Homemade goodies from your kitchen are a thoughtful gift for any occasion. Make your food gifts extraordinary by wrapping them in unique packages and using decorative accessories. Remember to always use food-safe containers with airtight lids and make sure containers are completely dry before filling them with food or ingredients.

Airtight Canisters: These containers are available in a variety of materials, including glass and plastic. They are great for storing snack mixes, cookies and candies.

Baskets & Boxes: These Versatile hold-alls are available in a wide variety of materials and sizes. Wrap plain boxes in decorative papers. Large, sturdy baskets and boxes are well-suited for packing entire themed gifts.

Glass Bottles: Airtight bottles are perfect for barbecue or other types of sauces or salad dressings. Always choose securely stoppered bottles to help prevent leakage.

Glass Jars: Jars are wonderful for presenting mustards, chutneys, snack mixes and cookie mixes. Make sure that the jars have airtight lids.

Gift Bags: These handy totes come in a wide variety of sizes and colors. Pack canisters in larger bags.

Tins: Metal containers with tight-fitting lids are just the right choice for snack mixes, cookies, candies and truffles. They also hold up well when sent through the mail.

Care of Cookies Since it is almost always necessary to store cookies for several days, it is important to have a suitable container for them. The tightly covered cookie jar, usually pottery, is the typical container, but a glass or china jar or a metal can with a tight fitting lid is also satisfactory.

If more than one kind of cookie is stored in the jar at a time, or if the jar is not washed thoroughly between each batch, there will be an undesirable interchange of flavors. If crisp cookies should become soft after storing, the crispness may be restored by placing the cookie on an ungreased baking sheet and letting them stand in a slow oven (300 deg. F) for 3 to 5 minutes.

Allow all cookies to become perfectly cool before storing! Bar Cookies Bar cookies is one of the easiest kinds of cookies to make, since the dough is simply spread or pressed over a shallow greased baking pan and baked.

After baking, the sheet may be iced, sprinkled with powdered sugar, or left plain, and then cut in oblongs, squares, or diamonds. Brownies and some filled and iced cookies are made in the manner. This type of cookie is best when eaten within a day or so after baking, as the cut surfaces dry out with longer storage.

Brownies ½ cup butter or margarine

2 squares unsweetened chocolate, 2 oz.

¾ cup all-purpose flour

½ teaspoon baking powder

¼ teaspoon salt

2 eggs

1 cup sugar

 ¾ cup chopped nuts

Put butter and chocolate in top of double boiler and place over hot, not boiling, water to melt.

Sift flour, measure and resift 3 times with baking powder and salt.

Beat eggs until thick and fluffy.

Add sugar in 3 portions, beating well after each addition.

Stir in chocolate, then vanilla. Beat thoroughly.

Stir in flour mixture, then nuts.

Spread in a lightly greased 11 x 7 x 1½ or 9-inch square shallow pan.

Bake in a moderate oven (350 deg. F.) 20 minutes. Do not over bake.

While hot, mark into squares with tip of sharp pointed knife to obtain clean-cut edges. Cool in pan on cake rack, then finish cutting into squares. Leave brownies in pan until serving time. Wrap pan in waxed paper to keep moist. 16 squares

Post 2 of 3 – Next and final post.  May 25th

Get Back to Basics

No matter what you’re preparing, beautiful food starts with good cooking and baking basics.  Here are some guidelines to keep in mind when you’re ready to get started.

• Before beginning, read the entire recipe to make sure you have all the necessary ingredients, utensils and supplies.

• For best results, use the ingredients called for in the recipe.  For example butter, margarine and shortening are not always interchangeable.

• Measure all the ingredients accurately and assemble them in the order they are called for in the recipe.

• Follow the recipe directions and cooking or baking times exactly.  Check for doneness using the test given in the recipe.

• Always use the pan or dish size specified in each recipe.  Using a different size pan or dish may cause under or overcooking, or sticking and burnt edges.

• Before baking, adjust the oven racks and preheat the oven.  Check the oven temperature for accuracy with an oven thermometer.

* * * * * *  * * * * * * * * * * *

2 ¼ cups all-purpose flour                      

 ¾ cup sugar

*2 ¼ teaspoons baking powder               

 1 egg, beaten

 ¼ teaspoons soda                                   

 ¾ cup orange juice

 ¾ teaspoon salt                                       

 ½ cup nuts, chopped

2 tablespoons shortening

*Sulfate-phosphate (double –action) type.  Use 3 teaspoons tar rate or phosphate type.

            Sift flour, measure and resift 3 times with the baking powder, soda and salt.  Cream the shortening and sugar until fluffy, add egg and beat until smooth and light.  Add the orange juice and sifted dry ingredients alternately, beating until smooth after each addition.  Fold in nuts. 

Turn into a greased loaf pan (8 ¼“X 4 ½“X 2 3/4”).

Bake in a moderate oven (325 deg. F.) for 70 minutes.  Makes 1 loaf.

 Note:  To prevent a crack from forming on the top of the loaf, cover with a second pan of the same size for the first 20 minutes of baking.  Cool on a wire rack before slicing.

 *          This is the first in a series of articles.  Look for article #2 in about         

* *      Look for the second article “The Perfect Package” in about 2- 4 days. 

In our busy everyday lives, we seem to have become alienated from our deepest instincts, such as marking the changing seasons by harvesting, storing, cooking and making, and in communal festivals and thanksgiving.

Although we are thankful that labor-saving devices and modern comforts make our lives easier, we are still drawn to the simplicity of earlier times when our food was free from additives and preservatives and country crafts were still taught us by our elders.

The Country Store: Yes, Cloves has all of today’s needs; do it yourself photocopies, everything you might need for your home; brooms, mops, etc. It also has fabric, do it yourself photocopies and much more. The Country Store, captures this yearning for a simpler, more satisfying way of living in tune with the rhythm of the seasons and the spirit of nature, and provides practical instruction for creating that old time country feeling with food, gifts, beauty products and home decorations, to the simplicity of earlier times when our food was free from additives and preservatives and country crafts were still taught us by our elders.

The Kitchen, smells of grandmothers mouthwatering cooking or the smell of the country farm kitchen. Mouthwatering country fare; included, are herb-flavored oils and spices; chutneys, vinegars and pickles; flavored salts, mustards and butters; jellies, jams and candied fruit; apple cakes, flavored teas, and wholesome breads to enjoy all year round.

Gone Country

The Bathroom shows how to use aromatic herbs and flowers to create simple hand creams, bath oils, body scrubs, hair shampoos and rinses based on traditional recipes adapted to modern day requirements.

