navajo tacos
Navajo Tacos
2 cups unbleached flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup evaporated milk
About 3/4 cup water
Mix dry ingredients with fingers. Stir in water with a fork. Knead and divide into 6 parts. Pat into 4 (8-inch) circles 1/4 inch thick. Fry in oil heated to 365 degrees F until brown. Spread each taco with refried beans, lettuce, tomato, scallion, cheese, avocado, sour cream and taco sauce or salsa. Makes 4.
To use as a dessert, spread with butter and honey or confectioners sugar.
The future belongs to those who prepare for it today. — Malcolm X
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taco salad
February 7, 2010, 1:21 am
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Taco Salad
1 pound ground chuck
1 cup Cheddar cheese, grated
1 head lettuce, torn into pieces
2 tomatoes, chopped
1 cup olives, chopped
1 onion, chopped
1 package tortilla chips
1 to 2 avocados
Brown and drain meat. Mix with all ingredients except avocado. Garnish with avocado. Serve with salsa of your choice.
Just definitions either prevent or put an end to a dispute. — Nathaniel Emmons
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lemon bread
January 17, 2010, 3:32 am
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Low Carb Recipes
Lemon Bread
1 1/2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/2 cup whole milk
1/2 cup vegetable oil
2 teaspoons grated lemon peel
Preheat oven to 350 degrees F. Lightly grease an 8- x 5-inch loaf pan.
In a medium bowl, combine flour, sugar, baking powder and salt. In another medium bowl, whisk eggs, milk, oil and lemon peel. Add dry ingredients and stir enough to moisten the mixture. Pour into loaf pan and bake for 40 to 45 minutes, or until bread is golden. Let cool about 10 minutes, then poke holes with a wooden skewer about 1-inch deep on top of bread.
Glaze
1/3 cup granulated sugar
1/4 cup fresh lemon juice
Dissolve sugar in lemon juice in a small saucepan over medium-low heat, stirring constantly. Drizzle glaze over bread and let cool before serving.
The wise learn many things from their enemies. — Aristophenes
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burritos
Burritos
1 1/2 pounds lean ground beef
1 medium onion, coarsely chopped
1 (7 ounce) can green chili salsa
1 (7 ounce) can green chiles, seeded and diced
1 (14 1/2 ounce) can stewed tomatoes
1 (17 ounce) can refried beans
Salt, to taste
Freshly ground pepper, to taste
2 dozen large flour tortillas
2 cups Longhorn cheese, grated
1 cup sour cream
Preheat oven to 350 degrees F.
Brown the beef in a skillet, crumbling with a fork as it cooks. Drain off the fat. Add onion, green chile salsa, chiles, tomatoes and beans. Season with salt and pepper. Cook and stir mixture for 5 minutes or until most of the moisture has cooked away.
Place tortillas on center rack of the oven and heat until just hot, not crisp or stiff. Remove one at a time to plates and quickly place some meat mixture in the center of each one. Top with 2 tablespoons of the cheese and 1 tablespoon of sour cream. Roll tortillas around filling and serve immediately. The burritos may be cooled, wrapped in foil, and refrigerated or frozen for later use.
Ignorance, the root and the stem of every evil. — Plato
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huevos rancheros
Huevos Rancheros
4 corn tortillas
2 or 3 tablespoons canola or olive oil
4 eggs
Salt and pepper
1 cup red or green chile salsa
1/2 cup shredded white or longhorn cheese
Heat oil in a skillet large enough to hold a corn tortilla. Fry each tortilla tender-crisp, about 30 seconds per side. Drain each and keep warm in paper towels. Discard all but a trace of any remaining oil and reduce heat to warm. Have the shelled eggs ready to slip into pan without breaking yolks. Cook only until whites are set, seasoning with salt and pepper to taste. Quickly place 1 egg per tortilla and keep warm while quickly heating salsa in the same skillet. Pour salsa over eggs. Top with cheese, which will melt as eggs are served.
Serve with hot refried beans and a small mound of Chorizo (Mexican sausage).
Latin A sword never kills anybody it is a tool in the killers hand. — Seneca
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el dorado casserole
El Dorado Casserole
1 pound ground beef
1 medium onion, chopped
1/2 teaspoon garlic powder
16 ounces tomato sauce
1 cup ripe olives, sliced
8 ounces sour cream
1 cup cottage cheese
3/4 cup chopped green chiles
7 ounces tortilla corn chips, crushed
8 ounces Monterey jack cheese, shredded
Cook beef until browned. Drain. Add onion, garlic powder, tomato sauce and olives. Cook over low heat until the onion is clear.
