Category Archives: Recipes

Mrs H’s Indian Fry Bread Tacos

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Mrs H’s Indian Fry Bread Tacos

In case you missed this recipe, featured recently in A Native Thanksgiving, here’s a re-run of it all by itself, because it is just too delicious to miss.

There are several ways to make the fry bread. My grandmother used her homemade yeast bread recipe and then divided it into dinner roll size pieces. She pulled those into little robe shapes and gave them a little twist before frying. She called it “Squaw Bread” and I could have honestly eaten the whole stinking batch every time she made it. Nothing better than hot fried bread, unless of course it is hot fried bread rolled in cinnamon and sugar, which she also sometimes did.

You can save yourself a lot of work by just using Rhodes Yeast Rolls that come frozen in the grocery store. Thaw them and then fry them. It’s that easy!

The Native way is also very easy and delicious. This is the recipe:

Fry Bread (2)

FRYBREAD

This recipe makes 7-8 small ones

Ingredients

2 cups flour

3 tsp baking powder

1 tsp salt

1 cup milk

Deep hot fat in fry pan or fryer

Directions:

Sift dry ingredients. Stir in milk. Kneed and work the dough on a floured board with floured hands until smooth. Divide the dough into eight pieces and shape into flat disk shapes, with a depression in the center. Fry in deep fat (about 375°) until golden and done on both sides, about 5 minutes. Drain on absorbent paper.

Fry Bread Taco mrsh

INDIAN FRYBREAD TACOS

6 servings

Frybread tacos are very much like the Elephant Ear tacos that we used to get at the carnival when the rodeo was in town. Very easy and one of my favorite things to eat. If I have leftover homemade chili I use it in place of the meat recipe here. And when I can’t find Anasazi beans, and I’m in a hurry, I just substitute canned pintos.

Ingredients

6 pieces Indian Frybread — about 6” in diameter

For Chili:

1 lb hamburger

1 big can tomatoes (I used Rotel)

2 Tbsp homemade chile powder (or your favorite packet of Chili seasoning)

salt, pepper to taste

Fry hamburger broken up loose until cooked, then drain fat. Sprinkle some salt and chile powder over it (or use a Chili seasoning packet). Add tomatoes and their juice — break up tomatoes and stir it around. Simmer till meat tender and sauce is thick, 30 – 40 minutes.

Toppings:

1/2 lb cheese grated coarse (Colby/Jack)

1 1/2 c Dried anasazi beans, cooked

1 1/2 c Mache or arugula, washed & stemmed (I substitute Cilantro, chopped)

1 pkg sweet cherry tomatoes, sliced

2 ea Ripe avocados, halved & sliced

1 sm red onion, thinly sliced and diced

1 bunch red radishes, sliced

1 container Golden yellow cherry tomatoes diced

3 ea Green Anaheim (New Mexico) chiles, prepared (I’ve sometimes substituted Poblanos when Anaheims are out of season or unavailable)

1 lg Red bell pepper

Directions:

22448To prepare the anasazi beans, soak overnight in water to cover. The next day, drain the beans and place them in a saucepan with fresh water to cover. Bring to a boil, reduce the heat, and let the beans simmer until the skins break, about 3 hours. It may be necessary to add water as the beans cook to prevent them from burning and sticking. After the beans are cooked, remove from the heat and set aside. You should have about 3 cups cooked beans.

While the beans are cooking, roast, seed, and de-vein the chiles and the bell pepper, and chop each of the veggies. I usually do this early in the day, place each in a ziploc sandwich baggie, and store together in the fridge until I’m ready to serve.

Prepare the Native recipe fry bread while the meat (chili) is cooking.

Indian Fry Bread Tacos mrsh

To Assemble the tacos, place 1/2 cup cooked beans on each piece of frybread, then a layer of meat mixture, then your choice of the vegetables (I like all of them). Finish with a little Mexican Crema (sour cream), some bottled hot sauce (salsa) on top, and finally a little sprinkle of cheese.

You’ll need a fork and knife to eat this marvelous creation!

Indian Fry Bread Tacos logo

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Creamy Poblano Gravy (spicy)

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Creamy Poblano Gravy (spicy)

 

 

It’s funny, the seasons of life, how things have a way of making it around full circle to the exact same place where they started.  For instance, we start off life as little pudgy babies, unable to talk, unable to walk, getting shots, getting sick, wearing diapers, being told what to do, and existing on a mostly liquid diet; and for all the progress we make in our lifetime, we end up right back where we started, in diapers, drinking Ensure, eating mushy stuff, taking meds, being told what to do, and wheeled around wherever we have to go.

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It’s similar in a marriage.  First I learned to cook for two, and then to prepare meals for a whole family, and now here we are back at just two again.  I’m finding it a bit of a challenge to learn to scale things back so I don’t waste food, or blow the budget, trying to keep it healthy, but still tasting good!  I don’t want to feed us Lean Cuisines, or fast food, or frozen pizza every meal, but at the same time, I don’t have the energy or ambition to stand on my feet for hours chopping, measuring, peeling, blanching, boiling, broiling, and then washing, wiping, scouring, scrubbing, and putting back together a totally destroyed kitchen…everyday….for just the two of us.  <sigh>

So I find myself making things like quesadillas out of leftover fill-in-the-blank meat, cheese, and hot peppers; or fish tacos from doggie bag catfish gotten at a local restaurant the night before and some sort of cabbage slaw; or crispy fried SPAM-L-T’s (because I usually have Spam in the pantry and I don’t always have bacon) with a side of raw veggies (because that is healthier than chips, but a lot of times, honestly, it is chips); or this wonderful biscuits and gravy meal I recently came up with.  It’s super easy if you roast your chilies one day, toss them in a bag and into the fridge, and then peel and seed them the next day.

I’m sharing it because Husband said this is the best gravy he’s ever had, and at 61 I guess that’s saying something.  However, it could be that he has just totally forgotten what the best gravy was he had before this.  Which is kind of a perk, the memory loss thing, it can really work to an old lady’s advantage sometimes!  Ha!  But I did also feed it to my daughter, the sweet young thing with a chipper young mind, and she concurred, so there you go, for what that’s worth.

Anyway, this gravy isn’t just good on biscuits.  It would be fantastic on Chicken Fried Steak, pepper steak, mashed potatoes, as a dip for Waffle Fries, Chicken strips, or even just toast, if that’s all you have.  I fried up some bacon (in the oven) and chopped up a couple dozen fresh okra from my garden, along with a cold, leftover baked potato, coated the pieces in cornmeal and then fried them in oil, as sides to our supper.  Perhaps this sounds like “jail food” to you?  Well, wait until you’re my age honey.  You’ll be a LOT less picky.  Hubby and I thought it was GOOD EATS!!!!

