TALK TKL Chat - 01-20-98 - Part 1 (of 3)
American Regional Recipes: Southwest/Tex-Mex
Southwest Cornbread
Mexican Hot Chocolate
Southwest Lasagna
Mexican Green Bean Salad
Chicken Soup with Lemon and Mint
Black Bean Chili with Cilantro
Black Eyes of Tex. Casserole
Arroz Verde
Green Chili Beef
Avocado Salsa
Borracho Beans
All-Beef Texas Chili
Chiles En Nogada
Corn Muffins with Chili Butter
Enchiladas Verdes de Mariscos
Grilled Turkey Fillets with Cilantro Butter and Salsa
Green Chili-Cheese Souffle
Enchiladas de Pollo y Queso
Sun-Dried Tomato Butter
Puerto Vallarta Dip
Southwest Meat Pie
Texas Blue Cheese Slaw
Egg Tacos
Chile Rellenos
Make Ahead Enchilada Casserole
Soft Tacos with Beans and Salsa
Jalapeno Potato Salad
Tijuana Cole Slaw
Sopaipillas
Fort Worth Tamale Pie
Southwestern Pork Chop Bake
Chicken Mole
Green Chile Cheese and Rice Bake
Chili Cornbread Pie
Tex-Mex Beef Stew
Rancho San Antonio Beef Marinade
Chile Steak
Bunuelos
Breakfast Burritos
Csally/wv (10:52:54 am) :
Southwest Cornbread
Recipe By : Jo Anne Merrill
1 cup cornmeal
1/3 cup all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
1 dash black pepper
2 teaspoons double-acting baking powder
1/2 teaspoon baking soda
2 eggs -- beaten
1 cup buttermilk
1/2 cup vegetable oil
3/4 cup creamed corn
1/3 cup yellow onions -- minced
2 tablespoons hot chili peppers -- minced
1 tablespoon green peppers -- minced
1 tablespoon pimientos -- minced
1/2 cup cheddar cheese, shredded
Combine the cornmeal, flour, sugar, salt, pepper, baking soda and baking powder. Combine the remaining ingredients and add to the first mixture. Blend only until mixed; do not overmix.
Place mixture in a 10-inch greased baking pan. Bake in an iron skillet if you have one. Bake in a preheated 350-degree oven for 35 minutes or until golden brown.
Csally/wv (10:55:10 am) :
Mexican Hot Chocolate
Recipe By : Jo Anne Merrill
Serving Size : 4
1 1/2 ounces unsweetened chocolate
1/4 cup sugar
3/4 cup water
5 teaspoons instant coffee
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 dash salt
2 cups milk
Heat all the ingredients except milk in saucepan over low heat. Stir
constantly, until chocolate is melted and mixture is smooth. Heat to
boiling; reduce heat. Simmer uncovered, stirring constantly, for 4 minutes.
Stir in milk; heat just until hot. Beat with hand mixer until foamy. Top
with whipped cream if desired. Serve immediately.
This recipe may be doubled if you wish.
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Terry,tx (11:20:11 am) :
Southwest Lasagna
9 to 12 uncooked lasagna noodles
1 lb lean ground beef ( or turkey)
1 (1-1/4oz) envelope taco seasoning
3/4c water
1(15oz) container ricotta cheese
1(4.5oz can chopped green chiles
2 eggs
1(30oz) jar spaghetti sauce
2tsp cumin
1(9oz) pkg frozen corn
1(15oz) can black beans, drained and rinsed
12ozs(3 cups) shredded Monterey Jack cheese
Heat oven to 375. Spray 13 x 9" baking dish with cook spray.
Cook noodles as directed.
Brown beef and drain. Add taco seasoning and water. Simmer 5 min. or till
thickened.
Combine ricotta, chiles and eggs.
Combine spaghetti sauce and cumin.
To assemble: Place 3 or 4 noodles on bottom of dish. Spoon and spread 1/3 of
ricotta mix on top of noodles. Top with 1/3 of the beef, then 1/3 corn, 1/3
beans. 1/3 sauce and 1/3 cheese.
Repeat layers 2 times.
Bake at 375 for 40 to 50 min. Let stand 10 min. before serving.
Serves 12,
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csally/wv (11:42:22 am) :
Mexican Green Bean Salad
Recipe By : Elizabeth Powell
Serving Size : 4
1 pound green beans
1/2 cup olive oil
2 jalapeno peppers -- seeded and chopped
1 tablespoon vinegar
2 tablespoons lemon juice
1 tablespoon onion -- minced
1 tablespoon parsley -- minced
1 tablespoon fresh cilantro -- minced
Steam green beans until tender-crisp, about 15 minutes. Drain. Whisk
together other ingredients and pour over warm green beans. Allow to marinate
at least 1/2 hour. Serve at room temperature or chilled.
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Csally/wv (11:47:14 am) :
Chicken Soup with Lemon and Mint
Recipe By : the California Culinary Academy
Serving Size : 4
5 Cups low sodium chicken broth -- (four 10.5 oz. cans)
1/2 Medium onion -- chopped
3/4 Pound skinless chicken breast
1/4 Cup long-grain rice
4 Teaspoons lemon juice
4 Teaspoons fresh mint -- finely chopped
salt and freshly ground pepper -- to taste
lemon slices -- for garnish
ENRICHMENT:
2 egg yolks
1/4 Cup whipping cream
Combine stock and onion in large saucepan. Bring to a boil.
