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Publisher's Desk Ramblings Did You Know? Monthly Theme Reader Support Birthday Babies Discussion Forum Crazy Corner Theme Favorites Heart Healthy For Two Publisher's Choice
Good morning and welcome to the A to Z Recipes monthly theme issue. Even though I have been off from work, it's been a very busy week at my house. I have had all my grandkids and kids and have come to a startling decision: I ain't cut out for this!!! Seriously, having very active (THREE of them) grandkids separated from the powerful gaze of their mother is challenging. So, I use the affect my "look" has on my own. When one of my teens sees that I have reached the point of no return, they, in turn, will tell the grands "Nana has had it. You'd better listen to her!" It works like a charm, lol. I'd like to brag about how dedicated my teens are to being an aunt and uncle. However, the truth be known, I have bribed them with personal financial gain. It works like a charm. The theme topic brought about some of the best Mexican Recipes I've seen anywhere. My thanks to all who participated. In addition to great recipes we have something to make you think and laugh. I've thrown in information about one of my favorite Mexican cooking flavors - the herb cilantro. I am hoping the current theme will generate some interest, even if it is a little off the beaten path. All of you "veteran cooks" should dust off the cookbooks and start sending. I hope your day goes well. Tomorrow is "First Monday" and we will have a special guest publisher at the helm then. Show your support by voting for this ezine. 
Cookbooks, Recipes, Gourmet Cooking from Amazon
Show your support by voting for this ezine. New Billboards in Arizona Shared by Joyce, IL New billboards are getting attention in Arizona. Some reported seeing one or two messages, but the newspaper listed all of them. Here's a list of all variations of the "God Speaks" billboards. The billboards are a simple black background with white text. No fine print or sponsoring organization is included. These are awesome ...... enjoy. Tell the kids I love them. -God Let's meet at my house Sunday before the game. -God C'mon over and bring the kids. -God What part of "Thou Shalt Not..." didn't you understand? -God We need to talk. -God Keep using my name in vain, I'll make rush hour longer. -God Loved the wedding, invite me to the marriage. -God That "Love Thy Neighbor" thing.... I meant it. -God I love you and you and you and you and... -God Will the road you're on get you to my place? -God Follow me. -God Big bang theory, you've got to be kidding. -God My way is the high way. -God Need directions? -God You think it's hot here? -God Have you read my #1 best seller? There will be a test. -God Do you have any idea where you're going? -God (And my personal favorite...) Don't make me come down there. -God
Show your support by voting for this ezine. Cilantro Source: McCormick® Description Cilantro is the dried leaves of the herb, Coriandrum sativum, an annual herb of the parsley family. Also known as Chinese parsley, Cilantro has a distinctive green, waxy flavor. Cilantro is the usual name for the leaf of the plant that is otherwise identified as Coriander, and from which Coriander Seed is obtained. Uses Used in salsas, chutneys, salads, dips, beans, and soups. Cilantro is used in Asian, Mexican, Indian, Tex Mex, Caribbean, and North African cuisines, and is used in seasoning blends such as masala, curry, salsa, and recados. Origins Cilantro is believed to have been one of the earliest plantings in North America, where the cilantro leaves, rather than the seed, became more popular. Today, it is cultivated in the Mediterranean region of Southern Europe, Mexico and the U.S. Folklore Cilantro is mentioned in the Medical Papyrus of Thebes written in 1552 B.C. and is one of the plants which grew in the Hanging Gardens of Babylon. Ancient Hebrews added Cilantro to an herb mixture used in the ritual of Passover. Greek and Roman physicians hailed its medicinal powers. The Coriandum sativum herb is believed to have been one of the earliest plantings in North America - dating back to 1670 in Massachusetts - and it soon appeared in Latin America where the Cilantro leaves, rather than the seed, became most popular. Color Light to medium, fresh green Flavor & Aroma Waxy, citrus, soapy Sensory Profile The flavor and aroma of Cilantro is generally described as being waxy, citrus and soapy in nature. The flavor of the leaf is distinctive, and quite different from that of the Coriander seed.
Show your support by voting for this ezine. Cook Once, Eat Twice Here's the scoop on the current theme: Summer is here and who wants to spend hours in a hot kitchen cooking every day? How about recipes that allow you to "plan" for leftovers? What recipes do you use that enable you to cook once and eat twice? If you double up on the meatloaf when you prepare it, what's your special recipe for using it in another meal? We're going for recipes, so please don't send in a meatloaf recipe and say "fix sandwiches the next day". We're looking for creativity and originality, ok? Send us those family keepers for dual-meal recipes for all to share here at A to Z Recipes. Make sure to try out my sampler and drop by the rules section to ensure your submissions are acceptable. Here's a sampler for you: RESTAURANT-STYLE TACOS Taco Meat: 1/4 cup and 2 teaspoons corn flour 1/4 cup and 2 teaspoons chili powder 1-1/2 teaspoons onion powder 1-1/2 teaspoons garlic powder 1-1/2 teaspoons seasoned salt 1-1/2 teaspoons paprika 3/4 teaspoon cumin 1-1/2 teaspoons garlic salt 3/4 teaspoon sugar 1 tablespoon dried minced onion 1-1/2 teaspoons beef bouillon granules 3/4 teaspoon ground red pepper 4 pounds lean ground chuck 3 cups water Taco Fixings: corn taco shells, heated shredded lettuce chopped tomatoes sour cream guacamole pico de gallo shredded cheddar cheese Taco Meat: In a medium bowl, combine the corn flour, chili powder, onion powder, garlic powder, and seasoned salt. Stir in the paprika, cumin, garlic salt, and sugar. Blend in the onion, bouillon, and ground red pepper, stirring until all spices are well blended. Crumble the ground chuck into a large skillet over medium heat. Cook, stirring, until browned. Remove from heat, rinse meat with hot water, and drain water and grease from beef. Return meat to skillet, and pour in seasoning. Stir in water. Reduce heat to medium-low, and simmer until most of the liquid has cooked away, about 20 minutes. Save one half of taco meat for leftovers, covered, refrigerated. Taco Fixings: Fill each warmed corn taco shell with meat and your choice of other fixings. TACO CASSEROLE 1 full bag noodles chopped onions and garlic 2 lbs leftover taco meat (uncooked weight) 1 can mushroom slices (optional) 1 (15 oz) can tomato sauce 2 c shredded cheddar or Monterey Jack cheese Crushed Doritos (original flavor) Cook and drain the noodles as usual. Sauté the onions and garlic in a little butter or oil. Layer in a large casserole: Cooked noodles taco meat tomato sauce cheese crushed Doritos Cover and cook 350ºF for 30 minutes. Remove cover and cook 5 more minutes. This makes enough to feed a family of 6. Please use this email link to submit a recipe for theme recipes: Cook Once, Eat Twice A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first Sunday of each month. Send your recipes no later than the last Friday of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting. The rules are: As a service to your fellow readers, please send only recipes that are in a form that others could easily copy and save for their own use. Recipes that would require a lot of editing or cleaning up (ALL caps or NO caps) or use non-standard measurements should not be submitted. Recipes without a name and location of sender may NOT be posted or posted without any credit given. There will be NO recipes posted that are 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. See the A to Z Recipes Theme Issues collection here: A to Z Recipes Theme Issues The theme issue for Cook Once, Eat Twice has a deadline of June 24, 2005, and will be posted on July 2, 2005. Please use this email link to submit a recipe for theme recipes: Cook Once, Eat Twice As usual, only recipes are to be sent to: A to Z Recipes Inbox.