 Poblano Gravy ad

Creamy Poblano Gravy

¾ of a stick of butter

2 TBSP bacon drippings

¾ cup flour

¼ tsp Salt Lick dry rub seasoning (which is basically cayenne powder and black pepper)

Melt butter in frying pan, add bacon fat, flour, and seasoning.  Stir to combine, then cook, stirring continuously, over medium high heat for a few minutes.  To this rue add:

1 tsp. chopped jalapeno or serrano (or both if you like it spicy)

2 roasted, peeled, and seeded Poblano Peppers, chopped

4 cups of whole milk, or Half-and-Half

Water (as desired)

Stir until thick and bubbly.  Add water to thin the gravy to your desired thickness.  Salt and pepper to taste.

Poblano Gravy Collage

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“He was known to them in the breaking of bread.”

  Luke 24:35

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A Native Thanksgiving

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A Native Thanksgiving

Originally featured in my book, Come for Supper, the memoirs of a reluctant hostess, this is one of my very favorite meals. Not because it is top shelf gourmet, for in fact it is probably closer to just being sustenance on that scale; mostly made with government commodities, or what can be scavenged in the wild, using few and extremely inexpensive ingredients. Not to say these aren’t all very yummy dishes though, don’t be scared, just probably not cheffy food, if that’s what you were looking for. The beauty of this meal for me is in savoring the foods of another people. Cultural differences can sometimes separate us, but I am enchanted by the brotherhood of the table and the fellowship of food. Eating modest foods also makes me very thankful for the things that I have, and the extravagant meals I have been blessed to enjoy. In a world where some have the luxury of living-to-eat, this is a great reminder that many many people on this planet eat-to-live, and even with the little that they have, are incredibly generous.

Nature Collage

I am drawn to and have a deep affection for the American Indians. I think we all do. Most of us played cowboys and Indians when we were kids. Many of our grandparents told tall tales about having native blood in our lineage. It is the raw deal, and unfair treatment of our native people by our government, that gives us (me, at least) a huge mistrust of the federal government. And although they’ve been tucked away, they have never been forgotten. We admire their courage and bravery, so much so that many of our sports teams have been given names like, “Chiefs” “Braves” “Redskins” and “Indians.”  Many towns (and counties) in my native state have Indian names: Sundance, Shoshoni, Meeteetse, Ten Sleep, Crowheart, Chugwater, Arapahoe, Wapiti, Cheyenne, Osage, etc.  Movies like Dances With Wolves, Son of the Morning, and Windtalkers reinforce the love affair. Even so, how many of us truly know our native brethren? Or, know anything about what their life is like today (myself included)? Most likely the closest we ever come is visiting a local gambling casino, or reading about some misfortune in the newspaper. By bringing us to a table to celebrate some of their best dishes, I hope to change that a little. This is an interesting article that I really wanted to save for myself, and share with you, as we consider honoring these interesting people with a Native fall feast for our family and friends.

Native American prayer

Meal Blessing

11 Native American Supper

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THE    FELLOWSHIP    OF    FOOD…

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WATER CRACKERS (Wind River Reservation)

Ingredients

1 lb Commodity flour (about 3 cups of all-purpose flour)

Powdered milk and water to equal about 2/3 cup liquid

1 Tbsp Vegetable shortening

1 tsp Baking soda

1 tsp Salt

Directions:

Mix all ingredients except powdered milk together. Add milk to other ingredients to form a dough and beat it up. If the dough is too sticky to roll out, add a little more flour. Roll it very thin on a flour dusted cutting surface, cut it into pieces with a pizza cutter, lay the pieces on a parchment lined cookie sheet, prick each piece with a fork, and bake it quickly in a 350 degree oven until toasted golden. Try these crackers the traditional way first, but the next time you make them you might wish to substitute fresh whole milk for the powdered milk, 2 Tbsp butter for the shortening and a splash of olive oil, and perhaps sprinkle the dough with a mixture of seeds, or some parmesan cheese, or some finely chopped italian herbs before cutting and baking. These are also nice served with an assortment of cheeses.

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3 sisters

THREE SISTERS SOUP (the 3 sisters are beans, corn, and squash)

Ingredients

1 lb beef stew meat

8 cups water

3 spring onions with tops

1 tsp minced garlic

1 can kidney beans and liquid

Half gallon size bag of fresh green beans, sliced (may substitute frozen or canned)

3 ears fresh corn (may substitute frozen or canned)

3 summer squash, cubed

½ tsp oregano (or 3 mint leaves)

2 tsp salt

5 lg squash blossoms

Black Pepper

Directions:

Cook the stew meat in water until tender. Cut corn from cob, chop spring onions, and add all vegetables to water and simmer until tender. Add seasonings, and squash blossoms; simmer 15 minutes. (For vegetarian version omit meat).

This is a mostly authentic recipe, and doesn’t have much flavor, especially if canned vegetables are used, which are most likely. The next time you make it you will want to use beef broth in place of the water, and leftover beef roast, pulled apart. I always prefer fresh vegetables. I also added 1 packet of beef gravy mix and 1 packet of Lipton Onion Soup Mix to my pot. I also added a small can of Rotel Tomatoes, 1 large potato diced, 1 large carrot chopped, a handful of frozen peas, 2 tsp. minced garlic, to the other vegetables, and about a ¼ tsp. of Cayenne powder. Salt and pepper to taste. Delish!

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WILD GREENS AND FLOWERS SALAD

Serves 4 to 6

Salads were much liked in the spring when new, tender greens appeared. A great variety of mixtures was used. Since salt was uncommon or not used at all, salads were flavored by herbs, oil pressed from seeds, and especially with vinegar made from fermented, evaporated, uncooked maple sap (which we can’t make or get). So this is an approximation of the spring tonic salads beloved by all woodland people after the long winters.

Ingredients

1 cup watercress leaves and (only) tender stems

1 cup lamb’s ears, quarter new leaves (or use small spinach leaves)

1 cup arugula lettuce torn (not cut) to bite-size pieces;

can also use Bibb or less expensive leafy (not iceberg) lettuces

1 cup Dandelion leaves

1/2 cup tender nasturtium and violet leaves torn up

1/2 cup nasturtium and violet flowers (in season)

1 Tbsp honey

1/4 cup cider vinegar

1/3 cup salad oil

As much tender mint leaves as you like in the salad

2 tsp fresh mint chopped fine and bruised

2 tsp chopped tarragon (fresh) or 1 tsp dried if necessary

optional: salt and pepper to taste

Directions:

Combine honey and vinegar, whisk in oil and crushed mint. Season to taste with small amount of salt. Pour over greens and flowers in large bowl, and toss for about 3 minutes to coat everything with dressing. Serve immediately.

If you cannot find the greens and flowers listed, you can use a “spring mix” salad from the produce department and add to that whatever edible flowers and greens that you can find, perhaps look at your local garden center, nursery, or fresh herb store.

