I decided that I would talk about two recipes that I foumd in my compilation if recipes
Personal book. Most of these are clipping from who knows where. Both recipes are good jumping off points. You can adjust them to suit your needs and what you have in your pantry and refrigerator or pantry.
1 - 9 inch pie crust
6 cups sliced fresh fruit , mixed. ( Use whatever sounds good to you. Apple, pear, cranberry,blueberry ? )
Dried raisins or cranberries, or blueberries or cherries.
Cornstarch, sugar, cinnamon and nutmeg.
1/2 cup flour
1/2 cup nuts ( walnuts, pecans ). If you don't have nuts, use regular oatmeal -not imstant
1/4 cup EACH of cold butter and brown sugar.
PLACE PIE CRUST IN PIE TIN
TOSS FILLING INGREDIENTS TOGETHER IN A LARGE BOWL. FILL CRUST.
MIX TOPPING INGREDIENTS IN BOWL. TOP PIE.
BAKE IN 400 degree oven, loosely over with foil for 1 hour. uncover and bake 10 minutes more.
Note: I got pears and apples for .75 and .78 cents recently. Don't overlook pears that are not all the same size. Sometimes theybare a lot cheaper and when you cut them up for a pie or fruit cup, no one can tell the difference.
When I was single my mother had a neighbor that would let his apples fall to the
ground. With his permission, I would pick them up. After I got my child to bed, I would make applesauce.
8 WARMED CORN TORTILLAS- about 5-6 inches around
3 cups assorted cheese ( Mexican blend, cheddar, jack, pepper jack )use what you have.
A good way to use up your bits. 12ounces)
1/2 cup sour cream, salt, pepper, onion powder, chopped jalapeños to taste.
Mix sour cream mixture with cheeses.
Put filling down the center of the tortillas. Roll.
Put seam side down in baking pan. Top with sauce. Bakeat 350for about 25 minutes or until bubbly.
use salsa or make sauce from a can of diced tomatoes that you have drained off part of the liquid, chopped onion and taco seasoning. you can add hot peppers if you like.
You can add leftover chicken, pork, or beef shredded. Pickled jalapeños can be used in any recipe that calls for chilies. Drain them, chop them. If you want some of them pickle taste off,put them in a colander before chopping them and run water over them. Drain well and chop. This is the cheapest alternative to diced in a can I can find. I got a gallon of pickled peppers for 5 bucks at grocery outlet. We shared them with a friend.
If anyone out there is of Latino heritage and knows how their grandmother made them from scratch, please leave a comment.
Thanks for stopping by
Please share this blog