 Bread Pudding 5 slices day old or dried bread

2 tablespoons butter or margarine (or 2 teaspoons water and 1 teaspoon powdered butter)

½ cup moist raisins (This is a dehydrated food product.)

 ¼ teaspoon salt (This is a dehydrated food product.)

½ cup sugar (Dehydrated)

3 eggs, beaten (Dehydrated eggs plus water)

3 cups milk, scalded (Substitute Dehydrated Milk and water)

¼ teaspoon cinnamon (Dehydrated)

Toast bread and spread with all the butter while hot.

If using dried bread increase milk to 4 cups – Sprinkle with raisins.

Stir the salt and all but,  2 tablespoons of sugar into the eggs, all milk and stir to mix well. Pour over the toast you have broken into small pieces and allow to stand for 10 minutes. Press toast lightly down in milk, occasionally so the toast soaks up most of the milk mixture. Mix cinnamon, with remaining 2 tablespoons sugar and sprinkle over top. Place dish on oven rack. Bake in a moderate oven (350 deg. F.) for about 25 minutes until a point knife inserted in center comes out clean and top is an appetizing brown.

Serve warm or cold.

5 to 6 servings.

Dehydration is one of the oldest methods of long term food storage, in our civilization. Proof has been discovered that Primitive people dehydrated food. Dehydrated food allowed them to survive long cold winters; when food was scarce and/or nonexistent.

The lighter weight would have allowed early man to travel long distance and carry their food while looking for animals to kill for meat. Sun drying of tea leaves was very common among the early Chinese.

When some ancient Egyptian tombs were excavated, in recent years, they found various dehydrated foods including wheat. When testing the wheat could be rehydrated and it could sprout and/or planted to grow more wheat. Therefore, we can conclude that wheat is a living food. These foods were intended to sustain them during their journey in the afterlife.

The scientist experimented with some of the centuries old wheat was later rehydrated. They miraculously sprouted, proving that dehydration is a viable long-term, natural means of food preservation. Our first pioneers likewise relied heavily on drying (dehydrating).

By 1795 the French had developed the first dehydrator. This devise was designed to regulate the drying conditions and speed up the process. It was many years before the first true dehydrators were introduced to the United States.

Dehydrated foods became a major source of the American diet during World War 1. When our country actively entered the war

 Well let’s think about it. All the food we have in our homes is what we call storage.

If you have a little bit of food in your home you have a little bit of food storage. If you have a six months supply of food in your home you have a six month supply of food storage. If you have a year’s supply of food inside your home you will be able to feed your family for a year, or whatever length of time you wish to store.

You say to me; Yes, but we go out to dinner every night. OK, what happens if all the restaurants in your community have all of their cooks or their waitresses go on strike?

What if at the same time you have nothing in your home to eat? What is the road you need to drive to get to the closest store you can by food at is not passable?

If you have no food in storage, what will you do? “That would have happened to us when a flood washed out a bridge that we have to cross to go to the nearest grocery store? We stayed at home for several days. Thank goodness for our food storage. What if you know a family with nothing to eat and you are not in a position to help them? You would be very sad, wouldn’t you?

If you have extra food in your house, you could throw dinner together and take to them. Wouldn’t that make you feel better? The needy neighbor knows why we have food storage. When they are able to they start obtaining food storage.

Planning ahead and adjusting the budget to include a little extra food items to include a little extra food; however you plan this is a very good idea. Some people put a specific amount of money in the budget to save until they have sufficient funds to place bulk orders from a company that sell emergence food supply and other items that might be needed.

 Also, you may choose to buy in bulk from a local whole seller. Some food storage items you can obtain yourself by canning produce and/or freezing from your own garden and fruit trees.

You may have a group that orders smaller amounts of a food storage item as a group. Food storage Companies have specials each month. If you order from the special you can save money. Do not ask me who I recommend; because, they are good.

Do a search on the web for “food storage companies”. Also, you may choose to purchase from a local wholesaler in your area, or buy your supplies from a local grocer along with case lots of fruits and/or vegetables.

We live in a rural area with not enough neighbors to have any nearby stores. The closest small country store is about 30 minutes away. That store doesn’t stalk everything we need. Anything retail store large enough to sell everything we use is about 20 minutes away.

I grew up in a rural area on a farm. My mother and everyone I knew grew big gardens and canned and/or dried food to use during the upcoming year. They also had fruit trees and bushes. I remember sitting up in the trees eating apples. They also had fruit trees and bushes.  I remember sitting up in trees eating apples. That was a great hiding place.

Another reason to store food is in case of a disaster and you cannot purchase food; because, the road is out and you cannot get there. I hope nothing ever happens to prevent you from being able to feed your family.

We have actually had times when because of a loss of income, we were thankful we had our food storage.

Maybe you would like to contact a food storage company and adjust your budget enough to build your food storage.

If you live where you can plant a garden and save money on your grocery budget, go far it.

Beef Gravy

1 ½ Tablespoons butter or margarine

1 Teaspoon minced onion or onion powder

1 Teaspoon Worcestershire sauce

1 ¼ Cup water

1 Teaspoon bouillon

½ Teaspoon Kitchen Bouquet

1 Tablespoon flour

Add all ingredients except flour and cold water together in a pan. Cook until dissolved. Add the cornstarch or flour and water together. Mix well. Pour them into the gravy base. Continue cooking until thick. Add salt and pepper to taste. Cooking for Southern Utah Food Storage.com Chapter: Candy Old Time fun! 1 cup honey Cook to hard crack stage at 285 degrees. Stir occasionally. Remove from heat and pour onto buttered platter. As outside edges cool, fold to the center and start stretching while still hot. (Keep a bowl of cold water next to you, to dip your fingers in, as needed. Pull until light and porous and until small strings develop. Stretch out on to strip of wax paper. Allow to cool and break into small pieces. Enjoy some old-time fun.

The proper care of food in the home is very dependent on an efficiently working refrigerator and freezer. Do Not Abuse this important servant in your kitchen. It demands very little care in return for its faithful service in protecting your health and your budget.

Keep Your Refrigerator Cold!!

 1. The temperature in your refrigerator should be above 32 degrees F. and below 50 degrees F. Check this with a thermometer.

2. Do Not restrict air circulation by crowding containers together in the refrigerator. Proper circulation of air around the food is very essential.

3. Don’t put hot food into the refrigerator; it steams the inside of the cabinet and wastes refrigeration. Cool foods to room temperature before storing. When it is advisable to cook food very quickly, such as custard, the bottom of the container pan or bowl can be immersed in cold water or ice, to chill rapidly before placing in the refrigerator.

 4. Keep the doors of the refrigerator closed tightly. When removing as food from the refrigerator. Remove as many items at one time as you will need, and close the doors again quickly as possible. Remember, cold air is heavy and literally tumbles out when the door opens.

