Goodwill San Antonio - 2022 Team Member Cookbook

Team Member Cookbook

2022 Hispanic Heritage Month sponsored by The Diversity, Equity and Inclusion Panel

Dedication from CEO

This cookbook is dedicated to our team members of Goodwill San Antonio. On behalf of our leadership team, thank you for sharing recipes that provide a glimpse of what home feels like to you.

For many of us who grew up in and around San Antonio, and South Texas, culture runs deep. We see it at every turn, but we feel it the most through the dishes that are passed down from generation to generation—whether we find these at our favorite lunch spots, or at our Abuelita’s casa. This cookbook is the perfect way to honor our heritage and the memories that nourished us.

Each entry is so much more than a recipe. It’s a story. It’s an experience. It’s heart and soul and culture. It’s an opportunity to bring people together and connect with each other through the lens of our own personal history.

Just like our city is a melting pot of cultures, so is this collection of treasures of the table. May this book inspire you to try something new or to revisit a family classic that reminds you of home, wherever that may be.

J. Contreras III, President & CEO

Carlos

Thank you for supporting our mission of Helping Change Lives Through the Power of Work.

Entrées

Entrées

Beef Enchiladas

Calabacitas con Pollo

Carne Guisada

Chicken Enchilada Casserole

Chicken Enchiladas

Chicken Enchilada Soup

Chicken Taco Soup

Chilaquiles

Famous Enchilada Casserole

Mamma’s Chicken Enchiladas

My Abuela’s Calabacita

Sherrill’s Nacho Taco Meat

Simple Chili Cheese Enchiladas

Tex Mex Poblano Soup

The Perfect Brisket

Beef Enchiladas

This recipe is the kind that you will have to experiment with, based on how much gravy or sauce you want and how spicy you like it. They are really good once you figure the flavor you like.

• Package of Ground Beef 80/20

• Garlic Powder

• Garlic Salt

• Cooked and drained

• Flour – brown in pan do not burn

• Water

• Chili Powder

• Salt & Pepper

• Corn Tortilla

• Cheese

• Onion

Cook beef and garlic powder/salt together, when fully cook, drain the fat. out. In separate pan take the flour and brown it, do not burn it. Take. beef and add water then the flour and the rest of the ingredients. Take tortilla and oil them in a pan and then roll them out with the beef and cheese and onion inside. Whatever you have left over put on top of the enchilada and place. in the oven until the cheese is melted.

Recipe by Gloria Rubio | Business Services | AFPC/RAFB JBSA

Calabacitas con Pollo

Being a Latina has always been a point of pride in my family. I come from a lineage of strong educated women, which was not common during the times. My paternal grandmother, who was getting an education as a teacher in the late 1920’s- 32 did not get it through the normal education for teachers at “Normals”. She was one of the first to graduate with an undergraduate degree in education at Our Lady of the Lake University, which had been a nunnery. She later also got her Masters in education at what at the time was called San Antonio University. This University would later be known as Trinity University. She was in a small class of about 30 and much to be proud of because she was also Latina. My Mother was also university educated in Mexico City at La Universidad Autónoma de Mexico. Although both these ladies were educated, they could “bring home the bacon and fry it up in a pan”. They were house proud ladies and fantastic cooks. My Mother learned to make tortillas from my paternal grandmother. In keeping the tradition, my son and “daughter-in law” Ashleigh, watched and learned the recipes and enjoyed the food. Traditionally, sharing food at the table is the way a Latin family shows love towards each other and also becomes the time we share stories about our day. This and our flour tortillas (pg 18) were a couple of my family’s favorites.

• 1lb of boneless chicken breast or thighs cubed 1 small onion diced

• 2-3 cloves of garlic minced

• 1/2 cup of chopped cilantro

• 1-2 serrano peppers minced (optional) 1/2 cup of tomato puree

• 1-2 cups chicken broth

• 3-4 zucchini chopped into quarters

• 1 cup of frozen sweet corn kernels

• 2 tbsps olive oil

• 2 tbsps of Knorr Chicken bouillon granules ( use this instead of salt)

• Pepper to taste

In a dutch oven place olive oil, onion garlic, cilantro, serrano and saute until the onion is wilted. Add the cubed chicken and brown the chicken. Add the tomato puree, chicken broth, zucchini,corn, pepper and knorr . Cook covered at a medium heat until chicken is fully cooked. Add more broth, if needed. Garnish with chopped cilantro on top. Serve and eat with fresh tortillas.

Recipe by Ashleigh Doebber | Business Services | Naco - AFMED

Carne Guisada

From the Kitchen of Troy Perales

Vegetables will reduce so do not worry about chop sizes. Meat and vegetables should provide enough cooking liquid but add water if needed to maintain about 1⁄2 inch of liquid.

