Meat Loaf

Ingredients

1 egg

1 1/2 pounds ground beef

1 (14 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®), undrained

1 sleeve buttery round crackers (such as Ritz®), crushed

1 teaspoon onion flakes (optional)

1 1/2 teaspoons garlic powder, or to taste

1 1/2 teaspoons seasoned salt, or to taste

1/2 teaspoon ground black pepper, or to taste

Directions

Preheat an oven to 375 degrees F (190 degrees C).

Beat the egg in a mixing bowl, then add the ground beef, tomatoes, and crushed crackers. Season with onion flakes, garlic powder, seasoned salt, and pepper. Mix until evenly combined. Pack into a 9x5 inch loaf pan.

Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Taco Meat

Ingredients

1 teaspoon chili powder

1 teaspoon sea salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon paprika
1/4 teaspoon ground cumin
chopped onion

chopped bell pepper

tomato sauce

Carne guisada

Ingredients
4 pounds of chuck or bottom round beef, cut into 1-inch cubes
4 tablespoons of peanut oil
1 medium onion, diced (about 1 cup)
5 cloves of garlic, minced (about 1/4 cup)
1 14.05 oz. can of diced tomatoes or 3 fresh tomatoes, diced
2 jalapeno peppers, diced
2 serrano peppers, diced
1 tablespoon cumin
1 tablespoon chili powder
1 teaspoon oregano
1/2 cup of chopped cilantro
1 bay leaf
2 cups of water
1 12 oz. bottle of dark Mexican beer such as Negro Modelo
1 tablespoon of flour

Directions
In a large pot or a Dutch oven, brown the beef on medium high heat in 2 tablespoons of the peanut oil, may have to do in batches.

Remove beef from pot, add the final 2 tablespoons of peanut oil and cook on medium heat the onions and chiles for about 10 minutes or until the onions are translucent. Add the garlic and cook for another minute.

Pollo Con Arroz (Chicken with Rice)

Ingredients:1 3-4 lb frying chicken
2 cups rice
1 large onion chopped
1 large sweet pepper chopped (green)
1/3 cup cooking oil
salt and black pepper to taste
1/8 tsp garlic powder
Comino (cumin)

Directions:
Brown the chicken in oil in a large frying pan.
Place the chicken in large pot, cover with water, salt and pepper, and boil until almost done.
Brown the rice, onion and green sweet pepper in the cooking oil.
Combine the rice with the chicken and the remaining seasonings.
Simmer until rice is done.

Cornmeal Pancakes

Ingredients:
2 cups stoneground yellow cornmeal, medium grain
1/2 cup rice flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk or almond milk
1/2 cup water
1/4 cup vegetable oil
1 large egg or egg substitute (use less water)

Directions:
In a large bowl, combine the cornmeal, rice flour, sugar, baking powder, baking soda and salt. In a medium bowl, beat the buttermilk, water, oil and egg with a fork until blended. Add to the cornmeal mixture and mix until lumps are eliminated.

Lightly oil a griddle and heat over medium heat. For each pancake, about a 1/4 cup of the batter onto the griddle. Cook for 2 to 3 minutes, until brown.

Chopped Steak with Gravy

Ingredients:
2 1/2 pounds lean ground beef
1/4 cup chopped celery
1/2 teaspoon garlic salt
1 tsp. black pepper
1/2 cup finely chopped onion
1/4 cup finely chopped green pepper
2 eggs
Dash of Worcestershire sauce
Flour or meal
2 cans mushroom soup

Preparation:
Preheat oven 350°. Mix beef, pepper, celery, green pepper, onion, garlic salt, eggs, and Worcestershire sauce. Form into patties; roll in flour or meal. Place hamburg steaks in 9x13x2-inch baking dish and pour mushroom soup over the steaks.

Bake about 1 hour, until thoroughly cooked.
Makes 6 to 8 servings.