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TALK TKL Chat - 01-20-98 - Part 2 (of 3)
American Regional Recipes: Southwest/Tex-Mex
Jalapeno Chowder
Prairie Fire Rice
Chile-Corn Mashed Potatoes
Chile Roasted New Potatoes
Shrimp Fajitas
Vegetarian Chili
Refried Bean Bake
Beef And Tequila Stew
Jack Daniel's Steaks
California Chilled Salsa
Cheesy Chilanda Casserole
Chicken Breasts Ole'
Cumin-Honey Vinaigrette
Jalapeno Cheese Squares
Chicken Breasts Southwestern
Chiles Rellenos de San Diego
Chiles Rellenos Meatballs
Citrus Barbecue Sauce
Southwestern Chicken Salad
Cherimoya Festival Dessert
Chayote Guacamole Snack
Rattlesnake Beans & Bacon
Chi-Chi's Sweet Spanish Corn Cake
Chicken Tortilla Bake
Southwestern Black Bean Soup
Nopales (Cactus) Salad
Cowboy Caviar
Crockpot Chile Stew
Grilled Chicken Appetizer Roll-Ups
Green Chili-Cheese Souffle
Ojai Valley Inn Tortilla Soup
Tex-Mex With Spinach Bake
Tex-Mex Roasted Chicken
Tex-Mex Hash
Taco Pie
Taco Meatballs
Taco Chicken Wings
San Antonio Style Chicken Wings
Mexican Chicken And Rice

Bill,DC (7:25:35 pm) : * Exported from MasterCook *
Jalapeno Chowder
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Southwestern Cuisine
1 pound diced chicken -- thawed
2 2/3 cups diced celery
2 2/3 cups diced tomato -- drained
3/4 cup scallion -- chopped
2 each jalapeno peppers -- seeded and minced
1 each onion -- chopped
3 each green peppers -- seeded and diced
1/2 cup bacon fat
3/4 cup flour
1 each zucchini -- diced
2 each avocado -- quartered and sliced
1 cup corn kernels -- thawed
2 quarts chicken stock
In a large skillet place the bacon fat and heat it on medium until it is hot.
Add the flour and stir it until it is lightly browned. Add the roux to the
stock.
Add the celery, tomatoes, scallions, jalapeno, onion, and bell peppers to
the stock. Cook for 20 minutes, or until the vegetables are barely done.
Add the chicken, zucchini, avocados, and corn. Cook for 5 minutes more.
Adjust seasonings with salt and pepper to taste.
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Bill,DC (7:30:32 pm) :
Prairie Fire Rice
Serving Size : 6 Preparation Time :0:00
Categories : Southwestern Cuisine
1 cup rice
2 1/4 tablespoons butter
1 1/2 teaspoons garlic -- minced
1/4 each onion -- minced
2 1/4 cups water
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1 1/2 teaspoons marjoram
2 3/4 tablespoons chili powder
1/2 teaspoon salt
Rinse the rice in cold water and drain. Melt butter in a large skillet and
saute the garlic and onion over medium heat until onions are translucent.
Add all the remaining ingredients, bring to boil and cook for 2 minutes.
Reduce the heat, cover and simmer for 20-25 minutes or until the water has
just evaporated. Remove from heat and let stand for 5 minutes before
serving.
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Bill,DC (7:31:54 pm) :
Chile-Corn Mashed Potatoes
Serving Size : 4 Preparation Time :0:00
Categories : Southwestern Cuisine
2 large baking potatoes -- peeled and diced
3 tablespoons butter
1/2 cup milk
2 teaspoons garlic -- minced
1 1/2 cups corn kernels -- thawed
2 teaspoons chile powder
1 teaspoon cilantro -- chopped
1 teaspoon honey
to taste salt
Steam the potatoes until tender.
Meanwhile, in a skillet, melt the butter in the milk, bring to a boil, and add the garlic and corn. Reduce the heat and let simmer for 3 minutes. Sprinkle in the chile powder. Strain the mixture, reserving the corn separately from the liquid.
Place the cooked potatoes in the large electric mixing bowl. Whip the potatoes while drizzling in the reserved liquid. When it is the right consistency, stir in the corn, cilantro, and honey. Season with salt.
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Bill,DC (7:33:25 pm) : * Exported from MasterCook *
Chile Roasted New Potatoes
Serving Size : 6 Preparation Time :0:00
Categories : Southwestern Cuisine Vegetable Dishes
1 1/2 pounds new potatoes -- washed & quartered
1 tablespoon olive oil
1 teaspoon kosher salt
1 1/3 tablespoons paprika
2 tablespoons chili powder
Preheat the oven to 350 degrees. Coat the quartered potatoes lightly with
the olive oil. Mix the spices together; then roll the potatoes in the spices
to coat.
Place the potatoes on sprayed sheet pans and roast in the oven until tender,
about 45 minutes.
Serve.