• Cooking oil

• 3 lbs. boneless shoulder

• 3 garlic Cloves

• 2 med. tomatoes

• 1 med. onion

• 1 bell pepper

• 2 teaspoons cumin 1⁄2 cup water

• 2 tablespoons flour

Meat – trim fat and cut into 11/2” cubes. Peel and chop garlic. Rough chop onion and tomatoes. Clean out bell pepper seeds and rough chop. Heat up oil in large skillet. Add garlic and meat until meat has browned. Reduce heat to medium and add onion, cumin, tomatoes, and bell pepper. Cover and cook over medium heat for 2 hours. Add flour to 1⁄2 cup water to create thickening roux. Stir well to break up flour. Add to meat and cook for another 30 min.

Recipe by Troy Perales | Operations Management

Chicken Enchilada Casserole

• Chicken or Chicken Tenders

• Jar of Salsa

• Chili Powder

• 1 Lg or 2 Sm cans of Cream of Chicken Soup

• 1 Container of Sour Cream or Greek Yogurt

• 1/2 Bag of Mexican Blend Shredded Cheese

• Nacho Cheese Doritos

Place chicken in a microwavable bowl for a maximum time of 30 minutes. Take chicken out of the microwave and pour cold water to cool. Drain the chicken. Cut chicken into bite size pieces. Place in large bowl or stew pot. Pour in jar of salsa, sour cream/greek yogurt, and 2 to 3 tablespoons chili powder and add the soup. Pour in the remaining cheese, and mix all the ingredients together. Crush the nacho cheese Doritos into a pan and pour the mixed ingredients into the pan. Bake 30-40 minutes at 350 degrees.

Recipe by Vicki Nolan | Blanco Store

Chicken Enchiladas

• Chicken or Chicken Tenders

• Jar of Salsa (kind you like - mild, med, hot, extra hot)

• Chili Powder

• 1 Lg or 2 Sm cans of Cream of Chicken Soup

• 1 Container of Sour Cream or Greek Yogurt

• 1/2 Bag of Mexican Blend Shredded Cheese Flour or Corn Tortillas

Place chicken in a microwavable bowl of water and boil in microwave for a maximum time of 30 minutes. Take chicken out of the microwave and pour cold water to cool. Drain the chicken. Cut chicken into bite size pieces. Place in large bowl or stew pot. Pour in jar of salsa, sour cream/greek yogurt, and 2 to 3 tablespoons chili powder and add the soup. Mix all the ingredients together, this will be the filling. Spoon the filling into flour or corn tortillas and roll the filled tortillas. Place seam side down into the pan. Take the remaining filling and pour on the rolled tortillas. Take the cheese and sprinkle on the tortillas. Bake 30-40 minutes at 350 degrees or until cheese is melted.

Recipe by Vicki Nolan | Blanco Store

Chicken Enchilada Soup

• Chicken Breasts or Tenders

• Can of Cream of Chicken Soup

• Chicken Broth

• 1 Bag Mexican Blend Cheese

Boil chicken or chicken tenders in a microwavable bowl maximum 30 minutes. Take out of microwave add cold water to cool the chicken. Drain chicken and cut into bite size pieces, place in a stew pot. Add chicken soup and chicken broth and cheese. Allow ingredients to cook and blend together.

Recipe by Vicki Nolan - Blanco Store

Chicken Taco Soup

Soup can be served with tortilla chips, shredded cheese, guacamole, sour cream or any other taco topping that you prefer.

• 1 small onion, chopped

• 15.5oz can seasoned black beans, drained

• 15.5oz can light kidney beans, drained

• 1 8oz can tomato sauce

• 10oz bag frozen corn

• 2 10oz cans diced tomatoes with green chilis (Rotel)

• 1 packet taco seasoning

• 1 tsp cumin

• 1 tsp chili powder

• 2-4 boneless, skinless chicken breasts (depends on how much chicken you like in your soup and the size of the chicken breasts)

• 1⁄2 cup water

Stove-top Method:

1. Place chicken breasts in pot, cook until done.

2. Remove chicken breasts from pot.

3. Rinse pot.

4. Shred chicken breast with two forks and place back in pot.

5. Add the remainder of the ingredients to the pot with the chicken.

6. Cook on medium heat until the soup is hot.

Instant Pot Method:

1. Place all ingredients in your Instant Pot.

2. Make sure seal is in the lid properly, apply lid, set vent to sealing.

3. Set Instant Pot to soup (or you can use manual) with high pressure for 8 minutes.

4. Allow to natural pressure release for 10 minutes.

5. Remove chicken breasts and shred with two forks.

6. Place chicken back in the pot.

Recipe by Melissa Curiel | Human Resources

Chilaquiles

I love chilaquile tacos. My favorite part is the crunchiness. So, one day while eating a chilaquile taco, I took it apart and dissected the ingredients. I tried to see if I could make it myself. The hardest part to me seemed the whole cutting and frying of the corn tortillas, so I took a shortcut and decided to replace that ingredient with tortilla chips instead and out came this very simple recipe for chilaquile.

