Chicken Tortilla Casserole

Posted by Author Jodi Lea Stewart on January 29, 2012

Painting

2 large chicken breasts w/skin and bone
2 bay leaves
2 to 3 cloves fresh garlic cloves
2 Tbls. olive or canola oil
1 can chopped green chilies
1 sm. bottle of pimentos
½ cup chopped black olives, optional
1 can Cream of Mushroom soup, undiluted
1 can Cream of Chicken soup, undiluted
½ lb. + 1 cup cheddar cheese, shredded
½ lb. Velveeta cheese, cubed
1 dozen corn tortillas
2 tsp. salt
1 tsp. black pepper, optional

Boil chicken breasts in a heavy pot with water, bay leaves, salt and pepper until done. Cool slightly. Cut and pull the meat into very small pieces, carefully removing all bones. Reserve 1 cup of the chicken broth. Sauté onion in oil. Don’t overcook. Add chicken broth, both cans of soup, green chilies, pimentos, black olives, Velveeta cubes and black pepper to taste. Stir over low heat until cheese melts. Butter a medium casserole dish. Line the bottom and sides with corn tortillas. Layer chicken pieces, shredded cheddar and cheese sauce. Add more tortillas and continue layering until all ingredients, except one cup of shredded cheddar cheese, are used. Finish with sauce. Cover top with remaining cheddar. Bake at 350-degrees until bubbly.

Comment: My mother, Vivian Woods-Myrick has been making this casserole for almost as long as the Israelites wandered in the desert. Everyone thinks it’s yummy!

Comment: Vivian suggests using a shallow glass pan for the casserole to distribute the heat better.

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I truly hope you’ll pick up a copy of my novel Silki, the Girl of Many Scarves: SUMMER OF THE ANCIENT. The print version is on sale at Amazon for only $9.85!!! For your convenience, it’s also available for Kindle, the Nook and for most other eBook readers. If you love the Southwest and kooky little characters that make you laugh aloud as authentic danger and mystery swirl at every turn, you’ll love this novel! The second book in the series, CANYON OF DOOM, debuts in early 2013.

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Skillet Cookery…Mexican Spoon Bread

Posted by Author Jodi Lea Stewart on January 16, 2012

Mexican fry bread

1 16 oz. can cream-style corn
1 small onion, chopped
2 eggs, beaten
1/3 cup melted shortening
2 tsp. baking soda
½ tsp. salt
1 Tbls. chili powder
1 cup cornmeal, yellow or white
1 4-oz. can Green Chilies, chopped
1-1/2 cups shredded cheddar cheese
8” to 9” iron skillet (mine is square)

Use cheese strips or dollops on top if desired

Heat oven to 400 degrees. If skillet is not seasoned well, use non-stick spray on bottom and insides. Set aside. Combine first eight ingredients. Mix well. Pour half the batter into the skillet and top with green chilies. Add half the shredded cheese. Pour on remaining batter. Sprinkle with rest of cheese. Bake approximately 35 minutes or until a toothpick inserted in the middle comes out clean. Transfer skillet to a rack. Cut and serve warm with beans and/or salsa, or eat it by itself. Wrap up leftover bread in foil when cool. Delicious leftover by itself or with accompaniments.

Comment: Very rich – butter sparingly.
Comment: Mexican Spoon Bread with homemade pinto beans and bean juice on the top is delish! – Jodi Lea Stewart
Comment: Photography by Elizabeth Cerza.

Of course, a visit isn’t a visit without a two-way conversation. I really want to hear from you.

Jodi’s Black-Eyed Peas

Posted by Author Jodi Lea Stewart on January 5, 2012

Black-Eyed-Peas

1 lb. dried black-eyed peas
Salt pork (1- or 2-inch piece)
1 med. diced onion
2 cloves fresh garlic pulp (don’t slice)
1 stalk celery, sliced
¼ to ½ cup carrots cut into small chunks
¼ bell pepper, diced
1 can Rotel diced tomatoes and green chilies. For slightly spicy, use ORIGINAL. Otherwise, use MILD.
4 cans chicken broth, or use water
2 Tbls. chili powder
Black pepper and salt to taste
2 cups cubed, cooked ham

Prepare black-eyed peas: Pour dried peas onto a flat surface. (Note: I use the kitchen table, using my hand to scrape the cleaned peas into a colander in my lap). Rinse under running water. Put into a heavy 6 qt. pot.

