The following recipes will help you provide simple meals, and the ingredients you need should be available from the groceries with which the Staff Housing Kitchen is standardly stocked.
I suggest that you look through the recipes and make the meals that use lettuce first, like taco salad and chicken enchiladas, and then the meals that use fresh veggies next. Save the meals without veggies for last. I think it is because of the heat but fruits and veggies don’t last long. Cabbage, potatoes and onions seem to do okay for a longer time.
| 4-5 Adults | X5 | ||
| 3 cups oatmeal | 15 Cups | ||
| 1 tsp baking powder | 5tsp | ||
| ½ tsp salt | 2 & ½tsp | ||
| ¾ cup sugar | 3 & ¾ cups | ||
| 1 egg | 5 | ||
| 1/3 cup oil | 1 & 2/3 cup | ||
| 1 cup milk | 5 cups | ||
| 1 or less½ tsp cinnamon | 5 tsp or less | ||
| 1 or ½ tsp nutmeg | 5tsp or less | ||
| ½1/2 cup raisins (opt) | 2 & 1/2 cups |
Bake at 375 or 400 for 30 min. 9X9 pan. Feeds 4-5 adults. Can be mixed up the night before.
Sift dry ingredients together. Add wet ingredients and mix well.
(If using sausage, brown and drain fat.) Place bread cubes in the bottom of
a 9x13 baking pan. In a bowl lightly beat the eggs, add milk meat and cheese.
Pour over bread. Bake @ 350 for one hour.
Crumble above mixture with fingers to coarse meal. Save 1 Cup for topping. To the remaining add 1cup buttermilk. (Mix 1tsp. baking soda in 1 Tbls. of the milk and add to mixture.) Place in two greased 8” pans or pie pans. Sprinkle with topping. Dot with chunks of butter and generously sprinkle with cinnamon. Bake @350 for 30-40 minutes.
Hamburger, mushrooms, olives, gr pepper, onions, pepperoni (?)
Put dough in greased bowl and let rise till doubled in size. Preheat oven to
450. Punch dough down and divide into fourths. Roll out to fit a greased pizza
pan or cookie sheet. Prick and cook 10 –15 min.
Brown and crumble hamburger. Add other ingredients and simmer.
Make night or several hours before serving:
Mix together Mayo, vinegar, sugar, and some salt and pepper. Add onions, pepper
and pickles. Stir well and place in fridge. Boil eggs and cool under running
water. Mix yellows of eggs into mixture in fridge. Chop up whites and place
in fridge.
A couple hours before serving:
Cook Macaroni, add egg whites and mix with sauce. Put in fridge to cool. Serve.
Chop egg whites. Stir together potato cubes, egg whites, ½ 1/2tsp salt and if desired green onions, and celery.
Mash egg yolks: add remaining ½ 1/2tsp salt, mayo, relish, mustard and
pepper. Stirring until blended. Gently stir into potato mixture
Cover and chill 2 hours.
Mix everything together!
Lettuce
Chopped Tomatoes
Ground beef
Tostado chips
Taco seasoning
Salsa
Beans
Ranch Dressing
Grated cheddar cheese
Clean and dry lettuce and cut or tear into bite size pieces.
Brown ground beef, add taco seasoning according to package directions. Stir
in beans. Put each ingredient in a separate bowl, so everyone assemble their
own salad. The order is Chips on the plate, followed by lettuce, ground beef
mixture, cheese, salsa & dressing.
(Serves 6)
16 oz sour cream (2 cups)
2 cups chicken, cooked and chopped
8 oz. Shredded cheddar cheese, Divided
2-cup pace picante salsa, divided
2 T. chopped cilantro
1 tsp. Ground cumin
10-6” flour tortillas
1-cup lettuce, chopped
1-cup tomato, diced
Mix 1-cup sour cream, chicken, 1-cup cheese, ½ 1/2-cup salsa, cilantro
and cumin. Spoon approximately 1/4 cup mixture onto each tortilla. Roll up and
place in greased 9”X13” baking dish. Top tortillas with remaining
salsa, cover.
Bake at 350 for 30 minutes. Sprinkle with remaining cheese. Return to oven until
cheese melts. Serve with remaining sour cream, lettuce, and tomato.
Chop into salsa size pieces, very small and mix with cilantro, lemon and Especias (this is the name of a spice, you’ll find it with the spices) to taste.