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Shop Better Homes and Gardens 50% Off Show your support by voting for this ezine. Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help you strike up the band and light the candles on that cake. Please send your request using this link. Tell us some basic information: Your Name Where you live Your birthdate You may include anything else you would like to share such as: How long you have been with A to Z Recipes Something about your job and family Your hobbies Any special recipe requests This information will help us get to know you as well as help celebrate your special day. Knowing our a2z family, I am sure it will help others find shared interests and make new friendships. Because of time constraints, only birthdays shared using the appropriate link and basic information will be considered.
Show your support by voting for this ezine. Our discussion forum at QuickTopic is where a2z’ers go to meet others, swap recipes and give feedback about what is going on in A to Z Recipes. It is expected that opinions, suggestions, etc. posted there be done with kindness and respect for all involved*. To join in at QT (or just to read) use your web browser to go to: A to Z Recipes Discussion Forum You don't have to register or sign in, and you can choose to receive email for newly posted messages -- just select the button when you get there. NOTE: Maybe once you get to the site, you could add it to favorites. Links that are easy to find are more likely to be used again. *Offensive postings will be deleted by the publisher. Family Reunion Photos! Our first one was June 2004. Check out Leslie and Rusty's pics from December 2004. The most recent gathering was held May 2005.
Show your support by voting for this ezine. FROM THE REDNECK BOOK OF MANNERS Shared by Ann, FL 1. Never take a beer to a job interview. 2. Always identify people in your yard before shooting at them. 3. It's considered poor taste to take a cooler to church. 4. If you have to vacuum the bed, it is time to change the sheets. 5. Even if you're certain that you are included in the will, it is still considered tacky to drive a U- Haul to the funeral home. DINING OUT 1. If drinking directly from the bottle, always hold it with your fingers covering the label. 2. Avoid throwing bones and food scraps on the floor as the restaurant may not have dogs. ENTERTAINING IN YOUR HOME 1. A centerpiece for the table should never be anything prepared by a taxidermist. 2. Do not allow the dog to eat at the table no matter how good his manners are. PERSONAL HYGIENE 1. While ears need to be cleaned regularly, this is a job that should be done in private using one's OWN truck keys. 2. Proper use of toiletries can forestall bathing for several days. However, if you live alone, deodorant is a waste of good money. 3. Dirt and grease under the fingernails is a social no-no, as they tend to detract from a woman's jewelry and alter the taste of finger foods. DATING (Outside the Family) 1. Always offer to bait your date's hook, especially on the first date. 2. Be aggressive. Let her know you're interested: "I've been wanting to go out with you since I read that stuff on the bathroom wall two years ago." (always a good opener) 3. Establish with her parents what time she is expected back. Some will say 10:00 PM; Others might say "Monday." If the latter is the answer, it is the man's responsibility to get his cousin to school on time. 4. Always have a positive comment about your date's appearance, such as, "Y'all sure don't sweat much for a fat broad." WEDDINGS 1. Livestock, usually, is a poor choice for a wedding gift. 2. Kissing the bride for more than 5 seconds may get you shot. 3. For the groom, at least, rent a tux. A leisure suit with a cummerbund and a clean bowling shirt can create too sporty an appearance. 4. Though uncomfortable, say "Yes" to socks and shoes for this special occasion. 5. It is not appropriate to tell the groom how good his wife is in bed. DRIVING ETIQUETTE 1. Dim your headlights for approaching vehicles; Even if the gun is loaded, and the deer is in sight. 2. When approaching a four-way stop, the vehicle with the largest tires always has the right of way. 3. Never tow another car using panty hose and duct tape. 4. When sending your wife down the road with a gas can, it is impolite to ask her to bring back beer. 5. Never relieve yourself from a moving vehicle, especially when driving. 6. Do not lay rubber while traveling in a funeral procession. Sure Signs of Aging Shared by Don G., GA You sit down to breakfast and hear "Snap, Crackle, and Pop" ... and you haven't even poured milk on your cereal yet. You get up to change the TV channel and decide as long as you're up, you might as well go to bed. You start complaining that "They're building car seats too darn low!" Your ears perk up when a LAXATIVE COMMERCIAL comes on TV. You call the place you keep leftovers the "ICEBOX". No matter where you sit, no matter where you are, THERE'S ALWAYS A DRAFT ON YOU! You complain that the cleaners have started shrinking your clothes. You wonder why everyone else is starting to MUMBLE. Lawn care has become a pretty BIG part of your life. Your underwear starts creeping up on you ...AND YOU ENJOY IT! You start videotaping DAYTIME game shows. When you do the HOKEY POKEY, and you "put your left hip out"...IT STAYS OUT! One of the throw pillows on your bed is a HOT WATER BOTTLE. You think of a "quickie" as napping at a traffic light.
Looking for a particular recipe, ingredient or submitter? Search A to Z Recipes Site and Newsletters: Kitchen Bestsellers from Amazon Show your support by voting for this ezine. PORK AND CHEESE QUESADILLAS WITH GUACAMOLE ~Submitted by Robyn, Auckland, New Zealand Serves 4 1 tablespoon olive oil 500g pork mince 1 medium green capsicum, chopped finely 1 long red chilli, chopped finely 1 clove garlic, crushed ½ cup coarsely chopped fresh coriander leaves 10 burrito tortillas 2 tablespoons olive oil, extra 2 cups (250g) grated vintage cheddar cheese GUACAMOLE 2 large avocados, chopped 1 small tomato, seeded, chopped finely ½ small red onion, chopped finely 1 long red chilli, seeded, chopped finely ¼ cup finely chopped fresh coriander leaves 2 tablespoons lime juice Salt 1. Heat the oil in a large frying pan; cook the mince, stirring, about 10 minutes or until browned. Add the capsicum, chilli and garlic; cook, stirring, until fragrant. Remove from heat, stir in coriander. 2. GUACAMOLE: Meanwhile, place the avocados in a medium bowl, mash roughly with a fork. Stir in the tomato, onion, chilli, coriander and juice. Season to taste with salt. 3. Brush one side of the tortillas with extra oil. Spread the pork mixture evenly over half the tortillas, oiled side down; sprinkle with the cheese. Top with the remaining tortillas, oiled side up. 4. Cook in batches in a heated sandwich press until cheese is melted. Or, add to a heated non-stick frying pan and cook until browned lightly on both sides. 