This recipe is from the Rodriquez family in Freemont Texas. We had it with Posole, a soup with pork and hominy.
Zucchini, sliced
Yellow squash, sliced
1 small can of corn, do not drain
Salt and pepper, to taste
Mozzarella cheese, shredded
Pour corn into a casserole dish. Add other ingredients on top. Season with salt and pepper. Sprinkle with cheese. Bake 350 until top is melted and bubbly.
Alternatives: From time to time I add something new.
1 small onion, sliced (optional)
Mushrooms (optional)
1-2 cloves garlic, minced (optional)
Green and red pepper, sliced (optional)
This recipe belonged to my Grandmother, on my mom’s side. It is the only potato salad recipe my sister would touch.
2 med potatoes
3/4 tsp salt
3 slices bacon
1/4 tsp celery seeds
1/2 cup chopped onion
dash pepper
1 tbsp flour
1/3 c water
2-3 tsp sugar
3 tbsp vinegar
Boil potatoes in jackets. Peel and slice thinly. Fry bacon, drain and crumble. Saute onion in bacon drippings until golden brown. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 min. Stir in potatoes and crumbled bacon, gently. Remove from heat, cover, let stand until ready to serve.
4 baking potatoes (6 oz each) cut lengthwise
1 tsp salt
1/4 c olive oil
1/2 tsp pepper
2 tsp paprika
1/2 tsp chili powder
Prepare oven or grill.
In a large bowl combine oil, paprika, salt pepper and chili powder. Add potatoes. Toss to coat with mixture. Divide among 4 large pieces of heavy duty foil. Double fold ends of foil together to seal in potatoes and form packets. Place on grill or in oven, turning packets over once, until potatoes are done, about 15 min each side on the grill. You can also bake the fries in the oven at 425 degrees for about 20-30 minutes. Making sure you toss them several times while baking.