Mexican Lasagna

adapted from Pioneer Woman

1 dozen flour tortillas, cut in quarters
8 oz salsa verde (I like Herdez)
1 1/2 # lean ground beef
1 lg onion, small dice
1 lg bell pepper, small dice
1 Tbsp minced garlic
1 pkg taco seasoning
1 can beans, drained (I like black or pinto)
24 oz shredded cheese (I like Mexican blend)
1 recipe Spanish rice
3 cups frozen whole kernel corn
8 oz enchilada sauce or 1 recipe ranchero sauce

Preheat oven to 375. Prepare taco meat. brown ground beef with onion, garlic, and bell pepper on stove, drain fat and return to pan. Add taco seasoning and simmer with water according to package directions. Spread half of salsa verde on bottom of 9x13 pan. Layer one-third of tortillas over salsa verde. Spread rice over the tortillas, followed by 8 oz shredded cheese. Layer another third of tortilla quarters over cheese. Pour the rest of the salsa verde over the tortillas. Spread taco meat over the tortillas. Top with corn, then 8 oz cheese, then beans. Layer remaining tortillas on top, then top with remaining cheese. Pour ranchero/enchilada sauce over top and bake until cheese is melted and bubbly.

EMMY'S PUMPKIN-CHOCOLATE CHIP MUFFINS

Don't dismiss this as an improbable combination; the mellow, distinctive taste of pumpkin is a delightful counterpoint to the chocolate chips. But if you're still anxious about the medley, substitute cinnamon chips, which will give you a much more traditional taste. For a more complex taste, add 1/4 cup Toffee Flavored Bits to the muffins along with the chocolate chips; your family will be back for seconds, guaranteed! 

MUFFINS 

1 2/3 cups King Arthur Unbleached All-Purpose Flour 

1 1/3 cups Baker's Special sugar or granulated sugar 

1 teaspoon baking powder 

1/2 teaspoon baking soda 

3/4 teaspoon salt 

1/2 teaspoon nutmeg 

1/2 cup chocolate chips or cinnamon chips 

1/4 cup Toffee Flavored Bits (optional) 

1/2 cup diced walnuts or pecans 

1 teaspoon vanilla 

1/3 cup melted butter or melted vegetable shortening; OR 1/3 cup vegetable oil 

2 large eggs 

1 cup (half of a 15-ounce can) solid-pack pumpkin (not pumpkin pie filling) 

1/3 cup water 

GLAZE 

1 cup glazing or confectioners' sugar 

2 tablespoons melted butter 

1 tablespoon milk 

1/8 to 1/4 teaspoon ground cinnamon 

 In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and nutmeg. Stir in the chips and bits of your choice. In a separate bowl, whisk together the vanilla, melted fat, eggs, pumpkin and water. Make a well in the dry ingredients, fill it with the liquid ingredients, and mix vigorously until everything is well-blended, scraping the bottom and sides of the bowl as you go. Spoon the batter into the lightly greased or paper-lined cups of a 12-cup muffin pan. The muffin cups should be filled quite full, using a generously rounded 1/4-cup of batter for each muffin. Bake the muffins in a preheated 350°F oven for 25 to 30 minutes, or until a cake tester inserted into the center of a muffin comes out clean. Remove the muffins from the oven; let them cool for 5 minutes, then transfer them from the pan to a rack to cool completely. Store them in a plastic bag or other airtight container. Just before serving, stir together the glaze ingredients, and drizzle over the muffins. Yield: 12 muffins. Shannon's note: Yield is very conservative. I get about 18 muffins. When I forego the glaze, I usually add 1/2 tsp of cinnamon to the muffin batter.

Quadruple Recipe

MUFFINS

6 2/3 cups King Arthur Unbleached All-Purpose Flour

5 1/3 cups Baker's Special sugar or granulated sugar

4 teaspoons baking powder

2 teaspoon baking soda

1 Tablespoon salt

2 teaspoons nutmeg

2 cups chocolate chips or cinnamon chips

1 cup Toffee Flavored Bits (optional)

2 cups diced walnuts or pecans

4 teaspoon vanilla

1 1/3 cups melted butter or melted vegetable shortening; OR 1 1/3 cup vegetable oil

8 large eggs

1 29 oz can) solid-pack pumpkin (not pumpkin pie filling)

1 1/3 cups water

In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and nutmeg. Stir in the chips and bits of your choice. In a separate bowl, whisk together the vanilla, melted fat, eggs, pumpkin and water. Make a well in the dry ingredients, fill it with the liquid ingredients, and mix vigorously until everything is well-blended, scraping the bottom and sides of the bowl as you go.

Spoon the batter into the lightly greased or paper-lined cups of a 12-cup muffin pan. The muffin cups should be filled quite full, using a generously rounded 1/4-cup of batter for each muffin. Bake the muffins in a preheated 350°F oven for 25 to 30 minutes, or until a cake tester inserted into the center of a muffin comes out clean. Remove the muffins from the oven; let them cool for 5 minutes, then transfer them from the pan to a rack to cool completely. Store them in a plastic bag or other airtight container. Just before serving, stir together the glaze ingredients, and drizzle over the muffins. Yield: 12 muffins.

Shannon's note: Yield is very conservative. I get about 18 muffins. When I forego the glaze, I usually add 1/2 tsp of cinnamon to the muffin batter.

