"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for ENCHILADAS, by Karen Collier, is from Collier Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 small can enchilada sauce 1 can tomato soup 1 lb hamburger 1 cup grated cheese
Mix heat the soup and enchilada sauce. Brown 1 pound hamburger. Add small amount of sauce. Put on flour tortilla with about 1 tablespoon of grated cheese and roll up. Put some sauce in 9x13 pan. Put in the tortillas. Add rest of sauce on top. Cook at 350 degrees for 20 minutes. Sprinkle rest of cheese on top and serve.
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