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recipes
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Easy Homemade Salsa
1 1/2 c. diced green pepper
8 c. diced tomato
3 lg. diced onion
2 to 5 Jalapeno peppers and seeds
15 oz. tomato sauce
3 cloves crushed garlic
2 tbsp. vinegar
1 tbsp. salt
Instructions
Simmer all ingredients for 15 minutes. Mix 1/4 cup water and 4 tablespoons cornstarch and add to mixture. Bring to a boil. Cool, put in containers and freeze.
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Tex-mex Casserole
2 lbs. deer burger or hamburger
1 lb. sausage
1 med. onion (chopped
)
1/4 c. green pepper (chopped)
1 (8 oz.) pack tortilla chips
1 can Campbell's cream of mushroom soup
1 pt. Old El Paso hot chunky salsa
8 oz. pack Cheddar cheese (shredded)
Instructions
In large skillet, cook first four ingredients until meat is done, drain off liquid. In a bowl, mix mushroom soup and hot salsa together.
In a large casserole, place a layer of tortilla chips, a layer of half the meat mixture, half the soup/salsa mixture and top with half the cheese. Repeat, ending with cheese. Bake at 325 degrees for 25 to 30 minutes.
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Mexican Chef Salad
1 pound ground beef
1 (15 1/2-ounce) can kidney beans
1 small head (4 cups) lettuce, torn
1 medium avocado, pitted, peeled, sliced 1/4-inch
1 medium (1/2 cup) onion, chopped
4 medium tomatoes, chopped
1 (8-ounce) package Cheddar Cheese, shredded
2 cups coarsely crushed corn chips
1 (8-ounce) bottle French or Thousand Island dressing
1/2 teaspoon hot pepper sauce, if desired
Cook ground beef over medium heat in 10-inch skillet until browned (4 to 6 minutes); drain well. Add kidney beans; continue cooking 10 minutes.
Meanwhile, place lettuce, avocado, onion, tomatoes, cheese and corn chips in large salad bowl; add warm beef mixture. Pour dressing and hot pepper sauce over mixture; toss gently to coat. Serve immediately.
Makes 8 servings
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Traditional Mexican Wedding Cookies
1 cup butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups sifted flour
1/4 teaspoon salt
3/4 cup chopped walnuts
Powdered sugar (for rolling baked cookies in)
Directions
Cream together butter and powdered sugar until light and fluffy; stir in vanilla.
Whisk together flour and salt; add gradually to butter mixture; stir in chopped nuts.
Chill dough if it seems too soft.
Form dough into 1 1/4" balls and place onto parchment-lined or ungreased baking sheets.
Bake at 400° for 10-12 minutes or just until the cookies start to turn light golden-brown; remove from oven and allow to cool slightly; while cookies are still warm (but NOT hot) remove them from baking sheets and roll, a few at a time, in powdered sugar until evenly coated; cool cookies completely on wire racks.
Cookies may (opt.) be rolled in powdered sugar a second time once cooled to room temperature.
NOTE: 1" balls will yield to 48 cookies.
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| I thought with all of us getting ready to can tomatoes, this month we would have mexican food. My family really love the cookies for this month. We have made them for years and my sister has perfected making them the best!
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