Black Beans and Rice with Cheese – Emily Johnson

Black Beans and Rice with Cheese  – Emily Johnson

1 Tlb Olive Oil

1/2 Cup chopped onion

Minced garlic cloves to taste

1/2 cup water

1/2 tsp salt

1/2 tsp ground cumin

1/2 tsp dried oregano

1/4 tsp ground coriander

1/2 cup corn

1 (15 ounce) can black beans rinsed and drained

1 cup hot cooked long-grain rice

1/4 cup (1 ounce) shredded cheddar cheese

Heat oil in a medium sauce pan over medium heat. Add onion; cook 5 minutes

or until tender stirring occasionally. Add garlic; cook 1 minute. Add water

and next 6 ingredients (through beans); bring to boil. Cover, reduce heat,

and simmer 10 minutes or until thoroughly heated. Place 1/4 cup rice on each

of 4 plates; top with 1/2 cup bean mixture. Sprinkle each serving with 1

Tbs. cheese.

Meatballs Espanola

Meatballs Espanola

1 lb. lean ground beef

1 cup soft bread crumbs

¼ cup each finely chopped onion and celery

1 ½ tea. Worcestershire sauce

1 egg

1 Tlb garlic salt

¼ tea. pepper

1 can 16 oz. stewed tomatoes

12 oz. zucchini, thinly sliced (about 2 ½ cup)

½ tea. each: oregano, basil, and sugar

1 Tlb cornstarch

1 cup beef broth (canned or made with bullion cubes)

3 cups hot cooked rice

Combine beef, bread crumbs onion, celery, Worcestershire sauce, egg, 1 ½ tea. garlic salt, and pepper. Mix thoroughly. Form into 12 meatballs. Place in a greased, shallow baking pan. Bake at 375˚ for 20 minutes. Meanwhile combine tomatoes and zucchini with remain seasoning and simmer 5 minutes. Blend cornstarch and broth. Stir into tomato mixture. Pour over meat balls. Continue baking 10 minutes longer. Serve over beds of fluffy rice. Makes 6 servings. 

Tamale Pie – Aunt Betty Bruno

Tamale Pie – Aunt Betty Bruno

1 lb ground beef

1 clove garlic, minced

1 large onion, chopped

1 can creamed corn

1 can olives, sliced

1 egg

1 can tomato sauce 

Chili powder to taste

1 pkg. corn chips

Shredded cheese

Brown hamburger, onion and garlic. Add creamed corn, olives, and tomato sauce. Beat egg and fold in. Add chili powder. Put in a casserole dish. Sprinkle corn chips (Fritos) on top. Bake 20 minutes at 350˚.  Add cheese and bake until cheese is melted.

Enchilada Casserole – Aunt Betty Christensen Bruno

Enchilada Casserole – Aunt Betty Christensen Bruno

2 cups shredded cheese, Monterey Jack

1 cup shredded cheddar cheese 

1 med. onion, chopped

½ cup sour cream 

1 Tlb parsley

1 tea. salt

½ tea pepper

1 can tomato sauce (15oz.)

2/3 cup water 

1/3 cup chopped green pepper

1 Tlb chili powder

½ tea. oregano leaves

¼ tea. ground cumin 

1 glove garlic, minced

8 tortillas

¼ cup shredded cheddar cheese

Mix Monterey Jack cheese, 1 cup cheddar cheese, onions, sour cream, parsley, salt, pepper - reserve. Heat to boiling tomato sauce, water, green pepper, chili powder, oregano, cumin, garlic, stir once, reduce heat simmer uncovered 5 minutes. Pour into un-greased pie plate. Dip each tortilla into plate, coat each side. Spoon almost ¼ cup cheese mix into each tortilla, roll. Arrange in un-greased baking dish. Pour remaining sauce over each tortilla. Sprinkle with cheese. Cook, uncovered at 350˚ for 20 minutes. Garnish with sour cream and chopped onions. 

Burritos – Lisa Worthington

Burritos – Lisa Worthington

2 lbs hamburger

2 pkgs. Schilling’s burrito mix

1 large can re-fried beans

½ jar picante sauce

Brown hamburger and add seasoning to taste. Mix in schilling mix, re-fried beans, and picante sauce. Place mixture in soft flour shells and place on cookie sheet, sprinkle with cheese. Bake at 350˚ until hot. 

Burrito Casserole - Annette Baird Sandberg

Burrito Casserole - Annette Baird

1 lb. ground beef

1 chopped onion

Brown and season with garlic salt, salt, and pepper

Add:

1 can ranch style beans

1 can mushroom soup

1 can rotel tomatoes 

1 pgk. Zateran’s Spanish rice, prepared or you can buy Spanish rice in a can. 

Layer bottom of pan with Doritos, and pour meat and sauce over Doritos. Top with cheese and bake at 300˚ for 30 minutes. 

