Individual Pizza

½ c flour
¼ tsp salt
1/8 tsp yeast
1/8 tsp. sugar

Combine.

Add:
1/8 c + 1 tbl. water ~
¼ tsp. oil

Roll out into crust.

Spread 2 Tbl. Of sauce over the top. Sprinkle parmesan cheese over the top. Spread ½ c of shredded mozzarella over the top.

Bake for 20 minutes in a 375 degree oven.

New Candy making Recipes

Coconut clusters

¼ cup of coconut
¼ cup of chocolate, melted

Combine both ingredients. Divide into 4- 6 clusters on wax paper.

Marshmallow Cherry clusters

1/3 c mini marshmallows
4 cherries, chopped.
¼ cup chocolate melted

Chop cherries. Combine with marshmallows and chocolate. Make four clusters


Chocolate covered marshmallows


6 lg marshmallows
¼ c melted chocolate
6 cups

Fill the bottom of cups with chocolate. Place 1 Marshmallow in the center of each cup. Pour chocolate over the Marshmallow to cover.


Chocolate covered cherries

6 cherries
¼ c. powdered sugar
1/3 c melted chocolate
6 cups

Take a small amount of chocolate and place in the bottom of each cup. Take cherries and roll in the powdered sugar. Place one cherry on top of the chocolate in each cup. Cover with the rest of the chocolate. Set aside to cool.

Candy making

Truffles

2 tsp. melted chocolate
1 oz cream cheese
¾ c powder sugar
6 mini chocolate holders

Mix the first three ingredients together. Divide into the six cups. Sprinkle with cocoa, cinnamon or coconut. Set aside to cool.

Almond Clusters

¼ c shocolate, melted
¼ c powder sugar
½ c of whole almonds

Combine all the ingredients and drop onto wax paper in tablespoon size clusters.

Almond Turtles

16 whole almonds
2 caramels, cut in half through the narrow side
¼ c of chocolate, melted

Group the almonds in four clusters of four. Place on piece of caramel on each set of almonds. Divide the chocolate, pouring it over the four clusters.

Christmas Hay stacks

¼ c white chocolate
¼ c of almonds
6 red cherries
2 tablespoons of coconut

Chop up the cherries. In a bowl, combine cherries chocolate and almonds. Make six haystacks on wax paper. Sprinkle with coconut.

Chocolate Dipping Station

Melted chocolate
Pretzels: dip one end of the pretzel in the shocolate and let it cool.
Marshmallows, jimmies and straws
Insert straw into the Marshmallow. Dip half of the Marshmallow into the chocolate. While still hot, dip the chocolate end of the marshmallow into the jimmies. Let cool.
Potato Chips: dip one end of the chip in the chocolate and let cool.

Coconut clusters

¼ cup of coconut
¼ cup of chocolate, melted

Combine both ingredients. Divide into 4- 6 clusters on wax paper.

Marshmallow Cherry clusters

1/3 c mini marshmallows
4 cherries, chopped.
¼ cup chocolate melted

Chop cherries. Combine with marshmallows and chocolate. Make four clusters

Peppermint chocolates

1 sm candy cane, crushed.
1/3 c. white/peppermint chips, melted
6 sm. Paper cups

Crush the candy cane. Divide the dandy cane crumbs between six cups. Pour melted chocolate over until covered. Let cool.

Chocolate covered marshmallows


6 lg marshmallows
¼ c melted chocolate
6 cups

Fill the bottom of cups with chocolate. Place 1 Marshmallow in the center of each cup. Pour chocolate over the Marshmallow to cover.


Chocolate covered cherries

6 cherries
¼ c. powdered sugar
1/3 c melted chocolate
6 cups

Take a small amount of chocolate and place in the bottom of each cup. Take cherries and roll in the powdered sugar. Place one cherry on top of the chocolate in each cup. Cover with the rest of the chocolate. Set aside to cool.

Picnic Recipes

Carrot – Apple Salad

2 carrot, shredded
1 unpeeled, cored apple, chopped
1 teaspoon of lemon juice
2 Tablespoon of raisins
2 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. Divide onto two plates.

Cucumber Sandwich

¼ of a cucumber, seeded and diced
1 tsp. Cream cheese
4 tsp. Mayonnaise
1 tsp. Onion.
Dash of salt to taste.
Two slices of wheat bread

Combine ingredients and spread over a slice of bread. Place second slice of bread on top. Cut into four pieces. Place two in each plate.

Egg Salad


1 hardboiled egg, chopped
½ tsp. Of relish
1 Tablespoon of Mayo
½ teaspoon of Mustard

Combine ingredients and spread over one slice of bread. Cover with second slice. Cut into four pieces. Place two in each plate.

Lemonade

1 Lemon, squeezed
2 teaspoon of sugar
Water
Ice.

Put a teaspoon of sugar in each glass. Squeeze the lemon juice and divide between the two glasses. Add Ice and water. Stir. Add more sugar if needed.
Potato Salad

2 small potato, chopped
1/2 hardboiled egg, chopped
1 tsp. Of relish
2 Tablespoon of Mayo
½ teaspoon of Mustard

Combine all ingredients. Divide between two plates.

Mexican Food 2

Recipes

Stacked enchiladas (Enciladas De Queso)

5 corn tortillas
1 c cheddar cheese
1 onion, chopped
Enchilada sauce
Oil for frying.

Lightly fry the corn tortillas in oil. Place in an ungreased pan. Cover with enchilada sauce. Next layer cheese and then sprinkle with onions. Repeat 4 more times.

Bake at 350 degrees for 15 minutes. Cut into wedges and serve.

Jicama Appetizer (Jicama Fresca)

1 Tablespoon salt
¼ teaspoon chile powder
1 to 2 lbs. Jicama, Peeled
1 lime, cut in wedges

Blend salt with chile powder and put into a small bowl.

Slice Jicama in ¼ to ½” thick slices and arrange on a tray with seasoned salt and lime wedges. To eat, rub lime over Jicama and dip into the salt.

Puffy Fried Bread
(Sopaipillas)

1 c flour
1/3 teaspoon of salt
¾ teaspoon of baking powder
¾ teaspoon of sugar
½ tablespoon of butter
1/3 cup of milk
Oil for frying

Mix together the dry ingredients. Cut in the butter. Add enough milk to make a soft dough. Let stand for 30 to 60 minutes. Then roll to ¼ inch thick and then cut into diamonds. Fry in hot oil, flipping to puff both sides and then fry until lightly brown. Drain on paper towels.


Chili Rellano casseroles

1 teaspoon of green chilis in the bottom of a greased cupcake. Add a layer of cheese, either cheddar, Monterey Jack or both. Repeat 2 more times. Set Aside. Repeat process in a second cupcake holder.

Combine 1 egg, 1/3 cup of milk and 1 tablespoon of flour. Divide mixture between the two cupcake holders.

Bake at 350 degrees for 20 to 25 minutes. Let stand before serving.

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.

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