Mexican Cornbread

Sift:
1 c white cornmeal
1/4 c flour
1 tsp soda
1/2 tsp salt

Add:
1/3 c cooking oil
2 eggs
3/4 c grated cheese
1 small can yellow creamed corn
3 jalapeno peppers (mash seeds also)

Pour in greased, preheated iron skillet or muffin tin. Bake 30 minutes at 375 or 400 degrees.

Comments

Shrimp Jeannine

2 lb cleaned and deveined shrimp 2 TBS butter 1/2 tsp salt Dash cayenne pepper 3 TBS dry vermouth 1 1/2 TBS lemon juice Cook shrimp in butter until just pink. Add remaining ingredients and cook at high heat about 2-3 minutes, stirring constantly.

Cheesecake

CRUST: 1 1/2 c graham cracker crumbs 2 TBS sugar 1 1/2 tsp cinnamon 6 TBS melted butter Mix crust ingredients and pat into bottom and up sides of 10-inch spring form pan. FILLING: 3 (8 oz) pkg cream cheese 1 c sugar 3 whole eggs, well beaten 1/2 tsp vanilla Carefully pour mixture into pie shell and bake 20 minutes at 375 degrees. Remove from oven. Turn temperature to 500 degrees. TOPPING: 1 pt sour cream 3 TBS sugar 1/2 tsp vanilla Mix topping ingredients and pour over baked pie. Bake for 5 minutes. Cool and refrigerate.

Peach Cobbler

3 c sliced fresh peaches 1 c sugar 1 TBS lemon juice 2 TBS butter 3/4 c flour 1/4 c shortening 1/4 tsp salt 2 TBS water Place sliced fresh peaches in a saucepan. Add sugar, lemon juice and butter. Simmer until peaches are heated through. Make pastry of flour, shortening, salt and water. Roll pastry to fit 8x8x2 inch baking dish. Place hot peaches in pan and cover with pastry. Prick pastry with fork and bake cobbler for 35-40 minutes at 400 degrees. Note from Melanie: I haven't used this crust but instead use the crust recipe I use for everything else. I also use 2 bags of frozen peaches. I cut down on the lemon juice, only using a few splashes. And to thicken it up, I remove some of the cooked juice and whisk with corn starch and add back to the peaches. I then sprinkle in some cinnamon. I also sprinkle cinnamon/sugar on top of the crust.

Our Grandmothers' Recipes

Search This Blog