Mason County News
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Family Times
Wednesday, August 26, 2009 • Posted August 26, 2009

This week I’m just going to share with you 3 of my favorite recipes. I was asked to be a “guest chef” for an online article and these are the recipes that I shared with them. Call me if you have any questions about them or tell me if you tried them- Mason 347-6459 and Menard 396-4787!

Biscochitos- traditional New Mexican sugar cookie- we make these at Christmas or for weddings or baby showers. The anise seed gives them a very distinct flavor. I use a cookie press to make them much easier!

* 6 cups all-purpose flour

* 1 tablespoon baking powder

* 1/4 teaspoon salt

* 2 cups lard

* 1 1/2 cups white sugar

* 2 teaspoons anise seed

* 2 eggs

* 1/4 cup orange juice

* 1/4 cup white sugar

* 1 tablespoon ground cinnamon

Preheat the oven to 350 degrees F . Sift the flour, baking powder and salt into a bowl, and set aside.

In a large bowl, cream together the lard (Crisco will work but it’s just not as good in this recipe!) and 1 1/2 cups sugar until smooth. Mix in the anise seed, and beat until fluffy. Stir in the eggs one at a time. Add the sifted ingredients and orange juice, and stir until well blended.

Put the dough into a cookie press and press away- a battery powered one is recomended unless you want a really great hand workout! Place cookies onto baking sheets.

Bake for 10 minutes in the preheated oven, or until the bottoms are lightly browned.

Mix up a ziploc bag of cinnamon sugar with the 1/4 c. sugar and T. of cinnamon. After the cookies have cooled a little but are still warm, put them into the bag about 5-6 at a time and shake it up to cover them with the cinnamon sugar.

Easy, Inexpesive BBQ

(using my grandmother’s BBQ Sauce recipe)

Spray your slow cooker with cooking spray for easier cleanup. Then mix up the sauce in the slow cooker-1 small can tomato sauce, then save the can to measure out 1 can ketchup and 1 can commercial BBQ sauce. Add in 2 T. each of brown sugar and vinegar, and then 2 t. worchestershire sauce and 1 t. mustard. Add 1-2 lbs. stew meat (a small roast, beef or pork will work also) and cook it overnight on low. The meat should fall apart while it cooks, but you may have to do a little final shredding. Serve it on a bun for a super easy weeknight meal!

Green Chile Chicken Enchilada Casserole

3 chicken breasts, cooked and shredded

2 c. roasted, peeled, and chopped green chile

1 26 oz. can cream of chicken soup

milk (use can to measure)

2 c. shredded cheese

1/2 c. chopped onion

1 clove of garlic, chopped

10-15 corn tortillas, torn into quarters

1/4 t. garlic salt

Preheat your oven to 350 degrees and spray your 9x13 glass casserole dish with cooking spray. In a large saucepan, heat up 1 big 26 oz. can or 2 reg. size cans of either cream of mushroom or cream of chicken soup. Add in that same amount of milk (use the soup cans to measure) and 2 c. green chile (you can use frozen Bueno brand green chile to save yourself the work, but canned green chile just isn’t as good). You could use less green chile if you don’t like spicy enchiladas, but if you use mild chile you can get the flavor without the heat. Add 1/2 cup chopped onion and 1 clove of chopped garlic to the sauce. Stir and bring to a boil. Remove it from the heat.

Starting with the tortillas, layer tortillas, chicken, and cheese until you use everything up. Make sure to cover the top with a layer of cheese. Cover with foil and bake for 20 minutes. Uncover and bake an additional 20 minutes or until the casserole begins to pull away from the side of the pan and sauce is bubbling in the middle.

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