Recipes by The Golddiggers: Boiled Cauliflower with Butter Sauteed Almonds; Enchiladas a la Golddigger

The Golddiggers' Boiled Cauliflower with Butter Sauteed Almonds

1 large head cauliflower
Boiling salted water
1/2 stick sweet butter
Handful (more if desired) slivered almonds
Salt and white pepper to taste

Choose cauliflower that is close and white. Trim off outer leaves. Trim away the stalk, cutting a well at the bottom of the cauliflower (makes cauliflower cook faster). Plunge cauliflower head into briskly boiling salted water (enough to cover). Cook 15-20 minutes (or until head is barely tender). Drain and put in heated vegetable dish. Meanwhile, melt butter in skillet over very low flame. Add almonds, cook until golden, turning occasionally to brown on all sides. Pour butter and almonds over top of cauliflower. Season liberally with salt and white pepper to taste. Makes 3-4 servings.

The Golddiggers' Enchiladas a la Golddigger

4 tbsps. shortening
12 tortillas (frozen, fresh or canned)
1 lb. canned chili with beans
1 lb. ground beef, optional
1-2 tsps. chili powder
One 10-oz. can enchilada sauce
1 cup minced onion
1 lb. cheddar cheese, shredded

Melt shortening in skillet and heat tortillas on both sides (tortillas should be lifted out of fat with tongs). Drain on absorbent paper.

Heat canned chili with beans in saucepan. If using ground beef, saute lightly in separate skillet until crumbly and pour off fat before adding meat to chili with beans. Add chili powder and a few tsps. enchilada sauce to saucepan with chili with beans and ground beef.

Place dab of onion and cheese in center of each tortilla. Moisten slightly with small amount of enchilada sauce; roll up jelly roll fashion. Place in greased baking dish. Repeat, using up all the cheese and all but a few tsps. of onion. Spoon seasoned beans-ground beef mixture and remaining sauce over enchiladas. Bake in preheated 400 degrees F. oven for 10 minutes (or until cheese is melted). Garnish with grated onion or lettuce to serve. Makes wonderful main course meal. Makes 12 servings.

Thoughts: Enchiladas can be made many ways using leftover cooked chicken or served vegetarian style using cheese (and-or avocado) and hot chili pepper. If desired, chili beans can be used as filling with cheese garnished over top.