Romantic Never Fail Pot Roast

I have been making this Pot Roast since the 1970's . I think I found the original recipe in the 'Republican WIves Cookbook'. This is a no fail recipe that is always delicious and is real comfort food. This is the basic recipe that can be switched around by adding vegetables or cutting up the meat.

1 4=5 lb Pot Roast (I always like to use a chuck roast as they are more tender)
1 can mushroom soup (do not, and I mean do not use the low fat version)
1 pkg dry Lipton dry onion soup mix
12-24 oz red wine
salt and pepper
flour
olive oil

1. Dry meat, salt and pepper and coat with flour
2. Brown meat for 6-8 mins on each side till brown in dutch oven
3. Mix: dry and wet soup and wine
4. Pour over meat and bake in oven for 6 hours at 300 F. or cook all day in crock pot. Enjoy with any kind of potatoes or noodles.

Optional: Made add 4 sliced onions, 6 whole garlic cloves, 1 lb of carrots.
I like to triple the recipe and cook in roaster oven, eat some for dinner and then freeze the rest for night when I don't want to cook.

Peggy's Cheater Outrageous Brownies

I used to make brownies from scratch that used many eggs, melting chocolate and mixing a long time...until I was short of time and was eyeing a mix in my cupboard I was saving for an emergency chocolate attack. I remembered watching an Ina Garten show when she made some outrageous brownies and added alot of vanilla and coffee to boost the chocolate flavor and my brownie box had an option for using the 13x17in pan that she had used. I just had a really hard time using oil in the mix. So I thought melted butter...isn't that like oil when melted? So the below recipe was born. Thanks Ina for the ideas with the chocolate! I have made this many times. Once I substituted espresso powder for the coffee and it tasted just a little different and several people stated it didn't taste the same. So I will continue to use Folgers coffee powder.


3 packages Giradelli's Double Chocolate Brownie Mix
3 eggs
2 sticks butter, melted
1 cup hot water
3 Tbsp coffee powder
3 Tbsp good vanilla
1/4 tsp almond extract
3 cups walnuts or pecans

1. Preheat oven to 350 F. Line 13 x 17 in pan with parchment paper or foil
2. Crack 3 eggs in large bowl
3. Dissolve coffee powder in hot water, add to melted butter and extracts
4. Mix into eggs
5. Mix in 3 packages of the brownie mix with wooden spoon with nuts and pour into
pan, Bake for 45 to 55 minutes.
6. Cool oompletely
7. Cut into 48 squares, may wrap individually in plastic wrap.

Braised Boneless Beef Short Ribs

I was having a really bad day today and decided I needed something to help me feel better. Food always helps me feel better. And I watched this show on TV and just had to make this recipe. I have been thinking about it for days. I just love short ribs and anything cooked with wine. This is a fabulous recipe that has just become my favorite recipe. It is delicious, easy, wonderful, makes the whole house and surrounding area around the house smell just like heaven. And a matter of fact I prepared it when I went home for lunch and I feel like I had it's perfumed aroma surrounding me when I went back to work. When I got home from work at 630pm it was like walking into heaven. It was as delicious as I had imagined, and it did comfort my soul and I felt so better after I had dinner.
I have adapted this recipe from Americas Test Kitchen recipe
from the Episode: Classic Beef Braises

Make sure that the ribs are at least 4 inches long and 1 inch thick. If boneless ribs are unavailable, substitute 7 pounds of bone-in beef short ribs at least 4 inches long with 1 inch of meat above the bone. To remove the meat from the bone, see the illustrations below. We recommend a bold red wine such as Cabernet Sauvignon or Côtes du Rhône. The test kitchen’s preferred brand of beef broth is Pacific. Serve with egg noodles, mashed potatoes, or roasted potatoes.

