Recipes

Acapulco Rice

Servings: 4 servings

Ingredients:

16 ounce Tomato Sauce
½ cub Water
3 teaspoon Chili Powder
1 ½ cub Minute Rice
½ cub Crushed Tortilla Chips
½ cub Shredded Cheddar Cheese

Preparation:

Combine tomato sauce, water and chili powder in a medium sized saucepan. Bring to a full boil. Stir in rice. Cover, remove from heat and let stand for 10 minutes. Sprinkle with tortilla chips and cheese. Serve with shredded lettuce and sour cream if desired.
From: Syd's Cookbook.

Albondigas

Servings: 4 servings

Ingredients:

½ pound Ground pork
½ pound Ground beef
1 Egg
½ cub Brown rice, uncooked
1 Onion, diced fine
½ teaspoon Tomio (thyme)
8 cub Water
1 Tomato, chopped
1 Clove garlic, diced
½ cub Chili huerta
2 Yerba buena
1 Thick slice French bread
½ teaspoon Comino (cumin)
2 Carrots, sliced thin
1 cub Peas, fresh or frozen

Preparation:

Mix pork, beef, egg, rice, ½ of onion, and tomio together; make into small balls. Bring water to boil and add balls; simmer at low boil for 1 hour. Add tomato, garlic, chili, and rest of chopped onion; let simmer 35 minutes. Add yerba buena and simmer 10 minutes. Soak french bread in small amount of soup broth until very soft. Place in blender with comino; chop together; add to soup. Next add carrots and peas; simmer until vegetables are tender. Serve.

Almond Red Sauce

Servings: 4 servings

Ingredients:

½ cub Slivered Almonds; Toasted
1 cub Onion; Finely Chopped
1 each Clove Garlic; Crushed
2 tablespoon Vegetable Oil
8 ounce Tomato Sauce; 1 cn
2 teaspoon Paprika
1 teaspoon Red Chiles; Ground
¼ teaspoon Red Pepper; Ground

Preparation:

Place almonds in food processor workbowl fitted with steel blade or in blender container; cover and process until finely ground. Cook onion and garlic in oil over medium heat, stirring frequently, until onion is tender. Stir in remaining ingredients except almonds. Heat to boiling; reduce heat. Simmer 1 minute stirring constantly; stir in almonds. Serve hot.
Makes about 1 ¾ cups of sauce.

ANTICUCHOS

Servings: 6 servings

Ingredients:

1 large Sirloin Steak
2 large Garlic Cloves
4 To 6 Medium Jalapeno Peppers
1 cub Red Wine Vinegar
1 ½ cub Water
2 teaspoon Salt
½ teaspoon Pepper
1 teaspoon Oregano
1 teaspoon Cumin
1 teaspoon Ground Red Chile

Preparation:

In a blender or food processor, grind the jalapenos and peeled garlic to a pulp. Add all the other ingredients, except the meat, and blend well. Cut the meat into 1-inch cubes and place in a large bowl, and cover with the marinade. Marinate overnight or all day. Place the meat on skewers and cook on the grill over mesquite wood, basting frequently with the sauce. Serve with warm flour tortillas and plenty of Mexican beer with lime slices.

From Cow Country Cusine By Kathy G. Mc Craine Copyright 1988

APRICOT BASTED QUAIL

Servings: 4 servings

Ingredients:

Apricot Basting Sauce; *
36 ounce Quail; 6 Birds
6 Bacon Slices

Preparation:

* See Sowest 2 for Apricot Basting Sauce Recipe. Prepare Apricot Basting Sauce; set aside. Heat oven to 400 degrees F. Wrap each quail in 1 slice of bacon. Place, breast side up, at least 1-inch apart, on rack in a shallow roasting pan. Roast uncovered for 30 minutes. Brush generously with Apricot Basting Sauce. Roast until done, about 15 to 20 minutes longer. Heat remaining sauce to serve with quail.

Apricot Basting Sauce

Servings: 2 servings

Ingredients:

½ cub Apricot Jam
¼ cub Apricots; Dried, Fine Chop
¼ cub Dry White Wine
1 tablespoon Honey
1 teaspoon Worcestershire Sauce

Preparation:

Heat all ingredients over low head, stirring occasionally, until jam is melted.
Makes about 1 cup of sauce.

Arroz con Pollo #2

Servings: 4 servings

Ingredients:

2 tablespoon Oil
2 pound Chicken thighs & legs
½ teaspoon Paprika
1 tablespoon Cilantro, chopped
½ cub Onion, diced
1 Clove garlic, crushed
1 ½ cub Water
½ cub White wine
3 Tomatoes, diced
1 Bouillon cube
1 Bay leaf
½ teaspoon Oregano
1 teaspoon Mixed vegetable seasoning
½ teaspoon Basil
1 cub Celery
½ cub Almonds
¾ cub Short grain brown rice
¾ cub Wild rice
2 cub Peas

Preparation:

Heat oil and brown chicken in it for 10 minutes. Add paprika, cilantro, onion and garlic. Saute until onion is clear. Stir in water, wine, tomatoes, bouillon cube, and seasonings; combine thoroughly. Stir in celery, almonds and rice. Cover and simmer 20 minutes; add peas and simmer another 10-20 minutes or until rice is ready.

ARROZ CON POLLO (CHICKEN AND RICE)

Servings: 6 servings
Source: MAINPOUL.ZIP

Ingredients:

1 pound Skinless, boneless chickenbreasts, cut into 1" strips
1 medium Onion, quartered
2 Green peppers, chopped
1 Jalapeno pepper, seeded andchopped
3 Cloves garlic, minced
2 tablespoon Chopped fresh coriander
2 cub Chicken stock
1 cub Crushed and drained cannedItalian plum tomatoes
1 teaspoon Ground cumin
1 teaspoon Chili powder
¾ cub Long-grain brown rice
1 dash Cayenne pepper
1 cub Green peas (fresh or frozen)
1 tablespoon Sliced pimentos
1 tablespoon Rinsed and drained capers

Preparation:

Saute chicken strips in nonstick skillet until white, about 5 minutes. Set aside and keep warm. In large skillet, bring all other ingredients, except peas, pimentos and capers, to a boil. Cover and simmer about 30 minutes, until rice has adsorbed liquid. Add peas, remove from heat and let steam. Arrange chicken and sauce over rice, garnish with pimentos and capers. Makes 6 servings.

Avocado And Raisin Dip

Servings: 4 servings

Ingredients:

2 each Avocados; Peeled & Chopped
½ cub Raisins
½ cub Vegetable Oil
¼ cub Lime Juice
1 teaspoon Sugar
1 teaspoon Salt
¼ teaspoon Freshly Ground Pepper

Preparation:

Place all ingredients in blender container. Cover and blend on high speed until smooth, about 45 seconds. Serve with raw vegetables, assorted crackers or fried tortillas.
Makes 1 2/3 cups of dip.

AVOCADO HOT SAUCE

Servings: 6 servings

Ingredients:

¾ To 1 cup
4 Serrano chiles, stems, seedsremoved, chopped
3 teaspoon Liquid hot sauce
2 Avocados, pitted and peeled
2 tablespoon Chopped onion
½ teaspoon Chopped garlic

Preparation:

Place all ingredients in blender and puree until smooth.

The Whole Chili Pepper From the collection of Jim Vorheis

Baja Blintzes

Servings: 6 servings

Ingredients:

2 tablespoon Butter or margarine
3 tablespoon All-purpose flour
½ cub Chicken stock or bouillon
1 cub Milk -OR- half & half
1 teaspoon Onion; grated
2 tablespoon Canned diced green chilies
¼ teaspoon Salt
½ cub Monterey Jack cheese; shred
3 Hard-cooked eggs; sliced
½ cub Ham; cooked, chopped
6 (8-inch) flour tortillas

Preparation:

Preheat oven to 375~F. In a small saucepan, melt butter. Stir in flour. Cook and stir 2 minutes. Stir in stock and milk. Cook, stirring constantly, over medium heat until thickened; remove from heat. Stir in onion, chilies, salt and cheese. Arrange ½ a sliced egg and 1 rounded tablespoon ham on each tortilla. Spoon about 2 tablespoon cheese sauce over ham. Fold both sides of each tortilla over filling; then fold top and bottom to slightly overlap in center.
Place filled tortillas, folded-side down, in a shallow baking pan.
Cover with foil. Bake in preheated oven 10 to 12 minutes or until heated through. Serve warm. Makes 6 servings.

BAJA CHICKEN PASTA SALAD

Servings: 6 servings

Ingredients:

¾ pound Chicken Breast; *
6 ounce Dried Mixed Fruit; **
1 cub Ring Macaroni Or Orzo; Raw
1 cub Jicama; Cubed
2 Green Onions/Tops; Sliced
½ cub Mayonnaise Or Salad Dressing
2 tablespoon Sour Cream Or Plain Yogurt
1 teaspoon Red Chiles; Ground
¼ teaspoon Salt

Preparation:

* The chicken breast should be boneless, skinless and weigh about ¾
of a pound. ** You should use 1 6-oz package of diced mixed fruit. There should
be about 1 ½ cups of the mixture. Heat enough salted water to cover the chicken breast (¼ tsp salt to 1 cup of water) to boiling in a 4 quart Dutch oven. Add the chicken breast.
Cover and heat to boiling, reduce the heat and simmer until the chicken is done, about 15 to 20 minutes. Remove the chicken with a slotted spoon.
Heat the water to boiling and add the fruit and ring macaroni or orzo gradually so that the water continues to boil. Boil, uncovered, stirring occasionally, just until the ring macaroni is tender, about 6 to 8 minutes or 10 minutes for the orzo, then drain. Rinse with cold water and drain again. Cut the chicken into ½-inch pieces and mix with the fruit, macaroni, jicama and onions. Mix the remaining ingredients and toss with the chicken mixture. Cover and refrigerate until chilled, at least 2 hours.

BAKED APPLE ZAPATA

Servings: 12 servings

Ingredients:

2/3 pound Flour tortilla dough
Flour
3 Granny Smith apples,
Peeled and sliced
2 tablespoon Lemon juice
½ cub Brown sugar
½ teaspoon Cloves
½ teaspoon Ground cinnamon
½ cub Walnuts, chopped
2 tablespoon Cornstarch dissolved
3 tablespoon Water
Water

Preparation:

Use your favorite recipe for flour tortillas, or make dough from the recipe on the Tortilla mix package. Divide the dough into 4, 2-inch balls. Roll each into a 6-inch tortilla. Dust with flour, cover with plastic wrap and set aside. In a saucepan, place apples with enough water to cover. Add lemon juice. Cook over high heat until boiling 5 minutes. Add sugar, cloves, cinnamon, and walnuts; continue cooking over low heat until slightly thickened. Combine cornstarch and water and add to mixture, stirring until thick. Remove from heat. Lay out tortillas; dust off excess flour. Spoon on 2 tablespoons of the apple mixture down the middle of each tortilla. Fold one side of the tortilla over the mixture; then fold the remaining side over. Fold in the ends and seal by moisting the tortillas with a little water.
Bake in a preheated, 400 degree F oven until lightly browned. Remove and sprinkle with cinnamon and sugar. Serve with whipped cream (at Cafe Noche, it is served with Tequila Sabayon sauce made with tequila, egg yolks, and sugar. NOTE: Tortillas and apple mixture may be made ahead several hours or a day
before. Recipe: Cafe Noche, 2409 Montrose Blvd, Houston, Texas -- 1-(713)-529-2409

BAKED CHIMICHANGAS

Servings: 4 servings

Ingredients:

Almond Red Sauce; *
Jalepeno Cream Sauce; *
1 pound Ground Beef
¼ cub Onion; Finely Chopped, 1 sm.
1 Clove Garlic; Finely Chopped
¼ cub Almonds; Slivered
¼ cub Raisins
1 tablespoon Red Wine Vinegar
1 teaspoon Red Chiles; Ground
½ teaspoon Salt
¼ teaspoon Cinnamon; Ground
⅛ teaspoon Cloves; Ground
4 ounce Green Chiles; Chopped, 1 can
1 cub Tomato; Chopped, 1 medium
8 Flour Tortillas; **
1 Egg; Large, Beaten
2 tablespoon Margarine Or Butter;Softened

Preparation:

* See Sowest2. ** Tortillas should be 10-inches in diameter and be warmed. Prepare Almond Red Sauce and Jalepeno Cream Sauce; reserve.
Cook and stir ground beef, onion and garlic in 10-inch skillet over medium heat until beef is brown; drain. Stir in remaining ingredients except tortillas, egg and margarine. Heat to boiling; reduce heat.
Simmer uncovered for 20 minutes; stir occasionally. Heat oven to 500 Degrees F. Spoon about ½ cup of beef mixture onto the center of each tortilla. Fold one end of th tortilla up about 1 inch over the beef mixture; fold right and lift sides over folded end, overlapping.
Fold remaining end down; brush edges with egg to seal brush each chimichanga with margarine. Place seam sides down in ingreased jelly roll pan, 15 ½ X 10 ½ X 1-inch. Bake until tortillas begin to brown and filling is hot, 8 to 10 minutes. Serve with Almond Red Sauce and Jalepeno Cream Sauce. FRIED CHIMICHANGAS: Omit 2 T Butter Or Margarine. Heat vegetable oil (about 1 inch) to 365 degrees F.
Fry chimichangas 2 to 3 at a time in hot oil, turning once, until golden brown, 3 to 4 minutes. Keep warm in 300 degree F Oven.

BAKED CITRUS SWORDFISH

Servings: 6 servings

Ingredients:

Citrus Barbecue Sauce; *
6 Swordfish steaks; **

Preparation:

* See Sowest 2 for recipe. ** You can use swordfish or salmon steaks but each should be about
1-inch thick and weigh about 5 ounces each. Prepare Citrus Barbecue Sauce and set aside. Heat oven to 450 degrees F. Place fish steaks in an ungreased rectangular baking dish, 13 X 9 X 2-inches.
Pour 1 cup of the sauce over the fish. Bake, uncovered, until the fish flakes easily with a fork, 20 to 25 minutes. Serve with remaining Citrus Barbecue Sauce.

BAKED RED SNAPPER

Servings: 8 servings

Ingredients:

2 pound Red Snapper Fillets; *
1 cub Milk
1 teaspoon Oregano Leaves; Dried
1 Onion; Medium, Sliced
¼ cub Olive Or Vegetable Oil
½ cub Ripe Olives; Pitted
¼ cub White Wine; Dry
¼ cub Lemon Juice
2 tablespoon Capers
1 teaspoon Cumin; Ground
½ teaspoon Salt
¼ teaspoon Pepper
4 cub Tomatoes; Chopped, 4 Large
2 Cloves Garlic;Finely Chopped

Preparation:

* Red Snapper Fillets should be cut into 8 serving pieces. Place fish fillets in a shallow glass or plastic dish. Mix milk and oregano and pour over the fish. Cover and refrigerate at least 1 hour. Cook and stir onion in the oil in a 10-inch skillet until tender. Stir in the remaining ingredients except the fish. Simmer, uncovered, until thickened, about 15 minutes. Heat the oven to 350 degrees F. Drain the fish fillets and pat dry. Place 1 piece of fish on each of eight 12-inch squares of heavy duty aluminum foil. Spoon some tomato mixture onto the fish. Fold foil over the fish and seal securely. Place the foil packets in an ungreased jelly roll pan, 15 ½ X 10 ½ X 1-inch. Bake until fish flakes easily with a fork, about 30 minutes. Serve with snipped fresh cilantro and lemon wedges if desired.

BAKED RICE WITH GREEN CHILES

Servings: 8 servings

Ingredients:

3 cub Rice; Cooked
1 cub Dairy Sour Cream
½ cub MontereyJack Cheese;Shredded
½ cub Cheddar Cheese; Shredded
Red Chiles; Ground, To Taste
8 ounce Green Chiles; Chopped, *

Preparation:

* Use 2 4-oz cans of chopped green chiles which have been drained.
Heat the oven to 350 degrees F. Mix all the ingredients in an ungreased 2-quart casserole. Bake, uncovered, for 30 minutes, or until done.

Baked Sour Cream Tacos - Tacos De Jocoqui Al Horno

Servings: 6 servings

Ingredients:

12 Tortillas
Oil for frying
Sauce:
2 tablespoon Oil
2 tablespoon Salsa Jalapena or yourfavorite chili relish
1 small Onion, chopped
1 can Solid pack tomatoes, Chopped
Salt
1 pound Monterey Jack cheese, cubed
1 teaspoon Rubbed oregano
1 pint Sour Cream, salted

Preparation:

For sauce, wilt onion in hot oil. Add tomatoes, oregano, salsa, and salt. Cook for 15 or twenty minutes. Set aside. Fry tortillas lightly in oil, put some of the sauce and a piece of cheese on each one and roll. Arrange in a buttered shallow glass baking dish. Pour remaining sauce over tacos, top with cheese and spoon sour cream over all. Bake at 325 F. for 25 to 30 minutes. Serves 6 to 12.

Basic Green Sauce

Servings: 8 servings

Ingredients:

1 cub Onions; Chopped, 2 Med.
½ cub Vegetable Oil
10 ounce Fresh Spinach; Chopped
½ pound Tomatillos; Coarsely Chopped
4 ounce Green Chiles; Chopped, 1 cn
2 each Cloves Garlic; Crushed
1 tablespoon Oregano Leaves; Dried
1 cub Chicken Broth
2 cub Dairy Sour Cream

Preparation:

Cook and stir onions in oil in a 3-quart saucepan until tender. Stir in remaining ingredients except broth and sour cream. Cover and cook over medium heat for 5 minutes, stirring occasionally. Place mixture in food processor workbowl fitted with steel blade or in a blender container; cover and process until smooth, about 1 minute. Return mixture to saucepan; stir in broth. Heat to boiling; reduce heat.
Simmer uncovered for 10 minutes. Stir in sour cream. Cover and refrigerate any remaining sauce.
Makes about 4 cups of sauce.

Basic Red Sauce

Servings: 4 servings

Ingredients:

8 each Ancho Chilies
3 ½ cub Warm Water
½ cub Onion; Chopped
2 each Garlic; Cloves, chopped
¼ cub Vegetable Oil
8 ounce Tomato Sauce; 1 cn
1 tablespoon Oregano Leaves; Dried
1 tablespoon Cumin Seed
1 teaspoon Salt

Preparation:

Cover chiles with warm water. Let stand until softened, about 30 minutes; drain. Strain liquid; reserve. Remove stems, seeds and membranes from chilies. Cook and stir onion and garlic in oil in a 2-quart saucepan until onion is tender. Stir in chilies, 2 cups of the reserved liquid and the remaining ingredients. Heat ot boiling, reduce heat. Simmer, uncovered, 20 minutes; cool. Pour into a food processor workbowl fitted with steel blade or into a blender container; cover and process until smooth. Cover and refrigerate up to 10 days. Makes about 2 ½ cups sauce.

Bean and Garlic Dip

Servings: 4 servings

Ingredients:

2 cub Pinto Beans; *
¼ cub Mayonnaise Or Salad Dressing
1 each Clove Garlic; Finely Chopped
1 ½ teaspoon Red Chiles; Ground
¼ teaspoon Salt
1 Pepper; Dash of

Preparation:

* Pinto beans can be home cooked or canned.
~--------------------------------------------------------------------- ~-- Mix all ingredients. Cover and refrigerate 1 hour. Serve with tortilla chips.
Makes 2 cups of dip.

BEAN TORTILLA CASSEROLE

Servings: 10 servings

Ingredients:

4 cub Water; *
1 pound Pinto Beans; Dried, *
½ cub Onion; Finely Chopped, 1 Med
2 Cloves Garlic
Chiles; **
1 ½ teaspoon Chicken Bouillon; Instant
⅛ teaspoon Cumin; Ground
½ cub Vegetable Oil
2 ½ cub Cooked Chicken; Diced
12 Flour Tortillas; ***
1 ½ cub Dairy Sour Cream
1 ½ cub Montery Jack Cheese;Shredded
¼ cub Green Onions w/Tops; Sliced

Preparation:

* Four 15 oz cans of pinto beans may be substituted for the water and ** You should use 1/3 to ½ cup of canned chipotle chiles in adabo *** Tortillas should be 8-inches in diameter and be warmed. Mix water, beans, chopped onion and garlic in 4-quart Dutch oven. Heat to boiling; reduce heat. Simmer uncovered until beans are tender, about 3 hours adding water if necessary. Place half the beans, ½ cup of bean liquid, the chipotle chiles, bouillon (dry), and cumin in food processor workbowl fitted with steel blade or in blender container. Cover and process until smooth; pour into large bowl.
Place remaining beans with just enough liquid to cover in workbowl.
Cover and process until smooth; add to bean mixture in bowl. Heat oil in 10-inch skillet until hot; stir in bean mixture. Cook uncovered, stirring frequently, until mixture is consistency of cake batter.
Heat oven to 350 degrees F. Spoon scan ¼ cup chicken onto half of each tortilla; fold tortillas into halves. Arrange in greased 3-quart round shallow casserole or rectangular baking dish 13 X 9 X 2-inches; spoon bean mixture over tortillas. Top with sour cream, cheese and green onions. Bake uncovered until hot and bubbly, 15 to 20 minutes.

Beef and Cheese Burritos

Servings: 2 servings

Ingredients:

4 ounce Ground beef, lean
4 Green onions, sliced
1 cl Garlic, minced
½ cub Salsa
½ cub Low-fat cottage cheese
1 teaspoon Cornstarch
¼ teaspoon Dried oregano. crushed
2 Flour tortillas, 6 inch
¼ cub Mozzarella cheese, shredded

Preparation:

Cook ground beef, onions, and garlic in a small saucepan till beef is no longer pink and onion is tender. Drain off fat. Combine 2T of the salsa, the cottage cheese, cornstarch, and oregano. Add to meat mixture in saucepan. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more. Divide meat mixture between tortillas; roll up. Cover and keep warm. In the same saucepan, heat remaining salsa. Pour over burritos. Top with cheese. 3P, ½V, 1B. 293cal, 11gm fat.

BEEF BURRITOS

Servings: 8 servings

Ingredients:

2 cub Beef; Cooked, Shredded
1 cub Refried Beans; Below
8 Flour Tortillas; *
2 cub Lettuce; Shredded
2 cub Tomatoes; Chopped, 2 Medium
1 cub Cheddar Cheese; Shredded

REFRIED BEANS:
½ cub Lard Or Vegetable Oil
2 cub Pinto Beans; Cooked
2 tablespoon Chile Powder
1 tablespoon Cumin; Ground
1 teaspoon Salt
⅛ teaspoon Pepper

Preparation:

* Tortillas should be 10-inches in Diameter and warmed. Heat beef and refried beans separately. Place about ¼ cup of the beef on the center of each tortilla. Spoon about 2 T of the beans onto the beef.
Top with ¼ cup of the lettuce and about 2 T each of tomatoes and cheese. Fold one end of the tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold down remaining end, and serve. REFRIED BEANS: Heat lard in 10-inch skillet over medium heat until hot. Add pinto beans; cook for 5 minutes, stirring occasionally. Mash beans; stir in remaining ingredients. Add oil to skillet if necessary; cook and stir until smooth paste forms, about 5 minutes. Garnish with shredded cheese, if desired.

Beef Tacos

Servings: 6 servings

Ingredients:

1 pound Ground beef
1 each Chopped onion
1 Salt to taste
1 each Clove garlic (optional)
1 package Taco shells
1 cub Green chili or taco sauce

Preparation:

Saute' the beef and onion until brown. Salt to taste. Add garlic if desired. Place a heaping tablespoon of meat mixture in each shell and stuff with lettuce, tomato and cheese. Serve with the chili or taco sauce and top with sour cream or guacamole for an added treat.

BEEF TORTILLA CASSEROLE

Servings: 8 servings

Ingredients:

Basic Red Sauce; *
Southwest Guacamole; **
½ cub Vegetable Oil
10 Corn Tortillas; ***
1 pound Ground Beef
2 Anaheim Chiles; ****
½ cub Onion; Chopped, 1 Medium
15 ounce Pinto Beans; Drained, 1 cn
8 ounce Cheddar Cheese; Shreeded, 2C

GARNISHES:
Dairy Sour Cream

Preparation:

* See Sowest 2 for recipe ** See Sowest 3 for recipe *** Tortillas should be 6 to 7-inches in diameter and be cut into **** Chiles should be seeded and finely chopped. Prepare Basic Red Sauce and Southwest Guacamole; set aside. Heat oil in 10-inch skillet until hot. Cook tortilla strips in oil until light golden brown, about 1 minute; drain. Cook and stir grond beef, chiles, and onion until beef is brown; drain. Heat oven to 350 degrees F. Arrange tortilla strips in bottom of greased rectangular baking dish 13 X 9 X 2-inches. Top with beef mixture, Basic Red Sauce, beans, and cheese.
Bake until hot and bubbly, 25 to 30 minutes. Serve with Southwest Guacamole and Sour Cream.

Bell Pepper Rajas

Servings: 6 servings

Ingredients:

½ each Green Bell Pepper; *
½ each Red Bell Pepper; *
½ each Yellow Bell Pepper; *
¾ cub Montery Jack Cheese;Shredded
2 tablespoon Chopped Ripe Olives
¼ teaspoon Red Pepper; Crushed

Preparation:

* Peppers should be seeded and cut into 6 strips each.
~--------------------------------------------------------------------- ~-- Cut bell pepper strips crosswise into halves. Arrange in ungreased broilerproof pie pan, 9 X 1 ¼-inches or round pan 9 X 2-inches. Sprinkle with cheese, olives and red pepper. Set oven control to broil. Broil peppers with tops 3 to 4 inches from heat until cheese is melted, about 3 minutes.

Black Bean Relish

Servings: 6 servings

Ingredients:

15 ounce Black Beans; Canned, *
¾ cub Tomato; Finely Chopped,1 med
1 each Serrano Chile; **
½ cub Red Bell Pepper; Chopped
¼ cub Red Onion; Finely Chopped
2 tablespoon White Wine Vinegar
1 tablespoon Vegetable Oil
¼ teaspoon Salt

Preparation:

* Black beans should be canned and they should be rinsed and drained. ** Serrano chile should be seeded and finely chopped.
~--------------------------------------------------------------------- ~-- Mix all ingredients. Cover and refrigerate until chilled, about 1 hour. Makes about 2 ½ cups relish.

BRAISED MEAT LOAF

Servings: 12 servings

Ingredients:

1 pound Ground Beef
1 pound Ground Smoked Ham; Cooked
1 pound Ground Pork
3 Eggs; Large
2 teaspoon Salt
½ teaspoon Pepper
¼ teaspoon Nutmeg; Ground
Chipotle Sauce; *
½ cub Dry Bread Crumbs
¼ cub Instant Corn Tortilla Mix
½ cub Vegetable Oil

Preparation:

* See Sowest 2 for recipe. Mix ground beef, fully cooked ham, ground pork, eggs, salt, pepper, and the nutmeg. Shape into a loaf.
Cover and refrigerate for 1 hour. Prepare Chipolte Sauce and set aside. Mix bread crumbs and tortilla mix. Coat meat loaf with bred crumb mixture. Heat oil in 10-inch skillet until hot. Cook meat loaf in oil over medium heat until brown on all sides. Pour Chipotle Sauce over meat loaf. Heat to boiling and reduce the heat. Cover and simmer until done; about 1 hour.

BREAKFAST FRUIT CHIMICHANGAS

Servings: 6 servings

Ingredients:

Apricot Basting Sauce; *
8 ounce Cream Cheese; Softened, 1pk
½ cub Ricotta Cheese
¼ cub Sugar
1 teaspoon Orange Peel; Grated
6 Flour Tortillas; **
¼ cub Apricot Preserves
1 Egg; Large, Beaten
2 tablespoon Margarine Or Butter,Softened
1 cub Apricots; Sliced

Preparation:

* See Sowest 2 for recipe. ** Flour Tortillas should be 8-inches in diameter and be warm. Prepare apricot basting sauce; set aside. Heat oven to 500 degrees F. Mix cream cheese, ricotta cheese, sugar, and orange peel thoroughly. Spoon about ¼ cup of the mixture into the center of each tortilla; top with 1 Tbls of preserves. Fold one end of the tortilla up about 1-inch over mixture; fold in the right and left sides over the folded end and then fold the remaining side to overlap the others. Brush the edges with egg to seal. Brush each with margarine. Place seam sides down on an ungreased jelly roll pan, 15 ½ X 10 ½ X 1-inch. Bake until chimichangas begin to brown and the filling is hot, 8 to 10 minutes. Serve with apricots and Apricot Basting Sauce.

BROILED STEAK

Servings: 8 servings

Ingredients:

2 Beef Flank Steaks; *
½ cub Lime Juice
2 tablespoon Oregano Leaves; Dried
2 tablespoon Olive Or Vegetable Oil
2 teaspoon Salt
½ teaspoon Pepper
4 Cloves Garlic; Crushed

Preparation:

* Each flank steak should weigh between 1 and 1 ½ lbs. Place beef steaks in shallow glass or plastic dish. Mix remaining ingredients and pour over the beef. Cover and refrigerate at least 8 hours, turning occasionally. Set oven control to broil. Place beef on rack in broiler pan. Broil with the tops about 3 inches from the heat until brown, about 5 minutes. Turn beef and broil about 5 minutes longer. Cut beef in thin strips across the grain of the meat. Serve with tortillas and guacamole if desired.

Brunch Enchiladas

Servings: 3 servings

Ingredients:

2 tablespoon Olive oil
1 cub Ham; diced
2 Eggs
1 small Onion; diced
dash Salt
dash Pepper
2 tablespoon Butter
¼ cub White flour
½ cub Colby jack cheese; shredded
¾ cub Milk
Salsa

Preparation:

Saute ham and onion in olive oil. Add eggs and scramble. In small pan, heat butter and whisk in flour. Slowly add milk while whisking.
Heat until thickened and bubbly. Salt and pepper to taste. Heat tortillas on a griddle until soft and pliable, but do not allow to harden. Divide the egg mixture into three tortillas and roll. Pour the white sauce over and top with cheese. Serve with salsa on the side.

Burrito Casserole

Servings: 4 servings

Ingredients:

1 can Refried beans
12 ounce Block Monterey Jack Cheese,grated
1 can Chopped green chilis (unlesscheese is the kind with
Jalapenos)
1 small Can Hunts tomato sauce
½ Bag (approx 5 or 6) flourtortillas

Preparation:

approx 1 lb ground beef, browned, with onion & garlic. Drain fat well.

Mix tomato sauce with browned hamburg & onions, set aside.soften tortillas in microwave. spread first tortilla with refried beans, sprinkle heavily with grated cheese, put in bottom of round 1 ½ qt.
casserole. Spread 2 nd tortilla with thin layer of beans, place on top of first layer, spread generously with meat mixture, add a generous sprinkling of peppers and a scant sprinkling of cheese.
Continue layering tortillas with the emphasis alternating between bean & cheese combo and meat and pepper combination. reserve enough of the beans to spread a thin layer on the top tortilla, and cover it with a THICK layer of cheese.

cover with saran wrap, heat on Medium in microwave for approximately 10 minutes until heated through. Serve with salsa and sour cream on the side. A salad and/or quacamole works well with this.

serves 4 generously.

Burrito Filling

Servings: 1 servings

Ingredients:

4 tablespoon Oil
12 ounce Vegetable juice, can
14 ½ ounce Beef broth, can
3 Garlic clove, minced
3 ½ pound Beef stew meat
Cheddar, shredded
4 ounce Chilies, green, can

Preparation:

Brown meat in oil and drain. Add remaining ingredients except cheese.
Simmer over low heat 2 to 3 hours. Shred meat with fork, drain excess liquid. Serve on tortillas with cheese.

Calabacitas

Servings: 6 servings

Ingredients:

4 each Zucchini or yellow squash,
1 each Sliced
1 each large onion, chopped
3 tablespoon Oil
¼ teaspoon Garlic salt or
2 each Cloves garlic minced
4 ounce Can chopped green chili
16 ounce Can whole kernel corn
1 cub Grated cheddar cheese

Preparation:

Saute' squash and onion in oil until barely tender. Add garlic salt (or fresh garlic), chilies, corn and cheese; mix well. Put in buttered 1-quart casserole and bake at 400 for 20 minutes.

Carmelized Carnitas

Servings: 10 servings

Ingredients:

1 ½ pound Pork Shoulder; Bonless, *
2 tablespoon Brown Sugar; Packed
1 tablespoon Tequila
1 tablespoon Molasses
½ teaspoon Salt
¼ teaspoon Pepper
2 each Clove Garlic; Finely Chopped
1/3 cub Water
1 each Green Onion w/top; Sliced

Preparation:

* Pork should be cut up into 1-inch cubes.
~--------------------------------------------------------------------- ~-- Place pork cubes in single layer in 10-inch skillet. Top with remaining ingredients except green onion. Heat to boiling; reduce heat. Simmer uncovered, stirring occasionally unti the water has evaproated and the pork is slighly carmelized, about 35 minutes.
Sprinkle with green onion and serve with wooden picks.

Carne Adovada (Marinated Pork)

Servings: 6 servings

Ingredients:

4 pound Pork(ribs, chops or other)
2 teaspoon Salt
3 each Garlic cloves, crushed
2 teaspoon Whole leaf oregano
1 quart Blended red chili sauce

Preparation:

Sprinkle meat with salt. Add garlic and oregano to blended chili. Pour over meat and marinate in refrigerator 6-8 hours or overnight. Cook slowly on top of stove or in 350 oven until meat is done, about 1 hour. Thick slices of potatoes may be marinated with the meat.

Carne Gisada Con Papas (Meat & Potatoes)

Servings: 4 servings

Ingredients:

3 pound Round Steak, ½" Thick
2 pound Potatoes
8 ounce Tomato Sauce
1 ½ teaspoon Salt
½ teaspoon Ground Pepper
½ teaspoon Ground Cumin
1 each Large Clove Garlic, Smashed
1 Water

Preparation:

Cut round steak into cubes and brown in shortening in heavy skillet or Dutch oven. Peel and cube potatoes (approximately in ½-inch cubes).
Once meat is slight browned add potatoes and continue to brown.
(Don't worry if it sticks to the bottom of the skillet. Add tomato sauce, salt, pepper, cumin powder and garlic. Add Approcimately ONE cup of water and simmer until meat and potatoes are tender. Potatoes will thicken sauce.

Carne Mechasa

Servings: 12 servings

Ingredients:

3 pound Steak; good quality
1 Green pepper; sliced in thin slices
6 slice Bacon; cooked, crumbled
4 ounce Green chiles; diced
¼ cub Red wine vinegar
1 Bay leaf
8 ounce Tomato sauce
¼ cub Brown sugar
1 teaspoon Salt
¼ cub Flour

Preparation:

Make a deep horizontal slit in the steak to form a pocket and set aside. Cook the green pepper in salted water for five minutes, drain and set aside. Stuff the steak with the bacon, chiles, and green pepper. Sew pocket shut. In a heavy skillet brown the meat in the reserved bacon drippings, then transfer to a 12x8" baking dish.
Combine tomato sauce, sugar, vinegar, salt and bay leaf in the skillet. Heat, stirring constantly, until the sugar dissolves. Pour half of this sauce over the meat, reserving the rest. Cover the baking dish and bake 1 ½ hours, basting with the pan juices occasionally. When meat is tender remove from oven and transfer meat to a heated platter. Skim any fat from the pan juices, then add water to the juices to make 2 ¼ cups liquid. Put liquid in skillet. Blend reserved sauce with the flour, and stir into the liquid. Cook and stir until thick and bubbly. Spoon sauce over the meat and serve.

Casera Sauce

Servings: 4 servings

Ingredients:

1 ½ cub Tomatoes; Finely Chopped
½ cub Onion; Chopped
1 each Clove Garlic; Finely Chopped
1 each Jalapeno Chile; Canned, *
½ teaspoon Jalepeno Chile Liquid
1 tablespoon Cilantro; Fresh,Snipped Fine
1 tablespoon Lemon Juice
½ teaspoon Oregano Leaves; Dried
1 ½ teaspoon Vegetable Oil

Preparation:

* Jalapeno Chile should be seeded and finely chopped.
~--------------------------------------------------------------------- ~-- Mix all ingredients in glass or plastic bowl. Cover and refrigerate up to 7 days.
Makes about 2 cups of sauce.

Chard Enchiladas

Servings: 1 batch

Ingredients:

2 tablespoon Canola oil
2 Garlic cloves
;peeled and chopped
1 Onion, peeled and chopped
4 cub Chard, coarsely chopped*
1 tablespoon Butter
1 tablespoon Flour
½ cub Milk
½ cub Cheddar cheese, grated
6 Corn tortillas
½ cub Hot salsa

Preparation:

*Chard can be mixed with spinach and kale and other in-season greens.

Preheat oven to 375 F.

Heat oil; saute garlic and onion until golden. Add chard (in small amounts) until it is cooked down. Make a bechamel sauce; melt butter, stir in flour, add milk and cheese. Stir until thick, then mix into cooked greens.

Fill center of each tortilla, roll up, place in lightly oiled baking dish. Spread salsa over all; bake in hot oven for 25 minutes.

Recipe developed by Ellen Ogden. In "The Cook's Garden" catalog.
Vol. 8, No. 1. Spring/Summer 1991. Pg. 7. Posted by Cathy Harned.

Cheesy Chilanda Casserole

Servings: 4 servings

Ingredients:

1 pound Ground Beef
1 each Clove Garlic, minced
15 ounce Tomato Sauce
1 teaspoon Ground Cumin
12 each Corn Tortillas
1 Lettuce, shredded
1 Fresh Tomato, chopped
1 each Med. Bell Pepper, chopped
16 ounce Pinto Beans, drained
1 cub Picante Sauce, med. hot
½ teaspoon Salt
2 cub Shredded Cheese
1 Sour Cream

Preparation:

* Cheese may be Monterey Jack or Cheddar
Brown meat with pepper, onion and garlic; drain. Add beans, tomato sauce, picante sauce, cumin and salt. Simmer 15 minutes. Spoon small amount of meat mixture in 13x9 baking dish. Top with 6 tortillas. Top with half the remaining meat mixture; sprinkle with cheese, repeat (except for cheese). Cover tightly with aluminum foil. Bake at 350" for 20 minutes. Remove foil and top with remaining cheese. Bake uncovered for 5 minutes. Top with lettuce, tomato, sour cream and additional picante sauce. Source: 01!02!91 Tyler Morning Telegraph (Bennie Cox)

Cheesy Stuffed Chicken Breasts

Servings: 4 servings

Ingredients:

4 Skinless, boneless chickenbreast halves
(about 1 ½ pounds)
1 ½ cub Coarsely shredded MontereyJack cheese with
Jalapeno peppers ( 8 ounces)
2 teaspoon Dried oregano, crumbled
¾ cub Yellow cornmeal
1 tablespoon Chili powder
1/3 cub Flour
2 large Eggs
1 cub Vegetable oil
Guacamole and/or salsa

Preparation:

Place each chicken breast half between waxed paper and pound very thin with a mallet or rolling pin to form a "cutlet". Be careful not to pound holes in the meat. Place 1/3 cup cheese in center of each "cutlet"; sprinkle with oregano. Fold sides over to seal cheese, then roll up. Hold in place with wooden toothpick. Combine cornmeal with chili powder on sheet of waxed paper; place flour on another.
Beat eggs slightly in a pie plate. Coat the stuffed rolls with flour; dip in egg then cornmeal mixture to coat well. Chill at least an hour. (This much of the preparation can be done ahead). Preheat oven to 350 F. In a large skillet, heat oil until very hot. Quickly brown the stuffed chicken rolls, turning often, until golden. Lift out with a slotted spoon; drain well. Place in a shallow baking pan. Bake 20 minutes or until juices run clear when pierced with a small knife.
Serve with guacamole and/or salsa.

Makes 4 servings.