Add chicken breast and rice. Reduce heat. Cover and simmer 15 minutes.
Remove chicken. If rice is not tender, continue cooking until it is tender.
When chicken is cool enough to handle, cut meat into large pieces. Return
to broth.
Remove soup from heat. Stir in lemon juice, mint, and salt and pepper to
taste.
To serve without enrichment: Ladle soup into serving bowls and float a
lemon slice on each bowl.
Or, to enrich soup: Beat egg yolks and cream together in a small bowl.
Slowly beat 1/4 cup broth into egg mixture. Remove saucepan from heat, stir
egg mixture into soup, and return pan to heat. Cook and stir until soup is
hot; do not boil. Soup will not thicken, but the enrichment will give it
more body. Adj
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Csally/wv (11:54:42 am) :
Black Bean Chili with Cilantro
Recipe By : The California Culinary Academy
Serving Size : 6
1/4 cup dry sherry
1 tablespoon olive oil
2 cups chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
1/2 cup seeded and chopped red bell pepper
4 cups cooked black beans
2 cups chicken stock
2 tablespoons minced garlic
1 cup chopped tomatoes
2 teaspoons ground cumin
4 teaspoons chili powder -- or to taste
1/2 teaspoon dried oregano
1/4 cup chopped cilantro
2 tablespoons honey
2 tablespoons tomato paste
grated onion
grated Monterey jack cheese
yogurt -- for garnish
In a large, heavy pot, heat sherry and oil over medium heat and sautÈ
onions until soft but not browned.
Add celery, carrot, and bell pepper and saute 5 minutes, stirring
frequently.
Add remaining ingredients, except garnishes, and bring to a boil. Lower
heat and simmer for 45 minutes to 1 hour, covered. Chili should be thick,
with all water absorbed. Garnish with grated onion, cheese, and a dollop of
yogurt.
Serves 6 to 8.
NOTES : A favorite
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Terry,tx (12:08:32 am) :
Black Eyes of Tex. Casserole
2 lbs ground beef
1 large onion, chopped
1 (15 to 16 0z ) can jalapeno black-eyed peas
1 (10-3/4oz) can each: condensed cream of chicken soup and cream of mushroom soup
1( 10oz) can hot enchilada sauce
1 tsp garlic powder or 2 to 3 chopped garlic cloves
1 (10-1/2 oz) bag tortilla chips, divided
3 cups grated cheddar cheese , divided
Brown beef in large skillet over med. heat. Add onion, peas, undiluted
soups, enchilada sauce and garlic; stir. Grease 2 11 x7 x 2" oven proof glass
casseroles or 1 13 x9x2' pan. Layer 1/4 of chips on the bottom of each and
top with 1/4 meat mix. and 1/4 of the cheese. Repeat layers. Bake in 350
oven 35 min. Makes 12 to 15 servings.
Taken from the Houston Chronicle
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Csally/wv (12:13:21 am) :
Arroz Verde
Recipe By : Cole Publishing Group Recipe Collection
Serving Size : 6
2 Large green bell peppers -- * see note
stem removed, seeded, and chopped
6 Small fresh hot green chiles
stem removed, seeded, and chopped
5 Cups chicken broth
1 Cup chopped fresh parsley
1 Large onion -- chopped
8 Cloves garlic -- chopped
1/4 Teaspoon freshly ground black pepper
1 1/2 Teaspoons sugar
1/2 Teaspoon dried oregano
1/4 Teaspoon ground cumin
1/4 Cup corn or light-flavored oil
2 Cups long-grain white rice
salt -- to taste
1/4 Cup minced cilantro
In a blender puree until smooth bell peppers, chiles, 1-1/2 cups of the
chicken broth, parsley, onion, garlic, pepper, sugar, oregano, and cumin. In
a large, heavy skillet or casserole with tight-fitting lid, heat oil. When
oil is hot but not smoking, add rice and stir continuously for a few minutes
to coat rice with oil, but not long enough to let it brown. Add vegetable
puree and simmer, stirring occasionally, for 5 minutes. Add the remaining
broth and bring to a boil. Reduce heat to moderate, add salt to taste, and
continue cooking until liquid is level with top of rice. Cover and reduce
heat to lowest possible setting. Leave undisturbed
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Leslie WA (12:20:03 am) :
Green Chili Beef
2-3 lbs. of round steak, stew meat or roast cut into big chunks
toss in hot frying pan to brown, put in crock pot with 2 cans (6oz.) chopped
green chilies, 1 cup dices onion, 1 clove garlic. Add a 16 oz. can of
Mexican style tomatoes if desired. and 1/2 tsp salt. Put lid on and cook
until tender. Great on rice or in flour tortillas, with sour cream and
guacamole.
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Csally/wv (12:21:24 am) :
Avocado Salsa
Recipe By : the California Culinary Academy
Serving Size : 16
3 Large ripe avocados (not soft) -- coarsely chopped
3 fresh tomatillos (husks removed) -- wash, dry & dice
1 Small onion -- finely diced
2 Cloves garlic -- minced
juice of 2 limes
1 jalapeno chile pepper -- minced
1 Teaspoon salt
1 Bunch cilantro -- minced
In a medium bowl, stir together avocados, tomatillos, onion, garlic, lime
juice, chile, salt, and cilantro. Let rest for at least 30 minutes before
serving.
