Author: admin

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

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 lb. ground beef
12 large corn tortillas Hot salad oil
1 large chopped onion
111! lbs. Longhorn-style Cheddarcha-se, sbredded
1 (10-oz.) cans enchilada sauce

Instructions:

Brown ground beef in skilkt; dr. un and l asi

Ingredients:

4 pound beef brisket
2 tsp. kosher sail
2 tsp. pepper all-purpose flour
2 Tbsp. butter or margarine
2 cups strong brewed coffee
2 cups dry white wine

Instructions:

Trim fat from brisket, and discard; sprinkle brisket evenly with salt and pep, per, and dredge in flour. Melt butter in large skillet over med. heat; add brisket to butter, and brown on both sides. Transfer to a roasting pan. Whisk together coffee, wine, and ketchup; pour over brisket. Bake, covered, at 350° for 4 hours or until tender, bating occasionally with pan juices. Remove brisket, reserving drippings; cut brisket with a sharp knife across the grain into thin slices. Strain drippings using a gravy strainer, discarding fat. Serve hot drippings with brisket. Yields 6 servings. (Leftover gravy may be frozen to serve over rice or potatoes at a later date.)

Notes:

Tbsp. second Brisket recipe is my favorite because you can do i. t so far ahead of time and let it cook slowly for such a long time. If you want to serve wine choose a Vest Coast Pinot Noir or good Cabernet Sauvignon because they work well with the barbecue flavors.

Servings Yield:

Serve hot drippings with brisket

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: