S: Rodriguez Family Secret Recipes
BC: We Love you Tita, Sleep with the Angels.
FC: Rodriguez Family Cookbook | Celebrating the life and times of Grace Rodriguez
1: Rodriguez Family Secret Recipes | Compiled by: Victoria Garcia Special thanks to: Odette Johnson Commemorative Addition | This edition is to celebrate the life of Grace (Tita) Rodriguez October 23rd, 1933- March 24th, 2014. These are some of the many recipes we have all created together as a family. Tita, you live on in our hearts, our souls... and our kitchens. We love you.
2: Tita's Caldo de Pollo | 1 whole chicken fryer 1 large yellow onion 4 Carrots 1 Celery bunch 4-5 Potatoes 4 cloves of garlic 2 tbsp Wyler's Chicken Granules 1 bunch Cilantro 2 Knorr Chicken Bouillon squares 1 can whole tomatoes Black Pepper 1Green bell pepper 1 Red bell pepper 3-4 Calabaza Squash | Begin by boiling water in a large pot.. Add cubed celery, carrots, garlic, onion and chicken granules into water. Add freshly washed chicken and let cook for 35-45 minutes until foam begins to disappear. Scrape the foam from the soup and discard. Add cubed potatoes, tomatoes, bell peppers, and calabaza squash letting boil for 10-15 minutes. Add chicken bouillon and pepper taking soup down to a simmer. Stir and let rest until chicken is thoroughly cooked through. Sprinkle in cilantro. Add salt to taste.
3: Place chicken to boil with cut up celery stalks until cooked. Remove chicken & let cool, discard celery, strain stock & reserve. Remove all skin & bones. If chicken meat is in big pieces, cut into chunks. Fry bacon strips and set aside leaving bacon grease in pan. Saute onions & bell pepper in bacon grease.Add cut up chicken and chopped bacon strips and continue to stir fry for 5 minutes. Add 3 cups reserved stock cook over medium heat, stirring to loosen brown bits. Add 2 chicken bouillon cubes bring to a boil. In a cup, stir 3 tablespoons cornstarch with 5 tablespoons cold water. Add the cornstarch/water mixture, cook and stir constantly, until mixture thickens and boils; boil for at least 1 minute. Season to taste. Pour Chicken Ala Gravy over white or brown rice and enjoy | Odette's Chicken a la Gravy | 1 split or cut up chicken 4 celery stalks cut into quarters. 4-5 strips of bacon 3/4 cups chopped onion 3/4 cups chopped bell pepper | Gravy portion: 3 tablespoons cornstarch 5 tablespoons cold water 2 bouillon cubes
4: CAKE: 1/4 cup powdered sugar (to sprinkle on towel) 3/4 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon salt 3 large eggs 1 cup granulated sugar 2/3 cup LIBBY'S® 100% Pure Pumpkin | FILLING 1 pkg. (8 oz.) cream cheese, at room temperature 1 cup powdered sugar, sifted 6 tbsp butter softened 1 tsp vanilla extract Powdered sugar (optional for decoration) | FOR CAKE: PREHEAT oven to 375 F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar. COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack. FOR FILLING: BEAT cream cheese, powdered sugar, butter and vanilla extract and pecans in mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired. | Gloria's Pumpkin Roll
5: Mack's Delicious Chili | 1/2 lb bacon- chopped 2.5 lbs ground beef 2 tbsp chili powder 1 large onion chopped 3 tbsp garlic chopped 1 tbsp garlic salt 1 tsp cumin 1 tbsp pepper 2 pks HCF chili mix 3 cans pinto beans 3 cans tomato sauce 1 pinch of cayenne | Fry bacon in a large pot - once it begins to crisp add onions and garlic until they become translucent. Add beef stirring often adding cumin, pepper and garlic salt simmering until beef is fully cooked. Drain beef well and return it to medium heat. Add chili powder and equal portions of water and tomato sauce. Add beans. Simmer and thin with water to desired thickness. Add salt to taste.
6: Serv's Charro Beans | 3 lbs pinto beans 2 pkgs salt pork 1 whole onion 4 cloves garlic 1 can diced tomatoes 1 green bell pepper 1 bunch cilantro | Clean and rinse pinto beans. Place beans in a large pot filled with cold water leaving about 4 inches from the top of pot. Cook the beans on medium heat. Then dice up salt pork into cubes adding to beans immediately after. After the beans have been cooking for about 1 hour and they begin to turn a light brown and become tender, add all other ingredients and continue to cook. Add salt and pepper to taste. Total cook time, approximately 3 hrs.