Keep Your Refrigerator Clean!!

1. Wash the refrigerator inside and out with a solution of baking soda and water at least once a week to keep it fresh and sweet smelling.

2. Dry the excess moisture from the shelves and walls after washing, as this moisture makes convent spots for yeasts and molds to develop.

 3. Put only clean food in a clean refrigerator. Wipe off the outside of such containers as milk bottles, cans, etc.

4. If an accident should occur, be thorough about removing the spilled material, and wash and dry the soiled shelves at once.

Remember That Special Foods Need Special Care!

1. It is best to cover most foods to prevent their drying out or absorbing odors; but, it is especially important to cover strong – smelling foods like sauerkraut broccoli and cheese to prevent transfer of odors to other foods.

 2. Variety meats, such as liver, kidney, heart, sweetbreads, and brains keep best when frozen. Either freeze them as soon as you get them home, or cook them within twenty-four hours after purchase.

3. Ice cream belongs in the freezer compartment or the freezer until time to serve. 5. All frozen packaged food belong in the freezer compartment of refrigerator or the freezer until they are used. If you only need part of a package, cut it off; and, return the unused portion to the freezer.

(The Why’s and Wherefores)

a.      We need to store food for many reasons.

b.         We do not enjoy making a trip to the grocery store every  day.

Because, we lived on a farm, we would plant large amounts of fruits and vegetables; which, would mature in large quantities at the same time.  For some reason I really enjoyed it.  I also enjoyed eating and knowing that we would have plenty to eat all winter; even if we were snowed in.   Some winters this happened frequently during the season.

It is a proud moment when you open the first jar of your very own peaches, pickles, strawberry jam, or luscious red tomato juice! Even if you’ve never canned before, it will be easy you’ve read the instructions that come with your very own pressure cooker.  (Watch for following articles to be published with recipes etc. regarding canning, freeze drying.) 

General Information on Canning

Canning is one of the most economical ways to preserve foods, and colorful rows of home-canned fruits and vegetables give visible evidence of a homemaker’s skill, thrift, and nutrition-wise planning.  The lovely products of the experienced canner are the results of knowledge, care and skill, but all of these are not beyond the achievement of the inexperienced.  Actually, the qualifications for successful canning are the same as those required in every phase of homemaking—cleanliness, intelligent management, the ability to follow directions accurately, and the will to see a job carried through to a successful finish.

No special equipment is needed for canning fruits and tomatoes other than that; are available to every housewife—jars and lids, tongs, saucepans, a deep kettle fitted with a lid, paring knives, canvas gloves, etc.  A pressure canner must be used for canning vegetables (except tomatoes and pimientos) and for meats; which, require a pressure cooker.  I do not suggest new comers use meat for their first project.  Instead, I suggest you store your meat produce in a freezer.  It will keep well; and, you can take a cut of meat out of your freezer; thaw it, cook it just like you just carried it home from the super market.  Tomatoes and pimientos have a high level of acid and require a pressure cooker to store well.  Don’t experiment with your family’s health at stake!

Once one learn to prepare fruits and vegetables to serve the family, it is easy to master the techniques necessary for the preparation of these same foods for canning.  In addition to the wise selection of food and its careful preparation, however, one needs to understand the principles underlying preservation by canning and how to handle the various kinds of equipment and containers, so the work will move smoothly and easily.  A realization of the hazards involved in food spoilage as well as in the use of heat makes one understand why it is essential to work efficiently and safely.

The methods for canning as will be recommended in upcoming articles and by the manufacturers of canning and pressure cooking equipment. The methods for canning as recommended in the manufacturer’s instruction which come with your pressure cooker are tested and retested during years of scientific experimentation by commercial canners, state and national government agencies, university laboratories and other scientific organizations of home economists’ and safety engineers.  Every direction and recommendation for packing as well as processing in the published bulletins of these specialists has a sound reason behind them.  It is never wise and not always safe to make changes in either the procedures or the processing and not always safe to make changes in either the procedures or the processing times.  The statement is so often heard that; “Mrs. ____ has canned successfully for years, and she never bothers with these new fangled methods.”  The only answer is that Mrs. ___ has been extremely lucky and probably has “for gotten about” quarts and quarts of food she has lost through spoilage.  Waste is not the only risk from food that has been improperly processed – there is a serious threat to health from eating spoiled canned vegetables and meats; which, can result in severe illness and even death.  There is too much at stake in this business of food preservation to take chances with your family’s health by following anything but safe and certain directions.  The directions given in the manufactures instructions or by the state and federal government are based on the latest scientific recommendations; which is exactly why I do not publish my directions on this blog.  I may not have the latest and safest method. 

In canning, it is important to preserve as much of the nutritive value attractive color and characteristic flavor of the fresh or freshly cooked food as possible, and at the same time to insure that the food will keep.  Therefore, the processing (cooking) times are kept as short as is safe so that the fine qualities of the foods may not be lost, and as long as necessary to inactivate the enzymes and destroy organisms; which, cause spoilage.  In the “acid” foods such as fruits and tomatoes, this is accomplished in the boiling water bath and if these foods are packed and processed according to directions, the will keep safely and be attractive to eat.  One kind of bacteria in “non-acid” vegetables (Clostridium Botulisms) is especially resistant heat and must be subjected to a temperature higher than that of boiling water for considerable time to be sure it is destroyed.  The only way to achieve this higher temperature is by steam pressure I a pressure canner.  Therefore, all vegetables except tomatoes, pimiento, and sauerkraut, must be processed in a pressure cooker to keep safely.

In both methods of canning, the foods are usually precooked and then packed hot I clean hot jars, the lids put into place and fastened down partially or completely depending upon the kind.  The foods are then processed (cooked in the sealed jar) a definite number of minutes.  When the processing is completed, the lids are tightened if necessary to make a seal.  There is no change for spoilage organisms to get into a perfectly sealed jar.  The open kettle method of canning is not recommended since it is not possible to transfer the food from the kettle to the jars without the possibility of spoilage agents entering the foods.  Only processing in the sealed jars can assure the permanent destruction of the spoilage agents in the foods.

Oven canning is not recommended.  It is most difficult to hold oven temperature constant and foods are likely to be under processed or over processed.  In addition, there is grave danger of explosions, the loss of juice cannot be controlled, and the finished product is of poor quality.

