You are here: Home / Mexican First one from Old El Paso Sun Country Mexican Cookbook (1978). Don’t know where Rio Grande Pork Roast I (below) came from but the recipe provides instructions for indoor cooking, smoking outside, and in a slow cooker. RIO GRANDE PORK ROAST II 4 lb rolled boneless pork loin roast½ C apple jelly 1 ¼ C
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From Old El Paso Sun Country Mexican Cookbook (1978). This sounds like it would be good football food. SOUTHWEST TARTS Makes 2 dozen appetizers 1 2-crust pie pastry recipe (see recipes in Desserts section)1 medium tomato, peeled and chopped4 oz chopped green chilies1 C cooked chopped chicken1 tsp vinegar½ tsp salt½ C sour cream½ C
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Tortilla Ball Soup and Bean Soup with Tamale Dumplings from Old El Paso Sun Country Mexican Cookbook (1978). TORTILLA BALL SOUP I Serves 6 10 tortillas, torn¼ C milk1 small onion, cut up1 clove garlic1 egg½ tsp salt1/8 tsp pepper4 oz chopped green chilies¼ C (1 oz) shredded cheddar or Monterey Jack cheese (or use
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Two-fer-Tuesday. What I think would make a nice dog days of summer supper. From Old El Paso Sun Country Mexican Cookbook (1978). Similar temps and cooking times. I’d probably put the muffins in with the tomatoes and let them go the extra five minutes. STUFFED TOMATO CUPS Serves 4 4 large tomatoes, tops cut off,
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Another repeat! This one first posted in 2015. From Old El Paso Sun Country Mexican Cookbook (1978). MEXICAN LASAGNAServes 4 to 5 1 lb ground beef½ C chopped celery½ C chopped onion1 can Ro*tel1 ¼ C (10 oz) enchilada sauce ¼ C sliced ripe olive¾ tsp saltDash pepper1/3 C cooking oil8 tortillas1 C shredded yellow cheese1
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This is a skillet supper from Old El Paso Sun Country Mexican Cookbook (1978). HEARTY FIESTA BURGERS 1 egg, beaten slightly¾ C fine saltine cracker crumbs (about 21 crackers)¼ C Taco Sauce2 tsp instant minced onions¼ tsp salt1 lb ground beef10 ½ oz can condensed cream of mushroom soup15 oz can chili beans OR Ranch-style
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From Old El Paso Sun Country Mexican Cookbook (1978). We started with Mexican Baked Eggs, and I thought these two would make a nice weekend breakfast or brunch. Tostada Salad and Sangrita.
We’ll start off our Old El Paso Sun Country Mexican Cookbook week with three recipes for a classic 1970s Mexican Brunch. I see when Mr. Big Food put these in his Big Food Manual and Survivalist Flourishing Guide he went generic with all of the El Paso branding. The first recipe is a repeat from
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We stopped at the Mexican restaurant in town on our way home last evening and picked up supper. It was delicious! And I was inspired. So… I thought we’d focus on a single cookbook this coming week. This is a good one! Old El Paso Sun Country Mexican Cookbook, Meredith Publishing Services, Des Moines, Iowa,
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Back in the olden days, many cookbooks had a section titled “Foreign Flair” or some such. Today I thought we’d do a few foreign sounding slow cooker dishes. This one sounds fun. “This easy entrée will knock your socks off. Zesty ingredients turn round steak into a phenomenal meal in one.”—Deborah Lynn, Valdez, AK, Taste
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This parenthetical cracked me up: “(stock can be used in another dish or frozen)”. We still have carrot top stock from last year in the deep freezer. Not to mention a bit of chicken stock. And if I recall, some goose stock from the Christmas goose, too. You can never have too much stock. CHICKEN
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Steaming tamales! And I can promise you we will never use Stephen Pyle’s tamale dough recipe ever again. What a pain. Mr. Big Food has been busy! Yesterday he made the sweet chili filling for the tamales, did some oven-baked wings, whipped up a batch of one of our favorite festive drinks, and fixed supper.
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Marica’s on account of the fact I did not want to make little chicken balls. I adjusted the recipe: Boiled whole chicken, skinned and deboned it and put meat in at the last to reheat it Chopped, rather than minced, onion etc. Increased amount of stock to ~8 cups (used part veggie stock) Doubled amount
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Did you know tamales are a traditional Tex-Mex Christmas dish? Kid you not. They are a bit labor-intensive– but it’s Christmas season! Spend some time in the kitchen with someone you love making a batch of tamales! To the recipe… There are five six seven parts to this recipe. 1) Mr. Big Food’s introduction; 2) sweet chili
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This parenthetical cracked me up: “(stock can be used in another dish or frozen)”. We still have carrot top stock from last year in the deep freezer. Not to mention a bit of chicken stock. And if I recall, some goose stock from the Christmas goose, too. You can never have too much stock. CHICKEN
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SueK– who’s again having problems commenting– emails a recipe similar to Mr. Big Food’s Mexican Lasagna. She says it’s “not exactly lasagna but in the same family.” Sounds fun! TORTILLA TOWER 1 large onion 5-8 corn tortillas 1 clove garlic grated cheese – to taste 2 tsp chili powder 2 tbsp oil 1 lb hamburg
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El Paso Bean Bake with Hot Tamale Bake and Guacamole Salad Guy food! EL PASO BEAN BAKE Serves 8 to 10 ½ C chopped onion 1 clove garlic, minced 6 Tbsp cooking oil 4 tsp flour 2 15 oz cans chili beans or Ranch-style beans 1 can Ro*tel, drained 2/3 C yellow cornmeal ¾ tsp
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Hot Tamale Bake with Guacamole Salad and El Paso Bean Bake Guy food! HOT TAMALE BAKE Serves 4 14 ½ oz can tamales, drained, sauce reserved, wrappers removed from tamales, tamales sliced crosswise 2 Tbsp flour 1 tsp chili powder (preferably Pure—see instructions in Basics section) ¼ tsp salt ¼ tsp garlic salt 3 eggs,
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Mexican breakfast for supper: Potatoes & Sausage And, okay, we used homemade andouille, not chorizo. AND I NOTE that you folks out there tracking my blog should surely have done me the courtesy of updating my spell checker by now. I mean, look. If you want this to be a two way street– you invade
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Mexican breakfast for supper Before the huevos were topped with cheese and broiled for 1-2 minutes. From whatever cook book Mr. Big Food got this recipe… . ““Way’ bhoas” is Spanish for eggs.” HUEVOS RANCHEROS Serves 6 2 Tbsp oil, maybe more, plus an additional 1 Tbsp 6 tortillas ½ C onion, chopped 1 clove
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