And The Kingdom Celebrates

What a way to clinch! Da Bears beat the Packers at Soldier Field on a beautiful day in December. Eddie Jackson's interception of Aaron Rodgers would have been a thing of beauty except for the injury. He's still being evaluated so let's hope for the best.

This blogger will be cooking for Eddie this coming Sunday. As I research each player, the question is"Why are so many of this year's  Bears from Florida?'. Please send me your favorite Floridian recipes as I'm running short on ideas.

A big shout-out to Joe Omo-osagie for this week's recipe - Nigerian Jollof Rice in honor of Prince Amukamara. Since Joe doesn't use an actual recipe, I have adjusted his instructions to provide more details. It's flavorful and you can spice it as much as you'd like.

Jollof Rice

Ingredients:
2 Chicken Thighs
Olive Oil
Garlic Powder, Cayenne Pepper, Thyme, Nutmeg,  Cumin, Ginger, Salt and Pepper
1 Onion, diced
1 small can Tomato Sauce
1 Cup  Water
1/2 Cup Basmati Rice

Directions:
1.  Season chicken with spices to taste
2.  Heat oil in pan, when hot add chicken and brown
3.  Remove chicken and cut out the bones
4.  Place onion and chicken in the pan and cook until onions are softened
5.  Add tomato sauce to create a thick base. Let simmer about 3 minutes.
6.  Add water and bring to a boil
7.   Add rice, reduce heat to low and cook about 20 minutes
8.  Let sit 5 minutes. Adjust seasonings as desired and serve.

Let's Cook for Royalty

With 50 tackles and 3 interceptions this year, Prince Amukamara has the attention of Bears fans and opponents alike. However, he may also have some fans in Nigeria where his great-grandfather was the king of Awo-Omamma in Iwo State of Nigeria and he is next in line to be chief.

Prince and his wife Pilar continued the family's tradition of royal names with their daughter Princess Paisley and son Princeton. His sisters are named Princess, Precious, Promise, Peace and Passionate.

Prince was born in Arizona and his favorite foods include pre-game pasta and meat sauce, pizza and his wife's biscuits and gravy. Those choices plus some Nigerian Jolof Rice makes menu Decisions fairly tough.

Let's get cooking Bears fans. Tomorrow's a Big Day!

One Rib Short of a Win

Last week's game had me on the edge of my seat. There were mistakes and there were some glorious  plays even before the amazing comeback to tie the game.

Chase Daniel showed true Bears grit. Nagy called some amazing plays and Kyle Fuller continues to be an intercepting force to be reckoned with. Last week I decided to cook for Chase Daniel. Coming from a wealthy Texas community I knew we needed some beef. Perhaps I should have gone with a big, thick Texas-size Rib Eye. Instead I made delicious Short Ribs. They just weren't enough. 

This week I'll put the culinary focus on Kyle Fuller who hails from Maryland. Football is apparently in his genes. His three brothers are also current or former NFL players. Wearing Shaun Gayle and Devin Hester's #23, Kyle has some big shoes to fill. Let's help him by preparing a nice Maryland dinner tonight.

One Rib Short of a  Win

Ingredients: 
1/2 Cup Olive Oil
2 TB Butter (Divided)
4 LB Beef Short Ribs with the bone
Salt,, Pepper and Dry Mustard to taste
1 Cup Flour
2 Cups Chopped Onion
1 Cup Chopped Celery
1 Cup Chopped Carrots
2 TB Minced Garlic
3 Bay leaves
1 TB Dried Thyme
1 Cup Red Wine
8 Cups Beef Stock


Directions:
1.   Put flour, salt, pepper and dry  mustard in a zip lock bag. Add ribs and shake. Dispose        of the extra flour.
2.   Heat oil and 1 TB butter in a large pot.
3.   Brown the ribs on all sides - Set aside.
4.   Add onions to the pot and saute for 2 minutes.
5.   Add carrots and celery and saute for 1 more minute.
6.   Season with salt, pepper, garlic, bay leaves and thyme. Cook 1 more minute.
7.   Deglaze the pot with red wine, scraping up all the bits on the bottom.
8.   Add ribs and remaining TB of butter. Bring to a boil, reduce heat to low and simmer          for 2 hours or until the sauce thickens.

Serves 6

Keep The Fun Flowing

Chase Daniel will get his second start this season after an impressive game against the Lions on Thanksgiving.  As Chase preps to face the Giants, I'll be working up a Texas-size menu to thank him for last week's performance.

