1 lb. Salt pork, diced ¼ inch
3/4 cup Salad Oil
3 Tblsp butter or margarine
6 cloves garlic
11/2 large onion
4 HpgTbl Grandma's Chili Powder
1 can 28 oz peeled, whole tomatoes, quartered, w/ fluid
2 cans 17 oz pitted olives - cut in half - no juice
11/2 17 oz kernel corn - with juices
11/2 cups milk
3 cups corn meal
Brown the pork lightly, then add the oil and butter.
When hot, add the garlic and onion and simmer until tender & brown.
Add the chili powder, tomatoes, corn and olives and stir.
Beat together the eggs and milk and stir in.
Add the corn meal, mix thoroughly and simmer on very low heat (1) until the corn meal is soft.
3 cups lukewarm water
1 Tbs. sugar
1 pkg. dry yeast
11/2 tsp. salt
2 Tbs. Crisco
5-8 cups flour
24 oz Crisco - for frying
Lukewarm water checked on arm. Add sugar to water. Sprinkle yeast in sugar water. Let stand until yeast dissolves.
Add salt, Crisco and 1 cup flour. Mix thoroughly. Continue adding 1 cup flour at a time. (Mix well after each addition) until dough no longer sticks to hands.
Knead 5 minutes, until dough springs back. Rub dough with small amount of Crisco.
Cover, set in warm place, let rise 1 hour.
Roll ball of dough to 1/8 thick, cut in 3 or 4 inch squares. Fry in deep hot oil (Crisco) until golden brown. Drain on paper toweling. Serve hot. (Test oil by dropping small piece of dough in hot oil, dough will turn golden brown). Used wok at setting of 7
GREEN CHILI CHICKEN (James McNair)
SAUCE: Parboil for 5 minutes (until translucent and almost tender). 8 med Tomotillos (remove husks and stems)
Food Process with:
3 cloves garlic
1 cup Cilantro (tightly packed, stems and leaves)
6-10 Jalipino peppers (seeded and stemmed)
3 Tblsp Lime or lemon juice
2 Tblsp Olive Oil
This makes sauce, which can be frozen. Approximately 5 meals for 2 (or more if stretched). Stronger when fresh (add more sour cream).
2 SERVINGS: Start pasta water. Brown 2-4 chicken breasts in olive oil. Add sauce. Add ¾ cup sour cream. Simmer for 10 minutes. Serve over pasta. May serve with parmesan cheese.
POSOLI - crock pot
3 Pork Chops (cubed with bones)
3-4 cloves garlic
2 Tblsp margarine
2 cans 30 oz Hominy
Crushed Red Chili
Melt margarine in frying pan, add crushed garlic
Cube and quick fry pork chops w/ bones
Place in crock pot, add Hominy, two can 60 oz water
Add Oregano and Onion salt to taste
Cook in crock pot for 3-6 hours on high
Add chili 30 minutes before serving
Serve: Place chopped lettuce on top,
add lemon pepper and lemon
Can also just add Grandma chili powder
MEXICAN PUMPKIN SALAD DRESSING
2 oz Pumpkin Seeds (finely ground) Grind pumpkin seed with coffee grinder - fine.
1 clump Cilantro
6 oz Cotija Cheese (1/2 pkg)
5-6 cloves Garlic
4 Tbls Sour Cream
3-5 Tbls Vinegar (white) (4)
½-1 Lemon, juice (3 Tbls)
2+ Tbls Extra Virgin Oliver Oil (use to make right consistency, often 15)
Use the food processor for the remaining ingredients. Add vinegar and lemon juice to taste. Let stand to soften pumkin seeds. Can add salt. Makes roughly 16 oz. Keep adding olive oil.
1 bunch cilantro
1 bunch green onions
1 juice lemon
1-2 small green chiles
1 tsp garam masala (indian or health food - can use curry powder)
1" fresh ginger, chopped
salt to taste
Blend in a food processor. Good with Sun Chips.