RECIPES: 03/22/19

Meatball Enchiladas 

Mix 8 oz can tomato sauce, 1 Tbsp. chili powder, and 1 bag meatballs. Fill 8 corn tortillas; put seam side down in baking dish. Top with 10 oz. enchilada sauce and 2 c. Mexican blend cheese. Bake 30 minutes at 400°. Serves 4.

 

Great Grandma’s Drop Donuts 

1 egg

½ c. sugar

½ c. sour milk

½ tsp. baking soda

2 Tbsp. melted butter or margarine

1 tsp. baking powder

1 generous cup of flour

Beat egg. Add butter & sugar. Beat well. Alternate dry ingredients with sour milk. Drop by teaspoon into hot fat or oil. While warm, drop into bag with powdered sugar. Toss lightly. (Add 1 Tbsp. vinegar to fat or oil before heating to keep donuts from absorbing too much fat).

 

Basic Crepes 

1 c. all-purpose flour

2 eggs

½ c. milk

½ c. water

¼ tsp. salt

2 Tbsp. butter, melted

In large mixing bowl, whisk together flour and eggs. Gradually add in milk and water, stirring to combine. Add salt and butter; beat until smooth. Heat a lightly oiled griddle or frying pan over MEDIUM HIGH heat. Pour or scoop batter onto griddle, using approximately ¼ c. for each crepe. Tilt pan with circular motion so that batter coats surface evenly. Cook crepe for about 2 mintues, until bottom is light brown. loosen with spatula, turn and cook other side. Serve hot.