Enchidas Sauce

Basic All-Purpose Graham Cracker Crust (generic recipe)

Ingredients

1 cup finely ground or crushed graham cracker crumbs
2 tablespoons granulated sugar
¼ cup melted butter (1/2 stick)

Method

Preheat oven to 325 degrees.

In a medium bowl, mix crumbs with the granulated sugar. Slowly add melted butter, tossing and pressing the wetted crumbs with a fork until the mixture resembles wet sand. Empty the crumbs into an 8-9 inch springform pan, tamping down and spreading the crumbs evenly to cover the entire surface.

Position pan on middle rack of oven and bake for 15-18 minutes until golden brown. Remove from oven and allow to cool on wire rack or cold stove burner.

Fresh Lemonade

1 C. fresh-squeezed lemon juice
3/4 C. sugar
Ice Cubes
4 C. water
Lemon slices

In a pitcher, stir together lemon juice and sugar until sugar is completely dissolved. Add the water and ice cubes and stir again. Serve immediately.

Tzatziki Sauce

1 C. plain whole-milk yogurt

1/2 medium cucumber, peeled, seeded, and finely diced

3/8 t. salt

1 T. fresh lemon juice

1 small garlic clove, minced or pressed

1 T. finely chopped fresh mint or dill

• Line fine-mesh strainer set over deep container or bowl with 3 paper coffee filters or triple layer of paper towels. Spoon yogurt into lined strainer, cover, and refrigerate for 30 minutes.
• Meanwhile, combine cucumber, 1/8 t. salt, and lemon juice in colander set over bowl and let stand 30 minutes.
• Discard drained liquid from yogurt. Combine thickened yogurt, drained cucumber, remaining 1/4 t. salt, garlic, and mint in clean bowl.

Ingredients:
2 large chicken breasts fer boilin
2 chicken boullion cubes (that's them little cubes of dried chickin powder)
6 to 8 cups water
2 chopped carrots
1/2 cup peas

Place all ingredients into a large pot and boil. Boil until chicken falls apart adding water as needed. (about 1-2 hours)

Homemade Dumplings

1 1/2	cups Gold Medal® all-purpose flour
1	tablespoon parsley flakes, if desired
2	teaspoons baking powder
1/2	teaspoon salt
3	tablespoons shortening
3/4	cup milk

	Mix flour, parsley, baking powder and salt in medium bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk.

Drop spoonfuls of batter into boiling chicken, vegetables, and stock. Place lid onto pot and
continue to boil for 15 to 20 minutes. Spoon over mashed potato's if you are a northerner, or eat alone if you are in the south......or if you are ugly. Best served at a picnic table in the kitchen surrounded by lawn chairs.

p.s. Just in case your prone to dumplin splatter take a gander at our red check apron...it's right nice

Nicole’s Curried Chicken Salad

4 boneless, skinless chicken breasts, poached and cubed
2-3 ribs of celery, chopped
2 C. seedless red grapes, halved

Dressing:
1/2 C. plain yogurt
1/2 C. mayonnaise
2 T. curry powder
1/4 C. honey
pinch of salt
a few grinds of fresh pepper

1. Whisk together dressing ingredients.
2. Taste and adjust the amounts of curry powder and honey to suit your taste.
3. In a large bowl, combine salad ingredients with dressing; mix well.
4. Refrigerate for a few hours or overnight.

Serve in pita or sandwich roll.

Easy Egg Salad

4 hard-boiled eggs, peeled
1/4 - 1/2 C. mayonnaise
1 - 2 t. Coleman’s mustard powder
salt and freshly ground pepper, to taste

1. Place whole eggs in a bowl and, using a pastry blender, mash eggs until they are finely chopped.
2. Add 1/4 C. mayo and 1 t. mustard powder then stir to blend. Taste and then adjust amounts of mayo and mustard powder to suit your own taste.
3. Season well with salt and pepper.
4. Serve on your choice of bread.

