Recipe: Assorted Recipes (20) - 10-03-97 Recipe Swap (updated)
Recipe Collections20 ASSORTED RECIPES
Recipe Swap - October 3, 1997
RECIPES IN THIS FILE:
Golden Potato Soup
Lemon Omelet-Souffle
El Charro Frijoles Refritos (Refried Beans)
El Charro Salsa de Chile Colorado
El Charro Chorizo (Mexican Sausage)
Chili-Cheese Straws
Parmesan Cheese Straws
Easy-As-Pie Cheese Straws
Black Bean Nachos
Blue Cheese Spread
Blue Cornmeal Chicken Wings
Chimichangas De Papas
Fire Balls
Mexicalli Puff Appetizers
Mexican Cheese Bread
Nadine's Fiesta Flautas
Outback Restaurant's Rattlesnake Appetizer
San Antonio Style Chicken Wings
Tucson Tostadas
Homemade Tomato Catsup
GOLDEN POTATO SOUP
Source: Brenda Turner
"I have made this often and everyone who eats it, loves it."
7 cups peeled and diced potatoes (6 to 7 medium)
1/2 cup shredded sharp Cheddar cheese
6 strips thick sliced bacon, cooked crispy and crumbled
1 clove garlic, peeled and minced
1/2 cup chopped onion
2 teaspoons salt
4 cups milk, divided use
1/4 cup (4 tablespoons) butter
Chopped chives or freshly ground pepper (optional, to garnish)
Sour cream (optional, to garnish)
Place potatoes in 3-quart microwave casserole (don't add water). Cover and microwave at high 14 to 18 minutes, stirring every 5 minutes, just until tender. (Or boil potatoes until tender; drain.) Place potatoes in a saucepan.
Meanwhile, blend cheese, bacon, garlic, onion, salt and 1 cup of milk.
When potatoes are tender, add butter in chunks and gently stir to melt. Add cheese mixture along with remaining 3 cups milk. Stir well and cook on medium heat until hot.
Serve in individual soup bowls garnished with chopped chives, freshly ground pepper and/or a dollop of sour cream.
LEMON OMELET-SOUFFLE
Makes 6 servings
11 tbsp sugar, divided use
3 tbsp lemon juice
1/2 cup orange juice
2 tsp cornstarch
6 large egg whites
2 large egg yolks
3/4 tsp grated lemon peel
1/2 tdp vanilla
Sweetened light sour cream or vanilla nonfat yogurt (for serving)
In a 9-inch ovenproof frying pan (attractive enough for serving) or in a cake pan, combine 3 tablespoons sugar, lemon and orange juices, and cornstarch; set aside.
In a large bowl, beat egg whites on high speed until foamy, then gradually beat in 6 tablespoons sugar until whites hold stiff peaks; set aside.
In another bowl, beat egg yolks until thick with remaining 2 tablespoons sugar, lemon peel, and vanilla. Fold yolks into whites; set aside.
Over high heat, stir citrus juice mixture until boiling. Off the heat, spoon egg mixture in large dollops into the hot sauce.
Bake in a 350 degree F oven until omelet-souffle is golden brown and jiggles only slightly in the center when gently shaken, 15-20 minutes.
TO SERVE:
Spoon sauce out with souffle; souffle center may be slightly creamy. Offer sour cream or yogurt to add to taste.
EL CHARRO CAFE REFRIED BEANS (FRIJOLES REFRITOS)
Source: El Charro Cafe Favorite Recipes by Carlotta Flores, 1989
Makes 6 servings
4 cups pinto beans, cooked and mashed
I teaspoon corn oil, heated
1 (12 ounce) can evaporated milk
2 tablespoons shortening, melted
1/2 pound cheddar cheese, shredded
Salsa De Chile Colorado
Mash beans in skillet and add hot oil. Mix well. Stir in evaporated milk. Cook over very low heat, stirring frequently.
Before serving, refry beans by adding 2 tablespoons smoking hot fat, shredded cheese to taste and some Salsa and stir briskly over high heat.
EL CHARRO SALSA DE CHILE COLORADO
(basic red chile sauce)
Makes 2 quarts
"Salsa De Chile Colorado is used in countless Mexican dishes. It is available canned and is usually called enchilada sauce. But nothing commercial is as good as the sauce you make yourself from dried red chile peppers.
To prepare a sauce, the peppers are softened in boiling water, then ground into a rich red paste. The paste is thinned with the cooking liquid for use as a sauce for enchiladas, et cetera. Left unthinned and spiced with oregano and vinegar it becomes adobada and is used as a marinade for carne (beef) adobada or puerco (pork) adobada."
12 dried red chiles
2 quarts boiling water
3 tablespoons oil
1/4 cup garlic puree*
1/2 teaspoon salt or to taste
3 tablespoons flour
Wash chiles in cold water and remove stems. Cook in boiling water until tender. Remove chiles and reserve the cooking liquid.
Place a few of the chiles in a blender, along with 1/2 cup reserved liquid, and blend to a paste. Remove to bowl. Repeat with remaining chiles. (It is now unseasoned red chile paste).
Heat oil in a large skillet. Add garlic puree and flour, stirring until flour browns. Add the chile paste, stirring constantly until it boils and thickens. Season with salt. Thin slightly with cooking liquid.
*Garlic Puree - peel 8 whole heads of garlic by smashing the cloves with the side of a wide knife; the peel will slip off easily then. Put the peeled garlic in a blender with about 2 cups of water, and puree. Drain, if necessary, and store in a tightly closed glass jar in the refrigerator (freeze for longer storage).
EL CHARRO CAFE CHORIZO (MEXICAN SAUSAGE)
Source: El Charro Cafe Favorite Recipes by Carlotta Flores, 1989
Makes 6 pounds
"This recipe is from my husband Ray's mother, Maria Flores. We adapted it for the restaurant. Although she had a perfectly fine kitchen, Dona Flores had Ray's dad build for her a wood stove in a back room where she would be content turning out not only chorizo, but tamales, and tortillas so large and fine they would drape the entire length of her arm.
Chorizo is usually not stuffed into sausage casings, but is used like ground beef. We like to saute it and then scramble eggs into it and roll the mixture in flour tortillas for breakfast burritos."
