Author: admin

Ingredients:

1/2z-1 lb. ground beef
1/4 tsp. ground cu. min
1/2, tsp. chili powder
1 tsp. salt
1-1/2 cups refried IM: ans
cups grated cheese
6 tsp. onion, chopped
(optional). Ycup fnsh tomatoes cups lettuce, finly chopped

Instructions:

Saute ground beef. mix in cumin. chili powdt!r and salt. Remove from heat. Spread each chalupa shell with 1/2acup refried beans; layer about 2 tablespoons meat mixture on top. and sprinkle with 1/3 cup grated cheese. Place on cookie sht. repeat with all chalupa shells. Bak at 350° until thoroughly heated. While piping hot. place on 6 individual plates. sprinkle with salt and pt pper. l taspoon onion (optional). 2 tablespoons chopped tomato, and 1⁄2 cup chopped lettuce. Serve imme-diately.

Notes:

Tbsp. is from so many years gone by that chalupa shells were not even avai’lable and I have tried to bring this up to modem standards with instructions. Chalupas are not very successful when done ahead of time. The Pico de Gallo goes nicely with this and may be found listed as a side with the Fajitas Recipe.

Servings Yield:

Serve imme-diately

Ingredients:

2 cup corn flakes
1 can stewed tomatoes
1 tsp. salt
1/x tsp. pepper
1 pound ground beef cheese slices

Instructions:

Crush corn flakes. Add egg, tomatoes, salt. Add beef. Shape intoloaves. Bake at 350° for45 minutes. Add cheese slices; bake IO minutes more. 3/4alb. ground beef 1/2alb. ground pork 3 chopped onions 2 cans beef stock 1 tsp. seasoned salt 2 tsp. pepper

Notes:

Servings Yield:

Ingredients:

1 tsp. crushed peppers
1 can chili pepper
1 tsp. ground Camino or cumin
3/4acup flour

Instructions:

Mix the meat and dry seasonings together then cook until done. Make sure the pork is fully cooked. Then combine liquid ingredients and slowly add to meat mixture in a large pot. Simmer for about 45-()() minutes.

Notes:

Chili actually tastes better the nex, t day, after the flavors have had a chance to marinate. You can add black beans and kidney beans if you desire. A lighter red wine such as a Beaujolais works well with these flavors (as does a can of beer!).

Servings Yield:

Make sure the pork is fully cooked

Ingredients:

1 cup pancake mix
1/2 cup yellow cornmeal
1 egg, beaten
3/4 cup milk
Vegetable oil for frying
6 good quality wieners
Sticks with pointed ends for handles

Instructions:

Stir together pancake mix, cornmeal, egg, and milk. Heat enough oil to immerse the corn dogs to about 350°F. Insert sticks lengthwise through the middle of each wiener. Dip each dog in the batter and fry until golden brown. Serve warm with your favorite dip.

Notes:

Seasoning can be added to the corn dog batter according to taste; a few drops of Tabasco sauce or 1/2teaspoon cayenne pepper; I teaspoon coarsely ground mustard seed; 1/2 teaspoon cracked black pepper, I tablespoon very finely minced onion or onion juice. Both kids and grown-ups will like this for a hearty snack or full meal.

Servings Yield:

Make batter sizzle

Ingredients:

S to
6 lb. roast
1 Tbsp. onion salt
1 Tbsp. celery salt
1 Tbsp., garlic salt
4 oz. liquid smoke
4 oz. Worcestershire sauce

Instructions:

Place meat in crock pot. Sprinkle with dry seasonings. Pour liquid smoke and Worcestershire sauce over all. Cover and cook on medium overnight or on low for 12 hours. There will be no leftovers!

Notes:

Great for Sundays when everyone is coming over, Also good for those sport tournaments when entertaining a g, roup afterwards.

Servings Yield:

Ingredients:

1 pound ground beef
1/2 cup chopped onion
1 (S-112-oz..) can evaporated milk
1 (8-oz.) can tomato sauce
l envelope enchilada sauce mix
1/3 cup sliced pitted ripe olives
2 cups corn chips
1 cup shredded cheddar cheese

Instructions:

Cook beef and onion in skillet unti1 beef is browned and onion is tender. Drain off excess fat. Spread beef in bottom of a baking dish. Beat together eggs, evaporated milk, tomato sauce, and enchilada sauce mix; pour over meat layer. Sp. rinkle with sliced ripe olives; top with corn chips. Bake, uncovered, in 350° oven for 20-25 minutes or until firm in center. Sprinkle with cheese and return to oven for 3-5 minutes. Cut into individual serving squares. Makes 6 servings.

Notes:

I found this recipe many years ago in a magazine and tried it and everyone loved it. After my restaurant and catering career, teaching in the public schools seemed an enjoyable and delightful change of pace. Tbsp. recipe was always a big hit at the covered dish meals for teachers and administrators.

Servings Yield:

Makes 6 servings

Ingredients:

8 frankfurters (about
1 lb.)
2 Tbsp. prepared mustard
2 Tbsp. molasses
2 Tbsp. dder “Vinegar
1 tsp. Worcestershire sauce
1 tsp. salad oil
8 split frank rolls, to asted and buttered

Instructions:

Score franks in crisscross cuts about 1/ ” deep. Mix mustard, molasses, vinegar, sauce, and oil in small saucepan; brush part over franks; place on grill, turning and brushing once or twice with moresauce, 12 minutes or untiI richly glazed. Serve in to asted rolls. Not, e: All the men in our family love to barbecue so this is a recipe they use with pride. The taste will surprise the youngest to oldest in attendance.

Notes:

Servings Yield:

Serve in to asted rolls

Ingredients:

J small chopped onion l minced garlic dove
1 T. vegetable oil
2 (10-1/2-oz.) cans chili without beans
1 (16-oz.) jar salsa
1 (24-oz.) container cream-style cottage cheese, drained
1/2 cups shredded sharp Cheddar cheese (6 oz.), divided
12 egg roll wrappers* (manicotti shells may be substituted)

Instructions:

Saute onion and garlic in hot oil in a large skillet over medium high heat until tender. Stir in chili and saJsa; cook until lhoroughJy heated. Spoon half of mixture into a lightly greased 13 X 9 inch baking dish. Stir together eggs, cottage cheese, and 1 cup Cheddar cheese. Spoon about 1/cup mixture evenly on I side of each egg roll wrapper, and roll up. Place, seam side down, in baking dish. Spoon remaining chili mixture evenly over top, spreading tocompletely cover wrappers. Bake, covered, at 350° for 45 minutes. Uncover and sprinkle with remaining 1/2cup Cheddar cheese; bake 5 more minutes or until cheese is melted. Let stand 5 minutes. Yields 6 servings. *(Fora great Mexican laniconi, substitute 12 manicotti shells, cooked, for the egg rolJ wrappers.)

Notes:

Tbsp. is a great recipe. reminiscent of our years in AJice, Texas. I added so many good recipes from South Texas to my collection and our family all continues to prefer spicy foods to this day. Try a light Italian Bardolino to compliment this dish.

Servings Yield:

Yields 6 servings