5. Cut quesadillas into quarters; serve with Guacamole. MIXED BEAN SALAD ~Submitted by Robyn, Auckland, New Zealand Serves 4-6 1 x 425g can sliced green beans, drained 1 x300g can three bean mix, drained 2 stalks celery, sliced 1 red onion, thinly sliced into rings Chopped parsley DRESSING ¼ cup salad oil 2 tablespoons vinegar 1 tablespoon lemon juice ½ teaspoon salt Freshly ground pepper ¼ teaspoon dried basil Drain cans of green beans, and three bean mix. Mix with celery and onion rings. Dressing: Combine all ingredients in a screw-top jar and shake well. Pour over bean mixture and allow to marinate for several hours. Sprinkle with chopped parsley. SPICY MEXICAN FISH ~Submitted by Robyn, Auckland, New Zealand Serves 4-6 4 or 6 fillets of fish HOT SAUCE: 1 tablespoon oil 1 onion finely chopped 2 cloves garlic, crushed 1 green pepper deseeded and chopped 1 x 420g can whole peeled tomatoes in juice 2 tablespoons tomato paste 1 teaspoon salt 1 teaspoon paprika ½ teaspoon ground coriander Dash chilli powder Juice from 1 lemon 1 cup water First prepare the sauce. This is best done the day before so that the flavours have a chance to develop. Heat oil in a heavy based saucepan, and sauté onion, garlic and green pepper until soft. Add all other ingredients. Simmer for half an hour or until sauce is desired consistency. To cook the fish: place fillets in a lightly-greased baking dish. Pour sauce over fish. Bake at 180ºC (350ºF) for 20 minutes or until fish is cooked. Serve with salad. ENCHILADAS ~Submitted by Robyn, Auckland, New Zealand 8 pre-cooked pancakes FILLING 1 teaspoon oil 500g minced steak 1 onion, finely chopped 1 teaspoon salt Freshly ground pepper 3 tablespoons tomato paste 1 x 310g can whole kernel sweet corn, plus the liquid ¼ cup water 1 tablespoon chopped parsley ½ cup grated cheese 1 quantity of hot sauce from the Spicy Mexican Fish recipe Heat oil and sauté meat and onion until meat changes colour. Add all other ingredients except grated cheese and hot sauce. Simmer for 20 minutes. Remove from heat and stir in grated cheese. Thicken with a little cornflour, if necessary, before adding the cheese. To assemble enchiladas: Place two or three spoonfuls of filling on one side of pancake and roll up. Carefully place enchiladas into a lightly-greased baking dish. Pour over one quantity of hot sauce. Sprinkle with grated cheese and bake at 180ºC (350ºF) for 20 minutes.  The Tex-Mex Cookbook by ROBB WALSH CHEESY MEXICAN CORNBREAD SQUARES ~Submitted by Ann, Montreal, Quebec, Canada FILLING: 1 1/2 pounds lean ground beef 1/2 cup chopped onion 1/2 cup chopped green pepper 1 (16 oz/) jar mild chunky salsa 1 (11 oz.) can whole kernel corn, drained 1 to 2 Tablespoons garlic powder 1 Tablespoon chili powder CRUST: 1 cup yellow cornmeal 1/2 cup flour 2 Tablespoons sugar 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 1 cup buttermilk* 2 Tablespoons Land O Lakes Sweet Cream butter, melted 2 eggs, slightly beaten TOPPING: 1 (9 oz.) package (2 cups) shredded Lake to Lake Chedarella Cheese 1/2 cup sliced ripe olives, drained Dairy sour cream Salsa Heat oven to 350 degrees F. In 10-inch skillet cook ground beef over medium high heat, stirring occasionally, until no longer pink (10 to 12 minutes); drain. Stir in all remaining filling ingredients. Reduce heat to low. Continue cooking, stirring occasionally, 15 minutes; set aside. Meanwhile, in medium bowl combine cornmeal, flour sugar, baking powder, baking soda and salt. Stir in buttermilk, butter and eggs just until moistened. Spread on bottom of greased 13x9-inch baking pan. Sprinkle with 1 cup of the cheese. Spread meat mixture evenly over cheese. Bake for 30 to 40 minutes or until crust is golden brown. Sprinkle with remaining 1 cup of the cheese and the olives. Continue baking for 8 to 10 minutes or until cheese is melted. Serve with sour cream and salsa. *1 Tablespoon vinegar plus enough milk to equal 1 cup and be substituted for 1 cup buttermilk. Servings: 8 MEXICAN CHICKEN CORN CHOWDER ~Submitted by Ann, Montreal, Quebec, Canada 6 to 8 servings 1 1/2 pounds boneless skinless chicken breasts, cut into bite-size pieces 1/2 cup chopped onion 1 clove garlic, minced 3 tablespoons butter 2 cubes chicken bouillon 1 cup hot water 3/4 teaspoon ground cumin 2 cups half-and-half cream 2 cups shredded Monterey Jack cheese 1 (14.75 ounce) can cream-style corn 1 (4 ounce) can diced green chiles 1 dash hot pepper sauce 1 tomato, chopped fresh cilantro sprigs, for garnish (optional) In a Dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink. Dissolve the bouillon in hot water; Pour into Dutch oven, and season with cumin. Bring to a boil. Reduce heat to low, cover, and simmer for 5 minutes. Stir in cream, cheese, corn, chilies, and hot pepper sauce. Cook, stirring frequently, until the cheese is melted. Stir in chopped tomato. Garnish with cilantro CHICKEN FAJITAS ~Submitted by Donna, TX 12 Fajita size flour tortillas 4 Chicken Breast 1 Tablespoon olive oil 2 Tablespoon fresh lime juice ½ Teaspoon each: salt, black pepper, and cumin 1 Cup shredded cheese 2 Cups shredded lettuce 1 Cup diced tomatoes ½ Cup sour cream ½ Cup green onions, sliced ¼ Cup cilantro Combine oil, lime juice, salt, pepper, and cumin in a bowl. Add chicken and marinate in refrigerator for 30-45 minutes or overnight. Grill chicken until done and juices run clear, turning occasionally. Slice diagonally. Heat tortillas (wrap in foil and heat in toaster oven or warm in microwave) and let everyone fill with chicken & other ingredients. Serves 4 to 6 GREAT MEXICAN DISH (Easy) ~Submitted by Donna, TX 1 1/2 lbs. ground sirloin, cooked and drained 6 corn tortillas 1 can Ranch Style Beans 1 onion, chopped 6 more corn tortillas 1 can Rotel tomatoes and green chilies 1 can cream of chicken soup 1 pound grated cheese (American or mild cheddar) In a 9x13 casserole dish, layer the ingredients in the order given in recipe. Cover and cook at 350 degrees for 45 minutes.  