Serves 6
3 1/2 pounds boneless short ribs , trimmed of excess fat (see note and technique below) Plus 3 bones with marrow)
Kosher salt and ground black pepper
2 tablespoons vegetable oil
4 large onions , peeled and sliced thin from pole to pole (about 4 cups) (
1 tablespoon tomato paste
6 medium garlic cloves , peeled
4 cups red wine (see note) (pisano Carlo Rossi)
4 cup beef broth ( 1 box low sodium swansons beef broth)
4 large carrots , peeled and cut crosswise into 2-inch pieces ( 1 bag of baby carrots)
4 sprigs fresh thyme (1 tsp dried thyme
1 bay leaf
1/4 cup cold water (omitted)
1/2 teaspoon unflavored powdered gelatin (wondra instant flour)-enough to thicken I used about 4Tbsp


1. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Pat beef dry with paper towels and season with 2 teaspoons salt and 1 teaspoon pepper. Heat 1 tablespoon oil in large heavy-bottomed Dutch oven over medium-high heat until smoking. Add half of beef and cook, without moving, until well browned, 4 to 6 minutes. Turn beef and continue to cook on second side until well browned, 4 to 6 minutes longer, reducing heat if fat begins to smoke. Transfer beef to medium bowl. Repeat with remaining tablespoon oil and meat.

2. Reduce heat to medium, add onions, and cook, stirring occasionally, until softened and beginning to brown, 12 to 15 minutes. (If onions begin to darken too quickly, add 1 to 2 tablespoons water to pan.) Add tomato paste and cook, stirring constantly, until it browns on sides and bottom of pan, about 2 minutes. Add garlic and cook until aromatic, about 30 seconds. Increase heat to medium-high, add wine and simmer, scraping bottom of pan with wooden spoon to loosen browned bits, until reduced by half, 8 to 10 minutes. Add broth, carrots, thyme, and bay leaf. Add beef and any accumulated juices to pot; cover and bring to simmer. Transfer pot to oven and cook, using tongs to turn meat twice during cooking, until fork slips easily in and out of meat, 2 to 2½ hours. ( I put this in the oven at 1315 and didn’t get home until 1830 and it was absolutely delicious)

3. Place water in small bowl and sprinkle gelatin on top; let stand at least 5 minutes. Using tongs, transfer meat and carrots to serving platter and tent with foil. Strain cooking liquid through fine-mesh strainer into fat separator or bowl, pressing on solids to extract as much liquid as possible; discard solids. Allow liquid to settle about 5 minutes and strain off fat. Return cooking liquid to Dutch oven and cook over medium heat until reduced to 1 cup, 5 to 10 minutes. Remove from heat and stir in gelatin mixture; season with salt and pepper. Pour sauce over meat and serve. ( used marrow bones so I would not have to add gelatin) But I did use instant flour to thicken the gravy.

Mushroom Red Wine Hunter Sauce

This is a German Recipe I created to be served over Turkey or Pork Cutlets.

Categories : Suaces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds mushrooms -- sliced, button, shitake, brown, osyter
1 stick butter
1 cup Madeira -- I used Paul Masson brand
1 tablespoon butter
1 tablespoon flour
1 packet Hunter sauce blend -- McCormick; Knorr is better but I couldn't find it.
1 cup water
1 can Beef broth -- Swanson's brand
pepper -- to taste
1 cup milk

Melt butter in medium skillet with high edges. Add sliced assorted mushrooms. Cook well.


Deglaze with Madeira wine and cook till wine is almost completly evaporated.

Mix flour with butter. Add to center of pan and cook till golden.

Blend hunter sauce packet with water then add to skillet. Then add beef broth.

Simmer gently. Add milk and stir, taste to see if you need to add any pepper.

Description:
"Delicious sauce! Made at Eagles taste delicious with pork cutlets that have been breaded and fried, mashed potatotes and red cabbage."

New Mexico Style Beef Grillades

This is really a Southern Recipe that can be adapted for New Mexico by using Green Chile instead of Bell Peppers. Recipe adapted from Emeril Lagasse, 2003 Serve with Cheese Grits with Green Chile.

Serving Size : 10
Categories : Dinner

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds beef top round -- cut into 2 to 3-inch pieces(I used chuck roast cut in 1 in pieces.)
3 tablespoons Essence -- recipe follows
1/2 cup all-purpose flour -- for dredging
6 tablespoons vegetable oil -- (I used olive oil)
2 tablespoons butter
2 cups chopped onions
1 cup chopped celery
1 cup chopped green bell peppers -- I also added a yellow bell pepper
1 pound button mushrooms -- brushed cleaned and quartered (I also added shitake and brown mushrooms)I chopped the shitake in small pieces and sliced the brown-baby portabellas
1 tablespoon minced garlic
3/4 cup dry red wine -- I used 1 cup cabernet savingoun, from Chile 2001
3 cups veal stock -- I used beef broth, the large box
2 cups tomatoes -- diced, I used 2-14oz cans
2 bay leaves
1 tablespoon chopped fresh thyme lesves
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1 teaspoon chopped fresh oregano leaves
1/4 cup chopped fresh basil leaves -- I omitted this ingredient
Baked Cheese Grits -- recipe follows

Lay the beef pieces a few at a time between sheets of parchment paper. Using a meat mallet, pound the meat to tenderize and break up some of the connective tissue. Season the meat pieces with 2 tablespoons of Essence and dredge in the flour.


