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Turcos (by Primo Beto)

This goes on the main food menu:

1 or 1 1/2 lb. pork tenderloin

2 apples, peeled & quartered

1 cup pecans, choped

1 box (8 oz) dates

3 1/2 cups sugar

1 to 1 1/2 cups raisins

Boil port meat with apples until done. Grind meat and apples and put them in heavy pot. Addchopped pecans, dates and raisins and heat over low flame. In a heavy skillet, add a little oil and sugar. Brown sugar quickly over medium heat and add to hot meat mixture. (Do not over-brown sugar or it will have a bitter taste.)

Dough: 7 1/2 cups flour 1 cup sugar

dash salt 1 lb. shortning

Make strong anise & cinnamon tea to mix intoflour mixture for consistency of tortilla dough. Form dough into small balls and roll out. Fill with meat mixture like empanadas and bake at 350 degrees until brown.

Italian Style Soup serves 4 - 6 people.

Ingredients:

6 141/2oz. cans low fat beef broth

2 cups shredded cabbage

1 141/2 oz. can diced tomatoes

2 medium potatoes, cubed

1/2 cup chopped carrot

1/2 cup chopped celery

1/2 cup chopped onion

1/4 cup chopped fresh parsley

1 tsp. dried italian seasoning

12 tsp. dried crushed rosemary

1 clove garlic, chopped

1/4 tsp. pepper

14 tsp. salt

1 15oz. can white kidney beans

8 oz. cooked chicken

Preparation:

In a large sauce pan combine broth, add all ingredients except the beans   Bring to a boil; reduce heat. Stir in beans and chicken.  Cover and simmer about 20 minutes

Primo Beto

Cihotle Salsa

1 large tomato

1 slice white onion

1 chipotle pepper

1 Tbsp. oil

dash of salt

Place all ingredients into blender and blend well, if mixture is too thick add a little water. Place 1 Tbsp. cooking oil into frying pan on medium heat. Pour contents from blender into frying pan and cook for about 3-4 minutes. Salsa is ready to enjoy on your tacos or flautas. Chipotle peppers can be found in the produce department of your favorite food store (HEB). A chipotle is a smoked jalapeño(cured), and is now very popular among big time chefs. Also put this recipe on the recipes in the rec.

Primo Beto

 

Benihana® Ginger Salad Dressing

As far as salad dressings go, this is one of the most requested, and tasty. At the Benihana chain of hibachi grill restaurants, you are served a side salad before your meal that is doused with this tangy, slightly sweet, fresh ginger dressing. This Top Secret Recipes version of that dressing is a real cinch to make, once you've got the ingredients. Just dump everything into a blender, whiz it, and you're set. Although this recipe is inspired by the many variations of the clone recipe that are floating around (and that I have received by e-mail), you should know that this is an original never-before-published creation that comes closer to the original product than any other version I have seen. See what you think.

1/2 cup minced onion

1/2 cup peanut oil

1/3 cup rice vinegar

2 tablespoons water

2 tablespoons minced fresh ginger

2 tablespoons minced celery

2 tablespoons ketchup

4 teaspoons soy sauce

2 teaspoons sugar

2 teaspoons lemon juice

1/2 teaspoon minced garlic

1/2 teaspoon salt

1/4 teaspoon black pepper

1. Combine all ingredients in a blender. Blend on high speed for about 30 seconds or until all of the ginger is well-pureed. (http://www.topsecretrecipes.com)

Makes 1 3/4 cups.

 

Black Eyed Peas & Ham w/Cheddar Cheese Cornbread                   

  2 cans Bush’s Black Eyed Peas

1 Ham steak (de-boned and cut into bite size pieces, no fat)

1 Beef Sausage, cut into bite size pieces (OPTIONAL)

4-5 slices bacon, fried crispy and crumbled (OPTIONAL)

1 can diced tomatoes w/green chilies, or 1 small bottle of Pace, chunky style

Worcestershire sauce

Black pepper

1 cup diced carrots

½ onion, finely chopped

1 teaspoon butter

 

If using bacon and/or sausage, cook these first.  Drain on paper towels, cook ham, and also drain on paper towels. 

In a separate pan, sauté the carrots in a tiny bit of the bacon grease for about 3 mins, on high, then add onion and stir for about 2 more minutes.  Add the two cans of black-eyed peas, water and all, add the diced tomatoes with the chilies (or Pace), stir, and heat until boiling.  Add ham, sausage, & bacon, couple of dashes of the Worcestershire sauce, stir, and turn to low heat.  You may need to add some more water, depending on how thick you want the sauce.   Add butter on top, cover and simmer for about 10 minutes.  Serve with cheddar cheese cornbread, recipe below….

