MEXICAN PINTO BEANS

1 lb. dry pinto beans
6  cloves of garlic
1 lb. bacon
2 lbs. Co-Jack cheese
2-1/2 lbs. port steak
1 bottle 7 oz. La Victoria green taco sauce
1/2 lb. sour cream
3 oz. jalapeno peppers
4 tsp. salt
4 tsp. pepper
one-sixteenth oz. tortilla chips
1 pkg. flour tortilla

Soak pinto beans in water overnight. Drain water and refill with
water. Simmer about 3-1/2 to 4 hours until beans are soft. Fry
bacon up, then crumble and put into the bacon grease, and also
add cut-up garlic cloves; then add beans WITHOUT any bean juice
and fry 10 minutes and keep stirring. Also add 2 tsp. salt and
pepper.

Then take a potato masher and smash beans up and add 1/4 cup of
bean juice; cover and simmer on low for 20 minutes.

Put 1/3 of fried beans aside and the rest in a dish and top with
1/2 lb. cheese.

MEAT: Cut port meat into small pieces and put into frypan with 2
cloves garlic and 1-1/2 cups water, also 2 tsp. salt and pepper
and simmer for 40 minutes or until all water is gone. Then add
the green taco sauce and simmer 10 more minutes.

Warm tortillas up and add meat, beans, cheese and sour cream;
then rollup into a burrito, serve with chips with jalapeno and
cheese and also a side of beans with cheese.

MEXICAN CORN

Ingredients:

1/4 cup butter or margarine
1/4 cup finely chopped onion
1/4 cup chopped green pepper
1 pkg. (10 oz.) frozen corn or 1 can No.2 whole kernel corn
1/4 cup diced pimiento
1/2 tsp. salt
1/4 tsp. pepper
sweet pepper slices, to garnish

Heat butter or margarine over low heat. Add and cook until onion
is transparent. Add green pepper. Add corn. Cook corn covered,
over low heat, about 10 minutes, or until tender.

During the last few minutes of cooking, mix in diced pimento.
Season to taste with salt and pepper. Mix gently. Garnish with
sweet red pepper slices. Serves 4.

SOPA SECA (Mexican Rice)

Ingredients:
2 tsp. olive oil
1/2 tsp. minced garlic
1/2 cup chopped onion
1 large tomato, chopped
1 cup uncooked, converted rice
1 small green bell pepper, seeded and diced
1 – 13 oz. can chicken broth
dash of red pepper
1/2 tsp. oregano
1/2 tsp. salt

Heat oil in a dutch oven over moderate heat. Add garlic, onion
and tomato. Cover and cook 3 minutes, or until onion is soft.
Add rice and cook for 2 minutes, stiffing, until rice is shiny
and hot. Stir in green pepper, chicken broth, red pepper,
oregano and salt. Bring to a boil. cover and bake for 20 minutes
at 400 degrees.

Frozen Creamy Broccoli

What You Need:

2 lb fresh broccoli cut into 2 in pieces
1 C water
1/2 t salt
1 small onion, chopped
1 (4 oz) can mushrooms, drained
3 T butter or margarine
1 (8 oz) can sliced water chestnuts, drained
1 (10.5 oz) can cream of mushroom soup
1/2 lb Velveeta cheese, cubed
1/4 t garlic salt
1/4 teaspoon pepper
1 C shredded cheddar cheese
Freezer containers

How to Make It:

Place the water in a large saucepan and add the salt.
Bring to a rapid boil and add the broccoli.
Steam for 6 minutes and drain well when finished.
Place the butter in a large skillet over medium heat.
Let the butter completely melt.
Add the onion and mushrooms.
Cook until the onion becomes tender about 5 minutes and drain well.
Place the broccoli, onion, mushrooms and water chestnuts together in a large mixing bowl.
In a small saucepan over low heat stir the Velveeta cheese and mushroom soup together.
Cook until the cheese is completely melted and mixture is smooth being sure to stir constantly so the cheese doesn’t burn.
When smooth add the garlic salt and pepper.
Stir well.
Pour over the broccoli.
Allow the mixture to cool to room temperature.
Place mixture into freezer containers.
Freeze for up to 1 month.
When ready to bake place in the refrigerator to thaw overnight.
Preheat oven to 350 degrees.
Lightly spray a 2 qt casserole with a non stick cooking spray.
Place the broccoli mixture in the casserole dish.
Bake 30 minutes.
Sprinkle the top with the cheddar cheese and continue baking 5 more minutes or until cheese has melted completely.