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Native Supper

SQUASH OR PUMPKIN BLOSSOM FRITTERS (Pueblo style)

serves 4 – 6

Ingredients

2 dozen large squash blossoms

(4 dozen of the smaller pumpkin blossoms)

4 eggs

1/2 cup milk

1 tsp chili powder

1 tsp salt

1/4 tsp cumin powder

2 – 3 cups finely ground cornmeal (masa harina)

Oil for deep frying

Directions:

If you’re a gardener or truck farmer, you can make this dish easy; otherwise you’ll need to visit with a farmer at a Farmer’s Market about getting some blossoms. During the growing season farmers thin the blossoms of their vines, because the vine can’t support but only a couple of pumpkins or a few squash. At season’s end there will be an abundance of flowers, as the fruit will not have time to finish before winter.

Rinse and pat blossoms dry. In a shallow bowl, beat eggs with milk, chili, salt, and cumin. Dip blossoms in egg mix, and then roll gentle in cornmeal. Refrigerate for at least 10 minutes to set coating. Heat 2 inches of oil in a deep saucepan to about 375°, hot but not smoking. Fry blossoms a few at a time until golden, drain on paper towels. Keep warm in 250° oven until ready to serve.

Only in the southwest are the blossoms of squash and pumpkin important as a religious symbol, as well as food. They appear as sacred symbols in many Pueblo ceremonies, and gave rise to a popular design worked in silver.

38016ada1e3f4e7fc10fa388363291ce-american-dolls-american-artThere is a Hopi Squash Kachina (Patung). He is Chief Kachina (wuya) for the Hopi Pumpkin Clan. He runs with men of a village in spring ceremonial dances to attract rain clouds.

The Hopis and Pueblo farmers gather large quantities of squash and pumpkin flowers at the end of the growing season, when these flowers cannot make fruit; that’s the time white farmers harvest their curcurbitae and pull up or plow under the still-flowering vines.

OR, you may like to try this stuffed blossom recipe….

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fried squash blossoms1

STUFFED SQUASH BLOSSOMS

Ingredients

2 doz. squash blossoms

Filling:

8 oz. block cream cheese

1 cup shredded Monterey Jack Cheese

1 Tbsp chopped green onion

Batter:

1½ c. flour

½ tsp salt

¾ to 1 cup dry white wine

cooking oil for frying

Directions:

The authentic way is not to stuff the blossoms, but simply to batter and fry them, or just fry them naked in melted shortening. This is a recipe I stumbled across recently and enjoyed. Pick large squash blossoms in early morning just before they open. (I used my garden zucchini blossoms that had opened already and they turned out okay). Heat 1-2” oil in heavy Dutch oven. Meanwhile, stuff blossoms with a tablespoon of filling. Smooth peddles over filling, and make batter. When oil is ready (pops and crackles when a drop of water is added), drop each blossom into batter, turning to coat evenly, and then immediately into hot oil. Turn while frying to cook evenly on all sides, and remove with a slotted spoon when they have turned golden-brown. Drain on paper towels, and serve hot as an accompaniment for soup. Or, they also make a great appetizer with a spicy marinara sauce to dip them in.

Fry Bread (2)

FRYBREAD

This recipe makes 8-10 small ones or 5 big flat ones

Ingredients

2 cups flour

3 tsp baking powder

1 tsp salt

1 cup milk

Deep hot fat in fry pan or fryer

Directions:

Sift dry ingredients. Lightly stir in milk. Add more flour as necessary to make a dough you can handle. Kneed and work the dough on a floured board with floured hands until smooth. Pinch off fist-sized lumps and shape into slightly twisted ropes — everyone has their own characteristic shapes.(Shape affects the taste, by the way because of how it fries). For Indian tacos, shape dough into a rather flat disk shape, with a depression — almost a hole — in the center of both sides. Make it that way if the fry bread is going to have some sauce over it. Smaller, round ones are made to put on a plate. Fry in deep fat (about 375°) until golden and done on both sides, about 5 minutes. Drain on absorbent paper. (My grandmother made what she called, “Squaw Bread” at least once a month when I was growing up. Her’s was made from regular yeast dough. It was one of my favorite things on earth!!!!)

Wohape2

MODERN WOJAPE

Wojape (Wo-zha-pee), a pudding, a dessert. Wojape is traditional to the Sioux and other Northern Plains Nations and predates most of us living now. This is a berry pudding to eat with fry bread. It was made with fresh wild berries collected during that season and also dried berries, preserved for use through the winter. The berries were mixed with sugar when it became available, and also flour for thickener. Today is a different time and Wojape, like many other things, has adapted to the easy access of ingredients. However, it is just as delicious. It can be eaten after a meal as a dessert or as many “out there” know, as a main course maybe with a hot cup of coffee. She calls it modern because of using any kind of frozen berries, “We moderns often use government commodities gallon cans.” This recipe makes enough for about 20-30 people who have 1-2 fry breads.

Many thanks for this recipe go to: Ms. Stacy Winter of Crow Creek, Rapid City, South Dakota.

Ingredients

1 Bag (5 lb) frozen berries (blueberry, raspberry, cherry or a mix)

8 cup Water

2 cup Sugar

Cornstarch or Arrowroot

Directions:

To a 5 quart pot (enamel or stainless steel) add all the berries and smash them with a potato masher. (If you are fortunate enough to have a food processor this would work fine also. However, stop just short of puree, you want fine pieces throughout.) To the smashed berries add the water and sugar. Boil (lightly) this mixture (Approximately 15 to 20 minutes) until everything is cooked. Thicken to desired thickness with cornstarch that has been dissolved in cold water. Serve warm and eat with Indian Fry Bread. Dip the bread into the Wojape and eat in this manner.

Wojape is also outstanding on French Toast, Pancakes, plain Cheesecake, over ice cream, and is excellent served over Angel Food Cake with a dallop of whipped cream.

Indian Fry Bread Tacos logo

INDIAN FRYBREAD TACOS

6 servings

Frybread tacos are very much like the Elephant Ear tacos that we used to get at the carnival when the rodeo was in town.  Very easy and one of my favorite things to eat.  If I have leftover homemade chili I use it in place of the meat recipe here.  And when I can’t find Anasazi beans, and I’m in a hurry, I just substitute canned pintos.

Ingredients

6 pieces Indian Frybread — about 6” in diameter

1 lb hamburger

1 large onion minced

2 small cans tomato paste

1 big can tomatoes

1/2 tsp oregano

1 Tbsp chile powder

salt, pepper to taste

Fry onion and hamburger broken up loose. Sprinkle some salt and chile powder over it. Add tomato paste and 4 cans of water and the canned tomatoes and their juice — break up tomatoes and stir it around. Add basil and oregano. Taste for seasoning. If you want, you can use a taco seasoning packet in place of seasonings, and a mild tomato salsa in place of tomato paste and tomatoes. Simmer till meat and onions are done and sauce is thick, 30 – 40 minutes.