Add salt pork, onion, garlic, celery, carrots, bell pepper, can of Rotel and the broth or water. Add enough liquid to cover peas plus 2-4 inches of liquid above the peas, depending on how “soupy” you want them. They will swell somewhat as they cook, but not as much as pinto beans. Stir. Add chili powder, lots of black pepper, and start with 2 or 3 tsp. of salt. As the peas soften, taste and add salt as needed. Use less salt if using a chicken-broth base.

Bring to a boil, uncovered. Reduce heat. Cover partially and simmer about 25 to 30 minutes. Stir and check often for desired softness. Don’t overcook. Add ham, heat through and serve. Delicious with corn bread. Happy New Year!

Of course, a visit isn’t a visit without a two-way conversation. I really want to hear from you.

Grandma’s Christmas Cake

Posted by Author Jodi Lea Stewart on December 19, 2011

Old-Fashioned Version:
Christmas Cake

2 cups sifted flour
3 tsp. baking powder
¼ tsp. salt
1 cup sugar
½ cup lard (shortening)
3 eggs, separated. Put egg whites in the refrigerator.
¾ cup milk
1 tsp. vanilla

Sift flour, baking powder and salt three times. Work shortening with spoon until fluffy. Add sugar gradually. Continue to work with spoon until mixture is light. Beat egg yolks with a fork until thick. Add to sugar mixture. Add flour gradually, alternating with milk, beating each time until thoroughly mixed. Stir in vanilla. Bake in two greased and floured 8” round pans. Bake at 375° for 25 minutes* or until a matchstick** stuck in the middle of the cake comes out clean. Cool. Remove from pans. Spread meringue between layers, on the sides and on top of the cake. Sprinkle crushed candy on top and sides. Put in stove and watch it. Take out when candy starts to melt. It won’t take long! Remove from stove and cool. To cut cake, put tip of knife in the center of the cake and tap hand to “break through” light crust of candy on top.

* Grandma Woods baked this cake in unreliable wood-burning cook stoves. She had to watch it closely or it would burn, sometimes on just one side.
** or you can use a toothpick or broom straw.

Meringue (Frosting)

4 egg whites (add one egg to the three whites left over from making the cake)
3 Tbls. Sugar
1 tsp. vanilla

Beat egg whites until frothy. Add vanilla. Add sugar a tablespoon at a time. Beat until stiff. Spread inside layers and over the sides and top of cake.

Crushed Candy Topping:

Crush with a hammer inside a dishtowel:

1 large peppermint stick
About a cup of ribbon Christmas candy (preferred) or any type of hard candy.

New Version:

Christmas Cake Use any from-scratch or packaged yellow, white or spice cake recipe. Spice cake is extra delicious in this recipe. Bake in two 8” round pans. Cool. Spread New Version Meringue Topping between layers and on outside of cake. Sprinkle crushed candy on top and sides. Put under broiler and watch constantly until candy begins to melt. Remove from oven and cool. To cut, put tip of knife in the center of cake and tap hand to “break through” light crust of candy on top.

Meringue Frosting (new version):

1-1/2 cups sugar
6 egg whites
1 tsp. vanilla

Put sugar, egg whites and vanilla in a double boiler. Cook over simmering water, whipping constantly for 3 or 4 minutes or until mixture reaches 140° on a candy thermometer. Remove from heat and pour into a large bowl. Beat at high speed for 10 minutes or until thick and spreadable. This meringue tastes a lot like creamy marshmallows. The thin crust of melted candy on top is an unexpected treat. Delicious!

