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Feb 26, 2010

Tejano Beef

Tejano Beef

2 tablespoons olive oil

1 1/2 pounds stew beef, cut into cubes

1 medium onion, peeled and chopped

1 green bell pepper, stemmed, seeded and chopped

1 clove garlic, peeled and minced

1 can (14-15 ounces) diced tomatoes, with juice

1 can (4 1/2 ounces) can diced green chilies

1 can (14-15 ounces) red kidney beans, drained and rinsed

1 cup frozen corn, thawed

1/2 cup sliced black olives

1/2 cup water

2 tablespoons chili powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup grated regular or reduced-fat cheddar cheese

3-4 cups cooked rice, for serving

1 cup corn chips, crushed, for garnish (optional)

Heat the oil in a 12-inch skillet over medium-high heat. Add the beef, and

Brown it on all sides. Add the onion, bell pepper and garlic. Cook, stirring

Occasionally, for 5 minutes. Add the tomatoes, chilies, beans, corn, olives,

Water, chili powder, salt and black pepper. Stir to mix. Bring to a boil,

Then reduce the heat and simmer, covered, for 45 minutes, stirring

Occasionally. Top with cheese, cover, and let cook for 3 minutes or until

Cheese melts.

Serve over rice, and sprinkle with corn chips, if desired.

Serves four to six.

Garlic Fettuccine Alfredo

Garlic Fettuccine Alfredo

1 stick butter (1/2 cup)

2 cups heavy cream

1 teaspoon garlic powder

1/8 teaspoon ground black pepper

2 cups sour cream

1/4 cup parmesan cheese

12 ounce package fettuccine

Melt butter in a medium saucepan over medium heat. Add the cream, garlic powder,

and pepper. Simmer for 10 to 12 minutes or until slightly thickened. Put the

sour cream in a separate pot. Slowly add the cream mixture to the sour cream.

When the Alfredo sauce has reached the desired consistency stir in the Parmesan

cheese. Cook the pasta according to the package directions. Pour the Alfredo

sauce over the pasta.

Blueberry Buttermilk Muffins

Blueberry Buttermilk Muffins

2 1/2 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 cup sugar

1/4 teaspoon salt

2 eggs, beaten

1 cup buttermilk

4 ounces butter

1 1/2 cups blueberries

Sift dry ingredients together in a large bowl.

In another bowl, whisk eggs, buttermilk and butter that has been melted and

browned slightly. Make a well in dry ingredients and pour in liquid ingredients,

mixing quickly.

Fold in blueberries. Spoon batter into greased muffin cups and bake till golden


Bake at 400�F for 20 to 30 minutes.

Makes 24 muffins.

Streusel Apple Bread

Streusel Apple Bread

This quick bread seems like coffe cake with all the little extras

added to it.

2 cups all-purpose flour

1 cup chopped cored apples

1/2 cup butter, softened

1 cup granulated sugar

2 eggs

1 tsp vanilla

1 tsp baking soda

1/2 tsp salt

1/3 cup sour milk or orange juice

1/3 cup chopped cranberries

2/3 cup chopped walnuts

1/3 cup packed brown sugar

2 T all-purpose flour

1 tsp finely shredded lemon peel

1 T butter, melted

Grease bottom and 1/2" up the sides of a 9x5" loaf pan; set aside.

In a small bowl, toss 2 tablespoons of the 2 cups flour with the

apple; set aside.

In a large mixing bowl, beat 1/2 cup butter with an electric mixer on

medium speed for 30 seconds; gradually beat in granulated sugar until

combined. Beat in eggs and vanilla. Combine remaining flour with

baking soda and salt; add to beaten mixture alternately with sour

milk or orange juice. Stir in apple mixture, cranberries and 1/3 cup

of the walnuts. Spoon batter into prepared pan, spreading evenly.

In a medium bowl, combine brown sugar, 2 tablespoons flour, lemon

peel, 1 tablespoon melted butter and remaining nuts; sprinkle evenly

over batter in pan. Bake in a 350� oven for 55-60 minutes, or until

a wooden toothpick inserted near the center comes out clean.

Cool bread in the pan on a wire rack for 10 minutes. Remove from

pan. Cool completely on a wire rack. Wrap and store overnight at

room temperature before slicing.

Makes 12 servings

For sour milk:

Place 1 teaspooon lemon juice or vinegar in 1 cup glass measure; add

milk to equal 1/3 cup. Let stand 5 minutes.

Mexican Corn Bread

Mexican Corn Bread

1 cup yellow corn meal

1/3 cup flour

2 tbsp sugar

2 tsp baking powder

1 tsp salt

1/2 tsp baking soda

2 eggs

1 cup buttermilk

1 can (8 3/4 ounces) cream-style corn

1/3 cup vegetable oil

1/3 cup chopped onion

2 tbsp chopped green pepper

1/2 cup shredded cheddar cheese

Preheat the oven to 350 F.� Grease a 10 inch overproof skillet or a 9 inch

square baking dish.� In a large bowl, combine the first six ingredients..� Whisk

together the eggs, buttermilk, corn, oil, onion, and green pepper.� Stir into

the dry ingredients just until moistened.� Fold in the cheese.� Pour into the

prepared baking dish of your choice.� Bake for 30-35 minutes or until a

toothpick inserted into the center comes out clean.