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Betsy at TKL (8:32:20 pm) :
Shrimp Fajitas
Title: Shrimp Fajitas
Categories: Disney, Meats, Seafood
Yield: 8 servings
1 lb Shrimp; peeled, cleaned
,cut into long thin strips
1/2 c Onion; sliced
1/3 c Olive oil
1 c Green bell pepper; julienne
1 tb Cumin; ground
1 tsp Chili powder
1 tsp Garlic powder
1 tsp Oregano; ground
1 tsp Salt
1/2 c Lime juice
1 tsp Cornstarch
8 Flour tortillas, 12"
Sour cream
Cheddar cheese; grated
Lettuce; shredded
Black olives; sliced
Tomatoes, fresh; diced
Green chili salsa
Saute onions in oil until tender. Add shrimp, peppers and spices and cook until shrimp are pink and peppers are slightly wilted. Add lime juice and mix in. Push shrimp mixture to one side of the pan and allow juices to run to the other side. Soften cornstarch in water and add to juices to thicken and glaze shrimp. Warm tortillas and add a spoonful of shrimp filling to each. Garnish with sour cream, cheese, lettuce, olives, tomatoes and salsa.
Source: Special Events, Disneyland Hotel
Cooking With Mickey II
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Peggy, WA (8:34:57 pm) :
Title: VEGETARIAN CHILI
Categories: Mexican, Chili
Yield: 8 servings
2 1/2 c Kidney beans, dried, soaked
3 tsp Salt
1 c Tomato juice
1 c Bulgur, raw
2 tb Olive oil
2 Onions, med, coarsely chopped
4 Garlic cloves, medium, crushed
3 Celery stalks, coarse chopped
3 Carrots, coarsely chopped
4 Tomatoes, coarsely chopped
1 tb Lemon juice, fresh
2 tb Red chile, hot, ground
3 tb Red chile, mild, ground
1 tsp Cumin, ground
1/2 tsp Oregano, dried, pref. Mexican
1 tsp Basil, dried
Black pepper, freshly ground
1 1/2 Bell pepper(s)
1. Transfer the kidney beans and the water in which they were soaked to a large heavy saucepan. Add 1 teaspoon of the salt and bring to a boil over high heat. Lower the heat and continue boiling the beans, partially covered, until tender, about 1 hour. Watch the water level and add more, if necessary, to keep the beans from scorching.
2. Meanwhile, place the tomato juice in another saucepan and bring to a boil over medium heat. Remove from the heat immediately and add the bulgur to the juice. Cover and let stand for 15 minutes. It should be slightly crunchy. Set aside.
3. Heat the olive oil in a large heavy pot over medium heat. Add the onions and garlic and cook until the onions are translucent. Add the celery, carrots, tomatoes, lemon juice, and all the spices - including the remaining salt - to the onions and cook, covered, until the vegetables are nearly tender, about 10 to 15 minutes. Add the bell peppers and continue cooking another 10 minutes.
4. Add the kidney beans, the water in which they cooked, and the bulgur to the vegetables in the large pot. Stir the mixture thoroughly and simmer for 30 minutes over low heat. The chili may be thick - add water as necessary and stir occasionally making sure the bulgur does not stick to the bottom of the pot. Taste and adjust seasonings.!!!!!!!
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Betsy at TKL (8:37:10 pm) :
Date: Tue, 26 Jul 1994 22:22:47 EDT
From: "Richard F. Matejka" matejkrf@PICARD.ML.WPAFB.AF.MIL
Refried Bean Bake
Recipe By: Betty Crocker's Mexican Made Easy
Serving Size: 4
Preparation Time: 0:15
Categories: Mexican Casseroles
16 oz can nonfat refried beans
1 med onion chopped
1 med green pepper chopped fine
4 egg whites
1 1/2 c cheddar cheese shredded
1 tsp chili powder
1 clove garlic crushed
Preheat oven at 350. Mix beans, onion, green pepper, egg whites, 3/4 cup of
the cheese, chili powder, and garlic clove. Pour into unprepared square pan,
9x9x2"; sprinkle with remaining cheese. Bake until hot and firm, about 30
minutes.
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Betsy at TKL (9:21:36 pm) :
Beef And Tequila Stew
Serving Size : 6 Preparation Time :0:00
Categories : Stews Vegetables
Meats Mexican
2 pounds Meat -- *
1/4 cup Unbleached Flour
1/4 cup Vegetable Oil
1/2 cup Onion; Chopped -- 1 Medium
2 each Bacon; Slices -- Cut Up
1/4 cup Carrot -- Chopped
1/4 cup Celery -- Chopped
1/4 cup Tequila
3/4 cup Tomato Juice
2 tablespoons Cilantro; Fresh -- Snipped
1 1/2 teaspoons Salt
15 ounces Garbanzo Beans -- 1 Can
4 cups Tomatoes; Chopped -- 4 Medium
2 each Cloves Garlic -- Finely Chopped
* Meat should be beef boneless chuck, tip or round, cut into 1-inch
Coat beef with flour. Heat oil in 10-inch skillet until hot. Cook and stir beef in oil over medium heat until brown. Remove beef with slotted spoon and drain. Cook and stir onion and bacon in same skillet until bacon is crisp. Stir in beef and remaining ingredients. heat to boiling; reduce heat. Cover and simmer until beef is tender, about 1 hour.