[ 1001 HOME IDEAS MAGAZINE; April 1990 ]

Chicken & Cheese Crescent Chimachangas

Servings: 8 servings

Ingredients:

½ cub Onion; chopped
2 Garlic cloves; minced
3 tablespoon Oil
2 ½ cub Chicken; cooked, shredded
16 ounce Crescent dinner rolls
½ cub Salsa
2 cub Cheddar cheese; shredded
Sour cream
Salsa

Preparation:

Heat oven to 350~. Grease large cookie sheet. IN large cookie sheet.
In large skillet, cook onion and garlic in oil until onion is tender.
Add chicken; cook over low heat until thoroughly heated, stirring occasionally. Remove rom heat. Separatedough into 8 rectangles; firmly press perforations to seal. Spread 2 t of the salsa on each rectangle to within ½ inch of edge. Stir 1 cup of the cheese into chicken mixture. Spoon heaping 1/3 cup of chicken mixture onto half of each rectangle. Starting at shortest side or rectangle topped with chicken, roll up; firmly pinchends to seal. Place seam side down on greased cookie sheet. Bake at 350~ for 16 to 21 minutes or until golden brown. Remove from oven; top each with about 2 T. of remaining cheese. Return to oven. Bake an additional 1 to 2 minutes or until cheese is melted. Serve with sour cream and additional salsa.

CHICKEN ACAPULCO WITH CREAMY SHRIMP SAUCE

Servings: 4 servings

Ingredients:

4 large Poblano peppers
¼ cub Onion, chopped
½ pound Medium shrimp, lightly
Cooked, peeled, and chopped
¼ cub Cilantro, chopped
¼ pound Monterey jack cheese,
Shredded
2 8 ozs chicken breasts,
Halved, deboned, and
Pounded flat
2 teaspoon White pepper
Salt, to taste
12 6-in long strings
Oil, for frying

CREAMY SHRIMP SAUCE:
3 Shallots, diced
1 cub White wine
½ cub Fish stock or chicken broth
1 pound Small shrimp
2 cub Whipping cream
¾ pound Butter

Preparation:

ROAST PEPPERS: Place poblano peppers under the broiler and char on all sides. Put in plastic bag and freeze 10 minutes. Remove from freezer, rub off peel, then slit to remove seeds under running water.

Preheat oven to 400 degrees F. In a medium saute pan, saute onion, shrimp, and cilantro until the shrimp are almost cooked, about 5 minutes. Place in mixture in a bowl, add the cheese and set aside.

TO ASSEMBLE: Lay the four prepared chicken breasts flat, skin-side down. Season with salt and white pepper. Layer each breast with one pepper and 2 to 3 tablespoons shrimp/cheese mixture over pepper. Roll each breast tightly to form a cylinder. Tie each cylinder in 3 places, both ends and in the middle.

In a skillet, heat about ¼-inch of oil. Lightly brown chicken breasts, one at a time, on all sides. Remove from heat, transfer to a oven-proof dish and bake for 10 minutes until golden brown.

Remove from oven. Cut strings and slice chicken into 1-inch roulades (rounds). Drizzle a few tablespoons of Creamy Shrimp Sauce onto a plate and arrange the roulades on top of the sauce. Serve warm. Makes 4 servings.

TO MAKE CREAMY SHRIMP SAUCE: In a saucepan over medium-high heat, combine shallots and wine. Cook until reduced by three-fourths. Add stock/broth and shrimp and cook until reduced by half. Add the cream and reduce again by half. Whisk in the butter by tablespoons. Cook until butter melts and sauce is well-blended. Remove from heat.
Recipe: Cafe Noche, 2409 Montrose Blvd, Houston, Texas -- 1-(713)-529-2409

Chicken Alejandro *

Servings: 1 servings

Ingredients:

PATTI - VDRJ67A:
½ cub Onions; thinnly sliced
1 Garlic clove; minced
1 tablespoon Margarine or butter
1 cub Medium salsa
½ teaspoon Sugar
¼ teaspoon Cinnamon
⅛ teaspoon Cloves; ground
½ Bay leaf
4 Chicken breast halves; boneless
2 teaspoon Cornstarch
8 ounce Tomato sauce
1 small Orange; peeled,sections
Rice

Preparation:

In a large skillet, over medium heat, cook onion and garlic in margarine until tender. Stir in salsa, sugar, cinnamon, cloves, and bay leaf; add chicken. Cover and simmer for 30 minutes. Remove chicken to heated platter; keep warm. In a small bowl, dissolve cornstarch in tomato sauce; stire into skillet. Cook, stirring constantly until the mix thickens and begins to boil. Add orange sections; heat through. Discard bay leaf. Serve chicken over rice with the sauce over all.

Chicken Almendrado

Servings: 4 servings

Ingredients:

½ cub Onion; Chopped
2 tablespoon Margarine Or Butter
1 tablespoon Vegetable Oil
1 cub Chicken Broth
¼ cub Almonds; Slivered
1 tablespoon Red Chiles; Ground
1 teaspoon Vinegar
½ teaspoon Sugar
½ teaspoon Cinnamon; Ground
4 Chicken Breast Halves; boneless
Almonds; Slivered

Preparation:

Cook and stir onion in margarine and oil in a 10-inch skillet, until tender. Stir in broth, ¼ cup of almonds, the ground red chiles, vinegar, sugar and cinnamon. Heat to boiling; reduce the heat and simmer, uncovered, for 10 minutes. Spoon mixture into a blender container, cover and blend on low speed until smooth, about 1 minute.
Return sauce to skillet. Dip chicken breasts into the sauce to coat both sides. Place skin sides up in a single layer in the skillet.
Heat to boiling and then reduce the heat, cover and simmer until done, about 45 minutes. Serve sauce over chicken and sprinkle with the remaining slivered almonds.

Chicken Breasts Southwestern

Servings: 4 servings

Ingredients:

2/3 cub Vegetable oil
1/3 cub Lime juice
2 tablespoon Green chilies; chopped
1 teaspoon Fresh garlic; minced
4 Chicken breasts halves; Skinned
8 slice Cheddar cheese
Salsa

Preparation:

In 9" square baking pan stir together all marinade ngredients. Add chicken breasts; marinate, turning once, in refrigerator at least 45 minutes. Meanwhile, prepare grill placing coals to one side; heat until coals are ash white. Make aluminum foil drip pan; place opposite coals. Remove chicken from marinade; drain. Grill chicken 7 minutes; turn. Continue grilling until fork tender, 6 to 8 minutes.
Top each chicken breast with 2 slices cheese. Continue grilling until cheese begins to melt. Serve with salsa.

CHICKEN BREASTS WITH CHILIES AND ARROZ BLANCO

Servings: 6 servings
Source: MAINPOUL.ZIP

Ingredients:

8 Chicken breast halves,skinned and boned
Salt and freshly groundblack pepper
4 tablespoon Butter or margarine, divided
2 tablespoon Vegetable oil
1 large Onion, thinly sliced andseparated into rings
2 pound Anaheim chilies, peeled andseeded, divided or 4
Cans (4 oz each) greenchilies, drained
1 cub Milk, divided
2 tablespoon Flour
2 cub Sour cream
1 4 ounce cup grated Cheddarcheese

Preparation:

Arroz Blanco (recipe follows)

Season chicken with salt and pepper. In large skillet, heat 2 Tbsp butter and oil. Add chicken and cook over medium high heat until light brown on both sides. Remove from pan and set aside. Cook onion in skillet until soft, but not brown. Cut all but 3 chilies into strips. Add strips to onion and cook over medium heat 5 minutes.
Remove from heat and set aside. Place 3 whole chilies, ¼ cup milk and ½ tsp salt in blender or food processor. Process until smooth.
Add sour cream and blend a few seconds more. Set aside. Melt remaining 2 Tbsp butter in small saucepan. Blend in flour. Add ¾ cup milk and cook, stirring until smooth and thickened. Remove from heat. Stir in sour cream mixture. Arrange half the chicken breasts in a casserole. Top with half the onion chilies mixture. Spread with half the sauce. Repeat layers. Bake, covered, @ 375 degrees for 25 minutes. Remove from oven. Sprinkle with cheese. Bake 3 to 4 minutes.
Serve over beds of fluffy Arroz Blanco. Makes 6 servings.

ARROZ BLANCO: Melt 2 Tbsp butter or margarine in 2 to 3 quart saucepan. Add 1 cup uncooked rice and cook over moderate heat until golden, stirring often. Add ½ cup chopped onions and 2 cloves minced garlic; cook until onions are soft but not brown. Add 2 cups chicken broth and 1 tsp cumin seed. Bring to a boil; stir once or twice. Reduce heat, cover, and simmer 15 minutes or until rice is tender and liquid is adsorbed. Salt to taste.

Chicken Enchiladas with Cheese

Servings: 6 servings

Ingredients:

2 cub Chicken; cooked and shredded
2 tablespoon Olive oil
1 Garlic clove; crushed
16 ounce Tomato sauce
¼ teaspoon Salt
¼ teaspoon Sugar
1 Whole jalapeno pepper;canned
3 cub Heavy cream
5 Chicken bouillion cubes
1/3 cub Olive oil
12 Corn tortillas
1 ½ cub Monterrey Jack; grated
1 large Onion; chopped

Preparation:

Seed and chop the jalapeno pepper. Saute onion in oil until translucent. Stir in garlic, tomato sauce, salt, sugar, chicken and peppers. Cover and simmer 5 minutes. In a large saucepan, heat cream and dissolve bouillion cubes in it. Set aside. In a small skillet, heat about 1/3 cup of oil and dip each tortilla in hot boil, turning once, for a few second to soften. Drain on paper towels. Assemble Enchiladas: Dip a tortilla in the cream mixture. Place on a flat surface and put 2-3 Tbsp. chicken mixture in the center and roll up.
Place rolled tortilla, seam-side down in 13x9" baking dish. Continue with remaining tortillas. Pour all remaining cream mixture over enchiladas and cover with grated cheese. Bake in a preheated 350~ oven for 25-30 minutes, until cheese is melted and browned.

Chicken Enchiladas with Pasilla Chili Sauce

Servings: 16 servings

Ingredients:

2 tablespoon Peanut oil
1 2-oz. package dried pasilla
Chilies, stemmed, seeded,
Torn into 1-inch pieces
½ cub Whole blanched almonds,
Chopped
4 Chicken breast halves
6 cub Chicken stock or canned
Low-salt broth
½ teaspoon Cumin seeds
4 Plum tomatoes, cored,
Quartered
½ Onion, quartered
4 Cloves garlic, peeled
2 tablespoon Firmly packed golden brown
Sugar
1 teaspoon Coarse salt
Peanut oil (for deep frying)
16 Corn tortillas
2 ½ cub Grated Montery Jack Cheese
1 cub Creme fraiche or sour cream
1 Avocado, peeled, seeded,
Sliced
Fresh cilantro sprigs

Preparation:

Heat 2 tablespoons oil in large pot over high heat. Add chilies and almonds. Saute until chilies darken and almonds are golden, about 2 minutes. Using slotted spoon, transfer chilies and almonds to bowl.
Reduce heat to medium. Season chicken with salt and pepper. Add to same pot and brown on all sides, about 5 minutes. Add stock; simmer until chicken is cooked through, aobut 20 minutes. Transfer chicken to another bowl using slotted spoon; cool. Reserve stock in pot.

Toast cumin seeds in heavy small skillet over medium-low heat until aromatic, about 1 minute. Mince cumin seeds. Add cumin, chili mixture, tomatoes, quartered onion, garlic, sugar and salt to stock.
Simmer until all ingredients are very soft, about 45 minutes.

Working in batches, puree stock mixture in blender. Return to pot.
Boil until reduced to 4 cups, stirring occasionally, about 20 minutes. Season with salt and pepper. (Can be made 1 day ahead.
Chill chicken and sauce separately.)

Remove skin from chicken and discard. Cut meat from bones and shred.
Transfer to bowl and combine with ½ cup sauce. Set filling aside.

Oil two 13X9-inch glass baking dishes. Pour oil into deep skillet to depth of ½ inch and heat to 375-degree F. Fry tortillas 1 at a time until softened, about 5 seconds per side. Using metal sapatula, transfer to paper towels. Spread 1 tablespoon sauce over each tortilla. Sprinkle each with 2 tablespoons cheese and 1 tablespoon chooped onion. Place 1/3 cup chicken down center of each tortilla; roll up. Place seam side down in baking dishes. (Can be made 1 hour ahead. Cover.)

Preheat oven to 350-degree F. Pour remaining sauce over enchiladas.
Sprinkle with remaining cheese. Bake until heated through, about 20 minutes. Top with creme fraiche, avodado and clinatro.

SOURCE: BON APPETIT, April '93

Chicken Fajitas

Servings: 4 servings

Ingredients:

8 6" Flour Tortillas
2 Cloves Garlic, minced
1 tablespoon Cooking Oil
1/3 cub Salsa
¼ cub Plain low-fat Yogurt
1 Sm Onion, sliced into rings
1 Med Green /Sweet Red Pepper*
9 ounce Chicken Breast halves **
2 cub Shredded Lettuce
1 Green Onion, thinly sliced

Preparation:

* cut into bite-size strips ** 9 oz boned skinless chicken breast halves, cut into bite-sized strips
Wrap tortillas in foil. Place in 300 deg F. oven for 10-12 minutes or till heated through.
Meanwhile, spray a large skillet with Pam. Add onion and garlic; stir-fry for 2 minutes. Add red or green pepper; stir-fry for 1-2 minutes more or until veggies are tender crisp. Remove from skillet.
Add oil to skillet. Add chicken; stir-fry 3-5 minutes or till chicken is tender and no longer pink. Return veggies to skillet. Add salsa.
Cook and stir till heated through.
To serve, divide chicken mixture evenly among tortillas. Top with shredded lettuce. Dollop with yogurt and sprinkle with green onion.
Roll up tortillas and serve.
*********************************************************** Per serving: 297 calories, 24 g protein, 33 g carbohydrates, 7 g fat, 55 mg cholesterol, 197 mg sodium, 373 mg potassium.

CHICKEN IN MOLE SAUCE

Servings: 8 servings

Ingredients:

1 Chipotle Chile; Dried
¼ cub Shortening Or Lard
2 tablespoon Red Chiles; Ground
2 cub Chicken Broth
4 Flour Tortillas; *
¼ cub Tomato Sauce
¼ cub Onion; Chopped, 1 small
1 tablespoon Raisins
1 tablespoon Almonds Or Walnuts; Chopped
1 tablespoon Sesame Seed
1 tablespoon Pumpkin Seeds; Shelled
1 tablespoon Peanut Butter
1 ½ teaspoon Sugar
1 ½ teaspoon Oregano; Ground
1 ½ teaspoon Cocoa
½ teaspoon Anise Seed
¼ teaspoon Cinnamon; ground
¼ teaspoon Cloves; Ground
¼ teaspoon Nutmeg; Ground
¼ teaspoon Allspice; Ground
¼ teaspoon Ginger; Ground
¼ teaspoon Cumin; Ground, OR
½ teaspoon Cumin Seed
1 cub Chicken Broth
8 Chicken Breast Halves; **

Preparation:

* Flour tortillas should be 7 to 8-inches in diameter and be cut into
small pieces. ** Chicken breast halves should be boneless and the total weight should
be about 4 lbs. Cover chile with warm water. Let stand until softened, about 1 hour. Drain and finely chop. Heat shortening in 3-quart saucepan over medium heat until hot. Cook and stir ground red chiles in shortening until brown (add about ¼ t water to prevent scorching if necessary); cool. Stir in 2 cups of chicken broth. Stir in remaining ingredients except the remaining 1 cup of broth and chicken. Heat to boiling; reduce the heat and cover. Simmer 30 minutes, stirring occasionally; cool. Place a small amount of the sauce into a blender container. Cover and blend on high speed until smooth. Repeat with the remaining sauce. Heat 1 cup of the sauce and the remaining chicken broth in a 12-inch skillet; reduce the heat.
Place the chicken, skin sides up, in a single layer in the skillet.
Cover and simmer until done, about 1 hour. Remove chicken to serving dish and keep warm. Measure the cooking liquid. In skillet combine 1 cup of the cooking liquid with the remaining sauce and heat to boiling, stirring constantly, and pour over the chicken.

Chicken Margarita

Servings: 4 servings

Ingredients:

3 ½ pound Chicken; cut up
1 teaspoon Cumin
1 tablespoon Chili powder
3 Limes; juice of
10 Garlic cloves; fine chopped
3 tablespoon Olive oil
½ cub Tequlia; white OR gold
½ cub Water
Cilantro; fresh garnish

Preparation:

In a bowl combine cumin, chile powder, lime juice, garlic and 1 T olive oil. Marinate chicken pieces in mixture for twenty minutes. In heavy skillet, heat remaining oil. Brown chicken pieces on all sides.
add marinade, tequila and water. Transfer chicken pieces to a platter. Reduce sauce over high heat until a good coating consistency and pour over chicken.

Chicken Mole

Servings: 4 servings

Ingredients:

8 Chicken breasts
¼ cub Olive oil
1 can Chopped green chiles (small)
1 Onion; chopped
1 Clove garlic; minced
8 ounce Tomato sauce
1 cub Chicken broth
2 teaspoon Chile powder
1 teaspoon Salt
2 tablespoon Sugar
¼ teaspoon Tabasco
2 Whole cloves
1 ounce Unsweetened baking chocolate
2 tablespoon Creamy peanut butter
Rice; cooked, hot

Preparation:

Brown chicken in oil and remove. Saute onion and garlic and Add green chiles. Add remaining ingredients. Stir until chocolate is melted.
Replace chicken and cook over low heat for 30 minutes. Serve over cooked rice.

CHICKEN PUFF BRAVO

Servings: 8 servings
Source: MAINPOUL.ZIP

Ingredients:

¾ pound Velveeta Mexican PasteurizedProcess Cheese Spread
With Jalapeno Pepper, cubed
½ cub Sour cream
¼ teaspoon Garlic salt
2 Eggs, separated
2 - 10 ounce pkg frozen choppedspinach, thawed, welldrained
3 cub Chopped cooked chicken
¼ cub Chopped red or green bellpepper
1 4 ounce can sliced mushrooms,drained
2 8 ounce cans refrigerated quickcrescent dinner rolls

Preparation:

In a 3 quart saucepan, combine process cheese, sour cream and garlic salt; stir over low heat until cheese is melted. Remove from heat.
Beat egg yolks thoroughly; reserve 1 Tbsp for glaze. Gradually, stir in remaining egg yolks into cheese mixture. Cool. Beat egg whites until stiff peaks form; fold into cheese mixture. Add remaining ingredients except dough; mix lightly. Unroll one can of dough; press into bottom and sides of a greased 12" oven proof skillet, pressing perforations together to seal. Spread spinach mixture over the dough.
Unroll the second can of dough; separate into eight triangles.
Loosely, twist each triangle at the pointed end. Arrange dough triangles on the spinach mixture, pointing ends towards center. Seal outer edges to crust. Brush dough with the reserved egg yolk. Bake @ 375 degrees for 35 to 40 minutes or until egg mixture is set. Makes 8 servings.

CHICKEN SANTA FE

Servings: 4 servings
Source: MAINPOUL.ZIP

Ingredients:

2 Whole broiler-fryer chickenbreasts, halved, skinnedand boned
4 tablespoon Jalapeno pepper jelly,melted
2 Sweet red peppers, roasted,skinned

Preparation:

Marinade (Recipe below)

Place chicken between two pieces of wax paper. On hard surface, with meat mallet or similar flattening utensil, pound to ¼" thickness.
In large plastic zip-lock bag, place chicken in single layer. Add marinade; close bag; refrigerate and marinate, turning once, for 1 hour. Bring chicken to room temperature; place on broiler pan and brush liberally with marinade. Set oven temperature control at broil and arrange rack so chicken is about 6" from heat. Broil 8 minutes; turn, brush with marinade, and broil about 8 minutes longer or until chicken is brown and fork can be inserted with ease. Brush chicken with melted jelly. Place two roasted pepper strips to form an X on each breast half; spoon on remaining jelly. Return to oven and broil until chicken is glazed. Serves 4.

NOTE: To roast peppers, place under broiler, turning often until charred. Cool. With point of sharp knife, remove stem, seeds, and skins. Cut in 8 strips.

Marinade: In medium bowl, mix together: ¼ cup olive oil, juice and zest of 1 small lime, 1 clove garlic, crushed, 1 oz tequila, ¼ tsp bottled hot pepper sauce, ⅛ tsp liquid smoke and ¼ tsp salt.

Chicken Tacos

Servings: 6 servings

Ingredients:

¼ cub Green onion, chopped
1 tablespoon Shortening
2 cub Cooked chicken, shredded
1 each 8 oz can taco sauce or
8 ounce Green chili salsa
1 each Salt to taste
1 package Taco shells
1 cub Grated cheddar cheese

OPTIONAL TOPPINGS:
1 each Chopped lettuce
1 each Chopped tomato
1 each Sour cream
1 each Guacamole

Preparation:

Saute' the onion in the shortening until transparent. Add the chicken, green chili salsa or taco sauce and salt to taste. Heat to boiling.
Prepare shells according to package directions. Put two tablespoons of the chicken mixture and one tablespoon of grated cheese in each shell. Serve with option of lettuce, tomato, sour cream or guacamole and extra chili sauce as desired.

Chicken Tequila

Servings: 4 servings

Ingredients:

1 cub Strong chicken stock
9 ounce Whole tomatoes; undrained
3 Cloves garlic; minced
2 Chicken breasts; boneless
½ cub Tequila
2 Juice from two limes
Heavy dash cayenne pepper
1 teaspoon Chili powder
1 teaspoon Cumin
½ teaspoon Coriander
Salt to taste
Olive oil

Preparation:

Simmer the chicken breasts in the stock, until tender. Remove and cube. Set aside, reserving stock. Saute' the garlic in olive oil. Add tomatoes (breaking up) and the remaining ingredients; simmer, covered ½ hour. Add chicken and re-heat. Toss with cooked noodles. If sauce becomes too thick, add the chicken stock. Sprinkle with Parmesan cheese and garnish with fresh basil or parsley leaves.

Chicken Tortilla Casserole

Servings: 2 servings

Ingredients:

6 Corn tortillas
½ cub Milk
½ pound Cheddar cheese; shredded
1 can Green chili salsa
1 can Cream of mushroom soup
1 can Cream of chicken soup
3 Chicken breasts; cooked, cut up

Preparation:

Cut or tear the tortillas in ½" squares. Put half of them on the bottom of a baking dish and cover with ½ of the cheese. Mix salsa, both soups and chicken together. Add half of this mixture to the baking dish. Repeat the layers and top with cheese. Cover and put in the frige for 24 hours. Bake at 350~F for 45 min. Uncover for the last 15 minutes to brown.

CHICKEN WITH AVOCADO SALSA

Servings: 4 servings
Source: MAINPOUL.ZIP

Ingredients:

1 pound Boneless chicken breasthalves
Chili powder, salt andpepper
1 Ripe avocado
1 tablespoon Fresh lime juice
½ cub Chunky salsa
1 Tomato, chopped
2 Green onions with tops,thinly sliced
4 Heated corn tortillas orlettuce leaves

Preparation:

Arrange chicken around the edges of a 9" pie plate or baking dish.
Sprinkle with chili powder, salt and pepper. Cover with vented plastic wrap. Rotating dish midway through cooking, microwave on high 5 to 6 minutes; set aside. Peel, seed and chop avocado. Combine with lime juice in a small bowl. Add salsa, tomato and green onions; toss gently. Slice cooked chicken, lengthwise, into 1 to 2" strips and arrange on tortillas, making 4 servings. Top with salsa. Microwave on 50 % (medium) 2 minutes or until heated. Makes 4 servings.

CHILE CARIBE

Servings: 1 servings

Ingredients:

Chiles,dried

Preparation:

1. Rinse, dry, and remove the stems, then crush or tear the dried chiles with your hands into little pieces (approximately ½ inch).
Chile caribe can contain a portion of the seeds of the pepper. Red pepper flakes, sold in most supermarkets, have the look of chile caribe but are usually the Italian type pepper and impart a different flavor.¶

CHILE CARNITAS

Servings: 6 servings

Ingredients:

1 tablespoon Dried ground red New Mexicanchile
¼ teaspoon Freshly ground black pepper
1 teaspoon Ground cumin
3 Cloves garlic, minced
2 teaspoon Finely chopped freshcilantro
¾ teaspoon Salt
1 pound Boneless pork, trimmed andcut into 1-inch cubes

Preparation:

Serves 6

Combine all spices and rub the pork cubes with the mixture. Let the meat marinate at room temperature for 1 hour.

Bake the cubes on a rack over a baking sheet for 1 ½ hours at 250 F, or until the meat is very crisp.

The Whole Chili Pepper From the collection of Jim Vorheis

Chile Cheese Casserole

Servings: 8 servings

Ingredients:

1 Can #2 whole kernal corn
2 tablespoon Flour
½ pound Thinly sliced Cheddar cheese
2 Eggs, slightly beaten
1 Pkg. green chile
2 tablespoon Oleo
1 cub Milk
½ teaspoon Salt
1 cub Bread crumbs
1 Buttered cracker crumbs

Preparation:

Melt oleo, add flour, add milk and cook unti thick. Drain corn and add to eggs, and bread crumbs. Add to oleo, flour and milk mix. In a deep casserole, put half of the corn mixture, layer 1/3 cheese and peppers, make 2 more layers. Sprinkle cracker crumbs on top. Bake 45 min at 350 F. This dish may be frozen ahead of time.

Chile con Queso

Servings: 2 servings

Ingredients:

1 cub Cheese; Shredded *
4 ounce Green Chiles; **
¼ cub Half & Half
2 tablespoon Onion; Finely Chopped
2 teaspoon Cumin; Ground
½ teaspoon Salt

Preparation:

* Use either Cheddar or Montery Jack Cheese (4 oz) ** Use 1 4-oz can of chopped green chiles, drained.
~--------------------------------------------------------------------- ~-- Heat all ingredients over low heat, stirring constantly, until the cheese is melted. Serve warm with tortilla chips.
Makes 1 ¼ cups dip.

Chile Con Queso Mini-Bites

Servings: 30 servings

Ingredients:

½ cub Chopped Tomato
¼ cub Minced Green Onions
1 cl Garlic Minced
4 Eggs Beaten
½ cub (2 Oz.) Shredded Cheddar
½ cub (2 Oz.) Monterey Jack
Cheese With Jalapeno Pepper
1 teaspoon Chili Powder
½ teaspoon Cumin, ⅛ t. Red Pepper
1 can (4 Oz.) Chopped Green
Chiles Rinsed & Drained
Whole Green Chiles Sliced

Preparation:

Coat A Nonstick Skillet With Cooking Spray; Place Over Medium- Highheat Until Hot. Add Tomato, Green Onions & Garlic. Saute Until Onions Are Tender. Combine Tomato Mixture, Eggs, Cheeses, Chili Powder, Cumin, Redpepper & Chopped Green Chiles. Stir Well. Spoon 1 T. Mixture Into Minature Muffin Pans Coated With Cooking Spray. Bake At 425 For 8 To 10 Min. OR Until Centers Are Set. Remove From Oven; Let Cool in Pans 1 Min. Loosen Edges With Knife & Remove From Pans.
Serve Warm. Garnish With Sliced Green Chiles If Desired. (Fat 2.
Chol. 40.)

Chile Piquin Sauce

Servings: 1 servings

Ingredients:

1 ounce Dried chile Piquin
¼ teaspoon Cumin
¼ cub Oil
8 ounce Tomato sauce
½ teaspoon Chopped fresh garlic

Preparation:

Heat oil unti hot and remove from heat, pour chile to fry about 2 min in hot oil, then drain on paper towels. Put chile, tomato sauce, cumin, and garlic in blender and mix, add salt to your taste

Chile Relleno Casserole

Servings: 10 servings

Ingredients:

CHILE RELLENOS:
20 ounce Whole green chiles
1 Lg onion
1 tablespoon Cumin
1 Salt to taste
8 ounce Sharp cheddar, grated
13 ounce Can evap. milk
13 ounce Can tomato sauce
1 pound Lean ground beef
2 Cloves garlic, minced
3 tablespoon Chile powder
8 ounce Monterey jack, grated
4 Eggs, beaten
1 tablespoon All purpose flour

TOPPINGS:
1 cub Sour cream
1 cub Chopped pecans (optional)
1 cub Raisins (optional)

Preparation:

Rinse chiles, open flat and remove seeds. Drain on paper towels.
Brown meat with onion and garlic. Drain. Add 1 tsp cumin, 1.5 tbs chili powder and salt. Stir.

In a greased 9x13" pan, layer chiles, beef and additional chiles.
Combine cheeses and sprinkle over chiles. Beat together eggs, milk and flour. Pour over cheese mixture. To the tomato sauce add 2 tsp cumin and 1.5 tbs chili powder. Pour over all. Bake 30-45 min at 350 F. (Note: If preparing ahead of time, do not cover with tomato sauce until time to bake.) Serve toppings in seperate bowls and let guests help themselves.

CHILES IN WALNUT SAUCE

Servings: 8 servings

Ingredients:

8 Pablano Chiles; *
1 pound Ground Beef
¼ cub Onion; Chopped, 1 small
2 cub Tomatoes; Chopped, 2 medium
1 Apple; **
1 Banana; Peeled & Sliced
1 Jalapeno Chile; ***
1 Clove Garlic; Finely Chopped
1 cub Raisins
1/3 cub Almonds; Slivered
2 tablespoon Green Olives; Chopped
1 tablespoon Capers
¾ teaspoon Cinnamon; Ground
½ teaspoon Salt
¼ teaspoon Cumin Seed
¼ teaspoon Oregano; Ground
⅛ teaspoon Pepper; Freshly Ground
4 Eggs; Large, Separated
Flour; Unbleached
Vegetable Oil
Pomegranate Seeds Or Raisins
Fresh Cilantro; Snipped

WALNUT SAUCE:
1 cub Walnuts; Ground
1 cub Dairy Sour Cream
½ cub Chicken Broth

Preparation:

* Chiles should be roasted and peeled (See Sowest 1 for information) ** Use an all purpose cooking apple that is unpeeled and sliced. *** Chile should be seeded and finely chopped. Cut a lengthwise slit down one side of each poblano chile. Carefully remove the seeds and membranes and set aside. Cook and stir ground beef and onion in a 10-inch skillet until beef is brown and drain. Stir in remaining ingredients except the eggs, flour, oil, Walnut Sauce, Pomegranate

seeds and cilantro. Cover and simmer for 15 minutes. Fill chiles with beef mixture. Cover and refrigerate for an hour. Beat egg whites in a large bowl until stiff. Beat egg yolks and fold them into the egg whites. Coat filled chiles with flour; dip into the egg mixture. Heat ¼-inch of oil in an 8-inch skillet until hot. Cook chiles, one at a time, in the oil, turning once, until puffy and golden, about 2 minutes on each side; drain. Place on cookie sheet and keep warm in a 200 degree F oven. Prepare Walnut Sauce and spoon over the chiles.
Sprinkle with pomegranate seeds and cilantro. Serve hot. WALNUT SAUCE: Mix all ingredients.

Chiles Rellenos Casserole

Servings: 4 servings

Ingredients:

13/16 can Whole green chili peppers*
1 3/16 cub Sharp Cheddar cheese**
1 ⅝ Green onions, sliced
1 3/16 cub Shredded mozzarella cheese
2 ⅜ Eggs
1 ⅝ cub Milk
5/16 cub All-purpose flour
⅛ teaspoon Salt
13/16 can Green chili salsa

Preparation:

* 7 oz. cans
**shredded (approx. 12 oz.)
Split chili peppers lengthwise and remove seeds and pith. Spread chilies in a single layer in a greased 9x13-inch baking dish.
Sprinkle Cheddar cheese, green onions, and 1-½ cups of the mozzarella cheese over chilies.
In a bowl, beat eggs, milk, flour, and salt together until smooth.
Pour over chilies and cheese. Bake in a 325 degrees oven for 50 minutes or until a knife inserted in custard comes out clean.
Meanwhile, mix salsa with the remaining 1-½ cups mozzarella cheese. Sprinkle over casserole and return to oven for 10 minutes or until cheese melts. Let stand for 5 minutes before serving.
Per Serving: 33 grams protein, 22 grams carbohydrate, 271 milligrams cholesterol, 490 calories.

Chiles Rellenos Con Queso

Servings: 6 servings

Ingredients:

CHILES:
6 California Chiles *
3 Egg, Separated
4 ounce Monterey Jack Cheese
½ cub All-Purpose Flour
Oil For Frying

TOMATO SAUCE:
4 small Tomatoes, Peeled
½ teaspoon Salt
1 small Onion
2 small California Chiles
Clove Garlic
⅛ teaspoon Ground Cinnamon
1 tablespoon Vegetable Oil
⅛ teaspoon Ground Cloves
½ cub Chicken Broth

Preparation:

* California Chiles should be roasted and peeled.
~--------------------------------------------------------------------- ~- Prepare the tomato sauce and keep warm. Cut as small a slit as possible in one side of each chile to remove seeds. Leave stems on.
Pat chiles dry with paper towels. Cut cheese into long thin sticks, one for each chile. Place one stick in each chile, using more if chiles are large. If chiles are loose and open, wrap around cheese and fasten with toothpicks. Pour oil ¼" deep in a large skillet.
Heat oil to 365øF. Beat egg whites in a clean medium bowl with clean beaters until stiff. Beat egg yolks lightly in a small bowl and fold into beaten egg whites. Roll chiles in flour, then dip in egg mixture to coat. Fry in hot oil until golden brown, turning with a spatula. Drain on paper towels. Serve immediately, topped with tomato sauce. TOMATO SAUCE: Combine tomatoes, onion and garlic in a blender or food processor and puree. Heat oil in a medium saucepan, add tomato mixture. Cook 10 minutes, stirring occasionally. Add broth, salt, chiles, cloves and cinnamon. Simmer gently for 15 minutes.

Chiles Rellenos de Queso

Servings: 2 servings

Ingredients:

2 Chiles, calif.; roast & peel
1 1/3 ounce Cheese, monterey jack
Oil; for frying
1 Eggs; separated
3/16 cub Flour, all purpose

TOMATO SAUCE:
1 1/3 small Tomatoes; peeled
1/3 small Onion
1/3 Garlic clove
1/3 tablespoon Oil, vegetable
3/16 cub Chicken broth
3/16 teaspoon Salt
2/3 small Chiles, calif.
pinch Cinnamon, ground
pinch Cloves, ground

Preparation:

Prepare tomato sauce; keep warm.

Cut as small a slit as possible in one side of each chile to remove seeds. Leave stems on. Pat chiles dry with paper towels.

Cut cheese into long thin sticks, one for each chile. Place one stick in each chile, using more if chiles are large. If chiles are loose and open, wrap around cheese and fasten with wooden picks.

Pour oil ¼" deep into large skillet. Heat oil to 365ø F. Beat egg whites in a medium bowl until stiff. Beat egg yolks lightly in a small bowl and add all at once to beaten egg whites. Fold lightly but thoroughly. Roll chiles in flour, then dip in egg mixture to coat.
Fry in hot oil until golden brown, turning with a spatula. Drain on paper towels. Serve immediately topped with tomato sauce.

Tomato Sauce: Combine tomatoes, onion and garlic in blender or food pro- cessor; puree. Heat oil in a medium saucepan, add tomato mixture. Cook 10 minutes, stirring occasionally. Add broth, salt, chiles, cloves and cinnamon. Simmer gently 15 minutes.

Chili Cheese Log

Servings: 1 servings

Ingredients:

1 package Chili seasoning
16 ounce Cream cheese; softened
3 tablespoon Salsa
½ cub Pecans; chopped
½ cub Monterey Jack cheese; shred

Preparation:

Beat chili seasoning with cream cheese and salsa. Shape into a log and top with chopped nuts and Jack cheese. Chill until firm. Decorate as desired. Serve with assorted crackers and vegetables.

Chili Dip *

Servings: 1 servings

Ingredients:

PATTI - VDRJ67A:
2 can Chili with no beans, large
1 pound Cheddar cheese; shredded
1 cub Sour cream
1 cub Picante sauce

Preparation:

Microwave chili until hot. Add shredded cheddar cheese and mix until cheese is melted. Return to microwave if needed. Add sour cream and picante sauce (I use hot). Mix well. Serve with nacho chips or plain corn chips.

Chili Grits

Servings: 8 servings

Ingredients:

1 ½ cub Quick grits
1 ½ teaspoon Salt
6 cub Boiling water
½ cub Butter
2 cub Shredded cheddar cheese
2 tablespoon Finely chopped jalapenos
3 Eggs, beaten
1 Can, cream of chicken soup
½ teaspoon Salt

Preparation:

Preheat oven to 325 deg F. Cook grits in boiling, salted water for 8 minutes. Add butter, cheese, peppers, eggs, soup and salt; mix well and spread in a greased 2-quart baking dish. Bake for 1 to 1 ½ hours, covered for the first 45 minutes. Remove cover and continue baking until lightly browned.

Chili N'awlins

Servings: 12 servings

Ingredients:

2 pound Ground round beef
1 pound Ground pork
5 cub Chopped onions
1 ½ tablespoon Chopped garlic
7 tablespoon Chili powder
2 can Chopped green chili peppers
3 can (16 oz) crushed tomatoes
3 tablespoon Tomato paste
4 each Bay leaves, crumbled
1 tablespoon Salt
1 tablespoon Oregano
1 tablespoon Red wine vinegar
1 tablespoon Grown sugar
2 can 16 oz) red kidney beans
1 package Corn chips
1 each Head lettuce, shredded
12 ounce Sharp cheddar cheese, shredd

Preparation:

I had this when visiting friends in N'awlins. He didn't know the source of the recipe, but this was sure passable chili. In a large, heavy pot, brown the meat with the onions and the garlic. Drain off the fat and stir in the chili powder (depending on quality, you may want more - we get real cool stuff up here in the north). Add chilies, tomatoes, tomato paste, bay leaves, salt, oregano, vinegar, and brown sugar.
Cover the pot and cook for 2 hours over low heat.
Add beans and cook, uncovered, 30 minutes more.
Serve with side dishes of corn chips, shredded lettuce, and shredded Cheddar cheese.

CHILI POBLANO PIE

Servings: 6 servings

Ingredients:

12 Poblano chilies, large fresh
Chihuahua cheese, cubed
1 Garlic clove,large, halved
¾ teaspoon Salt
1 ½ cub Whipping cream
½ pound Monterey jack or
¼ Onion, sm yel, coarse chop
6 Eggs
Crema fresca:;-----------
3 tablespoon Sour cream

Preparation:

Make the Crema Fresca ahead of time: mix Cream and Sour Cream together. Cover and let stand at room temp. until thickened, 8 hours or overnight. Chill until ready to use. Char the Chili Peppers over a gas flame until blackened on all sides. Wrap them in a plastic bag and let stand for 10 minutes to steam. Peel and core the Chilies.
Remove seeds, rinse and pat dry. Preheat oven to 350 F. Generously Butter a 9" pie pan (preferably porcelain or stoneware with 2" sides). Open up Chili Peppers and arrange around sides of pan skin side down, point toward center of pan, extending about ½" above rim. Cover bottom of pan with Chilies. Finely grate cheese with Onion and garlic in a processor using on/off pulses, about 30 seconds. Add Eggs and Salt. Process until smooth, stopping to scrape down the sides, about 15 seconds. Mix in the Crema Fresca (the Mexican equivalent of creme fraiche). Pour this filling over the Chilies. Curl the edges of the Chilies over the filling. Bake until golden brown and a knife inserted in the center comes out clean, 45 to 50 minutes. Cover Chili edges with fOil to prevent burning, if necessary. Cool for 5 minutes before cutting. Serve hot or at room temperature.

