Recipes From Arizona
Arizona Mexican Casserole
1 1/2 lb. ground beef
1
small onion, chopped
1 small can diced chiles
18 corn tortillas
2 cans
of cream of onion soup (or any cream soup)
2 cups Las Palmas enchilada
sauce
1 bell pepper, chopped
1/2 - 3/4 clove minced garlic
1 can of
corn
1 cup of grated cheese
Brown meat, drain fat. Add peppers,
onions, garlic, and
can of chiles--cook with the browned meat. Blend soup
and Las Palmas sauce together. Fry the 18 tortillas in
oil. After frying
(and when cool enough to handle), tear
ten of the tortillas and use them to
line the bottom and
sides of a 9x13 inch pan. Pour half of the meat mixture
onto the tortillas. Pour one cup of the sauce mixture on
top of the
meat. Next, tear the remaining eight
tortillas and place them on top. Place
the remaining
meat mixture over the top layer of torn tortillas and
cover with the remaining sauce. Place the one cup of
grated cheese on
top and bake 35-45 minutes in 350
degree oven. Place a cover on the pan for
the last 20
minutes in order to keep the cheese
moist.
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ARIZONA STATE FAIR
CHEESECAKE
2 cups finely crushed graham crackers
1 1/2 tsp.
cinnamon
1/2 cup sugar
1/2 pound melted butter, (1 stick)
Butter a
springform pan liberally. In a small bowl combine all
ingredients. Line pan
firmly with crumb mixture, covering
bottom and up the sides to about 2".
Crumbs should be about
1/4" thick. Put in freezer to chill, or into oven and
bake for 10
minutes at 350 degrees. Both ways work. Set aside.
2
pkgs. (8 oz. each) cream cheese, softened
1 cup sugar
1 teaspoon
vanilla
1 ctn. (16 oz.) sour cream
4 eggs
In a large mixer bowl
combine the first 4 ingredients. Add eggs
and beat on medium speed until
mixture is blended and smooth.
Pour into graham crust and
bake at 350 degrees for 40 minutes.
Then turn oven off. Let cheesecake stay
in oven for 1 1/2 to 2
hours. Do not open door.
8 oz. cream cheese,
softened
1 teaspoon vanilla
1 small can of crushed pineapple, drained
well
1/3 cup sour cream
2 tablespoons sugar
In a small mixer bowl,
combine ingredients and whip at high speed
for 5 minutes. Spread on top of
cooled cake. Decorate with a slice
of pineapple and fresh
raspberries.
Keep cheesecake refrigerated;
it is best after 2nd day.
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Tamale
Dish
1 lb. ground round
salt and pepper to taste
2 cloves of
garlic
1 can of corn
1 can of pinto beans
2-3 Tbsp. chili powder
1
1/2 cups of cornmeal
1/2 small can of diced green chiles
1/4 cup chopped
onion
1 small can of olives, chopped
1 can of tomatoes
1 cup of grated
cheese
Brown beef, adding salt and pepper to taste. Mix in the
rest
of the ingredients with the ground beef. (except
for the cornmeal and
cheese). Simmer together for
approximately three minutes. Mix the
cornmeal with water
to make a cornmeal mush (see directions on the cornmeal
package). Line a 9x13 inch pan with the cornmeal mush.
Pour the meat
mixture over the cornmeal and top with the
grated cheese. Bake for five
minutes in a 375 degree
oven.
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Arizona Southwest Stew
Found at: http://souprecipe.com/az/SouthwestStew.asp
Great
stew with southwest flare.
Ingredients:
2
pounds ground beef 1 onion, chopped 1 can (14 ounces)
tomatoes, diced 1 can
(15 ounces) pinto beans, rinsed
and drained 1 can (17 ounces) whole corn,
drained 4
potatoes, cubed 1 cup picante sauce 2 cups water 1
teaspoon
ground cumin salt ground black pepper 1/2
teaspoon garlic powder shredded
cheese for garnish
Directions:
1 Cook ground beef and onion
until done.
2 In a large pan add beef, onion, tomatoes, beans, corn,
potatoes, picante sauce, water, cumin, salt and pepper
to taste, and
garlic powder. Simmer, covered, for 45
minutes. I like to use slow cooker
and let it simmer all
day. Serve; top with cheese.
Makes 4 servings
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Arizona Coyote Caviar
One 15-ounce can
black beans, rinsed/drained
One 4-ounce can chopped ripe olives, drained
1 small onion, chopped
4 ounces diced green chilies
1 clove garlic,
chopped
4 Tablespoons cilantro, chopped
1/4 teaspoon crushed red pepper
2 teaspoons chili powder
1/4 teaspoon salt
1/4 teaspoon cumin
1
teaspoon pepper
One 8-ounce package cream cheese, softened
2 hard-boiled
eggs, peeled and chopped
1 to 2 green onions, diced
Salsa (fresh if
possible)
Mix all ingredients except cream cheese, eggs, green onions, and salsa. Cover and refrigerate for 2 hours. Spread cream cheese on round serving plate. Spoon bean mixture around edges, along with salsa. Sprinkle with green onions. Serve with tortilla chips or melba-style crackers.
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Arkansas Buttermilk Pie
1/2 cup
butter
1 1/2 cups white sugar
3 teaspoons all-purpose flour
3 eggs
1
cup buttermilk
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
1
(9 inch) unbaked pie crust
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, cream butter and sugar until smooth. Mix in the flour, eggs, buttermilk and vanilla. Pour filling into pie shell. Sprinkle top with nutmeg. Bake in the preheated oven for 60 minutes, or until golden brown.