The slovenly worker is rarely a winner in canning. Yeasts, molds, and bacteria float about in the air.  They are found on utensils, sun-drenched foods harbor few spoilage organisms, but soon become infected with thriving colonies of yeasts, molds, and bacteria if allowed to stand at room temperature especially in a cluttered kitchen.  In this way the number of spoilage organisms it is more difficult to destroy many than a few organisms, and it is more difficult to destroy many than a few organisms.  As food stands after picking, the enzymes in the tissues continue their activity and hasten the overdevelopment as well as decay of fruits and vegetables.  The wise canner puts the food into jars at the peak of their freshness and goodness and considers that a job like canning, if worth doing – is worth doing well.

Cellars are great for storing fresh fruits and vegetables as well as canned and bottled items.

I was raised in a house that had a cellar.  Mother gardened and canned.  We had fruit trees and bushes of various fruits.  Every vegetable I can imagine was done there.  She harvested her fruits and vegetable out of her garden when they were in the perfect stage.  Then she started to can and freeze them. 

One of my jobs was to pull and hoe weeds.  As the produce began to mature I ate even more produce. 

During the process, of canning and freezing, we all ate plenty of fresh raw produce. 

When the fruits and vegetables were in the just right stage; we would harvest them.  I would help mother prepare, and bottle the various fruits and vegetables.

I ate so much of the produce at just the right stage; that, I was never hunger when we sat down for supper.  Mother would say have you been eating all my produce?  With a straight face I would say “No Mother”.   She would answer; “No! Of course you haven’t been eating them!

As A gardener I never think our garden is big enough.  My husband and I still can and freeze our garden produce.  I love it!

I think of mother’s cellar and WISH I HAD A CELLAR ALSO.  Our land is on the side of a mountain.  Therefore; we have such rocky property, that we would have to blast to the big rocks in order to build the cellar.  Oh well, mother didn’t have a refrigerator and I have a refrigerator and a freezer; until, after I left home.  I also store freeze dried food and can and dry foods. 

We purchase wheat, flour, canned, dried, freeze dried foods, etc; as well as our canning and freezing.  Not only do we feel secure about our future meals for the next year – plus; but, we are also able to help our friends and family, they need it.

As much as we love fresh food that we have grown or purchased, we do not live in the center of the Garden of Eden.  We therefore need to stock food for our enjoyment; during the winter months and to saving gasoline on the trips we don’t take to go grocery shopping.

We also have a green house; where, my husband grows flowers and vegetables in the winter.

The freezer helps to save the over abundance of fruits and vegetables.  This way we don’t waste food; and have the extra to eat when the garden is not producing those items.

Windmills and solar panels keep the freezer and refrigerator going.  We live just like we did in town.  The only difference is the utility bills don’t come in the mail.  Now I know you are thinking the sun and the wind are not always producing electricity.  This is true; but, that is what batteries are for.

We have no water bills either.

I encourage everyone to store extra of everything you need in your household; food, water, etc.  Life is beautiful!

Here are some ideas for what to enjoy; during the time you save by not needing to go to work and worry about the economy anymore.

Honey Caramels

1 cup honey             ½ cup water             1 cup dry milk

Mix until free from lumps.  Cook in top of double boiler for 45 minutes, stirring often; or, for a darker caramel color, put pan directly on burner on low heat for a few minutes, and stir vigorously.  (Dry milk has a high percentage of milk sugar in it that burns readily, as sugar does when caramelized.)  Cool and knead dry milk into the syrup to desired consistency.  Roll in ½ inch roll.  Cut pieces one inch long and shape into squares.

Honey Candy

1 cup honey

            Cook to hard crack stage at 285 degrees.  Stir occasionally.  Remove from heat and pour onto guttered platter.  As outside edges cool, fold to the center and start stretching while still hot.  Pull until light and porous and until small strings develop.  Roll in ½ inch roll.  Cut pieces one inch long and shape into squares.

Honey Taffy

                                                            1 cup honey

Cook to hard crack stage at 285 degrees.  Stir frequently. Remove from heat and pour onto buttered platter.  As outside edges cool, fold to the center and start stretching while still hot.  (Keep a bowl of cold water nearby.  When your hands feel too hot; dip them in the cold water and then continue stretching.)  Pull until light and porous and until small strings develop.  On a piece of wax paper stretch the candy out in a long rope.   Roll into a ½-inch roll.  Cut pieces one inch long and shape into squares if you wish; or leave in the round pieces you have after you cut them.

(The Why’s and Wherefores) 

a. We need to store food for many reasons.

 b. We do not enjoy making a trip to the grocery store every day.

c. It is convenient and time saving.

 d. It is economical to purchase in bulk when food items are available at reduced prices.

e. Foods that are stored properly are both nutritional and time saving. f. It makes me feel good to look at my food storage and know that my family can enjoy good, healthy nutritious foods.

g. Some forms of food storage may take a lot of time and effort at the time I am doing it; however, in the long run it is very time consuming.

Because, we lived on a farm, we would plant large amounts of fruits and vegetables; which, would mature in large quantities at the same time. For some reason I really enjoyed it. I also enjoyed eating and knowing that we would have plenty to eat all winter; even if we were snowed in. Some winters this happened frequently during the season. It is a proud moment when you open the first jar of your very own peaches, pickles, strawberry jam, or luscious red tomato juice! Even if you’ve never canned before, it will be easy you’ve read the instructions that come with your very own pressure cooker.

(Watch for following articles to be published with recipes etc. regarding canning, freeze drying.) General Information on Canning Canning is one of the most economical ways to preserve foods, and colorful rows of home-canned fruits and vegetables give visible evidence of a homemaker’s skill, thrift, and nutrition-wise planning. The lovely products of the experienced canner are the results of knowledge, care and skill, but all of these are not beyond the achievement of the inexperienced. Actually, the qualifications for successful canning are the same as those required in every phase of homemaking—cleanliness, intelligent management, the ability to follow directions accurately, and the will to see a job carried through to a successful finish.

No special equipment is needed for canning fruits and tomatoes other than that; are available to every housewife—jars and lids, tongs, saucepans, a deep kettle fitted with a lid, paring knives, canvas gloves, etc. A pressure canner must be used for canning vegetables (except tomatoes and pimientos) and for meats; which, require a pressure cooker. I do not suggest new comers use meat for their first project. Instead, I suggest you store your meat produce in a freezer. It will keep well; and, you can take a cut of meat out of your freezer; thaw it, cook it just like you just carried it home from the super market. Tomatoes and pimientos have a high level of acid and require a pressure cooker to store well. Don’t experiment with your family’s health at stake!