Chicken Enchilada’s – Emily Christensen

Chicken Enchilada’s – Emily Christensen

This is the recipe used at Netty’s

Sauce:

Mix together

1 pint sour cream

2 cans cream of chicken soup

2 cups grated cheese 

Sauté

1 large onion

½ cup chopped, green chilies

Add:

2-3 chicken breasts – cut in cubes or you can use hamburger, browned

Mix one cup of sauce with the meat and fill tortillas. Put remainder of the sauce on the bottom and top and bake at 350˚ for 35 minutes. 

Tony’s Flour Tortillas

Tony’s Flour Tortillas

4 cups flour

½ tea. salt

½ tea. baking powder

1 Tlb. lard (not shortening)

Hot water

Mix flour, salt and baking powder. Cut in lard. Add enough water to make dough the consistency of bread dough. Form into small balls about 2 inches in diameter. Roll into 6 or 8 inch flat tortillas. Cook on a grill the way you would pancakes. Don’t overcook. Makes 12

Chili Verde – Kenna Christensen

Chili Verde – Kenna Christensen

10 lbs. boneless pork butt

1 cup vegetable oil

1 large onion, diced

2 cloves garlic, minced

Salt and pepper to taste

¾ cup flour

1 tea. ground coriander

1 tea. ground cumin

1 can diced green chilies

1 quart water, approx. 

Cut pork into ½ inch cubes, brown in vegetable oil. Add onion and garlic. Cook until onions are tender. Add flour and cook 2 or 3 minutes. Add spices and green chilies and water. Simmer until meat is tender. Serve with fresh homemade tortillas.  

Spanish Rice – Grandma Bennie

Spanish Rice – Grandma Bennie

2 cups long grain rice

1 small can tomato sauce

1 Tlb. Chopped onion

2 cloves garlic or ½ tea. powder

Pinch of salt

½ tea. salt 

Pepper to taste

3 sprigs cilantro

1 can chicken broth

Brown rice in oil (very little stirring on medium heat). Drain excess oil, if any. Add onion and sauté 2-3 minutes. Add garlic and tomato sauce and spices. Add hot water to cover rice and bring to a boil. Add chicken broth and cilantro, simmer until done. Add hot water as needed (little stirring). 

Enchiladas – Bennie Baird

Enchiladas – Bennie Baird

Sauce:

½ cup lard or bacon drippings

1 cup flour

chili powder – California

chili powder – New Mexico (you may adjust to taste)

Garlic clove, minced or salt to taste

Salt to taste 

¼ cup sugar

½ tea. cumin

1 ½ to 2 quarts water

Filling:

Corn tortillas

Grated cheese
Chopped green onions or dry

Meat if desired (beef, chicken or pork)

Melt lard, add flour and stir until mixed well. Add chili powder, garlic salt, salt, sugar, and cumin. Cook until well mixed. Add water a little at a time to form paste. Keep stirring and adding water to prevent lumping. Simmer about ½ hour. Heat lard for tortillas in skillet (1/2 cup or so) – at medium heat. Dip one tortilla at a time, transfer to sauce for a few minutes. Put on plate, sprinkle with filling. You can stack or roll them. Garnish with lettuce, tomato and sour cream.

Enchilada Casserole – Sheree Bjeergaard

Enchilada Casserole – Sheree Bjeergaard

1 lb hamburger

1 can cream of chicken soup

1 can enchilada sauce

1 pkg. corn tortillas

Grated cheese

Olives

Brown hamburger, add soup and enchilada sauce. Deep fry corn tortillas for about 30 seconds. Layer tortillas, meat, cheese, olives. Bake at 350˚for 15 minutes or until hot

Skillet Enchiladas – Tracy Christensen

Skillet Enchiladas – Tracy Christensen

Brown:  

1 lb. hamburger

½ cup onion

 Add:

1 can cream of mushroom soup

1 can enchilada sauce

Mix together and roll up in corn tortilla with cheese inside and place in pan. Heat until cheese is melted. Top with lettuce, tomatoes, sour cream and olives. 

Grandma Bennie’s Salsa – Bennie Baird (Netty's Recipe)

1 jalapeno pepper - seeded 

½ bell pepper – chopped

1 small onion chopped – about 1 cup

3 garlic buds

Chop fine or course to your taste. Grandma would use the food processor. 

1 can tomatoes w/chilies or plain 

Dash of oregano

Pinch cumin

Chopped cilantro leaves

Pinch thyme

Juice of one lime

Salt and pepper to taste

Add a little sugar if needed. You can cook it to warm, if you prefer – Grandma Preffered it cold. 

Grandpa Marv liked it really hot, so grandma would add more jalapenos. When Grandpa started to sweat, she knew it was hot enough.

This is the salsa recipe Grandma used at Netty’s.