MAMA’S RECIPES

with love
A collection of family
favorite recipes that I
have made down the
years.
Flautas
Flautas can be made with turkey leg, chicken, pork, or shredded beef

Ingredients
1 turkey leg
1 tbsp garlic salt
¼ tsp pepper You can use shredded
Shredded lettuce chicken; shredded beef; or
Sour cream shredded pork
Mashed avocado
Shredded cheese
Corn tortillas
Oil

Preparation
1. Boil turkey leg in water with garlic salt &
pepper for about 1 to 1-1/2 hrs
2. Cool and shred turkey leg
3. Warm corn tortillas, fill with meat, roll and
put to the side, continue until all meat is
gone.
Serve with Mexican rice
4. Heat oil in a pan. Put flautas in the oil and
cook until preferred crispness
5. Top flautas with sour cream, avocado,
lettuce and cheese
Potatoes, Ham & Cheese

Ingredients
6 Russet potatoes
8 pieces of ham, diced
1-1/2 cup sour cream
2 cups of shredded cheese
¼ cup butter
Salt

Preparation
1. Boil potatoes until tender; slice potatoes 6. Bake at 350 for 45 minutes or until cheese
medium thickness has melted
2. Dice ham into bite size pieces
3. Add a little milk to the sour cream until it
drops off the spoon but is not soupy
4. Cut butter into pieces
5. In an oven proof pan; make a layer of
potatoes, add salt, scatter ham, dallop sour
cream, place butter, and add cheese.
Continue to layer until all ingredients are
in the pan
Ground Beef Bulgogi
Courtesy of Aaron and Claire

Ingredients
2 green onions BULGOGI MARINADE
½ onion 3 tbsp soy sauce
2 mushrooms (or none) 2 tbsp sugar
1 lb ground beef 2 tbsp mirin
2 tbsp oil 2/5 tbsp oyster sauce
½ tbsp sesame oil 2 tbsp minced garlic
5 cups steamed rice, divided 1 tbsp sesame seeds

Preparation
1. Slice green onion and separate the white sesame oil and mix
from the green for garnish
8. Serve over rice and garnish with green
2. Dice onion and mushrooms onion whites and sesame seed
3. MAKE MARINADE
4. In a bowl mix marinade ingredients with
the meat and mushrooms
5. In a pan add 2 tbsp oil and sauté onions for
about three minutes. ENJOY!!!
6. Add beef and cook until done.
7. Turn off heat. Add green onions and
Crock Pot Ribs
Courtesy TASTY

Ingredients
2 cups BBQ sauce (I use BullsEye)
¼ cup brown sugar
4 tbsp apple cider
1 tsp Worcestershire sauce
1 tbsp chili powder
3 lb baby back ribs (I use 1 pack)
Salt, to taste
½ tsp salt

Preparation
1. Mix above ingredients, excepts ribs,
together
2. Place ribs in crock pot and pour mixture
over ribs
3. Cook on high heat 6-8 hrs or on low 4-5
hrs

Serve with potato salad

and/or mac & cheese
Dumpling Soup
Courtesy Pioneer Woman

6 cups chicken broth (I use water and bullion)

Bag of broccoli slaw
2 to 3 tbsp of soy sauce
1 tbsp minced giner
4 green onions; white and green separated,
thinly sliced
2 cloves of garlic
1 bag of frozen pork/chicken dumplings (I
love Bibigo dumplings/Mandu

1. Add first 6 ingredients (except onion

greens) and bring to a simmer
2. Add dumplings; cook 10 mins
3. Bowl and garnish with onion greens

I love this one!

Mama’s Potato Salad

Ingredients
8 russet potatoes
3 pickles, diced
½ white onion, diced
4 eggs, boiled, and diced
4 squirts of mustard
Mayonnaise

Preparation
1. Boil potatoes; cool, peel, and dice
2. Add remaining ingredients
3. Add enough mayonnaise to mix together

Delicious with ribs!

