Chicken Enchilada Caserole

This recipe has to be credited to my friends and teachers from North lake Elementary School. I spent most of my teaching career there in Garland, Texas.

The North lake staff had a lovely tradition of celebrating birthdays monthly in the teachers’ lounge. During lunch time, we brought in homemade treasures from salads and casseroles to cakes covered with candles. Many of the cooks shared their recipes many of them are among our family favorites.

Try this sumptuous Chicken Enchilada Casserole with your family and friends. If you are lucky enough to have a group like the teachers at North lake, you might share your recipes with them too.

Ingredients:

12 corn tortillas

½ cup cooking oil

2 cups shredded Monterrey Jack cheese

¾ cup chopped onion

¼ cup butter

3 tablespoon flour

2 cups chicken broth

1 cup sour cream

2 cups diced chicken

1 cup (4 oz.) chopped green chilies

Directions:

Cook tortillas in oil—5 seconds per side to soften.

Place 2 tablespoons of cheese and 1 tablespoon of onion on each tortilla and role up. Place seam side down in 9x13 baking dish.

In a large skillet, melt butter and blend with flour. Add broth and cook until thick. Stir in sour cream, chicken, and green chilies.  Cook until heated—(do not boil!). Pour sauce over tortillas and sprinkle with remaining cup of cheese. Bake at 350 degrees for 30 minutes until bubbly and light brown. This makes 6 servings with two enchiladas each. You’re going to love this! 

Sweet Corn

When we were kids growing up on a farm in Ohio, sweet corn was our favorite garden crop. In the summer we picked ears of corn by the dozen. We shucked and boiled them on the stove until they were crisp. Then we slathered them with butter, sprinkled them with salt, and ate them nearly every day.

There were other ways we prepared corn. When the ears were mature, Mom used a paring knife to cut a line from end to end on each row. Then she used the dull side of the knife to scrape the cobs until the creamy contents were removed. She placed an iron skillet with butter on a hot stove, poured in the creamy corn, and added a little salt. Then she stirred it when it began to brown. It is unbelievably delicious when hot from the stove.

Mom even used this late corn in her cornbread. That was long ago, but corn is still one of our favorite dishes.

Now, we usually roast ears of corn on the grill or cook them in the microwave if we’re in a hurry. If we have any leftover ears we cut the corn off the cob and add it to salads or make corn dip. Corn dip is a family favorite. Try this at your next reunion, cookout, or party. It’s fast and easy to make and all your friends will want this recipe. Enjoy your corn before the season is over. Oh, don’t forget to freeze any leftovers.

                                                       Corn Dip

1 ear or 1 cup of whole sweet corn (leftover or fresh made, canned or frozen)

1 cup shredded cheddar cheese
2 or 3 chopped green onions with the stems

½ cup mayonnaise

½ cup sour cream

1 small can chopped green chilies, drained

1 tablespoon Worcestershire sauce

2-3 drops of hot pepper sauce

salsa to taste if desired

After preparing your corn, drain and place in medium sized bowl. Add remaining ingredients, mix well and place in serving dish. Surround dip with your favorite corn chips, or tortilla chips.

Jewish Apple Cake

One day in September I was chatting on Facebook when I saw a message from someone looking for an apple cake recipe. I went looking through my files and recipe books and found the one I used years ago. After discovering the perfect recipe it was time to shop for apples. The bright yellow and red Gala apples, my favorites, were displayed in green paper bags, covered with recipes, pretending to be fresh.  I got all tingly just thinking about it. When I got and home I tried one. What a disappointment-- leathery with tough skin, no juice running down my chin, apparently not this year's crop. The recipe for Jewish Apple Cake, with a picture of bright red apples at the top, laid on the counter and waited for the perfect apples.

This weekend we went to West Virginia and found the perfect Gala apples--crisp, juicy, sweet, tender,West Virginia grown, and this years crop. Now it's time to make Jewish Apple Cake, good anytime you have fresh juicy apples.You don't have to be Jewish to enjoy this cake, but it's certainly best in the fall when you have access to the best Mother Nature has to offer.

Jewish Apple Cake

Liberally grease a bunt pan with butter and preheat the oven to 350 degrees.

1. In a large mixing bowl combine:

   1 stick of butter
   1 1/2 cup packed brown sugar
   1 teaspoon vanilla

   add 2 large eggs one at a time and whip after each addition.

2. In a medium mixing bowl combine with wire whip:

   2 cups of flour
   1 teaspoon soda
   1 teaspoon cinnamon
   1/2 teaspoon salt

   Add to egg mixture

3. In a small bowl combine:

   2 large peeled chopped apples
   1 cup sour cream
   1 teaspoon vanilla

4.Begin with 1/3 of cake batter in bottom of pan, cover with half of apples mixture, then 1/3 cake batter, remaining of apple mixture then top with cake mixture.You will have 5 layers.

5. Crumble Topping:

   1/2 cup brown sugar
   1/2 cup flour
   1/2 teaspoon cinnamon
   4 tablespoons butter
Combine with a fork and sprinkle on top of cake batter and bake cake for about 45 minutes until golden brown and set until toothpick inserted in center comes out clean. Remove from oven and allow to cool for 10-20 minutes.

6. Glaze:
   In a small bowl combine 1/2 cup brown sugar
   1/2 teaspoon vanilla
   2 tablespoons water

Drizzle glaze over cake after removing from pan. Allow to harden until ready to serve.

Last year one of my daughters, 2 grandchildren, and I picked apples in the fall and made a cake. Children love helping harvest as much as they do the cooking and baking. Check out the orchards in your area and see if you can find one where you can pick your own apples. The experience of walking through the orchard and finding your favorite apples and knowing they are this year's crop is a wonderful experience.