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.

Mini-Pizza Poppers

1 refrigerator pie crust
3 tablespoons of pizza sauce (see below)
1/3 C shredded mozzarella cheese

Recipe: Heat oven to 400 degrees.
Lay out pie dough to warm up and set aside
Make pizza sauce by combining 3 tablespoons of tomato sauce, a dash of Basil, Oregano, and Pepper. Stir in cheese.

Cut pie dough into 7 - 3½” circles. Spread 1 teaspoon of sauce and cheese mixture on ½ of the circle. Brush water around edge of pie crust. Fold over pie crust and seal with fork.

Place on Cookie sheet and bake for 12 to 15 minutes. Serve warm.

Mini-Pizza Poppers
Adapted from “Betty Crocker’s Kid’s Cook”

Chocolate ramen cakes

You will need: -
1/3 package of ramen noodles (crushed)-
1 small dessert cupcake-
1/3 cup of cherries-
1/3 cup of chocolate dessert fondue-
1/3 cup of vegetable oil (cooking)

How to cook the noodles:
1. divide the noodles into thirds and place sections in ziplock bags.
2. break the ramen into small pieces.
3. Heat the vegetable oil in the cooking pan.
4. When the oil is hot, Put your noodles in. Stir constantly. (Since ramen are dehydrated, you have to be careful not to burn them. )Your noodles are ready once they have a nice brownish color.
5. Take ramen off of the heat and set aside.


The recipe:
1. Put the 1 cakes in a plate.
2. Add the cherries and the fried ramen on top of the cakes.
3. Pour the chocolate fondue on top of everything.

Adapted from: http://ramenlicious.com/recipes/chocolate-ramen-cakes.html

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.

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.