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Weigh in:
Take-a-long socks
Cherry Mustard scarf
Fiber Exercise:
Spinning Alpaca still
Our exercise:
Dancing again
Cooking School: On Recess
Pot Luck:
Aprilshowers: frog hat
AJDury: Boo boo kitty
JJ2Edwards: Butterfly Cabled Shawl
DNAPrice: Red Ishbel
In the Kitchen:
Enchilada Casserole
1 lb. lean ground meat (I use chicken)
1 medium onion, chopped
1 10oz can enchilada sauce
½ tsp. garlic powder
½ tsp. black pepper
8 corn tortilla, sliced up
½ c. shredded cheddar cheese
½ c. shredded Monterrey Jack Cheese
Brown meat, add onion and cook until translucent. Drain.Put in 2 Qt. casserole dish. Add sauce & seasonings and stir. Fold in ½ of tortilla slices. Fold in other ½ and ½ of the cheese. Smooth out. Put the rest of the cheese on top.
Bake at 325 about 30 minutes or until bubbly. Serve with Refried beans and Spanish rice.
Recipes:
Interview with Shadyside Farm
Photos can be found here
Shadysidefarm.etsy.com
Shadysidefarm.blogspot.com
Phatfiber.etsy.com
On the Menu:
Fiber in the Forest Retreat
Hands On 2010- Chicago
Kitchen Gadgets:
Wolfe Farms Herbal Body Soap
