Enchilada Egg Rolls

I got the idea after seeing a pin on Pinterest for southwestern egg rolls. It's a tweaked version of  my other enchilada recipe.

What's Needed:
1 lb ground beef (or any other ground meat you like to use)
1/2 C. chopped onion
1/2 C. sour cream (4 oz)
1 C. shredded cheese (I ended up using an entire standard block of Kraft sharp cheddar ran through my chopper)
1/4 tsp. pepper
2/3 C. water
1 T. chili powder
1 1/2 tsp. oregano
1/4 tsp. cumin
1 sm. can green chile peppers
15 oz tomato sauce (or 2 cups if you make your own)
1 pkg eggroll or spring roll wrappers. (I could not find these at Krogers, had to go to the local Da Zhong Market to find them)
couple shakes of garlic flakes or powder.

egg roll glue: 1 T. water & 1 T. flour.

(c) Keytee 2011

1. Brown ground meat with onion.
    * I did this step in a sauce pan, then used a slotted spoon to move the meat from pan to paper plate so I could pour off any grease into a jar, ran the meat through the chopper to make it fine before returning it to the sauce pan.

2. Stir in sour cream, shredded cheese and pepper.  Transfer mix to another container.
   * I dumped it in a mixing bowl.

3. In a sauce pan: Bring to boil water, chile powder, oregano, cumin, chile peppers, garlic and tomato sauce. Reduce to as low of heat as possible and just let it simmer.

4. Lay egg roll wrappers down so they are in triangle shape (with a corner pointing towards your belly). Place about 1/4 C. meat mixture in the center. Fold bottom tip over meat and roll slightly, fold each side tip toward center, Put a bit of "glue" on remaining tip and roll it over to seal egg roll.

5. Spray a cookie sheet with Pam (or off brand cooking spray), place egg roll on with sealed flap down.
Bake @ 425* for 7 mins, flip them over and bake additional 5-7 mins.

Serve with side of sauce to dip them in.

Mom's Potato Soup

Love, love, love the soups my mom used to make when we were kids. Even now as an adult, when I'm sick I wish my mom lived closer so she could make me some of her chicken noodle soup. I'll post that one another day.

What you need for this super yummy soup!

5 medium potatoes, cubed/diced/sliced (whatever style you like)
1 medium onion, diced.
2 tsp salt
------(the amounts below are doubled from the original recipe because I like a lot of left overs)
6 T. butter
2 C. water
3 1/3 milk
Pepper
-----------
1 lb chopped/cubed ham (I bought a good size ham "butt" and cut it up)
1 C. sliced carrots   (I cut up 3 good size carrots)

I cook it all in a standard 5 qt pot.

(c) Keytee 2011

Boil potatoes, onions & salt until tender, drain, set aside.
Melt butter in pot, add milk, water, pepper to taste.
Return potatoes to pot, add ham & carrots, simmer 1/2 hour.

*I omit the onion and boil the carrots for a while with the taters to soften them up a bit, moving them to a bowl with a slotted spoon until ready to add them back in.

Crock Pot Creamy Beef & Noodles

**5/8/13 - If you like your tongue to tingle use amount of pepper listed, otherwise cut it to 1/2 T.
I also used pre-cut fajita steak this time and liked it MUCH better!


What you need:
2 lbs stew meat  (I used some kind of roast and cut it up)
2 T. butter
1/4 C. milk
1 T. worcestshire sauce
1 T. pepper
2 T. dried minced onion
1 can beef broth  (1/2 C. to start, save rest to add as needed)
1/2 tsp salt
1/2 block (4 oz) cream cheese
what ever noodles you like or have hanging out. (I used thin egg noodles)

(c) Keytee 2011

In a one gallon size freezer bag: Put meat on bottom of bag then dump everything else in except the cream cheese. Toss in freezer.

When ready to prepare, take out of freezer and dump it in the crock  pot.  Set at low 8-10 hours.
About 10 mins prior to serving add in remaining broth and cream cheese. Boil noodles.

I mixed it all together and served on a paper plate!