Category: Cindy Recipe Cards

Grandma’s Beans

Grandma’s Beans

1 C dry beans
Wash in cold water
Strain and remove any rocks, etc
Add to 1.5 C warm water and 1 can stock in soup pan
Cover and bring to a boil (or about 200°)
Start timing, and cook 2 minutes
Remove from heat and cover
Let set 60 minutes
Add 1 tsp salt per 1 C beans
Add med pieces celery, onion, carrot, garlic
Add bay leaf, 1 slice raw bacon, ham (or other) bone
Bring back to 200° or gentle boil, then simmer 2 hours
Stir very lightly and check water level every 30 minutes
Taste one bean. If necessary, cook 30 more minutes
Serve hot with crackers, bread or tortilla

For refried beans, drain and smash
(Keep liquid for soup and thinning beans later)
Add a generous sprinkle of grated cheddar cheese
Mix together
Add tablespoons of cooking liquid, and continue mixing, until texture is to your taste

Robert@RobertAndrews.NET

Taquitos and Flautas

TaquitosThe difference between taquitos and flautas are; the first is flour tortilla, and the second is made from corn tortillas.

Ingredients:
Beef, chicken, chorizo or pork – Cooked
OR
1/4 C Onion, 1 potato and 6 oz chorizo

Olive oil
Carrots
Cabbage
Garlic
Basil
Cumin
Coriander or cilantro
Parsley
Lime

  1. Sear meat pieces and set aside
  2. To hot skillet, add carrots, cabbage, garlic, basil, cumin, coriander, parsley.
  3. Don’t need to cook completely.
  4. Add 1 tbl lime juice and cilantro.
  5. Heat tortilla in a hot cast iron skillet for about 15 seconds per side
  6. Roll in tortillas (or empanada wrappers) and hold in place w/ 2 toothpicks.
  7. Spray w/ oil & broil till golden brown or fry in shallow pan of hot oil until browned.
  8. You can also deep fry, and then let drain on rack over a paper towel
  9. Remove toothpicks
  10. Plate and serve with cooked veggies, guacamole, mango, cantaloupe and side salad.
  11. Top with chipotle & sour cream or Mexican crema

Oil or oven should be preheated to 350º

From Cindy’s Recipe Cards:

Title of Recipe: Taquitos

Ingredients:
Beef, chicken or pork
Meat
Olive oil
Carrots
Cabbage
Garlic
Basil
cumin
coriander/cilantro
parsley
lime

Instruction:
Sear meat pieces in hot olive oil tossed in corn starch. Add carrots, cabbage, garlic, basil, cumin, coriander, parsley. Don’t need to cook completely. Add 1 tbl lime juice and cilantro. Roll into flour tortillas (sushi roll) hold in place w/toothpick. Spray w/oil & broil till golden brown. Cut @ angle and plate.

Special Steps:
Top with chipotle & sour cream. Serve with mango, cantaloupe and side salad.

Grandma’s Vegetable Dip

INGREDIENTS

  • Slice zucchini medallions
  • Slice red bell iinto rings
  • Mash 5 cloves of garlic
  • 8 oz cream cheese
    –
  • Paprika to taste

STEP BY STEP

  1. Preheat oven to 400º
  2. Toss sliced veggies in EVOO
  3. Sprinkle with salt
  4. Bake 45 minutes – Stir halfway
  5. Pulse in food processor
  6. Add 8 oz cream cheese
  7. Pulse just to chop
  8. Spread on soft bread or pita chips

* Any kind of greens will work for this. Spinach will be more traditional. I used Collar Greens this particular time.

This is listed under Appetizers, but I added three hot wings (heated in the microwave) and this became dinner.

Grandma’s Fruit Pie

Instructions
Preheat oven to 375 degrees
1. Roll pie dough flat on floured surface
2. Roll to approx 11″ disk – use cover as template
3. Put into pie tin
4. Parchment paper over crust
5. Be sure to DOCK bottom of crust – not too many
6. Insert metal pie tin
8. Make rim “roll under” for crust – glass
9. Make decorative edge (See Additional Note)
10. Glaze edge
11. Prebake crust 375 degrees 10 minutes
–
12. Carefully pour in filling
13. Bake pie for 45 minutes
14. OPTIONAL: Top with pralines or toasted pecans
15. Cool at least 5 minutes before cutting

Use commercial pie crust or MAKE YOUR OWN

This recipe can be used with any fruit; cherry, rhubarb, strawberry rhubarb, strawberry, blueberry, etc.

PUMPKIN PIE FILLING

For pumpkin pies; instead of buying a can of pumpkin puree, try making your own.

COOK PUMPKIN PUREE

Notes DECORATIVE EDGE
Cut narrow triangles with leftover pie crust trimmings
Roll to create little curls, then chill
Apply to edge with egg wash (egg and water)
Refrigerate shell 1 hour before putting in filling

Cut pumpkin in half – remove seeds – cut into 1-2 inch pieces
Cook at 350 degrees for 1 hour
Mash roughly with potato masher
Drain overnight in cheescloth strainer in refrigerator or pie will be very watery

FILLING
2 CU pumpkin puree
1/4 CU dk brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp clove
1/4 tsp ginger
1/4 tsp salt
1 CU heavy cream

Applesauce

–
Grandma’s Applesauce

By Cynthia Cielle

This is a really healthy and rustic applesauce.

