Broadway National Bank's Anniversary Cookbook

Broadway National Bank's Golden Anniversary Cookbook

This cookbook was compiled in celebration of Broadway National Bank's 50th Anniversary. A heartfelt thanks is extended to our employees, directors and retired employees who thoughtfully shared their favorite recipes to make this cookbook possible.

The name of our cookbook, "50 Years and Still Cookin'--Broadway National Bank's Golden Anniversary Cookbook" was the winning entry in our contest to name the book and was submitted by several employees. A special thanks go Sylvia Carrizales, Stephanie Cavanaugh, Sonny Montiel and Annette Ochoa for their creative efforts in suggesting such a good name.

Our gratitude is also extended to: the Cheever family, Suzanne Goudge for her leadership and encouragement throughout the Anniversary year, Karen Diaz for her undaunted patience in typing this cookbook, Peg Kondoff for her valuable assistance in proofreading and Jeannette Westbrook for her masterful coordination of the publishing process.

Happy Cooking!

King Ranch Casserole

Submitted by Ruth Vela

2 small fryers

20 corn tortillas

¾ c. onion, diced

2 bell peppers, diced

1 can cream of chicken soup

1 can mushroom sou

1 can Rotel tomatoes, diced in blender

10 oz. mild cheddar cheese, grated

Boil or stream fryers and debone, cutting chicken into bite-size pieces. Set aside. In frying pan, sauté onions and bell peppers in butter or margarine. Next add cream of chicken, mushroom soup, Rotel tomatoes and 1 c. of the chicken’s brother. Cook over medium flame until it comes to a boil; stirring occasionally. Next, take corn tortillas and dip in soup mixture one at a time. Line a 9x12-inch pan with corn tortillas. Add a layer of chicken pieces; next spoon some of the soup mixture over the chicken and sprinkle grated cheese. Continue to layer as space allows. Final topping should be cheese. Bake at 350 degrees for 30 minutes for a delicious meal.

Black Bean-Bacon Dip

Submitted by Jamie Turner

6 slices bacon, diced

1 med. Onion, chopped

2 cloves garlic, minced

1 car (16 oz.) black beans, drained

2/3 c. Pace picante sauce

1 ½ oz. cream cheese, cubed

1 ½ tsp. ground cumin

Chopped cilantro

Cook bacon in 10-inch skillet until crisp; remove and reserve. Pour off all but 1 T. drippings. Cook onion and garlic in drippings until tender, about 5 mins.; transfer to a food processor fitted with a steel blade. Add beans to food processor; process until almost smooth. Return to skillet; add picante sauce, cream cheese, and cumin. Cook over medium heat until cream cheese is melted and the dip is hot. Stir in all but two T. of reserved bacon; transfer to a serving bowl. Sprinkle with cilantro and remaining bacon. Serve warm or at room temperature with vegetable dippers or tortilla chips. Makes 1 ¾ cups of dip.

Sausage Pinwheels

Submitted by Anne Vance

2 lbs. pork sausage (1 reg. and 1 hot)

4 c. biscuit mix

1 stick margarine, melted

1 c. milk

Remove sausage from refrigerator and leave at room temperature for 30 minutes. Then combine sausage. Mix the three ingredients to form a dough. Chill for 30 minutes. Divide dough into 3 parts. Roll out on floured surface into a rectangle 1/4 -inch thick. Spread with 1/3 sausage mixture. Roll up jelly-roll fashion. Wrap in waxed paper and refrigerate. Slice in ¼-inch slices. Bake on a cookie sheet at 350 degrees for 15 minutes until golden brown. Freezes well.

Suzanne’s Salad

Submitted by Suzanne Goudge

1 or 2 heads of Boston Bibb lettuce, separated

1 can of mandarin orange sections, drained

1 small jar of marinated artichoke hearts, cut up with juice

1 avocade, sliced or chunked

LeMartinque True French-Vinaigrette Salad Dressing

Celery salt

Croutons (any flavor)

Mix all ingredients

Scandinavian Salad

Submitted by Peg Kondoff

1 can French style green beans, drained

1 can white corn, drained

1 can LeSueur peas, drained

1 c. diced celery

1 med. Onion, diced

½ c. chopped green pepper

1 small jar pimiento, chopped and drained

1 small can sliced ripe olives, drained

Combine in glass bowl.

Mix together and pour over:

½ c. sugar

¾ c. red wine vinegar

½ c. salad oil

1 tsp. salt

1/8 tsp. pepper

Cover and chill overnight.

Marinated Vegetables

Submitted by Nancy Albrecht

1 bunch fresh broccoli

1 head fresh cauliflower

1 box frozen snow peas, thawed and drained

2 or 3 carrots

1 box fresh mushrooms

1 can whole pitted black olives, drained

1 jar stuffed green olives, drained

1 can baby corn

Separate broccoli and cauliflower into bite-size florets. Slice carrots and baby corn. Quarter mushrooms with stem removed. Half green olives. In a separate bowl combine 1 (16 oz.) bottle of Italian dressing with 1 tsp. each of dry mustard, oregano, sugar, ground pepper and salt. Pour dressing mixture over vegetables, toss and marinate for 24 hours.

Venison Marsala

Submitted by Jim Goudge

½ backstrap, cut thin and pounded

Flour, salt and pepper

1 T. butter

2 tsp. lemon juice

1 garlic, crushed

Pinch of thyme

½ c. Marsala wine

½ c. water

1 c. sliced mushrooms, sautéed

Dip meat in seasoned flour. Heat butter in skillet with garlic and brown meat in it. Add wine, water, lemon juice and thyme. Simmer 25 minutes. Add mushrooms, serve with noodles or rice.

Armadillo Eggs

Submitted by Don Tarrillion

1 can (24 ox.) jalapenos, whole

1 lb. breakfast sausage

1 pkg. (8 oz.) Monterrey Jack cheese

1 ½ c. Bisquick

2 chicken eggs

1 pkg. pork flavor Shake & Bake

Cut about 2 oz. of cheese into small cubes. Small enough to fit into the jalapenos. Grate the remaining cheese and add to sausage and the Bisquick. Knead this mixture well and set aside. Clean each jalapeno by cutting a slit in the side and while running under water, remove seeds. Leave the stems on (the streams are used to pick up the pepper). Put one or two cubes of cheese inside each jalapeno. Take the sausage mixture, a small amount at a time, and pat-out like a hamburger patty. Roll a jalapeno into it and form the mixture around the pepper. Make sure both ends are closed. The thinner the mixture is around the peppers, the more armadillo eggs you will make (it should make about 18-20). Beat the two eggs in a bowl. Put the Shake & Bake breading on a flat plate. Dip each armadillo egg into the eggs and then roll in the breading, covering them entirely. Bake on a cookie pan at 325 degrees for 30 minutes. Turn them once after fifteen minutes.