Makes 4 cups.
NOTES : This versatile sauce can serve as a dip for crisp tortilla chips or
as a spicy marinade for poultry or fish. Stir the salsa into a soup to spice
up a light lunch with the avocado variation. Avocado Salsa is a delicious
condiment that can be used in the same way as guacamole. Since avocados are
perishable, prepare the variation no more than one day ahead.
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Csally/wv (12:26:27 am) :
Borracho Beans
Recipe By : The California Culinary Academy
Serving Size : 10
1/2 Pound bacon -- diced
2 onions -- diced
2 Cloves garlic -- diced
6 Cups cooked black beans
2 Teaspoons salt
1 Teaspoon each pepper and toasted cumin seed
1 Can beer -- (12 oz)
In a 6-quart bean pot or deep stock pot over medium heat, cook bacon until
some of the fat is rendered (4 minutes). Stir in onions and garlic and saute
until onion is translucent (4 to 5 minutes).
Add beans, salt, pepper, cumin seed, and beer. Simmer 25 minutes. Serve
warm or refrigerate up to 1 week; reheat to serve.
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NOTES : Drunken (borracho) beans accompany myriad entrees from south of the
border. They can be garnished with salsa and sour cream for extra flavor. To
prepare beans, soak 2-1/2 cups dried beans 8 to 10 hours, drain liquid, add
fresh water to cover, and simmer 2 hours until tender. Borracho Beans can be
made as much as one week ahead and kept in the refrigerator until needed.
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Csally/wv (12:39:09 am) :
Chiles En Nogada
Recipe By : Cole Publishing Group Recipe Collection
Serving Size : 6
1 Cup grated sharp cheddar cheese
1 Cup grated Swiss cheese
1 Cup ricotta cheese
1 1/2 Cups finely shredded cooked lean ham
1 Tablespoon finely minced seeded fresh hot chiles -- or more to taste
1/2 Cup dried currants
1/2 Cup slivered blanched almonds
1 Tablespoon dark brown sugar
1/2 Teaspoon ground cinnamon
1/8 Teaspoon ground cloves
1/8 Teaspoon ground cumin
salt -- to taste
minced small fresh hot chiles -- optional
8 canned whole peeled green chiles -- * see note
drain
oil for coating pan
Whipped Cream Sauce -- see recipe
2 Tablespoons fresh pomegranate seeds -- for garnish
1 Tablespoon coarsely chopped cilantro -- for garnish
In a large bowl mix together all ingredients except salt, fresh chiles,
canned chiles, oil, sauce, and garnishes. Taste and adjust seasonings.
Preheat oven to 350 degrees. Gently pack each chile with stuffing. Place
stuffed chiles on a lightly oiled baking dish. Bake until cheeses have
melted (no more than 10 minutes). Remove from oven and arrange on a serving
platter. Make Whipped Cream Sauce.
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Csally/wv (12:43:37 am) :
Corn Muffins with Chili Butter
Recipe By : the California Culinary Academy
Serving Size : 12
1 cup milk
1 egg
2 1/3 cups Corn Bread Mix (see recipe)
-----Chili Butter-----
1/2 cup butter or margarine -- at room temperature
1 teaspoon lime juice (optional)
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
Preheat oven to 425 degrees F. Beat together milk and egg. Add Corn Bread
Mix. Stir just until dry ingredients are moistened--mixture should be lumpy.
Grease muffin cups or line with cupcake liners. Spoon mixture into cups,
filling two-thirds full.
Bake until a pick inserted in center comes out clean (12 to 18 minutes).
Serve warm with Chili Butter.
Makes 1 dozen muffins.
Chili Butter: Beat butter until light and fluffy. Beat in remaining
ingredients. Spoon butter into a crock. Serve at room temperature.
Makes 1/2 cup.
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NOTES : This batter can be baked either in muffin tins or in cornstick pans.
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Csally/wv (12:44:32 am) :
Enchiladas Verdes de Mariscos
Recipe By : the California Culinary Academy
Serving Size : 4
2 tablespoons oil
2 tablespoons garlic -- minced
3 green onions -- minced
2 Anaheim chili peppers -- finely chopped
12 ounces tomatillos -- pureed
1/4 cup cilantro -- chopped
2 cups cooked shrimp
8 corn tortillas
1/2 cup sour cream
1/2 cup Monterey jack cheese -- grated
Preheat oven to 400 degrees F. Heat oil in a large skillet over moderate
heat. Add garlic, green onions, and chiles and cook until vegetables are
soft but not browned. Stir in the tomatillo puree and cook mixture 10
minutes over low heat, adding a little water if the sauce starts to dry out.
Add salt to taste.
Combine cilantro and shellfish in a bowl; stir in a small amount of the
sauce. Moisten bottom of a shallow 8 by 13-inch baking dish with about 1/4
cup of the sauce.
Dip a tortilla into the simmering sauce until soft and pliable, about 30
seconds; transfer to prepared baking dish. Place 1/4 cup of the seafood
across the center of tortilla and roll it into a cylinder. Repeat with
remaining tortillas, fitting them snugly side by side. Pour remaining sauce
over enchiladas, top each one with a spoonful of sour cream, and sprinkle
cheese over the top. Bake 10 minutes and serve with the sauce from the
baking pan.