7: Fill a pot with eggs and enough water to cover eggs with an extra inch of water. Turn heat on and bring water to boil. Once water hits boiling point- quickly turn off heat and cover eggs. Leave eggs for 17 minutes. Drain water from eggs and let sit for another 5 minutes. Shell eggs using cold running water to assist in the shelling process. Cut shelled eggs in half-separating the yolks in a separate bowl. Add mayo, mustard, pickles and relish to the yolks and stir until desired consistency. Add yolk mixture onto the holes of the egg halves. Sprinkle paprika to taste. | Serv's Deviled Eggs | 1 dozen raw eggs 1/8 cup of Hellman’s mayonnaise 4 tablespoons of yellow mustard 2 tablespoons dill pickle relish 2 tablespoons of dill pickle juice Paprika
8: Odette's Pecan Pie | 1 cup Karo® Light Corn Syrup 3 eggs 1 cup sugar 2 tablespoons butter, melted 1 teaspoon Pure Vanilla Extract 1-1/2 cups (6 ounces) pecans 1 (9-inch) unbaked or frozen** deep-dish pie crust | Preheat oven to 350F. Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Pour filling into frozen pie crust. (I use Pet Ritz Deep Dish Frozen Pie Crust) **To use prepared frozen pie crust: Place cookie sheet in oven and preheat oven as directed. Pour filling into frozen crust and bake on preheated cookie sheet. Bake on center rack of oven for 60 to 70 minutes (see tips for doneness, below). Cool for 2 hours on wire rack before serving. RECIPE TIPS: Pie is done when center reaches 200F. Tap center surface of pie lightly - it should spring back when done. If pie crust is over-browning, cover edges with foil. Bed, Bath & Beyond has pie rim covers that make it easier than using foil. SUGGESTION: Toast pecans first for a nuttier taste. VARIATION:Coarsely chopped toasted walnuts may be substituted for pecans to make a walnut pie.
9: PREPARE INSTANT VANILLA PUDDING THEN FOLD IN CONDENSED MILK AND COOL WHIP. SET THIS ASIDE. LINE THE BOTTOM AND SIDES OF BAKING DISH WITH VANILLA WAFERS. LAYER BANANA SLICES ON TOP OF WAFERS THEN LAYER PUDDING MIX ON TOP OF BANANA SLICES *AS AN OPTION YOU CAN TOP THE PUDDING MIX WITH THE COOL WHIP AND SPRINKLE TOASTED PECANS | B.B.'s Banana Pudding | 12 oz box of vanilla wafers 4-5 bananas 2 3.4 oz boxes of vanilla pudding 3 cups whole milk 1 can condensed milk 1 16 oz cool whip 3/4 cups toasted pecans *Cool Whip to top | Note for Roasted/Toasted Pecans: For the best flavor, toast the pecans first. Place whole or halved pecans on an ungreased sheet pan and toast in a 350 degree oven for 10-12 minutes, stirring a few times until light brown and fragrant. Let cool and set aside.
11: 1 stick butter 1 small onion 8-12 cloves garlic 2 tsp worcestershire sauce 32 oz ketchup 24 oz tomato sauce 1 tsp mustard 1 heaping cup brown sugar 1-3 tbsp of honey | In a large 8 qt sauce pan place butter, onion slivers and 8-12 cloves of garlic sautéing until all are translucent. Then stir in worcestershire sauce, ketchup, tomato sauce, mustard, and brown sugar (in this order). Bring all ingredients to a boil then reduce to simmer for 10 minutes or until sauce begins to thicken. Fill empty ketchup bottle with water, shaking to mix and add to entire mixture to desired consistency. Add 1-3 tablespoons of honey to taste. Stir, and bring to a boil once again- then place on low heat until ready to serve. For a smokey flavor: Place BBQ sauce on pit while smoking your meat. | Tita's Family Secret BBQ Sauce
12: 3-Chicken fryers (buy cut up fryers to make it easier) 5-Celery stalks 2-8 1/2 oz jars of Rogelio Bueno Mole (drain excess oil) 4-5 cups chicken broth (save broth from boiling chicken) 3-4 tablespoons Peanut Butter (amt based on taste preference) 2-large Hershey Chocolate Bars (in lieu of chocolate use 3/4-1 cup sugar) | Boil chicken with celery stalks in a large stock pot. After chicken is done, discard celery stalks and reserve the broth. Allow chicken to cool off in order to remove the meat from the bones. Discard skin & bones and place chicken meat back into the pot. Blend Mole, peanut butter, chocolate (or sugar) and the broth in blender until smooth. You will probably need to blend the ingredients in 2 batches based on blender size. Add Mole to the chicken meat. If sauce is too thick add more broth. (You will want to taste the Mole sauce to determine if additional sugar is needed). Stir over medium/low heat until the Mole begins to simmer. The Mole will gradually darken as it cooks longer. Simmer for 10 minutes. Serve with Mexican Rice & Corn Tortillas. | Molé A la Grace
14: A family is pieced together with hope and faith. A family is quilted and bound with love and grace.