The Texas-inspired menu will try to evoke the toney community of Southlake, Texas where Chase led his high school to the 5A State Championship and was named 5A State Player of the Year in 2004.

Southlake, Texas is home to a long list of notables including Terry Bradshaw. So what does a Bears fan cook for such an illustrious group? Let's get cooking for a Giant-size win!

Superbowl Shuffle 2.0?

Happy Thanksgiving indeed! Watching the Monsters of the Midway have fun is Soooo much fun! The celebrations after a touchdown are reminiscent of the Superbowl Shuffle.

I admit to being worried when I heard Trubisky wasn't going to play. I didn't realize we had a first class backup. Thank you Chase Daniel for an awesome game. Enjoy this short clip of Chase in disguise at Bears Training Camp. This year's team has been having fun since day one.

Preparing the special recipe for this game, I considered several choices. Often I go back to my childhood favorites because my mom's family is still around the Detroit area. That proved to be a good strategy on Thanksgiving when I went with my Mom's Thanksgiving Stuffing. Not everyone loves it, but it's something I'm Thankful for.

Mom's Stuffing

Ingredients:
3/4 # Chicken Livers
5 Stalks Chopped Celery
2 Chopped Onions
1/4 # Butter
8 oz can Mushrooms
1 Egg
20 oz Chicken Stock
2 1/2 C Water
2 loaves Dry Bread - put on baking sheets a few days before you prepare the stuffing
Salt, Pepper and Sage to Taste - Sage will get stronger as it cooks so don't overdo

Directions:
1.  Chop onion and celery
2.   Combine with chicken livers in food processor. Grind thoroughly.
3.  Place mixture in large pan. Add: butter, egg, mushrooms, water, salt and pepper
4.  Simmer for 45 minutes
5.  Pour over dried bread. Add sage and salt to taste
6.  Use chicken stock to moisten to desired consistency.
7.  Either stuff in chicken or turkey or bake at 350 for about 45 minutes covered.

Ready for Prime Time

Today's Bears  game has been  moved to Prime Time - 7:20. This is Great News!

Also great news is the announcement earlier this season by this week's chosen Bears player - Trey Burton. Trey, the father of three, will donate $1,000 for ever catch and $2,500 for every TD to the International Justice Mission in support of their work to end slavery and human trafficking.

This talented Tight End may be best known for his "Philly Special," but he's making a special name for  himself in Chicago. Born in Venice Florida, Trey played college ball at the University of Florida. His brother is also a talented football player and his grandfather was both a pro-football player and an Olympic runner.

What would you suggest we cook for this special man?

Winner, Winner, Chicken Dinner

Oh that defense! The Monsters have returned to the Midway. Da Bears are so much fun to watch and that's thanks, in part, to Defensive Coordinator Vic Fangio. This week, we honor him with an honest to goodness Sunday Chicken Dinner.

We really need to Bear Down as da Bears host Detroit at Soldier Field. I have a significant contingent of Lions fans in my family so this is a bit personal. 

Tradition also returns on Thanksgiving Day when, once again, da Bears take on the Lions. But first things first, let's post another win and hang onto first place.

Sunday Chicken Dinner can be fried or roasted. I'm choosing roasted with potatoes, rutabaga and salad. I've also made some sage-infused olive oil. It adds a special something to the bird. Thanksgiving's menu will be a bit more holiday-ish but let's stick to the basics this week.

Get cooking Bears fans! 

Sage Infused Olive Oil - Option A

Ingredients:
1/2 cup of sage - don't cut it but crush it a bit to release the fragrance
16 oz of high quality, Extra Virgin Olive Oil

Directions:
1.  Place sage and oil in a pan and heat for about 5 minutes
2.  Pour the oil into a wide-mouthed mason jar with a lid. Let it sit, away from sunlight until it's completely cooled.
3.  Remove sage
4.  Use a mesh sieve inside a funnel to strain the oil into a tall bottle. Store in a dark space and keep at room temperature.

A Winner On and Off The Field

Saying the Bears are feeling like a family, Danny Trevathan is enjoying a great season. His Bears family even surprised him when they brought his grandmother to watch her first home game at Soldier Field. 

On the field he's been tackling, sacking and grabbing the football. In last week's win over NY, Trevathan led the team with 7 tackles. It's time to celebrate the talented and focused #59. Let's some more of that passion this week as the Bears take on Buffalo.


