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Recipes
Chile Verde
By carlaschwartz
1. Remove papery husks from tomatillos and rinse well
- 1 1/2 pounds tomatillos
- 5 garlic cloves, not peeled
- 2 jalapenos, seeds and ribs removed, chopped
- 2 Anaheim or Poblano chiles (optional)
- 1 bunch cilantro leaves, cleaned and chopped
- 3 1/2 to 4 pounds pork shoulder (also called pork butt), trimmed of excess fat and cut into 1 to 2-inch cubes
- Salt
- Freshly ground black pepper
- Olive oil
- 2 yellow onions
- 3 garlic cloves, peeled and finely chopped
- 2 Tbsp of chopped fresh oregano or 1 Tbsp of dried oregano
- 2 1/2 cups chicken stock
- Pinch of ground cloves
- Cumin to taste
- Can of cream of chicken
Cherry Oat Dessert Squares
By carlaschwartz
1. Preheat oven to 400°F
- 1 ⁄3 c Sugar
- 1 c Chopped walnuts or pecans
- 1 c Quick oats
- 1 ⁄2 c (1 stick) margarine, soft.
- 3 ⁄4 All-purpose flour
- 1 ⁄2 t Cinnamon
- 1 cn Wilderness cherry or light cherry pie filling-21-oz.
Beef & Potatoes
By carlaschwartz
Mix hamburger, celery, onions, eggs and breadcrumbs and broil till done
- 2 lbs hamburger
- Celery
- Onions
- Egg
- Bread Crumbs
- Potatoes chunked or cubed
- 2 can cream of chicken
- 2 can cream of celery
- 3 cans milk
BBQ Trout
By carlaschwartz
Place trout in a single layer in a plastice bas or glass baking dish
- 6 pan-dressed trout
- 2/3 cup soy sauce
- 1/2 cup ketchup
- 2 tblsp lemon juice
- 2 tblsp vegetable oil
- 1 tsp crushed dried rosemary
- Lemon wedges, optional
Hot Dip
By carlaschwartz
Beat or mix all ingred. Cover top with 3/4 cup broken pecans or walnuts browned in 3 T butter
- 2 8 oz cream cheese
- 8 oz sour cream
- 2 T chopped green pepper
- 2 T chopped onion
- 1/2 t garlic salt
- 1/2 t pepper
- 1 pkg chipped beef torn in small peices
- 3-4 T milk
low fat cornbread
By carlaschwartz
Directions In a bowl, combine the flour, cornmeal, sugar, baking powder and salt
- 1 cup all-purpose flour
- 1 cup cornmeal
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 egg whites
- 1 cup skim milk
- 1/4 cup unsweetened applesauce
spice rubbed pork chops
By carlaschwartz
Preheat broiler and coat broiler pan with cooking spray
- 1 1/2 Tbsp chili powder
- 1 Tbsp unpacked brown sugar
- 2 tsp Durkee Ground Cumin Seed, or other brand
- 1 tsp garlic powder
- 2 Tbsp Worcestershire sauce
- 20 oz lean boneless pork chop, four 1/2-inch thick chops
- 1 pound(s) green snap beans, steamed
- 1/2 tsp fresh lemon juice
Boston Cream Cake
By carlaschwartz
Prepare cake batter according to package directions, adding lemon extract
- 1 package (9 ounces) yellow cake mix
- 1/2 teaspoon lemon extract
- 2 cups cold milk
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1 ounce semisweet chocolate
- 1 tablespoon butter
- 1/2 cup confectioners' sugar
- 2 to 3 teaspoons hot water
Ranch Stuffed Potatoes
By carlaschwartz
Scoop the potato out of the skins; combine with sour cream and dressing mix
- 4 baked potatoes, quartered
- ¼ cup sour cream
- 1 packet (1 ounce) Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
- 1 cup shredded Cheddar cheese
- Sliced green onions and/or bacon pieces, optional
Taco Chicken
By carlaschwartz
Mix soup, chili sauce, water, hot pepper sauce
- 1 can cream chicken soup
- 1/3 cup chili sauce
- 1/3 cup water
- 1/4 t hot pepper sauce
- 3 whole chicken breats
- 1/3 cup flour
- 3 cup finely crushed taco chips