Korean Pork Chops

Ingredients
4 thin boneless pork chops
½ cup soy sauce
4 tbsp honey
2 cloves garlice, minced
2 tsp sesame oil
4 tsp ginger
2 tbsp sweet chili sauce
2 tbsp olive oil

Preparation
1. Whisk together soy sauce, honey, garlic, 6. Cook for 6 more minutes
ginger, sesame oil, and sweet chili sauce.
2. Pour half of marinade over the pork chops
and allow to sit for 10 mins.
3. Heat olive oil in a large skillet over
medium high heat; add pork chops and
discard the marinade left in the bowl.
4. Cook chops until browned on side, about 6 Serve with white rice and
mins. Pan Fried Korean Zucchini
5. Turn the chops over and add the reserved
marinade to the pan
Pan Fried Korean Zucchini

Ingredients
2 zucchini, thinly sliced
6 tbsp flour
4 eggs, beaten
1.5 tsp fine sea salt
Some cooking oil

Preparation
1. Lay zucchini on a flat surface and sprinkle
with ¼ salt. Let it sit for about 5 mins.
Gently wipe away any excess moisture
from the zucchini
2. Place the flour and remaining salt in a bag
and add the zucchini. Shake the bag until
zucchini is coated
3. Shake off excess flour and dunk them into
the egg. These are good as a snack
too
4. On a skillet put on medium heat with some
oil add zucchini and cook about 3-4 mins
on each side
Buffalo Chicken & Roasted Potato Casserole
Ourtesy Allrecipes

Ingredients
Cooking spray thighs) cut into cubes
6 tbsp hot pepper sauce (Louisiana hot sauce) 2 cups shredded cheese
1/3 cup olive oil 1 cup crumbled cooked bacon
2 tbsp garlic powder 1 cup diced green onion
1 tbsp pepper
1 tbsp paprika
1-1/2 tsp salt
8 potatoes, cut into ½ inch cubes
2 skinless, boneless chicken breast (I use 5

Preparation
1. Preheat oven to 500 degrees 6. Spread chicken over potatoes. Sprinkle
with cheese, bacon, and green onions.
2. Heat first 6 ingredients in a pan, turn off Return to oven and bake until chicken is
when heated and then add potatoes and cooked, 20 mins.
coat.
3. Use a slotted spoon and transfer potatoes
to a 9x3 baking pan. Leave remaining
sauce in skillet and add the chicken; allow
it to marinate.
I drizzle ranch dressing
4. Bake potatoes until cooked, 45 to 50 over it
minutes, stirring every 10 to 15 mins
5. Reduce oven to 400 degrees
Mama’s Ramen

3 pkgs of Ramen (I like the ramen in the red &

black bag), plus 1 cup water
4 eggs, boiled, peel, cut into ¼’s
4 pieces of thinly sliced ribeye
4 green onions, sliced
2 slices of cheese

1. Cook ramen according to instructions. You

can use their spice pkt or just use beef
bullion like I do
2. When Ramen starts boiling add ribeye
3. When ramen is done add cheese and stir
4. Bowl ramen; add egg, and green onions
You can also use fried
spam
Respberry Jello Pretzel Salad

Ingredients
8 ounces cool whip
LAYER 1 LAYER 3
1 ¾ cup crushed pretzels 2 cups boiling water
¾ cup butter, melted 6 ounces raspberry jello
3 tbsp sugar 2 cups frozen raspberries

LAYER 2
12 ounces cream cheese, softened
¾ cup sugar

Preparation
1. Preheat oven to 400 degrees. Butter 9.13 4. Make Jello. Remove from heat and add
pan and set aside. Add crushed pretzels, raspberries. Let sit for about 5-10 to
butter, and sugar in a bowl and mix until slightly thicken. When cool refrigerate 10
all is combined. Press pretzel mixture into – 15 minutes. Pour on top of cream cheese.
the pan evenly and bake 8-10 mins. Refrigerate at least 2 hrs
Refrigerate until cool
2. In a bowl beat cream cheese with an
electric mixture. Mix in sugar and then stir
in cool whip
3. Spread cream cheese mixture over crust all
the way to the edges (you don’t the jello to
get through to the crust) Refrigerate for
about an hour
Chile Relleno de Angelica