Toppings:

1/2 lb cheese grated coarse

1 1/2 c Dried anasazi beans, cooked

1 1/2 c Mache or arugula, washed & stemmed  (I’ve often substituted Cilantro, chopped)

1 lg Red ripe tomato, sliced

2 ea Ripe avocados, halved & sliced

1 ea Red onion, thinly sliced

1 ea Bunch red radishes, sliced

24 ea Golden yellow plum tomatoes halved

6 ea Green Anaheim (New Mexico) chiles, prepared (I’ve sometimes substituted Poblanos when Anaheims are out of season or unavailable)

1 lg Red bell pepper

Directions:

To prepare the anasazi beans, soak overnight in water to cover. The next day, drain the beans and place them in a saucepan with fresh water to cover. Bring to a boil, reduce the heat, and let the beans simmer until the skins break, about 3 hours. It may be necessary to add water as the beans cook to prevent them from burning and sticking. After the beans are cooked, remove from the heat and set aside. You should have about 3 cups cooked beans. While the beans are cooking, roast, seed, and de-vein the chiles and the bell pepper. Leave chiles whole; slice pepper lengthwise into six strips.

To Assemble the tacos, place a layer of meat mixture, cheese, and 1/2 cup cooked beans on each piece of frybread. Add 1/4 cup greens per taco, followed by a red tomato slice. Add slices avocado and 1 thin slice red onion, separated into rings. Follow with radishes and 4 golden yellow plum tomatoes per taco, and top with 1 roasted green chile and 2 slices roasted red pepper. You can vary the toppings and the order in which the taco is built, and for a vegetarian version omit the meat sauce and cheese.

You may also wish to offer Sour Cream (I like the Mexican Crema) and salsa (favorite jarred, or refrigerated varieties).

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NAPOLIAS (Cactus)

Ingredients

1 servings

1 lb Pork

2 Cloves garlic, minced

1 lg Onion, diced

3 c Water

2 can (8 oz) tomato sauce

1 can (6 oz) tomato paste

1 lg can stewed tomatoes

1 lb Green cactus, peeled & diced

Salt

Pepper

1/4 t. Cumin

Seasoning salt

Directions:

Cube the pork; fry in a skillet with onion and garlic. In a large Dutch oven, add all ingredients, salt and pepper to taste and 1/4 tsp. cumin and seasoned salt. Cook until meat is tender. You might like to season this with an assortment of dried ground up chili peppers, like New Mexico red chilies, green chilies, chipotle chilies, and little chili pequine, to make it like a Chili Colorado. Very good with corn cakes, or the pinion squash bread featured below!

Cactus (fresh, small, thick pads): Remove spines with knife and peel, or purchase at market in a jar, diced and packed in its own juices. You can usually find it at Mexican markets; the cactus referred to is generally prickly-pear cactus. The juice from the prickly pear cactus is also useful in Native American craftwork, specifically painting with earth paints.

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PUEBLO PUMPKIN/SQUASH PIÑON NUT SWEETBREAD

Makes One loaf, serves 6 – 8

Rio Grande Pueblo peoples traditionally served a variant of this sweetbread to parties of nut-pickers in September when piñon nuts were being picked from the mountain slope trees. Families would (and some still do) camp for many weeks in traditional areas reserved to clans. In the recipe you can use either cooking-type pumpkin (these have necks and thick, meaty bodies, not like jack o’ lantern pumpkins) or a sweet bright orange squash, like butternut.

Ingredients

1 1/2 cups unbleached flour

1 cup finely mashed or pureed pumpkin/squash

3/4 cup brown sugar

1/2 cup melted butter (1 stick)

2 eggs beaten foamy

1 tsp baking powder

1 tsp cinnamon

1 tsp grated nutmeg

1/2 tsp salt

3/4 cup pine nuts

Directions:

Preheat oven to 350. In a mixing bowl, combine flour, salt, baking powder, sugar, spices. Stir in pumpkin, eggs, butter. Stir pine nuts into thick batter. Scrape into a greased 6 x 9 loaf pan. Bake for 1 hour or until knife inserted in bread comes out clean.

This sweetish, spicy bread goes well with soups, stews, and can also be a dessert, especially if you cut it apart and put yogurt or applesauce over it.

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OR, this is a sweeter, less cinnamony version that lets the pumpkin shine through…

pumpkin bread

PUMPKIN PINE-NUT BREAD

Makes 2 loaves

Ingredients

2 c Flour

1/2 c Oil

3 Eggs, beaten

1 1/2 c Sugar

1 teaspoons Baking soda

1 teaspoons Vanilla

3/4 c Milk

2 c Cooked pumpkin

1/2 tsp Salt

1 1/2 c Pine nuts, roasted

Directions:

Heat oven to 350 degrees. Mix dry ingredients in a large bowl. In a medium size bowl, mix eggs, milk, oil and vanilla. Mix well, then add pumpkin. Mix well and folk into dry ingredients. Add pine nuts. Pour batter into 2 greased 5×9-inch loaf pans and bake for 45 minutes.

The pine nuts generally taste better if, before they’re added to the mix, you put them on an ungreased cookie sheet in the oven for about 10 minutes at about 350-400 degrees. It roasts them a little. But watch them carefully to make sure they don’t burn.

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MAPLE-PUMPKIN CHEESECAKE

Ingredients

1 Graham cracker crust in 8″ spring form pie pan

1 lb low-fat cottage cheese

1/2 cup plain low-fat yogurt

3/4 cup pumpkin puree (or 1 can)

1/4 cup flour

3 eggs

1 tsp vanilla

1/4 cup maple syrup

1/2 tsp pumpkin pie spice

Directions:

Preheat oven to 325°. Put all ingredients into blender, a little at a time, alternating wet and dry. Process until smooth, then pour into crust and spread evenly. Bake for about 50 minutes. Let cool before serving. May be topped with yogurt, flavored with 2 Tbsp maple syrup. Take it up a notch drizzled over with caramel sauce, and sprinkled with chopped pecans.

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A    TASTE     OF     CULTURE…

If you have kiddos, you can make this supper a lot of fun for them. This is also a great get-together for church, or a Senior Center, or a classroom if you are a teacher, or homeschooler? Below are the cornucopia of ideas I’ve collected over the years for either a dinner party, or you can use them as activities during a weekend or weeklong festival.

Background Music: Tribal Winds, Music from Native American Flutes; also cd Good Medicine by John Two-Hawks – American Indian Lakota flute player & musician. I actually have several CD’s that I love, shown below. (Not shown: Gathering of Shamen – Native Flute Ensemble, Medicine Man – Pete “Wyoming” Bender, The Stories of Red Feather Woman – also featuring the music of Andrew Vasquez, with special guest Rodney Grant – Windriver).