• 1 bag of corn tortilla chips 1 tomato

• 1 jalapeno

•

1⁄2 chopped onion

• 2 tablespoons of chopped cilantro 2 cups of sharp cheddar cheese

• 8 eggs

• 1/2 cup of vegetable oil

After cutting the tomato, jalapeno, onion, and cilantro, fry the ingredients in a pan in vegetable oil until ingredients are soft. Grab a handful of tortilla chips, and crumble until you fill 2 cups. Beat eight eggs until scrambled. Cook eggs with tomato, jalapeno, onions, and cilantro. When eggs are almost done, add the chips. Top with two cups of sharp cheddar cheese and enjoy!

Recipe by Patricia Gunter - DGR Training & Optimization Specialist

Famous Enchilada Casserole

This recipe can be modified to a healthier version by substituting ground beef for ground turkey (or omitting the meat for a vegetarian dish); substitute white rice for brown, substitute regular cheese for low fat cheese, substitute black beans for pinto, etc. Adjust the heat (spicy) by choosing your heat preference on taco seasoning, Rotel and enchilada sauce. Give it your own kick by adding chopped jalapenos or habaneros when browning the meat. You can make several modifications to make it your own. This dish started out as leftovers from taco night and evolved to a family favorite casserole. My sons (4of them!) Love this dish. My youngest somehow has radar for when I am making it and always ends up on my doorstep, even if I haven’t seen him in weeks. I always make sure I make a pan just for him.

• 1 lb Ground Beef (20/80 is best)

• 1 pk Taco Seasoning

• 2 cups Rice (cooked)

• 1 can Rotel (choose the heat level you like) (drain half)

• 1 can Black Beans (drain half)

• 1 can Enchilada Sauce

• 1 pk Corn Tortillas

• 1 lg pk Finely Shredded Cheese (your choice of type, I like Fiesta or Mexican blend)

• 1 medium to large casserole dish.

Preheat oven to 400 degrees. In a medium skillet brown the ground beef seasoned to taste with taco seasoning. Once ground, add in the rice, black beans, and rotel. Let simmer for about 5 minutes. While simmering, take the casserole dish and grease bottom and sides with butter. Place a layer of corn tortillas on the bottom over lapping slightly and up on sides slightly. A rectangle pan should take 6-8 and a square should take 4. Drizzle enchilada sauce over the tortillas, add spoonful’s of ground meat mixture just until tortillas are covered. Add cheese to cover meat mixture. Add another layer of tortillas and repeat steps as above. Last layer should be meat mixture with cheese, no tortillas, drizzle remaining enchilada sauce over cheese. Bake in oven for 10-15 mins or until cheese is fully melted. Serve and enjoy!

Yield: Serves 4-6 People

Recipe by Coriann Viner-Blake - Business Services- Naco - AFMED

Mamma’s Chicken Enchiladas

I learned this recipe from my mom who has been a cook for SAISD for 30+ years. This recipe was taught to my mom by my aunt, not sure who my aunt learned it from, more than likely her mom. My mom made it once and it became one of my favorite homemade dishes.

• 4 Chicken Quarter Legs

• 4 Quarts Water

• 2 Whole Roma Tomatoes

• 1 Whole Onion

• 1 Clove of Garlic

• 3 tablespoons Tomato Sauce (optional)

• 1pk Corn Tortillas (yellow/red)

• 3 Cups of Shredded Cheese

• Cooking Oil

Step 1: In a large pot add 4 quarts of Water, 4 chicken quarter legs, 1⁄2 of onion, 1 clove of garlic, 1 tablespoon Pepper, and 2 tablespoons of Salt. Boil for 45mins to 1 hr. until chicken is fully cooked. When chicken is done de-bone and shred chicken and set aside. Save water or broth to be used later for gravy.

Step 2: In a medium sauce pan heat 3 tablespoons of cooking oil over medium/high heat. Sautee 1⁄2 onion chopped or diced, 2 whole diced Roma tomatoes, add a pinch of salt and pepper to taste. Set aside when done.

