Enchilada Sauce

3 Tablespoons vegetable oil
1 Tablespoon flour
2 Tablespoons chili powder (original recipe calls for 1/4 cup but I don't like chili powder that much so I cut it in half so if you prefer you can add more)
2 cups chicken stock
10 oz tomato paste
1 tsp oregano
2 tsp. garlic powder
pinch of cinnamon
1/2 tsp sugar
1/2 tsp salt

In a saucepan heat oil, add flour, smoothing and stirring with a wood spoon.  Cook for 1 minute.  Add chili powder and cook for 30 seconds.  Add chicken stock, tomato paste, oregano, garlic powder, cinnamon, sugar and salt.  Stir to combine.  Bring to a boil, reduce heat to low and cook for 15 minutes.

Cornbread

2/3 cup butter
1 cup sugar
3 eggs
1 2/3 cup milk
2 1/3 cups flour
1 cup cornmeal
4 1/2 teaspoons baking powder
1 teaspoon salt

In a mixing bowl, cream butter and sugar.  Combine the eggs and milk.  Combine flour, cornmeal, baking powder and salt; add to creamed mixture alternately with egg mixture.

Pour into a seasoned/oiled 6 quart dutch oven.  Bake, with lid off, at 400° for 22-27 minutes or until a toothpick inserted near the center comes out clean.

Sloppy Joes

1 lb ground beef
1/4 cup chopped onion
1/2 teaspoon garlic powder
1 teaspoon mustard
3/4 cup ketchup
1 Tablespoon brown sugar
salt to taste
black pepper to taste

Brown ground beef and onion...drain off excess fat.

Stir in garlic powder, mustard, ketchup and brown sugar; mix thoroughly.  Reduce heat and simmer for 30 minutes.  Season with salt and pepper.

Classic Strawberry Shortcakes (using Bisquick mix)

2 1/3 cups Bisquick
1/2 cup milk
3 Tablespoons sugar
3 Tablespoons butter, melted

1 quart strawberries, sliced with 1/4 cups sugar
 Whipped Cream

Heat oven to 425° F.  In a large bowl, mix strawberries and 1/4 cup sugar; set aside.

Sir Bisquick, milk, sugar and butter until soft dough forms.  On ungreased cookie sheet, drop dough by spoonfuls...makes about 8 biscuits. 

Bake 10-12 minutes or until golden brown.

Split warm shortcakes; fill and top with strawberries and whipped cream.

Homemade Bisquick

9 cups flour
1/4 cup sugar
2 1/3 cups powdered milk
1 Tablespoon salt
1/3 cup baking powder
2 cups shortening

In a large bowl, stir the flour, dry milk, baking powder, sugar and salt; Cut the shortening into the dry ingredients until the MIX is the consistency of cornmeal. Place the mix in a covered container and keep in a cool, dry place. In warm weather the MIX should be refrigerated. Use within a month.