Preheat the oven to 350 degrees F.


Heat a large cast iron pan or a 3-quart braising pan over medium-high heat. Once the pan is hot add 2 tablespoons of oil in the pan and brown the floured beef, working in batches and adding more oil as necessary. Do not overcrowd the pan with the meat. Cook the beef for about 3 minutes on each side, or until golden brown. As the beef is browned, transfer to a large plate and set aside until you have cooked all of the beef.

Add the butter to the pan and, when melted, add the onions, celery, peppers and mushrooms. Cook the vegetables, stirring often, until softened, about 8 to 10 minutes.

Add the garlic to the pan and cook for 1 minute. Pour the red wine to the pan and scrape the bottom of the pot with a wooden spoon to remove any browned bits that may have formed on the bottom.


Add the veal stock, tomatoes, bay leaves, thyme, salt, cayenne and black peppers to the pan and bring to a boil. Return the beef to the pan and reduce the heat to a simmer. Place a lid on the pan and place in the oven.

Allow the beef to cook, stirring occasionally to prevent sticking, for 2 hours, or until the beef is fork tender. When the beef is tender, remove the pan from the oven and stir the oregano and basil into the pot. Taste and adjust seasoning if necessary.

Serve with Baked Cheese Grits.


Description:
"Difficulty: Medium
Prep Time: 35 minutes
Inactive Prep Time: 5 minutes
Cook Time: 3 hours 20 minutes"

Cheese Batter Bread with opt. Green Chile

Serving Size : 36 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 packages yeast
3 cups warm water
1/4 cup sugar
1 tablespoon salt
4 large egg
10 cups flour
4 cups Monterey jack cheese -- grated
2 large Green Chiles, roasted and peeled

Preheat oven to 375. Prepare 3 loaf pans and grease.

Dissolve yeast in water, in large bowl. Stir in sugar, salt, eggs, and half the flour. Beat thoroughly for about 2 mins, or until dough is smooth.

Add grated cheese, and the rest of the flour. Beat until thoroughtly blended. This is not a very battery dough, very soft. vocer with clean damp cloth and let rise until doubled, about 30 mins. Stir down and pour into 3 greased loaf pans;

Cover and let rise again just until the batter reaches the top of the pan. Bake in a 375 degree oven for 1 hour. Turn out onto a rack, brush with soft butter, and cool.

This recipe may be baked in 10 oz individual deep dish pie dishes or loaf pans. 1/2 the dough will fill 8-10. Bake 375 degrees for 20-25 minutes. Half of this recipe cooked in 45 minutes.

Description:
"Delecious bread, I made only half the recipe, makes 1 large and 1 small loaf (recipe makes 3 large loaves)"
Cuisine:
"American"
Yield:
"36 servings"

Becky's Buttermilk Blueberry Biscuits

Serving Size : 12
Categories : Breakfast Bread

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups sifted all purpose flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon orange peel
1 teaspoon salt
1/4 teaspoon baking soda
1/3 cup vegetable shortening -- solid
3/4 cup buttermilk
1 large egg

3 tablespoons melted butter
2 tablespoons honey
1/4 teaspoon cinnamon
1/8 teaspoon freshly ground nutmeg

Mix together dry ingredients. Add shortening till coarse meal

Mix: buttermilk and egg to blend

Combine all together, then mix in 1/2 cup blueberries-frozen,(can use blackberries).

Gently knead till dough holds together 5-6 times. pat out 1/2 inch thick cut with 3 inch cutter. Place 2 inches apart on cookie sheet. Bake 20 minutes till light and brown.

Mix: melted butter, honey, cinnamon and fresh nutmeg - brush over warm biscuits. Serve immediately.

