In the Kitchen With Cyndi McDonald

 in Favorite Recipes / Now Magazines by

These recipes were contributed by Cyndi McDonald, a Midlothian resident, and originally appeared in the MidlothianNOW October 2015 issue.

Sopa de Conchas

  • 1 Tbsp. oil
  • 1 16-oz. box small shell pasta
  • 1 12-oz. can tomato sauce
  • 12 oz. water
  • 1 Tbsp. cumin
  • 2 tsp. chicken bouillon
  1. Pour oil into hot pan. Pour 1/2 box of shells into pan and lightly brown. 
  2. Pour tomato sauce over shells; add water and seasonings.
  3. Boil 5 minutes; simmer 10-15 minutes. If water boils down, add more. It should be like a soup. Add more water or spices to your taste. Variation: When the mixture begins to boil, add frozen vegetables.

 

Brisket

  • 1 medium brisket
  • 1 cup Lawry’s Seasoned Salt 
  • 1-2 Tbsp. pepper 
  1. Prepare the brisket by trimming all the visible fat.
  2. Put brisket on foil. Rub half the seasonings on the brisket. Flip it over and rub the other half with the rest of the seasonings. Wrap tightly in foil.
  3. Put in a covered baking dish, and almost cover brisket with water. Bake for 6 hours at 350 F.

 

Sopapilla Cheesecake

  • 2 8-oz. pkgs. cream cheese
  • 1 cup white sugar (divided use)
  • 1 tsp. vanilla
  • 1/2 cup brown sugar
  • 1/2 cup cinnamon
  • 1 stick butter, melted
  • 3 cans crescent rolls (divided use)
  1. Preheat oven to 350 F.
  2. Cream the cheese, 1/2 cup white sugar and vanilla in a mixer.
  3. In a separate bowl, mix remaining 1/2 cup sugar and brown sugar with cinnamon. Set aside.
  4. Add half of the melted butter to a 9×13-inch baking dish. Place 1 1/2 cans of crescent rolls over butter. Spread the cream cheese mixture on crescent rolls. Layer rest of crescent rolls over cheese spread. Add the rest of the melted butter; sprinkle the sugar/cinnamon mixture on top. Cook in for 30 minutes. 

 

Tex-Mex Pico

  • 2 cans sweet corn
  • 2 cans black beans
  • 2 cans Ro-Tel Original (or Ro-Tel Hot if desired)
  • 1/4 to 1/2 bunch of cilantro
  1. Drain all cans. Clean and chop cilantro.
  2. In a bowl, mix together all ingredients well. The flavors meld better if made the night before, but this is a great dip/salsa to make for last-minute guests.

 

Summer Sangria

Yields 2 pitchers, 4 quarts.

  • 1 orange
  • 1 lemon
  • 1 lime
  • 1 pineapple
  • 1 mango
  • 1 2-liter Sprite or 7 Up, cold
  • 1 bottle White Sweet Moscato, cold
  1. Wash the citrus fruit well.
  2. Slice citrus fruit into rounds; set aside. Save as much juice as possible. Cut pineapple and mango into big bite-size pieces. Pour saved citrus juice into pitcher.
  3. Mix one or two pieces of the pineapple and mango into the juice in the pitcher. Add half of the fruit. Pour half the Sprite or 7 Up into the pitcher. Add half the Moscato. (It will overflow if poured too quickly.) 
  4. Stir gently and serve. 

 

Garlic Dipping Sauce

  • 1 loaf Italian bread
  • 1 stick butter
  • 1 tsp. garlic powder
  • 1/4 tsp. crushed red pepper
  1. Preheat oven to 350 F.
  2. Slice Italian bread loaf in half. Place in the oven until lightly brown. Combine remaining ingredients in a pan. 
  3. Sauté until butter reduces and garlic browns. Pour into a shallow plate, and enjoy with bread.