HARTY SOUTHWEST STEW
finely chopped onions
can pinto beans rinsed and drained
can whole kernal corn
shredded chedder cheese
GRIDDLE TO TABLE FLOUR TORTILLA
milk goats milk preferred
1FOR: HEARTY SOUTHWEST STEW.
Brown ground beef with onion in a heavy skillet, stirring frequently, Drain.
2Drain tomatoes reserving 3/4 cup liquid.
3Add picante sauce, tomatoes, reserved liquid, pinto beans, corn cumin, garlic powder pepper, and salt to the skillet.
4Simmer, covered for 15 to 20 minutes stirring occasionally. Sprinkle with cheese.
6FOR GRIDDLE TO TABLE FLOUR TORTILLA.
Process flour, salt and shortening in a food processor until crumbly
7Add 1 cup warm water gradually processing until smooth.
8Shape into 12 balls flatten into circles. Cook on a medium hot griddle until dry.
10FOR: QUINCE CANDY
Rinse quince, remove core and seeds. Cut into quarters place in a large saucepan.
11Add water to cover, cook until fruit is soft, Drain. Press fruit through colander or food mill. Combine quince puree with sugar in large sauce pan.
12Cook over medium heat until thick and dark red in color, stirring frequently. Pour into molds or baking pans. Let stand until cool
13Remove from molds, wrap in cheesecloth. Place in sun to dry. Wrap in waxed paper to store if desired.
14Cut into 1/8 inch thick slices of desired size. Place on racks to dry. Roll in powdered sugar.
16The quince is a old fashioned aromatic, and dearly loved fruit. It is not easy to prepare, as it needs to be poached or cooked before it can be used in a recipe.
17FOR MEXICAN COFFEE
Brew a pot of very strong coffee.Fill cups about 1/4 full
18Add heated milk to fill cup. Goat's milk is preferred.
19Coffee is usually served plain, but you can have a sprinkle of cinnamon or a small amount of brown sugar.
Originally Posted: Tue, Mar 15, 2011