oh yes still quite more southwest repices

(2 RATINGS)
41 Pinches
BRISTOW, OK
Updated on Apr 15, 2011

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

prep time
cook time
method ---
yield

Ingredients

  • SPECIAL DINNEWR
  • PORK TENDERLOIN NOGALES
  • 3 pounds pork
  • 1/2 cup cornmeal
  • 2 - eggs slightly beaten
  • 1/4 cup chopped chive
  • 2 medium onion chopped
  • 1/4 cup chopped jalapeno peppers
  • - salt and pepper to taste
  • 1/4 cup butter
  • 2 - ears prickly pear cactus
  • 1 - papaya
  • 2 tablespoons honey
  • RICE CALIENTE
  • 1 pound lean ground beef
  • 1 - chopped onion
  • 1 teaspoon salt
  • 1 teaspoon garlic salt
  • 1 cup tomato with green chiles
  • 3 cups cooked rice
  • 1 cup shredded mottery jack cheese
  • FLOUR TORTILLA
  • 2 cups unbleached flour
  • 2 cups whole wheat flour
  • 4 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 1/4 cup shortening
  • 1 cup ( about ) water
  • FIESTA BANANA CAKE
  • 1/2 cup butter softened
  • 1 1/3 cups sugar
  • 2 - eggs
  • 1 teaspoon vanilla extract
  • 1 cup mashed bananas
  • 2 cups sifted flour
  • 3/4 teaspoon salt
  • 1/2 cup sour milk
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3 cups whipped cream
  • - cherries
  • MEXICAN FRUIT PUNCH
  • 1 - papaya
  • 3 - bananas
  • 3 - apples peeled
  • 1 cup sugar

How To Make oh yes still quite more southwest repices

  • 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
  • Step 2
    Melt butter in a large baking dish. Spread batter on both sides of medallions. Place medallions into baking dish.
  • Step 3
    Bake covered at 350 degrees for 20 minutes or until done to taste.
  • Step 4
    Remove needles from pear cactus, place cactus in boiling water to cover. Cook for 5 minutes rinse in cold water, chop cactus
  • Step 5
    Peel papaya chop fine. Combine cactus, papaya and honey in bowl mix well. Serve over tenderloin. Yield 8 servings
  • Step 6
    FOR: RICE CALIENTE Brown ground and onion in skillet stirring frequently, drain.
  • Step 7
    Add salt, garlic salt, tomatoes with green chiles rice and sour milk. Mix well
  • Step 8
    Spoon into buttered 1 1/2 quart baking dish. sprinkle with cheese.
  • Step 9
    Bake at 350 degrees for 20 minutes or until heated through. Yield 8 servings
  • Step 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.
  • Step 11
    Divide into 10 to 12 portions shape into balls. Roll each into 1/8 inch thick circle.
  • Step 12
    Bake 1 at a time on both sides on hot griddle pressing lightly to collapse bubbles and flatten tortilla.
  • Step 13
    Stack tortillas in a cloth towel to keep warm. Yield 10 to 12 tortillas.
  • Step 14
    FOR: FIESTA BANANA CAKE Cream nutter and sugar in mixing bowl until light. Blend in eggs, vanilla and bananas
  • Step 15
    Add flour and salt alternately with sour milk mixing well after each addition
  • Step 16
    Stir in baking powder,and baking soda. Pour into greased and floured9 by 13 cake pan
  • Step 17
    Bake at 375 degrees for 25 minutes. Cool completely.
  • Step 18
    Frost with whipped cream. Garnish with cherries arranged as flower petales. Store in refrigerator. Yield 8 to 12 servings
  • Step 19
    FOR: MEXICAN FRUIT PUNCH Cut papaya, bananas and apples into chunks.
  • Step 20
    Process with sugar, cinnamon, and ice water in blender until smooth and creamy.Yield 10 servings

Discover More

Category: Beef
Category: Cakes
Category: Punches
Culture: Mexican

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