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Santa Maria Valley Beans

Santa Maria Valley Beans
Print Recipe
Frijoles de Valle de Santa Maria
Servings Prep Time
6 people 60 minutes
Cook Time
120 minutes
Servings Prep Time
6 people 60 minutes
Cook Time
120 minutes
Santa Maria Valley Beans
Print Recipe
Frijoles de Valle de Santa Maria
Servings Prep Time
6 people 60 minutes
Cook Time
120 minutes
Servings Prep Time
6 people 60 minutes
Cook Time
120 minutes
Ingredients
Servings: people
Instructions
  1. Cook the beans, covered with water for 2 hours or until they are tender. When ready, remove the beans from the pot, reserving the cooking liquid.
  2. In a large skillet, heat 3 Tbls olive oil, add the garlic and fry it until golden brown. Add the beans and mash some of them with a spoon to make a little puree. Add the chopped green chiles, cheese, and hominy, stir a bit and then add 1 1/2 cups of the reserved bean liquid. Simmer 10 minutes.
  3. Make 2 chiles for each diner. Run the whole chile with salt and pepper. Prick the chiles in 2 or 3 places, putting slivers of garlic into them. In one slit, put the clove of garlic.
  4. Put the chiles in a 300 degree oven for 2 hours. Baste with some of the bean liquid several times. When ready to serve, pour the beans over the chiles and bring to the table in a heated casserole dish.
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Hot Vegetable Broth

Hot Vegetable Broth
Print Recipe
Fresh Vegetable broth is a wonderful base for many homemade soups and stews.
Servings Prep Time
6 people 60 minutes
Servings Prep Time
6 people 60 minutes
Hot Vegetable Broth
Print Recipe
Fresh Vegetable broth is a wonderful base for many homemade soups and stews.
Servings Prep Time
6 people 60 minutes
Servings Prep Time
6 people 60 minutes
Ingredients
Servings: people
Instructions
  1. Make a broth of shredded cabbage, carrots, onions, garlic, turnips, chopped celery, chiles, canned tomatoes and water. Cook thoroughly until vegetables are cooked, strain, and serve hot with a spoonful of cooked rice in a soup bowl, or use as a base to another recipe that calls for Vegetable Broth.
Recipe Notes

Variation: For Vegetable Soup, leave all
the vegetables in without straining.

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Country Ranch Soup

Country Ranch Soup
Print Recipe
Sopa Rancheros De Campos
Servings Prep Time
8 120 minutes
Servings Prep Time
8 120 minutes
Country Ranch Soup
Print Recipe
Sopa Rancheros De Campos
Servings Prep Time
8 120 minutes
Servings Prep Time
8 120 minutes
Ingredients
Servings:
Instructions
  1. Saute the onion and vegetables in the butter, and when light brown, mix in the flour and transfer to a 350 degree oven for 20 minutes to brown through without scorching.
  2. While the vegetables are finishing, take the stewed tomatoes and cloves of garlic and heat in a skillet to dry them out. Dry them to the point where the liquid is almost gone, but not completely gone, just enough to concentrate the flavors. Set this skillet aside, if you finish before the vegetables are ready.
  3. Scrape the contents of the baked vegetables into 3 quarts of soup stock and add the stewed tomatoes, the garlic, the bay leaf, and chile powder. Simmer for one hour, skimming occasionally and season well with salt.
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Stuffed French Toast

Stuffed French Toast
Print Recipe
French Toast Stuffed with Cream Cheese and made with Cinnamon Rasin Bread.
Servings Prep Time
4 30 minutes
Cook Time
20 minutes
Servings Prep Time
4 30 minutes
Cook Time
20 minutes
Stuffed French Toast
Print Recipe
French Toast Stuffed with Cream Cheese and made with Cinnamon Rasin Bread.
Servings Prep Time
4 30 minutes
Cook Time
20 minutes
Servings Prep Time
4 30 minutes
Cook Time
20 minutes
Ingredients
Servings:
Instructions
  1. Preheat the oven to 300 degrees F.
  2. Lay the bread on a flat work surface. Spread 4 slices with a heaping tablespoon of cream cheese, and top each with the remaining slices of bread.
  3. In a large bowl, whisk together the eggs, milk, brown sugar, vanilla, and cinnamon.
  4. Place the bread flat in a casserole dish and cover with the egg mixture. Let soak* for 5 to 10 minutes.
  5. Heat a large skillet over medium-high heat. Melt 2 tablespoons of the butter in the pan. Add as many slices of soaked bread to the pan as will fit in 1 layer, and cook until golden brown, about 4 minutes per side.
  6. Remove from the pan, place on a baking sheet and keep warm in the oven.
  7. Melt the remaining 1 tablespoon of butter in the pan and cook the remaining bread.
  8. Sprinkle the French toast with powdered sugar and serve immediately with syrup.
Recipe Notes
  • NOTE: If using fresh bread, do not soak longer than 5 minutes, as the bread will get too soggy.
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Elvis Presley Fried Peanut Butter and Banana Sandwich

