August 31, 2010

Mexican Taco Sandwiches

1 lb. ground chuck
1/2 cup. chopped onion
1 cup.(8oz) tomato sauce
1 tsp. Worcestershire sauce
1/4 tsp. salt
1/4 tsp. chili powder
1/8 tsp. garlic powder
1-1/2 cups. corn chips, crushed
10 to 12 hamburger buns, split and toasted
1/2 medium head lettuce, shredded
2 tomatoes, peeled and diced
3/4 cup american cheese, shredded
1 bottle hot sauce

       In skillet brown meat and onion, till meat is done and onion is tender. Add tomato sauce, Worcestershire sauce, salt, chili powder and garlic powder; mix well and simmer 10 minutes.
       Fold in crushed corn chips, Immediately spoon mixture onto bottom halves of buns. Top with lettuce, tomato, cheese, and  5 shakes of hot pepper sauce and top with buns.
Makes 10 to 12 sandwiches

Pumpkin Pecan Cake

2 cups crushed vanilla wafers (about 50)
1 cup chopped pecans
3/4 cup butter or margarine, softened

Cake:

1 box (18-1/4 oz) spice cake mix
1 can (16oz) solid pack pumpkin
1/4 cup. butter or margarine, softened
4 eggs

Filling / Topping:

2/3 cup. butter or margarine, softened
1 pkg. (3oz) cream cheese, softened
3 cups. confectioner's sugar
2 tsp. vanilla extract
1/2 cup. caramel ice cream topping

In a mixing bowl on medium speed, beat the wafers, pecans and butter until crumbly, about 1 minute. Press into three greased and floured 9 inch. round cake pans. In another mixing bowl, beat cake mix, pumpkin, butter and eggs for 3 minutes. Spread over crust in each pan. Bake at 350 F. for 30 minutes or until a wooden pick inserted near the center comes out clean.

   Cool in pans 10 minutes; remove to wire racks and cool completely. For filling, combine butter and cream cheese in a small mixing bowl. Add sugar and vanilla; beat on medium until light and fluffy, about 3 minutes. Thinly spread between layers (crumb side down) and on the sides of cake. Spread caramel topping over top of cake, allowing some to drip down the sides. Store in the refrigerator. 16-20 serves

White Wine Tilapia

This recipe contains typical Mediterranean ingredients such as garlic, basil and wine. During the summer season, you can place the aluminium foil packages on your outdoor grill and enjoy a Mediterranean alternative to traditional BBQ recipes. During the winter, cook the dish in a tightly covered baking dish in the oven at 425 degrees F (220 degrees C) for roughly 20 minutes.
  • 4 (4 ounce) tilapia fillets
  • Salt to taste
  • Freshly ground black pepper to taste
  • 4 tablespoons of butter
  • 3 cloves of garlic
  • 2 tomatoes
  • 4 fresh basil leaves
  • 1 cup of white wine
  1. Preheat the grill.
  2. Place the tilapia fillets side by side on a large piece of aluminum foil.
  3. Season with salt and pepper.
  4. Place one tablespoon of butter on top of each tilapia fillet.
  5. Mince the garlic cloves.
  6. Chop the tomatoes
  7. Chop the basil leaves.  
  8. Sprinkle garlic, tomatoes and basil over the fish.
  9. Pour white wine over the dish.
  10. Fold up the aluminium foil and turn it into a sealed package.
  11. Place the package on a cookie sheet; this makes it easier to transport it to the grill and back.
  12. Place the package on the preheated grill and cook until the fish can be easily flaked with a fork. This will normally take around 15 minutes.
  13. Be careful when you open the package; the steam is HOT. 

Shredded Beef and Jalapeños

Prep: 15 mins. - Cook: 10-12 hours. - Servings: 8-10

      1 (5lb) beef chuck roast
      3 cloves garlic, crushed
      1 T. paprika
      1 T. celery salt
      1 T. garlic powder
      1 T. parsley flakes
      1/2 T. pepper
      1/2 T. chili powder
      1/2 T. cayenne pepper
      1/2 tsp. seasoned salt
      1/2 tsp. dry mustard
      1/2 dried tarragon
      4 oz. beer
      1-1/2 T. Worcestershire sauce
      4 T. hot pepper sauce
      2 tsp. liquid smoke flavoring
      1 Lg. onion, chopped
      1 green bell pepper, chopped
      2 jalapeños peppers, seeded and chopped
      8 to 10 hamburger buns

         Trim excess fat from chuck roast, Using a sharp knife, poke 1" deep holes in several places on surface of roast. Press some of crushed garlic into each hole.
         In a small bowl, combine paprika, celery salt, garlic powder, dried parsley, cayenne pepper, seasoned salt, dry mustard and dried tarragon. Mix until well combined. Rub mixture entirely over surface of roast. Place roast in slow cooker.
        In a medium bowl, combined beer, Worcestershire sauce, hot pepper sauce, and liquid smoke flavoring.
Mix well and pour liquid over roast in slow cooker. Place chopped onion, chopped green pepper and chopped jalapeño around roast.
        Cover and cook on low setting for 10-12 hours. Shred beef by removing roast to a platter and pulling meat apart with two forks. Return shredded meat to slow cooker and mix well. To serve, use a slotted spoon to place shredded beef, onions and peppers on hamburger buns.

Cheesecake Topped Brownies

Prep. Time : 20  minutes - Bake Time : 40 to 45 minutes.

1 (21 or 23.6oz) pkg, fudge brownie mix
1 (8oz) pkg. cream cheese, softened
2 T. butter or margarine, softened
1 T. cornstarch
1 (14oz) can. Eagle Brand Sweetened Condensed Milk
1 egg
2 tsp. vanilla extract
Ready to spread chocolate frosting


Preheat oven to 350 F. Prepare brownie mis as package directs. Spread into well greased 13 x 9 inch baking dish. In large mixing bowl, beat cream cheese, butter and cornstarch until fluffy.

Gradually beat in Eagle Bran. Add egg and vanilla;beat until smooth. Pour cheesecake mixture evenly over brownie batter.

Bake 40 to 45 minutes or until top is slightly browned. Cool. Spread with frosting. Cut into bars. Store covered in refrigerator.
Makes 36 to 40 bars.

Kitty Wells
Perris, California
"a friend of My Parents"