Publisher's Desk
Just a Pinch of Kindness
Food For Thought
Ramblings
Did You Know?
Monthly Theme, Recipe Submissions
Reader Support
Crazy Corner
Recipe Reviews, Reader Comments
Reader Recipe Favorites
Heart Healthy
Diabetic Choices
For Two
Publisher's Choice A
to Z Recipes QT Chat Free
Kindle Cookbooks A to Z Recipes Yahoo Group
A to Z Readers' Family-Owned Business Guide
Publisher's
Desk
If
you had to go to the web site to
read this then you have not subscribed to this publication at our new
list host, EZezine. You may sign
up here or visit the permanent link at the bottom of this
publication.
Good morning and welcome to your Monthly
Theme edition of A to Z
Recipes Newsletter. I worked only an 8-hour shift Thursday so I
set aside some time to work on this issue. Wouldn't you know it!!! The
power company rang my door bell and said they would be shutting off our
power for "about 2 hours" to install a new pole and replace some wiring
at the corner of our property. Well, they were out there from 10am
until past 5pm. No electricity in Texas heat for that many hours? No
way! I had to leave the house for a few hours and barely napped before
my shift. So, I'm a tad behind schedule but you have this great issue
and all's well that ends well, right?
The Monthly Theme topic is "Company's Coming"
Recipes. We'll extend this theme through November. Please visit
the Monthly Theme - Recipe
Submissions section to read all about it. You'll find the link
there to use for sharing recipes here at A to Z Recipes Newsletter. Please
share a recipe or two for regular issues as well as Monthly Theme issues. Thanks!
We'll see you here again on Wednesday, God willing.
Just
a Pinch of Kindness
Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
the number of daily visits to donate mammograms in exchange for
advertising. Here's the web site! Pass it along to people you know.
Food
For Thought
Please
stop for a moment and say the following prayer for our troops
around the world...
'Lord, hold our troops in your loving hands. Protect them as they
protect us. Bless them and their families for the selfless acts they
perform for us in time of need. I ask this in the name of JESUS
our Lord and Savior. Amen.'
~Shared by Nancy,
Niceville, FL
Click
if you have a submission for the Food For Thought section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
Ramblings
Friendship's Road
~Shared by Treva, NC
I've a warm and friendly feeling
As I think of you today
And I wish that we could visit
But you're many miles away.
Separated by such distance
Yet your letters bring you near
Through the miles we share a friendship
That's become to me most dear.
Friends through correspondence only
Still your face I need not see
For your soul shines through the pages
Every time you write to me!
Your special way of writing
Warming as the sunshine rays
Brings joy and inspiration
And brightens up my days.
You've enriched my life my dear friend
And I hope God wills we meet
Friendship's Road is so much nicer
Traveling with one so sweet!
~ Author unknown ~
Click
if you have a submission for the Ramblings section of A to
Z Newsletters. Make sure to include your
name and location
for posting. Thanks!
Did
You Know?
IMAGINE THE SALSABILITIES
~Shared by Treva, NC
• EGGS. Top your favorite egg dishes with Pace picante sauce or salsa
to add delicious flavor to your eggs and add more vegetables to your
diet.
• SHRIMP. Use Pace Lime & Garlic salsa as a basting sauce for
shrimp while grilling or broiling.
• BAKED POTATOES. Top warm, baked potatoes with Pace picante sauce or
salsa and shredded cheese. For variety, try Pace Fire Roasted Tomato
salsa and shredded Gouda cheese.
• RICE. Tired of making the same old side dishes? To freshen up any
meal, stir Pace picante sauce or salsa into your cooked rice for a
zesty side dish the whole family will love. It’s so flavorful there’s
no need to add butter.
• CORN. Mix Pace picante sauce or salsa into cooked fresh or frozen
corn for a deliciously tangy side dish. Pace salsa and picante sauce is
also delicious with green beans.
• SIDE DISHES. Marinate a colorful melange of cut-up broccoli,
cauliflower and carrots in equal parts Pace picante sauce or salsa and
bottled Italian salad dressing. Drain and arrange on a platter for an
easy accompaniment salad.
• PIZZA. Pace salsa makes a good low-calorie, low-fat base for pizza.
Spread 1 cup Pace Roasted Pepper and Garlic salsa over a ready-to-eat
pizza crust and top with your favorite pizza toppings.
• CHICKEN. Combine Pace Chipotle salsa and light mayonnaise to make a
flavorful sauce for grilled chicken.
• MACARONI & CHEESE. Give your macaroni & cheese a flavorful
boost – stir in or top with Pace picante sauce or salsa.
• BURRITOS. Try Pace Lime and Garlic, Chipotle or Roasted Red Pepper
and Garlic to give your burritos a unique, fresh taste. Add some Pace
picante sauce or salsa right into your meat burrito filling and simmer,
or use as a zesty topper.
• SKILLET MEALS. Add Pace picante sauce or salsa into your favorite
skillet meals and casseroles to add spice to your skillet.
Click
if you have a submission for the Did You Know? section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
Monthly
Theme, Recipe Submissions
Our
Monthly
Theme topic is:
Company's Coming
Recipes
I love having guests over for a
nice meal. I'm not talking about Thanksgiving or Easter where certain
foods are expected to be served. Even having a couple of friends over
for brunch, or a small birthday gathering, it is nice to surprise them
with something totally unexpected. I love planning the meal from start
to finish, leaving nothing to chance. From the table setting to
after-dinner drinks is so much fun to plan and prepare. What do you
like to serve to friends when only a "company worthy" dish will do? It
is that time of year, friends. Dig into your recipe box for those
especially nice recipes because company's coming! Share yours with us
here, won't you? We will collect them through next 2 months
and publish them on the first Sunday possible of the following month.
Be sure to use the Monthly Theme
links for
your
submissions so I'll know where you'd like
them posted, ok? It has been suggested that we limit the number
of recipes posted to 10 per reader. Any extras will be saved to use in
regular issues (which we sorely need!).
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
ten (10) most favorite recipes in this month's theme topic of
"Company's Coming Recipes". If you send
more, they will be used for future issues, which is excellent! We will
collect them the remainder of this month and post them
on the first Sunday possible of the month. Please understand that
we do not
wish to infringe on copyrighted material; if your source states it is
copyrighted then do not send it. Make
sure to view the rules section to
ensure your submissions are acceptable.
The
rules for posting items in
A to Z Recipes newsletters are:
As
a service to your
fellow readers, please send only items that are in
a form that others could easily copy and save for their own use. Items
that would require a lot of editing or cleaning up (ALL caps or NO
caps) or recipes that use non-standard measurements should not
be submitted. Recipes MUST include a title, list of
ingredients (no columns or frames), and directions for preparation.
Items for posting without a name and location of sender
may NOT be posted or posted without any credit given. Many web sites
prohibit distribution of their materials without a web link. If
you wish to submit an item from another web site, be sure that web site
allows it. If so, you must include the web site address (the URL - in
other words - cut and paste the address shown in your web browser when
you viewed the item on that web site). It is unreasonable to expect a2z
to research and verify your sources. There will be NO recipes
posted that are copyrighted or from other recipe-zines. A to
Z Recipes protects the privacy of its readers and does NOT
publish email addresses. There will be no exceptions.
Use
this email
link for submitting only regular recipes: A to Z Recipes Inbox.
Use
this email
link for submitting only theme recipes: Company's
Coming Recipes.
Use
this email
link for submitting all other items for
posting: A to Z Recipes.
A to Z Recipes operates solely
through reader support. Your donation helps to defray the expenses
involved with publishing this newsletter and the web site. There is no
monetary gain involved, only the opportunity for you to offset the
Publisher's expenses thereto. You may donate through PayPal, or other
methods listed.
Click
if you have a submission for the Crazy Corner section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
Recipe
Reviews, Reader Comments
If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
for posting:
Recipe title
Name of submitter (who submitted the recipe?) Your name and location for posting
(required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send
comments for all to read here. As long as what you have to say is
something others would want to read, this is the place to do it. Your
name and location is required!
Reader
Recipe Favorites
Looking for a particular
recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
EASY FIESTA BAKE
~Shared by Lisa H.,
Belmont, NC
An easy, tasty way to jazz up canned refried and pinto beans for the
perfect side to accompany any Tex-Mex meal. Opt for fat-free refried
beans and no-salt-added pinto beans to keep this dish as healthy as
possible.
Ingredients
1 16-ounce can nonfat refried beans, preferably spicy
1 15-ounce can no-salt-added pinto beans, rinsed
1/2 cup prepared salsa
2/3 cup shredded sharp Cheddar cheese, divided
4 scallions, sliced
Optional; add chicken or beef (pre-cooked) if desired. May garnish with
a pinch of cilantro right before serving; sour cream too. A little
goes a long way in taste.
Preparation
Position rack in upper third of oven; preheat broiler.
Combine refried beans, pinto beans, salsa and 1/3 cup cheese in a
saucepan. Cook over medium heat, stirring, until the mixture is hot and
the cheese is melted, 6 to 8 minutes. Spoon the bean mixture into a
2-quart baking dish and sprinkle with the remaining 1/3 cup cheese and
scallions. Broil until the cheese is lightly browned, about 2 minutes
HOT TAMALE PIE
~Shared by Johnny,
LA
Time: 35 min
Ingredients
1 tablespoon butter or margarine
3/4 cup chopped onion
1 pound ground beef
2 (15-ounce) cans chili con carne (with beans or without)
1 (15-ounce) cans red kidney beans, drained
1 teaspoon chili powder
1/2 tsp cayenne
1 cup corn muffin mix
1 egg
1/2 cup milk
Instructions
Preheat oven to 400 degrees F. Coat a 2-quart casserole dish with
cooking spray.
In a large skillet, melt butter over medium-high heat; saute onion and
ground beef 8 to 10 minutes, stirring occasionally, until beef is
browned.
Drain any liquid and place ground beef in prepared baking dish.
Add chili, kidney beans, and chili powder, cayenne; mix well.
In a medium bowl, combine corn muffin mix with egg and milk. Pour
mixture over chili. Bake 25 minutes, or until golden on top.
TACO SOUP
~Shared by Johnny,
LA
Ingredients
1 pound Ground Beef
1 small Onion, chopped
1 can (48 oz) Tomato Juice
1/3 cup Sugar, a little less
1 cup Frozen Corn
1 package Taco Seasoning
1 can Chili Beans
Instructions
1. Cook Ground Beef and Onion, drain. While Beef is cooking, add all
ingredients to the crockpot.
2. After the Beef and Onion are drained, add them to the crockpot.
Simmer on low for 4 hrs or on high for 2 hrs.
3. Serve with crushed tortilla chips, shredded cheese and sour cream.
MEXICAN CHICKEN
CASSEROLE
~Shared by Johnny,
LA
Ingredients
4 cups of cooked, chopped chicken (about 4 to 5 breast halves)
2 cups of instant rice
1 can cream of chicken soup
1 cup sour cream
1/2 cup frozen diced onion
1 can Ro*Tel tomatoes
1/4 teaspoon cumin
1/2 teaspoon garlic powder
1 1/2 cups chicken broth
8 oz shredded cheddar cheese, divided
Instructions
Combine all ingredients and half of cheddar cheese in a large bowl. Mix
well.
Turn out into a greased casserole dish and top with remaining cheese.
Bake at 350 degrees F for 30 minutes, or until hot and bubbly.
CALABACITA CON CARNE
~Shared by Sandy,
Roswell, NM
5 tender squash, cut up
1 can, 7 oz, undrained whole kernel corn
1 can, 14 oz, tomatoes
1 small onion, diced
1/2 tsp cumin
1/4 tsp garlic powder
Salt and pepper to taste
1 1/2 lbs cooked stew meat
1/2 cup water
Cook meat until tender. In large casserole, or skillet, combine squash,
corn, tomatoes, onion, spices and meat. Add water as needed; simmer 30
minutes on top of stove or until squash is tender.
MACARONI GABA GABA
~Shared by Sandy,
Roswell, NM
1 pkg, 16 oz, macaroni
1 medium onion, died
1/2 lb ground beef
2 tablespoons cooking oil
1 can whole tomatoes
1 small can tomato sauce
1 can water
3 or 4 bay leaves
1 1/2 tbls chili powder
1/2 tsp garlic powder
Salt and pepper to taste
Cook macaroni in boiling salt water for 12-15 minutes, drain. Saute
beef and onion in cooking oil; add tomatoes and remaining ingredients,
including macaroni. Simmer for 45 minutes.
GUACAMOLE
~Shared by Sandy,
Roswell, NM
2 large avocados
3 tbls lemon juice
1 small onion, chopped fine
1 small green chili pepper, chopped fine
1/8 tsp ground coriander (opt)
1/2 tsp salt
1/2 garlic clove minced
3 tbls mayonnaise
1 tomato, peeled, seeded, chopped
1 tsp Worcestershire sauce
Dash of cayenne pepper
Peel and seed avocados. Mash with fork. Add remaining ingredients and
blend thoroughly.
GREEN ENCHILADAS
~Shared by Lynn,
Roswell, NM
1 lb lean ground beef
1 tsp salt
1/4 tsp garlic, minced
1/2 lb longhorn cheese, grated
1 cup chopped onion
1 can cream of chicken soup
3/4 cup evaporated milk
1/2 lb pasteurized cheese, cut in pieces
1 pkg green onion dip mix
1 small can green chilies
1 small jar pimientos
12 tortillas
1/4 cup corn oil
Add salt and garlic to beef and brown lightly. Add longhorn cheese and
onion; mix well. Heat soup, milk and pasteurized cheese until cheese is
melted. Add onion dip mix, chilies and pimientos. Soften tortillas in
hot oil; drain thoroughly on both sides. Fill each with the meat
mixture. Roll tightly and place in shallow 8x10 baking dish. Pour
cheese sauce over tortillas. Cover with foil and bake at 350 degs for
30 min. Makes 8 servings.
SONORA RICE
~Shared by Lynn,
Roswell, NM
1 cup rice
1 No.2 can tomatoes
1 cup diced onions
1 tsp garlic powder
1/2 tsp red pepper
1 tsp salt
1 can water
2 slices fat bacon, diced
In cast iron skillet, fry bacon crisp; remove and reserve for topping.
Add rice to drippings and fry until dry looking. Add onions, water and
seasonings. Cover and let come to a boil. Reduce heat and cook until
rice begins to fluff. Add 1/2 cup cold water; bring to a boil; turn off
heat Do not stir rice while cooking an do not overcook. Remove from pan
with large spoon or egg turner.
JALAPENO CORN BREAD
~Shared by Lynn,
Roswell, NM
1 cup corn meal
2/3 cup buttermilk
3/4 tsp salt
1/2 tsp soda
1 cup cream style corn
1/3 cup shortening
3 eggs
1 cup grated cheese
6 Jalapeno peppers, seeded and chopped
Mix all ingredients, pour into hot greased 15x10" pan. Bake at 375 degs
for 30 to 40 minutes.
