These recipes were contributed by Claudia Kingston, a Southwest resident, and originally appeared in the SouthwestNOW August 2015 issue.
LaLa’s Buttermilk Biscuits
Makes 1 dozen biscuits.
- 3 cups flour
- 3 1/2 tsp. baking powder
- 3/4 tsp. salt
- 1/4 cup sugar
- 1/2 cup butter
- 1-2 cups buttermilk
- Mix first 4 ingredients in a mixing bowl. Cut butter into tiny cubes; blend into flour with a pastry cutter. When mixture is crumbly, slowly add buttermilk, mixing together using a fork. Mixture should form a ball when completely combined.
- Turn ball out onto a floured countertop; roll out and cut biscuits. Place biscuits on greased pan and bake at 425 F for 20 minutes.
No Chili Powder Pinto Beans
- 4 cups dry pinto beans
- 16 cups water (divided use)
- 1 large or 2 small onions, chopped
- 4 garlic pods, chopped
- 12 oz. salt pork, scored criss-crossed
- 2 jalapeño peppers, seeded and chopped
- 4 Roma tomatoes, seeded and chopped
- 1 Tbsp. Mrs. Dash Original Seasoning Blend
- 1/2 tsp. salt
- Place beans in a large Dutch oven. Sort through and remove any bad beans. Add 6 cups of water and quick boil. Drain in a colander and return beans to pot. Cover with 8 cups water and cook on high until boiling. Add onion, garlic and salt pork to pot; reduce heat to medium and cook 1 1/2 hours, stirring frequently.
- Continue adding water as needed. About 2 hours into the cooking, add peppers, tomatoes and seasonings. Continue cooking 3-5 hours.
Gran Gala Cake
Cake:
- 3/4 cup pecans, chopped
- 1 yellow cake mix
- 1 5.1-oz. plain or French vanilla instant pudding mix
- 4 eggs
- 1/2 cup water
- 1/2 cup oil
- 1 cup Gran Gala Triple Orange Liqueur
Sauce:
- 1 stick butter
- 1 cup sugar
- 1/4 cup water
- 3/4 cup Gran Gala Triple Orange Liqueur
- For cake: Preheat oven to 325 F. Flour Bundt pan and sprinkle bottom with pecans. Blend remaining ingredients with an electric mixer on medium for 2 minutes. Pour batter into prepared pan. Bake for 45-55 minutes. Cool for 15 minutes.
- For sauce: Combine all ingredients. Pour over cake while cake is still in pan.
- Cool cake an additional 45 minutes before removing from pan.
Mimi Marguerite’s Fruit Cocktail Cake
Cake:
- 1 1/2 cups sugar
- 2 eggs
- 1 15.25-oz. can fruit cocktail
- 2 tsp. Mexican vanilla
- 1/4 tsp. salt
- 2 cups flour
- 2 tsp. baking powder
- 1 cup pecans, finely chopped
- 1/4 cup brown sugar
Icing:
- 1 cup evaporated milk
- 1 stick butter
- 1 cup sugar
- 1 tsp. Mexican vanilla
- For cake: Mix sugar, eggs, juice from fruit cocktail and vanilla until smooth. Blend together salt, flour and baking powder. Combine with wet ingredients.
- Add fruit cocktail; mix thoroughly. Fold in pecans and pour batter into greased 9×13-inch pan. Sprinkle with brown sugar. Bake at 350 F for 30-45 minutes.
- For icing: Mix milk, butter and sugar in a saucepan; boil for 5-8 minutes. Add vanilla. Pour over cake while icing is still hot.
Broccoli Salad
Salad:
- 6 cups broccoli florets
- 2 1/2 cups Ocean Spray Craisins
- 1 cup sliced almonds
- 7 slices bacon, cooked and crumbled
Dressing:
- 1/4 tsp. salt
- 1/4 tsp. Mrs. Dash Original Seasoning Blend
- 1 1/3 cups mayonnaise
- 4 Tbsp. milk
- For salad: Mix all ingredients in a bowl.
- For dressing: Whisk all ingredients until smooth. Spoon over salad and chill for at least 3 hours before serving.
Corn Casserole
- 1 8.5-oz. box Jiffy Corn Muffin Mix
- 1 15-oz. can whole-kernel sweet corn
- 1 15-oz. can cream-style corn
- 1 stick butter, softened
- 1 cup sour cream
- 1 jalapeño pepper, seeded and chopped
- 2 sweet red peppers, chopped
- Several green onions, chopped (optional)
- Preheat oven to 325 F. Add ingredients in order, mixing well with each addition. Place in a 2-quart casserole dish.
- Bake for 30-60 minutes (when fork is inserted and not much is pulled out, cooking is completed).
You must be logged in to post a comment.