6 pounds lean ground beef
2 cups white wine
1 cup wine vinegar
3 teaspoons salt
4 tablespoons oregano
1/2 cup garlic puree*
8 ounces ground red chile (not chili powder)
2 quarts red chile paste (Salsa de Chile Colorado, recipe follows)
Combine ground meat, wine and vinegar thoroughly. Add salt, oregano and garlic puree. Add ground red chile gradually, kneading it in with our hands. Gradually knead in the chile paste.
Place in large ceramic bowl, cover with plastic and refrigerate overnight. Drain any liquid.
Use in a day or two, or divide into individual portions and freeze.
*GARLIC PUREE:
Peel 8 whole heads of garlic by smashing the cloves with the side of a wide knife; the peel will slip off easily then. Put the peeled garlic in a blender with about 2 cups of water, and puree. Drain, if necessary, and store in a tightly closed glass jar in the refrigerator (freeze for longer storage).
EL CHARRO SALSA DE CHILE COLORADO
(basic red chile sauce)
Source: El Charro Cafe Favorite Recipes by Carlotta Flores, 1989
Makes 2 quarts
"Salsa De Chile Colorado is used in countless Mexican dishes. It is available canned and is usually called enchilada sauce. But nothing commercial is as good as the sauce you make yourself from dried red chile peppers.
To prepare a sauce, the peppers are softened in boiling water, then ground into a rich red paste. The paste is thinned with the cooking liquid for use as a sauce for enchiladas, et cetera. Left unthinned and spiced with oregano and vinegar it becomes adobada and is used as a marinade for carne (beef) adobada or puerco (pork) adobada."
12 dried red chiles
2 quarts boiling water
3 tablespoons oil
1/4 cup garlic puree*
1/2 teaspoon salt or to taste
3 tablespoons flour
Wash chiles in cold water and remove stems. Cook in boiling water until tender. Remove chiles and reserve the cooking liquid.
Place a few of the chiles in a blender, along with 1/2 cup reserved liquid, and blend to a paste. Remove to bowl. Repeat with remaining chiles. (It is now unseasoned red chile paste).
Heat oil in a large skillet. Add garlic puree and flour, stirring until flour browns. Add the chile paste, stirring constantly until it boils and thickens. Season with salt. Thin slightly with cooking liquid.
*Garlic Puree - peel 8 whole heads of garlic by smashing the cloves with the side of a wide knife; the peel will slip off easily then. Put the peeled garlic in a blender with about 2 cups of water, and puree. Drain, if necessary, and store in a tightly closed glass jar in the refrigerator (freeze for longer storage).
CHILI-CHEESE STRAWS
Source: Southern Living Magazine, 1994
Makes about 8 dozen
2 cups shredded Monterey Jack Cheese with peppers (8 ounces)
1/2 cup butter or margarine, softened (not melted)
1 cup all-purpose flour
1/2 cup yellow cornmeal
1 tsp chili powder
1/2 tsp salt
1/2 tsp ground cumin
Combine cheese and butter, stirring until blended. Gradually add remaining ingredients, stirring until mixture is not longer crumbly and will shape into a ball.
Use a cookie press fitted with a star-shaped disk to shape dough into straws, following manufacturers instructions. (Or divide dough into fourths, and roll each portion into a 1/4-inch thick rectangle on wax paper. Cut into 2x1/2-inch strips with a knife or pastry wheel.)
Place on ungreased baking sheets.
Bake at 375 degrees F for 8 minutes or until lightly browned. Transfer to wire racks to cool.
PARMESAN CHEESE STRAWS
Makes 5 dozen straws or 3 dozen wafers
2/3 cup refrigerated pre-shredded Parmesan cheese*
1/2 cup butter or margarine, softened
1 cup all-purpose flour
1/4 tsp salt
1/t tsp ground red pepper
1/4 cup milk
Pecan halves, optional
Position knife blade in food processor bowl; add cheese and butter. Process until blended. Add flour, salt, and red pepper; process about 30 seconds or until mixture forms a ball, stopping often to scrape down the sides.
Divide dough in half, roll each portion into 1/8 inch thick rectangle, and cut into 2x1/2-inch strips. (Or shape dough into 3/4 inch balls; flatten each ball to about 1/8 inch thickness.)
Place on ungreased baking sheets; brush with milk. Top with pecan halves, if desired.
Bake at 350 degrees F for 7 minutes for strips and 10 minutes for rounds or until lightly browned. Transfer to a wire rack to cool.
*2/3 cup freshly grated Parmesan cheese plus an additional 1/4 cup all-purpose
flour may be substituted for pre-shredded Parmesan cheese.
EASY-AS-PIE CHEESE STRAWS
Makes 5 dozen
1 (11 ounce) package pie crust mix
1 (5 ounce) jar sharp process cheese spread
1/4 tsp ground red pepper (optional)
Position knife blade in food processor bowl; add all ingredients, and process about 30 seconds or until mixture forms a ball, stopping often to scrape down sides.
Use a cookie press fitted with a bar-shaped disk to shape dough into 2 1/2-inch straws, following manufacturers directions. Or divide dough in half, and shape each portion into a 7 inch log; wrap in plastic and chill one hour. Cut into 1/4-inch slices. Place on lightly greased baking sheets.
Bake at 375 degrees F for 8 minutes or until browned. Transfer to wire racks to cool.
BLACK BEAN NACHOS
Source: The New Basics Cookbook by Julee Rosso and Sheila Lukins
Makes 4 servings or 16 appetizers
"These are hot! Serve them in wedges with drinks, or whole for lunch with some spicy guacamole on the side."
Corn oil
2 Flour tortillas, 8-inches in diameter
2 chorizo or spicy sausage
1 cup Black Bean Pesto (recipe follows)
1 cup grated Monterey jack cheese
2 tablespoons chopped cilantro (fresh coriander)
Preheat oven to 375 degrees F.
Fill a medium-size heavy skillet with 1/2-inch corn oil. Heat it until oil just starts to move. Then fry the tortillas, one at a time, until light golden brown, about 15 seconds on each side. Drain on paper towels.
Slice the chorizos into 1/4-inch thick rounds, and saute them in a small skillet until crisp, about 5 minutes. Remove sausages from skillet and drain on paper towel.