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Host a Pow-Wow: American Indians, at least those I am familiar with (Northern Arapaho, Eastern Shoshoni, Lakota Sioux, and Utah Navajo ) have an annual party called a Pow-Wow. They set up teepees, do dances, trade and sell craft items, share food, pray, play games, pass the peace pipe, and tell stories. Thermopolis Wyoming is home to the annual Pow-wow of the Windriver tribes, the Gift of the Waters Pageant, and they tell the history/stories of the giving of the healing waters (see clip on Facebook).

BowArrowInstruments

Here’s a fun idea: ask your guests to bring “trade items” (things they have outgrown, don’t use, or don’t want any more) to trade with each other. All unwanted items can be donated to a local charity thrift store after the get-together.

img00008Hoop and Pole Game

Natives of different groups have their own special ways to play the Hoop and Pole game, but in all the games a person tosses a long dart of some kind at a circular hoop. In this version of the game the hoop is rolled along the ground, set into motion by a third player, while the two other playershoopandpolegamepg18s throw their pole as the hoop rolls in front of them. The score depends on how or if the pole falls on or through the hoop. Netted hoops are made by the Arapaho of Wyoming and other tribes.

Navajo tribes play a stick and dice game, and also a shoe game. Google them to see how they are played.

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The Sun Dance, usually conducted once a year, is a custom of the Arapaho people. The Sun Dance is a sort of prayer ceremony. See more about it here.

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Navajo Blanket collage

Navajo Blanket (given to me by my father-in-law) collage

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PEACE PIPE

As the sun sets, gather everyone around to sit “Indian style” in a circle in the center of the yard around a fire pit. Pass around a “peace pipe” with imaginary tobacco in it and let everyone take a puff. This ritual in Arapaho belief is supposed to bond friendships. Encourage the oldest men of the group to pass on some of their wisdom to the younger by telling interesting stories of their boyhood, what games they played, things they did with their parents, faith experiences, etc. Some can share lessons they learned from mistakes they made. Maybe dad or grandpa or Uncle Jerry has a “vision” for the family (or church, or group) or a weird dream that they had that they would like to share.

CRAFTS

Make Bead Chokers

LoomWeaving

Make a loom and weave pot holders

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Make Beaded Moccasins

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Make a Dream Catcher

The following are items I made for my granddaughter’s teacher to use for a center in her Kindergarten classroom this year.

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Make a “Pretend Garden” using an old wooden box covered in burlap, pantyhose filled with black beans for the rows of soil, and hand-stitched felt veggies.  Let the littles enjoy hours of play planting and replanting veggies.

Garden Collage

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Dollar Store bows, with homemade quivers for the arrows, plastic Bowie knives in homemade sheaths, and and assortment of primative instruments – they look cooler with feathers tied to them!  Set up deer silhouettes and various parts of the yard and let the littles go hunting for food.  Also let them make music for dancing.

Cane Pole Fishing

Homemade Bamboo “Cane Poles” with string and child-safe hooks, and little fishes that they can catch with them.  Make a “pretend pond” and let the littles catch fish for supper.

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When you were born, you cried

and the world rejoiced.

Live your life

so that when you die,

the world cries and you rejoice. — White Elk

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We do not want schools….
they will teach us to have churches.
We do not want churches….
they will teach us to quarrel about God.
We do not want to learn that.
We may quarrel with men sometimes
about things on this earth,
but we never quarrel about God.
We do not want to learn that.

–Heinmot Tooyalaket ( Chief Joseph), Nez Perce Leader

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“Behold I lay in Zion a Chief Cornerstone, elect, precious, and he who believes on Him will by no means be put to shame.” 1 Peter 2:6

Chief Cornerstone collage

(Photo of a Christian T-shirt from eons ago)

4th of July Sopapilla Cheesecake

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4th of July Sopapilla Cheesecake

Sopapilla Cheesecake is my go-to, super-fast-and-easy dessert after any Mexican dishes that I serve for supper (like “Taco Tuesday,” Taco Salad, Tamales, Chicken/Cheese/Beef Enchiladas, Chili Rellenos, Asada Street Tacos, Carnitas, Loaded Nachos, Quesadillas, etc.).  This year I decided it would be a perfect Red, White, and Blue sweet ending to our Independence Day meal, because of the colors, and because I had all the ingredients in my fridge!

 

Preheat oven to 350 degrees F

 

2 (8-oz) pkgs Cream Cheese, softened (room temp)

1 cup sugar

½ tsp Mexican Vanilla (or, if you want to be fancy, you can scrape the seeds from a vanilla bean pod)

Mix together all three ingredients until smooth and thoroughly incorporated.  Set aside.

 

2  (8-oz) tubes Pillsbury Crescent Rolls (or, you can make your own croissant dough)

¾ cup sugar

1 tsp. Cinnamon

½ cup butter, softened (room temp)

¼ cup honey (warm in microwave for about 20 seconds, after baking cheesecake)

Lightly grease a large baking pan (or small high-sided cookie sheet) with a tablespoon of the softened butter.  Unroll one tube of crescent rolls and roll out to fit in the bottom of the greased baking pan/sheet, pinching the perforations together.  Spread the cream cheese mixture over the dough, leaving a small edge of the dough all the way around uncovered (like a pizza).  Unroll the second tube of dough and roll out to fit over the cream cheese layer.  Press down slightly around the edges.  Mix the sugar, cinnamon, and remaining softened butter together into a paste.  Spread over the top layer of dough. 

Bake in a preheated 350 degree (F) oven for about 30 minutes, until puffed and golden.  Remove from oven and drizzle the entire top of the cheesecake with warmed honey.

 

Strawberry Blueberry Compote

(This is what gives the dessert the RED and BLUE  on WHITE treatment)

¼ cup of cold water

Juice and zest of one lemon

½ cup sugar

2 Tbsp Cornstarch

1 pkg frozen strawberries

½ pkg frozen blueberries

Place water, lemon juice and zest, sugar, and cornstarch in a sauce pot on the stove.  Stir to mix the ingredients and then turn heat on medium high.  Add strawberries and bring to a boil, stirring until mixture is thick.  Remove from heat and add blueberries.  Set aside until ready to serve.

 

Cheesecake may be served warm or cold.  My son-in-law loves it warm and gooey.  I think it is delish the next morning after being refrigerated overnight, with a hot, creamy cup of coffee – like a cheese danish.  Mmmmmmm…don’t you?

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The generous soul will be made rich,
And he who waters will also be watered himself.

Proverbs 11:25 NKJV

 

“It was for freedom that Christ set us free; therefore keep standing firm and do not be subject again to a yoke of slavery” 

Galatians 5:1

 

South Texas Style Chili Rellenos

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South Texas Style Chili Rellenos

The title is kind of a guffaw, actually, and the reason I grin-and-bare that is that when hubby and I first moved to south Texas, and specifically the little town that we’re in, there wasn’t a chili relleno to be had on a single menu; not in a single restaurant in our town.  And when I asked for “green chili” on an omelet for the first time I was met with a puzzled look and a question, “Do you  mean Tomatillo sauce?”  Um, no.