Danny grew up in Ohio, played high school ball in Leesburg, Florida and played college ball in Kentucky. His grandmother has battled breast cancer and Danny can be counted on to support the Bears efforts to honor survivors including attending their annual September luncheon. According to Bears Care director Marge Hamm, "He came in and was amazing. He hugged every single one. I mean, this is 50-plus women. He listened to their stories, and came back again this year."   

As a cancer survivor myself, it seems only right to celebrate this special man with a menu honoring his youth in Florida, college career in Kentucky and his Midwest roots. Tomorrow's menu includes Key Lime Grouper, Coleslaw and Corn Fritters. Let's get cooking!

Key Lime Grouper

Ingredients:
4 Grouper Fillets
1 1/2 Cups Key Lime Juice
1 Cup Butter
15 oz Can of Diced Tomatoes
1 Cup Scallions, Diced
6 oz Shredded Parmesan Cheese
Salt and Pepper

Directions:
1.  Melt butter in microwave
2.  Pour butter in baking dish and add key lime juice
3.  Place grouper in juice and cook at 350 for 15 minutes uncovered
4.  Remove grouper from over and add tomatoes and parmesan cheese over grouper
5.  Place back in the oven for 5 minutes
6. Remove from oven and top with scallions, salt and pepper to taste.

Corn Fritters

Ingredients:
3 Cups Oil for Frying
1 Cup Sifted Flour
1 tsp Baking Powder
1/2 tsp Salt
1/4 tsp sugar
1 Egg, lightly beaten
1/2 Cup Milk
1 TB shortening, melted
12 oz Can Whole Corn, drained
Sugar

Directions:
1.  Heal oil in heavy pan or deep fryer to 365
2.  In medium bowl, combine flour, baking powder, salt and sugar
3.  Beat together egg, milk and melted shortening
4.  Stir into flour mixture
5.  Add in corn
6.  Drop fritter batter by spoonfuls in the hot oil and fry until golden brown
7.  Drain on paper towels
8.  Sprinkle with sugar and serve hot

Let's Show Mitch Some Love!

Oh my goodness, I can't tell you how excited I am about Mitch Trubisky! He is first and foremost a good man. He's also a leader, a talented quarterback and, again I say, a great guy. He has been a wonderful leader for the Bears, come so close and the potential to lead us into many Super Bowls. It's time to show him some love this week.

Mitchell, as him Mom insists we call him, is from the large/small town of Mentor, Ohio. Apparently he was That Kid who took care of everyone, made breakfast, and made sure he and his sisters got to church on Sunday. His mom is quite the character and quite the nurturer. She didn't cut him any slack when it came to performance and she was the first to make her famous biscuits and gravy for everyone.

Apparently breakfast, whether it be Mom's biscuits and gravy, pancakes by Mitch, or omelettes from the Yours Truly  were a favorite so today we had breakfast in Mitch's - sorry - Mitchell's honor.

My cousin, the chef, makes amazing sausage gravy. He always is clear, the trick is to be sure you've cooked the rue long enough the flour has been thoroughly cooked. Always listen when Sean gives advice.

I also add some dried mustard, sage, salt and pepper to the flour. And it Worked! Da Bears Won!

Biscuits and Gravy

Ingredients:
Canned biscuits
1 # breakfast sausage
3 TB butter
4 TB flour
3 cups Milk
1/2 tsp dry mustard
Sage, Salt and Pepper to taste

Directions:
1.  Bake biscuits according to package
2.  Brown sausage,remove from pan with slotted spoon, leaving the drippings and set sausage aside
3.  Melt butter in pan where sausage was cooked
4.  Add flour and dry mustard and stir constantly until smooth and flour taste is gone and color is light brown or darker - at least 3 minutes
5.  Gradually add milk and cook until thick
6.  Season with salt, pepper and sage
7.  Stir in cooked sausage, reduce heat and simmer 12-15 minutes / Note: If gravy is too thick, add in more milk
8.  Serve over warm biscuits

Let's Go Bears!

It's time to celebrate Football! This year's team looks great and despite the disappointing outcome last week, we are a football team to be reckoned with. So, in honor of Chicago Bears Football, I suggest we all make our favorite version of the quintessential football food - Chili.

My favorite recipe is an adaptation of Mom's with a bit more kick!  Perhaps it will perk up Parkey.