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J-M, Me (9:24:23 pm) : JACK DANIEL'S STEAKS
SAUCE: 2 Tablespoons minced shallot
1 Tablespoon red wine vinegar
3 1/2 Teaspoons cracked Black Pepper (see recipe)
2 Cups Beef Stock
1 Cup Chicken Stock
STEAKS: 1/2 teaspoon each of Thyme, Rosemary and
Marjoram
1/4 Cup olive oil
1 Tablespoon Jack Daniel's (or other whiskey)
Boil shallots in vinegar & 1 1/2 teaspoons of cracked pepper in medium saucepan till liquid is nearly gone. (one or two minutes) Add both stocks - boil till reduced to about 1/2 cup (about 20 minutes)
Rub steaks with herbs & remainder of cracked pepper. Pour oil over & turn to coat. Marinate at room temp for about 1 hour.
Heat skillet over medium high heat & brown steaks on both sides. Reduce heat and cook to desired doneness. Transfer to Platter.
Add Sauce to skillet and bring to boil. Just before serving add the Jack Daniel's to sauce then pour sauce over the steaks.
Best served with Baked Potato and a salad.
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Betsy at TKL (9:25:12 pm) :
California Chilled Salsa
Recipe By : Jo Anne Merrill
Serving Size : 10 Preparation Time :0:20
Categories : Mexican
2 cups tomatoes -- peeled, chopped
1 celery stalk
1 onion -- diced
1 green pepper -- diced
1 1/2 teaspoons salt
1 tablespoon cider vinegar
1 tablespoon sugar
1 green chili peppers -- chopped
* Also delicious made with red sweet peppers or a combination of red and
green for nice color.
Combine all ingredients; if finer texture is desired may be put through food grinder using fine blade. Cover tightly and chill overnight.
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Betsy at TKL (9:26:18 pm) :
Cheesy Chilanda Casserole
Serving Size : 4 Preparation Time :0:00
Categories : Mexican Cheese
1 pound Ground Beef
1 each Med. Bell Pepper -- chopped
1 each Clove Garlic -- minced
16 ounces Pinto Beans -- drained
15 ounces Tomato Sauce
1 cup Picante Sauce -- med. hot
1 teaspoon Ground Cumin
1/2 teaspoon Salt
12 each Corn Tortillas
2 cups Shredded Cheese
Lettuce -- shredded
Sour Cream
Fresh Tomato -- chopped
* Cheese may be Monterey Jack or Cheddar Brown meat with pepper, onion and garlic; drain. Add beans, tomato sauce, picante sauce, cumin and salt. Simmer 15 minutes. Spoon small amount of meat mixture in 13x9 baking dish. Top with 6 tortillas. Top with half the remaining meat mixture; sprinkle with cheese, repeat (except for cheese). Cover tightly with aluminum foil. Bake at 350" for 20 minutes. Remove foil and top with remaining cheese. Bake uncovered for 5 minutes. Top with lettuce, tomato, sour cream and additional picante sauce. Source: 01!02!91 Tyler Morning Telegraph (Bennie Cox)
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Betsy at TKL (9:29:40 pm) :
CHICKEN BREASTS OLE'
Serving Size : 6 Preparation Time :0:00
Categories : Mexican
3 Whole chicken breasts -- boneless & split
4 ounces Green chilies -- diced
3/4 cup Cheddar cheese -- shredded
3/4 cup Monterey Jack cheese -- shredded
3 tablespoons Onion -- finely chopped
1/3 cup Butter -- melted
1/4 teaspoon Chili powder
1/4 teaspoon Cumin -- ground
1 cup Tortilla chips -- crushed
Wooden toothpicks
Remove skin from chicken. Between sheets of waxed paper, pound each until 1/4" thick. Drain chilies and combine with the cheeses and onion. Divide into 6 equal portions. Sprinkle one portion down center of each breast. Roll chicken around filling, folding in ends and securing with wooden toothpicks. Combine the butter, chili powder and cumin. Coat rolls with butter mixture and roll in chips.
Arrange chicken, seam side down, in a shallow greased casserole. Bake at
375 degrees for 45 minutes. Serve with sour cream and taco sauce. Goes
great with Mexican rice.
**As I recall, this came from an old Sunset Magazine and it is really
good!
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SueA, CA (9:30:14 pm) : Bon AppÈtit October 1994
CUMIN-HONEY VINAIGRETTE
Makes about 1 1/3 CUPS
4 tablespoons plus 2 teaspoons fresh lime juice
4 teaspoons honey
4 teaspoons chopped fresh parsley
4 teaspoons chopped fresh cilantro
4 teaspoons ground cumin
2 teaspoons seeded minced Jalapeno chilies
1 cup olive oil
Combine first 6 ingredients in bowl. Gradually whisk in oil. Season with
salt and pepper. (Can be made 2 hours ahead ).
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SueA, CA (9:31:39 pm) : Bon AppÈtit July 1991
Jalapeno Cheese Squares
MAKES ABOUT 72 SQUARES
10 large eggs
1/4 cup minced fresh jalapeno chilies
2 tablespoons chili powder
4 teaspoons ground cumin
1 1/2 cups milk (do not use low fat or nonfat)
4 cups grated Monterey Jack cheese (about 1 pound)
2 cups chopped green onions (about 12)
4 cups grated cheddar cheese (about 1 pound)
Preheat oven to 350ƒF. Butter two 9-inch square glass baking dishes. Whisk
first 4 ingredients in large bowl to blend. Whisk in milk. Add Monterey Jack
cheese and onions and stir to combine. Divide mixture between prepared
dishes. Sprinkle half of cheddar cheese over each dish. Bake until tops are
light brown and puffed, about 45 minutes. Cool slightly. Cut into 1 1/2-inch
squares. (Can be prepared 8 hours ahead. Transfer squares to heavy large
cookie sheet. Cover and refrigerate. Before serving, rewarm in 350ƒF oven
until heated through, about 10 minutes.) Transfer cheese squares to platter
and serve.
