1 lb. pork, turkey, or other sausage
1 C shredded Cheddar cheese
1 C shredded Monterey Jack Cheese
½ C chopped onion
1 (4 oz.) can chopped green chilies
1 Tbsp minced jalapeno pepper (optional)
10 eggs, slightly beaten
1 tsp chili powder
1 tsp ground cumin
½ tsp garlic powder
1 tsp salt
½ tsp pepper
Preheat oven to 375 degrees. Lightly grease a 9x13 pan
Place sausage in a large deep skillet. Cook over medium-high heat until evenly brown. Drain & crumble. Spread into bottom of baking dish. Sprinkle with Cheddar Cheese, Jack cheese, onion, chile peppers, & jalapeno pepper.
In a medium bowl, mix eggs with chili powder, cumin, garlic powder, salt & pepper. Pour over contents of baking dish.
Bake for 18-22 minutes or until a knife inserted into the center comes out clean. Cool for 10 minutes then cut into squares. Yield 8 servings
2 cups brown sugar
1 cup solid shortening
4 cups flour
½ tsp salt
1 tsp cinnamon
½ tsp baking soda
Sift together flour, salt, soda & cinnamon. Mix remaining ingredients and chill in the refrigerator for at least one hour.
Or – use refrigerated sugar cookie dough. Bring dough to room temperature, add a little flour to stiffen the dough, then chill at least one hour.
Then, roll out thin and spread with date filling (below), then roll up like a jelly roll.
1 pkg. dates (2 cups), ground or finely diced ½ cup water
½ cup sugar ½ cup chopped nuts
Mix well and heat slowly stirring continuously until sugar is melted. Cool and spread on rolled out dough. Roll up like a jelly roll and place in the refrigerator. Chill until firm.
Sliced to desired thickness (¼ to ½ inch) and bake on ungreased cookie sheet 12 to 15 minutes at 375 degrees.
Panamanian Ceviche, a Mason family recipe.
Approx. 10 Tabasco peppers, finely diced
½ small onion, diced
1 jar diced pimentos
1 small bottle lime juice
½ box salt
½ bell pepper, diced
2 stalks celery, diced
3 Tbsp. white vinegar
½ cup clear rum
Cut fish into very small pieces. Place in bowl; cover with water and add salt. Stir well
and let soak 30-45 minutes in refrigerator, stirring occasionally.
Meanwhile, dice peppers, onion and celery. Add pimentos and vinegar. Stir in rum.
Remove fish from salt water and rinse well. Add to pepper/onion/rum mixture and cover
with lime juice. Refrigerate at least 3 hours (recommended 6-12 hours), stirring 2 or 3
times while marinating.
Serve chilled with crackers (traditionally, Club Crackers).
Empanadas Chilenas, a Ceron family recipe.
Instructions for the empanada (meat pie) making process handed down by Jessica's Grandfather, Señor Sergio, who was famous for his wonderful Chilean empanadas.
Meat filling: (Must be made long enough before hand to allow to fully cool. It's best if it's made a day before and refrigerated overnight.)
5 lbs of lean ground beef
2 yellow onions, chopped
1 clove of garlic, peeled and mashed
1 teaspoon of cumin
3 tablespoon of Adobo seasoning
Adobo seasoning a mixture of salt, granulated garlic, oregano, black pepper, tumeric and others depending on the brand or recipe. You can buy Adobo seasoning in most supermarkets, in the ethnic foods or powdered seasonings sections. Goya is probably the most popular brand. If you can't find it in the store, try Googling for a recipe to make your own.
Mix all ingredients and cook the meat mixture in a stew pot until cooked medium to medium-rare (it will finish cooking inside the empanada.)
Other things you will need for the filling:
5 eggs, hard boiled
Can of ripe olives (save some of the juice for Dough making process.)
Box of Raisins
Dough: (Many different fillings can be used, so the dough is the most important part.)
5 lbs of unbleached flour
1 cup of vegetable shortening or lard (do not use oil)
6-8 cups of chicken broth.
Pour all of the flour into a big mound on a large counter-top or other surface sufficient for working.
Hollow out a "crater" in the top of the mound.
Pour about 1/4 of the chicken broth into the "crater".
Mix the broth into the flour.
Continue pouring and mixing the broth little by little until all of the broth is mixed in.
Melt the shortening in a small sauce pan.
Once all the shortening is melted, pour it into the flour, mixing at the same time.
(Be careful not to burn yourself on the hot melted shortening, the owner of this site does not assume liability for any injuries during this or any other process.)
Kneed the dough thoroughly.
Roll the dough into a large log shape.
Break the "log" into two equal pieces and continue kneading.
Once the dough is well mixed, break off pieces into tennis ball sized pieces.
Take one of the tennis ball sized pieced and roll it flat with a rolling pin.
Then place a couple of table-spoons of the meat mixture, one slice of hard-boiled egg, one olive, and several raisins in the center.
Place a few dabs of the olive juice from the canned olives around the contents to help the dough seal. Fold in half and press the edges down (close to the contents). The olive juice helps the dough stick together.
Use a pastry utensil to cut the excess off.
Roll the edges up a little to ensure a good seal.
Then place on a cookie sheet.
BROIL sheets of empanadas under low broil for 15 to 20 minutes, checking often to make sure they are getting golden brown on top and not black. Once they are golden brown on top, BAKE at 350 degrees F for another 20-30 minutes. (Flip one over at about 20 minutes to make sure they are not burning on the bottom.)
Once they are golden brown on both sides, take them out and let them cool slightly before eating.
Makes about 20 empanadas. They will keep for a couple of weeks, refrigerated and tightly sealed, and they make a great snack or meal. Just heat them up in a toaster oven at 300 degrees F for 5-10 minutes.
Vince's 5 Ingredient Salsa (with limitless possibilities)
5 to 10 tomatoes, diced - seeds, slime and all. The number depends on the size tomatoes and how hot you like your salsa (more tomatoes = milder). Substitute 1 or 2 yellow tomatoes in place of red for added color.
1 or 2 sweet onions, finely chopped.
2 to 4 jalapeño, finely chopped. If you like mild salsa, remove the pepper seeds. I also recommend wearing latex gloves while doing this or your fingers will burn for hours.
1 to 2 tablespoon of fresh, minced or finely chopped garlic.
Salt and black pepper to taste, or play around and add other dried or fresh seasonings, herbs, fruits or juices.
Refrigerate for a few hours so flavors mix.
Best eaten with blue corn and flax seed tortilla ships.