Christmas Ornament Dough

A  recipe from Heloise...Inexpensive and fun to make!!

2 cups baking soda

1 cup cornstarch

1-1/4 cups water

Food Coloring (optional)

Combine the baking soda and cornstarch in a saucepan.  Add the water and some food coloring (if desired).  Heat over medium heat, stirring constantly until mixture is like wet mashed potato consistency.  Pour onto a plate and cover with a damp cloth.  Allow mixture to cool and then knead until smooth.  Use immediately or store in a ziploc -style bag in the refrigerator.  Shape into ornaments either by hand or by using cookie cutters.  Don't forget to cut a hang-hole (the end of a straw is perfect for this).  Dry the ornaments overnight or place in the oven at 250*F for about 15 minutes.  Once dry and cool, they can be painted or decorated.  Then finish them off with a coat of varnish or clear nail polish.

Top Secret Tamale Notes

 1.  Cook boneless pork stew meat in water to cover with onion and garlic.  Cool and shred meat, save broth for later.

2.  Clean (use plastic gloves when handling chilies) and remove seeds and stems from dried chiies (California=red color, Pasilla=flavor, Ancho, New Mexico=hot). 

3.  Boil cleaned chilies in water until soft (can cook in reserved broth).  Put 5-6 garlic cloves in blender with 2 ladles of meat broth and some oregano, add softened chilies and blend for 7 minutes.  Run chile sauce through a ieve to get all the chilie skins out of the sauce.

4.  Buy prepared masa, put tsp. in a cup of water, if it floats to the top, GREAT, if not beat air into the masa using a large mixer.  Add some sauce to the masa for color.

5.  Spread masa on clean, damp corn husks, add a few pieces of meat with sauce and two olives.  Fold and stack.

6.  Steam in large covered pot with a vegetable steamer and water in the bottom.  Cook for 45-60 minutes.  May be frozen cooked or uncooked.

13 lbs uncooked meat

6 pkgs chilies

25 lbs masa (roughly half as much meat as masa)

variation: masa, green chilies and cheese (jack is good)

30lbs masa; 10.45 lbs pork

We used only about 3 8-ounce bags of leaves

Yielded:  205 pork tamales, 12 sweet, 90 chile-cheese

Peanut Butter Brownies

1 box Brownie Mix

Bake Brownies as directed on the box, cool completely



Frosting*


1 box Powered Sugar

1- 8 oz. package cream cheese

1/8 cup Peanut Butter (1/4 cup for more peanut butter flavor...I chose more)

4 Tablespoons milk (more milk for a smoother consistency if needed)

Optional: ½ cup chocolate chips, melted

Frost cooled brownies and drizzle chocolate over the frosting and refrigerate overnight.

*Frosting is enough to frost a large pan (2 boxes) of brownies.

Frosting recipe may be cut in half


Note: For the Christmas Holiday, you can substitute ½ cup crushed candy canes for the peanut butter with or without the chocolate drizzle 

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Grilled Artichokes

GRILLED ARTICHOKES 
(Recipe for 4 artichokes, 8 servings ½ artichoke each) 

This recipe is perfect for the lazy cook, since all preparation can be done the previous day. The slightly smoky taste compliments the nuttiness of the artichoke and no dip is necessary, although some might want to use additional marinade for dipping. 

Ingredients: 
4 large artichokes 
¼ cup balsamic vinegar 
¼ cup water ¼ cup soy sauce 
1 T minced ginger 
¼ cup olive oil 




Method: 

Slice artichoke tops off, crosswise. Trim Stems. 
Boil or steam artichokes until bottoms pierce easily, or a petal pulls off easily. 
Drain artichokes. Cool. Cut each artichoke in half lengthwise and scrape out fuzzy center and any purple tipped petals. 
Mix remaining ingredients in a large plastic bag. Place artichokes in the bag and coat all sides of the artichokes. For best flavor marinate in the mixture overnight in the refrigerator but should marinate at least one hour. 
Drain artichokes. Place cut side down on a grill over a solid bed of medium coals or gas grill on medium. Grill until lightly browned on the cut side, 5 to 7 minutes. Turn artichokes over and drizzle some of the remaining marinade over the artichokes. Grill until petal tips are lightly charred, 3 to 4 minutes more. 
Serve hot or room temperature 

-------------------------------------------------------------------------------- 
Dipping Sauce...the bomb! 