16: Preheat oven to 350 degrees. Place water, anise, piloncillos, cinnamon sticks and whole cloves in large (6-8 qt.) saucepan bring to boil. Reduce heat to simmer and stir constantly until the piloncillo melts and thickens to a syrup consistency. Taste syrup to insure full blended flavor of the Spices. Strain mixture leaving only the liquid. Add box of dark raisins and bring to boil and simmer allowing raisins to plump up. In a pan melt butter dip one side of bread slice in butter and place on a cookie sheet. When cookie sheet is full place in 350-degree oven until slightly toasted. (Approx 5-9 min) Continue to dip and toast until one loaf has been buttered and toasted. Butter a 15" x 10" Rectangular Baking Dish. Place 6 bread slices in a single layer in the dish and evenly pour the warm syrup over the bread slices until saturated, the bread will absorb the liquid. Sprinkle raisins, pecans, and shredded cheese and add another layer of bread, pour syrup evenly continuing to saturate. Keep layering until you reach the top of the baking dish be sure to end with the cheese as the final topping, still saturating with syrup. Place baking dish in 350-degree oven and bake for 15-20 minutes. The bread layers will rise above the baking dish looking like a soufflé. Remove and allow to cool before cutting into the capirotada. | 12 CUPS WATER 3 PKGS ANISE 3 PILONCILLOS 8-10 CINAMON STICKS 4 WHOLE CLOVES 1 BOX DARK RAISINS 2 CUPS TOASTED PECAN PIECES 4-5 CUPS SHREDDED LONGHORN COLBY CHEESE 1-2 LOAVES DAY OLD BREAD 3-4 STICKS OF BUTTER | Tita's Capirotada
17: Begin by scrubbing the turkey and removing innards such as neck and giblets- save these. Once you think the turkey is clean- scrub some more. Pat turkey dry. Cut onion in half or quarters and insert into turkey cavity. Slather turkey in mustard- really cover it- it's like suntan lotion of flavor for the bird. Cover in foil. Cook according to instructions on turkey. Remove turkey an hour before finishing and discard of foil. Baste turkey (with strainer) for optimum flavor. Add turkey back into oven uncovered. Turkey is done when its legs begin to fall apart. | The Perfect Turkey
18: Cream butter, sugar and vanilla. Add flour and pecans. Roll into balls and place on cookie sheet. Bake 10 minutes at 375 degrees. Remove from cookie sheet and roll in cinnamon sugar and store. | Combine the sugar and cinnamon in a small bowl, using a fork or small whisk to thoroughly blend the two together. This is a 4 to 1 ration on the sugar and cinnamon you can modify and add more cinnamon to taste. | Cookies: 2 STICKS BUTTER, ROOM TEMPERATURE 2 CUPS FLOUR 1/2 CUP SUGAR 1 TABLESPOON VANILLA 1 CUP CRUSHED PECANS Cinnamon Sugar: 1/2 CUP GRANULATED WHITE SUGAR 2 TABLESPOONS CINNAMON | Tia None's Pecan Cookies
19: 1 – 8 oz bag of frozen peas 2 -16 oz. bags of Farfalle noodles (bow-tie pasta) 4 chicken breasts lb of Mickleberry ham lb of prosciutto ham 3 tablespoons roasted pine nuts 4 jars of Bertolli Alfredo Sauce red, yellow and green bell pepper diced red onion cup Parmesan cheese 2 tablespoons of butter Salt and pepper to taste | Brown all breasts in skillet until thoroughly cooked, cool and then cube and set aside. Place noodles to boil in a large pot of water. Saute onions and bell peppers in 2 tablespoons of butter and add chicken, ham, prosciutto for 5 minutes. Add all jars of Alfredo Sauce and mix well until sauce comes to a boil. Then add noodles, pine nuts and mix well. Top with Parmesan cheese and salt and pepper to taste. | Serv's Farfalle de Pollo de Sugo Bianca
20: Catfish A La Baloney | Catfish: 4-6 catfish fillets Butter Lemon Pepper Aluminum Foil Baking Pan | Topping: 6-8 Roma Tomatoes 1/2 yellow onion 1 bunch green onions 1 bunch cilantro 2-6 serrano peppers 2-3 lemons Salt | First, make the topping. (pico de gallo) Chop tomatoes, green onions, cilantro, yellow onions into small pieces and place into mixing bowl. After chopping Serrano peppers, add to your comfortable heat level. Some heat will be lost during baking. Squeeze juice of lemons into bowl and fold over all ingredients until well mixed. Add salt to taste. Pico is done! Add lemon pepper to both sides of the catfish fillets. Spread a generous amount of butter into the baking pan. Then place all the fillets into the baking pan. Get your topping and spread over entire pan, covering all of the catfish fillets. Cover the baking pan with aluminum foil. Put in oven for approximately 18-25 minutes at 450 degrees. When fish separates easily, your dish is done. Serve over a bed of rice, or whatever you wish. Enjoy!!