MACARONI RECIPES

Home-made macaroni.
——————

To four cupfuls of flour, add one egg well beaten, and enough water to make a dough that can be rolled. Roll thin on a breadboard and cut into strips. Dry in the sun. The best arrangement for this purpose is a wooden frame to which a square of cheese-cloth has been tightly tacked, upon which the macaroni may be laid in such a way as not to touch, and afterwards covered with a cheese-cloth to keep off the dust during the drying.

Boiled macaroni.
—————

Put a larg cup of macaroni into boiling water and cook until tender. When done, drained thoroughly, then add a pint of milk, part cream if it can be afforded, a little salt and one well-beaten egg; stir over the fire until it thickens, and serve hot.

Macaroni with cream sauce.
————————-

Cook the macaroni as directed in the proceeding, and serve with a cream sauce prepared by heating a scant pint of rich milk to boiling, in a double boiler. When boiling, add a heaping tablespoonful of flour, rubbed smoothed in a little milk and one fourth teaspoonful of salt. If desired, the sauce may be flavored by steeping in the milk before thickening for ten or fifteen minutes, a slice of onion or a few bits of celery, and then removing with a fork.

Macaroni with tomato sauce.
————————–

Drop a cup of macaroni into boiling milk and water, equal parts. Let it boil for an hour, or until perfectly tender. In the meantime prepare the sauce by rubbing a pint of stewed or canned tomatoes through a colander to remove all seeds and fragments. Heat to boiling, thicken with a little flour; a tablespoonful to the pint will be about the requisite proportion. Add salt and if desired, a half cup of very thin sweet cream. Dish the macaroni into individual dishes, and serve with a small quantity of the sauce poured over each dish.

Macaroni baked with granola.
—————————

Cook a large cup of macaroni until tender in boiling milk and water. When done, drain and put a layer of the macaroni in the bottom of a pudding dish, and sprinkle over it a scant teaspoonful of granola. Add a second and third layer and sprinkle each with granola; then turn over the whole a custard sauce prepared by mixing together a pint of milk, the well beaten yolks of two eggs or one whole egg, and one-fourth of a teaspoonful of salt. Care should be taken to arrange the macaroni in layers loosely, so that the sauce will readily permeate the whole. Bake for a few minutes only, until the custard has well set, and serve.

Eggs and macaroni.
—————–

Cook a cup of macaroni in boiling water. While the macaroni is cooking, boil the yolks of four eggs until mealy. The whole egg may be used if caught so the yolks are mealy in the whites simply jellied, not hardened. When the macaroni is done, drain and put a layer of it arranged loosely in the bottom of a pudding dish. Slice the cooked egg yolks and spread a layer of them over the macaroni. Fill the dish with alternate layers of macaroni and egg, taking care to have the top layer of macaroni. Pour over the whole a cream sauce prepared as follows: Heat one and three fourths cup of rich milk to boiling, add one fourth teaspoonful of salt and one heaping spoonful of flour rubbed smooth in a little cold milk. Cook until thickened, then turn over the macaroni. Sprinkle the top with grated bread crumbs, and brown in a hot oven for eight or ten minutes. Serve hot.

Grilled Mushrooms

Ingredients:

3/4 c. sliced fresh mushrooms
2 tsp. chopped thyme
2 red bell peppers, chopped
1 tsp. chopped rosemary
1 green bell pepper, cut into 1 inch pieces
¼ tsp. salt
1/4 c. olive oil
¼ tsp. ground black pepper
2 Tbsp. lemon juice
1 clove garlic, minced

Put the mushrooms and peppers on skewers.  Mix together all other ingredients and brush onto the mushrooms.  Grill for approximately 4-6 minutes, or until tender.

