Priscilla's Beef Enchiladas

I can't say enough about these enchiladas.  They are better than any restaurant I've ever eaten in.  The BEST!!!!

Beef for the enchiladas:
5 lbs. beef roast or combination of beef and pork roasts
3 T. vegetable shortening
3 onions, chopped
1 (4 oz.) can chopped green chilies
2 (7 oz) cans green chili salsa
1/4 tsp. garlic powder
4 T. flour
4 tsp. salt
1 tsp. cumin
Juices from beef roasts

Slow cook your roast in a crock pot for about eight hours on low.  I usually just do this over night, and I put a little water in the crock pot. Drain meat, reserving juices. Cool meat, then remove bones, shred meat, and set aside. Melt shortening (I use oil)  in a large skillet. Add onions and green chilies. Saute one minute. Add green chili salsa, garlic powder, flour, salt, and cumin. Cook one minute over medium-low heat. Stir in reserved meat juices and shredded meat. Cook five minutes until thick. Cool. Put about three cups mix into freezer bags and freeze for later. Makes about nine cups of Mexican Meat Mix.

Enchiladas
1 (10 oz) can enchilada sauce
1 (16 oz) can whole tomatoes, undrained and finely chopped
Vegetable oil for frying
12 corn tortillas
3 cups of Mexican Meat mix
1 1/2 c. grated cheddar cheese
1 1/2 c. sour cream

Combine enchilada sauce and chopped tomatoes in a medium saucepan. Cook over medium heat until mixture boils. Reduce heat and simmer. Heat oil over medium-high heat in a small skillet. Dip one tortilla at a time in hot oil for several seconds, then dip in hot enchilada sauce mixture. Set aside. Place about 1/4 c. Mexican meat mix on each tortilla and sprinkle with 2 T grated cheddar cheese. Roll up and place close together in a shallow casserole dish, seam-side down. Pour remaining sauce over enchiladas. Sprinkle with additional grated cheese. Bake about 15 minutes, until bubbly. Spoon sour cream over enchiladas and serve hot. Makes about six servings.

Stephanie's Choco Nut Delights

Cream Together:
1/2 c. butter
1/2 c. brown sugar
1/4 c. sugar

Add:
1 egg
1 tsp. vanilla
Blend in and mix well:
1 1/4 c. flour
1/2 tsp. baking soda
1/2 tsp. salt

Spread in a 9x13 pan sprayed with PAM. Bake 350 degrees for 15-18 minutes until light golden brown. Sprinkle immediately with 1 c. chocolate chips. Let stand 2 min, then spread to cover. While baking, combine in saucepan over low heat until mixture is smooth:
1 c. chocolate chips
1/3 c. maple syrup
2 T. butter
1 tsp. vanilla
1/4 tsp. salt
Stir in 2 cups chopped pecans and spread evenly over melted chips in pan. Bake 8 min. Cool completely before cutting into bars.

Rice Pilaf

2 T butter
1 c. uncooked rice
1/4 c. minced onion
1/3 c. minced celery
3 c. hot chicken broth

Saute onions and celery with rice. Add chicken broth. Cover and simmer until rice is done. You can add parsley and slivered almonds if you like.