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Csally/wv (12:45:20 am) :
Grilled Turkey Fillets with Cilantro Butter and Salsa
Recipe By : the California Culinary Academy
Serving Size : 8
4 turkey breast fillets -- halved lengthwise
Cilantro Butter
Salsa -- for accompaniment
Prepare a charcoal fire; lay turkey fillets diagonally across grill bars.
When fillets are seared, lift them and set back on grill along opposite
diagonal. When diamond pattern appears on the surface, turn fillets over and
sear diamond pattern onto other side.
Grill 5 inches from heat, brushing both sides of fillets with Cilantro
Butter, about 8 minutes.
Serve dotted with remaining Cilantro Butter and accompanied with salsa.
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NOTES : The mild flavor of turkey is a perfect foil for Mexican seasonings
like fresh cilantro and spicy salsa. Prepare the salsa ahead so the flavors
will blend.
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Csally/wv (12:46:14 am) :
Green Chili-Cheese Souffle
Recipe By : Jo Anne Merrill
Serving Size : 6
1 pound Monterey Jack cheese
3 eggs
4 ounces green chili peppers -- chopped
1 cup buttermilk baking mix
3 cups milk
1 tablespoon black olives -- * chopped
1 tablespoon sun-dried tomatoes -- ** see note
* Optional but highly recommended
** If using oil-packed sun-dried tomatoes, drain, pat dry, and chop. If
using the dry ones, rehydrate in a little hot water for a few minutes,
drain, pat dry and chop.
The directions specify use of a food processor; a blender will work but
processing times must be increased.
Preheat oven to 350 degrees. Butter a 1-1/2 quart souffle dish or baking
dish.
Fit the shredding disk into the work bowl. Shred cheese. Remove from the
bowl and set aside. Fit the steel knife blade into the bowl. Combine eggs,
chiles, baking mix and milk in bowl. Process until mixed well, 6-8 seconds.
If chiles are whole, process mixture until chiles are chopped into 1/4-inch
pieces, about 15 seconds.
Pour mixture into prepared dish. Add shredded cheese and stir gently to
mix well. Bake about 1 hour or until souffle is puffed and dry on top.
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Csally/wv (12:53:34 am) :
Enchiladas de Pollo y Queso
Recipe By : Elizabeth Powell
Serving Size : 6
5 Tablespoons butter
1 Cup chopped onions
1/2 Cup large bell peppers -- chopped
2 Cups cooked chicken -- chopped
4 Ounces green chili peppers -- chopped
1/4 Cup all-purpose flour
1 Tablespoon chili powder
1/2 Teaspoon coriander seed -- ground
1/2 Teaspoon cumin seed -- ground
2 1/2 Cups chicken broth
1 Cup sour cream
1 1/2 Cups Monterey jack cheese -- shredded
12 6-Inch tortillas
Melt two tablespoons butter and cook onions and green pepper in it until
softened. Remove to a bowl. Stir chopped chicken and green chilies into
onion-pepper mixture. Melt remaining 3 tablespoons of butter. Blend in flour
and seasonings. Whisk in chicken broth. Cook, stirring, until sauce boils.
Remove from heat; stir in sour cream and 1/2 cup cheese. Stir 1/2 cup sauce
into chicken mixture.
Dip each tortilla in remaining hot sauce to soften and spoon chicken mixture
into center of tortilla. Roll up and arrange in 13 x 9 x 2 inch pan; repeat
with all tortillas. Pour remaining sauce over tortillas. Sprinkle with
remaining cheese. Bake uncovered at 350 degrees for about 25 minutes.
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Csally/wv (12:55:21 am) :
Sun-Dried Tomato Butter
Recipe By : the California Culinary Academy
Serving Size : 6
1 Ounce (2 to 3 halves) sun-dried tomatoes
1/2 Cup butter
In a food processor or blender, process tomatoes until they are finely
chopped.
In a small saucepan over medium-high heat, melt butter. With machine
running, add hot butter to tomatoes in a fine stream. Blend until color is
homogeneous and tomatoes are nearly a paste.
Let stand at room temperature until butter reaches a spoonable
consistency. Use immediately, or refrigerate or freeze for later use.
Microwave Version:
Complete step 1. Put butter in a glass dish and microwave on 100% power
until butter is melted, about 45 to 60 seconds. Continue with steps 2 and 3.
Makes 1/2 cup.
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Csally/wv (1:00:40 pm) :
Puerto Vallarta Dip
Recipe By : the California Culinary Academy
Serving Size : 16
6 1/2 ounces canned tuna -- drained
1 green onion -- sliced
3 tablespoons hot chile salsa
4 tablespoons mayonnaise
8 sprigs cilantro, or to taste -- chopped
lemon or lime juice to taste
salt to taste
tortilla chips
In a bowl stir together tuna, onion, salsa, mayonnaise (water-pack tuna may
require more mayonnaise), and cilantro. Season to taste with lemon juice and
salt; adjust other seasonings to taste. Serve with chips.
Makes about 1-1/2 cups.
* Timesaver Tip: Recipe can be prepared in processor. Cut green onion into
1-inch lengths and put in processor fitted with steel blade. Add cilantro
sprigs and process for 3 to 5 seconds. Add tuna, salsa, mayonnaise, lemon
juice, and salt; pulse a few times to combine. Taste, adjust seasoning, and
pulse one or two times more. Recipe can be made 4 or 5 hours ahead and
stored, covered, in refrigerator. Remove from refrigerator about 30 minutes
before serving.
