Cause of Death (Det. Annie Avants Book 1)
Page 25
Saavedra, Cesario Elias
Noura's Brother
Saavedra, Florino "Tito"
Noura's Brother
Samaha, Ali
Owner
America's Greatest
Army-Navy Store
Schillings, James
Deputy Coroner KCSO
Stephens, Mitchell
Attorney at Law
Simonds, Elroy
Deputy PSO
Singh, Ranjit
Owner
Happy Gas
Stone, Eric
Attorney friend of Jesse
Intellectual Property
Travino, Merilee
Technical Investigations
Tunnicliff, Nicole
Receptionist at Morgue
Vasquez, Constanza
Noura's Sister
Ventry, Judge Winthrop
KC Superior Court
Weston, Thomas McKay
Detective
Robbery/Homicide Unit
Weston, Mary (dec.)
Tom's wife
Xanthopoulos, Olivia
Technical Investigations
Videographer
Zaleski, Jennifer Avants
Annie's sister
Zapata, Noura Saavedra
Paralegal
Annie's best friend
Zapata, Jorge Sabino
Noura's Husband
Zapata, Estefan Cristofer
Noura's son
Buster
Joseph's pet tarantula
CeCe
Annie's cat
Fernando
Bartender
El Mercado Latino
Matt and Scott
Chippie dancers/servers
Crystal Palace
FAVORITE RECIPES OF ANNIE AND HER FRIENDS
ANNIE'S RECIPES
Annie's Incredible Baking Powder Biscuits
Ingredients:
2 cups all purpose-flour
3/4 teaspoon salt
2 1/2 teaspoon baking powder
1/4 cup oil
2/3 cup milk
Directions:
1. Pre-heat oven to 400 degrees F
2. Mix all the dry ingredients together in a medium bowl
3. Add the oil and blend with a pastry blender until the mixture is crumbly
4. Add the milk slowly and mix until it forms a ball that doesn't stick to the sides of the bowl
5. Scrape the dough onto a floured counter top and knead slightly
6. Roll out to 1/4" to 1/2" thickness and cut with a 2-1/2" biscuit cutter
7. Place biscuits on an ungreased baking sheet and bake for 20 minutes, or until brown on the top and bottom, Use top and bottom burner with pan placed on bottom of oven. If they need to be browned more, move to the top position for a short time
Serves 8
* * *
Hush Puppies
Ingredients:
2 cups yellow corn meal
1 cup plain flour
2 eggs
1 cup buttermilk
3/4 teaspoon seasoned salt
1/2 teaspoon ground pepper
1 teaspoon baking powder
2/3 teaspoon baking soda
1/8 cup bacon grease or oil
Directions:
1. Mix all of the dry ingredients in a bowl
2. Add your eggs, oil, and buttermilk
3. Stir it all up until the flavors are thoroughly blended
4. Heat your cooking oil in a heavy duty cooker on medium-high heat
5. Drop the hush puppies by tablespoon into the hot oil
6. Allow them to brown on all sides
7. They should begin floating when done. Don't overcook them.
* * *
Uncle Edd's Southern Fried Chicken
Ingredients:
1 chicken fryer, cut into serving size pieces
1 cup all-purpose flour mixed with the follow spices in a paper or plastic bag:
1 teaspoon celery salt
3/4 teaspoon sweet paprika
3/8 teaspoon onion powder
3/8 teaspoon garlic powder
3/8 teaspoon ground turmeric
Pinch each: ground mace, ground oregano, ground thyme, ground cumin, ground cinnamon, ground cloves
1 cup vegetable oil
Directions:
1. Heat the oil in a heavy duty cast iron skillet
2. Shake the chicken pieces, a few at a time, in the bag with the flour and spices
3. Place the chicken pieces in the hot oil and cook until golden and crispy on one side, and then turn over and do the same on the other side
