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A
to Z
Recipes
September 13, 2009
Always
something to make you think,
laugh and cook.
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Good morning and welcome to your Sunday edition of A to Z
Recipes Newsletter. We're still receiving rain in my part of
the world and it is wonderful. Yes, folks drive like maniacs in it, and
the grass grows before your eyes, but being without rain is so awful.
We have to take the bad with the good, right?
The current Monthly Theme topic is: "Around the World with Recipes".
Visit the Monthly Theme - Recipe Submissions
section to read all about it. You'll find the link to use for sharing
recipes here at A to Z Recipes.
Just a little reminder...
If you are interested in attending our annual gathering in Las Vegas
next year, please visit the Bling!
web page. You must send an email using the link found there. The
deadline for expressing interest in attending is September 30th. We
have to know how big a place we'll need to rent as well as the names of
those who are willing to help with the deposit. Thanks.
Today's issue contains well
over 125 recipes from our last Monthly
Theme topic of "Mexican
Favorites" Recipes. This theme topic was a great
sucess and I'm hoping the current one picks up speed (I have received
only 5 emails thus far). Please enjoy this great
trip 'south of the border'.
We'll see you here again next Wednesday, God willing.
PS:
Bling! Bling! Bling!
If you're interested in Las Vegas in 2010, please visit this link
right away.
Kitchen
tools and gadgets at Amazon.com.
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find a cure. Become a Partner in Hope. Join my
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The $19 (price of a pizza dinner) a month may help find the cure. It is
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Please
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It takes less than a minute to go to their site and click on "donating
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Everyone needs
to be loved... especially when they do not deserve it.
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NEVER
AGAIN
Written on 18 Sep 2001
By Nena Wiley
Never before had I been paralyzed by terror and anguish;
so consumed, so compelled.
But I was on Tuesday.
Never before had I sat under my Nation's starry skies,
with only the sight of fighter jets and the only sound; of freedom.
But I did on Wednesday.
Never before has our family gathered together
and made a "Plan A" to save our lives in case of disaster.
But we did on Thursday.
Never before had I witnessed so many American Flags,
heard so many anthems nor seen so many remembrance candles.
But I did on Friday.
Never before had I seen so many many American heroes,
nor heard of such brave acts across our land and skies.
But I did on Saturday.
Never before had I felt our Nation to be united
in grief, prayer, anger and resolve.
But I did on Sunday.
Never before had I been glad to be interrupted
by commercial breaks on television.
But I was on Monday.
Never before had my soul wept beyond tears,
nor had my heart bled red, white and blue.
But they did that week.
Dear God, Please...never again.
~Shared by Michael H., NY
Send
Flowers from $19.99 + get a FREE vase! Roses voted best value by WSJ!
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The
best spices for Mexican cooking...
Mexican cooking takes its influences from Spanish cuisine and from
Indians that were indigenous to the area when the Spanish arrived.
Mexican food dishes can vary regionally because spices that are more
readily available are incorporated within similar recipes adding to
that some spices were brought with the Spanish. The key to quality
Mexican cooking is the same as any other cuisine; you must good
quality, fresh ingredients.
Some of the most common spices, herbs and flavorings used in Mexican
food are:
Ajo - Garlic
Ajedrea - Savory
Ajonjoli - Sesame
Albahaca - Basil
Alcaparras - Capers
Alcaravea - Caraway
Almendra - Almond
Ans - Aniseed
Avellana - Hazelnut
Azafrn - Saffron
Canela - Cinnamon
Cilantro - Coriander
Clavo de olor - Clove
Comino - Cumin
Estragn - Tarragon
Huauhtli Nahuatl - Amaranth
Jengibre - Ginger
Mostaza - Mustard
Nuez moscada - Nutmeg
Organo - Oregano
Perejil - Parsley
Pimentn dulce - Paprika
Pimienta negra - Black pepper
Romero - Rosemary
Sal - salt
Tamarindo - Tamarind
Tomillo - Thyme
Along with the various common types of chilies and peppers such as
habanero, serrano and guajillo which, along with anchos, are the most
commonly used chilies in Mexico. A combination of ancho, mulato and
pasilla is known as the "Holy Trinity" of chilies.
There are also a variety of seasoning pastes used to coat meats,
poultry and seafood:
Achiote - The seed of the annato tree which is used to make a paste
comprised of seasonings along with lime juice or vinegar.
Adobo - A paste, usually containing ground chilies, vinegar, garlic and
spices. Similar to the Yucatan recado or recaudo, and achiote.
Less known flavorings and plants used in Mexican dishes are:
Piloncillo (Mexican Sugar) - This type of sugar is the primary
sweetener in Mexico and is an unrefined sugar that is used in many
sweets, baked goods and holiday dishes. It is also added to beverages
to sweeten and add a rich, earthy flavor. The sugar is pressed into
cones and is also called Panela or panocha.
Acuyo Piper sanctum - A plant which has an anis-like flavor is used to
flavor stews and because it has large leaves it can be used to wrap
tamales. It is called hoja santa in Mexico or "root beer plant.".
Chaya This plant is similar to spinach and even richer in iron. It was
well known to the Mayan culture. Also know as Jatropha aconitifolia or
Cnidoscolus Chayamansa.
Chepil, chipilin - A plant used in soups, tamales and rice dishes more
commonly in southern Mexico cooking. It grows wild in the rainy season
and is cultivated during the dry parts of the year.
Cuitlacoche - Also referred to as the Mexican Truffle or the Corn
Truffle is a corn fungus eaten like a mushroom or truffle.
Damiana Turnera diffusa - An herbal plant that is said to have
aphrodisiacal qualities can be used to make tea. Generally found in
Baja California, it is used as an ingredient in a sweet liquor of the
same name that makes an excellent addition to the Margarita cocktail.
Also known as Turnera aphrodisiaca. Planta turnercea.
Epazote This plant is used as a leaf vegetable and herb. It has a
pungent flavor which is difficult to describe but some descriptions are
that is similar to the licorice taste of anise, fennel or even
tarragon, but stronger. It is traditionally used with black beans for
flavor and some claim that it has the ability to prevent flatulence but
is it also in the treatment of various other medical conditions.
Huauzoncle, guauzontle, huazontles - a wild green with thin serrated
leaves and spiky seeded tops which resembles spinach in taste and
broccoli in texture.
Verdulaga - Native to South America, the leaf of this plant is
harvested when it is young to be used as a herb for seasoning of foods
or as a fresh green to be served in salads.
By Martha
Rhodes
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Out the Best of As Seen On TV Products at Walter Drake.
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Monthly Theme, Recipe Submissions |
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Our
Monthly Theme topic is: "Around the World with Recipes"
What
we're looking for this month is recipes from around the world. This
leaves a wide range from which to choose. Just about everyone has a
favorite Chinese recipe; German will fit in perfectly for October,
French cooking sounds wonderful, too. Egyptian, Hawaiian, Spanish,
Japanese, and so many more. Share your International Recipe favorites
in this global collection this month. (Make sure to not send
recipes
you've already shared at a2z.) This is a theme topic that
will become a
keeper.
Join us in this
fun monthly theme topic, won't you? Please join in the
fun and send in your "Around the World with Recipes"
for this
Monthly Theme topic.
Note:
There are still some
readers who routinely send in an email that says "do this... do that"
and call it a recipe submission. I have graciously put it all in
recipe format and made you a hero. PLEASE provide a recipe,
i.e.: Title, Ingredients, Procedure, along with your name and location.
You'll be an even bigger hero in my eyes! Please share your
favorite recipes in this month's theme topic of "Around the World with Recipes".
We will collect them the remainder of this month and post them on the
first Sunday of next month. Please understand that we do not
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The rules for posting items in
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Items for posting without a name and location of sender
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Please use this email
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See the A to Z
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The theme issue
for "Around the World with Recipes" has a deadline of
September 30,
2009,
and will be posted on October 4, 2009.
Please use this email
link to submit a recipe for theme
recipes: "Around
the World with Recipes"
As usual, only
recipes are to be sent to: A to Z Recipes Inbox.
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Only emails using the appropriate
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Pre-School
Test
~Shared by Millie, TX
I already knew I was dumber than the fifth graders, now it's the
preschoolers turn!!??
A PRE-SCHOOL TEST FOR YOU
Which way is the bus below traveling?
To the left or to the right?
Can't make up your mind?
Look carefully at the picture again.
Still don't know?
Pre-schoolers all over the United States
were shown this picture asked the same question.
90% of the pre-schooler's gave this answer.
'The bus is traveling to the left.'
When asked, 'Why do you think the bus is traveling to the left?'
They answered:
'Because you can't see the door to get on the bus.'
How do you feel now ???
I know, me too.
The Class Reunion
~Shared by Nancy C., Niceville, FL
Every ten years, as summertime nears,
An announcement arrives in the mail.
"A reunion is planned; it'll be really grand,
Make plans to attend without fail".
I'll never forget the first time we met,
We tried so hard to impress.
We drove fancy cars, smoked big cigars,
And wore our most elegant dress.
It was quite an affair; the whole class was there.
It was held at a fancy hotel.
We wined, and we dined, and we acted refined,
And everyone thought it was swell.
The men all conversed about who had been first
To achieve great fortune and fame.
Meanwhile, their spouses described their fine houses
And how beautiful their children became.
The homecoming queen, who once had been lean,
Now weighed in at one-ninety-six.
The jocks who were there had all lost their hair,
And the cheerleaders could no longer do kicks.
No one had heard about the class nerd
Who'd guided a spacecraft to the moon;
Or poor little Jane, who's always been plain,
She married a shipping tycoon.
The boy we'd decreed "most apt to succeed"
Was serving ten years in the pen,
While the one voted "least" now was a priest;
Just shows you can be wrong now and then.
They awarded a prize to one of the guys
Who seemed to have aged the least.
Another was given to the grad who had driven
The farthest to attend the feast.
They took a class picture, a curious mixture
Of beehives, crew cuts and wide ties.
Tall, short, or skinny, the style was the mini,
You never saw so many thighs.
At our next get-together, no one cared whether
They impressed their classmates or not.
The mood was informal, a whole lot more normal,
By this time we'd all gone to pot.
It was held out-of-doors, at the lake shores,
We ate hamburgers, coleslaw, and beans.
Then most of us lay around in the shade,
In our comfortable T-shirts and jeans.
By the fortieth year, it was abundantly clear,
We were definitely over the hill.
Those who weren't dead had to crawl out of bed,
And be home in time for their pill.
And now I can't wait--they've set the date,
Our fiftieth is coming, I'm told.
It should be a ball, they've rented a hall
At the Shady Rest Home for the old.
Repairs have been made on my hearing aid,
My pacemaker's been turned up on high.
My wheelchair is oiled, and my teeth have been boiled,
And I've bought a new wig and glass eye.
I'm feeling quite hearty, and I'm ready to party,
I'm gonna dance 'til dawn's early light.
It'll be lots of fun. but I just hope that there's one
Other person who can make it that night.
~Anonymous~
bareMinerals
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I will post all qualifying recipe reviews here. You can also send
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Looking for a particular
recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
YUCATAN
STYLE PICKLES ONIONS
Cebollas Encurtidas Estilo Yucateca
~Shared by Linda H., Rosharon, TX
Both white and purple pickled onions are served as condiments in the
Yucatan. The purple variety is generally served with cochinita pibil,
and both make great additions to sandwiches. Blanching them for a few
seconds first takes some of the sharpness out of the onions, making
them good for people who like raw onions but find them difficult to
digest. In the Yucatan, either spices or habanero chiles are added to
the onions. The habaneros are extremely hot, but try adding a thinly
sliced habanero if you like a very hot condiment.
2 large white or purple onions, peeled and thinly sliced
½ teaspoon whole black peppercorns
½ teaspoon whole allspice
½ tablespoon dried oregano leaves
2-3 sprigs thyme
1 cup fruit vinegar
½ cup bitter orange juice (or use half sweet orange juice and half
fresh lime juice)
salt to taste
Immerse the onions in boiling water for a few seconds to blanche them.
Rinse immediately in cold water. Drain and place the onions in a
nonreactive bowl or glass jar.
Add all remaining ingredients, cover and refrigerate for at least 3
hours, and preferably overnight, before serving. Makes about 1 quart.
Source: www.mexconnect.com
MARINATED RED ONIONS
~Shared by Linda H., Rosharon, TX
Amazing bright pink marinated red onions. These are a wonderful
addition and add great taste to pork carnitas.
1 Red Onion
2 limes
kosher salt
Cut onion in half width wise, remove the skin, then slice very thin.
(approx 1/8"-use a mandoline if available) Lay out the onions
in a nonreactive container Season onions with salt and juice
of two limes.
Mix until well incorporated. Let the onions sit for about 1/2
hour to marinate.
When onions are ready, they will be a beautiful deep pink color.
Source: cookeatshare.com
MEXICAN MINI QUICHE
~Shared by Linda H., Rosharon, TX
Cream Cheese Pastry (per 24):
1/2 cup butter, softened
3 oz. cream cheese, softened
1 cup flour
Press in 24 mini muffin cups (or use refrigerate pastry cutout with
cookie cutter)
Filling:
4 oz. shredded Monterey Jack cheese
4 oz. can diced green chilies, drained
2 eggs
1/2 cup whipping cream
1/4 tsp. salt
1/8 tsp. pepper
Put cheese and chilies in cups. Whisk rest of ingredients;
pour over. Bake at 350 for 30 minutes.
VARIATION: Use bulk sausage and cheddar cheese
FIESTA DEVILED EGGS
~Shared by Linda H., Rosharon, TX
Serves: 16
8 hard boiled eggs
1/2 cup shredded cheddar cheese
1/4 cup mayonnaise
1/4 cup salsa
2 Tablespoons sliced green onion
1 Tablespoon sour cream
salt to taste
Slice eggs in half lengthwise, remove yolks and set whites aside. In a
small bowl, mash yolks with cheese, mayonnaise, salsa, onions, sour
cream and salt. Evenly fill the egg whites. Lightly sprinkle with
paprika if desired. Chill until ready to serve.
Source: The Daily Recipe
HOT MEXICAN SPINACH DIP
~Shared by Linda H., Rosharon, TX
1 pkg. (9 oz.) frozen spinach, thawed, squeezed to drain, chopped
1 pkg. (8 oz.) light Neufchatel cream cheese, softened (not tub variety)
1/2 cup shredded carrots
1/2 cup sour cream
1/8 tsp. onion powder
1/2 tsp. dried dill weed
Pinch cayenne pepper, or to taste
1 jar (2 oz.) sliced pimientos, drained
In 1 quart microwave safe casserole, combine all ingredients; mix well.
Cover with microwave safe waxed paper or plastic wrap.
Microwave on HIGH for 3 to 5 minutes or until hot, stirring twice
during cooking. Serve immediately with crackers and fresh vegetable
dippers.
Makes: 2 cups.
JICAMA CHILI DUST
~Shared by Linda H., Rosharon, TX
This is EXCELLENT and low cal!
Juice of 1 Mexican lime
1/4 to 1/2 pound jicama, peeled and cut into sticks
4 teaspoons chili powder
2 tablespoons salt
Squeeze lime juice over ice cold jicama sticks just before serving. Mix
chili powder and salt and serve in a small bowl for dipping with sticks.
Makes about 1/4 cup dust.
ENCHILADA MEATBALLS
~Shared by Linda H., Rosharon, TX
2 cups crumbled corn bread
1 can (10 ounces) enchilada sauce, divided
1/2 teaspoon salt
1-1/2 pounds ground beef
1 can (8 ounces) tomato sauce
1/2 cup shredded Mexican cheese blend
In a large bowl, combine the corn bread, ½ cup enchilada sauce and
salt. Crumble beef over mixture; mix well. Shape into 1-in. balls.
Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered,
at 350° for 18-22 minutes or until meat is no longer pink.
Meanwhile, in a small saucepan, heat tomato sauce and remaining
enchilada sauce. Drain meatballs; place in a serving dish. Top with
sauce and sprinkle with cheese. Serve with toothpicks.
Yield: about 4-1/2 dozen.
MEXICORN
(More like Mexican Mac & Corn)
~Shared by Linda H., Rosharon, TX
1 c. DRY macaroni
1 – 15 oz can whole kernel corn
1 15 oz can creamed corn
½ c. melted butter
½ C chopped onions
1 can Rotel tomatoes
1 C. grated Velveeta cheese
Mix all together. (DO NOT Cook the macaroni) Pour
into a 9x13 pan. Bake uncovered for 30 min and covered for 30
minutes at 350 degrees.
This makes a 2 quart casserole. I am always tempted to double
it but don’t unless you are expecting 15 or more very hungry people.
Source: The Houston Post, around 1990
MI CASA CASSOULET WITH ADOBE TWISTS
~Shared by Linda H., Rosharon, TX
A fiesta for your tastebuds. (Also known as Camp Cook's Casserole)
Complete the meal with a green salad.
1 1/4 pounds lean ground beef or 1 pound fully cooked ground beef
1/2 cup onion, chopped
3 tablespoons dry taco seasoning mix
1 can (15 ounces) Mexican style chopped tomatoes
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) great northern beans, rinsed and drained
1/3 cup ripe black olives cut lengthwise in fourths
3 tablespoons fresh parsley, chopped
4 ounces reduced-fat Monterey Jack cheese, shredded
1 can (11 1/2 ounces) refrigerated cornbread twists
1 egg yolk, slightly beaten
1 tablespoon water
Saute beef and onion in a large skillet over medium heat until beef is
no longer pink and onions are limp, stirring to break up ground beef
into medium sized crumbles. Drain off drippings.