Chili

Ingredients:

1 # Ground Beef
2 Cans Chili Beans - Spicy
1 Can Tomato Soup
1 Onion - Diced
Chili Powder - To Taste
Chipolte Chili Powder - To Taste
Ancho Chili Powder - To Taste
Salsa - To Taste
Juice from the Steak and Shake Peppers
Salt, Pepper and Garlic Powder

Directions:

1.  Brown Ground Beef with onion, salt, pepper and garlic powder. Drain.

2.  Return to pan and add beans, tomato soup and chili powders. Simmer.

3.  Add salsa, pepper juice and adjust seasonings.

4.  Win!

Dancing, Singing, Styling and Running Tough

This week we honor #23, Tarik Cohen from Bunn, North Carolina. This mighty young man loves to sing and dance during practice. He also has quite a sense of style as illustrated by this picture from his Facebook page. He likely made quite an impression on his hometown of 344 people.

Tarik must have been singing and dancing after the game he had against the Cardinals. Based on his performance two weeks ago, this blogger will be cooking to honor Cohen this week as the Bears face Miami.

Someone once said of Tarik, "He'll take a chicken shit play and turn it into Chicken Salad." That awesome quote almost resulted in a recipe for Chicken Salad this week but then it Snowed Yesterday! NOOOOO!

Sorry, but Chicken Salad won't cut it when the weather goes from 80 degrees to winter. I checked out the menu at Sisters Cafe in Bunn and,yes, they offer Chicken Salad but they also have Meatloaf. I sure hope you like Meatloaf Tarik because my North Carolina Meatloaf recipe is almost as Awesome as you. Let's get cooking Bears fans!

North Carolina Meatloaf - courtesy of Chapel Hill Service League

Ingredients:
2 # lean ground beef
1/2 cup bread crumbs (Note, you can substitute ground mushrooms for half the bread crumbs if desired)
1 medium onion, finely chopped
1 egg, beaten
1 1/2 tsp salt
1/4 tsp pepper
1 can tomato sauce (8 oz) divided
1/2 cup water
2 TB cider vinegar
3 TB dark brown sugar
2 TB mustard
2 TB Worcestershire sauce

Directions:
1.  Combine ground beef, bread crumbs, onion, egg, salt, pepper, 1/2 can tomato sauce and water. Mix well. Form into a loaf and place in shallow 7 x 10 pan.

2.  In saucepan, combine vinegar, brown sugar, mustard, remainder of tomato sauce and Worcestershire sauce. Bring to a boil. Pour sauce over meatloaf.

3.  Back 350 for 1 hour and 15 minutes. Baste occasionally.

Secret Sauce

That Was So Much Fun! I felt like I was watching a reincarnation of the Super Bowl Bears! I enjoyed everything from Mitch Trubisky thanking his team after each touchdown to the great defense. There was a definite rhythm from the beginning. Mine was not a quiet household on Sunday.

Next week the Bears are off, but the week after that we will be honoring Tarik Cohen. He was a total work horse against Tampa running for 184 yards.

I decided at the last minute to make a Peach-Bourbon BBQ Sauce to enhance the pulled pork. Could the Secret Sauce have made the difference? Let's all keep a jar in the fridge just in case. You'll be surprised at how easy it is to make.

Peach-Bourbon BBQ Sauce

Ingredients:

1 TB butter

1/2 cup diced sweet onions (1/2 a large onion)

1 tsp minced garlic (1 clove)

1 1/2 cups roughly chopped, peeled peaches

3/4 cup ketchup

1/2 cup bourbon

1/3 cup dark brown sugar

1/3 cup apple cider vinegar

2 TB honey

2 TB molasses

2 TB Dijon mustard

2 TB Worcestershire sauce

1/2 tsp hot sauce - or more to taste

Directions:

1.  Melt butter over medium heat. Add onion and cook until softened, add garlic and cook until fragrant.

2.  Add all remaining ingredients and stir to combine. Bring to a boil, then reduce heat to low and simmer until peaches have softened and sauce is slightly thick (about 20 minutes) stirring occasionally.

3.  Puree sauce in a blender and process until smooth. Season with salt and extra hot sauce to taste.

4.  Cool to room temperature, transfer to a jar and store in refrigerator up to 1 month.

Congratulations on Your First TD of The Season!

Congratulations Jordan Howard on your first Touchdown of the season and helping the Bears earn First Place in the division!