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NOTES : The fresh cilantro makes this dip! Chile salsa is available in
varying degrees of fieriness; add it to taste.
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Csally/wv (1:02:10 pm) :
Southwest Meat Pie
Recipe By : Jo Anne Merrill
Serving Size : 6
6 bacon slices
1 pound lean ground beef
1 cup corn, canned
1/4 cup green bell peppers -- finely chopped
1/4 cup onions -- finely chopped
1/4 cup cornmeal
1/2 teaspoon oregano
1 teaspoon chili powder
1 teaspoon salt
1/8 teaspoon black pepper
8 ounces tomato sauce
1 large egg
1/4 cup milk
1/2 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
1 1/2 cups cheddar cheese, shredded
1/4 cup sliced black olives
1/4 cup green chiles -- chopped
--- Pie crust: -----
1 cup all-purpose flour
2 tablespoons cornmeal
1/3 cup bacon fat -- or shortening
Fry bacon until crisp; break into large pieces.
Chill 1/3 cup bacon drippings until firm to use for crust, or use
vegetable shortening instead.
Brown ground beef in large skillet, drain well. Stir in corn, green
pepper, onion, corn meal, oregano, chili powder, 1/2 teaspoon salt, pepper,
tomato sauce and half the mild green chiles. Keep warm while preparing pie
crust.
CRUST: Combine 1 cup flour and 2 tablespoons cornmeal. Cut in bacon d
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Csally/wv (1:03:31 pm) :
Texas Blue Cheese Slaw
Recipe By : the California Culinary Academy
Serving Size : 6
4 cups finely shredded savoy cabbage
1/2 cup minced green onions
1/2 cup minced green bell pepper
2 tablespoons minced fresh dill
1 cup nonfat plain yogurt
2 tablespoons sour cream
3 tablespoons white wine vinegar
1 tablespoon honey
3 ounces blue cheese
herbal salt substitute and pepper -- to taste
In a large bowl combine cabbage, onions, bell pepper, and dill.
Blend together yogurt, sour cream, vinegar, honey, and blue cheese. Toss
dressing with cabbage mixture. Add salt substitute and pepper to taste.
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NOTES : Savoy cabbage is combined with nonfat yogurt, minced green onions,
and chunks of blue cheese to make this hearty-and healthy-slaw. It keeps for
24 hours, so you can make it the night before a picnic.
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Csally/wv (1:05:24 pm) :
Egg Tacos
Recipe By : Elizabeth Powell
Serving Size : 4
1/2 Medium onion
1 jalapeno pepper -- seeded
1/2 sweet red pepper -- seeded
5 Tablespoons olive oil
6 eggs -- separated
2 Tablespoons milk
1 Tablespoon chili powder
4 flour tortillas
1 Large tomato -- chopped
4 Ounces Monterey jack cheese -- shredded
picante sauce -- to taste
salt and pepper
Chop onions and peppers and saute in two tablespoons olive oil until limp.
Beat egg yolks with milk, chili powder, and salt and pepper to taste. Stir
in cooked onions and peppers. Beat egg whites separately until stiff. Fold
into egg yolk mixture. Heat remaining olive oil in large, oven-safe skillet.
Spread egg mixture in skillet and cook until eggs are set on bottom. Place
pan under broiler until top is brown. Heat tortillas. To serve, divide egg
mixture into four parts. Place a piece of egg in center of tortilla. Top
with cheese, tomato, and picante sauce to taste. Fold tortilla over egg.
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Dawn/NY (1:07:07 pm) :
Chile Rellenos
(4 rellenos, serves two)
4 Anaheim chiles, roasted and peeled (canned Ortegas work OK)
3-4 oz. Monterey jack cheese
8 oz. mild green chile salsa (canned salsa works OK)
2 eggs, separated
Stuff the chilies with the cheese. Whip the whites of the eggs until
extremely fluffy; then add the yolks and stir once or twice (overstirring
will deflate them).
In a large frying pan, heat 6 oz. of salsa to boiling. Reduce heat. Place
2/3 of the egg mixture in the pan in four relleno-sized lumps. Place one
stuffed chile on top of each lump, and the remaining egg mixture on top of
the
chiles.
Use up the remaining salsa by carefully spooning a dollop of salsa on top of
each relleno. Cover and cook over low heat for a few minutes -- until the
egg is firm and the cheese melted; do not overcook. You will need a large
pancake turner to dish the rellenos from
the frying pan onto serving plates -- they have a tendency to fall apart, so
do this carefully.
To make these extra wonderful, start with fresh Anaheim peppers, two green
and two red, roasting and peeling them right before preparation.
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Csally/wv (1:07:50 pm) :
Make Ahead Enchilada Casserole
Recipe By : Jo Anne Merrill
Serving Size : 4
2 cups Monterey jack cheese -- shredded
1 cup cheddar cheese, shredded
1 onion -- chopped
1/2 cup sour cream
2 tablespoons fresh parsley -- optional
1/4 teaspoon salt
1/4 teaspoon black pepper
15 ounces tomato sauce
2/3 cup water
1/3 cup green peppers -- chopped
1 tablespoon chili powder
1/2 teaspoon oregano
1/4 teaspoon ground cumin
1 garlic clove -- minced
8 flour tortillas
1/4 cup cheddar cheese, shredded
Mix Monterey cheese, 1 cup cheddar cheese, onion, sour cream, parsley,
salt and pepper. Set aside.