If using fully cooked ground beef, saute onion until limp, add beef and
stir until warm. Proceed as directed below.
Open can of tomatoes and discard 2 tablespoons of the liquid.
Add taco seasoning mix, tomatoes with remaining liquid, beans, olives
and chopped parsley to meat and onion mixture. Mix lightly.
Spoon mixture into 9x12-inch baking dish. Sprinkle with
cheese Divide cornbread twists and press each piece
to 10 inches. Twist strips while shaping in lattice pattern over
mixture. Press each strip to side of dish making sure they adhere to
sides of the dish.
Brush twists with mixture of egg and water. Bake at 350ºF for
15 minutes or until lightly browned.
Serves 4 to 6.
Source: Texas Beef Council and Beef It's Whats For Dinner.
LEAN PICADILLO PIE
~Shared by Linda H., Rosharon, TX
Picadillo is a Mexican minced pork filling, usually featuring olives
and raisins, used for stuffing chiles, tamales and such. Here this
inspired filling is the basis for a baked cornmeal-crusted oven pie.
1 1/2 pounds lean ground pork
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 clove garlic, minced
1 (14 1/2-ounce) can diced tomatoes
3/4 cup raisins
12 pimiento-stuffed olives, sliced
2 tablespoons chopped almonds
3 tablespoons chili powder
2 (14 1/2-ounce) cans chicken broth
2 cups cornmeal
Heat large nonstick skillet over medium heat; cook and stir pork,
onion, green pepper and garlic for 5 minutes, until pork is lightly
browned.
Stir in tomatoes, raisins, olives, almonds and chili powder. Cover and
simmer for 10 minutes.
Bring chicken broth to a boil in a large saucepan; gradually stir in
cornmeal; mix well.
Spoon cornbread mixture into 13x9-inch baking dish sprayed with
nonstick cooking spray. Top with pork mixture. Cover with foil.
Bake at 350 degrees F for 30 minutes. Cut into squares to serve.
Serves 12.
Nutrition Facts
Calories 250 calories , Protein 10 grams , Fat 8
grams
Sodium 500 milligrams , Cholesterol 25 milligrams
Saturated Fat 2 grams , Carbohydrates 33 grams
Source: Pork, The Other White Meat.
CHICKEN AND CHEESE ENCHILADAS
~Shared by Linda H., Rosharon, TX
Linda H.’s own original recipe.
2 cloves garlic minced
½ large onion, chopped
8 oz cream cheese
1 tub Seasoned shredded chicken
4 Tbsp chopped fresh parsley
4+ oz Monterrey Jack cheese grated
4-8 oz cheddar
1 ½ C. Heavy cream
Fresh flour tortillas
Microwave garlic and onion covered for 30 sec. Add cream
cheese and nuke for 30 sec more to soften. Stir in chicken,
parsley, and Jack cheese. Place some of the mix on each
tortilla and roll up. Place seam side down in greased
9x13. Sprinkle with Cheddar and pour cream over all
. Be sure all tortillas are moistened. Bake at 350
for 30 minutes – cover for the first 20 then uncover until bubbly all
over and top begins to brown.
Serve with Pico de Gallo or Salsa
LINDA'S TEX-MEX BEEF ENCHILADAS
~Shared by Linda H., Rosharon, TX
Linda H.’s own original recipe.
1 lb ground beef
1 small chopped onion
1 glove garlic
8 oz cream cheese
8 oz shredded Cheddar
4-8 oz shredded Monerrey Jack
1 sm can Hatch green chilis (mild or hot)
10 flour tortillas
8 oz heavy cream
Brown beef wih onion and garlic. Melt cream cheese into
mixture. Add chilis.
Warm each tortilla in a non-stick pan. Only a couple of
seconds on each side. Place some of the beef in the tortilla
and add some of the cheeses. Roll and place seam side down in
a 9x13 casserole dish. Sprinkle cheese on top. Pour
cream over. Place in 350 degree oven for thirty minutes – 20
covered and 10 uncovered.
Variations: Add corn or frozen, thawed chopped spinach to
inside. Add salsa to beef mix.
EASY SAUSAGE EMPANADAS
~Shared by Linda H., Rosharon, TX
1/4 pound bulk pork sausage
2 tablespoons finely chopped onion
1/8 teaspoon garlic powder
1/8 teaspoon ground cumin
1/8 teaspoon dried oregano, crushed
1 tablespoon chopped pimiento-stuffed olives
1 tablespoon chopped raisins
1 egg, separated
1 15-oz. package prepared pie crusts (2 crusts)
Crumble sausage in a medium skillet. Add onion, garlic powder, cumin
and oregano; cook over medium-high heat till sausage is no longer pink.
Drain and discard drippings. Stir in olives and raisins. Beat the egg
yolk slightly; stir into sausage mixture, mixing well. Unfold crusts
and cut into 3-inch rounds with biscuit cutter. Place about 2 teaspoons
of sausage filling on half the cutouts. Top with remaining dough.
Moisten fingers with water and pinch dough to seal edges. Slightly beat
the egg white; gently brush over top of empanadas. Bake in a 425 degree
F. oven for 15-18 minutes, until browned. Serve hot.
Serves 12
Serving Suggestions
Make the filling ahead of time, cover and chill. These will disappear
quickly, so plan for a double batch.
Source: The Other White Meat
TORTILLA CASSEROLE
~Shared by Linda H., Rosharon, TX
1 jar (24 oz.) thick and chunky salsa
1 cup half-and-half
2 tsp. chili powder
1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry
2 cups corn kernels
1 can (15-1/2 oz.) black beans, rinsed and drained
1 red bell pepper, finely chopped
12 corn tortillas, halved
4 cups shredded Monterey Jack cheese
1 container (15-1/2 oz.) part skim ricotta cheese
1/4 cup chopped fresh cilantro or parsley
1. Preheat the oven to 350 º F. Grease one 9" x 13" baking dish or two
8"square dishes. Mix the salsa, half-and-half and chili powder. In
another bowl, mix the spinach, corn, beans and bell pepper.
2. Layer the 9" x 13" baking dish as follows: 3/4 cup of the sauce, 6
tortilla halves, half of the vegetables, 3/4 cup sauce, 1-1/3 cups Jack
cheese, 6 more tortilla halves and the ricotta. Repeat the layering
once (without ricotta). Spread with the remaining sauce and Jack
cheese. Sprinkle with cilantro. Alternatively, divide the
ingredients between the two 8" dishes.
3. Cover the casserole with foil and bake for 30 minutes. Uncover and
bake for 25 minutes longer. Let stand 10 minutes.
Makes 10 servings
CHICKEN TORTILLA BAKE
~Shared by Linda H., Rosharon, TX
3 sm. cans chicken, chopped or 1 cooked chicken, boned and cut in small
pieces
2 cans seeded green chilies, chopped
1 sm. can evaporated milk
1 can undiluted chicken soup
1 doz. tortillas
1 med. onion, chopped
1/2 lb. cheddar cheese, grated
Combine all ingredients except tortillas and cheese. In casserole,
place a layer of tortillas that have been torn into strips; add a layer
of the chicken mixture and a little cheese. Build alternate layers
until all is used; cover top layer with more cheese and bake 30 to 40
minutes in medium oven.
Yield: 8 servings
BLACK BEAN, CHIPOTLE & TURKEY TAMALE PIE
~Shared by Linda H., Rosharon, TX
Cooking Time: 2 hours
Yield: 4-6 servings
6 cups water
1-1/2 cups white cornmeal
1 teaspoon salt
2 cups cooked black beans with broth
1 (4 oz.) can chopped green chiles (1/2 cup)
½ cup finely chopped onion
2 garlic cloves, minced
2 tablespoons ground hot chile or to taste
1 chipotle chile (reconstitute if dried) finely minced
1 teaspoon ground cumin
2 pounds coarsely chopped cooked turkey
1 cup mixed shredded Monterey Jack cheese and Cheddar cheese
Grease a 3-quart casserole dish. Heat 3 cups of the water to boiling in
a large heavy saucepan. Mix cornmeal, salt, and remaining 3 cups of
water together in a bowl and pour into boiling water, stirring
constantly. Cook until thickened into a mush, about 30 minutes. Before
mush cools, line bottom and sides of prepared casserole with
three-fourths of the mush, reserving remaining mush for the top.
Preheat oven to 325F (165C).
Combine black beans, green chiles, onion, garlic, ground chile,
chipotle chile, and cumin in a large saucepan. Cook, stirring, over low
heat to blend flavors. Add turkey and cook until hot. Spoon turkey
mixure into the lined casserole and cover with reserved mush. Bake,
uncovered, 2 hours or until filling is bubbly and topping is browned.
Top with cheese and bake until cheese melts.
Source: Jane Butel's Southwestern Kitchen Cookbook by Jane Butel
MEXICAN BUBBLE PIZZA
~Shared by Linda H., Rosharon, TX
1 1/2 lb. lean ground beef
1 (1.25-oz.) pkg. Taco Seasoning Mix
3/4 cup water
1 (10 3/4-oz.) can condensed tomato soup
1 can Pillsbury Grands Buttermilk Biscuits
8 oz. (2 cups) shredded Mexican blend cheese
2 cups shredded lettuce
2 tomatoes, chopped
1 cup Thick 'n Chunky Salsa
1 (2 1/4-oz.) can sliced ripe olives, drained
1 (8-oz.) container sour cream
3 green onions, sliced, if desired
1. Heat oven to 375F. Brown ground beef in large skillet over
medium-high heat for 8 to 10 minutes or until thoroughly cooked,
stirring frequently. Drain. Add taco seasoning mix, water and soup; mix
well. Bring to a boil. Reduce heat to low; simmer 3 minutes. Remove
from heat.
2. Separate dough into 8 biscuits. Cut each biscuit into 8 pieces. Add
pieces to ground beef mixture; stir gently. Spoon mixture into
ungreased 13x9-inch pan.
3. Bake at 375F. for 18 to 23 minutes or until sauce is bubbly and
biscuits are golden brown. Remove from oven. Sprinkle with cheese.
Return to oven; bake an additional 8 to 10 minutes or until cheese is
bubbly.
4. To serve, cut pizza into 8 squares. Top each serving with lettuce,
tomatoes, salsa, olives, sour cream and onions.
MEXICAN PASTA WITH BLACK BEANS
~Shared by Linda H., Rosharon, TX
3/4 lb. fusilli or other spiral-shaped pasta
1/3 cup finely chopped onion
1 clove garlic, minced
1 tbsp. vegetable oil
1 can (15 oz.) black beans, rinsed and drained (about 1-1/3cups)
1 can (10 oz.) mild enchilada sauce
1 3" pickled jalapeño chili if desired, chopped fine
1/4 cup sour cream
to taste freshly grated Monterey Jack or sharp cheddar
2 scallions, sliced thin
In a 6-qt. kettle bring 5 qt. salted water to a boil for
pasta. Cook pasta until tender, about 12 minutes.
While pasta is cooking, in a 2 - 3-qt. heavy saucepan cook onion and
garlic in oil over moderately low heat, stirring occasionally, until
softened. Add beans, enchilada sauce, and jalapeño and simmer
gently, stirring occasionally, until thickened, about 6 minutes.
Remove pan from heat and stir sour cream, and salt sauce to
taste. In a colander drain pasta well and in a large bowl
toss with sauce.
Serve pasta sprinkled with cheese and scallions.
Makes 2 generous servings.
MEXICAN SPINACH CASSEROLE
~Shared by Linda H., Rosharon, TX
1 (10-oz.) pkg. Green Giant® Frozen Creamed Spinach
1 (7-oz.) pkg. (3 1/2 cups) uncooked elbow macaroni
1 (10-oz.) can tomatoes with chilies, un-drained
1/2 cup sour cream
6 oz. (1 1/2 cups) shredded Cheddar cheese
Heat oven to 350°F. Prepare spinach and cook macaroni as directed on
packages.
In ungreased 2-quart ovenproof casserole, combine cooked spinach,
cooked macaroni, tomatoes with chilies, sour cream and half of the
cheese; mix well. Top with remaining cheese.
Bake at 350°F. for 20 minutes or until thoroughly heated and cheese is
melted.
6 servings
MEXICAN SKILLET CHICKEN DELICIOSO
~Shared by Linda H., Rosharon, TX
FILLING:
2 cups of tortilla chips, slightly broken up
1 cup shredded hot pepper monterey jack cheese
2 1/2 cups chopped cooked chicken
1 cup sour cream
1/2 cup chopped onion
1 can cream of chicken soup
1 can chopped green chilies, drained
TOPPING:
2 6 ounce packages of yellow cornbread mix
1 1/3 cups of milk
1 cup shredded cheddar cheese
Preheat oven to 400. Grease a large cast iron or ovenproof
skillet. Sprinkle tortilla chips evenly in skillet.
Add Monterrey jack cheese.
In a bowl, combine chicken, sour cream, onion, soup and chilies and mix
well. Spoon chicken mixture over the Monterrey jack
cheese. In another bowl combine cornbread mix and milk and
stir til smooth. Stir in cheddar cheese and spoon over
chicken mixture. Spread evenly. Bake in 400 degree oven for
30-40 minutes or until golden brown.
Source: "New Tastes From Texas"
MEXICAN FIRE RICE
~Shared by Linda H., Rosharon, TX
2 2/3 cups water
1 1/3 cups uncooked long grain white rice
1 pound ground pork breakfast sausage
1 (16 ounce) jar picante sauce
1 (8 ounce) container sour cream
8 ounces Cheddar cheese, shredded
1. In a medium saucepan, bring the water to a boil. Stir in the
rice. Reduce heat, cover, and simmer 20 minutes.
2. Preheat oven to 350 degrees F.
3. In a skillet over medium heat, cook the sausage until evenly brown.
4. In a medium baking dish, mix the cooked rice, cooked sausage,
picante sauce, and sour cream. Top with Cheddar cheese.
5. Bake 20 minutes in the preheated oven, until cheese is bubbly.
BORRACHO BEANS
~Shared by Linda H., Rosharon, TX
Serves 16
Around Mexico City, many taco stands serve salsa borracho, or "drunken
sauce." These sauces are fortified with pulque, a fermented beverage
made from the agave plant. As "drunken" dishes crawled north towards
the border, and away from the source of pulque, beer became the
ingredient of necessity. Borracho beans do not keep as well as other
beans
4 cups uncooked beans (preferably pinto beans)
4 quarts water
1 pound bacon or salt pork, chopped
2 serrano chilies, chopped
1 cup cilantro, chopped
1 tomato, chopped
3 cloves garlic, peeled
1 teaspoon freshly ground pepper
Salt to taste
1 can beer
In a large stockpot, combine all ingredients and boil for 2 to 3 hours,
until the beans are tender.
Tip: Because beans take so long to cook, they are traditionally made in
large batches. Leftover beans, once they are well cooled, can be frozen
in smaller portions.
They are great as a side dish, or as the base for tostadas, chalupas,
or enfrijoladas.
FIESTA ENCHILADAS WITH PUMKIN SAUCE
~Shared by Linda H., Rosharon, TX
2 cups Tyson Fajitas Chicken Strips, diced
6 green onions, thinly sliced
1 container Gordo's Cheese Dip, plain or jalapeño
1 15-ounce can pumpkin
2 1/2 cups water
2 cloves garlic
1 jalapeño pepper, quartered and seeded
1 teaspoon chili powder
Coarse salt and ground pepper to taste
10 6-inch corn tortillas
Shredded Mexican blend cheese
In bowl, combine chicken, onions and 2 tablespoons cheese dip; set
aside. In blender, place pumpkin, water, garlic, jalapeño and chili
powder; hold the top to the blender as it will be very full; process
until smooth. Taste to add salt and pepper. Place 1 cup pumpkin sauce
in bottom of 12- by 8-inch pan. Divide chicken mixture into 10
portions; fill tortillas with chicken mixture and roll up, placing seam
side down in dish. Spoon remaining sauce evenly over tortillas. Dot top
with desired amount of remaining cheese dip. Sprinkle evenly
with desired amount of Mexican cheese. Bake at 425° 25 to 30 minutes,
uncovered, or until cheese is golden and sauce is bubbling.
Source: The Charleston Gazette
PUEBLO GREEN CHILE STEW
~Shared by Linda H., Rosharon, TX
Yield: 4 servings
Senator Joe Montoya from New Mexico was famous for this stew. He won
the Capitol Chile Cook-off more than once with this recipe. Absolutely
critical: you must serve flour tortillas on the side for scooping up
the great sauce. The stew may be frozen for up to three months.
2 pounds boneless pork, cut into 1-inch cubes
3 Tbsp. all-purpose flour
2 Tbsp. butter, lard or bacon drippings
1 C. chopped onion
2 garlic cloves, minced
3 C. canned or fresh chopped peeled tomatoes
1 tsp. salt
1/2 tsp. ground Mexican oregano
1/4 tsp. ground cumin
20 fresh green chilies, parched, peeled & chopped
Lightly coat pork cubes with flour. Melt butter in a large heavy
skillet or saucepan. Add pork cubes a few at a time, stirring to brown
well. Push to the side of the pot. Add onion and garlic, cook until
onion is soft. Stir in the browned meat.
Add tomatoes, then salt, oregano and cumin. Cover and simmer 1 hour,
stirring occasionally and adding water as needed. Add the green
chilies; simmer 30 minutes or longer, adding a little more water if
necessary, until flavors are well blended. Taste and adjust seasonings.
