Who's in the Kitchen with
Teresa??

Hi! Welcome to my kitchen. This isn't one of those low fat, low salt
low taste sites. It just has plain good tasting recipes.
I will be adding more recipes in the future so check back often.
My Dad just dies over this first recipe.
Barbecue Meatballs
3 lbs hamburger
1 (13oz) can evaporated milk
2 C. instant oatmeal
2 eggs
2 tsp. chili powder
1 C. chopped onion
1/2 tsp. garlic salt
In a large bowl, mix ingredients well and shape into walnut size balls.
Sauce:
2 C. catsup
1 1/2 C. light brown sugar
1 tsp. garlic salt
2 Tbsp. liquid smoke
1/2 C. chopped onion
Stir together and pour over meatballs. Bake at 350 for 1 hour.
This freezes well.

My daughter loves this stuff
Chile Verde a la Fay
2 lbs. boneless pork butt
2 tbsp. oil
1 chopped onion
1 garlic clove minced
2 tsp.flour
1 (8-1/4 oz) can stewed tomatoes
1 (7oz) can chopped green chiles
1 (10oz) can tomatoes with green chiles
salt and pepper
Trim off fat and cut pork into 1-inch cubes. Heat oil in a large heavy pot. Add pork and cook until browned. Add onion and garlic. Cook until tender. Stir in flour.
Cook and stir 1 to 2 minutes. Add stewed tomatoes, chiles and tomatoes with chiles, breaking tomatoes with a spoon. Season with salt and pepper.
Cover and simmer gently 1 1/2 hours or until meat is tender.

Arroz con pollo
I use a little more chicken than the recipe says.
2 Whole chicken breasts
1 qt, water
1/4 onion
1 garlic clove
salt
8 peppercorns
1(8-1/2oz) can peas, drained
1/2 tsp dried leaf oregano, crushed
1 tsp salt
pepper
1 tbsp oil
1 C. long grained rice
1 C. canned tomatoes undrained
Place chicken in a large pot. Add water, onion, garlic, salt to taste and
peppercorns. Bring to a boil; reduce heat. Cover and simmer til tender,
about 45 minutes. Drain chicken, reserving broth. Coarsely shred meat.
Add peas,oregano, 1 tsp salt and pepper to taste; set aside. Heat oil in a skillet and add rice. Saute until lightly browned. Add tomatoes; press into
rice with a spoon. Simmer 3 to 5 minutes. Pour into a 2-1/2 to 3 qt. casserole.
Add chicken mixture; mix gently. Strain 2-1/2 C. broth into mixture.
Add more if needed to cover mixture. Cover and bake at 350 for 1 hour.

My son will eat this all by himself
Four Layer Delight
You can use any flavor pudding for this. I will be using lemon and vanilla.
First layer
1 C. flour
1 stick margarine
1/2 C. chopped pecans
mix well and press into a 9x13 inch pan. bake at 350
For 20 minutes and let cool.
2nd layer
1 C. cool whip
1 C. powdered sugar
1 (8oz) pkg. cream cheese
Mix well and spread on crust.
3rd layer
2 small pkg. any kind instant pudding. I use one lemon and i vanilla.
3 C. milk
Blend pudding with milk; pour on top of cream cheese mixture.
4th layer
use rest of cool whip on top and sprinkle with pecans.

Chilies Rellenos
6 California Chileis, roasted and peeled
4 oz. Monterey Jack cheese
oil for frying
About 1/2 C. flour
After I roast the chilies I place them in a plastic bag and cover with a
towel. It makes them easier to peel.
After you have them all peeled cut as small a slit as possible in
one side of each chilie to remove seeds. Leave on the stems.
Cut cheese into 6 long thin sticks.
Place one stick in each chilie. Use more cheese if needed.
Fasten closed with toothpicks.
Pour oil 1/2 inch deep into a large skillet. Heat to 365 degrees.
Beat egg whites in a medium bowl until stiff.
Slightly beat egg yolks and fold into the whites lightly.
Roll chilies in flour, then dip in egg mixture to coat.
Fry in hot oil until golden brown, turn with spatula.
Drain on paper towels.
Serve with rice and beans.

 


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