Layered Mexican Dip

Something I think you should know is this was intended to be a Polenta Mexican Pizza, however when I took it out of the oven it was too 

soft to cut and serve as pizza so we ate it with tortilla chips as a dip. EVERYONE loved it! So while it didn't turn out the way I intended it 

was still a hit! That's how I got the name Layered Mexican Dip for it. I hope you enjoy it.

Layered Mexican Dip

This is a dip you cook in stages in the oven.

Preheat oven to 375° F.

Ingredient s List:

1 cup Corn Meal

3 Cups water

2 TBSP. Chicken Boullion/Broth powder

1/2 cup All Purpose Flour

2 cups grated Cheddar Cheese ( we like sharp) (more if you desire)

1 LBS Ground Beef or Venison

2-3 TBSP. Taco Seasoning

1 small can Refried Beans (or 1/2 of 16 oz can)

1 small can of Chili Con Carne (or 1/2 of 15 oz. can)

In a 5 qt. dutch oven put the corn meal, water, boullion, all purpose flour.

Cook on medium heat stirring CONSTANTLY so it doesn't stick and burn.

Once thickened remove from heat.

Oil a 9"x13" pan.

Pour polenta into pan and spread evenly.

Bake for 30 mins. 'til crusted over.

Spread  a very thin layer of your favorite salsa on it, and bake for 15 mins. 'til dry in appearance.

Return to the oven and bake 15 mins. 'til it has a dry appearance.

In the meantime:

In a 2 qt. saucepan cook together ground beef or venison,taco seasoning, refried beans, and chili con carne.

Remove pan from oven and spread grated cheddar cheese all over it, and spread a layer of

Meat/Bean mix on it.

Return to the oven and bake for 20 mins. longer.

Serve with tortilla chips and sour cream (if desired).




Lemon Chicken

This is a family favorite. The recipe originally came from my mother-in-law, as usual I made some changes. Hope you like it.


In a small mixing bowl mix together:

1 cup All Purpose Flour

1 cup Cornstarch

3/4 tsp. Baking Powder

Add and mix 'til smooth:

3 large Eggs

1 1/2 cups Water (add 1 cup at first and as much as you need of the remaining half cup to make it like thick pancake batter you want it to slowly run off the spoon.)

Set batter aside.

Meanwhile heat up a deep cast iron pan on medium heat.

Cut up into bite size pieces (not too small):

1 whole Chicken (about 4-5 pounds) or 6 large Chicken Breast halves

Pour cut up chicken into batter and coat well.

Pour in enough Canola oil to cover the bottom of frying pan.

Gently lift out pieces of chicken and put into frying pan.

Turn only once (when the pieces are just starting to get lightly browned).

Remove pieces as they get done and place into a paper towel lined casserole dish to drain off the oil. Keep in the oven on 250 degrees to keep them hot 'til you are ready to eat.


In a 1 quart sauce pan put:

1/2 cup Lemon Juice (I use the bottle kind if I don't have fresh lemons)

2 cups Water

4 TBS Cornstarch

2/3 cup Evaporated Cane Juice

Cook on high heat stirring constantly to dissolve the evaporated cane juice. Cook until the sauce gets clear and thickens some. It will continue to thicken as it cools.

Serve this with rice and a salad and you have a wonderful Chinese dinner. 

This will serve 4-6 people.





Maintaining Your Cast Iron Cookware

NEVER use soap, bleach or scouring pads on your cast iron, or overheat it while dry and empty, and you won't have to re-season it.

Just wipe out anything left in the pot or pan with a paper towel and put it away.

If food gets stuck on it, heat it up and clean it with salt and a rag.

If something is REALLY stuck on it; put it on the stove with a little water and scrape it out with a metal spatula to get the really difficult stuff

out, then use salt as above, then wipe it down with Crisco or cooking oil for good measure (you don't have to, but you can put it in the

oven @ 250 F for a few minutes).

Be sure your cast iron is completely dry before you put it away. If your oven or stovetop is still hot, drying it with just the residual heat is fine.

This will keep it from rusting. By the way, if it does get some rust on it don't fret, just wipe it out and wipe some Crisco or cooking oil on it 

and bake it in the oven at 250F for 15 minutes or so. The rust won't hurt you it'll just add a little iron to your diet. The rust on the cast iron

cookware is not corrosive so it's not going to eat a hole through it; it just doesn't look as pretty. 