1,000 Mexican Recipes by Marge Poore LIME SOUP (Sopa de lima) ~Submitted by Larry Holmes, Ontario, Canada 6 cups chicken broth 4 chicken gizzards 4 chicken livers OR 2 small chicken breasts 1 medium onion, chopped 1 clove garlic, minced 1 tablespoons cooking oil 1 large tomato, chopped 1/3 cup chopped green pepper ½ teaspoon dried oregano, crushed 3 tablespoons lime juice 4 pieces grapefruit peel, cut into 1 x ½-inch slices 3 6- or 7-inch corn or flour tortillas cooking oil lime slices pickled Serrano or jalapeño peppers, rinsed, ceded and chopped Ina 3-quart saucepan combine chicken broth and chicken gizzards; simmer, covered, 1 hour. Add livers; cook 5 minutes more. (If using breasts, simmer, covered, about 30 minutes more or until meat is tender.) Remove meat from broth. Cool, Finely chop gizzards and livers. (If using chicken breasts, skin, bone and shred.) Strain broth. In a small skillet cook onion and garlic in hot oil until tender but not brown. Add the tomato, green pepper, and oregano. Cook over medium heat for 5 minutes. Remove from heat and stir into chicken broth. Add lime juice and grapefruit peel. Simmer, covered, for 30 minutes; add chicken and heat through. Remove grapefruit peel just before serving. Meanwhile, cut tortillas in half and then into ½-inch-wide strips. Fry strips, about ½ at a time in ½ inch of hot oil for 40 to 50 seconds or until crisp and brown. Drain on paper toweling. Divide fried tortilla strips among 6 soup bowls. Ladle soup over, Serve immediately. Garnish with thin slices of lime. Pass pickled peppers. Makes 6 side-dish servings. REFRIED BEANS (Frijoles refritos) ~Submitted by Larry Holmes, Ontario, Canada ½ pound dry black beans OR dry pinto beans (1 ¼ cups) 3 cups water 4 cups water 1 medium onion, chopped (1/2 cup) 2 tablespoons lard or bacon drippings 1 4-ounce can green chili peppers, rinsed, seeded and chopped ½ teaspoon salt Rinse beans. In a large saucepan combine black beans or pinto beans and the 3 cups water. Bring to boiling; simmer 2 minutes. Remove from heat. Cove; let stand 1 hour. (Or soak beans in water overnight in a covered pan.) Drain beans and rinse. In the same saucepan combine rinsed beans and the 4 cups of water. Bring to boiling; reduce heat. Simmer beans about 1 ½ hours or until very tender. Drain beans and reserve cooking liquid. In a large skillet cook chopped onion in hot lard or bacon drippings until tender but not brown. Stir in beans and ¾ cup of the cooking liquid, chili peppers and salt. Mash beans in skillet. Cook, uncovered, over medium heat for 5 minutes or until thickened (like mashed potatoes). Season to taste. Serve with enchiladas, burritos, tacos, or as a side dish. Makes about 4 cups. HEAVENLY CAKE (Torta del Cielo) ~Submitted by Larry Holmes, Ontario, Canada 2 cups finely ground almonds 1.2 cup all-purpose flour ¼ teaspoon salt 6 egg yolks 3 tablespoons brandy ½ teaspoon vanilla 1/3 cup sugar 6 egg whites 1 teaspoons cream of tartar 1/3 cup sugar whipped cream fresh strawberries, orange sections, banana slices or pineapple chunks. Greas and flour the bottom of a 9-inch springform pan; attach sides. Stir together almonds, flour and salt, In a small mixer bowl beat egg yolks at high speed of electric mixer for 6 minutes or until thick and light colored. Add brandy and vanilla. Gradually add 1/3 cup sugar, about 2 tablespoons at a time, beating until sugar is dissolved. Set aside. Wash beaters thoroughly. In a large mixer bowl, combine egg whites and cream of tartar; beet until soft peaks form. Gradually add 1/3 cup sugar, beating until stiff peaks form. Gently fold yolk mixture into whites. Gently fold flour mixture into egg mixture, about 1/3 at a time. Turn into prepared pan. Bake in a 375°F oven for 50 to 55 minutes or until cake tests done. Cool in pan for 15 minutes. Loosen sides; remove cake from pan. Cool thoroughly. Serve with whipped cream and fruit. Serves 12 CHOCOLATE MEXICANO ~Submitted by Larry Holmes, Ontario, Canada 6 cups milk ½ cup sugar 3 squares (3 ounces) unsweetened chocolate, cut up 1 teaspoon cinnamon ¼ teaspoon salt 2 beaten eggs 2 teaspoons vanilla stick cinnamon (optional) IN a saucepan combine milk, sugar, chocolate, ground cinnamon and salt. Cook and stdir until chocolate is melted and milk is very hot. Gradually stir 1 cup of the hot mixture into eggs; return to saucepan. Cook 2 to 3 minutes more over low heat. Remove from heat. Add vanilla; beat with rotary beater until very frothy. Pour into mug; garnish with stick cinnamon, if desired. Makes 6 (8-ounce) servings. CEVICHE (Seviche) ~Submitted by Larry Holmes, Ontario, Canada 1 pound fresh or frozen haddock fillets or other fish fillets 1 cup lime juice or lemon juice 1/3 cup olive oil ¼ cup sliced scallions or chopped onion 1 4-ounce can green chili peppers, rinsed, seeded, and chopped 2 tablespoons coriander or snipped parsley dash salt dash pepper 1 medium tomato, peeled, seeded and chopped lettuce leaves lime slices Thaw fish, if frozen. Cut fish into ½-inch cubes. Put fish into a glass or earthenware bowl and over with lime or lemon juice. Cover and chill for 6 hours or overnight or until fish is opaque; stir occasionally. Drain fish. Combine olive oil, scallions or onions, chili pepper coriander or parsley, salt and pepper. Stir into fish; toss gently until well combined. Cover and chill thoroughly. Toss chopped tomato with chilled fish mixture. Turn mixture into 10 to 12 lettuce-lined cocktail cups or turn onto a serving platter. Garnish with lime slices. Makes 10 to 12 appetizer servings. SALSA DE TOMATILLOS (Use as a dip for chips, or as a sauce to serve with main dishes.) ~Submitted by Larry Holmes, Ontario, Canada ½ of an 11-ounce can tomatillos, drained, rinsed and cut up. ½ small onion, cut up 1 or 2 pickled Serrano or jalapeño peppers, rinsed, seeded and chopped, OR ¼ to ½ teaspoon ground red pepper 2 tablespoons snipped fresh cilantro or parsley, OR 2 teaspoons dried cilantro or parsley flakes 1 clove garlic, minced ¼ teaspoon pepper In a blender or food processor container place tomatillos, onion, peppers or ground red pepper, cilantro or parsley, garlic and pepper. Cover and blend or process until well combined. Makes about ½ cup.  The Ultimate Low-Fat Mexican Cookbook by Anne Lindsay Greer MEXICAN HOT CHOCOLATE ~Submitted by Jessica, Corfu, Greece 2 tsp. cinnamon 1 1/2 c. milk 1 1/2 c. whipping cream 1/2 c. semi-sweet chocolate morsels 1 tbsp. instant espresso coffee Heat milk and whipping cream; stir in cinnamon. Add chocolate morsels and coffee and heat until chocolate is melted. Pour into blender container and mix until frothy, about 20 seconds. Yield: 4 to 6 servings. PICO DE GALLO ~Submitted by Jessica, Corfu, Greece 1 lg. tomato, chopped 1 med. onion, finely chopped 1 or 2 jalapenos chopped (with seeds) 2 cloves pressed garlic 2 tbsp. of chopped cilantro (coriander) 2 tbsp. of chopped flat leaf parsley 1 teaspoon red wine vinegar Squeeze of fresh lemon or fresh lime juice Dash of salt Mix together and chill. Nice as a dip, or as a starter: on top of slices of avocado garnished with black olives. HOT BLACK BEAN DIP ~Submitted by Jessica, Corfu, Greece 2 cans black beans (mashed with fork) 1/2 c. white cheddar cheese roughly grated small package cream cheese, softened 1 tsp. garlic salt 1 tsp. chili powder 1/2 tsp. salt Dash cayenne pepper 2 tsp. vinegar 2 tsp. Worcestershire sauce 4 slices bacon, crisp-cooked, drained, and crumbled Combine all ingredients except bacon; heat gently through. Top with bacon. Serve with corn chips or as a side with enchiladas. Makes 