Favorite Family Recipes - Carla Stewart

These are some of my (and my family’s) favorites! Enjoy!

WALKING TACO

(from Someone’s in the Kitchen with Carla Stewart, Angels on Earth, May/June, 2007 – Inspired by my mother)

On a large plate or platter layer the following:

1 can bean dip

1 small can chopped green chilies

1 bunch green onions, chopped

1 cup chopped black olives

1 8-oz. carton sour cream

2 medium tomatoes, chopped

2 avocadoes, mashed with a teaspoon of lemon juice

2 cups finely shredded cheese (Mexican mix or Monterrey Jack)

Begin with spreading bean dip on plate and go down the list finishing with cheese. Serve with tortilla chips. Can make a couple of hours ahead and refrigerate until ready to serve.

MY SISTER DONNA’S SPECIAL SALSA

1 large can diced tomatoes, with liquid

2 small cans diced green chiles

1 can “El Pato” – bright yellow can (This is the secret sauce)

1 bunch chopped green onion

1 fistful chopped cilantro

1 – 3 tsp. black pepper, depending how spicy you like your salsa

1 clove garlic, crushed

Pinch of oregano

Mix all together. Chill and serve.

Makes about 3 pints.

ALLISON’S GUACAMOLE

2 large avocadoes, ripened

1 cup fresh tomato, chopped

4 or 5 chopped green onions

A few sprigs of chopped cilantro

Juice of one large lime

Scoop avocado from shell with a spoon. Add lime juice and mash with a fork (a few lumps okay). Add chopped tomato, onion, and cilantro. Serve immediately with tortilla chips.

CHICKEN SALAD

4 cups cooked chicken breasts, coarsely chopped

1 cup chopped celery

½ cup toasted pecans, coarsely chopped (toasting makes the difference)

½ cup real mayonnaise (may use lite mayo, if desired)

½ cup sour cream

Salt and pepper to taste

Blend mayonnaise and sour cream with salt and pepper. Fold in other ingredients. Chill before serving. Makes great sandwiches, a main dish summer salad, or filling for miniature cream puffs for parties.

CHERYL’S POTATO SOUP

6 large potatoes, sliced thin

1 large onion, chopped

Cover with just enough water to cover potatoes and onion and simmer until tender.

DO NOT drain.

Add:

¼ cup margarine

½ pound velveeta cheese

2 cups sour cream

Heat until melted. Top with green onions and crumbled crisp bacon (or 1 cup diced ham, if desired.)

PASTA JAMBALAYA

2 pounds fresh shrimp, peeled and deveined

½ pound seasoned sausage (I prefer the spicy Italian)

½ cup chopped green onions

2 garlic cloves, chopped

¼ cup fresh parsley

1 cup chopped green pepper

1 ½ cups canned tomatoes

1 bay leaf

1 teaspoon crushed thyme

1/8 teaspoon cayenne pepper

½ teaspoon salt

8 oz. penne pasta

1 ½ cups water (more if needed)

Prepare shrimp. Sauté sausage with garlic, onion, and pepper. Drain off excess fat. Add parsley, tomatoes, seasonings, pasta, and water. Stir in thoroughly. Boil until pasta is nearly al dente. Add shrimp and bring to a boil. Reduce heat and cook until shrimp are pink (about five more minutes). Do not overcook shrimp.

The sausage gives this recipe a special “zip”. Serve with salad and Italian bread.

Six servings.

HOMEMADE CHICKEN AND NOODLES

(Grandma Brown’s Original Recipe – One of Mother’s Specialties)

Noodles:

2 eggs, well beaten

2 T. cream or milk

1 Tbsp. Crisco oil or other vegetable oil

1/3 tsp. salt

¼ tsp. baking powder.

Stir in as much flour as possible. Divide dough in half. Roll out on floured surface until paper thin. Dry several hours.

While noodles are drying, prepare chicken and broth in a large Dutch oven:

Baking hen or 4 large chicken breasts.

Salt and pepper

8 – 10 cups water

Cook until meat is fork tender, reserving broth. Cool and remove from bone. Cut into bite-sized chunks and reserve.

Roll air-dried dough loosely and cut into thin strips. Cook in boiling chicken broth (add water if needed) until tender; about 20 minutes. Add chicken and heat through. Salt and pepper to taste.

This makes enough for a family of five. I usually make 3 eggs worth of noodles so that we have leftovers. Each egg yields one circle of dough, so divide into thirds if expanding recipe.

TURKISH DELIGHT

(Formerly known as Erma’s Yummy Brownies)

1 German Chocolate cake mix (with pudding in the mix)

1/3 cup evaporated milk

1 cup pecans

1 stick margarine, melted

Mix the four ingredients together. Press half into the bottom of a 9 by 13 pan. Bake eight minutes at 350 degrees.

Sprinkle one cup chocolate chips over crust.

Melt together one bag caramels and one-third cup evaporated milk. Pour over chocolate chips.

Dob remaining cake mixture on top and bake 15 – 20 minutes at 350 degrees.

Cut into squares when cooled and serve.

GRANNY’S RICE PUDDING

1 cup boiled rice

1 cup sugar

4 eggs, separated

2 tall cans milk (3 cups light cream or half and half works as well)

2 teaspoons vanilla

2 teaspoons melted butter

2/3 cup raisins, softened in boiling water and drained

Beat egg yolks; add sugar and butter. Pour in rice with milk, vanilla, raisins, and salt. Beat egg whites and fold in separately. Bake in 300 degree oven for 30 minutes or until pudding begins to set.

Custard Sauce (optional)

4 beaten egg yolks

dash salt

¼ cup sugar

2 cups milk, scalded and cooled slightly

In heavy saucepan, mix egg yolks, salt, and sugar. Cook over low heat, gradually adding milk. Stir constantly until mixture coats a metal spoon. Add 1 teaspoon vanilla. Pour into small pitcher and cool slightly before pouring over bowls of warm rice pudding.

This recipe serves six to eight people for dessert or four who want to curl up in a favorite chair with a bowl and savor a special memory.

PEPPERNUTS

(Traditional German Treat)

2 cups sugar

1 cup butter

1 cup milk

3 tsp. baking powder

1 Tbsp. vanilla

1 tsp. black pepper

1 tsp. nutmeg

½ tsp. ground cloves

Enough flour to make a stiff dough (about 5 cups)

Mix all ingredients in mixer. Chill 2-3 hours or overnight. Pinch off dough and roll on a floured surface into long ropes, a little larger than a pencil. Cut into ¼ to ½ inch pieces and bake on ungreased cookie sheet at 375 degrees for 10-12 minutes or until light brown.