Evening Meal Dates

May 23, 2019



Sue Roundy, President
Marney Reynolds,Vice President
Ande Finley, Treasurer
Nancy Wallace, Secretary
Christine Langley
Heather Harrison
Aliza Finley
Dixie Budke
Jean Perry, Emeritus
Michele Heller, Emeritus


October 2013 Recipes

Recipe Archive

Enchilada Casserole
Serves 8-10

1 lb local ground beef (optional)            
1 large onion, chopped                                
2 c. canned or ¾ c. dry pinto or black beans
Safflower oil as needed for sautéing             
2 lbs fresh spinach and/or chard, chopped        
1 lb Monterey Jack cheese, grated
1 pkg of 12 corn tortillas
3 cloves garlic, minced
1 c. cooked or roasted corn (optional – recipe below)
Enchilada Sauce (recipe below)

1. If you are not using canned beans, prepare dry beans with the quick soak method.  Place the rinsed dry beans in a pot with two to three times their volume of water.  Bring to a boil, simmer for 2 minutes, cover, remove from heat and let stand for one to two hours.  Then drain and rinse the beans once more, return them to the pot, bring to a boil, and simmer covered on very low heat for 1 ½ to 2 hours.  Check the water often to make sure it has not boiled down too far.  Taste to determine when they’re done.
2. Sauté the onion, garlic, and beef until fully cooked.  In a separate pan, sauté the chard stems for a few minutes, then add the greens, and cook for about 5 minutes more.  Greens should retain their color.  Do not overcook!  
3. If using fresh corn, shuck the kernels off of 3 cobs, reserving the cobs.  Oil a cookie sheet, spread the kernels in a single layer, and roast at 400 degrees for 10-15 minutes or until starting to brown.  Combine the cobs with a quart of water (or to cover) and simmer until the liquid turns golden.  Use this rich, sweet broth as a base for the enchilada sauce below.
4.To assemble the casserole:  spread sauce on the bottom of the pan, cover with a layer of tortillas, then the spinach/chard mixture, beans, onion/beef sauté, cheese, and another layer of tortillas.  Repeat until all of your ingredients are used up, but make sure to end with sauce covered by cheese.
5. Bake in a 350 degree oven until cheese is bubbly, about 30-40 minutes.

Enchilada Sauce
3 red or green peppers (or hot peppers to taste)    
3 medium tomatoes                    
1 medium onion, diced                
3 cloves garlic, diced
2 tsp chili powder
1 tsp salt            
1 c. tomatillos, peeled & chopped (optional)

1.Preheat the oven to 400 degrees.  Halve and scoop the seeds out of the peppers and tomatoes (wear rubber gloves if using hot peppers).  Oil a cookie sheet, spread the peppers in a single layer, and roast for 15 minutes or till their edges are starting to blacken.  Then add the tomatoes and roast another 10-15 minutes.  Roasting will give the sauce a wonderful smoky flavor.
2. Sauté the onions, garlic, and tomatillos with the spices and the salt.
3. Once cooked, puree all the vegetables with the corn cob broth (see recipe above) or enough liquid to make a smooth sauce.

Download a PDF of the October 2013 recipes.