7 quarts
45-50 cups tomatoes, chopped
2 1/2 tablespoons garlic salt
1 1/3 cups Chili Powder
2 tablespoons salt
7 tablespoons sugar
1 3/4 cups oil
Place the tomatoes in a large non-reactive pan (stainless steel or enamel). Heat gently to soften tomatoes. Run through food mill fitted with fine screen to remove seeds and skins.
Return pulp and juice to the pan. If the tomatoes are juicy, simmer the sauce for at least 1 hour. When you have a thick tomato juice, but not yet tomato sauce, add the garlic salt, salt, sugar and chili powder. Stir well.
Ladle into hot jars and process 30 minutes in a water-bath canner.
Saturday, March 28, 2009
Friday, March 6, 2009
Flour Tortillas (Joycelyn)
4 cup flour
1 1/2 salt
1/2 cup shortening (or lard)
1 cup very hot water
Place all ingredients in a mixing bowl. (I use a Kitchen Aid Mixer)
With the machine running, pour in the water and mix until the dough has come together in a ball.
Divide the dough into 16 portions, roll into balls and place on a flat surface or plate.
Cover with plastic wrap and allow dough to rest for 10 -15 minutes.
On a lightly floured surface roll each ball into a 7-inch circle by flattening the ball of dough, lightly flouring it, and with a rolling pin rolling forward and backward over the dough, then turn it a sixth of a turn and roll forward and backward again.
Repeat the turning and rolling process until a 7-inch circle is formed, re-flouring the work surface as necessary.
Place the tortilla on a plate and cover with plastic wrap.
Repeat the rolling out process for the remaining 15 balls of dough.
Heat a flat cast iron griddle over moderately high heat. (you might want to grease the pan lightly the first time) Lay a tortilla on the griddle and cook for 20 to 45 seconds until tortilla bubbles and lightly browns on the underside. Flip the tortilla and cook it for another 30 to 45 seconds. 16
The tortilla should be lightly browned but still soft and flexible.
Transfer the cooked tortilla to a heavy towel and wrap it up.
Cook the remaining tortillas in a similar manner and store stacked in the towel to keep them warm and soft.
Tortillas can be stored in a sealable plastic bag and refrigerated until ready for use.
1 1/2 salt
1/2 cup shortening (or lard)
1 cup very hot water
Place all ingredients in a mixing bowl. (I use a Kitchen Aid Mixer)
With the machine running, pour in the water and mix until the dough has come together in a ball.
Divide the dough into 16 portions, roll into balls and place on a flat surface or plate.
Cover with plastic wrap and allow dough to rest for 10 -15 minutes.
On a lightly floured surface roll each ball into a 7-inch circle by flattening the ball of dough, lightly flouring it, and with a rolling pin rolling forward and backward over the dough, then turn it a sixth of a turn and roll forward and backward again.
Repeat the turning and rolling process until a 7-inch circle is formed, re-flouring the work surface as necessary.
Place the tortilla on a plate and cover with plastic wrap.
Repeat the rolling out process for the remaining 15 balls of dough.
Heat a flat cast iron griddle over moderately high heat. (you might want to grease the pan lightly the first time) Lay a tortilla on the griddle and cook for 20 to 45 seconds until tortilla bubbles and lightly browns on the underside. Flip the tortilla and cook it for another 30 to 45 seconds. 16
The tortilla should be lightly browned but still soft and flexible.
Transfer the cooked tortilla to a heavy towel and wrap it up.
Cook the remaining tortillas in a similar manner and store stacked in the towel to keep them warm and soft.
Tortillas can be stored in a sealable plastic bag and refrigerated until ready for use.
Nopalitos (Jeanette)
2 quart jars Noplitos (we prefer La Costena)
4-5 well marbled roast beef
1 tooth Garlic Sliced (can use more to taste preference)
6 small dried hot chilies (Japanese Chilies)
Salt
Cooking oil 1/2 inch in deep fry pan
Consomme l cube
Water
Cut roast into bite sized cubes. Add to hot oil to which sliced garlic has been added. Fry beef until well done.
Add water to cover beef to double the depth of the beef in the pan
Bring to a boil and reduce to simmer.
Place all chilies in hot water to soften. Then place water and chilies (minus the stems) into blender.
Liquefy, strain liquid and add liquid to the simmering beef.
Add consomme and salt to taste.
Simmer all together for one hour.
Drain liquid from Noplitos. Add Noplitos to beef mixture and simmer all together for 15-20 minutes.
Serve with warm corn tortillas.
