Here are the recipes from last nights Christmas dinner. Enjoy!
Fajitas (serves 16)
Marinade
1/4 c Lime Juice
1/3 c water
2 Tbsp Olive Oil
4 cloves crushed garlic
2 tsp soy sauce
1 tsp salt
1/2 tsp liquid smoke flavoring
1/2 tsp cayenne pepper
1/2 tsp pepper
1. In a large resealable bag, mix all ingredients.
2. Place 2 pounds of chicken (approx 4 boneless skinless chicken breasts) in bag with marinade and refrigerate at least 2 hours, preferably overnight.
3. Remove chicken from marinade and grill over med heat, 4-5 minutes per side until nearly done, but slightly pink to avoid drying meat. Baste with marinade as it cooks to keep flavoring meat. Cut chicken in strips. (May freeze chicken at this point in order to prepare meat ahead of time). In a large skillet, sauté desired amounts of onions, peppers in oil or butter just until tender . Add chicken. Salt minimally, meat will flavor vegies. Allow to warm through and finish cooking meat- 4 minutes or so. Serve on 4 inch flour tortilla with cheese, sour cream and other desired toppings.
Spanish Rice (serves 25)
1/4 c oil
1/4 c chopped onion
3 c uncooked white rice
4 c chicken broth (this is a little more than 2 cans, I just add more water or some of the bean juice)
2 c favorite salsa (needs to be somewhat juicy)
1 can pinto beans (drained and rinsed- May use black beans)
1 c frozen corn
1. Heat oil in large, heavy skillet over medium heat. Stir in onions, cook until tender (approx 5 min).
2. Mix rice into skillet, stir often until it browns. Stir in chicken broth and salsa. Reduce heat, cover and simmer 20 minutes or until all liquid has been absorbed.
3. Stir in beans and corn and leave on low heat until heated through. Do not overcook or rice will be sticky.
Fruit Salad (serves 20)
20 oz canned pineapple tidbits, drained
3 red delicious apples, cut into chunks
1 pound grapes, sliced in half, (approx 2 cups)
4 bananas, sliced
2-11 ounce cans mandarin oranges, drained
1 small box Jell-o Instant pudding- lemon flavor
1. Make sure pineapple and oranges are well drained. Mix all fruit together in a large bowl, sprinkle lemon pudding powder over fruit as you stir, making sure all fruit is coated. You may not want to use all the powder, just enough to coat fruit. Cover with plastic and chill 2 hours.
Mexican Fried Ice Cream
(Makes 32-40 balls, depending on size of ice cream tub)
1 gallon or 5 qt tub of Ice Cream (which ever you can find in lg tubs)
4 c crushed frosted cornflakes
2 c granulated sugar
8 tsp cinnamon
1. Place 1/2 c scoops of ice cream on a wax-paper lined baking sheet, forming into a ball. Freeze 1 hour or until firm.
2. In a shallow bowl or pan, combine cornflake crumbs, sugar and cinnamon. Roll ice cream into crumb mixture to coat. Freeze until serving.
Speed method- requires 2 people
1. Freeze ice cream very firm, remove from freezer and let stand 5 - 10 minutes just until it softens enough to scoop balls.
2. First person makes semi-rounded ice cream scoops of approx 1/2 c size and place in cornflakes. May not be round and symmetrical. Second person rolls and coats ice cream well and then form into round ball. One person scoops, one person coats ice cream and forms into ball. Place on cookie sheet and re-freeze.
Serve with hot fudge and fresh whipped cream
Hot Fudge Sauce (Makes approx 3 cups)
5 Tbsp Cocoa
3 Tbsp Corn Starch
2 c granulated sugar
dash salt
1 c evaporated mile
1/3 c corn syrup
1 stick butter
2 tsp vanilla
1. Combine dry ingredients in a med sauce pan.
2. Add evaporated milk and corn syrup, stirring to mix well. Bring to low boil for 2-3 minutes until thick.
3. Remove from heat, Add butter and vanilla. Sit and cool. (May be stored at room temperature in plastic container. Lasts 3-4 weeks).
1925 ~ 2012
Helen Lorene Hokanson Swensen