1 cup mayonnaise 
1 Tbsp. lemon Juice 
1/2 tsp. salt 
1/4 tsp. pepper 
1/4 tsp. red pepper flakes 
4 cloves fresh pressed garlic 

Mix all together and let sit in the refrigerator for at least an hour. 

Turkey Meatloaf deliciousness

Ingredients:
1 onion, chopped
2 cloves garlic, crushed
1 Tbsp. Olive oil
1 tsp. Salt
½ tsp. Pepper
¼ tsp. Dried thyme leaves, crushed
¼ cup Worcestershire sauce
1/3 cup chicken broth
2 Tbsp. Tomato paste, divided (you can freeze the rest)
2 pkgs. (20 oz. Each) Ground Turkey (if you use the Breast only...save some topping sauce to serve with...it's a little bit dryer than mixed turkey)
¾ cup bread crumbs
2 large eggs
½ cup ketchup
1 Tbsp. Mustard
1 Tbsp. Brown sugar

Directions:
Preheat oven to 350* F.

In a medium skillet, saute’ onions, crushed garlic, olive oil, salt, pepper, crushed thyme until onions are see through. Add Worcestershire, chicken broth and 1 Tbsp of the tomato paste to onion mixture. Set aside and cool.

Combine in a large bowl, turkey, bread crumbs, and eggs. Add cooled onion mixture to turkey mix. Shape mixture into a regular size loaf pan.

Mix topping in a 2 cup measuring cup: ketchup, 1 Tbsp. Tomato paste, mustard and brown sugar. Spread evenly over the top of loaf in pan and bake for 60-75 minutes or until meat thermometer reads 160*F. (reserve about 1/2 the topping sauce to serve over cooked meatloaf if desired)

Serves 6 (or two Pulido Men with leftovers for sandwiches the next day)

Note: if you don’t like onions, you can omit the sautéing and just mix everything together in a loaf pan. Sauteing just makes the onions less “potent”.

I serve with mashed potatoes and a green vegetable (like green beans or zucchini) and fruit.

Enjoy! 

Macaroni Shrimp Salad

Macaroni Shrimp Salad 

1 pkg. salad macaroni 
sliced radishes 
sliced green onions 
Green Bell Pepper 
6 hard boiled eggs 
1 can shrimp, (drained and rinsed) 
salt, pepper, garlic salt to taste 
mayonnaise 
Catalina salad dressing 

Ha, ha, ha...mix all together. This is another recipe from my mom...so everything is to "taste" as to how much you add. I've also made this with bigger, fresh cooked shrimp. It's the Catalina dressing that makes this salad.

Crockpot Turkey Breast

Turkey Breast Crockpot
Jan. 2010-I made this and it was delicious and easy. I chopped everything the night before and put it all together before I left for work. When I came home for lunch, I peeled some potatoes and left them in water in a pan ready to boil when I got home from work for mashed potatoes.

7.25 bone-in Turkey Breast (mine was only a 3.5 lb half breast and it still made plenty for the three of us)
3 Celery stalks, chopped
1 sweet yellow onion, chopped
1/4 cup chicken broth
1/2 Tbsp garlic, minced
1 pkg. dry onion soup mix (Like Lipton's)
1 Tbsp butter, melted

Place the celery and onion in the bottom of a greased crock pot. Add the chicken broth and minced garlic. 

Rub the turkey breast inside and out with the dry onion soup mix. (it's good to add between the skin and the meat if you have time for that). You can also add oregano, sage, thyme and minced garlic if desired). Place the seasoned breast on top of the celery and onion mixture. Drizzle with th melted butter and cook on high for 1 hour. ( I do this before my morning shower...then turn it down before I leave for work). Turn to low for 7 hours or more.