Source: JANE BUTEL
ROAST POBLANO-TOMATILLO SOUP WITH HOJA SANTA
~Shared by Linda H., Rosharon, TX
1/4 cup all-purpose flour
4 tablespoons unsalted butter -- softened (1/2 stick)
3 poblano chiles -- roasted, peeled and
1 onion -- finely diced
12 tomatillos -- peeled and quartered
3 garlic cloves -- minced
1 1/2 Cups Chicken Stock
1/2 cup cream
2 cups milk
1 cup fresh cilantro leaves
1 cup hoja santa- Mexican Root Beer plant
10 ounces queso montasio
salt and pepper -- to taste
Yellow Pepper Sauce
Pico De Gallo
Mix the flour and the butter into a smooth paste.
Combine the poblanos, onion, tomatillos, garlic, chicken stock, cream
and milk in a heavy saucepan. Bring to a boil, then reduce heat and let
simmer for 5 minutes. Add the flour paste, stirring continuously to
dissolve until the soup begins to thicken. Stir in the cilantro, hoja
santa and cheese. Pour the soup into a blender and purée to the desired
texture (smooth or coarse). If puréed to a smooth texture, strain
before serving.
Season with salt and pepper. Drizzle with the Yellow Pepper Sauce and
serve with Pico de Gallo.
EM'S SWEET POTATO CHIPOTLE SOUP
~Shared by Linda H., Rosharon, TX
2 tablespoons olive oil
1 large yellow onion, diced
4 medium sweet potatoes, peeled and diced
4 cups vegetable stock
2 tablespoons honey
1 teaspoon chipotle pepper (canned in adobo sauce) or more to taste,
minced*
Salt, to taste
Pepper to taste
Crème fraîche or sour cream, for garnish
In a saucepan, heat the oil and onion over medium heat until onion is
translucent and soft, about 5 minutes. Add sweet potatoes and stock.
Increase heat to high and bring to boil. Reduce heat and simmer for
about 30 minutes or until potatoes are soft. Remove from the
heat. Stir in honey, chipotle chilies and salt and pepper to taste.
Purée in a blender.
Ladle into bowls and garnish with crème fraîche or sour cream.
Makes 8 servings
CHICKEN POZOLE
~Shared by Linda H., Rosharon, TX
1 whole chicken, 4 1/2 to 5 1/2 pounds, cut into parts
Salt
1 red onion, sliced in half
One large 6-pound 9-ounce can of hominy, drained and rinsed
4 large cloves of garlic, peeled
2 Tbsp dried oregano (Mexican oregano if you have it)
Garnishes:
1/4 whole cabbage, thinly sliced
1 tomato, cored, chopped
1 avocado, peeled, chopped
1 red onion, peeled, chopped
1 large bunch cilantro, chopped
1 large bunch watercress, chopped
Mexican cheese, Queso Fresco, sliced
Several red radishes, thinly sliced
2 limes, cut into wedges
Chopped seeded jalapeno or serrano chiles, or other chile peppers
Tostadas or tortilla chips
Place chicken pieces in a large pot, cover with about 3 quarts of
water. Add one onion, sliced in half, and 1 teaspoon of salt. Bring to
a boil, reduce heat to a simmer. Simmer uncovered until the chicken is
tender and cooked through, about 20-30 minutes.
Remove chicken from pot, let cool so that it is cool enough to handle.
Use a fork to pull chicken meat away from the bones. Set the meat aside
and return the bones to the stock pot. Continue to simmer the bones,
uncovered, for another half an hour.
Take 4 cups of the hominy (about half of the can) and place into a
blender. Scoop 2 cups of the chicken stock from the stock pot and add
it to the blender. Add 4 peeled cloves of garlic to the blender. Place
the lid on the blender, hold down the cover and blend until
completely puréed.
Skim foam and excess fat from the top of the surface of the stock.
Remove the bones and any solids from the stock pot and discard. Pour in
the blended hominy to the pot. Add the remaining whole hominy to the
pot. Add 2 Tbsp of crumbled dried oregano. Bring to a simmer and cook
for an additional 20 minutes.
While the hominy is cooking in the stock, prepare the garnishes.
Arrange on a large platter or in several small bowls. Right before
serving, shred or chop the cooked chicken meat and add it back to the
pot. Add salt to taste.
Serve pozole in individual bowls topped with the garnishes of your
choice. Serve with tostadas (flat fried corn tortillas) or tortilla
chips.
Serves 6.
Source: Simply Recipes
MEXICAN PASTA SALAD
~Shared by Linda H., Rosharon, TX
8 oz uncooked pasta
1 can(15oz) black beans
1 can(15oz) whole kernal corn
1 can(15oz) garbanzo beans, drained
1/2 cup chopped fresh cilantro
1/2 to 1 bell pepper, chopped
2 cups grated cheese
1/2 cup sliced olives
1 1/2 to 2 cups salsa
Cook pasta according to pasta directions. Drain, rinse in cold water
and drain well. Drain and rinse black beans. Drain
corn and garbanzo beans. Combine all ingredients in recipe
except salsa. Add about 1 cup salsa and mix.
Refrigerate to blend flavors. Before serving, moisten to
taste by stirring up 1 cup more salsa. Serve in bowl lined
with tortilla chips. Garnish with dollop sour cream, salsa
and sprig of cilantro.
CHICKEN CHIPOTLE
~Shared by Linda H., Rosharon, TX
4 boneless skinless chicken breasts
1/2 cup chopped yellow onions
2 cloves garlic
1 tablespoon salt
8 ounces cream cheese, room temperature
1 cup milk
4 canned chipotle chilies
salt and pepper
paprika (to garnish)
4 servings
Put the chicken breasts, onion, garlic cloves and 1 Tablespoon of salt
in large pot and add water to cover.
Bring to a boil, then reduce to a simmer and cook 20 minutes. Drain
well.
While chicken is cooking, preheat the oven to 325 degrees Fahrenheit
and grease a 9x13 baking dish.
Combine the cream cheese, milk, chiles and salt and blend well, then
season to taste with salt and pepper.
NOTE: If you're not sure how much heat you want in your sauce, start
with one or two of the chipotles, and taste the sauce.
Place the chicken in the baking dish and pour the sauce over the top.
Sprinkle with paprika and bake 20 minutes.
CROCKPOT CHICKEN ENCHILADA CASSEROLE
~Shared by Linda H., Rosharon, TX
27 oz. can enchilada sauce
2 cups diced chicken
2 cans cream of chicken soup
4 oz. can sliced black olives
2 corn tortillas
1 large onion, chopped
8 oz. pkg. sharp cheddar cheese, grated
Cook chicken and shred. Mix soup, olives and
onions. Cut tortillas in wedges. Layer crockpot
with sauce, tortillas, soup mix, chicken and cheese all the way to the
top. End with cheese on top. Cook on low
temperature all day in crockpot.
MEXICAN PASTA WITH BLACK BEANS
~Shared by Linda H., Rosharon, TX
3/4 pound fusilli or other spiral-shaped pasta
1/3 cup finely chopped onion
1 garlic clove, minced
1 tablespoon vegetable oil
15-ounce can black beans, rinsed and drained (about 1 1/3 cups)
10- ounce can mild enchilada sauce
3-inch pickled jalapeño chili if desired, chopped fine (wear rubber
gloves)
1/4 cup sour cream
freshly grated Monterey Jack or sharp Cheddar to taste
2 scallions, sliced thin
In a 6-quart kettle bring 5 quarts salted water to a boil for pasta.
Cook pasta until tender, about 12 minutes. While pasta is cooking, in a
2- to 3-quart heavy saucepan cook onion and garlic in oil over
moderately low heat, stirring occasionally, until softened. Add beans,
enchilada sauce, and the jalapeño and simmer gently, stirring
occasionally, until thickened, about 6 minutes. Remove pan from heat
and stir sour cream and salt to taste into sauce. In a colander drain
pasta well and in a large bowl toss with sauce. Serve pasta sprinkled
with cheese and scallions.
Serves 2 generously.
Source: MomsMenu.com
QUICHE MEXICANA
~Shared by Linda H., Rosharon, TX
1 (10") flat refrigerated pie crust
6 eggs, beaten
1 green bell pepper, chopped
1 medium onion, chopped
1/4 tsp. Lawry's garlic powder with parsley
1 Tbsp. vegetable oil
3/4 lb. ground beef
1.25 oz. pkg. Lawry's taco spices and seasonings mix
8 oz. can tomato sauce
1 cup (4 oz.) grated cheddar cheese
1/2 cup milk
Press pie crust into 10" pie plate. Brush inside of pie crust with
small amount of beaten eggs. Set remaining eggs aside; keep
refrigerated. Bake pie crust, uncovered, in 425F oven for 5 minutes.
Remove pie crust. Reduce oven temperature to 350. In medium skillet,
saute bell pepper, onion and garlic powder with parsley in oil until
crisp-tender. Remove and set aside. In same skillet, brown
ground beef until crumbly; drain fat. Add taco mix and tomato sauce;
blend well. Bring to a boil; reduce heat and simmer, uncovered, 15-20
minutes. Stir in sauteed vegetables. In medium bowl, combine
remaining eggs, 3/4 cup cheese and milk; stir in meat-vegetable
mixture. Pour mixture into pie crust.
Bake, uncovered, for 40 minutes at 350. Sprinkle with
remaining 1/4 cup cheese and bake 5 minutes longer or until knife
inserted in center comes out clean. Let stand 5 minutes
before serving.
MEXICAN OMELETTE
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet
Made Easy and Homemade
Truffles and BonBons.
See Phil's books in the Reader-owned Business
section of this issue.
4 eggs
1/4 cup half and half
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter or margarine
1 (13-ounce) container Salsa & Cheese Bowl
1/4 cup diced green chiles
Chopped tomatoes
Sour Cream
Cilantro
Mix eggs, half and half, oregano and salt and pepper with
fork. Coat heated pan with butter. Add egg mixture
and spread over bottom of pan. When egg mixture thickens,
spread with Salsa & Cheese and chiles. Fold
over. Top omelette with tomatoes, sour cream and cilantro.
CHILE 'N' CHEESE SPIRALS
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet
Made Easy and Homemade
Truffles and BonBons.
See Phil's books in the Reader-owned Business
section of this issue.
4 ounces cream cheese, softened
1 cup (4 ounces) shredded Cheddar cheese
1 can (4 ounces) diced green chiles
3 green onions, sliced
1/2 cup chopped red bell pepper
1 can (2.25 ounces) chopped olives
4 (8-inch) soft flour tortillas
Salsa
Combine cream cheese, Cheddar cheese, chiles, green onions, red pepper
and olives in medium bowl. Spread 1/2 cup cheese mixture on
each tortilla; roll up. Wrap each roll in plastic wrap; chill
for 1 hour. Remove plastic wrap; slice each roll into 6 (3/4-inch)
pieces. Serve with salsa for dipping.
SEVEN LAYER DIP
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet
Made Easy and Homemade
Truffles and BonBons.
See Phil's books in the Reader-owned Business
section of this issue.
1 can (16 ounces) refried beans
1 package (1.25 ounces) taco seasoning mix
1 container (8 ounces) sour cream
1 container (8 ounces) refrigerated guacamole
1 cup (4 ounces) shredded Cheddar cheese
1 cup salsa
12 can (4 ounces) diced green chiles
2 large green onions, sliced
Tortilla chips
Combine beans and seasoning mix in small bowl. Spread bean
mixture in 8-inch square baking dish. Top with sour
cream. Continue layering dip with guacamole, cheese, salsa
and chiles, finishing with a layer of green onions. Serve
with chips
TORTILLA LASAGNA
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet
Made Easy and Homemade
Truffles and BonBons.
See Phil's books in the Reader-owned Business
section of this issue.
1 tablespoon vegetable oil
1 to 1-1/2 pounds ground chicken or turkey
1-1/2 cups (2 small) chopped green and /or red bell peppers
1 cup (1 small) chopped onion
1 can (4 ounces) diced green chiles
1 package (1.25 ounces) taco seasoning mix
1 jar (16 ounces) taco sauce, divided
10 (8-inch) soft flour tortillas, divided
2 cups (8 ounces) shredded Mexican cheese blend or Monterey Jack
cheese, divided
Sliced avocado
Chopped cilantro
Preheat oven to 375 degrees. Grease a 13 x9 x2-inch baking
dish. Heat oil in large skillet. Add chicken; cook,
stirring occasionally, until no longer pink. Stir in bell
peppers, onion, chiles and seasoning mix. Reduce heat to low;
cook, stirring occasionally, until vegetables are slightly
tender. Spread 1/2 cup taco sauce onto bottom of prepared
baking dish. Cover with 5 tortillas. Spread with
half of chicken mixture and 1/2 cup taco sauce. Sprinkle with
1 cup cheese. Repeat with remaining ingredients.
Bake for 15 to 20 minutes or until heated through and cheese is
melted. Top with avocado and cilantro.
CHILI-CHICKEN ENCHILADAS
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet
Made Easy and Homemade
Truffles and BonBons.
See Phil's books in the Reader-owned Business
section of this issue.
Nonstick cooking spray
3 cups (12 ounces) shredded Cheddar and /or Monterey Jack cheese
1-1/2 cups sour cream
3/4 cup roasted red pepper, drained and chopped
1 can (8 ounces) diced green chiles
2 cups diced cooked chicken
1 can (10 ounces) enchilada sauce
8 (8 inch) soft flour tortillas
Preheat oven to 350 degrees. Spray a 13 x 9-inch glass baking
dish with cooking spray. Reserve 1-1/2 cups cheese, 1/2 cup
sour cream and 1/4 cup each red pepper and green chiles; set
aside. Mix chicken with remaining cheese, sour cream red
poppers and green chiles in medium bowl. Spread about 2
teaspoons enchilada sauce over each tortilla. Top each with
1/2 cup chicken mixture. Roll up tortillas; arrange, seam
side down, in baking dish. Top tortillas with remaining
enchilada sauce. Sprinkle with the reserved cheese. Cover
with foil. Bake for 50 to 60 minutes or until hot, removing
foil during last 5 minutes of baking time. Spoon reserved
sour cream over top and sprinkle with the reserved red pepper and green
chiles.
SALSA-CHILI RICE BAKE
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet
Made Easy and Homemade
Truffles and BonBons.
See Phil's books in the Reader-owned Business
section of this issue.
Nonstick cooking spray
1 cup long-grain rice
1 cup salsa
3/4 cup chicken broth
1 can (4 ounces) diced green chiles
1/2 teaspoon minced garlic
1/4 cup shredded Cheddar cheese
Preheat oven to 350 degrees. Spray a 1-1/2 quart casserole
with cooking spray. Combine all ingredients except cheese in
large bowl. Pour into casserole. Bake covered, for 45 to 50
minutes. Sprinkle with cheese. Let stand for 5
minutes.
REFRIED BEANS OLE
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet
Made Easy and Homemade
Truffles and BonBons.
See Phil's books in the Reader-owned Business
section of this issue.
Nonstick cooking spray
2 cans (16 ounces) refried beans
1/2 cup salsa
1 can (4 ounces) diced jalapenos or diced green chiles
1 cup (4 ounces) shredded Colby & Monterey Jack cheese
4 slices bacon, crisply cooked and crumbled
1/3 cup sour cream (optional)
4 teaspoons chopped cilantro (optional)
Preheat oven to 375 degrees. Spray a 2-quart casserole or
9-inch baking dish with cooking spray. Combine refried beans,
salsa, jalapenos, cheese and bacon. Spoon into casserole;
cover. Bake for 30 minutes or until hot. Top with
sour cream and cilantro before serving, if desired.
MEXICAN PASTA SALAD
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet
Made Easy and Homemade
Truffles and BonBons.
See Phil's books in the Reader-owned Business
section of this issue.
3 cups (8 ounces) rotini pasta
1 package (1.25 ounces) taco seasoning mix
1/2 cup sour cream
1/4 cup water
1 tablespoon vinegar
1 cup cherry tomato halves
1 can (4 ounces) diced green chiles
1/2 cup diced green bell pepper
1 can (1.25 ounces) sliced olives, drained
2 green onions, sliced
2 taco shells, coarsely crushed
1/2 cup salsa
1/2 cup (2 ounces) shredded Cheddar cheese
Cook pasta according to package directions (do not overcook);
drain. Rinse with cold water until cooled; drain.
Stir together taco seasoning mix, sour cream, water and vinegar in
large bowl until blended. Stir in pasta, cherry tomatoes,
green chiles, bell pepper, olives and green onions. Microwave
crushed taco shells on HIGH (100%) 30 to 45 seconds. Place
pasta in serving bowls. Top with salsa, crushed taco shells
and cheese just before serving.
SOUTH-OF-THE-BORDER SALAD WITH CREAMY LIME DRESSING
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet
Made Easy and Homemade
Truffles and BonBons.
See Phil's books in the Reader-owned Business
section of this issue.
SALAD
4 taco shells, crushed
2 tablespoons vegetable oil
1 pound boneless chicken breasts, cut into strips
1 package (1.25 ounces taco seasoning mix
3/4 cup water
1 package (5 ounces) mixed salad greens
1 cup cherry tomato halves
1/2 cup jalapenos, coarsely chopped
1/2 cup shredded Cheddar & Monterey Jack cheese
1 avocado, pitted, peeled, sliced and sprinkled with lime juice
Microwave crushed taco shells on HIGH (100%) 30 to 45
seconds. Heat oil in large skillet over medium-high
heat. Add chicken strips; cook and stir 4 to 6 minutes or
until chicken is no longer pink. Stir in taco seasoning mix and
water. Bring to a boil. Reduce heat to low; cook
for 2 to 3 minutes or until mixture is thickened, stirring
occasionally. Remove form heat. Combine salad
green, crushed taco shells, tomatoes and jalapenos in large
bowl. Divide mixture onto four serving plates.