Fry meat and onion, mix soup, taco sauce and milk; add to meat mixture.
In a casserole dish place a layer of broken pieces of tortillas, a
layer of meat mixture and a layer of cheese. Continue alternating
layers, ending with cheese. Bake at 350 degs for one hour. Serves 8.
Note: This freezes well.
TAMALE PIE
~Shared by Mary,
Roswell, NM
1 cup cornmeal
1 tsp salt
3 cups cold water
1 large onion
1 lb ground meat
1 cup tomatoes
2 teaspoons chili powder
2 green peppers, chopped
1 tsp salt
Stir cornmeal and salt into cold water. Cook, stirring constantly,
until thick. Line a greased 8x8 baking dish with the mush reserving
enough for a top crust.
Fry onions and meat in shortening. add tomatoes, peppers and
seasonings. Pour on top of mush, top with remaining mush. Bake at 450
degs for 1 hour or until brown.
MEXICAN HOT SAUCE
~Shared by Mary,
Roswell, NM
1 small can tomatoes
1/2 cup hot peppers, chopped
1 garlic clove
1/2 tsp sugar
Chop peppers and garlic very fine. Pour small amount of tomatoes over
pepper mix and mash. Add sugar and rest of tomatoes. Simmer 5 minutes,
cool and serve.
MEXICAN HOMINY
~Shared by Bobbi,
Roswell, NM
1 quart hominy
1 cup grated longhorn cheese
1/2 cup minced onions
1 tbls shortening
1 tbls flour
Salt and chili powder to taste
Drain hominy; place alternate layers of hominy, cheese and onions
in baking dish. Reserve some cheese and onion to sprinkle on top
just before serving. Mix together shortening, flour, salt and chili
powder. Add enough water to blend. Pour over hominy and bake an hour at
350 degs.
HOT JALAPENO RELISH
~Shared by Bobbi,
Roswell, NM
1 cup cooking oil
2 large onions, chopped
4 bell peppers, chopped
1 pound Jalapenos, sliced
1 pound whole Jalapenos
4 large tomatoes, diced
1 bottle ketchup, 20 oz
1 can tomatoes, 15 oz
2 tbls garlic powder
1 tsp black pepper
1/2 cup Worcestershire sauce
1/4 cup whole oregano
8 ounces Mexican beer
4 ounce can green chilies, chopped
Add cooking oil to a cast iron skillet and saute onions, peppers, and
jalapenos. Add tomatoes, catsup tomatoes, garlic powder, peppers,
Worcestershire sauce, oregano, beer and green chilies. Bring to a fast
boil, reduce heat and simmer 2 to 3 hours. Store in refrigerator or
seal and process. Makes 1 gallon.
Note: This was a favorite at dad's diner.
JALAPENO PIMIENTO
CHEESE SANDWICH
~Shared by Bobbi,
Roswell, NM
2 pounds Velveeta cheese, grated
1 can, 7 oz, pimientos, chopped fine
2 tbls onion, chopped fine
2 medium Jalapeno peppers, chopped fine
1 to 2 cups salad dressing.
Mix all ingredients thoroughly. Use to stuff celery, as a dip or will
make 3 to 4 dozen sandwiches.
Mix sugars, milk and syrup; bring to a boil and cook until soft ball
stage. Test by dropping small amount of syrup in cold water. Remove
from heat, add pecans and vanilla. Beat until cool; drop from teaspoon
onto waxed paper. Makes 4 dozen.
MEXICAN ORANGE CANDY
~Shared by Deb,
Roswell, NM
1 cup sugar
1/4 cup boiling water
2 cups sugar
1 cup milk
Pinch of salt
2 tsps grated orange rind
1 cup chopped pecans
Caramelize sugar by sifting slowly into hot frying pan, stirring
constantly to prevent burning. Add boiling water to caramelized sugar
and boil until sugar is dissolved. Add 3 cups sugar, milk and salt and
boil to soft ball stage (236 degs), stirring constantly. Just before
candy is done, add orange rind. Remove from heat, cool, beat and add
nuts. Drop from tsp onto waxed paper.
SOUTH OF THE BORDER
PRALINES
~Shared by Deb,
Roswell, NM
1 cup brown sugar
1 cup granulated sugar
1 cup light corn syrup
1 small can evaporated milk
1/2 pound butter
3 cups pecan halves
1 tsp almond flavoring
1 tsp vanilla extract
Boil sugars, syrup and milk to a soft ball stage. Add butter and
flavoring. Beat until cream and thick. Add pecans, then drop by spoon
on waxed paper or buttered dish. Chill to firm and wrap in plastic
wrap. Makes about 18 chewy candies.
MEXICAN LASAGNA
~Shared by Marilyn
M., Canton, OH
1 lb. lean ground beef
1/2 cup chopped onion
1/2 cup chopped green pepper
2-1/2cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1 can (11 oz.) whole kernel corn, drained
1 tsp. chili powder
1 tsp. ground cumin
12 corn tortillas (6 inch), divided
1 container (16 oz.) cottage cheese
1 cup KRAFT shredded sharp cheddar cheese
1 can (2-1/4 oz.) sliced pitted ripe olives, drained
Preheat oven to 375°F. Brown meat in large skillet on medium heat;
drain. Return meat to skillet. Add onions and peppers; cook until
crisp-tender, stirring occasionally. Add salsa, corn and seasonings;
mix well. Layer one third of the meat mixture and one half each of the
tortillas and cottage cheese in 13x9-inch baking dish. Repeat layers;
cover with remaining meat sauce. Sprinkle with cheddar cheese and
olives. Bake 30 min. or until heated through. Serve with a mixed green
salad for added color and texture.
EASIEST EVER CHICKEN
SALSA CASSEROLE
~Shared by Marilyn
M., Canton, OH
1 lb. lean ground beef
1/2 cup chopped onion
1/2 cup chopped green pepper
2-1/2cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1 can (11 oz.) whole kernel corn, drained
1 tsp. chili powder
1 tsp. ground cumin
12 corn tortillas (6 inch), divided
1 container (16 oz.) cottage cheese
1 cup KRAFT shredded sharp cheddar cheese
1 can (2-1/4 oz.) sliced pitted ripe olives, drained
Preheat oven to 375°F. Brown meat in large skillet on medium heat;
drain. Return meat to skillet. Add onions and peppers; cook until
crisp-tender, stirring occasionally. Add salsa, corn and seasonings;
mix well. Layer one third of the meat mixture and one half each of the
tortillas and cottage cheese in 13x9-inch baking dish. Repeat layers;
cover with remaining meat sauce. Sprinkle with cheddar cheese and
olives. Bake 30 min. or until heated through. Serve with a mixed green
salad for added color and texture.
ARROZ CON POLLO
~Shared by Jean,
Syracuse, NY
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, crushed
1 teaspoon dried oregano
2 teaspoons chili powder
1 ( 2 1/2 to 3 1/2 pound ) chicken, cut up
1/2 cup chicken broth
2 tablespoons red wine
1 package (10 oz.) frozen peas, thawed
1/2 cup pimiento stuffed olives
2 cups cooked rice
2 tablespoons chopped fresh cilantro
In a small bowl, combine salt and pepper, garlic, oregano and chili
powder. Sprinkle spice mixture over both sides of chicken pieces. Place
chicken in crockpot. Pour broth and wine over chicken. Cover and cook
on LOW 5 to 6 hours. Remove chicken and keep warm. turn control to
HIGH. Add peas and olives. Cover and cook on High 7 to 10 minutes. Stir
in cooked rice and chicken until combined. Sprinkle with cilantro and
serve.
Serves 4 to 5
ALBONDIGAS SOUP
(Mexican Meatball Soup)
~Shared by Jean,
Syracuse, NY
Ingredients
3 quarts regular-strength beef broth
1 large can (28 oz.) crushed tomatoes
1 large can (7 oz.) diced green chiles
1 large (about 1/2-lb.) onion, chopped
1-1/2 tsp. crumbled dried basil leaves
1-1/2 tsp. crumbled dried oregano leaves
1/2 to 1 tsp. liquid hot pepper seasoning
1/2 cup long-grain white rice
1/2 cup minced fresh cilantro (coriander)
Cilantro sprigs (optional)
Salt and pepper
Meatballs (recipe follows below)
Instructions
In a 6- to 8-quart pan, combine broth, tomatoes and their liquid,
chiles, onion, basil, oregano, and hot pepper seasoning to taste. Bring
to a boil over high heat.
Add rice; cover and simmer 15 minutes. Add meatballs; cover and simmer
until meatballs are not pink in the center (cut to test), 10 to 15
minutes longer. Stir in the minced cilantro.
Ladle into bowls and garnish with cilantro sprigs. Add salt and pepper
to taste.
Yield: about 5 quarts, 10 to 12 servings.
Meatballs:
In a large bowl, mix together until well blended:
1 pound ground lean beef
1/3 pound bulk pork sausage
1/2 cup cornmeal
1/4 cup milk
1 large egg
1 small (about 6-ounces) onion, minced
1 clove garlic, pressed or minced
1/2 teaspoon crumbled dried basil leaves
Instructions
Shape the mixture into about 3/4-inch balls. If making ahead, return
the meatballs to bowl, cover, and chill up to 4 hours.
TACO CASSEROLE
~Shared by Jean,
Syracuse, NY
1 lb. burger
1 med. onion, chopped
1 clove garlic, minced
1/2 c. green pepper, chopped
2 drops Tabasco sauce
15 oz. can tomato sauce
1 tsp. chili power
1 c. frozen corn
2 (16 oz.) cans chili with beans
3/4 lb. grated cheese
Brown hamburger and drain. Add onion, garlic and pepper and cook until
transparent. Add remaining ingredients. Grease crock pot and layer in 5
layers, beginning with meat mixture and nacho cheese tortilla chips.
6-8 hours on low.
MEXICAN APPETIZER
PLATTER
~Shared by Larry
J., Spring Hill, TN
INGREDIENTS:
1 pound lean ground beef
1 large onion, chopped
Salt to taste
1 pound refried beans
1 (4 ounce) can chopped chilies, drained
1-1/2 cups grated Monterey Jack cheese
1-1/2 cups grated mild Cheddar cheese
3/4 cup taco sauce
3 green onions
1 (2 1/4 ounce) can sliced ripe olives, drained
1 medium avocado, mashed
1 cup sour cream
Tortilla chips
TO PREPARE:
Brown beef and onion. Drain thoroughly. Season with salt. Spread
refried beans in a 10 x 15 ovenproof dish. Top with meat and onion
mixture. Sprinkle with chopped chilies, then cheeses. Drizzle taco
sauce over all. Bake, uncovered, at 400 degrees for 20 minutes. Garnish
with green onions and olives. Mound avocado in center. Top with sour
cream. Tuck tortilla chips around the outside edge of dish. Serve
immediately.
NOTE: First 5 layers, meat through taco sauce, can be prepared in
advance and chilled until cooking time.
Place the chicken in the slow cooker and pour the chicken broth mixture
over it.
Cover and cook on low for 6 to 8 hours.
Shred the chicken and serve with a medium/low rice variety like
Basmati, whole wheat tacos shells, or in a taco salad.
Can’t find any taco seasoning mix without bad added ingredients? Here
is an easy recipe for making your own.
Taco Seasoning Mix
1 Tbsp. Chili Powder
1/4 tsp. Garlic Powder
1/4 tsp. Onion Powder
1/4 tsp. Crushed Red Pepper Flakes
1 1/2 tsp. Ground Cumin
1 tsp. Himalayan Pink Salt
1 tsp. Black Pepper
This will make just about the same amount of the packaged taco
seasoning mix, but much cheaper and probably healthier!
MEXICAN CORNBREAD
~Shared by Larry
J., Spring Hill, TN
INGREDIENTS:
1/2 (4-ounce) can diced green chilies
1 (6-1/2-ounce) packet Mexican cornbread mix
3/4 cup milk
1 egg, slightly beaten
1 (8-1/2-ounce) can yellow cream style corn
1/2 cup chopped green onion
1 Tablespoon chopped bell pepper
1 cup grated sharp Cheddar Cheese
2 Tablespoons bacon drippings
TO PREPARE:
Rinse chilies under cool running water. Dry between paper towels and
set aside. Put cornbread mix in a bowl. Pour in milk and slightly
beaten egg. Add corn, onion, bell pepper, green chilies and cheese.
Place bacon drippings in a 9-inch square pan and heat in oven. Stir
half of the heated grease into cornbread mixture. Pour batter into
remaining hot grease in pan. Bake in 400 degree oven for 30 minutes.
Let stay in pan for a few minutes before cutting. If you like hot,
spicy food, use the whole can of green chilies. It is not necessary to
butter this cornbread. May be kept in refrigerator and reheated.
Spread refried beans on the bottom of a 9 x 13 Pyrex dish and set
aside. Mash avocados. Mix with lemon juice, salt, pepper and garlic
powder. (You may use a 16 ounce container Calavo avocado dip instead of
avocado mixture.) In another bowl, combine sour cream, mayonnaise and
taco seasoning mix. Spread avocado mixture over refried beans. Spread
the sour cream mixture over the avocado mixture. Sprinkle with
tomatoes, onions, cheese and olives, making each a separate layer. You
should have 7 layers when completed. Serve cold with tortilla chips.
Picante sauce may be spooned over the tomato layer, if desired, and
jalapeno peppers may be added to the top.
NOTE: For a special occasion, make a crust of 1-1/2 to 2 cups corn
chips and 1/4 cup melted butter. Place in bottom and sides of spring
form pan and bake for 8 to 10 minutes at 350 degrees. Layer the taco
dip ingredients in the pan. Refrigerate for several hours and unmold at
serving time.
MEXICAN BLOODY MARY
~Shared by Larry
J., Spring Hill, TN
Ingredients
1 (46-ounce) can tomato juice
1 1/2 cups tequila
1 teaspoon Worcestershire sauce
3/4 teaspoon hot sauce
3/4 teaspoon onion juice
Preparation
Combine all ingredients, mixing well. Pour into a large pitcher. Serve
in glasses over ice.
Source: www.myrecipes.com
LUBY'S SPANISH SLAW
WITH DRESSING
~Shared by Luanne,
FL
SLAW
2 lb Cabbage
1/4 cup Parsley sprigs, coarsely-chopped
1/3 cup Shredded carrot
1/2 cup Green bell pepper strips
1 T Diced red bell pepper
1/4 cup Green onions, sliced 1/8-inch thick
1 cup Dill pickles, sliced 1/8-inch thick
DRESSING
1/2 c Water
1/3 c Dill pickle juice
1/4 c White vinegar
1 T Sugar
1 T Salad oil
1 ts Salt
1 ts Freshly ground black pepper
Spanish Slaw Discard outer leaves from cabbage; wash head and cut in
half. Remove center core. Cut into 1/8-inch strips against the vein.