Mediteranian Style Orzo

Mediteranian Style Orzo

Cook all together in a 10" cast iron frying pan on medium heat until half of the liquid is absorbed:


12 oz. pkg. of Chicken Apple Sausage cut into half-moons about 1/8" thick

2 tsp. Chopped Garlic

28oz. can of Whole Tomatoes (peeled) with basil -DO NOT DRAIN

3 TB Red Wine Vinegar

1 TB olive oil


While the sausage mixture is cooking bring to a boil in a 5 qt. dutch oven:


2 ½ quarts Chicken Broth 


Once broth comes to a hard boil add:

12 oz. pkg. of Orzo 


Boil Orzo for ten minutes then drain.

Return Orzo to the Dutch oven.


1 can of green beans -drained (or fresh if you have them -cleaned and stems removed)

4 oz. of Feta Cheese crumbles

1 TB of dried Parsley

2 tsp. Olive Oil

1/4 cup of Roasted Pine Nuts (in a cast iron skillet on medium heat place 1 TB of olive oil and 1/4 cup of Pine Nuts and cook to where they are just beginning to turn golden stirring constantly -remove at once).

Cook 5 minutes then add sausage mixture.

Heat everything together for 3-5 minutes.


Serve with a salad.


Serves 8



Many of you may not know but, in addition to writing cookbooks, and helping my husband with his cabinet shop our family also has a

 business called Warfield Farms. 

Here at Warfield Farms we grow and sell watermelons in the summer and harvest our Chandler Walnuts, Hazelnuts, and Pecans in the


Right now we have our walnuts for sale (meats only) mostly halves. The walnuts sell for :

1 LBS bag $8.50

3 LBS bag $24.00

We also can ship anywhere in the continental U.S.:

10 LBS for only $80.00 plus $22.oo shipping= $102.00

Do you like cookbooks?

We have a cookbook called "Warfield Farms  Nut Recipes ". It's chocked full of nut recipes and sells for $6.00 plus  $4.50 shipping.



To place an order send us a check made out to Walnut Farms for the nuts or Nut Recipes cookbook. Once we receive it we'll ship it the

 next business day. We now take credit cards as well.

If you have any questions you can e-mail us at:

or you can call us at:

(530) 528-8825





Oatmeal Raisin Bars

My husband said he wanted some type of bars for dessert. Not having alot of time to make them in I was wracking my brain trying to

come up with some. Then I remembered he likes "Dead Fly Biscuits." So I was trying to figure out a recipe similar to that but more 

nutritious with less sugar. My "Apple Crisp" recipe came to mind. So I decided I'd make the crust using pear sauce (apple sauce) and 

just a little bit of butter, and only 2/3 cup sugar to sweeten it with in the crust. For the filling I used raisins and pear sauce (apple sauce) 

and sweetener. The dessert turned out well. The kids and I loved it. My husband said it was o.k.. What I really liked about them is that 

they were very healthy as far as a dessert goes,very moist ,and not too sweet. I hope you try them and like them too. Next time I'm 

going to try it with fig puree. I'll be sure to let you know how they work out.


Oatmeal Raisin Bars:

Preheat oven to 350 F.

Butter a 9"x 13" pan.


Mix together:

2 cups Old Fashioned Oatmeal

1 cup Pear or Apple Sauce

1 1/2 tsp. Ground Cinnamon

1/3 cup Evaporated Cane Juice

1/3 cup Rapadura Sugar

1 cube (1/2cup) Butter-melted

1 cup All Purpose Flour

Press 1/2 of the crust mixture into the pan.

Bake for 15 min.

In a blender blend together:

1 cup Raisins

1 1/2 cups Pear or Apple Sauce

Pour over baked crust.

Press remaining crust on top. NOTE: the filling will come out on top too and cook into the crust.

Return pan to the oven and continue to bake for 25 min. and check. toothpick should come out clean. Depending on your oven you 

may need to add 5-10 min. baking time. Remove from oven and let sit a few min. before serving.



Orzo Potatoes

Orzo Potatoes

 I was barbecuing hamburgers for dinner but didn't have any french fries and desperately needed something as a replacement for the fries.

