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The Stirling City Cookbook

Produced by the Stirling City Historical Society, the Stirling City Cookbook is out-of-print; no longer available. It was dedicated to Stirling City's first one hundred years and contained over 220 favorite recipes supplied by residents and friends.

To be published soon by the Stirling City Historical Society will be a new cookbook containing favorite chocolate recipes. For more information, contact the:

Stirling City Historical Society
Cookbook Department
P. O. Box 6
Stirling City, CA 95978-0006

From our previous cookbook, here's one of its 220 recipes. We hope you enjoy making it.

Crock Pot Enchiladas

1 pound ground beef
1 cup chopped onion
1/2 cup chopped green pepper
1 16-oz can pinto or kidney beans
1 15-oz can black beans
1 10-oz can ro-Tel undrained
1/3 cup water
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon each salt and pepper
1 cup shredded sharp cheddar cheese
1 cup shredded pepper jack cheese
6-8 flour tortillas (6-7 inch size)

In a skillet, cook beef, onion and green pepper until meat is brown and veggies are tender. Drain. Add the next 8 ingredients and bring to a boil. Reduce heat, cover and simmer for 10 minutes. In a separate bowl, combine the cheeses. In your slow-cooker layer 1/2 cup beef mixture, one tortilla and about 1/3 cup of cheese. Repeat the the layers, cover and cook on low for 5-7 hours or until heated through.

Submitted by Joyce Thompson


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