The turkey turns out moist and delicious. Plenty of leftovers for sandwiches and casseroles. This recipe is a perfect and simple cold-weather meal. I served mine with turkey flavored Stove Top Stuffing, real Mashed potatoes, zucchini and packaged gravy. Simple and well received.

Andes Mint Cookies

Chewy chocolate cookies. For a pretty holiday presentation...use the Cherry Andes Chocolates for a splash of red, along with the traditional Mint Green Chocolates.

Ingredients 
- 3/4 cup butter 
- 1 1/2 cups brown sugar 
- 2 tablespoons water 
- 12 ounces chocolate chips 
- 2 eggs 
- 2 3/4 cups flour 
- 1/2 teaspoon salt 
- 1 1/4 teaspoons baking soda 
- 24 Andes mints 

Directions 
In a medium-sized saucepan, melt together the butter, brown sugar, and water, stirring occasionally. 
Add the chocolate chips and stir until melted. Let stand 10 minutes to cool. Add the remaining ingredients (execpt andes mints) and combine to form a dough. 
Chill the dough at least 1 hour. 
Roll the dough into balls and place on a lightly greased cookie sheet, leaving ample space between the dough balls. 
Bake at 350°F for 8 to 9 minutes. 
Remove the cookies from the oven, and on top of each cookie, place half of an Andes mint (although, I like a lot of chocolate so I use a whole mint on each cookie...maybe I make big cookies too). Allow the mint to melt and then swirl the mint over the cookie with the back of a spoon or a knife. 

Prep Time: 1.5 hours 
Cook Time: 10 minutes 
Serving Description: 1 cookie 
Servings: 48 (or about two days for Monty and Cory to finish)

Blue Cheese Waldorf Salad for Christmas

Blue Cheese lovers, unite!! You will love this salad. It's adapted from recipe given to me by one of my work friends, Rene (the good Rene for those of you keeping track). She got it from Emeril, so you know it has to be delicious. BAM! 

1/4 cup mayonnaise 
1 Tbsp. apple cider vinegar 
1/3 to 1/2 cup buttermilk 
1/2 cup crumbled blue cheese 
1/4 cup grated onion (ok, I guess you can leave that out if you really don't like onions) 
1/4 tsp. salt 
1/8 tsp freshly ground black pepper 
pinch cayenne pepper 
2 cups diced sweet red apples, (like Gala or Jonathan, 2-3 med. size) 
1 cup thinly sliced celery 
1/2 cup red seedless grapes, halved 
1/2 cup walnut pieces, broken (or not...yuck, I hate nuts in my salad) 
1 head bib lettuce, cored and leaves separated 

In a bowl, whisk together the mayonnaise and vinegar. Slowly add the buttermilk, whisking to thicken. Add the blue cheese, onion (or not, I do), salt, pepper and cayenne. Whisk to combine all, adding more buttermilk if desired. Add the chopped apples, celery, grapes and walnuts if desired (yuck! none for me). Toss all well. 

You can either arrange the lettuce leaves on six salad plates and top with the tossed salad mixture, or my family prefers to mix bib lettuce with romaine and toss the lettuce together with the fruited salad mixture. No matter how you serve it, it is DELICIOUS and has been our traditional salad for Christmas Eve dinner for about five years now. Right along side our BBQ'd steaks,steamed king crab legs, baked potatoes and garlic bread. 

Enjoy. 

Macaroni and cheese

This is especially for Cory. We always have ham for Christmas day dinner and he is the one who requested a change from cheese potatoes to homemade macaroni and cheese. This is also courtesy of Chef Emeril Lagasse...so, BAM! 

