I can't believe it's been almost TWO years since I've posted anything here....of course the other blog doesn't get much action either, but still. I've found tons of awesome recipes since then so I am going to try to share more of them...anyway...
2.5 pounds grated American cheese (get a block from the deli, the sandwich stuff doesn't cut it.)
3/4 cup chopped onion (I use probably a whole cup)
1/2 cup chopped celery
1/2 cup chopped green pepper
1/8 cup chopped jalapeno (I also use just a little more of that)
Combine cheese and 1 1/4 cups of water in a double boiler. (I use the microwave a lot too) Stir every five minutes. While cheese is melting combine onion, celery, bell pepper, and jalapeno in a saucepan and add 1/4 cup water. Saute over medium heat until vegetables come to a light boil. When cheese has melted and is smooth, add vegetables and mix thoroughly then simmer five minutes.
***When I first found this recipe, in 1998 my yellowed paper says, I made it according to what I'd found and mixed the cheese with three cups of water. I remember I had to throw it out. I now have three cups scratched out and the 1 1/4 over it. Now. I usually half this recipe but I haven't made it in so long that I can't remember if the 1 1/4 cups is what I use to half it or what I figured I needed to make after I wasted ten dollars worth of cheese. I'd try cooking it like it's stated and then watch it more than five minutes and see if you need to add more water at some point.
Monday, August 15, 2011
Wednesday, November 18, 2009
Tall Corn Pork Chili
From Chili Nation by: Jane and Michael Stern
1/4 cup chopped onions
1 clove minced garlic
2 T corn oil
2 pounds boneless pork, trimmed of fat, cut into 1/2 inch cubes
1 T salt
1/2 teaspoon celery salt
1 teaspoon dried Mexican oregano
1 T sugar
4 T chili powder
1/2 T green jalapeno powder
one 14-ounce can chicken broth
one 15-ounce can tomato sauce
one 4 1/2 ounce can chopped green chilies, drained
1 T masa harina dissolved in 1/4 cup water.
In a Dutch oven, cook the onions and garlic in the oil until soft. Add the pork. Cook until browned; then remove the pot from the heat. Add the salt, celery salt, oregano, sugar, chili powder, and jalapeno powder; stir well. Add the broth, 1 1/2 cups water, tomato sauce, and chilies. Return to the heat, bring to a boil, and then reduce the heat to a slow simmering boil. Cook, partially covered, for 1 hour. Add the corn and cook 15 more minutes. Add the masa harina mixture, cook 5 minutes more.
**I couldn't find green jalapeno powder so I finely chopped a fresh jalapeno and added that.
1/4 cup chopped onions
1 clove minced garlic
2 T corn oil
2 pounds boneless pork, trimmed of fat, cut into 1/2 inch cubes
1 T salt
1/2 teaspoon celery salt
1 teaspoon dried Mexican oregano
1 T sugar
4 T chili powder
1/2 T green jalapeno powder
one 14-ounce can chicken broth
one 15-ounce can tomato sauce
one 4 1/2 ounce can chopped green chilies, drained
1 T masa harina dissolved in 1/4 cup water.
In a Dutch oven, cook the onions and garlic in the oil until soft. Add the pork. Cook until browned; then remove the pot from the heat. Add the salt, celery salt, oregano, sugar, chili powder, and jalapeno powder; stir well. Add the broth, 1 1/2 cups water, tomato sauce, and chilies. Return to the heat, bring to a boil, and then reduce the heat to a slow simmering boil. Cook, partially covered, for 1 hour. Add the corn and cook 15 more minutes. Add the masa harina mixture, cook 5 minutes more.
**I couldn't find green jalapeno powder so I finely chopped a fresh jalapeno and added that.
Wednesday, November 4, 2009
Cranberry Pie
From Cheap, Fast, Good
Two 9-inch unbaked pie crusts
1 cup sugar
1 T flour
2 teaspoons vanilla extract
2 1/2 cups fresh cranberries (1 bag)
Preheat oven the 350. Place 1 pie crust in a 9-inch pie plate.
Mix the sugar and flour together in a small bowl. Add the vanilla and stir until it is evenly distributed.
Pour the cranberries into the pie crust and sprinkle the sugar mixture evenly over them. Place the second pie crust over the fruit, folding the edges over the edge of the bottom crust. Crimp the edges together with your fingers.
Bake until the top crust is golden, 35-40 minutes.
Two 9-inch unbaked pie crusts
1 cup sugar
1 T flour
2 teaspoons vanilla extract
2 1/2 cups fresh cranberries (1 bag)
Preheat oven the 350. Place 1 pie crust in a 9-inch pie plate.
Mix the sugar and flour together in a small bowl. Add the vanilla and stir until it is evenly distributed.
Pour the cranberries into the pie crust and sprinkle the sugar mixture evenly over them. Place the second pie crust over the fruit, folding the edges over the edge of the bottom crust. Crimp the edges together with your fingers.
Bake until the top crust is golden, 35-40 minutes.
Oven-Fried Drumsticks
Cooking spray
4 T butter, melted
1 cup of bread crumbs, cracker crumbs, corn flakes, or 3/4 cup bread crumbs w/1/4 cup Parmesan
8 chicken drumsticks
salt/pepper
Preheat oven to 350. Spray a 13X9 dish with spray and set aside.
