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    I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls. 

    Marrying a husband with a hearty appetite and raising 3 sons and 1 daughter gave me plenty of hungry appetites to satisfy! I worked as a nurse for 42 years and have been retired for 11 years. Even though I loved my work, I love having time to spend with my grandchildren, to experiment with new recipes and work with my flowers in the summer. Life has been very good to me, blessing me with my loving family and great friends!

    I enjoy sharing my love of cooking and recipes with the readers of the Photo Press! (I have had my share of cooking failures over the years!)


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Skillet Enchiladas

3/1/2017

 
New Arrival!
We have a new great-granddaughter! Lydia Renee arrived at 1:00 a.m. February 27th, weighing six pounds eight ounces., 19.5 inches long, lots of dark hair. She was born at Sanford hospital in Sioux Falls to our granddaughter, Samantha and her husband Justin Phillis. Samantha says she has a great pair of lungs and is healthy in every way! We are so anxious to meet her. I love the smell of babies, well most of the time!
On to this week’s recipe. I love Mexican food, but not too spicy, so this recipe fits the bill. I think the mushroom soup mellows out the spice. I like to serve it with shredded lettuce and tomato, Spanish rice and a dollop of sour cream, if you want. I freeze half of it for another meal for the two of us. I have had this recipe for so long, I have no idea where I found it. Probably from a magazine. I hope that you enjoy it too!

Skillet Enchiladas:
1 pound ground beef
1 medium onion, chopped
1 can cream of mushroom soup
1 can (10 oz.) enchilada sauce
1/3 cup milk
1-2 Tablespoons canned, chopped mild green chilies
8 corn tortillas
2 1/2 cups shredded cheese, divided
1/2 cup chopped ripe olives

In large skillet, cook hamburger and onion, drain. Stir in soup, enchilada sauce, milk and chilies. Bring to boil, cover and simmer on low 20 minutes, stirring occasionally. Meanwhile in another smaller skillet, heat 1/4 inch oil. Dip each tortilla in hot oil for 3 seconds on each side or just until limp, drain on paper towels. Top each tortilla with 1/4 cup cheese and 1 tablespoon olives. Roll up and place over beef mixture, spooning some sauce over enchiladas. Cover and cook through another five minutes. Sprinkle with remaining cheese, heating until melted. Is good served with shredded lettuce/tomato, Spanish rice and a dollop of sour cream.
Have a great week!
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