Place the tortillas on baking sheet, and spread Black Bean Pesto evenly over them. Arrange sausage over pesto and sprinkle with cheese. Top with the chopped cilantro.
Bake until brown, 20 minutes. Remove from the oven and cut each tortilla into eight pieces. Serve immediately.
BLACK BEAN PESTO
Makes 3 cups
"These beans make a hot and spicy spread. Also use them in dip recipes or serve the in fajitas or on nachos. Black Bean Pesto can also be heated through and served as a side dish, garnished with sour cream and cilantro."
8 ounces dried black beans
1 quart water
1 ham hock
2 jalapeno peppers, seeded
2 cloves garlic
1 bay leaf
Stems from 2 bunches of cilantro (fresh coriander)
Salt and freshly ground pepper (optional)
Rinse and drain the beans thoroughly. Place them in a large saucepan or soup kettle and add all remaining ingredients. Bring to a boil, reduce heat and simmer, uncovered, for 1 1/2 hours.
Remove and discard ham hock and bay leaf. Using slotted spoon, transfer bean mixture, in batches, to the bowl of a food processor. Process, adding cooking liquid as necessary to form a smooth, thick paste. You will use a total of about 1 cup liquid.
Transfer the pesto to a bowl and stir in the salt and pepper, if needed.
Refrigerate, covered, until ready to use. Will keep in the refrigerator for 2-3 days.
BLUE CHEESE SPREAD
Source: Farmhouse Cookbook by Susan Herrmann Loomis
Makes 3/4 cup (8 to 10 appetizer servings)
1/2 cup walnut pieces
1/2 cup Maytag, Oregon Danish or bleu cheese
1/4 cup cream cheese
1 teaspoon Cognac
1 teaspoon minced walnuts (for garnish)
Process the walnuts in a food processor until they are finely chopped, using short pulses to avoid over-processing. Add the blue cheese and cream cheese, and process until they are thoroughly combined. Add the cognac, process until well mixed.
Transfer the mixture to one large or two small ramekins. Sprinkle with the minced walnuts, and serve.
BLUE CORNMEAL CHICKEN WINGS
Adapted from source: Rich Harper, 1990's
Makes 20 appetizers
1/4 cup lime juice
1/4 cup vegetable oil
1/2 cup crushed red pepper flakes (or to taste)
10 chicken wings (about 2 lbs)
2 tablespoons butter or margarine
FOR THE CORNMEAL MIXTURE:
1/2 cup blue or yellow cornmeal
2 tablespoons unbleached all purpose flour
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/8 teaspoon ground black pepper
Mix lime juice, oil and red pepper flakes in a large glass bowl. Cut each chicken wing at joints to make 3 pieces; discard tip. Cut off discard excess skin. Place wings in oil mixture; stir to coat. Cover and refrigerate at least 3 hours, stirring occasionally.
WHEN READY TO COOK:
Heat oven to 425 degrees F.
Heat butter in rectangular pan (13x9x2-inches), in oven until melted.
Shake remaining ingredients in plastic bag, or mix in bowl. Drain wings and shake in cornmeal mixture to coat; place in pan.
Bake uncovered 20 minutes; turn. Bake until golden brown, 20 to 25 minutes longer.
CHIMICHANGAS DE PAPAS
Source: Deanna Meyers
Makes 4 servings
"This can be a main course, or made small and served as an appetizer or a side dish. This dish can also be made with corn tortillas, and baked in an enchilada sauce inside of frying."
1 lb potatoes, mashed coarsely (4 large)
5 oz queso fresco or feta cheese
2/3 cup sour cream
5 green onions, sliced
1 or 2 jalapeno peppers, roasted, then peeled, seeded and chopped
Salt and pepper, to taste
Flour tortillas
Oil to fry
GARNISHES (FOR SERVING):
Sour cream, green onions, black olives and salsa
Mix coarsely mashed potatoes, cheese, sour cream, green onions, jalapenos, salt and pepper.
Fill tortillas fold into a package. Fry in hot oil (1-inch in a skillet.) Drain
Serve hot with garnishes.
FIRE BALLS
Source: Jo Anne Merrill
Makes 4 servings
12 ounces jalapeno peppers, canned
6 ounces mozzarella cheese, shredded, divided use
1 pound ground pork sausage
1 cup buttermilk baking mix (Bisquick)
6 ounces seasoned bread crumbs*
Cut off stem ends and remove seeds from the peppers. Rinse peppers to remove seeds, but allow some seeds to remain if you like them hotter. Stuff peppers lightly with some of the cheese; set aside.
Thoroughly mix sausage, biscuit mix, and remaining cheese. Make small patties from the mixture. Place a pepper in the center of each patty, then wrap and seal the dough around the pepper. Coat one or two balls at a time by shaking them in a plastic bag with the pork breading mix or breading of your choice.
Using a lightly greased skillet, brown sausage balls until the sausage is thoroughly cooked, turning several times.
*Use a spicy breading mix made for pork or for less spicy dish use unseasoned fine dry bread crumbs. A mixture of pork breading crumbs and plain crumbs is good to use.
MEXICALLI PUFF APPETIZERS
Source: Jo Anne Merrill, 1990's
Makes 12
1 cup all-purpose flour
3/4 cup yellow cornmeal
3/4 teaspoon chili powder
1/2 teaspoon salt
1/2 cup water
Vegetable oil
Mix flour, cornmeal, chili powder and salt in bowl. Add 1/2 cup water gradually; mixing until flour mixture is moistened.
Turn dough onto floured cloth-covered board. Knead until smooth. Divide dough into 12 balls; cover with plastic wrap and set aside for 30 minutes.
Heat oil (2 to 3-inches) in deep fryer or Dutch oven to 400 degrees F. Roll each ball into paper-thin rounds. Fry until golden brown, turning once (about 1 1/2 minute on each side). Drain well.
MEXICAN CHEESE BREAD
Makes 12 appetizers
1 can crescent roll dough
1/2 cup refried beans
3/4 cup shredded cheese
1 (12 oz) jar chunky salsa, divided use
Separate dough into 4 rectangles. Place rectangles side-by-side on ungreased baking sheet with long edges overlapping slightly to form 13x7-inch rectangle. Press perforations and edges to seal.