Sprinkle each salad with cheese; top with chicken strips and avocado
slices. Serve with Creamy lime Dressing.
CREAMY LIME DRESSING
1/3 cup sour cream
3 tablespoons chopped cilantro
2 tablespoons lime juice
1 tablespoon each vegetable oil and milk
1/4 teaspoon salt
Combine all ingredients in a small bowl; stir until blended.
CHICKEN TACO SALAD WRAPS
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet
Made Easy and Homemade
Truffles and BonBons.
See Phil's books in the Reader-owned Business
section of this issue.
1 ripe large avocado, pitted, peeled and diced
3/4 cup peeled and diced jicama
2 teaspoons lime juice
2 tablespoons vegetable oil
1 pound boneless chicken breasts, cut into strips
1 package (1.25 ounces) taco seasoning mix
3/4 cup water
8 taco shells, coarsely crushed
12 large Bibb lettuce leaves
1/2 cup (2 ounces) shredded Mexican blend cheese
1/4 cup chopped fresh cilantro
1 jar (8 ounces) taco sauce
Stir together avocado and jicama with lime juice in small bowl; set
aside. Heat oil in large skillet over medium-high
heat. Add chicken strips; cook and stir 4 to 6 minutes or
until chicken is no longer pink. Stir in taco seasoning mix
and water. Bring to a boil. Reduce heat to low;
cook for 2 to 3 minutes or until mixture is thickened, stirring
occasionally. Remove form heat. Microwave crushed
taco shells on HIGH (100%) 1 minute. Spoon 1/3 cup chicken
filling onto each lettuce leaf; layer with taco shells, avocado
mixture, cheese and cilantro. Wrap lettuce around filling and
serve with taco sauce.
CHICKEN RANCH TACOS
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet
Made Easy and Homemade
Truffles and BonBons.
See Phil's books in the Reader-owned Business
section of this issue.
1 box (4.7 oz) taco shells
3 cups cut-up deli rotisserie chicken
1 package (1.25 oz) taco seasoning mix
1/2 cup ranch dressing
1-1/2 cups shredded lettuce
1 medium tomato, chopped (3/4 cup)
1 cup shredded Cheddar cheese (4 oz)
1/4 cup sliced green onions (4 medium), if desired
Salsa, if desired
Additional ranch dressing, if desired
Heat oven to 325 degrees. Heat taco shells in oven as
directed on box. Meanwhile, in medium microwavable bowl,
place chicken. Sprinkle with taco seasoning mix, toss gently
to coat. Microwave uncovered on HIGH 2 to 3 minutes or until
hot. Stir in 1/2 cup dressing. Spoon warm chicken
mixture into heated taco shells. Top with lettuce, tomato,
cheese and green onions. Drizzle with salsa and additional
dressing.
DOUBLE CHEESE AND BEAN NACHOS
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet
Made Easy and Homemade
Truffles and BonBons.
See Phil's books in the Reader-owned Business
section of this issue.
4 cups small round corn tortilla chips
1 cup refried beans (from 16-oz can)
1/2 cup salsa
2 tablespoons pickled jalapeno slices, drained, chopped (from 12-oz jar)
1/2 cup chopped green onions (8 medium)
2 cups shredded Mexican cheese blend (8 oz)
Heat oven to 400 degrees. Line 12-inch pizza pan or 15 x10 x
1-inch pan with foil; spray with cooking spray. Spread half
of chips evenly on pan. In small bowl, mix refried beans and
salsa. Drop about half of mixture by small spoonfuls over
chips. Top with half each of jalapeno slices, onions and
cheese. Repeat layers ending with cheese. Bake 10
to 12 minutes or until cheese is melted. Serve immediately.
SEVEN-LAYER TACO SALAD
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet
Made Easy and Homemade
Truffles and BonBons.
See Phil's books in the Reader-owned Business
section of this issue.
1 bag (12 oz) torn salad greens
3 medium tomatoes, seeded, chopped
8 medium green onions with green tops, sliced (1/2 cup)
1-1/4 cup light mayonnaise
1 package (1.25) taco seasoning mix
2 packages (9 oz each) frozen cooked fajita-seasoned chicken strips,
thawed, coarsely chopped
2 cups shredded sharp Cheddar cheese (8 oz)
6 oz tortilla chips (about 36) broken, if desired
In a 13 x 9-inch (3 quart) glass baking dish, layer salad greens,
tomatoes and onions. In a 1-quart bowl, mix mayonnaise and
taco seasoning mix; spread over onions. Top with chicken and
cheese. Cover tightly with plastic wrap.
Refrigerate at least 1 hour or until serving time. Top
individual servings with tortilla chips.
CHICKEN AND CHEESE FLAUTAS
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet
Made Easy and Homemade
Truffles and BonBons.
See Phil's books in the Reader-owned Business
section of this issue.
6 flour tortillas
1 cup finely shredded hot pepper Monterey Jack cheese (4 oz)
3/4 cup shredded cooked chicken
3/4 teaspoon ground cumin
1/3 cup salsa
4 teaspoons vegetable oil
Guacamole, if desired
Sour cream, if desired
Heat tortillas as directed on package. Meanwhile, in a small
bowl, mix cheese, chicken and cumin. Place about 1/4 cup
chicken mixture on each warm tortilla. Top each with scant 1
tablespoon salsa. Roll up tightly; secure each with
toothpick. Brush filled tortillas with oil. In
10-inch skillet, cook filled tortillas over medium heat 4 to 6 minutes,
turning occasionally, until filling is hot and tortillas are
toasted. Remove toothpicks. serve with guacamole
and sour cream.
CHILI TACO SALAD
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet
Made Easy and Homemade
Truffles and BonBons.
See Phil's books in the Reader-owned Business
section of this issue.
1/2 cup salsa
1/2 cup chili sauce
1 teaspoon ground cumin
1 teaspoon chili powder
1 lb extra-lean (at least 90%) ground beef
1/2 teaspoon garlic salt
1 can (11 oz) Mexicorn whole kernel corn,red and green peppers
1 bag (10 oz) mixed salad green (6 cups)
1 medium tomato, chopped (1/2 cup)
1 cup small corn chips
In a small bowl, mix salsa, chili sauce, cumin and chili powder until
well blended. Set aside. In a 12- inch nonstick
skillet, break up ground beef; sprinkle with garlic salt.
Cook over medium-high heat 5 to 7 minutes, stirring occasionally, until
beef is thoroughly cooked; drain. Add corn and 1/4 cup of the
salsa mixture; cook and stir 1 minute. On individual serving
plates, layer salad greens, beef mixture and tomato. Drizzle
with some of salsa mixture; sprinkle each with 1/4 cup corn
chips. Drizzle with remaining salsa mixture.
NACHO CASSEROLE
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet
Made Easy and Homemade
Truffles and BonBons.
See Phil's books in the Reader-owned Business
section of this issue.
1 lb lean (at least 80%) ground beef
1 tablespoon taco seasoning mix
1/3 cup sweet-spicy French dressing
1 can (10-3/4 oz) condensed fiesta nacho cheese soup
1 can (14.5 oz) Mexican-style diced tomatoes, undrained
1 can (15 oz) pinto beans, drained, rinsed
1-1/2 cups shredded Cheddar cheese
4 cups nacho-flavored tortilla chips, coarsely crushed
1 cup shredded lettuce
1 can (2-1/4 oz) sliced ripe olives, drained, if desired
Heat oven to 375 degrees. In a 10-inch nonstick skillet, cook
ground beef over medium-high heat 5 to 7 minutes, stirring
occasionally, until thoroughly cooked; drain. Stir in taco
seasoning mix, dressing and soup. Spoon evenly into ungreased
8-inch square (2-quart) baking dish. Spread tomatoes and
beans on top of beef mixture. Sprinkle cheese evenly over
top.. Cut a 12 x 9-inch sheet of foil; spray with
cooking spray. Cover dish with foil, sprayed side
down. Bake 30 minutes. Uncover dish; bake 8 to 10
minutes longer or until edges are bubbly. Top with chips,
lettuce and olives before serving.
CHEESY CHICKEN ENCHILADA SOUP
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet
Made Easy and Homemade
Truffles and BonBons.
See Phil's books in the Reader-owned Business
section of this issue.
2 cans (10-3/4 oz each) condensed 98% fat-free cream of chicken soup
with 30% less sodium
1 can (10 oz) enchilada sauce
2 cups milk
1 cup shredded reduced-fat Cheddar cheese
1 package (9 oz) frozen cooked southwestern-flavored chicken strips,
thawed, chopped
3/4 cup crushed tortilla chips
In a 3-quart saucepan, mix all ingredients except tortilla
chips. Cook over medium heat, stirring occasionally until
thoroughly heated and cheese is melted. Top individual
servings with tortilla chips.
QUICK QUESADILLA
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet
Made Easy and Homemade
Truffles and BonBons.
See Phil's books in the Reader-owned Business
section of this issue.
2 flour tortillas for burritos
1/4 cup shredded Cheddar cheese
2 tablespoons real bacon pieces
1 medium green onion, sliced
1/4 cup salsa
Heat closed contact grill 5 minutes. When grill is heated,
place 1 tortilla on bottom grill surface. Quickly top with
cheese, bacon and onion. Place remaining tortilla on
top. Close grill; cook 4 to 5 minutes or until tortillas are
crisp and cheese is melted. Cut into wedges; serve with salsa.
CHILI CHEESE DIP AND POTATO WEDGES
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet
Made Easy and Homemade
Truffles and BonBons.
See Phil's books in the Reader-owned Business
section of this issue.
1 package (24 oz) frozen potato wedges with skins
1/2 lb lean (at least 80%) ground beef
1 small onion, chopped
8 oz prepared cheese product, cut into chunks
1 can (8 oz) tomato sauce
1 can 4.5 oz) chopped green chiles, drained
Heat oven to 450 degrees. Bake potato wedges as directed on
package. Meanwhile, in large saucepan, cook ground beef and
onion over medium-high heat 5 to 7 minutes stirring occasionally, until
beef is thoroughly cooked; drain Stir in cheese, tomato sauce
and chiles. Cook over low heat until cheese is melted and
mixture is hot, stirring frequently. Serve hot potato wedges
with cheese dip
CHILES RELLENOS PUFFS
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet
Made Easy and Homemade
Truffles and BonBons.
See Phil's books in the Reader-owned Business
section of this issue.
1-1/2 cups water
1/2 cup butter or margarine
1 cup all-purpose flour
1/2 cup cornmeal
1 teaspoon salt
6 eggs, beaten
3/4 cup shredded sharp Cheddar cheese
2 cans (4.5 each) chopped green chiles, drained
Heat oven to 400 degrees. Spray 24 regular-size muffin cups
with cooking spray. In a 3-quart saucepan, heat water and
butter over high heat to a full rolling boil. Remove from
heat. Stir in flour cornmeal and salt until mixture forms a
dough and all lumps have disappeared. Gradually stir in
beaten eggs until well blended. Stir in both cheeses and the
chiles. Spoon dough evenly into muffin cups,
filling each 3/4 full. Bake 25 to 29 minutes or until golden
brown. Cool 2 minutes; remove from muffin cups.
Serve warm.
ICED MEXICAN COFFEE
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet
Made Easy and Homemade
Truffles and BonBons.
See Phil's books in the Reader-owned Business
section of this issue.
1 cup milk
1/4 cup chocolate-flavored syrup
1/4 cup tequila, if desired
2 tablespoons sugar
2 tablespoons instant coffee granules or crystals
1/2 teaspoon ground cinnamon
3 cups crushed ice
Whipped cream, if desired
Cinnamon sticks, if desired
In blender, place all ingredients except ice, whipped cream and
cinnamon sticks. Cover; blend on high speed until
mixed. Add ice; cover and blend until slushy. Top
individual servings with dollop of whipped cream and cinnamon stick.
BAKED CRESCENT CHURROS
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet
Made Easy and Homemade
Truffles and BonBons.
See Phil's books in the Reader-owned Business
section of this issue.
2 tablespoons sugar
1 teaspoon ground cinnamon
1 can (8 oz) refrigerated crescent dinner rolls
2 tablespoons butter or margarine, melted
Heat oven to 375 degrees. In small bowl, mix sugar and
cinnamon; set aside. Unroll dough; separate into 4
rectangles. Press each to 6 x 4-inch rectangle, pressing
perforations to seal. Brush tops of 2 rectangles with melted
butter; sprinkle with about half of the sugar mixture. Top
each with remaining rectangle; press edges lightly. Brush
tops with melted butter. With sharp knife or pizza cutter,
cut each rectangle stack lengthwise into 6 strips. Twist each
strip 3 times; place on ungreased cookie sheet. Bake 9 to 11
minutes or until golden brown and crisp. Brush tops with any
remaining melted butter; sprinkle with remaining sugar mixture.
EASY STRAWBERRY MARGARITA DESSERT
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet
Made Easy and Homemade
Truffles and BonBons.
See Phil's books in the Reader-owned Business
section of this issue.
1-1/4 cups crushed pretzels
1/4 cup sugar
1/2 cup butter or margarine, melted
FILLING
1 package (10 oz) frozen strawberries in syrup, thawed
1 can (14 oz) sweetened condensed milk (not evaporated)
1/2 cup frozen (thawed) concentrated margarita mix
1 cup whipping cream, whipped
Fresh strawberries, if desired
In small bowl, mix all crust ingredients, Press firmly in
bottom of ungreased 8 or 9-inch springform pan. Refrigerate
while making filling. In large bowl with wire whisk, mix
thawed strawberries until broken into small pieces. Beat in
condensed milk and margarita mix until well blended. Fold in
whipped cream. Pour into crust-lined pan. Freeze at
least 3 hours our until firm. Cut into wedges to
serve. Garnish with fresh strawberries.
CHILI DOG TACOS
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet
Made Easy and Homemade
Truffles and BonBons.
See Phil's books in the Reader-owned Business
section of this issue.
1/2 lean (at least 80%) ground beef
1/2 cup salsa
1 can (16 oz) pinto beans, drained
10 taco shells
10 hot dogs
1/4 cup shredded Cheddar cheese
1/4 cup finely chopped onion
Heat oven to 375 degrees. In 8-inch nonstick skillet, cook
ground beef over medium-high heat 5 to 7 minutes, stirring frequently,
until thoroughly cooked; drain. Stir in salsa and
beans. Cook until thoroughly heated. Meanwhile,
heat taco shells as directed on box. In 10-inch nonstick
skillet, cook hot dogs over medium-high heat 2 to 3 minutes, turning
frequently, until browned. Place hot dogs in taco shells; top
each with ground beef mixture, cheese and onion.
TORTILLA SHRIMP GRILL
~Shared by Mary S., Nashville, TN
4 Soft Taco Size Flour Tortillas
1 large cored and finely chopped Pineapple peeled
1 Red Bell Pepper finely chopped
1 Green Bell Pepper finely chopped
1 small Red Onion finely chopped
3 Tbsp. Cilantro chopped
2 Tbsp. Parsley chopped
1 Serrano Chile minced
1/2 cup Vegetable Oil
4 Tbsp. Lime Juice
20 uncooked, peeled and deveined. Shrimp
Combine the pineapple, peppers, onion, cilantro, parsley, chili and 1/2
of the oil and lime juice together in a medium glass bowl. Season with
salt and pepper to taste. Cover and chill for 50 minutes. Prepare the
BBQ (High heat). Combine the remaining oil and lime juice together and
add shrimp; toss to coat with marinade. Grill until opaque, about 1
minute per side. Grill tortillas on each side for 30 seconds. Place 5
shrimp onto each tortilla. Spoon on salsa and serve.
MEXICAN LASAGNA
~Shared by Mary S., Nashville, TN
6 Corn Tortillas
1 lb. lean Ground Beef
1 medium Onion diced
1 can (2 1/2 oz.) Early California® sliced Black Olives drained
1 (10 oz.) can Enchilada Sauce
1 1/2 cups grated Cheddar Cheese
Sour Cream
Brown ground beef with onion. Drain fat and add enchilada sauce and
olives. Simmer 5 minutes. In bottom of round 2 qt. casserole, place 1
tortilla and layer on meat sauce and 1/2 cup cheese. Repeat layering 5
times. Top with remaining cheese. Cover and bake at 400 degrees F for
25 minutes. Remove, let stand 5 minutes. Cut into wedges and serve with
sour cream.
BREAKFAST BURRITOS
~Shared by Mary S., Nashville, TN
4 Flour Tortillas
4 Eggs
1 large Tomato diced
1/2 lb. Sausage
1 large Potato peeled and grated
1 cup Mozzarella or Cheddar Cheese grated
Salsa
Cook ground sausage in pan, add potatoes, cook until brown. Drain fat.
Warm tortillas according to package. Scramble eggs. Divide all
ingredients evenly among the four tortillas. Season to taste with salsa
or salt and pepper. Fold tortillas and serve immediately.
CROCKPOT TACO SOUP
~Shared by Mary S., Nashville, TN
1 pound lean ground beef -- browned and drained
2 packages taco seasoning mix
1 16oz can tomatoes with green chilis -- undrained
1 16oz can black beans -- undrained
1 16oz can corn -- undrained
1 can black olives -- chopped or sliced
1 medium onion -- chopped
1/2 bell pepper -- chopped
4 tomatillos (optional) -- chopped
Place everything in a large crockpot, add water, if necessary, to fill.
