The Queen's Meme - Cooking 101

Her majesty is feeling a wee bit peckish and wishes to partake of actual edible food.  In order to assist her in this endeavor, please visit the website for full instructions, sign in for sharing, and keep the poor woman from starvation.  Here is her pathetic plea for sustenance:  "I could use some cooking advice. In fact, I could use a LOT of cooking advice. Would you indulge me? If you've read my blog very long you know that my kitchen disasters are legendary. I have a few culinary questions for you. Please feel free to share recipes!! (and instructions on how to decode them)"

1. What is the best dish you can cook? - The children beg for "Goopies".  They are a sort of working mother's fast version of enchiladas.  Do not use this if dieting. 

Fry up 1 lb crumbled hamburger (season with that god sent spice:  Lawry's Seasoning Salt and Lawry's Garlic, add chili powder or tobasco sauce if you want some real heat)

Dump can of Enchilada sauce in shallow pan to heat
Put one can refried beans in bowl in microwave to heat
In Frying pan heat oil for frying corn tortillas
Grate cheese or if smart buy already grated "mexican yellow and white cheeses)
Chop onions or buy pre chopped.  I said this was throw it on the table fast food.

To assemble:

Fry a tortillas and drain on paper towels (two to four per person).  when ready to assemble:  Dip in enchilada sauce.  Move to plate, spread with refried beans, hamburger, onions and grated cheese.  Dip second tortilla in Enchilada sauce.  Top the concoction with this tortilla and sprinkle with cheese.  Repeat if stacking three or four deep.  Throw in front of child for gobbling.

2. Do I have to beat eggs or can I whip them gently? Sounds so violent to me. - Think reverse snow conditions.  Whips are required, chains are optional.

3. I am reading a recipe right now for Hearty Beef-n-Cheese Pie from a recipe book I dug out of the cabinet. The instructions read..."Preheat oven to 375 degrees. In large frying pan, brown ground beef, onion and green pepper."  I am already lost. Why must I turn on the oven and put the frying pan in it? And how does one turn beef AND peppers brown at the same time?!What color should the onion be?

Your majesty may I suggest that you use part of your vast wealth to hire a personal chef.  I do have a number for her.  You are far too important to spend your time crying over onions.

4. Did you ever cook something for your family that no one enjoyed and you had to throw out? - Actually no.  They have turned their noses up at various caseroles.  Not because it tasted bad, they just don't like caseroles.  At this juncture, I point to the milk and cheerios and tell them to rough it.

5. Why do all recipes say "mix sugar, flour and salt?" Don't they cancel out the other?  These are the teetotlers of cooking.  They all hang out together bragging about mixing sociallly and being "dry" and then they all go off the wagon together by mixing with the wets.

6. Why must you add eggs "one at a time" to a mixing bowl? Does anybody really know the answer to this question?  Have you ever tried to break more than one egg at a time?  Juggling doesn't work either.  Seriously, it is actually the best way to avoid a "bad egg".  In fact it is best to break them one at a time into a separate bowl, dump into the mixing bowl and then do the next egg etc.

7. Please post the recipe to something you think even I can cook.

This can be done in a cooking bag or in a crockpot.

1 Package dry onion soup mix sprinkle in bottom of bag or bottom of slow cooker
1 can musroom soup spread over onion soup
1 can water
1 7 blade chuck roast about 4 pounds  lay on top of soups
1 package of peeled carrots sprinkled around roast
6 red potatoes placed around roast

Either slow cook for three hours or cook in cooking bag at 350 for one and a half hours.

A Gift From The Heart

As with Batgirl and Wonder Woman, I have a secret identity, or at least several alternate lives that sometimes crop up here. I am absolutely mad about politics, adore music, think all history is repetitious, believe that everyone should do a family tree and love great recipes. This means that there are a multitude of blogs that cater to one or more of my great loves. There is one place where it all sort of comes together simply because of a great group of people (including all the ones who are so benighted as to not instantly agree with me). They talk politics left, right, and center. They discuss family and personal events. Connections to articles of all sorts of interests get linked, and You Tube gets a major workout, usually by the night shift. The place is also blessed with chefs both formal and amateur. Therefor as a regular feature, I am going to start sharing some of their recipes because good food is always a gift from the heart.

First Up: Nanny MM's Old Borunda Stacked Red Chile Enchiladas

Red Chile Sauce
12 red chiles,seeded amd stemmed
1/2 onion
3 garlic cloves minced
2 Tbs vegetable oil
2 Tbs flour
1 tsp salt
1/2 tsp. dried mexican oregano
1/2 tsp. gd black pepper

Enchiladas
3 Tbs. hot veg oil for dipping the tortillas
12 corn tortillas
2 cups shredded Mont Jack or Cheddar cheese
1 cup chopped onions
4 eggs

Preheat the oven to 450. Fill a large pot with water. Bring the water to a boil over high heat and add the chiles. Reduce the heat and simmer, covered for 15 to 20 minutes, until softened. Remove from the heat and allow to cool.
Place the chiles, onion, garlic, and 3 cups water in a blender and blend until well pureed, apprx 5 minutes on high. Strain the puree, extracting as much of the pulp as possible. Discard the remaining skin.

In a large skillet over medium-high heat, brown the flour with the oil for 2 to 3 minutes to make a blond roux. Reduce the heat to medium-low. Add the strained puree, salt, pepper, and oregano to the roux, stirring constantly until it thickens . Set aside. (This may be used in other recipes calling for Red Chile Sauce.)

To make the enchiladas, heat the oil in a small skillet over medium -high heat for 3 minutes. Using tongs, place a tortilla in the hot oil for 30 sec or until soft and slightly browned. Drain on absorbant paper and allow to cool before handling.

Ladle a thin layer of sauce into a baking dish large enough to accommodate 4 stacks of tortillas. Place 4 tortillas in the dish and ladle some more sauce over each. Sprinkle with cheese and chopped onions, add another tortilla, and repeat. Top with a third tortilla, and sprinkle with the rest of the cheese and onions.

Bake for 10 minutes or until the sauce bubbles and the cheese melts.
While the enchiladas are baking, fry the eggs sunny-side up.
Place each stack of enchiladas on a plate and divide the remaining suace among the plates.
Serve immediately with a sunny side up egg on top.

Variation: Instead of stacking the enchiladas, divide the cheese and onions evenly among the tortillas (reserving some for the top) and roll the enchiladas. Top with remaining cheese and onions and bake. Omit egg..

And just to prove to Dog's Eye View's surfer ears that just because a song come from a musical, it doesn't mean it is bad; and for Brian - What's so bad about class?: Here is my favorite "Heart" Song sung by the classy entertainer who will always have a piece of mine.