Jordan Howard is Alabama through and through. He was born in a suburb outside of Birmingham and played high school ball for the Gardendale Rockets. College ball was with U of Alabama Birmingham in 2013 and 2014.  Even though he was regarded only a 2-star prospect, he began setting school records.

In 2015, UAB shut down its football program and Howard moved to Indiana taking on the likes of Michigan with a season high of 238 yards and 2 touchdowns in his junior year. He opted out of his senior year and entered the NFL.

In 2007, his father "Doc" Howard, a dentist, died of pulmonary fibrosis at 52. Since then, Howard has worn a white t-shirt with a picture of his father under his pads on game day.

Tomorrow this blogger honors Jordan Howard with some Alabama Pulled Pork. It's in the crock pot now.

Alabama Pulled Pork

Ingredients:

Pork Butt Roast

Dry Rub:
     Brown Sugar
     Ancho Chili Pepper
     Chili Pepper
     Cumin
     Pepper
     Garlic Salt
     Smoked Paprika
     Dry Mustard

Liquid:
     Beef Stock
     Apple Cider Vinegar
     Apple Cider

NOTE: You can also smoke this for 6-10 hours. Both are delicious.

Directions:

1.   Rub the roast all over with the dry rub
2.   Spray cooking oil in the crock pot
3.   Place roast in the crock pot with Beef Stock up to half the height of the roast
4.   Add 1 cup Apple Cider Vinegar and 1 cup Apple Cider
5.   Set on low over night
6.   Once done, pull the meat in large chunks and pour one cup of sauce per 4 LBs of  
      meat. You can let it sit or serve immediately.

Let's go Jordan and Bears! Let's beat Tampa Bay and maintain our lead.

Welcome to Chicago Khalil!

The Mack Attack has been everything we've been promised. In keeping with our new tradition, What Bears Eat will honor Khalil Mack tonight with one of my South Florida favorites. First, a bit about our new superstar.

Khalil began his football career as a quarterback. Perhaps that's why he knows how to get to them. He played for Fort Pierce Westwood High School Panthers and earned the nickname "Bombshell Man." However, quarterback wasn't to his liking and he shifted to linebacker.

At 6' 3", Khalil dreamed of a career in basketball but a torn patella tendon quashed those dreams.  He was counting on his basketball prowess to earn him a college scholarship. Waide Ashmon, his college football coach promised him and his parents football could earn him a scholarship. Khalil put his all into it and, during his senior year, scored 140 tackles and led his team to a district championship.

Welcome to Chicago Khalil. We hope you have a long and productive career as a Bear. Your special meal will be Pescado Borracho or Drunken Fish.

Drunken Fish

Ingredients:

3 Lbs fish - I've chosen swordfish
2 dried Ancho Chilies
1/3 cup dry red wine
1/2 cup chopped onion
1 clove of garlic, minced
2 TB olive oil
3 medium tomatoes, peeled, seeded and chopped
1/3 cup water
1 tsp sugar
1/2 tsp salt
1/2 tsp dried oregano
1/4 tsp ground cumin
Salt and Pepper to taste
1/2 cup sliced pimento stuffed olives
1 TB capers (optional)
1 sliced zucchini (optional)
Spinach (optional)

Directions:

Cut chilies open. Discard stems and seeds. Cut chilies in small pieces and place in a small bowl. Cover with boiling water. Let stand 45 - 60 minutes. Drain and place in a blender with wine. Blend until nearly smooth.

In medium saucepan, cook onion and garlic until tender but not brown. Add chili-wine mixture. Add tomatoes, 1/3 cup water, sugar, salt, oregano and cumin. Bring to a boil. Reduce heat, cover and simmer 5 minutes.

Place fish in a greased 13x9x2 baking dish. Season fish with salt and pepper. Place sliced zucchini (if desired) in dish as well. Stir olives and capers into tomato sauce. Pour over fish and zucchini. Cover, backe at 350 for 45 - 60 minutes or until fish flakes easily.

Prepare spinach and place on a platter. When fish is ready, carefully place the fish and zucchini on the spinach. Put sauce in a gravy boat or bowl. Ladle sauce over the fish and vegetables.

Go Bears! Let's get a win over the Cardinals.

The Spicy Cajun

A Win for the Spicy Cajun

The second Monday Night Football Game in a row for Chicago was about honoring the Spicy Cajun - Brian Urlacher. 

What Bears Eat participated in the fun by cooking Jambalaya in honor of his New Orleans roots. Delicious dinner and a delicious win. Bears, let's continue the fun next week as we honor Kahlil Mack. 

