Wienielottas Recipes

CHERRY BARS

Steps:

• Cream together butter and sugar. Add eggs and beat well. Beat in extracts. In a separate bowl combine flour and salt. Add to the creamed mixture. Mix until combined.Spread 3 cups batter into a greased 15x10x1-in baking pan (Also works with 9x13 - baking time will be at least 35 minutes). Spread with pie filling. Drop the remaining batter by teaspoonfuls over pie filling. Bake at 350 for 30 to 35 minutes, or until toothpick comes out clean. Cool on wire rack. Combine glaze ingredients, and drizzle over cooled bars.

EASY VELVEETA CHEESY POTATOES

Steps:

• Peel and cut potatoes into cubes, boil until tender and drain. Put in a 9x13-inch pan.
• Cut butter into cubes and place along the potatoes and season with salt and pepper. Put sour cream on the potatoes and spread across. Cut Velveeta Cheese into 9 blocks and place on top of the potato mixture.
• Bake at 350°F for 30 minutes. Stir mixture occasionally.

VELVEETA ENCHILADAS

Steps:

• 1. Chop onion as coarsely or finely as you like and set aside.
• 2. Cut Velveeta into cubes and set aside.
• 3. Dump the shredded cheese onto a plate and set aside.
• 4. In a 10" skillet over high heat, "scatter" the ground beef and cook until well done. Drain completely; do not discard drippings. Return the liquid and fat to the skillet and keep, covered, on very low heat; be sure to watch it while you complete the sauce and assemble the enchiladas.
• 5. In a heavy 2 qt saucepan over medium heat, pour the can of soup and milk to make a creamy consistency; don't make it too thin. Stir until well blended. Add diced Ortega chilis.
• 6. Drop the Velveeta, a little at a time, into the warm soup mixture, stirring as constantly as possible so the cheese doesn't burn and the milk doesn't separate. Stir constantly until the cheese has completely melted and the mixture is very smooth and creamy. If it's too thick, add a little more milk.
• 7. Remove from heat. Pour and spread about 1/3 of the mixture onto the bottom of a glass oblong pan with sides about 2-3" high. The pan should be around 10" to 12" long. Set the rest of the sauce aside, covered but off the heat.
• 8. Assemble the enchiladas as follows, one at a time: 1. Heat the tortillas in the drippings until they are soft and "floppy." The liquid in the pan will be used up in this process; if it doesn't last through all 12 tortillas, add a little vegetable oil as needed. 2. On a plate, lay out the tortilla and quickly add a little of each of the ground beef, onions, and shredded cheese. 3. Roll the tortilla into a tube around the filling and lay, seam side down, in an oblong glass dish, squished a little close to the previous tortilla. 4. Repeat until you have 12 enchiladas in the dish. There should be beef, cheese, and onions left over when you're done to be used later.
• 9. Uncover and stir the remaining sauce (reheat if necessary) and carefully pour it over enchiladas. Top with remaining ground beef, onions, and shredded cheese.
• 10. Place the glass pan into a 350º oven for 30 minutes, or until sauce bubbles. Allow the top to brown if you like. You may also heat in the microwave at about 3/4 power for 15 to 30 minutes (depending on wattage), or until the sauce is bubbly.