4. Drain on paper towels. Can be served hot or cold.
Serves 4
* * *
Annie's Southern Corn Bread
Ingredients:
1 cup corn meal
1 cup all-purpose flour
1/2 teaspoon salt
4 Tablespoons sugar
1 1/3 Tablespoons baking powder
1 cup milk
1 egg
4 Tablespoons corn oil
Directions:
1. Pre-heat oven to 400 degrees F
2. Lightly oil and dust with flour an 8" round or square baking pan
3. Combine dry ingredients in a medium bowl
4. Add the oil or vegetable shortening and blend
5. Add the egg and milk and mix, but don't over mix
6. Pour into your prepared pan
7. Bake in your preheated oven for 20-25 minutes
8. Allow to cool for about 20 minutes and then cut into 9 pieces
Serves 9
* * *
Sunday Picnic Cole Slaw
Ingredients:
3/4 cup Apple Cider Vinegar
1/2 cup granulated sugar
2 pounds cabbage, cored and grated
2 large carrots, peeled and grated
1 medium red pepper, finely chopped
1 medium green pepper, finely chopped
1/3 teaspoon celery seeds
1 teaspoon salt
Directions:
1. Stirring gently, warm the apple cider vinegar and sugar in a small sauce pan and set aside to cool
2. Mix the shredded cabbage and carrots in a medium-sized bowl
2. Pour the cooled vinegar mixture over the cabbage and carrots
3. Stir the remaining ingredients into the cabbage/carrot mixture
4. Cover bowl and placed in the refrigerator overnight to allow the flavors to blend
* * *
Uncle Isom's Sweet Potato Pie
Ingredients:
4 large sweet potatoes
2 cups sugar
1/4 pound butter (1 stick)
1 pinch cinnamon
1 pinch nutmeg
1/2 cup milk
9" uncooked pie crust in 9" pie pan
Directions:
1. Boil the potatoes until tender. When you stick a fork in them it should go in easy but you don't want them to fall apart
2. When the potatoes have cooled enough to handle, peel them
3. Put the potatoes in a large mixing bowl and mash them thoroughly with a potato masher
4. Melt the butter and pour it into the potatoes. Add the remaining ingredients. Stir until well mixed
5. Pre-heat oven to 375 degrees F
6. Pour the potatoes mixture into the crust
7. Put into an oven preheated to 375 degrees
Cook for about 35-40 minutes or until a toothpick inserted in the center comes out dry
* * *
Mom's Family-favorite Potato Salad
Ingredients:
6 large baking potatoes, cooked in their skins until fork tender, but not soggy
6 hard-boiled eggs
4 medium dill pickles, chopped
1/2 teaspoon salt or to taste
Pepper to taste
Pinch of onion powder
1 teaspoon mustard
1/3 cup mayonnaise
Paprika or pars
ley to garnish
Directions:
1. Peel the potatoes and chop them into the size you prefer
2. Peel the hard-boiled eggs and grate them
3. Put the potatoes, eggs and the rest of the ingredients in a bowl
4. Mix gently until well blended
5. Garnish with paprika or parsley. You can also slice a hard-boiled egg to decorate the top before garnishing
6. Refrigerate until ready to serve. It's nice to refrigerate overnight so the flavors have a chance to blend
* * *
Mouthwatering Fried Catfish
Ingredients:
Enough skinned catfish fillets for 3 or 4 medium pieces per person
1 cup Yellow Corn Meal thoroughly mixed with the following spices in a paper or plastic bag
1 teaspoon celery salt
3/4 teaspoon sweet paprika
3/8 teaspoon onion powder
3/8 teaspoon garlic powder
3/8 teaspoon ground turmeric
Pinch each: ground mace, ground oregano, ground thyme, ground cumin, ground cinnamon, ground cloves
Vegetable cooking oil (enough to cover the catfish)
Directions:
1. Rinse the fillets thoroughly and then pat dry with a paper towel
2. Toss the catfish fillets in the paper bag with the rest of the spiced corn meal mixture
3. If you're using a deep fryer, have it heated to 325 degrees F. You can also cook the fillets in a heavy-duty cast iron skillet. Drop into deep fryer at 325 degrees
