This recipe is quick & easy, but more importantly: DELICIOUS.
Texas Stew
2 lbs beef tips, cut into 1-inch cubes (I buy whatever
says beef stew meat)
1 (14 1/2 oz.) can Mexican-style stewed tomatoes
1 (10 1/2 oz) can beef broth, undiluted
1- 8 oz jar mild picante sauce
1 10 oz. pkg. frozen whole kernel corn, thawed
3 carrots cut into 1/2 in. pieces (I buy the baby carrots
in pkg)
1 onion cut into thin wedges
2 garlic cloves, pressed (with side of large knife)
1/2 teaspoon ground cumin (or comino) = the
secret ingredient!
1/2 teaspoon salt
------------------------------------
1/2 cup water
1/4 cup all-purpose flour
Combine first 10 ingredients in a crock pot (large)
Cook, covered on HIGH 3 to 4 hours or until meat is tender
(or longer)
Stir together 1/2 c. water and 1/4th c. flour.
Stir into meat mixture;
cover and cook on HIGH l hour or until thickened.
Yield: 6 servings (or 8)
I have found that my crock pot here in PS could double this, but my crock pot at home seemed to be full.. I have done this recipe three times and it never gets really thick. But it is always wonderfully delicious.
Plop all in crockpot and heat. (You can first cook
the chicken alone in the crockpot overnight. E-Z to purchase 4-6
boneless, skinless chicken breasts).
Pagosa Chicken Stew
ADD:
1 can Kidney Beans, drained
1 can Mexican-Style stewed tomatoes, undrained
1 can chicken broth, undiluted
1 can whole kernel corn, drained
1 sml. can chopped green chiles, undrained
2 t. chili powder
One-half cup chopped fresh cilantro or parsley
Bring to boil; cover, reduce heat, and simmer 10 minutes;
Stir in cilantro
OR
Throw all ingredients into crock pot, put on low and
cook all day, or several hours.
GREAT TO SERVE AT PAGOSA SPRINGS, USING CROCK POT AND DOUBLING RECIPE.
THE WHOLE CHICKEN FROM CITY MARKET WORKS WELL.
½ C raisins
½ C old-fashioned oats
1 ½ C quick oats
½ C brown sugar
¼ t cinnamon
2 C milk
Fresh Fruit
Mix all but fruit; sit overnight in fridge.
Add fresh fruit* when ready to serve.
*walnuts, apples, bananas, fresh berries or coconut
*keeps in fridge 4 - 5 days
Huevos
Elena
14" x 9" pan - spray w/ Pam
1 pkg crescent rolls; lay out and up edges of pan
Layer following:
Brown big pkg bulk sausage: "Jimmy Dean - "
½ lb grated cheddar cheese
6 eggs, beaten with ¾ C milk (optional: buttermilk)
1 - 4 oz can diced green chiles
oregano, salt, pepper
cottage cheese (optional)
Bake @ 375 for 30-45 min
Heat oven to 450 with 10" round omelet-type pan; Pam it!
In your blender (or whatever. . .) add:
2 C Original Aunt Jemima (or Bisquick-type)
1 ½ C milk (skim)
1 T butter (or whatever)
2 large eggs
Blend 2 min. or so
Take pan out of hot oven and pour in batter.
Add berries (l C or so) or any kind (boysenberry used
here)
Cook 20 minutes.
4-6 oz Salmon Fillets:
S & P
Place fillets skin side down in oven pan (cookie
sheet?)
Paint on (w/ brush)
2 T Dijon Mustard
2 T melted butter
1 ½ T honey
Sprinkle on top:
¼ C bread crumbs (I put crustless bread in processor)
¼ C chopped pecans
2 T chopped parsley
Bake @ 450 10 min. or until fish flakes
Drop by teaspoon on cookie sheet.
Bake at 350 degrees until brown
4 C flour
1 heaping t. baking soda
1 heaping t. cream of tartar
1 more heaping t. baking soda
pinch of salt
1/4 C. white sugar
4 oz dried fruit (currants or raisins, dried cranberries,
Mariani Berries 'N Cherries, etc.)
2 cups buttermilk
1 T butter
Sift flour and soda into large bowl. Then stir in salt,
sugar and fruit. Make a well in the center and pour in most of the buttermilk.
Stir with wooden spoon to form loose dough, adding rest of the buttermilk,
if needed.
Use butter to grease an 8" cake pan or cast iron skillet.
Place dough in pan, leaving the surface rough. Sprinkle with a little flour,
place pan in a baking sheet and bake for 30 min. @ 400 degrees. Then, reduce
temp to 300 and bake 30-40 min. or until golden and crisp. Wrap in
cloth (dish towel) until cool. Serve w/ towel or napkin in basket.
Note: Watch to adiust temps (especially if
using iron skillet) and/or baking time.
1 15 oz. can salmon
1 pkg fat free cream cheese, softened
4 T Salsa
2 T. chopped cilantro
1 /4 t. cumin
8 flour tortillas
Combine salmon, cream cheese, salsa, parsley and cumin.
Spread about 2 T over each tortilla. Roll up tightly and wrap individually
w/ plastic wrap. Refrigerate for 2-3 hrs. Slice into bite-size pieces.
Yield: 4 dozen.
1 C. packed brown sugar
1/2 C butter
1 egg
1 C buttermilk
2 C sifted flour
1 t. soda
1 t. salt
1 t. vanilla
1 1/2 C chopped Rhubarb
1/2 C sugar and l T cinnamon
Cream sugar and butter. Add egg, mix well. Add remaining
ingredients except Rhubarb and mix well. Stir in Rhubarb. Spread
batter in a greased and floured 9 X 13" pan. Sprinkle w/ cinnamon
and sugar.
Bake @ 350 for 45 min.
1 smal1 carton cottage cheese
1/2 of 8 oz. cool whip (or yogurt or sour crm - Daisy
Lite)
1 3 oz. pkg. jello (orange, apricot, etc)
Canned or fresh fruits
-apricots, raspberries, quiwi, banana, mandarin oranges
etc.
Mix all, refrige., serve