Cut pieces into 2-inch portions. Place in a large serving bowl. Add
parsley, carrot, bell peppers, onions and pickles. Pour dressing over
top and mix well. Chill until ready to serve.
Dressing In a medium-size bowl, whisk together water, pickle juice,
vinegar, sugar, oil, salt and pepper. Use as directed above.
About 10 servings.
BEEF NACHO CASSEROLE
~Shared by Luanne,
FL
1 lb. ground beef
1 c. Birds Eye sweet corn, thawed & drained
2 c. crushed tortilla chips, divided
2 c. Kraft Monterey Jack cheese (shredded & divided)
1 jar (12 oz.) chunky salsa
3/4 c. Miracle Whip dressing
1 tbsp. chili powder
Heat oven to 350 degrees. Brown meat; drain. Stir in salsa, corn,
dressing and chili powder. Layer 1/2 each of meat mixture, chips and
cheese in 2 quart casserole. Repeat layers. Bake 20 minutes or until
thoroughly heated. Top with shredded lettuce and chopped tomatoes if
desired. Makes 6 servings.
SOUTHWEST
"CHEESECAKE"
~Shared by Luanne,
FL
1 C. finely crushed tortilla chips
3 T. butter or margarine, melted
2 packages (8 ounces ea) cream cheese, softened
1 packet taco seasoning (divided)
2 eggs
1 package shredded Colby/Monterey Jack cheese
1 can (4 ounce) chopped green chilies, drained
1 cup sour cream
Garnish:
1 C. chopped bell pepper
1/2 C. sliced green onion
1/3 C. chopped tomatoes
1/4 C. pitted ripe olive slices
Heat oven to 350°F. Stir in chips and butter in small bowl; press into
9-inch spring form pan. Bake 15 minutes.
Beat cream cheese and eggs in large mixing bowl at medium speed until
well blended. Add 1/2 of taco seasoning. Mix in shredded cheese and
chilies; pour over crust and bake 30 minutes.
Mix remaining taco mix with the sour cream. Spread sour cream over
cheesecake. Bake for 15 more minutes.
Cool on a rack. Loosen cake from rim of pan. Refrigerate until ready to
serve at least 30 minutes. Top with remaining ingredients just before
serving.
CHIMICHANGAS
~Shared by Luanne,
FL
One of my favorite Mexican dishes.
Filling:
1 pound lean ground beef, browned
1/2 teaspoon salt
1 clove garlic, crushed
1 teaspoon each; cumin and oregano
1/4 cup each; chopped canned green chilies, bottled taco sauce, sour
cream
2 tablespoons cider vinegar
6 to 8 large flour tortillas
1/2 cup butter or margarine
4 ounces Cheddar cheese, shredded
1/2 cup each; sour cream and Picante sauce
2 avocados, sliced
Mix together and set aside the filling ingredients.
Melt butter in a 10 inch skillet; place each tortilla in warm butter
until soft; drain and place on a flat surface; mound a large spoonful
of filling in center of tortilla and fold envelope fashion to seal
filling inside. Place seam side down in large baking dish; bake 450F
for 15 minutes. Sprinkle with cheese and return to oven for a few
seconds to melt cheese.
Serve with sour cream, Picante sauce and avocado slices.
Makes 6 to 8.
STOVE TOP TAMALE PIE
~Shared by Luanne,
FL
1 t. olive oil
1 medium onion, chopped
1 lb. lean ground beef
1 8-oz. can tomato sauce
1 14-oz. can black beans, undrained (I use a can of Chili beans)
1/2 C. water
1 3-oz. can chopped green chilies, un drained
1 1.25-oz. package taco seasoning mix
1 8-oz. package corn muffin mix
1 C. shredded cheddar cheese
1/4 C. sliced green onion
In a large nonstick skillet over medium-high heat, place the olive oil
and onion and sauté until the onion is translucent. Add the ground beef
and brown; drain the fat.
Stir in the tomato sauce, black beans, water, green chilies and taco
seasoning mix. Bring to a boil, reduce the heat, cover and simmer 5
minutes.
Prepare the corn muffin mix according to package directions. Drop small
spoonfuls of batter over the meat mixture in the skillet; don't worry
if there are some small uncovered places. Cover and cook over medium
heat 15-17 minutes until the batter is cooked through.
Sprinkle the mixture with the cheese and green onion. Re-cover and cook
3-4 minutes over low heat until the cheese melts.
Serves 4-6.
MEXICAN FLAN
(Caramel Coated Custard)
~Shared by Luanne,
FL
2 c. sugar
8 whole eggs
2 tsp. vanilla
2 tall cans evaporated milk
1/2 c. coconut (optional)
Pour 1 cup sugar into heavy pan (i.e. cast iron). Place over heat,
stirring constantly, until sugar melts and is golden. Pour into round
glass cake pan.
Beat eggs, 1 cup sugar, milk and vanilla. Mix well and pour into
caramel coated cake pan. Place pan in larger pan containing water.
Bake at 350 degrees until a knife inserted in center comes out clean
about 1 hour and 10 minute.
Let cool. Run knife around edges and holding over sink, place large
plate over flan and flip quickly away from you.
Serve with a dollop of whip cream.
GREEN TURKEY BURRITOS
~Shared by
Patricia, Mesa, AZ
1 large onion, chopped
2 garlic cloves,minced
2 tablespoons butter
4 cups cooked turkey, chopped
1/2 cup green taco sauce
1 or 2 chopped avocados
1 teaspoon cumin
4 tomatoes, chopped
1 can (4 ounce) green chilies, chopped
2 bunches green onions, chopped
1/2 teaspoon coriander
1 can (15 ounce) refried beans
12 large flour tortillas
2/3 cup shredded Cheddar cheese
1 pint sour cream
Saute onion and garlic in butter until soft. Add turkey, taco sauce,
avacado, and cumin. In a separate bowl, combine tomatoes, chilies, half
of green onions and coriander. Heat refried beans.
Heat tortillas and spreach each one with hot beans. Cover with turkey
mixure, add a layer of tomato mix and sprinkle with cheese. Roll up and
dress with sour cream and more chopped onions.
SALSA PICO DE GALLO
~Shared by
Patricia, Mesa, AZ
2 pounds tomatoes
2 small onions
6 fresh jalapeno peppers seeded
10 pieces fresh cilantro
Salt to taste
Juice of 1 lemon
Chop tomatoes, onions, jalapenos and cilantro in small pieces. Do not
use blender or processor. Mix together. Add salt and lemon juice; mix
well.
This makes for a tasty garnish or dip for burritos, enchiladas, what
ever.
ALMOND FLAN
~Shared by
Patricia, Mesa, AZ
1/2 cup sugar,
1 2/3 cups sweetened condensed milk
1 cup milk
3 eggs
3 egg yolks
1 teaspoon vanilla extract
1 cup slivered almonds, coarsely ground
Sprinkle sugar evenly in a 9 inch cake pan and place over medium hat.
Using oven mitts, caramelize sugar by shaking the pan occasionally
until sugar is melted and turned a light golden brown. Allow to cool;
mixture might crack slightly.
Blend remaining ingredients at high speed for 15 seconds. Pour over
sugar; cover with foil and place in a larger, shallow pan containing
about an inch of hot water. Bake at 350 degrees for 55 minutes or until
knife test comes out clean. Remove pan from water, uncover; let cool on
a wire rack for at least half an hour. Loosen edges with a spatula;
place serving plate on top of pan and quickly invert. Serve warm or
cool.
Note: Almonds go to the top when you turn, making a nutty crust. Keeps
in the pan for up to a week in the fridge.
CHEESE ENCHILADAS
~Shared by
Patricia, Mesa, AZ
12 corn tortillas
2 tablespoons cooking oil
2 large yellow onions, chopped
4 cups grated cheese, longhorn or Asadero
1 recipe Chili Gravy - see below
Allow 3 enchiladas per person. Grease (lard for authenticity) 13x8
glass oven proof pan. Preheat oven to 400 degrees. Chop onions and
grate cheese.
Heat oil in skillet, dip each tortilla in hot oil until well softened -
about 15 seconds. With tongs, hold tortilla up and allow oil to drip
back into skillet. Dip tortilla in hot chili gravy and place on plate.
Put a good sized pinch of onions and cheese in the middle and roll the
tortilla. Place, flap side down, in glass pan and continue filling and
rolling until pan is full. Pour more gravy on top and sprinkle
generously with more cheese. Place in oven and bake only until cheese
begins to bubble - about 10 minutes. Serve immediately.
CHILI GRAVY
~Shared by
Patricia, Mesa, AZ
2 tablespoons lard or shortening
2 tablespoons flour
2 tablespoons chile powder
3 cups warm water
Salt to taste
Melt lard in skillet; stir in flur and make a light roux. Add chile
powder, water and salt. Cook until thick.
MEXICAN BREAD PUDDING
~Shared by
Patricia, Mesa, AZ
2 cups brown sugar, firmly packed
4 cups water
1 stick (2 inch) cinnamon
1 whole clov
Butter
6 slices toast, cubed
3 apples, peeled, cored and sliced
1 cup raisins
1 cup blanched almonds, chopped
1/2 pound Monterrey Jack cheese, cubed
Combine sugar with water, cinnamon and clove. Bring to a boil and cook
until mixture has cooked to a light syrup - about 10 minutes. Remove
spices and set syrup aside. Butter a casserole dish; cover the bottom
with toast cubes, add a layer of apple slices, then raisins, almonds
and cheese. Repeat layers until all ingredients are used up. Pour syrup
over all and bake at 305 degs for 30 minutes. If desired, serve with
whipped cream.
Brown meat in oil, when thoroughly cooked, add onion, seasonings and
tomato sauce. Mix to make the filling; cover and simmer for 10 minutes.
Heat taco shells at 200 degs oven.
SOPA DE FLOR DE
CALABAZA
(Squash Flower Soup)
~Shared by
Patricia, Mesa, AZ
3 tablespoons butter
1 onion, chopped
1 quart squash flowers
1 quart half and half
2 tablespoons flour
Salt and white pepper to taste
Melt butter in skillet; add onion and squash flowers. Saute until
flowers collapse and the onions are transparent. Place in food
processer, or blender, with cream and flour. Blend until smooth. Return
to heat, cook and stir until soup has thickened. Salt and pepper to
taste.
FAJITA SALAD
~Shared by
Patricia, Mesa, AZ
1 cup Pace picante sauce
2 green onions, with tops, sliced thin
1/2 cup chopped, fresh cilantro
1/4 cup vegetable oil
1 teaspoon lemon juice
1 garlic clove, minced
1/2 teaspoon salt
1 can (15 ounce) pinto beans, drained
2 medium tomatoes, seeded and diced
1 ripe avocado, peeled and diced
1 pound beef sirloin or top round steak
Salt and pepper to taste
4 cups shredded lettuce
12 flour tortillas, heated
Combine first 7 ingredients, mix well. Toss beans with 1/4 cup of mix,
chill. Toss tomatoes,and avocado with 1/4 cup of mix and chill.
Sprinkle meat with salt and pepper; broil, grill or fry to desire
doneness. Slice thinly across the grain; toss with 1/4 cup of the mix.
Place lettuce on platter, arrange meat on top, then beans, tomato
mixture. Serve with tortillas and add additional picante mix.
MEXICAN CANDY
~Shared by
Patricia, Mesa, AZ
2 cups sugar
3/4 cup milk
1/2 teaspoon soda
1 1/2 teaspoon vanilla
1 tablespoon butter
1 1/2 cups pecans
Combine sugar, milk and soda in a large saucepan. Cook without stirring
untl mixture reaches the soft ball stage (236 degrees). Remove from
heat, add vanilla, butter and nuts. Beat until it begins to lose its
gloss and looks creamy. Quickly drop from a tablespoon onto wax paper
that has been sprinkled with a little salt.
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
JICAMA CHILI DUST
~Shared by Linda
H., Rosharon, TX
This is EXCELLENT!
Juice of 1 Mexican lime
1/4 to 1/2 pound jicama, peeled and cut into sticks
4 tsp. chili powder
2 Tbsp. 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.
MEXICAN DISH
~Shared by Linda
H., Rosharon, TX
3 pkg Jiffy Cornbread mix
1 ½ lb ground beef
1 pkg Taco seasoning or use your own blend
1 small cans ranch beans
1 cans whole kernel corn
1-2 c. grated cheddar cheese
1 small jar of Pace Salsa
Mix cornbread and put a thin layer on the bottom of a 9x13 casserole
dish. Brown the beef and stir in the seasoning. Layer meat
then beans then corn then cheese on the cornbread. Pour rest of
cornbread on top. Bake at 375 for 45-55 minutes.
MEXICAN 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: Houston Post around 1990
ENCHILADAS SANTA FE
~Shared by Linda
H., Rosharon, TX
1 lb boneless chicken breasts, diced
1 dash garlic salt
1 Tbsp. olive oil
8 (8 inch) flour tortillas
5 ounces cream cheese, softened
5 ounces fresh spinach leaves, chopped
1 medium red onion, diced
1 large ripe tomato, diced
1 (15 ounce) can red enchilada sauce
1 cup grated Mexican blend cheese
Sauté chicken in olive oil with garlic salt until just done.
Spread each tortilla with cream cheese; divide chicken, spinach, onion,
and tomatoes between tortillas; roll enchiladas and place seam-side
down in 9x13" baking dish that has been lightly sprayed with no-stick
cooking spray.
Pour enchilada sauce evenly over enchiladas then top with grated
cheese; bake at 350° degrees for 15 minutes until cheese is melted.
ENCHILADA CASSEROLE
WITH SWEET
POTATOES AND CORN
~Shared by Linda
H., Rosharon, TX
5 servings
1 pound sweet potatoes (about 1 large or 2 small), peeled and cut into
1/2-inch cubes
2 ears sweet corn, shucked
1 teaspoon olive oil
Coarse kosher salt and freshly ground pepper
15-ounce can no-salt pinto beans, drained and rinsed
1 1/2 cups shredded Monterey Jack cheese, divided
2 teaspoons lime juice
16-ounce jar green chili sauce, green enchilada sauce or salsa verde,
divided
1/3 cup sour cream
9 (6-inch) corn tortillas
Heat oven to 425 degrees F and line a rimmed baking sheet with
parchment paper or foil. Place sweet potatoes and corn ears on baking
sheet and toss with oil; season with salt and pepper. Roast, stirring
occasionally with a wooden spoon, until vegetables are tender and
lightly browned, about 25 minutes. Allow to cool completely; use a
sharp knife to cut corn kernels from cob.
In a large mixing bowl, combine sweet potatoes, corn, pinto beans, 1
cup cheese, lime juice and 1/4 cup green chili sauce; season with salt
and pepper. In another bowl, stir together remaining chili sauce and
sour cream.
Oil an 8x8-inch glass baking dish or spray with cooking spray. Spread
1/4 cup sauce in bottom of dish and top with 4 overlapping tortillas.
