ALL-CORN CORNBREAD    by Louise     1999 Sep 30
INGREDIENTS
1+1/2 cup corn meal
1 teaspoon baking soda
1/2 teaspoon salt
1+1/2 cup buttermilk
1 egg, lightly beaten
2 tablespoons butter, melted
DIRECTIONS
1.  Preheat oven to 400 F.
2.  Mix corn meal, baking soda, salt.
3.  Add egg, butter, buttermilk.  Mix only until dry ingredients are moistened.
     Turn into a well-oiled pie plate.
4.  Bake on the top rack of the oven for 30 to 35 minutes.
5.  Cut in wedges, and serve hot.     YIELD: six servings.

ENCHILADAS     by Margaret     2005 May 3
SAUCE INGREDIENTS                                   STACK INGREDIENTS
  1 1/2   lb ground chuck                 12-18     frozen corn meal tortillas
3-4       garlic cloves                       1 lb  grated cheese (mild longhorn)
 1 rounded tablespoon of chili powder       3-4 cup chopped lettuce
 2 cans pinto beans                         1/2 cup minced onion
 5 cups  water
DIRECTIONS
Brown meat with garlic.  Add chili, pinto beans, water.  Cook 30 minutes, add salt to taste.
Thaw 2 or 3 tortillas per person, depending on appetite.  Sautee each tortilla lightly in a small amount of oil (until the tortilla bubbles.)  The idea is to keep the tortilla fork-tender.  , heat in a small amount of oil in a skillet, keep warm in oven.
     After cooking the sauce, pour it on a stack of lightly sauteed corn tortillas separated by  cold lettuce, onions, and grated Colby cheese.  Some like this topped by an egg poached or "over easy".  Feeds six people.