Menu for Annual Meeting 2013

22nd Friday    Roast Beef injected with Tony's marinade and
                       seasoned with Tony's Creole seasoning
                       twice baked potato casserole
                       steamed mixed vegetables
                       bread, butter, and fresh strawberry freezer jam
                       peanut butter frozen dessert with chocolate shell topping
                       tea

Sat brkfst        Monkey Bread made with Angel biscuit dough
                       scrambled eggs with sausage
                       banana milk shake

Sat lunch         Marinated grilled chicken
                       Grilled Salchicha  (red Mexican hot dog)
                       corn tortillas
                       chunky salsa
                       pasta salad
                       finger jello cut outs
                       brownies
                       coke and pepsi

Sat supper       Pizza, meat lovers, Hawaiian, sausage
                        Ceaser salad
                        leftover pasta salad
                        scrunch bars
                        tang, pop

Sun brkfst        Cherry cream cheese rolls
                        fruit, mango, banana, apple
                        yogurt

Sun lunch          Annual meeting in Raices
                         Mexican rice
                         Beans
                         Barbaqoua  or a Spicy Roast Beef
                         pop

Sun supper        Chili Soup
                         cinnamon rolls
                         tang, water

Mon brkfst        Biscuits, corn bread,
                         Sausage Gravy
                         juice

Mon  lunch        Steak and chicken fajitas
                         flour tortillas
                         salsas (yes 3 kinds;)
                         CREAMY avocado (all for u wanderer)
                         cheese
                         sour cream
                         rice
                         pinto beans
                         cookies, gingersnap, choc reeses, choc chip,
                         oatmeal with butterscotch and vanilla chips,
                         AND toffee studded snickerdoodles
                         glass bottles of pop

Mon supper      tacos and hamburgers at the local taco stand!

                       

Enchiladas Suizas

Swiss Enchiladas

10-12 (1 1/4 #) tomatillos

3 serrano chili peppers

a large handful cilantro

small slice or two of onion

1 small garlic clove

1 1/2 - 2 cups crema Nortena (or media crema)

or use some type of cream

Boil the tomatillos and serrano chili peppers in water until soft.

 Blend tomatillos, serrano chili peppers, garlic, onion, cilantro,

and salt to taste in blender. Pour salsa into a saucepan and bring

it to a boil. Add the cream and stir well. Add chicken broth for 

some flavor and more salt if needed. 

Cook 1 chicken with garlic, onion, and salt until tender. Cool and 

shred.

Saute 1 small onion in oil until it browns quite a bit. Add more oil

 if needed and saute the shredded chicken a little bit. Add 1/4-1/3

cup of the green salsa or just enough to give it some moisture. 

Heat oil in a frying pan and pass the corn tortilla through the hot oil

a few seconds and place on a napkin covered plate. In a 13 x 9 pan

pour a little salsa in the bottom. Put a couple Tbl  of chicken mixture

on  tortilla and roll up. Put into prepared 13 x 9. When full pour on 

more salsa. Top with lots of white cheese. We use manchego or 

chihuahua cheese here. 

Bake at 350 until cheese is melted and enchiladas are hot and bubbly

When I made this I served it with rice, refried beans, and a lettuce salad

Homemade Flour Tortillas

Today I needed to make 100+ tortillas so I was not about
 to roll them out by hand like the native ladies here have taught me.
So I called Verle Yost's wife, Christine since she's an expert at 
making flour tortillas.

Here is what she gave me...

12 cups flour
1 Tablespoon salt
1 1/2 cups oil
4 cups very hot water

If you have a mixer throw it all together and mix away for a few minutes.
If not obviously mix it by hand ;) The dough will be very nice and soft.
Put the dough into a plastic bag and let it set for 20 minutes or so. Then 
make little balls of dough and cover them with a towel while you start 
pressing them with an electric press. On a hot griddle place the tortilla
and flip in just a few seconds then two more times, they will poof beautifully
on that last side. Lay them out on a cloth to cool, then stack em, and 
freeze em to eat at a later date. Make sure you sample a fresh, hot one! 

One recipe makes around 4 dozen or more

Later I'll post the recipe for hand rolled torts

Bolillos

• Mexican hoagie bun
• 
  
•    1 tablespoon lard or shortening
•    1 1/2 teaspoons salt
•   1/4 cup cold water
•   1 package active dry yeast
•    1 teaspoon cornstarch
•   1 1/3 cups water
•    3 1/4-4 cups flour
•    1 tablespoon honey

Instructions

1. 1. Sprinkle yeast over the warm water in a large mixing bowl; stir and let stand 5 minutes.
   2. When the yeast is working a bit stir the honey, lard and salt into the yeast mixture.
   3. Add 2 1/2 cups flour.
   4. Mix at low speed and then beat at medium speed until the dough is very elastic, about 5 minutes.
   5. Gradually stir in as much of the remaining flour as needed to make a soft dough.
   6. Knead on floured surface until dough is smooth in texture and very elastic, 15-20 minutes (use a dough hook on your mixer and knead for about 10-15 minutes).
   7. Place dough in a greased bowl, turn the dough so all surfaces have a sheen of oil.
   8. Cover and let rise in a warm place until it has doubled in size, about 1 hour (I turn on the light in the oven and place the dough in there to rise, do NOT heat the oven!).
   9. Punch the dough down and knead briefly on a floured surface.
   10. Divide dough into 10 pieces and roll into balls.
   11. Work with the palms of your hands and start at the center of each ball to roll out into ovals.
   12. Each piece should be about 5 1/2" long and 2" in the middle, tapering to each end.
   13. Place rolls on a greased baking sheet, cover and let rise until almost doubled, about 25 minutes.
   14. Meanwhile heat oven to 375F degrees.
   15. Mix cornstarch and cold water, heat stirring constantly to boiling, boil until thickened and clear about 2 minutes.
   16. Brush each roll with the cornstarch mixture.
   17. Slash each roll down the middle stopping about 1/2" from each end and cutting about 1/2" deep.
   18. Bake until the rolls are brown and sound hollow when tapped, about 30-35 minutes. Remove from baking sheets and cool on racks.
   19. Serve warm & fresh from the oven.