I've Found It! Enchilada Casserole

I love it when my readers request a recipe from an old cookbook that their mom or grandma used to have, or a missing  family-loved  staple that they thought was lost forever.  Armed with my  collection of old cookbooks, filed clippings, other ladies' cooking files that I've adopted (estate sales) and my own family recipe cards, the search begins!  I received such a request on my Frugalhomekeeping Facebook page last week for Enchilada Casserole from a 1970's cookbook.  I hadn't been this excited about a "recipe-dig" since I got a call from a Bible class/Girl Scout leader wanting to know if I had the old original recipe for Scripture Cake (I did!... both the written-out ingredients version and the recipe that requires the cook to look up the Bible verses to find the ingredients!).
For this reader's treasured  enchilada casserole recipe that we needed to find,  I went through all of  my shelves and cupboards full of cookbooks and ...ta-da!  Here it is!  The book is Make-A-Mix Cookery and I've featured recipes on the blog from Make-A-Mix  before;  I believe that's what gave the reader hope that I might own this particular copy of the book (here, my husband would chime in, "of course, she has this book, too!!")
I can understand why this recipe was a family favorite, it sounds delicious...and easy!  Have a great week-before-Thanksgiving.   ~Marcia

(Sandra's) Enchilada Casserole
1 (6 oz.) pkg. corn chips (3/4 C)
2 C Ready Hamburger Mix*(thawed)
1 (15 oz.) can chili with beans
1 (10 oz.) can enchilada sauce
1 (8 oz.) can tomato sauce
1 C sour cream
1/2 C grated Cheddar cheese

Preheat oven to 375 degrees.  Lightly butter a 2 qt. casserole dish.  Crush 1/2 C of the corn chips and reserve for the top.  In a medium bowl, combine remaining corn chips, Ready Hamburger Mix, chili, enchilada sauce and tomato sauce.  Pour into prepared casserole.  Bake about 20 minutes, until heated through.  Remove from heat.  Spread sour cream on top.  Sprinkle with grated cheese and reserved crushed corn chips.  Bake 5 more minutes until cheese is melted.  Makes 6 servings.

*Ready Hamburger Mix
(The beginning of many meals, made in minutes)

4 lbs. lean ground beef
1 large onion, chopped
2 tsp salt
1/2 tsp pepper
1/2 tsp oregano
1/4 tsp garlic salt

Brown ground beef in a heavy skillet.  Drain.  Add onion and continue cooking over medium-low heat until onions are golden.  Add remaining ingredients.  Cool.  Spoon mixture into four 1-pint freezer containers, leaving 1/2 inch space at top.  Seal and label containers.  Freeze.  Use within 3 months. Makes about 4 pints of Ready Hamburger Mix. 

SWAPS:
Love Bakes Good Cakes
We are That Family
Raising Homemakers
A Wise Woman Builds Her Home
Deep Roots at Home

Mama's Cornbread Dressing

***Thanks to Ben, my tech guru and designer, for this cool new fall look !***

I've been asked recently for my version of cornbread turkey dressing.  As a person who proudly  hails from West Virginia, I spent every Wednesday night before Thanksgiving  helping toast white bread to make our "traditional stuffing".  It includes celery, onions, sage and broth.  I do  have more-southern friends, though, who think that Thanksgiving dinner would be incomplete without cornbread in the cavity of their bird.  Here's the recipe from one of their families;  enjoy!

Mama's Cornbread Dressing

2 quarts cold, crumbled cornbread (packaged mix can be used)
3 slices loaf bread or cold biscuits
2 C chopped celery
1 C chopped onion
2 tsp poultry seasoning
1 TBSP sugar (if packaged mix is not used for cornbread)
2 C stock from turkey
1 (10 3/4 oz.)  can chicken broth
4 eggs, well-beaten

Mix all ingredients well.  Spoon into a greased pan and bake at 350 degrees for 20-25 minutes or just until set.  Do not overcook.  Yield:  about 3 quarts.

Swaps:
Delightfully Dowling
Mandy's Recipe Box
Love Bakes Good Cakes
Miz Helen's Country Cottage
We are That Family
Raising Homemakers
Balancing Beauty and Bedlam
A Wise Woman Builds Her Home
Deep Roots at Home

Texas Crock Pot Dip

Trick-or-treaters will be coming to your door next week.  Are you prepared?  Oh, I'm sure you've already polished off one of the bags of candy that you bought for them...and have to get more before Halloween;  that's the candy companies' evil plans-they know that we love chocolate and can't stand watching a bag of Reeses cups just sit on the pantry shelf  ahead of time.  They put out those candy coupons early, we buy it early, and there are those chocolate/peanut butter "sin-cups" staring us down every time we open the cupboard!!  Oh...maybe that's just at my house...and I just made a public confession!  OOPS!
 I just love Halloween, especially trick-or-treat.  It's such a fun night for children (and the adults who remember being children).  It's not really the pillowcase full of  of sugary treats that make it special, it's the memories of getting to dress up like your favorite character and run through the neighborhood with your friends.  It's one of the holidays where kids can be  kids...just one more year ("I'm not too tall, Mom...can I just dress up and hand out candy?") Let them go!  It's one night a year... to be a kid, again. :0)

Here's a recipe for a yummy dip to have in your crock pot to enjoy between doorbell rings...or if any friends or neighbors stop in!

Texas Crock Pot Dip
1 C onions, chopped
1 small can diced green chilies
16 oz. can Rotel tomatoes, or 2 C fresh tomatoes, diced
1 1/2 C cubed Velveeta cheese (we like the new white Velveeta)
Cook on Low for 6 hours.  Serve with tortilla chips or vegetable sticks.


Swaps:
All the Small Stuff
The Blackberry Vine
We are That Family
Raising Homemakers
Love Bakes Good Cakes
Balancing Beauty and Bedlam
Deep Roots at Home
Delightfully Dowling
Mandy's Recipe Box
It's a Blog Party