Spread beans in 2-inches wide strip down center of dough length; top with 1/2 cup of cheese and 1/4 cup salsa.
Make cuts from filling to dough edges 1 1/2-inches apart on each side of rectangle. Fold strips of dough at an angle over filling, alternating from side to side; seal ends.
Bake at 350 degrees F for 20 minutes. Sprinkle with remaining 1/4 cup cheese. Bake 5 to 10 minutes longer, or until cheese melts and loaf is golden brown. Let stand 10 minutes on wire rack.
Cut loaf into 12 pieces; serve with remaining salsa.
OUTBACK RESTAURANT'S RATTLESNAKE APPETIZER
Makes 8 servings
5 ounces Vinaigrette (recipe)
4 tablespoons Dijon Mustard
3 Garlic cloves, minced
4 Thyme sprigs
4 Parsley sprigs, chopped
1/4 cup olive Oil
1/8 cup malt Vinegar
2 tablespoons Cajun Seasoning
Desired portion amount of rattlesnake, meat, chicken or seafood
Flour for dredging
Vegetable oil for deep-frying
Cut meat of choice into 1-inch pieces.
Mix together remaining ingredients except flour and the vegetable oil, blending well. Cover prepared meat with marinade and marinate, refrigerated, for 1 hour.
WHEN READY TO COOK:
Remove meat from marinade and toss in flour, shaking off excess coating.
Deep fry in 375 degree F oil until golden.
Serve with lemon and chopped parsley garnish. A Cajun-spiced mayonnaise may accompany if desired.
Marinade makes 8 appetizer servings, refrigerate unused amount.
SAN ANTONIO STYLE CHICKEN WINGS
Source: Pace Picante Sauce 40th Anniversary Recipe Collection
Makes 24 appetizers
12 chicken wings
1 cup Pace Picante Sauce, divided use
1/3 cup catsup
1/4 cup honey
1/4 tsp ground cumin
2/3 cup dairy sour cream
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 chicken on rack of foil-lined broiler pan.
Bake at 375 degrees F 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 in top small clear glass bowl; top with remaining 2/3 cup picante sauce. Serve with chicken.
*At this point, chicken may be refrigerated up to 24 hours. To serve, place 6 inches from heat in broiler; broil 4 to 5 minutes. Turn; broil 4 5 minutes or until heated through.
TUCSON TOSTADAS
Source: Brian Reid
Makes 6 servings
"A toasted cheese tortilla snack popular in southern Arizona -- I first discovered this recipe in 1978 when I went to Tucson to visit my prospective in-laws. Such visits are often tense; Loretta's parents knew that I liked Mexican food, so they took me to their favorite restaurant, Casa Molina. The appetizer, a toasted cheese tostada, was so good that I forgot my nervousness and just chowed down on serving after serving. I think that her parents remembered from that visit more about my appetite than my personality. I tried several times to make Tucson tostadas, but they always ended up tasting like pizza. Then a recipe appeared in the April 1986 issue of Sunset magazine, and after reading it, I was able to reconstruct this replica of the Tostada Casa Molina. The secret is to use Mexican cheeses."
1/2 pound Poblano peppers, sliced any other mild chili pepper)
3 medium flour tortillas (buy the largest tortillas that will fit in your frying pan)
Lard or oil for frying
1/2 pound Oaxaca cheese, shredded
1/2 pound Monterey jack cheese, shredded
1/3 pound Anejo cheese, grated
1/4 cup finely chopped fresh cilantro
Preheat oven to 350 degrees F.
If you are using fresh poblanos, roast them and remove their skins and seeds, If you are using canned poblanos, wash and drain them. Slice the peppers into thin decorative slices.
In a big frying pan, fry a tortilla in lard or oil until it is golden brown. Remove to paper towels, drain well, then place on a baking sheet or pizza pan. (Although lard is bad for you, the grim truth is that tortillas taste very much better when they have been fried in lard. Live dangerously.)
When the tortilla has cooled and hardened, cover it with a thin layer of Oaxaca cheese, then with the jack cheese. Crumble anejo on top of those layers, then sprinkle cilantro on top of that. Arrange the pepper slices in a geometric pattern on top of the cheeses.
Bake for 5 minutes, or until the cheese has melted but not browned. Remove from the oven, and use a pizza cutter to slice into individual portions. Serve immediately.
*Oaxaca (pronounced "oh-HOCK-a") cheese is a Mexican string cheese. You can substitute any Mexican cheese marked "asadero" (melting cheese). If you're desperate, you can use Armenian mozzarella, which has the right texture but the wrong flavor. Monterey jack is a bland American cheddar; you can substitute good-quality Muenster.
*Anejo cheese is somewhat like Parmesan, dry and crumbly. You can substitute Mexican cotija cheese, but that is probably pointless, because a store that carries cotija will probably also carry anejo. Fresh-ground parmesan will do in a pinch, though it is not the right flavor. In one of my many attempts to get this recipe right, I tried a mixture of Greek feta and cow's-milk romano cheese. It tasted very interesting, though not at all authentic.
HOMEMADE TOMATO CATSUP
Source: NDooley
Adapted from: The Ball Canning Book
Makes a 3 pints
4 quarts peeled, cored, chopped, red-ripe tomatoes (about 24 large)
1 cup chopped onions
1/2 cup chopped sweet red pepper
1 1/2 tsp. celery seed
1 tsp. mustard seed
1 tsp. whole allspice
1 stick cinnamon
1 cup sugar
1 Tbsp. salt
1 1/2 cups vinegar
1 Tbsp. paprika
Cook tomatoes, onions and pepper until soft. Press through food mill or sieve.
Cook rapidly until thick (volume is reduced about one-half), about 1 hour.
Tie whole spices into a cheesecloth bag; add with sugar and salt to tomato mix. Cook gently 25 minutes, stirring frequently.
Add vinegar and paprika; cook until thick. As mixture thickens, stir frequently to prevent sticking and burning.
Pour, boiling hot, into sterilized jars, leaving about 1/8-inch head space. Cool, then put on lids. Store in refrigerator.
Note: Recipe may be doubled, but cooking times will be increased because of larger volume.