Step 3: In a medium pan heat 1/8 cup of cooking oil over low heat. Once cooking oil is hot add 1⁄4 cup of Flour. Brown flour on low heat. If flour clump’s or is too dry add cooking oil as needed. Flour should not be clumpy. Cool Browned flour for 10 to 15 minutes. Add chicken broth to browned flour (whisk to keep from clumping), and add sautéed onions and tomatoes. (Optional) add 3 tablespoons of tomato sauce. Once ingredients are combined should have a gravy like consistency.

Step 4: In a small pan heat cooking oil over medium/high heat. Fry Corn Tortillas (yellow/red) until soft. Take corn tortillas fill with 3 tablespoons of shredded chicken and add 2 table spoons of gravy. Once you have 4 to 5 rolled enchiladas. Top with shredded cheese, and add gravy. Serve with Spanish rice, fresh cooked beans or refried beans.

Yield: Serves 4-6 People

Recipe by Joaquin Hernandez | Home Pickup Service Coordinator

My Abuela’s Calabacita

For as long as I could remember, my Abuela’s Calabacita was the center piece of every family dinner. When we would gather every weekend, the scent would fill her kitchen. As us grandkids ran around, she would be bent over the stove perfecting her creation. After she passed away, one of the ways I honor her memory is making her Calabacita wither either Pork or Chicken. Watching my own daughter enjoy it as much as I always did helps me connect with my heritage and better yet, my Abuela.

• 2 Zucchini

• 4 Freshly Diced Tomatoes

• 1 Large Onion Chopped

• 2 Garlic Cloves Chopped

• 1 Jalapeño (Desired spice level, can add more) Chopped

• 2 Cans of Corn

• 1⁄2 Pound of either Chicken or Pork

• Knor Seasoning (to taste) Tortilla’s

To a large pot, boil your chicken or pork with about two cups of water. When chicken/ pork is cooked all the way through reduce heat to medium. Add all veggies and seasonings to taste on medium heat until your pot comes to a rolling boil and cut heat down to a low simmer. Let all the flavors marry together for about 30-45 minutes until veggies are stewed and your kitchen smells fragrant. Serve along fresh tortilla’s.

Yield: Serves 4-6 People

Recipe by Vanessa Villarreal | Goliad Store

Sherrill’s Nacho Taco Meat

A good friend of mine, Sherrill Martinez, created this recipe several years ago and she was kind enough to share it with me (after just a little begging on my part!). She just called it Nacho Taco Meat and that’s what we still call it. It’s delicious, easy to make and very versatile!

Leftovers freeze well

• 2 lb ground beef*

• 2, 15 oz cans pinto beans, undrained

• 1, 15 oz can refried beans

• 1, 15 oz can Ro-Tel (original)

• 1/2 – 1 onion, diced

• Salt, pepper, garlic powder Cumin to taste

• *Equally good with just 1 lb hamburger (keep all other amounts the same). Same great taste, just not quite as thick.

Directions. In a large skillet over medium heat, brown ground beef along with chopped onion. Drain grease off. Return skillet to burner. Add all canned ingredients to skillet and mix well. Liberally season with salt, pepper, garlic powder and cumin to taste. Let simmer on low about 30 minutes, stirring occasionally and tasting to ensure seasoning is to your taste. It will thicken slightly as it simmers. Serving options:. • Spread on tostadas, top with shredded cheese, chopped tomato, onion, and avocado; • Fill crispy taco shells, add toppings; • Fill flour tortillas for soft tacos, add toppings; • Spoon into a bowl, top with shredded cheddar and scoop with chips (like a dip); • Spoon a hot serving on a plate or bowl, then top with a fried egg for breakfast.

Yield: A Lot!

Recipe by JoAnn Miller | Support Services

Simple Chili Cheese Enchiladas

My husband’s mom used to make this recipe for their family of 9 as it is low budget and very simple to make. Now we make it for our 3 kids and they devour every bite of it! Enjoy!

• 1 cup vegetable oil

• 20 corn tortillas

• 4- 6 cups shredded Longhorn Cheddar Cheese (save 2 cups for top)

• 1 medium white onion, diced (optional)

• 2 cans of Wolf Brand Chili 15oz (no beans)