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Betsy at TKL (9:40:35 pm) :
CHICKEN BREASTS SOUTHWESTERN
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Marinades
Mexican On The Grill
2/3 cup Vegetable oil
1/3 cup Lime juice
2 tablespoons Green chilies -- chopped
1 teaspoon Fresh garlic -- minced
4 Chicken breasts halves -- Skinned
8 slices Cheddar cheese
Salsa
In 9" square baking pan stir together all marinade ingredients. Add chicken breasts; marinate, turning once, in refrigerator at least 45 minutes. Meanwhile, prepare grill placing coals to one side; heat until coals are ash white. Make aluminum foil drip pan; place opposite coals. Remove chicken from marinade; drain. Grill chicken 7 minutes; turn. Continue grilling until fork tender, 6 to 8 minutes.
Top each chicken breast with 2 slices cheese. Continue grilling until
cheese begins to melt. Serve with salsa.
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Betsy at TKL (9:43:04 pm) :
Chiles Rellenos de San Diego
Recipe By : Jo Anne Merrill
Serving Size : 6 Preparation Time :1:00
Categories : Mexican Cheese
1 package taco seasoning mix
16 ounces tomatoes
7 ounces green chiles -- canned
1/4 pound Monterey jack cheese -- *see note
salt -- optional
1/4 cup flour
2 eggs
1/4 teaspoon cream of tartar
1 cup Canola oil
*Cut the cheese into 6 strips.
1. For the spicy tomato sauce which goes on top, combine the taco
seasoning mix and tomatoes in a saucepan. Bring to a boil, reduce heat and
simmer for 15 minutes.
2. If fresh chiles are used, cut off the stem ends and rinse with
cold water to remove seeds. Broil the chiles until the skin browns and
blisters. Peel the chiles immediately, while they are still warm. If
canned chiles are used, gently rinse with cold water to remove seeds; pat
dry. Stuff each chile with a strip of cheese.
3. Combine the flour and salt.
4. Separate the eggs. Beat yolks until lemon yellow and slightly
thickened. Beat the whites until they are foamy. Add the cream of tartar
and continue beating until the whites hold a stiff peak. Carefully fold
yolks into whites.
5. Heat the oil in a skillet.
6. Roll the stuffed chiles in the flour. Dip into egg batter. Fry in
hot oil on each side until golden. Drain and serve with spicy tomato
sauce.
Yield: 6 rellenos.
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Betsy at TKL (9:44:54 pm) :
Chiles Rellenos Meatballs
Recipe By : Jo Anne Merrill
Serving Size : 8 Preparation Time :0:45
Categories : Meats Mexican
12 small potatoes, or 2 large baking potatoes
2 tablespoons vegetable oil
1 pound ground beef
1/2 pound Anaheim chili peppers
1/2 cup yellow onions -- minced
4 eggs
1/2 teaspoon salt
black pepper -- to taste
garlic salt -- to taste
*Anaheim chilies, roasted, peeled and diced.
1. Peel and boil potatoes until just tender. Let potatoes cool. In a
large bowl break up potatoes to make a lumpy mixture, do not mash.
2. Saute ground beef in 2 tablespoons vegetable oil until browned,
drain well.
3. Add beef to potatoes, then add chiles, chopped onion and egg
yolks. Add seasonings (salt, pepper, and garlic salt). Mix and form into
egg-shaped balls about 1-1/2 inches long.
4. Dip each ball in egg whites (beaten slightly) then roll in flour.
At medium heat, cook in vegetable oil about 1/4-inch deep. Brown well,
then drain on paper towels. Serve hot, at room temperature, or refrigerate
and reheat at serving time.
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Betsy at TKL (9:46:09 pm) :
Citrus Barbecue Sauce
Serving Size : 5 Preparation Time :0:00
Categories : Sauces Vegetables
Fruits Mexican
1 each Onion; Large -- Finely Chopped
1 tablespoon Ground Red Chiles
1/4 teaspoon Ground Red Pepper
1 each Ancho Chile -- *
1 tablespoon Vegetable Oil
1 cup Orange Juice
1/2 cup Lime Juice
2 tablespoons Sugar
2 tablespoons Lemon Juice
1 tablespoon Fresh Cilantro -- Snipped
1 teaspoon Salt
* Ancho chile should be seeded and finely chopped.
Cook onion, ground red chiles, red pepper and ancho
chile in oil, stirring frequently, until onion is tender, about 5 minutes.
Stir in remaining ingredients. Heat to boiling, reduce heat to low.
Simmer uncovered, about 10 minutes, stirring occasionally. Makes about 2
1/3 cups of sauce.
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J-M, Me (9:51:12 pm) : From Frieda's web site:
Southwestern Chicken Salad
Grill or broil the chicken, if you like, for an extra flavor accent.