Cook on Low for 5 or more hours until flavors are blended. Top each
bowl with a handful of shredded cheddar cheese. Serve with sour cream,
taco chips and salsa on the side.
Serves 6.
NOTE: Taco seasoning can be cut in half for those who like it less
spicy.
MEXICAN CASSEROLE
~Shared by Mary S., Nashville, TN
1 1/2 cups crushed tortilla chips
1 pound shredded cooked chicken meat
1 can (15 1/2 ounces) garbanzo beans, drained
1 can (15 1/2 ounces) kidney beans, drained
1 can (15 1/4 ounces) corn kernels, drained
1 can (8 ounces) tomato sauce
1 cup prepared salsa
1 cup chopped red onion
1 green bell pepper, cut into 1/4-inch dice
1/4 cup chopped fresh cilantro leaves
1 tablespoon minced garlic
Salt and freshly ground black pepper, to taste
6 ounces grated Monterey Jack cheese
6 ounces grated sharp Cheddar cheese
Garnishes:
2 cups diced (1/4-inch) ripe tomatoes
1 cup sour cream
1/2 cup chopped fresh cilantro leaves
Preheat oven to 350F. Grease a 13x9-inch baking dish, then scatter the
crushed tortilla chips evenly on the bottom. Combine the chicken,
beans, corn, tomato sauce, salsa, onion, bell pepper, cilantro, garlic,
salt and pepper in a bowl. Place half the mixture evenly in the baking
dish. Combine the cheeses, then sprinkle half over the mixture. Cover
with the remaining half of the chicken and bean mixture and sprinkle
the remaining cheese over the top. Bake for 30 minutes. Let stand for 5
minutes before serving. Serve the garnishes in bowls, so guests can top
their portions with diced tomatoes, sour cream and a sprinkle of
cilantro.
FOUR PEPPER SALSA
~Shared by Mary S., Nashville, TN
1/2 teaspoon crushed red pepper
2 large poblano peppers - roasted
1 large yellow bell pepper - roasted
1 cup tomato - diced
1/2 cup red onion - diced
1/4 cup fresh cilantro - coarsely chopped
2 tablespoons orange juice
3 tablespoons fresh lime juice
2 tablespoons jalapeno - seeded and minced
salt and pepper - to taste
In a medium bowl, combine crushed red pepper, roasted poblano, bell
pepper, tomato, red onion, cilantro, orange juice, lime juice,
jalapeno, and salt and pepper. Cover and chill.
CHILI CON QUESO
~Shared by Mary S., Nashville, TN
1 pound ground beef
1/2 cup chopped green onion
3/4 cup chopped green pepper
1 can (8 ounce) tomato sauce
1 can (4 ounce) chopped green chiles
1 tablespoon Worcestershire sauce
1 package (1 pound) cheese spread, cubed (Velveeta)
1 teaspoon ground red pepper
paprika to taste
unsalted corn chips
Brown ground beef and drain. Add remaining ingredients except corn
chips and simmer for 30 minutes. Serve with corn chips.
HUEVOS RANCHEROS
~Shared by Mary S., Nashville, TN
6 tablespoons vegetable oil
8 5-in. corn tortillas
2 14 oz. cans whole tomatoes in juice
1/2 cup chopped white onion
1/4 cup chopped fresh cilantro plus additional for sprinkling
1 tablespoon chopped canned chipotle chiles in adobo
2 cloves garlic, coarsely chopped
1 teaspoon salt
8 large eggs
Preheat your oven to 200º F. Place oven-proof dinner plates in oven to
warm. Heat 1 tablespoon oil in a 10-inch heavy skillet over moderate
heat until hot but not smoking. Stack 2 tortillas in skillet and cook
30 seconds, then flip stack over with tongs and cook 30 seconds more.
While second tortilla cooks on bottom, turn top tortilla over with
tongs, keeping tortillas stacked. Flip stack again and cook in same
manner, turning over top tortilla and flipping stack again so that both
tortillas are softened and both sides puff slightly, then deflate (do
not let them become browned or crisp). Wrap tortillas loosely in foil
and keep warm in oven. Fry remaining tortillas in same manner, adding 1
tablespoon oil to skillet for each batch. (Do not clean skillet.) Puree
tomatoes with their juice, onion, cilantro, chipotle, garlic, and salt
in a blender until very smooth. Carefully add mixture to hot skillet
(it may spatter) and simmer, stirring occasionally, until salsa is
slightly thickened, about 10 minutes. Heat 1 tablespoon oil in a
12-inch heavy nonstick skillet over moderately high heat until hot but
not smoking, then crack 4 eggs into skillet and cook 3 to 4 minutes for
runny yolks, or to desired doneness. Transfer to a plate and keep warm,
covered, then cook remaining 4 eggs in remaining tablespoon oil in same
manner. Season eggs with salt and pepper. Spoon 1/4 cup salsa onto each
plate and top with 2 tortillas, slightly overlapping them. Transfer 2
eggs to tortillas on each plate and top with some of remaining salsa.
Sprinkle with cilantro.
MEXICAN POTATO OMELET
~Shared by Treva, NC
Whip up this simple, tasty omelet on those nights when it seems the
refrigerator is bare. Frozen hash browns are perfect for such
occasions--just look for a brand with little or no fat. And while the
cheese adds some fat, it also provides almost a third of your daily
calcium needs.
Makes 2 servings
ACTIVE TIME: 15 minutes
TOTAL TIME: 25 minutes
EASE OF PREPARATION: Easy
2 teaspoons extra-virgin olive oil, divided
1 cup frozen hash-brown potatoes or diced cooked potatoes
1 4 1/2-ounce can chopped mild green chiles
4 large eggs
1/2 teaspoon hot sauce, such as Tabasco
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste
1/2 cup grated pepper Jack or Cheddar cheese
1/4 cup chopped scallions
1/4 cup coarsely chopped fresh cilantro or parsley
1. Heat 1 teaspoon oil in a 10-inch nonstick skillet over medium-high
heat. Add potatoes and cook until golden brown, shaking the pan and
tossing the potatoes from time to time, 3 to 5 minutes. Stir in chiles
and transfer to a plate. Wipe out the pan.
2. Blend eggs, hot sauce, salt and pepper with a fork in a medium bowl.
Stir in cheese, scallions, cilantro (or parsley) and the potato
mixture.
3. Set a rack about 4 inches from the heat source; preheat the broiler.
4. Brush the pan with the remaining 1 teaspoon oil; heat over medium
heat. Pour in the egg mixture and tilt to distribute evenly. Reduce the
heat to medium-low and cook until the bottom is light golden, lifting
the edges to allow uncooked egg to flow underneath, 3 to 4 minutes.
Place the pan under the broiler and cook until the top is set, 1 1/2 to
2 1/2 minutes. Slide the omelet onto a platter and cut into wedges.
NUTRITION INFORMATION: Per serving: 342 calories; 24 g fat (9 g sat, 7
g mono); 453 mg cholesterol; 11 g carbohydrate; 21 g protein; 2 g
fiber; 753 mg sodium.
Nutrition bonus: Vitamin C (52% daily value), Calcium (30% dv).
SHREDDED BEEF ENCHILADAS
~Shared by Treva, NC
This is a wonderful recipe for beef enchiladas! It's time consuming but
worth it.
1 & 1/2 C. beef broth
1 C. oil for frying
1 lg. onion, chopped
1 Tbs. all-purpose flour
1 Tbs. ground cumin
1/4 C. water
2 (4-oz.) cans chopped green chile peppers
2 C. sour cream
2 Tbs. chili powder
20 (6-inch) corn tortillas
3 C. shredded Monterey Jack cheese, divided
3 lb. beef chuck roast
3 Tbs. red wine vinegar
Place roast in a large saucepan that has a tight-fitting lid. Pour in
water, cover, and simmer on low for 30 minutes. Increase heat to
medium/high, and brown the roast on all sides. Once the water has
boiled away, pour in the beef broth, vinegar, chili powder and 1
tablespoon of cumin. Cover tightly and reduce heat to low. Simmer for 1
1/2 to 2 hours or until the beef falls apart when you try to pick it
up. Shred the beef, using 2 forks or your fingers. Place shredded beef
back into the saucepan with all the juices, and let cool to room
temperature.In a large skillet, saute the onion until just soft, not
browned. Mix in flour and green chilies. Stir constantly for 2 minutes
to cook the flour taste out. Stir in sour cream and 2 cups of Monterey
Jack cheese. Cook on low for 10 minutes, stirring often, until the
cheese is all melted and mixed. Set aside and let cool. In a large
heavy skillet, heat the olive oil. Using tongs, dip the tortillas, one
at a time, into the oil for 30 seconds each side. Drain on paper
towels.Preheat oven to 375 degrees. Spread 4 tablespoons of sour cream
mixture down the center of the tortilla. Top with about the same amount
of beef. Roll up and place seam-side down in 1 or 2 8x11-inch baking
dishes. Repeat for each tortilla. Continue until you are out of the
filling. Sprinkle with remaining Monterey Jack cheese. Bake in a
pre-heated oven for 30 minutes or until cheese is melted and bubbling.
CHIPOTLE SHRIMP TACOS
~Shared by Treva, NC
"Warm corn tortillas filled with spicy chipotle shrimp and garnished
with cilantro, onion, and lime."
1 (12 ounce) package bacon, cut into small pieces
1/2 onion, diced
2 pounds large cooked shrimp - peeled, deveined, and cut in half
3 chipotle peppers in adobo sauce, minced
12 corn tortillas
1 cup chopped fresh cilantro
1 lime, juiced
Salt to taste (optional)
In a large, deep skillet fry the bacon over medium-high heat until
evenly brown. Drain the bacon fat. Add the onions to the pan with the
bacon and cook 5 minutes or until the onions are translucent. Stir in
the shrimp and chipotle Chiles; cook 4 minutes or until heated through.
Heat tortillas on an ungreased skillet over medium-high heat for 10 to
15 seconds. Turn and heat for another 5 to 10 seconds. Fill the heated
tortillas with shrimp mixture. Sprinkle with cilantro, lime juice, and
salt.
FARMER'S MARKET VEGETARIAN QUESADILLAS
~Shared by Treva, NC
"Making the most of simple, fresh ingredients found at your local
Farmer's Market, these quesadillas make great appetizers or a quick and
healthy meal. Serve while hot with your favorite salsa, sour cream, and
guacamole. "
1/2 cup chopped red bell pepper
1/2 cup chopped zucchini
1/2 cup chopped yellow squash
1/2 cup chopped red onion
1/2 cup chopped mushrooms
1 tablespoon olive oil
Cooking spray
6 (9 inch) whole wheat tortillas
1 1/4 cups shredded reduced-fat sharp Cheddar cheese
In a large nonstick pan, cook red pepper, zucchini, yellow squash,
onion, and mushrooms in olive oil over medium to medium-high heat for
about 7 minutes, or until just tender. Remove vegetables from pan.
Coat the same pan with cooking spray, and place one tortilla in pan.
Sprinkle 1/4 cup of cheese evenly over tortilla, and layer 3/4 cup of
the vegetable mixture over the cheese. Sprinkle another 1/8 cup of
cheese on the vegetables, and top with a second tortilla. Cook until
golden on both sides, for approximately 2 to 3 minutes per side. Remove
quesadilla from pan, and repeat with remaining ingredients. Cut each
quesadilla into 8 triangles with a pizza cutter. Serve hot.
HOMEMADE REFRIED BEANS
~Shared by Treva, NC
Serve refried beans as a starchy accompaniment or as a filling for
tacos, enchiladas, Tostadas and the other dishes which call for refried
beans.
5 c. water
1-2 med. sized onions, diced (optional)
1/2-1 c. hot bacon drippings, butter or lard
Salt, to taste
Chili powder, to taste
Combine beans and onions in a pan in preheated water. Bring to a boil
for 2 minutes. Cover and remove from heat for 1 hour (or soak beans in
cold water overnight). Return to heat, bring to a boil; simmer slowly
until beans are very tender, about 3 hours.
Mash beans with a potato masher, and add bacon drippings, butter or
lard. Mix well; continue cooking, stirring frequently until beans are
thickened and fat is absorbed. Salt and add chili powder to taste.
Serve or reheat.
Makes 6-8 side dish servings, or 5 to 6 cups.
SHRIMP BURRITOS
~Shared by Treva, NC
The Chipotle Sauce is what makes it oh so yummy!"
2 tablespoons vegetable oil
1/2 cup chopped onion
3/4 cup long-grain white rice
3/4 teaspoon cumin
3/4 teaspoon garlic salt
1 1/2 cups chicken broth
1/2 cup canned diced tomatoes
1 (16 ounce) can refried beans
3/4 teaspoon garlic salt
1/2 teaspoon ground black pepper
12 ounces frozen cooked shrimp without tails, thawed
2 teaspoons minced garlic
1/2 cup plain yogurt
1/2 cup mayonnaise
2 teaspoons pureed chipotle peppers in adobo sauce
6 (10 inch) flour tortillas, warmed
3 cups shredded Cheddar cheese
1/3 cup salsa
Heat the vegetable oil in a saucepan over medium heat. Add the onion,
and cook until tender, stirring frequently. Stir in rice, and season
with cumin and 3/4 teaspoon of garlic salt. Cook and stir until the
rice is lightly toasted, about 5 minutes. Pour in the chicken broth and
the diced tomatoes. Bring to a boil, then cover and cook over low heat
for 15 to 20 minutes, until all of the liquid has been absorbed.
In a small saucepan, stir together the refried beans, 3/4 teaspoon of
garlic salt, and black pepper. Cook over low heat, stirring
occasionally until heated through.
Place shrimp in a bowl, and stir in garlic until shrimp is coated. Heat
a skillet over medium-high heat, and coat with cooking spray. Saute
shrimp until heated through and lightly browned.
In a small bowl, stir together the yogurt, mayonnaise, and chipotle
peppers until smooth. Refrigerate until ready to use.
Place about 1/4 cup of cheese onto each warm tortilla. Then place about
1/2 cup of shrimp on the cheese. Top with 1/4 cup of beans, and 1/4 cup
of rice. Spread on about a tablespoon of the chipotle sauce, and salsa
to taste. Roll up, and serve.
TACOS IN PASTA SHELLS
~Shared by Treva, NC
"This recipe has a Mexican flavor and is tasty and easy to make. It is
great anytime; kids and adults will love it. Garnish with sliced
tomatoes, lettuce and ripe olives, if desired."
1 & 1/4 pounds lean ground beef
1 (3 ounce) package cream cheese
1 teaspoon salt
1 teaspoon chili powder
18 jumbo pasta shells
2 tablespoons butter, melted
1 cup taco sauce
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
1 1/2 cups crushed tortilla chips
1 cup sour cream
In a large skillet, brown beef over medium heat until no longer pink;
drain. Add cream cheese, salt and chili powder; mix and simmer for 5
minutes.
Meanwhile, bring a large pot of lightly salted water to a boil. Add
pasta and cook for 8 to 10 minutes or until al dente; drain. Toss
cooked shells in butter.
Preheat oven to 350 degrees F (175 degrees C).
Fill shells with beef mixture and arrange in a 9x13 inch baking dish;
pour taco sauce over shells. Cover with foil and bake in preheated oven
for 15 minutes.
Remove dish from oven and top with Cheddar cheese, Monterey Jack cheese
and tortilla chips; return dish to oven to cook for 15 minutes more.
Top with sour cream and onions; serve.
GARDEN TOMATO RELISH
~Shared by Treva, NC
What a great way to use your garden harvest—and have a tasty relish on
hand for hotdogs, hamburgers and other dishes. Why not share a jar with
a friend or neighbor?
10 pounds tomatoes
3 large sweet onions, finely chopped
2 medium sweet red peppers, finely chopped
2 medium green peppers, finely chopped
2 teaspoons mustard seed
1 teaspoon celery seed
4-1/2 cups white vinegar
2-1/2 cups packed brown sugar
3 tablespoons canning salt
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground cloves
1 teaspoon ground nutmeg
Directions:
In a large saucepan, bring 8 cups water to a boil. Add tomatoes, a few
at a time; boil for 30 seconds. Drain and immediately place tomatoes in
ice water. Drain and pat dry; peel and finely chop. Place in a
stockpot. Add onions and peppers.
Place mustard and celery seed on a double thickness of cheesecloth;
bring up corners of cloth and tie with string to form a bag. Add spice
bag and the remaining ingredients to the pot. Bring to a boil. Reduce
heat; cover and simmer for 60-70 minutes or until slightly thickened.
Discard spice bag.
Carefully ladle relish into hot 1-pint jars, leaving 1/2-in. headspace.
Remove air bubbles; wipe rims and adjust lids. Process in boiling-water
canner for 20 minutes.
Yield: 10 pints.
Nutrition Facts One serving: 2 tablespoons
Calories: 20 Fat: 0 g Saturated Fat: 0 g Cholesterol: 0 mg Sodium: 136
mg Carbohydrate: 5 g Fiber: 0 g Protein: 0 g
TACO DIP
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
Prep: 10 min
Microwave: 10 min 30 sec
1/2 pound lean ground beef
1 can (16 ounces) Old El Paso® refried beans
1 can (8 ounces) tomato sauce
1 package (1.25 ounces) Old El Paso® taco seasoning mix
1 small onion, finely chopped (1/4 cup)
1/4 cup finely chopped green bell pepper
2 drops red pepper sauce
1 garlic clove Sour Cream Topping (below)
Finely shredded lettuce, if desired
Shredded Cheddar cheese, if desired
Corn chips, if desired
1. Crumble beef into 1 1/2-quart microwavable casserole. Cover loosely
and microwave on High 2 minutes 30 seconds to 3 minutes 30 seconds or
until very little pink remains; stir and drain.