Top with half bean mixture and half chili sauce. Cover with another
layer of 5 tortillas. Top with remaining bean mixture, sauce and 1/2
cup cheese. Oil or spray one side of a sheet of aluminum foil and place
it face down over the casserole, sealing edges tightly. Wrap dish
tightly in plastic wrap and freeze up to 1 month.
To bake from frozen: Heat oven to 400 degrees F and remove plastic wrap
from dish. Bake covered for 40 minutes; remove foil and continue baking
until cheese is lightly browned and casserole is thoroughly heated,
about 35 to 40 minutes more. Let sit 5 minutes before cutting.
Note: To avoid overly mushy tortillas, this casserole is not as saucy
as regular rolled enchiladas. If you prefer a saucier dish, buy an
extra jar of green chili sauce and serve it warmed on the side.
2 large sweet potatoes, peeled and diced
1 - 2 tablespoon olive oil (for roasting potatoes)
1/4 teaspoon cayenne pepper
1 teaspoon garlic powder
black pepper
1 tablespoon olive oil (for black bean mix)
3 large garlic clove, minced
2 small hot chili peppers, seeded and minced (optional)
1 small white onion, chopped
1 small can Hatch chilies, diced
1 tablespoon cumin
1/4 teaspoon chipotle powder
15 ounces black beans, drained and rinsed
14 1/2 ounces diced tomatoes, drained
1 tablespoon chili powder
2 cups salsa
8 whole wheat tortillas
1/2 cup grated cheese
1/4 cup red onion, finely minced
Preheat oven to 400°F Arrange diced sweet potatoes on a cookie sheet,
drizzle with olive oil, and season with cayenne pepper, garlic powder,
and black pepper (to taste). Roast for approximately 30-40 minutes or
until tender. When potatoes are finished, reduce heat to 350°F.
While the potatoes are roasting, heat 1 tbs olive oil in a large
skillet. Add garlic, chilies, yellow onion, and green pepper until it
begins to soften, about 3-4 minutes. Add cumin and cayenne; cook for an
additional 1-2 minutes, stirring often.
Add black beans, tomatoes, and chili powder to the skillet. Simmer over
low heat until the sweet potatoes have finished, allowing the mixture
to cook down a bit. Once the sweet potatoes are out of the oven, add
them to the black bean mixture and allow them to cook for 5 more
minutes.
Lightly spray a 9x13 baking dish and spread a thin layer of salsa on
the bottom.
Place a tortilla onto a flat work surface. Spoon a portion of the sweet
potato/black bean mixture down the center; roll up the tortilla and
place into baking dish. Continue until all tortillas are filled.
Spoon any remaining sweet potato/black bean mixture on top of the
tortillas. Top with remaining salsa, cheese, and minced red onion.
Cover with foil and bake for 20 minutes until hot and bubbly. Remove
foil and bake for an additional 5 minutes or until cheese is lightly
browned.
SWEET POTATO
ENCHILADA STACK
~Shared by Linda
H., Rosharon, TX
Servings: 6
1 sweet potatoes, peeled and cut in 1/2 inch cubes
1 tablespoon water
1 lb ground beef
1 onions, chopped
1 (15 ounce) cans black beans, rinsed and drained
1 (10 ounce) cans enchilada sauce
2 teaspoons chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
3 flour tortillas, 8 inch size
2 cups cheddar cheese, 8 oz., shredded
In a microwave safe bowl, combine the cubed sweet potato and water.
Cover and microwave on high for 4-5 minutes or until the potato is
almost tender.
In a large skillet, cook beef and onion over medium heat until meat is
cooked through. Drain. Stir in the beans, enchilada sauce, chili
powder, oregano, cumin and sweet potato. Heat through.
Place a flour tortilla in a greased 9 inch deep dish pie plate. Layer
with a third of the beef mixture and cheese. Repeat layers twice. Bake
at 400 degrees for 20-25 minutes or until bubbly.
Source: Taste of Home Simple Cooking magazine
CHICKEN IN A
TOMATILLO, CHIPOTLE AND
BROWN SUGAR SAUCE
Pollo con Tomate Verde, Chipotle y Piloncillo
~Shared by Linda
H., Rosharon, TX
Serves 4 to 6
3 chicken leg quarters, or 3 drumsticks and 3 thighs, rinsed and patted
dry
1/2 tsp kosher or sea salt, more or less to taste
1/4 tsp black pepper, freshly ground
1/4 cup safflower or corn oil
2 cups white onion, sliced
2 garlic cloves, chopped
2 lbs tomatillos, husks removed and rinsed, quartered
4 tbsp piloncillo, shredded, or substitute for brown sugar
1 chipotle chile in adobo sauce, plus more sauce if desired
2 cups chicken broth, or water
Sprinkle the chicken pieces with salt and pepper.
In a thick and tall heavy skillet or casserole dish, heat the oil over
medium-high heat. Once hot, add the chicken pieces. Brown
on one side, for about 4 to 5 minutes and then flip and brown on the
other side, for another 3 to 4 minutes. Don't try to flip too soon or
the skin will stick to the skillet. Remove the chicken pieces and place
in a bowl. You may remove the skin if you wish, I don't.
Add the onion to the skillet and cook, stirring for about 3 to 4
minutes, until softened. Add the garlic and saute until fragrant,
for about 20 seconds. Make room in the pan and add the
tomatillos. Let it cook all together, for about 6 to 8
minutes. Add the piloncillo, the chipotles and their sauce and
stir well. Once it comes to a simmer incorporate the chicken
pieces along with the chicken broth and cook for about 30 to 35
minutes, stirring occasionally. The sauce should be chunky and thick,
and the chicken fully cooked.
2 cups of corn flour (Masa AREPA or Harina PAN, found in specialty
stores)
Salt
2 ½ cups of boiling water
Method:
Combine flour and salt in large mixing bowl.
Add water and mix to forma soft dough.
Let dough rest for 5 minutes, then knead for 5-10 minutes until dough
is smooth and elastic.
Shape dough into arepas (about the shape and size of an English
muffin). Cover until ready to grill.
Assembly of the Arepas
All arepas are assembled in the same manner:
Cook arepa on a hot grill (tap center of arepa to determine doneness;
it is ready when it sounds hollow).
Take warm arepa, cut in half lengthwise to prepare for fillings.
Insert desired fillings (see below).
Arepa Fillings
Caraotas Negras
(Black Beans)
2 cups of black beans
Water
1 onion, quartered
1 red pepper, seeded and quartered
1 Tbsp papelón
Salt
Pepper
¼ cup of thick bacon cut in small pieces
Vegetable oil
Garlic
Place beans in a bowl and rinse with water. Remove any beans that are
broken or bad.
To a large pot, add black beans, water to cover by 2 inches, onion, and
red pepper; bring to a boil. Simmer for 1 hour or until beans have
softened.
Remove the onion and red bell pepper.
Add papelón, salt, pepper and more water and continue to cook, skimming
any white foam that forms at the top.
Cook until beans are very soft.
In a sauté pan, cook the bacon until soft-crisp and add to the black
beans. Add onion and garlic to the remaining bacon fat and cook until
browned. Add to the black beans.
Reina Pepeada
(Chicken Salad with Creamy Avocado)
Vegetable oil
¼ cup of diced onions
1 clove garlic, diced
4 white chicken breasts
2 Avocados, pitted and skin removed
1 red onion, chopped
2 Tbsp mayonnaise
1 tsp Tabasco sauce
Salt
Pepper
Cilantro, coarsely chopped as garnish
In a sauté pan, warm the vegetable oil; add onions and garlic and cook
until caramelized.
Add the chicken, season with salt and pepper, and cook for 10 minutes
while stirring with a wooden spoon. When the chicken is done, remove
from heat and transfer to a bowl to cool. When cool, shred chicken into
small pieces.
Mix the avocado, red onions, mayonnaise, Tabasco sauce, salt and pepper
to get a creamy consistency.
Mix chicken with avocado sauce. Garnish with chopped cilantro. Keep
cold.
EMPANADAS
~Shared by Linda
H., Rosharon, TX
Empanada Dough
2 cups of corn flour
Salt
2 ½ cups of boiling water
Combine flour and salt in large mixing bowl.
Add water and mix to get a soft dough.
Let dough stand for 5 minutes, then knead.
On a lightly floured wooden cutting board, roll dough until thin. Cut
dough into circles, about four inches in diameter.
Assembly of the Empanadas
Filling choices: carne mechada, caraotas negras and white cheese
Place one heaping tsp. of the filling of choice in middle of each
circle. Fold dough over in half, then pinch edges together in a
semicircle to hold in filling.
Heat oil in a deep frying pan until a drop of water sizzles when it
lands in the oil. Fry empanadas in oil until golden brown, about three
minutes per side. Drain empanadas on paper towels.
CHICKEN CHUPE
~Shared by Linda
H., Rosharon, TX
2 lb chicken, cut into quarters, skin removed
Water
1 Tbsp oil
1 garlic clove, diced
1 leek, white part only, sliced
2 potatoes, diced (about 1 cup)
2 ears of corn, sliced into 1-inch rounds
1 cup loose corn kernels
¼ cup of milk
¼ cup heavy cream
1 tsp Tabasco sauce
1/8 cup chopped cilantro
Salt
Pepper
¼ cup white cheese (queso fresco or Cotija preferred)
To make stock: Place chicken pieces and water in a large pot and bring
to a boil over high heat. Reduce heat and simmer for 30 minutes. Remove
chicken pieces from the water and set aside.
Heat oil in a large pan and sauté onions and garlic until caramelized,
stirring occasionally with a wooden spoon.
Add leeks to the pan. Transfer browned ingredients to stock pot.
Add diced potatoes and corn kernels and slices to the stock pot and
bring to a boil. Reduce heat and simmer for 25 minutes.
Dice the cooked chicken into small pieces. Add chicken, milk, cream,
Tabasco, and cilantro to the soup.
Season to taste with salt and pepper and once again bring soup to a low
boil.
Garnish with white cheese before serving soup.
MEXICAN CASSEROLE
~Shared by Linda
H., Rosharon, TX
1 lb hamburger, cook and drain
1 large onion, chopped
1/2 cup Rotel tomatoes or chilies-seasoned tomatoes
1 small can of enchilada sauce
1 cup cream of chicken soup
1 cup cream of celery soup
1 cup Mexican blend cheese, shredded
10 corn tortillas, broken up
Mix all ingredients except the cheese and tortillas. Layer hamburger
mixture with cheese and tortillas ending with cheese on top. Bake at
400 degrees for 20 minutes.
REAL DEAL RELLENOS
~Shared by Linda
H., Rosharon, TX
Yields: 4 servings
8 poblano peppers
1/2 cup walnuts
2 Tbsp. EVOO – Extra Virgin Olive Oil
1 1/2 pounds ground pork or beef
1 onion, chopped
4 garlic cloves, finely chopped or grated
2 Tbsp. tomato paste
1/2 tsp. cinnamon
2 tsp. cumin
2 tsp. smoked paprika
1/4 cup (about a handful) raisins
1 cup beef stock
Salt and ground black pepper
2 cups heavy cream
2 tsp. orange zest
Over a gas burner, char the poblanos until the skin is black all over.
If you don’t have a gas stove, preheat your broiler, place the poblanos
on a baking sheet and char under the broiler, flipping them halfway
through (about 3 minutes per side). Place the peppers in a bowl and
seal the top with plastic wrap. Set aside.
Preheat oven to 400ºF. On a baking sheet, toast the walnuts until
golden brown, about 5 minutes. When they are toasted, put them in a
food processor and pulse until ground. Set aside.
While the nuts are toasting, place a large skillet over medium high
heat with 2 turns of the pan of EVOO. Add the pork and cook until
brown, about 5 minutes. Add the onion and garlic to the pan, and cook
until tender, about 3-4 minutes. Add in the tomato paste, cinnamon,
cumin, smoked paprika, raisins, beef stock, salt and ground black
pepper. Cook for about a minute to reduce a little and combine.
In a small pot over medium heat, combine the ground toasted walnuts,
heavy cream, orange zest, salt and ground black pepper. Let that come
to a bubble and thicken, about 5 minutes. Keep your eye on it to make
sure it doesn’t overflow. You may need to turn the heat down a little
once it heats up.
While the cream is thickening, peel the peppers and remove the seeds by
cutting a lengthwise slit in each pepper. Fill the poblanos with the
meat filling and lay them in a baking dish or platter. Top with
thickened walnut cream and serve with Brown Rice.
Source: Rachael Ray
CHICKEN ENCHILADAS
VERDES
~Shared by Linda
H., Rosharon, TX
A shortcut for this recipe is to use already prepared bottled salsa
verde (heat the sauce and add sour cream at the end) which should be
available at any market that carries Mexican foods. Use 2-3 cups.
4 chicken thighs, bone-in, skins removed (about 1 3/4 lbs)
1 1/2 lbs tomatillos, papery husks removed, rinsed
4 Serrano chile peppers, top cut off to expose interior and to remove
stems
3 cloves garlic
1 cup white or yellow onion, chopped
1/4 of a whole white or yellow onion
Salt
1 bunch cilantro, rinsed and chopped, stems included
High smoke point cooking oil such as canola oil, peanut oil or
grapeseed oil
12 corn tortillas
3 Tbsp sour cream
1/2 cup crumbled Mexican Cotija or Queso Fresco cheese
Put chicken thighs in a medium sized saucepan and just cover with
water. Add one clove of garlic that has been cut in half, 1/4 of an
onion, and 1 tsp. of salt to the water. Bring to a boil, reduce to a
low simmer, and cook, covered, for 20 minutes, until the chicken is
just cooked through. Remove chicken thighs to a separate bowl and let
cool enough to touch.
While the chicken is cooking, put the tomatillos and 3 Serrano chile
peppers in a separate sauce pan and cover them with water. Bring to a
boil, reduce to a simmer. Simmer until the tomatillos are cooked, and
have changed color, but are not mushy, about 5 minutes. Remove from
heat. Use a slotted spoon to transfer tomatillos and Serrano to a
blender. Add 1/2 cup of the tomatillo cooking liquid to the blender, as
well as 2 cloves of garlic, a third a cup of your chopped onion, and
about 1/4 cup of chopped cilantro (packed). (Remaining chopped onion
and cilantro will be used for garnish.) Add one tsp. of salt. Purée
until completely blended, 15 to 30 seconds. Taste for heat. If not
spicy enough add another chile pepper (doesn't have to be cooked). Note
that sour cream will eventually be added to the sauce which will cool
down a lot of the spiciness. Add more salt to taste if necessary. Pour
sauce into a skillet, bring to a simmer and let simmer for 5 minutes.
Then remove from heat.
Remove the cooked chicken meat from the bones. Shred the meat with a
fork or knife. Put the chicken in a bowl and add 1/3 to a 1/2 cup of
the tomatillo sauce to the chicken. Taste the chicken; if it needs
salt, add a little.
