Tag: Southwestern

Ingredients:

I large can whole Jalapeños
{they work better than fresh ones) 1/2 pound hamburger
1/.acup minced onion 1 tsp. salt ½ tsp. pepper
1/.atsp. powdered sage 2 cups cooked rice 11/.acup canned tomatoes
11/.t tsp. meat sauce

Instructions:

Cut tops from the jalapei”ios and remove seeds and fibrous portions. Cover with boiling, salted water and simmer for 5 minutes. In the meantime, brown hamburger and minced onion until meat changes color. Add remaining ingredients. stuff the pepper cases with meat mixture; top with bread crumbs and melted butter. Bake at 375° for 40 minutes or until tender and brown on top.

Notes:

These are a great spicy appetizer and a true South Texas tradition, but you may also want to try my stuffed mushrooms in the Vegetables and Side Dishes Section. Don’t worry about these being too hot or spicy, because after baking, the full bodied flavor mixes with the other ingredients to satisfy most palates. 40

Servings Yield:

Ingredients:

6 large russet potatoes
½ c. butter or margarine,

Instructions:

melted 2 Tbsp. taco seasoning 1 (4-oz.) c. shredded cheddar cheese IS bacon strips, cooked and crumbled 3 chopped green onions Salsa and/or sour cream, optional 41 —=- Bake potat When cool enough to handl r or untll tender. Reduce heat 10 3500. out pulp. leaving e butter and taco seas8 v. s:00( potatoes lengthwise intoquarters. . . save pulp for another use). Combine Place skin side down on:mng, brush ver both side.s of potato skins. bacon and onions. Bake mg sheet. Spnnkle with cheese, Serve with salsa -10 _mmutes or until cheese is melted. or sour cream. Yields 2 dozen. SIColteed:iYshouorcafonrmake.. a meal out.of these sk.ms, but theyre alsoa great r– es as appetizers.

Notes:

Servings Yield:

Yields 2 dozen

Ingredients:

6 tamales I lb. bacon
C. ut tamdales into bite size pieces. wrap wtth ½ slice bacon Broil until
C nsp an serve hot.

Instructions:

Notes:

Servings Yield:

Ingredients:

1 (14-oz.) can black-eyed peas drained ‘
1 (151/2-oz.) can Great Northern beans, rinsed &

Instructions:

drained 2 medium tomatoes seeded and chopped 4 green onions, very thinly sliced 2 garlic cloves minced 1 medium green pepper finely chopped 1 medium red bell pepper, chopped 11.?cup chopped onion ‘I.a to 1/J cup chopped fresh cilantro or parsley, as desired 1 cup picante (or to taste) 3 Tbsp. lime juice 11.?tsp. salt Combine all ingredients; mix lightly. Cover, chill at least 2 hours or up to 24 hours, stirring occasionally. Drain. Serve with tortilla chips. Makes 7 cups. This can also be used as a vegetable side dish.

Notes:

My best friend, Doris Miller, gave me this unique recipe when my sister and I visited she and her husband, Alec, in New Mexico. What a great addition this has been to my recipe collection! I never go wrong whether I serve it as an appetizer, salad, or side dish.

Servings Yield:

Makes 7 cups

Ingredients:

12 jalapefios 12 ounces cream cheese Clean out jalapefios by slicing in half; remove seeds and membrane. Place I tablespoon of cream cheese between hves. w-:ai> witha alf slice of bacon and secure with wooden toothpicks. Gnll on medmm heat until hot and bacon is thoroughly cooked

Instructions:

Notes:

These are my son-in-law Rodger’s fvrite aptizer. He ks these at the edge of the grill when he is gnlhng outside. The gnlng takes the “hot” out and even the youngsters eat them as soon ast ey corne off the grill.

Servings Yield:

Ingredients:

2 lbs. grated cheddar
2 cups chopped jalapeños (canned) 8 eggs beaten
1 tsp. garlic powder

Instructions:

Grease large casserole dish. Mix together all ingredients. Pour into dish and bake uncovered for 45 minutes at 350°. Cool and cut into I” squares.

Notes:

There are many ways to make this so if you want to be creative and add something, please feel free to do so.

Servings Yield:

make this so if you want to be creative and add something, please feel free to do so

Ingredients:

1 gallon canned Jalapefto peppers, drained 1/z c. yellow cornmeal 1 c. nour
1 tsp. baking powder 1/z tsp. salt
1 T. corn oil 1 cup beer oil for frying
4 oz. Muenster cheese o cheddar cheese, grated 1/z c. flour

Instructions:

Cut eah pepper, making a small slit large enough to remove the seeds and vems. Wash carefully, keeping the pepper intact and drain. In a small bowl, mix the cornmeal, I cup flour, baking powder and salt. Add the beer and I tablespoon corn oil. Mix until well blended. Set aside for 15 minutes. Add 3 inches of corn oil in a skillet and heat to 350°, about medium heat, Carefully stuff each pepper with grated cheese. Roll the peppers in 1/2 cup flour, then dip into batter covering cornpletely. Fry in hot oil I to 2 minutes. Tum and brown on all sides. Drain on paper towels and serve immediately. Yields 24 peppers.

Notes:

After reading this great recipe, I realize I would do this really simple by rolling the peppers in flour and then dipping in cornmeal mixture made as directed. Follow instructions for frying, but you may use canola or vegetable oil, if desired.

Servings Yield:

Yields 24 peppers

Ingredients:

1 cup all-purpose nour 1/2 tsp. salt
1/., tsp. garlic powder 1 cup beer
2 (4-oz.) cans whole green
chiles, drained and seeded
4 ounces Monterey Jack cheese cut into 1/2″ cubes vegetable oil
Pace Picante Sauce optional

Instructions:

Combine first 3 ingredients; stir Viii. Gradually add 1 cup beer, stirring until smooth. Cover and let stand 1 hour. Cut green chiles lengthwise into ¼” wide strips. Roll each strip around a cheese cube, securing with a wooden pick. Cover and chill I hour. Dip chile cheese rolls in batter; allow excess to drip slightly. Deep fry in hot oil, 375°, about IS seconds or until golden; drain on paper towels. Serve immediately with picante sauce. Yields about 2 dozen.

Notes:

Servings Yield:

Yields about 2 dozen