Lettuce leaves
4 Frieda's Cactus Pears
4 chicken breasts, cooked, skinned, boned and julienned
1 cup Frieda's Cactus Leaves (thorns removed), blanched and cut in julienne
strips
1/2 cup red onion, sliced
1/2 cup grapes, halved
Cilantro Dressing:
1 1/2 tbsp. olive oil
1/4 cup orange juice
2 tbsp. fresh cilantro, chopped
1 clove garlic, minced
Pepper to taste
Line a salad platter with lettuce leaves. Using tongs, halve cactus pears; scoop out fruit and chop. In a bowl, toss together chopped fruit with chicken, cactus strips, onion, and grapes. Stir together all dressing ingredients; pour over salad ingredients. Toss to combine. Spoon onto lettuce-lined platter; serve. Makes 4 main-dish servings.
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J-M, Me (9:52:41 pm) : Another from Frieda's:
Cherimoya Festival Dessert
1 papaya, seeded, peeled, and cut into half slices
1 ripe Frieda's Cherimoya, peeled, seeded, and cut into bite-sized chunks
1 cup fresh pineapple chunks
3 tbsp. curacao or orange liqueur
Unsweetened whipped cream
Grated semi-sweet chocolate for garnish
Orange peel, finely shredded, for garnish
In a shallow bowl, gently toss all fruit together; spoon curacao or liqueur over and toss again. Cover and chill till serving time. To serve, arrange fruit on four dessert plates; top with whipped cream, chocolate, and orange peel.
Makes 4 servings.
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J-M, Me (9:55:12 pm) : CHAYOTE GUACAMOLE SNACK
1 small Frieda's Chayote Squash
1 large ripe avocado or 6 Frieda's Cocktail Avocados, peeled, seeded, and
mashed
1/2 cup onion, chopped
1/2 cup shredded sharp cheddar cheese
1 medium tomato, chopped
2 Fresh Serrano or Jalapeno Chiles, seeded and chopped
1/2 tsp. salt
1/4 tsp. hot pepper sauce
1/4 tsp. ground black pepper
Crisp tortilla chips
1/2 to 3/4 cup shredded sharp cheddar cheese
Vegetable dippers and tortilla chips for dipping
Fresh cilantro for garnish
Quarter Chayote; cook in a small amount of boiling water for about 15 to 20 minutes or till very tender. Remove seed and peel; chop into blender or food processor. Add avocado and blend till pureed. Add onion, the first 1/2 cup cheese, tomato, chiles, and seasonings; cover and blend for 5 seconds or just till mixed. Taste for seasoning.
Line a 1-quart shallow casserole dish or pie plate with tortilla chips; spoon guacamole mixture over chips. Top with remaining cheese as desired. Place dish in a 350F oven for about 10 minutes or till cheese melts and bubbles. Serve immediately with more chips and vegetables, and garnished with cilantro, if desired.
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J-M, Me (9:58:56 pm) : RATTLESNAKE BEANS & BACON
One 5 1/2-oz. pkg. Frieda's Rattlesnake Beans
6 strips bacon, chopped
1 cup onion, chopped
2 cloves garlic, minced
2 cups chicken broth or water
1 tbsp. fresh sage, basil, or oregano, chopped
1/2 tsp. salt
1/4 tsp. pepper
In a saucepan, cover beans with water; bring to boiling. Boil 2 minutes; remove from heat. Cover and let stand 1 hour. Drain; set aside. In a 3-quart saucepan or deep skillet, cook bacon with onion and garlic until bacon is crisp; drain off fat. Add broth, drained beans, and desired chopped herb; bring to boiling. Reduce heat; simmer, covered, for 30 to 40 minutes, or until beans are tender. Drain off any excess liquid; stir in salt and pepper. Makes 6 side-dish servings.
Preparation time: 20 minutes
Standing time: 1 hour
Cooking time: 40 to 50 minutes
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Betsy at TKL (10:01:03 pm) :
Chi-Chi's Sweet Spanish Corn Cake
1/2 cup butter or margarine, softened
1/3 cup masa harina (a type of corn flour available in specialty food stores
and many supermarkets
1/4 cup water
1 package (10 oz.) frozen corn, thawed
1/3 cup sugar
3 tbsp. yellow cornmeal
2 tbsp. whipping cream
1/4 tsp. baking powder
1/4 tsp. salt
sliced chili peppers, chopped parsley
With an electric mixer, beat butter or margarine until fluffy. Gradually
beat in masa harina. On low speed, beat in water.
Place corn in the bowl of a food processor and pulse until chopped coarse.
Stir in masa mixture.
In a small bowl, stir together sugar, cornmeal, cream, baking powder, and
salt. Stir into corn mixture. Spread in a greased, 8-inch-square baking pan.
Cover with foil. Place in a larger pan and pour boiling water half way up
the side of the smaller pan. Bake at 350 degrees for 50 minutes or until
set.
Remove smaller pan from water, uncover, and let stand 15 minutes. Sprinkle
with chilies and parsley, if desired. Makes 8 servings.