Thursday, March 5, 2009
Peach Salsa (Carolyn)
6 cups peaches diced1-1/4 cups Red Onion
4 Jalapeno peppers
1 Red Pepper
½ cup chopped Cilantro
½ cup white Vinegar
2 TBSP Honey
3 whole clove garlic
2 tsp cumin
½ tsp cayenne
Simmer and pack into jars for processing for 15 minutes in Hot Water Bath.
CHILI VERDE (Carolyn)
3 # Pork Riblette or stew pork or verde pork
2 tablespoons Olive Oil
1 medium onion
1 Whole clove of garlic
1 can chicken stock (made this w/Beef broth)
salt to taste (Kosher)
Pepper to taste
1-1/2 # Tomatillos
½ cup Cilantro
1 large Bell pepper
2 Jalapeno peppers (used 1 large)
4 Poblano peppers (Not in this recipe)
1 tsp Cumin (Not in this recipe)
Brown pork in oil, set aside, brown chopped onion & garlic, put pork back into pan, add puree of Tomatillos, cilantro, bell pepper and jalapeno pepper and Stock or broth. Simmer as long as you want. I did 3 hours. Cool so you can remove the pork bones and cut meat into small piece. Reheat - Serve
2 tablespoons Olive Oil
1 medium onion
1 Whole clove of garlic
1 can chicken stock (made this w/Beef broth)
salt to taste (Kosher)
Pepper to taste
1-1/2 # Tomatillos
½ cup Cilantro
1 large Bell pepper
2 Jalapeno peppers (used 1 large)
4 Poblano peppers (Not in this recipe)
1 tsp Cumin (Not in this recipe)
Brown pork in oil, set aside, brown chopped onion & garlic, put pork back into pan, add puree of Tomatillos, cilantro, bell pepper and jalapeno pepper and Stock or broth. Simmer as long as you want. I did 3 hours. Cool so you can remove the pork bones and cut meat into small piece. Reheat - Serve
Wednesday, March 4, 2009
Churros (Joycelyn)
1 cup water
2 Tablespoons Brown Sugar
½ teaspoon salt
1/3 cup butter
1 cup white flour
2 eggs
½ teaspoon vanilla extract
Preheat 1 ½ to 2 inches of vegetable oil in a 10-12 inch frying pan to 375.
To make churro dough, heat water, butter and salt to rolling boil in 3-quart saucepan. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from the heat.
Cool dough while you beat 2 eggs (the dough needs cool slightly so it willl not cook the eggs when you add them to the dough or the churros will not puff when cooked). Add beaten eggs all at once to the flour mixture and stir until smooth..
Spoon mixture into a pastry bag with large star tip.
Squeeze 4-inch strips of dough into hot oil. Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side. Drain on paper towels.
(Posted picture shows churros made in bite size pieces rather than in long strips)
¼ cup sugar
½ to 1 teaspoon ground cinnamon
Mix the sugar and cinnamon. Roll churros while still warm in the cinnamon mixture.
2 Tablespoons Brown Sugar
½ teaspoon salt
1/3 cup butter
1 cup white flour
2 eggs
½ teaspoon vanilla extract
Preheat 1 ½ to 2 inches of vegetable oil in a 10-12 inch frying pan to 375.
To make churro dough, heat water, butter and salt to rolling boil in 3-quart saucepan. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from the heat.
Cool dough while you beat 2 eggs (the dough needs cool slightly so it willl not cook the eggs when you add them to the dough or the churros will not puff when cooked). Add beaten eggs all at once to the flour mixture and stir until smooth..
Spoon mixture into a pastry bag with large star tip.
Squeeze 4-inch strips of dough into hot oil. Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side. Drain on paper towels.
(Posted picture shows churros made in bite size pieces rather than in long strips)
¼ cup sugar
½ to 1 teaspoon ground cinnamon
Mix the sugar and cinnamon. Roll churros while still warm in the cinnamon mixture.
Monday, March 2, 2009
Fruit Filled Tortilla Roll Ups (Gail)
8 flour tortillas
1/4 cup butter
2 cups water
1 (21 oz) can pie filling any flavor
1 1/2 cups sugar, divided
1 teas. ground cinnamon
Fill tortillas with pie filling and place folded side down in greased 9x13 pan.Bring 1 cup sugar, water and butter to boil and pour over tortillas.Sprinkle top with 1/2 cup sugar mixed with cinnamon.Bake 350 for 45 min.Let stand before serving to allow the filing to thicken.Can dollup with whipped cream before serving.
1/4 cup butter
2 cups water
1 (21 oz) can pie filling any flavor
1 1/2 cups sugar, divided
1 teas. ground cinnamon
Fill tortillas with pie filling and place folded side down in greased 9x13 pan.Bring 1 cup sugar, water and butter to boil and pour over tortillas.Sprinkle top with 1/2 cup sugar mixed with cinnamon.Bake 350 for 45 min.Let stand before serving to allow the filing to thicken.Can dollup with whipped cream before serving.
Taco Meat Loaves (Gail)
3 eggs, slightly beaten
2 cups salsa
1 can kidney beans, rinsed and drained
1 med. onion, chopped
3/4 cup dry bread crumbs
1 envelope taco seasoning
1 teas. ground cumin
1 teas. chil powder
2 pound ground beef
2 cup cheddar cheese, shredded
combine eggs, 1/2 salsa, beans, onions, seasonings and mix with beef. Put in 2 9x5x3 loaf pans ungreased.Bake 350 for 50-55 minSpoon the rest of the salsa and the cheese on topBake 10-15 more minuteslet stand 10 min before slicing.
2 cups salsa
1 can kidney beans, rinsed and drained
1 med. onion, chopped
3/4 cup dry bread crumbs
1 envelope taco seasoning
1 teas. ground cumin
1 teas. chil powder
2 pound ground beef
2 cup cheddar cheese, shredded
combine eggs, 1/2 salsa, beans, onions, seasonings and mix with beef. Put in 2 9x5x3 loaf pans ungreased.Bake 350 for 50-55 minSpoon the rest of the salsa and the cheese on topBake 10-15 more minuteslet stand 10 min before slicing.
Mexican Dip (Reba)
16 oz. cream cheese
1 can of Ro-tel (brand name) tomates-mild
1 lb. sauage browned
Brown sauage then heat rest together.
Serve in a crock pot to keep warm.
serve with chips.
1 can of Ro-tel (brand name) tomates-mild
1 lb. sauage browned
Brown sauage then heat rest together.
Serve in a crock pot to keep warm.
serve with chips.
Sunday, March 1, 2009
Chicken Enchilada Casserole (Diane)
1 pound of grated cheese ( I don't measure, I just grate up lots of cheese.)
2 can of chicken broth
1-26 oz. can of cream of chicken soup
1-19/20 oz. can of enchilada sauce (larger can)
1-10 oz. cans of chunk chicken (large cans). --you could just cook the chicken and de-bone it, but that's too much work.
1 pkg. of corn tortillas (3 dozen)
Mix 1/2 of soup, all of the enchilada sauce, both cans of chicken & most of the cheese together. (Save enough cheese to put on the top layer.)
Spray 9' x 13" pan with non-stick spray. Heat chicken broth. Dip tortilla shells in chicken broth ^ make a layer of shells in pan. Next, spoon meat mixture on top of tortilla shells & spread all over the shells. continue making layers of both until all meat mixture is gone. (You'll use about 1/2 the tortilla shells.) Spread remaining soup over top. Sprinkle with remaining cheese on top. (I like to add chopped olives also and sometimes sour cream.) Bake at 350 degrees for 30-45 minutes.
(This recipe is my version.) The original recipe calls for 1 can of tomatoes with chili peppers, instead of my replacement of enchilada sauce. I just used the pre-shredded cheese that comes in a sack. I used the taco blend-cheddar, Monterey jack and jalapeño peppers .
2 can of chicken broth
1-26 oz. can of cream of chicken soup
1-19/20 oz. can of enchilada sauce (larger can)
1-10 oz. cans of chunk chicken (large cans). --you could just cook the chicken and de-bone it, but that's too much work.
1 pkg. of corn tortillas (3 dozen)
Mix 1/2 of soup, all of the enchilada sauce, both cans of chicken & most of the cheese together. (Save enough cheese to put on the top layer.)
Spray 9' x 13" pan with non-stick spray. Heat chicken broth. Dip tortilla shells in chicken broth ^ make a layer of shells in pan. Next, spoon meat mixture on top of tortilla shells & spread all over the shells. continue making layers of both until all meat mixture is gone. (You'll use about 1/2 the tortilla shells.) Spread remaining soup over top. Sprinkle with remaining cheese on top. (I like to add chopped olives also and sometimes sour cream.) Bake at 350 degrees for 30-45 minutes.
(This recipe is my version.) The original recipe calls for 1 can of tomatoes with chili peppers, instead of my replacement of enchilada sauce. I just used the pre-shredded cheese that comes in a sack. I used the taco blend-cheddar, Monterey jack and jalapeño peppers .
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