Chili Relleno Pie

Servings: 8 servings

Ingredients:

2 can (8 oz. ea.) green chilies
1 pound Jack cheese, sliced
1 pound Cheddar cheese, sliced
4 tablespoon Whole wheat flour
1 cub Evaporated milk
1 cub Sour cream
4 Eggs
1 cub Diced chicken or turkey
2 cub Mild salsa

Preparation:

Cut chilies open and line 8" x 13" baking dish with them. Layer both cheeses evenly over chilies. Add any remaining chilies over the cheese layer. Mix flour with small amount of milk; using a wire whisk helps to make a smooth paste. Mix in remaining milk and sour cream. Beat in eggs, one at a time; add diced meat. Pour over chilies and cheese; bake for 30 minutes at 350 degrees. Pour salsa over top and bake an additional 15 minutes.

CHILIPETIN SAUCE

Servings: 1 servings

Ingredients:

1 cub Green chili pequin peppers(ROAST 'EM!)
1 medium Onion
1 Clove garlic
1 Green tomato (or tomatillo,but use a couple or so ifusing these)
1 teaspoon Flour
1 cub Vinegar
2 tablespoon Sugar
1 teaspoon Salt

Preparation:

Grind fine or chop the peppers, onion, garlic and tomato. Add the flour

Bring the vinegar, sugar, and salt to a boil. Pour over the pepper mixture and, stirring occasionally, boil, uncovered, for about 30 minutes, or until it thickens slightly. Seal while hot in sterilized jars. The sauce will be thin, but will thicken with age. (like most of us!)

Serve this as a condiment at your next Mexican cookout, with fajitas, pinto beans, cornbread, and coleslaw. Makes 1 pint.

ENJOY!

Chimichangas

Servings: 12 servings

Ingredients:

¼ cub Bacon grease
2 cub Beef, pork OR chicken *
1 Onion; diced
2 Garlic cloves; minced
2 Tomatoes; chopped
8 ounce Green chiles; chopped
1 Potato; peeled boiled diced
1 teaspoon Salt
1 ½ teaspoon Dried oregano
2 teaspoon Chili powder; (or to taste)
2 tablespoon Fresh cilantro; minced
12 Flour tortillas; warmed
Vegetable oil
Cheddar cheese; shredded
Sour cream
Salsa
Lettuce; shredded
Tomatoes; chopped

Preparation:

* chopped or shredded, cooked
******************************************************* ****************** In a skillet; melt bacon grease over medium heat.
Saute meat, onion, garlic, tomatoes, chiles and potatoes until the onion softens. Add salt, oregano, chili powder and cilantro; simmer 2-3 minutes. Place a scant ½ cup meat filling on each tortilla.
Fold, envelope-style, like a burrito. Fry, seam side down, in ½ inch of hot oil (360-375~F) until crispy and brown. Turn, and brown other side. Drain briefly on a paoer towel. Place on a serving plate and top with shredded cheese, a dollop of sour cream and salsa. Place shredded lettuce next to chimichanga and top with tomatoes. Serve immediately.

Chipotle Mayonnaise

Servings: 4 servings

Ingredients:

½ cub Mayonnaise
½ cub Dairy Sour Cream
⅛ teaspoon Oregano Leaves; Dried,(Opt.)
2 each Chipotle Chiles; *

Preparation:

* Chipotle Chiles shoud be the ones that are canned in adobo sauce and
should be finely chopped.
~--------------------------------------------------------------------- ~-- Mix all ingredients. Cover and refrigerate until chilled, about 1 hour. Makes about 1 cup Mayonnaise

Chipotle Sauce

Servings: 8 servings

Ingredients:

2 each Chipotle Chiles; *
2 each Bacon; Slices, Finely Cut Up
¼ cub Onion; Finely Chopped, 1 Sm
3 cub Tomatoes; Finely Chopped
1 cub Beef Broth
¼ cub Carrot; Finely Chopped
¼ cub Celery; Finely Chopped
¼ cub Fresh Cilantro; Snipped
½ teaspoon Salt
¼ teaspoon Pepper

Preparation:

* You can make this sauce as hot as you want by adding up to a total of 4
dried Chipotle chiles.
~--------------------------------------------------------------------- ~-- Cover chilies with warm water. Let stand until softened, about 1 hour. Drain and finely chop. Cook and stir bacon and onion in a 2-quart saucepan until bacon is crisp; stir in chilies and remaining ingredients. Makes about 4 cups sauce.

Cilantro Pesto

Servings: 4 servings

Ingredients:

1 ½ cub Fresh Cilantro; Firm Packed
½ cub Parsley; Firmly Packed
½ cub Parmesan Cheese
½ cub Vegetable Oil
¼ teaspoon Salt
3 each Cloves Garlic
¼ cub Pine Nuts; 1 oz

Preparation:

Place all ingredients in food processor workbowl fitted with steel blade or in a blender container; cover and process until well blended.
Makes about 1 ¼ cups Pesto

Citrus Barbecue Sauce

Servings: 5 servings

Ingredients:

1 each Onion; Large, Finely Chopped
1 tablespoon Ground Red Chiles
¼ teaspoon Ground Red Pepper
1 each Ancho Chile; *
1 tablespoon Vegetable Oil
1 cub Orange Juice
½ cub Lime Juice
2 tablespoon Sugar
2 tablespoon Lemon Juice
1 tablespoon Fresh Cilantro; Snipped
1 teaspoon Salt

Preparation:

* Ancho chile should be seeded and finely chopped.
~--------------------------------------------------------------------- ~-- Cook onion, ground red chiles, red pepper and ancho chile in oil, stirring frequently, until onion is tender, about 5 minutes. Stir in remaining ingredients. Heat to boiling, reduce heat to low. Simmer uncovered, about 10 minutes, stirring occasionally.
Makes about 2 1/3 cups of sauce.

CITRUS-MARINATED PORK CHOPS

Servings: 6 servings

Ingredients:

2 Chipotle Chiles; Dried
6 Pork Loin Or Rib Chops; *
½ cub Frozen Orange Juice; Thawed
¼ cub Vegetable Oil
¼ cub Lemon Juice
2 tablespoon Orange Peel; Grated
1 teaspoon Salt
1 Clove Garlic
1 Orange; Medium, **

Preparation:

* Pork chops should be cut about ½-inch thick. ** Orange should be cut into 6 wedges. Cover chiles with water. Let stand until softened, about 1 hour. Drain and finely chop. Place pork chops in a shallow glass or plastic dish. Place chiles and remaining ingredients, except the orange, in a blender container. Cover and blend, at low speed, until smooth. Pour over chops. Cover and refrigerate at least 3 hours, spooning marinade over chops occasionally. Set oven control to broil. Remove chops from marinade and sit marinade aside. Place chops on rack in a broiler pan.
Broil, with tops of the chops 3 to 5 inches from the heat, until light brown, about 10 minutes. Turn the chops and brush with the marinade. Broil until chops are done, about 5 minutes longer.
Garnish with orange wedges and serve.

CLASSIC GREEN CHILE SAUCE

Servings: 6 servings

Ingredients:

2 cub Cups
8 Green New Mexican chiles,roasted, peeled, stems and
Seeds removed, chopped
1 medium Onion, chopped
2 Cloves garlic, chopped
2 tablespoon Vegetable oil
1 medium Tomato, peeled and chopped(optional)
½ teaspoon Ground cumin (optional)
2 cub Water

Preparation:

Saute the onion and garlic in the oil until softened. Add the remaining ingredients, bring to a boil, reduce heat, and simmer for 30 minutes.

Puree in blender for a smoother sauce. Eliminate the tomato for a "purist's" sauce.

The Whole Chile Pepper From the collection of Jim Vorheis

CLASSIC MOLE POBLANO SAUCE

Servings: 6 servings

Ingredients:

2 cub Cups
4 Dried Pasilla chiles, stemsand seeds removed
4 Dried red New Mexicanchiles, stems and seedsremoved
1 medium Onion, chopped
2 Cloves garlic, chopped
2 medium Tomatoes, peeled and seedsremoved, chopped
2 tablespoon Sesame seeds
½ cub Almonds
½ Corn tortilla, torn intopieces
¼ cub Raisins
¼ teaspoon Ground cloves
¼ teaspoon Ground cinnamon
¼ teaspoon Ground coriander
3 tablespoon Shortening or vegetable oil
1 cub Chicken broth
1 ounce Bitter chocolate (or more totaste)

Preparation:

Combine chiles, onion, garlic, tomatoes, 1 Tbsp sesame seeds, almonds, tortilla, raisins, cloves, cinnamon, and coriander. Puree small amounts of mixture in a blender until smooth.

Melt shortening in a skillet and saute the puree for 10 minutes, stirring frequently. Add chicken broth and chocolate and cook over very low heat for 45 minutes. The sauce should be very thick.
Remaining sesame seeds are used for garnish.

Sauce is excellent with poultry.

The Whole Chili Pepper From the collection of Jim Vorheis

CLASSIC RED CHILE SAUCE

Servings: 6 servings

Ingredients:

2 cub Cups
10 Dried red New Mexican chiles
1 medium Onion, chopped
2 Cloves garlic, chopped
2 tablespoon Bacon drippings or vegetableoil
½ teaspoon Ground cumin (optional)
3 cub Water

Preparation:

Arrange chiles on baking pan sheet and place in a 200 F oven for 5 minutes or until the chiles smell like they are toasted. Remove the stems and seeds.

Saute the onions and garlic in the oil until soft.

Place all ingredients in a blender with a cup of the water and puree to a smooth sauce.

Stir in additional water, bring to a boil, reduce heat, and simmer for an hour. The sauce should be smooth and thick.

To make the sauce from powder:

½ to ¾ cup powdered red chile 4 Tbsp shortening 3 Tbsp flour 1 medium onion, chopped 2 cloves garlic, chopped 2 to 3 cups water

Melt 2 Tbsp shortening in pan, and stir in the flour. Cook the roux over medium heat until browned, stirring constantly. Add onions, garlic, 1 Tbsp oil, and saute until the onion is soft. Stir in the chile powder and heat for 1 minute. Add water, bring to a boil, reduce heat, and simmer for an hour.

The Whole Chile Pepper From the collection of Jim Vorheis

COD WITH GARLIC

Servings: 8 servings

Ingredients:

2 pound Scrod Or Cod Fillets; *
8 Cloves Garlic;Finely Chopped
2 tablespoon Margarine Or Butter
2 tablespoon Vegetable Oil
¼ cub Lemon Juice
1 teaspoon Salt
Fresh Cilantro; Snipped

Preparation:

* Fillets should be cut to make 8 servings. Place the fish fillets on a rack in a broiler pan. Cook and stir the garlic in the margarine and oil until golden brown, (DO NOT overcook). Remove garlic and set aside. Drizzle the margarine mixture and lemon juice over the fillets then sprinkle with the salt. Set oven control to broil. Broil the fish with the tops of the fillets about 3-inches from the heat until the fillets flake easily with a fork, about 10 to 12 minutes. Sprinkle with the reserved garlic and cilantro. Serve with lemon wedges, if desired.

Corn And Walnut Dip

Servings: 8 servings

Ingredients:

16 ounce Cream Cheese; Softened, 2 pk
¼ cub Vegetable Oil
¼ cub Lime Juice
1 tablespoon Red Chiles; Ground
1 tablespoon Cumin; Ground
½ teaspoon Salt
1 Pepper; Dash Of
8 ¾ ounce Corn; Whole Kernel, Drained
1 cub Walnuts; Chopped
¼ cub Onion; Chopped, 1 small

Preparation:

Beat all ingredients except corn, walnuts and onion in a large bowl, with an electric mixer on medium speed, until smooth. Stir in corn, walnuts, and onion. Serve with tortilla chips.
Makes 4 cups of dip.

Corn Salsa

Servings: 4 servings

Ingredients:

16 ounce Corn; Canned, Drained (1 cn)
4 ounce Green Chilies; Canned, Drain
1 each Jalapeno Chile; *
¼ cub Green Bell Pepper; Chopped
¼ cub Green Onions w/tops; Sliced
2 tablespoon White Wine Vinegar
1 tablespoon Vegetable Oil
¼ teaspoon Salt

Preparation:

* Jalapeno chile should be seeded and finely chopped.
~--------------------------------------------------------------------- ~-- Mix all ingredients. Cover and refrigerate until chilled, about 1 hour. Makes about 2 1/3 cups Salsa.

CORN SOUFFLE

Servings: 6 servings

Ingredients:

3 tablespoon Margarine Or Butter
3 tablespoon Unbleached Flour
¼ teaspoon Sugar
¼ teaspoon Cumin; Ground
¼ teaspoon Nutmeg; Ground
¼ teaspoon Red Pepper; Ground
1 cub Milk
3 Eggs; Large, Separated
2 tablespoon Onion; Finely Chopped
2 tablespoon Green Chiles; Finely Chopped
8 ¾ ounce Whole KernelCorn;Drained,1cn

GREEN CHILE CHEESE SAUCE:
½ cub Cheddar Cheese; Shredded,2oz
¼ cub Green Chiles; Finely Chopped
1/3 cub Half & Half
1 tablespoon Onion; Finely Chopped
1 teaspoon Cumin; Ground
¼ teaspoon Salt

Preparation:

Heat the oven to 350 degrees F. Butter a 1-quart souffle dish or casserole. Heat the margarine in a 2-quart saucepan over low heat until melted. Stir in the flour, sugar, cumin, nutmeg, and red pepper. Cook over low heat, stirring constantly, until the mixture is smooth and bubbly. Stir in the milk, heat to boiling, stirring constantly. Boil and stir for 1 minute. Beat the egg yolks slightly in a medium bowl. Stir at least half of the hot mixture gradually into the egg yolks. Stir the hot mixture back into the saucepan.
Boil and stir for 1 minute. Remove from the heat and stir in the onion, chiles, and corn. Beat the egg whites in another medium bowl on high speed, on an electric mixer, until stiff. Stir about ¼ of the egg whites into the corn mixture. Fold the corn mixture into the remaining egg whites. Carefully pour the mixture into the souffle dish. Bake uncovered until a knife inserted in the center comes out clean, about 50 minutes. Prepare the Green Chile Cheese Sauce. Serve the souffle with the sauce when souffle is done.

GREEN CHILE CHEESE SAUCE:

Heat all the ingredients over low heat, stirring constantly, until the cheese is melted.

CORN STUFFED POBLANO CHILES

Servings: 6 servings

Ingredients:

6 Poblano Chiles
2 Eggs; Large
1 ½ cub Whole Kernel Corn
2 ounce Cheddar Cheese;Shredded,½C
½ cub Pecans; Chopped
½ cub Red Pepper; Finely Chopped
½ cub Onion; Finely Chopped
½ teaspoon Salt
⅛ teaspoon Red Pepper; Ground

Preparation:

Set the oven control to broil. Cut the chiles lengthwise into halves and carefully remove ALL the seeds. Place the cut sides down on the rack in the broiler and broil with the skin side up about 4 inches from the heat until the skin blisters on the peppers. Place the chiles in a plastic bag for 15 minutes and then carefully remove as much skin as possible. Heat the oven to 375 degrees F. Beat the eggs in a medium bowl until thick and lemon colored, about 4 minutes.
Stir in the remaining ingredients. Place the chiles in a greased rectangular baking dish, 13 X 13 X 2-inches. Spoon about ¼ cup of the corn mixture into each chile half. Cover and bake until corn mixture is hot, about 25 minutes.

Cowboy Caviar

Servings: 12 servings

Ingredients:

15 ounce Black Beans; Rinse & Drain *
4 ounce Ripe Olives;Chop & Drained *
¼ cub Onion; Finely Chopped, 1 Sm.
1 each Clove Garlic; Finely Chopped
2 tablespoon Vegetable Oil
2 tablespoon Lime Juice
¼ teaspoon Salt
¼ teaspoon Red Pepper; Crushed
¼ teaspoon Cumin; Ground
⅛ teaspoon Pepper
8 ounce Cream Cheese; Softened, 1 pk
2 each Eggs; Large Hard Cooked, **
1 each Green Onion w/Top; Sliced

Preparation:

* 1 can of each black beans and ripe olives. Drain and rinse the beans,
Drain the chopped ripe olives.
** Eggs should be peeled and chopped.
~--------------------------------------------------------------------- ~-- Mix all ingredients except cream cheese, eggs, and green onion.
Cover and refrigerate at least 2 hours. Spread cream cheese on serving plate. Spoon bean mixture evenly over cream cheese. Arrange eggs on bean mixture in ring around the edge of the plate; sprinkle with green onion.

Crab And Avocado Cocktail

Servings: 6 servings

Ingredients:

1 cub Crab Meat; Cooked
2 each Avocados; Peeled & Chopped
2 each Jalapeno Chiles; *
¼ cub Tomato; Chopped, 1 small
¼ cub Lime Juice
2 tablespoon Olive Or Vegetable Oil
2 tablespoon Onion; Chopped
2 tablespoon Cilantro; Fresh, Snipped
1 each Clove Garlic; Finely Chopped
¾ teaspoon Salt
1 Pepper; Dash Of
1 ½ cub Lettuce; Finely Chopped
1 Lemon Or Lime Wedges

Preparation:

* Jalapeno Chiles should be seeded and finely chopped.
~--------------------------------------------------------------------- ~-- Mix all ingredients except lettuce and lime wedges. Place ¼ cup of lettuce on ead of 6 serving dishes. Divide the crabmeat mixture among the dishes. Garnish with lime wedges.

Crepes Ensenada

Servings: 6 servings

Ingredients:

12 slice Thin sliced ham
1 Brick Jack cheese cut inchunks
1 can Whole green chilis
1 Doz. tortillas (corn orflour)

Preparation:

From: Marcy Moreno Posted by: Donna Ransdell

Roll each tortilla with a slice of ham, chunk of cheese, and a piece of green chili...place side by side, flap side of tortilla down in a 9x13 baking dish. Cover with cheese sauce and bake 45 minutes at 350 F.

Cheese sauce:

¼ lb. margarine ½ cup flour 1 brick cheddar, grated 1 tbsp dry mustard ½ tsp salt 1 qt/ milk

Melt margarine, add flour and blend. Add remianing ingredients, stir till smooth and thickened.

Crescent Taco Pie

Servings: 4 servings

Ingredients:

1 pound Ground beef
1 package Taco seasoning mix
½ cub Water
1 can Crescent dinner rolls
1 ½ cub Corn chips; crushed
1 cub Sour cream
1 cub Cheddar cheese; shredded

Preparation:

Preheat oven to 375~. Brown ground beef and drain. Stir in seasoning mix and water; simmer 5 minutes. Separate crescent dough into 8 triangles and press into ungreased pie pan to form a pie crust.
Sprinkle 1 cup corn chips over bottom of crust. Spoon meat mixture over crust and corn chips. Spread sour cream over meat mixture. Cover with cheese. Sprinkle on remaining corn chips. Bake 20-25 minutes.
Serves 4-6

Cucumber Salsa

Servings: 6 servings

Ingredients:

1 cub Dairy Sour Cream
1 cub Yogurt; Plain
¼ cub Parsley; Snipped
¼ cub Cilantro; Fresh, Snipped
1 teaspoon Cumin; Ground
½ teaspoon Salt
2 each Cucumbers; Medium *

Preparation:

* Cucumbers should be pared, seeded and coarsely shredded.
~--------------------------------------------------------------------- ~-- Mix all ingredients. Cover and refrigerate until chilled, about 2 hours. Makes about 3 cups salsa.

DEEP-DISH BURRITOS

Servings: 4 servings

Ingredients:

8 Flour tortillas
2 cub Mexican refried beans
4 ounce Low-fat Jack or Cheddar cheese, shredded
1 Large tomato, chopped
1 cub Shredded lettuce
Salsa Cruda

Preparation:

Wrap 2 tortillas in paper towels and microwave on HIGH (100% power) 30 seconds to soften. Place heated tortillas in 2-quart rectangular microwave-proof dish. Spoon ¼ cup heated Mexican Refried Beans onto center of each. Top each with 1 tablespoon each shredded cheese, chopped tomato and lettuce. Spoon 1 tablespoon Salsa Cruda on top.
Fold bottom 1/3 of 1 tortilla up over filling. Fold right and left sides toward center, overlapping. Fold top 1/3 down, making rectangular package. Place burrito, seam-side down, in dish. Repeat with second tortilla. Heat remaining tortillas as above, 2 at a time, and repeat filling procedure with each.
Cover burritos in dish with wax paper and microwave on MEDIUM (50% power) 3 to 6 minutes. Makes 4 servings.

Printed in the November 27, 1992, issue of the Los Angeles Times.

DRUNKEN FISH

Servings: 6 servings

Ingredients:

3 pound Fish; Whole, *
2 Ancho Chiles; Dried, OR
½ teaspoon Red Peppers; Crushed
1/3 cub Red Wine, Dry
½ cub Onion; Chopped, 1 Md.
1 Clove Garlic; Minced
2 tablespoon Olive Or Vegetable Oil
3 Tomatoes; Md, **
1/3 cub Water
¼ cub Parsley; Snipped
1 teaspoon Sugar
½ teaspoon Salt
½ teaspoon Oregano; Dried, Crushed
¼ teaspoon Cumin; Ground
Salt And Pepper
½ cub Pimento Stuffed Olives; ***
1 tablespoon Capers; (Optional)

Preparation:

* Use a fresh or frozen whole dressed Red Snapper or other whole fish. ** The medium tomatoes should be peeled, seeded and chopped.
*** The olives should be sliced. Thaw the fish if frozen. Cut the chiles open. Discard stems and seeds. Cut the chiles into small pieces with a pair of scissors or a sharp knife.
Place the snipped chiles in a small bowl and cover with boiling water. Set aside for 45 to 60 minutes then drain. Place the chiles in a blender container and add the wine. Blend until nearly smooth.
In a medium saucepan cook the onion and garlic in the hot oil until tender but not brown. Add the chile-wine mixture (or the crushed red peppers and wine to the saucepan), tomatoes, 1/3 cup of water, parsley, sugar, salt, oregano, and cumin. Bring to boiling then reduce the heat. Cover and simmer for 5 minutes. Meanwhile, place the fish in a greased 13 X 9 X 2-inch baking dish. Season cavity of the fish with salt and pepper. Stir the sliced olives and capers into the tomato sauce mixture and pour over the fish. Cover and bake in a preheated 350 degree F. oven for about 45 to 60 minutes or until the fish flakes easily when tested with a fork. Carefully remove the fish to a serving platter. Serve with the remaining sauce.

DUCK WITH PINE NUT WILD RICE

Servings: 4 servings

Ingredients:

Apricot Basting Sauce; *
Duckling; 4 ½ to 5 Lbs.
Pine Nut Wild Rice; Below

PINE NUT WILD RICE:
½ cub Wild Rice; Uncooked
2 tablespoon Green Onions/Tops; Sliced
1 teaspoon Margarine Or Butter
1 ½ cub Chicken Broth
2 ounce Pine Nuts; Toasted, ½ Cup
½ cub Pears; Dried, Chopped
½ cub Currants

Preparation:

* See Sowest 2 for recipe. Prepare Apricot Basting Sauce and set aside. Heat oven to 350 degrees F. Place duckling, breast side up, on rack in a shallow roasting pan. Brush with Apricot Basting Sauce.
Insert meat thermometer so that the tip is in the thickest part of the inside thigh muscle and doesn't touch the bone. Do not add water and do not cover. Roast, brushing with the sauce 2 or 3 times, until thermometer registers 180 to 185 degrees or drumstick meat feels very soft when pressed between fingers, 2 to 2 1/3 hours. Serve with Pine Nut Wild Rice.

PINE NUT WILD RICE:

Cook and stir wild rice and onions in margarine in a 2-quart heavy saucepan over medium heat until onions are tender, about 3 minutes.
Stir in broth. Heat to boiling, stirring occasionally, reduce heat and cover. Simmer until wild rice is tender, 40 to 50 minutes. Stir in pine nuts, pears and currants.

EGG AND SPINACH CASSEROLE

Servings: 8 servings

Ingredients:

Vegetable Oil
6 Corn Tortillas; *
2 Bacon; Slices
¼ cub Onion; Chopped, 1 Sm.
1 Clove Garlic; Finely Chopped
2 tablespoon Margarine Or Butter
1 tablespoon Vegetable Oil
2 cub Tomatoes; Chopped, 2 Md.
1 teaspoon Salt
½ teaspoon Pepper
¼ teaspoon Nutmeg; Ground
1 pound Spinach; Fresh, Chopped
8 Hard Cooked Eggs; Lg, Peeled
1 cub Basic Green Sauce; **
4 ounce Cheese; Shredded, ***

Preparation:

* The Corn Tortillas should be 6 to 7-inches in diameter. ** See Sowest 2 for the recipe. *** Use either Monterey Jack or Chihuahua cheese in this recipe. Heat the oven to 400 degrees F. Heat ⅛-inch of vegetable oil in an 8-inch skillet over medium heat, just until hot. Cook the tortillas, one at a time, in the oil until crisp, about 1 minute. Drain on paper towels and then cut them into small pieces.
(NOTE: You could use tortilla chips where they are available.) Cook and stir the bacon, onion, and garlic in the margarine and 1 tbls of vegetable oil, in a 10-inch skillet until the onion is tender. Stir in the tomatoes, salt, pepper, and nutmeg. Simmer uncovered for 3 minutes, stirring occasionally. Add the spinach, cover and cook until the spinach is wilted, about 3 minutes. Line the bottom of an ungreased square 8 X 8 X 2-inch pan with the tortilla chips or pieces. Spread the spinach mixture over them. Cut the eggs lengthwise into halves and arrange them on the spinach mixture. Pour the Basic Green Sauce over the eggs; sprinkle with the cheese and bake, uncovered until the cheese is melted, abut 15 minutes.

EGGS AND CHORIZO

Servings: 6 servings

Ingredients:

¼ cub Onion; Chopped, 1 Sm.
2 tablespoon Vegetable Oil
8 ounce Chorizo Sausage; Bulk
8 Eggs; Large
¼ cub Half-and-Half
½ teaspoon Oregano Leaves; Dried

Preparation:

Cook and stir the onion in oil in a 10-inch skillet until tender but not brown. Add the sausage, cooking and stirring , until the sausage is done then drain. Mix the eggs, half-and-half and the oregano well with a fork. Pour into the sausage mixture in the skillet. Cook over medium heat. As the mixture begins to set at the bottom and sides, gently lift the cooked portion with a fork or spatula so that the uncooked egg mixture can run under the cooked portion. Avoid constant stirring as this will make the eggs tough and hard. Cook until all the eggs are cooked but still moist, about 3 to 5 minutes.

EGGS MOTUL STYLE

Servings: 8 servings

Ingredients:

1 ½ cub Black Beans; Dry, 8 oz
3 cub Water
¼ cub Onion; Chopped, 1 Sm.
1 Clove Garlic; Minced
1 teaspoon Salt
8 ounce Tomatoes; Finely Chopped,1Cn
2 tablespoon Onion; Finely Chopped
½ teaspoon Salt
⅛ teaspoon Cayenne Pepper
Vegetable Oil
10 ounce Peas; Frozen, 1 Pk
1 ½ cub Ham; Chopped
8 Corn Tortillas; 8" Diameter
8 Eggs; Large
2 ounce Monterey Jack Cheese; *

Preparation:

* There should be about ½ cup of the shredded cheese. In a large saucepan, soak the beans overnight in the water. (Or bring to boiling, simmer for 2 minutes, cover and let stand for 1 hour.) Do not drain. Add the ¼ cup of onion, garlic, and the 1 tsp of salt.
Then cook for another 2 hours or until very tender. Combine the UNDRAINED tomatoes, the 2 tbls of chopped onion, ½ tsp of salt and cayenne. Set aside. Heat the 2 tbls of vegetable oil in a large heavy skillet. Add the beans with the liquid, mash the beans in the skillet. Cook, uncovered, over medium heat 3 to 5 minutes or until very thick. Cook peas according to the directions on the package and drain. Toss with the ham; cover and keep warm. Heat ¼ inch of vegetable oil in a another heavy skillet. Fry tortillas 20 to 40 seconds per side or until crisp and golden. Drain on paper toweling.
Spread about 1/3 cup of the bean mixture on each tortilla and keep them warm in a 300 degree F oven. In the same oil fry the eggs until they are set. Season with the salt and pepper. Place an egg on the top of each bean covered tortilla. Sprinkle each with about ½ cup of the ham mixture. Spoon some of the tomato sauce on top and sprinkle with the cheese. Serve hot.

EL CHICO SALSA VERDE (VTJS99B)

Servings: 4 servings

Ingredients:

2 tablespoon Pumpkin seeds; pureed
2 tablespoon Green chiles; minced
¼ cub Parsley; chopped
2 cub Chicken stock
¼ cub Cooking oil
Salt and pepper to taste
1 tablespoon Roux (1 part cooking oil
To 2 parts flour)

Preparation:

Toast pumpkin seeds until brown, or use pumpkin seeds called Pepitas (This I'd prefer. I think you can get these at the spice rack in the store). Grind, with the chiles and parsley, very fine. In a skillet, with ¼ C cooking oil, add a little of the chicken stock. Add the green chile mixture and stir well, then add the remaining chicken stock. Salt and pepper, to taste, and cook for a few minutes on medium heat. Add roux, and stir, cooking until it thickens then remove from fire. If not to be used immediately, then store in 'fridge. Heat only when you need to use it.

El Paso Chicken

Servings: 1 servings

Ingredients:

16 ounce Salsa; Old El Paso chunky
3 ounce Cream cheese; softened
10 ounce Enchilada sauce; Las Palmas
4 Chicken breast halves; boneless
2 ¼ cub Rice; instant

Preparation:

Measure ½ cup salsa and drain. Beat together with cream cheese and set aside. In a 11x7" baking dish, combine remaining salsa and enchilada sauce; reserve ½ cup sauce. Stir in the rice and set aside. Pound the chicken breast halves to about ½ inch thickness.
Spoon ¼ of the cream cheese mix into the center of a chicken breast half. Roll up and place seem side down on rice. Repeat with all the breast halves. Pour reserved sauce over chicken. Bake in a preheated 350~ oven for 45-60 minutes or until chicken is done.

Empanaditas

Servings: 12 servings

Ingredients:

1 pound GROUND BEEF
¼ cub Onion; Finely Chopped, 1 Md
2 tablespoon Raisins; Finely Chopped
2 tablespoon Chopped Green Olives
¼ teaspoon Salt
⅛ teaspoon Pepper
¼ cub Cottage Cheese;Sm Curd,Cream
1 Egg;Large Hard Cooked, *
1 Egg; Large, Separated
1 teaspoon Water
10-Inch PastryRecipe,2 crust
2 teaspoon Milk

Preparation:

* Hard boiled egg should be peeled and chopped.
~--------------------------------------------------------------------- ~-- Cook and stir ground beef in 10-inch skillet, breaking up into small pieces, until brown; drain reserving 1 T of fat and the beef in the skillet. Stir in onion, raisins, olives,salt and pepper. Cover and cook over low heat for 5 minutes. Stir in cottage cheese and hard cooked egg. Heat oven to 400 degrees F. Mix egg white and water until slightly foamy; reserve. Prepare pastry dough; gather into a ball. Divide into halves. Shape into 2 flattened rounds on lightly floured cloth covered surface. Roll 1 round of pasty into circle, about 14 inches in diameter. Cut into 11 or 12 circles, 3 ½-inches in diameter. Spoon on 2 t of the beef mixture at the center of each circle; brush edge of pastry with egg white mixture. Fold pastry circle up over filling; press edge with fork to seal. place empanaditas on ungreased cookie sheet. Repeat with remaining pastry circles. Gather any remianing pastry; shape into another round.
Repeat rolling cutting and filling. Beat egg yolk and milk until well blended; brush over tops of empanaditas. Bake until golden brown, 15 to 20 minutes. Serve warm.

Enchilada Pie

Servings: 1 servings

Ingredients:

10 Corn tortillas
1 pound Ground beef
½ Onion; chopped
1 teaspoon Salt
¼ teaspoon Pepper
¼ teaspoon Oregano
¼ teaspoon Cumin
20 ounce Enchilada sauce
8 ounce Tomato sauce
1 cub Cheese; grated

Preparation:

Brown meat and onion. Drain. Add spices and sauces. Mix and stir until it is hot. Tear torillas into strips (stale tortillas work fine in this recipe). In a casserole, layer strips, sauce, cheese 2 or three times, ending with cheese. Bake at 350~F about ½ hour.

Enchilada Sauce a la Brenda

Servings: 1 servings

Ingredients:

2 tablespoon Chili powder
½ cub Flour
2 cub Boullion
½ teaspoon Oregano
¼ teaspoon Garlic powder
16 ounce Can of tomato sauce

Preparation:

Mix the chili powder with just enough water to make a smooth paste.
Then mix in the remaining ingredients and simmer. Easy!

This recipie came from Brenda Frandsen's church cook book which she compiled.

Enchiladas

Servings: 1 servings

Ingredients:

2 cub Ricotta
1 cub Green onion
1 teaspoon Cumin
8 Tortillas
2 cub Cheddar
1 Egg
2 tablespoon Chilies, chopped
1 cub Cheese, jack
10 ounce Enchilada sauce

Preparation:

Stir first six ingredients together and fill tortillas. Put in greased 8 x 12 glass pan. Pour sauce over. Microwave on high for 11 to 13 minutes, rotating once. Cover with cheddar cheese and cook on high 1 to 2 minutes.

Enchiladas (Red Chili)

Servings: 6 servings

Ingredients:

18 each Corn tortillas
1 quart Red chili sauce
1 pound Grated cheddar
1 each Large onion chopped
6 Fried eggs (optional)

Preparation:

Fry corn tortillas in deep fat to soften. Immerse in chili sauce and place on a warm oven-proof plate. Sprinkle with grated cheese and chopped onion. Cover with red chili sauce and place another tortilla on top. Repeat the process then pour enough chili sauce over them to cover tortillas. Three tortillas make one serving. A fried egg is traditional on top of each enchilada.

Enchiladas Verdes - Green Chili

Servings: 4 servings

Ingredients:

12 Corn Tortillas
4 tablespoon Oil Or Lard
1 Clove Garlic
1 tablespoon Flour
4 cub Green Chili Sauce
1 Salt To Taste
2 cub Cheddar Cheese, Grated
¼ cub Minced Onion

Preparation:

Fry tortillas in fat to soften. Heat garlic in oil then discard garlic. Blend flour into oil. Stir in green chili sauce and heat thoroughly. If mixture is too thick, add water. Add salt to taste.
Layer tortillas with sauce, minced onion and cheese on oven-proof plates. Sprinkle cheese on top. Use 3 tortillas for each serving.
Place in oven to allow cheese to melt. NOTE: For a real New Mexican touch place a poached or fried egg on top. The egg seems to help meld the flavors.

Enchiladas Verdes (Green Enchiladas)

Servings: 4 servings

Ingredients:

12 each Corn tortillas
4 tablespoon Oil or lard
1 each Clove garlic
1 tablespoon Flour
4 cub Green chili sauce
1 each Salt to taste
2 cub Grated cheddar or jack chees
¼ cub Minced onion

Preparation:

Fry tortillas in fat to soften. Heat garlic in oil then discard garlic. Blend flour into oil. Stir in green chili sauce and heat thoroughly. If mixture is too thick, add water. Add salt to taste.
Layer tortillas with sauce, minced onion and cheese on oven-proof plates. Sprinkle cheese on top. Use 3 tortillas for each serving.
Place in oven to allow cheese to melt. NOTE: For a real New Mexican touch place a poached or fried egg on top. The egg seems to help meld the flavors.

Fajitas

Servings: 8 servings

Ingredients:

1 ½ pound Boneless chicken breast
2 Jalapeno peppers
1/3 cub Dry Sherry
2 teaspoon Ground cumin
2 Garlic cloves
½ cub Olive Oil
1 tablespoon Chili Powder

Preparation:

Slice the chicken breast into long ½ inch wide strips. To make a marinade, drop the garlic cloves and jalapeno peppers through the feed tube of a food processor with the chopping blade in place and the motor running until chopped finely (10 seconds or so). Add the remaining ingredients and process until smooth (about another 10 seconds.) Pour the marinade over the chicken and let marinate for 2 hours at room temperature or overnight in the refrigerator, turning occasionally. Preheat the oven broiler. Drain the chicken, reserving the marinade. Arrange the chicken on a rack on a broiler tray and broil 3 inches from the heat source for 5 minutes; turn, baste with marinade, and broil for another five minutes. Serve with warmed tortillas, shredded lettuce, shredded cheese, chopped tomatoes and salsa verde. Source: Pleasures of Cooking magazine, Jan/Feb 1987, p.
11.

FESTIVAL EGGS

Servings: 6 servings

Ingredients:

¼ cub Margarine Or Butter
¼ cub Vegetable Oil
6 Tortillas; Flour, *
½ cub Onion; Chopped, 1 Md
6 Eggs; Large
2 cub Tomatoes, Chopped, 2 Md
1 Jalapeno Chile; Seed & Chop
2 tablespoon Cilantro; Fresh, Snipped
¼ teaspoon Salt
¼ teaspoon Pepper
2 ounce Colby Cheese; Shredded,½ C

Preparation:

* Flour Tortillas should be 7 to 8-inches in diameter and cut into strips. Heat the margarine and oil in a 10-inch skillet over medium heat until hot. Add the tortilla strips and onion; cook, stirring occasionally, until the tortillas are brown. Mix the remaining ingredients except the cheese and pour into the skillet. As the mixture begins to set at the bottom and sides, gently lift the cooked portion so that the uncooked eggs can run under the cooked portion. Avoid constant stirring. Turn the egg mixture, cook until the eggs are all cooked through but still moist, 3 to 5 minutes.
Sprinkle with the cheese and serve.

Fiesta Chicken

Servings: 6 servings

Ingredients:

8 ounce Tomato Sauce
½ cub Orange juice
½ cub Onion; finely chopped
½ teaspoon Oregano; crushed
½ teaspoon Chili powder
Clove Garlic; minced
12 ounce Chicken Breast Halves; cut into 1" pieces
2 teaspoon Cornstarch
1 tablespoon Water
¼ cub Snipped Parsley
3 cub Rice; cooked, hot

Preparation:

In a large skillet combine tomato sauce, orange juice, onion, oregano, chili pwder, garlic, and hot pepper sauce. Bring to boiling: reduce heat. Cover and simmer 5 minutes. Stir in chicken; return to boiling.
Cover and simmer 12-15 minutes more or till chicken is tender and no longer pink. Meanwhile combine cornstarch and water. Stir into skillet. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more. Toss parsley with rice. Serve chicken mixture over rice.

Fiesta Rib Eye Steaks

Servings: 4 servings

Ingredients:

4 Rib eye steaks; or top loin cut ¾" thick
2 tablespoon Lime juice; fresh
8 Flour tortillas; 6" size
¼ cub Colby cheese; shredded
¼ cub Jack cheese; shredded
1 cub La Victoria Salsa; or homemade (NO PACE!)

Preparation:

Place steaks in utility dish and sprinkle with half the lime juice.
Turn steaks over and sprinkle with the remaining juice. Wrap tortillas securely in heavy-duty aluminum foil. Place steaks on grid over medium coals. Grill steaks 7 to 9 minutes for rare (140~F) to medium (160~F), truning once. Place tortilla packet on outer edge of grid and heat 5 minutes, turning once. Top each steak with an equal amount of the cheeses. Serve with salsa and the tortillas.

Firehouse Special

Servings: 8 servings

Ingredients:

1 ½ pound Ground round
1 small Onion; diced
1 tablespoon Oil
2 can Cream of chicken soup
1 Soup can milk
4 ounce Green chiles; diced
24 Corn tortillas
1 pound Cheddar cheese; shredded

Preparation:

Brown beef and onion in oil, stirring to crumble meat. Combine soup and milk in saucepan and cook, stirring, over medium heat until smooth. Then add chiles. Cut torillas in 1 inch squares and make 1 layer in baking dish using half of squares. Spread with layer of half of cooked meat, then with half of soup mixture and half of cheese.
Repeat layers. Bake at 325~ for 20-30 minutes.

