The following page contains recipes handed down through the Granados family from the first and second generations. The first recipes to be published in this section are from the family of Connie (Concepcion - first generation). Several were copied from old handwritten recipes which are now in the possession of her children and grandchildren.

Connie was the oldest girl and second born of the first generation. She had much responsibility in helping her mother, Maria Concepcion with eight younger siblings.

Connie also had a large family of her own, and spent many years preparing food which left a legacy with her more than 80 offspring.

Just below Connie's entries are Spanish recipes from other Granados family members.

Do you have a Granados Family Recipe? Please submit it via email with any notes of interest, and the recipe will be published to the website. Please include name, generation and relationship to first generation Granados.

Email recipes to Mindie Burgoyne

Calientitios (or Churros)
From handwritten recipe of Connie McKnew
Submitted by Joann Lodowski - 2nd Generation, daughter of Connie

2 cups of flour
2 tsp lard or Crisco
2 cup water
1 tsp salt

Hot deep fry oil
Put water ,salt, TBL oil in saucepan
Bring to boil
Add flour at once. Stirring with a spatula
Until dough is smooth and thick.
Let dough cool and put in pastry bag.
Serve hot, sprinkled with sugar.
Makes 18- cool dough before using.

Taken out of book

(Authentic Spanish Cooking by Marija Hatheway)

Handwritten recipe for Calientitios and Turnovers. Written by Connie McKnew. Click image for large view.

Turnovers or Calientitos
From handwritten recipe of Connie McKnew
Submitted by Joann Lodowski - 2nd Generation

2cups Flour
2 Tbs Sugar
2 Tsp Baking Powder
½ Tsp Salt
1/3 cup shortening
1/3 cup ice water (about)

Sift ingredients and work shortening as for pastry and ice water (Enough to be able to squeeze through pastry tube w/large hole).

Place into hot fat (oil). Deep fry

Form into circle or pretzels.

Dip into sugar and cinnamon

ARROZ CON LECHE (Rice Pudding)
"The Spanish Cookbook"- Barb Norman
Submitted by Mary Baldwin -2nd generation - daughter of Connie

Servings, 4
1 cup rice TB butter
5 ½ cups milk a pinch of salt
1 rounded cup sugar flavoring: 1 vanilla bean or
powdered cinnamon 1 tsp. vanilla extract
for sprinkling

Scald rice as follows: bring to a boil several cups of water, toss in rice, and boil for 3 minutes while stirring. Drain and rinse under cold water.

Bring milk to a boil with vanilla. When milk is boiling, pour in scalded rice slowly so that boiling is not interrupted. Add butter, sugar and salt. Let boil hard for 5 minutes, then cover and reduce flame to very low. Cook slowly, covered, until rice is done, about 1 hour. Check after 20 minutes to see whether more milk should be added; if rice is dry, add boiling milk. When pudding is cooked, rice grains should be soft but separate in a creamy thick sauce. Remove vanilla bean and pour pudding into serving dish to cool. When cool, powder with a little cinnamon.

NOTE; For variation, substitute a cinnamon stick and a small piece of orange peel for ;the vanilla.

Tie the orange peel in a cheesecloth and remove it when pudding is cooked.

Grandma's Peppers and Tomatoes
Connie McKnew
Submitted by Louise Engelhardt Gunnell -2nd Generation - daughter of Connie.

Buy green bell peppers. Use drained canned whole tomatoes.

Put the peppers under a broiler, watch them so they don't burn and let them cook under the broiler till they are brown on all sides. (They may get a little burnt around the edges. That's OK.) When you think they are done (collapsed) take them out quickly and wrap them in several layers of newspapers (to trap the steam and to make their skins pop loose).
Try to save as much juice as possible.

When they have cooled, peal off their skins and separate the meat of the pepper from the stem and seeds. Pull out small strips from the pepper.

On the tomatoes, use 1/2 and 1/2 portions of peppers and tomatoes. Open and drain the can. Cut the whole tomato in slices similar to the peppers.

Place peppers and tomatoes in a bowl, add salt, pepper, garlic, vinegar and lots of olive oil. Let them set for at least 3 hours, if possible.

They are always better the next day. Enjoy! Enjoy!

Momma's Flan (Baked Custard)
Connie McKnew
Submitted by Louise Engelhardt Gunnell -2nd Generation - daughter of Connie

3 slightly beaten eggs
¼ cup sugar

Mix
¼ tsp salt
2 cups 2% milk, scalded
½-1 tsp vanillaPour milk into eggs slowly.
Caramel sugar in pan. Drop from teaspoon into small Pyrex glass cups. Pour custard in cups.

Bake 325 degrees for 45 minutes.

Test with knife. (Knife should come clean.)

Momma's Spanish Rice
Connie McKnew
Submitted by Louise Engelhardt Gunnell -2nd Generation

All measurements are approximate

Cooked Rice, 4 cups
Bacon, 5/6 stripes
Onion, medium chopped
Green Pepper, chopped

(Yellow & Red Sweet Peppers can be added) (Ingredients the colors of the Spanish Flag)

Frozen Peas ½ cup
1 or 2 Eggs, scrambled

Chop up bacon. Cook in skillet, medium heat till crisp. (Don't let it burn.) Remove bacon, set aside. Add chopped onion and peppers to bacon grease and cook till soft. Scramble egg(s)in the skillet, add back bacon, add rice. Mix well, simmer and serve.

Can also add chopped tomato and black or green olives. It's a colorful dish. The bacon makes the flavor. Add some salt, pepper, dash of soy sauce. Great even the next day!

Gazpacho
Connie McKnew
Submitted by Louise Engelhardt Gunnell -2nd Generation

1 clove garlic, smashed
3 green peppers, cut
4 tomatoes, quartered
1 large cucumber, peeled & cut
1 teaspoon salt
¼ teaspoon pepper
2 Tablespoon olive oil
2 Tablespoon vinegar
½ cup ice water

Blend in blender. Tastes better the next day.

Makes ½ gallon.

Arroz con Pollo
Submitted by Maria Granados Shugart, aka "Chi-chi"
2nd generation, daughter of Luis.1 cut up chicken (or whatever pieces you prefer. They need to have skin and bones for flavor).

olive oil
2 medium onions chopped
2 green peppers chopped
2 cloves of garlic thinly sliced
2 cups of rice (uncooked)
2 cups drained canned tomatoes
3 cups liquid (juice from tomatoes plus chicken broth to make 3 cups)
2 bay leaves
salt and pepper

Brown chicken pieces in small amount of olive oil, salt and pepper them. Remove from pan and add onions, peppers and garlic and plenty of salt and pepper. Let cook for a couple of minutes then add dry rice.
Stir to combine flavors and add tomatoes, bay leaves and liquid. Mix well and place chicken pieces on top. Cover and cook over low heat until rice is done.

I cook this in an electric skillet and usually use thighs and a few chicken livers. You can easily make 1/2 a recipe.