Granny Hilbun’s Enchiladas
Corn tortillas (I used Mission brand)
Ground chuck (I used Angus, 20% fat content)
Taco Seasoning (I used Fiesta brand)
Manteca (Lard) (Ok, you can use vegetable oil, but they won’t be Granny’s)
Diced onion (dice your own or buy pre diced at your local grocery store)
Shredded cheese (I used Kroger “Mexican Blend”)
Old El Paso Enchilada Sauce, mild
You will also need:
• Oven heated to 350° F
• A skillet of some type to fry your beef and heat the Manteca so you can soften the tortillas. I used an electric skillet heated to 350° F for the tortillas and an iron skillet set on medium heat for the beef
• Kitchen tongs to pick up the softened tortillas (Editor’s note: I find this easier with a spatula, myself)
• Spoons for the enchilada sauce, manteca, fillings and taking beef out of skillet
• 2 medium to large mixing bowls, one for raw beef, one for cooked beef
• Paper towels
• Large surface to roll the enchiladas, we used sheet pans to contain any stray goodness, a cookie sheet will also work
• Bowls to put your ingredients in so you can use a assembly line approach to filling
• An oven container to put the rolled enchiladas in for heating up and melting cheese
1. Place beef in a bowl large enough to accommodate your beef with room to mix beef and taco seasoning.
2. Add 1 tablespoon taco seasoning for each pound of ground beef
3. Mix thoroughly, clean hands are best for this
4. In your skillet, heated to “medium” heat, place a large spoonful of manteca, let melt
5. Put ground beef in skillet and let cook. Break up beef as it cooks, you want the beef to cook but not fry. Remove cooked beef to bowl lined with paper towels
1. Heat enough Manteca in the skillet to cover the bottom of the pan.
2. Place 1 tortilla at a time in the Manteca; wait to count of 5, turn over count to 3 or so. Tortillas may start to “bubble”.
3. At this point remove tortilla with tongs, place on sheet pan or similar surface.
4. Spoon enchilada sauce over the tortilla. A good tablespoon (3 teaspoons) will be fine.
5. Fill with meat, cheese and onion as your taste dictates
6. Distribute fillings evenly down the middle of the tortilla
7. Roll tortilla around filling
8. Place enchilada, seam side down, in container that will go into oven
9. When all the enchiladas are finished put remainder of filling ingredients over them. Sauce, cheese, onion and any stray bits that are on the sheet pan
10. Put in oven preheated to 350° F
11. Set timer for 8 minutes, check to see that cheese on top has melted. If you are reheating refrigerated enchiladas in the oven, increase the reheat time. Check at 12-15 minutes.
Sweet Cinnamon Quick Bread
2 cups Flour
1 cup Sugar
4 tsp Baking Powder
1 ½ tsp Cinnamon
1 ¼ tsp Salt
1 cup Buttermilk*
1/3 cup Oil
2 TBSP Sugar
1 tsp Cinnamon
2 tsp Butter
Preheat oven to 350. Set out 2 teaspoons (NOT tablespoons) of butter or margarine to soften.
Grease and flour bottom only of 9×5 bread pan. Combine bread ingredients and beat on medium for 3 minutes. Pour into pan.
Mix streusel ingredients with a fork until crumbly. Sprinkle over batter in pan. Swirl lightly with a knife to marble.
Bake at 350 45-55 minutes until done. Immediately go around edges of bread with a knife to loosen and turn bread onto rack to cool. Cool completely before slicing. Wrap and refrigerate leftover bread.
Makes 1 loaf.
*if you don’t have buttermilk in carton or can form, you can add 1 TBSP of lemon juice OR white vinegar to a cup and add enough regular milk to fill it.
Old Ebbitts Grill Crab Cakes
It is important to pick over them crab meat gently to remove excess shell and cartilage. This is one of our most requested recipes.
