Photo by Chef #1800069167

http://www.food.com/recipe/homemade-taco-shells-1-18237

Homemade Taco Shells #1

By Cindy1 on January 27, 2002

74.20%;

 9 Reviews

• Prep Time: 2 mins
• Total Time: 22 mins
• Servings: 4-6

About This Recipe

"These are so good, you may NEVER buy taco shells again! But be prepared to be the last one to have a chance to sit down and eat. As soon as I sit down to eat my first taco, my guests are needing their 3rd or 4th or 5th one cooked...But, it is well worth it to hear that these are the best tacos they have ever had!"

Ingredients

• 1 cup flour
• 1/2 cup yellow enriched cornmeal
• 1/4 teaspoon salt
• 1 1/2 cups water
• 1 egg

Directions

1. Preheat a dry skillet over medium/high heat.
2. Mix the ingredients well.
3. The batter will be runny.
4. Drop by large utensil spoonful onto skillet, quickly spreading the batter in a circular motion, working from the inside out.
5. Each side only takes about 1 minute of cooking.
6. The shells are not supposed to brown.
7. When the shells are removed from the pan, they can be molded into"taco shell shape" by placing, half-curled, between two objects, such as coffee cups.
8. I like to serve them to each guest directly from the pan without molding them, however, becuz I find that they dont crack while still hot and pliable.
9. Fill with all the taco stuffin's and enjoy!

NUTRITION FACTS

Serving Size: 1 (99 g)

Servings Per Recipe: 4

Amount Per Serving

% Daily Value

Calories 186.8

 

Calories from Fat 18

82%

Amount Per Serving

% Daily Value

Total Fat 2.0g

3%

Saturated Fat 0.5g

2%

Cholesterol 46.5mg

15%

Sugars 0.2 g

Sodium 171.7mg

7%

Total Carbohydrate 35.6g

11%

Dietary Fiber 1.9g

7%

Sugars 0.2 g

0%

Protein 6.0g

12%

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Homemade Taco Shells #1 (cont.)

Iron Skillet Ham and Cheddar Cornbread

http://www.melissassouthernstylekitchen.com/2012/04/iron-skillet-ham-cheddar-cornbread.html

I have a 10 inch cast  iron skillet that my Mom gave to me several years ago.  I came across my skillet while sorting through my cabinets recently and after one look it was obvious, that it needed a little TLC.  So, I set about to bring my skillet back to life.   Cast iron skillets need to be used and kept "seasoned." New cast iron skillets have been pre-seasoned during manufacturing, but, if you're as fortunate as I am, to have a forgotten "hand me down" skillet you may need to bring it back to life. 

After a little research, I was able to re-season it successfully, and I was chomping at the bit to give it a whirl.  So, I decided to bake a batch of ham and cheddar cornbread to use some of our delectable ham left over from the weekend. If you've never cooked in cast iron,  you are really in for a treat!  Food actually tastes different when cooked in cast iron.  Having my cast iron skillet back in use, only sets my mind spinning as to what I can cook in it next...so, you'll be seeing more dishes cooked up in my newly re-seasoned diamond in the rough!  


 You'll need:
2 Tbsp solid vegetable shortening
Dry ingredients:
1 cup all purpose flour
1 cup plain white cornmeal [I used Martha White]
3 Tbsp sugar
1 Tbsp baking powder
1 tsp salt
1/2 tsp onion powder
1/4 tsp garlic powder
Wet ingredients:
1 3/4 cups buttermilk
1/4 cup vegetable oil
2 large eggs
Mix ins:
1 cup small diced ham
1 1/4 cup shredded sharp cheddar cheese, divided
1 cup whole kernel sweet corn
4 chopped green onions

Directions:
Preheat the oven to 425°F.  Place 2 tablespoons of solid vegetable shortening into 
the cast iron skillet and set it into the oven to preheat and melt the shortening. 
We're going to discard most of the shortening after it melts, but, we need it to 
generously coat the skillet before adding the batter.   In a medium mixing bowl, 
sift together the dry ingredients.

In a separate bowl, whisk together 1 3/4 cups of buttermilk, 1/4 cup of vegetable oil,  
and 2 eggs until combined.

Add the wet ingredients to the dry ingredients and mix together until all of the dry 
ingredients are fully moistened.

Next, add 1 cup of small diced cooked ham, 1 cup of shredded sharp cheddar cheese, 
1 cup of corn and green onions to the batter.  Mix well.

Remove the skillet from the oven and swirl the melted shortening around the pan 
coating the bottom and sides completely.  Discard any excess.  Pour the batter 
into the hot skillet and spread evenly.  Sprinkle the remaining cheddar cheese on top.

Place into the oven and bake for 25-30 minutes or until a toothpick inserted into 
the middle comes out clean.  Rest for 5 minutes before cutting and serving.  
Yield: 8 pieces.

Cook's note:

The process of preheating the cast iron skillet gives the cornbread an incredibly crunchy 

and delicious crust.  If you don't have a cast iron skillet, you can use a square 8x8 inch 

baking dish or a deep dish 9 inch pie plate.  

Potato Soup

Potato Soup

Ingredients:

Half gallon milk – (one cup set aside)

1/2 Stick of butter

1/2 Pound of cubed ham

1 Chopped onion

2 Cups diced potato

1 Cup frozen corn

½ Cup flour

Salt to taste

Seasoned salt

Pepper

Parsley

Directions:

Add everything to Dutch oven or large pot except 1 cup milk and flour.  Mix milk and flour in shaker to thicken the soup.  Cook until onions are clear on medium heat, stirring often because milk will burn easily.

Variations:
Mom used to add oysters to it!