3+ cups. WHITE CHILI (chicken or pork) ~Submitted by Jessica, Corfu, Greece 3 cans white cannelli beans (one can drained and rinsed) 1 c chicken broth 1 1/4 c. chopped onion 1 clove garlic, minced 1/4 tsp. salt 2 c. chopped, cooked chicken 1 (4 oz.) can chopped green chilies 1 tsp. ground cumin 3/4 tsp. dried whole oregano 1/4 tsp. ground red pepper 1/8 tsp. ground cloves 1 c. shredded white cheddar cheese (optional addition: can of white corn, drained) Empty cans of beans into pan. Add broth and next 4 ingredients. Bring to a boil; cover, reduce heat and simmer 20 minutes, stirring occasionally. Add chicken and next 5 ingredients; cover and cook 30 minutes. Add cheese pot. Stir until cheese is melted Spoon into serving bowls; top each with additional cheese, sour cream and black olives. [may substitute 2 cups of chopped cooked pork for chicken.] Yield: 6 servings MEXICAN QUICHE ~Submitted by Jessica, Corfu, Greece 8 eggs 1/2 c. flour 3/4 tbsp. salt 1 tsp. baking powder 3 c. shredded Jack (or white cheddar) cheese 1 1/2 c. cottage cheese 2 cans green chilies, diced 1/4 c. melted butter Beat eggs, flour, salt and baking powder until light and fluffy (about 5 minutes). Add cheeses, chilies and melted butter. Pour into a well buttered 9x13 pan. Bake at 350 degrees for about 40 minutes or until puffed and golden brown. Let stand 10 minutes before cutting into squares. [Excellent with sausages and fried potatoes for a great Mexican style breakfast.] TACO QUICHE ~Submitted by Jessica, Corfu, Greece 1 frozen deep-dish pie shell 8 oz. ground beef 1/4 c. chopped onion 1 (4 oz.) can chopped green chiles 1 to 2 tbsp. taco seasoning mix 1 1/2 c. shredded Cheddar cheese 3 eggs, slightly beaten 1 1/2 c. half and half 1/2 tsp. salt 1/8 tsp. pepper FOR GUACAMOLE: 2 avocados, mashed 1 clove garlic, minced 3 tbsp. juice 1 tomato, peeled, seeded and chopped 1/4 tsp. hot sauce FOR GARNISH: Broken corn chips Chopped tomato Shredded lettuce Sour cream In a medium skillet, combine ground beef, onion, green chiles (reserve 1 tablespoon chiles) and taco seasoning mix. Cook over medium-high heat, stirring occasionally, until beef is browned and onion is tender. Drain fat. Layer cheese and beef mixture in pie shell. In a medium bowl, combine eggs, half and half, salt and pepper. Beat with a wire whisk or fork until well mixed, but not frothy. Pour egg mixture over beef and cheese. Bake 45 minutes at 375 degrees or until knife inserted one inch from center comes out clean. Let stand for 10 minutes. Meanwhile, in a small bowl prepare guacamole using avocados, garlic, lemon juice, chopped tomato, reserved tablespoon of green chiles and hot sauce. Cover and refrigerate. To serve, garnish quiche with guacamole, sour cream, corn chips, chopped tomato and shredded lettuce. Makes 6 servings. SOUTH OF THE BORDER CHOCOLATE PUDDING ~Submitted by Jessica, Corfu, Greece 2 3/4 c. milk divided 1 1/2 (1 oz.) squares unsweetened chocolate 3/4 c. sugar 3 tbsp. cornstarch 1/2 tsp. ground cinnamon 1/8 tsp. salt 1 tsp. vanilla extract 1 tbsp. minced almonds, toasted Whole cinnamon sticks, optional Combine 1 cup milk and chocolate in a medium saucepan. Cook over medium heat until chocolate melts, stirring frequently. Remove from heat and set aside. Combine sugar and next 3 ingredients in a bowl; stir well. Gradually add remaining 1 3/4 cups milk, stirring with a wire whisk until well blended; add to chocolate mixture. Bring to a boil over medium high heat, stirring constantly with a wire whisk. Reduce heat to medium and cook 2 minutes or until thickened, stirring constantly. Remove from heat, stir in vanilla. Spoon pudding into dessert dishes; sprinkle with almonds. Garnish with cinnamon sticks (May sprinkle with cinnamon powder). Serve warm or chilled. Yields 4 servings. MEXICAN BROWNIES ~Submitted by Jessica, Corfu, Greece 1 c. cocoa 3/4 c. butter, melted 1 1/4 c. all purpose flour 1/2 tsp. salt 3 c. granulated sugar 7 eggs, lightly beaten 1 tbsp. vanilla extract 2 1/2 tsp. ground cinnamon 1 tsp. freshly ground black pepper Preheat oven to 350 degrees. In a small bowl, combine cocoa with butter, stirring until smooth. In a large mixing bowl, combine flour, salt, and sugar. Stir in cocoa mixture. Blend in eggs, vanilla, cinnamon, and pepper. Pour into lightly greased 13 x 9 x 2 inch baking pan and bake 35-40 minutes or until center is set. Makes about 24 brownies.  Nuevo Tex-Mex: Festive New Recipes from Just North of the Border by David Garrido, Robb Walsh CHICKEN KIEV-MEXICAN STYLE ~Submitted by Pat, Minden, NV Source: From the cookbook that my husband wrote, "Who Says Amateurs Can't Cook????" 1-1/2 lbs. chicken breasts, skinned and de-boned 1/4 lb. pepper cheese, cut into 1/4-inch strips 1/2 cup dry bread crumbs (Contadina Italian-style) 1/4 cup grated Parmesan cheese 2 (4oz.) cans sliced black olives 1/2 teaspoon salt 1 tablespoon chili powder 1/4 teaspoon cumin 1/4 teaspoon pepper 1 cube butter tomato sauce (recipe follows) Between sheets of waxed paper, pound chicken breasts to 1/4 inch thickness. Combine bread crumbs, Parmesan cheese, chili powder, cumin, salt and pepper. Place one or two strips of pepper cheese and 1 teaspoon of olives on each breast. Roll up and tuck ends under, using toothpicks to hold together. Melt butter in small saucepan. Dip each rolled chicken breast in melted butter, then into crumb mixture, coating all sides. Place chicken in rectangular baking dish, seam side down. Drizzle remaining butter over chicken. cover and refrigerate 4 hours, or overnight. Remove from refrigerator 15 to 20 minutes prior to baking. Bake uncovered at 400 degrees 20 to 30 minutes, or until done. SAUCE 1 (8-oz.) can tomato sauce 1/2 teaspoon cumin 1/3 cup sliced green onions 3-4 drops Tabasco sauce salt and pepper to taste Combine all ingredients. Spoon 1 or 2 teaspoons tomato sauce over top of each piece of chicken. ARROZ CON POLLO (RICE WITH CHICKEN) ~Submitted by Pat, Minden, NV Source: From the cookbook that my husband wrote, "Who Says Amateurs Can't Cook????" 2 to 3 lbs. chicken pieces, skinned 3 tablespoons olive oil 1-1/4 cup rice 1 (14 oz.) can chicken broth 1 (12 oz. ) can beer 2 teaspoons ground cumin 3 cloves garlic, crushed 1/4 teaspoon turmeric 1/2 teaspoon salt 1/4 teaspoon pepper 2 (10 oz. ) packages frozen peas Brown chicken pieces in oil over medium heat for about 15 minutes, or until evenly golden color. Remove chicken to a platter. Add rice to skillet and stir over medium heat until rice is light brown. Stir in chicken broth, beer, cumin, garlic, turmeric, salt and pepper. Simmer, uncovered, slowly for about 15 minutes. Place chicken on top of rice. Bring to a boil, and reduce heat. Cover and simmer for 35 to 40 minutes, or until rice and chicken are tender. Remove chicken to warm serving platter and cover with foil to keep warm. Stir peas into rice mixture