In the Kitchen With Connie Leonard

These recipes were contributed by Connie Leonard, a Granbury resident, and originally appeared in the GranburyNOW April 2016 issue.

New Mexico Green Chile Stew

  • 1 1/2 lbs. ground round
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 1 tsp. oregano
  • 3 Tbsp. chili powder
  • 1-3 Tbsp. crushed red pepper
  • 2 cans Ro-Tel tomatoes
  • 3 cups chicken broth
  • 1 lb. potatoes, cut in 1/2 inch cubes
  • 1-3 cups chopped Hatch green chiles
  1. Brown ground meat, onion and garlic. Drain off any fat.
  2. Put meat and other ingredients into a Crock-Pot; cook 7-8 hours on low or 4-5 hours on high. The amount of crushed red pepper and green chiles determines how hot and spicy it will be.
  3. Serve with warm flour tortillas.


Baked Green Chili Hominy

  • 2 cans hominy
  • 1 cup sour cream
  • 1/2 stick butter, melted
  • 1/2 cup Velveeta, cubed
  • 1-2 cans green chilies

Shake of garlic salt

  1. Drain the hominy.
  2. Mix with other ingredients and bake at 350 F until hot and bubbly and the cheese melts (about 20-30 minutes.) Great side dish with almost any meal.


Connie’s Creamy Guacamole

  • 4 ripe Hass avocados (black in color, slightly soft to the press)
  • 1/2 tsp. garlic salt
  • 1 Tbsp. lemon juice
  • 2 Tbsp. Hatch picante sauce
  • 2 Tbsp. Kraft Miracle Whip
  1. Peel and halve avocados; remove pit. Put avocados in food processor.
  2. Blend with other ingredients until smooth and creamy.
  3. Serve with chips.


Apple Pie Enchiladas

Makes 6 servings, but it’s easy to double the recipe.

  • 1 21-oz. can apple pie filling
  • 6 8-oz. pkgs. flour tortillas
  • 1 tsp. cinnamon
  • 1/2 cup butter
  • 1/2 cup white granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup water
  • 1 tsp. vanilla
  1. Spoon 2-3 Tbsp. of pie filling into each tortilla and sprinkle with cinnamon. Roll up each tortilla, tuck in the end edges, and place in 9×8-inch baking dish, seam side down.
  2. In a medium saucepan over medium heat, combine butter, sugars and water. Bring to a boil, stirring constantly. Reduce heat and simmer 3 minutes. Remove from heat and stir in vanilla.
  3. Pour sauce over tortillas; let stand 45 minutes.
  4. Bake at 350 F for 30 minutes, or until golden brown.