Refried Black Beans
Asparagus El Picante
Spicy Fried Tomatoes
Caraotas Negras (black beans)
Moffett Ranch Potatoes
Mamma's Cooked Cabbage
Rocky Road Potatoes
TexMex Shoe Peg Corn
Red Beans and Rice
Cauliflower with Bacon Cheese Sauce
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2 cups dried black beans, washed and picked over 7 1/2 cups water 3 Tablespoons of vegetable oil 1 Large onion,diced 1 1/2 teaspoons salt | |||
| Instructions: In a large pot, place the beans in the water and bring to a boil. Cover , reduce to a simmer and cook 1 hour, or untill tender and creamy in the centers.Crush the beans in their liquid with a potato masher or the back of a wooden spoon. In a large saucepan, heat the vegetable oil over medium heat. Saute the onions with the salt until golden, about 20 minutes. Add the beans and liquid and continue cooking over medium heat, stirring frequently, untill the liquid evaporates and the beans form a creamy mass that pulls away from the bottom and side of the pan, about 15 minutes. Serve immediately. Refried beans can be kept in the refrigerator 3 or 4 days and reheated in a covered casserole in 350 drgree oven. | |||
| Yield : 4 servings. |
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1 1/2 lbs. of fresh asparagus 1 cup of picante sauce(see salsa section) salt and pepper to taste | |||
| Instructions:
Take each asparagus spear and bend to snap off the tough portion. Diagonally slice to even off the ends. Wash thoroughly. In a large pan bring salted water of about 1-inch depth to boiling. Carefully place the asparagus in water. Bring to boil again. Cover and reduce heat. Simmer 8 to 12 min. or until tender-crisp. Drain. Serve hot with heated picante sauce over the asparagus .
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| Yield : 4 to 6 servings. |
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4 to 6 tomatoes 1/2 tsp. salt Freshly ground black pepper 1/2 cup all-purpose flour 1/8 tsp. chile powder 2 Tbsp. sweet butter 2 TBSP. light brown sugar 3/4 cup half-and-half(optional) Salad herb seasoning | |||
| instructions : Cut the tomatoes into 3/4 -inch-thick slices. Mix together salt and pepper , flour and chile powder. Dredge both side of tomatoes in flour, coating well and shaking off excess. Heat butter until foamy, but not browned. Cook tomatoes gently until first side is lightly browned. Before turning, crumble 1 Tbsp. of brown sugar over the tops. Turn. Add extra butter if needed. Crumble re- maining sugar over the tomatoes. Fry second sides until lightly browned. Remove tomatoes. Pour in half-and-half, if used, stirring constanly, until thick and bubbly. Pour over tomatoes . Sprinkle with herb seasoning and serve. NOTE__Tomatoes if hard, will have to be be cooked 5 to 10 min. Green tomatoes can also be used. | |||
| Yield : 4 to 6 servings. |
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1 1/2 cups black beans, picked over 5 cups cold water 2 tablespoons lard or butter 2 garlic cloves, minced 1 large carrot, ends trimmed and cleaned 3 fresh cilantro stems | |||
| instructions: Soak black beans in enough cold water to cover by 3 inches overnight. Drain. Combine water, lard, garlic and cilantro in heavy large Dutch oven over high heat. Bring to boil. Place large cleaned whole carrot in Dutch oven with beans and reduce heat and simmer until beans are very tender and creamy, about 2 hours. Remove carrot and discard before serving. Season to taste with salt and pepper. | |||
| Yield: 6 to 8 servings |
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6 to 8 red skin potatoes 1/4 cup olive oil 1 .59 oz. package Hidden Valley Ranch Dip (dry) 1 sm. green onion chopped fine salt and pepper to taste | |||
