I Love You Banquet

Enchilada sauce (Salsa de Chile Rojo)

1 medium onion, minced
2 tbls. Oil
3 ½ cups tomato puree
2 cloves garlic, minced or mashed
4 tbls.chili powder
½ teaspoon cumin
¼ teaspoon oregano
1 teaspoon salt

Sauté onion in oil until limp. Add tomato puree and garlic gradually stir in chili power. Add cumin, oregano and salt. Cover and simmer for at least 30 minutes, stirring often. Make 3 cups.

(Sunset Mexican Cook Book, 1975)

Refried Beans (Frijoles Refritos)

1 lb. Of beans
5 cups of water
1 or 2 onions, diced
½ to 1 cup of bacon drippings, butter, or lard
Salt to taste

Clean beans. Cover with twice as much water and soak overnight. Place beans in pan with water just covering the beans. Add onions, fat and salt. Cook until beans are tender and mash. Continue cooking until the beans are thick. Serve or reheat.

(Sunset Mexican Cook Book, 1975)

Jicama appetizer (Jicama Fresca)

1 tablespoon salt
¼ teaspoon chile powder
1 to 2 pounds jicama, peeled and sliced
1 lime, cut in wedges.

Combine salt with chili powder. Prepare Jicama. Serve with lime slices and salt mixture. Rub lime over Jicama slice and dip in salt mixture.

(Sunset Mexican Cook Book, 1975)

Corn Tortillas

1 cup Masa Harina

½ cup – 1 ½ tbls. Of water

Mix masa flour with warm water until dough holds together well. Using your hands, shape dough into a smooth ball. Divide dough into 6 equal-sized pieces, then roll each into a ball.

Flatten ball into a pancake shape with hands and place between two sheet of wax paper. Continue flattening until approximately 1/8” thin.

Peel off top layer of wax paper and place tortilla on a med-hot griddle. Remove second sheet of wax paper when the tortilla becomes warm. Bake 1 ½ to 2 minutes until the tortilla looks dry and is lightly flecked with brown specks, turning often.

Recipe modified from "Sunset Mexican Cook Book", 1975, pg. 27.

Waffles

Waffles

¾ C. flour + 1 Tablespoon
1 TBl. Sugar
½ Tbls. Baking powder
1 egg
¾ c. water
¼ c. oil
½ tsp. Of vanilla.

Combine dry ingredients. Set aside.

Beat eggs in a separate bowl. Add water, oil and vanilla. Combine with dry ingredients.

Pour approximately 1 cup into the hot waffle iron. The waffle is done when it stops steaming.

Substitution Hints for creating your own recipes

1. In a vanilla pudding recipe, you can substitute water for milk in Jell-o brand puddings and still keep the rich yellow coloring.
2. Marzetti's Dipping Caramel in the produce section can often be used in place of peanut butter in no-cook recipes.

Single Serving Banana Pie

Crush 6 vanilla wafers in a plastic bag. Pour into cup. Mash ½ of a small banana in a bowl. Add 3 Tablespoons of plain applesauce. Stir in 1 t. of plain yogurt and enjoy.

Carrot-Apple salad

1 carrot, shredded
½ of an unpeeled, cored apple, chopped
½ teaspoon of lemon juice
1 Tablespoon of raisins
1 Tablespoon of Mayonnaise


Shred the carrot. Take shredded carrots and put them in the bowl.

Take the apple and chop into small pieces. Add the apple to the bowl.

Pour pour lemon juice on top. Stir to coat the carrot and the apples.

Add the raisins and the Mayonnaise.

Stir and Enjoy.

MOTHER’S DAY SWEET TREAT

½ Cup Of Flour
½ Teaspoon Plus 1/8 Teaspoon Baking Powder
1/8 Teaspoon Baking Soda
1/8 Teaspoon Of Salt
1/8 Teaspoon Of Sugar
1 ½ Tablespoon Of Butter Cut Into 12 Pieces
3 To 3 1/2 Tablespoons Of Buttermilk
1 Teaspoon of Jam
1 Teaspoon of Sugar
1 Tablespoon of Cream Cheese

Combine first five ingredients. Cut in the butter. Add buttermilk and fluff.
Roll out until dough is ¼” thick. Cut in half.
Place next 3 ingredients in the center of each square. Pull up the corners and seal the edges. Sprinkle sugar over the top.
Bake at 450 degrees for 14 minutes.

Easy pizza calzones

1 (8 ounce) package refrigerated crescent rolls
mozzarella cheese
Parmesan cheese
Spaghetti sauce

Unwind the roll dough, and separate into 4 rectangles. Pinch diagonal lines to seal. Put on enough spaghetti sauce to cover 1/2 of the rectangle. Put approximately 2 Tablespoons of cheese on top. sprinkle Parmesan over the top. Fold rectangle over. Press the edges firmly with a fork to seal. Bake at 350 degrees for 10 to 12 minutes, or until golden brown.

Single Serving Pancakes

¼ Cup of Flour
1 teaspoon of sugar
½ teaspoon of baking powder
Dash of salt
1 teaspoon of egg
¼ cup of milk


Combine dry ingredients. Stir together.

Add egg and milk. Stir together until moist.