 

 

 

Cheddar Cheese Cornbread

 1 box Jiffy Cornbread Mix  

Milk as required per box instructions

1 can creamed corn

1 bag shredded Cheddar Cheese

½ cup sugar 

Follow directions on the Jiffy box for preparing cornbread, then add sugar and blend.  Add HALF of the can of creamed corn for each box of mix and fold into batter.  Add 2 giant handfuls of the shredded cheese and fold into batter.  Pour into muffin cups* and bake as directed.  

*Note: If you line the muffin cups with paper liners, spray some non-stick cooking spray into them first.  This will keep the cornbread to sticking to the liner. 

This recipe works great for New Year’s Day for using leftover ham, plus the “requisite” black-eyed peas for good luck!!!!! 

Chris Garza

10/15/02

 

 

TAMALES  RECIPES 
From the Kitchen of Esther Sanchez de Uribe
Please say a prayer for her when you use her recipes
for that is way I keep her memory alive.. Antonio Uribe

TAMALES de QUESO or REFRIED BEANS*
*Refried beans tamales:  Follow the same directions below.   
       They  may be made with or without cheese.

1 (1 lb. 16 oz.) pkg. corn husks
1 lb. cheese*, grated  (or Refried Beans)
pickled Jalapeno pepper, cut into strips       
2 lbs. masa
1/2 cup lard
1/2 cup Crisco shortning
1 cup broth or water
4 chiles Pasilla
salt to taste

Remove silk from corn husks; soak in warm water for several hours to soften.  Drain and cover with a damp towel when ready to use. 

Get the Pasilla chiles, open each one carefully and remove stem and seeds.  Put them in a pan, add water to cover and cook over high heat until boiling; lower heat and continue cooking for 30 minutes or until skin comes off the chile easily.  Remove from water; remove as much of the skin as possible.  Chop to make a paste; set aside. 

Masa preparation:  In a pan combine lard and Crisco shortening; melt over low heat.  Allow to cool; add broth.  Add to masa, a little at a time, mixing as it is added.  Add the chile Pasilla paste and salt; mix well by hand or with electric mixer until it is well mixed; add more broth if needed (masa preparation requires a lot of mixing/beating to make it fluffy.  Test by making a small ball of masa and dropping in a glass of water; if the masa floats in the water it should be ready but if it does not it is all right too).  Cover with a damp cloth and keep cool until ready to use.

Tamales preparation:  Select wide husks or overlap two or three.  Spread about 1-1/2 to 2 tablespoons masa over husks leaving edges without masa.  Spread about one tablespoonful of cheese lengthwise over the masa.  If wished, place 1 or 2 strips chile Jalapeno on top of cheese.  Roll sides of husks over filling, placing a narrow husk over seam if needed.  Roll tamales firmly, holding ends so filling remains in center of husks.  Tie ends with a strip of husk or string. 

In a large, deep, pot, place a few discarded or left over corn husks at the bottom; now place an inverted oven-safe dish or vegetable steamer in the middle of the pot; arrange tamales upright (to allow steam to circulate) all around the steamer until all tamales are put in place (top tamales may be placed sideways or laying down).  Cover top of tamales with more left over corn husks; pour 3 or 4 cups water in the pot, cover and cook at low heat for 1-1/2 to 2 hours or until masa is firm and husk peels away from it easily.  Makes about 18 tamales.

TAMALED de ELOTE (Corn)

4 lg. or 6 sm. ears of corn
1/2 cup heavy cream
1 tbsp. sugar    
3/4 tsp. salt
1-1/2 cups shredded Jack cheese
Quaker Masa Harina (see masa preparation instructions)(can usa "masa" instead of Masa Harina)
Mom used masa harina since cause of the small amount..      
With a knife cut corn husks free around base of cob and carefully remove one section of the husk at a time, taking care not to tear.  Reserve the pliable inner husks and immerse in cold water to keep them soft; discard the husks that are too resilient to bend easily.  Cut enough corn from the cobs to make 3 cups.  Whirl corn in a blender briefly to crush kernels partially and release juices, but not enough to make a puree or grind corn through a food chopper with a medium blade.  You should have about 2 cups crushed corn.  Pour corn into a frying pan, add cream, sugar and salt; bring to a boil stirring until mixture is reduced to 2 cups again.  Remove from heat; let cool until lukewarm then stir in the Jack cheese.

Masa preparation:  Measure 3 cups Quaker Masa Harina into a bowl; stir in 2 cups warm chicken broth (canned or made from chicken stock concentrate) and beat until dough holds together.  Add 3/4 cup soft butter and beat until dough is well blended.

