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Chambless Camp
Salsa
Chambless Camp,
California was once run by Gus Lizalde, siting across from the jagged Marble
Mountains and was known for its great Mexican food.
1 large onion, finely diced
3 tomatoes, diced medium fine
2 fresh yellow chilies, minced
3 tablespoons cilantro, finely chopped
Dash of garlic powder
Salt to taste
Combine onion, tomatoes, yellow chilies and
cilantro. Stir lightly to blend flavors. Add garlic powder and salt.
Store in refrigerator until served.
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Old Store in Chambless,
California,
December, 2004, Kathy Weiser.
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Yield: 2 cups
salsa
Chambless Camp Guacamole
3 ripe Haas avocados
1 tablespoon warm water
1 small tomato, finely diced
1 small onion, finely diced
pinch of salt
Spoon out avocado and mash. Add water to
pulp and blend until soft and smooth. Stir in tomato and onion. Salt
to taste.
Makes 2 ˝ cups of guacamole.
Ranchero Sauce from Old
Smokey's
Owned and operated by
Dan and Clara Barnes, Old Smokey's Restaurant & Pancake House is
located on Route 66 in Williams, Arizona.
1 can diced tomatoes
1 can tomato paste
1 large pepper
3-4 ounces chopped green chili
Medium onion (minced)
2 tsp. Garlic powder
4 tsp. Chili paste
2 tsp. Seasoning salt
1 1/2 Tbsp. Sugar
In large skillet, saute green peppers and onions. Add the rest of the
ingredients and bring mixture to a boil. Take off the heat and serve
immediately.
To make Huevos Ranchero's take 2 corn
tortillas. Deep-fry them in oil and place on plate. Add refried beans,
2 eggs (cooked any style), cheese tomatoes, lettuce and top with
ranchero sauce.
Serves 6-8
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Santa Fe
Chicken Tortellini Casserole
9 ozs. cheese tortellini
1 tablespoon olive oil
2 cups broccoli flowerets
1/2 cup onion, chopped
1 cup red bell pepper, chopped
3 tablespoons flour
2 tablespoons olive oil
3/4 cup chicken broth
3/4 cup milk
1 teaspoon ground cumin
1/4 tsp cayenne pepper
4 cups cooked chicken, cut up
3/4 cup Monterey Jack cheese, shredded
1/2 cup Colby cheese, shredded
1/2 cup tortilla chips, crushed
Heat oven to 325. Grease a 3 quart casserole.
Cook and drain tortellini as directed on package. Heat 1 tablespoon
oil in a 10-inch skillet over medium high heat. Cook broccoli, onion and
bell pepper in oil for about 3 minutes, stirring frequently, until
crisp-tender. Remove broccoli mixture from skillet.
Cook flour and 2 tablespoons oil in same skillet over low heat, stirring
constantly, until smooth. Stir in milk, broth and cumin. Heat to boiling
over medium heat, stirring constantly; remove from heat.
Stir in chicken, Monterey Jack cheese, the tortellini and broccoli
mixture. Spoon tortellini mixture into casserole.
Bake uncovered 25 to 35 minutes or until bubbly. During the last 5
minutes of baking, sprinkle with Colby cheese and tortilla chips; bake
until cheese is melted.
Servings: 8
Impossible
Sausage Pie from the Arizona Sled Dog Inn
Best if prepared the night before and baked in the morning.
2 C seasoned croutons *
1 C shredded cheddar, low fat
2 C sliced fresh mushrooms or
1- 4 oz can mushrooms
12 oz reduced fat bulk breakfast sausage
1/2 C diced onion
8 eggs, beaten well
2 C reduced fat milk
1/2 tsp pepper
1/2 tsp dry mustard
10 oz can cream of mushroom soup
1/2 C milk
Layer croutons in a 13x9x2 lightly greased
baking pan. If using fresh mushrooms, sauté mushrooms in small amount of
butter or oil until tender and then layer mushrooms and cheddar on top of
croutons. Crumble the sausage and cook thoroughly in fry pan. Drain fat
and add onions cooking until onions are soft. Layer crumbled sausage/onion
mixture on top of cheddar. Beat eggs with 2 C milk and seasonings and pour
over casserole. Cover with plastic wrap and refrigerate over night. In the
morning, mix mushroom soup with 1/2 C milk and spread over top of
casserole. Bake at 350 for 45 to 60 minutes or until eggs are set and top
is bubbly and brown! Serves 8.
*Use prepared croutons or make your own from
stale bread/bagels. When making your own, dice bread, layer on baking
sheet and dry out in oven. Then add a touch of sage, salt, pepper and
other seasonings to taste.
Cactus Jack's
Amarillo Shrimp and Artichoke Pasta
Flour to coat shrimp
7 shrimp
5 artichoke heart halves, cooked
2 ounces fresh diced tomatoes
10 ounces fettuccini
2 ounces sherry wine
1 ounce heavy cream
1 ounce clarified butter
1 ounce herb butter
Heat
pan on high heat. Flour shrimp, and cook to golden brown and flip. Add
artichokes, sherry, garlic and herb butter, and fresh diced tomatoes.
Sauté for 1 minute to cook, then add heavy cream. Place of fettuccini and
top with parmesan cheese and parsley.
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