21: Letty's White Trash | Set up a double boiler by filling the large pot halfway with tap water and bring to a boil. Put about of the white bark into the bowl and set over the pot, stirring occasionally until all the bark is melted and smooth(be careful.the bowl can get very hot!) Slowly mix the ingredients into the bowl, folding the bark over the ingredients until completely coated. Put a sheet of wax paper over the cookie sheet. Spread the coated trash on the cookie sheet, then let cool. After the trash cools down, sprinkle powdered sugar over the trash.Break apart the trash so it’s easy to grab and eat!! ENJOY~ | White bark coating – 24oz Pecan halves – cup Pretzel sticks – cup Rice Chex – cup Corn Chex – cup Twisted pretzels – cup Powdered sugar – to be used after items are coated. Large stainless steel bowl Large pot (make sure the bowl fits over the pot without falling in) Wooden spoon Large cookie sheet Wax paper
22: Mix butter, sugar, egg, vanilla and almond extract thoroughly. Blend in flour and baking soda. Cover and chill for 2-3 hours. Heat over to 375 degrees. Divide dough in half- rolling each half 1/4 inch thick on lightly floured cloth-covered cutting board. Cut into desired shares. Place on lightly greased baking sheet. Bake 7-8 minutes or until light brown on edge. Yields approx. 4 dozen cookies. *If using self rising flour omit baking soda. | 1 cup softened butter 1.5 cups sugar 1 egg 1 tsp vanilla 1/2 tsp almond extract 2.5 cups all purpose flour 1 tsp baking powder | Adri's Sugar Cookies
23: Adri's Chess Squares | Ingredients for bottom: 1 stick butter 1 egg 1 box butter yellow cake | Ingredients for filling: 1 bag powdered sugar 8 oz cream cheese 3 eggs | Directions: Soften butter and add cake mix and eggs until it becomes a dough. Spray a 9 x 13 rectangular pan with Pam and sprinkle powder sugar all over and throw out the excess. Pat the dough mixture down over the entire base of the pan and about an inch up the sides and set aside. Filling: Mix the rest of the ingredients until creamy. Once it is fully blended pour mixture over the dough lined pan. Bake for about 45 minutes at 350 degrees until golden brown. Cool completely before cutting into 2 inch squares.
24: Victoria's Broccoli Rice Cheese Casserole | Cook rice in 4 cups of water until boiling, cover and remove from heat. Set aside. Boil the broccoli and then chop up and put back in hot water it was boiled in. In a large 9 x 12 rectangular pan- line with thin slices of Cheese, then layer with half of the broccoli and half of the rice and repeat. (This will help melt the cheese). Stir in the cans of chicken soup and mix thoroughly. Dissolve the chicken granules in heated chicken broth and add over entire mixture . Bake in oven uncovered for 45 minutes at 350 degrees. Salt and pepper to taste. | 2 –cups of rice 1 – 8 oz bag of frozen broccoli florets box of Velveeta cheese 2 cans of Cream of Chicken soup 1 tablespoon of Chicken Granules
25: Lorrie's Spanish Rice | Sauté rice in grease on medium heat until rice turns golden, then add sliced onions and garlic until rice is golden brown. In blender, mix tomatoes, cumin and granules then add to the rice, it will sizzle. Then add all cans of chicken broth and bell peppers. There should be twice as much liquid as ingredients. Bring to a boil and cover keeping on medium heat for 5 minutes and then turn off the heat. DO NOT LIFT LID FOR 15 MINUTES!!! | 2 –cups of long grain rice (Comet) 1 can of whole tomatoes 3 cups of Chicken broth 1 teaspoon of cumin 1 teaspoon of garlic powder or 3 cloves 3 tablespoons of Chicken Granules 1 yellow onion 1 sliced green bell pepper 2 tablespoons, bacon grease, Manteca or vegetable oil Salt and pepper to taste