Recipes

These are recipes that have been requested:

 

Dixie's Bean Dish

1 pkg. frozen French Cut green beans (cooked 3 minutes maximum, 2 min. in 	microwave)
2 small onions, slivered
2-3 T. butter
1/2 c. sour cream
salt and pepper to taste
3+ slices Swiss cheese
1 tsp. dry mustard
1 dollop Worcestershire sauce
1 T. flour
1 tsp. sugar
  1. Saute onions in butter over medium heat.
  2. Add flour, mustard, salt and pepper, sugar, and cheese.  
When cheese begins to melt, add sour cream.  Stir constantly.  
  3. Add any of the dry ingredients and Worcestershire sauce to adjust the taste.
  4. Drain beans.
  5. Spray Pam Spray in a casserole dish.  Layer sauce, beans, sauce, beans, etc.
Bake 30-40 minutes @ 350 degrees uncovered.  
May be covered later to prevent burning and keep moist.

 

Nino Envuelto Con Helado de Vainilla y Salsa de Cajeta

(Ice Cream Cake Roll with Caramel Sauce from Mexico the Beautiful Cookbook)

 

Ingredients

6 tablespoons all-purpose flour

1 tsp baking powder

1/8 tsp salt

6 eggs, separated

¼ tsp cream of tartar

6 T. sugar

1 qt. Vanilla ice cream

2 oz. Semisweet chocolate, melted

1 c. vanilla cajeta (caramel sauce)

½ c. heavy cream

¾ c. water

½ c. sugar

2 T. brandy (optional)

½ c. walnuts, toasted/chopped

Directions

Preheat oven to 375.

1. Sift flour, baking powder and salt together and put aside.

2. In a large bowl, beat the egg whites until they are frothy. Add the cream of tartar and continue beating while adding 6 T. sugar, one at a time, until the whites form stiff peaks. Then beat slowly while adding the egg yolks, one at a time. Fold in the reserved flour and transfer the mixture to a greased jelly roll pan (a cookie sheet with high sides will also do. Smooth the surface with a spatula and bake for 10-20 minutes or until the surface just starts to brown.

3. Remove the cake from the oven, let cool for 5 minutes and unmold on a dish towel sprinkled with sugar. Set aside.

4. Remove the ice cream from the freezer and let soften for 10 minutes. Spread the ice cream over the surface of the cake; drizzle the melted chocolate in lines over the ice cream. Roll the cake up, trim the ends, wrap in aluminum foil and freeze.

5. Heat the caramel sauce in a double boiler over simmering water, add the cream and stir till blended. Set aside.

6. Make a syrup by boiling the water and sugar in a heavy saucepan, stirring constantly. Remove from the heat and stir in brandy, if desired. Set aside.

7. Just before serving, brush the ice cream roll with syrup. Cover with hot cajeta sauce, sprinkle with nuts and serve immediately.

Caramel Sauce

Directions

¼ c. water

1 tsp baking soda

4 cups milk

1 c. sugar

1 tsp vanilla extract

1. In a cup, stir the water and baking soda together and set aside.

2. Stir the milk and sugar together in a saucepan, and bring to a boil Lower the heat to medium, and stirring constantly, pour in the baking soda water in a thin stream; be careful not to let any baking soda sitting in the bottom of the cup be poured in. Continue cooking and stirring for5 50-60 minutes or until the mixture is clear.

3. Pour the mixture into a bowl, stir in the vanilla and let cool. Cover and refrigerate.

 

 

Orange Dusts

from Mexico the Beautiful Cookbook

Ingredients

1 c. lard, or Crisco

½ c. sugar

2 large egg yolks

¼ c. orange juice

peel of 2 oranges, grated

4 c. all-purpose flour

powdered sugar

Directions

Preheat the oven to 400 degrees.

1. In a large bowl, beat the lard until it is fluffy. Add the sugar a little at a time. When it is thoroughly mixed in, add the egg yolks, orange juice and orange peel. Stir in the flour with a spatula.

2. On a floured surface, roll out the dough to a thickness of ¾ inch. Cut out 2-1/2-inch circles and place them on a greased baking sheet. Reroll the scraps and continue until all the dough has been used.

3. Bake 25 minutes or until the cookies begin to brown lightly around the edges. Transfer to a rack to cool, then arrange on a platter and sprinkle with sugar through a fine sieve.

 

Makes 36 cookies.