1 lb jumbo lump crab meat
1/3 cup mayonnaise
2 tsp Old Bay Seasoning
1 tbsp Dijon mustard
1 tbsp chopped parsley
1 tbsp water
4 saltine crackers
1. Pick the crab meat over to remove excess shells and cartilage.
2. Combine the mayo, Old Bay, parsley, mustard and water until smooth.
3. Add the mayo mixture to the crab meat and mix, being careful not to break up the lumps of crab meat.
4. With your hands, break up the saltines into crumbs and mix into the crab mixture.
5. Form into four patties and pan-fry, or broil the cakes until golden brown.
Recipe courtesy Old Ebbitts Grill
LEMON MERINGUE PIE FUDGE
• 18 oz good quality white chocolate chips
• 1 bottle pure lemon extract (NOT lemon juice—lemon extract. BIG difference. You’ll find it with the other extracts in the spice aisle. It comes in 1-oz bottles.)
• 1 can sweetened condensed milk
• 2 cups miniature marshmallow
• Line 8×8 pan with wax paper
• In a glass bowl, mix chips and condensed milk
• Microwave for 30 seconds
• Stir. Depending on your microwave, continue to heat at 10 second intervals until chocolate is almost completely melted take out and stir until all chips are melted.
• Add whole bottle of extract and mix until fully incorporated (yes, it will smell alcohol-y but this will dissipate as it sits)
• Fold in the 2 cups of the marshmallows
• Place mixture in prepared dish and let sit 3-4 hours to thicken and set up
• Cut into squares to serve.
Blueberry Beef Burgers
2 slices whole-wheat bread, torn into pieces
1/3 cup fresh (or frozen and thawed) blueberries
1 Tablespoon balsamic vinegar
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
2 cloves garlic, minced
Salt and pepper to taste
12 ounces lean ground beef
Place bread in a food processor and pulse into fine crumbs. Transfer to large bowl. (No need to wash food processor’s workbowl.)
Remaining ingredients EXCEPT ground beef to food processor; process until pureed. Scrape into bowl with breadcrumbs. Add ground beef and mix well. (I like to put on plastic gloves and use the tools God gave me for mixing—it’s much easier than using a potato masher or spoon. The gloves keep the meat mixture out from under your fingernails.) Form into ½ inch thick patties.
Preheat broiler or grill to medium-high. Oil broiler pan or grill (prior to heating is best) to prevent sticking. Cook patties until they reach your preferred level of doneness; 4-5 minute per side should get you to medium-well territory. You can also cook patties on the stove, preferably in an iron skillet. Do not mash them with your spatula; they’re extremely juicy and will make a mess.
Serve immediately, with or without buns and toppings. If using buns, I recommend toasting them because, as mentioned before, these are extremely juicy. Make 4 good-sized burgers.
I realize you may not have the time to savor all my prose (I do get carried away sometimes) to get to the recipe – so here it is:
Stir together and cool.
1 ½ cups oats (instant or regular)
1 ¾ cups hot water
Mix the following ingredients together and beat until very creamy:
2/3 cup shortening (I like Butter Flavor Crisco)
1 ½ cups brown sugar
1 ½ cups sugar
½ teaspoon salt
1 teaspoon vanilla extract
2 cups flour
½ teaspoon nutmeg
1 ½ teaspoons baking soda
Alternately add flour mixture and oatmeal mixture to sugar mixture. Pour into greased 9×13 pan and bake for approximately 45 minutes.
It’s good just like this, but to die for if you slather it with cream cheese frosting—especially if you make that frosting from scratch with the recipe from The Whimsical Bakehouse cookbook. Trust me, you’ll never go back to that canned glop again.
FRESH APPLE CAKE
1 cup sugar
1/4 cup shortening
1 egg, beaten
1 cup flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 cup chopped nuts (pecans or walnuts recommended)
2 cups peeled, chopped apples
1/2 cup raisins or dates
Cream shortening and sugar together. Add beaten egg. Stir dry ingredients together (a whisk does this nicely) and add to sugar mixture. Add nuts and fruits. Stir. It will be dry and you will want to add more liquid–resist this temptation. Let it rest a couple of minutes and the juice from the apples will take care of everything. Spread in a 9×9 pan* and bake at 350 degrees for 45 minutes.
*Unless you’re like me and tossed all your 9×9 pans because they were grody and then forgot to buy more. Then you can put it in two bread pans and bake for about 35 minutes or until a toothpick inserted in the cakey part comes out clean.