Heat a Tbsp. of oil in a frying pan on medium high heat. Add a tortilla
to the pan and use a metal spatula to flip it to the other side. Place
another tortilla on top of this one (to soak up the excess oil) and
flip again. When the tortillas are heated through, remove them to a
plate lined with paper towel. Add a little more oil to the pan, and add
another couple tortillas. Continue to heat through and soften all of
the tortillas. Note that if you are using just made homemade tortillas
you can skip this step because the tortillas are already hot, softened,
and ready to eat.
Warm the oven to 200°F. Dip a tortilla in the salsa verde tomatillo
sauce and place it on an oven-proof serving dish. Scoop a spoonful of
chicken into the center of the tortilla and roll up the tortilla. Place
on the serving dish and repeat with all of the tortillas. Put into the
warm oven to keep the enchiladas warm while you finish the sauce.
Heat the salsa verde sauce again until simmering, then remove from
heat. Stir in the sour cream until well blended. Remove the warming
enchiladas from the oven and pour salsa verde sauce over all of them.
Top with chopped onion, cheese, and cilantro.
Serve immediately. Serve with extra garnishes of onion, cheese, and
cilantro on the side. Serves 4 to 6.
PICANTE CHICKEN
ENCHILADAS
~Shared by Linda
H., Rosharon, TX
Serves: 6
1 jar (16 ounces) Pace® Picante Sauce
1/2 cup sour cream
2 teaspoons chili powder
2 cups cubed cooked chicken
1/2 cup shredded Monterey Jack cheese
6 flour tortillas (8-inch), warmed
1 green onion, thinly sliced (about 2 tablespoons)
Stir 3/4 cup picante sauce, sour cream and chili powder in a medium
bowl.
Stir the picante sauce mixture, chicken and cheese in a large bowl.
Spoon about 1/3 cup chicken mixture down the center of each tortilla.
Roll up the tortillas and place seam-side up in a lightly greased 11 x
8-inch shallow baking dish. Pour the remaining picante sauce over the
filled tortillas. Cover the baking dish.
Bake at 350°F. for 40 minutes or until the enchiladas are hot and
bubbling. Top with the onion.
Source: Campbell's Kitchen
SWEET POTATO
QUESADELLAS
~Shared by Linda
H., Rosharon, TX
Adapted from a recipe on www.sweetpotato.org
6 large sweet potatoes, peeled, cooked and cut 1/4-in. thick
8 6-in. blue corn tortillas
1 cup grated Monterey Jack cheese
1 cup grated white cheddar cheese
1/4 cup chopped cilantro
1/4 cup salsa
salt and pepper
olive oil
Prepare a charcoal grill and allow it to burn down to embers. For each
serving, lay 3 slices of sweet potato over half of the tortilla,
sprinkle with cheeses, cilantro and salsa. Season to taste with salt
and pepper. Fold over tortilla and brush with olive oil. Grill for 3
minutes on each side or until crispy and cheese has melted. (Could also
make these in an iron skillet.) Makes 8 servings.
CHICKEN AND CHEESE
ENCHILADAS
~Shared by Linda
H., Rosharon, TX
Linda LCH’s own recipe from 8/12/08. My grandkids love this!
2 cloves garlic minced
½ large onion, chopped
8 oz cream cheese
1 tub H.E.B. 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
3-16-2009 LCH Original
1 lb ground beef
1 small chopped onion
1 glove garlic
8 oz cream cheese
8 oz shredded Cheddar
4-8 oz shredded Monterrey Jack
1 sm can Hatch green chilies (mild or hot)
10 flour tortillas
8 oz heavy cream
Brown beef with onion and garlic. Melt cream cheese into
mixture. Add chilies.
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.
AVOCADO ENCHILADAS
~Shared by Linda
H., Rosharon, TX
An avocado mixture fills the tortillas to make these enchiladas. A
spicy beer and tomato mixture makes the sauce for this dinner casserole.
Servings: 10 servings
1 teaspoon olive oil
1/2 yellow onion, finely diced
2 garlic cloves, minced
1 tablespoon sugar
1 tablespoons ground cumin
3 tablespoons dried oregano
1 can beer
1 28-ounce can crushed tomatoes
1 cup chicken broth or water
1 tablespoon balsamic vinegar
8 ripe avocados, peeled and seeded
1 cup cilantro leaves or parsley roughly chopped
3/4 teaspoon salt
1/2 red onion, finely diced
1 small can Hatch chopped chilies
Juice of 1 lime
20 corn tortillas
2 c. grated reduced-fat Monterey Jack cheese
Chop avocados; toss with cilantro, salt, red onion, chilies and lime
juice. Spread 1/2 cup sauce on the bottom of a casserole. Dip tortillas
in remaining sauce; spoon 3 tablespoons of filling onto each.
Tortilla Roll up and arrange, seam side down, in dish. Pour
sauce over, sprinkle with cheese. Cover; bake 25 minutes. Remove foil;
bake 5 minutes. Let cool and serve.
MEXICAN WEDDING
COOKIES
~Shared by Treva, NC
Prep: 20 min/total: 35 min
Servings total: 4 doz. or 24 servings, two cookies each
1 cup (2 sticks) butter, softened
1 cup powdered sugar, divided
1 tsp. vanilla
2 cups flour
1 cup finely chopped PLANTERS Pecans
PREHEAT oven to 350°F. Beat butter, 1/2 cup of the powdered sugar and
the vanilla in large bowl with electric mixer on medium speed until
light and fluffy. Gradually add flour and pecans, beating on low speed
after each addition until well blended.
SHAPE dough into 1-inch balls. Place, 1-1/2 inches apart, on ungreased
baking sheets.
BAKE 14 to 15 min. or until bottoms of cookies are lightly browned.
Cool 5 min. on baking sheets. Roll warm cookies in remaining 1/2 cup
powdered sugar until evenly coated; place on wire racks. Cool
completely. Store in tightly covered container at room temperature.
Make it Easy: Use a blender or food processor to finely chop the
pecans. Just be careful not to overprocess them or you'll end up with
nut butter!
In a large saucepan, cook beef over medium heat until no longer pink;
drain. Stir in the beans, dried minced onion, chili powder and salt;
heat through.
Place about 1/3 cupful down the center of each tortilla. Sprinkle each
with onion and cheese. Fold bottom and sides over filling. Pour sauce
over top; garnish with olives.
Yield: 10 enchiladas.
Nutritional Facts 1 enchilada with about 1 tablespoons sauce and 2
teaspoons olives equals 378 calories, 14 g fat (6 g saturated fat), 47
mg cholesterol, 993 mg sodium, 43 g carbohydrate, 6 g fiber, 22 g
protein.
*Chopped Onion Substitute
When there’s no time to chop onions, onion powder is one option.
Substitute 1 tablespoon of onion powder for one medium chopped onion.
For the best onion flavor, use frozen chopped onions or dried minced
onion (found in the spice aisle). One tablespoon of dried minced onion
equals 1/4 cup minced raw onion.
This refreshing drink is served by roadside vendors all over Mexico.
Not too much fruit, not too much sugar, just a beautiful way to quench
your thirst on a summer day.
8 cups cubed seeded watermelon, (about 6 pounds with the rind), divided
1 cup water, divided
1/3 cup sugar, divided
1/4 cup fresh lime juice
1 liter (4 cups) club soda, or seltzer water, well chilled
Lime slices, for garnish
Combine half the watermelon, half the water and half the sugar in a
blender; puree. Pour through a coarse strainer into a large container.
Repeat with the remaining watermelon, water and sugar. Stir in lime
juice. Refrigerate until well chilled, about 4 hours.
To serve, stir in club soda (or seltzer) and garnish with lime.
Source: Lifescript Healthy Advantage
HUEVOS RANCHEROS
VERDES
~Shared by Treva, NC
Prep Time: 30 min
Cook Time: 30 min
Serves: 4
Huevos rancheros or “ranch eggs” is a classic Mexican dish that is
great for a quick dinner. Traditionally, it’s made with a red
tomato-based sauce. Here we use tart and tangy green salsa instead.
Serve with: brown rice and slices of avocado.
1 & 1/2 cups very thinly sliced romaine lettuce
1 scallion, sliced
2 tablespoons chopped fresh cilantro
3 teaspoons canola oil, divided
2 teaspoons lime juice
1/4 teaspoon salt, divided
1/4 teaspoon freshly ground pepper, divided
1 (15-ounce) can pinto beans, rinsed
1/2 cup prepared green salsa, (see Tip)
8 (6-inch) corn tortillas
Canola oil cooking spray
3/4 cup shredded sharp Cheddar cheese
4 large eggs
Preheat oven to 400°F.
Combine lettuce, scallion, cilantro, 1 teaspoon oil, lime juice, 1/8
teaspoon salt and 1/8 teaspoon pepper in a bowl; set aside. Combine
beans and salsa in another bowl.
Coat both sides of each tortilla with cooking spray. Place tortillas on
a large baking sheet in 4 sets of overlapping pairs. (Each pair should
overlap by about 3 inches.) Spread about 1/3 cup of the bean mixture on
top of each pair of tortillas and sprinkle with 3 tablespoons cheese
each. Bake until the beans are hot and the cheese is melted, about 10
minutes.
Meanwhile, heat the remaining 2 teaspoons oil in a large nonstick
skillet over medium heat. Crack each egg into a small bowl and slip
them one at a time into the pan, taking care not to break the yolks.
Season the eggs with the remaining 1/8 teaspoon salt and pepper. Reduce
heat to medium-low and cook undisturbed for 5 to 7 minutes for soft-set
yolks. (For hard-set yolks, cover the pan after 5 minutes and continue
cooking until the yolks are cooked through, 4 to 6 minutes more.)
To assemble, place an egg on top of each pair of tortillas and top with
a generous 1/4 cup of the lettuce mixture.
Tips:
Tip: Green salsa (sometimes labeled salsa verde or tomatillo salsa) is
made with tomatillos, green chiles and onions. Look for it near other
prepared salsa in large supermarkets.
Source: Lifescript Healthy living for women
MEXICAN BEANS AND
RICE WITH SPICY
MEATBALLS
~Shared by Treva, NC
Slow cooker recipe.
1 pound extra-lean ground beef
2 packages taco seasoning mix -- (1 1/4-ounce)
1/2 cup chopped fresh cilantro or parsley
1/2 cup plain bread crumbs
1/3 cup finely chopped carrots
3 & 1/2 cups water
1 can sliced ripe olives -- (2 & 1/4 ounce) drained
1 can diced green chiles -- (7-ounce)
6 garlic cloves -- minced
1 red bell pepper -- diced
2 cups converted white rice
1 can kidney beans -- (15-ounce) rinsed and drained
To make the meatballs, in a medium bowl, combine the ground beef, 1/2
package taco seasoning mix, cilantro, bread crumbs, carrots, and 1/2
cup of the water. Mix to blend well. Roll into 24 balls about 1 &
1/2 inches in diameter. Set aside.
For the beans and rice, in a 4- or 5-quart electric slow cooker, mix
together the remaining 3 cups water with the remaining taco seasoning
mix, olives, green chiles, garlic, bell pepper, and rice. Gently push
the meatballs down into the rice mixture.
Cover and cook on the low heat setting 4 hours, or until the rice is
just tender and the meatballs are cooked through.
Gently stir in the beans. Cover and cook 30 minutes longer.
JICAMA SALAD WITH
JALAPENO DRESSING
~Shared by Treva, NC
6 cups mixed salad greens
1 jicama, diced
1/2 Vidalia onion, sliced
4 roma tomatoes or fresh garden tomatoes, diced
1/3 cup mayonnaise
1/4 cup sour cream
juice of 1 lime
1 jalapeno pepper, diced
2 cloves garlic, minced
1/2 teaspoon cumin
1. Combine the salad greens with the jicama, onion & tomatoes in a
large bowl & set aside.
2. In a blender, combine the mayonnaise with the sour cream, lime
juice, jalapeno pepper, garlic & cumin. Blend until smooth.
3. Just before serving, pour the dressing over the salad. Toss &
serve.
The Skinny: Use low-fat mayo & low-fat sour cream.
MEXICAN NOODLE PIE
~Shared by Treva, NC
1 (8-ounce) package of extra wide egg noodles, uncooked
1 cup dairy sour cream
1 cup shredded Cheddar cheese, divided
3 tablespoons sliced green onion
1 egg, beaten
1 teaspoon Worcestershire sauce
3/4 lb. ground beef
1 cup chopped onion
1/4 cup chopped green pepper
1 package (1-1/4 ounces) taco seasoning mix
1 cup (8-ounce can) tomato sauce
Shredded lettuce, chopped tomatoes, sour cream (optional)
Cook noodles according to package directions; drain.
In large bowl, stir together sour cream, 1/2 cup Cheddar cheese, green
onion, egg and Worcestershire sauce.
Fold in cooked noodles; spoon into 9-inch greased pie pan or 2-quart
casserole. Using a spoon, shape into a thick crust.
In large skillet, cook meat until browned. Add onion and green pepper;
cook until tender. Drain.
Stir in taco seasoning and tomato sauce; heat to boiling.
Pour into crust; top with remaining Cheddar cheese.
Bake at 350 F for 30 minutes. Let stand 5 minutes before cutting.
Top with shredded lettuce, chopped tomato and sour cream, if desired.
Makes 6 servings.
MEXICAN PORK AND
BLACK BEANS
~Shared by Treva, NC
Slow cooker recipe.
1 pound black beans, cooked
1 pound boneless pork sirloin -- cut in 1" cubes
1 tsp chili powder
1 tsp ground coriander
2 tsp salt
1 onion, chopped
1 garlic clove, minced
16 ounces stewed tomatoes, broken up
2 cups water
Freshly-ground black pepper to taste
Fresh cilantro leaves
Put beans in crock pot. Toss pork with chili powder, coriander and salt.
Lightly brown onion and garlic with pork in ungreased skillet.
Mix tomatoes into crockpot with their juice.
Add meat, pepper and 2 cups water.
Cover and cook 9 hours on LOW.
Ladle over rice and garnish with cilantro.
ONION FAJITAS
~Shared by Treva, NC
1 lb (455 g) round steak cut in strips
1/2 cup (125 ml) spicy steak sauce
2 tablespoons (30 ml) lime or lemon juice
1 teaspoon (5 ml) minced garlic
1 large green pepper, cut into strips
1 large red pepper, cut into strips
1 large onion, cut into strips
4 flour tortillas, warmed
1 cup (250 ml) mozzarella cheese, grated
1/2 cup (125 ml) salsa
1. Coat the beef with a mixture of steak sauce, lime juice &
garlic. Let it stand.
2. Heat a large oiled skillet over medium0high heat. Add the beef.
Stir-fry the beef until it is lightly browned & the sauce has
thickened slightly.
3. Remove the beef from the skillet. Then, sauté the peppers &
onion in the same skillet until they are tender-crisp.
4. Return the beef to the skillet. Toss it with the vegetables.
5. Wrap the mixture in the flour tortillas & serve with the
mozzarella cheese & salsa.