and heat thoroughly. Add rice and peas to serving platter, arranging around chicken, and serve. STEAK ACAPULCO ~Submitted by Pat, Minden, NV Source: From the cookbook that my husband wrote, "Who Says Amateurs Can't Cook????" 3 lbs. flank steak, trimmed and cut into 6 pieces 8 jalapeno chiles, seeded 3 large garlic cloves, minced 2 tablespoons fresh ground pepper juice from two limes 2 bunches cilantro, stems and leaves 5 teaspoons ground cumin 2 teaspoons salt 1-1/2 cups olive oil Place all ingredients, except flank steak, in a blender or food processor. Puree until smooth, adding a little more olive oil as necessary. Brush meat on both sides with mixture and roll into a cylinder. Place rolled meat in a shallow baking pan and pour remaining mixture over the tops of the meat. Cover and refrigerate for 24 to 48 hours. When ready to cook, unroll meat and place on very hot grill. Cook 3 to 5 minutes per side. CHILES RELLENOS ~Submitted by Pat, Minden, NV Source: From the cookbook that my husband wrote, "Who Says Amateurs Can't Cook????" 3 (7 oz.) cans green chiles, whole 1 lb. Monterey jack cheese, grated 1 lb. cheddar cheese, medium, grated 3 eggs, beaten 3 tablespoons flour 1 can evaporated milk, small size 1 (15 oz.) can tomato sauce Rinse chiles, remove any seeds and pat dry. Cut into 1 inch squares. In a 9x13 - inch baking dish, layer half the chiles, then half the cheeses. Repeat, saving 1/2 cup cheeses for the topping. Beat the eggs, add flour and milk and beat until blended. Pour egg mixture over chile/cheeses. (May refrigerate at this point). Bake at 350 degrees for 30 minutes. Spread tomato sauce evenly over the top. Sprinkle with reserved cheeses and bake 15 minutes longer. Cut into squares. STEAK RANCHERO ~Submitted by Pat, Minden, NV Source: From the cookbook that my husband wrote, "Who Says Amateurs Can't Cook????" 2 lbs. top sirloin steak, thinly sliced into 2 - inch strips 1 tablespoon oil salt and pepper to taste 1/2 white onion, sliced, plus 1/2 white onion finely chopped 1 (4 oz.) can diced green chiles 1 clove garlic, minced 2 tomatoes, chopped 1/4 teaspoon cumin 1 green bell pepper, chopped 1 (8 oz.) can tomato sauce 1 cup beer 1 teaspoon Worcestershire sauce 6 to 8 drops Tabasco sauce 1 (4 oz.) can whole black olives, cut in half In large skillet, brown steak in oil, about 15 minutes, turning frequently. Season with salt and pepper to taste. Add remaining ingredients. Stir and continue cooking for 20 minutes over medium heat. PECHUGAS DE POLLO CON RAJAS ~Submitted by Vicki, Sarasota, FL Sauté 6 boneless, skinless chicken breasts, cut into 4 filets each in ¼ cup butter and ¼ cup peanut oil, till lightly browned. Remove from pan. In same pan, sauté 1 lg. sliced onion till soft. Peel and clean 2¼ lbs. pasillas (or use 20-22 canned green chilies, cut into strips. Set aside 3 pasillas (or 9 canned chilies), and cut the rest into strips and add to onion. Cover and cook 8 minutes for pasillas, 5 for canned green chilies. Blend the reserved chilies in blender or processor with 1 cup milk for pasillas (2/3 cup for canned), ½ tsp. salt, 2 cups thick sour cream. Arrange ½ of the chicken in a 10x13 casserole, add ½ the rajas, ½ the sauce, and repeat. Top with ¼ grated cheese (Cheddar, or Jack) and bake at 350° for 30 minutes. It is not necessary to brown the top. Serve with Rice with Corn (recipe follows). RICE WITH CORN ~Submitted by Vicki, Sarasota, FL Fry 1 cup rice in 1/3 cup peanut oil, till golden. Add 1/3 cup medium onion, sliced 1 clove garlic, minced and stir till soft. Drain the excess oil, add 3 cups chicken broth, and 1 cup frozen corn (NOT canned). Cover and cook 20 minutes. Let sit and steam 10. SHORTRIBS WITH CHIPOTLES ~Submitted by Vicki, Sarasota, FL In a Dutch oven, arrange 4 lb. short ribs, 1 sliced large onion, 2 or 3 chilies chipotles (dry or en adobado from a can). Add 1 cup beef broth, cover tightly and bake 400° for 3½ hours. Uncover, bake 15 minutes to brown meat. Remove the ribs and onion, and scrape up all the good bits. Serve. This is very easy, makes great tacos or sandwiches..... also tuck into a baked potato!! I make it also with country style pork ribs, which are less costly than the short ribs!! Both ways, it is a winner!!!! Source: Sunset magazine, November '88 ASADO DE PUERCO A LA VERACRUZANA ~Submitted by Vicki, Sarasota, FL Remove rind of a 5 lb. pork shoulder, pierce all over with sharp knife. Mash 4 cloves of garlic, 1 tbsp. salt with 1 tbsp. lime juice and rub all over the meat. Remove seeds and veins from 4 chilies anchos, and toast on a comal or under broiler. Cover with hot water, add 4 chilies moritas, and simmer 5 minutes. Then let soak 5 more minutes. Blend the soaked chilies with ½ cup of the soaking water, 4 whole allspice till smooth. Add more water if needed. Coat meat with the paste. Wrap the coated meat in a banana leaf, if available, and marinate overnight. Cook meat in a dutch oven, 325°, 4 - 4½ hours, basting occasionally, or until the meat is falling off the bone. Serves 6. Source: Diana Kennedy's cookbook...... Regional Cooks of Mexico CALDO VERDE MILPAS ~Submitted by Vicki, Sarasota, FL 8 chilies poblano (also called pasilla) 1 cup water 1 1/2 tbsp. cornstarch 2 to 3 sprigs fresh cilantro 1 can ( 17 oz.) drained corn 1 cup cubed cheese, Mexican if you can, or Jack if not Roast, peel and seed the chilies. Puree with the water, cilantro and cornstarch, in blender. In 2 qt. Pan, add 1 quart chicken stock. Bring to a boil. Add the puree and salt to taste. Simmer 10 minutes. To serve: Place a spoonful of corn and some cheese cubes in bottom of cup or bowl. Add soup and serve. Can be made ahead. Can be frozen. You will love it, its pure heaven!!!! This is one I think I mentioned, Mom used to take this on picnics too, or serve the guests in the living room after appetizers and pre dinner....using those mugs that looked like a globe!! This is so easy, and really really good....and not too hot, just depends on the poblanos!! EL ADOBE ~Submitted by Vicki, Sarasota, FL Brown: 1/2 lb. Beef Chorizo 1/2 lb. Ground Beef 1 large chopped onion In a 9x9 pan, layer: 1 large can of refried beans Meat Mixture 4 oz. Can diced green chiles 1 1/2 cups EACH shredded jack and cheddar cheese 3/4 cup taco sauce Refrigerate for later, or bake at 400 for 30 minutes, or until bubbly. This can be used with chips for an appetizer, or in taco shells for tacos, or in flour tortillas as burritos....any way its yummy!! I usually have to double or triple the amounts and use a much larger pan, like 13x9. I figure if I am making it, I may as well have leftovers!!! Enjoy! CHILE VERDE ~Submitted by Vicki, Sarasota, FL Brown 2 lb. Lean pork cubes in 2 tbsp. oil. Push aside, and sauté 1 large chopped onion. Add: 1 large can green chiles, chopped 3 cloves minced garlic 1 1/2 cups tomatillos, chopped 1 tsp. marjoram 