Monday, February 9, 2009

Southwestern Rib Roast with Vegas Pudding from HOT FLASH

1 4 lb. beef rib roast
1 Tbls margarita salt
1 tsp coarse ground pepper
1 tsp dried cilantro

1. Place rib roast bone side down on roasting pan rack.
2. Mix spices in small bowl.

3. Slather roast on all sides with spice mixture. Cover with foil and allow to sit up to one hour for spices to sink in.
4. Bake in 325° oven for approximately 3 hours for medium, 160° on meat thermometer. When done, remove from oven and reserve 4 tablespoons of drippings. Increase oven temperature to 400°.

Vegas Pudding

4 tablespoons drippings
1/3 cup cornmeal
2 eggs
3/4 cup self-rising flour
1 cup milk

Place drippings in pie pan, coating sides. In bowl, beat two eggs with mixer for 1 minute. Add milk, beat to blend in. Add flour and cornmeal. Beat for 2 minutes. Pour batter over drippings. Bake 20-30 minutes, slice into wedges and serve immediately.

Monday, January 26, 2009

Jill Storm's Method for Seasoning an Iron Skillet

Ingredients and Tools:

1 Iron Skillet -- any size
Mild dishwashing liquid
1 can Crisco shortening


1. Preheat oven to 350°.
2. Thoroughly wash skillet, then towel completely dry.
3. Liberally coat skillet with Crisco shortening. There is no need to apply excess, but make sureyou've used a liberal amount.
4. Bake skillet in oven for 1 hour. Should the skillet smoke during this process, don't worry. This can be a normal part of the seasoning process. Just turn on your vent hood.
5. Remove from oven and allow to cool.

Repeat the above steps often. It may take years before the skillet is fully seasoned.


Place oil or Crisco in skillet, add a little salt. Wipe out excess with paper towel. Do not wash the skillet as this may cause rusting. Should your skillet develop rust, use steel wool to remove rust and repeat the seasoning process.

Wednesday, January 14, 2009

Southwestern Chicken Breasts from HOT FLASH

heroine of HOT FLASH by
Kathy Carmichael

4-6 Boneless, skinless Chicken Breasts, cleaned and fat removed
1 can Mexicorn
1 bottle of Picante' sauce (Pace Picante'Medium is a good choice) or can of Hot Sauce (Herdez is excellent)
1 package grated Monterrey Jack and Colby Cheese
1 container sour cream
1 package of 90-second microwave Spanish Rice
1 package foil

1. Preheat oven to 350° and tear foil rectangles large enough to hold each breast plus additional toppings.
2. Place each breast, top side up, in middle of foil rectangle.
3. Add 2-3 Tbsp Mexicorn and 2-3 Tbsp of Picante' sauce on top.
4. Seal foil packets and place on baking sheet
5. Bake 50 minutes.
6. Prepare 90-second microwave rice.
7. Carefully remove each breast from foil (the steam will be hot) and place on top of a pile of the rice. Using straining spoon, be sure to scoop up any extra corn and place on top of each breast.
8. Sprinkle cheese on top of each breast and serve with a dollop of sour cream on the side.