  • 4 apples – cut into about 16 pieces each
  • Cover with water
  • Bring up to a simmer and let cook 15-30 minutes until soft
  • Squish using a potato masher
  • Top with Grandpa’s CinnaSugar®

–
Basic Applesauce

A far cry from that overly sweetened, grainy mush that dominates supermarket shelves, this applesauce is tart with a hint of sweetness. Try it on latkes, with some braised pork, or on its own.

Ingredients

  • 1 C apple cider or apple juice
  • 1 C water
  • 1 whole cinnamon stick
  • 1/4 cup granulated sugar or brown sugar
  • 1/4 tsp fine salt
  • 3 pounds crisp apples (about 6 large), such as Fuji, Winesap, Gala, or Granny Smith
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 tsp vanilla at the very end

Step by Step

  1. Add the apple cider, juice, water, and the cinnamon stick. Bring to a gentle boil over medium heat in a large, heavy-bottomed saucepan.
  2. Peel, core, and coarsely chop the apples into 1/2-inch pieces. Add the apple to the hot liquid
  3. Lower the heat to medium low and gently boil for 20 to 30 minutes, stirring occasionally with a wooden spoon and checking to make sure the apples are not scorching.
  4. When the apples are extremely tender and can be broken down to a chunky sauce with vigorous stirring, remove from the heat.
  5. Remove the cinnamon stick and discard. Let mixture cool for a few minutes, then add the vanilla, sugar, a large pinch of salt, and the lemon juice.
  6. Let the apples cool to room temperature.
  7. For smooth applesauce, using a food mill fitted with a medium disk, pass the apple mixture through the mill to form a smooth purée.  Alternately, blend in a food processor to desired consistency.
  8. For chunky sauce, beat the apples with a potato masher or wooden spoon until the desired consistency is reached.

Grandpa’s note:  If you are canning the applesauce, skip step 6 and proceed VERY CAREFULLY.  A Food Processor will work, but steam is explosive: make sure the body of the processor is well vented.  Can in hot water bath about 15 minutes using standard canning guidelines.

–
Jim Morgan’s Applesauce

2015-10-19 15.47.50
Yes, this recipe is originally from Alton Brown, but this Facebook post of Alton’s recipe was made with Jim’s very own apples. Pretty good recipe too.

–
Calvados Applesauce

1 lb Gala apples
1/2 cup water
1/2 cup sugar
1/2 teaspoon finely grated fresh lemon zest
1/8 teaspoon cinnamon
2 tablespoons Calvados

Instructions
1. Peel and core apples, then cut into 1-inch pieces.
2. Bring apples, water, sugar, zest, and cinnamon to a boil in a 2-quart heavy saucepan, stirring occasionally, then reduce heat and simmer, covered, 15 minutes.
3. Remove lid and simmer until most of liquid is evaporated, 5 to 10 minutes.
4. Add Calvados and simmer, stirring occasionally, 1 minute.
5. Mash apples with a potato masher or a fork to a coarse sauce, then cool.

Cook’s note: Applesauce can be made 3 days ahead and chilled, covered.

Makes about 1 1/4 cups
* Active time:10 min
* Start to finish:1 hr (includes cooling)

Grandma’s Spinach Pasta

Grandma LOVES spinach pasta. This recipe was designed to make quick, but good, spinach pasta using a Kitchen Aid, and will make a total of about eight servings. We’ve also substituted Collard Greens and Kale with excellent results. Since I created this recipe though, I found a great source of spinach pasta at Amazon.com. CLICK HERE to see what I buy these days. Even Grandpa takes a quality shortcut now and then.

pasta

INGREDIENTS

  • 4 C AP Flour
  • 1 block froezen spinach (drained, chopped and squeezed)
  • 3 eggs
  • 1 tsp salt
  • 1/2 C Flax
  • 1/2 C Whole Wheat Flour
  • 1/2 C water
  • 1/4 C EVOO

STEP BY STEP

  1. Mix until like Playdough
    Add a spoonful of water or a spoonful of flour to adjust if necessary
  2. Cut into four pieces
  3. Roll into skinny long rope – about 12 inches long
  4. Roll to about 1/4 inch with rolling pin
  5. Put into pasta roller at 1 for one pass
  6. Fond and repeat on 1 about four more times
  7. Return into pasta roller at 3 for three more passes
    NOTE: The continued rolls will improve the consistency of the resulting pasta
  8. Put through pasta cutter, controlling the strands as they come out
  9. Hang over board or broom handle for 20-30 minutes in four separate groups
  10. Take each group and divide again into 4-8 groups and wind VERY LOOSELY into nests
  11. Set aside to dry for 24 hours before bagging and storing
    Make sure they dry out before storing or they will mold
  12. Will keep about two weeks.  Four in the refrigerator.
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