Once one learn to prepare fruits and vegetables to serve the family, it is easy to master the techniques necessary for the preparation of these same foods for canning. In addition to the wise selection of food and its careful preparation, however, one needs to understand the principles underlying preservation by canning and how to handle the various kinds of equipment and containers, so the work will move smoothly and easily. A realization of the hazards involved in food spoilage as well as in the use of heat makes one understand why it is essential to work efficiently and safely. The methods for canning as will be recommended in upcoming articles and by the manufacturers of canning and pressure cooking equipment. The methods for canning as recommended in the manufacturer’s instruction which come with your pressure cooker are tested and retested during years of scientific experimentation by commercial canners, state and national government agencies, university laboratories and other scientific organizations of home economists’ and safety engineers.

Every direction and recommendation for packing as well as processing in the published bulletins of these specialists has a sound reason behind them. It is never wise and not always safe to make changes in either the procedures or the processing and not always safe to make changes in either the procedures or the processing times. The statement is so often heard that; “Mrs. ____ has canned successfully for years, and she never bothers with these new fangled methods.” The only answer is that Mrs. ___ has been extremely lucky and probably has “for gotten about” quarts and quarts of food she has lost through spoilage. Waste is not the only risk from food that has been improperly processed – there is a serious threat to health from eating spoiled canned vegetables and meats; which, can result in severe illness and even death. There is too much at stake in this business of food preservation to take chances with your family’s health by following anything but safe and certain directions.

 The directions given in the manufactures instructions or by the state and federal government are based on the latest scientific recommendations; which is exactly why I do not publish my directions on this blog. I may not have the latest and safest method. In canning, it is important to preserve as much of the nutritive value attractive color and characteristic flavor of the fresh or freshly cooked food as possible, and at the same time to insure that the food will keep. Therefore, the processing (cooking) times are kept as short as is safe so that the fine qualities of the foods may not be lost, and as long as necessary to inactivate the enzymes and destroy organisms; which, cause spoilage. In the “acid” foods such as fruits and tomatoes, this is accomplished in the boiling water bath and if these foods are packed and processed according to directions, the will keep safely and be attractive to eat. One kind of bacteria in “non-acid” vegetables (Clostridium Botulisms) is especially resistant heat and must be subjected to a temperature higher than that of boiling water for considerable time to be sure it is destroyed. The only way to achieve this higher temperature is by steam pressure I a pressure canner. Therefore, all vegetables except tomatoes, pimiento, and sauerkraut, must be processed in a pressure cooker to keep safely. In both methods of canning, the foods are usually precooked and then packed hot I clean hot jars, the lids put into place and fastened down partially or completely depending upon the kind.

The foods are then processed (cooked in the sealed jar) a definite number of minutes. When the processing is completed, the lids are tightened if necessary to make a seal. There is no change for spoilage organisms to get into a perfectly sealed jar. The open kettle method of canning is not recommended since it is not possible to transfer the food from the kettle to the jars without the possibility of spoilage agents entering the foods. Only processing in the sealed jars can assure the permanent destruction of the spoilage agents in the foods.

Oven canning is not recommended. It is most difficult to hold oven temperature constant and foods are likely to be under processed or over processed. In addition, there is grave danger of explosions, the loss of juice cannot be controlled, and the finished product is of poor quality. The slovenly worker is rarely a winner in canning. Yeasts, molds, and bacteria float about in the air. They are found on utensils, sun-drenched foods harbor few spoilage organisms, but soon become infected with thriving colonies of yeasts, molds, and bacteria if allowed to stand at room temperature especially in a cluttered kitchen. In this way the number of spoilage organisms it is more difficult to destroy many than a few organisms, and it is more difficult to destroy many than a few organisms. As food stands after picking, the enzymes in the tissues continue their activity and hasten the overdevelopment as well as decay of fruits and vegetables. The wise canner puts the food into jars at the peak of their freshness and goodness and considers that a job like canning, if worth doing – is worth doing well.

ARROZ BLANCO

3 tablespoons olive oil

1 ½ cups long grain rice

¼ cup minced white onion

1 clove garlic, minced

3 cups chicken, turkey or pork broth, or water

1 teaspoon salt

Place the oil in a heavy pot or Dutch oven over medium heat, add the rice and cook, stirring frequently, for 3 – 4 minutes. The rice should not be allowed to brown. Add the onion and garlic and cook one minute more, stirring almost constantly. Stir the salt into the broth, add it to the rice, bring to a boil, cover the pot, turn to very low, and cook for 15 minutes. Stir the rice, carefully, replace the top, turn off the heat and allow the rice to steam for 10 – 15 minutes.

VERDE AZZOR

 2 Tablespoon Olive oil

1 Cup White rice

¼ Cup Onions, chopped

2 Pablano chilies, roasted, peeled, deseeded & chopped

6 green onions, thinly sliced

1 Garlic clove, minced

¼ Teaspoon Salt

¼ Teaspoon Cumin

1 ¾ Cup Vegetable broth

1/3 Cup Cilantro, coarsely chopped

Preheat oven to 375F.

Heat oil in a wok, over medium hot until hot. Add rice & cook, stirring, for 2 minutes or until rice turns opaque. Add the onions, cook and stir for 1 minute. Stir in green onions, garlic, salt & cumin; cook & stir for 20 seconds. Stir in broth & bring to a boil over high. Lower the heat & simmer, covered, for 15 minutes or until the rice is almost tender. Remove skillet from heat & transfer to greased 1 ½ Qt. baking dish. Bake uncovered for 15 minutes or until the rice is tender. Garnish with cilantro & serve hot.

BAKED TAMALES

 2 Pound Ground beef

1 Can Tomatoes

(14 oz) 3 Tablespoon Chili powder OR 5 Teaspoon Ground ancho (pasilla) chili - PLUS 1 Teaspoon Cumin AND ¼ Teaspoon Cinnamon 1 Garlic clove, crushed 1 Teaspoon Salt 1 Cup Black olives

CORN MEAL DOUGH: 4 Cup Corn meal 2 Teaspoon Salt 8 Cup Water 2 Eggs, well beaten 4 Tablespoon Butter

 In skillet, sauté beef in pan until brown. Add tomatoes, chili powder, garlic, salt and olives. Cook 15 minutes. Grease 9”x13” baking dish and line bottom with ½ Corn Meal Dough. Add meat mixture and cover with remaining ½ Corn Meal Dough. Bake 20 minutes at 325’F or until browned. CORN MEAL

DOUGH: Add CORN MEAL AND SALT TO WATER IN POT.

Bring to boil and cook over medium heat until thick, 5-10 minutes. Add eggs and butter. Stir well.

