Sugar Cube Orange Biscuits
Sugar Cube Orange Biscuits
2 cups sifted self-rising flour
Grated rind of 1 orange
1/4 cup shortening
1/2 cup milk, or more
18 to 20 small sugar cubes
1/4 cup fresh orange juice
Preheat oven to 425 deg F
Measure flour into a mixing bowl
Add orange rind
With a pastry blender or fork & knife, cut the shortening into flour until the texture resembles coarse meal
Add enough milk to form a soft dough
Turn out onto a floured surface & lightly knead until smooth
Pat or roll the dough to a thickness of 1/2 inch
Cut with a lightly floured 2-inch biscuit cutter & place rounds on an ungreased baking sheet
Dip the sugar cubes thoroughly in the orange juice & press a cube into the top of each biscuit
Bake for 10 to 12 min, until brown
Serve hot
Cracklin’ Bread
Cracklin’ Bread
3/4 cup finely diced salt pork
2 cups cornmeal
1 1/2 tsps baking powder
1/2 tsp baking soda
1 tsp salt
2 eggs, well beaten
1 cup buttermilk
2 Tbsp salt pork drippings
Preheat oven to 400 deg F
Fry salt pork over low heat until nicely browned
Drain fat, saving both drippings & cracklings
Sift together corn meal, baking powder, baking soda & salt
Combine eggs, buttermilk & drippings
Stir into cornmeal mixture together with cracklings
Spread dough in a greased cast iron skillet & bake for 25 to 30 min or until done
Carne Guisada
Carne Guisada
2 medium onions, diced
5 cloves garlic, diced
1 (3 lb) chuck steak, diced small
1 tbsp oregano
3 Tbsp ground comino
1 tbsp crushed epazote
2 green bell peppers, diced
1 large can whole tomatoes
2 or 3 jalapenos, seeded & finely diced
1 tsp vegetable oil
2 cups water
In a skillet, brown the onions & garlic
Remove from skillet
Brown the meat well, then return the onion & garlic to the skillet with the meat
Add the spices, then the bell peppers & jalapenos
Add tomatoes & water
Cover & simmer for 1 hour