Jalapeno Skillet Corn Bread
Navajo Fry Bread
Southwest Corn Bread
Cinco De Mayo Bread
Southwestern Buns
Flour Tortillas
Melody's Skillet Corn Bread
Amberlitta's Greenchile Corn Bread
Jessica's Sourdough Biscuits
New Mexico Sopaipillas
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1 CUP YELLOW CORNMEAL 1 CUP CREAM STYLE CORN 1 CUP SOUR CREAM 1 TEASPOON SALT 2 TEASPOONS BAKING POWDER 1/2 CUP SALAD OIL 2 EGGS, LIGHTLY BEATEN 2 CUPS GRATED CHEDDAR CHEESE 3 OR 4 JALAPENO PEPPERS, CHOPPED 1 ONIONS, DISCED | |||
| INSTRUCTIONS: COMBINE INGREDIENTS AND MIX WELL. BAKE IN GREASED HOT SKILLLET OR IN BUNDT PAN AT 350 DEGREES FOR 1 HOUR. Remove from skillet and serve! | |||
| YIELD: SERVES 10 TO 12 |
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3 CUPS FLOUR, EITHER ALL WHITE OR HALF WHOLE WHEAT 1 1/3 CUPS WARM WATER 1 TEASPOON BAKING POWDER 3 TABLESPOONS CHOPPED ONION | |||
| INSTRUCTIONS: MIX FLOUR, BAKING POWDER AND SALT. ADD WARM WATER AND KNEAD UNTIL DOUGH IS SOFT ABUT NOT STICKY. TEAR OFF ONE PIECE AT A TIME AND STRETCH AND PAT DOUGH UNTIL THIN AND ROUND (ABOUT 6 INCHES ACROSS). POLE A HOLE IN MIDDLE OF ROUND PIECE OF DOUGH AND DROP INTO KETTLE OF SIZZLING OILS. BROWN THE BREAD ON BOTH SIDES BY TURNING IT OVER WITH A FORK. SERVE HOT WITH HONEY OR JAM. ONE CAN TOAST IT LATER FOR BREAKFAST. POKING THE CENTER OF THE BREAD IS SAID TO LET EVIL SPIRITS OUT ! | |||
| YIELD: SERVES 10 TO 12 |
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2 PKGS. ACTIVE DRY YEAST 1 CUP YELLOW CORNMEAL 1/2 TEASPOON BAKING SODA 1/2 CUP OIL 1 CUP BUTTERMILK 1 TABLESPOON SALT 1 TABLESPOON SUGAR 2 EGGS 1 CUP CANNED CREAM-STYLE CORN 1 ONION, MINCED 1 CAN (4OZ.) GREEN CHILE PEPPERS, MINCED 1 1/2 CUPS SHREDDED SHARP CHEDDAR CHEESE 4 1/2 TO 5 1/2 CUPS ALL-PURPOSE FLOUR 2 TABLESPOONS BUTTER OR MARGARINE CORNMEAL | |||
| INSTRUCTIONS:
PLACE YEAST, CORNMEAL AND BAKING SODA IN A LARGE MIXING BOWL. IN A SAUCEPAN, HEAT OIL, BUTTER-MILK, SALT, AND SUGER TO 105 DEGREES TO 115 DEGRESS. ADD WARMED INGREDIENTS TO CORNMEAL MIXTURE, STIRRING WELL. ADD EGGS, CORN, ONION, CHIL PEPPERS, CHEESE AND ABOUT 4 CUPS OF THE FLOUR TO MAKE A STIFF DOUGH. TURN DOUGH ONTO LIGHTLY FLOURED SURFACE AND KNEAD UNTIL SMOOTH. RETURN TO BOWL. COVER AND PLACE IN WARM PLACE TO RISE FOR 1 HOUR OR UNTIL DOUBLED IN SIZE PREPARE 2 9X5 INCH BREAD PANS OR BAKING SHEETS BY GREASING WITH BUTTER AND DUSTING WITH CORNMEAL. DIVIDE DOUGH IN HALF. SHAPPE INTO LOAVES OR 16 ROLLS. PLACE INTO PANS OR ON BAKING SHEETS. LET RISE ABOUT 1 HOUR OR UNTIL DOUBLED. BAKE AT 400 DEGREES ABOUT 30 MINUTES (20 MINUTES FOR ROLLS) OR UNTIL A DEEP GOLDEN COLOR. COOL COMPLETELY ON RACK BEFORE SLICING, STORING, OR FREEZING. | |||