4 Tbsp. butter, plus 2 Tbsp, plus 1 Tbsp. 
4 Tbsp. flour 
2 cups half and half (I use fat free half n half...yes, look for it) 
3/4 tsp. salt 
1/4 tsp. ground white pepper 
1/4 tsp Emeril's Red Hot Sauce (or whatever you can find if your store doesn't carry this one)
8 1/2 oz. grated Parmigiano-Reggiano, or other good quality parmesan cheese (about 2 cups) 
1 pound elbow macaroni 
1/2 tsp minced fresh garlic 
4 oz. grated cheddar cheese 
4 oz. grated fontina cheese 
4 oz. grated gruyere cheese (or Swiss Cheese) 
1/4 cup fresh bread crumbs (but I used progresso brand 'cause it's what I have on hand) 
1/2 tsp. Essence or Creole Seasoning (if you don't have any of Emeril's Essence, recipe follows) 

Make your own Essence: 
2 1/2 Tbsp. paprika 
2 Tbsp. salt 
2 Tbsp. Garlic Powder 
1 Tbsp. Black Pepper 
1 Tbsp. Onion Powder 
1 Tbsp. Cayenne Pepper 
1 Tbsp. dried Oregano 
1 Tbsp. dried Thyme 
Mix all together, yields 2/3 cup of Essence 

Macaroni and Cheese Directions: 
In a heavy, medium saucepan, melt 4 Tbsp of butter over low heat. Add the flour and stir to combine. cook stirring constantly for 3 minutes. Increase the heat to medium and whisk in the half and half, little by little. Cook until thickened, about 4-5 minutes, stirring frequently. Remove from the heat, season with the salt, pepper, hot sauce and 4 oz. of the grated parmesan. Stir intil cheese is melted and sauce is smooth. Cover and set aside. 
Preheat oven to 350 degrees F. 
Fill a large got with water and bring to a boil over high heat. Add salt to tast and while stirring, add the macaroni. Return to a boil, reduce the heat to a low boil and cook for a bout 5 minutes, or until macaroni is very al dente (slightly undercooked). Drain in a colander and return the macaroni to the pot. Add 2 Tbsp. of the butter and the garlic and stir to combine. Add the sauce and stire until well combined. Set aside. 
Use the remaining tablespoon of butter to grease a 3-quart baking dish and set aside. 
In a large bowl, combine 4 oz. of remaining parmesan cheese, cheddar, fontina and gruyere cheeses. Toss to combine. 
Place 1/3 of the macaroni in the bottom of prepared baking dish. Top with 1/3 of the mixed cheeses. Top with another 1/3 of the macaroni and another 1/3 of the cheeses. Repeat with the remaining macaroni and Cheese mixture. In a small bowl combine the bread crumbs, remaining 1/2 oz grated parmesan, and the Essence. Sprinkle over the top of the macaroni and cheese. 
Bake for 40-45 minutes, or until bubbly and the top is golden brown. Remove from the oven and allow to sit for 5 minutes before serving. 

Well worth the effort...although, I only allow this decadence once a year for Christmas Day. BAM!

Blackeyed Peas and Ham for New Year's Luck

Blackeyed Peas and Ham

This family tradition started in 1979. As the story goes, the more black-eyed peas you eat on New Year's day, the better your luck for the coming year. I've made a few changes to the original recipe and my family seems to like them. I like to cook a spiral cut glazed ham for Christmas dinner and use the leftover meat and bone when making blackeyed peas for New Year's Day. The glazed ham gives this dish a special sweet flavor. Enjoy!! and best wishes for the New Year!!

16 oz. pkg. dried blackeyed peas
8 cups water
1 medium onion, chopped
1 medium green bell pepper
16 oz. cut stewed tomatoes, undrained
3 cloves garlic, crushed
1 Tbsp. worchestershire sauce
pepper to taste
1 meaty ham bone (leftover from Christmas, or buy from Honeybaked Ham for $7)

Sort and wash peas in a colander under cold running water. Soak peas overnight with 6 cups of water in a heavy saucepan (or quick cook by bringing water and peas to a boil, turn off the heat and let stand covered for 1 hour). Add remaining ingredients (sometimes I sauted the bell pepper and onions until softened before adding). Cover and simmer all day or until peas are tender. Remove ham bone after about 2-3 hours. Return any meat to the pot. Add water as needed if mixture gets too thick.

