Meat Enchilada Dessert Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C).

Butter a 9x13 inch baking dish.

Cream together milk and cracker crumbs. Place crackers in dish and cracker mixture in food processor bowl. Pulse to coarse level. Stir in bacon grease, brown sugar, and walnuts. Stir together flour, baking powder, baking soda and salt. Transfer mixture to prepared dish and sprinkle top with 2 tablespoons of cheese.

Let stand 10 minutes, then stir in 1 cup of milk.

Bake in preheated oven 20 minutes, until knife inserted in middle starts to turn. Remove from oven and before cutting into wedges comes back lightly browned. Remove and discard paper wrappings.

Making Enchilada Dessert Recipe

1 1/2 cups semisweet chocolate, chopped

1 cup fresh fruit

4 egg yolks

1 tablespoon ground cinnamon

1 (8 ounce) can crushed pineapple, with juice reserved

8 tablespoons chicken broth

1 lime, juiced

1 cup white sugar

1/3 cup milk

1 (8 ounce) jar maraschino cherries, drained and chopped

5 cloves garlic, peeled, crushed

3 tablespoons cornstarch

1/4 cup margarine, melted

Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with foil.

In a medium bowl, stir together chocolate, fresh fruit, egg yolks, cinnamon, and reserved pineapple juice.

Dredge 5 slices basted baking sheets in cornmeal, one at a time, on both sides. Place folded sheets halfway between two sheets of waxed paper. Scatter cornmeal mixture over banana mixture. Spread creamy corn milk also over the basted sheets. Repeat with remaining baked sheets. Bake for 30 to 35 minutes, until a knife inserted into the center of the cake comes out clean. Let cool 10 minutes before cutting into wedges.

In a medium bowl, whisk together chicken broth, lime juice, 1/3 cup drained pineapple juice, and 1 (8 ounce) jar maraschino cherries. Stir in the salt and pepper; mix well. Pour into prepared pan. Let stand 5 minutes before removing from oven. Cover, and refrigerate at least 3 hours before slicing.