Friday, January 9, 2015



My husbands family use to make these. They are quite yummy.

5 Medium Beets
3/4 Cup Sugar
1/3 Cup Vinegar
1/2 Cup Water
4 tsp Corn Starch
3 Tbsp Butter
1/4 tsp Salt
1/4 tsp Petter
2 tsp Ground Cinnamon

  • Cut the top and tail off of the beets.
  • In a medium sauce pan, cover beets with water and bring to boil
  • Reduce heat and simmer for 45-60 minutes or until beets have softened when poked with a fork.
  • Remove skins by rubbing them between your hands under cold water.  The skins fall off.
  • Cut beets into small bite-sized squares
  • In a medium sauce pan add all ingredients except beets.  Stir until combined.  Add beets and cook for 20-30 minutes over low.


Charity's White Chicken Enchiladas

2 Lg Cans   Chunk Chicken (save the liquid)
2 Cups        Chicken Broth (or use chicken liquid + water and a bullion cube)
10               Small Flour or White Corn Tortillas
1  Sm Can   Green Chilies
4 Tbsp        Butter
4 Tbsp        Flour
1 Cup         Sour Cream
2 Cups        Mexican Blend Shredded Cheese

  • Open cans of chicken, drain the liquid into a measuring cup.  This should give you almost a cup and a half of liquid.  I then add enough water to make a full 2 cups and add a bullion cube.  If you don't want to do this, just use chicken broth for the full 2 cups.
  • Mix chicken chunks with 1 cup of the cheese.  Stir until it is broken up a bit
  • Grease a large casserole dish with cooking spray
  • Put a small handful of the chicken and cheese mixture into each tortilla shell and roll them.  Place in the casserole dish.  They stay together better if you put the folded ends of the tortilla on the bottom.
  • In a skillet, melt the butter over medium heat and add the flour.  Stir until smooth. Pour in the chicken broth and stir.  Bring to a bubble and cook for a couple of minutes.  The sauce should thicken.  Add the chili's and sour cram and stir until smooth.
  • Remove from the heat and pour over the rolled tortillas. 
  • Top with remaining 1 cup of cheese.
  • Bake at 350 degrees for 20 minutes
  • Turn the oven to broil and brown the top  (optional)
This is a great meal for the family.... my kids sure love it.  
BTW.... I have used both flour and corn tortillas.  The flour are easier to roll and don't break as easily, but I actually like the white corn shells better.  But really, it doesn't matter what you use.