Tamale preparation:  Select 1 large or 2 smaller sections of the husk and dry fairly well on a paper towel.  Join the smaller husks by spreading a small amount of masa along the edge of one husk, then overlapping the other section about 1 inch onto the masa coated section; press gently together.  Spread about 1-1/2 teaspoon of the masa in a 4-1/2-inch square; allow at least a 1-1/2 inch margin across the base of the husk and make one edge of the masa flush with one vertical side of the husk.  Spoon about 1 tablespoon corn mixture in the center of the masa.  Fold the side of the husk coated to the edge with masa over the corn filling then wrap the other side around, joining the masa (it must touch or overlap slightly to seal in filling).  Set tamale on seam to hold shut while ends are tied with string or a strip of husk; loop string around each open end, close to the filling and tie tightly.  Trim ends of husks about 1/2 inch from the string. 

In a large, deep, pot, place a few discarded or left over corn husks at the bottom; now place an inverted oven-safe dish or vegetable steamer in the middle of the pot; carefully arrange tamales upright (to allow steam to circulate) all around the steamer until all tamales are put in place (top tamales may be placed sideways or laying down).  Cover top of tamales with more left over corn husks; pour 3 cups water in the pot, cover and cook at low heat for 45 to 60 minutes or until masa is firm and husk peels away from it easily.  Cut string on one end of each hot tamale to serve.  Unopened tamales can be kept warm in the steamer for an hour or so, over gently steaming water.  Makes about 2 dozen.  Allow 2 to 3 for serving. 

Tamales can be refrigerated or frozen, well wrapped.  To reheat steam for 30 minutes.  (I prefer heating them on comal at low heat till husk starts browning or getting dark.. I like that taste of the tamales)


TAMALES DULCES (Sweet)

3-4 pkgs. (1 lb. 16 oz. ea.) corn husks  
1-1/2 lbs. masa
1-1/2 lbs. sugar
1/2 lb. shortening (1/4 lb. lard and 1/4 lb. Crisco shortening)
1 cup chicken stock
1 cup cinnamon tea (1 cinnamon stick steeped in 1-1/2 cups
hot water)
1/4 tsp. tequesquite, optional (found in Mexican markets)
1/2 cup hot water
1 #2 can crushed pineapple, drained
pinch of salt
anise, optional

Place corn husks to soak in a tub with hot water to soften them.  In the meantime, dissolve tequesquite in hot water.  Beat shortening until it is very fluffy (looks like foam); add sugar, chicken stock, cinnamon tea and tequesquite water;  mix well.  Gradually add shortening mixture to the masa and mix by hand or with electric mixer until it is well beaten (masa preparation requires a lot of mixing/beating to make it fluffy.  Test by making a small ball of masa and dropping in a glass of water; if the masa floats in the water it should be ready but if it does not it is all right too).  When masa is ready add crushed pineapple and anise; mix into masa by hand.  Get corn husks, drain; separate them and place in a container.  Spread corn husks with masa leaving ends free of masa, add raisins and roll up; tie ends.  In a large, deep, pot, place a few discarded or left over corn husks at the bottom; now place an inverted oven-safe dish or vegetable steamer in the middle of the pot; arrange tamales upright (to allow steam to circulate) all around the steamer until all tamales are put in place (top tamales may be placed sideways or laying down).  Cover top of tamales with more left over corn husks; pour 2 or 3 cups of water in the pot, cover and cook at low heat for 1-1/2 to 2 hours or until masa is firm and husk peels away from it easily.

Antonio

h salt 1 lb. shortning

Make strong anise & cinnamon tea to mix intoflour mixture for consistency of tortilla dough. Form dough into small balls and roll out. Fill with meat mixture like empanadas and bake at 350 degrees until brown.

Italian Style Soup serves 4 - 6 people.

Ingredients:

6 141/2oz. cans low fat beef broth

2 cups shredded cabbage

1 141/2 oz. can diced tomatoes

2 medium potatoes, cubed

1/2 cup chopped carrot

1/2 cup chopped celery

1/2 cup chopped onion

1/4 cup chopped fresh parsley

1 tsp. dried italian seasoning

12 tsp. dried crushed rosemary

1 clove garlic, chopped

1/4 tsp. pepper

14 tsp. salt

1 15oz. can white kidney beans

8 oz. cooked chicken

Preparation:

In a large sauce pan combine broth, add all ingredients except the beans   Bring to a boil; reduce heat. Stir in beans and chicken.  Cover and simmer about 20 minutes

Primo Beto

Cihotle Salsa

1 large tomato

1 slice white onion

1 chipotle pepper

1 Tbsp. oil

dash of salt

Place all ingredients into blender and blend well, if mixture is too thick add a little water. Place 1 Tbsp. cooking oil into frying pan on medium heat. Pour contents from blender into frying pan and cook for about 3-4 minutes. Salsa is ready to enjoy on your tacos or flautas. Chipotle peppers can be found in the produce department of your favorite food store (HEB). A chipotle is a smoked jalapeño(cured), and is now very popular among big time chefs. Also put this recipe on the recipes in the rec.