Combine the tomato sauce, water, green pepper, chili powder, oregano,
cumin and garlic and heat to boiling, stirring occasionally. Reduce heat and
simmer uncovered for 5 minutes. Pour into a 9-inch ungreased pie pan.
Dip each tortilla into sauce to coat both sides. Spoon about 1/4 cup
cheese mixture onto each tortilla. Roll tortilla around filling. Arrange the
rolled tortillas in a 13 x 7 inch baking dish.
Pour remaining sauce over enchiladas. Sprinkle with 1/4 cup cheddar
cheese. Bake uncovered at 350 degrees for about 20 minutes, or until hot and
bubbling.
Garnish
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Csally/wv (1:12:27 pm) :
Soft Tacos with Beans and Salsa
Recipe By : The California Culinary Academy
Serving Size : 12
1 1/2 pounds dried pinto beans
1/4 cup corn oil
2 cups chopped green onion
1 cup chopped yellow onion
1 tablespoon minced garlic
2 teaspoons ground cumin
2 teaspoons dried oregano
salt -- to taste
24 corn tortillas
Salsa
Soak beans overnight in cold water to cover. Drain and place beans in
large pot. In a large skillet over moderately low heat, warm oil. Add onions
and garlic and saute until fragrant (about 3 minutes). Add to beans. Add
cumin and oregano and enough cold water to cover. Over high heat bring to a
simmer, then reduce heat to maintain a simmer. Cook until beans are just
tender (about 1-1/2 hours). Season with salt. Cool, cover, and refrigerate
for up to 2 days, if desired.
To steam tortillas: Wrap tortillas in a damp tea towel and heat over
simmering water. To fry tortillas: Fry on both sides on a griddle or in a
lightly oiled skillet, then stack and wrap in napkins.
To serve, reheat beans; taste and reseason if necessary. Place a scoop of
hot beans on each tortilla and top with 2 tablespoons salsa. Either roll
tortillas or serve open-faced with the chili on the side. Or, serve beans
and tortillas family style, allowing guests to make their own soft tacos.
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Terry,tx (2:28:41 pm) :
Jalapeno Potato Salad
2 lbs med. red potatoes
2 jalapeno peppers, minced
2 stalks celery, thinly sliced
2 cloves garlic, minced
1 tbl sugar
1 tbl fresh parsley, chopped
3 tbl fresh lemon ( or lime) juice
1 tsp fresh mint chopped
1 tbl olive oil
1/4 tsp each salt and pepper
Cook potatoes till tender, drain and cool. Cool and peel.
Stir together jalapeno and next 10 ingred. Pour over potatoes, and gently
toss to coat. Cover and chill. Serves 6
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Terry,tx (2:38:44 pm) :
Tijuana Cole Slaw
Finely slice 1 med. cabbage
Mix with 2 shredded, peeled, med. carrots, and 2 tbl chopped fresh
cilantro.
Blend 2/3 cup of mayonnaise with 1/3 cup sour cream until creamy.
Stir into mayo mix:
2 tbl minced, seeded, fresh jalapenos
1 tbl chili powder
1 tsp salt
1 tbl balsamic vinegar
1 thinly sliced small onion
1 thinly sliced small red bell
pepper
Fold mixture gently into cabbage
Serve in a large bowl, garnished with sliced black olives.
Serves 8-10
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Terry,tx (3:00:11 pm) :
Sopaipillas
4 c sifted all-purpose flour
1-1/2 tsp salt
1 tsp baking powder
1tbl lard or butter
1 pkg active dry yeast (optional)
1/4 c warm water (105-115 degrees)
1-1/4 c scalded milk, approximately
1 qt lard or cooking oil
Combine dry ingred. and cut in 1 tbl lard.
Dissolve yeast in warm water. Add yeast to scalded milk, cooled to room
temp. If not using yeast, use 1-1/2 c milk; omit the 1/4 c warm water.
Make a well in the center of the dry ingred. Add about 1-1/4 c liquid to
dry ingred. and work into dough. Add more liquid till dough is firm and
springy and holds its shape, similar to a yeast dough.
Knead dough 15 to 20 times, then invert the bowl over the dough and set
aside for approx. 10 min. Heat 1 qt oil or lard to 420 in a deep fryer.
Roll 1/4 of dough to 1/4" thickness or slightly thinner, then cut into
squares or triangles; do not reroll any of the dough. Cover the cut dough
with a towel as you fry the sopailpillas, a few at a time, in the hot fat.
They should puff up and become hollow very soon after being dropped into the
fat. To assure puffing, slightly stretch each piece of dough before lowering
into the fat, the place the rolled or top side of the dough into the fat
first, so it will be the bottom side. Hold each piece of dough down in the
fat until it puffs.
Drain sopaipillas on paper toweling. Serve as a bread with any South
Western meal. They are specially good with honey.
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Terry,tx (3:12:32 pm) :
Fort Worth Tamale Pie
From Jane Butel's " Tex-Mex Cookbook"
1/4 c chopped onion
1 tbl cooking oil
1 lb ground beef
8 ozs tomato sauce
1/2 tsp salt
1 tsp ground pure red chile, or more
12 tamales in husks
2 c whole-kernel corn, drained
1/4 c chopped ripe olives
1/2 c grated Monterey Jack cheese, or more.
