Tabatha’s Cornejo Family Tamales
Ingredients for a dozen tamales:
5 pounds pork
1 large bag of California chiles
1 large can black olives
5 pounds prepared masa
1 bag hojas
Roast chiles in oven, remove stems and seeds. Place chiles in a saucepan with 2 cups of water. Simmer, uncovered, for 20 minutes, then remove from heat to cool. Transfer the chiles and water to a blender and blend until smooth. Strain the mixture, stir in salt, and set aside.
At the same time, cook pork in large pot, cover meat with water. Bring to a boil, then reduce heat to low and simmer until the meat is cooked through, about 2 hours. Shred the cooked meat and mix in one cup of the chile sauce.
Meanwhile, soak the hojas (corn husks) in a bowl of warm water.
Spread the dough out over the corn husks to 1/4 to 1/2 inch thickness. Place one tablespoon of the meat filling into the center. Fold the sides of the husks in toward the center and place in a steamer. Steam for 2 and half hours on medium heat. Once finished let cool an hour or more.
Mickey’s Breakfast Casserole
1 lb. ground pork sausage
1 lb. hot ground pork sausage
30 oz. frozen hasbrowns
1 1/2 tsp. salt
1/2 tsp. pepper
1 c. shredded cheddar cheese
6 large eggs
2 c. whole milk
Cook sausage; drain well. Cook hashbrowns according to package using 1/2 tsp. salt and 1/2 tsp. pepper. Stir together hashbrowns, sausage and cheese. Pour into greased 13×9 inch pan.
Whisk together eggs and milk and remaining tsp. salt. Pour evenly over potato mixture.
Bake at 350 degrees for 40 minutes.
Maddie Janssen’s Easy Cheesy Sliders
12 pack of Hawaiian sweet rolls
3 teaspoons poppy seeds
1 stick of melted butter
3 Tablespoons Dijon mustard
2 tsp Worcestershire sauce
1/3 lb sliced deli ham (or meat of choice)
1/2 lb thinly sliced cheese of choice
Combine the melted butter, Dijon mustard, poppy seeds, Worcestershire sauce. Whisk together until well blended.
Preheat the oven to 350 degrees F. Cut rolls in half.
Layer the sliders with meat and cheese.
Pour sauce on top. Let sit for 5 minutes. Cover with foil and bake for 20 minutes.
Mary Kate Paquette’s Grandma Honeybee’s Cinnamon Rolls
2 cups of milk
2 tablespoons of sugar
2 tablespoons of butter
2 teaspoons of salt
3 packets of yeast
8 cups of flour
1. Warm two cups of milk, 2 tablespoons of sugar, 2 tablespoons of butter and 2 teaspoons of salt on the stove. Do not bring to a boil, just let it heat up enough to melt butter. Take off heat and stir.
2. Dump 3 packets of yeast into hot water to activate.
3. While the yeast is raising, add 8 cups of flour into a bowl. Pour milk mixture and yeast into bowl to make the dough. Knead dough.
4. Cover dough with a towel and place in warm space for 30 minutes to let dough rise. (Note: We usually turn the oven on for a second to warm it up and then turn it off and place bowl inside. Do not heat oven too hot and be sure to turn it off before you place dough in oven.)
5. Remove dough from warm space, knead.
6. Place dough on floured work space. Roll the dough out. Sprinkle sugar, cinnamon and brown sugar to cover dough.
7. Roll dough, then cut pieces about and inch and a half thick.
8. Place pieces in baking pan. Cover and let them sit for about 20 minutes to let dough rise.
9. Bake in oven at 350 degree for 25 minutes. (Note every oven is different so be sure to check on them. Time may vary.)
2 pound of powder sugar
6 tablespoons of butter
1/2 cup of milk
1 block of cream cheese
1. Add 2 pounds of powder sugar, 6 table spoons of melted butter, 1/2 cup of milk and a block of cream cheese and a splash of vanilla into a bowl. Mix. (Note: Let the cream cheese sit out until about room temperature. This will make it easier to mix in.)
Alex Fisher’s Honey Bars
3/4 cup of vegetable oil.
1/2 cup of honey.
1 cup of sugar.
2 cups of flour.
1 teaspoon of baking soda.
1/2 tablespoon of salt.
1 1/2 cinnamon.
For the glaze:
1 cup of powdered sugar.
2 tablespoons of water.
2 tablespoons of mayonnaise
Pour ingredients into a bowl, stir. Pour into baking sheet lined with parchment paper. Bake at 350 degrees for 20 minutes.
Raquel’s Cheesy, Spinach, and Garlic, Rolls
Spoon full of minced garlic
1 can of croissant roll dough
4 mozzarella cheese sticks
1 12 oz. bag of spinach
1. In a large pan, add minced garlic and olive oil.
2. Gradually add in spinach to pan.
3. Cook all of spinach down in pan. It will usually cook down in about five minuets or less.
4. Slice four cheese sticks in half.
5. Unroll croissant roll dough.
6. Add one half of a cheese stick and some cooked garlic on a croissant dough piece.
7. Roll pieces together and repeat until dough is gone.
8. Bake at 350 degrees for 9 to 12 minuets.