Makes approximately 8 cups of "Good Luck" for the New Year.

Hominy Casserole

Hominy Casserole 

2-16 oz. can white hominy, drained 
2 Tbsp. chopped onion 
1 cup sour cream 
1 cup grated Monterey Jack Cheese 
1-4 oz. can diced green chilies, undrained 
salt to taste 

Mix all together and put in a greased 9"x13" square pan. Top with 1 Tbsp. butter and 3 Tbsps. bread crumbs. Bake at 350* for 30 minutes. 

Great with Ham. 
Enjoy! 

Icebox Cookies-Dad's favorites or they used to be

1 lb. margerine 
1 cup white sugar 
2 cups brown sugar 
3 eggs 
2 cups walnuts, chopped 
4 1/2 cups flour 
1/2 tsp. salt 
1 tsp. baking soda 
1 1/2 tsp cinnamon 
1/4 tsp. allspice 

Mix all ingredients. Divide dough into 2-inch rolls on waxed paper. Wrap in waxed paper and chill in icebox (freezer) overnight. Slice 1/4-inch thin slices and bake in 350* oven for 12-15 minutes. 

Makes approximately 10 dozen or more. Yummy with milk!

Pistachio Salad

Ok...here's the funny story about this recipe. My mom collected sooooo many recipes, and this was one of them I got from her. Years later, she asked me for this recipe after I made it for Easter. Apparently, she forgot that I got it from her originally...so, she wrote it on a new recipe card giving me credit for it. Silly mom.

Kids and husbands LOVE this!! It's more like a dessert than a salad.

20 oz. crushed pineapple, undrained
small box instant Pistachio pudding mix, dry
8 oz. cool whip, thawed
1 cup mini-marshmallows
1 cup walnuts, finely chopped

Ina a bowl, Sprinkle pudding mix over pineapple and let sit for a few minutes. Add additional ingredients and mix thoroughly. Best when made long enough to chill in refrigerator before serving.

Mom's Spaghetti Sauce

Mom's Spaghetti Sauce-this is the first meal I made for Monty when we were dating. He still talks about it even though I usually make his mom's spaghetti sauce for him now. I'll post Esther's later...both good, just totally different.

3 lbs ground beef
1-2 onions (she cooked with a lot of onions...I've cut back on this quite a bit now)
28 oz. can peeled tomatoes (I'd use the diced peeled tomatoes that the stores have now...although that does take the fun out of crushing the whole tomatoes with your hands into the pot while trying to not have them squirt all over the kitchen)
28 oz. can tomato sauce
6 oz. can tomato paste
1 can sliced mushrooms
bay leaf
salt, pepper, garlic salt, oregano, sage, thyme, poultry seasoning-to taste

Brown ground beef with onions and drain away any liquid. Add other ingredients and simmer uncovered until thick. Serve over cooked spaghetti and with garlic bread. Remember...to be an authentic meal...you have to burn the first batch of garlic bread when you are toasting it under the broiler. :)

Garlic Bread
1 cube softened butter
2-3 crushed fresh garlic cloves
Mix together and spread on french bread. Sprinkle the canned parmesan cheese (you know the green Kraft brand) on top and broil until lightly browned.

Snowball Cookies

Snowball Cookies-I think mom got this recipe from Aunt Ro after one of her famous holiday parties. Sorry I couldn't find it before Christmas...but here it is now. 

3/4 cup butter, softened 
1 tsp. vanilla 
1 TBSP water 
1/3 cup sugar 
Combine above ingredients and cream together. 

2 cups flour
6 oz. mini chocolate chips
1 cup finely chopped pecans
Stir into already combined mixture.