Description:
"Tasts just wonderful!"
Cuisine:
"American"
Yield:
"12 servings"

BBQ'd Chuck Roast with Vegetables

Serving Size : 6
Categories : Dinner

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds chuck roast
1 teaspoon salt
pepper -- to taste
3 teaspoons flour
olive oil
1/2 teaspoon dry mustard
3/4 cup catsup
1 1/2 teaspoons worcestershire sauce
1 tablespoon vinegar
2 stalks celery -- sliced
2 large carrots -- sliced
1 medium onion
heavy aluminum foil

Heat olive oil in heavy pan. Sprinkle meat with salt & pepper and flour, brown.

Mix the rest of the ingredients. Pour 1/2 sauce on large piece of foil. Place meat on sauce, top with remaining sauce and vegetables. Seal foil. Roast 350 F for 2 hours or until tender.

Cuisine:
"American"
Yield:
"8 servings"

My Fabulous Meat Loaf with Sauce

I have been making this Meat Loaf recipe since the early 1970's. I always have to double or triple the recipe as my husband can't get enough of it.

Categories : Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 slices Bread
3/4 cup milk
1 pound ground beef
1 teaspoon salt
I don't add salt anymore 1/4cup talian bread crumbs pepper to taste
1/4 cup celery
SAUCE:
2 tablespoons butter
1 large onion -- chopped
1 clove garlic
1 can (14oz) tomato sauce
1 tablespoon worcestershire sauce
1 tablespoon lemon juice
3 tablespoons catsup
1/2 teaspoon salt

Soak bread in milk, add meat and celery, form into loaf.

Double sauce recipe if desired (I usually quadruple the sauce it is so good) Saute onion then add garlic, then add the rest of the sauce ingredients and simmer. Pour over meat and bake at 400 for 1 hour.

Sometimes I start baking the meat as I make the sauce.

Description:
"This is a great family favorite I have been making since I was in high school!"
Cuisine:
"American"

Chile a la Natalie Dupree plus Me

Natalie Dupree's Chile - plus

Serving Size : 10
Categories : Main Meal

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds ground round
1 pound pork
5 cups onions -- chopped
1 1/2 tablespoons garlic
7 tablespoons chile powder
2 small cans chopped green chile
48 ounces tomato -- crushed
3 tablespoons tomato paste
4 bay leaves
1 tablespoon salt
1 tablespoon oregano
1 tablespoon red wine vinegar
1 tablespoon brown sugar
32 ounces pinto beans
1 can red wine
4 teaspoons cumin seed -- toasted
1 tablespoon coriander -- toasted
1 teaspoon basil
4 tablespoons parsley
pepper -- freshly ground
1/8 teaspoon paprika
4 tablespoons cilantro

Brown 1st 4 ingredients. Add rest of ingredients, cover & cook 2 hours over low heat add beans & cook 30 more minutes.

Starting with the red wine down the list - these are my additions.

Sweet Northern Corn Bread

Moist, sweet but not too sweet. Serve with butter.

Serving Size : 16
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup butter, unsalted
3/4 cup sugar
3 large eggs
1 1/2 cups cornmeal -- coarsely ground
2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
2 cups milk

Preheat oven to 375. Butter 9 inch or 10 inch square pan.

Cream butter and sugar till creamy and fluffy.

Add eggs and beat till blended. Stir in cornmeal

Add flour mixture alternately with milk.

Turn into buttered pan. (Can bake in cast iron skillet)

Bake 375 degrees for 40 - 50 minutes till browned and tests done with toothpick.

Optional: Apple cornbread (1 - 1 1/2 cups peeled and diced apple)

Blueberry Cornbread: Increase sugar to 1 cup instead of 3/4 cup, 1 cup blueberries. Very good.

Description:
"Wonderful and sweet"
Cuisine:
"American"
Yield:
"16 servings"


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 248 Calories; 11g Fat (39.1% calories from fat); 5g Protein; 33g Carbohydrate; 1g Dietary Fiber; 62mg Cholesterol; 185mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates.

Potato Gratin with cheese and (Green Chile optional)

Potatoes, milk, cheese, garlic, butter...Heaven.

Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds potato -- peeled and sliced thin
1 clove garlic -- sliced in half
1 tablespoon butter -- unsalted
1 1/2 cups milk -- whole or half and half or cream
1/2 teaspoon salt
pepper -- to taste
1/2 cup gruyere cheese -- shredded
2 whole green chiles, roasted and peeled and diced

This recipe was cut in half to make a smaller serving. Preheat oven to 350 F. Prepare casserole/gratin pan by rubbing with garlic clove, then when dry rub with butter.