Recipe Swap - October 3, 1997
RECIPES IN THIS FILE:
Golden Potato Soup
Lemon Omelet-Souffle
El Charro Frijoles Refritos (Refried Beans)
El Charro Salsa de Chile Colorado
El Charro Chorizo (Mexican Sausage)
Chili-Cheese Straws
Parmesan Cheese Straws
Easy-As-Pie Cheese Straws
Black Bean Nachos
Blue Cheese Spread
Blue Cornmeal Chicken Wings
Chimichangas De Papas
Fire Balls
Mexicalli Puff Appetizers
Mexican Cheese Bread
Nadine's Fiesta Flautas
Outback Restaurant's Rattlesnake Appetizer
San Antonio Style Chicken Wings
Tucson Tostadas
Homemade Tomato Catsup
GOLDEN POTATO SOUP
Source: Brenda Turner
"I have made this often and everyone who eats it, loves it."
7 cups peeled and diced potatoes (6 to 7 medium)
1/2 cup shredded sharp Cheddar cheese
6 strips thick sliced bacon, cooked crispy and crumbled
1 clove garlic, peeled and minced
1/2 cup chopped onion
2 teaspoons salt
4 cups milk, divided use
1/4 cup (4 tablespoons) butter
Chopped chives or freshly ground pepper (optional, to garnish)
Sour cream (optional, to garnish)
Place potatoes in 3-quart microwave casserole (don't add water). Cover and microwave at high 14 to 18 minutes, stirring every 5 minutes, just until tender. (Or boil potatoes until tender; drain.) Place potatoes in a saucepan.
Meanwhile, blend cheese, bacon, garlic, onion, salt and 1 cup of milk.
When potatoes are tender, add butter in chunks and gently stir to melt. Add cheese mixture along with remaining 3 cups milk. Stir well and cook on medium heat until hot.
Serve in individual soup bowls garnished with chopped chives, freshly ground pepper and/or a dollop of sour cream.
LEMON OMELET-SOUFFLE
Makes 6 servings
11 tbsp sugar, divided use
3 tbsp lemon juice
1/2 cup orange juice
2 tsp cornstarch
6 large egg whites
2 large egg yolks
3/4 tsp grated lemon peel
1/2 tdp vanilla
Sweetened light sour cream or vanilla nonfat yogurt (for serving)
In a 9-inch ovenproof frying pan (attractive enough for serving) or in a cake pan, combine 3 tablespoons sugar, lemon and orange juices, and cornstarch; set aside.
In a large bowl, beat egg whites on high speed until foamy, then gradually beat in 6 tablespoons sugar until whites hold stiff peaks; set aside.
In another bowl, beat egg yolks until thick with remaining 2 tablespoons sugar, lemon peel, and vanilla. Fold yolks into whites; set aside.
Over high heat, stir citrus juice mixture until boiling. Off the heat, spoon egg mixture in large dollops into the hot sauce.
Bake in a 350 degree F oven until omelet-souffle is golden brown and jiggles only slightly in the center when gently shaken, 15-20 minutes.
TO SERVE:
Spoon sauce out with souffle; souffle center may be slightly creamy. Offer sour cream or yogurt to add to taste.
EL CHARRO CAFE REFRIED BEANS (FRIJOLES REFRITOS)
Source: El Charro Cafe Favorite Recipes by Carlotta Flores, 1989
Makes 6 servings
4 cups pinto beans, cooked and mashed
I teaspoon corn oil, heated
1 (12 ounce) can evaporated milk
2 tablespoons shortening, melted
1/2 pound cheddar cheese, shredded
Salsa De Chile Colorado
Mash beans in skillet and add hot oil. Mix well. Stir in evaporated milk. Cook over very low heat, stirring frequently.
Before serving, refry beans by adding 2 tablespoons smoking hot fat, shredded cheese to taste and some Salsa and stir briskly over high heat.
EL CHARRO SALSA DE CHILE COLORADO
(basic red chile sauce)
Makes 2 quarts
"Salsa De Chile Colorado is used in countless Mexican dishes. It is available canned and is usually called enchilada sauce. But nothing commercial is as good as the sauce you make yourself from dried red chile peppers.
To prepare a sauce, the peppers are softened in boiling water, then ground into a rich red paste. The paste is thinned with the cooking liquid for use as a sauce for enchiladas, et cetera. Left unthinned and spiced with oregano and vinegar it becomes adobada and is used as a marinade for carne (beef) adobada or puerco (pork) adobada."
12 dried red chiles
2 quarts boiling water
3 tablespoons oil
1/4 cup garlic puree*
1/2 teaspoon salt or to taste
3 tablespoons flour
Wash chiles in cold water and remove stems. Cook in boiling water until tender. Remove chiles and reserve the cooking liquid.
Place a few of the chiles in a blender, along with 1/2 cup reserved liquid, and blend to a paste. Remove to bowl. Repeat with remaining chiles. (It is now unseasoned red chile paste).
Heat oil in a large skillet. Add garlic puree and flour, stirring until flour browns. Add the chile paste, stirring constantly until it boils and thickens. Season with salt. Thin slightly with cooking liquid.
*Garlic Puree - peel 8 whole heads of garlic by smashing the cloves with the side of a wide knife; the peel will slip off easily then. Put the peeled garlic in a blender with about 2 cups of water, and puree. Drain, if necessary, and store in a tightly closed glass jar in the refrigerator (freeze for longer storage).
EL CHARRO CAFE CHORIZO (MEXICAN SAUSAGE)
Source: El Charro Cafe Favorite Recipes by Carlotta Flores, 1989
Makes 6 pounds
"This recipe is from my husband Ray's mother, Maria Flores. We adapted it for the restaurant. Although she had a perfectly fine kitchen, Dona Flores had Ray's dad build for her a wood stove in a back room where she would be content turning out not only chorizo, but tamales, and tortillas so large and fine they would drape the entire length of her arm.
Chorizo is usually not stuffed into sausage casings, but is used like ground beef. We like to saute it and then scramble eggs into it and roll the mixture in flour tortillas for breakfast burritos."