1. Pre-heat oven to 350 degrees.

2. Pour oil in skillet and heat.

3. Place tortilla (one at a time) in skillet to soften. Make sure it is covered in oil.

4. Place softened tortilla on plate and repeat until all tortillas are softened.

5. Fill 1/3 of the tortilla with cheese and onions if desired and roll them.

6. Place rolled tortilla in baking dish.

7. Repeat until all tortillas are filled and rolled.

8. Spoon chili on top of the filled tortillas making sure they are all covered.

9. Sprinkle remaining cheese on top.

10. Bake uncovered for 10 minutes or until the cheese is melted and sauce is bubbly.

11. Enjoy!

Yield: Serves 4-6 People

Recipe by Melissa Curiel | Human Resources

Tex Mex Poblano Soup

• 4-5 poblano peppers

• 1 onion

• 4 garlic cloves

• 1 cup of chicken stock

• 1 cup of heavy cream or Mexican Crema

• 2 teaspoons oregano

• 2 teaspoons cumin

• 1 raw fresh serrano pepper

• 1 bushel of fresh cilantro

• Salt to taste

• Ground black pepper

1. Rinse the poblanos and roast them in the oven at 400F. Give them a flip after 15 minutes. They’ll be mostly roasted in another 10-15 minutes, so 25-30 minutes total roasting time in the oven.

2. Add 3 tablespoons butter to a saucepan on medium heat. Roughly chop an onion and add it to the saucepan, cooking for 5-7 minutes or until softened. Mince 4 garlic cloves and add to the onion, cooking for a minute or so.

3. Add 1 cup of chicken stock along with 2 teaspoons oregano , 2 teaspoons of cumin, salt, chopped raw serrano pepper, chopped bushel of cilantro and ground pepper. Stir well. Simmer for 7-8 minutes.

4. Once the poblano peppers have cooled a bit, pull off as much skin as you can but don’t worry about getting rid of all of it. Then de-stem and de-seed the poblanos. Roughly chop the poblano pieces and add them to the saucepan.

5. Cook until everything is at a uniform temp and then combine the mixture in a blender. Be sure to use caution when blending hot.

6. Return mixture to the saucepan and simmer for 5-10 minutes. Salt to taste.

7. Serve in your favorite soup dish and garnish with a drizzle of heavy cream or Mexican crema or mozzarella cheese , tortilla chips and cilantro leaves. Enjoy!

Yield: 2 Cups

Recipe by Kelly Elizondo | Career Services - Laredo

The Perfect Brisket

First off, I didn’t get this recipe from my family. Where my Dad and I sat in the back yard, showing me the nuances of BBQ the perfect cut of meat. Chasing lightening bugs and listening to cicadas making the sounds to the rhythm of Heaven by the Los Lonely Boys. However, sadly my Dad could not BBQ a steak to save a life. His beef short ribs, was like eating a fresh moose kill in Alaska. Good times..... : )

The person who taught me this process, he was a tough old bird, his name was Larry. The way he worked and drank, lead me to believe he was from Irish decent. According to him when cooking a brisket, you need a good bourbon, approximately 2 bottles. But minus the booze, here’s the cooking instructions.

Now this recipe is not going to be for everyone, one, a brisket is a big cut of meat, two it take a long time to do this right. Lastly, if you mess this up, you will hear about it and you will hear about it. You will be made fun of, they will show crime scene photos of the chalk line of the body and witness will give testimony of the crime. This will follow you for the rest of your life..... However, when you do this right, you will be a legend among your family and friends. In hushed conversations, your name will be spoken in reverence, How you harvested the wood with your bare hands, raised the cow and how it died in its sleep from hugs and too much love.

Moving on.....

Cooking this thing is a commitment, 14-16 hours, like a relationship, you will get out of it what you put in. These instruction are for smoking a brisket, sorry this is the only way I know how to do this right. You will need a day to prep, this is what I learned from mistakes and making small adjustments for decades.

For this cut of meat, it will be pricey. You may need to get a second mortgage or not send little Diego to wheel barrel repair school.

Start with a good cut of brisket. You can normally pick a good one by balancing it on your arm. If there is a bend in it, means less fat, so get that one. Get the following, soy sauce, brisket rub, one white onion, two lemons, lots of real salted butter. Bundle of Cilantro, Jar of jalapenos, and heavy-duty aluminum foil. You will need large stainless steel pan, BBQ mop, meat syringe, a smoker and seasoned wood of you choosing. I like pecan or oak.

The day before cooking, trim excess fat and silver skin from exterior, with a syringe inject the meat with soy sauce until it starts to squirt out. Rub seasoning generously all over brisket.

Now your will be doing a pre-cook of the meat at 225 degrees for 4 hours, smoker. After the precook place in pan and put in the icebox overnight. This will help the seasonings to saturate the meat.

The following day get the pit to temperature 250-300 degrees, place the brisket fat side up in the pit, keeping the fire to temp. Now, we can work on the sop, this is what you will be moping the brisket with.

Heat a sauce pan approximately a quart. Fill three cups of pickled jalapeno vinegar, three sticks of butter, one cut white onions, two lemons and bushel of cilantro. Cook until onions are translucent, mop brisket hourly.