Put potato slices in saucepan with milk, salt and pepper. Bring to boil over medium heat till thickened slightly (takes about 5 minutes). (Optional Layer with Green Chile.

Pour into casserole and top with cheese (you can put half of cheese in the middle). Bake 45 minutes till golden on top.

Description:
"Wonderful! - I halved the recipe so if you want to serve for 6-8 servings you must double the recipe"


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 273 Calories; 10g Fat (34.0% calories from fat); 11g Protein; 35g Carbohydrate; 3g Dietary Fiber; 35mg Cholesterol; 396mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Non-Fat Milk; 1 1/2 Fat.

Green Chile Sausage Breakfast Casserole

I now make this with Egg O frozen waffles instead of the bread - it tasts so much better.

Just add green chile and it's perfect.

Serving Size : 12 Preparation Time :0:00
Categories : Breakfast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound sausage meat -- Owens
1 1/2 cups cheddar cheese, shredded
6 large eggs -- lightly beaten
2 cups half and half -- or milk
1/2 teaspoon salt
4 ounces green chile -- chopped
6 slices bread or eggo waffles

Preheat oven 350 degrees. Prepare a 9x2x13 in pan with pam or butter.

Butter pan or bread on 1 side, white or Whole Wheat bread - cut up or place butter side up.

Cook and drain sausage, spoon over bread.

Grate cheese over sausage.

Combine: eggs, milk, salt and chile. Pour over cheese. Let stand, covered 15 minutes or overnight and Bake.

Description:
"really good, make the night before"
Cuisine:
"American"
Yield:
"12 servings"


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 336 Calories; 27g Fat (73.2% calories from fat); 13g Protein; 9g Carbohydrate; trace Dietary Fiber; 149mg Cholesterol; 541mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 4 1/2 Fat.

Chile REllenos de Queso

The chile smells so wonderful roasting. Best made will fresh roasted chiles.

Categories : Main Meal

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tablespoons all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
4 large eggs -- separate out yolks
6 large green chiles -- roasted with blow torch, place in plastic bag still steamy then skin
6 slices monterey jack cheese

Slice open on top 1/3rd of chile and remove top seeds. Insert cheese strips and meat into chiles, coat lightly with flour. (So batter will stick)


Preheat an inch or two of oil to 375 F in heavy skillet.

Combine flour, baking powder and salt in a small bowl. Beat egg whites until stiff but not dry. Beat yolks until thick then slowly add flour mixture and stir to blend well. Gently fold in the egg whites.

Dip the stuffed chiles in the batter. Place in hot oil and fry until golden. Tongs work best to hold an turn them. Drain well on paper towels. Serve piping hot.

Description:
"wonderful"
Cuisine:
"Mexican"
Yield:
"6 "

Biscochos

Mexican Christmas Cookies, & No you cannot substitue the lard! They will not be the same cookie....

Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sugar
2 cups lard
1 teaspoon anise seed
2 large eggs
6 cups flour, sifted
3 teaspoons baking powder
1 teaspoon salt
1/4 cup water

1 teaspoon cinnamon
1/2 cup sugar

Cream lard, add sugar and anise

Beat eggs add to lard

Blend till light and fluffy

Sift dry ingredients and add to above. Add water, knead till well mixed. Roll 1/2 inch thick. Bake in moderate oven 350.

Blend cinnamon and sugar together, roll cookies in this mixture after they are baked.

Description:
"Mexican anise flavored cookies, very high in saturated fat"
Cuisine:
"Mexican"

New Mexican Sausage Cheese Balls

Serving Size : 12
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Cup Bisquick® baking mix
1/4 cup sausage -- Owens
1 large egg
3 tablespoons green chile -- chopped
4 ounces cheddar cheese, shredded

Preheat oven to 400 degrees.

Mix baking mix, sausage, egg and chiles, stir in cheese.

Drop dough by rounded tsp about 1 inch apart onto ungreased cookie sheet.

Bake til golden brown 12-15 minutes.