 CARNE ASADA

1 20 oz Top sirloin steak

2 Tbl. Vegetable oil

½ t. Dried leaf oregano, crushed

½ t. Salt ¼ t Coarsely ground pepper

¼ cup Orange juice

1 Tbl. Lime juice

2 t. Cider Vinegar

2 Orange slices, ½” thick

Place steak in a shallow glass baking dish. Rub with oil on each side. Sprinkle with oregano, salt and pepper. Sprinkle orange juice, lime juice, and vinegar over the steak. Cover and refrigerate overnight for bet flavor or several hours, turning occasionally. To cook, bring meat to room temperature. Prepare and preheat charcoal grill (or gas grill). Drain meat, reserving marinade. Place steak on grill. Top with orange slices. Occasionally spoon reserved marinade over steaks as they cook. Grill 3-4 minutes on each side, or until medium-rare. Cook longer is desired. Remove orange slices to turn steak. Replace orange slices on top of steak.

CHALUPAS

Vegetable oil 12 Corn tortillas (the thinner the better)

6 Cups Refried Beans (or less)

½ Pound Cheddar cheese (sharp), grated

1 Large Tomato, chopped

3 Cups Lettuce, shredded

In a small skillet, heat about ½ inch of vegetable oil. Test the oil for proper temperature by putting in a small piece of tortilla. When the oil reaches the temperature where it immediately begins to bubble frantically over the tortilla as soon as it is put in the oil and the tortilla piece becomes crisp quite quickly, you are ready to cook the chalupa shells. This is important because there is nothing worse than a soggy chalupa shell which results from the oil not being hot enough. Fry tortillas completely flat on both sides until very crisp. Drain and keep warm on a newspapers covered cookie sheet in a warm oven. Spread about ¼ inch thick layer of refried beans on each fried tortilla. Top with a generous amount of grated sharp Cheddar cheese and about 1 Tbl. Chopped onion. Place assembled chalupas on a cookie sheet and brown under broiler until cheese melts. Watch them carefully under the broiler, they can burn quite quickly. Top with shredded lettuce and tomato and serve.

CHILES RELLENOS

12 Large Mild, green chiles w/stems

½ lb jack cheese cut into long narrow, strips

 BATTER:

1 C All purpose flour

1 tsp. Baking powder

½ tsp. Salt

¾ C Yellow or white cornmeal

1 C Buttermilk 2 Eggs, slightly beaten

Parch and peel chilies leaving stems on. Cut small slit below the stem, removing seeds if desired. Insert strips of Jack cheese being careful not to split chile. Prepare batter: Shift flour with baking powder and salt, and then add cornmeal. Blend buttermilk and slightly beaten eggs, then combine milk mixture with dry mixture and blend together. Slightly moisten each chili with water dip in plain flour, then in batter. Allow draining slightly and dropping in deep fat; which, has been heated to 375 F. oven while completing frying and serve immediately.

CHIPOTLE SAUCE

2 Chipotle Chiles

2 Bacon  Slices Finely Cut Up

¼ Cup Onion Finely Cut Up

3 Cups Tomatoes; Finely Chopped

1 Cup Beef Broth ¼ Cup Carrot; Finely Chopped

¼ Cup Celery; Finely Chopped

¼ Cup Fresh Cilantro; Snipped

½ Teaspoon Pepper

You can make this sauce as hot as you want by adding up to a total of 4 dried Chipotle chilies. Cover Chilies with warm water. Let stand until softened, about 1 hour. Drain and finely chop. Cook and stir bacon and onion in a 2-quart saucepan until bacon is crisp; stir in chilies and remaining ingredients.

Makes about 4 cups sauce.

ENCHILADAS

 1 Tablespoon Shortening

1 pound Ground beef

 3 Tablespoons Flour

1 8-oz. can Tomato sauce Water

2 Tablespoons Chili powder

Salt, to Taste

¾ teaspoon Garlic powder

12 Corn Tortillas

1 pound Cheese, longhorn – coarsely grated

1 Large Onion, chopped fine

Melt shortening in heavy skillet.

Add the ground meat and brown. Sprinkle meat with flour, mix in skillet. Add tomato sauce and 1 cup water. Mix ½ cup water with the chili powder to form a smooth paste; add to the meat mixture. Add salt to taste and garlic powder. Cook over medium heat, uncovered, until it is of gravy consistency. Cover and simmer over very low heat. Add more water if the chili gravy becomes too thick. Dip tortillas one at a time in the hot chili gravy with a wide metal spatula. The tortillas will become pliable almost immediately, which will make rolling the enchiladas easier. Soaking too long will case the tortillas to fall apart. Place a good sprinkling of grated cheese and minced onion and about a tablespoon of the meat mixture to one side of the center of the tortilla. Roll tortilla tightly around the filling and place loose side downing a glass casserole baking dish. For best results place the enchiladas in a row with sides touching. When all enchiladas have been formed, pour the remaining hot chili gravy over all, and sprinkle generously with grated cheese, and top with chopped onion. Bake at 350 F until the cheese is melted. Serve immediately.

FRIJOLES CHARROS

1 to 2 onions, minced

2 tablespoons lard

3 cups cooked pinto beans

4 to 6 slices bacon, minced

1 slice ham, diced (optional)

½ cup chorizo or hot Italian sausage

1 16-oz can tomatoes, drained and chopped

6 Serrano chilies, minced, or to taste

1 Tablespoon Comino (cumin)

Salt to taste

 Add onions and lard to pinto beans and cook over medium heat 5 minutes, stirring occasionally. In another skillet, fry bacon, ham and chorizo. Add to beans with tomatoes, chilies and spices. Heat thoroughly.

GUACAMOLE

 6 California avocados, peeled & pitted

1 ½ White onions, chopped

½ Cup Cilantro, chopped

Juice of 2 Limes or to taste

1 Small Zucchini, pureed

6 Tablespoons Olive oil

6 Chiles Serrano’s finely chopped

Salt to taste 2 Large Tomatoes, chopped

1 Green onion, finely chopped

2 Chiles Serrano’s, finely chopped

½ Cup Cilantro leaves Totopos (crispy fried tortilla wedges)

Put avocados in a glass bowl, mush them with a fork. Add onion, cilantro, lime juice, zucchini, oil, chilies, and salt. Mix the ingredients thoroughly to form a puree. Put the avocado pits in the guacamole to prevent darkening. To serve, spoon the guacamole into a flat bowl, and decorate with tomato on one side, chilies and cilantro leaves in the center. On the other side, place the totopos.

MENUDO

2 ½ Pound Tripe

½ Calf’s foot

1/3 Cup Vinegar

Cold water 2 Cloves garlic ½

Small onions

 3 Quart water (approx.)

Salt 1 ½ Cup Hominy

Red Chile Puree (see below) or 1 can canned red chile sauce

Finely chopped green onions 

Chopped cilantro leaves

Lemon wedges Corn tortillas, heated Red

Chile Puree: 8 California chilies (¼ lb.)