Fish en Escabeche

Servings: 12 servings

Ingredients:

1 pound Firm White Fish Fillets; *
1/3 cub Lemon Juice
1/3 cub Lime Juice
¼ cub Olive Or Vegetable Oil
1 tablespoon Cilantro; Fresh, Snipped, **
1 teaspoon Oregano; Fresh, Snipped, ***
¾ teaspoon Salt
¼ teaspoon Pepper
12 each Stuffed Green Olives; ****
2 each Jalapenos Chiles; *****
¼ cub Onion; Finely Chopped, 1 sm
1 each Clove Garlic; Finely Chopped
1 cub Tomato; Seeded & Chopped
1 each Avocado, Peeled & Chopped

Preparation:

* Fish should be Orange Roughy, Haddock, or Mackerel, cut into ½"
: cubes.
** If fresh Cilantro is not available, use 1 t dried cilantro leaves. *** If fresh oregano is not availabel, use ¼ t dried oregano leaves. **** Olives should have pimiento stuffing.
***** Jalapeno Chiles should be seeded and chopped.
~--------------------------------------------------------------------- ~-- Heat ¾-inch of water to boiling in 10-inch skillet; carefully place fish in water. Heat to boiling; reduce heat. Simmer, uncovered, just until fish is opaque, about 30 seconds (DO NOT overcook or fish will fall apart); drain carefully. Mix remaining ingredients except tomato and avocado in a glass or plastic dish.
Stir in fish carefully. Cover and refrigerate 2 day, carefully stirring occasionally. Just before serving, gently stir in tomato and avocado; drain. Serve fish mixture on saltine crackers or tortilla chips, if desired.

FISH IN ADOBO SAUCE

Servings: 6 servings

Ingredients:

2 Ancho Chiles; Dried, OR
½ teaspoon Red Peppers; Crushed
2 pound Fish Fillets; *
¼ cub Vegetable Oil
8 ounce Tomatoes; 1 cn
1 cub Orange Juice
1 cub Onion; Cut Up, 2 Md.
1 Clove Garlic; Minced
1 teaspoon Salt
½ teaspoon Oregano; Dried, Crushed
¼ teaspoon Cumin; Ground
¼ teaspoon Cinnamon; Ground
1 dash Cloves; Ground

GARNISHES:
Lettuce; Shredded, Half Head
1 Orange; Thinly Sliced, 1 lg
Radish Roses

Preparation:

* Use fresh or frozen Haddock or other fish fillets in this recipe. Cut ancho chiles open, discard stems and seeds. Cut the chiles into small pieces with a pair of scissors or a sharp knife.
Place in a small bowl and cover with boiling water; set aside for 45 to 60 minutes to soak. Drain. Meanwhile, thaw fish if frozen.
Lightly brown the fish fillets on both sides in hot oil. Arrange fish in a 13 X 9 X 2-inch baking dish. Season with a little salt. In a blender container, combine drained ancho chiles (or crushed red peppers) with the UNDRAINED tomatoes, orange juice, onions, garlic, salt, oregano, cumin, cinnamon, and cloves. Cover and blend until smooth. In the skillet used for cooking the fish, simmer the tomato mixture for about 20 minutes, or until thickened, stirring occasionally. Pour over the fish in the baking dish. Bake, uncovered, in a preheated 350 degree F. oven for 30 minutes.
Transfer the fish fillets to a serving platter. Top with lettuce, garnish with orange slices and radish roses.

FISH IN CILANTRO SAUCE

Servings: 6 servings

Ingredients:

2 pound Fish Fillets; *
1 Onion; Sliced, 1 small
1 Clove Garlic; Small, Minced
1 tablespoon Vegetable Oil
¼ cub Almonds; Toasted, Ground
2 tablespoon Lime Juice
½ Pickled Jalapeno Pepper; **
½ teaspoon Salt
1 dash Pepper
Salt
½ cub Cilantro; Snipped

Preparation:

* Use large Red Snapper or other fish fillets cut into 6 serving pieces. ** Pickled Jalapeno pepper should be rinsed, seeded and chopped. There
should be about 1 ½ tsp. Thaw the fish fillets if frozen. Cook onion and garlic in hot oil until tender but not brown. Add the almonds, lime juice, jalapeno pepper, the ½ t salt, and pepper.
Heat through. In a well greased 13 X 9 X 2-inch baking dish, arrange the fish fillets and sprinkle lightly with salt. top with the onion mixture. Sprinkle evenly with the cilantro, (or with parsley). Bake, covered, in a preheated 350 degree F. oven for about 40 minutes, or until the fish flakes easily when tested with a fork.

FISH IN ORANGE JUICE

Servings: 6 servings

Ingredients:

2 pound Frozen Fish Steaks; *
½ cub Onion; Finely Chopped
2 Cloves Garlic; Minced
2 tablespoon Vegetable Oil
2 tablespoon Fresh Cilantro; Snipped
1 teaspoon Salt
⅛ teaspoon Pepper
½ cub Orange Juice
1 tablespoon Lemon Juice
1 Egg; Large, Hard Cooked, **

Preparation:

* Use Halibut or other fish steaks. ** Cut the hard cooked egg into wedges after peeling. Thaw the frozen fish steaks. Arrange the fish in a 12 X 7 ½ X 2-inch baking dish. In a small skillet cook the onion and the garlic until the onion is tender but not brown. Stir in the cilantro, salt and pepper. Spread the mixture over the fish.
Combine the orange juice and lemon juice and pour evenly over the fish. Bake, uncovered, in a 400 degree oven for about 20 to 25 minutes, or until the fish flakes easily with a fork. Arrange egg wedges on top of the fish steaks; sprinkle with paprika and garnish with orange slices, if desired.

Fred's Hottest Shrimp ****

Servings: 1 servings

Ingredients:

1 pound Medium Shrimp, Shelled And Deveined, Shells Reserved
½ cub Water
2 teaspoon Tabasco Pepper Sauce
1 tablespoon Catsup
1 teaspoon Salt
1 ½ teaspoon Sugar
pinch White Pepper
4 tablespoon Olive Oil
1 small Green Pepper, Cut Into ½-Inch Cubes
1 small Red Pepper, Cut Into ½-Inch Cubes
4 Minced Garlic Cloves
½ cub Diced Onion
1 tablespoon White Wine

Preparation:

Fred Ferretti, who writes a regular column in Gourmet magazine, is rumored to carry a flask of Tabasco sauce on his hip. He insists this is an exaggeration, but he has been known to shake droplets of the pepper sauce even on dim sum. Here's his recipe for shrimp with a real kick.
~--------------------------------------------------------------------- ~-- In a small saucepan, combine the shrimp shells with the water and boil for 10 minutes. Remove the shells and reserve the stock. In a small bowl, combine 1 tablespoon of the shrimp stock with the Tabasco sauce, catsup, salt and sugar; set aside. Heat 1-½ tablespoons of oil, add the bell peppers and saute for 1 minute, then remove the peppers and set aside. Wipe the pan clean and add the remaining 2-½ tablespoons oil and the garlic and onion. Cook over high heat for about 4 minutes, or until the onion is softened and translucent.
Stir in the shrimp and cook for 1 minute. Add the wine and mix well.
The shrimp should begin to curl. Add the reserved peppers and stir, cooking for about 30 seconds. Stir the Tabasco sauce mixture and pour it into the skillet, mixing all ingredients thoroughly. Remove the pan from the heat and transfer the shrimp with the sauce to a warmed serving dish. Serve immediately with cooked rice.

From: The Tabasco Cookbook.

Fresh Tomato Salsa

Servings: 6 servings

Ingredients:

3 each Tomatoes; Medium, *
½ cub Green Onions w/tops; Sliced
½ cub Green Bell Pepper; Chopped
2 tablespoon Lime Juice; Or To Taste
2 tablespoon Cilantro; Fresh, Snipped
1 tablespoon Jalapeno Chile; Finely Chop
1 teaspoon Garlic; Finely Chopped
½ teaspoon Salt

Preparation:

* Tomatoes should be seeded and chopped (about 3 cups total) ~--------------------------------------------------------------------- ~-- Mix all ingredients.
Makes about 3 ½ cups Salsa.

Fried Tortilla Chips

Servings: 4 servings

Ingredients:

8 each Corn tortillas
1 Salad oil

Preparation:

Arrange 8 corn tortillas in a stack and cut into 6 equal wedges.
Pour about ½ inch salad oil in a deep 2 or 3-quart pan and set on medium-high to high heat. When oil is hot enough to make a piece of tortilla sizzle, add tortilla pieces, a handful at a time, and stir to separate.
Cook until crisp (1 to 1-½ minutes); lift from oil with slotted spoon and drain on paper towels.

FRIJOLES RANCHEROS

Servings: 6 servings

Ingredients:

8 Bacon; Slices, Cut Up
2 Jalapeno Chiles; *
2 Cloves Garlic;Finely Chopped
1 cub Onion; Chopped, 1 Lg.
¼ cub Beer; Any Brand
1 tablespoon Vinegar
Red Chiles; Ground, To Taste
32 ounce Pinto Beans; Drained, 2 cn
6 ounce Tomato Paste; 1 cn

Preparation:

* Jalapeno Chiles should be seeded and chopped. Heat the oven to 375 degrees F. Cook the bacon in a 10-inch skillet until crisp then stir in the jalapeno chiles, garlic and onion. Cook and stir until the onion is tender then drain the excess fat. Mix the bacon mixture and remaining ingredients in an ungreased 2-quart casserole. Bake uncovered, stirring once, until the beans are hot and bubbly, about 45 minutes.

Frijoles Refritos (Refried Beans)

Servings: 6 servings

Ingredients:

2 cub Cooked beans
3 tablespoon Lard or bacon drippings
½ cub Grated longhorn cheese

Preparation:

Heat lard or bacon drippings in frying pan or saucepan. Add beans, mash and simmer for 5 minutes. Top with cheese and serve when melted.
NOTE: this along with green chili and/or salsa is a great burrito filling.

FRONTIER BEANS

Servings: 6 servings

Ingredients:

1 cub Green Onions/Tops; Sliced
½ pound Chorizo Sausage; Bulk
32 ounce Pinto Beans; *
3 Poblano Chiles; Roasted, **
1 cub Tomato; Chopped, 1 Lg.
¼ teaspoon Salt

Preparation:

* Use 2 16-oz cans of pinto beans. Drain one and leave one UNDRAINED. ** Use small Poblano Chiles and refer to Sowest 1 on how to roast, and
seed them. Chop them into small pieces when you are done roasting
them. Heat the oven to 350 degrees F. Cook and stir the onions and sausage together until the sausage is done. Drain of excess fat.
Mix the sausage mixture and remaining ingredients in an ungreased 2-quart casserole. Bake uncovered until hot and bubbly. Serve.

Gmaaw's Picante Sauce

Servings: 5 servings

Ingredients:

TEXAS STRONG; THE MEEK BE:
CAREFUL
4 quart Tomatoes; peeled
2 Yellow onions; lg
1 ½ cub Jalpeno pepper; FRESH
½ cub Chill pepper
2 cub Bell peppers; sliced
1 teaspoon Allspice
2 ½ cub Vinegar
3 tablespoon Salt
½ cub Sugar
2 tablespoon Mustard seed; white
1 ⅛ teaspoon Cumin

Preparation:

Chop tomatoes into ¼" cubes. Food process all other ingred. until coarse ground (about 1/16" max.).
Combine all indred. in lg pan, bring to boil slowly.
Cook at low boil stiring frequently until mixture turns dark while sterilizing 5 qts of canning jars & lids; keep jars atleast 250 F in oven.
Pack jars, seal immediately then submit to hot water bath. Allow jars to cool, verify seals then store in cool, dry, dark place for 60 days before using.
Transcribed by PDDR70B

GRANADA TURKEY EMPANADA

Servings: 8 servings
Source: MAINPOUL.ZIP

Ingredients:

1 pound Ground turkey
1 Clove garlic, minced
1 cub Onion, chopped
½ Green bell pepper, chopped
2 cub Fresh tomato, chopped
1 tablespoon Dried parsley
1 teaspoon Dried cilantro
1 teaspoon Cumin
½ teaspoon Oregano
½ teaspoon Red pepper flakes
⅛ teaspoon Black pepper
1 - 15 ounce pkg refrigerated piecrusts
1 Egg white, beaten

Preparation:

Preheat oven to 400 degrees. In a large skillet, over medium heat, saute turkey, garlic, onion and green bell pepper until turkey is no longer pink in color, onions are transparent and green bell peppers are tender-crisp. Stir in tomatoes, parsley, cilantro, cumin, red pepper flakes and black pepper. Stirring, occasionally, cook over medium heat about 15 minutes or until liquid is reduced. Spray cookie sheet with non stick vegetable oil. Unfold, one pie crust in the center of the cookie sheet. Carefully, spread one half the meat mixture to within 1" of one ha; f of pie crust. Brush exposed 1" of pie crust with egg white. Encase meat by folding other half of pie crust over meat mixture. Using a fork, press edges of crust together.
Pierce top of crust to make vent holes, allowing steam to escape.
Repeat steps with remaining ingredients and pie crust. Bake for 20 to 25 minutes or until pastry is golden brown. To serve, cut each empanada into 4 wedges. Serves 8.

Green Chile Sauce

Servings: 4 servings

Ingredients:

2 tablespoon Oil or lard
1 each Clove garlic (optional)
½ cub Minced onion (optional)
1 tablespoon Flour
1 cub Water
1 cub Diced green chili
1 each Salt to taste

Preparation:

In oil in a heavy saucepan, saute' garlic and onion. Blend in flour with wooden spoon. Add water and green chili. Bring to a boil and simmer, stirring frequently, for 5 minutes.

Green Chilies Rellenos (Stuffed Green Chili)

Servings: 5 servings

Ingredients:

10 each Green chilies roast&peel
10 ounce Longhorn or Jack cheese

BATTER:
1 cub All-purpose flour
1 teaspoon Baking powder
½ teaspoon Salt
¾ cub Cornmeal
1 cub Milk
2 each Eggs, slightly beaten

Preparation:

Cut cheese into slices ½" thick and the length of the chili. Make a small slit in chili just big enough to insert cheese(you can also poke in some slivers of onion at this point). Dip in batter and fry in hot oil or lard until golder brown. Drain and serve. May be garnished with green chili sauce if desired. To make batter, combine flour, baking powder, salt and cornmeal. Blen milk with egg;then combine milk and egg mixture with dry ingredients. Add more milk if necessary for smooth batter. Using a spoon, dip stuffed chilies in batter.

GREEN ENCHILADAS

Servings: 5 servings

Ingredients:

2 cub Basic Green Sauce; *
1 cub Dairy Sour Cream
10 Flour Or Corn Tortillas; **
3 cub Cooked Chicken; Shredded
1 cub MontereyJack Cheese;Shredded
Dairy Sour Cream

Preparation:

* See Sowest 2 for recipe. ** Tortillas should be 6-inches in diameter and should be warm. Prepare basic green sauce and stir in the 1 cup of sour cream. Heat oven to 350 degrees F. Dip each tortilla into the sauce to coat both sides. Spoon ¼ cup of the shredded chicken onto each tortilla and roll up. Place seam sides down in a 13 X 9 X 2-inch ungreased baking dish. Pour remaining sauce over enchiladas and sprinkle with the cheese. Bake, uncovered, until cheese is melted, about 15 minutes. Serve warm with sour cream.
RED ENCHILADAS: Substitute 2 cups of the Basic Red Sauce (see Sowest 2 for the recipe) for the Basic Green sauce. Substitute 3 cups of shredded cheese or cooked beef for the chicken.

Green or Red Enchiladas

Servings: 5 servings

Ingredients:

2 cub Basic Green Sauce
1 cub Dairy Sour Cream
10 Flour Or Corn Tortillas; **
3 cub Cooked Chicken; Shredded
1 cub MontereyJack Cheese;Shredded
1 Dairy Sour Cream
Basic Green Sauce
Servings: 8
1 cub Onions; Chopped, 2 Med.
½ cub Vegetable Oil
10 ounce Fresh Spinach; Chopped
½ pound Tomatillos; Coarsely Chopped
4 ounce Green Chiles; Chopped, 1 cn
2 Cloves Garlic; Crushed
1 tablespoon Oregano Leaves; Dried
1 cub Chicken Broth
2 cub Dairy Sour Cream

Preparation:

Servings: 5

Cook and stir onions in oil in a 3-quart saucepan until tender. Stir in remaining ingredients except broth and sour cream. Cover and cook over medium heat for 5 minutes, stirring occasionally. Place mixture in food processor workbowl fitted with steel blade or in a blender container; cover and process until smooth, about 1 minute. Return mixture to saucepan; stir in broth. Heat to boiling; reduce heat.
Simmer uncovered for 10 minutes. Stir in sour cream. Cover and refrigerate any remaining sauce.

Makes about 4 cups of sauce.

** Tortillas should be 6-inches in diameter and should be warm.

Prepare basic green sauce and stir in the 1 cup of sour cream. Heat oven to 350 degrees F. Dip each tortilla into the sauce to coat both sides. Spoon ¼ cup of the shredded chicken onto each tortilla and roll up. Place seam sides down in a 13 X 9 X 2-inch ungreased baking dish. Pour remaining sauce over enchiladas and sprinkle with the cheese. Bake, uncovered, until cheese is melted, about 15 minutes.
Serve warm with sour cream.

RED ENCHILADAS:

Substitute 2 cups of the Basic Red Sauce for the Basic Green sauce.
Substitute 3 cups of shredded cheese or cooked beef for the chicken.

Basic Red Sauce

Servings: 4

8 Ancho Chilies 3 ½ cups Warm Water ½ cup Onion; Chopped 2 Garlic; Cloves, chopped ¼ cup Vegetable Oil 8 oz Tomato Sauce; 1 cn 1 Tbs Oregano Leaves; Dried 1 Tbs Cumin Seed 1 tsp Salt

Cover chiles with warm water. Let stand until softened, about 30 minutes; drain. Strain liquid; reserve. Remove stems, seeds and membranes from chilies. Cook and stir onion and garlic in oil in a 2-quart saucepan until onion is tender. Stir in chilies, 2 cups of the reserved liquid and the remaining ingredients. Heat ot boiling, reduce heat. Simmer, uncovered, 20 minutes; cool. Pour into a food processor workbowl fitted with steel blade or into a blender container; cover and process until smooth. Cover and refrigerate up to 10 days.

Makes about 2 ½ cups sauce.

Green Rice

Servings: 1 servings

Ingredients:

1 cub Onion; Chopped
1 cub Celery; Chopped
1 can Cream of mushroom soup
1 can Cheese Whiz
1 can Chilies
1 cub Rice; Uncooked

Preparation:

Saute onion and celery in butter until clear. Combine: all of the ingredients and pour into a casserole (9x13) and bake for 45 minutes at 350~. DELICIOUS !

GRILLED CHICKEN ADOBO

Servings: 6 servings

Ingredients:

10 Chicken Breast Halves; *
¼ cub Achiote Sauce Base; Below
1 cub Orange Juice
2 tablespoon Vegetable Oil
1 teaspoon Basil Leaves; Dried
1 teaspoon Cinnamon; Ground
½ teaspoon Salt

ACHIOTE SAUCE BASE:
1/3 cub Achiote Seeds;(AnnottoSeeds)
1/3 cub Orange Juice
1/3 cub Vinegar; White
1 teaspoon Red Chiles; Ground
½ teaspoon Pepper
1 Clove Garlic

Preparation:

* There should be 10 breast halves (about 3 ½ lbs) which should be boneless and skinless. Place chicken breasts in shallow glass or plastic dish. Mix remaining ingredients and pour over the chicken.
Cover and refrigerate for at least 2 hours. Remove chicken from marinade and set the marinade aside. Cover and grill the chicken t to 6 inches from medium coals for 10 to 20 minutes. Turn the chicken; cover and grill, turning and brushing with the marinade 2 to 3 times, until done, about 10 to 20 minutes longer. Heat remaining marinade to boiling; boil uncovered until thickened, 8 to 10 minutes. Serve with the chicken.

ACHIOTE SAUCE BASE:

Cover the achiote seeds with boiling water. Cover and let stand at least 8 hours. Drain seeds. Place seeds and remaining ingredients in food processor workbowl fitted with steel blade. Cover and process until the seeds are coarsely ground. Store in refrigerator up to 1 wee; in the freezer up to 2 months. BROILED CHICKEN ADOBO:

Set oven control to broil. Remove chicken from the marinade; reserve marinade. Place chicken in greased rectangular baking dish 13 x 9 x 2-inches; pour half of the marinade over chicken and broil with tops about 4 inches from the heat, until light brown, about 10 minutes.
Turn chicken; pour the remaining marinade over the chicken and broil until done, about 6 minutes longer.

GRILLED CORN WITH SPICY BUTTERS

Servings: 6 servings

Ingredients:

6 Ears Of Fresh Corn/Husks

BUTTERS:

CHILE LIME SPREAD:
½ cub Margarine Or Butter;Softened
½ teaspoon Grated Lime Peel
3 tablespoon Lime Juice
Red Chiles; Ground, To Taste

PESTO BUTTER:
½ cub Margarine Or Butter;Softened
1 cub Fresh Basil Leaves;LoosePack
1 tablespoon Scallion; Chopped
1 teaspoon Lemon Juice
¼ teaspoon Salt

HORSERADISH BUTTER:
½ cub Margarine Or Butter;Softened
Prepared Red Horseradish; *
¼ teaspoon Salt

Preparation:

* Use 2 to 3 tablespoonfuls of the red horseradish or to taste.
Remove the large outer husks from the corn turning back the inner husks, remove the silks. Spread each ear with about 2 tb of the butter mixture of your choice. Pull the inner husks back over the corn and butter and secure with fine wire so that the husks are tight against the ear. Grill the corn 3 inches from medium coals, turning frequently, until done, about 20 to 30 minutes. Serve with the remaining butter of your choice.

FLAVORED BUTTERS:

Combine all ingredients for each butter in a work bowl of a food processor or blender and process until very smooth. Scrape into a small dish and serve with the corn.

OVEN ROASTED CORN:

Heat the oven to 475 degrees F. Prepare the corn as above, but place in an ungreased jelly roll pan 15 ½ X 10 ½ X 1-inch. Turn frequently until done, about 30 to 35 minutes.

GRILLED CORNISH HENS

Servings: 6 servings

Ingredients:

Plum Barbecue Sauce; *
3 Rock Cornish Hens; **

Preparation:

* See Sowest 2 for recipe. ** The Cornish Game Hens should weigh about 1 ¼ lbs each. Prepare Plum Barbecue sauce and set aside. Cut hens into halves lengthwise. Place bone sides down on the grill.
Cover and grill 5 to 6 inches from medium coals for about 35 minutes.
Turn hens. Cover and grill, turning and brushing with the Plum Barbecue sauce 2 or 3 times, until done, about 25 to 35 minutes longer. Heat any remaining sauce and serve with the hens.

ROAST CORNISH HENS:

Heat the oven to 350 degrees F. Place the cut hens, bone sides down, on rack in shallow roasting pan. Roast uncovered for 30 minutes.
Brush hens, generously with the Plum Barbecue Sauce. Roast uncovered, brushing hens with the sauce 2 or 3 times, until done, about 45 minutes longer.

GRILLED JALAPENO BUFFALO BURGERS

Servings: 6 servings

Ingredients:

Hot Chile Sauce; *
1 ½ pound Buffalo Or Beef; Ground
½ cub Onion; Finely Chopped, 1 Med
Jalapeno Chiles; **
1 Clove Garlic; Finely Chopped

Preparation:

* See Sowest 2 for recipe. ** Jalapeno chiles should be seeded and finely chopped. Use 2 or 3 or
to taste. Prepare Hot Chile Sauce and set aside. Mix remaining ingredients. Shape into 6 patties, each about ½ inch thick. Brush grill with vegetable oil. Grill patties about 4 inches from the coals, turning once, until they are done to your taste, 4 to 6 minutes on each side for medium doneness. Serve with Hot Chile Sauce.

BROILED JALAPENO BUFFALO BURGERS:

Set oven control to broil. Place patties on rack in the broiler pan.
Broil with the tops about 3 inches from the heat, turning once, until done. Broil for 4 to 6 minutes for medium done.

GRILLED SEAFOOD FLAUTAS

Servings: 5 servings

Ingredients:

Roasted Tomato Sauce; *
8 ounce Crab Meat; **
½ cub Green Onions w/tops; Sliced
1 tablespoon Butter Or Margarine
½ cub Dairy Sour Cream
½ cub Monterey Jack Cheese; Shred
14 ounce Artichoke Hearts; ***
10 Flour Tortillas; ****
4 tablespoon Butter Or Margarine

Preparation:

* See Sowest 2 for recipe. ** Use 1 package of Frozen salad-style imitation crabmeat, thawed *** Artichoke hearts should be drained and cut into quarters. Use one **** Flour tortillas should be 7 to 8 inches in diameter and be warm. Prepare Roasted Tomato Sauce; set aside. Cook crabmeat and onions in 1 Tbls of margarine over medium heat, stirring frequently, until onions are tender. Mix in cour cream, cheese and artichoke hearts. Spoon about 13 of a cup of the mixture onto one end of each tortilla. Roll up tightly into a cylinderical shape; secure with wooden picks. Heat 2 Tbls of margarine in 10-inch skilled over medium heat until hot and bubbly.
Cook 3 or 4 flautas in margarine, turning frequently, until golden brown, about 5 minutes. Keep warm in 300 degree F. oven. Repeat with remaining flautas, adding the remaining margarine as needed. Serve with warm Roasted Tomato Sauce.

Guacamole Omelet

Servings: 1 servings

Ingredients:

½ Avocado; peeled
½ teaspoon Lemon juice
1 dash Seasoned salt
3 drop Hot pepper sauce
1 small Tomato; chopped
2 Eggs
1 tablespoon Water
Salt, pepper

Preparation:

In small bowl, mash avocado until chunky. Add lemon juice, seasoned salt, hot pepper sauce and tomato. Mix well. Mix eggs, water and dash of salt and pepper. Beat briskly. Pour into hot nonstick skillet or omelet pan. Stir with circular motion while shaking pan vigorously over heat. Stir until eggs begin to set. Let stand 2 to 3 seconds and shake pan. Omelet should move freely. Spoon avocado mixture over half of omelet. Slip broad spatula under omelet and fold in half carefully.

(C) 1992 The Los Angeles Times

HABANERO PEPPER SAUCE

Servings: 6 servings

Ingredients:

2 cub Cups
12 Habanero chiles, stemsremoved, chopped
½ cub Chopped onion
2 Cloves garlic, minced
1 tablespoon Vegetable oil
½ cub Chopped carrots
½ cub Distilled vinegar
¼ cub Lime juice

Preparation:

Saute the onion and garlic in the oil until soft. Add the carrots with a small amount of water. Bring to a boil, reduce the heat, and simmer until the carrots are soft.

Place the mixture and the chiles in a blender, and puree the mixture until smooth.

Combine the puree with the vinegar and lime juice and simmer for 5 minutes to combine the flavors.

Strain the mixture into sterilized bottles and seal.

The Whole Chili Pepper From the collection of Jim Vorheis

HALIBUT WITH CILANTRO PESTO

Servings: 6 servings

Ingredients:

Cilantro Pesto; See Sowest 2
6 Halibut Steaks; *
2 tablespoon Margarine Or Butter; Melted
2 tablespoon Lemon Juice

Preparation:

* Fish steaks should be cut about 1-inch thick and weigh about 5 oz each. Prepare Cilantro Pesto and set aside. Heat oven to 450 degrees F. Place the fish steaks in an ungreased rectangular baking dish 13 X 9 X 2-inches.
Mix margarine and lemon juice. Pour the mixture over the fish.
Bake, uncovered, until the fish flakes easily with a fork, about 20 to 25 minutes. Serve with Cilantro Pesto.

Homemade Taco Sauce

Servings: 6 servings

Ingredients:

12 Canning tomatoes
1 cub Chopped green chili
1 teaspoon Cumino
1 Sm onion
1 teaspoon Salt
1 teaspoon Oregano

Preparation:

Dip tomatoes in boiling water, peel and chop. Chop small onions. Put tomato, onion and chili in 6 quart pan. Add seasonings and simmer for 1 ½ hours. Put in canning jars. Bath in hot water bath for 30 min.

Homemade Taco Seasoning Mix

Servings: 1 servings

Ingredients:

6 teaspoon Chili Powder
5 teaspoon Paprika
4 ½ teaspoon Cumin
3 teaspoon Onion Powder
2 ½ teaspoon Garlic Powder
⅛ teaspoon Cayenne Pepper

Preparation:

In storage container with tight-fitting lid, combine all ingredients; mix well. Seal tightly. Store in cool, dry place for up to 6 months.
Makes 21 teaspoons (about ½ cup). Seven teaspoons of mix equal a 1.25 oz. pkg. of purchased taco seasoning mix. TIPS: Cumin, an herb, is ground from cumin seeds, and there is no substitute for its flavor.

Hot Chile Sauce

Servings: 2 servings

Ingredients:

2 cub Water
1 Chilies; *
¼ cub Red Wine Vinegar
1 teaspoon Dry Mustard
1 each Clove Garlic
¼ cub Olive Oil

Preparation:

* You should use 6 to 8 dried Cascabel chilies in this recipe. If they
can't be found, then use a ½ of a medium Ancho Chile. But the result
will not be as hot.
~--------------------------------------------------------------------- ~-- Heat water to boiling; stir in chilies. Boil uncoverd 5 minutes; drain. Remove stems. Place chilies, vinegar, mustard and garlic in a blender container; cover and blend until the chilies are finely chopped. Gradually pour in oil, blending until smooth.
Makes about ½ cup of sauce.

Hot Pickled Vegetables

Servings: 10 servings

Ingredients:

4 ounce Green Beans; Whole
3 each Celery; Stalks, *
1 cub Carrots; 2 med, **
1 ½ cub Cauliflowerets
1 cub Broccoli Flowerets
1 cub Pearl Onions
½ cub Peppers; ***
½ cub Coarse Salt
2 cub Cider Vinegar
2 cub Water
2 tablespoon Black Peppercorns
¼ teaspoon Cloves; Ground

Preparation:

* Celery should be cut into 2 X ¼-inch strips (about 1 ½ Cups) ** Carrots should be cut diagonally into thin slices.
*** Peppers can be canned or fresh. Use Serrano or Jalapeno Chiles They should be seeded and sliced.
~--------------------------------------------------------------------- ~-- Mix all ingredients in a large glass or plastic container. Cover and refrigerate at least 48 hours but no longer than 2 weeks.
Makes about 10 cups of vegetable relish.

HUEVOS EN RABO DE MESTIZA/POACHED EGGS IN TOMATO-CHILE SA

Servings: 8 servings

Ingredients:

1/3 cub Oil
2 medium Onions; thinly sliced
2 pound Canned whole tomatoes
7 ounce Canned whole green chiles, cut into strips
2 cub Chicken broth or water
1 teaspoon Salt
½ teaspoon Sugar
⅛ teaspoon Black pepper
8 Eggs
3 ounce Monterey Jack cheese cut into 8 slices

Preparation:

Heat oil in large, deep skillet. Add onions and cook until tender but not browned. Place tomatoes in blender or food processor and blend until chopped but not pureed. Add tomatoes and chiles to onion and cook 5 minutes. Add broth, salt, sugar and pepper and cook 5 minutes longer. Break each egg, one at a time, onto small plate and slide into hot broth mixture carefully so as not to break yolk. Arrange 1 cheese slice on top of each egg. Cover and cook gently 5 to 8 minutes, or until eggs are set and cheese is melted.

(C) 1992 The Los Angeles Times

Huevos Mexicanos

Servings: 2 servings

Ingredients:

2 Onions, chopped
2 Cloves garlic, diced
1/3 cub Olive oil
2 Tomatoes, chopped
2 ½ teaspoon Chili
6 Eggs
½ cub Cheddar cheese, grated
2 Tortillas

Preparation:

In fry pan, combine onions, garlic and oil. Heat gently for 5 minutes. Add tomatoes and chili. Meanwhile, in separate pan, poach eggs. Heat tortillas by steaming them. Place tortillas on individual plates and top with poached eggs. Pour sauce over the top and sprinkle with cheddar cheese.

HUEVOS RANCHEROS

Servings: 6 servings

Ingredients:

8 ounce Chorizo Sausage; Bulk
Vegetable Oil
6 Corn Tortillas; *
1 ¼ cub Casera Sauce; Warm, **
6 Eggs; Large, Fried
1 ½ cub Cheddar Cheese; Shredded

Preparation:

* The Tortillas should be 6 to 7 inches in diameter. ** See Sowest 2 for recipe. Cook and stir the sausage until done; drain and set aside. Heat ⅛-inch of oil in an 8-inch skillet over medium heat just until hot. Cook the tortillas, one at a time, in the oil until crisp, about 1 minute each; drain on paper towels. Spread each tortilla with 1 Tbls of the warm Casera Sauce, ¼ cup of the sausage, another Tbls of sauce and ¼ cup of the cheese and serve hot after repeating the same process on the other 5 tortillas.

Impossible Beef Enchilada Pie

Servings: 1 servings

Ingredients:

1 pound Ground Beef
1 cub Onion; chopped
2 Cloves Garlic; Chopped fine
2 teaspoon Chili Powder
½ teaspoon Dried Oregano
½ teaspoon Salt
¼ teaspoon Pepper
8 ounce Enchilada Sauce
2/3 cub Tortilla Chips; Crush Fine
2 cub Cheddar Cheese; Shredded
1 ¼ cub Milk
3 Eggs
¾ cub Bisquick

Preparation:

Heat oven to 400~. Grease 10" pie plate. Brown hamburger with onions, then drain grease. Stir in garlic, chili powder, oregano, salt, pepper and ½ C of Enchilada sauce. Sprinkle crushed tortilla chips evenly in the pie plate. Top with 1-½ C of the cheese; spread with meat mixture. Beat milk, eggs and Bisquick until smooth, 15 seconds in blender on high. Pour into pie plate. Bake until knife comes out clean, 25 to 30 minutes. Spread remaining sauce over top, sprinkle with remaining cheese. Bake until cheese is melted, 3-5 minutes longer. Cool 10 minutes before serving. Can top with sour cream if desired.

JALAPENO CHICKEN FAJITAS

Servings: 8 servings
Source: MAINPOUL.ZIP

Ingredients:

8 ounce Boneless chicken breasts
¼ cub Lime juice
2 tablespoon Water
1 Clove garlic

Preparation:

Jalapeno Flavor Process Cheese Product Lettuce Green onions Tomatoes Ripe olives Flour tortillas

Marinate chicken breasts in lime juice, water and garlic. Broil or grill chicken; slice thinly and serve in flour tortillas with other ingredients. Makes 8 fajitas.

Jalapeno Cream Sauce

Servings: 4 servings

Ingredients:

1 each Jalapeno Peppers; *
1 each Clove Garlic; Finely Chopped
2 teaspoon Vegetable Oil
⅛ teaspoon Salt
1 Pepper; Dash Of

QUICK CREME FRAICHE:
1/3 cub Whipping Cream
2/3 cub Dairy Sour Cream

Preparation:

* Jalapeno peppers shoud be seeded and finely chopped. You should use no
more than 2 depending on how hot you want it.
~--------------------------------------------------------------------- ~-- Cook chile(s) and garlic in oil over low heat, stirring frequently, until tender, about 4 minutes. Remove from heat; stir in remaining ingredients including the creme fraiche.
Makes about 1 ¼ cups of sauce.
QUICK CREME FRAICHE:
Gradually stir whipping cream into sour cream. Cover and refrigerate up to 48 hours.

King Ranch Chicken

Servings: 10 servings

Ingredients:

3 pound Chicken
Salt
Pepper
1 Bay Leaf
1 cub Green Pepper; chopped
1 cub Onion; chopped
½ cub Butter or Margarine
2 can Cream of Chicken Soup
2 can Cream of Mushroom Soup
10 ounce RO*TEL Tomatoe W/Green Chili
12 Corn Tortillas; crumbled in bite sized pieces
1 ½ cub Cheddar Cheese; shredded

Preparation:

Stew chicken with salt, pepper and bay leaf. After cooking, bone and cut chicken into bite-size pieces. In a large saucepan, cook green pepper and onion in butter until tender. Stir in soups and RO*TEL Tomatoes and Green Chilies. In a 3-quart shallow baking dish, 13x9", arrange alternate layers of tortillas, chicken, soup mixture, and cheese, using one-third of all ingredients. Repeat layers two more times. Bake at 325~ for 40 minutes or until hot and bubbly and cheese is browned. Serves 10-12. May be frozen before or after baking.

Light Swiss Enchiladas

Servings: 4 servings

Ingredients:

12 Corn Tortillas
1 Medium onion, chopped
1 Clove garlic, pressed/minced
½ pound Lean ground chicken
16 ounce Can, tomato puree
¼ cub Canned whole green chiles
½ teaspoon Salt
2 ½ cub Defatted, chicken stock
2 cub Dry instant non-fat milk
½ pound Low fat Swiss cheese grated
1 Fresh cilantro garnish

Preparation:

Servings: 4

Can use fat-reduced Swiss or Jack cheese, grated, 2 cups. Omit salt if stock is salted.

Preheat oven to 350 degrees. Wrap tortillas tightly in foil and place in preheated oven for 15 minutes to soften. While tortillas are warming, cook onion an dgarlic, covered, over low heat until soft, adding a little water or stock if necessary to prevent scorching. Add chicken and cook over medium heat, stiffing frequently until chicken is cooked, about 5 minutes. Add tomato puree, chilies and salt and mix well. Simmer, uncovered for 10 minutes.

While chicken mixture is simmering, combine stock and dry milk powder in saucepan and mix thoroughly. Slowly heat to simmer, stirring frequently. Dip each tortilla in milk sauce. Divide chicken filling, spooning ¼ cup mixture down the center of each tortilla.

Roll each tortilla around filling and place, seam side down, in glass baking dish that has been sprayed with non-stick vegetable coating.
Pour milk sauce over top and bake in 350 degree oven for 20 minutes.
Remove from oven and sprinkle grated cheese evenly over top. Return to oven for another 5 minutes until cheese is melted.

To serve, place each enchilada on a plate and garnish with fresh cilantro if desired. This recipe may also be made in individual au gratin dishes.

Calories per enchilada 200 Chloesterol 25 mg Fat 4 Gram Sodium 278 mg

Jeanne Jones 'Cook it Light' S.A. Express News, 19 SEP 90

Lime Butter Sauce

Servings: 2 servings

Ingredients:

2 each Egg Yolks; Large
1 tablespoon Lime Juice
½ cub Butter; NOT Margarine
½ teaspoon Lime Peel; Grated

Preparation:

Stir egg yolks and lime juice vigorously in a 1 ½-quart saucepan.
Add ¼ cup of the butter. Heat over very low heat, stirring constantly, until butter is melted. Add remaining butter. Continue heating, stirring vigorously, until butter is melted and sauce is thickinged. (Be sure butter melts slowly so that sauce will thicken without curdling.) Stir in lime peel. Serve hot or at room temperature. Cover and refrigerate any remaining sauce.
Makes about ¾ cup of Lime Hollandaise sauce.

MARINATED BLACK-EYED PEAS

Servings: 8 servings

Ingredients:

½ cub Olive Oil
¼ cub Red Wine Vinegar
1 teaspoon Salt
¼ teaspoon Pepper
1 Clove Garlic, Crushed
1 cub Celery; Chopped
½ cub Red Onion; Chopped
½ cub Green Bell Pepper; Chopped
1 Jalapeno Pepper; Chopped
30 ounce Black-eyed Peas; Drained,2Cn

Preparation:

Mix the oil, vinegar, salt, pepper, and garlic then pour the mixture over the remaining ingredients in a large bowl. Cover and refrigerate at least 2 hours but no longer than 24 hours, stirring occasionally.

