresco

To make the filling, place pork in a large stock pot and cover with cold water and add the salt. Bring to a boil over high and simmer over medium-low for 2 ½ hours. The meat should fall apart when tender. Drain stock, reserving ½ cup. Stir the pork with a wire whisk to shred it. Gently fold in 2 ½ cups of sauce, the cumin and the cayenne. Cover and refrigerate until ready to use.

Place masa in a mixer bowl. Add ¼ c. stock, mixing on low speed until incorporated. Mix on high speed until light and fluffy.

Soak corn husks in water until soft, about 20 minutes. Remove one husk at a time and pat dry. Spread ¼ cup of the masa over the middle of the husk, leaving a ½-inch border along the sides and a 4-inch border along the top.

Spoon ¼ c. filling down the center of the masa. Lift the sides of the husks to meet each other in the center and press to seal the masa together, making a tube shape (The corn husk should wrap around the tamale, but

Fold the top edge of the husk over the end of the roll. The tamale should be 4 inches long and approximately 1 ¼ inches in diameter.

Cover with plastic wrap and refrigerate for two hours.

Place tamales folded end down into a steamer. Steam over boiling water for 15-20 minutes. Serve with the rest of the sauce and the queso fresco sprinkled over all.

Meat Loaf

1 1/2 lbs. ground beef

1 can tomato sauce

1 egg, beaten

1/4 c. chopped onion

3/4 c. uncooked quick oats

1 1/2. salt

1/4 tsp. pepper

Combine all ingredients into a nice mush, place in loaf pan. Bake at 350 degrees for 1 hr, 15 minutes or until cooked through.

Banana Cream Pie

Blind bake a pie crust and set aside to cool. Line the crust with two to three sliced bananas.

For the cream:

3/4 c. sugar

1/3 c. flour

1/8 tsp. salt

2 eggs

2 cups scalded milk

1/2 tsp. vanilla

2 T. butter

Combine butter, sugar, salt, flour and eggs. Add milk slowly, stirring constantly. Cook over hot water until thick and smooth. Remove from heat. Add vanilla.

Pour into banana-lined pie shell. Chill until cold.

Sour Cream Potatoes

Potato mixture:

6 medium-sized potatoes
1/4 c. melted butter
1 can cream of chicken soup
1/3 c. grated onion
1 cup sour cream
1 cup cheese

Topping:

2 T. melted butter
2 cups corn flakes, slightly crushed

Boil, cool and peel the potatoes. Grate them on the large holes of a grater. Set aside

Mix together the butter, cream of chicken soup, grated onion, sour cream and cheese. Add sauce to potatoes and mix well. Put mixture in shallow casserole dish.

Mix melted butter and corn flakes for topping. Spread over potato mixture.

Bake uncovered for 30 minutes at 350 degrees.