2 pounds of boneless beef chuck or other pot roast
1 jalapeno chile, seeded and finely chopped
1 garlic clove, crushed
1 teaspoon of beef bouillon granules or 1 beef bouillon cube
1 onion, chopped
1/2 teaspoon of chili powder
1/2 teaspoon of ground cumin
2 tablespoons of chopped fresh cilantro
1/2 teaspoon of salt
one 16 ounce can of refried beans, heated
6 to 8 (12 inch) flour tortillas, warmed
Trim fat from beef and discard. In a slow cooker, combine meat, chile,
garlic, bouillon granules or cube, onion, chili powder, cumin, cilantro
and salt. Cover and cook on LOW 8 hours or until meat is very tender.
Remove meat from slow cooker. With 2 forks, shred meat; combine with
3/4 cup cooking juices. Spread warm tortillas with refried beans. Add
shredded beef. Fold over tortilla slices, m then roll up. Serve warm.
Makes 6 to 8 servings.
EASY ENCHILADA SAUCE
~Shared by Treva, NC
Prep Time: 20 min
Makes: 2 & 1/2 cups of sauce
3 tablespoons vegetable oil
1 tablespoon flour
1/4 cup chili powder
2 cups chicken stock
10 ounces tomato paste
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt
In a medium saucepan heat oil, add flour, smoothing and stirring with a
wooden spoon. Cook for 1 minute. Add chili powder and cook for 30
seconds. Add stock, tomato paste, oregano, and cumin. Stir to combine.
Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce
will thicken and smooth out. Adjust the seasonings. Serve atop your
favorite enchiladas.
Source: Emeril Lagasse
MEXICAN CHICKEN ROLLS
~Shared by Treva, NC
2 whole chicken breasts, split, skinned and boned
1 (4 oz.) can whole green chili peppers
4 tsp. chopped pitted black olives
1/2 c. shredded Monterey Jack cheese
1 egg, slightly beaten
1 c. crushed tortilla chips
1/4 c. vegetable oil
1 (1.5 oz.) env. enchilada sauce mix
1/2 c. water
1 (16 oz.) can Mexican style stewed tomatoes
1/2 c. shredded Cheddar cheese
Pound chicken breasts to flatten. On each bread, put 1 chili pepper, 1
teaspoon olives and 2 tablespoons Jack cheese. Roll up the breasts
tightly and secure with toothpicks. Dip each roll into the egg, then
into chips to coat.
Heat oil in skillet and brown chicken rolls lightly. Place rolls in a
shallow casserole dish. Prepare enchilada sauce according to package
directions, using only 1/2 cup water and Mexican-style tomatoes.
Pour sauce over chicken rolls. Bake, covered, at 350 degrees for 35-40
minutes. Sprinkle top of chicken with Cheddar cheese and bake,
uncovered, an additional 5 minutes or until cheese is bubbly.
Makes 4 main-dish servings.
Source: Cooks.com
EGGS OLE
~Shared by Treva, NC
1 dozen eggs
16 oz sour cream
1/2 tsp salt
1/8 tsp black pepper
generous splash of Tabasco
6 green onions
1 can whole peeled green chilis, diced -or- 1/4-1/3 C diced jalapeño
2 C grated cheese, jack or cheddar, to top
Optional: 1C diced ham -or- 1/2 C crumbled cooked bacon
Oven 350F 35 min 9"x13" dish
Beat eggs together well with sour cream.
Stir in other ingredients.
Pour into a prepared baking dish and bake as directed.
1/4 cup extra virgin olive oil
1 (3 pound) whole chicken, cut into pieces
1 pound potatoes, peeled and cut into large chunks
18 cloves garlic, peeled
1 teaspoon freshly ground black pepper
3/4 teaspoon salt
2 tablespoons chopped fresh parsley
1 1/2 cups dry sherry
1/2 cup port wine
In a large covered skillet, heat olive oil over medium-high heat. Cook
chicken in oil until browned on all sides. Remove chicken from skillet.
Arrange potatoes in the skillet to cover the bottom. Scatter garlic
cloves over potatoes. Place chicken on top of garlic and potatoes.
Sprinkle pepper, salt, and parsley over chicken. Pour sherry and port
over all. Cover, and simmer over low heat until potatoes and chicken
are cooked through, approximately 45 minutes.
3 jalapeno peppers
1 medium onion quartered
1 garlic clove
2 cans (1 28 oz and 1 14 oz) whole peeled tomatoes drained
4 fresh cilantro sprigs
1/2 t. salt
tortilla chips
Heat a small ungreased cast iron skillet over high heat. With a
small sharp knife pierce jalapenos; add to hot skillet. Cook for
15-20 minutes or until peppers are blistered and blackened turning
occasionally.
Immediately place jalapenos in a small bowl; cover and let stand for 20
minutes. Peel off and discard charred skins. Remove stems
and seeds.
Place onion and garlic in a food processor; cover and pulse four
times. Add the tomatoes, cilantro, salt and jalapenos.
Cover and process until desired consistency. Chill until
serving. Serve with chips.
2 cups of rice
1 can coconut milk
1 can cream of coconut
1/2 cup of water
cinnamon sticks about two
1/2 teaspoon ground ginger fresh or powder
optional raisin to taste
Instructions
in a bowl place rice in water for two hours then discard the water and
place in a 5qt rice with all ingredients at low heat including the 1/2
cup of water stir till the rice as become mushy then in foil tray
spread a thin coat of butter pour the rice cool for about one hour or
till set slice and sprinkle cinnamon over it.
6 ounces chorizo sausage
8 (6 inch) corn tortillas
6 eggs
1/4 cup milk
1/2 teaspoon pepper
1/2 teaspoon salt
1 cup shredded Monterey Jack cheese
1 dash hot pepper sauce (e.g. Tabasco), or to taste
1/2 cup salsa
Crumble the sausage into a skillet over medium-high heat. Cook and stir
until evenly brown. Set aside. Heat one skillet over medium heat, and
heat another skillet over high heat. The skillet over high heat is for
warming tortillas. In a medium bowl, whisk together the eggs, milk,
salt and pepper. Spray the medium heat skillet with some cooking spray,
and pour in the eggs. Cook and stir until almost firm. Add the sausage,
and continue cooking and stirring until firm. Meanwhile, warm tortillas
for about 45 seconds per side in the other skillet, so they are hot and
crispy on the edges, but still pliable. Sprinkle a little shredded
cheese onto each tortilla while it is still hot. Top with some of the
scrambled egg and sausage, then add hot pepper sauce and salsa to your
liking.
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.
1 1/2 lb. ground chicken
1 C. each diced red onions and diced green pepper
2 t. minced garlic
1 C. canned black beans, drained and rinsed.
1 C. diced tomatoes
1/2 C. frozen or canned corn
1 1/2 t. chili powder
1 t. ground cumin
2 C. pasta sauce
1 C. medium salsa
1/4 t. black pepper
2 T. minced fresh cilantro
4 large or 8 small whole wheat flour tortillas
1 1/2 C. shredded cheddar cheese
1 C. sour cream
1/4 C. chopped green onion
Preheat oven to 375. Spray a 9x13 baking dish with cooking spray
and set aside.
In a large non-stick pot or skillet, cook ground chicken, onions, green
pepper and garlic over medium high heat until meat is no longer
pink. Break up any large pieces of chicken as it's cooking.
Add black beans, tomatoes, corn, chili powder and cumin. Cook and
stir 2 more minutes. Add pasta sauce, salsa and black
pepper. Bring to a boil. Reduce heat to low. Cover
and simmer 5 more minutes stirring occasionally. Stir in cilantro
and remove from heat.
To assemble lasagna, spread 1/3 sauce mixture over bottom of casserole
dish. Top with 1/2 of the tortillas, overlapping and cutting them
as necessary to fit.
Top with 1/3 sauce mixture, followed by 1/2 of the cheese. Cover
cheese with remaining tortillas followed by remaining sauce.
Sprinkle remaining cheese over sauce.
Cover with foil and bake 35 minutes. Uncover and bake 10 more
minutes. Let lasagna stand for at least 10 minutes before
serving. Top each piece with a dollop of sour cream and some
chopped green onion.
5 roma (plum) tomatoes, seeded and chopped
10 green onions
2 fresh jalapeno peppers, seeded
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
2 tablespoons hot pepper sauce
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon salt
In a blender or food processor, pulse the tomatoes, green onions,
jalapeno peppers, and cilantro to desired consistency. Transfer to a
bowl, and mix in the lime juice, hot pepper sauce, black pepper, garlic
powder, and salt.
Salt the rims of 2 large margarita glasses. To do so, pour salt onto a
small plate, moisten the rims of the glasses on a damp towel and press
them into the salt.
In a blender combine tequila, triple sec and limeade concentrate. Fill
blender with ice cubes. Blend until smooth. Pour into glasses, garnish
with slice of lime and serve.
4 1/2 C. cubed cooked rotisserie chicken
1 (28 oz) can green enchilada sauce
10 oz. sour cream
9 corn tortillas (6") cut into 1/2" pieces
4 C. (16 oz) shredded Monterey Jack cheese
In a greased 9x13 baking dish layer half of the chicken, enchilada
sauce, sour cream, tortillas and cheese. Repeat layers.
Cover and bake at 375 for 40 minutes. Uncover and bake 10 minutes
longer or until bubbly. Let stand for 15 minutes before serving.
1 lb. ground beef
1 cup sour cream
2/3 cup mayonnaise
2 Tbsps. onion, minced
Paprika
2 cups Bisquick
1/2 cup cold water
1-2 tomatoes, sliced
1 cup green pepper, diced
1 cup grated Cheddar cheese, may use more
Instructions
Mix Bisquick and water into a soft dough. Spread into greased 8 x 8
inch baking dish. Grease 1/2 inch up on the sides. Brown beef and
drain. Mix sour cream, mayonnaise, cheese and onion. Set aside. Layer
beef, tomatoes and green pepper. Spoon cream mixture on top. Sprinkle
with paprika. Bake at 375 degrees for 25-30 minutes.
2 T butter
1/2 C. chopped onion
1/2 C. chopped green pepper
8 eggs
1/4 C. milk
1 t. seasoned salt
1/2 T. crushed basil
1/4 t. pepper
1 (3 oz.) pkg. cream cheese cubed
1 medium tomato chopped
2-4 slices bacon cooked and crumbled
Melt butter in large skillet over medium heat; add onion and green
pepper. Cook until tender; set aside. Beat eggs, milk and
seasonings. Pour over onion/pepper mixture. Add cheese and
tomato. Return skillet to heat. Gently push pancake turner
completely across bottom and sides of skillet, forming large soft
curds. Cook until eggs are thickened throughout but still
moist. Sprinkle with bacon.
1-1/2 cups water
1 cup salsa
2 chicken bouillon cubes
2 cups uncooked instant rice
In a saucepan over medium heat, bring water, salsa and bouillon to a
boil. Stir in rice; remove from the heat. Cover and salt stand 6-8
minutes or until liquid is absorbed. Fluff with a fork. Yield: 6-8
servings.
1 c. butter, softened
1/2 c. sugar
2 1/4 c. sifted flour
1 tsp. cinnamon
1 tsp. vanilla
1/4 tsp. salt
1/2 c. sugar
1/2 tsp. cinnamon
Cream butter at high speed. On low speed, beat in sugar,flour, 1
teaspoon cinnamon, salt and vanilla until combined. Dough will be
stiff. Shape into balls and wrap in wax paper. Refrigerate 30 minutes.
Place balls on a no-stick cookie sheet and flatten. Bake at 400 degrees
for 10 minutes. Combine 1/2 teaspoon cinnamon and 1/2 teaspoon sugar
and sprinkle over hot cookies. Makes 3 dozen.
1/2 C. chopped celery
1/4 C. green onion slices
1 T. margarine
1 C. barbecue sauce
1/4 C. margarine
8 eggs beaten
1/4 C. milk
8 oz. jar Cheez Whiz
3 English muffins split, toasted or 6 crisply fried tortillas
Saute celery and onion in margarine. Add barbecue sauce; simmer
15 minutes. Melt margarine in skillet over low heat; add combined
eggs and milk. Cook slowly, stirring occasionally, until eggs begin to
thicken. Add 1/2 C. Cheez Whiz; continue cooking stirring
occasionally until Cheez Whiz melts and eggs are cooked. Spread
muffin halves with remaining Cheez Whiz. For each serving cover
muffin with eggs; top with sauce.
4 c. shredded cheddar cheese
4 eggs, beaten
1 can (4 oz.) chopped green chilies
2 tsp. chopped pimientos, well drained
2 strips bacon, fried and crumbled
Combine all ingredients, mixing well. Spread into an ungreased 8 inch
square baking dish (Pyrex works best). Bake at 350 degrees for 30
minutes. Cut into squares when slightly cooled. This is good as an hors
d'oeuvres or can be cut into larger squares and served for lunch or
brunch. Serves 8.
1 (16 oz.) can refried beans
1 cup Bisquick
1/4 cup water
1 lb. ground beef
1 cup salsa
1 1/2 cups shredded cheese
3 green onions - chopped
Spray 9 inch pie pan with Pam. Mix refried beans, Bisquick and water
together. Spread in pie pan and scoop out center to form crust. Brown
ground beef - then put in shell. Pour salsa over beef, spreading
evenly. Spread cheese and green onion over salsa. Bake at 375 degrees
for 30 minutes.
Click
if you have a submission for the Reader Recipe section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
Heart
Healthy
LOW-FAT CROCKPOT CHICKEN TACO SOUP
~Shared by Jean,
Syracuse, NY
A delicious healthy meal that is so easy to make. This is a combination
of several great recipes that I have tried. The cooking aroma is very
enticing.
8 servings
Time: ½ day
Prep: 15 min
1 cup vegetable broth
1 lb boneless skinless chicken breasts
1 (16 ounce) can pinto beans, rinsed and drained
1 (16 ounce) can kidney beans, rinsed and drained
1 (11 ounce) can mexicorn, rinsed and drained
1 (10 ounce) can Rotel tomatoes & chilies
2 (14 1/2 ounce) cans no-salt-added diced tomatoes
1/2 red pepper, chopped
1/2 green pepper, chopped
1/2 cup celery, chopped
1/2 cup onions, chopped
1 (1 1/2 ounce) envelope taco seasoning mix (Bearitos with no MSG)
Stir the envelope of taco seasoning mix with vegetable broth in the
crock-pot.
Remove fat from chicken breast and add to crock-pot.
Cook on low about six hours and shred chicken.
Add all other ingredients to crock-pot. Stir. Cook on high for 2 hours
or low for 4 hours.
Garnish with chopped green onions, fat free sour cream, or Melissa’s
Soy Shreds cheddar.
