Stacked Red Chili Enchiladas

Stacked Red Chili Enchiladas
Make Red Chili
20 Red Chili Pods-Break off stems and rinse then boil until soft-drain and place in large blender
1 Bunch of Garlic Cloves (or as much garlic as you like) –Peel then place in blender with chili
¼ tsp of Mexican Oregano-(if you like)- Add to blender
2 Tbsp Flour-Place in blender
Enough Water or Broth to cover chili in blender plus 1 in
Blend all ingredients on high until pureed
Cube up Small Boneless Pork Roast and fry in heavy pot with salt and small amount of Oil
When pork is cooked add chili and simmer on low
Soften 16 Thick Corn Tortillas-Place on Paper towels
½ White Onion-Diced
Thinly slice ½ head of Green Cabbage
Quarter 10 Cherub Sweet Tomatoes
Lime-Cut into wedges
Grate 2 cups of Colby Longhorn Cheese
Pour scoop of Red Chili on plate
Sprinkle onion and cheese then place corn tortilla on top, put scoop of chili on top of tortilla, sprinkle onion and cheese then layer with another corn tortilla. Continue stacking until desired amount.
Place plate in oven to keep warm and melt cheese.
Fry an Egg for each dish
Place egg on top of enchilada, sprinkle with cabbage and tomato-squeeze of lime and serve immediately with a dollop of Sour Cream if you like
~Enjoy!

Creamy Asparagus Soup with Bacon, Spinach and Portabella Mushrooms


6 cloves of Garlic, pressed
1 Onion, diced
2 Tbsp Olive Oil or Butter or Bacon Drippings

1. In heavy kettle, heat oil, add garlic and onion cook gently until translucent and flavors have melded together. Place it in a 8 cup blender.

2 # Fresh Asparagus , cut 1~ ½ inches from the top and reserve . Cut the rest of Asparagus into ½ inch pieces. Place asparagus (except tops that are reserved) in the blender with garlic and onion.
Milk-Add enough milk in blender to garlic, onion and asparagus until it reaches the 6 cup level.
½ & ½ - Add enough ½ & ½ to fill to 8 cup level.
2 Tbsp Flour-Add to blender.
1 Tsp Salt – Add to blender.

2. Blend ingredients on Chop function until thoroughly mixed and asparagus is chopped. Place ingredients from blender back into heavy kettle. Heat on low to medium heat, stirring frequently. Do not allow to boil.

½ cup Parmesan or Asiago Cheese, add to soup mixture in kettle (If you don’t like Asiago, just use Cheddar cheese)
2 cups Sharp Cheddar Cheese, add to soup mixture in kettle
8 strips of Bacon-Fried and crumbled
1 Portabella Mushroom, chopped-if you like and have available ( I dehydrate it)
¼ c Leeks, sliced thinly-if you like and have available ( I dehydrate it)
½ c Fresh Spinach, cut
Leaves of two sprigs of Fresh Thyme or dried
Fresh Dill- if you have and like
Squeeze of Fresh Lemon juice
Fresh ground Pepper, to taste


3. Continue to cook on low to medium heat, do not boil until soup is heated through. Do not overcook, just lightly and slowly heat, stirring frequently. ENJOY ~

Broccoli Cheese Soup

 6 cloves of Garlic, pressed
 ½ Onion, diced
 2 Tbsp Olive Oil or Butter

1. In heavy kettle, heat oil, add garlic and onion cook gently until translucent and flavors have melded together. Place it in a 8 cup blender.

 9 Broccoli Florets, cut heads and discard stems. Place 6 of the florets in the blender with garlic and onion. Save 3 of the floret bunches to add to soup later.
 Milk-Add enough milk in blender to garlic, onion and broccoli until it reaches the 6 cup level.
 ½ & ½ - Add enough ½ & ½ to fill to 8 cup level.
 2 Tbsp Flour-Add to blender.
 1 Tsp Salt – Add to blender.

2. Blend ingredients on Chop function until thoroughly mixed and broccoli is chopped. Place ingredients from blender back into heavy kettle. Heat on low to medium heat, stirring frequently. Do not allow to boil.

 1 cup Parmesan or Asiago Cheese, add to soup mixture in kettle (If you don’t like Asiago, just use Cheddar cheese)
 2 cups Sharp Cheddar Cheese, add to soup mixture in kettle

3. Continue to cook on low to medium heat, do not boil until soup is heated through. ENJOY ~

Unbelievable Rolls

Unbelievable Rolls Recipe
¾ c Milk
¾ c Water
½ c Honey
1 tsp Salt
2 Eggs
2 tbsp Yeast
5 c Flour
½ c Butter (melted)
Heat to luke warm; milk, melted butter, water, honey and salt. Add eggs and yeast, cover and let stand until yeast bubbles.
Place 5 cups of flour into mixer, with kneading attachment, begin mixing liquid to flour. Knead for several minutes then add about another cup of flour until supple dough forms into a ball.
Grease bowl and place dough inside then cover with plastic wrap and allow dough to rise until double. Punch down and form into either loaves or rolls and place into greased baking pan cover with plastic wrap and allow to rise again until doubled, remove plastic wrap and bake at 350* until golden brown, usually about 15-18 minutes for rolls, loaves will vary according to size.