Cornmeal Dumplings
Cornmeal Dumplings
1 cup yellow cornmeal
1/2 cup all-purpose flour
1 tsp baking powder
1 tsp salt
1 tbsp ground cumin
3 large eggs
1/2 cup milk
3 Tbsp butter, melted
Combine dry ingredients & mix well
In a separate bowl, combine the remaining ingredients & mix well
Add the wet mixture to the dry mixture slowly, stirring constantly
With a large wooden spoon, shape the dough into 12 equal slightly elongated shapes
Poach the dumplings in lightly salted boiling water for about 15 min, or add to stew for the final 15 min of cooking
Mexican Crescent Puffs
Mexican Crescent Puffs
1 lb lean ground beef
1/2 tsp minced garlic
1/2 tsp black pepper
2 Tbsp chopped green chiles
1 envelope taco seasoning
1/2 can refried beans
1 tube refrigerated crescent rolls
1/2 cup shredded Cheddar cheese
Salsa, medium
Sour cream, for garnish
In a 10-inch skillet, brown ground meat
Drain & rinse in warm water
Return to skillet & add garlic, pepper, chilies, taco seasoning & refried beans
Mix well
Remove from heat & set aside
Open crescent rolls & separate
Take one & put on a cookie sheet
Spread crescent slightly
Take two heaping Tbsp of mixture & place on wide part of dough
Sprinkle with Cheddar cheese & fold points over meat mixture
Bake at 350 deg F for 12 to 15 min or until golden brown
Serve warm with salsa & sour cream
Serves 8
Southwestern Meatloaf
Southwestern Meatloaf
2 lb lean ground beef
1/4 cup onion, chopped
3/4 cup sliced celery
1/3 cup green pepper, chopped
1 clove garlic, chopped
1 tsp salt
1 dash cayenne pepper
3 cups dry bread crumbs
2 eggs
2 roasted green chiles, skins & seeds removed,