Drop batter on hot griddle. Turn after two minutes or when the top of the pancake is bubbly. Cook two more minutes.

Serve with syrup.

Strawberry Chocolate Dream Pie

Pie Crust:

½ cup of flour
¼ teaspoon of salt
¼ teaspoon of sugar
3 Tablespoons of Butter, cut into small pieces
4 teaspoons ice water or more as needed

Mix dry ingredients together. Add butter and mix. Add water until small clumps of dough appear. Divide in half. Roll out between wax paper until 6” round. Place dough in baking pan and prick. Bake at 375 degrees for 10 to 15 minutes. Let cool.


Filling:

2 Tablespoons of vanilla pudding
4 Tablespoons of Water

Mix together until smooth


Fruit topping:

4 Large strawberries
1 Teaspoon of water
1 Tablespoon of sugar

Stem berries. Place one or two large berries to one side. Wash and slice berries. Set aside.
Combine water and sugar. Set aside. Take berries that were set aside and mash into small pieces. Pour water and sugar on top. Set aside.

Chocolate:

1 Tablespoon of chocolate

Melt chocolate. Set aside.

Assembly:

Pour chocolate into bottom of pie crust and smooth. Let cool. Pour pudding on top. Arrange strawberries in circles over the top. Pour Strawberry sauce over top. Eat

Single serving Strawberry Shortcake

2 ladyfingers

3 large strawberries
1/8 tsp. sugar

2 tablespoons of whipping cream
1/8 tsp. sugar


Put two lady fingers in a bowl and set aside. Core and cut up three strawberries in a cup. Mash with fork. Add a 1/8 of a teaspoon of sugar. Stir and set aside. Pour 2 Tablespoons of whipping cream in a sealable container. Shake until the cream becomes thick. Add a 1/8 tsp of sugar to whipped cream and continue shaking for a few more minutes. Pour Strawberries over ladyfingers and top with whipped cream. Eat up.

Mini Cinnamon Rolls

1 can of crescents
butter
cinnamon
sugar

Open cresent roll can. Pull apart rolls to form rectangles. Seal the diagional cuts. Butter rectangle (like a piece of toast). sprinkle cinnamon over the top and then sprinkle the sugar. Roll up from the long end. Cut into three pieces. Bake at 375 degrees for appoximately 10 minutes. Ice after they are removed from the oven. Makes 12 mini cinnamon roll.

icing: 1/4 c. powdered sugar and enough water to make a semi-thick paste. spread over rolls.

Santa Lucia Crown

½ cup warm water
½ cup of warm milk
¼ c butter, soften

½ cup of sugar
1 teaspoon of salt
1/8 teaspoon of tumeric powder or saffron
4 ¼ to 4 ¾ cups all-purpose flour
2 ½ Tablespoon Of dry yeast

3 eggs
Powdered Sugar frosting
Red and green cherry halves, optional

Combine first four ingredients. Set aside

Combine sugar, salt, tumeric, and 1 ½ cups of flour. Add wet ingredients. Blend well.

Add 2 eggs and the remaining flour to make a soft dough.

Knead on a lightly floured surface until smooth and elastic, about 6 to 8 minutes.

Place dough in a greased bowl. Allow to rise until doubled.

Punch dough down. Divide a 1/3 of the dough off and set aside.

Take remaining dough and divide in thirds. Roll each clump of dough into 25” ropes. Braid together. Pinch ends together to seal. Place on a greased Cookie sheet. Repeat with smaller dough ball.

Allow both braids to raise until double. Brush with egg. Bake in a 375 degree oven.
Small Braid: 15 minutes.
Large Braid: 25 minutes

Let cool. Place smaller braid on top of the larger braid. Drizzle frosting on top and dot with cherry halves.

For frosting, combine:
1 cup powdered sugar,
4 to 5 teaspoons of water or milk
½ teaspoon of vanilla

Kilbowie Treacle Scones

1 Cup of flour
¼ teaspoon baking soda
¼ teaspoon cream of tartar
1/8 teaspoon salt
1/8 teaspoon cinnamon
1/8 teaspoon cardamom
1/8 teaspoon nutmeg
½ Tablespoon Sugar
1 Tablespoon butter, melted
1 Tablespoon treacle (molasses)
1/3 + Buttermilk


Sift together the flour, baking soda, cream of tartar, salt, cinnamon, cardamom, nutmeg, and sugar.

Combine butter and molasses. Stir into the flour mixture. Add enough buttermilk to make a soft dough.

Turn out the dough on a floured board. Knead lightly for less than a minute. Roll out until the dough is about ½ inch thick. Cut into four pie-shaped wedges.

Place wedges in a lightly oiled or buttered griddle. Bake for 5 to 6 minutes, when the scones will have risen to almost double their size. Turn over and bake for 3 or 4 minutes on the other side, until lightly browned.

Banana Foster Biscuit

Place 1 tsp. Of butter in the bottom of a cupcake holder or muffin tin.

Add three thin slices of banana, 1heaping teaspoon of brown sugar and a sprinkle of cinnamon on top of the butter.

Use one small biscuit or cut a large biscuit in half and place on top of the banana mixture.

Bake at 350 degrees for 10 minutes. Remove from the oven carefully and enjoy.