Caramel Candies

Use a pizza cutter to cut caramel into bite-sized pieces

Thermal gun works great for candy making

.

INGREDIENTS:

2 cups white sugar 1 cup packed brown sugar 1 cup corn syrup 1 cup evaporated milk (NOT THe WHOLE 12 oz CAN)

1 pint heavy whipping cream 1 cup butter 1 1/4 teaspoons vanilla extract

DIRECTIONS:

1.	Grease a 9X13 inch pan using the non-stick baking glaze,
2.	In a large dutch oven pot, combine sugar, brown sugar, corn syrup, evaporated milk, whipping cream, and butter. Stirring constantly over medium heat, bring to a slow boil and then to 250 degrees. Use a thermal gun to monitor the heat of the mixture. It works great! When the thermometer reaches 250 degrees F remove the pot from the heat.
3.	Stir in vanilla. Transfer mixture to the prepared pan and let the mixture cool completely. When cooled cut the caramel into small squares and wrap them in wax paper for storage.

Craig's Carne Guisada

"Red Caldwell's Carne Guisada

3 lbs. lean, boneless beef, cut into 3/4 inch cubes
Crisco shortening for browning
2 onions, peeled and chopped
5 cloves garlic, peeled and minced
1 cup flour, or more as needed
1 T cumin
1 fresh jalapeno, minced
Salt and pepper to taste

Combine flour and cumin in a large paper bag.

Add the meat and shake the bag to coat the meat with the flour.

Heat oil in Dutch oven until very hot, and brown the floured meat.

Add onions, garlic and jalapeno with water to cover.

Cover and slowly simmer for 2 hours, stirring every 30 minutes.

Thicken with remaining cumin seasoned flour, if desired.

Serve with flour tortillas and Spanish Rice.

Craig made this to take fishing this year, August 2013

http://answers.yahoo.com/question/index?qid=20081221022308AAcJ0O5