Mexican Pepper Steak and Noodles

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Mexican Pepper Steak and Noodles

1 ½ lb. round steak, tenderized

¼ cup meat juices

3 tbsp. oil

2 tbsp. flour

½ small onion, diced

2 cooked green chilies, chopped

Salt/pepper/garlic powder

Dash oregano

6 oz. egg noodles
1. 

Cut steak into cubes, brown in skillet. Save meat juices. Place meat aside. Heat oil and brown flour. Cook onion. Add chilies and cook for a few minutes. Blend in meat juices and 2/3 cup water, mix well. Add meat cubes and seasoning, cover, simmer over reduced heat for 20 minutes.

2.

Cook noodles in 3 quarts water with 2 tsp. salt and ½ tsp. oil. Drain noodles and butter lightly. Combine noodles with steak mixture, simmer 10 minutes. Serve hot.Makes 4 to 5 servings

Shrimp Casserole

Shrimp Casserole Blow in 

Shrimp Casserole Blow in 

Ingredients 

3 to 4 quarts water

2 tsp. olive oil

1 tbsp. salt

12 oz. egg noodles

2 tbsp. butter

¼ tsp. pepper

3 tbsp. parsley flakes

1 can condensed cheddar cheese soup (15 oz.)

1 cup half & half

½ cup water

1 cup cooked, sliced mushrooms

2 cups soft bread crumbs

1 cup cooked peas (fresh, frozen or canned)

1 cup sliced black olives

2 cups cooked, shelled, deveined shrimp

1. 

In a cooking pot, bring water to a fast boil. Add olive oil, salt and noodles. Cook noodles until tender. Drain and place in large mixing bowl. Add butter evenly to noodles. Add pepper and parsley flakes and mix in well.

2. 

In a saucepan heat cheddar cheese soup. Add half & half and water. Blend until creamy and smooth. Add mushrooms and mix thoroughly. Cover and simmer for 10 minutes.

3. 

Add bread crumbs, peas, and olives to soup mixture. Combine soup mixture with noodles. Add 

shrimp and blend evenly.

Preheat oven to 375°. Butter large casserole dish and pour mixture in. Add cheese sauce over casserole and bake for 20-25 minutes until cheese sauce is bubbly. Serves 6 to 8

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Chili con Carne

Chili con Carne

Whether wrapped in a tortilla or served on a plate with rice and beans, shili con carne is a favorite Mexican dish.

1 ½ lbs. round streak (cut in bite-size cubes)

2 tbsp. shortening

2 to 3 tbsp. oil

3 tbsp. flour

2 cups water (warm)

6 tbsp. chili powder (with cumin)

1 tsp. salt

¼ tsp. garlic powder

1.In a large skillet, brown meat cubes in shortening until well cooked. Push meat to one side of skillet and add oil and flour to make a quick gravy. Allow flour to cook for a few minutes, then mix with meat cubes. Stir and heat for five minutes. (Add 1/8 cup of water if meat becomes dry.) Leave covered, off heat, set aside.

2.To warm water, add chili powder and dissolve. (Make sure your chili powder has the seasoning cumin. This gives an added flavorful taste to chili con carne.) Add salt and garlic powder to chili mixture and stir. Then add chili to meat and mix thoroughly over medium heat. Heat to a boil, then reduce heat and let simmer, stirring frequently from 5 to 8 minutes. Remove from heat and leave covered until ready to serve. You should have a rich, gravy-like chili and meat.Serves 6To serve: roll up chili con carne in a hot flour tortilla and serve with pinto beans or serve as a main dish.

Chili con Carne

Chili con Carne

Whether wrapped in a tortilla or served on a plate with rice and beans, shili con carne is a favorite Mexican dish.

1 ½ lbs. round streak (cut in bite-size cubes)

2 tbsp. shortening

2 to 3 tbsp. oil

3 tbsp. flour

2 cups water (warm)

6 tbsp. chili powder (with cumin)

1 tsp. salt

¼ tsp. garlic powder

1.In a large skillet, brown meat cubes in shortening until well cooked. Push meat to one side of skillet and add oil and flour to make a quick gravy. Allow flour to cook for a few minutes, then mix with meat cubes. Stir and heat for five minutes. (Add 1/8 cup of water if meat becomes dry.) Leave covered, off heat, set aside.

2.To warm water, add chili powder and dissolve. (Make sure your chili powder has the seasoning cumin. This gives an added flavorful taste to chili con carne.) Add salt and garlic powder to chili mixture and stir. Then add chili to meat and mix thoroughly over medium heat. Heat to a boil, then reduce heat and let simmer, stirring frequently from 5 to 8 minutes. Remove from heat and leave covered until ready to serve. You should have a rich, gravy-like chili and meat.Serves 6To serve: roll up chili con carne in a hot flour tortilla and serve with pinto beans or serve as a main dish.