2. Stir in beans, tomato sauce, seasoning mix, onion, bell pepper,
pepper sauce and garlic. Cover tightly and microwave on High 3 minutes;
stir. Spread mixture in microwavable pie plate, 9x1 1/4 inches. Cover
and microwave 3 to 4 minutes or until hot and bubbly.
3. Spread Sour Cream Topping over beef mixture. Sprinkle with lettuce
and cheese. Serve with corn chips.
Makes 4 cups dip
Sour Cream Topping
1/2 cup sour cream
1 tablespoon shredded Cheddar cheese
1/8 teaspoon chili powder
Mix all ingredients.
Source: General Mills, Inc.
TACO CUPS
~Shared
by Dorie, IL
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Prep: 5 min
Cook: 25 min
1 pound ground beef
2 to 3 tablespoons McCormick® 1 Step Seasoning: Tex-Mex
1 can (8 ounces) tomato sauce
1 can (12 ounces) refrigerated biscuits
1. Brown ground beef; drain. Add 1 Step and tomato sauce. Heat to
boiling. Reduce heat; simmer 5 minutes; stir occasionally.
2. Press biscuit dough into cups of medium-sized greased muffin pan.
Spoon meat filling into each cup (about 2 tablespoons).
3. Bake at 400°F 10 to 15 minutes. Sprinkle each cup with your favorite
toppings such as shredded cheese, sour cream, salsa, or chopped tomato,
if desired.
Makes 5 (2 taco cup) servings
Source: McCormick, Inc.
BACHELOR'S FLAMIN' MEXICAN BEAN DIP
~Shared
by Dorie, IL
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1 tablespoon olive oil
1 clove garlic, minced
1 onion, chopped
1 (11 ounce) can chopped jalapeno peppers
1 (15 ounce) can black beans with green chilies, drained
1 (10 ounce) can diced tomatoes with green chilies, drained
1 (15 ounce) jar nacho cheese dip
Heat the olive oil in a large saucepan over medium heat. Add onion and
garlic; cook and stir until onion is translucent, about 5 minutes. Pour
in the jalapenos, black beans, diced tomatoes with green chilies and
cheese dip. Heat through, stirring to blend as needed. Serve hot.
DISNEY NACHO CHEESE DIP
~Shared
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1/2 pound Provolone, grated
1/2 pound American cheese, grated
3/4 cup Heavy cream
8 ounces Cream cheese
1/4 teaspoon Garlic powder
3/4 teaspoon Worcestershire
1/8 teaspoon Cayenne
1/8 teaspoon Yellow food coloring
Melt provolone in top of double boiler over boiling water. Add American
cheese and stir in cream. Add cream cheese and stir until all is
melted. Remove from heat; whip in seasonings and food coloring. Serve
warm iwth crackers, chips, or vegs.
MEXICAN-STYLE COFFEE
~Shared
by Dorie, IL
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4 fluid ounces hot brewed coffee
1 fluid ounce coffee liqueur
1 fluid ounce tequila
1 tablespoon whipped topping (optional)
1 pinch ground cinnamon, for garnish (optional)
1 pinch cocoa powder, for garnish (optional)
Pour the coffee into a mug. Stir in the coffee liqueur and tequila.
Garnish with whipped topping, cinnamon, and cocoa powder.
SKILLET TAMALE PIE
~Shared
by Dorie, IL
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1 onion peeled and chopped
1 pound ground lean (7% fat) beef or turkey
1 tablespoon chili powder
1 teaspoon cumin seeds
28 ounces canned salt-free diced tomatoes
2 cups frozen corn kernels
2 1/4 ounces sliced black ripe olives, drained
1/4 teaspoon salt
1 large egg
1 large egg white
1 1/2 cup shredded reduced-fat cheddar cheese
1 cup nonfat milk
1 cup yellow cornmeal
1/2 teaspoon baking powder
In an 11- to 12-inch ovenproof frying pan (2 to 3 in. deep, 2 1/2- to
3-quart capacity) over high heat, stir onion, beef, chili powder, and
cumin seeds until beef is crumbled and lightly browned, 6 to 8 minutes.
Add tomatoes (including juices), corn, and olives; bring to a boil,
stirring occasionally. Add salt to taste. Meanwhile, in a bowl, whisk
together egg, egg white, 1/2 cup cheese, milk, cornmeal, baking powder,
and 1/4 teaspoon salt until well blended (mixture will be thin). Pour
evenly over hot meat mixture. Sprinkle evenly with remaining 1 cup
cheese. Bake in a 400 regular or convection oven until the top feels
firm when lightly touched, about 15 minutes. Scoop out servings with a
large spoon. Add salt to taste.
Notes: If your frying pan is not big enough to add the topping transfer
hot meat mixture to a hot, shallow 3-quart casserole (warm in oven as
it preheats), then continue.
Source: http://groups.yahoo.com/group/ConvenienceCooking/
CHILAQUILES
~Shared
by Dorie, IL
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Recipes Yahoo Forum Moderator
1 tablespoon vegetable oil
4 (6 inch) corn tortillas, torn into strips
1 small onion, diced
1/2 tomato, diced
3 serrano chile peppers, diced
salt and pepper to taste
6 eggs, lightly beaten
Heat the oil in a medium skillet over medium heat, and fry the
tortillas until lightly browned and crisp.
Mix the onion, tomato, and serrano chile peppers into the skillet.
Season with salt and pepper. Continue to cook and stir until onions are
tender.
Stir the eggs into the skillet, and cook until firm.
CHALUPA
~Shared
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1 pound Pinto beans
3 pounds Pork roast
7 cups Water
1/2 cup Onion -- chopped
2 Garlic cloves -- minced
1 teaspoon Salt
2 tablespoons Chili powder
1 tablespoon Cumin
1 teaspoon Oregano
4 ounces Green chili peppers -- chopped (one can)
Put all ingredients in a dutch oven, an electric crockery cooker, or a
heavy kettle. Cover and simmer about 5 hours, or until the roast falls
apart and the beans are done. Uncover and cook about 1/2 hour, until
the desired thickness is achieved.
NOTES: * A Mexican meat and bean dish, similar to chili -- I got this
recipe from "A Primer on Bean Cookery" by the California Dry Bean
Advisory Board. While not a true chili, chalupa is a Mexican-American
favorite for a hearty lunch or supper. It may be made ahead and
reheated, and it freezes well.
* Chili powder is a mixture of spices, consisting mainly of ground
dried chili peppers. This recipe may be served with corn chips and
condiments (including chopped tomato, chopped avocado, chopped onion,
shredded lettuce, grated cheddar cheese and hot sauce).
SALSA FOR A CROWD
~Shared
by Dorie, IL
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4 (14 oz) cans diced tomatoes
4 large tomatoes chopped
2 C. frozen corn thawed
1 (15 oz) can black beans rinsed and drained
1 medium sweet onion finely chopped
1/3 C. lime juice
1/4 C. minced fresh cilantro
2 T. cider vinegar
2 T. hot pepper sauce
1 garlic clove minced
1 T. crushed coriander seeds crushed
1 T. ground cumin
1 t. salt
1 t. coarsely ground pepper
chopped jalapeno pepper, optional
corn chips or tortilla chips
Place 2 undrained cans of tomatoes in a large bowl; drain the 2
remaining cans and add tomatoes to the bowl. Stir in the chopped fresh
tomatoes, corn, beans, onion, lime juice, cilantro, vinegar, pepper
sauce. Cover and refrigerate until serving. Serve
with chips.
CHICKEN NACHO DIP
~Shared
by Dorie, IL
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2 1/2 C. cubed cooked chicken breast
1 (16 oz) can refried beans
1 C. salsa
3/4 C. chopped onion
2 C. shredded Cheddar or Monterey Jack cheese
tortilla chips
In a large saucepan combine the chicken, beans, salsa and onion, heat
through. Transfer to a serving bowl; sprinkle with
cheese. Serve with chips.
OAXACAN TACOS
~Shared
by Dorie, IL
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2 pounds top sirloin steak, cut into thin strips
salt and pepper to taste
1/4 cup vegetable oil
18 (6 inch) corn tortillas
1 medium onion, diced
4 fresh jalapeno peppers, seeded and chopped
4 limes, cut into wedges
1 bunch fresh cilantro, chopped
Heat a large skillet over medium-high heat. Fry the steak strips,
stirring constantly, until browned on the outside and cooked through,
but not too firm, about 5 minutes. Season with salt and pepper. Remove
to a plate and keep warm.
Heat the oil in the skillet, and quickly fry each tortilla on both
sides, until lightly browned and flexible. Set aside, and keep warm.
Place tortillas on a plate, and top with steak strips, onion, jalapeno,
and cilantro to taste. Squeeze lime juice over. Wrap and eat.
CHUNKY CHIPOTLE PORK CHILI
~Shared
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1 medium green pepper chopped
1 onion chopped
1 chipotle pepper in adobo sauce finely chopped
1 T. canola oil
3 garlic cloves minced
1 (16 oz) can red beans rinsed and drained
1 C. beef broth
1/2 C. salsa
2 t. ground cumin
2 t. chili powder
2 C. cubed cooked pork
1/4 C. sour cream
In a large saucepan saute the green pepper, onion and chipotle pepper
in oil until tender. Add garlic, saute 1 minute longer. Add
the beans, broth, salsa, cumin and chili powder. Bring to a
boil. Reduce heat; simmer uncovered for 10 minutes or until
thickened. Add pork; heat through. Serve with sour
cream.
CHILE RELLENOS
~Shared
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7 oz. can seeded green chilies
1 lb. cheese, grated
3 eggs, beaten
3 c. milk
1 tsp. salt
1 c. Bisquick
Instructions
Spread green chilies in a 2 quart baking pan. Top with 1 pound grated
cheese. Mix eggs, milk, salt and Bisquick. Pour over cheese and
chilies. Bake at 350 degrees for 45 minutes.
AUNT CHILADA'S EL DIABLO MARGARITA
~Shared
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1 3/4 ounces tequila
3/4 ounce Cointreau
10 ounces margarita mix
1/2 ounce Grand Marnier
1 lime wedge
Kosher salt
Trace a wedge of lime around the rim of a margarita glass and dip the
glass in a plate of salt. Fill the glass with ice and add liquid
ingredients in the order listed, topping with the Grand Marnier.
Garnish with the lime wedge and a straw.
Source: Aunt Chilada's - Phoenix, Arizona
BLUE RIBBON TACO SALAD
~Shared
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1/3 lb. hamburger
1/2 med. onion, chopped
1 tbsp. taco seasoning
1/4 c. water
2 c. lettuce, shredded
1/2 c. refried beans
1/2 c. grated cheese
1/2 med. tomato, chopped
1 tbsp. sliced olives
1 tbsp. sour cream
1/2 c. salsa
1 fried flour tortilla, for bowl
Brown hamburger and onion in small fry pan; drain fat. Add taco
seasoning and water. Cook uncovered until all water is evaporated.
While cooking, shred lettuce, grate cheese and chop tomatoes. Heat
beans. To make salad, place lettuce in tortilla bowl, top with warm
refried beans, meat, cheese, tomato, olives and sour cream. Serve salsa
on the side for dressing.
CHERRY ENCHILADAS
~Shared
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1/2 cup water
1/2 cup butter
1/2 cup white sugar
5 (10 inch) flour tortillas
1 (21 ounce) can cherry pie filling
2 tablespoons white sugar
1/2 teaspoon ground cinnamon
1 tablespoon crushed sliced almonds
Grease a 9x13 inch baking dish. Combine the water, butter and 1/2 cup
of sugar in a small saucepan and bring to a boil. Place a few spoonfuls
of cherry pie filling just slightly off center of each tortilla. Roll
up and place seam side down in the baking dish. Pour the hot liquid
over the 'enchiladas' making sure to coat the tops completely. The
mixture will be watery. Cover and refrigerate overnight.
Preheat the oven to 375 degrees F (190 degrees C). Combine 2
tablespoons sugar, cinnamon and almonds in a small bowl or cup;
sprinkle over the top of the enchiladas.
Bake for 35 to 40 minutes in the preheated oven, or until outside edges
of the tortillas are golden brown. Let cool slightly before serving.
CHILE RELLENO CASSEROLE
~Shared
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Whole chilies 1/2 lb. hamburger meat
1 c. milk
1/2 c. Bisquick mix
1/2 tsp. salt
2 (4 oz.) cans roasted and peeled green chilies
2 c. tomatoes, chopped
2 c. Cheddar cheese, shredded
Instructions
Season hamburger meat and onion. Brown in skillet. Mix milk, eggs and
Bisquick together. Put Bisquick mixture on bottom of dish. Then layer
hamburger meat, whole chilies, cut in half and cheese. Repeat until
casserole is full with cheese on top. Bake 20 minutes at 350 degrees.
CHIPOTLE SHRIMP TACOS
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1 (12 ounce) package bacon, cut into small pieces
1/2 onion, diced
2 pounds large cooked shrimp - peeled, deveined, and cut in half
3 chipotle peppers in adobo sauce, minced
12 corn tortillas
1 cup chopped fresh cilantro
1 lime, juiced
salt to taste (optional)
In a large, deep skillet fry the bacon over medium-high heat until
evenly brown. Drain the bacon fat. Add the onions to the pan with the
bacon and cook 5 minutes or until the onions are translucent. Stir in
the shrimp and chipotle chiles; cook 4 minutes or until heated through.
Heat tortillas on an ungreased skillet over medium-high heat for 10 to
15 seconds. Turn and heat for another 5 to 10 seconds. Fill the heated
tortillas with shrimp mixture. Sprinkle with cilantro, lime juice, and
salt.
TACO BEAN DIP
~Shared
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2 (11.5 ounce) cans condensed bean with bacon soup
1 (1 ounce) package taco seasoning mix
8 ounces sour cream
1/4 cup salsa
1/2 cup shredded Cheddar cheese
Place the soup, seasoning mix, sour cream, and salsa in a slow cooker
and mix together. Top with cheese and heat on low until cheese melts,
about 1 hour.
COWBOY TACOS
~Shared
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1 pound cubed or minced pork stew meat
1 (1.25 ounce) package taco seasoning mix
1 tablespoon vegetable oil
1 cup chunky salsa
1 (16 ounce) can chili beans, undrained
1/3 cup apricot preserves
12 taco shells
1 (10 ounce) can sliced ripe olives, for topping
In a large resealable bag, toss pork meat with the taco seasoning mix
until coated. Heat oil in a skillet over medium-high heat. Fry the
seasoned pork in the hot oil, stirring occasionally until pork is no
longer pink.
Stir the beans, salsa and apricot preserves into the skillet with the
pork. Reduce heat to low, and simmer until heated through, about 10
minutes.
Spoon 1/3 cup of the pork mixture into each taco shell, and top with
sliced olives.
AUNT CHILADA'S GREEN CORN TAMALES
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For tamale:
5 pounds masa
2 (27 ounce) cans creamed corn
3/4 gallon lard
12 ounce water
12 tablespoons salt
Corn husks
Cheese for topping
For filling:
5 pounds long green chiles
5 tomatoes
1 yellow onion, diced
1 tablespoon salt
1 tablespoon pepper
1 tablespoon garlic
For tamales: In a mixing bowl, combine all ingredients except corn
husks and cheese until well incorporated.
For filling: Roast and peel chiles. Roast tomatoes on a skillet; let
cool then peel off skin. In a large skillet, add chiles, onion,
tomatoes, salt, pepper and garlic. Remove from heat and let cool. In a
large mixing bowl, hand-crush your cooled chile mixture.
Select a large corn husk, spread 3 to 4 tablespoons of the masa mixture
across top of husk. Place chile mixture over masa and top with pinch of
cheese. Fold over and pull up bottom. Steam in wax paper for 45 minutes.
Source: Chef Jessie Gonzales, Aunt Chilada's - Phoenix, Arizona
MEXICAN BOTANA PLATTER
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2 pounds beef skirt steak
2 pounds boneless chicken thighs
2 teaspoons fajita seasoning
2 1/2 teaspoons garlic powder, divided
2 cups refried beans
salt to taste
lemon pepper to taste
4 avocados - peeled, pitted, and mashed
1 cup corn oil
24 corn tortillas
1 medium green bell pepper, chopped
1 medium onion, chopped
1/3 bunch cilantro, chopped
1 (16 ounce) package shredded American cheese
12 ounces sour cream
2 large tomatoes, chopped
4 pickled jalapeno peppers, sliced (optional)
Preheat oven to 350 degrees F (175 degrees C).
Rub beef and chicken with fajita seasoning and 2 teaspoons garlic
powder. Cut beef and chicken into 1-inch strips, and set aside.
In a saucepan, warm refried beans over medium-low heat.
Stir salt, lemon pepper, and 1/2 teaspoon garlic powder into mashed
avocados. Set aside.
Heat corn oil in a deep skillet over medium-high heat. Cut tortillas in
half, then cut in half again to make 4 triangular pieces per tortilla.
Place into the skillet as many tortilla pieces as will fit without
overlapping, and fry until crisp; repeat this process until all the
tortilla pieces have been fried. Remove crisp tortillas to paper
towels. Discard oil, and wipe out skillet.
Return skillet to medium heat, and stir in beef, chicken, bell pepper,
and onion. Cook, stirring occasionally, about 7 minutes; then stir in
cilantro.
