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Hodgepodge from The Geranium Farm

Debbie Sharp Loeb, teacher by training but full-time mom to a disabled son, craftsperson, bead artist, great cook, creative homemaker & terrific spotter of cool new products for everything under the sun, presents Hodgepodge: recipes, household hints, stories about children, friends & relatives, cool stuff, music, & much more.

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Thursday, March 15, 2007

Ex Nihilo*

Not exactly ex nihilo but here are 2 recipes from
my cousin and my mother and father. - JOHN LEECH
* "out of nothing"

Crunchy Granola (Carolyn Rees, Christmas 1970)

1 C. honey, 3/4 C. oil - mix in large pan; heat

Mix together:
5 C. rolled oats
1 C. each:
rye flakes
wheat germ
shredded coconut (unsweetened)
sesame seeds (1/2 C.)
sunflower seeds

Add to taste:
Toasted, baked coconut
Slice almonds
Orange zest

Add to hot oil and honey and mix together thoroughly. Put pan in oven and
toast at 300F or 325F for 10 or 15 minutes, turning frequently. It will get
crunchy as it cools.
I usually make a half recipe as it takes a large shallow pan.

Enchilada Casserole Pie (serves 4-6)
Sara Scofield Leech (& Paul H. Leech)

Bowls (3)
Casserole dish (round or oval)

1 doz. corn tortillas (large)
1 lb. ground beef, browned in skillet then set aside in bowl #1
1+ diced onions - set aside in bowl #2
1+ lb. shredded or sliced cheddar cheese - set aside in bowl #3
Las Palmas Enchilada Sauce - 1 med in skillet or more
8 oz. tomato auce
1 lg. handful dried parsley flakes

Warm enchilada sauce to bubble, lower heat.
Spread 1 spoonful in bottom of casserole.

Dip 1st tortilla in sauce (soak), lay into bottom of casserole, layer with
some cheese, beef, onion, and 1 spoonful of sauce; meanwhile immerse 2nd
tortilla in sauce.
Repeat same routine until done.

As sauce simmers, keep adding bits of water.

Place extra cheese on top.
Bake until cheese melted, about 30 minutes or less.
Don't make too juicy so result isn't mushy.
Hot sauce on the side.


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