Roll dough into 1-inch balls, bake on ungreased cookie sheet 300* for 30 minutes. Roll in POWDERED SUGAR to coat when almost cool.

Delicious! 

Turkey Stuffing Recipes

I will add to this recipe later. This first version is the one my mom made every year for Thanksgiving. We used to love to have it leftover for "stuffing" sandwiches...which Eric pointed out made it a bread sandwich. Good memories anyhow...and Eric's son now makes bread sandwiches too. :) 

Mom's Turkey Stuffing-(yep...no amounts...just wing it)

Saute' in butter, chopped onion and celery.
Add:
egg, milk, sage, thyme, poultry seasoning, garlic powder, salt, pepper, PEPPERIDGE FARM SEASONED BREAD CUBES.

Mix all together and stuff your turkey. Cook until turkey and stuffing are done. Great leftover between two slices of bread spread with mayonnaise. :) 

Teriyaki Sauce/marinade

This first version of this recipe is the one my mom got from our neighbor Tak Matsuda. I don't have the original recipe in front of me, but it was for fried chicken using Panko Japanese bread crumbs...then you dipped the already cooked/fried chicken into this sauce before serving. I like the flavor to penetrate the meat so I use it as a marinademore often than as a sauce. I'll post a different one that Monty's mom makes later...

1 cup soy sauce
1 cup white granulated sugar
1/2 cup sherry
grated fresh ginger root
pressed garlic

Combine all ingredients in a saucepan. Bring to a boil and cook gently until sugar granules melt. If using as a marinade, cool completely before adding meat. Good marinade for chicken, or beef.

Calito (Soup)

Ok...last recipe for the day. This one is from Monty's mom. No one here will probably make it...it's kind of a soupy stew you make in a skillet. I just want to post it here so I don't lose the ingredients. Again...not amounts...just ingredients...see, my mom isn't the only one to not measure ingredients. 

Calito-(quick and easy stovetop soup) 
Ground beef, browned and drained
add chopped onion and tomatoes
add water or broth
season with salt, pepper and cumin
add diced carrots, green beans and potatoes
Simmer until vegetables are done.

Blue Cheese Steak Sandwiches

Filet Steak, cut into bite size pieces (or whatever is on sale) 
fresh garlic 
lettuce 
italian salad dressing 
blue cheese crumbles 
french rolls
butter

1. Cut filet or other tender beef into large bite size chunks. Crush a few fresh garlic clove and mix with hand into cut beef.
2. Put lettuce into a bowl and toss generously with italian salad dressing. Do this before cooking beef so the dressing can start to wilt the lettuce just a bit.
3. Heat a non-stick skillet and cook beef until med. rare (or your liking).
4. While meat is cooking, split and butter french sandwich rolls. Spread with butter (or garlic butter...) and brown rolls on a griddle or broiler pan.
5. When rolls are ready, add some cooked steak, sprinkle blue cheese crumbles over that, top with the lettuce mix and you're ready to eat! 

When I'm craving more blue cheese, I've also been known to melt it into my sandwich roll on both halves when toasting under the broiler element of my oven. Delicious!

Mom's Manicotti

I apologize to those who need amounts for the spices...this is just how my mom cooked...most recipes were just seasoned by her taste preference. :)

3/4 lb ground beef
1 medium onion
black pepper
garlic salt
cumin
parsley
basil
nutmeg
1 egg
3 slices dry bread crumbs
8 oz. mozzarella cheese, cut into cubes
10 oz. frozen chopped spinach
1 box manicotti shells, un-cooked

Brown ground beef in a skillet, drain any fat/liquid. Mix in other ingredients. Using a small spoon or clean hands, fill the uncooked shells with the meat mixture. Place in a 9x13-inch pan. Cover with sauce (recipe below) and 1/2 cup of water. Bake uncovered at 350* for 1 hour.

Sauce:
15 oz. can tomato sauce
salt
pepper
garlic
sage
thyme
oregano
parmesan cheese
minced onion
parsley
cumin
3/4 tomato sauce can of water