Needless to say, we were terribly disappointed, and bewildered.  How could this be?  Is it that green chilies only migrated north and west from New Mexico and not east?  Maybe they aren’t a Mexican food at all?  Perhaps it was my ignorance that green chilies and Tex-Mex were synonymous? 😞

I’m happy to report that just a couple of years later Hatch green chilies started making an appearance in these parts, and when they did, they made a big appearance.  There are still no Chili Rellenos on the menus in our town, but at least this girl can get the ingredients in our local grocery to make them now, and that’s really all that matters.

And in all fairness, not all of South Texas is a dry Rellenos area; we’ve had them in a few San Antonio restaurants, even though they only barely resemble the authentic Rellenos that first stole my heart.

And, please pardon if I don’t make mine like you do.  This is the way I personally like them.  I’m sure I would love yours, unless you make them with ground beef filling, and then I’ll have to reserve my judgement until I’ve tasted them.  Husband likes the beef filled rellenos, but I dream about cheese filled rellenos and am content to eat those for the rest of my days.

I got my Ranchera Sauce recipe from a gal I stopped in the middle of HEB not long back.  She works in a local restaurant, so I knew she would steer me straight, at least as much of it as I could remember as she rattled her recipe off to me in the midst of my gathering ingredients.  Ha!  I hope I’m making it right. It’s sure tasty, so I’m sticking with it. 😆

First we start with the Ranchera Sauce

Place a stick of butter into a heavy pan and on medium high heat begin melting.  As soon as it is melted add one whole large chopped onion (white or yellow).  Saute the onion until it is translucent, turn heat down to medium and continue sautéing until the onions are caramelized.  This will take quite a while.

Chop 2 jalapenos (stems discarded), and about 6 large plum tomatoes into chunks.  Add them to the caramelized onions and let them cook until softened.  Add a 14-oz can of tomato sauce to the mixture, stir, place a lid, reduce heat to simmer, and let cook until you are ready to batter and fry the rellenos.  I have had the Ranchera sauce served to me chunky several times, so I presume that is the authentic way, but I use a Braun Wand blender tool to whirl the Ranchera into a smooth sauce with no large chunks.

Now, the preparation of the green chilies…

Pick the largest, firmest ones you can find at your grocery.  Bring them home and wash them, and then dry them.  I like the spicy ones.  You might prefer the milder ones.

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Move an oven rack up to the highest level of your oven.  Preheat your oven broiler (you can do them on the grill, or use a propane flame torch outdoors, which is a thousand times more efficient…but if you don’t have one the oven might be more convenient for you).  Place your washed chilies on a cookie sheet and slide them onto that top rack in the oven.

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Close the oven door (I prop my door open slightly with a wooden spoon – I like to hear my chilies popping and crackling).

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Let the chilies broil on one side long enough for them to become charred and blistered.

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Use tongs to roll them a quarter turn and return to broiler.  Check them often for doneness.  Continue turning and broiling until the chilies skins are blistered and charred all the way around.

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Quickly remove them from the cookie sheet and place them into a large Ziploc freezer bag, and seal it.

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Allow chilies to steam inside the bag for several minutes, while you prepare the rest of the meal.

NOTE:  I like to serve my Rellenos with homemade refried beans and a cheesy green chili rice.  See those recipes below, and it would be a great time to start making them now.  This is also a good time to blend your Ranchera sauce and make is smooth.  Keep it simmering on a back burner until ready to serve.

Start about 2 inches of oil getting hot in a deep sided frying pan (…just hot enough that a droplet of water makes it pop and fizzle.  Not hot enough to be smoking.  If you are seeing streaks/waves in your oil, it may be too hot.  Either drop your heat, or add a little more oil to cool it down a bit before adding your chilies).  The pan you use should be large enough that two chilies will fit without touching the sides or each other.

Hot oil

As soon as the green chilies have cooled enough to handle take them to the sink and begin removing the skins.  They should slide right off easily.  If not, be careful not to tear the chili, as it will be hard to keep the filling inside while you are battering it.

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Once the chilies are skinned, make a slight slit along the side near the top stem of each.

cut the chili

Only make it big enough to slide the pieces of cheese inside.  If you wish to remove some of the seeds you  may do that also.  I push the seeds out through the slit.  I don’t mind a few seeds in my rellenos though.  I use Pepper-Jack Cheese.  For 8 to 10 chilies you will need about 1 1/2 8-oz blocks, which I cut into quarter-inch slices and then into quarter inch strips.

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Begin stuffing your chilies with strips of cheese, about 5 or so strips per chili.  Dust the outsides with flour and lay them on a paper towel as you prepare them.  Once all the chilies have been stuffed and floured, you are ready to make your batter.

I beat two eggs and add about a cup of water to them…

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…and then I whisk in some seasoned beer batter mix (part of one bag) until the consistency is about that of thin pancake batter.  The batter should stick to your chilies, but just leave a fairly thin film.  Hold the chili by the stem and dip it into the batter.  Use a fork to sweep batter over the top of the chili and then gently lift the chili out of the batter, with the fork.  Slide it into the hot oil and let it begin frying.  Add another chili and let the two fry together.

Allow the chilies to fry for a few minutes and then use tongs to turn.  The batter should turn a golden color.  Scoop the chilies out of the oil and place on paper towels for a moment to absorb the oil.  Quickly plate them and cover them with simmering Ranchera Sauce.

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Oh my how I love them!!!!!   Now if I could figure out how to feed a crowd all at the same time I’d be in business.  I only know how to make Rellenos for one person at a time.  Hot and fresh.

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Colleen's Chile Rellenos

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Mama’s Refried Beans

If you’ve made a pot of pinto beans and have leftovers, by all means use them for this.  If not, look for these varieties at your local grocery store.  I used 2 cans of Charro and 1 can of Barracho (which means drunken – notice that they use Shiner beer for this).

First I drained my beans of all the liquid (don’t rinse them).  I melted about 2 Tablespoons of rendered pork fat (lard), actually I used some bacon fat I had on hand, in a sauce pan on the stove, and then added my beans.  I let them just bubble and cook on medium low heat until I was almost ready to serve my meal.  Moments before I was ready to serve I took a potato masher and mashed the beans until they were the desired consistence.  They may be served with a sprinkle of cheddar cheese and some chopped green onion.

NOTE: This also makes a wonderful bean dip, if you like that with tortilla chips for a snack.

DSCN9810Cheesy Green Chili Rice

First I sautéed my rice in about 1/2 a stick of butter in a small sauce pot, on high heat.  After about a minute of continuous stirring, I added 2 cups of hot chicken broth, 1 can of diced green chilies, and a grind of sea salt.  When the liquid boils, place a lid on the pot and turn the heat down to low.  Simmer for about 20 minutes.  Lift the lid and lay several slices of pepper jack cheese on top of the rice.  Replace the lid and leave until cheese is melted.  Lift lid and fluff rice with a fork, incorporating the cheese throughout.  If you like it just a little creamier, you may add a splash of Crema, or heavy cream, and a sprinkle of cayenne.

