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Thanks to all of you for your input, I have a menu set for many weeks that does not include any of the “oldies”.

I thought I would return the favor and post a few favorites.

THEMOM’S KICKASS ENCHILADA’S

Ingredients needed:

Corn tortillas
Hamburger meat
Cooking oil
Enchilada Sauce (pick your spice level)
Cheddar Cheese, grated
Lettuce, chopped
Tomato, chopped
Eggs

Fry hamburger meat, season with salt, pepper, garlic powder, onion power. Drain.

Fry corn tortillas in oil until crisp.

Place tortillas in an oven safe dish (I use glass pie plates), cover with hamburger meat. Pour enchilada sauce over hamburger meat (one enchilada uses about ½ to ¾ can). Cover with cheese.

Cook at 350 until cheese is melted.

Here is the secret – right before you take the enchiladas out of the oven, fry an egg. Take enchiladas out of oven, add lettuce and tomato, then place the egg on top.

To start with use one corn tortilla per person – that normally is enough.

PINTO BEANS .

Keep in mind that the garlic powder, onion powder, and jalapeño measurements can be changed to adjust to your taste. I have always eyeballed the measurements, so what you have below is not an exact science.

1 lbs Pinto Beans
12 oz pack of Salt Pork cut into cubes (Do Not buy the pre sliced)
2 Tbls Onion Powder
2 Tbls Garlic Powder
1 Tbls Pepper
1/2 Cup Jalapeños & juice

Remove rocks and imperfect beans, wash well and drain.
Place beans in water about 2” above beans.
Put all other ingredients in crock pot.
Cover and cook on high for 2 hours. Then turn to low for 8 hours.
Watch the water level, if it gets to low add more water.

I serve this with rice and corn bread.

BUTTERMILK PIE

2 Sticks melted butter (do not use margarine)
3 ¾ cups sugar
½ flour
6 eggs
1 cup buttermilk
1 tsp vanilla

Preheat oven to 350
Mix flour and sugar real well (use a sifter is possible)
In a separate bowl mix together other ingredients
Add to flour/sugar mixture
Pour into two 9” pie crust
Bake on bottom rack of oven for 45 minutes