 2/3 Cup Water Scrape off any fat from trip.

Cut trip into 1 – inch squares. Place trip and calf/s foot in a large bowl. Add vinegar and cold water to cover generously. Let stand 3 hours. Drain. Rinse tripe, and calf’s foot thoroughly. Place in a large pot. Add garlic and onion. Pour in water to cover ingredients plus 1 to 1 ½ inches. About 3 quarts. Add salt to taste. Bring to a boil; reduce heat. Cover and simmer about simmer about 6 hours or until trip is tender. After 1 hour. Skim foam from surface of soup. Skim again as needed. Add more water if liquid evaporates. Prepare Red Chile Puree. Add hominy and Red Chile puree during last hour of cooking. Ladle into large bowls. Serve chopped green onions, cilantro, lemon wedges and hot corn tortillas separately. Makes 10 to 15 servings.

Red Chile puree: Remove stems from chilies. Break chilies open and rinse out seeds. Place in a saucepan with water to cover. Bring to a boil. Continue to boil until chilies are softened, about 5 minutes. Drain; discard water. Place in blender; puree. Add enough water to make puree the consistency of tomato sauce. Press pureed chilies through a sieve to remove bits of peel. Makes about 1 cup.

Variation: Substitute 1 ½ cups nixtamal (cooked dried corn) for canned hominy. Combine with soaked trip and calf’s foot, garlic, onion and water. Cook as directed above.

PAELLA

1 Chicken broiler, cut up

2 Cloves garlic

¼ Cup oil

1 Pound Raw shrimp

4 Sliced tomatoes

1 Pound peas

12 Artichoke hearts

1 ½ Cup Brown rice

6 Strands saffron

1 Cup Onion, diced

1 Green bell pepper, diced

1 Red bell pepper, diced

1 Teaspoon Paprika

1 Cup White Wine

2 Cup water

Brown chicken and garlic in oil; remove chicken to large casserole dish. Add shrimp, tomatoes, peas and artichoke hearts to dish. In oil used to brown chicken, sauté rice, saffron, and pour in wine and water. Bake uncovered at 350 degrees for 1 hour, or until rice is ready.

PAY DE NUEZ PECAN PIE

1 Unbaked pie crust, homemade or bought

egg yolk beaten with a pinch of salt until it is thick and creamy

1 cup milk

4 tablespoons granulated, white sugar

2 tablespoons light brown sugar

2 cups chopped pecans

1 pound pitted dates, finely chopped

¼ teaspoon salt

2 tablespoons honey

 4 tablespoons butter, cut into

4 pieces 1 teaspoon vanilla

32 pecan halves

Line a pie pan with the crust and press a piece of aluminum foil on top of it to conform to its shape and covering the edges of the dough. Pour 1 pound rice or an appropriate amount of pie weights into the foil and mound along the edges to keep the sides of the crust from losing their shape. Place the dough in the oven and bake for 20 minutes.

Take the dough out of the oven and remove the foil and its contents. Prick the bottom of the crust all over with a fork brush the top and half way down the sides with the beaten egg yolk and replace the pan in the oven until it is a golden brown all over, about 5 – 7 minutes longer.

To make the filling place the milk and sugars in a large saucepan, bring to a boil and simmer until the mixture thickens and produces large bubbles, about 15 minutes. Stir in the chopped pecans, dates, salt and honey to cook until the mixture is thick, just a few minutes more. Stir in the butter, then when it is melted add the vanilla. Spoon the mixture into the pie crust and place the pecan halves in eight lines going from just off the center to the side of the pie, so that each piece, when it is cut, will have a line of nuts down the center to the side of the pie, so that each piece, when cut, will wave a line of nuts down the center. Allow the pie to cool, then refrigerate overnight. Before serving bring the pie to room temperature.

PORK CARNITAS

Guacamole 4 Poblano Chiles; roasted and peeled

1 Onion; Medium, Cut in halves

1 Pound Center Loin Roast; boneless and cut into 2X14-inch strips

1 Clove Garlic; Finely Chopped

2 Teaspoons Vegetable Oil

2 Teaspoons Tomato Paste

1 Teaspoon Red Wine Vinegar

¼ Teaspoon

Salt ½ Pound plum tomatoes, finely chopped

Flour or Corn Tortillas

 Dairy Sour Cream

Prepare Guacamole: set aside.

Cut chilies and onion halves lengthwise into ¼-inch strips. Cook pork, chilies, onion and garlic in oil in a 10-inch skillet over medium heat, stirring occasionally, until pork is no longer pink, about 12 minutes. Stir in tomatoes; cook until hot. Serve with tortillas, Guacamole and sour cream

PORK LOIN VAMPIRO

3 medium-sized ancho chilies, stems, seeds and veins removed.

2 cups fresh squeezed orange juice

3 tablespoons lime juice

¼ cup grenadine

½ cup tequila

1 teaspoon salt

1 teaspoon thyme

1 cup sliced white onion

3 pound, lean boneless pork loin, (either a single loin or two loins tied together)

Salt and pepper to taste

2 tablespoons lard or olive oil

Preheat your oven to 305 degrees.

Toast the chilies on a skillet over medium heat for 30 seconds to 1 minute on each side; but, do not allow them to scorch. Tear the chilies into pieces, place them in a bowl, cover them with boiling water, and allow them to re-hydrate and soften for 15 minutes. Drain the chilies and place them in the bowl of a blender. Add the orange juice and lime juice and blend for a minute. Strain the mixture through the fine blade of a food mill, and then add the grenadine, tequila, salt, thyme and onion, and reserve. Salt and pepper the pork, In a Dutch-oven or heavy baking dish, heat the oil over medium high heat until it is very hot but not quite smoking. Add the pork and sear it, turning as necessary, until it is golden brown on all sides, about 4 minutes. Remove the pork to a plate and the pot from the heat and allow it to cool, briefly, add the chili mixture, stirring well to incorporate any caramelized pieces of pork and juices from the bottom of the pot. Put the pork back in the pot, fat side up, replace it on the burner and heat until the sauce just begins to bubble lightly, but do not bring it to a complete boil. Place the pot in the preheated oven and bake, uncovered, until pork reaches an internal temperature of between 145 and 150 degrees, (about 30 minutes per pound for a roast with two loins tied together, or a total of about 1 hour for a single loin) spooning some of the sauce over it every 15 minutes. Remove the pork from the pot, and allow it to rest for 5 minutes, and then slice it into servings. While the meat is resting you can reduce the sauce if it is too thin. Spoon some sauce on each of 4 serving plates, and top with a slice of pork. Mexican style white rice and sautéed nopalito or squash go well with this dish.

