MORE SOUTHWEST RECIPES

5
JANET JORDAN

By
@MRSJANET

If your going camping here are some recipes you might like. This Quince candy takes a while to make but it's well worth it. The Hearty Southwest Stew is filling and gives you the energy you need. The Griddle To Table Tortillas will be good for added flavor for the stew. And the coffee (speaks for itself.)

Rating:

★★★★★ 2 votes

Comments:
Method:
Stove Top

Ingredients

  • TRAIL COOKOUT

  • HARTY SOUTHWEST STEW

  • 2 lb
    lean ground beef
  • 1/2 c
    finely chopped onions
  • 1 28 oz
    can tomatoes
  • 1 c
    picante sauce
  • 1 15 oz
    can pinto beans rinsed and drained
  • 1 16 oz
    can whole kernal corn
  • 1 tsp
    cumin
  • 1/2 tsp
    tarragon
  • 1/2 tsp
    garlic powder
  • 1/2 tsp
    pepper
  • ·
    salt to taste
  • 1/4 c
    shredded chedder cheese
  • GRIDDLE TO TABLE FLOUR TORTILLA

  • 3 c
    flour
  • ·
    salt to taste
  • 5 Tbsp
    shortening
  • 1 c
    warm eater
  • QUINCE CANDY

  • 5 lb
    quince
  • 5 lb
    sugar
  • ·
    powdered sugar
  • MEXICAN COFFEE

  • ·
    strong coffee
  • ·
    milk goats milk preferred
  • ·
    cinnamon
  • ·
    brown sugar

How to Make MORE SOUTHWEST RECIPES

Step-by-Step

  1. FOR: HEARTY SOUTHWEST STEW.

    Brown ground beef with onion in a heavy skillet, stirring frequently, Drain.
  2. Drain tomatoes reserving 3/4 cup liquid.
  3. Add picante sauce, tomatoes, reserved liquid, pinto beans, corn cumin, garlic powder pepper, and salt to the skillet.
  4. Simmer, covered for 15 to 20 minutes stirring occasionally. Sprinkle with cheese.
  5. YIELD 6 SERVINGS
  6. FOR GRIDDLE TO TABLE FLOUR TORTILLA.

    Process flour, salt and shortening in a food processor until crumbly
  7. Add 1 cup warm water gradually processing until smooth.
  8. Shape into 12 balls flatten into circles. Cook on a medium hot griddle until dry.
  9. YIELD 12 SERVINGS
  10. FOR: QUINCE CANDY

    Rinse quince, remove core and seeds. Cut into quarters place in a large saucepan.
  11. Add 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.
  12. Cook over medium heat until thick and dark red in color, stirring frequently. Pour into molds or baking pans. Let stand until cool
  13. Remove from molds, wrap in cheesecloth. Place in sun to dry. Wrap in waxed paper to store if desired.
  14. Cut into 1/8 inch thick slices of desired size. Place on racks to dry. Roll in powdered sugar.
  15. YIELD: 5 TO 7 POUNDS.
  16. The 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.
  17. FOR MEXICAN COFFEE

    Brew a pot of very strong coffee.Fill cups about 1/4 full
  18. Add heated milk to fill cup. Goat's milk is preferred.
  19. Coffee is usually served plain, but you can have a sprinkle of cinnamon or a small amount of brown sugar.

Printable Recipe Card

About MORE SOUTHWEST RECIPES

Course/Dish: Beef, Flatbreads
Main Ingredient: Beef
Regional Style: Mexican
Other Tags: Quick & Easy, Healthy, Heirloom




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