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How to Make a Steak Sauce

Flour Tortillas

Flour Tortillas

2 cups flour

1 teaspoon salt

1 teaspoon baking soda

1 tablespoon lard or margarine

½ cup cold water

1.

Preheat oven to 350°.

2.

Mix together all the ingredients well. If the dough sticks to your hands, all more flour, 1 teaspoon at a time, until it doesn't stick.

3.Divide the dough and roll into balls about the size of golf balls.

4.Flatten the balls between 2 sheets of wax paper. If they stick, scrape them off, add more flour, and start over. Flatten to about ¼-inch thick.

5.Place the tortillas on an ungreased baking sheet and bake in the oven for about 2 minutes. Flip and bake for 2 more minutes, or until lightly browned.Makes 8-20 depending on size

Flour Tortillas

Flour Tortillas

2 cups flour

1 teaspoon salt

1 teaspoon baking soda

1 tablespoon lard or margarine

½ cup cold water

1.

Preheat oven to 350°.

2.

Mix together all the ingredients well. If the dough sticks to your hands, all more flour, 1 teaspoon at a time, until it doesn't stick.

3.Divide the dough and roll into balls about the size of golf balls.

4.Flatten the balls between 2 sheets of wax paper. If they stick, scrape them off, add more flour, and start over. Flatten to about ¼-inch thick.

5.Place the tortillas on an ungreased baking sheet and bake in the oven for about 2 minutes. Flip and bake for 2 more minutes, or until lightly browned.Makes 8-20 depending on size

Green Chili Sauce

Green Chili Sauce

1 cup fresh green chilies (the type of your choice), roasted

1 cup canned tomatillos with juice

¼ cup fresh parsley

¼ cup onion

1 garlic clove
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¼ canned jalapeno peppers, drained

1 teaspoon salt

½ teaspoon ground black pepper

¼ cup olive oil
1.Remove the skin, stems, and seeds from the green chilies.

2.Combine the chilies, tomatillos with their juice, parsley, onion, garlic, jalapenos, salt, and pepper in a blender or food processor; puree.

3.Heat the oil in a medium-sized frying pan over medium heat. Add the sauce and cook for about 5 minutes, stirring constantly.Yields 2 cups

Green Chili Sauce

Green Chili Sauce

1 cup fresh green chilies (the type of your choice), roasted

1 cup canned tomatillos with juice

¼ cup fresh parsley

¼ cup onion

1 garlic clove
l
¼ canned jalapeno peppers, drained

1 teaspoon salt

½ teaspoon ground black pepper

¼ cup olive oil
1.Remove the skin, stems, and seeds from the green chilies.

2.Combine the chilies, tomatillos with their juice, parsley, onion, garlic, jalapenos, salt, and pepper in a blender or food processor; puree.

3.Heat the oil in a medium-sized frying pan over medium heat. Add the sauce and cook for about 5 minutes, stirring constantly.Yields 2 cups

How to make a Red Chili Sauce

Red Chili Sauce

12 dried red ancho chilies

1 small white onion

3 garlic cloves

3 large red tomatoes

4 cups water

¼ teaspoon salt

1 teaspoon granulated sugar

Preheat oven to 250°. Toast chilies on a baking sheet in the oven for 8 minutes. Transfer the chilies to a bowl filled with cold water. Remove the stems and seeds.

Peel the onion and chop into ¼-inch pieces. Peel the garlic cloves. Chop the tomatoes into ¼-inch pieces.

Combine all the ingredients in a medium pot. Cover and simmer on medium heat for 30 minutes. Every 5 minutes, remove the cover and push the chilies back down into the liquid.

All mixture to blender, puree. Strain to remove the skins.

Heat the sauce on medium in a frying pan. Then simmer for 5 minutes.Yields 2 ½ cups

How to make a Red Chili Sauce

Red Chili Sauce

12 dried red ancho chilies

1 small white onion

3 garlic cloves

3 large red tomatoes

4 cups water

¼ teaspoon salt

1 teaspoon granulated sugar

Preheat oven to 250°. Toast chilies on a baking sheet in the oven for 8 minutes. Transfer the chilies to a bowl filled with cold water. Remove the stems and seeds.

Peel the onion and chop into ¼-inch pieces. Peel the garlic cloves. Chop the tomatoes into ¼-inch pieces.

Combine all the ingredients in a medium pot. Cover and simmer on medium heat for 30 minutes. Every 5 minutes, remove the cover and push the chilies back down into the liquid.

All mixture to blender, puree. Strain to remove the skins.

Heat the sauce on medium in a frying pan. Then simmer for 5 minutes.Yields 2 ½ cups

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