MARINATED SHRIMP IN AVOCADO HALVES

Servings: 4 servings

Ingredients:

12 ounce Shrimp;*
2 tablespoon Vinegar
1 ½ teaspoon Lemon Juice
¼ teaspoon Salt
⅛ teaspoon Mustard; Dry
Pepper; Dash Of
¼ cub Onion; Thinly Sliced,1 small
1 Clove Garlic; Halved
3 tablespoon Vegetable Oil
1 Jalapeno Pepper; Pickled, **
2 Avocados; Halved & Seeded
½ cub Tomato; Chopped, 1 Medium

Preparation:

* Shrimp can be either fresh or frozen and should be shelled. ** Jalapeno Pepper should be rinsed, seeded and cut into strips. Thaw shrimp if frozen. In a bowl combine vinegar, lemon juice, salt, mustard and pepper and set aside. In a medium skillet, cook the shrimp, half of the onion slices and the garlic in hot oil over medium-high heat for 4 to 5 minutes, or just until shrimp are done, stirring occasionally. Remove onion and garlic with a slotted spoon and discard. Add shrimp and the remaining oil to the vinegar mixture in the bowl, along with remaining onion slices and the jalapeno pepper. Cover and chill for several hours or overnight, stirring occasionally. To Serve: Lift the shrimp, onion slices and jalapeno pepper from the marinade and spoon into the avocado halves. Sprinkle with the chopped tomato and drizzle some of the remaining marinade over all.

Meatballs In Chile Sauce

Servings: 8 servings

Ingredients:

3 each Corn Tortillas; *
½ cub Milk
½ pound Ground Beef
½ pound Ground Porked
½ pound Ground Ham; Smoked, Cooked
¼ cub Onion; Chopped, 1 Small
1 each Clove Garlic; Finely Chopped
1 teaspoon Cumin; Ground
1 teaspoon Oregano Leaves; Dried
½ teaspoon Salt
¼ teaspoon Pepper
1 cub Basic Red Sauce; **
1 cub Beef Broth

Preparation:

* Corn Tortillas should be 6 inches in diameter and should be cut into
small pieces.
** For Red Sauce Recipe see Sowest2.zip, or use your favorite mexican
red sauce recipe.
~--------------------------------------------------------------------- ~-- Place tortilla pieces and milk in large bowl; let stand 15 minutes. Mix in remaining ingredients except basic red sauce and broth. Shape into 1-inch balls. Heat basic red sauce and broth to boiling in 10-inch skillet; reduce heat. Add meatballs. Cover and simmer until done, 15 to 20 minutes.

MEATBALLS IN CHIPOTLE SAUCE

Servings: 8 servings

Ingredients:

Chipotle Sauce; *
1 pound Ground Beef
1 pound Ground Pork
2 Eggs; Large
½ cub Dry Bread Crumbs
½ cub Milk
2 tablespoon Onion; Finely Chopped
2 tablespoon Fresh Cilantro; Snipped
2 teaspoon Salt
½ teaspoon Pepper

Preparation:

* See Sowest 2 for recipe. Prepare Chipotle Sauce and set aside. Mix remaining ingredients together and shape into 1 ½-inch meatballs.
Heat sauce and meatballs to boiling; then reduce the heat. Cover and simmer until meatballs are done, about 20 minutes. Serve with hot cooked rice or noodles, if desired.

Mexicali Casserole

Servings: 6 servings

Ingredients:

2 can 14.5 oz. Old El Paso Tamales
1 can Vienna Sausages cut in 1/3ds
1 can 10.5 oz cond.Cr.of Chic.Soup
1 each 20 oz. drained yellow
¼ cub Shredded sharp ched.

Preparation:

Remove wrappers from the first can of tamales. Cut tamales into thirds. Combine the cut tamales, the hominy, sausages, and Cream of Chicken soup. Turn into a 1.5 quart casserole. Bake, uncovered, in 350 F. oven for 35 to 40 minutes. Remove wrappers from second can of tamales. Cut tamales diagonally in half. Garnish top of casserole with cut tamales. Sprinkle cheese on top. Return to oven to melt cheese and heat top tamales. Serves 6.

Mexicali Corn Bowl

Servings: 1 servings

Ingredients:

1/3 cub Butter
1 tablespoon Dry taco seasoning mix
1 tablespoon Dry chopped chives
4 quart Popped popcorn

Preparation:

In small saucepan, melt butter over low heat. Add taco seasoning and chives. Blend. Pour over popcorn in large serving bowl and toss lightly. Serve at once. Makes 4 qts.

Mexican Beef Dip

Servings: 10 servings

Ingredients:

2 ½ pound Ground beef
1 Onion; chopped
8 ounce Mozzarella cheese; shredded
8 ounce Cheddar cheese; shredded
1 pound Velveeta cheese; chunked
1 package Taco seasonings
1 can Picante sauce
Garlic salt to taste

Preparation:

Brown ground beef and drain off fat. Mix beef with taco seasoning.
Combine all ingredients into a casserole dish. Bake at 350~ for 30 minutes. Serve with nacho chips.

Mexican Broiled Steak

Servings: 8 servings

Ingredients:

2 Beef Flank Steaks; *
½ cub Lime Juice
2 tablespoon Oregano; Leaves, Dried
2 tablespoon Vegetable Oil; or Olive oil
2 teaspoon Salt
½ teaspoon Pepper
4 Cloves Garlic; Crushed

Preparation:

* Each flank steak should weigh between 1 and 1 ½ lbs. Place beef steaks in shallow glass or plastic dish. Mix remaining ingredients and pour over the beef. Cover and refrigerate at least 8 hours, turning occasionally. Set oven control to broil. Place beef on rack in broiler pan. Broil with the tops about 3 inches from the heat until brown, about 5 minutes. Turn beef and broil about 5 minutes longer. Cut beef in thin strips across the grain of the meat. Serve with tortillas and guacamole if desired.

Mexican Casserole

Servings: 4 servings

Ingredients:

1 pound Ground beef
1 medium Onion; chopped
1 can Cream of mushroom soup
1 can Cream of chicken soup
1 can Enchilada sauce
1 small Bottle taco sauce
1 Bag of cheese doritos
2 cub Cheddar cheese; grated

Preparation:

Saute meat and onion. Drain. Mix soups and sauces with meat. Layer chips, soup/meat mix and cheese in a 2 qt casserole dish. Repeat layers. Bake at 350~ for 30 minutes, uncovered.

Mexican Cheese Dip

Servings: 1 servings

Ingredients:

10 ounce Pepper jack cheese; grated
1 medium Onion
Butter to cook the onion
1 teaspoon Garlic; crushed
Tablespoons of flour
1 can Tomato paste
1 cub Whipping cream

Preparation:

Cook the onions in what is preferably a teflon-coated cast-iron pot, until browning or even slighter burning. When the onions are acceptable, add the flour, garlic, cream, and tomato paste. When that becomes soft and hot, gradually add the cheese until bubbly. Serve with tortilla chips.

Mexican Chicken

Servings: 6 servings

Ingredients:

1 cub Tomato puree
1 cub Plain yogurt
2 tablespoon Green chiles; canned/finely
½ teaspoon Chili powder
½ teaspoon Coriander; ground
2 cub Garlic; minced
1 teaspoon Onion powder
12 Tortillas
4 cub Chicken; cooked or turkey
1 cub Sapsago cheese; grated

Preparation:

Next time you are invited to a pot luck dinner impress your friends with this attractive yet economical casserole. Mix together puree, yogurt, green chiles, chili powder, coriander, garlic and onion powder. Place tortillas on a rack in a 350~ oven. Heat until crisp about 5 to 7 minutes. Arrange tortillas in a shallow baking dish.
Layer chicken and sauce over tortillas. Bake in 350~ oven for 25-30 minutes. Serve hot. Garnish with grated sapsago cheese, if desired.
This casserole may be frozen before baking. To serve, defrost and follow directions.

Mexican Chicken & Noodles Casserole

Servings: 6 servings

Ingredients:

½ package Noodles; cooked
½ teaspoon Butter
¾ cub Celery; chopped
2 Green pepper rings; chopped
¾ cub Onion; chopped
1 can Cream of chicken soup
2/3 cub Milk
½ cub Sour cream
2 cub Cheddar cheese; shredded
2 cub Chicken or turkey; cooked chopped up
½ pound Mushrooms; sliced
½ cub Sliced almonds
Jalepenos; minced

Preparation:

In a microwave casserole dish, add celery, peppers, onion, and butter. Cook for 2 minutes. Remove from dish. Line casserole with tortilla strips. In another bowl, stir in soup, milk, sour cream, and cheese. Mix.
Add cooked vegetables, noodles, chicken, mushrooms, and jalepenos. Pour into into casserole. Top with almonds. Microcook until heated through, 2-4 minutes.

Mexican Chicken & Rice *

Servings: 2 servings

Ingredients:

PATTI - VDRJ67A:
8 ounce Tomato sauce
1 teaspoon Ground cumin
¼ teaspoon Onion powder
⅛ teaspoon Garlic powder
¼ teaspoon Cocoa
⅛ teaspoon Salt
1 tablespoon Chili powder
2 Chicken breasts; boneless, cooked, chopped
1 cub Rice
1 cub Cheddar cheese; shredded
Sour cream
Picante sauce
Tomato; chopped (opt)

Preparation:

Prepare sauce in small saucepan by mixing 2/3 can tomato sauce and spices. Add chopped, cooked chicken. Put sauce on low heat and stir occasionally. Prepare rice. When rice is done, and remaining 1/3 can tomato sauce to rice and stir. To serve, place rice on plates, topped with chicken-sauce and then shredded cheese. Serve with sour cream, picante sauce, and chopped tomato if desired.

Mexican Chicken Bake

Servings: 6 servings

Ingredients:

1 package Flour Tortillas
Fryer Chicken
1 can Cream of Mushroom Soup
1 teaspoon Garlic Salt
½ pound Cheddar Cheese
1 can Ro-Tel Tomatoes and Onions
1 can Cream of Chicken Soup
Onion, chopped
1 teaspoon Chili Powder

Preparation:

Boil chicken until tender. Remove, reserving broth. Remove skin and bones from chicken and cut into bite sized pieces. Grate cheese and mash tomatoes. Combine chicken, onions, cheese, garlic salt, chili powder and tomatoes. Drop tortillas into boiling chicken broth until softened. Line large baking dish with softened tortillas. Add chicken mixture. Pour the 2 cans of soup over the chicken. Bake at 350 degrees for 35 minutes or until bubbly and hot.

Mexican Chicken Casserole

Servings: 6 servings

Ingredients:

4 pound Chicken; cooked
1 can Cream of mushroom soup
1 can Cream of chicken soup
1 can Rotel tomatoes
½ cub Chicken stock
2 teaspoon Salt
1 teaspoon Black pepper
1 package Corn chips
2 Onions; finely chopped
3 cub Sharp cheese; grated

Preparation:

Cut chicken in bite size pieces. Combine soups, tomatoes, chicken stock, salt and pepper. In a 3 qt casserole, layer corn chips, chicken, tomato mixture, onions and cheese in the order given. Bake at 350~F for 45 mins. May be frozen. Makes 8 servings.

Mexican Chicken Noodle Casserole

Servings: 6 servings

Ingredients:

½ package Noodles; cooked
½ teaspoon Butter
¾ cub Celery; chopped
2 Green pepper rings; chopped
¾ cub Onion; chopped
1 can Cream of chicken soup
2/3 cub Milk
½ cub Sour cream
2 cub Cheddar cheese; shredded
2 cub Chicken or turkey; cooked, chopped
½ pound Mushrooms; sliced
½ cub Sliced almonds
Jalepenos; minced

Preparation:

In a microwave casserole dish, add celery, peppers, onion, and butter. Nuke 2 minutes. Remove from dish. Line casserole with tortilla strips. In another bowl, stir in soup, milk, sour cream, and cheese. Mix. Add cooked vegetables, noodles, chicken, mushrooms, and jalepenos. Pour into into casserole. Top with almonds. Microcook until heated through, 2-4 mins.

MEXICAN CORN AND POTATOES

Servings: 6 servings

Ingredients:

1 Serrano Chiles; *
1 cub Onion; Chopped, 1 Lg
2 tablespoon Margarine Or Butter
2 cub Whole Kernel Corn
2 cub Potatoes; Cooked, Cubed
1 ½ teaspoon Red Chiles; Ground
½ teaspoon Salt

Preparation:

* Use either 1 or 2 of the chiles that have been seeded and chopped.
To your own taste. Cook and stir the chiles and onion in the margarine in a 10-inch skillet until the onion is tender. Stir in the remaining ingredients, cook, stirring occasionally, until heat through, about 4 minutes.

MEXICAN DEVILED EGGS

Servings: 12 servings

Ingredients:

12 Hard Boiled Eggs; Lg, Peeled
¼ cub Mayonnaise Or Salad Dressing
1 tablespoon Cumin; Ground
1 tablespoon Capers; Finely Chopped
1 tablespoon Mustard; Prepared
½ teaspoon Salt
1 Jalapeno Pepper; *
Red Chiles; Ground
Cilantro; Fresh, Snipped

Preparation:

* Jalapeno Chile should be seeded and finely chopped. Cut the eggs lengthwise into halves. Slip out the yolks and mash with a fork. Mix the mashed yolks with the mayonnaise, cumin, capers, mustard, salt and the jalapeno pepper. Fill the egg whites with the egg yolk mixture, heaping lightly. Sprinkle with ground red chiles and garnish with the cilantro.

MEXICAN FLANK STEAK WITH MOCK TAMALES

Servings: 6 servings
Source: MAINBEEF.ZIP

Ingredients:

1 ½ pound Beef flank steak
1/3 cub EACH; fresh lemon juice andextra virgin olive oil
6 tablespoon Minced jalapeno peppers
1 tablespoon Minced fresh cilantro
1 teaspoon EACH; salt and fresh groundblack pepper

Preparation:

Linda's Salsa Sauce (recipe follows) Mock tamales (recipe follows) Fresh lemon slices Jalapeno peppers Cilantro sprigs

Place beef flank steak in utility dish. Combine lemon juice, olive oil, jalapeno peppers, cilantro, salt and pepper; pour over steak, turning to coat. Cover and refrigerate 6 to 8 hours or overnight.
Prepare Linda's Salsa Sauce and Mock tamales. Remove steak from marinade and place on grid over medium coals; reserve marinade. Place mock tamales around edge of grill. Grill steak 12 to 15 minutes to desired doneness, turning once and basting, occasionally, with marinade. Turn tamales halfway through cooking time. Place steak and tamales on serving platter. Spoon ¼ cup Linda's Salsa Sauce over tamales. Garnish platter with lemon slices, jalapeno peppers and cilantro sprigs. Carve steak across the grain into thin slices. Serve with remaining Salsa Sauce. Serves 6.

Linda's Salsa Sauce: Process 2 tomatoes, hull and tough skin removed and 3 large cloves garlic, peeled, in food processor or blender until pulverized. Combine tomato mixture, 2 plum tomatoes finely chopped; 3 plum tomatoes, coarsely chopped, 3 jalapeno peppers, thin sliced; ¼ cup coarsely chopped fresh cilantro; 1 Tbsp fresh lemon juice; and 1 tsp freshly ground black pepper. Refrigerate, covered, 1 hour or overnight to blend flavors. Makes 2 cups.

Mock Tamales: Combine 1 cup ( 4 oz) EACH: grated sharp Cheddar cheese and Muenster cheese and 2 Tbsp minced green onion with tops. Divide mixture evenly and put in center of each of 6 - 7" flour tortillas.
Fold bottom side of tortilla over filling. Fold two sides over filling; then fold top side over filling, envelope fashion. Wrap each tortilla in 8 by 12" piece of foil, twisting each end. Makes 6.

MEXICAN OMELET

Servings: 1 servings

Ingredients:

Casera Sauce; *
2 Eggs; Large
2 tablespoon Half & Half
½ teaspoon Oregano Leaves; Dried
¼ teaspoon Salt
1 dash Pepper
1 tablespoon Butter Or Margarine
2 tablespoon Green Chiles; Chopped
Dairy Sour Cream

Preparation:

* See Sowest 2 For the Recipe. Prepare the Casera Sauce; set aside. Mix the eggs, half-and-half, oregano, salt and pepper with a fork just until the whites and yolks are blended. Heat the margarine in an 8-inch skillet or omelet pan over medium-high heat. As the margarine melts, tilt the skillet to coat the bottom completely. When the margarine just begins to brown, the skillet is hot enough to use.
Quickly pour the egg mixture into the skillet. Slide the skillet back and forth rapidly over the heat, and at the same time, stir quickly with a fork to spread the eggs continuously over the bottom of the skillet as they thicken. Let stand over the heat a few seconds to lightly brown the bottom of the omelet. (DO NOT overcook; the omelet will continue to cook after it is folded. Tilt the skillet; fun the fork under the edge of the omelet to loosen from the bottom of the skillet. Sprinkle with the cheese and chiles. Fold the portion of the omelet nearest you to the center. (allow for a portion of the omelet to slid up the side of the skillet.) Turn omelet out on a warm plate, flipping the fold portion of the omelet over so the far side is on the bottom. Tuck the sides of the omelet under if necessary. Top with the Casera Sauce and sour cream; sprinkle with fresh, chopped cilantro, if desired.

MEXICAN OMELET WITH CHICKEN

Servings: 4 servings

Ingredients:

½ cub Water
½ cub Tomato; Peeled & Seeded,1 Md
1 tablespoon Vegetable Oil
2 teaspoon Chili Powder
1 teaspoon Instant Chicken Bouillon
1 cub Cooked Chicken Or Turkey; *
8 Eggs; Large
¼ cub Water
½ teaspoon Salt
⅛ teaspoon Pepper
4 tablespoon Margarine Or Butter

Preparation:

* The chicken or turkey should be chopped into small chunks. In a blender container, combine the ¼ cup of water, tomato, oil, chili powder, and chicken bouillon granules. Blend until very smooth.
Transfer to a small saucepan. Cook, stirring constantly, until thick, about 7 minutes. Stir in the chicken or turkey. Season with a little salt and pepper. Keep warm. With a fork, beat the eggs with the second ¼ cup of water, the salt and pepper, until well blended but not frothy. In an 8-inch omelet pan heat 1 Tbls of the butter until it sizzles and browns slightly. Tilt the pan to coat the bottom and sides. Pour about ½ cup of the egg mixture, leaving the heat on medium-high. As the egg sets, lift the edges to allow the uncooked portion on top to run under the cooked portion. Continue until all of the egg is cooked. Spoon about ¼ cup of the chicken mixture down the center of the omelet. Fold the sides of the omelet up over the chicken mixture. Tilt the omelet pan to roll the omelet over and out onto a hot plate. Repeat with the remaining butter, egg mixture and chicken filling, three more times and serve hot.

Mexican Peanuts

Servings: 1 servings

Ingredients:

4 Garlic cloves; minced
2 tablespoon Olive oil
1 teaspoon Crushed hot red pepper
½ teaspoon Ground cumin
2 pound Dry-roasted peanuts
1 teaspoon Coarse (kosher) salt
1 teaspoon Chili powder

Preparation:

In a large frying pan, cook garlic in olive oil over moderate heat for 1 minute. Add hot pepper and cumin. Mix in peanuts and cook, stirring, 2 minutes. Sprinkle with coarse salt and chili powder. Mix well and store in a covered jar or tin.
COMMENTS: These nuts improve with standing. Just don't try to eat the chilies; they are for flavoring only.

MEXICAN POT ROAST

Servings: 12 servings

Ingredients:

6 pound Beef Roast; *
8 Cloves Garlic
4 Slices Bacon, Cut In Half
2 teaspoon Salt
½ teaspoon Pepper
½ cub Mustard; Prepared
¼ cub Vegetable Oil
½ cub Carrot; Chopped
½ cub Celery; Chopped
½ cub Mushrooms; Sliced
2 tablespoon Fresh Cilantro; Snipped
1 teaspoon Nutmeg; Ground
1 teaspoon Thyme; Ground
2 Jalapeno Chiles; **
2 Bay Leaves
½ cub Onion; Chopped, 1 Medium
12 ounce Beer; 1 Btl Or Can, Any Kind

Preparation:

* Beef roast should be a arm, blade, or cross-rib roast. ** Jalapeno chiles should be seeded and finely chopped. Make a 1 ½-inch deep cut across the beef roast. Wrap each clove of garlic in 1 piece of bacon and insert in the cut. Sprinkle beef with salt and pepper and spread the prepared mustard on. Cover and refrigerate at least 4 hours. Cook beef in oil in a 4-quart Dutch oven over medium heat until brown. Stir in remaining ingredients. Heat to boiling and then reduce the heat. Cover and simmer until beef is tender, about 2 ½ hours. Remove beef to warm plater. Remove bay leaves from the broth. Skim fat from the broth. Place 2 cups of the broth and vegetables in a blender container; cover and process on medium speed until smooth. Serve with the beef.

Mexican Quiche 1

Servings: 4 servings

Ingredients:

4 ounce Chilies, green, chopped
1 cub Cheese, swiss, shredded
2 cub Cream, light
Cayenne pepper
6 Bacon slices, cooked, crumbl
5 Egg
¼ teaspoon Salt
4 Tostaco shells

Preparation:

Put cheese into shells. Mix bacon with drained chilies and put into shells. Beat eggs, cream and salt. Pour into shells. Sprinkle cayenne over top. Bake at 350 degrees for 25 to 30 minutes. Cool 5 minutes.

Mexican Quiche 2

Servings: 1 servings

Ingredients:

1 Tortilla, 6" flour
3 ounce Sausage
1 Egg
⅛ teaspoon Salt
2 ounce Cheese, jack
1 tablespoon Green pepper, chopped
¼ cub Milk

Preparation:

Heat tortilla and place in small greased dish. Top with half of the cheese. Cook sausage and pepper and add to dish. Mix together remaining ingredients and pour over dish. Top with rest of cheese.
Bake at 350 degrees for 30 to 35 minutes.

Mexican Rarebit

Servings: 6 servings

Ingredients:

3 tablespoon Chopped green pepper
1 tablespoon Butter
½ cub Canned tomatos, drained andchopped
1 can whole kernelcorn
2 tablespoon Diced canned green chilies
¼ teaspoon Salt
1 pound Sharp Cheddar or MontereyJack cheese, or acombination of both
¼ cub Bread crumbs
1 Egg, lightly beaten

Preparation:

Mexican Rarebit

Sliced pimento Minced parsley

In the top of a double boiler, saute green pepper in butter till tender. Place over hot water and add tomatos, corn, chilies, salt and cheese. Stir till well-blended and cheese is melted. Blend in crumbs and egg. Cook and stir till mixture is thickened. Put ina chafing dish, garnish with sliced pimento and minced parsley.

MEXICAN REFRIED BEANS

Servings: 2 servings

Ingredients:

1 tablespoon Olive oil
2 Cloves garlic, minced
1 can Pinto beans (15-½ oz can)
⅛ teaspoon Freshly ground black pepper

Preparation:

Place olive oil and garlic in 9-inch microwave-proof pie plate.
Microwave on HIGH (100% power) 45 seconds.
Drain pinto beans, reserving 1/3 cup of juices. Add beans and reserved juiced to garlic mixture in microwave-proof pie plate. Mash beans with potato masher until all are broken up. Stir in pepper.
Cover with wax paper and microwave on HIGH 3 minutes. Stir well and smooth out top to make even. Makes 2 cups.

Printed in the November 27, 1992, issue of the Los Angeles Times.

Mexican Rice

Servings: 4 servings

Ingredients:

1 cub Rice
1 dash White pepper
1 dash Salt
1 ½ cub Water
1 cub Yellow onion; diced
½ package Frozen mixed vegetable
1 tablespoon Chicken base
1 tablespoon Garlic powder
1 tablespoon Oil

Preparation:

Brown the rice in a teaspoon of oil. Be careful not to overcook.
Drain rice completely. In a 1-½ qt saucepan, combine the water, tomato paste, diced onion, chicken base and seasonings. Place pan on stove and bring to a boil. Reduce heat to low and stir the rice into the liquid. Cover and allow the rice to cook for 20 minutes. Do not stir the rice while cooking. Thaw the vegetables with a gentle water spray and stir lightly into the rice. Allow rice to stand 5 minutes and serve with ranchera sauce.

Mexican Rice Tart

Servings: 6 servings

Ingredients:

CRUST:
1 ¼ cub Long-grain rice
2 tablespoon Green onion: sliced
2 Egg whites

FILLING:
1/3 cub Jack Cheese; shredded
1 cub Chicken Breast; cooked
2 tablespoon Green onion; sliced
2/3 cub Picante Sauce; bottled

OPTIONAL TOPPINGS:
Sour cream
Green onions; sliced

Preparation:

Prepare Crust: Cook rice following package directions, salt optional.
Drain to remove any excess liquid. Cool slightly. Lightly beat egg whites in small bowl; stir green onions. Stir egg-white mixture into rice. Coat inside of 10-inch tart pan with removable bottom with nonstick vegetable-oil cooking spray. Spoon the rice into the pan to cover the bottom evenly and make a high rim. Prepare the filling:
Scatter half the cheese over the crust. Shred the cooked chicken breast and combine with green onion and picante sauce in a medium-size bowl. Spread on the crust. Preheat oven to 350~. Bake tart for 20 minutes. Scatter the remaining cheese over top and bake for another 10-15 minutes or until the cheese is melted. Let stand for 10 minutes. Remove the pan sides; place the tart on a serving dish. Garnish with dairy sour cream and serve with additional picante sauce.

Mexican Roast Loin Of Pork

Servings: 12 servings

Ingredients:

5 pound Boneless Top Loin Roast;Pork
2 tablespoon Ground Red Chiles; To Taste
½ cub Lime Juice
1 teaspoon Salt
1 teaspoon Cumin; Ground
1 teaspoon Oregano Leaves; Dried
½ teaspoon Pepper
2 Cloves Garlic; Crushed
6 ounce Frozen Orange Juice; Thawed
¼ cub White Wine; Dry
½ cub Dairy Sour Cream
½ teaspoon Salt

Preparation:

Place pork roast in a shallow glass or plastic dish. Mix ground red chiles, lime juice, 1 tsp salt, the cumin, oregano, pepper, garlic and ¼ cup of Orange Juice Concentrate and brush mixture onto the pork roast. Cover and refrigerate at least 8 hours. Heat oven to 325~F. Place pork, fat side up, on rack in a shallow roasting pan.
Insert meat thermometer so that the tip is in the center of the thickest part of the roast and does not rest in fat. Roast uncovered until thermometer registers 170~F, 2 to 2 ½ hours. Remove pork and rack form the pan. Strain the drippings from the pan and set aside.
Add enough water to remaining Orange Juice Concentrate to measure ¾ of a cup; stir juice and wine into the drippings Stir in sour cream and salt. Serve with the pork roast.

Mexican Salsa

Servings: 8 servings

Ingredients:

1 each 8 oz. can tomato sauce
2 tablespoon Crushed red chili
½ teaspoon Cumin powder
½ teaspoon Oregano
1 teaspoon Salt
2 each Garlic cloves, minced (or
¼ teaspoon Garlic powder)
2 teaspoon Vinegar
1 each Juice of half a lemon

Preparation:

Combine all ingredients and mix well. Let stand for 3 hours. Excellent with tacos or as a dip for tortilla chips.

Mexican Seasoning Mix

Servings: 1 servings

Ingredients:

1 cub Minced dried onion
2/3 cub Beef bouillon
1/3 cub Chili powder
2 tablespoon Cumin
4 teaspoon Ground peppers
4 teaspoon Oregano
2 teaspoon Garlic powder

Preparation:

Mix well. Use 3 T. mix and ½ cup water for each pound of meat used.

Mexican Shrimp Cocktail

Servings: 6 servings

Ingredients:

1 cub Water
1/3 cub Lime Juice
1 each Clove Garlic; Finely Chopped
2 teaspoon Salt
1 Pepper; Dash of
24 each Shrimp; Raw, *
1 each Avocado; Peeled And Chopped
2 each Jalapeno Chiles; **
¼ cub Tomato; Chopped
2 tablespoon Onion; Chopped
2 tablespoon Carrot; Finely Chopped
2 tablespoon Cilantro; Fresh, Snipped
2 tablespoon Vegetable Or Olive Oil
1 ½ cub Lettuce; Finely Shredded
1 Lemon Or Lime Wedges

Preparation:

* Shrimp should be peeled and deveined.
** Jalapeno Chiles should be seeded and finely chopped.
~--------------------------------------------------------------------- ~-- Heat water, lime juice, garlic, salt and pepper to boiling in a 4-quart Dutch oven; reduce heat. Simmer uncovered until reduced to 2/3 cup. Add shrimp. Cover and simmer 3 minutes; do NOT overcook.
Immediately remove shrimp from liquid with slotted spoon; place in bowl of iced water. Simmer liquid until reduced to 2 T; cool. Mix reduced liquid, shrimp and remaing ingredients except shredded lettuce and lemon wedges in a glass or plastic bowl. Cover and refrigerate at least 1 hour. Just before serving place ¼ cup lettuce on each of 6 serving dishes. Divide shrimp mixture among dishes. Garnish with lemon wedges.

MEXICAN STUFFED MUSHROOMS

Servings: 6 servings

Ingredients:

12 large Mushrooms,2 ½" diameter
1/3 cub Thinly sliced green onions
1 Garlic clove,minced/pressed
¾ teaspoon Ground cumin
¾ teaspoon Chili powder
1 can Tomato sauce
1 can Diced green chilies
¼ pound Jalapeno jack cheese,shredded
2 cub Unseasoned stuffing mix
2 teaspoon Salad oil

Preparation:

Twist mushroom stems free, trim off dried ends, and finely chop stems.

In a 10-12" frying pan over medium heat, combine stems, onions, garlic, cumin, chili powder, and ¼ cup water. Stir often until vegetables begin to brown. Add 2 tablespoons water, scrape browned bits free, and repeat step. Add tomato sauce, chilies, and ½ the cheese. Remove from heat and gently stir in the stuffing.

Rub mushrooms with oil. Set cup side up in a 9x13" pan. Mound all the filling into caps. Sprinkle with remaining cheese. Bake in a 400'F.
oven until cheese is lightly browned, 15-20 minutes.

Per serving: 199 calories; 9.6 grams protein; 8.7 grams fat; (3.6 grams saturated fat); 23 grams carbohydrates; 731 milligrams sodium; 20 milligrams cholesterol.

~Kathy Addison, Albuquerque, New Mexico.

Mexi-Corn Lasagna *

Servings: 8 servings

Ingredients:

PATTI - VDRJ67A:
1 pound Ground beef
17 ounce Whole kernel corn; drain
15 ounce Tomato sauce
1 cub Picante sauce
1 tablespoon Chili powder
1 ½ teaspoon Cumin
16 ounce Cottage cheese sm curd
2 Eggs; slight beaten
¼ cub Parmesan cheese; grated
1 teaspoon Oregano
½ teaspoon Garlic powder
12 Corn tortillas
1 cub Cheddar cheese; shredded

Preparation:

Preheat oven to 375~. Brown meat; drain. Add corn, tomato sauce, picante sauce, chili powder and cumin. Simmer, stirring frequently for 5 minutes. Combine cottage cheese, eggs, parmesan cheese, oregano and garlic powder; mix well. Arrange 6 tortillas on bottom and up sides of lightly greased 9x13" pan, overlapping as needed. Top with half of the meat mixture. Spoon cheese mixture over the meat. Arrange remaining tortillas over the cheese, overlapping as needed. Top with the remaining meat mixture. Bake in preheated oven at 375~ about 30 minutes or until hot and bubbly. Remove from oven; sprinkle with the cheddar cheese. Let stand 10 minutes before serving (with additional picante sauce if desired.)

Micro-Quick Quesadilla

Servings: 1 servings

Ingredients:

1 Tortilla (6-8")
3 tablespoon Shredded cheddarOR
3 tablespoon Shredded Monterey Jack
3 tablespoon Pace Picante SauceOR
3 tablespoon Pace Thick & Chunky Salsa

OPTIONAL TOPPINGS:
Sliced ripe olives
Green onion slices
Chopped cilantro
Guacamole (opt)

Preparation:

Make the most of your microwave with this quick and easy snack. To cook several at one time, increase the cooking time a bit.

Place tortilla on microwave-safe plate or paper plate. Microwave at HIGH 10 seconds or until just softened. Top with cheese, Pace Picante Sauce and, if desired, optional toppings. Fold in half and microwave on HIGH 30 seconds or until cheese melts. Let stand a minute or two before serving; cheese will be very hot. Top with guacamole, if desired, and serve with additional Pace Picante Sauce.

MIXED TOSTADAS

Servings: 6 servings

Ingredients:

1 ½ cub Refried Beans; *
1 ½ cub Casera Sauce; **
Vegetable Oil
6 Corn Tortillas; ***
2 cub Chicken; Cooked, Cut Up
¾ cub Montery Jack Cheese;Shredded
3 cub Lettuce; Shredded
1 Avocado; Cut Into 12 Slices
Dairy Sour Cream

Preparation:

* See Burrito Recipe. ** See Sowest2. *** Tortillas should be 6 to 7 inches in diameter. Prepare Refried Beans and Casera Sauce; heat separately until hot. Heat ⅛-inch of oil in skillet over medium heat just until hot. Cook tortillas, one at a time in the hot oil, until crisp, about 1 minute; drain. Spread each tortilla with ¼ cup of beans, top with 2 T of the sauce, 1/3 cup of the chicken and 2 more T of the sauce. Sprinkle each with 2 T of the cheese. Set oven control to broil. Place tortillas on rack in broiler pan. Broil with tops 2 to 3 inches from the heat until cheese is melted, about 3 minutes. Top each tortilla with ½ cup of lettuce, 2 slices of avocado and sour cream.

Modern Fajitas

Servings: 4 servings

Ingredients:

1 tablespoon Chili powder
1 tablespoon Garlic; minced
1 teaspoon Cocoa powder
Cayenne pepper; to taste
2 teaspoon Salt
2 tablespoon Tomato paste
½ cub Tequila
1 ½ pound Flank steak
Tortillas
Guacamole
Tomatoes; chopped
Salsa
Onions; chopped
Cilantro

Preparation:

To make the marinade , combine chili powder, garlic, cocoa powder, cayenne, salt, tomato paste and tequila in a blender or food processor and blend. Pour over the steak, mix everything to coat the steak well, cover and set in the refrigerator overnight. Light a grill. When the coals are white, carefully place the meat on the grill and cook to desired doneness. Place the grilled steak on a cutting board and slice diagonally across the grain into strips ½" thick. At the same time, warm the tortillas on the grill, turning once. Place tortillas in a covered bowl to stay warm. Place meat in a serving dish. Accompany with guacamole, chopped tomatoes, salsa, onions, and cilantro.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

Momma's Beef Stew

Servings: 6 servings

Ingredients:

4 tablespoon Oil
3 tablespoon Wine vinegar
1 ½ pound Beef stew meat
1 cub Red wine
1 each Medium onion minced
1 each Bay leaf
1 each Clove garlic minced
½ teaspoon Oregano
½ cub Tomato sauce
4 each Medium potatoes cubed
2 each Carrots sliced
1 Salt and pepper to taste

Preparation:

Saute onion and garlic in oil. Add every thing except potatoes and carrots to large pot. Cover tightly and simmer 1 ½ hours until meat is thoroughly tender. Half an hour before meat is ready add carrots and potatoes.

Nacho Chicken Casserole *

Servings: 2 servings

Ingredients:

PATTI - VDRJ67A:
2 cub Plain tortilla chips; crush
2 cub Chicken; cooked, diced
2 cub Cream of mushroom soup
1 small Sour cream
1 cub Cheddar cheese; shredde
1 cub Picante sauce

Preparation:

Line bottom of casserole with crushed tortilla chips. Mix remaining ingredients, except cheese, and cover chips. Top with cheese. Bake at 350~ until cheese is bubbly. Can also heat in microwave. Serve with spicy salsa.

Nachos

Servings: 4 servings

Ingredients:

6 ounce Cheddar Cheese; Shredded, *
6 each Jalepeno Chilies; **
1 Tortilla Chips;

Preparation:

* There should be 1 ½ cups of cheese.
** Jalapenos should be seeded and each cut into 6 slices.
~--------------------------------------------------------------------- ~-- Make 4 dishes of tortilla chips. Sprinkle each with ¼ of the cheese and ¼ of the Jalapeno slices. Set oven control to broil.
Broil tortilla chips with the tops only 3 to 4 inches from the heat until the cheese is melted and serve hot.

Natcho Cheese Potato Slices

Servings: 6 servings

Ingredients:

4 medium To 6 md potatoes, peeled,and sliced
1 large Onion, chopped
1 Green pepper, chopped
1 bunch Green onions, chopped
1 cub Barbecue sauce
1 cub Water
1 teaspoon Garlic powder
1 teaspoon Parsley flakes
4 tablespoon Taco seasoning
¼ teaspoon Black pepper
2 cub Grated cheese (cheddar,mozarella, or combinationof)

Preparation:

Peel and slice potatoes. Line cookie sheet with tin foil. Spray foil with non-stick spray (Pam) In large bowl, combine potatoes, green onions, green peppers and white onions. Pour onto foil lined pan. In same bowl, mix barbecue sauce, water, and dry spices. Pour over top of potatoes. Bake in 400 F oven for 45 minutes. Turn and seperate to ensure even cooking. Bake an additional 10 minutes or so.
(Baking time depends on how thick you slice the spuds) Sprinkle grated cheese on top of cooked potatoes, and continue cooking until cheese has melted and the edges become crispy. Let sit for about 4-5 minutes before serving to allow the cheese to set up a bit.

Origin: Adaptation from another recipe Shared by: Sharon Stevens

New Mexico Pinto Beans

Servings: 8 servings

Ingredients:

3 cub Dry pinto beans (1-½ lb)
2 ½ quart Water
1 each Meaty hambone or
¼ pound Salt pork or cubed bacon
1 teaspoon Salt, or more to taste

Preparation:

Wash and pick over the beans, removing loose skins or shriveled beans. Put in a large covered pot and cover with hot water. Soak over night if you want to cut down on cooking time. When beans start to simmer add ham bone, salt pork or bacon. Add more water as needed but only hot or boiling wnater. Never add cold water the beans will turn dark. If you cook without a lid the beans will also turn a dark color. When the skins are almost as tender as the inside of the beans, they are done. They should not be broken. Add salt and allow to stand before serving.

NINFA'S GREEN SAUCE (FNDT36A)

Servings: 8 servings

Ingredients:

3 Med. green tomatoes;
Coarsely chopped
4 Tomatillos (small Mexican
Green tomatoes); coarsely
Chopped
2 Jalapeno peppers (or more);
Stems removed and coarsely
Chopped
3 Small cloves garlic
3 Medium ripe avacados
4 Sprigs cilantro; *
1 teaspoon Salt or to taste
1 ½ cub Imitation sour cream

Preparation:

* Also called Chinese Parsley or Fresh Coriander. Place green tomatoes, tomatillos, jalapeno peppers and garlic in a saucepan, bring to a boil, lower heat, simmer 15 minutes or until tomatoes are soft. Remove from heat, cool slightly. Peel, seed and slice avocados, set aside. In food processor, place part of the green tomato mixture with part of the avocados, cilantro and salt, cover. Process until smooth, turn into large bowl. Repeat with remaining green tomato mixture and avocado. Add to mixture in bowl, stir in sour cream, cover with plastic wrap. Chill. Makes 5-6 cups. Note: Real sour cream can be used instead of imitation.

Old Style Enchiladas

Servings: 4 servings

Ingredients:

2 pound Ground Beef, Lean
16 ounce Canned Tomatoes
2 large Onions, Chopped Separate
16 ounce Can Kidney Beans, Drained
4 tablespoon Chili Powder To Taste
1 teaspoon Sugar
1 teaspoon Salt and Pepper To Taste
1 Pkg. Corn Tortillas
1 pound Cheese, Grated

Preparation:

* 1-2 cups of oil for cooking corn tortillas.
~--------------------------------------------------------------------- ~-- Brown ground beef and 1 chopped onion (add 2 cloves garlic, chopped, if desired) and drain. Add tomatoes, crushed, kidney beans and spices. Simmer. Heat oil, and cook tortillas to desired degree.
(Soft seems to work best) Drain on paper towels. Put 1 tortilla on plate, spoon "sauce" over it and sprinkle some of raw onion and cheese on sauce. Put on another tortilla and repeat until large enough for you. Stop with layer of onion and cheese.