Calories 261
Calories from Fat 18 (7%)
Amount Per Serving%DV
Total Fat 2.1g3
Saturated Fat 0.4g2
Polyunsaturated. Fat 0.6g
Monounsaturated. Fat 0.5g
Trans Fat 0.0g
Cholesterol 33 mg 11%
Sodium 599 mg 24%
Potassium 938 mg 26%
Total Carbohydrate 39.4g13
Dietary Fiber 9.1g36
Sugars 5.6g
Protein 23.9g47
Vitamin A 925 mcg 18%
Vitamin B 6 0.7mg3 5%
Vitamin B 12 0.2mcg 3%
Vitamin C 43 mg 72%
Vitamin E 1 mcg 3%
Calcium 99 mg 9%
Magnesium 89 mg 22%
Iron 3 mg 18%
Alcohol 0.0g
Caffeine 0.0 mg
TEX-MEX CORN SOUP
~Shared by Jean,
Syracuse, NY
1 tbsp margarine, liquid
1/2 c onion, chopped
10 oz whole kernel corn, including liquid
1 c sweet red pepper
1 tsp red pepper flakes
1/4 tsp salt
4 c chicken broth
1/4 tsp ground white pepper, fresh
17 oz creamed corn
Melt margarine in a large saucepan. Sautee onion, sweet pepper and red
pepper flakes until tender. Stir occasionally, about 2
minutes. Stir in chicken broth and both cans of corn. Continue
cooking until very hot. Add salt and pepper and serve immediately.
Low-Sodium Diets: Omit salt and substitute unsalted broth and canned
vegetables.
Makes 8 Servings
Dietary Exchanges:
2 Starch
1 Fat
Nutrients Per Serving:
Calories 205
Carbohydrate 31g
Protein 6g
Fat 8g
Source: Recipe Source
Click
if you have a submission for the Heart Healthy Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
Diabetic
Choices
FRESH SALSA
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings (1 Serving = 1/4 Cup)
INGREDIENTS
- 1 large tomato (8 ounces), seeded and chopped
- 3 green onions with green tops, chopped
- 1/3 cup packed chopped fresh cilantro
- 1 tablespoon fresh lime juice
- 1 tablespoon seeded and chopped jalapeno
- 2 cloves garlic, minced
- 1/2 teaspoon salt
DIRECTIONS
Combine all the ingredients in a bowl; mix well. Leave at room
temperature for 30 to 60 minutes for flavors to mingle.
- 5 Tbsp. fresh lime juice
- 3 Tbsp. reduced-fat mayonnaise
- 5 cloves garlic, finely minced
- 2 tsp. canned chipotle chilies, rinsed, drained and chopped
- 1 Tbsp. honey
- 1 large red bell pepper, cut into thin strips
- 1 large green bell pepper, cut into thin
- 1 large yellow bell pepper, cut into thin strips
- 12 oz. jicama, peeled, cut into thin strips
- 1/3 cup (packed) fresh cilantro leaves, minced
- Salt and freshly ground black pepper
DIRECTIONS
Puree first 5 ingredients in a blender or food processor until dressing
is smooth.
Place peppers, jicama and cilantro in a large bowl. Add dressing and
toss to mix and coat well. Season with salt and pepper to taste. Cover
and refrigerate until the vegetables soften a little but remain
crunchy. (About 4 hours.) Serve at room temperature.
Nutritional Information Per Serving: Calories: 42; Protein: 1 g;
Sodium: 32 mg; Carbohydrates: 9 g; Fat: less than 1 g Exchanges: 2
Vegetable
PORK WITH GREEN
CHILE SAUCE
(Puerco con Salsa de Chile Verde)
~Shared by Mary S.,
Nashville, TN
Yield: Makes about 7 cups (7 servings)
Ingredients
- 3 pounds lean boneless pork shoulder OR butt, well trimmed and
cut into 1-inch cubes
- 1 tablespoon canola or corn oil
- 1 cup chopped onion
- 2 cloves garlic, minced
- Three 4-ounce cans green chilies, OR one 10-ounce can jalapeno
pepper OR 6-7 large fresh Anaheim OR California peppers, seeded and
chopped
- 3 medium tomatoes, seeded and chopped
- 1/2 cup packed chopped cilantro, OR 2 tablespoons ground
coriander
- 1 tablespoon wine vinegar
- 1 teaspoon salt
- 1 tablespoon chopped fresh oregano OR 1 teaspoon dried oregano
- 1/2 teaspoon dried cumin
Directions
Brown the pork in the oil in small batches in a large nonstick skillet
or Dutch oven. Remove and set aside.
Saute the onion and garlic in the pan about 5 minutes, until lightly
browned. Add the pork and all remaining ingredients, plus 1/4 cup water.
Cover and simmer on top of the stove, or bake in a 325 degree oven, for
1-1/2 to 2 hours, or until the pork is tender. Skim any fat from the
surface before serving.
Nutritional Information Per Serving: Calories: 257; Protein: 33 g;
Sodium: 624 mg; Sugars: 5 g; Carbohydrates: 8 g; Cholesterol: 92 mg;
Fiber: 2 g Exchanges: 2 Vegetable, 4 Lean Meat
- 1 (28 ounce) can low-sodium whole tomatoes in juice
- 2 cloves garlic, minced
- 1 medium onion, finely chopped
- 3/4 teaspoon ground ancho chile powder
- 3/4 teaspoon chile powder
- 1/4 teaspoon ground cumin
- 1 (15 ounce) can black beans with juice
- 1 (4 ounce) can chopped green chiles
- 3 tablespoons minced fresh parsley
- 1 tablespoon red wine vinegar
- 1/2 cup shredded Monterey Jack cheese
- 2 tablespoons minced cilantro
Directions
In a large nonstick skillet, over medium-high heat, cook the tomatoes,
garlic, onion, ancho chile powder, chile powder, and cumin, stirring
occasionally, until mixture starts to thicken, 8 -10 minutes.
Turn the heat to low and add the beans, chiles, 2 tablespoons of the
parsley, and the vinegar; cook, stirring occasionally, until bubbly,
about 5 minutes. Stir in the cheese.
Place in a serving dish or in individual bowls; top with the cilantro
and remaining parsley.
- 1 Tbsp. plus 1 tsp. olive oil
- 4 boneless skinless chicken breast halves, about 3 oz. each
- 1/4 cup chopped onion
- 1 clove minced garlic
- 1/4 tsp. ground cumin
- 1/4 tsp. ground coriander
- 1-1/2 tsp. unsweetened cocoa powder
- 1/2 tsp. chipotle or regular chili powder
- 1/4 cup no-sodium diced tomatoes with juice
- 2 Tbsp. sliced almonds, toasted for 3-4 minutes
- 2 Tbsp. raisins
- 1/2 cup plus 2 Tbsp. fat-free, reduced-sodium chicken broth,
plus more if needed
- Salt, to taste
- 2 Tbsp. chopped cilantro, for garnish
Directions
Preheat oven to 200 degrees.
In large skillet, heat tablespoon of olive oil over medium heat. Add
chicken to pan and saute, turning once, until cooked through, about 4-6
minutes per side. Transfer to a plate, cover with foil and place in
oven to keep warm.
Add remaining oil to pan. Add onion to skillet and saute for 3 minutes
or until translucent. Add garlic and cook for another 30 seconds. Add
cumin, coriander, cocoa powder and chili powder, stirring to coat
onions well. Add tomatoes, almonds, raisins, broth and salt. Bring to
boil then reduce heat and simmer for 10 minutes.
Transfer to blender and puree until smooth, adding more chicken broth
if needed, for desired consistency. Place chicken on serving dish and
pour sauce over top. Garnish with cilantro and serve.
Click
if you have a submission for the Diabetic Choices Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
For
Two
SOUTH OF THE BORDER PIZZA
~Shared by Jean,
Syracuse, NY
Serves: 2 (1/2 muffin per serving)
INGREDIENTS
1/3 cup frozen mixed pepper and onion stir-fry
Scant 1/4 cup mild or medium salsa
1/4 cup shredded reduced-fat Cheddar cheese
1 whole-wheat English muffin
DIRECTIONS
In a medium non-stick skillet coated with non-stick spray coating, cook
the onion and pepper mixture over medium heat, stirring frequently,
until the onion is tender, about 4 to 6 minutes.
Meanwhile, divide the salsa evenly between the English muffin halves,
and spread it evenly over each half. Sprinkle the cheese evenly over
the two halves. Toast the muffin halves in a toaster oven until the
cheese melts.
When the onion and pepper mixture is done, top the pizza halves with
the pepper mixture, dividing it evenly.
I like to serve these with fried eggs and salsa so I make a double
batch of salsa. I often use canned refried beans. PS:
Charlie, if you have
some Borracho Beans left over, this is a perfect use for them! Just
mash them and enjoy.
Prep Time: 15 mins
Total Time: 20 mins
Servings: 2-4
Ingredients
2 mexican hard rolls (bolillos) or 4 slices French bread
1 cup black beans or pinto beans, refried (fresh or canned)
2 tablespoons butter, softened
1 cup shredded manchego cheese or 1 cup monterey jack cheese
4 slices cooked ham (optional) or 4 slices smoked ham (optional)
For the salsa
2 roma tomatoes, chopped
2 green onions, white part only, chopped
1-2 fresh serrano chilies, finely chopped
2 teaspoons lime juice
salt
Directions
Preheat oven to 350 degrees. Make the salsa: combine all the
ingredients in a small serving bowl and set aside. Cut the bolillos or
French bread in half length wise. Take out some of the soft center to
make space for the filling. Spread each half with 1/2 Tbs butter, top
with the refried beans, place a slice of ham on top (if using), and
cover with the cheese. Place the molletes in a jelly roll pan and bake
until cheese is melted and bread is warmed through. Serve hot with the
salsa.
Source: Food.com
Click
if you have a submission for the For Two Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
In a large resealable plastic bag, combine sugar and cinnamon; set
aside. In a small skillet, heat 1/2 in of oil. Place one tortilla at a
time in skillet, cook for 5 seconds; turn and cook 10 seconds longer or
until browned. Place in sugar mixture; toss to coat. Serve immediately.
Yield: 10 servings.
CHICKEN QUESADILLAS
& FIESTA RICE
4 skinless, boneless chicken breast halves (about 1 pound), cut into
cubes
1 can (10 3/4 ounces) Campbell's® Condensed Cheddar Cheese Soup
1/2 cup Pace® Chunky Salsa
OR Pace® Picante Sauce
10 flour tortillas (8-inch), warmed
Fiesta Rice
Heat the oven to 425°F.
Cook the chicken in a 10-inch nonstick skillet over medium-high heat
until well browned and cooked through, stirring often. Stir in the soup
and salsa. Cook until the mixture is hot and bubbling.
Spread about 1/3 cup chicken mixture onto half of each tortilla to
within 1/2 inch of the edge. Brush the edges of the tortillas with
water. Fold the tortillas over the filling and press to seal. Place the
filled tortillas onto 2 baking sheets.
Bake for 5 minutes or until the quesadillas are hot. Serve with the
Fiesta Rice.
Fiesta Rice: Heat 1 can (10 ounces) Campbell's® Condensed Chicken
Broth, 1/2 cup water and 1/2 cup Pace® Chunky Salsa in a 1-quart
saucepan over medium heat to a boil. Stir in 2 cups uncooked instant
white rice. Cover the saucepan and remove from the heat. Let stand for
5 minutes.
Serving Suggestion: Serve with chocolate chip cookies.
Source: From a flyer of Recipes for Campbell's soups, dated 1998
GREEN QUESO FUNDIDO
Serve 4 as a soft taco filling or tapa (this looked like a good dip if
the onions are finely chopped).
Ingredients
2 tablespoons olive or vegetable oil
1 medium white onion, sliced 1/4-inch thick
5 ounces (a generous 1/2 cup) green chorizo [below]
3 tablespoons white wine, beer, tequila or water
2 cups coarsely chopped spinach leaves
8 ounces Chihuahua or other Mexican melting cheese, such as quesadilla
or asadero, shredded (you'll have about 2 cups) See note below.
About a dozen warm corn or flour tortillas
About 1 cup salsa
Directions
1. Prepare the flavorings. Heat the oil in a large (10-inch) skillet
over medium heat. Add the onion and chorizo and cook, stirring
regularly and breaking up any clumps, until the chorizo is cooked
through, about 10 to 15 minutes. Add the beer or other liquid and the
spinach; stir until the liquid has evaporated and the mixture is once
again dry looking.
2. Finish the queso fundido. Reduce the heat to medium-low, sprinkle
the cheese evenly over the vegetables and stir slowly and constantly
until just melted—too long over the heat and the cheese will become
tough, oily and stringy. Immediately scoop into a warm serving dish (a
small fondue dish with a tea light below is ideal) and serve with warm
tortillas and salsa for making soft tacos.
NOTE: If you use beer, Monterey Jack is the best cheese.
Source: Season 7 Mexico - One Plate at a Time via Rickbayless.com
THREE-CHEESE
ENCHILADAS
1-1/2 cups (6 oz.) shredded Monterey Jack cheese
1-1/2 cups (6 oz.) shredded cheddar cheese
3 oz. pkg. cream cheese, softened
1 cup picante sauce
1/2 cup sliced green onions
1 tsp. crushed cumin
1 medium red or green bell pepper, chopped
8 (8-inch) flour tortillas
Lettuce, shredded
Chopped tomato
Sliced black olives
Sour cream, optional
Heat oven to 350. Mix 1 cup each of the shredded cheese, cream cheese,
1/4 cup picante sauce, red pepper, green onions and cumin. Spoon 1/4
cup of the cheese mixture down the center of each tortilla. Roll and
place, seam side down in a 9x13 dish. Spoon the remaining picante sauce
evenly over the enchiladas. Cover with remaining shredded cheeses. Bake
for 20 minutes or until hot. To serve, top with remaining ingredients.
Yield: 4 servings.
LAZY CHILES RELLENOS
Jean
in Syracuse, NY got me hooked on this recipe blog. Can't get
enough of it! I love Ree's style and adore her recipes! You can see The Pioneer Woman
weekends on the Food Network.
8 whole Roasted, Peeled, And Seeded Green Chiles
1-½ cup Monterey Jack Cheese, Grated
5 whole Large Eggs
2 cups Whole Milk
Salt And Black Pepper To Taste
½ teaspoon Paprika
¼ teaspoon Cayenne Pepper
Instructions
Preheat oven to 325 degrees.
Mix together eggs, milk, salt, pepper, paprika and cayenne.
Cut chilies in half and add a single layer of chilies on the bottom of
a 9 x 13-inch baking dish.
Top chilies with half the grated cheese.
Repeat with another layer of chilies and another layer of cheese.
Pour egg mixture all over the top.
Place into a larger baking dish or rimmed baking sheet. Pour in 1/2
inch of water and bake for 35 to 45 minutes, or until completely set.
Cut into squares and serve with warm corn tortillas!
1 cup uncooked rice
2 cans (4-ounces) green chilies, chopped
2 cups sour cream
3/4 pound Monterey Jack cheese, sliced
Parmesan cheese, grated, optional
Preheat oven to 350 degrees.
