Chili Sauce:
1 1/2 lbs. ground beef
1/2 cup chopped onion
2 teaspoons garlic powder
1 1/2 teaspoons.salt
1 teaspoon pepper
8 cups beef broth or bouillon
2 cans (14 1/2 oz each) whole peeled tomatoes
3 tablespoons chili powder
1 tablespoon plus 1 1/2 teaspoons. paprika
1 tablespoon ground cumin
1/3 cup cornstarch
1/3 cup water

Enchiladas:
16 corn tortillas (6-inch)
vegetable oil
6 cups (24-oz) shredded Cheddar cheese
1 cup chopped onion
1 cup (4-oz) shredded American cheese

To prepare the sauce; in a large saucepan or dutch oven, brown ground beef with onions, garlic powder, salt and pepper. Drain any excess grease. Add broth, tomatoes, chili powder, paprika, and cumin. Mix well, breaking up tomatoes with large spoon. Bring to boil. Reduce heat and simmer uncovered 1 hour.
In a small bowl, mix cornstarch and water until cornstarch is completely dissolved. Gradually add to chili sauce, stirring constantly. Continue cooking 5 minutes.

To prepare the enchiladas; preheat the oven to 350 degrees F. Heat about 1/2-inch of vegetable oil in a small skillet, until hot but not smoking. Quickly fry each tortilla in oil until softened, about 2 seconds on each side. drain on paper towels. In large bowl, combine Cheddar cheese and onion. Mix well. Spoon 1/3 cup cheese mixture down center of each tortilla. Roll up and place seam side down in two 11×7-inch baking dishes. Top with chili sauce. Cover with foil. Bake for about 10 minutes. Remove foil. Sprinkle with American cheese. Continue baking 2 minutes or until cheese melts.

8 servings

The old-fashioned flavor of a cheesy potato soup that can be made in no time!

Serves 8

8 cups potatoes; peeled and cubed
4 cups water
2 cups chopped onion
4 cups chopped celery
2 teaspoons salt
4 cups water
4 cups half-and-half
6 tablespoons butter or margarine
1 cup shredded sharp Cheddar cheese

In a large saucepan, add water, potatoes, onions, celery, and salt. Bring to a simmer; simmer 15 minutes or until vegetables are tender; drain. Transfer to blender and puree until chunky.

Return to saucepan; add half-and-half, butter and cheese; simmer until hot, stirring to melt cheese.

Make sure you do not let it boil and stir often to prevent any burning.

Garlic bread and melted cheeses — that really is the best of both worlds!  Try this recipe next time you make a nice steak or have pasta and sauce.

1 loaf French bread
1/2 cup butter
1 cup shredded jack cheese
1 cup shredded asiago cheese
1 cup mayonnaise
1 bunch green onions, chopped
2 cloves garlic, pureed

Split French bread loaf into halves horizontally. Mix butter, cheeses, mayonnaise, green onions and garlic in a bowl, blending well. Spread the cut side of bread with spread. Bake at 350 degrees F for 7 minutes, then place under broiler about 3 minutes longer. Cut into slices and serve.