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Terry, tx (10:03:26 pm) : Chicken Tortilla Bake
3 cups shredded cooked chicken
2 cans(4oz each)chopped green chilies
1 cup chicken broth
1 can (10-3/4 oz)condensed cream of mushroom soup, undiluted
1 can (10-3/4oz)cream of chicken soup, undiluted
1 small onion finely chopped
12 corn tortillas
2 cups (8 oz) shredded cheddar, divided
In a bowl, combine the chicken, chilies, broth, soups and onion; set
aside. Warm tortillas in the micro. according to pkg. directions. Layer half
the tortillas in the bottom of a greased 13x9x2in baking dish. Top with half
the chicken mixture and half the cheese. Repeat layers. Bake, uncovered at 350
degrees for 30 min. Yield:6-8 servings.
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J-M, Me (10:03:41 pm) : From www.Friedas.com
SOUTHWESTERN BLACK BEAN SOUP
1 11-oz. pkg. Frieda's Black Beans
1 tbsp. vegetable oil
1 red bell pepper, diced
1/2 cup onion, diced
1/2 cup carrot, diced
2 cloves garlic
2 1/2 cups chicken broth
1 cup tomato, diced
1 cup niblet corn
2 Frieda's Jalapeno Chiles, seeded and minced
2 tbsp. fresh cilantro
Salt and pepper to taste
Shredded Monterey Jack cheese
Cook beans according to package directions. Meanwhile, in a large saucepan or Dutch oven, heat oil. Saute bell pepper, onion, carrot, and garlic for 3 minutes, stirring frequently. Stir in broth, tomato, corn, jalapenos, and cilantro. Bring to boiling; reduce heat. Simmer 10 minutes. Drain liquid from beans; puree half the cooked beans in a food processor or blender till smooth. Add whole and pureed beans to soup; heat 2 minutes more. Serve topped with shredded cheese. Makes about 6 cups soup.
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J-M, Me (10:08:33 pm) : Another one from the fine ladies at Friedas.com:
NOPALES (CACTUS) SALAD
1 8-oz. pkg. Frieda's Cactus Pads
1 11-oz. can mandarin oranges, drained
1 cup whole kernel corn
1 tbsp. lemon or lime juice
1 tsp. chile powder
Shredded green or red cabbage
1 avocado, peeled and thinly sliced
Remove thorns from cactus leaves according to package directions; cut into julienne strips. Steam strips over boiling water for 5 minutes. In bowl, combine the cactus strips, drained mandarin oranges (reserve juice), and corn. Add lemon or lime juice and chile powder to taste; blend mixture well. Chill several hours or overnight.
To prepare salad, arrange shredded cabbage on individual serving plates. Top with marinated vegetables. Garnish salad(s) with avocado slices. Makes 4 salads.
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Betsy at TKL (10:24:25 pm) :
Cowboy Caviar
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers Dips
Vegetables Mexican
15 ounces Black Beans -- Rinse & Drain *
4 ounces Ripe Olives -- Chop & Drained *
1/4 cup Onion; Finely Chopped -- 1 Sm.
1 each Clove Garlic -- Finely Chopped
2 tablespoons Vegetable Oil
2 tablespoons Lime Juice
1/4 teaspoon Salt
1/4 teaspoon Red Pepper -- Crushed
1/4 teaspoon Cumin -- Ground
1/8 teaspoon Pepper
8 ounces Cream Cheese; Softened -- 1 pkg
2 each Eggs; Large Hard Cooked -- **
1 each Green Onion w/Top -- Sliced
* 1 can of each black beans and ripe olives. Drain and rinse the beans,
Drain the chopped ripe olives. ** Eggs should be peeled and chopped.
Mix all ingredients except cream cheese, eggs, and green onion. Cover and refrigerate at least 2 hours. Spread cream cheese on serving plate. Spoon bean mixture evenly over cream cheese. Arrange eggs on bean mixture in ring around the edge of the plate; sprinkle with green onion.
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Betsy at TKL (10:24:54 pm) : CROCKPOT CHILE STEW
Serving Size : 6 Preparation Time :0:00
Categories : Chicken Poultry
Main Dish Mexican
1 Whole chicken -- cut up
4 cups Water
10 Oz can cream of mushroom
Or cream of chicken soup
12 Corn tortillas
1 teaspoon Garlic salt
1 package Chicken gravy mix
1/2 cup Chopped green chile
Cook chicken in crockpot with water to cover, about 4 hours. Add remaining ingredients the last half hour of cooking. Allow to boil until tortillas are tender. Serve over rice. Makes 5 - 6 servings. Walt
Judy Howle "Flavors of the South" howle@ebicom.net
http://www.ebicom.net/~howle
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J-M, Me (10:26:50 pm) : Here is one from the Tortilla Industries Web site
(www.tortilla-info.com)
GRILLED CHICKEN APPETIZER ROLL-UPS
(made with wheat flour or whole wheat flour tortillas)
8 wheat flour or whole wheat flour tortillas (about 8 inches)
4 boneless, skinless chicken breasts (about 1 pound) tablespoons olive or
vegetable oil
2 tablespoons lime juice
1 medium clove garlic, minced
1 container (8 ounces) port wine or sharp Cheddar cold-pack cheese food,
softened
1/3 cup chopped green onions
1/2 cup sour cream
salt and pepper to taste
Cut chicken breasts in half lengthwise. Salt and pepper. Combine oil, lime juice and garlic; marinate chicken 30 minutes or longer. Remove from marinade. Grill or barbecue chicken 10 to 12 minutes, turning once, until chicken is just cooked through (or saute in non-stick skillet 10 to 12 minutes). Divide cheese in half; reserve one half. To make each roll-up, spread 1 tablespoon cheese on lower third of tortilla. Lay 1 chicken strip across; sprinkle with a little green onion. Fold in sides of tortillas; roll up tightly. Wrap in foil (can be made ahead and refrigerated). To serve, warm on grill or barbecue for 8 to 10 minutes. (Or warm in oven at 350 degrees F for 8 to 10 minutes.) Meanwhile, combine reserved softened cheese and sour cream. Remove from foil; cut in half diagonally. Serve with cheese sauce for dipping.