Looking for leftovers, I found I had some Orzo that was too salty but wanted to use it because it really tasted good (except that it had too 

much salt). So, I thought about it and wondered how I could fix it. I remembered that potatoes draws salt out of whatever you're cooking 

(hence you add the salt at the end of the recipe instead of with the potatoes).

I came up with this recipe for Orzo Potatoes. I hope you like it. This is the corrected recipe not the salty one.

Cook all together in a pan on the stove-top until onions are tender:

4 cups Italian Seasoned Orzo (the recipe for this is also on my site)

4 cups baked Potatoes- cut into 1/4" cubes

1/2 cup Olive Oil

1 small sweet onion- diced

2 cups water

2 Tbsp. Low Salt Chicken Bouillon Powder

NOTE: You can purchase Cast Iron Pam's Italian Seasoning from me. It cost $6.00 for a 4oz. package. If shipping is needed postage will

 be added. You can callme at (530) 528-8825 or email me at: castironpam

Peanut Butter Chip Cookies

I wanted to make some peanut butter cookies today for break but I wanted them to be different.

When I went into my baking cabinet I found out I had some peanut butter chips. Right then and there I decided to switch up my usual recipe and came up with this one. My family loved them, I hope you do as well.

They are very moist (not wet). Great with a cup of hot tea, coffee, or a big glass of milk. Mmmmm good.

This recipe makes about 5 dozen.


Peanut Butter Chip Cookies

In a large mixing bowl using a hand mixer mix together:

1 1/2 cups of Peanut Butter

2 cubes of Butter-melted

3/4 cup Rapadura Sugar (Brown Sugar)

1/2 cup Molasses

3/4 cup Evaporated Cane Juice (Sugar)

2 Lg. Eggs

1 tsp. Vanilla Extract

1 tsp. Sea Salt

Add and mix until all ingredients are incorporated:

2 1/2 cups All Purpose Flour

2 tsp. Baking Soda

1 10oz. pkg. Peanut Butter Chips

Preheat oven to 350 degrees.

Line cookie sheet(s) with parchment paper.

Using a 1/2 oz. scoop (ice cream type) scoop dough onto a cookie sheet (they spread to about 3" across, and you don't want them to 

touch so I put 8 to each cookie sheet).

Gently press down top of dough to flatten the dough.

Put into the oven and bake for 8-10 mins. Until cookies are lightly browned.

Remove from oven and slide onto the counter top or table to cool before serving.


Pecan Pie

Pecan Pie

1 cup Evaporated Cane Juice (Sugar)

1 cup Brown Rice Syrup (Corn Syrup)

3 Large Eggs

2 Tbsp. Butter-melted

1 tsp.  Vanilla Extract

2 1/2 cups Chopped Pecans (Walnuts)

1 Deep Dish Pie Shell or 2 regular pie shells

Preheat oven to 350 F.

Mix together in a small mixing bowl, then pour into pie shell.

Bake for 50-55 mins. It must dome up when cooking.

Remove from oven. Let Pie cool completely before serving.

NOTE: You can buy Brown Rice Syrup from me if you'd like it is $7.50 per 20 oz. jar. If I need to ship it there will be postage added.

Call me at (530) 528-8825 or email me at:

Pesto Chicken Spaghetti

Pesto Chicken Spaghetti

I needed something for dinner and thought I have chicken to cook, but I wanted something really different. Then I thought I have some 

pesto, spaghetti, and chicken. This recipe just kinda came together effortlessly. Everybody seemed to really enjoy it. I hope you try it and 

like it too.


In a heated (medium high) cast iron frying pan cook until lightly browned then remove from pan:

2 Tbsp. Olive Oil

1 small Sweet Onion- diced

1/2 cup Pine nuts

1 1/2 Tbsp. Garlic- minced


Using the same frying pan cook:

1/4 cup Olive Oil

4 Chicken Breast halves- cut into thin bite size pieces


Cook until chicken turns from raw to white.

Return pine nut mixture to frying pan with chicken.

Add and cook 'til hot:

1 1/3 cups Pesto

Cook 1 lb. Spaghetti according to the package directions.

Drain and rinse.

Top cooked spaghetti with pesto chicken and sprinkle with feta cheese.