Makes 8 to 10 servings

Decadent Pumpkin Bread

Decadent Pumpkin Bread

1/2 cup butter, osftened

2 2/3 cups sugar

4 eggs

16 oz can pumpkin

2/3 cup water

3 1/3 cup flour

2 tsp baking soda

1 1/2 tsp salt

1 1/2 tsp baking powder

1 tsp cinnamon

1 tsp ground cloves

2/3 cup chopped walnuts

1 1/4 cups chocolate chips

Preheat oven to 350 F.�

Grease two - 9 x 5 inch loaf pans.�

Cream the butter and sugar together.� Beat in the eggs, pumpkin, and water.�

Blend in the dry ingredients.� Fold in the nuts and the chocolate chips.� Divide

the batter and pour into the two prepared loaf pans.� Bake for 65 minutes.�

Makes 8 to 10 servings per loaf

Farmhouse Bread

Farmhouse Bread

2 Tbsp active dry yeast

1 cup warm water

4 cups warm milk

1/2 cup oil

6 tbsp sugar

2 tbsp salt

2 1/2 cups whole-wheat flour

8 1/2 cups all purpose flour, divided

Sprinkle the yeast into the water.� Set aside.�

In a large mixing bowl, combine the milk, oil, sugar, and salt.�

Add the whole wheat flour and 2 1/2 cups of the all purpose flour.� Mix in the

yeast mixture.� Add the remaining flour.� Let rest for 10 minutes.� Knead for 5

minutes.� Allow the dough to double in bulk.�

Punch down. Allow to double in bulk a second time.� Divide the dough into

quarters.� Place into four greased 9 x 5 inch loaf pans and allow to double in

size once more.�

Bake at 400 F.. for 5 minutes, then reduce the heat to 375 F and bake for 5

minutes. Next, reduce the heat to 350 F and bake for 20 minutes, then reduce the

heat to 325 F and bake for 5 minutes.�

Makes 4 loaves.

Shaker Brown Bread

Shaker Brown Bread

1/4 c. shortening

1/2 c. sugar

2 eggs

1 c. applesauce

1/4 c. molasses

1 c. sifted flour

2 tsp. baking powder

1/2 tsp. salt

1 tsp. baking soda

1 c. whole wheat flour

Cream shortening and sugar. Beat in eggs. Add applesauce and molasses.

Sift together flour, baking powder, soda and salt. Stir in whole wheat

flour. Stir into creamed mixture. Pour into 2 well greased loaf pans.

Bake at 350 degrees for 35 minutes.

Pita Bread

Pita Bread

* 3 cups plus 1 tablespoon all-purpose flour

* 1 cup warm water (110 degrees F)

* 1 teaspoon active dry yeast

* 1/2 teaspoon salt

* 1 1/2 teaspoons white sugar

* 2 Tablespoons of olive oil

Dissolve the yeast and sugar in the warm water.

Combine the all-purpose flour and salt in a bowl. Stir in the yeast mixture and

the oil and knead. If too sticky add 1 tablespoon of all-purpose flour until you

get the right consistency. If too dry, add 1 tablespoons of water at a time

until you get the right consistency.

Roll out into a rope and cut into 8 pieces. Shape each piece into a ball and

roll out until it's anywhere from a 6 to 8 inch circle.

Preheat oven to 500� and put a pita on a wire cake rack or on a perforated pizza

pan. Toss in the rack and cook for 3 minutes or until the bread stops puffing

up. When you take it out, smash down the pita (Careful, its hot!) and quickly

put it in a plastic freezer bag.



5-3/4 to 6-3/4 cups unsifted flour

1/3 cup instant nonfat dry milk solids

1/4 cup sugar

1 tablespoon salt

2 packages dry yeast (2 scant tablespoons)

1/3 cup softened margarine

2 cups very warm tap water (120 to 130 degrees F)

In a large bowl thoroughly mix 2 cups flour, dry milk solids,

sugar, salt, and undissolved yeast. Add margarine.

Gradually add tap water to dry ingredients and beat 2 minutes at

medium speed of mixer, scraping bowl occasionally. Add 3/4 cup

flour. Beat at high speed 2 minutes, scraping bowl occasionally.

Stir in enough additional flour to make a stiff dough. Turn out

onto lightly floured board; knead until smooth and elastic, about 8

to 10 minutes (or continue mixing in mixer until sides of bowl are

clean). Place in greased bowl, turning to grease top. Cover; let

rise in warm place, free from draft, until doubled in bulk, about 45


Punch dough down; let rise again until less than doubled, about 20


Divide dough in half; cut each half into 10 equal pieces. Form

each piece into a smooth round ball. Place on greased baking sheets

about 2 inches apart; press to flatten (I use a flat saucer for

this). Cover; let rise in warm place; free from draft, until

doubled in bulk, about 1 hour. (I like to brush the tops of the

rolls with the egg white/water mixture just before baking.)

Bake at 375 degrees F 15 to 20 minutes, or until done.

Remove from baking sheets and cool on wire racks.

CHIVE BARBECUE BUNS: Prepare as recipe directs but add 1/4 cup

chopped chives to dry ingredients. Brush while warm with melted


BACON BARBECUE BUN: Prepare as recipe directs but substitute 1/4

cup bacon fat for 1/3 cup margarine, and add 1/2 pound bacon,

crisply fried and crumbled, after the second beating. Brush while

warm with melted margarine.

SESAME SEED BARBECUE BUNS: Prepare as recipe directs but add 1/4

cup toasted sesame seed to dry ingredients. Before baking, brush

buns with combined beaten egg white and 2 tablespoons water and

sprinkle with additional sesame seed.

DILL BARBECUE BUNS: Prepare as recipe directs but add 2 tablespoons

dill seed to dry ingredients. Brush while warm with melted


CELERY SEED BARBECUE BUNS: Prepare as recipe directs but add 2-1/2

teaspoons celery seed to dry ingredients. Brush while warm with

melted margarine.