4. Fry until the fillets turn a golden brown, about 5 minutes in a deep fryer
5. Drain on a paper towel.
JESSE'S RECIPES
Indian Fry Bread
Ingredients
3 cups all-purpose flour
1/2 teaspoon salt
1 Tablespoon baking powder
3/4 cup milk
Water as needed to get dough to come together
Vegetable oil or shortening for frying
Directions
1. Stir together flour, baking powder, and salt in a medium bowl
2. Slowly pour in the milk and stir with a fork. Keep stirring until it comes together as much as possible
3. Add just enough water (about 1/4 to 1/2 cup) to get the dough to come together. Cover the bowl with a damp dish towel and let it rest for 35 - 45 minutes
4. When it's time to cook: heat 1 - 2" oil in a heavy skillet over medium-high heat
5. Make balls with the dough about the size of a plum, and keep covered
6. Press a ball into a circle with your fingers, beginning at the center and working towards the edges, stretching the dough as you go
7. When the circle is 4 - 7" round (your choice) carefully slip it into the hot oil
8. Let it fry one side until golden brown, about 1 minute, then carefully - using tongs - turn it over to the other side. Fry for an additional 30 to 45 seconds
9. Remove the fry bread to a paper towel-lined plate and allow it to drain why you fry the other pieces.
10. Serve warm.
Yield: 6 breads
NOTES: Serve sprinkled with sugar or cinnamon and sugar or spread with butter and honey or use as a base for an Indian Taco (see below).
* * *
Pow Wow Indian Tacos
Ingredients for Sauce
1 pound ground beef, browned
2 cans whole tomatoes
1 large green pepper, diced
1 large onion, diced
1 cup Mushrooms, sliced
1/2 cup cooked rice
1 small can refried beans
1 large can of red kidney beans
1 tsp. Chili spice
A few shakes of Tabasco sauce (to your likeness)
Toppings:
Shredded cheddar cheese
One head of lettuce, shredded
4 diced fresh tomatoes
Directions
1. Mix the first 10 ingredients in a large pot to create the sauce
2. Simmer on low heat for about 2 hours
3. While this is simmering make fried bread
4. Place hot fried bread on a plate
5. Top with sauce, shredded cheese, lettuce and tomatoes.
* * *
Beef, Pork, and Hominy Stew
Ingredients
1 1/2 lb. lean pork ribs, cut into 1-inch pieces
1 lb. cured bacon
1 lb. flank steak, cut into 1-inch pieces
1 lb. beef short ribs, cut between bones
3 sweet Italian sausage links, cut into 1 1/2-inch lengths
2 Spicy dried pork sausage links, cut into 1 1/2-inch lengths
3 quarts water
6 carrots, cut into 1/2-inch-thick rounds
1 1/2 lb. butternut squash, peeled and cut into 3/4-inch cubes
1 large boiling potato, peeled and cut into 3/4-inch cubes
2 red bell peppers, cut into 3/4-inch pieces
1 tablespoon paprika
3 (15-oz) cans white hominy, rinsed
2 (16- to 19-oz) cans white beans, rinsed
1 tablespoon salt
1 tablespoon black pepper
Directions
1. Stir together meats and water in a 12-quart heavy pot and bring to a boil.
2. Reduce heat and simmer, partially covered, stirring occasionally, 3 1/2 hours.
3. Add vegetables and paprika, then simmer, partially covered, stirring occasionally, 30 minutes, or until vegetables are tender.