Now just sit, watch it for 8 hours, hopefully the smoker is under a shade tree. A kiddy pool you would be a good idea, to take a dip while it smokes. Alcohol of your choice will help, so you will be able to exaggerate the chisme you tell your friends. Remember need to sop the brisket once an hour, good times....

After about 8-10 hours take a look at it, there should be a nice bark on it. (Caramelized Crust and should look gorgeous)

You are almost there, get a long stretch of aluminum foil, place the meat in the stainless steel pan. Whatever is left of the SOP poor it over the brisket and place a bundle of cilantro on top, tent the pan with foil. Double the foil to ensure there’s a tight seal.

Place the pan back in the smoker for another 5-6 hours at 225 degrees. On the other hand, if you’re a dude that sports a man bun you could cheat and finish it off in the oven.

If all the stars aligned in the right spot and right time, you will be waking up to the smell of Heaven. Let rest and cool for 30 mins.

Remember to slice the meat against the grain, it should be crazy tender and fork fall apart. With the meaty fat chucks, put in a pan and back on the pit. Let them caramelize, burnt ends are the best. Heat up tortillas, make some pico, smash an avocado, and add cheese, enjoy...

Recipe by Dave Morales | Goodwill Business Services, Lackland JBSA

Flour Tortillas

• 3 cups flour 1 tsp salt

• 1 tsp baking powder

• 1/3 cup of crisco shortening or butter

• 1 1/2 cups of boiling water

In a bowl, sift the flour, baking powder and salt. Add the shortening and boiling water, adding the water while mixing the shortening with the flour mix. Knead the mix on a floured surface, making sure that the mixture is not sticky. If so, add more flour. Knead for 3 mins and let the dough sit for 10 mins. Then separate the dough into balls for each tortilla, about 3 tbsps worth. Let sit for another 10 mins before rolling the dough out. The griddle must be hot before placing the tortillas on. They will puff up. Careful when using electric stoves that the heat is evenly distributed and not too hot, or it will burn the tortillas.

Recipe by Ashleigh Doebber | Business Services | Naco - AFMED

Comfort Food Favorites

Excerpt from the 2022 DEI: Celebrating National Hispanic Heritage MonthChat with Carlos J. Contreras III (CEO) and Marina Gonzales (Goodwill SA Board Member)

“I loved my Tia’s tortillas with butter on them.” - Carlos

“I thought I was the only one who put butter on my tortillas!” - Marina

Mom’s Mexican Chef Salad

My mother made this for us for years as kids growing up. She finally updated her recipes to include weights and measurements when she joined the Lions club and started submitting them. In this recipe she had originally listed the medium size bag of tortilla chips as a “35 Cent bag of Doritos” we would later laugh at that description for years; it was pretty hard to find a bag of Doritos for 35 Cents!

• 1 Onion Chopped

• 4 Med Tomatoes Chopped

• 1 Head of Lettuce

• 4 cups Grated Cheddar Cheese

• 8 oz French Dressing

• Several Drops Tabasco Sauce

• 1 lb Lean Ground Beef

• 1 (15 oz) can Kidney Beans 1/4 tsp Salt

• 1 Med Bag Tortilla Chips Crumbled

Brown and drain ground beef. Add beans and salt, simmer for 10 minutes. Add all ingredients, toss. Lion Ann Alston.

Recipe by Rusty Alston

Tomato Cucumber Salad

• Cherry/Grape Tomatoes

• Cucumbers

• Onion

• Vegetable or Olive Oil

• Vinegar (optional)

• Salt and Black Pepper

Cut the tomatoes round or half round or chunky 4 slices. Cut the cucumbers round or half round thick or thin. Cut onions thin slices mix all in a bowl. Add vegetables oil or olive oil. Add vinegar if you want them crispy optional. Add salt and black pepper. Mix with hands make sure your hands are washed or wear a cooking gloves to mix. Let it chill in fridge. Enjoy!

Recipe by Fatima Zurovec | Business Services | Facilities Maintenance - Naco

Poor Man Beans

All we need is beans, rice and Jesus Christ! Enjoy!

• Pinto Beans

• Bacon

• Onion

Big pot add beans bacon onion tomato garlic and water let it cook till done. Oh don’t forget the salt n pepper.