| YIELD: MAKE TWO LOAVES OR 16 ROLLS |
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THIS IS FOR BREAD MACHINE!!! 2/3 CUPS WATER 2 CUPS WHITE BREAD FLOUR 2 TEASPOONS SUGAR 1/2 TEASPOON SALT 2 TEASPOON OLIVE OIL 2/3 CUPS CORNMEAL 1/3 CUP CREAMED CORN 2 TABLESPOONS GREEN CHILES,CANNED,DICED 1 TEASPOON JALAPENOS,CANNED,DICED 1 TEASPOON CILANTRO,DRIED 1 1/2 TEASPOON FAST RISE YEAST OR 2 TEASPOONS OF ACTIVE DRY YEAST | |||
| INSTRUCTIONS: FOLLOW BREAD MACHINE INSTRUCTIONS FOR MAKING BREAD . IF BREAD MACHINE IS NOT AVAILABLE THEN YOU WILL NEED MAKE THE BREAD THE OLD FASHI0N WAY. | |||
| YIELD: SERVES 6 TO 8 |
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<1/4 CUP WARM WATER 105 DEGREES TO 115 DEGREES 1/4 CUP MILK 4 TABLESPOONS BUTTER OR MARGARINE 1 EGG 2 TEASPOONS SALT 1/2 CUP WHEAT GERM 2 1/2 TO 3 CUPS UNBLEACHED FLOUR | |||
| INSTRUCTIONS: DISSOLVE THE YEAST IN THE WARM WATER. ADD THE PINCH OF SUGAR. SET ASIDE TO BULLE AND WORK FOR ABOUT 10MINUTES. MEANWHILE, HEAT THE MILK, AND BUTTER (BROKEN INTO SMALL BITS) UNTIL WARMED (110 DEGREES TO 115 DEGREES).IN A LARGE BOWL, ADD FLOUR. MIX WEL AMD ADD THE MILK AND BUTTER MIXTURE, YEAST MIXTURE, AND EGG. STIR INTO A SOFT BALL, ADDING ONLY AS MUCH OF THE REMAINING FLOUR AS NEEDED. KNEAD UNTIL DOUGH IS SMOOTH AND ELASTIC. LET RISE, COVERED, FOR ABOUT 1 1/2 HOURS OR UNTIL DOUBLED. PUNCH DOWN AND SHAPE INTO 16 ROUND BUNS. PLACE IN A GREASED BAKING SHEET. DUST WITH UNBLEACHED FLOUR. COVER , LET RISE 1/2 HOUR OR UNTIL ALMOST DOUBLED. BAKE AT 375 DEGREES FOR 15 MINUTES OR INTIL GOLDEN-BROWN. COOL ON RACK. | |||
| YIELD: MAKES 16 BUNS |
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4 CUPS FLOUR 4 TABLESPOONS SHORTENING OF LARD 1 1/2 CUPS OF WATER | |||
| INSTRUCTIONS: IN MXING BOWL COMBINE DRY INGREDIENTS. CUT IN SHORTENING. ADD WARM WATER, A SMALL AMOUNT AT A TIME, TO FORM A DOUGH. KNEAD DOUGH UNTIL SMOOTH AND ELASTIC. COVER AND LET STAND 10 TO 15 MINUTES . DIVIDE DOUGH INTO 12 EGG-SIZED BALLS. AND FLATTEN WITH HANDS. ON FLOURED SURFACE, ROLL EACH BALL INTO A 6 INCH CIRCLE, ABOUT 1/8 INCH THICK. COOK ON A HOT UNGREASED GRIDDLE ABOUT 2 MINUTES ON EACH SIDE, UNTIL LIGHLTY BROWN. COVER TO KEEP WARM AND SOFT UNTIL SERVED. TORTILLAS MAY BE ALLOWED TO COOL, WRAPPED IN PLASTIC BAGS AND FROZEN UNTIL NEEDED. | |||
| YIELD: SERVES 10 TO 12 |