Description:
"tasted great, doubled recipe"
Cuisine:
"Mexican"
Yield:
"2 Dozen"


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 105 Calories; 7g Fat (58.5% calories from fat); 4g Protein; 7g Carbohydrate; trace Dietary Fiber; 29mg Cholesterol; 213mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fat.

Pastelito's

Recipe By : Mrs Jaramillo
Serving Size : 24 Preparation Time :0:00
Categories : Pastries

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces dried apricots -- or peaches
1/2 cup raisins
1 teaspoon cinnamon
1/4 cup sugar

2/3 cup shortening
2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt

Preheat oven to 375 degrees.

Put dried fruit in pot. Rinse with cold water and then cover with water bring to a boil.

Turn down heat and somer stirring constantly, till pasty. Be careful not to scoarch.

Add sugar and cinnnamon to tast, and raisens.

Roll pie crust cut not to thin and not to thick. Spread paste on crust then put thin pie crust on top of paste.

Sprinkle top with cinnnamon and sugar. Bake will golden.

Add ice water, mix together, and rool out just before spreading fruit mixture. Use 1/2 for top and 1/2 for bottom, sprinkle sugar and cinnamon on top. Pierce with a fork for letting out steam, bake until golden.

Description:
"Paulette Jaramillo's mom's recipe"
Cuisine:
"Mexican"
Yield:
"24 pieces"


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 151 Calories; 6g Fat (33.7% calories from fat); 2g Protein; 24g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 57mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Fruit; 1 Fat; 0 Other Carbohydrates.

Mrs Jaramillo's Peach Crisp

Serving Size : 16
Categories : Pies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup all-purpose flour
1/2 stick butter
1 teaspoon cinnamon
1 cup sugar
32 ounces peach slices in light syrup

Mix dry ingredients until crumbly. Sprinkle over drained peaches which have been placed in a greased 8 x 8 inch pan.

Bake about 15 minutes till golden. Serve with ice cream.

Cuisine:
"American"
Yield:
"16 servings"


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 119 Calories; 3g Fat (21.7% calories from fat); 1g Protein; 24g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 32mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Fruit; 1/2 Fat; 1 Other Carbohydrates.

Sopapillas with honey butter

Categories : Breads Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
2 tb p lard
1/2 cup water
shortening for frying

1 cup butter
1/2 cup honey

Heat fat till 400 degrees.

Sift dry ingredients together.

Work in lard and lukewarm water to make a soft dough. Chill in fridge.

Roll out dough on a floured surface to about 1/4 inch thickness. Cut into 3 inch squares.

Deep fry in hot lard or vegetable shortening a few at a time. Brown on each side and drain on paper towels.

Serve piping hot. To eat, poke and pour in honey or slather with honey butter.

Honey butter: whip 1 cup butter with 1/2 to 1 cups honey. Cover and store in fridge.

Cuisine:
"Mexican"

Spanish Rice

Serving Size : 8 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups long-grain white rice
2 tablespoons bacon drippings -- cook 2 strips of bacon
1 large onion -- diced fine
4 large ripe tomatoes -- chopped - or 14 oz can chopped tomatoes
4 cups chicken stock -- 3 - 14 oz cans swanson
3 tablespoons chipotle seasoning -- from Sams Club, to taste 2-3 T.

Cook bacon to make grease. Add rice and stir until it becomes golden. Add onion and cook until it is golden.

Add tomatoes and boiling stock and chile. Add seasonings 1 tablespoon at a time tasting after each addition. Steam rice until fluffy 15 minutes. After 15 minutes, turn off heat and let sit 15 more minutes.

Description:
"The best I have ever had!!!"
Cuisine:
"Mexican"
Yield:
"4 cups"

Chile Cheese Cubes

8 eggs
1/2 cup flour
1 teaspoon baking powder
3/4 teaspoon salt
3 cups shredded Monterey jack cheese, 12 oz
1 1/2 cups cottage cheese, 12 oz
8 ounces green chile, mild, seeded, chopped

In a large mixer bowl beat eggs with electric mixer till light, 4-5 minutes. Stir together flour, baking powder, and salt; add to eggs and mix well.

Fold in cheesey and chiles. Turn into greased 9x9x2 inch baking dish.

Bake in 350 oven for 40 minutes.

Remove from oven, let stand 10 minutes cut in small squares, serve hot.

Description:
"Really good, have had this made with tofu"
Yield:
"3 dozen"