Sunday afternoon.

We have just been too busy to blog. I am trying to get caught up this afternoon.

Sommer made an apron in fishing school yesterday. It is really cute and these are the pictures . However, she has become ill since her arrival and is not having much fun at the moment. I hope she will be feeling better tomorrow because we have a lot of fishing to do.

Yesterday our food endeavors in the kitchen included cottage cheese enchiladas with homemade sauce. We also had Taco salad. It was delicious and so nice on a hot evening. The enchiladas recipes is as follows:

Cottage Cheese Enchiladas

by Cheryl Griffiths

2 cups cottage cheese

1 cup sour cream

1 sm. can diced green chilies

2 c. grated cheese

10 8-inch flour tortillas

Ten-minute enchiladas sauce(recipe below)

Lightly cover bottom of 9" X 13" pan with enchilada sauce, set aside. Blend cottage cheese, sour cream and chilies together. Place three tablespoons mixture and 1-2 T. cheese on a tortilla and roll. Place in pan seam side down. Repeat until all mixture and tortillas are gone. Spoon remaining enchilada sauce over rolled tortillas. Sprinkle with cheese. Bake at 350 degrees F. until cheese is melted and sauce is bubbling about 25 minutes. Remove from oven and let stand for 10 minutes. Serve with shredded lettuce and corn.

Ten-Minute Enchilada Sauce

cooks.com

1/4 cup oil

2 Tbsp. self-rising flour (I use all-purpose)

1/4 cup chili powder

8 oz. can tomato sauce

1 1/2 cups water

1/4 Tsp. ground cumin

1/4 Tsp. garlic powder

1/4 Tsp. onion salt

Salt to taste

Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.

Gradually stir in tomato sauce, water, and spices. Continue cooking over medium heat until sauce i s thickened slightly. Salt to taste.

Enjoy this dish. Great for the vegetarians in the group. More recipes tomorrow.