Saute the onion in oil. Add beef and cook until lightly browned. Add tomato
sauce and seasonings and mix well. While the cooks, remove the husks from
the tamales and mash well. Mix in the corn and the olives.
Place 1/2 of the tamale mixture in a greased 2-qt casserole as the bottom
layer of the pie. Add meat to the casserole as the next layer. Place
remaining tamale mix on top, Sprinkle liberally with grated cheese. Bake at
350 for 1 hr.
Serves 4-6
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Terry,tx (3:25:12 pm) :
Southwestern Pork Chop Bake
2 tbl butter or bacon drippings
1 large onion, sliced
4-6 pork chops
1 (4oz) can chopped green chiles
1 c uncooked rice
3 c water
4 c stewed tomatoes
1 tsp ground mex. oregano
1/2 tsp ground cumin
1 clove garlic, crushed
1 tsp salt
Saute onion in oil in a large deep skillet or casserole. Remove to the side.
Brown chops in the same pan and remove to a plate. Add the chiles to the
onions in the pan and mix, then top each chop with some of the mixture. Add
the rice to the pan; cover with water and tomatoes. Stir in the seasonings
and top with the chops. Cover. Bake at 350 for 1 hr., basting at least
twice.
Serves 4-6
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Terry,tx (3:40:44 pm) :
Chicken Mole
1 4lb roasting chicken, cut into serving pieces
1 stalk celery stalk, quartered
1 carrot, quartered
1/2 onion, quartered
2-1/2 tsp salt
1 slice of dry bread
2 tbl seedless raisins
1/2 oz ( 1/2 sq.) unsweet chocolate
3 tbl blanched almonds
2 tbl minced onion
1 med. bell pepper, finely chopped
1 large tomato, quartered
1 clove garlic, minced
3 tbl flour
1 tbl hot ground red chile
1/4 tsp cinnamon
1/4 tsp ground cloves
2-1/2 c chicken broth
Cover chicken in cold water, adding celery, carrot, onion and 2 tsp salt.
Cook until tender. Cool.
In food processor, process next 8 ingred. Stir in flour and spices, then add
the chicken broth and mix well until blended.
Cook sauce sauce till slightly thickened. Add chicken pieces and simmer
gently for 30 min., basting often.
Serves 6
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Terry,tx (3:48:53 pm) :
Green Chile Cheese and Rice Bake
8 oz sliced Monterey Jack cheese
2 c sour cream
1 (4oz) can chopped green chiles
4 c cooked rice
salt and pepper to taste
1/2 c cheddar cheese, grated
Mix the sour cream and green chiles, stirring well. Cut the Jack cheese into
1/2" strips.
Layer rice, then cheese, then sour cream into a buttered 2 qt. casserole.
Bake at 350 for 30 min. After the first 15 min. sprinkle with the grated
cheddar, and continue baking 15 min.
Serves 8
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Dawn,nys (4:28:10 pm) :
Chili Cornbread Pie
1 lb. lean ground beef
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 15 1/2-oz. can chili beans
1 8-oz. can tomato sauce
1 6-oz. can tomato paste
2 to 4 Tbsp chili powder
1/2 tsp. ground cumin
1/2 tsp. bottled hot pepper sauce
1 11 1/2-oz. pkg. (8) refrigerated cornbread twists
1 8-oz. carton dairy sour cream
2 Tbsp. all-purpose flour
1 cup shredded cheddar cheese
2 cups Fritos corn chips, coarsely crushed to about 1 cup in volume
chopped green pepper to garnish
In a large skillet, cook ground beef, onion, and the 1/2 cup green
pepper till meat is no longer pink; drain off fat. Stir in UNDRAINED beans,
tomato sauce, tomato paste, chili powder, cumin, and hot pepper sauce. Bring
to boiling, reduce heat. Simmer, uncovered, for 5 minutes, stirring
frequently.
Meanwhile, for the crust, lightly grease a 9- or 10-inch pie plate.
Unwrap and separate cornbread twists, but do not uncoil. Arrange biscuits in
pie plate, pressing into bottom and up the sides of the plate, extending
biscuits about 1/2-inch above pie plate. Spoon ground beef mixture into
crust.
Combine sour cream and flour; spread atop beef mixture. Sprinkle with
cheese and corn chips. Place on a baking sheet. Bake, uncovered, in a
375-degree oven for 30 minutes. Let stand 10 minutes before serving. Garnish
with green pepper if desired.
Makes 8 main-dish servings.
Recipe by Mary Beth Welter, St. Paul, MN
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Dawn,nys (4:39:19 pm) :
Tex-Mex Beef Stew
4 lb roast, 1+ inch cubes
olive oil
7-oz can green chilies
1 can tomatoes, chopped
8 oz can tomato sauce
1 onion, chopped
1 bell pepper, chopped
6 cloves garlic, chopped
1 Tbsp ground cumin
1 tsp coarsely ground black pepper
1 "bunch" cilantro, chopped
juice of one lime
salt
chopped jalapenos (optional)
Brown beef in batches. Then add remaining ingredients. If you don't have
enough liquid add beef broth or water.
Pressure cook for 30 minutes. Let pressure drop on its own. Or simmer
covered for about 1+ hours or until tender.
