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Just Returned from a Wonderful Weekend at K-State

By Jane Butel  February 14, 2024

The Hale Library was the home for a very fun and memorable fund-raiser this weekend.  The Library has just completed an amazing restoration after a major fire seriously damaged both the structure and numerous books needed to be carefully restored.  The job was awesome and has been beautifully and carefully carried out.

The Library was always a special place to me as it was both beautiful and oh, so functional.  I worked there during my college days, starting at $.50 an hour.  Each semester, I got a raise of $.50 an hour.  Wow!  Inflation has really played a huge part.

The Alumni Association has been very kind to me, spearheading the permanent collection of my writing, housed in the Library.  I am only the second feminine  author they have honored in 151 years of the history of the University.  The Gala was beautifully done with yummy appetizers and free flowing imbibments.  A great friend, Linette Carlson drove us out and we had a really fun time.

Before leaving for Manhattan, KS, on Tuesday evening, we conducted a very fun team building class for a great group from HP.  We have done quite a few team building classes for them and they are always quite fun.  (Group is pictured here.)

We are taking registrations for all of our forthcoming classes--day classes, weekend class, and the culinary tour to Oaxaca where we have just made final arrangements for our hotel--the Arrayana. 

Our next day class is on Bread Baking--from basic to specialty on February 29 at 5 PM, followed by Taco Party on March 5 and Perfect Pies on March 21--all at 5 PM.

The next weekend class is February 23-25.  I am extending the special price for this week, though Saturday.  The next week long class is April 15-19.

And Oaxaca is June 11- 17.

Here's my favorite Red Chile Beef Enchilada recipe for something different for Valentines' Day--actually great and yummy anytime--even breakfast with an egg on top.

(Rolled & Santa Fe Style)

This is one of my very favorite dishes, especially when made with blue corn tortillas.  It is a popular custom in New Mexico to place a soft-fried egg on top of each enchilada as soon as they come out of the oven.

Yield:  4-6 servings

Vegetable oil or chile water
12 white, yellow or blue corn tortillas
2 cups Red Chile Sauce (recipe attached), made with beef
About 1 cup shredded Monterey Jack or Cheddar cheese
1 onion, chopped (may be cooked into the sauce)
4 to 6 eggs (optional), soft fried
6 to 8 lettuce leaves (optional), coarsely chopped
2 ripe tomatoes (optional), cut in wedges

1. Preheat oven to 350F.  Heat ½ inch of oil in a heavy skillet.  Add tortillas and fry lightly in batches, being careful not to make them too crisp to roll.  Or dip in chile water if you prefer.  Warm 4 plates in the preheated oven.

2. For Flat Enchiladas:  Place a little chile sauce on a warmed plate, then top with a tortilla followed by cheese, onion, and more sauce.  Repeat once or twice more, making a stack of 2 or 3 tortillas layered with cheese, onion, and sauce (see Note).  Top each enchilada with more sauce and cheese.  Place in the preheated oven until the cheese melts.  Top with an egg, if desired, and garnish with the chopped lettuce and tomato wedges.  These are traditional Santa Fe style.

3. For Rolled Enchiladas:  Dip a lightly fried tortilla into the sauce and place a strip each of shredded cheese and chopped onion down the center.  Roll up, place 2 rolled enchiladas on each warmed plate, and top with more sauce and cheese.  Place in oven until cheese melts.  Arrange lettuce around the edges before serving.

Note:  Three tortillas make a very hearty serving.  Most people prefer two.

Red Chile Sauce 

This is the basic red chile sauce used to create enchiladas and to serve over burritos, chile rellenos, tamales, and chimichangas.

Yield:  2-1/2 cups

2 tablespoons butter, lard or bacon drippings
2 tablespoons all-purpose flour
1/4 cup ground mild red chile
1/4 cup ground hot red chile
2 cups beef stock or water
1 garlic clove, crushed
Pinch of ground Mexican oregano
Pinch of ground cumin
3/4 teaspoon salt (if not using stock)

1. Melt butter in a medium-size saucepan over low heat.  Add flour and stir until smooth and slightly golden.

Remove pan from heat and add ground chiles.  Return to heat and gradually stir in stock.  Add garlic, oregano, cumin, and salt, if using, and cook, stirring, about 10 minutes.  Simmer at least 5 more minutes for flavors to blend.

Sauté 1 pound ground beef, or beef cut in very small cubes.  Omit the shortening, and continue as directed above.  Use for enchiladas.



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