OH YES STILL QUITE MORE SOUTHWEST REPICES

Oh Yes Still Quite More Southwest Repices Recipe

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JANET JORDAN

By
@MRSJANET

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

Rating:
★★★★★ 2 votes
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Ingredients

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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

How to Make OH YES STILL QUITE MORE SOUTHWEST REPICES

Step-by-Step

  • 1FOR: PORK TENDERLOIN NOGALES

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

    Brown ground and onion in skillet stirring frequently, drain.
  • 7Add salt, garlic salt, tomatoes with green chiles rice and sour milk. Mix well
  • 8Spoon into buttered 1 1/2 quart baking dish. sprinkle with cheese.
  • 9Bake at 350 degrees for 20 minutes or until heated through. Yield 8 servings
  • 10FOR: 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.
  • 11Divide into 10 to 12 portions shape into balls. Roll each into 1/8 inch thick circle.
  • 12Bake 1 at a time on both sides on hot griddle pressing lightly to collapse bubbles and flatten tortilla.
  • 13Stack tortillas in a cloth towel to keep warm. Yield 10 to 12 tortillas.
  • 14FOR: FIESTA BANANA CAKE

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

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

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About OH YES STILL QUITE MORE SOUTHWEST REPICES

Regional Style: Mexican
Other Tag: Healthy




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