Layer the tortilla pieces along the bottom of a large baking dish.
Spread refried beans evenly over tortilla pieces. Sprinkle cheese over
beans, then spread meat mixture evenly on top.
Bake in preheated oven until cheese and beans are bubbly, about 20
minutes. Remove from oven, and drop sour cream and guacamole by
tablespoonfuls in various places across the top. Sprinkle tomatoes and
jalapenos on top.
7 LAYER MEXICAN DIP
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(Yield: 10 servings)
2 16-ounce cans refried beans
2 1-1/4 ounce packages taco seasoning
2 4-1/2 ounce cans jalapeño chilies, chopped
1 16-ounce carton sour cream
4 avocados, mashed
1 cup shredded Mozzarella cheese
1 cup shredded Cheddar cheese
2 tomatoes, diced
1/2 cup chopped olives
Preheat oven to 300°F. Spray a 9-inch springform pan with non-stick
vegetable spray.
In a large mixing bowl, combine refried beans, taco seasoning, and
chilies; beat until well blended. Scrape into prepared springform pan;
smooth the top. Spread sour cream evenly over the top of the refried
bean mixture. Cover with mashed avocados. Sprinkle cheeses over the
top. Sprinkle with tomatoes and olives.
Bake 25 to 30 minutes or until cheeses are melted. Unmold onto a plate;
serve with corn tortilla chips.
MEXICAN LAYERED SALAD
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4 C. torn romaine
1 large cucumber peeled, halved and sliced
3 medium tomatoes, chopped
2 medium ripe avocados, peeled and sliced
2 large green peppers chopped
1 1/2 C. mayonnaise
1/4 C. chopped green chilies
2 t. chili powder
1/2 t. onion powder
1/4 t. salt
1/4 t. garlic powder
1 C. crushed tortilla chips
1/2 C. shredded cheddar cheese
In a 2 qt trifle bowl or glass serving bowl layer the first 5
ingredients. Combine the mayonnaise, chilies and seasonings;
spread over the top. Sprinkle with chips and
cheese. Serve immediately.
EL SOMBRERO CORNBREAD
~Shared
by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 1/2 C. cornmeal
3 t. baking powder
1/2 t. salt
2 eggs
1 (14 oz) can cream style corn
1 C. sour cream
1/2 C. canola oil
1 1/2 C. shredded cheddar cheese divided
3 jalapeno peppers seeded and finely chopped
In a large bowl combine the cornmeal, baking powder and salt.
In another bowl, whisk the eggs, corn, sour cream and oil.
Stir into dry ingredients just until moistened. Fold in 1 C.
cheese and jalapenos.
Transfer to a greased 9" square baking pan. Sprinkle with
remaining cheese. Bake at 350 for 35-40 minutes or until a
toothpick inserted in center comes out clean. Serve warm.
ENCHILADAS VERDES
~Shared
by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 lb. lean ground beef
1 large onion chopped
1 small garlic clove minced
1/4 t. salt
2 C. shredded Cheddar cheese
1 (10 oz) can cream of chicken soup
1 (8 oz) pkg. Velveeta or processed cheese cubed
3/4 C. evaporated milk
1 (4 oz) can chopped green chilies drained
1 (2 oz) jar diced pimientos drained
12 corn tortillas (6")
1/4 C. canola oil
In a large skillet cook the beef, onion, garlic and salt over medium
heat until meat is no longer pink; drain. Stir in cheddar
cheese; set aside.
Meanwhile in a large saucepan cook and stir the soup, process cheese
and milk over medium heat until cheese is melted. Stir in
chilies and pimientos.
In a large skillet, fry tortillas, one at a time in oil for 5 seconds
on each side or until golden. Drain on paper
towels. Place 1/4 C. of the reserved meat mixture down the
center of each tortilla. Rol up and place seam side down in a
greased 9x13 baking dish. Pour cheese sauce over the
top. Cover and bake at 350 for 25-30 minutes or until heated
through.
MEXICAN LETTUCE WRAPS
~Shared
by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
3 C. cubed cooked chicken breast
1 (15 oz) can black beans rinsed and drained
1 medium tomato seeded and finely chopped
1 (4 oz)chopped green chilies
1/2 C. salsa
1/4 C. finely chopped onion
1/4 C. finely chopped sweet red pepper
1 T. lime juice
1/2 t. ground cumin
1/2 t. seasoned salt
1/4 t. garlic powder
1 medium ripe avocado peeled and finely chopped
1/2 C. reduced fat sour cream
12 lettuce leaves
In a large bowl, combine the first 11 ingredients.
Refrigerate until serving. Just before serving, stir in
avocado. Place 1/2 C. chicken mixture on each lettuce leaf,
top each with 2 t. sour cream. Fold lettuce over filling.
BEEF TACO SKILLET
~Shared
by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 lb. ground beef
1 (10 oz) can tomato soup
1/2 C. salsa
1/2 C. water
6 (6")flour tortillas cut into 1" pieces
1/2 C. shredded Cheddar cheese
Cook beef in a 10" skillet until well browned, stirring to break up
meat. Pour off fat. Stir in soup, salsa, water and tortillas. Heat to a
boil. Reduce heat to low and cook for 5 minutes. Stir. Top with cheese.
Makes 4 servings
QUICK CHILES RELLENOS BAKE
~Shared
by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
3 (4 ounce) cans mild whole green chiles, drained (optional)
2 cups shredded Pepper Jack cheese
9 (8 inch) flour tortillas
1 (19 ounce) can enchilada sauce
1 cup sour cream
chopped fresh cilantro
Preheat oven to 350 degrees F (175 degrees C).
Split each chile lengthwise into halves and remove the seeds. Arrange 2
chile halves and about 3 1/2 tablespoons of the cheese near the outer
edge of each tortilla. Roll tortilla to enclose the filling. Repeat
process with remaining tortillas, chiles and cheese. Arrange the filled
tortillas seam side down in a greased 9x13 inch baking pan. In a small
bowl, whisk together the enchilada sauce and sour cream. Spoon over the
filled tortillas.
Bake in preheated oven for 30 minutes, or until bubbly and heated
through. Garnish with cilantro.
Click
if you have a submission for the Reader Recipe section of A
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PORK
CHILE VERDE
Ingredients:
4 pounds pork butt or shoulder, trimmed of fat and cut into 2-inch
cubes
2 teaspoons salt
1 teaspoon freshly ground black pepper
Flour for dredging
1/4 cup vegetable oil
3 yellow onions
2 green bell peppers, cut into 1-inch cubes
2 Anaheim or Poblano chiles, cut into 1-inch cubes
2-3 jalapenos, seeds removed, and finely chopped
3 garlic cloves, peeled and finely chopped
1 1/2 pounds tomatillos, roasted, peeled and chopped
1 tablespoon dried oregano
2 teaspoons ground cumin
2 tablespoons coriander seeds, crushed and soaked in a scant amount of
water
2 bay leaves
1 bunch cilantro leaves, cleaned and chopped
4 cups chicken stock
Directions:
Season the pork meat generously with salt and pepper, lightly flour.
Heat oil in a heavy-bottomed skillet over medium high heat and brown
pork chunks well in small batches, on all sides. Lift pork out of pan
and place in a wide soup pot. Discard fat and place the onions and
peppers in the same skillet and sweat over moderate heat, stirring
occasionally until limp, about 5 minutes. Add all of the chiles and
cook an additional 3-4 minutes, then add the garlic and cook 1-2
minutes more.
Add the Sauteed vegetables, chopped tomatillos, dried herbs and
cilantro to the meat, cover with the chicken stock and bring up to a
boil and reduce to a slight simmer. Cook for 2-3 hours uncovered or
until the pork is fork tender.
Adjust the seasoning to taste with salt and pepper. Serve with red rice
for a delightful contrast.
Source: FoodNetwork.com
MEXICAN CASSEROLE
1-1/2 lbs ground beef
1 can cream of chicken soup
1 can Enchilada sauce
1 medium onion, chopped
1 small can chopped green chilies
2 c corn chips
1 can Ranch Style Beans
1 c grated cheddar cheese
Cook meat and onion; drain. Add soup, sauce, chilies and beans. Grease
bottom of casserole dish. Spread corn chips in bottom of dish. Pour
mixture over chips. Sprinkle cheese on top and place in oven. Bake at
350 degrees until cheese melts.
Source: Recipe Swap yahoo group, submitted by luvmygroops
TRADITIONAL CHICKEN ENCHILADAS
This one is pretty much made from scratch. Say 'good-bye' to canned
soup!
Serving: Serves: 6
Cook Time: 30 minutes
Total Time: 1 hour
1/4 cup butter or margarine
1/4 cup all-purpose flour
1 can (10 3/4 ounces) chicken broth, undiluted
3/4 cup water
1 8-ounce carton commercial sour cream
2 canned jalapeño peppers, seeded and chopped
12 corn tortillas Vegetable oil
3/4 cup chopped cooked chicken
2 cups (about 8 ounces) shredded Monterey Jack cheese, divided
3/4 cup chopped onion
Chopped fresh parsley
Enchilada Relish (below)
1. Melt butter in a heavy saucepan over low heat; add flour, stirring
until smooth. Cook 1 minute, stirring constantly. Gradually add chicken
broth and water; cook over medium heat, stirring constantly, until
thickened and bubbly. Stir in sour cream and chopped peppers. Pour half
of sour cream sauce into a lightly greased 12- x 8- x 2-inch baking
dish; set aside dish and remaining sour cream sauce.
2. Fry tortillas, one at a time, in 2 tablespoons oil in a medium
skillet 5 seconds on each side or just until tortillas are softened;
add additional oil, if necessary. Drain on paper towels.
3. Place 1 tablespoon each of chicken, cheese, and onion on each
tortilla; roll up tortillas, and place, seam side down, in reserved
baking dish. Pour remaining sour cream sauce over top. Bake, uncovered,
at 425 degrees for 20 minutes. Sprinkle remaining 1 1/4 cups cheese on
top; bake an additional 5 minutes or until cheese melts. Garnish
tortillas with parsley, and serve with Enchilada Relish.
Enchilada Relish:
1 large tomato, finely chopped
1/2 cup finely chopped onion
1 to 2 canned jalapeño peppers, seeded and chopped
1/4 cup tomato juice
1/2 teaspoon salt
Combine all ingredients; stir well. Chill.
Each serving of enchiladas: 520 calories, 21 g protein, 32 g
carbohydrates, 35 g total fat (18 g saturated), 87 mg cholesterol, 850
mg sodium.
Source: ivillage.com
FIESTA SALSA
2 avocados, peeled, pitted and chopped
1 pint cherry tomatoes, quartered or grape tomatoes, halved
1 cup frozen corn kernels, thawed
1 (4-ounce) can chopped green chilies, drained
1 bunch green onions (scallions), sliced
3 tablespoons lime juice
1/2 teaspoon sugar
Salt and pepper to taste
In a large bowl, carefully toss all the ingredients together.
Source: "The Holly Clegg Trim & Terrific Cookbook"
FRIJOLES CON QUESO CASSEROLE
1 can chili (no beans)
2 cans Mexican style beans or pinto beans (with juice)
2 large onions
1 green pepper
Pinch cayenne pepper
2 cloves minced garlic
1 lb. Velveeta cheese
1 regular size bag Spicy Nachos
1. Line an oven-proof casserole with Nachos, spread a layer of beans
mixed with chili, another layer of nachos, a layer of chopped onions
and green peppers, a sprinkle of garlic and cayenne and a layer of
thinly sliced cheese. Repeat, ending with a layer of cheese.
2. Crumble several nachos on top of casserole.
3. Bake at 350 for 30 minutes or until bubbly.
Source: cooks.com
BEAN & CHICKEN TORTILLA PIE
4 corn tortillas (5 or 6-inches in diameter)
1 (16-oz) can refried beans
1 cup shredded mozzarella cheese
1/2 cup shredded Cheddar cheese
1-1/2 cups cooked chicken, diced
1 medium tomato, chopped (3/4 cup)
4 medium green onions, sliced (1/4 cup)
1 (2-oz) can sliced ripe olives, drained
1 (8-oz) jar taco sauce (1 cup)
Heat oven to 375º. Grease pie plate, 9 x 1-1/3 inches.
Place one of the tortillas in pie plate. Cut remaining tortillas in
half; arrange around center tortilla, overlapping slightly. (Round
edges will form a scallop pattern around pie plate). Carefully spread
beans over tortillas. Sprinkle with cheeses. Mix remaining ingredients;
spoon over cheeses.
Bake uncovered 25 to 30 minutes or until hot. Let stand 5 minutes
before cutting.
Serves 6
CHILI CON QUESO DIP
WW Recipe
2 Points Per Serving
14 1/2 ounces diced tomatoes -- undrained
10 ounces tomatoes with green chilies --
undrained
1 teaspoon olive oil
1/2 cup onion -- chopped
2 cloves garlic -- minced
8 ounces fat-free cream cheese --
softened
1 teaspoon chili powder
6 ounces Velveeta Light -- cubed
cilantro leaves, whole -- optional
Drain tomatoes and tomatoes with chilies in a colander over a bowl,
reserving 1/3 cup liquid; set tomatoes and reserved liquid aside.
Heat oil in a medium saucepan over medium heat. Add onion and garlic;
sauté 4 minutes. Add cream cheese; cook until cheese melts, stirring
constantly. Add tomatoes, reserved liquid, and chili powder; bring to a
boil. Add processed cheese; reduce heat and simmer 3 minutes or until
cheese melts, stirring constantly.
Garnish with cilantro, if desired.
Per serving: 77 Calories (kcal); 3g Total Fat; (34% calories from fat);
7g Protein; 6g Carbohydrate; 9mg Cholesterol; 501mg Sodium
Food Exchanges: 0 Grain Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 0
Fat; 0 Other Carbohydrates
Serving Ideas: Serve warm with baked tortilla chips.
NOTES : (serving size: 1/4 cup)
MEXICAN CHICKEN CASSEROLE
This is very much like the King Ranch Chicken served here in Texas.
12 Mission® White Corn Tortillas torn in large pieces
1 Chicken roasted, fully cooked (from deli)
1 1/2 cup Chicken Broth box or can
1 8 ounce can Cream of Chicken Soup
1 8 ounce can Cream of Mushroom Soup
1/2 cup chopped Green Onion
1 can diced Tomatoes
1 1/2 cup Sharp Cheddar Cheese grated
Remove skin from chicken and the chicken from the bones. Shred the
chicken meat and reserve. Combine chicken broth and both soups, mix
evenly and heat to warm, approximately 3 minutes. Arrange tortillas in
bottom of buttered 8x12 casserole. Cover tortilla pieces with shredded
chicken. Sprinkle with green onions. Cover with diced tomatoes. Evenly
pour soup over all of the ingredients. Cover with foil and bake 30-45
minutes. Remove from oven and remove foil. Sprinkle casserole with
cheese, return to oven, cook till cheese is bubbly. Serve hot.
ALBERS' TAMALE PIE
FILLING:
1 1/2 lbs ground beef
1 small onion, chopped
2 cloves garlic, finely chopped
2 cups (16 oz) enchilada sauce
1 cup whole kernel corn
1 can (2 1/4 oz) sliced ripe olives, drained
1 teaspoon salt
CRUST:
2 1/4 cups Albers Yellow Corn Meal
2 cups water
1 can (12 fl oz) Carnation Evaporated Milk
1 teaspoon salt
1 can (4 oz) diced green chiles
1/2 cup (2 oz) shredded Cheddar cheese
Sliced jalapenos (optional)
FOR FILLING: Cook beef, onion, and garlic in large skillet until beef
is browned; drain Stir in enchilada sauce, corn, olives and salt.
FOR CRUST: Preheat oven to 425F. Grease 12 x 8 inch baking dish.
Combine corn meal, water, evaporated milk and salt in medium saucepan.
Cook over medium-high heat, stirring frequently, for 5-7 minutes or
until thickened. Stir in chiles. Reserve 2 cups corn meal mixture;
cover with plastic wrap. Spread remaining corn meal mixture on bottom
and up sides of prepared baking dish.
Bake for 10 minutes. Cool dish on wire rack. Spoon beef filling into
corn meal crust. Spread reserved corn meal mixture over beef filling.
Bake for 15-20 minutes. Sprinkle with cheese. Bake for additional 5- 10
minutes or until cheese is melted. Garnish with jalapenos.
Source: Albers Corn Meal
LAYERED CHICKEN VERDE
Ingredients:
3 cooked and shredded Chicken Breasts
8 tortillas
1 Bag Mozzarella Cheese
1 Jar Salsa Verde
Toppings: Sour Cream, Jalapenos
Directions:
Preheat oven to 400
In a greased 9x13 pan add a thin layer of salsa, then add two and half
tortillas, then cheese, then chicken, then another two and a half
tortillas. Repeat till you are three fourths from top, end with
tortilla layer, pour over remaining salsa and sprinkle with remaining
cheese.
Bake for 25 minutes or until heated through.
To serve, top with sour cream and jalapenos.
EASY TACO CASSEROLE
1 lb ground beef
2 c salsa (original called for 1 cup)
1/2 c mayo or salad dressing
1 1/2 Tbsp chili powder (or to taste - recipe called for 2 tsp)
2 c crushed tortilla chips
1 c shredded colby cheese
1 c shredded montery jack cheese
1 med tomato chopped
2 c shredded lettuce
Brown ground beef and drain. Add salsa, maynnaise and chili
powder and mix well. In an ungreased 2 quart baking dish,
layer half of the meat mixture, chips and cheeses. Repeat
layers. Bake uncovered at 350°f for 20 to 25 minutes or until
heated through. Top with lettuce and tomato before serving.