Recipe by Fatima Zurovec | Business Services | Facilities Maintenance - Naco

Conchitas

• 2 lb. small pasta shells

• 2 tbsp canola oil

• 1 lb. ground beef

• 15 oz. can dice tomato

• 1 small can of tomato sauce

• Approx. 3 cups water (more or less)

• 1 1/2 tbsp salt (more or less, to taste)

• 1 tbsp garlic powder

• 2 tsp pepper

Optional vegetables: small cubed potatoes, corn, green beans. Optional herbs/spices: onion powder, oregano, cumin, cilantro. Cook, crumble and drain ground beef. Set aside. Fry shells in oil until golden brown. Add ground beef, diced tomato, tomato. sauce, water, and any vegetables, herbs, and spices. Heat to a boil; keep on low heat for 20-30 minutes.

by Samuel Gomez | Business Services | AFPC/RAFB JBSA

Recipe

Apple Pie Enchiladas

Don't risk the 45 minutes resting time for the sauce on the enchiladas before baking. Missing this step will transform the flour tortillas into a pasty dough.

• 21oz Can Apple Pie Filling

• 1 Teaspoon Ground Cinnamon

• 1/2 Cup Butter

• 1/2 Cup White Sugar

• 1/2 Cup Brown Sugar

• 1/2 Cup Water

• 1 Teaspoon Vanilla Extract

• 6 - 8 Flour Tortillas

Spoon about one heaping quarter cup pie filling evenly down center of each tortilla. Sprinkle with cinnamon and roll up tucking in edges and placing seam side down in a baking dish. In a medium sized sauce pan, over medium heat, combine white sugar, brown sugar, water and butter. Bring to a boil, stirring constantly.

Reduce heat and simmer for 3 minutes. Stir in one teaspoon vanilla. Pour sauce over enchiladas and let set 45 minutes. Bake in a preheated oven at 350 degrees for 30-50 minutes or until golden brown. For extra goodness you can sprinkle cinnamon sugar on before baking.

Recipe by Vicki Nolan | Blanco Store

Atole de Arroz

• 1 cup long grain white rice

• 4 cups of water

• 2 large cinnamon sticks

• 1 can evaporated milk

• 1 can condensed milk

• 1⁄2 cup whole milk

• Pinch of salt

• Powdered cinnamon

Step 1 – In a large 4 quart sauce pan bring 4 cups of water, cinnamon sticks, salt and 1 cup of rice to a boil. Reduce heat, keep to a low boil and cook for 20 minutes. At the end of cooking time, there will be excess water.

Step 2- Add evaporated milk, condensed milk, and whole milk. Cook over medium low heat for 15-20 minutes, stirring frequently. Be very careful and do not walk away as the milk will boil over. The mixture will then start to thicken. Taste your rice at the end of cooking time to make sure that it is fully cooked. Remove from heat and let it cool just enough so that it does not burn your tongue!

Step 3- Pour it into your favorite bowl or cup and dress it up with two cinnamon sticks and a few sprinkles of powdered cinnamon. Last but not least Enjoy!!!

Yield: Serves 1

Recipe by Yolanda Quintero | Summit Store

Pumpkin Spice Cake

My wife Amy loves pumpkin everything, so I originally made this to satisfy her fall cravings. Made it again for our GTR Team and 1 more time for the DGR BBQ. I plan to add pecans or walnuts to the next batch. Will let you know how it turns out!

• 1 Box Betty Crocker Super Moist Spice Cake Mix

• 1 15 oz can Pumpkin

• 3 eggs

• 2 teaspoons vanilla extract

• 2 teaspoons baking powder

• 2 Tubs Cream Cheese icing Nonstick Spray

• Flour

Spray nonstick evenly onto (2) 8” round pans. Lightly flour both 8” round pans. Mix ingredients & pour into (2) 8” round pans. Bake at 350 degrees for 25 – 35 minutes. Cake is done when toothpicks come out clean. Allow cake to completely cool. Apply icing to both cake layers & YUMM!!!

Yield: 1 Cake

Recipe by Robert L. Washington II - Goodwill Technologies Reboot

Winner of the Recipe Drawing

Of the 28 entries, Robert Washington's name was drawn, by Carlos, as the winner of the recipe drawing. He was awarded a $100 HEB Gift Card. Congratulations!

Carlos' Famous Mango Margarita

Here is my secret recipe for a backyard gathering (no driving permitted!) family sized delicious mango frozen margarita! This recipe is for a 64 ounce batch. Reduce everything by 1⁄2 if you make only 32 ounces. Note, if you don’t have fresh Mango, substitute frozen.

• 64-72 ounce blender/Ninja/Bullet machine

• 12 oz frozen lime juice concentrate

• 1 fresh mango

• 1 bottle of your favorite brand of good quality silver tequila (Don Julio/Patron/Herradura all work just fine!)

• 1 bottle of Cointreau

• Your favorite margarita glasses

• A bunch of family/friends

• Lots of ice!

