Posted: Thu Oct 30, 2008 2:25 pm
That thought crossed my mind, too, but it would definitely make the mixture too thin.
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Posted: Thu Oct 30, 2008 2:31 pm
Campbell's Beefy Mushroom Condensed soup might work. I use it (without adding water) to my salsbury steak recipe and it is really nice and thick.
Posted: Thu Oct 30, 2008 2:35 pm
Shows you how much I cook....I never heard of Beefy mushroom soup......in fact it was only last week that I saw Garlic mushroom soup.....I had to buy a can.
But I like that idea. I am going to try it. When I do, I let everyone know how it went.
Dave
But I like that idea. I am going to try it. When I do, I let everyone know how it went.
Dave
Posted: Thu Oct 30, 2008 2:35 pm
Cass, I think that's the perfect answer! I've never done these enchiladas with beef before, so now I just may have to give it a go and see how they turn out! David - you MUST report back! 
Posted: Thu Oct 30, 2008 2:38 pm
I am thinking within the week!
I will try to remember to take a pic too. I don't let little things like how it looks interfere with my food picture taking. (I haven't ever really taken a picture of food before...but what the heck... a lot of these look great....maybe mine will.)
I will try to remember to take a pic too. I don't let little things like how it looks interfere with my food picture taking. (I haven't ever really taken a picture of food before...but what the heck... a lot of these look great....maybe mine will.)
Posted: Thu Oct 30, 2008 3:15 pm
Thank you for posting that recipe, Mary Beth. It sounds very good ! I think I will make it this weekend. It's getting verrry cold here.
Posted: Thu Oct 30, 2008 3:16 pm
A little corn starch would thicken it right up
Posted: Thu Oct 30, 2008 5:45 pm
CG~
Yes, that is really a good recipe. I have made it many times but I use Monterey Jack cheese. I'm sure cheddar would be good too.
My Mom-87 yrs old served some crunchy sweet dill pickle chunks that were really good. She used to make pickles and relish when my Dad was alive and he had a garden. Now she just does this-
Take a jar of regular dill pickles (46 oz.)-I use Vlasic
Rinse the pickles (I don't know why, but Mom says to do it.)
Cut the pickles into one inch chunks crosswise (You could thinly slice off the ends also)
Put the pickles back in the brine in the jar.
Add about 2 cups of sugar.
Put the lid on tightly and shake.
Put in the refriderator and over the course of the next day or two shake the jar once in a while.
Thats it. Even my husband likes these and he's not crazy about sweet pickles.
Yes, that is really a good recipe. I have made it many times but I use Monterey Jack cheese. I'm sure cheddar would be good too.
My Mom-87 yrs old served some crunchy sweet dill pickle chunks that were really good. She used to make pickles and relish when my Dad was alive and he had a garden. Now she just does this-
Take a jar of regular dill pickles (46 oz.)-I use Vlasic
Rinse the pickles (I don't know why, but Mom says to do it.)
Cut the pickles into one inch chunks crosswise (You could thinly slice off the ends also)
Put the pickles back in the brine in the jar.
Add about 2 cups of sugar.
Put the lid on tightly and shake.
Put in the refriderator and over the course of the next day or two shake the jar once in a while.
Thats it. Even my husband likes these and he's not crazy about sweet pickles.
Posted: Thu Oct 30, 2008 5:54 pm
Hi verjoy! I think Monterey Jack cheese would be awesome! I used the Mexican blend of grated cheeses, so there's both cheddar & jack in there! I think you could just about do anything you wanted with this recipe and still come up with a winner! 
Posted: Thu Oct 30, 2008 6:13 pm
CG~
This is off topic, but I'm supposed to meet my Mom, Sis, and Sis's friends from Napa CA in Branson on 6 Nov. We're going to take in at least three shows. It's not STJ but I know we will have a good time. I hope the folks from CA like it.
So far we have Andy Williams Christmas show (yes, he is still alive!), The Oak Ridge Boys, and Shoji Tabuchi booked.
This is off topic, but I'm supposed to meet my Mom, Sis, and Sis's friends from Napa CA in Branson on 6 Nov. We're going to take in at least three shows. It's not STJ but I know we will have a good time. I hope the folks from CA like it.
So far we have Andy Williams Christmas show (yes, he is still alive!), The Oak Ridge Boys, and Shoji Tabuchi booked.
Posted: Thu Oct 30, 2008 6:23 pm
Andy Williams....it's been a lonnnng time! I remember when I was a kid, and my dad knew someone at NBC, we got to go to a dress rehersal of the Andy Williams show. The Osmond Brothers were on and Donny was that cute little munchkin who was always following the camera with his eyes. It should be a good show in Branson...he's always had a smooth voice.
I'm sure your CA friend will have a good time. It certainly will be a departure from Napa, though!
I'm sure your CA friend will have a good time. It certainly will be a departure from Napa, though!
Posted: Thu Oct 30, 2008 6:33 pm
CG~
It's funny you mentioned Donny Osmond. My Sister met her CA friend last fall in Vegas and they took in the Donny Osmond show there.
About 10 yrs ago we went by train from STL to Chicago to see Donny in the "Amazing Technicolor Dreamcoat". My DIL just about became unglued to see Donny in a "loincloth" costume. I bought my grandaughter a Donny poster and my DIL appropriated it.
It's funny you mentioned Donny Osmond. My Sister met her CA friend last fall in Vegas and they took in the Donny Osmond show there.
About 10 yrs ago we went by train from STL to Chicago to see Donny in the "Amazing Technicolor Dreamcoat". My DIL just about became unglued to see Donny in a "loincloth" costume. I bought my grandaughter a Donny poster and my DIL appropriated it.
Posted: Thu Oct 30, 2008 7:38 pm
this doesn't look too good but it was.
I browned chicken then took it out of the pan. Added garlic, shallots, portabellos and deglazed with cognac. Added some chicken stock and capers and let it reduce. Threw in 2 tbsp. butter and the end and served over whole wheat pasta.
I browned chicken then took it out of the pan. Added garlic, shallots, portabellos and deglazed with cognac. Added some chicken stock and capers and let it reduce. Threw in 2 tbsp. butter and the end and served over whole wheat pasta.
Posted: Thu Oct 30, 2008 7:41 pm
Wow. Looks good to me.
Posted: Thu Oct 30, 2008 8:10 pm
actually, it looks great.