Reader Recipes

Savory Selections

Submit your favorite recipes to
Reader Recipes
P.O. Box 2340
Glen Allen, VA 23058-2340.

Famous Enchiladas

From Eric Fielding of Mineral


bullet1 lb. ground beef (or turkey) 
bullet1 lb. grated sharp cheddar cheese
bullet1 can black olives
bullet1 medium-size onion
bullet2 large cans enchilada sauce (mild or hot depending upon your taste)
bullet1 bag corn tortillas
bullet1 box of toothpicks


Brown meat in frying pan, drain and put in a large mixing bowl. Add grated cheese, chopped onion,  and chopped olives to meat and mix together. Meanwhile, simmer enchilada sauce to become warm, and soak 3-4 tortillas in sauce. Pull bottom tortilla from sauce, add another to top thus creating an assembly line of tortillas. The bottom one should be soft. Scoop in mixture, roll and use toothpick to hold together from top.  Fill baking pan with enchiladas, pour remaining sauce over enchiladas, and sprinkle remaining cheese on top. Bake at 375 degrees for 45 minutes, but check regularly. Let cool and remove toothpicks by spinning them as they are pulled out. Serves 6 normally, or 4 hungry people. Be careful, as recipe can become addictive!

Pea Salad

From Pam Taylor of Bracey


bullet2 cans LeSour peas
bullet1 t lemon juice
bullet1/2 onion, chopped
bullet1/2 cup mayonnaise
bullet1/8 garlic salt
bullet1/8 t pepper
bullet1 ripe avocado cut into squares


Mix all ingredients together and chill for about 1 hour.

Orange-Glazed Beets

From Elaine Barnett of Ruckersville


bullet1-lb. can cut beets
bullet1 T butter
bullet2 t flour
bullet1/2 cup orange juice


Heat beets in their own liquid. In small saucepan, melt butter. Remove from heat; add flour, brown sugar and orange juice. Return to heat, stirring constantly until thickened. Drain beets; add sauce to beets. Makes 4 to 5 servings.

Coconut Cream Pie

From Joann Frazier Hensley of McGaheysville


bullet3 cups milk
bullet1/2 t salt
bullet1 T flour
bullet1 T butter
bullet2/3 cup sugar
bullet2 1/2 T cornstarch
bullet3 egg yolks, slightly beaten
bullet1 1/2 t pure vanilla flavoring
bullet1 cup moist shredded coconut
bullet3 egg whites
bullet1/4 t cream of tarter
bullet1/4 cup sugar
bullet1/2 t pure vanilla flavoring
bullet10-inch pie shell, baked


Combine first seven ingredients and blend in blender until smooth. Cook in saucepan over medium heat, stirring constantly until mixture thickens and boils. Boil 1 minute. Remove from heat. Stir in vanilla and 3/4 cup coconut just before filling pie shell. Beat whites with cream of tarter until they stiffen - about one minute. Gradually add sugar and vanilla. Beat until stiff and well blended. Spread on pie. Sprinkle with 1/4 cup coconut. Bake at 400 degrees until delicately browned (8 to 10 minutes).

Orange Cloud Jell-O Salad

From Margaret Ransome of Kilmarnock


bullet8- or 9-oz. tub Cool Whip
bullet12 oz. cottage cheese
bullet3-oz/ box orange Jell-O
bullet1 can mandarin oranges
bullet8 oz. crushed pineapple

Directions: Drain fruit. Mix Cool Whip and cottage cheese. Add dry Jell-O and mix well. Add drained fruit; mix well. Chill. 


Home ] Up ] Cover Story ] Down Home ] Food For Thought ] Dining In ] [ Reader Recipes ] Say Cheese ] Editorial ]