6 pounds lean ground beef
2 cups white wine
1 cup wine vinegar
3 teaspoons salt
4 tablespoons oregano
1/2 cup garlic puree*
8 ounces ground red chile (not chili powder)
2 quarts red chile paste (Salsa de Chile Colorado, recipe follows)
Combine ground meat, wine and vinegar thoroughly. Add salt, oregano and garlic puree. Add ground red chile gradually, kneading it in with our hands. Gradually knead in the chile paste.
Place in large ceramic bowl, cover with plastic and refrigerate overnight. Drain any liquid.
Use in a day or two, or divide into individual portions and freeze.
*GARLIC PUREE:
Peel 8 whole heads of garlic by smashing the cloves with the side of a wide knife; the peel will slip off easily then. Put the peeled garlic in a blender with about 2 cups of water, and puree. Drain, if necessary, and store in a tightly closed glass jar in the refrigerator (freeze for longer storage).
EL CHARRO SALSA DE CHILE COLORADO
(basic red chile sauce)
Source: El Charro Cafe Favorite Recipes by Carlotta Flores, 1989
Makes 2 quarts
"Salsa De Chile Colorado is used in countless Mexican dishes. It is available canned and is usually called enchilada sauce. But nothing commercial is as good as the sauce you make yourself from dried red chile peppers.
To prepare a sauce, the peppers are softened in boiling water, then ground into a rich red paste. The paste is thinned with the cooking liquid for use as a sauce for enchiladas, et cetera. Left unthinned and spiced with oregano and vinegar it becomes adobada and is used as a marinade for carne (beef) adobada or puerco (pork) adobada."
12 dried red chiles
2 quarts boiling water
3 tablespoons oil
1/4 cup garlic puree*
1/2 teaspoon salt or to taste
3 tablespoons flour
Wash chiles in cold water and remove stems. Cook in boiling water until tender. Remove chiles and reserve the cooking liquid.
Place a few of the chiles in a blender, along with 1/2 cup reserved liquid, and blend to a paste. Remove to bowl. Repeat with remaining chiles. (It is now unseasoned red chile paste).
Heat oil in a large skillet. Add garlic puree and flour, stirring until flour browns. Add the chile paste, stirring constantly until it boils and thickens. Season with salt. Thin slightly with cooking liquid.
*Garlic Puree - peel 8 whole heads of garlic by smashing the cloves with the side of a wide knife; the peel will slip off easily then. Put the peeled garlic in a blender with about 2 cups of water, and puree. Drain, if necessary, and store in a tightly closed glass jar in the refrigerator (freeze for longer storage).
CHILI-CHEESE STRAWS
Source: Southern Living Magazine, 1994
Makes about 8 dozen
2 cups shredded Monterey Jack Cheese with peppers (8 ounces)
1/2 cup butter or margarine, softened (not melted)
1 cup all-purpose flour
1/2 cup yellow cornmeal
1 tsp chili powder
1/2 tsp salt
1/2 tsp ground cumin
Combine cheese and butter, stirring until blended. Gradually add remaining ingredients, stirring until mixture is not longer crumbly and will shape into a ball.
Use a cookie press fitted with a star-shaped disk to shape dough into straws, following manufacturers instructions. (Or divide dough into fourths, and roll each portion into a 1/4-inch thick rectangle on wax paper. Cut into 2x1/2-inch strips with a knife or pastry wheel.)
Place on ungreased baking sheets.
Bake at 375 degrees F for 8 minutes or until lightly browned. Transfer to wire racks to cool.
PARMESAN CHEESE STRAWS
Makes 5 dozen straws or 3 dozen wafers
2/3 cup refrigerated pre-shredded Parmesan cheese*
1/2 cup butter or margarine, softened
1 cup all-purpose flour
1/4 tsp salt
1/t tsp ground red pepper
1/4 cup milk
Pecan halves, optional
Position knife blade in food processor bowl; add cheese and butter. Process until blended. Add flour, salt, and red pepper; process about 30 seconds or until mixture forms a ball, stopping often to scrape down the sides.
Divide dough in half, roll each portion into 1/8 inch thick rectangle, and cut into 2x1/2-inch strips. (Or shape dough into 3/4 inch balls; flatten each ball to about 1/8 inch thickness.)
Place on ungreased baking sheets; brush with milk. Top with pecan halves, if desired.
Bake at 350 degrees F for 7 minutes for strips and 10 minutes for rounds or until lightly browned. Transfer to a wire rack to cool.
*2/3 cup freshly grated Parmesan cheese plus an additional 1/4 cup all-purpose
flour may be substituted for pre-shredded Parmesan cheese.
EASY-AS-PIE CHEESE STRAWS
Makes 5 dozen
1 (11 ounce) package pie crust mix
1 (5 ounce) jar sharp process cheese spread
1/4 tsp ground red pepper (optional)
Position knife blade in food processor bowl; add all ingredients, and process about 30 seconds or until mixture forms a ball, stopping often to scrape down sides.
Use a cookie press fitted with a bar-shaped disk to shape dough into 2 1/2-inch straws, following manufacturers directions. Or divide dough in half, and shape each portion into a 7 inch log; wrap in plastic and chill one hour. Cut into 1/4-inch slices. Place on lightly greased baking sheets.
Bake at 375 degrees F for 8 minutes or until browned. Transfer to wire racks to cool.
BLACK BEAN NACHOS
Source: The New Basics Cookbook by Julee Rosso and Sheila Lukins
Makes 4 servings or 16 appetizers
"These are hot! Serve them in wedges with drinks, or whole for lunch with some spicy guacamole on the side."
Corn oil
2 Flour tortillas, 8-inches in diameter
2 chorizo or spicy sausage
1 cup Black Bean Pesto (recipe follows)
1 cup grated Monterey jack cheese
2 tablespoons chopped cilantro (fresh coriander)
Preheat oven to 375 degrees F.
Fill a medium-size heavy skillet with 1/2-inch corn oil. Heat it until oil just starts to move. Then fry the tortillas, one at a time, until light golden brown, about 15 seconds on each side. Drain on paper towels.
Slice the chorizos into 1/4-inch thick rounds, and saute them in a small skillet until crisp, about 5 minutes. Remove sausages from skillet and drain on paper towel.