(Serves 10)
3-pound beef brisket or Pork Loin
½ 1/2cup water
3Tbl white vinegar
2 Tbl Worcestershire sauce
1 tsp. ground cumin or chili powder
1 cup bottled BBQ sauce
1. Put meat in slow cooker. Mix remaining ingredients except for BBQ sauce
and pour over meat. Cover and cook on low 10-12 hours or on High for 4-5 hours.
2. About 1 hour before serving, remove meat from cooker and cool to touch. Shred
meat (easiest if done with fingers) and discard fat.
3. Discard liquid from cooker. Set cooker on high and return shredded meat to
cooker; stir in BBQ sauce. Cover and cook for 30-45 minutes or until heated
through.
4. Serve on buns with pickles, onions or cheese.
1 small head cabbage
3-4 glops of Mayonnaise
1/4cup sugar
Dab of mustard, dry or prepared
Little salt and pepper and celery salt (In Spanish it is Sal con Apio)
Bit of vinegar (so it has a tart taste)
(Serves 8)
1-1/2 to 1-3/4 pound boneless chicken breast
3 cups rice
1 large onion chopped
2 crushed cloves of garlic
½1/2 cup chopped sweet red pepper
1-cup cooked chopped carrot
Peas are optional- If canned add right before serving to heat through
Lizano Salsa sauce to taste
Salt and pepper to taste
Cook chicken with ½ onion, garlic and pepper. Add 4 cups water
Let cool. Strain water and save. Set chicken mixture aside. In large pot sauté
remaining onion, pepper and garlic in oil, 1-2 Tbls.. Add rice, saved chicken
water, and spices. Cook until rice is done. Add chicken mixture, cooked carrots,
peas and heat through.
Now add Lizano salsa sauce a cup at a time until achieve the desired taste.
Put out Lazano sauce on the table for people to add to their own particular
taste.
Brown onion in shortening or margarine. Add chicken, garlic, paprika, salt and pepper and brown chicken. Add water cover and simmer until chicken is tender (1-1/2hour). Mix sour cream and flour and add to chicken before serving. Serve over rice noodles or dumplings.
Brown meat and onion in margarine. Add onions, carrots and potatoes and sauce
ingredients and stir well. Bake covered in casserole or dutch oven for 5 hours
at 300.
Add peas and mushrooms before serving. Can cook on stovetop, but needs to be
stirred often.
Buttermilk Biscuits
2 cups sifted flour
1 tsp baking powder
½1/2- tsp soda
2 to 4 Tbsp shortening
3/4tsp salt
1 cup buttermilk or thick sour milk
For Both: Sift the dry ingredients. Cut in the shortening until well blended.
Make a hole in the center of the dry ingredients. Pour milk. Mix quickly (fork
is better than spoon). Turn dough onto lightly floured board and knead only
a few strokes. Roll or pat to ½1/2-inch thickness. Use biscuit cutter
or cut in squares. Bake on a greased pan close together for top and bottom crusts
only or far apart if crust is desired on sides. Bake at 450F about 12-15 minutes.
Do not over bake. Texture is better when not too brown.
In a large soup pot, brown onion, garlic and ground beef until meat is browned
and crumbly. Drain fat. Add remaining ingredients. Cook for 2-3 hours.
Mix all ingredients and pour into greased pan and bake at 400 until brown on top about 30 minutes.
Mix all ingredients. Spread in ungreased loaf pan. If you like, you can mix 3/4-cup ketchup and ¼ 1/4-cup brown sugar and glaze before baking to give it a delicious sweet taste. Cook uncovered at 350 for 1-1/2-½ hours.
Pour pie filling into a 9x13 pan. Cover with dry cake mix. Pour butter evenly over top. Bake at 350 until top is light brown.
Mix ingredients and put in greased 9x13 cake pan. Bake at 350 for 30 to 35 min.. Sprinkle with powdered sugar or make a light glaze.
Beat eggs, add sugar and oil, and then beat. Shift flour with cocoa and salt
and add to egg, sugar and oil mixture. Add nuts and vanilla. Turn into greased
13X9 and bake for 350 for 30 minutes.
TOPPING: 1 c. chopped pecans, 2 Tbsp. sugar 1 tsp. cinn.
Combine all ingredients. Add half of topping to batter. Pour in a greased 9x13 pan. Sprinkle with remaining topping. Bake at 350 degrees for 25-30 minutes or until toothpick inserted in middle comes out clean.