Primo Beto

 

Benihana® Ginger Salad Dressing

As far as salad dressings go, this is one of the most requested, and tasty. At the Benihana chain of hibachi grill restaurants, you are served a side salad before your meal that is doused with this tangy, slightly sweet, fresh ginger dressing. This Top Secret Recipes version of that dressing is a real cinch to make, once you've got the ingredients. Just dump everything into a blender, whiz it, and you're set. Although this recipe is inspired by the many variations of the clone recipe that are floating around (and that I have received by e-mail), you should know that this is an original never-before-published creation that comes closer to the original product than any other version I have seen. See what you think.

1/2 cup minced onion

1/2 cup peanut oil

1/3 cup rice vinegar

2 tablespoons water

2 tablespoons minced fresh ginger

2 tablespoons minced celery

2 tablespoons ketchup

4 teaspoons soy sauce

2 teaspoons sugar

2 teaspoons lemon juice

1/2 teaspoon minced garlic

1/2 teaspoon salt

1/4 teaspoon black pepper

1. Combine all ingredients in a blender. Blend on high speed for about 30 seconds or until all of the ginger is well-pureed. (http://www.topsecretrecipes.com)

Makes 1 3/4 cups.

 

Black Eyed Peas & Ham w/Cheddar Cheese Cornbread                   

  2 cans Bush’s Black Eyed Peas

1 Ham steak (de-boned and cut into bite size pieces, no fat)

1 Beef Sausage, cut into bite size pieces (OPTIONAL)

4-5 slices bacon, fried crispy and crumbled (OPTIONAL)

1 can diced tomatoes w/green chilies, or 1 small bottle of Pace, chunky style

Worcestershire sauce

Black pepper

1 cup diced carrots

½ onion, finely chopped

1 teaspoon butter

 

If using bacon and/or sausage, cook these first.  Drain on paper towels, cook ham, and also drain on paper towels. 

In a separate pan, sauté the carrots in a tiny bit of the bacon grease for about 3 mins, on high, then add onion and stir for about 2 more minutes.  Add the two cans of black-eyed peas, water and all, add the diced tomatoes with the chilies (or Pace), stir, and heat until boiling.  Add ham, sausage, & bacon, couple of dashes of the Worcestershire sauce, stir, and turn to low heat.  You may need to add some more water, depending on how thick you want the sauce.   Add butter on top, cover and simmer for about 10 minutes.  Serve with cheddar cheese cornbread, recipe below….

 

 

 

Cheddar Cheese Cornbread

 1 box Jiffy Cornbread Mix  

Milk as required per box instructions

1 can creamed corn

1 bag shredded Cheddar Cheese

½ cup sugar 

Follow directions on the Jiffy box for preparing cornbread, then add sugar and blend.  Add HALF of the can of creamed corn for each box of mix and fold into batter.  Add 2 giant handfuls of the shredded cheese and fold into batter.  Pour into muffin cups* and bake as directed.  

*Note: If you line the muffin cups with paper liners, spray some non-stick cooking spray into them first.  This will keep the cornbread to sticking to the liner. 

This recipe works great for New Year’s Day for using leftover ham, plus the “requisite” black-eyed peas for good luck!!!!! 

Chris Garza

10/15/02

 

 

TAMALES  RECIPES 
From the Kitchen of Esther Sanchez de Uribe
Please say a prayer for her when you use her recipes
for that is way I keep her memory alive.. Antonio Uribe

TAMALES de QUESO or REFRIED BEANS*
*Refried beans tamales:  Follow the same directions below.   
       They  may be made with or without cheese.

1 (1 lb. 16 oz.) pkg. corn husks
1 lb. cheese*, grated  (or Refried Beans)
pickled Jalapeno pepper, cut into strips       
2 lbs. masa
1/2 cup lard
1/2 cup Crisco shortning
1 cup broth or water
4 chiles Pasilla
salt to taste

Remove silk from corn husks; soak in warm water for several hours to soften.  Drain and cover with a damp towel when ready to use. 

Get the Pasilla chiles, open each one carefully and remove stem and seeds.  Put them in a pan, add water to cover and cook over high heat until boiling; lower heat and continue cooking for 30 minutes or until skin comes off the chile easily.  Remove from water; remove as much of the skin as possible.  Chop to make a paste; set aside. 

