It was a perfect opportunity to use my PhotoScan app and add to The Box Project. But before I forget, here are the remaining ingredients from the back side of the recipe card:
1 cup beef broth
1 clove garlic
12 corn tortillas
1 cup chopped onion
1 pound grated cheese
In the lower left corner you’ll find Source: Buena. This recipe came from one of Grandma and Grandpa’s neighbors in Texas. Nothing fancy here. Just plain old Tex-Mex comfort food.
I think the crappy photo scan can’t be enlarged. So here is the front of the card:
1/4 cup chopped onion
2 T butter
2 T flour
1 green pepper chopped
1 cup canned mashed tomatoes
1 can chili con carne
1/2 tsp salt
1 tbs chili powder
Preheat oven to 325 degrees.
Saute onions in butter. Add flour, salt, chili powder.
Add beef broth slowly, then green pepper, garlic, and tomatoes.
Simmer 15 minutes.
Add can of chili con carne and simmer until thickened.
Dip tortillas in sauce.
Lay each on a plate and spread 1 tbs onion and 1/4 cheese on each.
Roll up and arrange in a baking dish.
Pour chili sauce over and cover with cheese.
Bake at 325 degrees for 15 minutes or until the sauce is bubbly and the cheese melted.
I sent him a text to tell him to use yellow corn tortillas, the white and flour don’t work as well. Also he would need to heat up each tortillas if was going to make cheese enchiladas or the tortillas will break.
To avoid any confusion this is MY Dad’s batter recipe. So if you’re a sibling it’s your Dad’s recipe. If you’re a child of mine (Guns & Roses…) this is your Grandfather’s batter on your Father’s side. If you’re my grandchild…
I’m learning more about my Box Project all the time. I’m not just capturing my own favorite recipes but also rediscovering family history too.
Rather than rewrite the recipe I simply posted a photo of the 3×5 index card. This prevents me from revising the recipe as I write. Because as I look at this recipe I can’t help but think beer not water and maybe heating up the oil before you start frying might be a good thing to do. Or the “half glass” measure? Trust me on this. I had to have asked Dad for the recipe then wrote it down verbatim.
I’ve not deep fried anything at home in decades. Not even sure anyone in the family besides my oldest grandchild would enjoy a piece of batter fried chicken. Well, maybe he would.
You can butter the sides, brown in a pan, and viola…breakfast!
Trust your instincts and don’t use a dried spaghetti noodle to see if the cake is done. I used a strand of fettuccine only to break off a sizeable piece. The crowd was warned. If you find the spaghetti don’t eat it.
Thanks Rhonda wherever you are. We won’t wait another 25 years before we make this cake again.
Grease and flour a bundt pan. Preheat oven to 325°.
Mix buttermilk and baking soda. Set aside.
In a large mixing bowl cream butter, sugar, and salt.
Add eggs one at a time and beat well after each egg.
Add half the buttermilk mixture and mix well.
Add half of the flour and mix well.
Add remaining buttermilk mixture and mix well.
Add remaining flour and mix well.
Pour batter into your greased and floured bundt pan.
Bake at 325° for one hour and 20 minutes. Due to oven and atmospheric variations, check the cake after one hour and 10 minutes.
“Why do I always have to make dessert?”
“Because you are an excellent baker and all of your desserts taste wonderful.”
“Why don’t the neighbors ask you to make appetizers instead?”
“Because your desserts are better than my appetizers.”
Sometimes it takes time to decide what to make for a neighborly get together. Pound cake sounded good so we dug out this old recipe from the box. Our first house was located on a cul-de-sac. It was and still is a great spot to raise a young family. A young family of four lived across the street and Rhonda was the source of this recipe. I’ve not changed the ingredients but the instructions have been somewhat modified.