Waldorf Fruit Salad

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This is a good way to eat your fruits, but if you are like us, this salad will go fast. Everyone loves the taste of the red grapes as they burst in your mouth! Such flavor and sweetness! I add mandarin oranges versus regular Florida oranges because they are sweeter. I have tried adding regular oranges and I just don’t prefer it that way. However, you may wish to add regular orange slices as well. You can also replace the pecans with whatever you have on hand like walnuts. I prefer the pecans, though. You can also leave them out, but they add so much to this salad, they will be missed!

Ingredients

4-5 bananas
1 cup seedless red grapes (make sure they are seedless)
1-2 apples cut into cubes
1 15oz can mandarin oranges
1-2 celery stalks diced (optional)
¼ - ½ cup Mayonnaise (like Real Mayo – not miracle whip)
1-2 cups Cool Whip
½ cup of chopped pecans


Preparation

In a large bowl, peel and slice your bananas, add your chopped apples, grapes, and mandarin oranges, dice and add celery (optional), Mix together. Add your cool whip about 1 cup and ¼ - ½ cup of Mayo. You may need to add more, you will know by the taste. And finally add your pecans and mix well. I apologize, about the amount of mayo and cool whip, I usually buy a small container of cool whip and use about half of it, and add a little mayo to it (not a lot) til it tastes right. It doesn’t matter if you use light or fat free cool whip either. I use regular mayo because I read that the fat free is actually higher in calories than the regular. So anyway, I hope you enjoy this recipe.

Beef and Cheese Enchiladas

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You won’t believe what the secret ingredient to these delicious enchiladas are – sour cream. The combination of the chili and sour cream in this recipe result in a unique and delicious flavor. If you don’t believe me, try leaving out the sour cream – they just don’t taste the same.

INGREDIENTS

2 -15 oz - medium cans Wolf Brand Chili without beans
16-18 soft corn tortillas (heat tortillas in small amount of hot oil – 8 seconds per side)
2 cups cheddar cheese or Monterey Jack cheese shredded
¼ - ½ of a small box of Velveeta, sliced into 2” long thin strips
½ cup of Queso Fresco – Quesadilla cheese (in Latin refrigerated section)
sour cream

PREPARATION

Preheat oven to 350 degrees F. In a 13 x 9 casserole dish, spread 1 can of chili evenly over the bottom of the dish (this keeps the enchiladas moist during baking and from turning hard on the bottom). If you haven’t already done this, take a small skillet with a little hot oil, and soften each tortilla for about 15-20 seconds each (8-10 seconds per side). For really gooey cheese, use slices of velveeta or American along with some shredded cheddar or monterey jack. Place your cheese on the edge and roll up, place seam side down in the casserole dish. Do this for the rest of the enchiladas. Spread some sour cream over the tops of the enchiladas before you spread the next can of chili over them. After you spread the sour cream and chili, place a sheet of foil over them and put them in the oven for about 20 minutes. When the sides start bubbling, remove from oven. Take foil off. Spread some cheese on top (quesadilla cheese – or queso fresco is great for the top) and place them under the broiler for about 2-3 minutes to allow the center to get hot and the cheese to melt.

This meal can be made with a combination of different cheeses. I usually make it with what I have on hand.

This is a meal that can be made in flat layers and baked in the microwave in individual servings. Just layer 3 soft corn tortillas (softened in hot oil as above) with the cheese, sour cream, and chili and cover them with chili and cheese at the end. Zap them in the microwave until the chili boils and the cheese melts about 3 minutes or so.