FCE Clubs hold International Day
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Having lived in Spain for six years, Paulette Estes was chosen as the guest speaker. She spoke to the group about the cultural aspects and general information about the country. The group enjoyed a viewing pictures as she spoke of them in great detail.
All participants brought covered dishes of Spanish origin. From Spanish rice with beef, to scallops in orange juice, the group enjoyed sampling the array of foods. Just a few of the recipes follow:
Mexican Cornbread
1 3/4 cup self-rising cornmeal
1/2 cup onions, cut up
2 tablespoons self-rising flour
1/4 teaspoon hot pepper (Jalape?o)
3/4 cup grated sharp cheddar cheese 1 egg
1/2 cup bell pepper, cut up
3/4 cup buttermilk
Mix all ingredients except egg and milk. Add egg and buttermilk. Add enough water to moisten good. Bake at 400 degrees in hot skillet, corn-stick, or muffin tin.
Elsie Fugate, Lucky Homemakers FCE
Oven Baked Tortilla
Olive oil
Scant 1/2 cup sour cream
1 large garlic, crushed
6 oz. freshly grated Cheddar or Parmesan cheese
4 scallions, white and green parts finely diced
1 green bell pepper, seeded and finely diced
3 tablespoons snipped fresh chives
6 oz. potato, boiled, peeled and diced
Salt and pepper
5 large eggs
Preheat the oven to 375 degrees. Line 7 x 10-inch baking sheet with foil and brush with olive oil.
Place a little olive oil, the garlic, scallions, and peppers in a skillet and cook over medium heat, stirring for 10 minutes or until onions are softened but not browned. Let cook, then stir in potato.
Beat eggs, sour cream, cheese and chives together in a large bowl. Stir the cooled vegetables into the bowl and season to taste with salt and pepper.
Pour the mixture into the baking sheet & smooth over the top. Bake in preheated oven 30 ? 40 minutes or until golden brown, puffed and set in the center. Remove from the oven and let cool and set. Run a spatula around the edge, then invert onto a cutting board, brown-side up and peel off the foil. If the surface looks a little runny, place it under a medium broiler to dry out. Let cool completely, trim the edges if necessary, then cut into 48 squares. Serve on a platter with wooden toothpicks.
Bernice Champagne, Midway FCE
Rice Salad (Ensalada de Arroz)
2 cups cooked rice
3/4 cup olive oil
2 green peppers ? sliced fine 1/4 cup wine vinegar
2 pimientos ? sliced fine 1 1/2 teaspoon salt
2 tomatoes ? peeled and cubed 1/2 teaspoon pepper
2 tablespoons chopped onion 1 clove garlic, minced
2 tablespoons chopped parsley
Mix lightly with 2 forks ? rice, green pepper, pimiento, tomatoes, onion and parsley. Beat together oil, vinegar, salt, pepper and garlic. Pour over rice mixture and toss lightly. Chill and serve.
Sopa De Pollo
1 1/2 – 2 pounds chicken breasts, cooked and cut up
2 cans cream of chicken or cream of celery soup
1 medium onion, diced
2 cans chicken broth
3 stalks celery, diced
3-4 cups water (to desired consistency)
1 medium bell pepper, diced
1/2 teaspoon ground cumin
1 can Rotel tomatoes and chiles
1/2 teaspoon garlic powder
1 can diced tomatoes
1/2 teaspoon black pepper
2 (15-oz.) cans whole kernel corn salt and hot sauce to taste
2 (15 oz.) kidney beans
Place cup up chicken and vegetables in a large (5-6 quart) stew pot. Add canned ingredients one can at a time, mixing well. Add seasonings and enough water to create the desired amount of liquid. Simmer for 1 1/2-2 hours, stirring occasionally. Serves 10 ? 12.
Great with corn chips or tortilla chips. You can garnish bowls with shredded cheddar and/or fresh salsa.
