Chalupa (Grandma from Hawaii)

We usually triple this recipe and freeze the leftovers to make minute meals later. It is by far one of our favorite family meals.

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Ingredients:
2 cups pinto beans, dry
3 pounds pork roast
7 cups water
1/2 cup onions, chopped
2 cloves garlic, minced
1 tablespoon salt
2 tablespoons chili powder
2 tablespoons cumin
1 teaspoon oregano
1 4 oz can green chilis

Directions:
Combine ingredients in pot, crockpot of counter roaster.
Bring to a boil.  Reduce heat.  Simmer, covered for 5 hours or until roast falls apart.
Uncover and cook 1/2 hour more to thicken.
Serve with tortillas, rice, tacos, tortilla chips, shredded lettuce, avocados, onions, grated cheese, sour cream, hot sauce, salsa or any other Mexican condiment.

Notes: Freezes well.

 

30 Day Brandied Fruitcake

Mum’s had this starter since the 80’s. I think the link to the recipe is the same thing. It is full of flavor and super moist. We always send it to our grandparents in Hawaii and also serve it for dessert on Christmas!

Ingredients:
Fruit:
1 1/4 cups starter juice (Like this recipe… http://allrecipes.com/recipe/friendship-fruit-starter/)
2 1/2 cups sugar
1 quart sliced peaches with juice, or more if needed
2 1/2 more cups sugar
#2 can chunky pineapple in heavy syrup, or less if needed
2 1/2 more cups sugar
1 large jar maraschino cherries, drained
Cakes:
1 1/2 cups brandied fruit, without juice
1 box yellow cake mix with pudding (or add one small box of pudding)
2/3 cup oil
4 eggs
1 cup walnuts, chopped

Directions:
Mix starter juice,  2 1/2 cups sugar and peaches in a one gallon glass jar.  Cover.
Stir daily for ten days.
On the tenth day, add 2 1/2 cups sugar and pineapple.
Stir daily for ten more days.
On the twentieth day (total), add 2 1/2 cups sugar and maraschino cherries.
Stir daily for ten more days.
At the end of 30 days total, you are ready to bake cakes.
Mix together cake mix, oil and eggs.
Add fruit and nuts and stir well.
Pour batter into a greased tube pan.
Bake at 325 degrees for 50-60 minutes.
Cool in pan.
Invert onto serving plate.
Poke holes in cake with chop stick.
Mix some powdered sugar and brandied fruit syrup to thick glaze consistency.
Pour glaze into holes until no more glaze can be absorbed.
Cover holes with pieces of pineapple and maraschino cherry halves.

Dough Gogs

This is probably our favorite holiday recipe. Bread dough wrapped in chard or beet leaves and then drowned in a cream dill sauce. It is a Ukrainian recipe more commonly known as Holopchi.

Ingredients:
2 1/2 cups water, 110 degrees
2 tablespoon – scant yeast
2 tablespoons sugar
2 teaspoons salt
2 tablespoons oil
6 1/2 cups (or less) white flour
 beet or spinach or chard leaves
250 milliliters whipping cream, at room temperature
250 milliliters half and half, at room temperature
1 1/2 tablespoons butter, melted, at room temperature
1 1/2 tablespoons dill (fresh is preferred, but dried will do)
1 teaspoon salt
3 tablespoons green onion, chopped

Directions: 
Mix water, yeast and sugar .  Let set 5-10 minutes. Add salt and oil.  Stir.  Add flour 1/2 cupful at a time till
dough cleans sides of bowl.  Knead 8-10 minutes.  Place in greased bowl.  Cover and let rise till double.
Wrap small amount of dough in beet, chard or spinach leaf.  Layer in a greased large casserole dish.  Do not
fill past 3/4 of casserole.  For that amount use double sauce mix.  Use extra dough for rolls and extra greens
for something else. Mix remaining ingredients together for sauce.  Pour over bread and greens.  Rise again.
Bake uncovered at 400 degrees for 15 minutes.  Bake, covered lightly with foil, at 350 degrees for 45 – 60
minutes (till sauce thickens but dough gogs are still saucy), basting a few times with sauce.   Remove from
oven when liquid is almost all absorbed.  Set aside to reheat at serving time (in microwave or in oven at 350
degrees for 30 minutes)

Before the second rising, we just finished rolling. 

Grandma’s Cranberry Jello Salad

A holiday favorite! This recipe is supposed to be molded, but we’ve never served it that way. 

Ingredients: 
3 ounces cherry jello
1 cup boiling water
4 1/2 ounces crushed pineapple
7 ounces cranberry sauce
1/2 cup sour cream (not generic)

Directions: 
Dissolve jello in boiling water. Refrigerate for a 2 hours. When partially set, stir in pineapple and cranberry sauce. Stir in sour cream to marble. Chill until set.  Keep chilled until serving time.