Taking a Trip

For the next seven days, I will be gone on a trip with five of my grandchildren. I have posts scheduled for the entire time, although I may not have internet service so I won’t be responding to comments until I get home. When I do get home, it may take me a while; or I may just have to start up from that day, if there are too many. Please continue stopping by even if I can’t link up to the FOTD challenge, the pictures will still show up, including BOTD pics. I can’t wait till I get back to tell you all about the trip. I am looking forward to hearing from you when I get back. Stay safe!!

Summer Squash Enchilada Recipe

Years ago when my husband started gardening, I ordered a cookbook to help me with recipes for all the vegetables that we were getting. This was pre-internet so I couldn’t just go to the computer and look it up. A very useful book that I found was the Joy of Gardening Cookbook by Janet Ballantyne. One of her recipes that I still use every year is for

Summer Squash Enchiladas


4 T. Butter 4 T. all-purpose unbleached flour 2 t. chili powder 2 c. milk 2 c. grated cheddar or Monterey jack cheese salt and pepper 6 c. diced summer squash 2 T. vegetable oil 1 1/2 c. diced onion 3 garlic cloves, minced 1 1/2 t. minced fresh hot peppers or to taste 16 tortillias 3 cups diced tomatoes

In a small saucepan, melt the butter and stir in the flour and chili powder to make a thick paste. Add the mild a little at a time, stirring well after each addition to prevent lumps. Add the cheese and heat gently until the cheese is melted. Season to taste with salt and pepper.

Preheat the oven to 400 degrees F. Steam the squash until just tender, about 5 minutes.

In a saute pan, heat the oil and saute the onion, garlic, and hot peppers until limp, 3-5 minutes. Add the squash and two-thirds of the sauce. Toss to coat.

Grease a 9-inch by 13-inch baking dish. Spoon some filling onto each tortilla and roll like a crepe. Place seam side down in the baking dish. Spoon the extra sauce on top and sprinkle with the tomatoes. Bake the enchiladas for 30 minutes, or until hot. Serve immediately.

Preparation Time: 25 minutes Baking Time: 30 minutes Yield: 8 servings

As with all recipes, I tend to do some things just a little different. I don’t like using vegetable oil; I use olive oil. I also use one seeded jalapeno pepper. Also, if I have any extra squash after filling the tortillias, I just spread it across the top also.

If you want something just a little different but actually very good, you might give these a try. If you try them, please let me know how you liked them.