Mmm...mexican!

I finally tried one of my recipes! I made the Mexican Casserole Bake that I posted on April 6. It was really good, although I didn't really like the chunks of tomatoes that were in the salsa. I may use picante sauce the next time. The hubster loved it! It's definitely one that I will make again. I used fat free refried beans, plus ground round for the beef. To shave even more fat and calories, I think I will use a reduced fat cheese the next time. I forgot to take a picture, but it was delicious!

Grossest. Recipe. Ever.

So I came across this recipe in the Dutilh United Methodist Church Centennial Cookbook. (Published in 1979). My minister's wife lent the book to me for inspiration for our 185th anniversary cookbook. In the margin she noted, "This is used for many luncheons at Dutilh - MotherDaughter - everyone uses this recipe." I can't imagine why! My gag reflex was working overtime just trying to read it!


Perfection Salad (Ewww!)

2 or 3 oz lemon jello 1 c grated carrots
2 Tbsp vinegar 1 c shredded cabbage
3 Tbsp lemon juice 2 c diced celery
¼ c sugar ¼ c green pepper
½ tsp salt Plus red pepper for coloring

Mold and serve with a good salad dressing.

Where are the rest of the directions?? I'm guessing because this was such a popular dish at the church, the submitter assumed that everyone knew how to mold and serve. However, there is a variation of this travesty of a recipe, with more detailed directions and varied ingredients.

Perfection Salad

1 env. plain gelatin
1/4 c cold water
1 c boiling water
2 Tbsp lemon juice
2 Tbsp vinegar
3 Tbsp sugar
1/4 tsp salt
1/2 c grated carrot
1/2 c shredded cabbage
1/2 c crushed pineapple
2 Tbsp chopped green pepper
2 Tbsp chopped pimento
Endive
Mayonnaise

Soften gelatin in cold water for 5 minutes, then dissolve in boiling water. Add lemon juice, vinegar, sugar and salt; cool until mixture just starts to congeal; then fold in the next five ingredients. Pour into a 4-cup mold that has been rinsed in cold water. Chill until set, unmold on chilled flat serving plate. Surround with crisp curly endive or lettuce. Serve with mayonnaise. Makes 5 servings.

Note: A square 8 inch cake pan makes an ideal mold for this salad.

Ugh...just yuck!

Some Mexican Recipes

I found these in the latest issue of Taste of Home and although I don't celebrate Cinco de Mayo, I just might this year! (Or at least have a Mexican dinner or two).

Creamy Chicken Enchiladas

1-8oz pkg cream cheese, softened
2 Tbsp water
2 tsp onion powder
2 tsp ground cumin
1/2 tsp salt
1/4 tsp pepper
5 cups diced cooked chicken
20 6-inch flour tortillas, room temperature
2-10 3/4 cans condensed cream of chicken soup, undiluted
2 cups sour cream
1 cup milk
2-4 oz cans chopped green chilies
2 cups shredded cheddar cheese

In large mixing bowl, beat the cream cheese, water, onion powder, cumin, salt and pepper until smooth. Stir in chicken.

Place 1/4 cup down the center of each tortilla. Roll up and place seam side down in two greased 13x9x2 inch baking dishes. In a bowl, comine the soiup, sour cream, milk, and chilies; pour over enchiladas.

Bake, uncovered, at 350 degrees for 30-40 minutes or until heated through. Sprinkle with cheddar cheese; bake 5 minutes longer or until cheese is melted. Yield: 10 servings.


I think when I try this, I will halve the recipe, or freeze one pan for another time.


Mexican Casserole

1-1/2 lbs ground beef
1 envelope taco seasoning
3/4 cup water
16 oz can refried beans
1/2 cup salsa
6 flour tortillas (6 inch)
2 cups frozen corn, thawed (it's not frozen corn then, is it?)
2 cups shredded cheddar cheese
shredded lettuce, chopped tomatoes, sliced ripe olives, and sour cream, optional

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.

Meanwhile, in a microwave-safe bowl, combine the beans and salsa. Cover and microwave for 1-2 minutes or until spreadable.

Place three tortillas in a greased round 2-1/2 qt baking dish. Layer with half of the beef, bean mixtures, corn, and cheese, repeat layers.

Bake, uncovered, at 350 degrees for 40-45 minutes or until cheese is melted. Let stand for 5 minutes. Serve with lettuce, tomatoes, olives, and sour cream if desired. Yield:6 servings

I think the hubster is really going to like this, especially if I add lettuce and sour cream. He hates olives, though, so there won't be any in my kitchen!


Fried Ice Cream

3 cups vanilla ice cream
1/4 cup heavy whipping cream
1-1/4 cups finely crushed graham crackers
1 tsp ground cinnamon
Oil for deep-fat frying

Using a 1/2 cup ice cream scoop, place six scoops of ice cream on a baking sheet. Freeze.

Place heavy cream in a shallow bowl. Combine cracker crumbs and cinnamon in another shallow bowl. Dip ice cream balls in cream, then roll in crumb mixture. Cover and freeze for at least 1 hour. Refrigerate remaining cream and set aside remaining crumb mixture.

Roll ice cream balls again in cream, then coat again with crumbs. Freeze for 15 minutes. In an electric skillet or deep-fat fryer, heat oil to 375 degrees. Fry ice cream balls for 10-15 seconds or until lightly browned. Drain on paper towels. Serve immediately. Yield: 6 servings.

I don't think I will actually ever make these, I just like the recipe. I don't have a deep fryer, nor have I ever fried anything in oil in a skillet. (I am really afraid of starting a fire!) However, if someone actually reads this blog, they might enjoy the recipe.

Does anyone actually read this? Let me know!