Place each enchilada, seam side down, on buttered pan.

Pour into buttered pan, and bake until risen and firm, 45 minutes to one hour.

Immediately pour the mixture out onto a buttered pan.

Make a smooth layer of the spinach in the buttered pan.

Immediately pour into buttered pan, spreading evenly with a wet spatula.

Place in a buttered baking pan, seam side down.

The tripe is seasoned and fried in a buttered pan.

Press the dough into the bottom and about 1/2 inch up the sides of a buttered 9-inch tart pan with a removable bottom.

Place the cherries over the bottom of the buttered pan.

Pour into buttered and floured 9-inch baking pan.