Place the tortillas on baking sheet, and spread Black Bean Pesto evenly over them. Arrange sausage over pesto and sprinkle with cheese. Top with the chopped cilantro.
Bake until brown, 20 minutes. Remove from the oven and cut each tortilla into eight pieces. Serve immediately.
BLACK BEAN PESTO
Makes 3 cups
"These beans make a hot and spicy spread. Also use them in dip recipes or serve the in fajitas or on nachos. Black Bean Pesto can also be heated through and served as a side dish, garnished with sour cream and cilantro."
8 ounces dried black beans
1 quart water
1 ham hock
2 jalapeno peppers, seeded
2 cloves garlic
1 bay leaf
Stems from 2 bunches of cilantro (fresh coriander)
Salt and freshly ground pepper (optional)
Rinse and drain the beans thoroughly. Place them in a large saucepan or soup kettle and add all remaining ingredients. Bring to a boil, reduce heat and simmer, uncovered, for 1 1/2 hours.
Remove and discard ham hock and bay leaf. Using slotted spoon, transfer bean mixture, in batches, to the bowl of a food processor. Process, adding cooking liquid as necessary to form a smooth, thick paste. You will use a total of about 1 cup liquid.
Transfer the pesto to a bowl and stir in the salt and pepper, if needed.
Refrigerate, covered, until ready to use. Will keep in the refrigerator for 2-3 days.
BLUE CHEESE SPREAD
Source: Farmhouse Cookbook by Susan Herrmann Loomis
Makes 3/4 cup (8 to 10 appetizer servings)
1/2 cup walnut pieces
1/2 cup Maytag, Oregon Danish or bleu cheese
1/4 cup cream cheese
1 teaspoon Cognac
1 teaspoon minced walnuts (for garnish)
Process the walnuts in a food processor until they are finely chopped, using short pulses to avoid over-processing. Add the blue cheese and cream cheese, and process until they are thoroughly combined. Add the cognac, process until well mixed.
Transfer the mixture to one large or two small ramekins. Sprinkle with the minced walnuts, and serve.
BLUE CORNMEAL CHICKEN WINGS
Adapted from source: Rich Harper, 1990's
Makes 20 appetizers
1/4 cup lime juice
1/4 cup vegetable oil
1/2 cup crushed red pepper flakes (or to taste)
10 chicken wings (about 2 lbs)
2 tablespoons butter or margarine
FOR THE CORNMEAL MIXTURE:
1/2 cup blue or yellow cornmeal
2 tablespoons unbleached all purpose flour
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/8 teaspoon ground black pepper
Mix lime juice, oil and red pepper flakes in a large glass bowl. Cut each chicken wing at joints to make 3 pieces; discard tip. Cut off discard excess skin. Place wings in oil mixture; stir to coat. Cover and refrigerate at least 3 hours, stirring occasionally.
WHEN READY TO COOK:
Heat oven to 425 degrees F.
Heat butter in rectangular pan (13x9x2-inches), in oven until melted.
Shake remaining ingredients in plastic bag, or mix in bowl. Drain wings and shake in cornmeal mixture to coat; place in pan.
Bake uncovered 20 minutes; turn. Bake until golden brown, 20 to 25 minutes longer.
CHIMICHANGAS DE PAPAS
Source: Deanna Meyers
Makes 4 servings
"This can be a main course, or made small and served as an appetizer or a side dish. This dish can also be made with corn tortillas, and baked in an enchilada sauce inside of frying."
1 lb potatoes, mashed coarsely (4 large)
5 oz queso fresco or feta cheese
2/3 cup sour cream
5 green onions, sliced
1 or 2 jalapeno peppers, roasted, then peeled, seeded and chopped
Salt and pepper, to taste
Flour tortillas
Oil to fry
GARNISHES (FOR SERVING):
Sour cream, green onions, black olives and salsa
Mix coarsely mashed potatoes, cheese, sour cream, green onions, jalapenos, salt and pepper.
Fill tortillas fold into a package. Fry in hot oil (1-inch in a skillet.) Drain
Serve hot with garnishes.
FIRE BALLS
Source: Jo Anne Merrill
Makes 4 servings
12 ounces jalapeno peppers, canned
6 ounces mozzarella cheese, shredded, divided use
1 pound ground pork sausage
1 cup buttermilk baking mix (Bisquick)
6 ounces seasoned bread crumbs*
Cut off stem ends and remove seeds from the peppers. Rinse peppers to remove seeds, but allow some seeds to remain if you like them hotter. Stuff peppers lightly with some of the cheese; set aside.
Thoroughly mix sausage, biscuit mix, and remaining cheese. Make small patties from the mixture. Place a pepper in the center of each patty, then wrap and seal the dough around the pepper. Coat one or two balls at a time by shaking them in a plastic bag with the pork breading mix or breading of your choice.
Using a lightly greased skillet, brown sausage balls until the sausage is thoroughly cooked, turning several times.
*Use a spicy breading mix made for pork or for less spicy dish use unseasoned fine dry bread crumbs. A mixture of pork breading crumbs and plain crumbs is good to use.
MEXICALLI PUFF APPETIZERS
Source: Jo Anne Merrill, 1990's
Makes 12
1 cup all-purpose flour
3/4 cup yellow cornmeal
3/4 teaspoon chili powder
1/2 teaspoon salt
1/2 cup water
Vegetable oil
Mix flour, cornmeal, chili powder and salt in bowl. Add 1/2 cup water gradually; mixing until flour mixture is moistened.
Turn dough onto floured cloth-covered board. Knead until smooth. Divide dough into 12 balls; cover with plastic wrap and set aside for 30 minutes.
Heat oil (2 to 3-inches) in deep fryer or Dutch oven to 400 degrees F. Roll each ball into paper-thin rounds. Fry until golden brown, turning once (about 1 1/2 minute on each side). Drain well.
MEXICAN CHEESE BREAD
Makes 12 appetizers
1 can crescent roll dough
1/2 cup refried beans
3/4 cup shredded cheese
1 (12 oz) jar chunky salsa, divided use
Separate dough into 4 rectangles. Place rectangles side-by-side on ungreased baking sheet with long edges overlapping slightly to form 13x7-inch rectangle. Press perforations and edges to seal.