4. Add hominy, beans, salt, and pepper and simmer, stirring occasionally, 15 minutes.
LAINE'S RECIPES
Tex Mex Tortillas
Ingredients
2 cups all-purpose flour
1-1/2 teaspoon baking powder
1 teaspoon salt
2 teaspoons vegetable oil
3/4 cup warm milk
Directions
1. Mix together the flour, baking powder, salt and oil
2. Slowly add the warm milk
3. Stir until a loose, sticky ball is formed
4. Knead for two minutes on a floured surface. Dough should be firm and soft
5. Place dough in a bowl and cover with a damp cloth or plastic wrap and leave for 20 minutes
6. After the dough has rested, cut into 8 sections, roll them into balls with your hands, place on a plate (make sure they aren't touching) and then cover the balls with a damp cloth or plastic and leave to rest for 20 minutes. (It's very important to let the dough rest, otherwise it will be like elastic and won't roll out to a proper thickness and shape.)
7. After the balls have rested, place them one at a time on a floured surface, pat out into a 4" circle, and then roll with a rolling pin, from the center, until it's thin and about 8 inches in diameter. Don't overwork the dough, or it will be stiff
8. Keep the rolled out tortillas covered until ready to cook
9. In a dry iron skillet or comal, heated on high, cook the tortilla about thirty seconds on each side. It should start to puff a little when it's done
10. Keep cooked tortillas covered, wrapped in a napkin, until ready to eat
Yield: 8 tortillas.
NOTE: Can be reheated in a dry iron skillet, over a gas burner flame, or in the oven wrapped in foil. To store in the refrigerator, tightly wrap in foil or plastic for a day or two. If tightly wrapped in plastic wrap, and then foil, they can be frozen.
* * *
Perdernales Valley Chili
Mrs. Lyndon B. Johnson's Recipe for Perdernales River Chili
Ingredients
4 pounds chili meat - coarsely ground round steak or well-trimmed chuck.
1 large onion, chopped
2 cloves garlic
1 teaspoon ground oregano
1 teaspoon comino seeds
6 teaspoons chili powder (or more if needed)
1-1/2 cups whole canned tomatoes
2 - 6 generous dashes liquid hot sauce
2 cups hot water
Salt to taste
&n
bsp; Directions
Place the meat, onion and garlic in large, heavy pan or Dutch Oven. Cook until light in color. Add oregano, comino seeds, chili powder, tomatoes, hot pepper sauce, salt, and hot water. Bring to a boil. Lower heat and simmer for about 1 hour. Skim off fat during cooking.
NOURA'S RECIPES
Carnitas
Ingredients
4 pounds boneless pork shoulder, cut into 5-inch chunks, trimmed of excess fat
1 tablespoon coarse sea salt
2 tablespoons canola or neutral vegetable oil
Water
1 cinnamon stick
2 teaspoons ancho chile powder
2 bay leaves
1 teaspoon ground cumin
6 cloves of garlic, peeled
Directions
1. Rub the pieces of pork shoulder all over with salt. Place in a ziplock bag and refrigerate for 1- to 3-days. (You can skip this step if you want. Just be sure to salt the pork before searing the meat in the next step.)
2. Heat the oil in a large Dutch oven. Cook the pieces of pork shoulder in a single layer until very well-browned, turning them as little as possible so they get nice and dark before flipping them around. If your cooking vessel is too small to cook them in a single-layer, cook them in two batches.
3. Once all the pork is browned, remove them from the pot, then pour in about a cup of water, scraping the bottom of the pan to release all the tasty brown bits.
4. Heat the oven to 350F degrees.
5. Add the pork back to the pan and add enough water so the pork pieces are 2/3rd’s submerged in liquid. Add the cinnamon stick and stir in the chile powders, bay leaves, cumin and garlic.
7. Braise in the oven uncovered for 3½ hours, turning the pork a few times during cooking, until much of the liquid is evaporated and the pork is falling apart. Remove the pan from the oven and lift the pork pieces out of the liquid and set them on a platter.
8. Once the pork pieces are cool enough to handle, shred them into bite-sized pieces, discarding any obvious big chunks of fat, as well as the bay leaves and cinnamon stick.
9. Return the pork pieces back to the roasting pan and cook in the oven, turning occasionally, until the liquid has evaporated and the pork is crispy and caramelized. It will depend on how much liquid the pork gave off, and how crackly you want them.