Old-California Empanaditas

Servings: 6 servings

Ingredients:

1 cub Butter
1 package (8 oz) Cream Cheese
½ teaspoon Salt
2 cub Unsifted all-purpose flour
1 Egg yolk
2 teaspoon Cream or milk

Preparation:

Beat butter, cheese and salt together in a mixer until completely smooth and blended. Work in flour to a smooth dough. (You can use a mixer for this step, too, but results are superior if you work in the flour with your fingertips, a fork or rubber spatula). Flatten dough in foil to form a an 8 X 6 inch rectangle. Chill overnight. (You can chill it several days before using). Remove from refrigerator 8 to 10 minutes before rolling. (Many recipes suggest a 30 minute wait before rolling dough, but it's easier to handle when rolled as cold as possible). Divide dough for ease in rolling and to insure cold dough.

Keep unrolled portion in refrigerator until ready to use. Roll on floured pastry cloth with floured rolling pin or between two sheets of waxed paper. The former is easier, in my opinion, and I find absolutely no sticking when I use a pastry cloth and covered pin. I first rub cloth and pin well with flour, then shake out excess. When using waxed paper, loosen it on both sides of pastry several times as you roll.

Shape as directed in specific recipes and chill before baking. Brush tops (only) of all pastries with egg yolk beaten with cream. Bake in moderate oven (350 degrees) unless otherwise specified.

PAELLA-STUFFED SNAPPER

Servings: 10 servings

Ingredients:

Fish *
Lime Juice
¼ cub Margarine Or Butter; Melted
2 tablespoon Lime Juice
Lime Wedges

PAELLA STUFFING:
½ pound Chorizo SausageLinks;Chopped
1 cub Onion; Chopped, 1 Large
2 Cloves Garlic;Finely Chopped
2 Serrano Chiles; **
2 tablespoon Margarine Or Butter
2 cub Rice; Cooked
½ cub Almonds; Slivered, Toasted
¼ cub Fresh Cilantro; Snipped
¼ cub Tomato Sauce
¼ teaspoon Saffron; Ground
6 ounce Frozen Medium Shrimp; Cooked

Preparation:

* Use a 6 to 8 pound Red Snapper, Cod or Lake Trout. Clean and dress
the fish. ** The Serrano Chiles should be seeded and chopped.
Prepare the Paella Stuffing and set aside. Heat the oven to 350 degrees F. Rub the cavity of the fish with lime juice and fill with the Paella Stuffing. Close opening with skewers and lace with string.
Place in a large broiler pan (without the rack) or in a shallow roasting pan. Mix margarine and 2 Tbls Of lime juice. Bake the fish, uncovered, brushing with the margarine mixture occasionally, until fish flakes easily with a fork, about 1 ½ hours. Serve with Lime Wedges.

PAELLA STUFFING:

Cook sausage, onion, garlic and chiles in the margarine in a 10-inch skillet over medium heat, stirring frequently, until the sausage is done, about 10 minutes then drain mixture. Stir in the remaining ingredients and set aside to use in the fish.

Papaya Relish

Servings: 6 servings

Ingredients:

½ cub Red Onion; Chopped
½ cub Red Bell Pepper; Chopped
1 each Red Chile; Small, *
1 tablespoon Vegetable Oil
¼ cub Fresh Mint Leaves; Snipped
2 tablespoon Lime Juice
1 each Papaya; **

Preparation:

* Chile should be seeded and finely chopped.
** Papaya should be pared, seeded and cut into ½ inch cubes.
~--------------------------------------------------------------------- ~-- Cook onion, bell pepper and chile in oil over medium heat, stirring frequently, until tender. Stir in remaining ingredients.
Cover and refrigerate until chilled, about 2 hours.
Makes 3 cups of relish.

Pasta Chimayo-Cafe Pierre

Servings: 4 servings

Ingredients:

3 large Ancho chilies; diced *
1 cub Water; boiling
1 tablespoon Rice vinegar
2 small Garlic cloves
½ teaspoon Dried oregano; crumbled
¼ teaspoon Salt
3 tablespoon Butter
½ pound Medium shrimp; peel, devein
¼ cub Tequila
1 ½ cub Heavy cream
½ pound Penne pasta
¼ cub Fresh cilantro; minced

Preparation:

*Stem, seed and slightly crumble dried ancho chilies.
******************************************************* ****************** Place chilies in medium bowl. Add 1 cup boiling water and let stand 30 minutes. Drain. Transfer chilies to blender.
Add vinegar, garlic, oregano and salt. Blend until smooth. (Chili paste can be prepared 1 day ahead. Transfer to bowl. Cover tightly and refrigerate.) Melt butter in heavy large skillet over medium heat. Add shrimp and saute until just pink, about 3 minutes. Remove skillet from heat. Add tequila. Ignite with match. Return to heat and cook until flames subside. Transfer shrimp to bowl using slotted spoon. Cover with foil to keep warm. Increase heat to high./ Boil tequila until reduced to 1 Tbsp. Add cream to skillet and boil until reduced to sauce consistency, about 5 minutes. Add 2 Tbsp. chili paste and stir until smooth. Season with salt and pepper. Return shrimp to sauce. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer to large bowl. Pour sauce over pasta, tossing to coat. Divide among plates. Sprinkle with cilantro and serve.

PECOS RIVER BOWL OF RED

Servings: 6 servings

Ingredients:

2 tablespoon Lard
1 Onion
3 pound Beef,coarse grind
3 Garlic cloves
4 tablespoon Red chile,hot,ground
4 tablespoon Red chile,mild,ground
2 teaspoon Cumin,ground
3 cub Water
1 ½ teaspoon Salt

Preparation:

1. Melt the lard, butter, or drippings in a large heavy pot over medium heat. add the onions and cook until they are translucent.¶ 2. Combine the meat with the garlic, ground chili, and cumin. Add this meat-and-spice mixture to the pot. Break up any lumps with a fork and cook, stirring accasionally, until the meat is evenly browned.¶ 3. Stir in the water and salt. Bring to a boil, then lower the heat and simmer, uncovered, for about 2 ½ to 3 hours, stirring occasionally, until the meat is very tender and the flavors are well blended. Add more water if necessary. Taste and adjust seasonings.¶

PHEASANT IN ALMOND RED SAUCE

Servings: 6 servings

Ingredients:

Almond Red Sauce; *
1 Pheasant; **
2 tablespoon Vegetable Oil
½ cub Chicken Broth

Preparation:

* See Sowest 2 for recipe. ** Pheasant should be cut into serving pieces and weigh between 2 ½ to
3 lbs. Prepare Almond Red Sauce and set aside. Cook pheasant in oil in a 10-inch skillet until light brown, 15 to 18 minutes; drain.
Stir in broth and Almond Red Sauce. Heat to boiling and reduce the heat. Cover and simmer until pheasant is done, about 30 minutes longer. Skim fat from the sauce and serve.

PICKLED FISH

Servings: 8 servings

Ingredients:

2 pound Fish Fillets;Fresh Or Frozen
½ cub Vinegar
4 ounce Green Chile Peppers; 1 cn, *
1 tablespoon Orange Peel; Finely Shredded
¼ cub Orange Juice
¼ cub Onion; Chopped, 1 sm.
2 Bay Leaves
2 Cloves Garlic; Minced

GARNISHES:
1 Orange; Thinly Sliced, 1 lg

Preparation:

* Green Chiles should be rinsed, seeded, and chopped. Thaw fish fillets if frozen. Place fish fillets in a 10-inch skillet. Add boiling water to cover and simmer, covered, 5 to 8 minutes or until the fish flakes easily when tested with a fork. Drain fish; arrange in a shallow dish. Combine vinegar, oil, chile peppers, orange peel, orange juice, onion, bay leaves, garlic, 1 tsp salt, and ⅛ t pepper. Pour over the fish. Cover and refrigerate several hours or overnight. Drain off marinade and transfer fish to a serving dish.
Serve cold, garnished with the orange slices.

PICKLED HOT PEPPERS (WWRJ17A)

Servings: 16 servings

Ingredients:

4 quart Fresh hot peppers
2 tablespoon Prepared horseradish
2 Cloves garlic, whole
10 cub White vinegar
1 ½ cub Pickling salt
¼ cub Honey
4 quart Plus 2 cups water

Preparation:

Cut two small slits in each pepper. You may want to wear gloves to prevent burning hands. Dissolve salt in 4 quarts water. Pour over peppers and let stand 12 to 18 hours in a cool place. Drain, rinse and drain thoroughly. Combine 2 cups water and all remaining ingredients excpet honey; simmer 15 minutes, then add honey. Remove garlic. Pack peppers into hot jars, leaving ¼-inch headspace. Pour boiling hot pickling liquid over peppers, leaving ¼-inch headspace.
Adjust caps. Process half-pints and pints 10 minutes in a boiling water bath. Yield: 16 half-pints or 8 pints. From: "Stocking Up", (c) 1977 Rodale Press, Inc.

PICO DE GALLO SALSA

Servings: 6 servings

Ingredients:

2 cub Cups
6 Serrano or Jalapeno chiles,stems and seeds removed,
Finely chopped
1 large Onion, finely chopped
2 medium Tomatoes, finely chopped
3 Cloves garlic, finelychopped
¼ cub Finely chopped cilantro
¼ cub Oil
3 tablespoon Red wine vinegar

Preparation:

Combine ingredients and mix well. Allow refrigerated sauce to come to room temperature before serving.

The Whole Chili Pepper From the collection of Jim Vorheis

Courtesy of Shareware RECIPE CLIPPER 1.1

PINTO BEANS

Servings: 8 servings

Ingredients:

4 cub Water
2 cub Pinto Or Black Beans; 1 lb
½ cub Onion; Chopped, 1 Md
¼ cub Vegetable Oil
1 teaspoon Salt
1 teaspoon Cumin Seed
2 Cloves Garlic; Crushed
1 Bacon; Slice

Preparation:

Mix the water, beans, and onion in a 4-quart Dutch oven. Cover and heat to boiling. Boil 2 minutes and remove from the heat; let stand for 1 hour. Add just enough water to the beans to cover. Stir in the remaining ingredients and heat to boiling. Cover and reduce the heat. Boil gently, stirring occasionally, until the beans are very tender, about 2 hours, (add water during the cooking time if necessary); drain the beans. Beans can be covered and refrigerated up to 10 days.

Plum Barbecue Sauce

Servings: 4 servings

Ingredients:

¼ cub Onion; Chopped, 1 small
¼ cub Butter Or Margarine
¼ cub Chile Sauce
2 teaspoon Mustard; Dijon-style
16 ½ ounce Purple Plums; 1 cn, *
6 ounce Frozen Lemonade; Thawed,1 cn

Preparation:

* Plums should be drained, pitted and finely chopped.
~--------------------------------------------------------------------- ~-- Cook onion in margarine in 2-quart saucepan stirring occasionally, until tender, about 2 minutes. Stir in remaining ingredients. Heat to boiling; reduce heat to low. Simmer, uncovered, 15 minutes, stirring occasionally. Makes about 2 cups of sauce.

Pollo con Queso en Tortilla

Servings: 8 servings

Ingredients:

½ cub Shortening
1 teaspoon Salt
¾ cub Water (Approximate)
1 can Cream of Chicken Soup
4 ounce Can Green Chilies, chopped
2 cub Grated Monterrey Jack Cheese
2 cub Flour
¾ teaspoon Baking Powder
4 cub Cooked Chicken, cut up
1 cub Dairy Sour Cream
½ cub Onion, finely chopped
¼ cub Sliced Green Onions w/ tops

Preparation:

Mix together flour, salt and baking powder. Cut in shortening until mixture resembles fine crumbs. Stir in water with fork, a little at a time, until dough leaves side of bowl and can be handled.
Turn onto lightly floured surface and knead until smooth, 10 or 12 times. Cover and let stand about 15 minutes.
Roll dough into 20 by 13 inch rectangle. Fold crossways into thirds and place in ungreased 11x7x1-½ inch baking dish. Unfold dough. Spread chicken over dough, but not quite to ends. Heat oven to 400 degrees. In 2 quart saucepan mix soup, sour cream, chilies and onion. Heat over medium heat, stirring occasionally, until hot.
Pour over chicken. Sprinkle with cheese and green onions. Fold dough over filling to center of dish. Pinch dough together at ends to seal.
Cut slits in top. Bake until crust is golden brown, 45 to 50 minutes.

Pollo Loco Marinade

Servings: 4 servings

Ingredients:

1 Lemon ; juiced
1 Orange; juiced
2 tablespoon White vinegar
2 Worchestershire sauce
½ cub Chili sauce
2 teaspoon Sugar
2 teaspoon Garlic powder
Tabasco to taste
2 tablespoon Oil

Preparation:

Just marinate chicken in this mixture for 4-24 hours. Grill 20 minutes on each side. Serve with flour tortillas and fresh salsa.

POLLO RAPHAEL

Servings: 4 servings
Source: MAINPOUL.ZIP

Ingredients:

1 8 ounce can tomato sauce
½ cub Picante sauce
1 teaspoon Ground cumin
½ teaspoon Garlic salt
½ teaspoon Oregano, crushed
2 Whole chicken breasts,boned, skinned and split
Salt and pepper as desired
2 medium Onions, cut into ½" wedges
2 tablespoon Vegetable oil
2 cub Zucchini, cut into ½"cubes(about 1 mediumzucchini)

Preparation:

Combine tomato sauce, picante sauce, cumin, garlic salt and oregano; mix well. Cut chicken into 1" pieces; sprinkle with salt and pepper.
Cook chicken and onions in oil in large skillet over medium heat, stirring frequently, until chicken is lightly browned and almost cooked through, about 5 to 7 minutes. Stir tomato sauce mixture into skillet; mix well. Stir in zucchini. Cover and simmer 5 minutes.
Uncover; cook and stir about 1 minute to thicken sauce, if necessary.
Serve with additional picante sauce. Serves 4.

Polo Loco Marinade II

Servings: 4 servings

Ingredients:

1 cub White vinegar
1 cub Olive oil
½ cub White wine ; or vermouth
Garlic; to taste
1 teaspoon Salt
1 teaspoon Oregano
½ teaspoon Thyme
¼ teaspoon Tabasco
1 tablespoon Parsley ; chopped or cilant
2 Chickens; halved

Preparation:

Combine ingredients, marinate chicken at least one hour.

Polo Loco Marinade III

Servings: 4 servings

Ingredients:

1 Lemon; squeezed
1 Lime; squeezed
Cilantro
¼ cub Orange juice
Mexican spice seasoning

Preparation:

Pour over raw chicken and let soak for up to 4 hours and grill on the bbq.. also you can add tequilla and its wonderful.

POMPANO IN PAPER

Servings: 6 servings

Ingredients:

6 Fish Fillets; *
Parchment or Brown Paper
½ cub Onion; Chopped, 1 md
½ teaspoon Annatto Seed, Crushed
1 tablespoon Vegetable Oil
¼ cub Orange Juice
3 tablespoon Lemon Juice
2 ounce Pimento; 1 Jar, **
¼ cub Ripe Olives; Pitted, Chopped
2 tablespoon Parsley; Snipped
2 Eggs; Hard Cooked, Chopped

Preparation:

* Use fresh or frozen Pompano or other fish fillets in this recipe. ** Pimentos should be drained and chopped. There should be about ¼
cup. Thaw fish fillets if frozen. Cut parchment paper or brown paper into 6 12-inch squares. Place 1 fillet on half of each piece of parchment paper. Sprinkle with a little salt. In a saucepan, cook onion and annatto seed in the oil until the onion is tender. Stir in the orange and lemon juices, pimentos, olives, and parsley. Simmer, covered, for about 5 minutes. Add the hard cooked eggs. Spoon 3 Tbls of the sauce over each fillet. Fold parchment paper over the fillet.
Seal by turning the edges up and folding. Place the packets in a 15 X 10 X 1-inch baking pan. Bake in a preheated 350 degree F. oven for 20 to 25 minutes or until fish is done. Cut packets open with a large X on the top, fold back each segment.
Transfer paper packets to dinner plates. Garnish with shredded lettuce and sliced radishes, if desired.

PORK CARNITAS

Servings: 4 servings

Ingredients:

Southwest Guacamole; *
4 Poblano Chiles; **
1 Onion; Medium, Cut in halves
1 pound Center Loin Roast; ***
1 Clove Garlic; Finely Chopped
2 tablespoon Vegetable Oil
2 tablespoon Tomato Paste
1 tablespoon Red Wine Vinegar
¼ teaspoon Salt
1 1/3 cub Italian Plum Tomatoes; ****
Flour Or Corn Tortillas
Dairy Sour Cream

Preparation:

* See Sowest 3 for recipe. ** Chiles should be roasted and peeled (See Sowest 1 for directions) *** Roast should be boneless and cut into 2 X ¼-inch strips. **** Use ½ lb of fresh Italian Plum Tomatoes, finely chopped. Prepare Southwest Guacamole; set aside. Cut chiles and onion halves lengthwise into ¼-inch strips. Cook pork, chiles, onion and garlic in oil in a 10-inch skillet over medium heat, stirring occasionally, until pork is no longer pink, about 12 minutes. Stir in tomato paste, vinegar, salt and tomatoes; cook until hot. Serve with tortillas, Southwest Guacamole and sour cream.

PORK CHOPS IN RADISH SAUCE

Servings: 6 servings

Ingredients:

2 tablespoon Vegetable Oil
6 Pork Loin Or Rib Chops; *
1 teaspoon Salt
¼ teaspoon Pepper
2 cub Tomatoes; Chopped, 2 Medium
Hot Cooked Rice

RADISH AND CILANTRO RELISH:
2 cub Radishes; Thinly Sliced
½ cub Onion, Chopped, 1 Medium
3 tablespoon Orange Juice
2 tablespoon Lime Juice
2 tablespoon Fresh Cilantro; Snipped Fine
2 tablespoon Vegetable Oil
¼ teaspoon Salt
¼ teaspoon Pepper; Freshly Ground

Preparation:

* Pork Chops should be about ½-inch thick. Prepare Radish and Cilantro Relish and set aside. Heat oil in a 10-inch skillet until hot. Cook pork chops in oil over medium heat until brown; sprinkle with salt and pepper. Remove pork from the skillet. Cook and stir relish and tomatoes in the same skillet for 5 minutes. Add pork chops and heat to boiling; then reduce the heat. Cover and simmer until pork is done, about 45 minutes. Serve with rice. Garnish with the snipped fresh cilantro if desired. RADISH AND CILANTRO RELISH:

Mix all ingredients in a glass or plastic bowl. Cover and refrigerate at least 1 hour.

Pork Tenderloin in Tequila

Servings: 6 servings

Ingredients:

2 pound Pork Tenderloin
¼ cub Vegetable Oil
2 Cloves Garlic; Ea Cut In ½
¼ cub Carrot; Chopped
¼ cub Celery; Chopped
¼ cub Lime Juice
¼ cub Tequila
1 tablespoon Red Chiles; Ground
1 teaspoon Salt
1 teaspoon Oregano Leaves; Dried
1 teaspoon Thyme Leaves; Dried
¼ teaspoon Pepper
4 cub Tomatoes; Chopped
¼ cub Onion; Chopped
1 Bay Leaf
¼ cub Parsley; Snipped

Preparation:

Spread mustard over the pork tenderloin. Heat oil and garlic in a 10" skillet until hot. Cook pork in oil over medium heat until brown.
Remove garlic. Stir in remaining ingredients except the parsley. Heat to boiling then reduce the heat. Cover and simmer until pork is done, about 30 minutes. Remove the bay leaf and sprinkle with the parsley.
Serve.

PORK WITH CUMIN

Servings: 7 servings

Ingredients:

2 pound Pork Shoulder; Boneless, *
¼ cub Unbleached Flour
½ cub Vegetable Oil
½ cub Onion; Chopped, 1 Medium
2 Bacon; Slices, cut up
½ cub Water
2 tablespoon Orange Juice
2 tablespoon Lime Juice
2 tablespoon Chicken Bouillon; (Dry)
2 tablespoon Cumin Seed
1 teaspoon Oregano Leaves; Dried
½ teaspoon Salt
¼ teaspoon Pepper
4 cub Tomatoes; Chopped, 4 Medium
2 cub Potatoes; Diced **
½ cub Dairy Sour Cream

Preparation:

* Pork shoulder should be cut up into 1-inch cubes. ** Potatoes can be pared or unpared. Coat pork with the flour. Heat oil in 10-inch skillet until hot. Cook and stir pork in oil over medium heat until brown. Remove pork with slotted spoon and drain. Cook and stir onion and bacon in the same skillet until bacon is crisp. Stir in the pork and the remaining ingredients except the sour cream. Heat to boiling, then reduce heat. Cover and simmer until pork is done, about 45 minutes. Stir in sour cream and heat until hot. Serve.

POSOLE AND SAUSAGES

Servings: 4 servings

Ingredients:

6 Hot Italian style sausages
2 medium Onions; roughly diced
3 Green (unripe) tomatoes
1 tablespoon Tomato paste
2 cub Cooked hominy
1 teaspoon Oregano
½ teaspoon Salt; or as desired
½ teaspoon Black pepper; or to taste
1 ½ cub Hominy liquid
2 tablespoon Chopped parsley
Lime slices

Preparation:

CUT EACH SAUSAGE INTO 4 PIECES. Place in a 3-quart pot, place over medium heat on the stove and cook, 5 minutes. Pour off and discard fat and reserve the sausages on a plate. Add the onions and cook, stirring occasionally, 5 minutes, or until the onion softens. Halve tomatoes cross- wise, lay each half cut side down and cut each half into 6ths. Add the tomatoes and tomato paste to the pot and cook, stirring, 2 minutes. Add the hominy, oregano, salt, pepper and hominy water. Cover, raise heat to high, and bring to a boil. Lower heat to medium and simmer 20 minutes. When it's time to get dinner on the table, replace the sausages in the pot and cook 7 minutes. Remove from the heat and add the parsley. Divide the ingredients between 4 soup bowls and garnish with lime slices. Serve warm tortillas instead of bread.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

PUMPKIN RAVIOLI

Servings: 6 servings

Ingredients:

1 cub Ricotta Cheese
½ cub Pumpkin; Canned
½ teaspoon Salt
¼ teaspoon Nutmeg; Ground
2 cub Unbleached Flour
½ teaspoon Salt
¼ cub Tomato Paste
1 tablespoon Olive Or Vegetable Oil
2 Eggs; Large
Pumpkin Seed Sauce; *

Preparation:

* See Sowest 2 for recipe. Mix the cheese, pumpkin, ½ tsp salt and the nutmeg. Set aside. Mix the flour, and ½ tsp salt in a large bowl. Make a well in the center of the flour. Beat the tomato paste, oil and eggs until well blended and pour into the well in the flour. Stir with a fork gradually bring the flour mixture to the center of the bowl. Do this until the dough makes a ball. If the dough is too dry, mix in up to 2 tbls of water. Knead lightly on a floured cloth-covered surface, adding flour if dough is sticky, until smooth and elastic, about 5 minutes. Cover and let rest for another 5 minutes. Divide the dough into 4 equal parts. Roll the dough, one part at a time, into a rectangle about 12 X 10-inches. (Keep the rest of the dough covered.) Drop the pumpkin mixture by 2 level tsps onto half of the rectangle, about 1 ½-inches apart in 2 rows of 4 mounds each. Moisten the edges of the dough and the dough between the rows of pumpkin mixture with water. Fold the other half of the dough up over the pumpkin mixture, pressing the dough down around the pumpkin.
Trim the edges with a pastry wheel or knife. Cut between the rows of filling to make ravioli; press the edges together with a fork or cut with a pastry wheel sealing the edges well. Repeat with the remaining dough and pumpkin filling. Place ravioli on towel, let stand turning once, until dry, about 30 minutes. Prepare the Pumpkin Seed Sauce.
Heat until hot; reserve keeping it warm. Cook ravioli in 4 quarts of boiling salted water (2 tsp of salt) until tender, about 10 to 15 minutes; drain carefully. Serve the ravioli with the warm Pumpkin Seed Sauce spooned over.

Pumpkin Seed Sauce

Servings: 6 servings

Ingredients:

1 cub Pumpkin Seeds; Shelled
¼ cub Onion; Chopped, 1 sm
1 each Bread; White, Slice *
1 each Clove Garlic; Crushed
2 tablespoon Vegetable Oil
2 tablespoon Green Chiles; Chopped,Canned
14 ounce Chicken Broth; Canned
½ cub Whipping Cream
1 Dash Salt

Preparation:

* Slice of white bread should be torn into small pieces.
~--------------------------------------------------------------------- ~-- Cook pumpkin seeds, onion, bread, and garlic in oil, stirring frequently, until bread is golden brown. Stir in chiles. Place mixture in food processor workbowl fitted with steel blad; cover and process until smooth. Stir in broth, whipping cream and salt.
Makes about 3 cups of sauce.
BLENDER METHOD:
Place pumpkin seed mixture and about half the broth in blender container; cover and blend until smooth. Stir in remaining broth, the whipping cream and salt.

Quelites (Spinach with Beans)

Servings: 6 servings

Ingredients:

3 tablespoon Onion, chopped
1 tablespoon Bacon drippings
1 ½ cub Prepared pinto beans
1 tablespoon Chili seeds
¼ teaspoon Salt
1 ½ pound Cooked fresh spinach
1 each Boiled egg, sliced

Preparation:

Saute' onion in fat and add beans, chili, salt and spinach. Simmer for 10 minutes. Add egg slices as garnish and serve. NOTE: Frozen or canned spinach may be substituted for the fresh. Quelites is the name for wild spinach but since this difficult to find, fresh spinach has been substituted.

QUICHE IN A GREEN CHILE SHELL

Servings: 6 servings

Ingredients:

½ pound Chorizo Sausage; Bulk
8 ounce Whole Green Chiles; *
4 ounce Monterey Jack Cheese; **
5 Eggs; Large
½ cub Milk
¼ teaspoon Pepper

Preparation:

* You should use 2 4-oz cans of the green chiles and drain each can
before using. ** There should be about 1 cup of the shredded Monterey Jack Cheese. Heat the oven to 350 degrees F. Generously grease a 9-inch pie plate 1 ¼-inches deep. Cook and stir the sausage in a skillet until done; drain on paper toweling. Cut a lengthwise slit in each chile and open them up. Arrange on the bottom and sides of the pie plate forming a shell. Sprinkle with the cheese and sausage. Beat the eggs slightly and then beat in the milk and pepper. Pour the mixture into the chile-line pie plate. Bake, uncovered, until a knife inserted halfway between the center and the edge comes out clean, about 30 minutes. Let stand for 10 minutes before cutting.

Quick Chicken Mole

Servings: 4 servings

Ingredients:

DOROTHY CROSS TMPJ72B:
2 teaspoon Cocoa powder, unsweetened
1 ½ teaspoon Chili powder
½ teaspoon Cumin, ground
½ teaspoon Oregano, dried crushed
¼ teaspoon Salt
1 can Tomato sauce, 8-oz can
¼ cub Onion, finely chopped
3 Garlic cloves, minced
1 pound Chicken breast halves,
Boneless, skinless; cut into
Bite-sized strips
1 can Green chili peppers, 4 oz,
Diced; drained
Almonds, toasted sliced (opt
Flour tortillas or hotcooked rice
Tomato, chopped (optl)
Lettuce, shredded (optl)
Avocado, sliced (optl)

Preparation:

In a 1-½ quart microwave-safe casserole, combine cocoa powder, chili powder, cumin, oregano and salt. Stir in tomato sauce, onion and garlic. Micro-cook, covered, on 100% power (high) for 2 to 3 minutes or until mixture is bubbly around edges, stirring once. Stir in chicken and chili peppers. Cover; cook on high for 8 to 10 minutes (10 to 12 minutes for low-wattage ovens) or until chicken is tender and no longer pink inside, stirring every 3 minutes. Garnish with almonds, if desired.

Serve with warm tortillas or hot cooked rice, tomato, lettuce and avocado, if desired.

Source: Dorothy Cross TMPJ72B, from BH&G magazine May 1993.
Reformatted by: Wendell Openshaw SRNP05A

Radish And Cilantro Relish

Servings: 6 servings

Ingredients:

2 cub Radishes; Thinly Sliced
½ cub Onion; Chopped, 1 Med
3 tablespoon Orange Juice
2 tablespoon Lime Juice
2 tablespoon Fresh Cilantro; Fine Snipped
2 tablespoon Vegetable Oil
¼ teaspoon Salt
⅛ teaspoon Pepper; Freshly Ground

Preparation:

Mix all ingredients in glass or plastic bowl. Cover and refrigerate at least 1 hour.
Makes 3 cups of relish.

RED CHILE SAUCE

Servings: 3 servings

Ingredients:

2 tablespoon Lard or bacon drippings
2 tablespoon Flour
¼ To ¾ cup ground red chile
2 cub Cooled beef bouillon orwater
Up to 4 ounces of tomatosauce (optional)
¾ teaspoon Salt
1 Garlic clove, crushed
Pinch of ground Mexicanoregano (optional)
1 dash Of ground comino (optional)

Preparation:

Makes about 3 cups

Melt lard in a saucepan over low heat. Add the flour and stir until well mixed and slightly browned.

Add teh smaller amount of chile to the bouillon or water, either when trying a new batch of chile or when preparing this recipe for the first time. Taste, then add more chile after the water is well mixed into the roux. Stir constantly when adding the water and continue to stir until a smooth sauce is obtained. Add tomato sauce, if desired.
Slowly add it to the dlour mixture, stirring constantly.

Season; taste and adjust the seasonings.

Simmer for at least 10 minutes, or longer, to develop the flavor.

Jane Butel's Tex-Mex Cookbook From the collection of Jim Vorheis

Courtesy of Shareware RECIPE CLIPPER 1.1

Red Chili Sauce

Servings: 12 servings

Ingredients:

16 each Dried red chili pods
1 each Hot Water
2 each Cloves garlic
1 each Salt to taste

Preparation:

Open each dried red chili pod. Wash well inside and out and remove blemishes. Remove stems, seeds and veins from the pods. For hotter chili leave some veins. Rinse with cold water and soak in hot water for one hour or until soft. Place the pods in an electric blender (or food processor) and add enough water to almost cover them, leaving about two inches headspace. Blend until smooth and skins disappear, about 2-3 minutes. If sauce seems to be too thick, add more water and blend for another 1 minute or until skins disappear. Add 2 cloves garlic and process until well blended. Salt to taste.

Red Enchilada Sauce

Servings: 2 servings

Ingredients:

10 Large red chile pods
1 ½ teaspoon Flour
4 Garlic cloves
¼ teaspoon Cumino
1 teaspoon Cilantro (optional)
1 ½ teaspoon Bacon drippings
1 Small onion chopped
1 Salt and pepper to taste
1 tablespoon Oregano

Preparation:

Boil chile pods in small sauce pan with 8-12 oz of water until soft.
Place chiles, oregano, onions, garlic and salt and pepper in blender.
Liquefy mixture.

In a 2 qt. sauce pan heat bacon drippings and brown flour. Add the chile mixture and simmer for 30-45 minutes.

RED ENCHILADAS WITH CHEESE

Servings: 6 servings

Ingredients:

1 cub Onion; Finely Chopped, 1 Lge
2 Cloves Garlic;Finely Chopped
¼ cub Vegetable Oil
½ cub Chicken Broth
4 cub Tomatoes; Chopped, 4 Medium
1 tablespoon Red Chiles; Ground
1 teaspoon Salt
1 teaspoon Cumin; Ground
1 teaspoon Oregano Leaves; Dried
⅛ teaspoon Pepper
12 Corn Or Flour Tortillas; *
12 ounce Mozzarella Cheese; Shredded
Dairy Sour Cream

Preparation:

* Tortillas should be 6 to 7 inches in diameter. Cook and stir onion and garlic in oil in a 10-inch skillet over medium heat, until onion is tender. Stir in remaining ingredients except the sour cream, tortillas, and cheese. Heat to boiling then reduce the heat. Simmer, uncovered, for 30 minutes, stirring occasionally. Heat the oven to 350 degrees F. Dip each tortilla into sauce to coat both sides.
Spread 2 Tbls of the chease on each tortilla and roll up. Place seam sides down in an ungreased 13 X 9 X 2-inch baking dish. Pour remaining sauce over enchiladas and sprinkle with remaining cheese.
Bake, uncovered, until the cheese is melted, about 15 minutes. Serve warm with the sour cream.

Red Pepper-Sour Cream Sauce

Servings: 8 servings

Ingredients:

3 each Red Bell Peppers; *
1 each Red Jalapeno Pepper; *
½ cub Dairy Sour Cream
1 teaspoon Sugar

Preparation:

* Peppers should be roasted and peeled.
~--------------------------------------------------------------------- ~-- Place bell peppers and chile in food processor workbowl fitted with steel blade or in a blender container; cover and process until well blended. Stir in sour cream and sugar.
Makes about 2 cups of sauce

RED SNAPPER VERACRUZ STYLE

Servings: 6 servings

Ingredients:

2 pound Fish Fillets; *
12 New Potatoes; Small, 1 lb
1/3 cub Flour; Unbleached
1 teaspoon Salt
⅛ teaspoon Pepper
¼ cub Olive Or Vegetable Oil
1 Onion; Large, Sliced
1 Clove Garlic; Minced
15 ounce Tomato Puree; 1 cn
½ cub Pimento Stuffed Olives; **
¼ cub Water
1 tablespoon Lime Juice
1 Pickled Jalapeno Pepper; ***
½ teaspoon Sugar
⅛ teaspoon Cinnamon; Ground
⅛ teaspoon Cloves; Ground
1 Bay Leaf

GARNISHES:
Toast; Buttered

Preparation:

* Use large Red Snapper or other fish fillets cut into 6 serving pieces
in this recipe. ** The pimento-stuffed olives should be sliced.
*** Use a small pickled Jalapeno Pepper that has been rinsed, seeded and
cut into strips. (Optional) Thaw the fish fillets if frozen. In a covered pan, cook the potatoes in enough boiling salted water to cover for about 15 minutes or until nearly tender; drain. When cool enough to handle, peel and set aside. Combine flour, salt and pepper. Coat fish fillets on both sides with the seasoned flour mixture. In a large skillet, cook fish fillets in hot oil for about 5 minutes per side or until done. Remove fillets from the skillet and set aside. Drain off the remaining oil, reserving 1 Tbls. In the same skillet, cook the onion and garlic in the reserved oil until tender but not brown. Add the tomato puree, olives, water, lime juice, jalapeno pepper (if used), sugar, cinnamon, cloves and the bay leaf mixing well. Add the potatoes, bring to boiling then reduce the heat and simmer, uncovered, for about 5 minutes. Add the fish fillets and cook about 5 minutes or until fish fillets are heated through.
Remove the bay leaf. Arrange the fish fillets and potatoes on a serving platter, spoon the sauce over all. garnish platter with triangles of buttered toast if desired.

Refried Beans

Servings: 8 servings

Ingredients:

1 pound Dried Pinto Beans
1 tablespoon Salt
3 Garlic Cloves
1 tablespoon Sugar
½ cub Bacon Drippings
¼ cub Bacon Drippings

Preparation:

Pick over beans to remove rocks and bad beans. Wash and put in large pot with sugar. Add enough cold water to cover* and heat to boiling. Cover and simmer for 3 hours or until beans are soft, adding additional water when necessary* during cooking. Add ½ cup bacon drippings, salt and garlic. Cook at least 1 hour more, stirring occasionally. Can be cooked for more than 4 hours or overnight if there is enough water.¶
Heat ¼ cup bacon drippings or lard in a large skillet and add beans. Stir frequently, until beans are reheated. Mash with a fork or potato masher. Brown beans until dry and a little crusty, stirring frequently. Add salt, if needed, to taste.

Note 1: *Begin with water at least twice as deep as beans. When beans have finished swelling, add liquid as needed to keep level a little above the top of the beans.

Note 2: Bacon drippings or lard give the best flavor, but for those concerned with cholesterol levels, vegetable oil may be substituted.

Note 3: If desired, one or more of the following may be added to beans during frying.
Grated cheese to taste
Chopped chilis
Diced onion
Crisp, crumbled bacon

Note 4: If beans become to thick, thin with a little milk.

Refried Beans - Frijoles Refritos

Servings: 6 servings

Ingredients:

2 cub Cooked Beans
3 tablespoon Lard Or Bacon Drippings
½ cub Grated Longhorn Cheese

Preparation:

Heat lard or bacon drippings in frying pan or saucepan. Add beans, mash and simmer for 5 minutes. Top with cheese and serve when melted.
NOTE: this along with green chili and/or salsa is a great burrito filling.

REFRIED BLACK BEANS

Servings: 6 servings

Ingredients:

¼ cub Onion; Chopped, 1 Sm
2 Jalapeno Chiles; *
2 Cloves Garlic;Finely Chopped
2 tablespoon Vegetable Oil
30 ounce Black Beans; Undrained, 2 Cn
1 Chipotle Chile; **
1 teaspoon Red Chiles; Ground
½ teaspoon Salt

Preparation:

* The Jalapeno peppers should be seeded, with care, and finely chopped. ** The Chipotle Chile should be one that has been canned in Adobo Sauce
and it should be chopped. Cook and stir the onion, jalapeno peppers, and the garlic in the oil in a 10-inch skillet over medium heat until the onion is tender. Stir in the remaining ingredients and mash the beans. Cook, uncovered, stirring occasionally, until thick, about 15 minutes. Serve.

RENO RED

Servings: 12 servings

Ingredients:

1 cub Oil,cooking
3 pound Beef round,coarse grind
3 pound Beef chuck,coarse grind
Peppercorns,whole black
12 tablespoon Red chile,mild,ground
6 tablespoon Cumin
6 Garlic cloves
2 Onions
Water
6 Red chiles
¾ cub Chile caribe
1 tablespoon Oregano,dried,pref. Mexican
2 tablespoon Paprika
2 tablespoon Cider vinegar
3 cub Beef broth
4 ounce Diced green chiles
4 ounce Stewed tomatoes
1 teaspoon Hot pepper sauce,liquid
2 tablespoon Corn flour(masa harina)

Preparation:

1. Melt the suet or heat the cooking oil in a large heavy pot over medium-high heat. Add the meat and the black pepper to taste, to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.¶
2. Stir in the ground chile, cumin, garlic, and onions. Add a small amount of water to barely cover. Bring to a boil, then lower the heat and simmer, uncovered, for 30 to 45 minutes, adding water as necessary.¶
3. Stir the crushed red chiles into the meat mixture. Brew the oregano like tea in ½ cup warm beer (room temperate). Strain the oregano-beer "tea" and stir the liquid into the pot. Discard the oregano. Stir in the paprika, vinegar, 2 cups of beef broth, diced chiles, tomatoes, and hot pepper sauce. Simmer, uncovered, for 30 to 45 minutes longer. Stir often.¶
4. Dissolve the masa flour in the remaining 1 cup of broth. Stir it into the pot and simmer, uncovered, ½ longer.¶

Rice Con Queso

Servings: 6 servings

Ingredients:

3 cub Cooked brown rice (1 ½cups uncooked), cooked with
Salt and pepper
1 1/3 cub Cooked black beans orblackeyed peas, pintobeans,
Etc. (about ½ cupuncooked)
3 Cloves garlic, minced
1 large Onion, chopped
1 small Can chiles, chopped
½ pound Ricotta cheese, thinned witha little low fat milk or
Yogurt until spreadable
¾ pound Shredded Monterrey Jackcheese
½ cub Shredded cheddar cheese

Preparation:

Garnishes (optional): chopped black olives, onions, fresh parsley

Preheat oven to 350 degree F. Mix together rice, beans, garlic, onion, and chilies. In a casserole, spread alternating layers of the rice-beans mixture, ricotta cheese, and jack cheese, ending with a layer of rice and beans. Bake for 30 minutes. During the last few minutes of baking, sprinkle cheddar cheese over the top. Garnish before serving.

