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Trade's Kitchen
In the old West it was said that women came in two
types, those who tied
pretty bows and those who shot their own snakes.
TRADE'S POZOLE
2 Tbs. olive oil
1 onion, chopped
2 cloves garlic, chopped
3-5 cups beef or chicken broth (depending upon which meat is used)
1/2 tsp. pepper
1/2 tsp. cumin
1/2 tsp. cloves
1/2 tsp. cayenne
1 (29 oz) can hominy
1 (29 oz) can tomatoes, chopped
1 (4 oz) can chiles, diced
1 1/2 pounds cooked meat (beef, pork, turkey, rattlesnake, chicken) |
Heat a Dutch oven or large, deep pot until a drop of
water quickly sizzles away. Add the olive oil and sauté the onion and garlic. Add the
broth, pepper, cumin, cloves, cayenne, hominy, tomatoes, chiles, and meat.
Cook, covered, at a low simmer for 45-60 minutes.
This recipe always tastes better the next day. |
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VACA
GRANDE STEW
2
pounds stew meat
2 TB. olive oil
2 cups boiling water
1 tsp. Worcestershire
1 medium onion, sliced
1/2 tsp. paprika
1 clove garlic
1-2 bay leaves
1 Tbs. salt
1 tsp. sugar
1/2 tsp. pepper
dash of cloves
carrots, sliced
potatoes in chunks |
Brown meat. Add water, Worcestershire,garlic, onion,
bay leaves and seasonings. Cover. Simmer (don't boil) for 1 1/2 hours, stirring
occasionally. Remove garlic and bay leaves. Add carrots and potatoes, cover and cook 30
minutes more, or until done. Thicken gravy if the mood hits
you. |
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MACHACA
Roast
beef
Water |
This is one of those old-time cook recipes where
nothing is exact. Take at least one roast - rump, top sirloin, whatever blows your
skirt up. Toss it in the crock pot and add about 1/2 cup of water. Sometimes I have
the crock pot chock-full of meat with several roasts in at the same time. Cook on low for
at least 8 hours. Cool. Now here's the fun
part - shred it apart with your hands. This will feel sort of like finger painting
when we were in kindergarten.
The meat can be frozen and will taste just as good when you thaw it
as it does on the day you make it.
We toss them in tortillas along with salsa, chopped green onions and
shredded cheese. Roll up the tortillas and enjoy.
This is a wonderful dish to fix when you have company coming and
don't know how many, or when you have a lot of people coming and want something easy.
Set up the condiments and let people fix their own.
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COLD SQUASH SOUP
1 1/2 pounds of zucchini (about two
8" long), thinly sliced
4 thin slices of lemon, seeded
1 onion, sliced
1/2 cube butter
1/4 cup flour
6 cups chicken bouillon
1 cup heavy cream
salt & white pepper to taste) |
Melt butter in large pan until soft. Add sliced
squash and lemon. Sprinkle mixture with flour and cook over low heat, stirring, for
3 minutes. Add chicken broth, bring to a boil and simmer, partly covered for one hour. In a blender puree the mixture in batches until smooth. Let the soup
cool and chill for at least 4 hours. Stir in heavy cream and season with salt and
white pepper.
Serves 6-8. |
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AUNT
JOSIE'S FLAN
2
eggs, slightly beaten
1 cup evaporated milk
2/3 cup water
1/3 cup sugar
1 1/2 tsp. vanilla
few grains salt
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Mix all ingredients together using hand mixer. Press 1 Tbs. brown sugar into each of four custard cups. Set cups in a
shallow 13" x 9" pan holding 1" of hot water. Pour the custard
mixture into custard cups.
Bake at 350 degrees for an hour or until set. Test for
doneness by slipping a knife into the custard. If it comes out clean, it's done.
I used to burn sugar for the topping. This is a lot easier and
tastes just as good. |
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TRADE'S PESTO
1 cup fresh basil, packed
2-3 cloves garlic,
chopped
1 cup Parmesan
cheese,shredded 1/4 cup pine nuts
1/2 cup olive oil |
Throw garlic and basil in food processor and process
until chopped fine. Add parmesan cheese and pine nuts and continue running.
Drizzle in olive oil. Can be frozen. After placing in
freezer containers, cover with olive oil before placing lids on top.
Delicious mixed with cream cheese for a cracker spread, tossed in
green salads or tossed with warm pasta. |
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