Serves 6.
Per serving: 173 calories, 10g protein, 13g carbohydrates, 8g total fat, 1g
dietary fiber
* Source: The Tortilla Industry Association.
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Betsy at TKL (10:29:01 pm) :
Green Chili-Cheese Souffle
Recipe By : Jo Anne Merrill
Serving Size : 6 Preparation Time :1:00
Categories : Casseroles Mexican
Cheese
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.
1. Preheat oven to 350 degrees. Butter a 1-1/2 quart souffle dish or baking dish.
2. 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.
3. 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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J-M, Me (10:29:30 pm) : One more from the tortilla people:
OJAI VALLEY INN TORTILLA SOUP
4 corn tortillas, coarsely chopped
1 1/2 pounds large tomatoes, quartered
1 medium onion, quartered
1/2 cup plus 3 tablespoons vegetable oil
6 garlic cloves, finely chopped
8 cups chicken stock or canned low-salt broth
1/4 cup tomato paste
1 tablespoon chopped fresh cilantro
1 tablespoon ground cumin
2 teaspoon ground chili powder
2 bay leaves
3 corn tortillas, cut into 2-inch-long, 1/4-inch-wide
strips
1 cup diced, cooked chicken
1 avocado, peeled, pitted, diced
1 cup shredded Cheddar cheese
sour cream
Puree tomatoes and onion in processor until mixture is as smooth as possible. Heat 3 tablespoons vegetable oil in heavy, large saucepan over medium heat. Add chopped tortillas and garlic and saute 2 minutes. Add tomato-onion puree, chicken stock, tomato paste, cilantro, cumin, chili powder and bay leaves and bring to boil. Reduce heat and simmer 30 minutes. Season to taste with salt. Strain soup through coarse sieve, pressing on solids with back of spoon. (Can be prepared 1 day ahead. Cover and refrigerate.)
Heat remaining 1/2 cup vegetable oil in heavy large skillet over high heat. Add tortilla strips and cook until crisp and golden, about 3 minutes. Transfer to paper towels and drain well.
Bring soup to simmer. Ladle into bowls. Serve, passing tortilla strips, chicken, avocado, cheese and sour cream.
Serves 6.
Per serving: 572 calories, 30g protein, 38g carbohydrates, 35g fat, 2g
dietary fiber
*Source: The Ojai Valley Inn in Ojai, California.
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Betsy at TKL (10:35:36 pm) :
TEX-MEX WITH SPINACH BAKE
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Ground Beef Cheese
Mexican
2 cups Bisquick baking mix
1/2 cup Water -- cold
1 pound Ground beef
1 package Taco seasoning mix
1 cup Water
10 ounces Spinach *
1 cup Cheese -- ricotta
1/3 cup Green onions -- chopped
1 1/2 cups Cheddar cheese -- shredded
1 cup Sour cream
1 Egg -- lightly beaten
* frozen, thawed, chopped and squeezed dry.
Heat oven to 350~F. Combine baking mix and 1/2 c cold water; stir until soft dough forms. Press dough into bottom of greased 13x9" baking dish. Cook ground beef in large nonstick skillet until brown. Stir in taco seasoning mix (dry) and 1 c water. Bring to a boil; reduce heat and simmer 15 minutes, stirring occasionally. Spoon mixture over dough. Combine spinach, ricotta cheese and onions; spread over ground beef mixture. Combine Cheddar cheese, sour cream and egg; spoon evenly over spinach mixture. Bake 30 minutes or until set. Let stand 5 minutes before serving.
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Betsy at TKL (10:37:24 pm) :
TEX-MEX ROASTED CHICKEN
Serving Size : 5 Preparation Time :0:00
Categories : Poultry Mexican
1 teaspoon Ground Cumin
1 teaspoon Chili Powder
1/2 teaspoon Basil
1/4 teaspoon Salt
1 tablespoon White Wine Vinegar
1 (3 Lb.) Broiler -- Skinned
2 cups Coarsely Chopped Zucchini
1 1/4 cups Unpeeled -- Seeded & Coarsely Chopped Tomatoes.
Combine first 6 ingredients; stir well & set aside.
Remove giblets & neck from chicken & discard. Rinse chicken & pat dry. Rub
Outside of chicken with spice mixture. Place chicken, breast side down in
A deep 3 qt. Casserole. Cover with wax paper & microwave at high 8 to 9
Min. Turn chicken, breast side up & microwave covered with wax paper at
High 8 to 9 min.