This week's recipe is a favorite - Jambalaya. And it resulted in a win. Let's go for two in a row.

Jambalaya

Ingredients:

¼ Cup butter

1 onion, chopped

2 stalks celery, chopped

½ TB minced garlic

1 # ham, in small cubes

1 # low fat smoked sausage, in small cubes

1 ½ Cup uncooked rice

8 oz diced tomatoes with juice

6 pepperoncini (chopped or finely diced) and juice

2 ½ Cups Chicken or Beef stock

¼ tsp Cayenne or Chili Powder

1 can mushrooms

½ tsp pepper

Salt to taste

Directions:

11.            Melt butter in stock pot

22.           Add onion, celery and garlic – saute about 5 minutes

33.           Add sausage and ham, brown while stirring

44.           Add rice – stir and brown for 5 minutes

55,           Add tomatoes, mushrooms, pepperoncini – cook for 3 minutes

66.          Add Stock, salt, pepper and cayenne

77.           Bring to a boil, cover and simmer 45 minutes

88.            Add pepperoncini juice to taste

You Snooze, You Lose!

I admit it, I was wrong.

During the 3rd quarter I was certain da Bears would win. I fell asleep. When I woke, the game was over so I Googled the result just for a bit more "feel good."

 Not so much. How did this happen?

I am convinced that Aaron Rodgers has 2 magic beans each year that he uses to defeat the Bears. It doesn't matter how well we've played, how far ahead we are or even if, Rodgers himself has been injured. He eats the magic bean and the Packers win.

Let's move on to next week and hope there are no other magic beans available.

It's A New Day, Bears Fans

It's A New Day 

Bears fans, anyone who has followed this blog knows how critical I've been of Jay Cutler's lack of leadership skills. While his talent can't be denied, he can't lead his team and I consider that essential. 


Enter Mitch Trubisky. I think this guy has it all but don't believe me. Both Coach Ditka and Mike Singletary think this guy is the real deal. As I've read about, and listened to him talk about, his servant leadership style - I'm on board. In support of Trubisky's beliefs, I have determined my plan of cooking the food of the opponent to sap their power" is contrary to Mitch's plan to build power, brotherhood and teamwork from within. Therefore, we will no longer be cooking with an eye on the opponent - we will be cooking to reward amazing effort on behalf of the Bears. 

This week we face the Green Bay Packers - the arch enemies of our beloved Bears. I've decided to welcome our new head coach - Matt Nagy - with recipes celebrating the food of Delaware. Coach Nagy played college ball in Delaware so here we go! Welcome Coach Nagy!

Happily we are not expecting rain in Green Bay this weekend like we are in Chicago. However, it will be cool so you can choose to cook something fall-like.

Food Choices
Apparently our choices include:

Anything Chicken including Chicken and Noodles
Peach Pie
Goulash
Mac and Cheese

Goulash is my comfort food so I'll likely prepare that. To be honest, I made Chicken Enchiladas last night. Both recipes are included. I hope Coach Nagy feels especially welcomed! 

What will you be cooking to embrace this new era?


Chicken Enchiladas

Ingredients:

6 tortillas
1 cup shredded cheese
2 TB butter
2 TB Flour
1 cup Chicken Broth
1/2 cup greek yogurt or sour cream
1 cup+ chopped, cooked chicken

Directions:

1.  Spray baking dish with cooking spray
2.  Assemble Enchiladas in baking dish by by filling each tortilla with chopped chicken and half of the cheese, roll and tuck in edges - set aside
3.  Pre-heat oven to 425

4.  Melt butter in a saucepan
5.  Add flour and stir continuously for at least 2 minutes
6.  Slowly stir in chicken broth, stir until thick and bubbly
7.  Stir in yogurt or sour cream - cook till heated but don't boil
8.  Pour sauce over rolled tortillas
9.  Bake for 20 minutes
10.  Sprinkle enchiladas with the remaining cheese and bake an additional 5 minutes.

Serve with salsa.

Goulash

Ingredients:

1 # ground beef
1/2 onion, chopped
2 cans diced tomatoes - do not drain
1/2 bag of egg noodles

Directions:

1.  Cook egg noodles according to package directions, drain and set aside
2.  Brown onion
3.  Add ground beef to browned onions, brown and drain
4.  Add tomatoes to ground beef mixture, heat
5.  Add egg noodles to ground beef mixture and simmer until desired consistency