 Recipes |
Put a flour or corn tortilla on a plate and sprinkle some finely grated multi flavor cheese (taco blend) on one half. Fold over. Place another tortilla on the other half of the plate and repeat. Pop into the microwave, set for 2.30 minutes and press START. When the buzzer goes off, remove the plate and let it set for about a minute. Use this waiting time productively. Pour yourself a cold MEXICAN beer. I prefer NEGRA MODELO but DOS EQUIS or CORONA will do just fine. After the Cassa Dillas have sat, slice each of them in four equal pieces with a pizza roller cutter. Eat them slowly, one at a time, while taking a swig of beer after each bite. This treat should always be consumed while in no hurry to do anything else.
Its preparation has been kept a secret until this very moment. However, a warning MUST be issued. It is unlikely that anyone, even with this recipe, will be able to duplicate the magnificent, unusually delicious taste that the originator is able to concoct. It is so tedious to prepare, the concentration required so intense, the exact ingredients so critical, the proper brands and utensils required so critical, the Master so exhausted afterward, that this delicacy is seldom born and then only on special occasions, such as when the Maestro prepares it for his favorite Grandchildren. (That’s any of them) This recipe is so unique it requires a page of it's own. Click here for recipe. This recipe is submitted by Jeannine Crum. She is married to John Crum, the youngest son of Bert and Bertha Crum (Barb's Grandparents). Both Jeannine and John are retired from the teaching profession and reside in Kansas. Holiday season at the John Crum's house is not complete without this snack recipe. Have the recipe handy if you serve to friends for there are sure to be requests.
Coat 13 x 9 x 2 inch baking pan with vegetable spray. In pan, mix cereal, pretzels, and pecans. Set aside. In large saucepan, over medium heat, combine margarine, sugar, and honey. Bring mixture to a boil and continue to boil 5 minutes without stirring. Remove from heat and stir in vanilla. Pour syrup over cereal mixture, stirring until well coated. Bake at 250 for about 1 hour, stirring every 15 minutes. Let cool on aluminum foil. Store in airtight container. Yield: 9 cups. This recipe and snack was given to Barb by an old running buddy as a Christmas present. It is easy to make and sooo good!
Mix all but soda and
vanilla |