Elvis Presley Fried Peanut Butter and Banana Sandwich
Print Recipe
Elvis loved his "peanut butter and nanner" sandwiches. At a hefty 36 grams of fat, they probably helped do him in.
Servings Prep Time
1 10 minutes
Servings Prep Time
1 10 minutes
Elvis Presley Fried Peanut Butter and Banana Sandwich
Print Recipe
Elvis loved his "peanut butter and nanner" sandwiches. At a hefty 36 grams of fat, they probably helped do him in.
Servings Prep Time
1 10 minutes
Servings Prep Time
1 10 minutes
Ingredients
Servings:
Instructions
  1. In a small bowl, mash to banana with the back of a spoon.
  2. Toast the bread lightly. Spread the peanut butter on one slice of toast and the mashed banana on the other.
  3. Fry the sandwich in melted butter until each side is golden brown.
  4. Cut diagonally and serve hot.
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Yellow Squash Casserole

Yellow Squash Casserole
Print Recipe
This is a nice side dish and goes well with most meals.
Servings Prep Time
6 people 30 minutes
Servings Prep Time
6 people 30 minutes
Yellow Squash Casserole
Print Recipe
This is a nice side dish and goes well with most meals.
Servings Prep Time
6 people 30 minutes
Servings Prep Time
6 people 30 minutes
Ingredients
Servings: people
Instructions
  1. In a skillet, melt margarine over medium heat. Saute squash and onion until crisp-tender. Remove from the heat; stir in chilies, crackers, and salt and pepper. Spoon into a greased 1 1/2 qt. casserole. Top with cheese.
  2. Bake at 350 degrees for 15-20 minutes.
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Sauted Crookneck Squash

Sauted Crookneck Squash
Print Recipe
Summer Squash or Yellow Squash may also be used in this recipe.
Servings Prep Time
6 people 30 minutes
Servings Prep Time
6 people 30 minutes
Sauted Crookneck Squash
Print Recipe
Summer Squash or Yellow Squash may also be used in this recipe.
Servings Prep Time
6 people 30 minutes
Servings Prep Time
6 people 30 minutes
Ingredients
Servings: people
Instructions
  1. Wash and scrape squash. Slice thinly into a bowl and set aside.
  2. In a large skillet, heat butter and olive oil. Add onion and saute until limp. Add the water chestnuts and continue cooking at low heat until chestnuts appear golden. Add sliced squash and seasonings and stir to mix thoroughly with the saute.
  3. Cover and cook on low heat 15 to 20 minutes, or until squash is tender.
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ChickenStyle-Vegetable Sandwich Filling

ChickenStyle-Vegetable Sandwich Filling
Print Recipe
Tasty sandwich filling. You can also use this recipe to stuff tomatoes, which is quite good...:)
Servings Prep Time
6 Sandwiches 20 minutes
Servings Prep Time
6 Sandwiches 20 minutes
ChickenStyle-Vegetable Sandwich Filling
Print Recipe
Tasty sandwich filling. You can also use this recipe to stuff tomatoes, which is quite good...:)
Servings Prep Time
6 Sandwiches 20 minutes
Servings Prep Time
6 Sandwiches 20 minutes
Ingredients
Servings: Sandwiches
Instructions
  1. Thoroughly mix all ingredients. Chill. Use about 1/4 cup filling per sandwich.
Recipe Notes

Calories per serving:

About 100 for filling, 235 for a sandwich made with 2 slices of bread. 

VARIATION:

Tuna-Vegetable Sandwich Filling -- Use a 9-1/2- ounce can of tuno in place of the Fri-chick.

About 125 calories per serving for filling; 260 for a sandwich made with 2 slices of bread. 

NOTE:

Filling can be made the day before using. Store tightly covered in the refrigerator. Stir lightly before making sandwiches.

 

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WaterGate Salad

WaterGate Salad
Print Recipe
Pistachios and Cool whip!
Servings Prep Time
8 people 20 minutes
Servings Prep Time
8 people 20 minutes
WaterGate Salad
Print Recipe
Pistachios and Cool whip!
Servings Prep Time
8 people 20 minutes
Servings Prep Time
8 people 20 minutes
Ingredients
Servings: people
Instructions
  1. In a large bowl place all ingredients and mix well.
  2. Chill for 30 minutes before serving.
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Ranch Pasta, Tomato, and Potato Salad

Ranch Pasta, Tomato, and Potato Salad
Print Recipe
Wonderful twist on the traditional potato salad, with Ranch Dressing and Pasta.
Servings Prep Time
8 people 30 minutes
Servings Prep Time
8 people 30 minutes
Ranch Pasta, Tomato, and Potato Salad
Print Recipe
Wonderful twist on the traditional potato salad, with Ranch Dressing and Pasta.
Servings Prep Time
8 people 30 minutes
Servings Prep Time
8 people 30 minutes
Ingredients
Salad
Dressing
Servings: people
Instructions
  1. In a Dutch Oven or 4 quart saucepan, bring about 10 cups of water to boil. Reduce heat to medium and add potatoes. Cook for about 3 minutes. Add Rotini to the potatoes and continue to cook about 15 minutes. Drain and rinse with cold water to cool. Drain well.
  2. In a large bowl, combine the cooked potatoes and rotini, bell pepper and onions.
  3. In a small bowl, combine the dressing ingredients and blend well. Add to salad, toss to coat. Cover and refrigerate at least one hour or until serving time.
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