Delicious Turkey and Apple Bake

Ingredients:

1/4 cup chopped onion
1Tbsp butter or margarine
2 (10.75 ounce) cans condensed cream of chicken soup, undiluted
3 cups cubed cooked turkey
1 large unpeeled tart apples, cubed
1/3 cup golden raisins
1 tsp lemon juice
1/4 tsp ground nutmeg
1 (9 inch) pie crust
 
Instructions:

Preheat oven to 425 degrees. Over medium heat melt butter in a saucepan.  Add onion and sauté until translucent. Mix in the soup, turkey, apples, raisins, lemon juice and nutmeg.  Be sure to mix all ingredients together well.  Heat until just heated through. In a large ungreased baking dish place soup mixture.  Roll out pie crust on a floured surface. Place rolled pie crust over top of soup mixture being sure to tuck sides of pie crust down sides of dish.  Cut slits in top of crust to allow steam to escape.  Place in oven for 30 to 35 minutes or until top is brown. 

Thank You Corn Bake

Ingredients:

1 (15 ounce) can whole kernel corn, drained
1 cup milk
2 eggs, beaten
4Tbsp all-purpose flour, divided
1 tsp baking powder
1/4 cup white sugar
1/2 cup butter
1/2 cup white sugar
1/2 cup water

Instructions:

Grease a medium size baking dish with a nonstick spray.  Set aside.  Place milk, beaten eggs, 2 Tbsp of flour, baking powder and 1/4 cup of sugar in large bowl. Whisk together until all ingredients are mixed together well. Drain corn and fold into mixture.  Pour mixture into prepared baking dish.  Bake in preheated 350-degree oven for 40 minutes.  Remove from oven and allow to cool slightly. While corn bake is cooling, combine butter, 1/2 cup sugar and water in a saucepan. Cook over low heat stirring constantly until mixture is clear. Pour over top of corn bake and serve immediately.

Sweet Potato Filled Oranges

Ingredients:

6 oranges
3 cups cooked, mashed sweet potatoes
1 cup white sugar
1/4 cup orange juice
2 eggs, lightly beaten
1 teaspoon vanilla extract
1 cup butter, softened, divided
1 tablespoon grated orange peel
1 cup brown sugar
1/2 teaspoon all-purpose flour
1 cup chopped pecans

Instructions:

Start off by cutting the tops off the oranges, about half an inch off the top should do nicely.   Scoop out the flesh of the orange leaving a nice shell to fill up.  In a mixing bowl mix up the sweet potatoes, orange juice, eggs, vanilla extract, 1/2 cup butter and the grated orange peel.  Fill up the orange shells with the mixture and put them in a deep casserole dish to hold them up.  That was the easy part; now let’s really get into the work.  In a small pan combine remaining butter (1/2 cup) with brown sugar, flour and pecans.  Cook this until the sugar dissolves.  Spoon sugary pecan mixture over the filled oranges.  Fill casserole dish with about 1/2 inch of water in the bottom to help the cooking process and prevent burnt orange shells.  Bake at 350 degrees F for 30 minutes.

Best Ever Sweet Potato Casserole

Ingredients:

2 (15 ounce) cans sweet potatoes
1/4 cup orange juice
3/4 cup all-purpose flour
1/2 cup white sugar
1 tsp ground cinnamon
1 pinch salt
1/2 cup margarine
1 1/2 cups miniature marshmallows

Instruction:

Drain sweet potatoes and place in a shallow baking dish.  Pour orange juice over the top of potatoes.  Fold flour, sugar, cinnamon and salt together in a large bowl.  Add margarine and cut in with a pastry blender until mixture is crumbly. Top potatoes with the crumb mixture being sure to cover the potatoes completely. Bake 25 minutes or until heated through in a preheated 350 degree oven.  Add marshmallows to top and broil until marshmallows are slightly brown.

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