Our Family Recipes
Mix:
Place in sealed container, store in cool dry place.
2-3 Tablespoons = 1 pkg. mix
Combine soup, sour cream, and chillies. Heat until bubbly. Add all but 1 cup of cheese, chicken, and onion. Using a large greased pan (9X13 isn’t large enough so use larger or 9X13 and a smaller one also), put a little sauce on the bottom of the pan. Take tortilla and put sauce in middle in line from one side to other, roll and place seam side down in pan. Place side by side until all tortillas are filled. Pour remaining sauce over tortillas and top with rest of cheese. Cover with foil. Bake at 325 for 15-20 minutes.
*Can be made ahead and refrigerated, then cook covered for 1 hour.
Mix 1/4 cup water and yeast. Blend in all the rest of the ingredients, except the oil and only use 2 cups of flour.
Add rest of flour slowly. Knead into a soft dough.
Cover and let rise until doubled.
Punch down and store in a plastic bag in regrigerator.
Roll out to 1/8 inch thick. Cut into 4 inch triangles or rectangles. Heat oil in deep pan to 365 degrees. It is hot enough when the dough sinks then rises immediately. Place dough into oil and spoon hot oil onto top of sopapilla to get it to puff up.
Fry just until puffy and golden brown. Turn quickly to lightly brown on both sides.
Serve with honey butter. Yields about 36.
Mix marshmallow fluff, butter (softened), and honey together.
Cut shortening into flour and salt. Add cold water to moisten and make a dough. Stir only enough to moisten all the flour. The more you work the tougher it gets just like biscuits. If you add too much water you can lightly knead more flour into each tortilla right before you roll it out. When mixed and smooth roll out into tortilla shape. Fry in a dry fry pan till starting to bubble and turn golden. Flip and cook other side.
SAUCE
4 cups water
1 /4 cup tomato paste
1 1/2 ounce butter or margarine (3 TBS)
1 teaspoon salt
1/2 Tablespoon chili powder
1/2 Tablespoon paprika
1 Tablespoon beef base
Dash cayenne
Add all ingredients in a pan and bring to a boil.
Mix 1/2 cup flour with 1 cup water. Add to boiling sauce till thick. You may need a little extra.
Lightly fry corn tortillas in oil. (about 15 tortillas)
Coat bottom of glass pan with sauce.
Pour some sauce on a plate. Put 1 tortilla in sauce. Flip. Add grated cheese. Roll. Place in 9X13 pan. Repeat. You may want another smaller pan too.
Pour remaining sauce over tortillas in pan. Bake at 350 degrees for 20 minutes or until warm and bubbly.
We usually do 1 1/2 times recipe for our family and do more shells and use two pans. It just depends how saucy you like it.
When the chicken, pepper, and onions are all done add
1 clove garlic
1 Tablespoon cilantro
1 Tablespoon lime juice or the juice of a fresh lime or two to taste
Serve on flour tortilla with sour cream, cheese, and salsa.
1/4 teaspoon sugar
1/4 teaspoon cumin
1/4 teaspoon paprika
1/4 teaspoon chili powder
1/4 teaspoon oregano
Mix all together and add to meat and vegetables in pan. You may want to add a little water when you add it to the pan
2 Tablespoons yeast
2 Cups warm water
4 Tablespoons sugar
2 teaspoons salt
2 Tablespoons oil
4 cups flour
oil for frying
In large mixing bowl dissolve yeast into warm water. Then add in sugar, salt, and oil. Mix then add flour one cup at a time. Form into dough then cover bowl with towel and set aside for 15 minutes to allow to rise. Heat oil in deep frying pan over med/high heat. Roll dough out like a tortilla. Fry on both sides for about 1 minute on each side.
Makes 15-20 scones depending on how big you make them.
2 cups rice
4 cups water
2 teaspoons chicken bouillon
1 handful cilantro, chopped
1/2 lime, juiced
1 can (4 ounces) diced green chiles (we don’t add this)
Pour everything in a pot and heat to boiling. Then add lid and turn down to low for 20-30 minutes or until tender.
Remove lid and stir to combine everything.