 

“And day by day, attending the temple together and breaking bread in their homes, they received their food with glad and generous hearts.”  Acts 2:46

 

 

Mrs. H’s Santa Fe Burger

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Mrs. H’s Santa Fe Burger

My husband and I discovered a little burger joint soon after moving to south Texas.  It’s not a fancy place.  In fact it’s kind of grimey looking on the outside.  A regular person might even drive right past it and not think twice about it.  It’s just a little dive of a place really, along the side of the road in Hondo, TX, but one day the old man and I cowboyed up and gave it a try … and I tell you … we absolutely fell in love with the Santa Fe burger that we ordered that first day.  We love it so much it’s all we can ever think about when we drive by.  We stop in regularly, on our way through town, just to indulge in its deliciousness.  We love it so much we haven’t even ever tried anything else on the menu.  You ever find a restaurant like that?  They are real sweet about adding a few extra things to our burgers, which is what puts the Santa Fe right over the top.  The next thing we know we’ve got it dripping down our arms, not saying a word, chewing as fast as we can to make our nagging tongues happy.

So, because of the couple of little extras I always ask for, I feel like its okay to give you my take on Billy Bobs lovely little sandwich of deliciousness.  My version by no means replaces theirs, but it’s a nice little appetizer between trips.  I’ll warn you up front that It’s a little bit of work to make, but baby it’s worth it!!!!  At least in my book.

Prepare the Green Chilies

For this recipe you’ll need about two green chilies per person, so about eight should do. I pick out the biggest and most firm Anaheim (Hatch, Fresno, New Mexico) green chilies available at the market (I also grow them in my garden).

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Wash them and dry them off, and then lay them out on a cookie sheet.

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Raise one of the oven racks to its highest position in the oven and turn the oven on to BROIL.  Allow the oven to warm up, and then put the cookie sheet of chilies in, just under the top heating element.

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I usually prop a wooden spoon in the door to hold it open a tad, so I can hear the chilies popping and crackling.

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I keep an eye on them, as it doesn’t take long.  When I see that they are pretty popped and blistered, and burned on that top side, I open the oven, slide the rack out, and use tongs to turn the chilies a quarter of a turn, and then put them back under the heat.  I continue broiling and turning until the chilies are popped and blistered, and charred on all sides.

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Quickly remove the chilies from the oven with tongs and immediately place them into a plastic Ziploc freezer back.  As soon as all the chilies are inside the bag, zip it up, and then let them sit and steam for several minutes, while you work on the rest of  your meal.

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green chilies

Back in Wyoming there was a certain time in the summer when the green chile trucks would show up in parking lots around town with heaping baskets full of green chilies and a barrel-type roaster that rotated over an open fire.  We could buy the amount of chilies we wanted and they would roast them, and then package them up for us to take home.  I often bought large amounts of those chilies, took them home and repackaged them (about six chilies to a bag) into plastic zip bags, with their blistered skins left on, but all the air squeezed out, and put them straight into my freezer.  Whenever I wanted to make something with green chilies I’d grab a bag and let it thaw for a little bit on the kitchen counter, peel the skins off in the sink, and sometimes remove the seeds and stems (depending upon what I was making), and either use them whole or chop them into pieces for whatever recipe I was doing.  SOooooo many ways to use green chilies!!!!  

Its unfortunate, but we don’t get those trucks in the little Texas town where I live now, and perhaps not where you live either.  The BBQ grill works, but I’m not a fan of standing over a hot grill to babysit chilies on a hot south Texas day.  But, in this instance, you’ll be grilling burgers out there anyways, so you may prefer just to do it all on the grill.  And maybe you have a hubby who is all about the grill and happy to do them for you!  Knuckle bump!!!!

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The Beef Patties

1 (1-pound) pkg of high quality ground beef plus 1 (1-pound) pkg of ground bison

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1 jalapeno, stem removed, seeds and flesh chopped finely

1/2 of a small red onion, chopped finely

1 tsp Salt Lick dry rub seasoning (this is mostly just cayenne and ground black pepper)

Sliced Pepper Jack cheese – to be placed on burgers at the end of grilling

Hamburger buns of choice (Sometimes all I can find are the regular, sesame seed buns, but when I can find a good, soft, ciabatta-type bun, I use that).

Mix together gently and form into four or five good-sized patties.  Set aside while you prepare the following ingredients, and then grill the burgers over hot coals on the BBQ.  Add the cheese during the last minute or so of grilling.

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Toppings

Bacon (2 slices per burger), the best is the thicker sliced applewood bacon, fried crispy…

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(but if I’m in a hurry and don’t have leftover bacon from breakfast, I’ll use the precooked bacon available at the grocery store and go with 3 or 4 slices per burger)

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Peel the skins off the green chilies, and remove seeds and stems, but leave whole

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Sliced jalapeno

Sliced red onion

Sliced heirloom tomatoes

Romaine lettuce leaves, washed and dried

Dill pickle slices

Garlic Mayonaise (mash 1 clove of garlic and mix into 2/3 cup of mayo, I often add a sprinkle of chili powder and a squeeze of lime, and sometimes some minced cilantro)

Dijon mustard

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To Assemble the Burger

Some like their buns toasted

Spread some mayo over the bun halves

Squirt on some mustard

Lay a whole slice of red onion down

Place a few slices of jalapeno on top of the onion

Then a freshly cooked beef pattie with melted cheese

Layer on two Green Chilies, two slices of cooked bacon, a slice of tomato, a folded leaf of lettuce, (and a couple slices of dill pickle if desired)

Place the top of bun in place

Mash down so you can fit it in your mouth and ENJOY!!!!!

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For this Memorial Day,

… I made these burgers and served them with my Jalapeno Potato Salad (from Cowboy Backyard BBQ), plus my latest favorite food: Mexican Street Corn, and sliced watermelon for dessert.

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Potato Salad

Mama’s POTATO SALAD 

Ingredients

6 large red potatoes cooked until tender and cubed, skins on or off as preferred

4 hard boiled eggs, cooled and chopped

1/2 large red onion diced

3 stalks of celery chopped

2 Tbsp sweet pickle relish

1 small sprig of dill weed, chopped

1 bunch of green onions chopped

1 or 2 large jalapenos, seeds and stems removed, diced

Sauce Ingredients:

1 cups Mayonnaise  (plus more or less, as you like it)

3 Tbsp red wine vinegar

1 tsp Sea Salt  (plus more as desired)

2 Tbsp sugar

1 tsp ground pepper

 Directions:

Put first eight ingredients in a very large bowl.  Mix up sauce ingredients and pour over the ingredients in the bowl.  Toss to coat.  Cover and refrigerate until ready to serve.

