WildLink Family Recipes

The Arnett Family

Breaded Chicken, Pork, etc.

This is my mom’s mom’s recipe. It is from a combination of places. It was my mother’s favorite food. It is special to my family because it has been passed down from my mom’s mother to our family. The best way to enjoy it is with your whole family and a nice conversation.

Ingredients:
Bread crumbs
Flour
egg
Your choice of meat, etc.
½ oil in a pan

Preparation:
Allow 20 minutes for oil to warm up. Drop a tiny crumb into pan to see if it comes back up, then it is ready to use. Put flour, bread crumbs, and a bowl of egg to put the meat in. Do this before putting it in the flour. Put in four then put in bread crumbs. Then put in pan and fry until golden brown. Finally, eat and enjoy!

The Patterson Family

Mom’s Camping Breakfast Burritos

This is my mom’s recipe. It is from America. Our family has done quite a bit of camping and we always made this for breakfast. The best way to enjoy it is in the morning by a campfire.

Ingredients:
2 lb. ground country sausage
2 dozen eggs
2 cans diced green chilies (Ortega)
1 lb. grated cheddar cheese
1 jar salsa of choice
2 packages large/medium tortillas

Preparation:
In one large skillet first brown sausage (crumbly); drain extra fat, add green chilies, continue to stir and let chilies cook. Scramble in eggs stirring constantly; cook to desired egg consistency. Wrap with cheese and salsa in a heated tortilla. You can prepare this on a campfire of campstove. It is even pretty good in your own kitchen.

The Sanchez Family

Tortillas

This is my great grandmother’s recipe. It is from Mexico. My great grandmother used to always make it at all hours of the day.

Ingredients:
3 cups flour
1 tblsp. Baking powder
1 tsp salt
2 cups water
¼ cup oil

Need:
Griddle-steel: Mexican section
1 rolling pin

Preparation:
Sift together salt and flour and baking powder. Add oil to mix (sift) by hand. Add water ½ cup at a time. Fold into flour by hand. Knead together. Make balls for rolling out into tortillas. Preheat griddle. Roll out balls and cook on the griddle; turn on both sides until cooked. Place cooked tortillas to make a stack of tortillas into a dish towel to keep warm.

The Chavez Family

Porcupine Meatballs

This is from my recipe book. It’s from America. I learned it in my first years in the USA. By 1986 I liked it (nothing special), with bread in a sandwich, or just like that.

Ingredients:
1 beaten egg
1 10 and ¾ oz. can condensed tomato soup
¼ cup long grain rice
2 tblsp finely chopped onion
1 tblsp fine snipped parsley
1 lb. ground beef
1 tsp Worcestershire sauce

Preparation:
In a bowl combine egg and ¼ cup of the soup. Stir in uncooked rice, onion and parsley, ½ tsp salt and 1/8 tsp pepper. Add beef and mix well. Shape meat mixture into 20 small balls; place in a 10-inch skillet. Mix remaining g soup with Worcestershire sauce and ½ cup of water; pour over meatballs. Bring to boiling; reduce heat. Cover and simmer 35 to 40 minutes; stir often. Makes 4 to 5 servings.

The Harrington Family

Fruit Cobbler

This is my grandmother’s recipe. It is from America. It is just a great and easy cobbler-best warm, served with vanilla ice-cream on top. The whole family likes it. It can be made with fresh or frozen peaches too.

Ingredients:
¼ cup soft butter
½ cup sugar
1 cup sifted flour
2 tsp. Baking powder
½ tsp salt
½ cup milk
½ cup sugar
1 #2 can fruit, drained-(cherries, sliced peaches, boysenberries or blueberries)
1 cup fruit juice

Preparation:
Heat oven to 375 degrees. Cream together butter, sugar, until fluffy. Stir sifted dry ingredients in alternately with milk. Beat until smooth. Pour into loaf pan, 10 by 5 by 3 or 2 qt. casserole. Spoon fruit over batter; sprinkle with 12 cup sugar, pour fruit juice over top! Bake 45 to 50 minutes. During baking the fruit and juice to the bottom and a cake-like later forms on top. Serves 6.