Masa preparation:  In a pan combine lard and Crisco shortening; melt over low heat.  Allow to cool; add broth.  Add to masa, a little at a time, mixing as it is added.  Add the chile Pasilla paste and salt; mix well by hand or with electric mixer until it is well mixed; add more broth if needed (masa preparation requires a lot of mixing/beating to make it fluffy.  Test by making a small ball of masa and dropping in a glass of water; if the masa floats in the water it should be ready but if it does not it is all right too).  Cover with a damp cloth and keep cool until ready to use.

Tamales preparation:  Select wide husks or overlap two or three.  Spread about 1-1/2 to 2 tablespoons masa over husks leaving edges without masa.  Spread about one tablespoonful of cheese lengthwise over the masa.  If wished, place 1 or 2 strips chile Jalapeno on top of cheese.  Roll sides of husks over filling, placing a narrow husk over seam if needed.  Roll tamales firmly, holding ends so filling remains in center of husks.  Tie ends with a strip of husk or string. 

In a large, deep, pot, place a few discarded or left over corn husks at the bottom; now place an inverted oven-safe dish or vegetable steamer in the middle of the pot; arrange tamales upright (to allow steam to circulate) all around the steamer until all tamales are put in place (top tamales may be placed sideways or laying down).  Cover top of tamales with more left over corn husks; pour 3 or 4 cups water in the pot, cover and cook at low heat for 1-1/2 to 2 hours or until masa is firm and husk peels away from it easily.  Makes about 18 tamales.

TAMALED de ELOTE (Corn)

4 lg. or 6 sm. ears of corn
1/2 cup heavy cream
1 tbsp. sugar    
3/4 tsp. salt
1-1/2 cups shredded Jack cheese
Quaker Masa Harina (see masa preparation instructions)(can usa "masa" instead of Masa Harina)
Mom used masa harina since cause of the small amount..      
With a knife cut corn husks free around base of cob and carefully remove one section of the husk at a time, taking care not to tear.  Reserve the pliable inner husks and immerse in cold water to keep them soft; discard the husks that are too resilient to bend easily.  Cut enough corn from the cobs to make 3 cups.  Whirl corn in a blender briefly to crush kernels partially and release juices, but not enough to make a puree or grind corn through a food chopper with a medium blade.  You should have about 2 cups crushed corn.  Pour corn into a frying pan, add cream, sugar and salt; bring to a boil stirring until mixture is reduced to 2 cups again.  Remove from heat; let cool until lukewarm then stir in the Jack cheese.

Masa preparation:  Measure 3 cups Quaker Masa Harina into a bowl; stir in 2 cups warm chicken broth (canned or made from chicken stock concentrate) and beat until dough holds together.  Add 3/4 cup soft butter and beat until dough is well blended.

Tamale preparation:  Select 1 large or 2 smaller sections of the husk and dry fairly well on a paper towel.  Join the smaller husks by spreading a small amount of masa along the edge of one husk, then overlapping the other section about 1 inch onto the masa coated section; press gently together.  Spread about 1-1/2 teaspoon of the masa in a 4-1/2-inch square; allow at least a 1-1/2 inch margin across the base of the husk and make one edge of the masa flush with one vertical side of the husk.  Spoon about 1 tablespoon corn mixture in the center of the masa.  Fold the side of the husk coated to the edge with masa over the corn filling then wrap the other side around, joining the masa (it must touch or overlap slightly to seal in filling).  Set tamale on seam to hold shut while ends are tied with string or a strip of husk; loop string around each open end, close to the filling and tie tightly.  Trim ends of husks about 1/2 inch from the string. 

In a large, deep, pot, place a few discarded or left over corn husks at the bottom; now place an inverted oven-safe dish or vegetable steamer in the middle of the pot; carefully arrange tamales upright (to allow steam to circulate) all around the steamer until all tamales are put in place (top tamales may be placed sideways or laying down).  Cover top of tamales with more left over corn husks; pour 3 cups water in the pot, cover and cook at low heat for 45 to 60 minutes or until masa is firm and husk peels away from it easily.  Cut string on one end of each hot tamale to serve.  Unopened tamales can be kept warm in the steamer for an hour or so, over gently steaming water.  Makes about 2 dozen.  Allow 2 to 3 for serving. 

