Text 4133, 85 rader
Skriven 2013-09-01 11:00:12 av Dave Drum (1:261/38)
Ärende: Connie Swisher's Last rec
=================================
Bill sent this out a few days ago - keeping busy, I suppose ... but, I asked if
he minded do I post it to his friends in the cooking echo ... "Sure, be OK with
me.  The recipe was kind of strange for us.  Neither of us liked Guacamole or
sour cream, and when we ordered stuff which had it on it we'd tell them to
leave it off.  That recipe uses both the cream cheese and picante sauce, we had
to go to the store to buy them specifically since we never used them.  We
normally use La Victoria Salsa Brava, and have since the early 70's."

(I have changed the categories to fit my MM list and made couple minor clarity
edits.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Enchilada Fantasticas
 Categories: Beef, Greens, Cheese, Vegetables, Chilies
      Yield: 6 Servings

      1 lb Ground turkey or ground beef
      2 c  Picante sauce; mild Pace
     10 oz Frozen chopped spinach;
           - thawed, squeezed dry
      2 ts Ground cumin
    1/2 ts Salt
      8 oz Light cream cheese or
           - Neufchatel; cubed
     12    (7") flour tortillas; warmed
     14 oz Can diced tomatoes in juice
      1 c  Shredded Mexican 4 cheese
           - mixture or extra sharp and
           - Mexican mixed

  In a non-stick skillet, cook turkey until it is no longer
  pink, breaking into small pieces. If using ground beef,
  drain grease. Add one cup picante sauce, spinach, 1-1/2
  teaspoons cumin and salt. Cook and stir 5 minutes until
  most of the liquid is evaporated.

  Add cubed cream cheese, stirring until just melted, remove
  from heat. Spoon about 1/3 cup filling into center of
  tortillas, roll and place seam side down on lightly
  greased 13 by 9 baking dish. Combine tomatoes, remaining
  picante sauce and cumin. Mix well. Spoon over enchiladas.

  Bake at 350øF/175øC for 20 minutes or until hot. Sprinkle
  cheese on top, return to oven 2 minutes or until cheese is
  melted. Top with additional picante and fixings, and extra
  salsa if desired.

  ================================================
  Connie's comments: I've been going through my cupboards and
  getting rid of all the junk. I found this recipe that I
  think came from the Durango (Colorado) paper back when
  we lived there in the ice age.

  The only problem I had was finding the small flour
  tortillas so I could fit 12 in a baking dish, so I just
  did 6 and will do the others at another date.

  ================================================
  Bill's comments: Added after the original above. I used
  the leftover filling and glopped some in a small skillet,
  sprayed with that stuff, and created kind of a crater in
  the center. Then 2 eggs in the middle, sprinkle some
  cheese on, and more salsa if you want, and cook covered
  until the white is set. Slide this onto a plate on top of
  a warmed flour tortilla. Attack it with a fork, or do what
  I do and eat most of the stuff then roll the tortilla
  around it and pretend it's a breakfast burrito.

  Recipe from Connie Swisher via Bill Swisher

  Uncle Dirty Dave's Archives

MMMMM

This is the last recipe that Connie sent out to her sister/niece and probably
some other folks.  I took the liberty of MM'ng it and adding my comments at the
end.  The "ice age" would have been in the 1978-1980 range.

Bill

... Advice is what we ask when we already know the answer but wish we didn't.

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)