Family Famous Recipes

Elijah’s Hot Chocolate

My family and I come together to enjoy a nice warm cup of hot chocolate on cold mornings.

Ingredients:

4 cups whole milk
1 tablet of Abulita Mexican Hot Chocolate

Extras:
Marshmellows
Dairy whip
Chococlate chips
Chocolate shavings
Crushed peppermint

Directions:

1. Place 1 tablet in 4 cups of milk over medium heat.

2. Stir until the tablet is dissolved. Bring to a boil.

3. Sever, add any extra’s and enjoy!

Henry’s MeatLoaf

“ My grandma makes this and it is the BEST meatloaf ever.”

Ingredients:

2 pounds of ground beef
1 pk (6oz) pork stuffing mix
1 cup water
2 eggs beaten
½ cup Kraft original barbecue sauce ( to be left out of the mix)

Directions:

Mix all the ingredients except the barbecue sauce. Shape the mixture into 4 oval loaves in foil lined baking sheet. Top the loaves with the barbecue sauce. Bake at 400 degrees for 30-45 minutes or until the center is no longer pink.

Abigail’s Pineapple Salad

" This is my absolute favorite salad. When we make this, there is never leftovers.”

Ingredients:
1 package (3.4 ounces ) JELL-O Pistachio Flavor Instant Pudding
1 can (20 ounces ) unsweetened crushed pineappIe undrained
1 cup miniature marshmallows
½ cup chopped pecans
1-¾ cups thawed cooI whip whipped Topping

Directions:
In a large bowl combine pudding mix, pineapple, marshmallows, and
pecans until well blend blended . Gently stir in whipped topping. Cover and
refrigerate 1 hour or until ready to serve.

Mrs. Barrientos’ Ceviche

“This recipe is my husband’s recipe. We make this recipe for family functions and togethers.”

Ingredients:

3 lbs of salad shrimp (purchase at Sam’s)
1 onion
1 bushel of cilantro
3 tomatoes
1 can of V8 tomato juice
10 limes
1 bag of tortilla chips
* optional* garnish with avocado
* optional* Valentina hot sauce

Directions:

Defrost the salad shrimp set aside. Chop onion, cilantro, tomatoes and add to the shrimp. Squeeze the limes into the mix. Add the V8 tomato juice and mix together. You can add salt, pepper, hot sauce, and avocado to your liking.

Debbie’s Charro Beans

“ My beans compliment any BBQ. My family enjoys them everytime.”

Ingredients:

1 lbs. of beans 1 pk. of pork salt
1 bushel of cilantro 10 cups of water
1 whole onion

Directions:

Pour 10 cups of water into the crockpot and set on high. Rinse the beans and pour into the crockpot, Add diced onion and rinsed cilantro, cut off the
Stem, cut the pork salt into cubes and add to
crockpot.Cover and cook
3-4 hrs.serves 8-10.
Enjoy with a delicious Bar-B-Q

Irma’s Spanish Rice

“ My rice is requested by many. My rice always comes out fluffy and tasty .”

Ingredients:

2 cups of rice
1 can tomato sauce
Comino
Salt
Pepper
1/2 onion
1 tbs. Of vegetable

Directions:

You put oil in a pan and put the rice to brown in the pan. Once the rice is brown you add water and 1 can tomato sauce. Add salt, pepper, onion, and comino to the rice. Cover your rice and let it cook until rice is done.

**TIP** While the rice is cooking do not open the rice or mix it.

Owen’s Million Dollar Pie

"This is my family’s favorite dessert. This is sure to be a hit at any party.”

Ingredients:

1 small tub of cool whip
1 small box of strawberry Jello
1 8 oz can of crushed pineapple
2 cups of chopped pecan
1 graham cracker pie crust
1 can of sweet Eagle Brand
1 sweeten condensed milk

Directions:

In small bowl combine 1/2 tub of cool whip, 1 small box of strawberry jello, 8oz can of crushed pineapple (drained), 2 cups of chopped pecans,1/2 can of Eagle
brand milk in a bowl. Mix all together, really well. Pour mixture into graham cracker pie. Chill in the refrigerator for 4-6 hours.

Mrs. Casso’s Butterfinger Poke Cake

"My son, Dustin Joneitz loves Butterfinger candy. I think it comes from his childhood, when he loved watching “ The Simpsons” , Bart loved Butterfinger, too. So, I started making him this Butterfinger poke cake for his birthday.”

Ingredients:
1 box fudge marble cake mix
Ingredients listed on back of cake mix box ( eggs’ oil and water)
1(14 oz) can sweetened condensed milk
1(12 oz jar caramel topping
2 bars Butterfinger candy (large bar)
1(8 oz) tub whipped topping (cool whip)
Cooking spray

Directions:
Preheat oven to 350f degrees
Spray 9x13 pan with non stick cooking spray
Prepare cake as directed on back of box and bake according to cooking times on the back
When it comes out of the oven let it cool for just a few minutes in a medium bowl, combine sweetened condensed milk with caramel topping. Poke holes in the cake with a fork. Drizzle caramel mixture over cake. Put cake in the fridge to let it finish cooling. Once it is cooled, spread whipped topping over the entire cake. Sprinkle with crushed Butterfinger candy.