Tamales can be refrigerated or frozen, well wrapped.  To reheat steam for 30 minutes.  (I prefer heating them on comal at low heat till husk starts browning or getting dark.. I like that taste of the tamales)


TAMALES DULCES (Sweet)

3-4 pkgs. (1 lb. 16 oz. ea.) corn husks  
1-1/2 lbs. masa
1-1/2 lbs. sugar
1/2 lb. shortening (1/4 lb. lard and 1/4 lb. Crisco shortening)
1 cup chicken stock
1 cup cinnamon tea (1 cinnamon stick steeped in 1-1/2 cups
hot water)
1/4 tsp. tequesquite, optional (found in Mexican markets)
1/2 cup hot water
1 #2 can crushed pineapple, drained
pinch of salt
anise, optional

Place corn husks to soak in a tub with hot water to soften them.  In the meantime, dissolve tequesquite in hot water.  Beat shortening until it is very fluffy (looks like foam); add sugar, chicken stock, cinnamon tea and tequesquite water;  mix well.  Gradually add shortening mixture to the masa and mix by hand or with electric mixer until it is well beaten (masa preparation requires a lot of mixing/beating to make it fluffy.  Test by making a small ball of masa and dropping in a glass of water; if the masa floats in the water it should be ready but if it does not it is all right too).  When masa is ready add crushed pineapple and anise; mix into masa by hand.  Get corn husks, drain; separate them and place in a container.  Spread corn husks with masa leaving ends free of masa, add raisins and roll up; tie ends.  In a large, deep, pot, place a few discarded or left over corn husks at the bottom; now place an inverted oven-safe dish or vegetable steamer in the middle of the pot; arrange tamales upright (to allow steam to circulate) all around the steamer until all tamales are put in place (top tamales may be placed sideways or laying down).  Cover top of tamales with more left over corn husks; pour 2 or 3 cups of water in the pot, cover and cook at low heat for 1-1/2 to 2 hours or until masa is firm and husk peels away from it easily.

Antonio 

h salt 1 lb. shortning

Make strong anise & cinnamon tea to mix intoflour mixture for consistency of tortilla dough. Form dough into small balls and roll out. Fill with meat mixture like empanadas and bake at 350 degrees until brown.

Italian Style Soup serves 4 - 6 people.

Ingredients:

6 141/2oz. cans low fat beef broth

2 cups shredded cabbage

1 141/2 oz. can diced tomatoes

2 medium potatoes, cubed

1/2 cup chopped carrot

1/2 cup chopped celery

1/2 cup chopped onion

1/4 cup chopped fresh parsley

1 tsp. dried italian seasoning

12 tsp. dried crushed rosemary

1 clove garlic, chopped

1/4 tsp. pepper

14 tsp. salt

1 15oz. can white kidney beans

8 oz. cooked chicken

Preparation:

In a large sauce pan combine broth, add all ingredients except the beans   Bring to a boil; reduce heat. Stir in beans and chicken.  Cover and simmer about 20 minutes

Primo Beto

Cihotle Salsa

1 large tomato

1 slice white onion

1 chipotle pepper

1 Tbsp. oil

dash of salt

Place all ingredients into blender and blend well, if mixture is too thick add a little water. Place 1 Tbsp. cooking oil into frying pan on medium heat. Pour contents from blender into frying pan and cook for about 3-4 minutes. Salsa is ready to enjoy on your tacos or flautas. Chipotle peppers can be found in the produce department of your favorite food store (HEB). A chipotle is a smoked jalapeño(cured), and is now very popular among big time chefs. Also put this recipe on the recipes in the rec.

Primo Beto

 

Benihana® Ginger Salad Dressing

As far as salad dressings go, this is one of the most requested, and tasty. At the Benihana chain of hibachi grill restaurants, you are served a side salad before your meal that is doused with this tangy, slightly sweet, fresh ginger dressing. This Top Secret Recipes version of that dressing is a real cinch to make, once you've got the ingredients. Just dump everything into a blender, whiz it, and you're set. Although this recipe is inspired by the many variations of the clone recipe that are floating around (and that I have received by e-mail), you should know that this is an original never-before-published creation that comes closer to the original product than any other version I have seen. See what you think.

1/2 cup minced onion

1/2 cup peanut oil

1/3 cup rice vinegar

2 tablespoons water

2 tablespoons minced fresh ginger

2 tablespoons minced celery

2 tablespoons ketchup

4 teaspoons soy sauce

2 teaspoons sugar

2 teaspoons lemon juice

1/2 teaspoon minced garlic

1/2 teaspoon salt

1/4 teaspoon black pepper

1. Combine all ingredients in a blender. Blend on high speed for about 30 seconds or until all of the ginger is well-pureed. (http://www.topsecretrecipes.com)

Makes 1 3/4 cups.