Complementary protein: rice and beans and milk products

From: DIET FOR A SMALL PLANET by Frances Moore Lappe' ISBN 0-345-30691-0. Random House, New York. 1971-82 Posted by: Karin Brewer, Cooking Echo, 7/92

RICE WITH CRAB

Servings: 4 servings

Ingredients:

¾ cub Long Grain Rice
¼ cub Onion; Finely Chopped, 1 sm.
1 Clove Garlic; Minced
2 tablespoon Cooking Oil
1 ¼ cub Water
8 ounce Tomatoes; Cut up, 1 can
1 ½ teaspoon Instant Chicken Bouillon
¼ teaspoon Salt
Hot Pepper Sauce; To Taste
½ cub Frozen Peas
7 ½ ounce Crab Meat; 1 can, *, OR
7 ½ ounce Frozen Shrimp; **
2 tablespoon Sherry; Dry

Preparation:

* Crab meat should be drained, broken into chunks,and the cartilage
removed. ** Shrimp should be shelled and cooked. In a skillet cook rice, onion and garlic in oil over medium-low heat, stirring occasionally until rice is golden brown. Remove from the heat. Add water, undrained tomatoes, bouillon granules, salt and a few dashes of hot pepper sauce. Cover and simmer about 15 minutes or till most of the liquid is absorbed. Stir in the peas and cook for 5 minutes longer. Stir in the crab or shrimp and sherry; heat through. Serve.

Ricotta Tacos - Tacos De Requeson

Servings: 6 servings

Ingredients:

Jim Vorheis
1/3 cub Fresh lime juice
Sea salt to taste
1/3 cub Finely chopped radishes
¼ cub Finely chopped white onion
1 Chile peron, black seedsremoved and roughlychopped,
Or any hot green chile,chopped with seeds
1 tablespoon Roughly chopped cilantro
The tacos:
1 cub Drained and lightly saltedricotta cheese
6 Thin 5-inch corn tortillas
6 Toothpicks
Safflower oil for frying

Preparation:

Have ready a tray lined with a double thickness of paper toweling.

First make the sauce. Put the lime juice and salt into a glass bowl, mix in the rest of the ingredients, and leave for at least 30 minutes to marinate. This should make about 1 cup.

Spread 1 tablespoon of the ricotta over half of each tortilla. Fold over and secure with a toothpick.

Put oil to a depth of ¼ inch in a large frying pan and heat. When hot but not smoking, add a few of the tacos and fry, turning once until they are a golden color and quite crisp. Continue with the rest, adding oil if necessary.

Drain the tacos well on paper toweling and remove as soon as they are cool enough to handle. With a toothpick, ease them open and insert about 2 tablespoons of the sauce. Serve immediately; they cannot wait.

The Art of Mexican Cooking From the collection of Jim Vorheis

ROAST LOIN OF PORK

Servings: 12 servings

Ingredients:

5 pound Boneless Top Loin Roast;Pork
2 tablespoon Ground Red Chiles; To Taste
½ cub Lime Juice
1 teaspoon Salt
1 teaspoon Cumin; Ground
1 teaspoon Oregano Leaves; Dried
½ teaspoon Pepper
2 Cloves Garlic; Crushed
6 ounce Frozen Orange Juice; Thawed
¼ cub White Wine; Dry
½ cub Dairy Sour Cream
½ teaspoon Salt

Preparation:

Place pork roast in a shallow glass or plastic dish. Mix ground red chiles, lime juice, 1 tsp salt, the cumin, oregano, pepper, garlic and ¼ cup of Orange Juice Concentrate and brush mixture onto the pork roast. Cover and refrigerate at least 8 hours. Heat oven to 325 Degrees F. Place pork, fat side up, on rack in a shallow roasting pan. Insert meat thermometer so that the tip is in the center of the thickest part of the roast and does not rest in fat. Roast uncovered until thermometer registers 170 degrees F., 2 to 2 ½ hours. Remove pork and rack form the pan. Strain the drippings from the pan and set aside. Add enough water to remaining Orange Juice Concentrate to measure ¾ of a cup; stir juice and wine into the drippings Stir in sour cream and salt. Serve with the pork roast.

Roasted Tomato Sauce

Servings: 6 servings

Ingredients:

½ cub Onion; Chopped, 1 Medium
¼ cub Carrot; Finely Chopped
1 tablespoon Vegetable Oil
2 pound Tomatoes; Roasted & Peeled
1 tablespoon Basil Leaves; Fresh, Snipped
2 teaspoon Sugar
¼ teaspoon Salt
¼ teaspoon Ground Red Pepper

Preparation:

Cook onion and carrot in oil over medium heat, stirring occasionally, until tender. Cut tomatoes into fourths; drain. Place onion, carrot, tomatoes and remaining ingredients in food processor workbowl fitted with steel blade or in blender container; cover and process until well blended. Serve warm or cold.
Makes about 3 ½ cups sauce.

SALSA CRUDA

Servings: 2 servings

Ingredients:

2 Medium tomatoes, quartered
1 Medium onion, quartered
2 Jalapeno chiles, halved seeds removed, optional
1 tablespoon Lime or lemon juice
½ teaspoon Salt
1 tablespoon Chopped cilantro, optional

Preparation:

Place tomatoes, onion, jalapenos, lime juice, salt and cilantro in bowl of food processor and pulse to desired consistency or chop by hand. Keeps refrigerated 2 to 3 days. Makes about 2 cups.

Printed in the November 27, 1992, issue of the Los Angeles Times.

Salsa Suprema

Servings: 16 servings

Ingredients:

1 each Large tomato, chopped
1 each Medium onion, chopped
2 each Fresh green chilies, chopped
1 each or 4 oz can green chili
½ teaspoon Garlic salt
½ teaspoon Monosodium glutamate(option)
1 Salt to taste

Preparation:

Combine all ingredients and chill, covered, in refrigerator at least one hour.

Salsa Verde

Servings: 20 servings

Ingredients:

2 Garlic cloves
½ cub Parsley leaves
1 Pickled jalapeno pepper
4 ounce Mild green peppers (chopped)
1 teaspoon Salt (or to taste)
3 Scallions
¼ cub Cilantro
13 ounce Tomatillos (fresh or canned)
¼ teaspoon Hot pepper sauce

Preparation:

Drop the garlic through the feed tube of a food processor with the metal blade in place and motor running to chop finely (about 10 seconds.) Add the scallions, parsley, cilantro, and jalapeno and chop finely (about 6 pulses of the motor). Add the tomatillos and process until pureed, about 5 seconds. Add the remaining ingredients and pulse 2 times to mix. Refrigerate, covered. Source: Pleasures of Cooking magazine, Jan/Feb. 1987, p.10-11.

SALSA VERDE (VTJS99B)

Servings: 4 servings

Ingredients:

1 can Mexican green tomatoes
(10oz); drained
¼ cub Onions; finely chopped
1 tablespoon Cilantro; coarsely chopped,*
1 teaspoon Canned Serrano chilis;
Drained, rinsed, and
Finely chopped
¼ teaspoon Garlic; finely chopped
½ teaspoon Salt
⅛ teaspoon Freshly ground black pepper

Preparation:

* Also called Chinese Parsley or Fresh Coriander. In a small bow, combine the tomatoes, onions, coriander, chili, garlic, salt and pepper to taste. Mix gently, but thoroughly together. Taste for seasoning. Refrigerate if not to be used immediately. It will only keep for a couple of days. Yield: 1 cup.

SANTA FE FLANK STEAK

Servings: 8 servings

Ingredients:

3 Guajillo Chiles
2 Cloves Garlic;Finely Chopped
1 tablespoon Brown Sugar; Firmly Packed
1 teaspoon Thyme Leaves; Dried
¼ teaspoon Salt
¼ teaspoon Pepper; Freshly Ground
2 pound Beef Flank Steak

Preparation:

Place chiles and enough water to cover the chiles in a 2-quart saucepan. Heat to boiling. Boil, uncovered, for 5 minutes and then drain. Remove stems and finely chop the chiles. Mix chiles and remaining ingredients except the steak. Rub mixture on both sides of the steak. Cover and refrigerate for an hour. Set oven control to broil. Place beef on rack in the broiler pan. Broil with tops about 3 inches from the heat until brown, about 5 minutes. Turn beef and broil until medium-rare about 4 to 6 minutes longer. Cut beef, diagonally across the grain, into very thin slices.

SCRAMBLED EGGS WITH CACTUS

Servings: 6 servings

Ingredients:

8 ounce Nopalitos; *
1 tablespoon Onion; Chopped
2 tablespoon Margarine Or Butter
8 Eggs; Large
1/3 cub Milk
¼ teaspoon Salt
1 dash Pepper

Preparation:

* Use 1 8-oz can of Nopalitos (cactus pieces) that have been drained
and rinsed. In a 10-inch skillet, cook cactus pieces and onion in the margarine until the onion is tender but not brown. In a bowl, beat the eggs, milk, salt and pepper with a fork. Pour the egg mixture over the cactus pieces and onion in the skillet. Cook without stirring over low heat until the eggs start to set on the bottom and sides of the skillet. Lift and fold the eggs with a spatula so that the uncooked part runs to the bottom of the skillet. Continue lifting and folding about 5 minutes more or until the eggs are set and cooked through but still glossy and moist. Serve hot.

SCRAMBLED EGGS WITH CHORIZO SAUSAGE

Servings: 4 servings

Ingredients:

4 ounce Chorizo Sausage; Bulk, *
6 Eggs; Large
¼ cub Milk
¼ teaspoon Salt
1 dash Pepper
½ cub Tomato; 1 Md., **

Preparation:

* Italian Hot Sausage can be used but is not recommended. Only if the
Chorizo is not available. ** Tomato should be peeled, seeded and chopped. Crumble the sausage into an unheated 10-inch skillet. Slowly cook the sausage for 15 to 20 minutes, stirring occasionally. Drain off the excess fat. In a medium bowl beat the eggs, milk, salt and pepper, with a fork. Pour the egg mixture over the sausage in the skillet. Cook with out stirring over low heat until the eggs start to set on the bottom and sides of the skillet. Lift the cooked portion of the eggs so that the uncooked can run under the cooked portion.
Continue to lift and fold for 2 to 3 minutes until the eggs just begin to fully set. Stir in the tomato and continue to cook as above until the eggs are cooked through but are still glossy and moist.
Serve hot.

SCRAMBLED EGGS WITH ZUCCHINI

Servings: 6 servings

Ingredients:

1 cub Zucchini; Coarsely Chopped
2 tablespoon Margarine Or Butter
6 Eggs; Large
¼ cub Milk
½ teaspoon Chile Powder
¼ teaspoon Salt
1 dash Pepper
½ cub Monterey Jack Cheese; *

Preparation:

* There should be 2 oz of shredded cheese. In a medium skillet, cook the zucchini in the margarine for about 4 to 5 minutes or until almost tender. In a bowl, beat the eggs, milk, chile powder, salt and pepper with a fork. Stir in half of the cheese. Pour the egg mixture over the zucchini in the skillet. Cook, without stirring, over low heat until eggs start to set on the bottom and sides of the skillet.
Lift and fold the eggs with a spatula so that the uncooked part runs under the cooked part. Continue lifting and folding about 5 minutes more or until the eggs are cooked through but still glossy and moist.
Sprinkle with the remaining cheese and serve hot.

SEA BASS IN CILANTRO

Servings: 8 servings

Ingredients:

2 pound Sea Bass Or Red Snapper; *
1 cub Milk
1 teaspoon Cumin; Ground
1 cub Onion; Chopped, 1 Large
¼ cub Vegetable Oil
1 cub Green Chiles; **
¼ cub Fresh Cilantro; Snipped, ***
¾ teaspoon Salt
¼ teaspoon Pepper
Lemon Or Lime Wedges

Preparation:

* Bass Or Red Snapper fillets should be cut into 8 serving pieces. ** Green chiles should be canned, drained and finely chopped.
*** You can use up to ½ cup of the snipped Cilantro. To Taste.
Place fish fillets in a shallow glass or plastic dish. Mix milk with cumin and pour over the fish. Cover and refrigerate at least 1 hour.
Cook and stir onion in oil in a 2-quart saucepan until tender. Stir in the remaining ingredients except the fish and fruit wedges. Heat to boiling and then reduce the heat. Simmer, uncovered, until thickened, about 10 minutes. Heat the oven to 350 degrees F. Drain fish and pat dry. Place 1 fish on each of eight 12-inch squares of heavy duty aluminum foil. Spoon some of the onion mixture onto the fish. Fold foil over the fish and seal security. Place foil packets on an ungreased jelly roll pan, 15 ½ X 10 ½ X 1-inch. Bake until fish fish flakes easily with fork, 25 to 30 minutes. Serve with lemon or lime wedges.

SEAFOOD CHILAQUILES CASSEROLE

Servings: 6 servings

Ingredients:

½ cub Vegetable Oil
10 Flour Or Corn Tortillas; *
½ cub Green Onions w/tops; Sliced
¼ cub Margarine Or Butter
¼ cub Unbleached Flour
½ teaspoon Salt
¼ teaspoon Pepper
2 cub Half & Half Light Cream
1 Chipotle Chile; **
1 pound Bay Scallops
1 pound Raw Shrimp; Medium, Shelled
4 Bacon Slices; ***

Preparation:

* Tortillas should be 6 to 7 inches in diameter and cut into ½-inch ** Chipotle Chile should be a canned one in adobo sauce and be finely *** Bacon should be crisply cooked and crumbled. Heat oil in a 10-inch skillet until hot. Cook tortilla strips in the hot oil until they are light golden brown, about 30 to 60 seconds and then drain. Set aside. Cook onions in margarine in a 3-quart sauce pan over low heat until tender, then stir in the flour, salt and pepper. Cook, stirring constantly, until mixture is bubbly. Remove from heat, stir in half & half (light cream). Heat to boiling, stirring constantly. Boil and stir for 1 minute, then reduce the heat. Stir in remaining ingredients except the bacon. Cook over medium heat, stirring frequently, just until the shrimp are pink, about 9 minutes. Heat the oven to 350 degrees F. Layer half of the tortilla strips in the bottom of a greased 3-quart casserole; top with half of the seafood mixture. Repeat with remaining tortilla strips and seafood mixture; top with the bacon. Bake until hot, 15 to 20 minutes.

Seafood Enchilada Casserole

Servings: 1 servings

Ingredients:

10 ounce Cream of chicken soup
½ cub Onions; chopped
10 ounce Spinach; frozen, chopped
8 ounce Crab; chopped
1 ¾ cub Monterey Jack cheese; shred
8 Corn tortillas; 5-6 inch
1 cub Milk
dash Nutmeg
dash Pepper

Preparation:

In a mixing bowl stir together soup, onion, nutmeg and black pepper.
In another bowl, place half of the soup mixture, drained spinach, crab and 1 cup of the monterey jack cheese; set aside. Wrap the tortillas in paper towels; microwave on 100% power for 30-60 seconds.
Place 1/3 cup mixture on each tortilla; roll up. Place seam side down in a greased 12 x 7 ½ dish. Stir milk into the reserved soup mixture, pour over enchiladas. Cook, covered, on high for 12-14 minutes. Sprinkle with the remaining cheese. Let stand for 10 minutes. Can add a dash of hot pepper sauce to soup mix if desired.

SERRANO GRITS WITH CHEESE

Servings: 6 servings

Ingredients:

½ cub Red Bell Pepper; Chopped
½ cub Green Onions/Tops; Sliced
2 Serrano Chiles; *
2 tablespoon Margarine Or Butter
1 ½ cub Milk
1 ½ cub Water
½ teaspoon Salt
¼ teaspoon Pepper
¾ cub White Hominy Quick Grits
1 ½ cub Cheese; 6 oz, **

Preparation:

* Serrano Chiles should be seeded and chopped. ** Use Shredded Monterey Jack Cheese in this recipe. Cook and stir the bell pepper, onions, and chiles in the margarine in a 10 inch skillet until the pepper is tender. Heat the milk, water, salt and pepper to boiling in a 2-quart saucepan. Gradually add the grits, stirring constantly, and reduce the heat when they have all been added. Simmer uncovered, stirring frequently, until thick, about 5 minutes. Stir in the bell pepper mixture and cheese.

SHRIMP FRITTERS

Servings: 6 servings

Ingredients:

½ cub Onion; Finely Chopped, 1 Md
1 Clove Garlic; Minced
2 tablespoon Cooking Oil
8 ounce Tomatoes; Cut Up, 1 cn
4 ounce Green Chile Peppers; 1 cn, *
¾ teaspoon Salt
1 dash Pepper
3 Eggs; Large, Separated
2 tablespoon Flour; Unbleached
4 ½ ounce Shrimp; Drained,Chopped,1 cn
Vegetable Oil For Frying

Preparation:

* Green Chile Peppers should be rinsed seeded and chopped. In a saucepan, cook onion and garlic in the 2 Tbls of vegetable oil until the onion is tender. Stir in the UNDRAINED tomatoes, chile peppers, ½ Tsp of the salt, and pepper. Bring to boiling and then reduce the heat. Cover and simmer 20 minutes and set aside keeping it warm.
Meanwhile, beat the egg whites until stiff peaks form and set aside.
Beat the egg yolks and remaining ¼ tsp of salt for about 5 minutes or until thick and lemon-colored. Fold the reserved whites into the yolks and sprinkle the flour on top of the mixture. Fold in and then fold in the shrimp. In a deep skillet or saucepan heat 1 inch of vegetable oil to 365 degrees F. Spoon the shrimp mixture into the hot oil using 2 Tbls for small fritters or ¼ cup for large fritters.
Fry about 2 minutes on each side or until golden brown. Drain on paper toweling. Serve hot with the tomato sauce.

SHRIMP IN ADOBO SAUCE

Servings: 6 servings

Ingredients:

3 large Dried Ancho chiles, stemsand seeds removed
1 Dried Pasilla chile, stemand seeds removed
1 large Onion, chopped
2 Cloves garlic, chopped
½ teaspoon Dried oregano
¼ teaspoon Ground cumin
¼ cub Vegetable oil
¼ cub Distilled white vinegar
1 ½ teaspoon Sugar
1 ½ pound LARGE shrimp, shelledand deveined

Preparation:

Serves 6

Cover the chiles with hot water and let them sit for 15 minutes or until softened. Combine chiles and ¼ to ½ cup of the water they were soaking in, onion, garlic, oregano, and cumin in a blender and puree to a smooth paste.

Saute the chile mixture in the oil for 5 minutes, add the vinegar and sugar, and bring to a boil. Reduce heat and simmer until the sauce is very thick, about 5 to 8 minutes.

Add shrimp to sauce and toss to coat, then simmer for 5 to 8 minutes or until the shrimp are done.

The Whole Chili Pepper From the collection of Jim Vorheis

SHRIMP WIT PUMPKIN SEED SAUCE

Servings: 4 servings

Ingredients:

1 pound Shrimp; *
½ cub Onion; Finely Chopped, 1 Md
1 Clove Garlic; Minced
2 tablespoon Vegetable Oil
2 tablespoon Flour; Unbleached
8 ounce Tomatoes; Cut Up, 1 cn
1 Pickled Jalapeno Pepper; **
1 ½ teaspoon Coriander Seed; Ground
1 teaspoon Salt
½ teaspoon Instant Chicken Bouillon
½ teaspoon Sugar
½ cub Pumpkin Seeds, Toasted, ***
2 tablespoon Lime Juice

GARNISH:
Rice; Hot, Cooked

Preparation:

* Shrimp can be fresh or frozen. Shell and devein if needed. ** Pickled Jalapeno Pepper should be rinsed, seeded, and finely chopped.
*** Pumpkin seeds should be the toasted, salted seeds and should be coarsely chopped. Thaw shrimp if frozen. In a large skillet, cook the onion and garlic in oil until tender but not brown; stir in the flour. Add the UNDRAINED tomatoes, chopped jalapeno pepper, coriander, salt, bouillon granules, and sugar. Cook and stir until thickened and bubbly. Stir in the shrimp. Cover and simmer for about 10 minutes or until the shrimp are done, stirring frequently. Stir in the pumpkin seeds and lime juice, heat through. Serve over hot cooked rice.

SHRIMP WITH CORNMEAL PANCAKES

Servings: 6 servings

Ingredients:

3 Poblano Chiles; *
2 Tomatoes; Medium, **
1 Onion; Cut Into quarters,Med
1 Clove Garlic
¼ cub White Wine; Dry
1 teaspoon Sugar
¼ teaspoon Salt
⅛ teaspoon Red Pepper; Ground
½ cub Dairy Sour Cream
1 pound Shrimp; Cooked, Medium

CORNMEAL PANCAKES:
2 Eggs; Large
1 cub Yellow Or Blue Cornmeal
¼ cub Unbleached Flour
2 cub Buttermilk
¼ cub Margarine Or Butter; Melted
2 teaspoon Baking Powder
1 teaspoon Baking Soda

GARNISHES:
½ cub Monterey Jack Cheese; Shred

Preparation:

* Chiles should be roasted and peeled, (See Sowest 1), and seeded. ** Tomatoes should be roasted, peeled, (See Sowest 1), and cut into Place chiles, tomatoes, onion and garlic in a food processor workbowl fitted with a steel blade or in a blender container; cover and process the mixture until smooth. Pour into a 2-quart saucepan; stir in wine, sugar, salt and red pepper. Heat to boiling; reduce the heat to low. Cook uncovered, stirring occasionally, until thickened, about 15 minutes. Stir in sour cream and shrimp; heat just until hot. Spoon over Cornmeal Pancakes and top with the shredded cheese. CORNMEAL PANCAKES: Beat eggs in medium bowl until fluffy then beat in the remaining ingredients, just until smooth. For each pancake, pour about 2 Tbls of the batter onto a hot greased griddle. Cook until pancakes are dry around the edges and turn and cook the other side until golden brown.

SIZZLING STEAKS AND SALSA

Servings: 4 servings

Ingredients:

1 pound Boneless Beef Sirloin Steak,Cut ¾-inch Thick
¾ cub Chopped And Seeded Tomatoes
½ cub Salsa
2 medium Green Onions With Tops,Chopped
¼ teaspoon Ground Cumin
½ cub Cheddar Cheese, FinelyShredded
Cilantro Sprigs

Preparation:

Yield: 4 Servings

Combine the tomatoes, salsa, onions and cumin and set aside. Trim the exterior fat and cut the boneless beef top sirloin steak into 4 serving sized pieces. Place each on a flat surface, cover with waxed paper and flatten with the bottom of a heavy saucepan, mallet, or cleaver to ¼-inch thick. Heat a nonstick frying pan over medium high heat for 2 minutes. Quickly pan broil the steaks for 1 minute.
Turn the steaks and top each with an equal amount of cheese. Cook 1 to 2 minutes, DO NOT overcook. Serve the steaks over the reserved salsa. Garnish with cilantro.

From Cow Country Cusine by Kathy G. Mc Craine Copyright 1988

SOFT TACOS

Servings: 6 servings

Ingredients:

Vegetable Oil
12 Corn Tortillas; *
1 ½ cub Cooked Meat; **

Preparation:

* Corn Tortillas should be 6 inches in Diameter. ** Use shredded beef, pork or chicken for the meat filling. Heat ⅛-inch oil in skillet until hot. Cook tortillas, one at a time, in hot oil until soft, about 30 seconds; drain. Spoon 2 Tbls of the shredded meat mixture slightly below center of each tortilla. Roll tortilla over meat; secure with a wooden pick. Heat ⅛ inch of vegetable oil in the skillet until it is hot. Cook each taco in oil, turning once, until light golden brown, about 2 minutes; drain. Remove wooden picks. Garnish with 2 or 3 of the following items: Chopped tomatoes, shredded lettuce, chopped onion, chopped green chiles, chopped avocado, or shredded cheese.

SOLE STEAM IN CORN HUSKS

Servings: 6 servings

Ingredients:

Chipotle Mayonnaise; *
12 Corn Husks; Dried
2 Poblano Chiles; **
2 Red Bell Peppers; Chopped
¾ cub Tomato; Seeded & Chopped
2 Cloves Garlic;Finely Chopped
¼ teaspoon Salt
2 pound Orange Roughy Or Cod Fillets

Preparation:

* See Sowest 2 for recipe. ** Poblano Chiles should be roasted and peeled (see Sowest 1 for
directions), seeded and chopped. Prepare Chipotle Mayonnaise and set aside. Rinse corn husks and remove the leftover silks then cover with boiling water. Let stand until softened, at least 1 hour then drain and pat dry. Mix the remaining ingredients except the fish fillets and mayonnaise. Cut the fish fillets into 1-inch pieces and divide evenly between the corn husks. Place 2 or 3 Tbls of the chile mixture on the fish. Roll the corn husks lengthwise around the filling. Fold the ends toward the middle making a packet and secure with string. Place the corn husk packets on a rack in a 6-quart Dutch oven or steamer. Pour boiling water into the Dutch oven to a point just below the level of the rack. Cover and simmer until the fish flakes easily with a fork, about 25 minutes. Serve with Chipotle Mayonnaise.

Sour Cream Chicken Enchiladas

Servings: 6 servings

Ingredients:

12 Corn tortillas
4 cub Green chile sauce
3 cub Minced, cooked chicken
1 pound Jack cheese, grated
¼ cub Minced onion, (optional)
16 ounce Sour cream
Salt to taste

GREEN CHILE SAUCE:
¼ cub Olive oil
1 Clove garlic, minced
½ cub Minced onion (optional)
1 tablespoon Flour
1 cub Water
1 cub Chopped green chiles
Salt to taste

Preparation:

To Prepare Green Chile Sauce: Saute garlic and onion in oil in a heavy saucepan. Blend in flour with a wooden spoon. Add water and green chile and mix well. Add salt. Bring to a boil and simmer, stirring frequently for 5 minutes.

Heat tortillas on a hot griddle and keep warm under a towel or heat in oil, drain on paper towels and keep warm. Mix one cup chile sauce with the chicken. Put ¼ cup of the mixture on each tortilla and roll it up. Place in a baking dish, cover enchiladas with grated cheese and add onion if desired. Pour remaining sauce over enchiladas and bake at 350 Deg F for about 20 minutes. Smother with sour cream and return to oven for 10 minutes or until all is hot. Serve immediately.

Sour Cream Turkey Enchiladas

Servings: 4 servings

Ingredients:

1 can Condensed cream of chickensoup (10 ¾ oz)
½ cub Sour cream
1 tablespoon Flour
¼ cub Sliced green onions
2 cub Diced cooked turkey
1 cub Frozen corn,broccoli andred pepper mixture
12 each Flour tortillas
4 ounce American cheese, cubed
1 tablespoon Milk
¼ cub Stuffed green olives
1 tablespoon Cilantro

Preparation:

Heat oven to 350 degrees. Lightly grease a 9x13 inch baking dish. In medium saucepan combine ½ can soup, sour cream, flour and green onion; blend well. Cook over medium heat until mixture is bubbly, stirring constantly. Stir in turkey and frozen vegetables; mix well.
Cook over medium heat until mixture is thoroughly heated, stirring occasionally. Warm tortillas as directed on package. Spoon about ¼ cup filling on each tortilla; roll up. Place on greased baking dish. In same saucepan, combine remaining ½ can soup, cheese and milk. Cook over medium heat until cheese is melted, stirring frequently. Pour evenly over enchiladas. Cover baking dish tightly with foil. Bake at 350 degrees for 30 -35 minutes or until bubbly.
Top with olives and cilantro.

Recipe by Dianne Lawerence; as published in the Cedar Rapids Gazette 19Nov94

SOUTHWEST BEEF FAJITAS

Servings: 8 servings

Ingredients:

Cucumber Salsa; *
Southwest Relish; *
Southwest Cuacamole; **
1 pound Top Round Steak;Boneless,***
¼ cub Lime Juice
2 tablespoon Vegetable Oil
2 teaspoon Red Chiles; Ground
2 Cloves Garlic;Finely Chopped
8 Flour Tortillas; ****

Preparation:

* Recipes for Cumcumber Salsa And Southwest Relish are found in ** Recipe for Southwest Guacamole is in Sowest 3. *** Round Steak should be cut about ½ inch thick. **** Flour Tortillas should be 10 inches in Diameter and be warmed. Prepare Cucumber Salsa, Southwest Relish, and Southwest Guacamole; set aside. Cut beef steak diagonally acros the grain into thin slices, each 2 X ⅛-inch. Mix remaining ingredients except tortillas in a glass or plastic bowl; stir in beef until well coated. Cover and refrigerate for at least 1 hour. Set oven control to broil. Place beef slices on rack in broiler pan.
Broil with tops 2 to 3 inches from heat until brown, about 5 minutes.
Place ⅛ of the beef, some Cucumber Salsa, Southwest Relish, and Southwest Guacamole in the center of each tortilla. Fold one end ot the tortilla up about 1 inch over the beef mixture; fold right and left sides over the folded end overlapping. Fold down the remaining end. Serve with remaining salsa, relish and guacamole.

SOUTHWEST BURGERS

Servings: 6 servings

Ingredients:

Fresh Tomato Salsa; *
1 ½ pound Ground Beef
4 ounce Chopped Green Chiles; **
4 ounce Monterey Jack Cheese; Diced
½ teaspoon Pepper
¼ teaspoon Salt

Preparation:

* See Sowest 2 for recipe. ** Use 1 4-oz can of chopped green chiles that have been drained. Prepare Fresh Tomato Salsa and set aside. Mix remaining ingredients. Shape into 6 patties, each about ½-inch thick. Set oven control to broil. Place patties on rack in broiler pan. Broil with tops of burgers about 3 inches from the heat until they are done to your taste, 5 to 7 minutes on each side for medium done. Serve with Fresh Tomato Salsa.

Southwest Guacamole

Servings: 6 servings

Ingredients:

5 each Avocados; Ripe, Peel & Pit
4 each Cloves Garlic;Finely Chopped
1 cub Tomato; Chopped, 1 Medium
¼ cub Lime Juice
½ teaspoon Salt

Preparation:

Mash avocados in a medium bowl until slightly lumpy. Stir in remaining ingredients. Cover and refrigerate 1 hour.
Makes 3 cups of dip.

Southwest Ham & Cheese

Servings: 4 servings

Ingredients:

6 Cooked Smoked Ham Slices
6 Flour Tortillas; 7" Dia.
3 Cheddar Cheese; Mild
6 tablespoon Vegetable Oil

Preparation:

Place 1 slice ham on each of 3 tortillas. Top each with cheese, another slice of ham and a tortilla. Heat 2 T of the oil in a 10-inch skillet over medium heat until hot. Cook 1 sandwich in oil, turning once, until golden brown and cheese is melted, about 3 minutes. Cut into 4 wedges. Repeat with remaining oil and sandwiches.

Southwest Riblets

Servings: 6 servings

Ingredients:

½ cub Onion; Chopped, 1 medium
2 tablespoon Vegetable Oil
1 tablespoon Red Chiles; Ground
6 each Juniper Berries; Dried,Crush
3 each Cloves Garlic;Finely Chopped
½ teaspoon Salt
½ ounce Baking Chocolate; Grated
1 cub Water
2 tablespoon Cider Vinegar
6 ounce Tomato Paste; 1 cn.
2 tablespoon Sugar
3 pound Pork Back Ribs; Fresh, *

Preparation:

* Rack Of ribs should be cut lengthwise across the bones. Have the butcher do this with his meat saw.
~--------------------------------------------------------------------- ~-- Cook and stir onion in oil in 2-quart saucepan 2 minutes. Stir in ground red chiles, juniper berries, garlic and salt. Cover and cook 5 minutes, stirring occasionally. Stir in chocolate until melted. Pour water, vinegar and tomato paste into food processor workbowl fitted with steel blade or into a blender container. Add onion mixture and sugar; cover and process until well blended. Heat oven to 375 Degrees F. Cut between pork back ribs to separate.
Place in a single layer in roasting pan, pour sauce evenly over pork.
Bake uncovered 30 minutes; turn pork. Bake until done, about 30 minutes longer.

SOUTHWEST TORTE

Servings: 6 servings

Ingredients:

1 cub Cheddar Cheese; Shredded
¼ cub Ripe Olives; Sliced
4 Bacon Slices; *
½ cub Red Bell Pepper; Chopped
½ cub Corn; Whole Kernel
3 Eggs; Large
1 ½ cub Half & Half; Light Cream
¼ teaspoon Red Pepper; Ground

CORNMEAL PASTRY:
1 cub Unbleached Flour
1/3 cub Cornmeal; Yellow
1 tablespoon Oregano Leaves; Dried
½ teaspoon Salt
½ cub Shortening; Vegetable
Cold Water

Preparation:

* Bacon should be crisply cooked and crumbled. Place the oven rack in the lowest position. Heat the oven to 450 degrees F. Prepare Cornmeal Pastry; gather into a ball. Press in the bottom and 2-inches up the sides of an ungreased springform pan, 9 X 3-inches in size. Sprinkle cheese, olives, bacon, bell pepper and corn in the pastry lined pan. Beat eggs slightly, beat in remianing ingredients.
Pour into the springform pan. Bake uncovered on the lowest oven rack for 20 minutes. Reduce the oven temperature to 300 degrees F. Bake until a knife inserted into the center comes out clean, about 30 minutes longer. Let the torte stand for 10 minutes before cutting.
CORNMEAL PASTRY: Mix flour, cornmeal, oregano and salt in a small bowl; cut in the shortening until the particles are the sixe of fine crumbs. Sprinkle in the water, 1 Tbls at a time, tossing with a fork until the flour is moistened and pastry almost cleans the sides of the bowl (add 1 to 2 teaspoons of water if necessary).

SPANISH ONION TORTE

Servings: 2 servings

Ingredients:

½ teaspoon Olive oil
1 l Spanish onions
¼ cub Water
¼ cub Red wine
¼ teaspoon Dried rosemary
250 g Potatoes
3/16 cub Natural yoghurt
½ tablespoon Plain flour
½ Egg
¼ cub Parmesan cheese
⅛ cub Chopped Italian parsley

Preparation:

Preparation: thinly slice the spanish onions and grate the potatoes and
: parmesan cheese.

Heat the oil in a heavy based pan. Add the onions and cook over a medium heat until they are tender. Add the water and wine and simmer for 20 minutes or until the liquid has evaporated and the onions are a dark-reddish brown.

Combine the rosemary, potatoes, flour, yoghurt, egg and parmesan cheese. Add the onions.

Spread the mixture evenly into a well-greased 25cm ovenproof flan dish. Bake at 200C for 35-40 minutes until golden brown.

Sprinkle with parsley, then cut into wedges and serve.

Spanish Rice

Servings: 4 servings

Ingredients:

3 tablespoon Shortening
1 ½ cub Rice
½ cub Onion, sliced
½ cub Bell pepper,sliced
1 each 14 oz can whole tomatoes
1 each Medium clove garlic, minced
1 teaspoon Black pepper
2 teaspoon Salt
3 cub Water

Preparation:

Melt shortening in large skillet. Add rice and brown. When rice is a golden brown, reduce heat and add onion, bell pepper, tomatoes, garlic and pepper. Mix well and add 1 ½ cups warm water or enough to just cover the rice. Add salt. Cover and let simmer until almost dry. Add remaining water, cold, a little at a time, cooking over low heat until fluffy. Note: You may substitue peeled seeded green chili for the bell pepper.

Spanish Rice 2

Servings: 6 servings

Ingredients:

1 cub Uncooked long grain rice
4 tablespoon Oil
2 tablespoon Diced bell pepper
3 tablespoon Diced onion
1 teaspoon Dried parsley flakes
3 ounce Tomato paste
2 each Cloves garlic, minced
2 ½ cub Cold water
¾ teaspoon Salt

Preparation:

Lightly brown rice in oil over medium heat, stirring constantly. Add bell pepper amd onion and saute' five minutes more, stirring often.
Remove from heat; add parsley, tomato paste and garlic. Stir well and then add water and salt. Heat mixture to boiling, cover tightly and simmer 20 to 30 minutes or until liquid is absorbed. Remove from heat and let steam 10 minutes before serving.

SPANISH STYLE CODFISH

Servings: 4 servings

Ingredients:

1 pound Salt Cod
¼ cub Onion; Chopped, 1 sm.
1 Clove Garlic; Minced
¼ cub Vegetable Oil
8 ounce Tomatoes; Cut Up, 1 cn
2 tablespoon Pimentos; Chopped
1 dash Pepper
2 tablespoon Sherry; Dry
¼ cub Pimento Stuffed Olives; *

Preparation:

* Pimento-stuffed olives should be sliced. Rinse the excess salt from the cod, then soak cod overnight in cold water, changing several times. Drain and cut into serving size pieces. Cook the onion and garlic in oil until the onion is tender but not brown. Add the fish pieces and cook until lightly browned. Add the UNDRAINED tomatoes, pimentos and pepper. Simmer, covered, about 20 minutes or until fish tests done. Add the sherry and heat through. Garnish with the sliced olives.

SPICY BRISKET

Servings: 12 servings

Ingredients:

Spicy Texas Barbecue Sauce;*
1 Beef Brisket; **

Preparation:

* See Sowest 2 for recipe. ** Beef Brisket should be well trimmed and weigh about 4 to 5 lbs. Prepare the Spicy Texas Barbecue Sauce and set aside. Heat oven to 325 degrees F. Place beef brisket in ungreased rectangular baking dish, 13 X 9 X 2-inches. Pour sauce over beef. Cover and bake 2 hours. Turn beef over, cover and bake until tender, about 2 hours longer. Serve with warmed flour tortillas if desired.

SPICY GARBANZOS

Servings: 6 servings

Ingredients:

1 teaspoon Whole Mustard Seed
½ cub Onion; Chopped, 1 Md
1 tablespoon Vegetable Oil
30 ounce Garbanzo Beans; Drained, 2Cn
½ cub Chicken Broth
2 tablespoon Tomato Paste
½ teaspoon Salt
¼ teaspoon Cinnamon; Ground
⅛ teaspoon Cloves; Ground

Preparation:

Cook and stir the mustard seed and onion in the vegetable oil in a 2 quart saucepan until the onion is tender. Stir in the remaining ingredients and cook, stirring occasionally, until the beans are heated through, about 5 minutes. Serve

SPICY PORK ROAST

Servings: 6 servings

Ingredients:

¼ cub Sugar
1 teaspoon Red Chiles; Ground
1 teaspoon Oregano Leaves; Dried
½ teaspoon Pepper
2 pound Pork Loin Roast; Boneless

Preparation:

Mix sugar, ground red chiles, oregano and pepper and rub over the pork roast. Cover and refrigerate 30 minutes. Heat oven to 325 degrees F.
Place pork, fat side up, on rack in a shallow roasting pan. Insert meat thermometer so that the tip is in the thickest part of the pork and doesn't rest in the fat. Roast, uncovered, until thermometer registers 170 degrees. F, about 2 hours.

SPICY TEXAS SPARERIBS

Servings: 6 servings

Ingredients:

Spicy Texas Barbecue Sauce;*
4 ½ pound Pork Spareribs; Fresh, **
1 Lemon; Sliced
1 Onion; Large, Sliced

Preparation:

* See Sowest 2 for recipe. ** Cut spareribs into serving sized pieces. Prepare Spicy Texas Barbecue Sauce and set aside. Heat oven to 325 degrees F. Place pork spareribs, meaty sides up, on rack in shallow roasting pan. Place lemon and onion slices on pork. Cover and bake for 2 hours. Pour 2 cups of the Spicy Texas Barbecue Sauce over pork. Bake uncovered, brushing with the sauce 2 or 3 times, until done, about 2 hours longer. Heat any remaining sauce and serve with the pork spareribs.