4 Poblano chile’s
1 lb. ground beef
1 tbsp garlic salt
1 cup Monterrey Jack cheese
½ onion, sliced
Mayonnaise

1. Char Poblano's. Put in a plastic bag for 6. Bake in a 350° oven for 30 minutes
about 10 minutes. Peel char off and set
aside.
2. Slit a hole down the middle of the chili and
pull out the veins and seeds
3. Cook ground beef with garlic salt; drain
4. Stuff chili with meat & cheese; place in a
baking pan
Serve with Mexican rice
5. Smear mayonnaise on each chili; place
sliced onion on top of chili’s
Chile Relleno Casserole de Mama

4 Poblano chile’s
1 lb. ground beef
1 tbsp garlic salt
1 cup Monterrey Jack cheese
½ onion, sliced
Mayonnaise

1. Char Poblano's. Put in a plastic bag for

about 10 minutes. Peel char.
2. Cut the top off and pull out the veins and
seeds; dice the chile’s.
3. Cook ground beef with garlic salt; drain
4. Mix together the chile’s, hamburger meant
and cheese; place in a baking pan
5. Smear mayonnaise top; place sliced onion Serve with Mexican rice
on top of chili’s
6. Bake in a 350° oven for 30 minutes
Delicious Roast
Up to 8 hrs/Serves 4

Ingredients
3-5 lb Roast
8-10 Pepperoncini Peppers
1 pkt Au Just gravy mix
1 pkt Ranch dressing mix
1 stick of butter

Preparation
1. Cut roast in half and place in a Crock Pot
2. Add all ingredients
3. Cook on low for 6-8 hrs or high for 4 hrs

It is delicious with Burnt

Butter Rice
Refried Beans
Ingredients

Oil
Slice of onion
Salt
Beans a la Guerra

Preparation

1. Put enough oil in pan to cover bottom.

2. Add onion and saute. Once onion turns
opaque remove.
3. Add beans and mash until you get a
smooth consistency.
4. Add salt to taste

YUMMY!!
White People Mexican Rice
Ingredients

1-1/2 cup long grain white rice

2 tbsp oil
¼ cup tomato sauce
1 tsp garlic salt
¼ tsp pepper
2-3/4 cup cold water

Preparation

1. Heat oil in pan over high heat

2. Add rice and cook until rice turns white
3. Add garlic sauce, pepper and water and stir
4. Cover with a lid and bring to a boil
5. Lower heat and cook for 20 mins

Eat it with tacos,

enchiladas and flautas
Beans a la Guerra
Ingredients

A bowl of beans picked through for stones and

bad beans
Big pot full of water
½ an onion
1 tbsp salt
1 tbsp oil

Preparation

1. Rinse beans and put into pot full of water

2. Bring beans to a boil. Lower to low boil
and partially cover.
3. When beans start getting soft add onion,
salt, & oil.
4. Finish cooking until beans are soft.

Add more water if needed

Burnt Butter Rice
Add contributors Add time and number of servings

Ingredients
1 cup of long grain white rice
Cold Water
Salt
¼ cup butter (not margarine or fake butter)

Preparation
1. Add rice, water, and salt to a medium pot.
2. Put on a high heat and cover with lid.
3. When water starts to boil lower it to a
medium low flame
4. Cook rice for about 15-18 mins
5. When rice is done turn off and set aside
6. Add butter to a pan and melt until the Goes wonderfully with
butter turns to a light brown Delicious Roast

7. Pour butter over rice and mix.

Add nutritional information

Tia Irma’s Chicken
Add contributors Add time and number of servings

Ingredients
6-8 chicken legs
4-6 Roma tomatoes
1 lg white onion
4 Anaheim chiles
Salt to taste
Pepper to taste

