FLAN

1/2 cup granulated sugar
2 Tbsps water
2 1/2 cups milk
1/2 cup granulated sugar
3 eggs
3 egg yolks
1 tsp vanilla extract

Boil 1/2 cup sugar in a saucepan over moderate heat, swirling the pan frequently, until the syrup carmelizes.  Then dip the pan momentarily in cold water to cool it slightly.  Pour syrup into
9 x 9 inch casserole and tilt to spread evenly.

Scald the milk.  Gradually beat sugar into eggs and egg yolks until well mixed, light and foamy. Continue beating while pouring the milk in a thin stream of droplets.  Stir in vanilla.  Pour over carmelized sugar in casserole.

Set casserole in a pan and pour enough boiling water around the dish to come halfway up its sides.  Place in bottom of oven preheated to 350'.  Turn heat down to 325' and bake 40 minutes, or until a knife comes out clean after being plunged through center of custard. Let cool and unmold.

from the 1975  United Nations International School Cookbook, slightly altered.

Chicken Enchilada

2 cups shredded cooked chicken
12 corn tortillas
1 1/2 cup shredded Mexican cheese
green tops of 2 scallions
1 16 oz jar of viva verde sauce

preheat oven at 350'
in mixing bowl, combine:
chicken
1  cup cheese
1/3 of the verde sauce
heat tortillas in a frying pan and and roll up
or
don't heat and layer in a casserole
fill or layer and repeat and pour  sauce on top with  remaining cheese
and scallions.
Bake 15 to 20 minutes

Accompany with rice and cerveza.

CHOW-CHOW, (Old fashioned Southern salsa)

one peck (8 qts) green tomatoes
6 green bell peppers
6 red bell peppers
6 hot peppers
8 large onions
one large or 2 small cabbages
3 or 4 Tbsp salt
1 qt vinegar
1 Tbsp ground cinnamon
1 Tbsp allspice
1 3/4 cups sugar

Chop or coarsely grind first 6 ingredients together.  Mix in salt and let stand several hours or overnight.  Drain thoroughly.  Add vinegar, sugar and spices.  Spices should be tied in a small cheesecloth bag and put into mixture.  Bring to a boil and let simmer about 15 minutes.  Remove spice bag.  Put in hot, sterilized jars and seal.

These vegetables are fresh now and it's time to make the CHOW-CHOW!

Molasses Muffins

 2 Tbsp sugar
1 tsp cinnamon
1 cup flour
1/2 cup butter
2 eggs
1 cup molasses
1 tsp soda
1/4 tsp salt
1 cup hot water

Cream butter and sugar, add eggs and molasses. Mix and sift dry ingredients.  Add, alternating with the hot water. Pour into buttered muffin pans and bake in preheated 400' oven. 

My Favorite Waffle Recipe

2 Cups flour
1 Tbsp baking powder
1/2 tsp soda
1 tsp salt
1 1/2 cup buttermilk or yogurt or sour cream or milk (no low fat)
3 large eggs
1/2 cup melted butter

You do not have to beat the egg whites in this recipe, but let it stand 2 or more hours before
cooking the waffles.
Especially good for family at the beach.  Of course you will have to make the recipe several times.
(Better to make batches rather than doubling or thripling the recipe.

Miss Bessie's Marinated Cole Slaw

3/4 cup canola oil
1 cup sugar
1 cup cider vinegar
1 tsp salt
1 tsp black pepper
1 tsp dry mustard
1/2 tsp celery seed
3/4 tsp tumeric (optional)
1 large head cabbage, chopped
1 large onion, chopped
1 large bell pepper, chopped

In a saucepan, mix first eight ingredients.  Bring to a boil and pour over remaining ingredients.
Marinate in refrigerator at least one day.  Will keep a week. Serves 8.  Good for picnics.

From the 1977 Time Time at the Masters, slightly altered.

Auntie Marian's Baked Beans

1 (16 oz ) can pork and beans (or you can soak pinto beans overnite then cook until tender)
1 green pepper, diced
1 small onion, diced
1 1/2 cup light brown sugar
1 tsp dry mustard
1 Tbsp Worcestershire
2 Tbsp barbecue sauce
1 small can tomato sauce
4 strips bacon
1 cup grated sharp cheese

Saute green pepper and onion and combine with remaining ingredients.  Bake at 375' one and a half hours. Fry bacon. Break and mix with above when bean mixture is done.  Cover top of mixture with grated sharp cheese.  Return to oven and bake until cheese melts and is slightly browned.
Serves four to six.

This is a staple of cookouts and pot lucks.