Friday, June 29, 2007


1 stick butter

1 c. sugar

1 egg

1 c. self-rising flour

3/4 c. milk

1 lg. can sliced peaches, with syrup

Melt butter in a 9 x 12 inch glass ovenproof casserole. Mix together flour and sugar in a small mixing bowl, stir in milk and egg until well blended, do not beat. Pour batter mixture into melted butter in casserole, do not stir. Spoon peaches and syrup over batter and sprinkle 1/3 cup of cinnamon sugar over top. Bake in 350 degree oven for about 1 hour until top is golden brown. Serve warm with whipped topping or vanilla Ice Cream.

Thursday, June 14, 2007

Texas Chili


4 tablespoons CRISCO Corn Oil *
2 pounds boneless chuck roast, cut into 1-inch cubes
1 large onion, chopped
4 cloves garlic, minced
1 teaspoon cumin
1 tablespoon chili powder
1/4 teaspoon crushed red pepper flakes
2 14-1/2 ounce cans diced tomatoes
1 14-1/2 ounce can beef broth
1 10-ounce can Enchilada Sauce
2 15-ounce cans red kidney beans, rinsed and drained
1/4 cup masa harina and 1/2 cup water, optional
Salt and Pepper
3 tablespoons fresh cilantro, minced
1/2 cup Monterey Jack cheese, shredded

In a large Dutch oven, heat CRISCO Oil over medium-high heat. Add cubed meat in batches, cooking until brown.
Add onion and garlic with last batch of meat; drain. Return meat, onion and garlic to the pot.
Add cumin, chili powder and crushed red pepper flakes.
Stir in tomatoes, beef broth, enchilada sauce and beans; bring to a boil.
Reduce heat; simmer, covered, for 1 hour, stirring occasionally.
Simmer 30 minutes, uncovered, or until meat is tender.
In a small bowl, mix masa harina with water, if desired; stir into chili. Cook 10 to 15 minutes more, stirring frequently.
Season to taste with salt and pepper. Ladle into serving bowls; garnish with cilantro and shredded cheese.