Gingerbread muffins

Ingredients

1 cup butter
1/2 cup brown sugar
4 eggs
2 1/2 cups all-purpose flour
1 cup molasses
2 tsp cinnamon
2 tsp baking soda
1 cup buttermilk
2 tsp ground ginger
2 cups whole-wheat flour

How to prepare

Cream butter and sugar. Add eggs, one at a time, beating after each. Add molasses. Sift flours, baking soda. And spices. Add alternately with buttermilk. Stir in raisins. Fill greased muffin pans 2/3 full and bake at 350 degrees for 15 minutes.

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Salsa de la casa

Ingredients

3 medium tomatoes, cored, peeled and finely chopped
1-2 jalapenos, cored, seeded and minced (1 1/2 in)
1/2 small onion, minced
1/4 cup minced cilantro
1 large clove garlic, pressed
salt
lime juice

How to prepare

Combine tomatoes, chiles, onion, cilantro and garlic. Add salt and lime juice to taste. Makes about 2 cups

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Mexican carnitas

Ingredients

3-4 lb boneless pork blade or shoulder roast cut into 1″ cubes
6 garlic cloves minced
1/2 cup cilantro chopped
1 tsp salt
pepper to taste
3 large oranges divided

1 large lemon
oil for frying
warm tortillas
shredded cheese
salsa
guacamole

How to prepare

Place meat in a medium size roasting pan. Sprinkle with garlic and cilantro. Season with salt and pepper. Squeeze the juice from one orange and lemon over the meat. Slice the remaining oranges and place over the meat. Cover and bake at 350

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South-of-the- boarder pork chops

Ingredients

4 pork chops
1/2 tsp seasoned salt
garlic powder, to taste
cumin, to taste
2 tbsp butter
1 cup chopped green onion
7 oz green chili salsa
1 tbsp flour
1 cup 1/2 & 1/2

How to prepare

Season chops with seasonings. Brown in butter in skillet; remove. Saut onions in pan drippings. Stir in salsa. Add chops. Simmer, covered, 1 hour or until tender; remove. Blend flour in pan juices. Cook until thickened, stirring constantly. Stir in 1/2 & 1/2. Add chops. Cook until heated through.

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Mexican crema – creme fraiche

Ingredients

1 cup heavy cream
1 tbsp buttermilk

How to prepare

Place cream and buttermilk in a clean container and cover with cheesecloth, and place overnight in a warm location to set. The consistency of the crema the following day should be of a loose sour cream. If any mold develops, toss the mixture out and start again. Once set, the crema can be stored refrigerated for about one week. Yield: 1 cup

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Mediterranean stew – ed asner

Ingredients

1 lb chuck stew, cut into 1-1/2″ cubes
1 lb sweet italian sausage
1 1/2 cups burgundy
2 cups water
6 oz can tomato paste
2 tsp salt
3/4 tsp pepper
3 minced garlic cloves
2 tsp paprika
1 lb cubed cooked ham
3 med onions, chopped
1 sweet red pepper, chopped
1/4 cup chopped parsley
2 cans drain garbanzo beans

1 tsp grated lemon rind
1 head cabbage, cut into wedges

How to prepare

In a large skillet saut

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Barbecued peppercorn pork chops

Ingredients

6-8″-thick boneless pork chops
1 tbsp bottled green peppercorns, drained
1 clove garlic, minced or pressed
1/4 tsp ground cinnamon
2 tbsp chopped fresh parsley
1/4 cup (1/2 stick) butter, softened

How to prepare

With a sharp knife, make a pocket in each pork chop, cutting horizontally from what was the bone side. Blend the remaining ingredients. Divide the mixture among the pork chops, stuffing it into the pocket of each. Press cut edge together to seal, and stick a wooden toothpick through edge to hold it shut. Place over hot coals. Cook 10 to 12 minutes per side until brown and done to your liking.

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