Open the can of Nina San Marzano tomatoes, being very careful
f Living Without magazine.
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Saute onion and garlic in bacon grease.
Add tomatoes and water.
Drop in chile pod (do not remove skin).
Bring to a boil, lower heat and simmer until tomatoes and chile pod cook to a mush, approx one hour.
Sieve through a collander or puree in a blender (textures will differ accordingly).
Return to sauce pan.
Add chili powder, sugar, and more water to desired thickness.
Bring slowly to a boil.
Melt butter in frying pan, add onion and saute until just turning brown.
Add chicken and saute on both sides until just turning brown.
Add a can of green enchilada sauce, cover and put in a 350 degree oven.
Bake about 30 minutes or until done.
Sprinkle with grated cheese, let melt and serve.
Combine vegetables, beans and bacon in large bowl.
Combine picante sauce, dressing and cumin in small bowl; mix well.
Pour picante sauce mixture over vegetables; toss lightly to coat with dressing.
Garnish with eggs, if desired, and serve with additional picante sauce.
Sprinkle both sides of chicken with cumin and garlic salt. Heat oil in skillet.
Add chicken and brown on one side about 5 to 7 minutes.
In medium bowl, combine beans, corn, picante or salsa and 1 teaspoon cumin.
Turn chicken over and spoon bean mixture over chicken evenly.
Simmer, covered, for 30 minutes or until chicken is cooked through.
Move chicken to a platter.
Turn up heat under bean mixture and thicken.
Spoon mixture over chicken and serve immediately.
The recipe for the trout came from the chef at the Loan Air Force Base Officer's Club in France.
Even my no-fish husband enjoys it.
The Stagecoach Inn is a famous stage coach stop in Salado, Texas.
It is situated right on Interstate 35, about halfway between Dallas and San Antonio.
The waitresses recite the menu just as they did over 100 years ago.
Place each chicken breast between sheets of wax paper. Flatten chicken to 1/4 inch thickness, using a meat mallet, or rolling pin.
Season to taste.
Place jalapenos in center of chicken breast and 2 strips of cheese in center.
Roll up lengthwise and tuck edges inside.
Secure with toothpicks.
Roll chicken in the flour, packing it.
Combine egg and milk; dip chicken in egg mixture, then roll in bread crumbs.
Fry chicken in DEEP hot oil, 375 degrees, for 8 minutes or until golden brown. Drain thoroughly on paper towels and ...
Sandy is a friend from Missouri and she and I cook a lot alike.
Our potato salad is almost the same as are many other dishes.
She now lives in
San Antonio and has learned many of the Tex-Mex dishes.
Since these dishes have become so popular across the country and this is so good, I just had to include it in this book.
Mix sugar, milk, baking soda and salt. Cook very slowly to soft ball, 234\u00b0, stirring constantly. Remove from heat. Add oleo, vanilla and pecans. Beat until creamy and drop on waxed paper.
Cut wings in half at joints.
Discard tips.
Combine picante sauce, catsup and honey.
Pour over chicken.
Refrigerate at least 1 hour, turning once.
Take chicken out of marinade and place on broiler pan.
Bake at 375\u00b0 for 30 minutes.
Baste with marinade, turn and bake, brushing with marinade every 10 minutes until tender; about 30 minutes.
Put all ingredients in a large roasting pan and cook 1 hour on stove over medium heat.
Mix 1 tablespoon cumin with garlic salt.
Sprinkle on chicken. Brown in oil.
Mix remaining ingredients with the other tablespoon of cumin.
Pour this mixture over the chicken.
Cover and cook 20 to 30 minutes on top of the stove.
Serve over rice.
Brown and drain meat.
Add all ingredients except the cornmeal and bring to a boil, then cover and simmer for one hour.
Stir in cornmeal and uncover 3 minutes, stir occasionally.
Cut sausage in half lengthwise, then cut crosswise into 1/4-inch slices.
Preheat oven to 350\u00b0. Place wings in baking dish. In a bowl combine picante sauce, catsup, honey and cumin and pour over chicken. Marinate chicken in refrigerator at least 1 hour. Drain chicken; reserve marinade. Place wings in a single layer on cookie sheets and bake for 30 minutes. Brush with reserved marinade. Turn and bake for 15 minutes longer. Heat oven to broil and cook wings for 5 minutes on each side, until golden brown.
Saute green pepper in butter until just tender.
Add corn and remaining ingredients.
Cook slowly, covered; stir occasionally to prevent sticking.
Saute bacon until lightly browned. Drain off excess grease. Add tomatoes and onions; cook until onions are tender. Add cilantro, white pepper and cumin; mix well.
Meanwhile, combine beef and chicken stocks and bring to a boil. Add bacon mixture to stock; reduce heat and simmer for 10 minutes.
Line bottoms of serving bowls with tortilla strips. Add soup, then top each serving with a sprinkling of cheese (about 2 tablespoons) and some guacamole (about 1 tablespoon). Serve immediately.
Heat 3 inches oil to 365\u00b0F in deep fryer or deep saucepan. Place one tortilla in oil. Let float 5 seconds. Press center of tortilla into oil with metal ladle to form bowl. Holding ladle in place, fry 1 to 2 minutes, or until lightly golden brown. Drain on paper towel. Repeat with remaining tortillas.
In a large nonstick skillet over medium heat, cook the ground beef or turkey, onion and garlic in oil until meat is no longer pink. Stir in the chili powder, cumin, salsa, salt and pepper; cook over medium heat an additional 5 minutes. ...
Squeeze juice of orange and lime into bowl.
Scoop avocado from skin, add to bowl and coarsely chop.
Add tomato, peppers, onion, garlic, and cilantro, and fold into avocado mixture.
Add salt to taste. Result should be crudely chopped, not mashed.