Spread beans in 2-inches wide strip down center of dough length; top with 1/2 cup of cheese and 1/4 cup salsa.
Make cuts from filling to dough edges 1 1/2-inches apart on each side of rectangle. Fold strips of dough at an angle over filling, alternating from side to side; seal ends.
Bake at 350 degrees F for 20 minutes. Sprinkle with remaining 1/4 cup cheese. Bake 5 to 10 minutes longer, or until cheese melts and loaf is golden brown. Let stand 10 minutes on wire rack.
Cut loaf into 12 pieces; serve with remaining salsa.
OUTBACK RESTAURANT'S RATTLESNAKE APPETIZER
Makes 8 servings
5 ounces Vinaigrette (recipe)
4 tablespoons Dijon Mustard
3 Garlic cloves, minced
4 Thyme sprigs
4 Parsley sprigs, chopped
1/4 cup olive Oil
1/8 cup malt Vinegar
2 tablespoons Cajun Seasoning
Desired portion amount of rattlesnake, meat, chicken or seafood
Flour for dredging
Vegetable oil for deep-frying
Cut meat of choice into 1-inch pieces.
Mix together remaining ingredients except flour and the vegetable oil, blending well. Cover prepared meat with marinade and marinate, refrigerated, for 1 hour.
WHEN READY TO COOK:
Remove meat from marinade and toss in flour, shaking off excess coating.
Deep fry in 375 degree F oil until golden.
Serve with lemon and chopped parsley garnish. A Cajun-spiced mayonnaise may accompany if desired.
Marinade makes 8 appetizer servings, refrigerate unused amount.
SAN ANTONIO STYLE CHICKEN WINGS
Source: Pace Picante Sauce 40th Anniversary Recipe Collection
Makes 24 appetizers
12 chicken wings
1 cup Pace Picante Sauce, divided use
1/3 cup catsup
1/4 cup honey
1/4 tsp ground cumin
2/3 cup dairy sour cream
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 chicken on rack of foil-lined broiler pan.
Bake at 375 degrees F 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 in top small clear glass bowl; top with remaining 2/3 cup picante sauce. Serve with chicken.
*At this point, chicken may be refrigerated up to 24 hours. To serve, place 6 inches from heat in broiler; broil 4 to 5 minutes. Turn; broil 4 5 minutes or until heated through.
TUCSON TOSTADAS
Source: Brian Reid
Makes 6 servings
"A toasted cheese tortilla snack popular in southern Arizona -- I first discovered this recipe in 1978 when I went to Tucson to visit my prospective in-laws. Such visits are often tense; Loretta's parents knew that I liked Mexican food, so they took me to their favorite restaurant, Casa Molina. The appetizer, a toasted cheese tostada, was so good that I forgot my nervousness and just chowed down on serving after serving. I think that her parents remembered from that visit more about my appetite than my personality. I tried several times to make Tucson tostadas, but they always ended up tasting like pizza. Then a recipe appeared in the April 1986 issue of Sunset magazine, and after reading it, I was able to reconstruct this replica of the Tostada Casa Molina. The secret is to use Mexican cheeses."
1/2 pound Poblano peppers, sliced any other mild chili pepper)
3 medium flour tortillas (buy the largest tortillas that will fit in your frying pan)
Lard or oil for frying
1/2 pound Oaxaca cheese, shredded
1/2 pound Monterey jack cheese, shredded
1/3 pound Anejo cheese, grated
1/4 cup finely chopped fresh cilantro
Preheat oven to 350 degrees F.
If you are using fresh poblanos, roast them and remove their skins and seeds, If you are using canned poblanos, wash and drain them. Slice the peppers into thin decorative slices.
In a big frying pan, fry a tortilla in lard or oil until it is golden brown. Remove to paper towels, drain well, then place on a baking sheet or pizza pan. (Although lard is bad for you, the grim truth is that tortillas taste very much better when they have been fried in lard. Live dangerously.)
When the tortilla has cooled and hardened, cover it with a thin layer of Oaxaca cheese, then with the jack cheese. Crumble anejo on top of those layers, then sprinkle cilantro on top of that. Arrange the pepper slices in a geometric pattern on top of the cheeses.
Bake for 5 minutes, or until the cheese has melted but not browned. Remove from the oven, and use a pizza cutter to slice into individual portions. Serve immediately.
*Oaxaca (pronounced "oh-HOCK-a") cheese is a Mexican string cheese. You can substitute any Mexican cheese marked "asadero" (melting cheese). If you're desperate, you can use Armenian mozzarella, which has the right texture but the wrong flavor. Monterey jack is a bland American cheddar; you can substitute good-quality Muenster.
*Anejo cheese is somewhat like Parmesan, dry and crumbly. You can substitute Mexican cotija cheese, but that is probably pointless, because a store that carries cotija will probably also carry anejo. Fresh-ground parmesan will do in a pinch, though it is not the right flavor. In one of my many attempts to get this recipe right, I tried a mixture of Greek feta and cow's-milk romano cheese. It tasted very interesting, though not at all authentic.
HOMEMADE TOMATO CATSUP
Source: NDooley
Adapted from: The Ball Canning Book
Makes a 3 pints
4 quarts peeled, cored, chopped, red-ripe tomatoes (about 24 large)
1 cup chopped onions
1/2 cup chopped sweet red pepper
1 1/2 tsp. celery seed
1 tsp. mustard seed
1 tsp. whole allspice
1 stick cinnamon
1 cup sugar
1 Tbsp. salt
1 1/2 cups vinegar
1 Tbsp. paprika
Cook tomatoes, onions and pepper until soft. Press through food mill or sieve.
Cook rapidly until thick (volume is reduced about one-half), about 1 hour.
Tie whole spices into a cheesecloth bag; add with sugar and salt to tomato mix. Cook gently 25 minutes, stirring frequently.
Add vinegar and paprika; cook until thick. As mixture thickens, stir frequently to prevent sticking and burning.
Pour, boiling hot, into sterilized jars, leaving about 1/8-inch head space. Cool, then put on lids. Store in refrigerator.
Note: Recipe may be doubled, but cooking times will be increased because of larger volume.
MsgID: 009842
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In reply to: Recipe: Assorted Recipes (7) - 10-03-97 Recipe S...
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