 

Black Eyed Peas & Ham w/Cheddar Cheese Cornbread                   

  2 cans Bush’s Black Eyed Peas

1 Ham steak (de-boned and cut into bite size pieces, no fat)

1 Beef Sausage, cut into bite size pieces (OPTIONAL)

4-5 slices bacon, fried crispy and crumbled (OPTIONAL)

1 can diced tomatoes w/green chilies, or 1 small bottle of Pace, chunky style

Worcestershire sauce

Black pepper

1 cup diced carrots

½ onion, finely chopped

1 teaspoon butter

 

If using bacon and/or sausage, cook these first.  Drain on paper towels, cook ham, and also drain on paper towels. 

In a separate pan, sauté the carrots in a tiny bit of the bacon grease for about 3 mins, on high, then add onion and stir for about 2 more minutes.  Add the two cans of black-eyed peas, water and all, add the diced tomatoes with the chilies (or Pace), stir, and heat until boiling.  Add ham, sausage, & bacon, couple of dashes of the Worcestershire sauce, stir, and turn to low heat.  You may need to add some more water, depending on how thick you want the sauce.   Add butter on top, cover and simmer for about 10 minutes.  Serve with cheddar cheese cornbread, recipe below….

 

 

 

Cheddar Cheese Cornbread

 1 box Jiffy Cornbread Mix  

Milk as required per box instructions

1 can creamed corn

1 bag shredded Cheddar Cheese

½ cup sugar 

Follow directions on the Jiffy box for preparing cornbread, then add sugar and blend.  Add HALF of the can of creamed corn for each box of mix and fold into batter.  Add 2 giant handfuls of the shredded cheese and fold into batter.  Pour into muffin cups* and bake as directed.  

*Note: If you line the muffin cups with paper liners, spray some non-stick cooking spray into them first.  This will keep the cornbread to sticking to the liner. 

This recipe works great for New Year’s Day for using leftover ham, plus the “requisite” black-eyed peas for good luck!!!!! 

Chris Garza

10/15/02

 

Antonio

This recipes are in memory of my mother

TAMALES  RECIPES 
From the Kitchen of Esther Sanchez de Uribe
Please say a prayer for her when you use her recipes
for that is way I keep her memory alive.. Antonio Uribe

TAMALES de QUESO or REFRIED BEANS*
*Refried beans tamales:  Follow the same directions below.   
       They  may be made with or without cheese.

1 (1 lb. 16 oz.) pkg. corn husks
1 lb. cheese*, grated  (or Refried Beans)
pickled Jalapeno pepper, cut into strips       
2 lbs. masa
1/2 cup lard
1/2 cup Crisco shortning
1 cup broth or water
4 chiles Pasilla
salt to taste

Remove silk from corn husks; soak in warm water for several hours to soften.  Drain and cover with a damp towel when ready to use. 

Get the Pasilla chiles, open each one carefully and remove stem and seeds.  Put them in a pan, add water to cover and cook over high heat until boiling; lower heat and continue cooking for 30 minutes or until skin comes off the chile easily.  Remove from water; remove as much of the skin as possible.  Chop to make a paste; set aside. 

Masa preparation:  In a pan combine lard and Crisco shortening; melt over low heat.  Allow to cool; add broth.  Add to masa, a little at a time, mixing as it is added.  Add the chile Pasilla paste and salt; mix well by hand or with electric mixer until it is well mixed; add more broth if needed (masa preparation requires a lot of mixing/beating to make it fluffy.  Test by making a small ball of masa and dropping in a glass of water; if the masa floats in the water it should be ready but if it does not it is all right too).  Cover with a damp cloth and keep cool until ready to use.

Tamales preparation:  Select wide husks or overlap two or three.  Spread about 1-1/2 to 2 tablespoons masa over husks leaving edges without masa.  Spread about one tablespoonful of cheese lengthwise over the masa.  If wished, place 1 or 2 strips chile Jalapeno on top of cheese.  Roll sides of husks over filling, placing a narrow husk over seam if needed.  Roll tamales firmly, holding ends so filling remains in center of husks.  Tie ends with a strip of husk or string. 

In a large, deep, pot, place a few discarded or left over corn husks at the bottom; now place an inverted oven-safe dish or vegetable steamer in the middle of the pot; arrange tamales upright (to allow steam to circulate) all around the steamer until all tamales are put in place (top tamales may be placed sideways or laying down).  Cover top of tamales with more left over corn husks; pour 3 or 4 cups water in the pot, cover and cook at low heat for 1-1/2 to 2 hours or until masa is firm and husk peels away from it easily.  Makes about 18 tamales.