Optional additions:

Add a half-cup of blue cheese crumbles and a quarter cup of crispy crumbled bacon as a garnish on top of potato salad.

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Colleen’s Mexican Street Corn 

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  • 8 ears fresh sweet corn (leave the husks and stems on)
  • 1/2 cup mayonnaise
  • 1 Tbsp Mexican crema (my grocer carries two types, a sweet cream type,which tastes like heavy whipping cream, and a sour cream kind. Both have a slightly thicker consistency than whipping cream)
  • 1/2 cup finely crumbled cotija or Queso Fresco cheese
  • 1/2 teaspoon chili powder (I make my own blend, see recipe below)
  • 1 medium clove garlic, mashed and finely minced
  • 1/4 cup finely chopped fresh cilantro leaves
  • 4 or 5 limes, cut into wedges

I grilled my corn in the husks on the grill, turning about every 5 minutes until charred on all sides, and then I pulled the husks down over the stems (using oven mitt to protect my hands from burning) and returned the corn to the grill for a short time (about 3 minutes) to give the kernels that charred effect.  I left the husks attached for a decorative effect, but now as I look at these photos I’m thinking they might have been even cuter if I had tied something around each husk, like a piece of raffia or something, to bundle them together and anchor them to the stems, turning them into decorative “handles.”  NOTE: The corn can also be shucked and “grilled” in the oven at 425 degrees F, turning about every 7 minutes or so until cooked all the way around.  Once it is cooked on all sides and has some charred spots it’s time to dress it up.

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While the corn is grilling, mix together the mayo (please don’t use the fat-free stuff.  I know it may be healthier for you, but really, you must live a little!!!), crema, garlic, and add about 1/4 tsp of the chili powder.  Juice and zest a couple of the limes and then add the juice and zest to the mayo mixture.  Toss in about half of the crumbled cotija (Queso Fresco).  Mix well and keep in fridge until ready to use.  Cut the remaining limes into wedges and save for serving.

As soon as the corn is grilled, spread each cob with a generous amount of the mayo mix on all sides. Don’t be chincy.  Follow with a sprinkling all around of chili powder, and then cheese crumbles.  Sprinkle some cilantro on top, and a few extra sprinkles of the cheese.  Serve immediately with a wedge of lime for each cob!

You’ve died and gone to heaven, right?  I’m there with ya!!!!!!

 

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Colleen’s Homemade Chili Powder

  • 3 Ancho Chiles (dried), stemmed, seeded, and sliced
  • 3 Cascabel/Guajillo chiles (dried), stemmed, seeded, and sliced
  • 4 Arbol/Cayenne chiles (dried), stemmed, seeded, and sliced
  • 2 Pasilla chiles (dried), stemmed, seeded, and sliced
  • 2 New Mexico Red chiles (dried), stemmed, seeded, and sliced
  • 1 Tablespoon Cumin seeds
  • 1 Tablespoon dried Mexican Oregano
  • 1 Tablespoon hot Paprika
  • Chili Pequin to taste (I sometimes crush these little guys separately and only add it to single portions, as it really brings the heat)

Place the chiles and cumin seeds in a saute pan or cast iron skillet and toast over medium heat about 3 minutes.  Remove from heat and place in a glass bowl to cool completely.  Once cool, place in a blender, along with the other ingredients and process until a fine powder. Allow the powder to settle for several minutes before lifting the lid.  Store in an airtight container for up to 6 months.  Use for making chili, to season corn, or in BBQ sauces and dry rubs.

 

HayStacks for Supper

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HayStacks for Supper

This was always one of my kids’ favorite meals.  Savory Haystacks for supper, and sweet Haystacks cookies for dessert!!!!!  We were first introduced to Haystacks as a supper food when our family was invited to dinner after church.  It’s been a staple in my repertoire ever since. It’s similar to Frito Pie, but with rice and taco toppings.  And Haystack Cookies are my very favorite cookies that my mom used to make when I was a kid.  Want to butter your kids up for something?  Make them a batch of Haystacks.  You’ll have them eating out of your hand! Ha ha!

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I make my savory, Frito Taco Hay Stacks from leftover chili with beans.  See my chili recipe HERE (it’s the second recipe down in the series on that page).

Plus…

  • Cooked Rice (I love Green Chili Rice! Just make rice as directed on package, substituting chicken broth for the water, and adding a small can of green chilis)
  • 1 family size bag Fritos (regular or spicy)
  • Make a pico-de-gallo with equal parts diced tomato, diced green onion, and diced fresh jalapeno (stems and seeds removed); add some chopped cilantro, the juice of one lime, and a pinch of kosher salt
  • Chopped Romaine lettuce
  • Chopped jumbo black olives
  • Chopped jalapenos (fresh or pickled)
  • Chopped avocado  (or guacamole)
  • Shredded cheddar cheese
  • Chopped Cilantro
  • Make a dressing of equal parts salsa and sour cream

To serve:

Place a handful of Fritos on each person’s plate

Top Fritos with a serving of rice

Ladle on some warmed up leftover chili

Top the chili with cheese, lettuce, avacado, pico, cilantro, and black olives

Pour dressing on top

ENJOY!!!!

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1 (11-oz) pkg Butterscotch baking chips

1/4 cup crunchy peanut butter

1/4 cup dry roasted peanuts

1 (12-oz) pkg La Choy chow mein noodles

Melt butterscotch chips in the top pot of a double boiler (bottom pot should have a few inches of water and be brought to boiling), stirring constantly.

Once chips have melted, remove pan from heat and stir in peanut butter and peanuts. Add chow mein noodles and toss gently to coat them all over completely. Drop by spoonfuls onto a foil lined cookie sheet. Allow to cool and set up before serving. May be refrigerated to hasten the cooling/setting up process in warm climates.

Now if any man build upon this foundation gold, silver, precious stones, wood, hay, stubble; Every man’s work shall be made manifest: for the day shall declare it, because it shall be revealed by fire; and the fire shall try every man’s work of what sort it is.”  

1 Corinthians 3:12-13 (KJV)

 

FUN and GAMES

A fun after-supper game for the kids… Make a giant straw haystack in the back yard and hide it full of plastic Easter eggs.  One Easter Egg can have a slip of paper inside with a picture of a needle on it.  Whoever finds “the needle in the haystack” will win a special prize.  All the other eggs can have candy, or trinkets, or even puzzles to solve – or that will lead them on a treasure hunt, or dares for the finder to act out in them.  The kids will have so much fun finding the needle in the haystack, solving puzzles, searching for treasure, and acting out the dares!!!  And when they are done, they’ll have a blast piling the hay back into a heap and pouncing into it over and over again.  Great activity for when you want to have guests with kids over.  The grown ups can gather around a fire while the kids are over yonder playing in the hay!

 

“It is easier for a camel to go through the eye of a needle, than for a rich man to enter into the kingdom of God.”  Mark 10:25

 

Did you know…

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