Squash Casserole

Squash Casserole
(serves 12 - 14 - I usually make half, so have noted my subs)

3 lbs yellow squash (I use about 3 or 4 crookneck squash, depending on the size)
1 1/2 lbs zucchini (I use one large one)
2 large sweet onions, chopped (I use one)
1 large red bell pepper, seeded and chopped (I usually use one medium size one)
1/2 cup water
1 lb sharp cheddar cheese grated (I just eyeball this and use what I feel like)
5 ears fresh corn, cut and scraped from the cob (I use 3)
2 - 3 fresh jalapeno peppers (I use one, sometimes a serrano or whatever is available, doesn't seem to matter)
1/2 tsp salt (salt to taste)
1 pint sour cream (I use one cup)

Preheat oven to 350 degrees.
Wash and slice squash and zucchini into thin rounds.
In a large heavy pan, cook the squash, onions, and bell pepper in 1/2 cup water over medium heat until tender. Drain liquid and mash with a potato masher.
Add the cheese, corn, peppers, salt, and sour cream. Stir to mix well.
Pour into a casserole dish, sprinkle some more cheese on top. Bake until bubbly or starting to brown. Serve immediately.

Baked Macaroni & Cheese

Baked Macaroni and Cheese
2 tablespoons butter
2 tablespoons flour
1 teaspoon salt
1 teaspoon dry mustard
2 1/2 cups milk
2 cups (8 ounces) shredded cheese (mild or sharp process or Cheddar), divided
8 ounces (2 cups) Mueller's elbow macaroni
1/4 cup buttered bread crumbs
Paprika

In saucepan, melt butter. Remove from heat; blend in flour, salt, and mustard. Add milk; heat, stirring constantly, until sauce thickens a little and is smooth. Stir in 1 1/2 cups cheese; heat until melted, stirring occasionally. Meanwhile, cook macaroni 5 minutes and drain. Combine with sauce in a buttered 2-quart casserole; top with remaining cheese, bread crumbs, and paprika. Bake at 375°F about 20 to 25 minutes or until nicely browned and bubbly. Makes 4 to 6 servings.

Beth's crepes

1 c flour
1/2 tsp salt
3 Tbsp powdered sugar
1 1/2 c milk
3 eggs, well-beaten
1/2 tsp lemon extract
2 Tbsp melted butter, plus more for pan

Mix dry ingredients. Whisk wet ingredients together and add slowly to dry ingredients. Pass batter through sieve if lumpy. Heat nonstick skillet over med heat and then brush with melted butter (it should sizzle). Remove pan from heat, quickly pour 1/8 cup of batter in skillet and tilt pan to cover bottom. Return to heat. Cook briefly, then flip.

ideas

Chili

2 lbs ground beef, browned and drained
1 Tbs fat (oil or bacon grease)

1 onion, small dice
green bell pepper, small dice
2 cloves garlic, minced
2 tsp cumin
2 tsp oregano
2 tsp salt
2 Tbsp chili powder
1 tsp cayenne
1 tsp Tabasco
2 c water, chicken stock, or beef stock
1 14.5 oz can petite diced tomatoes
1 14.5 oz can dark red kidney beans, rinsed and drained (optional)

Saute onion and bell pepper in fat until tender. Add remaining ingredients and simmer until flavors meld (at least 30 minutes). Chili is even better the next day.

Easy corn pudding

2 cans cream style corn
2 cans whole kernel corn
3 eggs
4 Tbsp Jiffy Cornbread mix
salt
pepper
350 oven for 45 minutes or just until set.

Yeast rolls

1 pkg dry yeast
6 cups flour
2 tsp salt
1/2 c vegetable oil
1/2 c sugar
2 c warm water

rolls 400 degrees for 15-20 minutes.

Ranchero Sauce

1 tablespoon butter or bacon drippings
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 jalapeño pepper, chopped
1 large garlic clove, chopped
1 1/2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
2 cups canned chicken broth
1 8-ounce can tomato sauce
1/4 cup chopped fresh cilantro

Melt butter in heavy large skillet over medium heat. Add next 6 ingredients and sauté until vegetables are soft, about 5 minutes. Add broth and tomato sauce and cook until sauce thickens and reduces to 1 1/2 cups, stirring frequently, about 20 minutes. Mix in cilantro.

Makes about 1 1/2 cups.

Bon Appétit
November 1992
Linda Archer: Orlando, Florida

Extra-Crunchy Fried Chicken

pancakes

1 heaping c self-rising flour
1 egg
2 Tbsp sugar
1 c buttermilk, more or less depending on desired thickness

Lasagna

This makes 2 9x13 pans, one to eat and one for the freezer.

Meat filling:
1 large onion, small dice
2 lbs Jimmy Dean sausage
1 tsp garlic powder or 2 tsp minced garlic
1 tsp oregano
1 tsp pepper
1 Tbsp salt
1 tsp sugar
28 oz can crushed tomatoes
12 oz can tomato paste
14.5 oz can diced tomatoes
1 c water or red wine or any combination of the two

Cheese Filling:
3 lb small curd cottage cheese
6 eggs
1 c grated Parmesan
1 Tbsp dried basil
1 tsp pepper

2 lbs grated mozzarella
12 no boil lasagne noodles (I like barilla)

In large saucepan, saute sausage and onion until browned. Drain fat from sausage and return to pot. Add rest of meat filling ingredients and bring to boil. Reduce heat to low and simmer at least 30 minutes. Meanwhile whisk cheese filling ingredients. Prepare two 9x13 casserole pans: spray with cooking spray and spread a little sauce on the bottom of each pan. Lay 3 noodles in the bottom of each pan, then top with scant 1 1/2 c of cheese filling, followed by scant 1 1/2 c of meat filling, followed by 2 c mozzarella. Repeat. Bake for 1 hour at 400, tenting foil until removing it for last 15 minutes. allow to rest for 15 minutes.