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2 CUPS OF CORNMEAL 1 CUP OF FLOUR 3 TEASPOONS OF BAKING POWDER 3 TABLESPOONS OF BUTTER OR SHORTENING, MELTED 1 TABLESPOON OF SUGAR 1 TEASPOON SALT 3 CUPS MILK | |||
| INSTRUCTIONS: MIX DRY INGREDIENTS TOGETHER, CUT IN THE 3 TABLESPOONS OF MELTED BUTTER OR SHORTENING INTO THE DRY MIXTURE. ADD ABOUT 3 CUPS OF MILK OR ENOUGH TO MAKE A MEDIUM BATTER, 3 EGGS AND STIR TOGETHER. POUR THIS BATTER INTO GREASED IRON SKILLET OR MUFFIN TIN. BAKE FOR 25 MINUTES AT 350 DEGREES. | |||
| YIELD: SERVES 6 TO 8 |
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2 EGGS. WELL-BEATEN 1 PACKAGE OF CREAM CHEESE (8OZ.) 1 CUP OF CREAM CORN 1 CUP CORNMEAL 1 1/2 TEASPOONS OF BAKING POWDER 1 TEASPOON SALT 2/3 CUP OF OIL 1 SMALL CAN OF GREEN CHILES, CHOPPED 1 CUP OF GRATTED CHEESE | |||
| INSTRUCTIONS: MIX WELL IN ORDER GIVEN. BAKE AT 325 DEGREES FOR 45 MINUTES IN AN 8 X 8 X 2 INCH PAN OR LOAF PAN 3 5/8 X 7 3/8. YOU MAY WANT TO REMOVE FROM PAN AND COOL OR SERVE WHILE WARM. | |||
| YIELD: SERVES 1 LOAF |
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1 CUP OF WARM WATER (115 DEGREES) 1 PACKAGE OF DRY YEAST 1/2 CUP SUGAR 1 TABLESPOON SALT 1/2 TEASPOON OF BAKING SODA 3/4 CUP OIL 2 CUPS OF BUTTERMILK 6 CUPS OF FLOUR 3 TALBESPOONS OF BAKING POWDER | |||
| INSTRUCTIONS: MIX TOGETHER WARM WATER, YEAST, SUGAR AND SALT. WHEN YEAST IS DISSOLVED, ADD OIL. COMBINE SODA WITH BUTTERMILK AND ADD TO YEAST MIXTURE. SIFT TOGETHER FLOUR AND BAKING POWDER. COMBINE DRY AND LIQUID INGREDIENTS. PLACE IN AIR-TIGHT CONTAINER IN REFRIGERATOR. USE AS NEEDED. THE LONGER THIS IS KEPT THE BETTER IT IS. WHEN READY TO USE, PLACE IN GREASED MUFFIN TINS, USING 2 TEASPOONS TO PUT DOUGH INTO PANS. LET RISE UNTIL DOUBLE IN BULK. BAKE AT 350 DEGREES FOR 30 MINUTES OR UNTIL LIGHT GOLDEN BROWN. | |||
| YIELD: SERVES 10 TO 12 |
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THERE IS NOTHING IN THE WORLD LIKE THESE LIGHT CRISPY BREAD PUFFS !! 2 CUP OF FLOUR 2 TEASPOONS OF BAKING POWDER 1 TEASPOON SALT 2 TABLESPOONS OF LARD OR SHORTENING 2 CUP OF WATER SHORTENING FOR FRYING | |||
| INSTRUCTIONS: SHIFT DRY INGREDIENTS TOGETHER. WORK IN LARD AND LUKEWARM WATER TO MAKE A SOFT DOUGH. CHILL IN REFRIGERATOR. ROLL OUT DOUGH ON A FLOURED SURFACE TO ABOUT 1/4 -INCH THICKNESS. CUT INTO 3-INCH SQUARES. DEEP FRY IN HOT LARD OR VEGETABLE SHORTENING AT 400 DEGREES A FEW AT A TIME. BROWN ON EACH SIDE AND DRAIN ON PAPER TOWELS. SERVE PIPING HOT. TO EAT, POKE OPEN AND PUT IN HONEY OR SMEAR WITH HONEYBUTTER. | |||
| YIELD: SERVES 8 TO 10 |
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