These are a very crisp and tasty topping or addition to everything from soups and salads to curries and stir-fries. You can find these commercially prepared in Asian markets, but you can't beat the taste of freshly homemade. I love them with seafood (trying serving crab over a bed of garlic flakes!)
In Mexico these are always served steaming hot and freshly made. They are moist and succulent, truly a different species form commercial corn tortilla's. You cannot make a soft enchilada without this recipe and once you eat them you will never use store bought again!
You will need a tortilla press to make these - try looking in a gourmet or specialty shop. Or use a rolling pin to flatten out to 6-7" - Or you can try using your hands to flatten to 1/4" thick or less - takes practise but it can be done. Masa Harina is "dough flour made from corn". The fresh masa is soaked in lime and then force-dried and ground into a fine powder. Do not use regular corn flour!
From the Concord Grape Association. *I have made this recipe since posting it - It's very good, sweet with a nice lemon punch - my kids and dh liked them. Depending on what size you cut your carrots I think the 10 minutes cooking time with the glaze is plenty (go ahead & skip the cooking in salted water or just lightly blanch them; mine came out too mushy when I boiled them AND cooked w/the glaze for 10m); also there is enough glaze for 4-5 cups of carrots (I used regular carrots).
This is my favorite dessert, I love it, love it, love it! So simple, so good! We were first served this at a restaurant and I just had to make my own. I suppose you could use pre-made whipped topping, but I like to make my own.
This appetizing assortment of olives is perfect on a holiday relish tray. Use olives from the supermarket deli or a specialty store, such as Nicoise, Picholine, Kalamata, and oil-cured. Requires 24 hours of marination time. This makes about 6 cups and I'm counting about 1/4 C per serving/person. These last for a month, so you can serve them throughout the holidays, or put them into some pretty jars and hand out when you need an unexpected gift.
Topped with whipped cream this apple pudding makes a grand finalé to any meal! This forms an impressive and beautiful golden brown top crust, with a sweet pudding center. The apples are perfectly tender.
"Sounds like a luxury dish today. Wild rice was cheap in the 30's and because of harvest locale it survived the drought longer than area gardens did." From the cook book Stories & Recipes of the Great Depression by Rita Van Amber.
When money is tight this will stretch your hamburger meat. It's another recipe from my favorite cook book - Stories & Recipes of the Great Depression by Rita Van Amber. This recipe is attributed to Alma Smith of Woodville, WI. She wrote: "This was a popular dish when meat was rationed through the war." Use what you need in whatever dish you're making and freeze the rest.
An easy, interesting, and inexpensive alternative to the normal eggs & toast breakfast. Makes a great snack too (my boys love it after school!). I first saw this in one of my favorite cook books - Stories & Recipes of the Great Depression by Rita Van Amber.