1 tsp. salt 1/2 cup minced fresh cilantro (chinese parsley) 1/2 cup (or more, as needed) water Cover, and simmer 1 hour, or until tender. Serve over white rice, top with sour cream. Or, use for filling taco shells or flour tortillas for burritos. Note* I almost always have leftover turkey gravy in the freezer (which I save just for this dish!!), so I use that instead of any water. If you do use water, watch it very closely as it scorches very easily. Tomatillos also come in cans, if you cannot find fresh in season. P. S. My way of cooking a turkey always makes a ton of gravy, and I have leftover gravy, almost unheard of, I gather.....but it is the "norm" for me!! LOL  My Mexico: A Culinary Odyssey with More Than 300 Recipes by Diana Kennedy CHALUPA ~Submitted by Lou, FL You can't call this chili, but if you like chili, you'll love Chalupa. It may be made ahead and re-heated and it freezes well. May be done in the crockpot also. Ingredients: 1 lb. pinto beans (I soak overnight) 2 1/2 - 3 lb. pork roast 7 cups water 1/2 cup chopped onion 2 cloves garlic, minced 1 Tbsp. salt 2 Tbsp. chili powder 1 Tbsp. cumin 1 tsp. oregano 1 (4 oz) can chopped green chiles tortilla chips Directions: Put all ingredients except corn chips in crock pot or Dutch oven. Cover and simmer 5 hrs. or until roast falls apart and beans are tender. Uncover and cook 1/2 hr. until desired thickness. Serve over tortilla chips and pass toppings: chopped tomatoes, sour cream, onions, grated cheese, picante sauce and lettuce. My family finds this very satisfying and I have done this by cooking pork steak diced up and simmered till tender and added cans of drained pinto beans and rest of the ingredients, simmering for an hour or so. CREAM OF GREEN CHILE SOUP ~Submitted by Angelique, TX This soup was famous at the Anasazi in Midland, Texas, which has now closed. 1 1/2 cups chicken broth 1/3 cup minced onion 1 large garlic clove 1/2 ounce fresh mild green chiles, such as Anaheim, roasted and chopped 8 ounces cream cheese, softened 1 cup sour cream 1/4 teaspoon ground cumin 1 cup half-and-half Freshly-ground white pepper, to taste In a saucepan bring the broth to a boil with the onion. Boil the mixture for 5 minutes, and let it cool. In a food processor chop fine the garlic and the chiles; add the cream cheese, sour cream and cumin. Blend the mixture until it is combined well. With the motor running add the broth mixture in a steady stream. Blend the mixture until it is combined well, and transfer it to a large bowl. Stir in the half-and-half, white pepper and salt to taste, and chill the soup, covered, for at least 2 hours or overnight. Makes about 8 cups, serving 8 to 10. Source: www.recipegoldmine.com JEAN'S POSOLE ~Submitted by Jean, OH I'd like to present my version of a very good Mexican dish, but you have to like Hominy! 1 or 2 Pork shoulder steaks, well trimmed and diced 3/4 inch or so. Cover with water, bring to a boil, Drain and rinse well. Brown lightly in any fat (prefer lard here) and add 1 & 1/2 cans chicken broth and 1/4 cup minced onion. Allow to simmer until quite tender. Add 1 large can white hominy, drained and well-rinsed. Here, add chopped green chilies and ground Cumin, in an amount to suit your tastes, can be added. This is why I think the recipe is so good! Simmer gently until broth is almost absorbed. I like to serve this with any favorite corn bread and sprinkle some thinly sliced green onion on the posole. NUMBER 69 ~Submitted by Jean, OH Here I am again with a Mexican recipe from a favorite restaurant in our town. We call it Number 69, as that's the number on the restaurant's menu. This is a delicious chicken breast and green pepper concoction that is as close as I have come to duplicating the recipe. 3 to 4 chicken breasts, thinly sliced across the grain 2 green peppers, cut in 1/2 inch pieces 1 small onion, diced (more can be used but don't overpower the taste of the peppers) Sauté chicken, peppers and onion in a little oil until chicken changes color and becomes opaque. Add 4 oz can drained sliced mushrooms (or sauté fresh ones with the chicken). Add 4 oz can chopped medium hot green chilies (or more or less depending on your preference). Now blend: 1 can cream of mushroom soup 1 can cream of chicken soup 8 oz (1 cup ) sour cream 1 tsp ground cumin (can omit) Gently stir into chicken mixture and simmer til all is well blended and hot. DO NOT boil. Adjust seasoning with salt and pepper and cumin. Serve over any favorite Mexican style rice. I prefer yellow rice. MY HUSBAND'S HUEVOS RANCHEROS ~Submitted by Pats, AZ 2 flour tortillas 1 can fat free refried beans 1 small can diced green chiles salsa 2 eggs shredded cheddar cheese. Heat tortillas in skillet until a little crispy. Top with warmed refried beans, green chiles and salsa. On top of that lay over easy eggs. Then add cheese a little more salsa and eat. Very easy, quick and delicious. Sometimes if I have shredded meat left over I add it (also warmed) with the beans. Top with sour cream (we use fat free). I personally like to add shredded lettuce before the sour cream. It is very good. ENCHILADA CASSEROLE ~Submitted by Leasa, IA I have used this recipe for many years, it's pretty quick and easy. I got the recipe from a hospital auxiliary cookbook from Clarinda, Iowa. 2 lbs hamburger 1 med onion 1 small can chopped green chilies 1 small box Velveeta cheese 1 can enchilada sauce, your choice, mild or hot 1 can cream of mushroom soup 1 bag Doritos chips (I used nacho flavor) Mix together the soup and enchilada sauce. Brown hamburger. Crush the Doritos and put in bottom of 9 x 13 pan, sprayed with Pam. Place hamburger on top of Doritos. Chop the Velveeta and put on top of hamburger. Pour sauce mix on top. Crush more Doritos and place on top. Bake in 350 oven until cheese melts and bubbles, 30-40 mins. Will serve 8 - 10. TACO FILLING ~Submitted by Pam, OH This recipe makes enough filing for 40 to 50 tacos. Leftover portions can be refrigerated for up to four days, giving one enough time to sufficiently recover from the first batch before having seconds! In a large skillet, brown 4 to 5 pounds lean ground beef. Repeatedly attack with a pastry blender or other suitable weapon, until beef is brown and crumbly. Drain fat from the skillet leaving the beef. To the beef, add the following: chopped onion (one monster, two medium, or a fistful of little ones) two 15 ounce cans of tomato sauce (Hunt's Herbs & Spices if you can get it; if not, any will do) 2 heaping Tablespoons chili powder 1 heaping Tablespoon salt (don't tell Pam!!) 1 Tablespoon garlic powder Simmer the whole mess, stirring well, for about 15 to 20 minutes. Serve in your favorite taco shells with chopped tomatoes, grated Colby cheese, shredded lettuce, sour cream, and an array of taco sauces ranging from mild to “What the hell was that!”