Preparation
1. Remove skin from chicken (if you prefer, 7. Place lid on pan & bring to a boil. Reduce
you can leave it on) Add salt & pepper to a simmer and cook for 1 hr or until
juices run clear
2. Place enough oil in pan to to cover bottom.
Brown chicken
3. Scorch peppers on an open flame until
charred. Place in a plastic bag for 5
minutes. Remove skin
4. Dice tomato, onion, & pepper
Serve with white rice
5. Add tomato, onion, peppers, salt & pepper
6. Add enough water/broth to cover chicken.
Abuela’s Papas y Pollo
You can add more if you like

Ingredients
1 brick of Achiote
White Vinegar
6-8 pieces of chicken leg/thigh
4-5 Russet potatoes, cut in half
Water

Preparation
1. Place achiote in a blender and cover with
the vinegar. Blend until smooth, adding
vinegar if needed.
2. Place chicken & potatoes in an oven proof
pan.
3. Pour sauce over chicken & potatoes.
4. Cover with water
Serve with white rice &
5. Bake at 400 for 45 minutes or until juices corn tortillas
run clear
Beef Enchilada’s a la Sue
Ingredients

1.5 lbs ground beef Casserole tray

1 tbsp garlic salt
¼ tsp pepper
Shredded cheese
Flour tortillas
1 lg can of enchilada sauce

Preparation

1. Cook ground beef with garlic salt &

pepper until there is no more pink
2. Drain oil from meat
3. Warm flour tortillas
4. Fill tortilla with meat and cheese; fold and
place in the casserole tray
5. Pour enchilada sauce over tortillas; top Serve with Mexican rice
with cheese
and/or refried beans
6. Bake in a 350° oven for 30 mins or until
cheese has melted
Chicken Tacos
Add contributors Add time and number of servings

Ingredients
3 chicken thighs (fresh or frozen) Cheese
6 cups of Water Corn tortillas
1 tbsp chicken bullion Oil
½ tsp garlic salt (I like to use Kinder’s Salt,
Garlic, Pepper Blend)
¼ tsp pepper
Shredded Lettuce
Diced Tomato
Sour Cream

Preparation
1. Boil chicken in water and bullion for about
30 min fresh, 60 min frozen. Save 1 cup of
liquid.
2. Cool and shred.
3. Place chicken in a pan with garlic salt,
pepper and 1 cup of liquid. Cook until
liquid is gone.
4. Cover pan in oil and fry tortillas. Serve with Mexican Rice
and/or beans
5. Assemble, serve & enjoy

Add nutritional information

Yummy Ground Beef Tacos
Add contributors Add time and number of servings

Ingredients
1 to 1 ½ lb ground beef Oil
½ tsp garlic salt (I like to use Kinder’s Salt,
Garlic, Pepper Blend) to taste.
¼ tsp pepper
Shredded Lettuce
Diced Tomato
Sour Cream
Cheese
Corn tortillas

Preparation
1. Put ground beef and garlic salt in pan and
cook until done.
2. Fry tortillas in a pan and drain
3. Assemble, serve & chow down

Serve with Mexican Rice

and/or beans

Add nutritional information

Mama Goose’s Chicken Enchilada Casserole
Ingredients

4 chicken thighs Green enchilada sauce

6 cups of water Corn tortillas
1 tbsp chicken bullion
1 tbsp garlic salt
¼ tsp pepper
Monterrey Jack cheese

Preparation

1. Turn oven to 350° 7. Bake in the oven for 30 minutes or until

cheese has melted
2. Boil chicken in water with chicken bullion,
garlic salt and pepper
3. Once juice runs clears drain and let cool
4. Shred chicken and add some of the green
sauce and stir.
5. Warm tortillas
Serve with Mexican rice
6. Lay half of the chicken in an oven pan; top
with warm tortillas and half the cheese.
Continue layer
Title Here