Mom's Enchiladas

Pete asked me for this, so I thought I'd post in case anyone else is in need:

2 c + liquid (I prefer the sauce on the thinner side), broth or water
4 T flour or cornmeal (or combination)
3/4 t salt
3 T chili powder
1 t new mexico chili powder (or 1/4 t cayenne)
1 t cumin

Mix dry ingredients. Make a paste with about 1/4 c of the liquid. Add remaining liquid and whisk, stirring frequently, until thickened. Season meat of your choice well with salt, pepper, and desired seasonings and saute. Fill tortillas w/ meat, sauce, and cheese. Top with sauce and sprinkled cheese. Bake at 350 for 10 minutes, or until warmed through and cheese is melted.

A few notes: because chili powders vary so widely, I always have to taste and adjust the seasonings. For the chili powder I currently have, 1/2 t salt is better. I've also started doubling the recipe, stopped dipping the tortillas before I fill them, and just ladling the sauce inside and over the casserole before baking. Call me lazy, but it cuts down on time and mess *hugely*. I'm much more prone to make them now. 1 and 1/2 recipes would be perfect, really (1 is too little, 2 is too much). Enjoy!

Flourless Chocolate Cake

We made this the other day for a friend who has a gluten allergy expecting it to be just OK, but we all thought it was fabulous and went back for seconds. It got together very easily as well. I used half bittersweet chocolate chips and half semisweet chocolate chips because that is what I had and it was great. Enjoy!

INGREDIENTS

Serves 8.

6 tablespoons unsalted butter (I always use salted and can't tell the difference), plus more for pan
1 1/2 cups semisweet chocolate chips (or 8 ounces chopped bittersweet chocolate)
6 large egg yolks
6 large egg whites
1/2 cup granulated sugar
Confectioners' sugar, for dusting

DIRECTIONS

Preheat oven to 275 degrees; with rack in center. Butter a 9-inch springform pan. Place butter and chocolate in a large bowl. Microwave in 30-second increments, stirring each time, until melted; cool slightly. Whisk in yolks.
In another bowl, beat egg whites to soft peaks. Gradually add sugar; beat until stiff and glossy. Whisk 1/4 of whites into chocolate mixture; gently fold mixture into remaining whites.
Pour into prepared pan; smooth top. Bake until cake pulls away from sides of pan and is just set in center, 45 to 50 minutes. Cool completely on a wire rack. Serve dusted with confectioners' sugar.

St. Nicholas Cookies

Happy St. Nicholas Day! Here's Janet's recipe for St. Nicholas cookies, which is different from the one in the red family cookbooks (i.e. no lard!). Enjoy --

Cream together:
1 lb butter
1 1/2 c sugar
1 1/2 c brown sugar
Add:
3 beaten eggs

Mix dry ingredients and add gradually to the above:
2 t ginger
2 t cinnamon
1 t allspice
1/2 t cloves
1 t salt
1 t baking soda
6 c flour

Form into 2 long logs (approximately the length of your cookie sheet), wrap in plastic wrap, and refrigerate til stiff. Slice into 1/4 inch slices, place whole almond or almond slice in the middle of each cookie, and bake at 350 for 11 minutes.