TAMALED de ELOTE (Corn)

4 lg. or 6 sm. ears of corn
1/2 cup heavy cream
1 tbsp. sugar    
3/4 tsp. salt
1-1/2 cups shredded Jack cheese
Quaker Masa Harina (see masa preparation instructions)(can usa "masa" instead of Masa Harina)
Mom used masa harina since cause of the small amount..      
With a knife cut corn husks free around base of cob and carefully remove one section of the husk at a time, taking care not to tear.  Reserve the pliable inner husks and immerse in cold water to keep them soft; discard the husks that are too resilient to bend easily.  Cut enough corn from the cobs to make 3 cups.  Whirl corn in a blender briefly to crush kernels partially and release juices, but not enough to make a puree or grind corn through a food chopper with a medium blade.  You should have about 2 cups crushed corn.  Pour corn into a frying pan, add cream, sugar and salt; bring to a boil stirring until mixture is reduced to 2 cups again.  Remove from heat; let cool until lukewarm then stir in the Jack cheese.

Masa preparation:  Measure 3 cups Quaker Masa Harina into a bowl; stir in 2 cups warm chicken broth (canned or made from chicken stock concentrate) and beat until dough holds together.  Add 3/4 cup soft butter and beat until dough is well blended.

Tamale preparation:  Select 1 large or 2 smaller sections of the husk and dry fairly well on a paper towel.  Join the smaller husks by spreading a small amount of masa along the edge of one husk, then overlapping the other section about 1 inch onto the masa coated section; press gently together.  Spread about 1-1/2 teaspoon of the masa in a 4-1/2-inch square; allow at least a 1-1/2 inch margin across the base of the husk and make one edge of the masa flush with one vertical side of the husk.  Spoon about 1 tablespoon corn mixture in the center of the masa.  Fold the side of the husk coated to the edge with masa over the corn filling then wrap the other side around, joining the masa (it must touch or overlap slightly to seal in filling).  Set tamale on seam to hold shut while ends are tied with string or a strip of husk; loop string around each open end, close to the filling and tie tightly.  Trim ends of husks about 1/2 inch from the string. 

In a large, deep, pot, place a few discarded or left over corn husks at the bottom; now place an inverted oven-safe dish or vegetable steamer in the middle of the pot; carefully arrange tamales upright (to allow steam to circulate) all around the steamer until all tamales are put in place (top tamales may be placed sideways or laying down).  Cover top of tamales with more left over corn husks; pour 3 cups water in the pot, cover and cook at low heat for 45 to 60 minutes or until masa is firm and husk peels away from it easily.  Cut string on one end of each hot tamale to serve.  Unopened tamales can be kept warm in the steamer for an hour or so, over gently steaming water.  Makes about 2 dozen.  Allow 2 to 3 for serving. 

Tamales can be refrigerated or frozen, well wrapped.  To reheat steam for 30 minutes.  (I prefer heating them on comal at low heat till husk starts browning or getting dark.. I like that taste of the tamales)


TAMALES DULCES (Sweet)

3-4 pkgs. (1 lb. 16 oz. ea.) corn husks  
1-1/2 lbs. masa
1-1/2 lbs. sugar
1/2 lb. shortening (1/4 lb. lard and 1/4 lb. Crisco shortening)
1 cup chicken stock
1 cup cinnamon tea (1 cinnamon stick steeped in 1-1/2 cups
hot water)
1/4 tsp. tequesquite, optional (found in Mexican markets)
1/2 cup hot water
1 #2 can crushed pineapple, drained
pinch of salt
anise, optional

Place corn husks to soak in a tub with hot water to soften them.  In the meantime, dissolve tequesquite in hot water.  Beat shortening until it is very fluffy (looks like foam); add sugar, chicken stock, cinnamon tea and tequesquite water;  mix well.  Gradually add shortening mixture to the masa and mix by hand or with electric mixer until it is well beaten (masa preparation requires a lot of mixing/beating to make it fluffy.  Test by making a small ball of masa and dropping in a glass of water; if the masa floats in the water it should be ready but if it does not it is all right too).  When masa is ready add crushed pineapple and anise; mix into masa by hand.  Get corn husks, drain; separate them and place in a container.  Spread corn husks with masa leaving ends free of masa, add raisins and roll up; tie ends.  In a large, deep, pot, place a few discarded or left over corn husks at the bottom; now place an inverted oven-safe dish or vegetable steamer in the middle of the pot; arrange tamales upright (to allow steam to circulate) all around the steamer until all tamales are put in place (top tamales may be placed sideways or laying down).  Cover top of tamales with more left over corn husks; pour 2 or 3 cups of water in the pot, cover and cook at low heat for 1-1/2 to 2 hours or until masa is firm and husk peels away from it easily.

 

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