Hey, Angel, What's for Supper?

[valarltd]

Grandpa's having a bad day, but here at Chez Mudd, the food has been tasty.

Last night was modified Gully Dwarf stew. I used leftover pork roast and and broth, and I didn't have celery.

Meat from 2 medium-size lizards (or 2 pounds of stew meat if lizard is out of season)
2 tablespoons flour 2 times
(1 and 1 and 1 and 1 or 4 tblsp or 1/4 cup)
2 potatoes and 1 for pot, mangled (1 and 1 and 1 or 3 potatoes, diced)
2 carrots 2 times, stabbed (1 and 1 and 1 and 1 or 4 carrots, sliced)
1 stalk celery, stabbed (sliced)
2 onions, murdered (chopped)
2 bouillon cubes, crushed (Chicken bouillon good with lizard meat, beef bouillon for beef meat)
2 cups water, burbled (boiling)
1 teaspoon $#@*! sauce (Worcestershire sauce)
2 tablespoons parsley, murdered (chopped)
2 cloves garlic, mashed (minced)
1 bongleberry leaf (a bay leaf may be substituted)
1 teaspoon red gunk (paprika)
1 teaspoon salt
1 sneeze black pepper (1/2 teaspoon)

Womp lizard over head couple times. Throw lizard in pot. Add rest of gunk. Light big fire under pot.
Take nap.

Day before was Dublin Coddle. Move over corned beef and cabbage, I have a new dish for St. Patrick's Day/Celtic Heritage Day. This needs to be served with a nice big slab of soda bread beside it.

1/2 lb bacon
1 lb pork sausages
2 onions, sliced
Pepper
12 oz leeks sliced
2 cloves garlic, minced
1/2 tsp dried thyme
1/4 c. chopped fresh parsley
2 bay leaves
1.5 lbs potatoes, chunked
3 c. ham or chicken stock.

Fry bacon until almost crisp. Brown sausages in the same pan. Drop everything into a crockpot for about 3 hours, until potatoes are tender. Add more pepper.


And tonight is Crockpot Enchilada Casserole (I skip the green pepper)


Crock Pot Enchiladas
8 servings

1 pound lean ground beef
1 tablespoon oil
1 small onion, chopped
1 green bell pepper, chopped
1 can (15 ounces) Ranch Style beans, drained
1 can (10 ounces) rotel tomatoes mild, drained
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1/4 teaspoon garlic powder
2 cups (8 ounces) shredded colby jack cheese
8 flour tortillas
1 can (15 ounces) red enchilada sauce

Cook beef over medium heat until done; drain. Meanwhile saute onion and bell pepper in oil until tender. Add onion and pepper to beef. Stir in beans, tomatoes, chili powder, salt, cumin, pepper and garlic powder. In a slow cooker place two tortillas side by side, overlapping if necessary. Layer with a forth of the beef mixture and a fourth of the cheese. Repeat layers three more times. Pour enchilada sauce over all. Cover and cook on low for 2 to 2-1/2 hours or until heated through.