Pendleton Pantry- Spiralbound Cookbook #15

I was born at Camp Pendleton.  My dad was stationed there, and he and my mom lived in Oceanside.  Although we moved to Missouri when I was about three months old, I still claim to be a Californian, and love finding Oceanside/Camp Pendleton stuff on eBay.

I've purchased a Camp Pendleton 5k t-shirt, a tacky silk souvenir cover for a throw pillow, an "artsy" plate with highlights of the area, a big letters postcard, and this cookbook...

It was created by the Camp Pendleton Officers Wives Club in 1954.  It contains lots of GREAT ads for businesses around the camp...

...and a few sketches of places around the base...

When mom and dad lived in Oceanside, dad's cousin Caroleta and her husband Jack, would invite them over for tostadas and other meals.  There's a chapter titled "Men's Recipes", and I found a tasty one for ENCHILADAS (TEXAS STYLE) submitted by Major E.F. Veuleman, USMC.  I feature this recipe to commemorate those dinners:

Enchiladas (Texas Style)

3 lb. ground beef (Texas beef preferred!)
3 large chopped onions
1 green pepper
1 clove garlic, finely minced
2 c. finely chopped cleery
2 cans tomato paste or 3 cans sauce
1 large can tomatoes
2 T. Worcestershire sauce
3 T. chili sauce
1 T. tabasco sauce
1/2 c. chili powder
2 T. red pepper
salt and pepper to taste
1 T. garlic salt
1 pt. water
2 pkgs. tortillas
4 cups chopped onion
4 c. grated cheese

To prepare sauce for enchiladas, use a large pot or dutch oven.  Saute ground beef, chopped onions, green pepper, garlic clove and celery.

Add the Worcestershire sauce, chili sauce, chili powder, tobasco sauce, red pepper, garlic salt, pepper and salt.  Then add 3 cans tomato paste, large can of tomatoes and the pint of water.  Simmer on low heat for at least 2 hours.  Add water if necessary.

Taking one tortilla at a time, dip it into the sauce and then fill with 2 T. of meat from the sauce, 1 tsp. of chopped raw onion, and 2 tsp. grated cheese.  Roll tortilla and place in a baking dish.  Repeat this until all tortillas are filled with sauce and rolled.  Then sprinkle grated onions over your enchiladas in your baking dishes.

Next add sauce to cover the enchiladas thoroughly and sprinkle the grated cheese to cover the top.  Dash paprika and they are ready to pop into a moderate oven 350 degrees for 30 minutes.  (Just long enough to have another cold beer or your favorite cocktail).

These are usually served with a crisp green salad and a nice tall glass of cold beer.

Enjoy!