1. Add all of the contents of the frozen lime juice concentrate to the large blender (save the container)

2. Peel the Mango and cut one quarter to one half of the mango and add to the blender.

3. Eat the rest of the Mango because it’s just that good!

4. Carefully add 10 ounces, use the frozen lime juice container and don’t fill it completely with tequila (trust me).

5. Add 5 ounces of Cointreau (almost 1⁄2 of the container)

6. Add lots of ice to the blender.

7. Mix. 8. Add more ice. 9. Mix.

10. Pour 1⁄2 glass for you to sip to reward yourself for a job well done.

11. Chill in Freezer for about 30-45 minutes.

12. Pour yourself another 1⁄2 glass to sample. 13. Serve others!

14. Enjoy!

Yield: 64 ounces

Recipe by Carlos J. Contreras III

Dirty Tex-Mex Martini

A little Dirty, a little Spicy and Oh so Nicey!

• 2 oz silver tequila (I like Hornitos for the deep agave flavor)

• 1 oz Cointreau

• 1 oz fresh squeezed lime juice

• 1/2oz fresh squeezed orange juice

• 1⁄2 oz Dirty Tony’s Olive Brine with Hot Pepper (or you can use the brine from the jalapeno stuffed olives – use more if you like your martini extra dirty & spicy)

• Jalapeno stuffed olives (Queen/cocktail size), lime wedges and tajin (or rim salt) for garnish.

• Dirty Tex-Mex Martini

Take a lime and wet one edge of the rim of a martini glass. Dip the wet edge into the tajin/salt. Take a toothpick or cocktail pick and place a slice of lime and an olive (or two) on the pick – place in the glass. Pour the drink ingredients into a cocktail shaker with about 3-5 cubes of ice. Shake vigorously for about 8-10 seconds and strain into glass. ENJOY!

Yield: 1 Cocktail

Recipe by Coriann R. Viner-Blake | Business Services | Naco -AFMED

Jessica's Jazzy Top Shelf Margarita

• 6 oz. 100% Agave Anejo Tequila • 3 oz. Orange Liqueur

• Fresh lime juice from 4 – 5 limes

• Fresh orange juice from 2 – 3 clementine oranges

• 2 tablespoons Agave Syrup

• 4 tablespoons water

• Ice

1. Using a shot glass, pour tequila and orange liqueur in a cocktail shaker.

2. Using a citrus squeezer, squeeze the juice of 4 limes and 2 oranges into the shaker.

3. Add Agave Syrup.

4. Add water.

5. Add some ice.

6. Shake well.

7. Taste a small sample. Add the additional lime and orange juice to taste.

8. Shake again.

9. Fill two high-ball glasses with ice and pour the mixture evenly into the two glasses. Enjoy!

Yield: Makes Two 10oz Servings

Recipe by Jessica Greenway| Human Resources

Tex-Mex Cucumber Martini

• 4 slices of fresh cucumber skin removed (3 for the drink, one for garnish)

• 1/2 oz. fresh lime juice

• 1/2 oz. fresh lemon juice

• 1 oz. of simple syrup (Simple syrup is a liquid sweetener made by dissolving sugar in water)

• 1 oz of water

• 2 oz's. of Vodka (any vodka of your choice for example Grey Goose)

• 1/2 cup of Ice

• 1 Lemon/Lime Wedge

• Chile-lime powder to rim the glass (for example Tajin Chile-lime powder)

Add cucumber slices, lime juice, lemon juice, water, simple syrup, and vodka to a blender and blend well. Rim cocktail glass with Tajin by rubbing first with lemon/lime. Add ice to the glass. Pour mixture from blender over ice. Once the Tex-Mex Martini mixture with ice is in the glass sprinkle Tajin Chile-lime powder over top of drink and add cucumber slice along with a lemon/lime slice to rim of glass for garnish. Now sit back relax and enjoy.

Yield: 1 Cocktail

Recipe by Kelly Elizondo | Career Services - Laredo

Special Thanks

The Diversity Equity and Inclusion (DEI) Panel would like to thank all who assisted with the coordination and execution of the webinar and cookbook, those who attended the Chat with Carlos and Marina; as well as those who contributed recipes and stories to this book.

Special Thanks to Carlos, Marina and Jerry for taking time out of their busy day to share their recipes, stories and insights.

To the readers, thank you for showing interest in this book. We hope that you have found it fun, engaging and enlightening. Hopefully this inspires you to cook and contribute to future cookbooks.

Feel free to share your feedback GoodwillDEIPanel@goodwillsa.org.

From left to right: Yolanda Quintero, Joseph Pope, Melissa Curiel, Haki Al-Azzawi, Coriann Viner-Blake.

©2023 Goodwill Industries of San Antonio. Goodwill Industries of San Antonio is a Section 501(c)(3) non-profit social enterprise.

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