OU THEY MIGHT BE THE BEST BROWNIES YOU'VE EVER TASTED.).
t, but since the original recipe called for a 6 pound
tir the cream cheese and salsa over medium heat for 2
little. This is the best size for me, I like
astry blender.
Add the salsa, beating 3 minutes with an
Preheat oven to 350F and lightly grease/flour a 13 x 9\" cake pan.
Mix cake according to box instuctions and bake as directed.
As soon as you remove cake from oven, poke holes with a fork all over the cake, pour chocolate syrup from can evenly all over top of cake and allow to cool to room temperature.
When cool, spread with cool whip and refrigerate until ready to serve.
This is a great recipe!
Jean.
and mix well.
Add salsa and mix well.
Season
o prepare the Orange-Onion Salsa: Segment the oranges. Using a
Place all ingredients in food processor and process to desired consistency. I find the ingredients meld and taste better if it is processed to a more smooth, restaurant-salsa consistency. Serve with tortilla chips!
ith the Citrus Salsa.
To Make Citrus Salsa: In a glass
Blend all ingredients except cilantro and cook for 2 hours, uncovered.
Sterilize canning jars.
Put the salsa in the jars and evenly distribute the cilantro on top of the jars. I also put 1 tablespoon of lime juice in each jar.
Water bath the jars for 15 minutes.
Slice tomato into half inch steaks (see picture).
Wash and rinse tomatillos, keep them whole.
Wash poblano pepper.
Quarter onion with skin on.
Grill all of these on all sides until blackened.
Take the stem off the poblano.
Take the charred outside of the onion off.
Put it all in a food processor.
Add the juice of one lime.
Process in food processor and you have the best summer salsa money can buy!
Saute onion and garlic until tender.
Stir in cornstarch, salt and pepper.
Mix well.
Stir in broth, chicken and chilies.
Cook, stirring constantly, until very thick and bubbly.
Dip tortillas in 1/4-inch hot oil to soften.
Spoon a heaping tablespoon of filling in each tortilla and roll up.
Saute flautas, a few at a time, in hot oil, turning often until crisp, about 2 minutes.
Keep warm. Serve with Salsa.
Garnish with lettuce.
Combine water, jalapeno chili, cumin and salt in medium saucepan; heat to boiling.
Gradually stir in grits. Reduce heat and simmer, stirring occasionally, until thickened, about 7-8 minutes.
Stir in cheese and Blackeyes.
Spoon grits onto plates, then spoon Blackeye Salsa over grits.
ith a little whipped cream (recipe follows) or cinnamon on top
he tomato used in the recipe.) PLEASE DO NOT ADD ANY
alsas and sauces, this salsa is best made a day in advance
Keep 1 cup of the flour out to use this flour to roll out dough with.
Combine lard,flour,baking powder,salt.
In a cup with fork slightly beat egg, vinegar and cold water to make up 1 cup of ingredients
Add egg, water and vinegar to flour mixture form a ball.
Do not overwork dough.
Please, refrigerate dough for at least 1 hour or 24 hrs {this freezes very well} before using for the best result.
Bake at 400 Degrees in a preheated oven for 10 minutes then reduce oven temperature to 350 until pastry is golden brown!
arm.
Bread Pudding Sauce Recipe.
Mix everything together and
or if making a double recipe an electric griddle works great