Comment: Read how this cake put face-cracking smiles on the faces of nine children in the Christmas of 1936: Christmas in a Sock: jodileastewartblog.com
Comment: Photography by Elizabeth Cerza.

Of course, a visit isn’t a visit without a two-way conversation. I really want to hear from you.

Lolita Tsosie’s Navajo Fry Bread

Posted by Author Jodi Lea Stewart on December 12, 2011

Amounts depend on how much bread you want to make – usually 5 cups of flour for a batch.
To each cup of Blue Bird flour, add:

1 tsp. baking powder
½ tsp. salt
Warm water to make a stiff dough, or
¼ cup powdered milk and warm water to make a stiff dough
Hot grease: shortening or lard

Apron Mix flour, baking powder and salt. Always put a little more baking powder than salt so it can rise better in the hot grease. Add warm water a little at a time so the dough will come out all nice and round. If you add too much water, it gets sticky. When you’re finished making the dough, let it set for 30 min. or 1 hour. Heat your skillet with lard or shortening. It has to be plenty melted and fill the skillet halfway. Make little round balls about the size of a pool (billiards) ball. Flatten out a dough ball to about ¼” – not too thin, or the heated grease will make it too crisp. You’ll know when the grease is hot enough because the dough browns on one side. Turn it and brown the other side. Repeat until you have made the amount you wanted.

Comment: Lolita said she learned her recipes from her grandparents.

Of course, a visit isn’t a visit without a two-way conversation. I really want to hear from you.

Navajo Fry Bread

Posted by Author Jodi Lea Stewart on December 12, 2011

To each cup of Blue Bird flour, add:

1 tsp. baking powder
½ tsp. salt
Enough milk or water to make a stiff dough, or
¼ cup powdered milk and warm water to make stiff dough.

Knead dough until smooth, not sticky, or just make balls about 3” diameter and pull the ball into a 6” circle with fingers. Slash one side from the center out with a sharp knife in five places. Drop into hot grease. Brown on both sides and drain on newspaper or paper towels.

Comment: Someone gave this old recipe to us on the ranch a trillion years ago.

Of course, a visit isn’t a visit without a two-way conversation. I really want to hear from you.

Pa Dubie’s Tater Soup

Posted by Author Jodi Lea Stewart on December 12, 2011

(l-r) Jodi Lea Stewart, Granddad Thomas Elmer Woods, Grandma Ollie Pearl Williams Woods

1 quart potatoes, peeled and chopped
1 med. onion, chopped
bacon pieces and drippings for seasoning as desired
salt and pepper
water
cornmeal
chopped green onions, optional

Peel and chop about 1-quart potatoes. Cook with a medium onion, chopped. Salt and pepper to taste. Use some bacon pieces and/or bacon grease for seasoning. Use your own judgment about water. Cover them well. When done, mash well and thicken with cornmeal. Sprinkle chopped green onions on top (optional).

Comment: My grandma called my granddad Pa Dubie.
Comments from two of the eleven Woods’ kids:
Dad liked cornbread with this soup—Dean
Always give this soup to people with mumps—Dimple

Of course, a visit isn’t a visit without a two-way conversation. I really want to hear from you.

Ma Dubie’s Hot Bean Dumplings

Posted by Author Jodi Lea Stewart on December 12, 2011

left-over pinto beans made real juicy with extra water
lots of red or green peppers {Grandma Woods grew her own}
biscuit dough rolled out very thin and cut in 1”x 4” strips (homemade dough only…oh, all right, use Pillsbury©, you silly thing!)

Bring beans and juice to a rolling boil. Cook as many as you want or need. Drop dumplings in bean juice. Heat through (doesn’t take long) and serve immediately.

Comment: My granddad called my grandma Ma Dubie.
Comments from one of the eleven Woods’ kids:
This recipe came from Mother Woods, 1921, living in Frog Spring Hollow in Jay Hills. Sure tasty. Don’t get it too hot (spicy), or you’ll drink lots of water—Dean

Of course, a visit isn’t a visit without a two-way conversation. I really want to hear from you.