PUCHERO

 ½ Cup Chickpeas

¼ Teaspoon Pepper

2 Small Zucchini

1 Veal knuckle, split

¼ Pound Boneless lamb

3 Tablespoon (or butter)

2 Small Sweet Potatoes 1

Tablespoon Salt

¼ Pound Boneless beef

2 Pears

1 Cup Corn cut from the cop

2 Quarts Chicken broth

3 Pounds Chicken

3 Peaches

2 White potatoes

½ Small Cabbage boiled in jackets

½ Pound Ham

2 Limes

2 Barely ripe bananas

2 Small Turnips

1 Large Onion

1 Large Carrot

½ Teaspoon Coriander Seeds, Crushed

3 Cloves Garlic

Place the chick peas in a kettle, cover with broth, and soak overnight. Cut the lamb and beef into 2-inch cubes, cut the chicken into serving pieces, and dice the ham. Peel and slice the onion and garlic.

Combine the drained chick peas, all the meats, the veal knuckle, onion, garlic, and salt in a large soup kettle.

Cover with 2 quarts of cold water and bring to a full boil. Skim off the froth. Lower the heat, cover, and simmers for 45 minutes.

 Cut the cabbage into eight wedges. Peel and slice the turnips and carrot. Slice the zucchini. Peel and dice the sweet potatoes. Cut the corn from the cop. Add the cabbage, turnips, carrot, zucchini, sweet potatoes, and corn to the kettle. Cover and simmer about 20 minutes or until meats and vegetables are tender. Peel the boiled white potatoes and cut into thick slices.

 Peel bananas, and cut into 2-inch slices. Sauté potatoes, sprinkled with crushed coriander seeds and pepper in oil. Remove the potato slices with a slotted spoon. Keep warm, in the same oil sauté the bananas until golden. Keep warm with the potatoes.

Peel, core, and slice the pears and peaches. Put in a small pan with a little water and poach for 10 minutes. Do not overcook.

Drain the fruit. Adjust the seasonings. Serve each bowl of soup with the juice from one lime wedge and a tablespoon of Guacamole. ROPA

VIEJA

3 pounds flank steak

1 ½ cups water

6 whole garlic, peeled

6 whole black peppercorns

Salt to taste 8 poblano peppers, fresh ½ cup lard, bacon drippings or vegetable oil 2 Garlic clove, peeled and sliced 1 large onion, sliced 1/8” thick Flour tortilla 1. Cut the clank steak in half horizontally so it will fit into a large Dutch oven. Place it in the pot and cover it with the water. Add the six whole cloves of garlic, along with the peppercorns and salt as desired. Place over low heat and bring the liquid to a simmer. Cover and continue cooking over low heat, turning the meat occasionally, until it is tender and well done, about one and a half to two hours. 2. While the meat is stewing roast, peel and seed the peppers and slice each pepper lengthwise into strips and eighth of an inch wide. 3. When the meat is tender, remove the Dutch oven from the heat and let the meat cool in its own broth. When it cools enough to handle, remove it from the broth and place it on a cutting board. Slice the meat across the grain into strips about two inches across; using your fingers, pull the meat into fine shreds. Return it to the broth. 4. Heat the lard or other fat in a large heavy skillet over medium heat until it is rippling. Crush the sliced garlic cloves and add to the hot fat. Sauté for one minute, stirring frequently. Add the sliced onions and sauté until it’s somewhat soft, about three minutes. Add the reserved pepper strips to the pan and continue sautéing and stirring for about two minutes. 5. Using a slotted spoon, transfer the peppers, onion and garlic to the Dutch oven. Cook the meat mixture, uncovered, over medium heat, stirring frequently until the flavors are blended about 10 to 15 minutes. Serve the meat hot, rolling up in heated flour tortillas.

SALPICON

3 Pounds brisket 2 onions, 1 halved, 1 chopped 1 large carrot, quartered 1 stalk celery, quartered 2 cloves garlic 1 cup chopped fresh cilantro 1 12-ounce can whole tomatoes Salt and pepper to taste 1 large tomato, chopped 1 4-ounce can chili chipotle, drained and chopped (reserve liquid) ¼ cup light olive oil ¼ cup vinegar ½ pound Monterey Jack cheese, cut in ¼ inch cubes 2 large avocados, sliced length-wise Oven: 325 degrees Place brisket in heavy pot and cover with water. Add halves onion, carrot, celery, garlic, ½ cup chopped cilantro, canned tomatoes, salt and pepper. Cover and cook in oven approximately 4 hours until very tender. Remove from liquid, cool slightly and shred thoroughly with a fork. In large bowl, combine shredded beef, chopped onion, chopped tomato, remaining cilantro, chili chipotle, and liquid to taste, oil, vinegar, salt and pepper. Let cool in refrigerator at least 4 hours. Before serving, toss with cheese and turn into a decorative bowl. Garnish with sliced avocado. Serve with warm corn or flour tortillas, pinto beans and guacamole or tossed green salad. For spicier flavor, use more chili chipotle or pickled jalapenos or chopped or fresh green chili strips.

SOPAIPILLAS

4 Cups flour 2 Teaspoon Sugar ¼ Cup shortening or lard 1 Tablespoon Baking powder 1 ½ Teaspoon salt 1 ¼ Cup Water or more if needed Sift dry ingredients together. Cut in shortening until crumbly. Add and mix until holds together. Kneed 10-15 times until dough forms a smooth ball. Cover and let set for 10 minutes. Divide dough into two parts. Roll dough to 1/8” thickness on lightly floured board. Cut into 3” squares or triangles. Do not allow to dry; cover those waiting to be fried. When ready to fry, turn until golden brown, turning once. Add only a few at a time to maintain proper temperature. Drain on paper towels.

TOCO SALAD

1 ½ Pound Ground beef Bottled French dressing ¼ Cup Onion, chopped ½ Teaspoon Salt ¼ Teaspoon Pepper ½ Teaspoon Dried oregano, crushed ½ Head iceberg lettuce, finely shredded 2 Tomatoes cut in wedges 8 Ounce can corn, drained 8 Ounce Can garbanzo beans, drain ½ Cup Radish slices 1-6 ½ oz. Package Tortilla or corn chips 1 Avocado, peeled and sliced 4 Ounce Cheddar cheese, shredded Pitted black olives, sliced Sour cream Brown meat and drain off fat. Add 1/3 cup French dressing, onion, slat, pepper and oregano. Simmer 5 minutes. Combine lettuce, tomatoes, corn, beans, radishes and enough dressing to moisten. Toss lightly. For each salad, served meat mixture over tortilla chips. Top with lettuce mixture, avocado, cheese, olives and sour cream