| instructions : Wash and scrub the potatoes . Pat dry and cut into quarters and place in large pot. Add olive oil and toss well to make sure all sides of the potatoes are coated with the oil. In large baking dish sprayed with non stick spray, place potatoes. Bake in 350 drgree oven for 25 to 30 minute or untill potatoes are tender. Sprinkle the potatoes with 1/2 package of powdered Hidden Valley Ranch Dip, salt and pepper to taste. Before serving sprinkle the poatoes with the finely chopped greed onion and serve | |||
| Yield : 8 servings |
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1 large head cabbage 1 tablespoons chopped green chilies 1 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon ground cumin 1 tablespoon butter or margarine 1/2 cup chopped onion 1 clove garlic, minced 1 20 oz. can Stewed Tomatoes 2 med potatoes cut into 1/4 inch cubes |
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| instructions :
In large Dutch oven place cabbage that has been halved, cored and leaves seperated.Place next seven ingredients in pot and cover cabbage with water. Cook on medium to high heat and bring to boil, then lower heat to medium. Cook for 25 to 30 minutes then place remaining ingredients in pot and cook untill potatoes and cabbage are tender. Add salt and pepper to taste if needed. | |||
| Yield : 4 to 6 servings. |
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6 to eight red potatoes,quartered 1 8 ounce package of sour cream 2 to 3 slices of bacon crisply cooked 1/4 cup of milk salt and pepper to taste 1 green onion coarsly chopped | |||
| instructions : Wash and scrub red potatoes and quarter, leave skins on and place in pot and cover with water and bring to boil. Cook until tender. While potatoes are cooking, fry the strips of bacon until crisp.Drain on paper towel and cool. When cooled chop bacon into 1/4 inch pieces. Drain the potatoes, and place back in pot add the butter,sour cream, and milk. Coarsly mask the potatoes, blend in the bacon and after plating potatoes, garnish with the green onions and serve. | |||
| Yield : 4 to 6 servings. |
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1/2 cup butter 3 cans (12 ounces each shoe peg corn, drained 1 4 ounce can chopped green chiles 8 ounce of cream cheese | |||
| instructions : Melt butter , stir in the cheese, stir untill well blended, being careful not to use too high of heat to burn cheese. Add corn and chiles. Bake in oven at 350 degrees for 20 minutes | |||
| Yield : 8 servings |
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2 tablespoons vegetable oil 2 cups chopped onions 3 tablespoons chopped garlic 1/2 cup chopped celery 1/2 cup chopped green bell pepper 1/4 cup cubed carrots 2 bay leaves 1/2 lb. boiled pork meat 1 lb. dried red beans, rinsed and sorted over, soaked and drained 10 cups chicken stock or water 4 cups cooked white rice 1/4 cup green onion chopped | |||
| instructions : In large saucepan, heat the oil. When the oil is hot, add the onions, celery, carrots, and bell peppers to the saucepan. Season the vegetables with the salt and cayenne pepper. Saute the vegetables for abot 5 minute or until the vegetables start to wilt. Add the bay leave, and pork meat to | |||
| Yield : 8 SERVINGS. |
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1 large head cauliflower 2 quarts boiling water 8 slices bacon,cut into 1/2-inch pieces cheese sauce (recipe follows): CHEESE SAUCE : Melt 3 tablespoons butter or margarine in heavy saucepan. Stir in 3 tablespoons all-purpose flour. Cook over medium heat, stirring for 2 minutes. Slowly whisk in 1 1/2 cups of warmed milk and heat, stirring , until mixture boils. Whisk until smooth. Add 1/2 cup whipping cream, 1 teaspoon salt, 1/2 cup shredded Swiss cheese.. Makes 2 cups. | |||
| instructions :Wash cauliflower. Trim and cut into floweerets. Drop into boiling salted water and cook 10 minutes or until just barely tender. Drain and keep warm. Meanwhile fry the bacon until crisp over medium heat. Drain and keep warm. Prepare cheese sauce. Pour cheese sauce over cauliflower and top with bacon. Serve immediately. | |||
| Yield : 4 servings. |
salsaz@austin.rr.com