Source: Simple & Delicious
MEXICAN PORK
Crockpot
1 pound pork boneless loin roast, cut into 1 inch pieces
1 20-oz. jar of salsa
1 can (4-oz.) chopped green chilies, drained
1 can (15-oz.) black beans, rinsed and drained
1 cup shredded Monterey Jack cheese, optional
Mix pork, salsa, and chilies in a 4 quart crockpot. Cover and cook on
Low 6 to 8 hours or until pork is tender. Stir in beans. Cover and cook
about 5 minutes longer or until hot. Sprinkle with cheese. Serve over
rice.
CHICKEN ENCHILADA CASSEROLE
This has a great flavor with traditional Mexican spices. I use more
jalapenos than the recipe calls for, garnish with chopped cilantro, and
serve with Mexican rice.
6 chicken breasts
2 cup sliced fresh mushrooms
1 1/4 cup chopped onion (1 medium)
1/2 cup chopped bell pepper
2 tablespoons minced jalapeno pepper
1 (4 oz) can chopped green chiles
1/4 cup milk
3 tablespoons all-purpose flour
1 1/2 cups water
3/4 teaspoons chili powder
1/2 teaspoons salt
1/2 teaspoon ground cumin
1/4 teaspoon pepper
8 corn tortillas
1 cup shredded cheddar cheese
1/2 cup tomato-chopped-unpeeled
1/4 cup sour cream
Cook chicken and dice, set aside. Saute mushrooms, onion, bell pepper,
& minced jalapeno pepper until tender. Remove skillet from
heat; stir in chicken and green chiles. Set aside. Combine milk and
flour in a small saucepan. Gradually stir in water; place on medium
heat-cook & stir until thick & bubbly. Stir in chili
powder, salt, cumin, & pepper. Add to chicken mixture and set
aside. Wrap tortillas in damp paper towels & then in foil
& bake at 350 degrees for 10 min. Arrange half of the tortillas
in a 12x8x2 dish. Top with half of chicken mixture. Repeat with rest of
tortillas and chicken mixture. Cover and bake at 350 degrees for 25
min. Uncover and sprinkle with cheese; let stand 10 min. Top serving
with tomato and sour cream. Garnish with additional jalapeno pepper
slices.
Yield: 6 Servings
PASTEL TRES LECHES
(Three Milk Cake)
I N G R E D I E N T S
Cake:
6 large egg whites
1/2 cup granulated sugar, divided
6 large egg yolks
1 cup all-purpose flour, sifted
Cream:
1 can (14 oz.) NESTLÉ® CARNATION® Sweetened Condensed Milk
1 can (7.6 fl. oz.) NESTLÉ Media Crema, or 1 cup heavy whipping cream
2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
1/4 cup brandy
1 teaspoon vanilla extract
Topping:
1 cup heavy whipping cream
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
I N S T R U C T I O N S
Cake:
PREHEAT oven to 375° F.
Grease and flour 9-inch spring form pan.
BEAT egg whites and 1/4 cup sugar in large mixer bowl until stiff peaks
form. Combine egg yolks and remaining sugar in medium bowl; beat until
light yellow in color. Fold egg white mixture and flour alternately
into egg yolk mixture. Pour into prepared pan.
BAKE for 15 to 20 minutes or until just golden and wooden pick inserted
in center comes out clean. Remove from oven to wire rack.
Cream:
COMBINE sweetened condensed milk, media crema, evaporated milk, brandy
and vanilla extract in medium bowl; stir well. Prick top of cake
thoroughly with wooden pick. Pour 2 cups cream over cake. Spoon excess
cream from side of pan over top of cake. Let stand for 30 minutes or
until cake absorbs cream. Remove side of pan.
Topping:
BEAT cream, sugar and vanilla extract in small mixer bowl until stiff
peaks form. Spread over top and sides of cake. Serve immediately with
remaining cream.
Source: Nestle Foods
CHICKEN NACHO DIP
4 large cans white chunks chicken breast, drained
1 pkg. cream cheese (8 oz.)
3/4 large container sour cream (1-1/2 cups or 12 oz.)
1/2 cup salsa
1 small bottle of Ortego taco sauce (10 oz.)
8 oz. bag of shredded taco or Colby cheese
Pinch of hot cayenne pepper and garlic powder, optional
Nacho chips
1. Heat oven to 375.
2. Combine chicken, cream cheese, and sour cream in a bowl. Spread
mixture in an 8x12 baking pan. Sprinkle lightly with a pinch of hot
pepper and garlic powder, if desired.
3. Pour salsa and Ortega sauce over chicken mixture and top with cheese.
4. Bake in oven until cheese is melted. Serve warm or cold with nacho
chips.
Source:
cooks.com
CHICKEN TORTILLA SOUP
8 cups chicken broth
2 cups cooked chicken
2 cups frozen corn
2 cups chopped tomatoes
1/2 cup chopped green chiles
1/2 t. chili powder (or more to taste)
1/2 t. sea salt
5-6 whole wheat tortillas
Simmer all of the ingredients.except for the tortillas for about 30
minutes. Just before serving, tear the tortillas into bite sized pieces
and stir into the soup. Heat for five minutes.
CHALUPAS WITH CHIPOTLE CHILES
Serving Size : 12
3 pounds pork loin roast
1 teaspoon salt
pepper -- to taste
3 cloves garlic -- sliced
16 ounces dried pinto beans -- soaked for several hours
1 teaspoon oregano
1 teaspoon ground cumin
1 tablespoon chili powder
7 ounces canned chopped green chiles -- drained
2 chipotle peppers en adobo -- minced (2 to 3)
Rub roast with salt and pepper. Cut small slits in roast; insert garlic
slices. Place on rack in broiler pan. Broil for 15 minutes. Place roast
in slow cooker. Rinse pinto beans; drain. Add to slow cooker. Add
oregano, cumin, chili powder, green chiles and enough water to cover.
Cook, covered, on low for 8 or 9 hours, stirring occasionally. Add the
chipotles. Cook, uncovered, for 1 hour longer. Skim off fat; discard
bones.
Serve on a bed of corn chips with shredded cheese, chopped green
onions, tomatoes, cucumbers, lettuce, avocado, salsa and sour cream.
Add a can of diced tomatoes or Rotel to leftovers and serve over rice.
Per Serving (excluding unknown items): 287 Calories; 12g Fat (36.3%
calories from fat); 20g Protein; 26g Carbohydrate; 10g Dietary Fiber;
27mg Cholesterol; 256mg Sodium.
Exchanges: 1 1/2 Grain (Starch); 2 Lean Meat; 1/2 Vegetable; 1 Fat.
IMPOSSIBLE MEXICAN FIESTA CASSEROLE
1 pound lean ground beef
Salt and pepper, to taste
4 ounces shredded Cheddar cheese (1 cup)
1 cup dairy sour cream
2/3 cup mayonnaise or salad dressing
2 tablespoons finely chopped onion
2 cups buttermilk biscuit baking mix
1/2 cup water
1 to 3 tomatoes, thinly sliced
3/4 cup green bell pepper, chopped
Paprika (optional)
Preheat oven to 375 degrees F. Grease a 13 x 9-inch baking pan.
Cook and stir the meat in a large skillet until brown. Drain off the
excess fat. Season the meat with the salt and pepper; set aside. Mix
the cheese, sour cream, mayonnaise and onion and set this mixture
aside. Stir the baking mix and water together until a soft dough forms.
With floured fingers, pat the dough into prepared baking pan, pressing
the dough 1/2 inch up the sides of the pan. Layer the meat, tomato
slices, and green pepper onto the dough. Spoon the sour cream mixture
over the top and sprinkle with the paprika, if used.
Bake uncovered until the edges of the dough are light brown, 25 to 30
minutes. Cool 5 minutes and then cut into squares.
BEEF TACO SKILLET
1 lb. ground beef
1 (10 oz) can tomato soup
1/2 C. salsa
1/2 C. water
6 (6") flour tortillas cut into 1" pieces
1/2 C. shredded Cheddar cheese
Cook beef in a 10" skillet until well browned, stirring to break up
meat. Pour off fat. Stir in soup, salsa, water and tortillas. Heat to a
boil. Reduce heat to low and cook for 5 minutes. Stir. Top with cheese.
Makes 4 servings.
MEXICAN CHICKEN
6 chicken breasts
1 can cream of mushroom soup
10 oz. Velveeta cheese
1 can Rotel tomatoes
1 c. Milk
1 bag Doritos
Boil chicken. Debone and chop up chicken. Combine milk, Velveeta, soup
and tomatoes; bring to a boil. Add meat and simmer 5-10 minutes,
stirring often. Put layer of Doritos in long casserole dish, then layer
meat mixture. Add layer of chips, layer of meat mixture, ending with
chips on top. Bake at 350 degrees for 30 minutes.
MEXICAN RICE
1 1/2 C. rice
2 1/2 C. chicken broth
1 cup plain tomato sauce (or 1 can diced tomatoes undrained)
3 cloves finely chopped garlic
1/4 of a medium onion
2 tablespoons oil
4 heaping tablespoons of finely chopped parsley (optional)
In a medium sauce pan, heat oil over medium heat. Add in the fresh
garlic and onion. Sauté for 1-2 minutes until softened. Add in dry
rice. Stir for about 5 minutes until rice becomes a golden brown color.
Add in broth and tomato sauce (Slowly into rice, not directly onto hot
pan!) Add in the parsley if you're using it. Stir it up and bring to a
boil. Once it starts boiling, turn the heat to low and cover. Let it
simmer for 20 minutes and fluff with a fork.
*If you don't have fresh garlic or onions on hand you can use the
equivalent in powder form. Do not sauté the powder, just skip that step
and add the garlic powder and/or onion powder when you add the liquids.
If you don't have tomato sauce you can use unseasoned stewed tomatoes,
or canned diced tomatoes with their liquid.
MEXICAN CHOCOLATE CAKE
1 stick margarine
2 squares unsweetened chocolate
1 cup water
2 eggs, beaten
1 tsp. vanilla
1/2 cup vegetable oil
2 cups flour
2 cups sugar
2 tsp. cinnamon
1 tsp. baking soda
1/2 cup sour milk (1-1/2 tsp. vinegar added to sweet milk)
Heat oven to 350. Grease a 9x13 pan. Melt margarine, oil and chocolate.
Combine flour, sugar, milk, eggs, vanilla, cinnamon and water in large
bowl. Combine with chocolate mixtures. Pour in greased pan. Bake for
35-40 minutes or until done.
ICING:
1 stick margarine
2 squares unsweetened chocolate
6 Tbs. milk
1 lb. box powdered sugar
1 tsp. vanilla
1 cup chopped pecans, optional
Heat margarine, chocolate and milk in medium saucepan until it bubbles
around the edge. Remove from heat, add sugar and vanilla. Beat; stir in
pecans if desired. Ice cake while warm.
Source: 53rd Annual Cookbook - The Parkersburg News & Sentinel,
11/2007
CHIMICHANGAS
1 lb. ground beef
1 can (10 oz.) tomatoes and green chilies
1 env. (1 1/4 oz.) enchilada or taco seasoning mix
12 flour tortillas
3 c. shredded Cheddar cheese
Brown ground beef in skillet, drain well. Stir in tomatoes and chilies
and seasoning mix. Simmer 5 minutes. Spoon 1/4 cup of mixture along one
side of tortilla. Fold nearest edge over to cover filling. Fold in both
sides, envelope fashion. Roll and secure with toothpicks. Fry in 1 inch
of hot oil until golden, turning as necessary. Drain on paper towels.
Keep warm while preparing others. Before serving top each chimichanga
with shredded lettuce, chopped tomato, sour cream and some shredded
cheese. Top with taco sauce.
Source: Tona at cookin_with_haggermaker
Yahoo Group
MEXICAN PECAN CANDY
This is basically pralines, but no Mexican Recipe Favorites issue can
exist without the fancy wrapped candies you find at the register at
your favorite Mexican restaurant!
2 c. sugar
1 sm. can evaporated milk
1 c. pecans
1 tsp. butter
In heavy pot, add sugar and milk. Cook until it forms soft ball (238
degrees). Remove from heat and add pecans with butter. Beat until cool.
Drop by spoonful onto waxed paper.
QUESO FUNDIDO AL TEQUILA
Recipe by chef Rick Bayless for this yummy vegetarian Mexican appetizer.
Ingredients
1 tablespoon extra-virgin olive oil
2 medium tomatoes—cored, seeded and cut into 1/4-inch dice
2 jalapeños, seeded and minced
1 small onion, cut into 1/4-inch dice
Kosher salt
3 tablespoons tequila
1/2 pound Monterey Jack cheese, shredded (3 cups)
1/4 cup coarsely chopped cilantro
Warm corn tortillas or corn chips, for serving
Directions
In a large skillet, heat the olive oil.
Add the diced tomatoes, minced jalapeños, diced onion and a large pinch
of salt and cook over moderately high heat, stirring often, until
softened, about 5 minutes.
Pour in the tequila and cook, stirring frequently, until the skillet
looks nearly dry, about 2 minutes.
Reduce the heat to low.
Add the cheese and cook, stirring constantly, until fully melted, about
30 seconds.
Quickly transfer the queso fundido to a serving bowl.
Sprinkle with the cilantro and serve immediately, with tortillas or
chips.
Source: GroupRecipes.com
MEXICAN SPOON BREAD
Serves/Makes: 6
Ready In: 30-60 minutes
Ingredients:
2 1/2 cups water
1 cup yellow cornmeal
3 begetable bouillon cubes
1 can (15-oz.) black beans, rinsed and drained
1 1/2 cup shredded cheddar cheese
1 cup Evaporated Milk
4 eggs, beaten
2 tablespoons canned diced jalapeno
2 tablespoons butter or margarine
Directions:
Preheat oven to 400F. Grease 13 x 9-inch baking dish. Combine water,
corn meal and bouillon in large saucepan. Cook, stirring frequently,
until mixture comes to a boil and bouillon is dissolved. Boil, stirring
constantly, for 1 minute. Remove from heat.
Add the beans, cheese, evaporated milk, eggs, jalapeno and butter to
saucepan; stir until blended. Pour into prepared dish.
Bake at 400F for 25 to 30 minutes or until knife inserted in center
comes out clean. Top with salsa, sour cream, olives and cilantro before
serving, if desired.
Source: cdkitchen.com
FIESTA FRITTATA CASSEROLE
"Quick and easy, this casserole is the perfect summer dish. Cheese,
diced chile peppers, green onion, fresh parsley, corn, and other tasty
ingredients are whisked into eggs and baked. This veggie treat is great
for picnics, parties, and other summertime gatherings. You can cut the
cooked casserole into small squares and serve with toothpicks and salsa
for dipping."
Prep Time: 15 Minutes.
Cook Time: 30 Minutes.
Ready In: 45 Minutes.
Makes 12 servings.
Ingredients:
8 eggs
2 cups sour cream
1 cup shredded Cheddar cheese
1 (4 ounce) can diced green chile peppers, drained
1 green onion, minced
1/4 cup chopped fresh parsley 1 cup frozen corn kernels
1 (15 ounce) can black beans, rinsed and drained
1/4 cup chopped red pepper
1/4 cup bacon bits
1 cup fresh salsa
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13
inch baking dish.
2. In a large bowl, whisk together the eggs, sour cream, Cheddar
cheese, green chile peppers, green onion, and parsley. Mix in the corn,
black beans, red pepper, and bacon bits. Transfer to the prepared
baking dish.
3. Bake 30 minutes in the preheated oven, or until a knife inserted in
the center of the casserole comes out clean. Serve with the fresh
salsa.
Source: Safeway.com
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A to Z Readers' Family-Owned
Business Guide |
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GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free
shipping
PayPal preferred. Check ok.
philmn@charter.net
HOMEMADE
TRUFFLES AND BONBONS
Phil
has also written a book entitled Homemade
Truffles and BonBons.
It includes many recipes as well as sources for supplies.
Books Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
PHIL'S CREATIVE
CHOCOLATES
Did
you know that some of the finest hand-dipped
chocolates in the world come from one of our very own a2z family
members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Minden, Nevada.
It is always nice to do
business with someone you know and can trust. Phil sends a special
message to the a2z family:
The chocolates I make are chocolate center truffles and butter cream
centers of various flavors, such as raspberry, lemon, lime, orange,
strawberry, etc. I use various liqueurs, such as Kahlua,
Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them.
Of course, no alcohol if requested. Dark, milk and white chocolates are
used in the assortment. I can do dark chocolates for all of the 12
pieces or any combination. Please also indicate alcohol or not. And, if
there are any special flavors you especially like.
The price is $12 per dozen plus s/h (approximately $3.00; warm weather
delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his
chocolates in a2z. Of course, you may cut and paste the email addy into
your "send" box without using the link.
Bee
Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er
Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the
Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z
family member designed the corer specifically for Dill Pickles so it is
much smaller than an apple corer that often destroys a pickle. Uncle
Bill will also include his flavorful famous Dill Pickle Stuffing recipe
in every order. The "Dilly Core" is made from Stainless Steel, so it is
dishwasher safe and will not rust or tarnish. It may also be used to
core fresh cucumbers so that stuffing can be added. In addition, the
"Dilly Core" can be used to core roasts so that the cored out section
can be stuffed with your favorite herbs or spices. Contact him using
this special link: Dilly
Core. I love my Dilly Core and know you will find dozens of
uses for it in your kitchen, too.
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