Oh Yes Still Quite More Southwest Repices Recipe

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OH YES STILL QUITE MORE SOUTHWEST REPICES

JANET JORDAN

By
@MRSJANET

If you cant find prickly pear cactus for PORK TENDERLOIN NOGALES Use two papayas.


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Ingredients

SPECIAL DINNEWR

PORK TENDERLOIN NOGALES

3 lb
pork
1/2 c
cornmeal
2
eggs slightly beaten
1/4 c
chopped chive
2 medium
onion chopped
1/4 c
chopped jalapeno peppers
salt and pepper to taste
1/4 c
butter
2
ears prickly pear cactus
1
papaya
2 Tbsp
honey

RICE CALIENTE

1 lb
lean ground beef
1
chopped onion
1 tsp
salt
1 tsp
garlic salt
1 c
tomato with green chiles
3 c
cooked rice
1 c
shredded mottery jack cheese

FLOUR TORTILLA

2 c
unbleached flour
2 c
whole wheat flour
4 tsp
baking powder
1 1/2 tsp
salt
1/4 c
shortening
1 c
( about ) water

FIESTA BANANA CAKE

1/2 c
butter softened
1 1/3 c
sugar
2
eggs
1 tsp
vanilla extract
1 c
mashed bananas
2 c
sifted flour
3/4 tsp
salt
1/2 c
sour milk
1 tsp
baking powder
1 tsp
baking soda
3 c
whipped cream
cherries

MEXICAN FRUIT PUNCH

1
papaya
3
bananas
3
apples peeled
1 c
sugar

Directions Step-By-Step

1
FOR: PORK TENDERLOIN NOGALES

Cut pork tenderloins into 8 medallions.Combine cornmeal, eggs, chives, onion, jalapeno pepper, salt and pepper in a bowl. Mix well
2
Melt butter in a large baking dish. Spread batter on both sides of medallions. Place medallions into baking dish.
3
Bake covered at 350 degrees for 20 minutes or until done to taste.
4
Remove needles from pear cactus, place cactus in boiling water to cover. Cook for 5 minutes rinse in cold water, chop cactus
5
Peel papaya chop fine. Combine cactus, papaya and honey in bowl mix well. Serve over tenderloin. Yield 8 servings
6
FOR: RICE CALIENTE

Brown ground and onion in skillet stirring frequently, drain.
7
Add salt, garlic salt, tomatoes with green chiles rice and sour milk. Mix well
8
Spoon into buttered 1 1/2 quart baking dish. sprinkle with cheese.
9
Bake at 350 degrees for 20 minutes or until heated through. Yield 8 servings
10
FOR: FLOUR TORTILLA

Sift flour, baking powder, and salt into bowl. Cut in shortening until crumbly. Add enough water to make medium dough. Kneed for 5 minutes . Let stand covered for 30 minutes.
11
Divide into 10 to 12 portions shape into balls. Roll each into 1/8 inch thick circle.
12
Bake 1 at a time on both sides on hot griddle pressing lightly to collapse bubbles and flatten tortilla.
13
Stack tortillas in a cloth towel to keep warm. Yield 10 to 12 tortillas.
14
FOR: FIESTA BANANA CAKE

Cream nutter and sugar in mixing bowl until light. Blend in eggs, vanilla and bananas
15
Add flour and salt alternately with sour milk mixing well after each addition
16
Stir in baking powder,and baking soda. Pour into greased and floured9 by 13 cake pan
17
Bake at 375 degrees for 25 minutes. Cool completely.
18
Frost with whipped cream. Garnish with cherries arranged as flower petales. Store in refrigerator. Yield 8 to 12 servings
19
FOR: MEXICAN FRUIT PUNCH

Cut papaya, bananas and apples into chunks.
20
Process with sugar, cinnamon, and ice water in blender until smooth and creamy.Yield 10 servings

About this Recipe

Regional Style: Mexican
Other Tag: Healthy