Combine sour cream, cottage cheese and chiles. Layer half the chips, meat mixture, sour cream mixture and Monterey Jack cheese in a greased 2 1/2-quart casserole. Repeat this layering a second time. Bake at 350 degrees F for 30 minutes.
Serves 8.
Our job is not to straighten each other out, But to help each other up. — Neva Cole
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prickly pear eggs
Prickly Pear Eggs
1 or 2 fresh nopales
1/2 cup finely chopped onion
4 tablespoons butter or vegetable oil
1/2 cup red chile sauce
8 eggs
Salt and pepper
Trim and clean the cactus pads. Dice each pad, then cover with salted water in a saucepan, and simmer gently until tender ? 5 to 10 minutes. Drain in a sieve and rinse under cold water to rid pads of their sticky, okra-like juice.
In a large skillet, saut? the onion in butter or vegetable oil until soft. Add the nopales and red chili sauce and mix well. Break the eggs gently on top of the mixture, cover tightly, and steam until the egg whites are set ? 5 to 10 minutes. Season to taste with salt and pepper. Serve directly from the frying pan.
Serves 4.
Variation
Scramble the eggs, stirring them into the mixture in the skillet; continue to stir until the eggs are cooked but still moist. You may also add some chopped cooked bacon, if desired.
An Englishman thinks he is moral when he is only uncomfortable. — George Bernard Shaw
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layered southwestern pasta salad
Layered Southwestern Pasta Salad
8 ounces medium shells, elbows or other
medium pasta shape, uncooked
2 teaspoons vegetable oil
1/2 teaspoon ground cumin
Salt to taste
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can whole kernel corn, drained
1 red bell pepper, seeds and ribs removed, cut into strips
3/4 cup sliced green onions
1 (2 1/4 ounce) can sliced black olives, drained
3/4 cup mayonnaise (can use non-fat or lite)
1/2 cup sour cream (can use lite or non-fat)
1/4 cup plus 2 tablespoons hot or mild salsa
2 tablespoons minced fresh cilantro or parsley
Prepare pasta according to package directions; drain and rinse under cold water; drain again. Toss with oil and sprinkle with cumin; salt to taste.
Layer pasta, beans, corn, bell pepper, green onions and olives in a 2 1/2- to 3-quart straight sided clear glass bowl.
In a small bowl combine mayonnaise, sour cream and salsa; mix well. Spread mixture evenly over top of pasta, sealing to edge of bowl. Sprinkle with cilantro or parsley.
Cover bowl tightly and chill overnight.
There is no logical answer to the question Why be moral. Religions provide practical answers to the question. — B. J. Gupta
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migas
Migas
4 eggs
1 tablespoon water
1 tablespoon salsa
1 tablespoon bacon drippings or vegetable oil
1/4 cup chopped green or red bell pepper
1/4 cup chopped onion
1/2 to 1 fresh jalape?o, minced
12 to 16 tostada chips, broken
1/2 cup grated Cheddar or Monterey Jack cheese
2 teaspoons minced cilantro (optional)
Beat eggs lightly with water and salsa. Set aside.
In a cast iron skillet warm bacon drippings over medium heat. Add bell pepper, onion and jalape?o, saut?ing them until limp. Pour in eggs and stir them up from the bottom of the skillet as they cook. About a minute before the eggs are done, add the chips, stirring them in well. Remove the eggs from the heat, and stir in the cheese, reserving a little to scatter over the top. Sprinkle the cilantro over the eggs, if you like. Serve the migas immediately with warm flour tortillas and more salsa or picante sauce.
Migas may also be cooked by scrambling eggs, then warming the eggs and chips in warm ranchero sauce.
Abused as we abuse it at present, dramatic art is in no sense cathartic it is merely a form of emotional masturbation. It is the rarest thing to find a player who has not had his character affected for the worse by the practice of his profession. Nobody can make a habit of self-exhibition, nobody can exploit his personality for the sake of exercising a kind of hypnotic power over others, and remain untouched by the process. — Aldous Huxley
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kahlua
Kahlua
3 cups water
3 cups granulated sugar
10 teaspoons instant coffee
4 teaspoons vanilla extract
1 quart vodka
Simmer water, sugar and coffee for 1 hour; cool.
Add vanilla extract and vodka; let stand for 30 days.
When I found the skull in the woods, the first thing I did was call the police. But then I got curious about it. I picked it up, and started wondering who this person was, and why he had deer horns. — Jack Handey Deep Thoughts
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