Archive for the 'Southwestern' Category
Fried Green tomatoes
Fried Green Tomatoes
Blue cornmeal adds interest to this old pioneer standby.
3/4 cup blue cornmeal
1/2 teaspoon salt
1 1/4 pounds green tomatoes
2 tablespoons butter or bacon drippings
4 green chiles, roasted, peeled and chopped
Combine blue cornmeal and salt. Slice tomatoes, then dip in the
cornmeal mixture.
Melt butter in a heavy skillet over medium heat. Add tomato
slices and brown on […]
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Green Chile hominy
Green Chile Hominy
2 (13 ounce) cans white hominy
3 tablespoons onion, grated
1 1/2 cups sour cream
Salt, to taste
1 1/2 cups jack cheese, shredded
4 roasted green chiles, skins and
seeds removed, chopped, or
2 small can green chiles, chopped
Mix all ingredients together in a large casserole. Bake at 350
degrees F for […]
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Spicy Fried potatoes
Spicy Fried Potatoes
1 to 1 1/2 pounds new potatoes, scrubbed
but not peeled
2 tablespoons kosher salt
1/4 cup olive oil
4 large garlic cloves
1/2 small dried chile pepper, seeded and
chopped or pinch of chili powder
1 to 2 teaspoons paprika
Put as many potatoes in a wide saucepan as will fit tightly […]
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calabacitas
Calabacitas
3 small zucchini or other summer
squash, unpeeled, diced large
2 large tomatoes, chopped
2 fresh yellow hot peppers, chopped
1 medium onion, diced
1 clove garlic, chopped (optional)
1 can whole kernel corn, drained
1/2 to 1/3 pound Monterey jack cheese,
cut into chunks
1 teaspoon freshly squeezed lime juice (optional)
1 tablespoon finely minced fresh […]
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Stuffed zucchini
Stuffed Zucchini
12 small tender zucchini
1/4 pound Monterey jack cheese
2 eggs
1 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons flour
Vegetable oil (for frying)
Parboil zucchini in boiling salted water for 5 minutes. Cut
zucchini in halves lengthwise. Scoop out centers; place strips of
cheese in halves and fill with the zucchini pulp, then fasten the
two halves together with wooden picks.
Beat egg […]
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