Barbecued Spareribs From Ward Cook Book

From Louisiana Ward Cook Book

4 lb. spareribs
garlic salt
1 large diced onion
1 c. canned tomatoes
1 c. diced celery
1 c. diced green pepper
1 c. ketchup
3 Tbsp. brown sugar
3 dashes of Tabasco sauce
1 tsp. mustard
2 boullion cubes
2 c. water

Brown ribs (works well in electric skillet); add remaining ingredients. Simmer 2 to 3 hours or until meat is tender. Sauce will be lightly thick; stir frequently. Add water if needed. Serve over rice or potatoes.

Green Chili Enchiladas From Ward Cook Book

From Louisiana Ward Cook Book

1 lb. ground meat
1 clove garlic
1 large onion chopped
1 can cream of chicken soup
1 can of water
1c. milk
1 can green chilies, seeded and chopped
1 lb. grated cheddar cheese
corn tortillas

Fry ground meat,onion and garlic; add the rest of ingredients, except tortillas. Heat until cheese is melted. Layer mix with 1 package tortillas. Bake at 425 until bubbly.

Mexican Corn Bread From Ward Cook Book

From Louisiana Ward Cook Book

Crust:

1c. yellow corn meal
1c. milk
3/4 tsp. salt
2 eggs, beaten
1/2 tsp. baking soda
1(16oz.) can cream style corn

Filling:

1/2 lb.ground meat,browned
1/2 lb.chedder cheese,grated
1 large onion, chopped
2 pickled jalapeno peppers, chopped and seeded

Mix the crust by combining all of the ingredients in a large mixing bowl. Grease the bottom of a large black skillet and heat over a low fire. Sprinkle a very thin layer of corn meal in the skillet and let it lightly brown. Remove from fire. Pour half the crust batter into the skillet.

Layer the filling ingredients, first the cheese, ground meat, onion, and jalapeno pepper. Pour the remaining crust batter over the top. Bake for 45 minutes in a 350 oven. Let the bread cool slightly before cutting. Yeild 8 pie shaped servings.