Serve alone, over rice, or in tacos or burritos.
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Dawn,nys (5:17:51 pm) :
Rancho San Antonio Beef Marinade
1 c White vinegar
5 c Tomato juice
1 c Brown sugar, packed
1 1/2 T Worcestershire sauce
1 t Salt
1/2 t Black pepper
1 t Ground cumin
1/2 t Red pepper
1/2 c Water
Combine ingredients. Marinade 4-5 lb beef in mixture in shallow pan in
refrigerator 3-4 hours before barbecuing, turning occasionally to coat
meat with marinade. Do not shake off liquid before cooking.
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SueA, CA (5:55:44 pm) :
Mexico: Chile Steak
2 large limes
1 garlic clove, minced
2 tablespoon chopped fresh cilantro
3/4 teaspoon salt
1/2 teaspoon cracked black pepper
olive or salad oil
1 beef top round, 1 1/2 inches thick (about 2 1/2 pounds)
Guacamole
1/4 pound Serrano chilies or other medium-hot chilies
1/2 cup sour cream
8 6 1/2-inch flour tortillas
1 8-ounce package shredded Cheddar cheese (2 cups)
bottled chunky salsa
ABOUT 5 HOURS BEFORE SERVING OR EARLY IN DAY:
Grate peel from 1 lime and squeeze enough lime juice from both limes to
equal 1/4 cup juice. In 13" by 9" baking dish, stir lime peel, lime juice,
garlic, cilantro, salt, pepper, and 2 tablespoons olive or salad oil. Add
round steak to marinade, turning to coat both sides. Marinate steak at least
4 hours, turning occasionally.
ABOUT 1 HOUR BEFORE SERVING:
Prepare Guacamole.
Prepare chilies: Slice tops from chilies and slice each lengthwise in
half; remove seeds. Cut chilies crosswise into 1/2-inch-wide slices. In
10-inch skillet over high heat, in 2 tablespoons hot olive or salad oil,
cook chilies until tender and golden brown. Set aside.
Preheat broiler if manufacturer directs. Place steak on rack in broiling
pan; place pan in broiler at closest position to source of heat; broil steak
25 minutes for medium rare or until of desired doneness, turning steak once
and brushing with remaining marinade.
While steak is broiling, prepare cheese enchiladas: Spread sour cream
evenly over 1 side of tortillas; sprinkle with shredded cheese. Roll each
tortilla up to form a cylinder. In 12-inch skillet, in 1 inch water, place 3
inverted 6-ounce custard cups. Arrange tortillas on large heat-safe plate;
set plate on top of custard cups. Over high heat, heat water to boiling.
Reduce heat to low; cover and steam cheese-filled tortillas 10 minutes or
until heated through.
To serve, place steak on carving board; top with chilies. Arrange
cheese enchiladas on board with steak. Serve with Guacamole and salsa. Makes
8 servings.
GUACAMOLE: Cut 3 medium sized avocados lengthwise in half; remove seeds and
peel. In bowl, with fork, coarsely mash avocados with 2 tablespoons lime
juice. Stir in 1 small plum tomato, diced (reserve 1 teaspoon for garnish),
one 4-ounce can chopped mild green chilies, drained, 2 tablespoons minced
onion, 2 teaspoons chopped fresh cilantro or parsley, and 1/2 teaspoon salt.
Garnish with reserved plum tomato.
From Good Housekeeping September 1990
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SueA, CA (6:05:04 pm) :
Bunuelos
4 cups all-purpose four
2 teaspoons baking powder
3 tablespoon shortening
1 egg
1/2 cup orange juice
1 tablespoon white vinegar
About 1 cup warm water
Oil for frying
1/2 cup sugar
1 teaspoon cinnamon
In medium bowl combine flour and baking powder; cut in shortening. Beat egg;
and orange juice, vinegar and water and stir into dry ingredients. Stir
until dough holds together. Turn onto floured surface and knead 2 minutes
until smooth.
Cut dough into 32 equal pieces. Roll each piece into 4- to 5-inch circle. In
large skillet heat oil to 375 degrees F. Fry circles, one at a time, in hot
oil until crisp. Remove from oil, drain on paper towels and sprinkle with
sugar and cinnamon. Makes 32, about 100 calories each.
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SueA, CA (6:11:02 pm) :
BREAKFAST BURRITOS
2 flour tortillas (each 7 to 8 inches in diameter)
l/2, cup coarsely shredded Jack, Cheddar or Swiss cheese
2 large eggs
3 to 5 drops hot-pepper sauce
1 teaspoon butter, margarine or vegetable oil
2 tablespoons sliced scallions
2 tablespoons bottled salsa
For garnish: cilantro leaves
Heat oven to 350 degrees F. Place tortillas on cookie sheet and sprinkle
with cheese. Bake 4 to 5 minutes until cheese melts. Or put l tortilla into
a skillet over medium heat. After 1 minute, turn, sprinkle with cheese,
cover and heat 1 minute longer until cheese melts. Remove to plate and
repeat with second tortilla.
Meanwhile beat eggs with hot-pepper sauce. Melt butter in medium-size
skillet over medium heat. Add scallions and stir about 30 seconds. Add the
eggs. Stir over medium heat until set. Stir in salsa.
Spoon egg mixture near one edge of each tortilla, then roll up. Garnish
with cilantro.
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END OF FILE - Part 1 (of 3)
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