Savory Selections
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Submit your
favorite recipes to
Reader Recipes
P.O. Box 2340
Glen Allen, VA
23058-2340.
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Famous Enchiladas
From Eric Fielding of Mineral
Ingredients:
 | 1 lb. ground beef (or turkey) |
| 1 lb. grated sharp cheddar cheese |
| 1 can black olives |
| 1 medium-size onion |
| 2 large cans enchilada sauce (mild or hot depending upon your taste) |
| 1 bag corn tortillas |
| 1 box of toothpicks |
Directions:
Brown meat in frying pan, drain and put in a large mixing bowl. Add
grated cheese, chopped onion, and chopped olives to meat and mix
together. Meanwhile, simmer enchilada sauce to become warm, and soak 3-4
tortillas in sauce. Pull bottom tortilla from sauce, add another to top
thus creating an assembly line of tortillas. The bottom one should be
soft. Scoop in mixture, roll and use toothpick to hold together from
top. Fill baking pan with enchiladas, pour remaining sauce over
enchiladas, and sprinkle remaining cheese on top. Bake at 375 degrees for
45 minutes, but check regularly. Let cool and remove toothpicks by
spinning them as they are pulled out. Serves 6 normally, or 4 hungry
people. Be careful, as recipe can become addictive!
Pea Salad
From Pam Taylor of Bracey
Ingredients:
| 2 cans LeSour peas |
| 1 t lemon juice |
| 1/2 onion, chopped |
| 1/2 cup mayonnaise |
| 1/8 garlic salt |
| 1/8 t pepper |
| 1 ripe avocado cut into squares |
Directions:
Mix all ingredients together and chill for about 1 hour.
Orange-Glazed Beets
From Elaine Barnett of Ruckersville
Ingredients:
| 1-lb. can cut beets |
| 1 T butter |
| 2 t flour |
| 1/2 cup orange juice |
Directions:
Heat beets in their own liquid. In small saucepan, melt butter. Remove
from heat; add flour, brown sugar and orange juice. Return to heat,
stirring constantly until thickened. Drain beets; add sauce to beets. Makes
4 to 5 servings.
Coconut Cream Pie
From Joann Frazier Hensley of McGaheysville
Ingredients:
| 3 cups milk |
| 1/2 t salt |
| 1 T flour |
| 1 T butter |
| 2/3 cup sugar |
| 2 1/2 T cornstarch |
| 3 egg yolks, slightly beaten |
| 1 1/2 t pure vanilla flavoring |
| 1 cup moist shredded coconut |
| 3 egg whites |
| 1/4 t cream of tarter |
| 1/4 cup sugar |
| 1/2 t pure vanilla flavoring |
| 10-inch pie shell, baked |
Directions:
Combine first seven ingredients and blend in blender until smooth. Cook
in saucepan over medium heat, stirring constantly until mixture thickens
and boils. Boil 1 minute. Remove from heat. Stir in vanilla and 3/4 cup
coconut just before filling pie shell. Beat whites with cream of tarter
until they stiffen - about one minute. Gradually add sugar and vanilla.
Beat until stiff and well blended. Spread on pie. Sprinkle with 1/4 cup
coconut. Bake at 400 degrees until delicately browned (8 to 10 minutes).
Orange Cloud Jell-O Salad
From Margaret Ransome of Kilmarnock
Ingredients:
| 8- or 9-oz. tub Cool Whip |
| 12 oz. cottage cheese |
| 3-oz/ box orange Jell-O |
| 1 can mandarin oranges |
| 8 oz. crushed pineapple |
Directions: Drain fruit. Mix Cool Whip and
cottage cheese. Add dry Jell-O and mix well. Add drained fruit; mix well.
Chill.
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