STACKED NEW MEXICO QUESADILLA

Servings: 6 servings

Ingredients:

Red Pepper-Sour Cream Sauce*
Fresh Tomato Salsa; *
3 cub Cooked Chicken; Shredded
1 Zucchini; Medium, Chopped
1 Red Bell Pepper; Chopped
2 tablespoon Margarine Or Butter
8 Flour Tortillas; **
Margarine Or Butter;Softened
1 cub Monterey Jack Cheese; Shred

Preparation:

* See Sowest2 for recipes. ** Tortillas should be 8-inches in Diameter. Prepare Red Pepper Sour Cream Sauce and Fresh Tomato Salsa; reserve. Cook chicken, zucchini, and bell pepper in 2 T margarine in 3-quart saucepan over medium heat, stirring occasionally, until pepper is tender, about 10 minutes. Sir in ½ cup of the Red Pepper Sour Cream Sauce. Heat oven to 350 degrees F. Place 2 tortillas on cookie sheet; spread with margarine. Spoon about 2/3 of a cup of the chicken mixture on each tortilla; spread to edge of tortilla. Top each with tortilla, and spread with margarine and 2/3 of a cup of the chicken mixture; repeat. Top each stack with tortilla and ½ cup of cheese. Bake until cheese is melted and filling is hot, 10 to 15 minutes. Cut quesadilla into wedges; serve with remaining Red Pepper-Sour Cream Sauce and the Fresh Tomato Salsa or with sour cream if desired.

Stuffed Mushrooms

Servings: 12 servings

Ingredients:

24 each Mushrooms; Medium
2 tablespoon Margarine Or Butter
¼ cub Onion; Chopped, 1 Medium
2 tablespoon White Wine; Dry
¼ cub Bread Crumbs; Dry
¼ cub Cooked Smoked Ham; Fine Chop
2 tablespoon Parsley; Snipped
1 tablespoon Lime Juice
1 each Clove Garlic; Finely Chopped
1 teaspoon Oregano Leaves; Dried
1 Dash Of Pepper
½ cub Cheese; Finely Shredded, *

Preparation:

* Use Montery Jack Cheese in this recipe.
~--------------------------------------------------------------------- ~-- Cut stems from mushrooms; finely chop enough stems to measure ¼ cup. Heat margarine in 10-inch skillet just until bubbly. Place mushroom caps, topsides down, in margarine. Cook uncovered until mushrooms are light brown; remove mushrooms with slotted spoon. Cook and stir onion in same skillet until tender; stir in wine. Simmer uncovered 2 minutes. Mix in chopped mushroom stems and remaining ingredients except cheese and mushroom caps; cool slightly. Shape mixture into 24 small balls; place 1 in each mushroom cap. Sprinkle with cheese. Set oven control to broil. Place mushroom caps on rack in broiler pan. Broil with tops 3 to 4 inches from heat until cheese is melted, about 3 minutes.

SUNFLOWER EGGS

Servings: 6 servings

Ingredients:

3 ounce Uncooked Fine Noodles; *
2 tablespoon Vegetable Oil
¾ cub Onion; Chopped
1 Clove Garlic; Minced
3 cub Tomatoes; 4 Lg., **
4 ounce Green Chile Peppers; ***
4 teaspoon Sugar
4 teaspoon Vinegar
1 teaspoon Salt
¼ teaspoon Cinnamon; Ground
⅛ teaspoon Cloves; Ground
1 tablespoon Vegetable Oil
6 Eggs; Large
1 tablespoon Water
1 Avocado; Large

Preparation:

* 1 ½ cups of the fine noodles should be 3 oz. ** Tomatoes should be peeled, cored and chopped. *** Use 1 4-oz can of green chile peppers that have been rinsed, seeded
and chopped. In a medium skillet, cook the noodles in the 2 tbs of hot oil for 3 to 4 minutes or until lightly browned, stirring constantly. Remove the noodles from the skillet, reserving the oil.
Reserve the noodles. Cook the onion and garlic in the reserved oil until tender. Stir in the tomatoes, chile peppers, sugar, vinegar, salt, cinnamon, and cloves. Bring to boiling then reduce the heat.
Boil gently, uncovered, for about 15 minutes or until slightly thickened, stirring occasionally. Meanwhile, cook the browned noodles in a large amount of boiling salted water until tender, about 7 to 8 minutes, then drain. In another skillet, heat the 1 tbls of oil just until hot. Carefully break the eggs into the skillet, sprinkle with a little salt and pepper. When the whites are set and the edges are cooked, add the 1 tbls of water. Cover and cook the eggs until they are done as you like them. Combine the noodles and half of the tomato sauce, transfer to a heated platter. Arrange the eggs on top the noodles. Spoon the remaining tomato mixture over the eggs. Seed, peel and slice the avocado. Arrange the slices in a sunburst fashion over the eggs and serve hot.

Super Beef Enchiladas

Servings: 6 servings

Ingredients:

1 ½ cub Beef; shredded cooked
1 ½ cub Sharp cheese; shredded
½ cub Onion; chopped
1 cub Cream of mushroom soup
1 cub Tomato soup
10 ounce Enchilada sauce; mild
12 Corn tortillas

Preparation:

Combine beef, onion and ½ cup cheese:set aside. Combine soups and sauce. Dip tortillas in hot oil a few seconds on each side to soften.
(I used the microwave to heat them up) Top each with a heaping tablespoon beef mixture, roll up and place seam side down in 13x9" baking dish. Pour sauce over and top with 1 cup cheese. Bake 350~ for ½ hour.

SWEET POTATO SCRAMBLED EGGS

Servings: 4 servings

Ingredients:

1 ½ cub Sweet Potatoes, Diced, Raw
4 Bacon; Slices, Cut Up
6 Eggs; Large, Beaten
1 teaspoon Red Chiles; Ground
¼ teaspoon Salt
2 Green Onions/Tops; Sliced

Preparation:

Heat enough salted water to cover the sweet potatoes, (¼ Tsp of salt to 1 cup of water) to boiling. Add the potatoes and cover.
Heat to boiling again and then reduce the heat. Simmer until potatoes are tender, about 6 minutes and drain. Cook the bacon in a 10-inch skillet until crisp, remove and drain on paper towels. Drain the excess fat from the skillet reserving 1 Tbls in the skillet.
Stir in the potatoes and cook over medium heat, stirring frequently, until golden brown. Mix the eggs, ground red chiles and salt. Pour the mixture into the skillet. Sprinkle the mixture with the bacon and onions. As mixture begins to set on the bottom and sides, raise it so that the uncooked egg mixture flows underneath the cooked. Cook until the eggs are cooked all the way through but still moist, about 3 to 5 minutes.

Swiss Chicken Enchiladas

Servings: 10 servings

Ingredients:

1 8 ounce pkg. creamcheese,softened
1 6 ounce pkg. Corn Tortillas
¼ cub Milk
1 10 ounce can mild enchiladasauce
2 cub Cubed,cooked chicken
¾ cub (6 oz.) container frozenavocado dip
½ cub Sliced green onions
¼ cub Slivered almonds
½ cub Dairy sour cream
4 ounce (1 cup) shredded MontereyJack cheese

Preparation:

Sliced radishes or almonds

Heat oven to 375 degrees.In a large bowl,combine cream cheese and milk.Stir in chicken,onions,¼ cup almonds and ½ cup Jack cheese.
heat tortillas as directed on package.Spoon about ¼ cup filling down center of each warm tortilla;roll up.Place seam side down in ungreased 13 x 9" baking dish.Pour enchilada sauce evenly over tortillas;sprinkle with remaining Jack cheese. Bake @ 375 degrees for 10 to 15 minutes or until bubbly.In small bowl,combine avocado dip and sour cream.Spoon over warm enchiladas. Garnish with radishes or almonds.

Makes 10 enchiladas.

TACO CASSEROLE

Servings: 6 servings

Ingredients:

1 pound Ground beef
1 - 11 ounce can condensed NachoCheese or Cheddar Cheesesoup
2 cub Water
1 - 16 ounce pkg frozen broccoli,corn and red peppers
1 1 ¼ ounce pkg taco seasoningmix
2 cub Dry rice
½ cub Grated Cheddar cheese
1 cub Crushed tortilla chips

Preparation:

Mix beef, soup, water, vegetables and seasoning mix in a large skillet. Bring to a boil. Reduce heat and simmer 2 minutes. Stir in rice. Cover; remove from heat. Let stand 5 minutes. Fluff with a fork. Sprinkle with cheese and chips. Makes 6 servings.

Taco Hotdish

Servings: 6 servings

Ingredients:

8 ounce Taco chips; crushed
1 pound Hamburger; browned
1 medium Onion; chopped
1 can Tomato soup
1 package Taco seasoning
8 ounce Cottage cheese
¾ pound Cheddar cheese; grated
Lettuce; shredded
Tomatoes; chopped

Preparation:

Crush taco chips and place in lightly-oiled 9x13-inch pan. Brown hamburger and onion; drain. Add tomato soup and taco seasoning. Mix and pour over chips. Spread cottage cheese over meat mixture. Add cheddar cheese. Cover with foil. Bake 40 minutes at 350~F. Serve with shredded lettuce and chopped tomatoes.

Taco Meatballs

Servings: 1 servings

Ingredients:

1 pound Beef, ground
1 cub Green pepper
1 cub Rice, cooked
2 teaspoon Garlic salt
11 ounce Cheddar cheese soup
1 cub Onion
1 cub Celery
2 Egg, beaten
8 ounce Taco sauce

Preparation:

Mix all but last two ingredients. (I puree vegetables in blender rather than chopping.) Form meat balls and place in 2- ½ qt. dish.
Bake at 350 degrees for 30 minutes. While baking, heat taco sauce and soup on stove. Pour over meatballs and bake another 30 minutes.

Taco Pie

Servings: 1 servings

Ingredients:

1 package Crescent rolls
1 package Taco mix
2 cub Corn chips, crushed
1 cub Cheddar, shredded
1 pound Hamburger
½ cub Water
1 cub Sour cream

Preparation:

Cook hamburger, taco mix and water according to package directions.
Place unrolled crescent dough in ungreased pie plate to form crust.
Sprinkle with half of the corn chips and top with hamburger mixture.
Spread sour cream on top and cover with cheese and remaining chips.
Bake at 375 degrees for 20 minutes or until heated through.

Taco Pie Quiche

Servings: 6 servings

Ingredients:

½ pound Ground beef
½ package Taco seasoning mix
½ cub Water
½ cub Monterey jack cheese; shred
2 ounce Green chilies; seeded, diced
9" prebaked pastry shell
3 Eggs
1 cub Light cream
Salt to taste

Preparation:

Preheat oven to 375~. Brown beef in skillet; drain off fat. Stir in taco seasoning mix and water, cover, and simmer (followlabel directions). Cool 10 minutes. Add cheese and chilies and mix well.
Spoon into prebaked pastry shell. Combine eggs, cream, and salt; mix unti smooth. Pour over meat mixture. Bake in prehated oven for 40 to 45 minutes, or until custard is set and pastry is browned. Allow pie to stand 5 minutes before serving.

Taco Salad

Servings: 2 servings

Ingredients:

½ pound Bulk Pork Sausage
2 tablespoon Chopped Onion
½ cub Tomato Sauce
2 tablespoon Canned Chili Peppers,Chopped
1 ½ teaspoon Unbleached Flour
1 teaspoon Chili Powder (Or To Taste)
1 Dash Of Garlic Powder
3 cub Torn Lettuce
1 each Lge. Carrot, Shredded
½ cub Cherry Tomatoes, Halved
¼ cub Monterey Jack Cheese Shreds
¼ cub Coarsely Crushed Taco Chips

Preparation:

Crumble pork sausage into a 1-quart casserole. Stir in onion.
Micro-cook, uncovered, on 100% of power 4 minutes or till meat is no longer pink, stirring once. Drain off fat. Stir in tomato sauce, canned green chili peppers, flour, chili powder, and garlic powder.
Micro-cook, covered, on 100% of power for 2 to 3 minutes or until slightly thickened and bubbly. Meanwhile, in a salad bowl toss together lettuce, carrot and tomatoes. Top with sausage mixture, shredded cheese and taco chips

Tacos in Pasta Shells

Servings: 6 servings

Ingredients:

1 ¼ pound Ground beef
3 ounce Cream cheese with chives
1 teaspoon Salt
1 teaspoon Chili powder
18 Jumbo pasta shells
2 tablespoon Butter; melted
1 cub Taco sauce
1 cub Cheddar cheese; shredded
1 cub Monterey jack cheese; shred
1 ½ cub Tortilla chips; crushed
1 cub Dairy sour cream
3 Green onions; chopped
Leaf lettuce (optional)

Preparation:

Cook, rinse and drain pasta shells. Cut cream cheese into cubes. Cook beef in a large skillet over medium high heat until brown, stirring to separate meat; drain fat. Reduce heat to medium low. Add cream cheese,, salt and chili powder; simmer 5 minutes. Toss shells with butter; fill with beef mixture. Arrange shells in buttered 13x9" pan.
Pour taco sauce over each shell. Cover with foil. Bake in preheated 350~ oven 15 minutes. Uncover; top with cheddar cheese, monterey jack cheese and chips. Bake 15 minutes more or until bubbly. Top with sour cream and onions. Garnish with lettuce.

Tamale Pie

Servings: 8 servings

Ingredients:

2 pound Ground Beef
12 ounce Tomatoes
1 each Med. Onion, Chopped
1 each Clove Garlic, Chopped
½ teaspoon Salt
½ teaspoon Pepper
½ teaspoon Oregano
3 ½ ounce (½ 7oz can) Green Chilies

TOPPING:
1 cub Grated Mild Cheese
½ cub Cornmeal
½ cub Unbleached Flour
1 teaspoon Baking powder
1 Dash Salt
2 tablespoon Oil
2 teaspoon Sugar (Optional)
½ cub Milk
1 Other Half Green Chilies

Preparation:

Brown meat in skillet. Add remainging ingredients and simmer 20 minutes. Pour into a 4-qt casserole. Top with cheese. Mix rest of ingredients together and pour over the top of meat and cheese. Bake at 375 degrees F. for 30 minutes (or until topping is done).

Tasty Taco Chicken Grill

Servings: 8 servings

Ingredients:

1 Broiler chicken; cut in part
1 small Onion; minced
8 ounce Spanish-style tomato sauce
4 ounce Taco sauce
¼ cub Molasses
2 tablespoon Vinegar
1 tablespoon Cooking oil
1 teaspoon Salt
½ teaspoon Oregano leaves
⅛ teaspoon Pepper
½ cub Jack cheese; shredded (opt)

Preparation:

Lay out chicken parts in baking dish and bake in 350~ oven for 40 min. Cool them a bit and pour sauce (method below) over the chicken, cover and marinate in refrigerator for at least an hour, or overnight would be better. When ready to grill, drain excess sauce and reserve.
Place chicken on prepared grill, skin side up, about 8" from heat.
Grill, turning a few times, for about 20 minutes or until fork can be inserted with ease. Brush generously with reserved sauce during 20 minutes of grilling. When chicken is done, place on platter; top with remaining sauce and sprinkle with cheese, if you like.
Sauce: In small saucepan, make sauce by mixing together onion, tomato sauce, taco sauce, molasses, vinegar, oil, salt, oregano, and pepper.
Bring mixture to a boil. Remove from heat and cool 2 minutes.

TEXAS BREAKFAST TACOS

Servings: 4 servings

Ingredients:

Southwest Guacamole; *
Fresh Tomato Salsa; **
1 pound Chorizo Sausage; Bulk
1 cub Onion; Finely Chopped, 1 Lg
1 Green Bell Pepper;Medium,***
1 tablespoon Margarine Or Butter
12 Eggs; Large, Beaten
10 Flour Tortillas; ****
6 ounce Cheese; Shredded, *****
2 tablespoon Margarine Or Butter; Melted

Preparation:

* For recipe see Sowest 3. ** For recipe see Sowest 2. *** Bell pepper should be seeded and cut into strips. **** Tortilllas should be 7 to 8 inches in diameter. ***** Use a mixture of shredded Colby and Montery Jack Cheeses. Prepare Southwest Guacamole and Fresh Tomato Salsa; reserve. Cook and stir the sausage, onion and the bell pepper strips in a 10-inch skillet over medium heat, stirring frequently, until the sausage is done, about 10 minutes; drain and reserve. Heat 1 Tbls of margarine in a skillet over medium heat until hot and bubbly. Pour eggs into skillet. As the eggs begin to set at the bottom and sides, gently lift cooked portions with a spatula so tha the thin uncooked portion can flow to the bottom. Avoid constant stirring. Cook until the eggs are thickened throughout, but still moist, about 5 minutes. Heat the oven to 450 degrees F. Spoon about ¼ cup sausage mixture onto each of the tortillas; top each with about ¼ cup of the eggs and 2 Tbls of the cheese mixture. Fold tortillas into halves. Arrange 5 assembled tacos in ungreased jelly roll pan 15 ½ X 10 ½ X 1-inches; brush with melted margarine.
Bake until light golden brown, about 10 to 12 minutes. Repeat with the remaining tacos. Serve with the guacamole and salsa.

Texas Cheese Enchiladas

Servings: 4 servings

Ingredients:

12 Corn Tortillas
4 tablespoon Cooking Oil
2 large Onions, Chopped
4 cub Grated Cheddar Cheese
2 tablespoon Shortning (Lard Best)
2 tablespoon Flour
2 tablespoon Chile Powder Or Ground Chile

Preparation:

Allow 3 enchiladas per person. Use a Pyrex utility pan (13-½" x 8-¾") to cook them. Lightly grease the utility pan (for authenticity use laed). Preheat the oven to 400øF. Chop onions and grate cheese. Saute the onions lightly in 2 T. oil. Melt lard in a skillet; stir in the flour and make a light roux. Add ground chiles or chile powder, water and salt, and cook until thick. Of commercial chile powders, Gebhardt's from San Antonio is best, but not as good as ground *chiles pasillas*. Heat the remaining oil in a skillet.
Using kitchen tongs, dip each tortilla in hot oil until well softened (about 15 seconds). Hold tortilla up and allow oil to drip back into the skillet. Using the tongs, dip tortillas in chili gravy. Place the tortilla in the Pyrex pan, put a good sized pinch of cheese and onions in the middle, and roll the tortilla, placing the flap side down. Continue filling and rolling tortillas until the pan is full.
Pour more chili gravy on top of the enchiladas, sprinkle the top generously with more grated cheese, and pop into preheated oven. Cook only until the cheese begins to bubble (about 10 minutes). Serve immediately.

Texas Cheese Wafers

Servings: 20 servings

Ingredients:

1 cub Butter; softened
2 cub Flour
8 ounce Cheddar cheese; grated
½ teaspoon Cayenne pepper
½ teaspoon Salt
2 cub Toasted rice cereal

Preparation:

Mix butter, flour, cheese and seasonings and stir lightly. By teaspoons, roll into balls and put on a cookie sheet. Dip fork tines into flour and and press into each wafer in a crisscross pattern.
Bake 15 minutes or until lightly browned. Store in airtight containers till ready to serve!

Texas Red Chili

Servings: 6 servings

Ingredients:

3 pound Beef Boneless Round Steak; *
1 cub Onion; Finely Chopped, 1 lg
4 each Cloves Garlic;Finely Chopped
¼ cub Vegetable Oil
2 cub Tomato Puree
2 tablespoon Red Chiles; Ground, To Taste
1 teaspoon Cumin Seed; Ground
1 teaspoon Coriander; Ground
4 each Anaheim Chiles; **
4 each Jalapeno Chiles; **

GARNISHES:
1 Cheddar Cheese; Shredded
1 Flour Tortillas
1 Pinto Beans; Cooked

Preparation:

* Round Steak should be cut into 1-inch cubes. ** Peppers should be seeded and chopped.
~------------------------------------------------------ ~----------------- Cook and stir beef, onion and garlic in 4-quart Dutch oven until beef is brown.
Stir in remaining ingredients except cheese, tortillas and beans.
Heat to boiling; reduce heat.
Cover and simmer, stirring occasionally, until beef is tender, about 2 hours. Serve with cheese, tortillas, and beans.

TEX-MEX Hash

Servings: 5 servings

Ingredients:

1 pound Ground beef
1 Green pepper, chopped
½ cub Rice, uncooked
2 teaspoon Salt
3 Onion, sliced
1 can Tomato, whole (medium can)
1 teaspoon Chili powder
Pepper, dash

Preparation:

Fat grams per serving: Approx. Cook Time: 1:30 Preheat oven to 350 degrees. Pan fry ground beef until light brown in skillet. Drain fat. Add onions & peppers and cook until onion is tender. Stir in rest of ingredients and heat until warm. Pour in a casserole dish, cover, bake for 1 hour.

Tex-Mex Rice

Servings: 6 servings

Ingredients:

¾ cub Onion, chopped
2 tablespoon Olive Oil
1 cub Rice, raw
¼ teaspoon Black Pepper
2 Garlic Cloves
2 ½ cub Chicken Broth
1 ½ teaspoon Ground Cumin
1 Red Bell Pepper

Preparation:

Mince garlic. Remove seeds and dice bell pepper. In dutch oven, cook onion, garlic and raw rice in oil until onion is tender and rice is lightly browned. Add chicken broth and bring to a boil.
Stir in cumin and black pepper. Cover tightly and simmer 20 minutes.
Remove from heat. Stir in bell pepper. Let stand covered until all liquid is absorbed, about 5 minutes.

Tex-Mex Strata

Servings: 8 servings

Ingredients:

½ pound Hot Italian sausage
6 ounce Red peppers; roasted, drain and chopped
6 ounce Green peppers; fried
6 Firm white bread;quartered
1 ½ cub Monterey Jack cheese
1 ½ cub Milk
1 teaspoon Chili powder
½ teaspoon Salt
6 Eggs; beaten

Preparation:

In medium skillet; saute sausage 10 minutes or until lightly browned.
Cool slightly; cut crosswise into thin slices. Place in bowl. Add peppers; toss to combine. Preheat oven to 350~. Generously grease 2 qt. shallow baking dish. Reserve 6 bread quarters; place remainder in prepared dish. Sprinkle with cheese and the sausage mixture; arrange reserved bread on top. Set aside. In medium bowl, beat eggs with milk, chili powder and salt until mixed; pour over bread in dish.
Bake 1 hour or until center is set. Let stand 10 minutes before serving. Makes 6 servings.

Tex-Mex Tortilla Stack

Servings: 8 servings

Ingredients:

1 9-oz. pkg. (2 cups) frozen
Chopped cooked chicken
1 cub Finely chopped, peeled
Jicama
½ cub Taco sauce
8 10-inch flour tortillas
1 6-oz. container frozen
Avocado dip, thawed
2 cub Chopped lettuce
1 16-oz. can refried beans
With green chili peppers or
Mexican-style beans, drained
And mashed
1 8-oz. carton reduced-fat or
Regular dairy sour cream
½ cub Chopped red sweet pepper
1/3 cub Sliced green onion
1 cub Shredded lower-fat or
Regular cheddar cheese, or
Monterey Jack cheese with
Jalapeno peppers
¼ cub Sliced pitted ripe olives
Taco sauce (optional)

Preparation:

THAW CHICKEN: In a medium mixing bowl combine chicken, jicama, and the ½ cup taco sauce; set aside.

PLACE ONE OF THE FLOUR TORTILLAS on a platter. Spread with half of the chicken mixture. Spread half of the avocado dip onto a second tortilla; place, avocado side up, atop chicken. Sprinkle with half of the lettuce. Top with a third tortilla; spread with half of the beans. Top with another tortilla; add half each of the sour cream, red pepper, green onion and cheese.

REPEAT LAYERS, ending with remaining sour cream, red pepper, green onion, and cheese. Sprinkle with olives. Serve right away or cover and chill for up to 3 hours.

TO SERVE, cut into wedges. Pass taco sauce.

Makes 8 main-dish servings.

Nutrition facts per serving: 392 cal., 15 g total fat (3 g sat. fat), 42 mg chol., 566 mg sodium, 42 g carbo., 4 g fiber, 24 g pro. Daily values 13% vit A, 26% vit. C, 29% calcium, 24% iron.

SOURCE: BETTER HOMES AND GARDENS, July 1993

Shared by Cate Vanicek

Tex-Mex with Spinach Bake

Servings: 8 servings

Ingredients:

2 cub Bisquick baking mix
½ cub Water; cold
1 pound Ground beef
1 package Taco seasoning mix
1 cub Water
10 ounce Spinach *
1 cub Cheese; ricotta
1/3 cub Green onions; chopped
1 ½ cub Cheddar cheese; shredded
1 cub Sour cream
1 Egg; lightly beaten

Preparation:

* frozen, thawed, chopped and squeezed dry.
******************************************************* ****************** Heat oven to 350~F. Combine baking mix and ½ c cold water; stir until soft dough forms. Press dough into bottom of greased 13x9" baking dish. Cook ground beef in large nonstick skillet until brown. Stir in taco seasoning mix (dry) and 1 c water. Bring to a boil; reduce heat and simmer 15 minutes, stirring occasionally.
Spoon mixture over dough. Combine spinach, ricotta cheese and onions; spread over ground beef mixture. Combine Cheddar cheese, sour cream and egg; spoon evenly over spinach mixture. Bake 30 minutes or until set. Let stand 5 minutes before serving.

Tomatillo Sauce

Servings: 4 servings

Ingredients:

¼ cub Red Onion; chopped
¼ cub Fresh Cilantro; Snipped
¼ teaspoon Salt
½ pound Tomatillos; Cut Into Halves
2 each Serrano Chiles; Canned *

Preparation:

* Use 2 canned serrano chiles, rinsed and seeded or 1 fresh serrano chile, seeded.
~--------------------------------------------------------------------- ~-- Place all ingredients in food processor workbowl fitted with steel blade or in blender container, cover, and process until well blended. Makes about 1 ¼ cups sauce.

TOMATILLO-APPLE SALSA

Servings: 1 servings

Ingredients:

24 Fresh tomatillos; hulledand chopped (4 2/3 c),
OR
4 can Tomatillos (18oz cans);drained and chopped
3 medium Tart apples; peeled, coredand finely chopped (2c)
½ cub Sweet red pepper; chopped
½ cub Cider vinegar
5 can jalapeno peppers;
Seeded and finely chopped
(¼ to 1/3 c)
¼ cub Snipped fresh cilantro
¼ cub Sugar

Preparation:

Combine tomatillos, apples, sweet pepper, vinegar, jalapeno peppers, cilantro, sugar, and 1 ts salt in a 4 to 6-qt kettle. Bring to boil.
Reduce heat and simmer, uncovered, 15 minutes. Ladle into hot, sterilized half-pint jars, leaving ½-inch headspace. Adjust lids.
Process in boiling-water canner for 10 minutes. Makes 5 half-pints.

Tostadas de Pollo y Frijoles

Servings: 2 servings

Ingredients:

2 Tortillas
2 cub Cooked, mashed black beans
(or refried beans)
2 cub Chicken, shredded
1 Tomato, wedged
1 cub String beans, cook & cool
1 Head lettuce, shredded
1 Green bell pepper, sliced
2 Green onions, diced
1 can Plain green olives, chopped
1 cub Cheddar cheese, grated
2 tablespoon Hot sauce

Preparation:

Lay a tortilla on each plate; spread with a layer of beans. Lay chicken on beans. Toss together vegetables and cheese; and mound on top of chicken. Sprinkle hot sauce on top.

Traditional Calabacitas Con Leche

Servings: 4 servings

Ingredients:

4 each Medium summer squash, sliced
¼ cub Butter or maragarine
1 each 15 oz can corn, drained
½ cub Onion, thinly sliced
½ teaspoon Salt
1 each Dash pepper
1 each 4 oz can chopped green chili
1 cub Milk
½ cub Grated cheddar cheese

Preparation:

Saute' squash in butter until soft. Reduce heat and add corn, onions, salt, pepper and green chili. Mix well and add milk. Simmer until well blended. Add cheese and cover until cheese is melted.

TURKEY IN JALAPENO CREAM SAUCE

Servings: 6 servings

Ingredients:

Jalapeno Cream Sauce; *
2 Turkey Breasts; **
¼ cub Flour Unbleached,All Purpose
½ teaspoon Black Peppercorns; Cracked
¼ teaspoon Salt
¼ cub Margarine Or Butter

Preparation:

* See Sowest 2 for recipe. ** Turkey breasts should be boneless, skinless, (about 1 lb each) cut
into 3 slices. Prepare Jalapeno Cream Sauce and set aside.
Flatten each turkey breast slice to ¼ inch thickness between to sheets of waxed paper or plastic wrap. Mix flour, salt, and pepper.
Coat turkey with the flour mixture. Heat margarine in 10-inch skillet until melted. Cook turkey in margarine, turning once, until done, about 8 minutes. Serve with Jalapeno Cream Sauce.

TURKEY MEXICAN

Servings: 4 servings
Source: MAINPOUL.ZIP

Ingredients:

1 pound Barbecued Breast of turkey
1 ounce To 8 oz jar salsa
½ cub Shredded Cheddar cheese
¼ cub Sliced ripe olives
½ cub Sour cream

Preparation:

fresh parsley

Cut turkey into eight ¾" slices. Place turkey in large skillet, overlapping slices. Add salsa. Bring to a boil; turn down heat. Cover.
Simmer 10 minutes. Add cheese and olives. Cover. Heat one minute more until cheese melts. Place turkey on serving platter. Garnish with sour cream and parsley. Makes 4 servings.

Turkey Ranchero

Servings: 8 servings

Ingredients:

4 Turkey thighs
1 package Enchilada sauce mix
6 ounce Tomato paste
¼ cub Water
4 ounce Monterey Jack; grated
1/3 cub Lowfat yogurt or sour cream
¼ cub Green onions; sliced
1 ½ cub Corn chips; crushed

Preparation:

With sharp knife, cut each thigh in half; remove bone and skin. Place in crockpot. Combine enchilada sauce mix with tomato paste and water.
Mixture will be thick. Spread on thighs. Cover; cook on LOW 7 to 8 hours or until tender. Turn pot on HIGH. Add cheese; stir until melted. Spoon into an au gratin dish or shallow casserole. Spoon yogurt over turkey. Sprinkle with onions. Top with corn chips.

TURKEY STEAKS WITH SAUSALITO SALSA

Servings: 6 servings
Source: MAINPOUL.ZIP

Ingredients:

3 slice ½" thick turkey breast,about 1 ½ lb
¾ cub Diced, seeded tomato
½ cub Peeled, diced orange
1 4 ounce can diced green chilies
½ cub Thinly sliced green onions
3 tablespoon Chopped fresh cilantro
2 To 3 - tsp pared, mincedgingerroot
¼ teaspoon Salt
1 To 2 - Tbsp butter ormargarine

Preparation:

Cilantro sprigs

Cut each turkey slice into 2 pieces; cover and set aside. Combine tomato, orange, chilies, onions, cilantro, gingerroot and salt in medium bowl; set aside. Melt butter in large skillet over medium- high heat. Saute turkey steaks, half at a time, if necessary, until lightly browned on both sides, about 3 to 5 minutes. Transfer to serving platter; spoon salsa on top. Garnish with cilantro sprigs.
Makes 6 servings.

TURKEY TAMALE PIE

Servings: 8 servings

Ingredients:

Corn Husks; Dried, *
Almond Red Sauce; **
¾ pound Turkey Breast; Cooked, ***
1 cub Almonds; Toasted, Slivered
1 cub Golden Raisins
½ cub Red Bell Pepper; Chopped
4 ounce Green Chile; Chopped, 1-2 Cn

TAMALE DOUGH:
2 cub Corn Tortilla Mix; Instant
½ cub Shortening
2 cub Chicken Broth
2 teaspoon Baking Powder
½ teaspoon Salt

GARNISH:
Sour Cream

Preparation:

* There should be enough corn husks to line a 10-dia. springform pan. ** See Sowest2 *** Turkey Breast should be cut into ½-inch cubes. Rinse corn husks and remove silk; cover husks with warm water and let stand until softened, at least 2 hours. Prepare Almond Red Sauce. Mix ½ cup of the sauce and the remaining ingredients except the Tamale Dough and sour cream; reserve. Prepare tamale dough; reserve. Heat oven to 350 degrees F. Drain corn husks; pat dry.
Line greased springform pan, 10 X 3-inches, with corn husks, extending pointed ends of husks over the side of the pan. Spread half of the Tamale Dough over the husks on the bottom of the pan; cover with turkey mixture. Spread remaining dough over turkey mixture up to the edge of the pan. Cover the top of the pan with a piece of heavy-duty aluminum foil, 15 inches long, shaping down over the side of the pan, (The pointed ends of the corn husks will bend down against the outside of the pan). Bake until dough is set and slightly dry, about 1 ½ hours Carefully remove the side of the pan.
Serve with remaining warm Almond Red Sauce and the sour cream. TAMALE DOUGH: Beat all the ingredients in a large bowl, with an electric mixer, on low speed, scraping constantly, until well blended. Beat on medium speed for an additional minute.

TURKEY WITH SOUTHWEST STUFFING

Servings: 8 servings

Ingredients:

Turkey; 10 To 12 Lbs
Butter Or Margarine; Melted
Southwest Stuffing

SOUTHWEST STUFFING:
1 cub Chayote; Chopped, 1 Small
4 Jalapeno Chiles; *
2 Cloves Garlic;Finely Chopped
1 cub Onion; Finely Chopped, 1 Lg
1 cub Margarine Or Butter; Melted
1 tablespoon Fresh Cilantro; Snipped
1 teaspoon Salt
½ teaspoon Thyme Leaves; Dried
½ teaspoon Sage Leaves; Dried
9 cub Corn Bread; 1-inch cubes
1 cub Pecans; Chopped

Preparation:

Prepare Southwest Stuffing. Fill wishbone area of the turkey with stuffing. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly. (Do not pack as stuffing will expand.) Tuck drumsticks under band of skin at tail or skewer to tail. Spoon any remaining stuffing into a small ungreased casserole; cover. (Refrigerate leftover stuffing until 30 minutes before turkey is done. Bake covered until hot, bout 45 minutes.) Heat oven to 325 degrees F. Place turkey breast side up in roasting pan. Brush with Margarine. Insert meat thermometer in thigh muscle or breast, not touching the bone. (Tip of thermometer can be inserted in center of stuffing also) Do not add water and do not cover. Roast until done, 3 ½ to 4 hours. Place a tent of aluminum foil loosely over turkey when it begins to turn golden. After 2 ½ hours, cut band or remove skewer holding legs. Turkey is done when the thermometer placed in the thigh muscle registers 185 degrees or drumstick meat feels very soft when pressed between fingers.
(Thermometer inserted in the stuffing will register 165 degrees F.) Let stand about 20 minutes before carving. As soon as possible after serving, remove every bet of stuffing from the turkey. Cool stuffing and turkey promptly; refrigerate separately, and use within 2 days.

SOUTHWEST STUFFING:

Cook and stir chayote, chiles (* Seed and finely chop chiles), garlic, and onion in margarine in 10-inch skillet until chayote is tender. Stir in cilantro, salt, thyme, and sage until well blended.
Stir in about 1/3 of the cornbread cubes. Turn mixture into deep bowl. Add the remaining cornbread cubes and pecans. Toss and fill turkey.

Velveeta Classic Nacho Dip

Servings: 1 servings

Ingredients:

½ cub Onion; chopped
2 tablespoon Margarine
1 pound Velveeta; cubed
8 ounce Salsa
2 tablespoon Chopped cilantro

Preparation:

Saute onions in margarine; reduce heat to low. Add remaining ingredients; stir unti process cheese spread is melted. Serve hot with tortilla chips or vegetable dippers, if desired.

VENISON WITH PLUM SAUCE

Servings: 6 servings

Ingredients:

Plum Barbecue Sauce
6 Venison Steaks; *

Preparation:

* Venison steaks should be about 1 inch thick and weigh about 4 ozs ea. Prepare Plum Barbecue Sauce and set aside. Set oven control to broil. Place venison steaks in greased broiler pan (without the rack) and spoon ½ cup of the barbecue sauce evenly over the steaks.
Broil steaks with the tops about 4-inches from the heat until light brown, about 10 minutes. Turn the venison over and spoon ½ cup of the barbecue sauce evenly over them. Broil until rare to medium rare doneness, about 5 minutes longer. Heat the remaining barbecue sauce and serve with the steaks.

White Bean Chili

Servings: 6 servings

Ingredients:

1 cub Onion; Chopped, 1 Large
1 each Clove Garlic; Finely Chopped
¼ cub Margarine Or Butter
4 cub Chicken; Cooked, *
3 cub Chicken Broth
2 tablespoon Cilantro; Fresh, Snipped
1 tablespoon Basil Leaves; Dried
2 teaspoon Red Chiles; Ground
¼ teaspoon Cloves; Ground
32 ounce Great Northern Beans; 2 Cans

GARNISHES:
¾ cub Tomato; Chopped, 1 Medium
1 Blue Or Yellow Corn Tortilla
1 Chips.

Preparation:

* Chicken should be cut into ½-inch Cubes.
~------------------------------------------------------ ~----------------- Cook and stir onion and garlic in margarine in 4-quart Dutch oven until onion is tender.
Stir in remaining ingredients except chopped tomato and tortilla chips. Heat to boiling; reduce heat.
Cover and simmer for 1 hour, stirring occasionally.
Sterve with tomato and tortilla chips.

YUCATAN POACHED EGGS

Servings: 4 servings

Ingredients:

¼ cub Onion; Chopped, 1 Sm.
2 tablespoon Margarine Or Butter
1 tablespoon Vegetable Oil
2 cub Tomatoes; Chopped, 2 Md.
1 Jalapeno Chile; *
2 tablespoon Cilantro; Fresh, Snipped
4 Eggs; Large
Salt And Pepper To Taste
½ cub Shelled Pumpkin Seeds; **

Preparation:

* Jalapeno Pepper should be seeded and finely chopped. ** See Sowest 1 for directions on how to shell and toast the pumpkin seeds. After they are toasted, they should be ground. Cook and stir the onion in the margarine and oil in a 10-inch skillet until tender. Stir in the tomatoes, chile and cilantro. Cover and cook over low heat 10 minutes, stirring occasionally. Break each egg into a measuring cup or saucer, then holding the cup or saucer close to the skillet, slip each egg onto the tomato mixture. Cover and cook until the eggs reach the desired doneness, about 3 to 5 minutes.
Season to taste with the salt and pepper and sprinkle the ground pumpkin seeds over each egg before serving.

ZITI WITH MEXICAN-STYLE MEAT SAUCE

Servings: 6 servings

Ingredients:

1 pound Ground beef
1 Green pepper,medium,diced
1 Onion,small,diced
2 cub Water
1 can Tomato paste(6oz)
2 package Pimientos(2oz jar)
1 package Enchilada-sauce mix(1 ½oz)
1 package Ziti macaroni(16oz)

Preparation:

1. Drain and dice pimientos. In 12" skillet over medium-high heat, cook ground beef, green pepper, and onion, stirring occasionally, until meat is browned and pepper and onion are tender. Stir in water, tomato paste, pimientos, and sauce mix; over high heat, heat to boiling. Reduce heat to low; cover; simmer 15 minutes. Meanwhile, prepare ziti as label directs. Drain. Serve meat sauce over ziti.

ZUCCHINI AND HOMINY

Servings: 6 servings

Ingredients:

¼ cub Onion; Chopped, 1 Sm
2 tablespoon Margarine Or Butter
2 tablespoon Vegetable Oil
3 Zucchini; Md., *
2 cub Tomatoes; Chopped, 2 Md
20 ounce Hominy; Drained, 1 cn
2 tablespoon Lime Juice
1 tablespoon Chile Powder
1 teaspoon Salt
1 dash Pepper

Preparation:

* Cut the zucchini into ½-inch pieces. Cook and stir the onion in the margarine and oil in a 10-inch skillet over medium heat until tender. Stir in the remaining ingredients and cook uncovered, stirring occasionally, until the zucchini is tender, about 10 to 15 minutes.

Zucchini Relish

Servings: 4 servings

Ingredients:

2 cub Zucchini; Shredded
¼ cub Fresh Cilantro; Snipped
2 tablespoon Lime Juice
2 tablespoon Vegetable Or Olive Oil
1 teaspoon Salt
¼ teaspoon Sugar
¼ teaspoon Pepper

Preparation:

Mix all ingredients in glass or plastic bowl. Cover and refrigerate at least 1 hour.
Makes about 1 ¼ cups relish.