February 25th, 2006 by alice
Tags: Jalisco, Pork
INGREDIENTS
- 1lbpork tenderloins, trimmed
- 1 1/2teaspoonspaprika
- 1 1/2teaspoonschili powder
- 1tablespoonred wine vinegar
- 2teaspoons mincedgarlic
- 1/2teaspoonground cumin
- 1/2teaspoondried oregano
- 1/2teaspoonsalt
- 1tablespoonolive oil
- 3-4lime wedges
- tortillas(corn or flour; optional)
- salsa (optional)
- guacamole (optional)
- slicedfresh jalapenos(or other hot chile; optional)
DIRECTIONS
- Pound pork evenly to 1/4-inch thickness (between plastic wrap is good).
- Blend paprika, chili powder, vinegar, garlic, cumin, oregano, and salt, and rub over all sides of pork.
- Rest meat for at least one hour, refrigerated.
- Cut pork into 3-4 serving pieces.
- Pan-fry meat in the oil on both sides, until cooked to your liking.
- Drain meat and season with additional salt (if desired) and lime.
- Serve on warm tortillas with salsa, guacamole, and sliced fresh chiles (if desired).
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February 25th, 2006 by alice
Tags: Coleslaw, Southern, Style
INGREDIENTS
- 1 (16 ounce)packagecoleslaw mix(found in the produce section)
- 1/4cuponions, finely chopped
- 3/4cupsour cream
- 1/3cupmayonnaise
- 1tablespoonsugar
- 3/4teaspoondry mustard
- 3/4teaspoonseasoning salt
- 1/4teaspoonblack pepper
- 1/4teaspoonpaprika
- 1/4teaspooncelery seeds
DIRECTIONS
- Mix cole slaw greens with onion in a large mixing bowl.
- Mix sour cream, mayonnaise, sugar, dry mustard, seasoned salt and pepper in a small mixing bowl until smooth.
- Add the sauce to the Cole slaw greens and toss thoroughly.
- Add paprika (for a nice color) and celery seed (for texture).
- Mix again and refrigerate for at least two hours before serving.
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February 25th, 2006 by alice
Tags: Cheeseppetizers, Fried, Goat
INGREDIENTS
- 9ouncesfresh goat cheese, crumbled
- 1/2cup choppedfresh parsley
- 1egg
- 1tablespoon mincedgarlic
- 1 1/2tablespoonspaprika
- 1/2tablespoonsalt
- 1/2tablespoonpepper
- 24wonton wrappers
- 1egg, beaten
- oil(for frying)
DIRECTIONS
- Mix cheese, parsley, egg, garlic, paprika, salt and pepper.
- Place a tablespoonful on each wonton wrapper, in a strip along one edge, leaving 1/4 inch edge.
- Fold sides in and roll up.
- Brush edge with egg and press to seal.
- Heat 1/4 cup oil until hot.
- Fry 6 at a time, until a deep golden brown, turning once, about 1 minute per side.
- Add more oil to skillet as needed.
- Serve hot.
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February 25th, 2006 by alice
Tags: Cone, Fire, Pine, Scented, Starters, Waxed
INGREDIENTS
- pinecones
- candleparaffin waxor paraffin wax
- candlefood coloring(or old candle stubs_ Essential oil (optional)
- wax-coatedstring, for wicks
- wax paper
DIRECTIONS
- Melt wax in top of double boiler over boiling water or melt the wax in a coffee can in a pot of boiling water on the stove.
- Make sure that there is enough candle wax or paraffin so that pine cones may be dipped.
- Use extreme caution as paraffin is extremely flammable.
- After wax has melted, stir in the candle coloring (or old candle stubs) and essential oil.
- Lower the heat.
- Thread a wick through the petals of the pine cone, letting about one inch hang over the tip of the pine cone.
- Using the tongs, dip the pinecone into the wax.
- Hold over the pot for a couple seconds to let the wax harden slightly.
- Re-dip the pine cone into the melted wax.
- Re-dip as needed until the pine cone is well-coated.
- Set on wax paper to harden completely.
- To light a fire, put a pine cone fire starter between the logs and light the wick.
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February 25th, 2006 by alice
Tags: Chinese, Chow, Mein, Pork
INGREDIENTS
- 1 1/2lbslean pork, thinly sliced
- 1/4cupcornstarch
- 2teaspoonssugar
- 5tablespoonssoy sauce(divided)
- 3tablespoonsoil
- 2tablespoonsshortening(Crisco is good)
- 2cupswater
- 1 1/2cups slicedcelery
- 1onion, chopped
- 1tablespoonmolasses
- 1 (8 ounce)cansliced water chestnuts
- 1lbbean sprouts(or more)
- 1 (4 ounce)canmushrooms, drained
- salt and pepper
- 1bunchgreen onions (optional)
- toasted wholeblanched almonds
DIRECTIONS
- Cut meat into thin strips.
- Combine 2 tbsp cornstarch with sugar, blend in 1 tbsp soy sauce and 2 tbsp oil; mix to blend.
- Pour over pork strips;toss well to coat, marinade in mixture for 10 minutes.
- In a wok, or large saute pan, brown the meat lightly on all sides in hot shortening.
- Add remaining 4 tbsp soy sauce and 1-1/2 cups water; simmer, covered on low heat for 45 minutes.
- Add in the celery and onions; simmer for 15 minutes more.
- In a small bowl, blend in remaining cornstarch with 1/2 cup water; stir into meat mixture.
- Add molasses, water chestnuts, bean sprouts and mushrooms; heat thoroughly.
- Season with salt and pepper.
- Garnish with chopped green onions and toasted almonds.
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