Saturday, March 21, 2009


I got this recipe from Mommy's Kitchen. I made it for some of my family tonight. They ALL liked it very much. So, I wanted to pass it along to you. It is very simple and quick.


8-Frozen Burritos, I used beef and bean(completely thawed)

1- 14.5 oz. Can Re fried Beans

1- 15 oz Can Wolf Brand Chili, no beans

1- 10.5 oz Can red enchilada sauce

2 - cups shredded Cheddar Cheese or Monterrey Jack Cheese blend

Sour Cream (garnish)
Black Olives (garnish)
Salsa, optional (garnish)
Chopped Onions (garnish)
Chopped tomatoes (garnish)

Spray a 9X13 casserole dish with oil. Spread the re fried beans on the bottom of the
casserole dish. Lay completely thawed burritos on top of re fried beans. In a separate bowl mix enchilada red sauce and the Wolf Brand Chili together, blending well. Pour the enchilada sauce mixture on top of the burritos. Top with shredded cheese. Bake at 375% for 30 minutes or until casserole is bubbly and burritos are cooked through.

I served mine with Mexican rice and chips. It went very good! We will do this again. For my family of the eight who were here, I doubled the recipe. We had 1/3 of it left and every one got plenty. This made 2 9x13 Pans full. I hope you all like it as much as we did. Grandma

Wednesday, March 4, 2009



This is an excellent soup for the still cooler evenings. We eat it with cornbread.

32 ounces of chicken broth

4 pounds of potatoes diced

11/2 pounds Eckrige sausage, diced also

1 large onion, chopped

salt and pepper to your taste

8 ounces of half and half

You will want to combine all ingredients with the exception of the half and half into you slow cooker, then cook on high for 3 or 4 hours or less on slow, 6 or seven hours. When it is ready to be served stir in the half and half. This makes it more creamy. Sometimes, I add a little of the hot soup with some flour and after stirring add to crock pot to give it a little thickness.

I make a big pan of cornbread to serve along with the soup and you are all set for an excellent meal. Grandma