At your request

Amy has a blog entitled "Hungry For Love". On it she published quick, nutriceous, and inexpensive meal options collected from her readers. When there are sufficient recipes contributed, she will publish a cook book, the proceeds of which will go to help feed hingery children. She has been asking for certain recipes from me for quite some time so here goes.

CHEESE ENCHALADAS

1 dozen corn tortillas

1/2 cup oil

2 cups Colby or Cheddar cheese

1 #2 can enchalada sauce (1 1/2 c)

1 cup chopped green onions (bulb onions may be substituted)

All ingredients must be laid out ahead of preparation in an assembly line. (tortillas, hot oil, enchalada sauce, baking dish, chopped onions, grated cheese). Heat oven to 375 degrees F.

In a heavy skillet, heat enough oil (about 1/4 c) to soften corn tortillas. When oil is hot, place one tortilla at a time in the oil, turn immediately and then remove. (If left in oil, they will become crisp and difficult to work with.) If making more than a dozen, additional oil may need to be added periodically.

Dip the softened tortilla in enchalada sause and place in baking dish.

Fill with mixture of onion and cheese and roll to enclose them.

Repeat until all are in baking dish. Sprinkle remaining onion and cheese over top and cover with remaining sauce.

Bake about 30 min or until cheese is melted and sauce has all soaked into enchaladas.

Serve hot over bed of lettuce.

SHORT or SPARE RIBS

Place short ribs in crock pot, roaster oven, or oven (may need to cover with foil) set at 250 degrees for 8 hours, checking periodically to make sure they do not dry out.

Mix 1 cup brown sugar (or Slenda brown sugar substitute), 1/2 cup catsup, and 1/4 c yellow mustard. Baste ribs and return to 400 degree oven for about 2 hours, turning once.

BEEF STEW

Cube inexpensive cut of beef (chuck or 7 bone roast) and dredge in flour. Braze in hot oil to seal juices. Place in crock pot with 6 cubes beef boullion, a little black pepper, and a minimum of 3 quarts water (bouillon cubes already contain salt).

Add 1 cup each, large chuncks of hard vegetables (carrots, potatoes, celery) along with a large onion (in chuncks) and 3 cloves garlic.

Cook at high setting until tender (5-6 hours).

Add 2 Table spoons Worchester sauce and quick cooking frozen peas (about 1 cup). Continue cooking for another 1/2 hour.

Mix 2 Tablespoons flour in 1 cup cold water and add to stew. Mix in to form gravy. Continue cooking for another 5 minutes (gives the flour time to cook).

Serve with hot bread or biscuits.

SPLIT PEA SOUP

This is the simplest soup to make.

1 large package (1 lb) split peas

4 quarts of water

a large chopped onion

2 large chopped (rounds) carrots

1 teaspoon salt

ham bone, hock, or 1/4 lb ham meat

Add all ingredients to a crock pot and cook on low for about 8 hours

Note: When done, the meat will be falling off the bone. If soup is a bit thin, let stand and it will thicken. If too thick, add a little milk.

Hope you enjoy.