The Sweet Magnolias Cookbook (35 page)

1 pound breakfast sausage

1 cup chopped onion

1 envelope taco seasoning

1 (14-ounce) can spicy RO·TEL tomatoes

1 cup sour cream

1 pound elbow macaroni, cooked in salted water until al dente, drained well

8 ounces grated cheddar cheese

8 ounces grated Monterey Jack cheese

4 cups milk

6 large eggs, beaten

Salsa of your choice

Preheat oven to 350°F.

Generously grease a 13" × 9" × 2" baking dish or other suitable casserole dish.

In a large skillet over medium-high heat, cook sausage, stirring to crumble.

Add onion and taco seasoning. Cook until onion is softened. Remove from heat, and stir in tomatoes and sour cream. Set aside.

In bottom of prepared dish, distribute half of the macaroni. Evenly spoon on half of the meat and then half of each cheese. Repeat layering once more.

Whisk together milk and eggs. Slowly pour over entire casserole contents.

Cover tightly with foil, and bake 45 minutes. Remove foil, and bake an additional 15–20 minutes, until cheese is melted and top is golden brown.

Remove from oven, and let stand 7–10 minutes before serving. Serve with salsa.

Pico de Gallo

7 finely chopped jalapeño peppers, ribs and seeds removed

3 Roma tomatoes, seeded, diced

1 small white onion, finely chopped

¼ cup minced fresh cilantro

Juice of 1 lime

Salt to taste

 

Combine all ingredients, and stir to blend. Cover, and refrigerate up to 1 week.

MAKES 2 CUPS

Note: Brace yourself because this is one brazen pico! Fresh jalapeño peppers have so much flavor. By removing the seeds and ribs from these peppers, about 70% of their heat is removed. If you like this pico hotter still, leave in some of the seeds and ribs.

1 (8-ounce) package dried corn husks

FILLING

1 (1¼ pounds) pork tenderloin

2 cups large-diced onion

3 garlic cloves, roughly chopped

1 (12-ounce) can beer

SAUCE

1 dried ancho chili pepper

1 tablespoon vegetable oil

1 tablespoon flour

½ cup cooking liquid from pork

1 tablespoon smoked paprika

1 garlic clove, minced

1 teaspoon red wine vinegar

1 teaspoon ground cumin

1 teaspoon fresh oregano or ½ teaspoon dried

½ teaspoon crushed red pepper flakes

Seasoned salt to taste

TAMALE DOUGH

1 cup lard

1 teaspoon salt

3 cups masa harina

1½ cups cooking liquid from pork

Place pork tenderloin, onion and garlic in a large pot. Add beer and enough water to cover tenderloin. Bring to a boil.

As soon as water boils, reduce heat to simmer, and cover pot with a lid. Simmer at least 3 hours, until pork is tender.

When pork is done, remove from pot, reserving 1½ cups of the cooking liquid. Once the pork is cool enough to handle, shred the pork using two forks, then coarsely chop.