30 October, 2009

Episode 46: Down on the Farm

You can Listen here

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