Hot Fudge Pudding Cake

1 c. all-purpose flour
3/4 c. granulated sugar
2 Tbs. cocoa powder
2 tsp. baking powder
1/4 tsp. cinnamon
1/4 tsp. salt
1/2 c. milk
1 tsp. vanilla
2 Tbs. {shortening, butter}, melted
1 c. finely chopped nuts (optional)
1 c. brown sugar (packed)
1/4 c. cocoa powder
1/4 tsp. cinnamon
1 3/4 c. hot water

Heat oven to 350 degrees. Mix together flour, sugar, cocoa, baking powder, cinnamon and salt in a bowl. Blend in milk, vanilla, and shortening; stir in nuts. Pour into ungreased square pan (9x9x2 inches). In another bowl, stir together brown sugar, cocoa powder, and cinnamon; sprinkle over batter. Pour hot water over batter.

Bake 45 minutes (you could do less if you like more fudge and less cake). Eat it hot, with ice cream!

9 servings.

Mamacita's Famous Taco Meat

1 lb. ground {buffalo, beef, elk}
1/8 c. dried onions
1/2 tsp. garlic powder
2-3 Tbs. *chili powder
1/2 to 1 tsp. ground cumin
1 to 1 1/2 tsp. oregano *leaves (the Mexican kind is best)
Splash of red pepper flakes
Salt and pepper to taste

Begin by browning the meat. If using buffalo or elk, put a little oil in the pan to help it not stick. Mom likes to sprinkle a little salt, pepper, and garlic powder on the meat while it's browning so it doesn't have the nasty ground meat smell. When it is about half browned, add the dried onions. Make sure as you brown the meat that you mince it into tiny pieces. When the meat is browned, add the garlic powder, chili powder, cumin, oregano, and red pepper flakes. Then add 1/4 c. of water, cover, and let the meat simmer for about 15-20 minutes, or until you're ready to eat. Just before serving, uncover and let the water cook off.

Best enjoyed with La Victoria green taco sauce.

Frugal tip: To stretch the meat, you can add a grated raw potato. Just add it at the same time you add the dried onions (the pinky-brown stage).

*Mom prefers these spices (found at Sam's club). The brand of chili powder especially makes a big difference in flavor: