Carne de Mexico

This delicious recipe comes from the kitchen of Alonso Estrello of Mexico who was an exchange student with Rozanne Mullin of John Day a couple years ago. Alonso made this recipe once when our family was over for dinner. The dish is flavorful and impressive!

Ingredients:
2 large tomatoes, diced
1 lb. mushrooms, sliced
1 green bell pepper, diced
1 black pepper, diced
1 jalapeno pepper, seeded and diced
1 onion, diced
2 cloves garlic, minced
2 Tbsp. olive oil, divided
1 round steak, sliced into bite-sized pieces
1 C. cheddar cheese, cubed
1 C. mozarella cheese, cubed

Directions:
Saute first seven ingredients with 1 Tbsp. oil. Cook steak in separate pan with the other tablespoon of oil, add salt and pepper to the steak if desired. When vegetables and steak are ready, top with the cheeses and serve. Serves about 4.

Golden Grahams S'mores

This is a heavenly snack recipe is from the kitchen of Hailey Delaney of Canyon City. Be warned, you must have a good-sized crowd to share this with! You'll see that the serving in the picture was dished out with a spoon - it can also be pressed into a pan and cut into squares.


2 ½ ,12 oz boxes Golden Grahams cereal
6 C. miniature marshmallows (10 oz bag), divided
1, 12 oz. package chocolate chips, divided
1/4 C. light corn syrup, optional
5 Tbsp. butter
1 tsp. vanilla
Grease a 9x13 pan.
Melt 5 C. marshmallows (save 1 cup for later), 1 C. chocolate chips, butter, and corn syrup in a large pot over low heat, stirring constantly. Remove from heat. Stir in vanilla. Stir in Golden Grahams cereal until evenly coated. Stir in remaining 1 C. marshmallows and remaining chocolate chips. Press mixture into pan with buttered hands. Let cool. Cut into squares.
Tip: Use parchment paper in the 9x13 pan to make clean up a snap.

Addictive Sweet Potato Burritos

My co-worker Cheryl Hoefler suggested this recipe she adapted from www.AllRecipes.com. The burritos have a lot of pluses: easy to make, healthy and taste good. I made them at home, but pared down the recipe, as only me and one of my sons like sweet potatoes. It did turn out great, with the sweet potatoes adding a subtle sweetness to the burritos.
This recipe could make more than 12 servings, depending on the size of tortillas used.
The only thing missing from my picture above is some salsa! I would definitely try these again.
Thank you for the suggestion Cheryl!!

Ingredients:
1 Tbsp. vegetable oil
1 onion, chopped
4 cloves garlic, minced
6 C. canned kidney beans, drained
2 C. water, or less
3 Tbsp. chili powder
2 tsp. ground cumin
4 tsp. prepared mustard
1 pinch cayenne pepper, or to taste
3 Tbsp. soy sauce
4 C. cooked and mashed sweet potatoes
12 (10 inch) flour tortillas, warmed
8 oz. shredded cheddar cheese
optional, serve with sour cream and salsa
Directions:
1.Preheat oven to 350 degrees F (175 degrees C).
2.Heat oil in a medium skillet, and saute onion and garlic until soft. Stir in beans, and mash. Gradually stir in water, and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce.
3.Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style, and place on a baking sheet.
4.Bake for 12 minutes in the preheated oven, and serve.

Angel's tip: I used black beans with mine which were delicious!


Nutritional Information
Amount Per Serving Calories: 503 | Total Fat: 8.4g | Cholesterol: 20mg