Chili Sauce

Ingredients

1. 15 lbs Ripe Tomato
2. 12 Onions
3. 9 Green bell pepper
4. 1/2 Cup Salt
5. 3 Cups Brown sugar (packed)
6. 2 tsp ground clove
7. 2 tsp groud cinnamon
8. 2 tsp ground ginger
9. 2 tsp ground allspice
10. 1-1/2 cups Cider Vinegar
11. 4 Small Fresh Chiles, seeded and chopped

Directions

1. Parboil, peel and mash the tomatoes.
2. Mince the onions and green peppers
3. In a large heavy skillet, (preferably stainless steel), combine the tomatoes, onions and green peppers.
4. Add the remaining ingredients and stir to combine well.
5. Bring to a boil, stirring frequently. Uncover, reduce heat and simmer gently until thick (about 3 hours). Stir to prevent sticking
6. Ladle into clean, hot jars, leaving a half inch head space, and seal immediately. Process for 15 minutes in a boiling water bath.

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Breadstick Twists (Tatales)

Ingredients

1. 1 PKG Dry Yeast
2. 1 Cup Warm Water
3. 1 teaspoon salt
4. 1 teaspoon black pepper (or more to taste)
5. 1/2 cup olive oil
6. 3 1/2 Cups Flour

Directions

1. Into mixing bowl dissolve yeast with warm water then mix in salt + pepper, then oil. Stir in flour one cup at a time (3 cups).
2. Sprinkle some of the remaining 1/2 cup of flour on a flat surface, turn out dough. Knead working in flour. Keep adding more flour and knead until smooth.
3. Grease same mixing bowl with a little oil and put the dough in. Rub a little more oil on the dough ball. Cover and let rise in a warm place for about 1 1/2 hours.
4. Turn out on a flat surface and push down, cut into pieces and roll with hands into ropelike twists 1/2" by 14" aprox. (I make them smaller)
5. Take two ropes and twist together overlapping one another, make a ring out of that and seal the ends.
6. Put on an ungreased cookie sheet, cover and let rise in warm place 20 minutes.
7. Bake in preheated oven 350 degrees for 50 minutes or until golden brown.

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Calabacitas

 

Ingredients

1. 1 Can Creamed Corn
2. ! Can Regular Corn
3. Zucchini or Yellow Squash
4. Chilis
5. Garlic
6. Chili Powder
7. Little Bit of Salt

Directions

1. Saute squash until hot but still crisp. Add corn, chili, and spices. Cook until everything is hot and the squash is hot. Melt cheese on top.

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Paulie's Pulled Pork

 

Ingredients

1. Pork Roast
2. Chicken broth
3. Chili Powder
4. Green Chilies to taste
5. Salt
6. Water

Directions

1. Put the roast into the crockpot. Add chicken broth (about 2"). Add the garlic Powder and chili powder to taste. Add the green chilis (minced Ortega) to taste as well.
2. Cook until you can pull (shred) the pork apart. Shred it all then put back in the juices for a little while longer.
3. If it's a bit dry, you can add more broth.
4. Also can add pinto beans or potatoes.

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Galette Dolci (Sweet Buscuits)

Galette Dolci (Sweet Biscuits)

Ingredients

1. 2 Cups All Purpose Flour
2. 1/8 tsp Salt
3. 1 tsp Baking Powder
4. 4 TBL Butter, cut into small pieces
5. 6 TBL Sugar
6. 1 Large Egg
7. ¼ Cup Milk
8. 1 TBL Vanilla Extract

Directions

1. plastic wrap and chill for 10 minutes.
2. Preheat oven to 375 degrees. Grease 2 cookie sheets.
3. On a lightly floured surface, roll out the dough to an 11 inch circle, ¼ inch thick. Using a 3 ¼ inch biscuit cutter, cut rounds from the dough and place on the baking sheets, spacing them ½ inch apart. Re-roll the scraps and cut more rounds.
4. Bake 12 to 15 minutes until lightly browned. Place on a cooling rack. Serve warm with jam.

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Deep Fried Baby Artichokes

Ingredients

1. 3 lbs. Baby Artichokes
2. 2 Cup Bisquick
3. 2 tsp Granulated Garlic
4. 2 tsp Italian Seasoning
5. 1 Cup Grated Parmesan Cheese
6. 1 Cup Milk

Directions

1. Egg
2. Canola Oil
3. Lemon
4. Directions:
5. Peel off the outer leaves of the artichoke until the leaves are a light green color. Using a sharp knife, cut off the top third of the prickly thorn of each choke. Cut each cleaned choke into quarters and drop into a large pan of cold water (that’s been combined with the juice of 1 lemon, including the rind.) Bring the water to a boil and cook the chokes until they’re just beginning to become tender, (al dente). Pour all of the cooked artichokes into a colander, allow to cool. Discard the lemon rind. (At this point, the chokes can be placed in a freezer bag and frozen.)
6. In a large bowl, combine the bisquick, garlic, Italian seasoning, and parmesan cheese, mixing well. Add the milk and egg, beating well and adding more milk as needed to make a thick running batter.
7. In a large heavy skillet, heat about 1 inch of canola oil until hot. Add the chokes to the batter in the bowl, stirring until they are well coated. Drop each coated choke separately into the hot oil, turning well until all sides are golden brown. Remove and drain on paper towels. Place on a heated serving platter.

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Crab DIp

This one is from my Mom. Thanks to my cousin Larry Spencer who compiled a pretty cool cookbook from the old folks.

Ingredients

1. 1 pkg crab meat cut in small pieces (imitation or real)
2. 1 cup celery chopped fine
3. 1/2 cup green onion chopped fine
4. 1 tablespoon lemon juice
5. 1/4 teaspoon curry
6. Miracle Whip or Mayonaise to taste

Directions

1. Mix all ingrediants using the Miracle Whip as a base. That's it!

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