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.

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.

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

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.

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.

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.

Wednesday, January 28, 2009

Retro Cherry Pound Cake

From Hometown Recipes for the Holidays

1 1/2 cups shortening or 1 cup shortening plus 1/2 cup margarine, softened
3 cups sugar
6 eggs
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
3 3/4 cups sifted flour
3/4 cup milk
One 10-ounce jar maraschino cherries, drained and chopped

One 3-ounce package cream cheese, softened
1/4 cup margarine or butter, softened
2 cups powdered sugar
1 teaspoon vanilla or almond extract
1/2 cup sweetened flaked coconut, optional
1/2 cup chopped nuts

Grease and flour a 9 inch tube pan. Do not preheat the oven.

To prepare the cake, combine the shortening and sugar in a large bowl; beat with a mixer at medium speed until well blended. Add the eggs, 1 at a time, and beat until well blended. Add the extracts and beat well. Add the flour alternatively with the milk, starting and ending with the flour. Beat well after each addition. Fold in half of the cherries.

Pour the batter into the prepared pan. Bake at 300 for 90 minutes or until a wooden pick inserted in the center comes out almost clean. Cool the cake in the pan on a wire rack for 10 minutes and then invert onto a plate.

To prepare the icing, combine the cream cheese, margarine, sugar, and vanilla in a medium bowl; beat with a mixer at low speed until smooth. Spread the icing on the top and sides of cake. Sprinkle the remaining cherries and nuts and coconut if using on top.

Blueberry Jello Salad

From Hometown Recipes for the Holidays by: American Profile

One 6-ounce box black cherry jello
2 cups fresh blueberries
one 16-ounce can crushed pineapple, drained
1/2 cup sugar
one 16-ounce container sour cream
one 8-0unce package cream cheese
1 cup chopped pecans, toasted

Prepare the jello according to the package directions in a large bowl. Add the blueberries and pineapple. Pour into a 13x9 inch glass dish. Refrigerate until set.

Combine the sugar, sour cream, cream cheese, and chopped pecans in a bowl; mix well to spreading consistency. Spread over the set jello and refrigerate until ready to serve.