Prepare the coating of choice and place it in a shallow bowl. Set aside.
Rinse the drumsticks and dry them with paper towels. Roll the chicken, one at a time, in the melted butter and then in the coating. Place them in the prepared dish. Liberally season each with salt and pepper.
Bake, uncovered, until the meat is tender and the coating is brown, about 1 hour.
4 T butter, melted
1 cup of bread crumbs, cracker crumbs, corn flakes, or 3/4 cup bread crumbs w/1/4 cup Parmesan
8 chicken drumsticks
salt/pepper
Preheat oven to 350. Spray a 13X9 dish with spray and set aside.
Prepare the coating of choice and place it in a shallow bowl. Set aside.
Rinse the drumsticks and dry them with paper towels. Roll the chicken, one at a time, in the melted butter and then in the coating. Place them in the prepared dish. Liberally season each with salt and pepper.
Bake, uncovered, until the meat is tender and the coating is brown, about 1 hour.
Hot Dog and Baked Bean Soup
From Cheap, Fast, Good
2 teaspoons oil
3 beef frankfurters
1 large can (28 ounces) baked beans seasoned with onion, bacon, and brown sugar
2 cans chicken broth
1/2 teaspoon chili powder
1 teaspoon spicy brown mustard
1/2 bell pepper, chopped
Heat oil in a Dutch oven over med. heat. Cut the franks into 1/4 inch slices and add them to the pot. Cook until the franks start to brown, 2-3 minutes. Add the beans with their juice, and the broth, chili powder, and mustard. Stir well. Raise the heat to high and bring to a boil. Reduce heat to medium to maintain a moderate boil about 10 minutes. Add the green pepper to the pot in the last 5 minutes of cooking.
2 teaspoons oil
3 beef frankfurters
1 large can (28 ounces) baked beans seasoned with onion, bacon, and brown sugar
2 cans chicken broth
1/2 teaspoon chili powder
1 teaspoon spicy brown mustard
1/2 bell pepper, chopped
Heat oil in a Dutch oven over med. heat. Cut the franks into 1/4 inch slices and add them to the pot. Cook until the franks start to brown, 2-3 minutes. Add the beans with their juice, and the broth, chili powder, and mustard. Stir well. Raise the heat to high and bring to a boil. Reduce heat to medium to maintain a moderate boil about 10 minutes. Add the green pepper to the pot in the last 5 minutes of cooking.
Beef and Barley Soup
From Cheap, Fast, Good
Beef and Barley Soup
1 can chicken broth
1 can beef broth
2 medium carrots, sliced
1 onion, chopped
1 cup shredded already cooked beef roast
1/2 cup medium pearl barley
Pour the broths into a Dutch oven or soup pot. Add 3 cups water and bring to a boil over high heat. While the liquid is heating, slice the carrots, adding them to the pot as you slice. Peel and chop the onion, adding it to the pot as you chop. Add the beef and barley. When the soup begins to boil, reduce the heat to med-low. Simmer, covered, stirring occasionally to prevent sticking, until the veggies and barley are tender, about 45 minutes.
Beef and Barley Soup
1 can chicken broth
1 can beef broth
2 medium carrots, sliced
1 onion, chopped
1 cup shredded already cooked beef roast
1/2 cup medium pearl barley
Pour the broths into a Dutch oven or soup pot. Add 3 cups water and bring to a boil over high heat. While the liquid is heating, slice the carrots, adding them to the pot as you slice. Peel and chop the onion, adding it to the pot as you chop. Add the beef and barley. When the soup begins to boil, reduce the heat to med-low. Simmer, covered, stirring occasionally to prevent sticking, until the veggies and barley are tender, about 45 minutes.
Tuesday, February 3, 2009
1930s Meat Loaf
From Hometown Recipes for the Holidays
1 pound ground beef
1/2 pound mild Italian sausage
1 medium onion, chopped
1 cup cracker crumbs or cracker meal
1 6-ounce can tomato paste
3 eggs, beaten
3 tablespoons chili powder
1 teaspoon salt
1/2 teaspoon pepper
2 bacon slices, halved
Preheat oven to 350. Combine the ground beef, sausage, onion, crackers, tomato paste, eggs, chili powder, salt, and pepper in a large bowl; mix well.
Place the bacon strips on the bottom of a loaf pan. Place the ground beef mixture on top of the bacon. Pat down with fingertips to spread evenly.
Bake for 1 hour and 5 minutes. Remove from the oven and let stand for 10 minutes. Invert on a cutting board and slice.
1 pound ground beef
1/2 pound mild Italian sausage
1 medium onion, chopped
1 cup cracker crumbs or cracker meal
1 6-ounce can tomato paste
3 eggs, beaten
3 tablespoons chili powder
1 teaspoon salt
1/2 teaspoon pepper
2 bacon slices, halved
Preheat oven to 350. Combine the ground beef, sausage, onion, crackers, tomato paste, eggs, chili powder, salt, and pepper in a large bowl; mix well.
Place the bacon strips on the bottom of a loaf pan. Place the ground beef mixture on top of the bacon. Pat down with fingertips to spread evenly.
Bake for 1 hour and 5 minutes. Remove from the oven and let stand for 10 minutes. Invert on a cutting board and slice.
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