Sandra Griffith, Lucky Northside FCE
Asparagus Rolls
1 stick butter, softened plus extra for greasing
1 tablespoon chopped fresh parsley
Finely grated rind of 1 orange
8 asparagus spears, trimmed
Salt and pepper
8 slices white bread, crust removed
Preheat oven to 375 degrees. Lightly grease a baking sheet. Tie spears loosely together. Blanch in tall pan of boiling water for 3-5 minutes. Drain. Refresh under cold running water. Drain again and pat dry.
Lightly flatten slices of bread with rolling pin. Mix 1/2 stick of butter, parsley and orange rind. Season with salt and pepper to taste. Spread over bread.
Place spear near one side of the bread and roll up. Place seam-side down.
Melt remaining butter in small pan. Brush over rolls. Bake for 15 minutes or until golden brown. Serve warm.
Betty Grissom, Midway FCE
Cauliflower
1 medium head cauliflower
1 onion, chopped
2 cups water
2 cloves garlic, minced
3 teaspoon salt
2 tablespoons vinegar
4 tablespoons olive oil or butter
1/4 teaspoon pepper
Wash the cauliflower thoroughly. Remove the leaves, and separate into pieces. Place in saucepan with the water and 2 teaspoons of salt. Boil for 10 minutes. Drain. Heat the oil in a saucepan. Add the onion and garlic and saut? for 5 minutes, stirring frequently. Add vinegar, cauliflower, pepper, and remaining salt. Cover and cook over low heat for 10 minutes. Serve hot or cold.
Spanish Rice
1/2 cup onion, chopped
1 can (4 oz.) Ortega green chilies
1/2 cup green pepper, chopped
1 cup quick cooking rice
1 pound ground beef
Salt & pepper to taste
1 clove garlic, chopped
1/2 cup cheese
2 cans V-8 juice
2 tablespoons oil
Saut? onion, green pepper, and garlic in oil. Add to beef. Cook and drain. Add juice, rice and chilies. Simmer 5 minutes. Pour into bowl and sprinkle with cheese.
Margaret Carr, Hickory Creek FCE
Spanish Style Green Beans
1 pound fresh green beans
2 medium tomatoes, peeled & chopped
1/4 cup chopped onion
1/4 teaspoon dried whole rosemary
1/2 cup green pepper
1/4 teaspoon basil
1 tablespoon oil
1/2 teaspoon salt
1/4 teaspoon pepper
Cook beans until tender crisp. Drain. Saut? green pepper and onion in hot oil until tender. Add tomatoes, basil, rosemary, salt and pepper and beans. Mix well. Heat thoroughly. Yield: 6 ? 10 servings.
Vita Gulley, Bonner FCE
Arroz Con Leche (Spanish Rice Pudding)
2 cups milk
3 medium egg yolks, beaten
1 cinnamon stick
1/3 cup sugar
3 strips lemon rind
1/2 stick butter
Pinch of salt
1 teaspoon ground nutmeg
1/2 cup short-grain white rice
In a large sauce pan, slowly bring the milk, cinnamon stick, strips of lemon rind and salt to a boil. With a slotted spoon, remove the cinnamon and lemon rind. Stir in the rice and egg yolks. Reduce the heat and allow the rice to simmer for about 15 minutes, stirring constantly.
When the rice is soft, add the sugar and butter and combine well. Pour the mixture into a serving dish. Sprinkle with nutmeg and serve warm.
Beulah McBee, Hickory Creek FCE
Spanish Flan
3/4 cup sugar for caramelizing
1 quart whole milk
6 eggs
1 1/2 teaspoon vanilla
3/4 cup sugar
Caramelize 3/4 cup sugar in pan. In a separate bowl beat eggs until lemon colored. Add 3/4 cup sugar, milk, and vanilla. Mix thoroughly. Pour mixture into pan (on top of the caramelized sugar). Bake at 325 degrees 1 hour (or longer) until knife inserted in flan comes out clean. This if the real stuff, smooth and light.
Katy Tomlin, Dibrell FCE