The Cookbook

Salt and pepper pieces of meat. Coat each with flour.

Pleace in a skillet that has just enough oil to cover bottom.

Sprinkle 2 T flour over the meat. Cover the skillet and cook slowly until golden brown. The brown the other side. When both sides are brown add chopped onion to taste.

Let the onions tender then add small amount of water - about 1/2 cup and continue slow cooking the meat and adding small amounts of water until meat is very tender. Leave enough water for gravy. Gravy will be on the thin side. This may be cooked in a covered casserole in the oven.

jude

Really Good Cornbread!
*adapted from a Martha Stewart recipe

Saute in iron skillet:
1 stick butter
1 clove garlic
chopped red bell pepper
1 jalapeno, diced
1 small can sweet corn w/o liquid
1 small can cream corn

In separate bowl sift together:
1 1/2 C yellow cornmeal
1 C flour
1/8 - 1/4 C sugar (I use 1/8 and a pinch)
1 tsp. salt
1 tbsp baking powder

Add to sifted ingredients:
2 beaten eggs
1 1/2 C buttermilk

Mix sauteed stuff in with above and add 1 C Monterrey Jack cheese.

Return all to skillet and bake at 350 for 35 mins.

YUMMY!

jude

Salsa

Here's a pretty simple one we use a lot. It does involve a water bath and canning jars.

9-10 large tomatoes
1/2 cup jalapenos, chopped
1/2 cup red chili peppers, chopped
1 tbsp garlic salt
1 1/2 tsp pickling salt
1 small grated carrot
1 large onion, chopped
1/4 tsp black pepper

Cook above 30 mins.

Fill hot clean jars and place loosened lids on

Cover with boiling water bath 15 mins.

Remove and hope they all seal!

*Remember to sterilize your jars/lids/tops first!

jude

Mac & Cheese #5

Ingredients:

2 1/2 C. elbow macaroni
2 T. veggie, canola oil
4 oz. tomato sauce
2 cloves garlic
1/8 of small onion, wedge (or powdered equivilant)
1/8 of large bell pepper, wedge (or flake equivilant)
1/2 tsp. ground cumin
1 tsp. kosher salt (1/2 tsp. if using table salt)
1/4 tsp black pepper
(1/4 - 1/2 tsp of Tony Cecheres creole seasoning optional) (I like the stuff)
1/2 to 3/4 of 1 lb. loaf of Kraft Deluxe American Cheese

Directions:

In a 10 inch skillet, heat the oil and add the macaroni. Toss to coat, and let sit for a minute, stirring occcassionally to brown the pasta. Do not brown completely.

Add the tomato sauce to help stop the browning process, and also add 1 cup of water. At this time also add all of the spices, garlic, onion and bell pepper. Stir to combine. Add more water to cover up to 1/2 inch above the pasta. Heat to a boil, cover, and reduce heat to meduium. Simmer for @ 25 minutes or until the water is mostly evaporated.

In the meantime, grate the cheese into a bowl and reserve for the dish. When the time is up, remove the onion and bell pepper the garlic as well if you wish, and add the cheese to the top of the pasta. Recover, and turn off the heat. Leave on the stove for 5-10 minutes. The cheese should melt so that it is easy to combine with the pasta.

jude

Hot and Chunky Chicken

4 boneless chicken breasts
2 eggs - lightly beaten
3 cups crushed corn flakes
2 tbsp butter
4 tbsp sliced almonds
1 tbsp grated ginger
1 tbsp crushed red chili flakes
2 tbsp chopped cilantro
3 tbsp sesame seeds

Mango Chutney Sauce

1 Cup Mayo
1 tbsp sambal sauce
1 tbsp fresh lemon juice
1/2 cup mango chutney

Combine all ingredients for sauce and stir to blend. Refrigerate until ready to serve.

Preheat oven to 350. Beat eggs and dip breasts in egg and then dredge in corn flakes. Place butter in skillet over medium heat, add almonds, ginger, red chili flakes. cilantro and sesame seeds. Cook until it starts to sizzle. Reduce to low and place chicken on top. Cook 2 minutes, turn and cook for 2 minutes more. Then place in a baking dish and finish baking at 350 for 10 minutes or until done. Serve over cold sambal sauce.

This is my daughters very favorite recipe and I haven't cooked it in years and thought I would surprise her with it on her birthday later this month. The last time I purchased sambal sauce at a Fiesta store in Austin and it lasted through several recipes. Anyway, thanks much! And do try the recipe, I think you and your boys would love it! barb

jude

Beer Margaritas #2

1 (6 oz.) can frozen limeade concentrate
6 oz. Tequila
6 oz. beer
Crushed ice

Empty limeade concentrate into blender jar. Use the limeade can to measure Tequila and beer and pour these into blender jar. Add crushed ice to fill jar and blend at high speed until slushy.

jude

Spanish Rice, again

1 Cup Rice
Tablespoon or so of Olive Oil
smashed garlic clove
1/4 cup or so of chopped onion

1 3/4 cup of Chicken Stock
1/2 teaspoon oregano
1 tsp cumin
1/2 can Rotel Tomatoes


In cooking pot, add olive oil and rice. Cook over low for about 3 minutes or so stirring constantly. Add garlic and onion. Keep cooking this way about 2-3 more minutes til rice turns opaque and sort of starts to brown just a hint.. not much at all and not all over, just a tinge on some of the grains.

Meanwhile, in separate sauce pan bring to simmer chicken stock , oregano and cumin. Add in about 1/2 a can of Rotel Tomatoes.

Add chicken stock mixture to rice/olive oil mixture. Bring back to a good boil, cover tightly, turn heat down to lowest temp possible and cook for 20 minutes. Remove from heat and keep covered 15 minutes or so more.

No big tricks and very easy. Just watch out that you don't put too much liquid in. I usually would use 1 1/2 cups liquid, but some of it evaporates while simmering together in this recipe. You can also use fresh tomato and a little red chili pepper... it's just easier to use Rotel. A smidge of cilantro is a nice touch, too, but one of my kids doesn't care for cilantro.

That's it!

jude