Cook rice according to directions on package.
Mix chopped chilies with sour cream. Spoon thin layer of rice in
buttered casserole, approximately 10 x 10-inches, add layer of sour
cream mixture, followed by layer of sliced Jack cheese. Repeat layers,
finishing with rice on top.
Bake 30 minutes.
CHEESY TAMALE
CASSEROLE
2 lb. ground beef
1/2 green pepper, chopped
1 c. finely chopped onion
1 c. taco sauce
1/3 c. Bisquick
1/2 tsp. taco seasoning
1 can whole kernel corn, drained
CHEESY TOPPING:
1 3/4 c. water
1 c. sour cream
3/4 c. Bisquick
1/2 tsp. salt
3/4 c. yellow cornmeal
2 c. shredded Monterey Jack cheese
2 eggs
Heat oven to 350 degrees. Cook and stir ground beef, onion and pepper
in skillet until beef is brown. Stir in remaining ingredients except
cheesy topping; heat to boiling. Spoon into ungreased rectangular
baking dish 13 x 9 x 2 inch. Prepare cheesy topping.
Heat water to boiling in 2 quart saucepan. Stir in cornmeal; cook and
stir until very thick, about 1 minute. Remove from heat; stir in sour
cream. Beat in remaining ingredients until blended. Spread over beef
mixture. Bake uncovered until light brown (about 40 minutes).
CREAMY CHICKEN
ENCHILADAS
Serve a Mexican favorite your family will love.
Serves: 6
Prep. time: 20 minutes
Cooking time: 40 min.
- 1 can (10 3/4 oz.) Campbell's® Cream of Chicken or Campbell's® 98%
Fat Free Cream of Chicken Soup or 25% Less Sodium
- 1 container (8 oz.) sour cream
- 1 cup Pace® Picante Sauce
- 2 tsp. chili powder
- 2 cups chopped cooked chicken
- 1 cup shredded Monterey Jack cheese
- 10 Mission® Fajita Size Flour Tortillas, warmed
- 1 medium tomato, chopped
- 1 green onion, sliced
MIX soup, sour cream, picante sauce and chili powder.
MIX 1 cup picante sauce mixture, chicken and cheese.
SPREAD about 1/4 cup chicken mixture down center of each tortilla. Roll
up and place seam-side down in 3-qt. shallow baking dish. Pour
remaining picante sauce mixture over enchiladas. Cover.
BAKE at 350°F. for 40 min. or until hot. Top with tomato and onion.
Source: Campbell's
MEXICAN CHICKEN
Another Paula Deen favorite. I sub a can of Ro-tel for the tomatoes.
Servings: 8 servings
Prep Time: 10 min
Cook Time: 30 min
Difficulty: Easy
Ingredients
1 10 3/4 -ounce can cream of chicken soup
1 10 3/4 -ounce can cheddar cheese soup
1 10 3/4 -ounce can cream of mushroom soup
1 10-ounce can tomatoes
1 whole chicken, cooked, boned, and chopped or 4 cups leftover cooked
chicken
11 1/2 -ounce package flour tortillas
2 cups shredded cheddar cheese
Directions
Preheat oven to 350 degrees.
In a large bowl, stir together the three kinds of soup and the
tomatoes. Stir in the chicken.
In a greased 13 x 9- inch pan, layer the tortillas and the chicken
mixture, beginning and ending with tortillas. Sprinkle the cheese over
the casserole and bake for 30 minutes.
Source: Paula Deen
GRILLED CORN
GUACAMOLE
Oh my goodness... this is excellent. I just love this stuff!
Prep Time 10 Minutes
Cook Time 10 Minutes
Servings 10
Difficulty Easy
Grill corn until nice and golden, with good grill marks on the kernels.
Allow to cool a bit, then cut the kernels off the cobs. Set aside.
Halve avocados and remove pit. Cut avocado into a dice inside the skin,
then scoop out with a spoon.
In a bowl, combine corn kernels, diced avocados, diced tomato,
jalapenos, minced garlic, lime juice, salt, and cumin. Stir gently to
combine. Add cilantro and stir in.
Adapted from Cooking Light and shared in a fave food blog, Noble Pig.
This is a very time-intensive recipe and I'm trying to figure ways to
make it easier without sacrificing taste. I may just have to dedicate a
day off sometime soon to make this gem myself.
3 poblano or pasillo chiles (about 12 ounces)
1 large red bell pepper (about 8 ounces)
3 ears shucked corn
1/3 cup all-purpose flour (about 1-1/2 ounces)
1 teaspoon salt, divided
1/4 teaspoon ground black pepper
3-1/2 cups 1% low-fat milk
3 cups (12 ounces) preshredded reduced-fat 4-cheese Mexican cheese
blend, divided (I did not use reduced fat)
1/3 cup chopped red onion
1/3 cup chopped fresh cilantro
2 large eggs, lightly beaten
1 (15 ounce) carton part-skim ricotta cheese
Cooking spray
18 (6-inch) white corn tortillas
3-3/4 cups chopped cooked chicken breast
1 cup thinly sliced green onions, divided
Preheat broiler. Cut poblanos and bell pepper in half lengthwise;
discard seeds and membranes. Place poblanos and bell pepper, skin
sides up, on a foil-lined baking sheet; flatten with hand. Place
corn on baking sheet. Broil for 10 minutes or until poblanos and
bell peppers are blackened and blistery (if they are not you will
not be able to get the skin off) and corn is lightly browned.
Place poblanos and bell pepper in a zip-top plastic bag; seal and let
stand 10 minutes. Peel and coarsely chop peppers; set poblanos
and bell pepper aside separately. Remove corn kernels from
cobs. This is also a good time to cut up chicken breast.
Lightly spoon flour, using the scoop and sweep method, into a dry
measuring cup; level with a knife. Place flour, 1/2 teaspoon salt
and black pepper in a large saucepan. Gradually add milk (before
turning on the heat), stirring with a whisk. Cook over medium
heat until slightly thick (about 12 minutes), stirring constantly;
remove from heat. You should be able to coat the back of a
spoon. Combine 1 cup milk mixture and poblanos in a food
processor or blender; process until smooth. Stir pureed poblano
mixture into remaining milk mixture.
Preheat oven to 350 degrees.
Combine bell pepper, corn remaining 1/2 teaspoon salt, 1 cup Mexican
cheese, red onion, cilantro, eggs and ricotta.
Coat bottom of a 13 x 9-inch baking dish with cooking spray.
Spread 1/2 cup sauce in bottom of dish. Arrange 6 tortillas over
sauce, overlapping slightly. Spread half of ricotta mixture over
tortillas; top with half the chicken. Sprinkle with 1/3 cup
green onions and 2/3 cup Mexican cheese. Pour about 1 cup sauce
over cheese. Repeat layers with 6 tortillas, remaining ricotta
mixture, remaining chicken, 1/3 cup green onions, 2/3 cup Mexican
cheese, 1 cup sauce and 6 tortillas. Pour remaining sauce over
tortillas. Coat 1 side of foil with cooking spray; place foil,
coated side down, over casserole. Bake at 350 for 30
minutes. Uncover; sprinkle with remaining 2/3 cup Mexican cheese
and 1/3 cup green onions. Bake, uncovered, 15-20 minutes or until
cheese melts and is slightly golden brown. Let stand 15 minutes
before serving.
Nutrition information based on 12 servings: Calories 369 (29%
from fat); Fat 11.9 g; Protein 33.1g; Carb 33.8g; Fiber 3.6g; CHOL
98mg; IRON 1.8mg; SODIUM 594mg; CALC 536mg
Cooking Notes: Make sure to serve this with a green salsa, it really
enhances the flavor. If you are not concerned about calories, use
any percentage milk you choose (whole, 2% etc.), don't worry about
using reduced fat cheese and even increase the amount of cheese if you
like. A dollop of sour cream is a nice addition as well.
5 cups water
1 1/2 tsp. salt
2 cups cornmeal
1 cup cold water
1 medium onion, chopped
1 Tbsp. shortening
1 lb. hamburger
1/2 tsp. chili powder, opt.
1 tsp. salt
1/8 tsp. pepper
2 cups tomatoes (whole or pieces with not much juice)
Directions:
In large pan, bring 5 cups water and salt to a rolling boil. Add
cornmeal that has been moistened with 1 cup cold water, gradually
stirring constantly. Cook for 45 minutes, stirring often, over low heat
until the mush is done. Saute the onion in shortening until soft. Add
hamburger and stir until completely done. Add seasonings and tomatoes.
Greased 9x12 inch pan or a round baking dish. Put a layer of mush
thinly over the bottom and up the sides, saving enough to go over the
top. Add meat and cover with mush. Bake 1 to 1 1/2 hours.
MEXICAN BRUNCH
CASSEROLE
2 cans green chilies, chopped
2 c. fresh tomatoes, chopped
2 c. shredded cheese
1 c. Bisquick
1 c. milk
3 eggs
1/2 tsp. salt
Grease 8 x 8 x 2 baking dish. Arrange chilies in layer. Sprinkle with
tomatoes and cheese. Beat remaining ingredients and pour over top. Bake
at 375 degrees until toothpick comes clean (30 to 35 minutes). 6 to 8
servings.
May also be made with seasoned ground beef (1/2 pound) arranged in
layers.
Canned diced tomatoes work fine in this recipe. I use bulk sausage or
ground beef in bottom of the casserole.
CARNE ASADA
QUESADILLA
I like to add (finely chopped) cilantro and fresh jalapeno to each
quesadilla. Top with sour cream and salsa, if desired.
Makes 4 quesadillas.
Ingredients
1 1/2 cups Cacique® Manchego, shredded
8 flour tortillas
8 oz. of charbroiled steak, cut into strips
Salt and pepper to taste
1 can of green chile strips or roasted chilies
1 medium tomato, chopped (optional)
Preparation Method
Season steak strips with salt and pepper and cook on skillet over
medium heat until fully cooked. Place a dry griddle or cast-iron
skillet over medium-high heat. Place a tortilla on the skillet and
sprinkle with cheese. Add 2-4 strips of carne asada (charbroiled
steak), roasted chilies, and tomato (if desired). Top with more
Manchego cheese. Place another tortilla on top. Cook until light
golden, about 1-2 minutes. Flip over and cook until golden brown.
Source: Cacique® Brand
TEX-MEX SHEET CAKE
Makes 12 servings
Ingredients:
Crisco® Original No-Stick Cooking Spray
1 1/4 cups butter, divided
1/2 cup unsweetened cocoa powder, divided
1 cup strong brewed Folgers® Classic Roast or Black Silk Coffee*
2 cups Pillsbury BEST® All Purpose Flour
1 1/2 cups firmly packed light brown sugar
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
1 tbsp. Folgers® Instant Coffee Crystals
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk, divided
3 large eggs
1 tsp. vanilla extract
1 cup powdered sugar
1 cup toasted slivered almonds or pecans*
Directions:
1. HEAT oven to 350ºF. Spray 15x10-inch jellyroll pan with no-stick
cooking spray.
2. MELT 1 cup butter. Whisk in 1/4 cup cocoa until smooth. Stir in
brewed coffee.
3. COMBINE flour, brown sugar, baking soda, cinnamon and salt in large
bowl. Add cocoa mixture; mix well. Beat in 1/3 cup sweetened condensed
milk, eggs and vanilla. Pour into prepared pan. Bake 15 to 17 minutes
or until cake springs back when lightly touched.
4. MELT remaining 1/4 cup butter in small saucepan; stir in remaining
1/4 cup cocoa and 1 tablespoon coffee crystals. Add remaining sweetened
condensed milk; stir in powdered sugar. Spread on warm cake. Sprinkle
evenly with nuts.
TIP *To make strong brewed coffee: Measure 1/4 cup Folgers Classic
Roast or Black Silk Ground Coffee for each 1 1/4 cups cold water. Brew
in coffeemaker as desired.
TIP *To toast nuts: Place nuts in dry nonstick skillet; cook over
medium heat, shaking pan until nuts are lightly browned.
Ingredients
2 pounds cooked shrimp, peeled and deveined
1 tablespoon crushed garlic
1/2 cup finely chopped red onion
1/4 cup fresh cilantro, chopped
1 1/2 cups tomato and clam juice cocktail
1/4 cup ketchup
1/4 cup fresh lime juice
1 teaspoon hot pepper sauce, or to taste
1/4 cup prepared horseradish
salt to taste
1 ripe avocado - peeled, pitted and chopped
Directions
Place the shrimp in a large bowl. Stir garlic, red onion, and cilantro.
Mix in tomato and clam juice cocktail, ketchup, lime juice, hot pepper
sauce, and horseradish. Season with salt. Gently stir in avocado.
Cover, and refrigerate 2 to 3 hours. Serve in one large bowl or ladle
into individual bowls. Serves 6.
Nutritional Information Per Serving:
Calories: 258; Total Fat: 6.7g; Cholesterol: 295 mg; Sodium: 775 mg;
Total Carbs: 15.8g; Dietary Fiber: 3.2g; Protein: 33.3g.
POBLANO RICE
4 to 6 servings.
3 tablespoons vegetable oil, divided
1/2 medium white onion, chopped
2 poblano chiles, stemmed, seeded and chopped
1 clove garlic, peeled and roughly chopped
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup chicken broth, plus more if needed
1 cup long grain rice
Heat 2 tablespoons oil in a medium, heavy nonstick skillet over medium
heat. Add the onions and saute until translucent, about 3 minutes. Add
the poblano chiles and saute, about 8 minutes. Mix in the garlic and
cook until fragrant, about 1 minute. Season with the salt and pepper.
Add 1 cup broth and bring to a boil. Turn off the heat and let cool.
Transfer the mixture to a blender and process until smooth, about 1
minute. Measure the liquid yield from the blender, adding more chicken
broth if necessary to yield 2 total cups of poblano liquid. Adjust
seasoning to taste.
Meanwhile, clean the skillet, place over medium heat and add the
remaining 1 tablespoon oil. Fry the rice until slightly golden. Pour
the poblano puree into the skillet and bring to a simmer. Turn down the
heat to medium-low and cover tightly. Cook for 30 minutes, turn off the
heat and let rest for 10 minutes. Fluff with a fork before serving.
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.
Information
& Credits
The A
to Z Recipes Newsletter is published by
Maggie Blackwell, Editor & Contributing Author, every Wednesday
and Sunday.
The information contained in issues and the website of A to Z
Recipes is for use at your own discretion. Confer with health
professionals for any special needs. Feel free to forward this
publication to family and friends.
This issue was sent to [%Email%].
To unsubscribe from the A to Z Recipes Newsletter,
click on the link at the bottom of this message.
*Note: If you wish to leave A to Z Recipes Newsletter,
you must do it yourself. If you have trouble doing it, contact me and I
will ask
EZezine to help you. Since this takes a lot of my time, I request you
try on your own as it is simply a click away.
EZezine will help remove emails of people wishing to leave (and those
the publisher requests be removed, of course).