Show your support by voting for this ezine. LOW-FAT CHICKEN ENCHILADAS 8 servings 1 pound boneless skinless chicken breast, or turkey, poached 2 14 oz. cans Campbell's Healthy Request Cream of Mushroom soup 1 onion, chopped 1 green chili, diced 1 12 oz. can evaporated skim milk 8 ounces low fat cheddar cheese 1 package corn tortilla 1 cup low fat Monterey Jack cheese Preheat oven to 350 degrees. Shred poached chicken and set aside. Heat rest of ingredients (except cheese and tortillas) in saucepan and set aside. Spray 9x13 pan with PAM. Heat corn tortilla. Place chicken and sauce down middle. Roll and place in pan. Pour remaining sauce over top of enchiladas and top with cheese. Bake until bubbling and lightly brown. Nutrition Facts Amount Per Serving: Calories 263 - Calories from Fat 98 Percent Total Calories From: Fat 37%, Protein 46%, Carbohydrate 16% Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 4g, Cholesterol 67mg, Sodium 282mg, Total Carbohydrate 11g, Dietary Fiber 0g, Sugars 0g, Protein 31g, Vitamin A 916 units, Vitamin C 16 units, Calcium 0 units, Iron 1 units CHICKEN OR PORK CHILE VERDE 4 servings 1 dry chipotle chile 1 tablespoon dry oregano 8 skinned & boned chicken thighs or 2 pounds lean pork 1 4 ounce can diced green chilies 1 cup chicken broth 1/2 cup cilantro, (more if you really like it) 1 teaspoon ground cumin 2 tablespoons lime juice sugar, (as needed) 1 pound tomatillo, fresh, peeled, quartered 3 cloves minced garlic 1 chopped onion Dump everything except cilantro, lime juice and sugar in a large saucepan. Bring to a boil and simmer gently for 40 minutes or until chicken is very tender and sauce is reduced (adding cilantro about 15 minutes before done). Add lime juice, taste and add sugar if sauce is too tart. Serve over rice or in burritos. Nutrition Facts Amount Per Serving: Calories 292 - Calories from Fat 107 Percent Total Calories From: Fat 37%, Protein 38%, Carbohydrate 25% Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 3g, Cholesterol 90mg, Sodium 466mg, Total Carbohydrate 19g, Dietary Fiber 2g, Sugars 0g, Protein 28g, Vitamin A 3675 units, Vitamin C 102 units, Calcium 0 units, Iron 3 units
Show your support by voting for this ezine. MEXICAN RICE FOR TWO 1 med tomato, peeled & diced 1 cup chicken broth 1/2 cup chopped green pepper 1/2 cup uncooked long grain rice 1/4 cup chopped onion 1 tablespoon vegetable oil 1/4 teaspoon pepper optional: 1/2 teaspoon salt Sauté the green pepper, tomato and onion in oil until tender. Add rice, stirring for 2 minutes while cooking. Stir in broth, add salt & pepper, and bring to a boil. Reduce heat, cover and simmer for 25-30 minutes until rice is tender. TACO SALAD FOR TWO 1/2 pound ground beef 1 (8 ounce) can tomatoes 2 cups torn lettuce 1/2 cup shredded sharp Cheddar cheese 1/4 cup sliced green onions 6 pitted ripe olives, sliced 1 (3 1/8 ounce) can jalapeno bean dip 1 teaspoon chili powder 1/4 teaspoon salt 1/2 cup crushed corn chips In skillet brown meat; drain off fat. Drain tomatoes, reserving liquid. Cut up tomatoes. In salad bowl, combine lettuce, cheese, onion, olives, tomatoes and corn chips. To meat in skillet, stir in reserved tomato liquid, bean dip, chili powder and salt. Bring to boiling. Add to lettuce mixture. Toss well. Serve at once.
Show your support by voting for this ezine. SUPER NACHOS 1 pound lean ground beef 2 teaspoons chili powder 2 teaspoons cumin Pinch of salt 1 small can refried beans or bean dip 1 10 or 12-ounce bag corn tortilla chips 1 1/4 pounds Monterey Jack or Mozzarella cheese, grated 1 large onion, chopped 2 tomatoes, chopped 1 6-ounce can black olives, chopped Brown the ground beef in a medium skillet. Drain. Add the chili powder, cumin and salt. Set aside for a moment. Spread a thin layer of refried beans or bean dip over the bottom of a platter or shallow, heat-proof bowl to anchor the first layer of chips. Then spread a layer of chips over the beans, top with a layer of cheese, ground beef, onion, tomato and olives. Repeat until all the ingredients are used. Or, since this recipe usually makes about 4 layers, you can divide all the toppings into 4 portions for even layering. Microwave on high until heated through, about 10 minutes, or bake at 375F for 20-30 minutes. Serve warm with sour cream and Spicy Guacamole Dip if desired. Spicy Guacamole Dip 4 avocados 4 cloves garlic, minced 1/4 sweet red onion, finely chopped 1 jalapeno pepper, seeded and finely chopped 2 red chiles, seeded and finely chopped 4 tablespoons olive oil, divided Juice of 1 lime Salt and pepper to taste Pinch of cayenne, for garnish Cut the avocados in half lengthwise and remove the seeds. Scoop out the meat into a medium-size bowl and mash with a fork. (Do not process in a food processor or blender.) Fold in the garlic, red onion, jalapeno pepper, red chiles, 3 tablespoons of the olive oil, and lime juice. Add salt and pepper. Drizzle the remainder of the olive oil over the Guacamole and sprinkle with cayenne for presentation. Serve immediately. Makes 3 cups. Note: Guacamole Dip recipes do not keep well, but adding a tablespoon of lemon juice helps preserve the color. CHEESE ENCHILADA STACK 12 corn tortillas, cut into quarters 12 ounces sharp cheddar cheese, grated 1 (15 ounces) can enchilada sauce 1 bunch green onions 1 (4 ounces) can green chilies Preheat oven to 400 degrees. Spray square 8x8 baking pan with Pam (the garlic one is good). Line pan with layer of corn tortillas. Top with 1/3 sauce, cheese, chilies, and onions. Top with second layer of tortillas. Top with second layer of 1/3 sauce, cheese, chilies, and onions. Top with final layer of tortillas. End with final layer of 1/3 sauce, cheese, chilies, and onions. Bake until bubbly. You can use green sauce and 2 cups cubed chicken or black beans, ground beef seasoned with taco mix. MEXICAN RICE 1 cup long grain white rice 1 tablespoon vegetable oil 1 1/2 cups chicken broth 1/2 onion, finely chopped 1/2 green bell pepper, finely chopped 1 fresh jalapeno pepper, chopped 1 tomato, seeded and chopped 1 cube chicken bouillon salt and pepper to taste 1/2 teaspoon ground cumin 1/2 cup chopped fresh cilantro 1 clove garlic, halved In a medium sauce pan, cook rice in oil over medium heat for about 3 minutes. Pour in chicken broth, and bring to a boil. Stir in onion, green pepper, jalapeno, and diced tomato. Season with bouillon cube, salt and pepper, cumin, cilantro, and garlic. Bring to a boil, cover, and reduce heat to low. Cook for 20 minutes. Serves 6 PICO DE GALLO 1 medium tomato, diced 1 onion, finely chopped 1/2 fresh jalapeno pepper, seeded and chopped 2 sprigs fresh cilantro, finely chopped 1 green onion, finely chopped 1/2 teaspoon garlic powder 1/8 teaspoon salt 1/8 teaspoon pepper In a medium bowl, combine tomato, onion, jalapeno pepper (to taste,) cilantro and green onion. Season with garlic powder, salt and pepper. Stir until evenly distributed. Refrigerate for 30 minutes. BASIC TACO SEASONING MIX 1/4 cup unbleached all-purpose flour 1/2 cup dried onion flakes 1 teaspoon dried minced garlic 1 cup chili powder 2 teaspoons dried oregano 2 teaspoons ground cumin 4 teaspoons salt In a jar with a tight fitting lid, combine flour, onion flakes, garlic, chili powder, oregano, cumin, and salt. Close lid securely, and shake well to mix contents. One half cup is equivalent to 1 (1.25 ounce) package of taco seasoning. Makes 2 cups. PINTO BEAN FUDGE Don't tell the family what's in this fudge and they will love it! 1 cup Pinto beans, drained and mashed 1/4 To 1/2 cup milk 6 teaspoons Butter 6 oz Unsweetened chocolate 1 teaspoon Vanilla 1 cup of chopped pecans 2 lb Powdered sugar Instructions: Melt chocolate and butter. Add mashed pinto beans mixed with milk. Add 1 tablespoon vanilla. Stir until slightly thickened. Gradually work in the powdered sugar and pecans. Raisins (optional). Spread in buttered pan. Refrigerate.
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