Enchiladas

3 T. vegetable oil  

2 T. flour

1 tsp. garlic powder  

1 onion, chopped

1 small can green chilies  

5 T. chili powder

24 oz.  tomato paste  

2 cups water

1 pkg. tortillas  

16 oz. sharp cheddar

2 lb. browned hamburger  

Salsa

Sour cream

Directions:  To make sauce, combine onion, garlic and vegetable oil in a sauce pan 

and sauté until onion is soft.  Add flour and chili powder; blend.  Add tomato paste, 

green chilies, and water.  Simmer until thicken.

Brown hamburger.  Shred cheese.

To make enchiladas:  Grease baking pan.  Spread a few spoonfuls of sauce on 

bottom to ensure tortillas do not stick.  Place heaping spoonful of hamburger and 

handful of shredded cheese in middle of tortilla.  Add some sauce.  Roll up tortilla 

and place in pan.

When all tortillas are in the pan, pour remaining sauce over top.  Cover with 

aluminum foil.  Bake at 350 degrees for 30 minutes.  Remove foil and add remaining 

cheese.  Return to oven until cheese melts.  Serve with salsa and sour cream.

Comment:  Fantastic.  Add taco ships and Spanish rice and you’ve got a great meal.  

San substitute shredded chicken for hamburger.  I generally dice another onion and 

brown with the hamburger.

Hot Chocolate

1 12-ounce bag semisweet chocolate chips

1 cup heavy cream

¼ tsp. salt

2 T. vanilla 

Directions:  Microwave chocolate, cream and salt in a large bowl, stirring 

occasionally, until smooth, about 2 minutes.  Once melted smoothly, add vanilla and 

stir again.  Refrigerate until firm, about 2 hours.  Roll 3 tablespoons chilled chocolate 

mixture into 2-inch balls.  Individually wrap balls in plastic wrap and transfer to 

zipper-lock bag.  Refrigerate for 5 days or freeze for up to 2 months.

To make cup of hot chocolate, combine 1 unwrapped chocolate ball and 1 cup whole 

or low-fat milk in a large mug.  Microwave or heat on stove until hot and smooth, 

stirring as needed.

Comment:  Excellent hot chocolate.  I love vanilla, so feel free to add a dash of vanilla to your cup.

Becky’s Lasagna

2 lb. ground beef

18 oz. tomato paste

2 T. basil

¼ cup red wine

Garlic Powder, to taste

1 tsp. salt

2 one-lb. cans tomatoes

Water

1 lb. lasagna noodles

1 large container large-curd cottage cheese (may use Ricotta cheese or combination of two cheeses)

2 eggs

1 tsp. pepper

½ cup Parmesan cheese

2 T. parsley flakes

2 lbs. Mozzarella cheese

Directions:  Use very large lasagna pan.  Combine tomato paste, tomatoes, wine, basil, salt, and garlic powder in pot.  Simmer.  Add water if appears too thick. Brown the ground beef.  Cook the noodles.  In a bowl, combine cottage cheese, eggs, Parmesan cheese, parsley, salt, and pepper.Make the lasagna.  Put a small amount of sauce on bottom of greased lasagna pan.  

Then layer as follows: 

• 1/3 noodles, cheese mixture, sauce, mozzarella cheese.
• 1/3 noodles, hamburger, sauce, mozzarella cheese
• 1/3 noodles, sauce

Make a tent of foil (I wrap the entire pan in foil to catch the sauce that steams out).  Bake 50 minutes at 350 degrees.  Open foil.  Add top layer of mozzarella cheese.  Close foil.  Bake 10 more minutes.  Let stand 10 minutes before serving.  If you do not let it stand, it will not firm up enough to cut pieces.

Comment:  This is half of Becky Sensky’s original recipe.  It is delicious, and still a large batch.

Funnel Cakes

2 eggs, beaten

1½ cups milk

2 cups sifted flour

1 tsp. baking powder

½ tsp. salt

Vegetable oil for deep frying

Powdered sugar Maple syrup

Directions:  Mix eggs and milk.  Mix dry ingredients, and add to milk mixture.  

Batter should be the consistency to flow easily through a funnel.  Add more milk to 

thin or add more flour to thicken.

Heat oil to 375 degrees.  Cover funnel bottom with finger.  Pour 1/3 cup batter into 

funnel.  Release finger over oil and move funnel in spiral motion to rings of batter 

form.  Fry to golden brown.   Serve warm or cold with powdered sugar or syrup. 

Comment:

Lazarus Chicken Salad

2 cups cooked chicken, cut into 2” pieces (easier, and

more flavorful, to just pull apart a roasted chicken

from the grocery store) 

2 cups coarsely diced celery

1 pint pecans

1 pint Lazarus Chicken Salad Dressing

Dressing:

½ cup flour ½ cup sugar

2 tsp. dry mustard 1 T. salt

1 tsp. paprika 2 cups milk

1 cup hot vinegar + 3 parts mayonnaise

¼ cup beaten egg yolk

Directions:  Make Dressing first.  Thoroughly mix flour, sugar, dry mustard, salt, 

and paprika.  Add to milk and cook in a double boiler until thickens.  Add hot 

vinegar and continue to cook 10 minutes.  Add a little of the hot mixture to the egg 

yolk (to keep it from becoming scrambled eggs when added).   Add eggs to hot 

mixture and cook 10 minutes longer.  Chill.  Before using, blend one-part dressing to 

three parts mayonnaise.

Mix together chicken, celery and pecans (as well as your optional ingredients like 

onions, fruit).  Add Dressing and toss gently.  Better if it can be refrigerated for a 

few hours for flavors to blend.

Comment:  Makes more dressing than needed. The dressing really is the base.  A 

touch of curry powder kicks it up. The salad can be made even better by adding green onion and then cut fruit like apples or grapes or mandarin oranges.