Remove chicken to serving platter. Reserve drippings in casserole. Let
Chicken stand covered 15 min. Add vegetables to drippings; toss to coat.
Microwave at high 3 to 4 min. Or until crisp-tender, stirring halfway
Through cooking process. Arrange vegetables around chicken.
About 192 Cal. Per 3 Oz. Chicken & 1 1/4 C.
Vegetables. (Fat 6.8, Chol. 76)
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Betsy at TKL (10:46:59 pm) :
TEX-MEX Hash
Serving Size : 5 Preparation Time :0:00
Categories : Main Dish Mexican
1 pound Ground beef
1 each Green pepper -- chopped
1/2 cup Rice -- uncooked
2 teaspoons Salt
3 each Onion -- sliced
1 can Tomato -- whole (medium can)
1 teaspoon Chili powder
Pepper -- dash
Fat grams per serving: Approx. Cook Time: 1:30 Preheat
oven to 350 degrees. Pan fry ground beef until light brown in skillet.
Drain fat. Add onions & peppers and cook until onion is tender. Stir in
rest of ingredients and heat until warm. Pour in a casserole dish, cover,
bake for 1 hour.
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Betsy at TKL (10:48:16 pm) :
Taco Pie
1 package Crescent rolls
1 package Taco mix
2 cups Corn chips -- crushed
1 cup Cheddar -- shredded
1 pound Hamburger
1/2 cup Water
1 cup Sour cream
Cook hamburger, taco mix and water according to package directions. Place unrolled crescent dough in ungreased pie plate to form crust. Sprinkle with half of the corn chips and top with hamburger mixture. Spread sour cream on top and cover with cheese and remaining chips. Bake at 375 degrees for 20 minutes or until heated through.
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Betsy at TKL (10:50:11 pm) :
Taco Meatballs
1 pound Beef -- ground
1 cup Green pepper
1 cup Rice -- cooked
2 teaspoons Garlic salt
11 ounces Cheddar cheese soup
1 cup Onion
1 cup Celery
2 each Egg -- beaten
8 ounces Taco sauce
Mix all but last two ingredients. (I puree vegetables in blender rather than chopping.) Form meat balls and place in 2- 1/2 qt. dish. Bake at 350 degrees for 30 minutes. While baking, heat taco sauce and soup on stove. Pour over meatballs and bake another 30 minutes.
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Betsy at TKL (10:50:46 pm) :
Taco Chicken Wings
Serving Size : 10 Preparation Time :0:00
Categories : Mexican Poultry
2 1/2 pounds Chicken Wings
1 Env Taco Seasoning Mix *
2 cups Dry Bread Crumbs
1 Jar (16oz) Taco Sauce **
* 1-1/4 oz Old El Paso ** Old El Paso Remove wing tips and discard. Cut
wings at joint. Combine bread crumbs and taco seasoning mix; mix well.
Preheat oven to 375. Dip each chicken piece in taco sauce then roll in
bread crumbs; coat thoroughly. Place on lightly greased baking sheet. Bake
for 30-35 mins.
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Betsy at TKL (10:56:28 pm) :
San Antonio Style Chicken Wings
12 Chicken wings
1 cup Pace picante sauce
1/3 cup Catsup
1/4 cup Honey
1/4 teaspoon Cumin -- ground
2/3 cup Sour cream -- dairy
Cut wings in half at joints; discard wing tips.
Combine 1/3 cup of the picante sauce, catsup, honey and cumin; pour over
chicken. Place in refrigerator; marinate at least 1 hour, turning once.
Drain chicken, reserving marinade. Place on rack of foil-lined broiler
pan.
Bake at 375F. for 30 minutes. Brush chicken with reserved marinade; turn
and bake, brushing generously with marinade every 10 minutes, until
tender, about 30 minutes.* Place 6 inches from heat in preheated broiler;
broil 2 to 3 minutes or until sauce looks dry. Turn; broil 2 to 3 minutes
or until sauce looks dry. Spoon sour cream into small clear glass bowl;
top with remaining 2/3 cup picante sauce. Serve with chicken.
Makes 24 appetizers.*At this point, chicken may be refrigerated up to 24
hours. To serve, place 6 inches from heat in preheated broiler; broil 4 to
5 minutes.
Turn; broil 4 to 5 minutes or until heated through.
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Betsy at TKL (11:12:39 pm) :
MEXICAN CHICKEN AND RICE
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Mexican
1 tablespoon Oil
1 pound Chicken breasts -- cubed
skinless
1 small Onion -- chopped
1 small Green pepper -- chopped
1 package Frozen sweet corn -- thawed
-10 ounce package
1 cup Chicken broth
1 cup Mild salsa
1 1/2 cups Minute original instant rice
1/2 cup Shredded Cheddar cheese
Heat oil in large skillet on medium-high heat. Add chicken, onion and
pepper; cook and stir until chicken is cooked through. Add corn, broth
and salsa; bring to boil.
Stir in rice; cover. Remove from heat. Let stand 5 minutes. Fluff with
fork. Sprinkle with cheese; cover. Let stand 2 minutes, or until cheese
melts. 25 minutes; makes 4 servings.
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END OF FILE - Part 2 (of 3)
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