Recipe: Enchiladas and ‘goop’
Continued from Page 12
Directions
The amount of berries you will need
depends on how big your Mason jar is. This
isn’t something that needs to be done in
a gallon-sized pickle jar (though you cer-
tainly could), but rather a small quart jar
that you would use for canning or a leftover
pasta jar.
Wash your berries thoroughly, then fi ll
the jar with them. You don’t need to cut
your berries unless they need to be in order
to fi t in the jar. If your doing two or more
kinds of berries, layer them evenly. Fill the
jar to the brim with rum and tightly seal it.
Leave it on your counter for three to fi ve
days, depending on how fruity you want it
to be.
Drain the liquid from the berries using
a colander and a bowl, try and get all the
rum off the berries by shaking them, do not
squeeze them. Put your berries in a freezer
bag and freeze them for other boozy drinks
or garnishes.
Clean your Mason jar of any seeds or
other debris that has come off the berries.
Cover the mouth with a cheesecloth about
4 layers think then slowly pour the rum
back into the Mason jar straining out any
remaining seeds.
Store in your refrigerator.
Loaded layered lemonade
As a fan of fruity frozen drinks in gen-
eral, this glow-up of a spiked lemonade is
worthy of both your Instagram and your
next vaccinated/socially distanced backyard
barbecue.
You can easily make it non-alcoholic for
younger guests and designated drivers by
omitting the vodka and adding a bit more
lemonade.
Ingredients
• Six shots of vodka, divided
• 4 cups of ice, divided
• 4 cups lemonade, divided
• 2 cups frozen mango
• 2 cups frozen strawberries
BY PATRICK WEBB
Makenzie Whittle/The Bulletin
Loaded layered lemonade.
• Lemon wedge for garnish
Directions
Blend mango with one cup of ice, one
cup of lemonade and two shots of vodka
until smooth. Then place in a separate con-
tainer and clean the blender thoroughly.
Next blend the strawberries with one
cup of lemonade, one cup of ice and two
shots of vodka then place it in a separate
container and clean the blender thoroughly.
Now place remaining lemonade, ice
and vodka in the blender and blend until
smooth. Place in a separate container.
Freeze all three mixes for 30 to 45 min-
utes until slushy.
Dollop the layers into glasses, evenly
dividing each layer of mango, strawberry
and lemonade. Garnish with a lemon wedge
and serve.
NEW GO KART TRACK
NOW OPEN!
GO KARTS
MINI GOLF
GYROXTREME
ROCK WALL
KIDDIE RIDES
AND MORE!
SEASIDE, OREGON
HWY 101 (1/4 mi South of Seaside) • 2735 S. Roosevelt • 503-738-2076
OPEN DAILY 11 A M T O 6 P M
14 // COASTWEEKEND.COM
I am always being teased by my sig-
nifi cant other about my bachelor days in
England when I made meals from leftover
ingredients that may not be traditionally
grouped together. That was 40 years ago but
I am still doing it.
My enchilada “recipe” is quite simple
and is made almost entirely with leftovers.
I like to chop and cook onion in water
in a rolling boil. Sometimes I slice four
onions, using one for today’s dish, bagging
and refrigerating three portions for later.
When you cook them, be sure to put your
overhead fan on — otherwise your entire
house stinks. Watch your pan, because once
all that water has boiled off , the blackened
mess burned onto the pan means it will all
need to be thrown away, including the pan.
I had a cup of leftover rice, so I mixed
that in a bowl with some canned white
beans that I had left over from making Navy
bean soup. I added some sliced and strained
black olives, and stirred it together with just
a little canned enchilada sauce.
These ingredients made six delicious and
fi lling enchiladas. I like ‘em served with
salsa and chips.
Enchiladas (serves two)
Ingredients
• Six 6-inch corn tortillas
• Two chicken breasts
• One can enchilada sauce
• Grated cheddar
• Half an onion, cooked
• Half can of white beans
• 1 cup of cooked rice (optional)
• Small can of chopped black olives (drain
liquid)
Preparation
Bake the chicken and chop into half-inch
cubes.
Mix the chicken, onion, beans, rice and
olives in a bowl with half the enchilada
sauce.
Microwave the tortillas 15 seconds to
soften. Spoon the mix into tortillas and roll
up.
Grate on cheddar cheese and pour
remaining sauce over the top. Bake covered
in a greased dish for 35 minutes, uncovering
for the last 5 minutes.
Serve with a few crunchy tortilla chips,
with taco sauce or salsa for taste, adding
refried beans if you are truly hungry.
We call it ‘goop’
Linda, my youngest sister-in-law, intro-
duced me to this dish three decades ago. I
was wary because I don’t like sour cream
Photos by Patrick Webb
ABOVE: ‘Goop’ is a casserole of chicken and
dried beef. It is served with rice and peas.
BELOW: Two enchiladas, before being baked
in an oven.
on my tacos. But once I discovered it is OK
when stirred up and baked with other stuff , I
became a fan.
Goop is a perfect comfort food.
Serve this over rice. I usually have fro-
zen peas, which must have a dab of melted
butter. Salt and pepper as preferred but taste
it fi rst because the beef makes the mix salty.
If you heat it up later as leftovers, add a lit-
tle barbecue sauce or Worcestershire sauce
for extra fl avor.
Goop (serves two)
Ingredients
• Two chicken breasts
• Three large spoonfuls of sour cream
• One can cream of chicken or mushroom
soup
• Half a small jar of chipped beef
Preparation
Bake the chicken until cooked. Chop
into half-inch cubes.
Mix soup and sour cream, add chicken
pieces. Slice chipped beef, then stir in.
Bake covered in a 350 degree Fahrenheit
oven for 35 to 40 minutes.
Remove the cover and bake for 5 min-
utes more. Serve with rice and a vegetable
like peas.
Optional: add a small amount of cooked
onion in the mix.