Yield: enough for two sandwiches

Homemade Sloppy Joes

1 onion, chopped
1 green bell pepper, chopped
2 garlic cloves, minced
2 T. Olive Oil
1 pound ground beef
2 t. chili powder
1 t. ground cumin
1/8 t. cinnamon
1/8 t. freshly ground black pepper
1 t. kosher salt
1 small can tomato paste
1 T. brown sugar
1/4 C. ketchup
1/2 C. water

1. Saute onions, peppers and garlic in olive oil until softened.
2. Add ground beef and cook until no longer pink. Drain fat.
3. Add all other ingredients to the ground beef mixture and cook, stirring, over low heat for a few minutes until thickened. Add more water if it gets too thick.
4. Serve in hamburger buns and try not to make a mess!

Vanilla Strawberry Shortcake with Mascarpone

For the shortcake:

• 2 cups flour
• 1 tsp baking powder
• 1/4 cup (2fl oz.) sugar
• 4 oz cold butter, cut into small cubes
• 1 egg
• 1/2 (4 fl. oz) cup cream
• 1 tsp vanilla extract
• 1/2 vanilla bean
• additional sugar for sprinkling

Sift the flour, baking powder and sugar into a large bowl. Using a pastry cutter, or two knives, cut in the butter until it resembles fine bread crumbs.

Scrape seeds from vanilla pod. Beat the egg together with the cream, vanilla extract, and vanilla seeds.

Add liquids to flour mixture, stirring to combine.

Roll out pastry into a large rectangle and cut into 12 smaller rectangles.

Sprinkle with additional sugar and bake for 20-25 minutes or lightly golden.

For the Mascarpone:

• 1 tub mascarpone cheese
• 1/2 vanilla pod
• 1 tsp vanilla extract
• 3-4 tbsp sugar, to taste

Whisk the mascarpone with the vanillas and sugar until it resembles a very thick cream and vanilla seeds are evenly distributed.

Fresh Peach Cobbler

Filling:
4 C. sliced fresh peaches
1/3 C. brown sugar
fresh grated nutmeg
1 T. flour
Pinch of salt (optional)

Topping*:
1 C. all-purpose flour
1/4 C. sugar
1 t. baking powder
Pinch of salt (optional)
3 T. cold butter, cut into small pieces
1 beaten egg
3 T. milk

1. Preheat oven to 375 degrees.
2. In a medium bowl, mix together peaches, sugar, flour, a couple dashes of fresh grated nutmeg, and salt (if using); set aside.
3. In a separate bowl, mix flour, sugar, baking powder and salt.
4. Add butter and cut in with pastry blender or rub butter into flour with fingertips until mixture resembles coarse crumbs.
5. In a separate bowl, beat the egg and milk together.
6. Add the egg mixture all at once to the flour mixture.
7. Stir just until combined–don’t overmix!
8. Pour peach mixture into a small baking dish (8”x8”x2”). Drop topping mixture by large spoonfuls over the top of the peaches.
9. Bake for 30 minutes in a preheated 375 degree oven. Topping is done when golden brown and a toothpick inserted into the center comes out clean.
10. Serve warm with ice cream and then eat the rest cold for breakfast!

Enchilada Sauce

2 T. olive oil
2 T. butter
2 T. flour
2 T. chili powder (part of this was chipotle chili powder)
1/2 t. cumin
1/2 t. unsweetened cocoa powder
2 C. water
1 8 oz. can tomato sauce
1/2 t. garlic powder
1/2 t. brown sugar
1/8 t. cinnamon

1. In a small bowl mix together flour, chili powder, cumin, and cocoa powder.
2. Heat oil and butter in a medium saucepan over medium heat.
3. Add flour mixture and cook, stirring, for about a minute.
4. Whisk in water and tomato sauce, making sure there are no lumps.
5. Add salt, garlic powder, brown sugar and cinnamon and cook, stirring constantly, until thickened.
6. Taste and correct seasonings as desired.