Recipe: Mexican Brunch Recipes (20) 1997-12-18

Mexican Brunch Recipes (20) 1997-12-18

Roasted Quesadillas with Chiquita Bananas
Pastel De Tres Leches (Three-Milk Cake)
Salsa Muffins
Pumpkin Empantitas
Habanero, tomatillo, and orange salsa
Mango salsa
Kiwi and Tangerine Salsa
Chiles Rellenos Casserole
Churros de Platano (Fried Plantains)
Diablo Jalapeno Jelly
Egg Tacos
Eggs Motul Style
Empanaditas
Green Chili-Cheese Souffle
Hot Pickled Vegetables
Churros (Spanish)
Mexican Green Chili Quiche
Pan Dulce (Sweet Bread)
Pina al Horno Con Natillas (Baked Pineapple with Sauce)
Spicy Mexican Tortilla Stacks
Betsy at TKL (07:51:54 am) :
Date: Wed, 17 Aug 1994 10:59:55 PDT
From: HS.Roch811sd@XEROX.COM

In case you are not familiar with Dr. Dean Ornish, he has done extensive
work
in reversing heart disease through a very low fat diet. This recipe comes
from
his book (which has tons of recipes), Eat More, Weigh Less.
Enjoy- Heather

Roasted Quesadillas with Chiquita Bananas
(Tracy Pikhart Ritter)

A suprisingly tasty sweet and spicy combination. The creamy texture of the
bananas enhances the creaminess of the melted cheese and sets off the spicy
flavors of the cilantro and japaenos. Cut the quesadillas into wedges and
serve
with hot sauce or tomato salsa.

Makes 6 whole tortillas or 36 triangles (Serves 6 to 8)

12 fat free corn or whole wheat flour tortillas
6 ounces grated non fat Monterey Jack or cheddar cheese
2 TAB chopped fresh cilantro or parsley
2 jalapeno peppers, seeded and minced
1 cup alfalfa sprouts
2 medium bananas, sliced into thin circles

Preheat oven to 350 degrees
Place 6 tortillas on a nonstick baking sheet. Sprinkle with cheese,
cilantro,
chiles, sprouts and bananas. Cover with the remaining tortillas and press
down
firmly.
Bake for 10 to 15 minutes, until cheese is soft and melted.
Cut each quesadilla into 6 wedges and serve with hot sauce or salsa.

Serving size- 1 whole quesadilla or 6 triangles
121 calories
1.5 grams fat
0.5 milligram cholesterol
82.6 milligrams sodium
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Betsy at TKL (07:57:06 am) :

Pastel De Tres Leches (Three-Milk Cake)

Recipe By : The Taste of Mexico by Patricia Quintana
Serving Size : 8 Preparation Time :1:00
Categories : Cakes Mexican

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----FOR THE BATTER-----
3/4 cup butter
2 tablespoons butter
1 3/4 cups sugar
8 egg yolks
2 1/2 cups flour -- sifted
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup milk
6 egg whites
-----FOR THE MILKS-----
2 cups evaporated milk
1 1/2 cups sweetened condensed milk
3 1/2 cups evaporated cream
6 egg yolks
-----FOR THE MERINGUE-----
6 egg whites
2 cups sugar
1 3/4 cups light corn syrup
2 limes -- juice only
-----FOR THE GARNISH-----
10 strawberries -- halved

This unusual cake is served for special occasions in Mexico, particularly in
Sinaloa, where it originated.

Preheat oven to 350 degrees. Grease and flour a 12 by 8 inch cake pan.

Prepare the batter: Cream butter. Gradually mix in sugar, and continue
beating until mixture is light and creamy. Add egg yolks. Slowly mix in
flour, baking powder, and salt. Add vanilla exract, and slowly mix in milk
until batter is thick.

In another bowl, beat egg whites until stiff. Fold into batter. Pour batter
into cake pan.

Bake for 40 minutes or until edges are golden brown. Remove from oven and
cool on rack.

Prepare the milks: Blend evaporated and condensed milks and evaporated cream
cream with egg yolks in a blender or food processor. Bring half this mixture
to a boil in a saucepan, stirring constantly. Remove from heat, and stir in
remaining mixture. Pour over cake.

Prepare the meringue: In a double boiler, mix egg whites and sugar. Beat
until stiff. Slowly add corn syrup, and continue beating until stiff peaks
form. Add lime juice, and continue beating until shiny. Remove from heat.
Invert cake on a deep dish or platter. Spread meringue over cake, and
decorate with strawberries.

Serve at room temperature.
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Dawn /KY (07:59:04 am) : Salsa Muffins

Pre heat oven to 400
1C Flour
1C Corn Meal
3T sugar
1T Baking Powder
1/2 t salt
6T butter soften
3/4c Chunky salsa
1/2c milk
1 egg

Mix all together, grease muffin pan. Bake 25 to 30 min.

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Betsy at TKL (07:59:07 am) :
Date: Tue, 2 Aug 1994 20:12:08 -0500
From: morgan (raven@KEHLEYR.PHYS.TTU.EDU)
Subject: Pumpkin Empantitas

If I'm not mistaken, someone who had prodigy sent me this....
------
PUMPKIN EMPANADITAS

Makes 32 empanaditas

These baked rich pastries are stuffed
with a pumpkin-raisin and spice
filling and served warm.

PASTRY:

2 C flour
1 t salt
2/3 C plus 2 T shortening
4 to 5 T cold water

FILLING:

1 C canned pumpkin
1/2 C golden raisins
1/2 C brown sugar, packed
1/2 t ground cinnamon
1/4 t ground ginger
Granulated sugar

To prepare Pastry, mix together flour and salt. Cut in shortening until
particles are size of small peas. Sprinkle in water, 1 tablespoon at a time,
tossing with fork until all flour is moistened and pastry almost cleans side
of bowl (add 1 to 2 teaspoons water if necessary). Gather into ball. Divide
into halves. Divide each half into 16 equal pieces. Roll each piece between
plastic wrap into 3 1/2-inch circle. (Keep pastry covered before and after
rolling to prevent drying.) To prepare Filling, heat Filling ingredients
except granulated sugar to boiling, stirring constantly. Reduce heat.
Simmer, uncovered, until brown sugar is dissolved, about 5 minutes. Cool.
Heat oven to 400F. Spoon 2 teaspoons pumpkin mixture onto center of each
circle. Brush edge of pastry with water. Fold pastry up over filling and
press edge with fork to seal. Place empanaditas on ungreased cookie sheet.
Sprinkle with granulated sugar. Bake until light golden brown, 20 to 25
minutes. Serve warm.
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Betsy at TKL (08:02:18 am) :
From: rmcdanie@magnus.acs.ohio-state.edu (Rae McDaniel)
Date: Wed, 3 Aug 94 18:44:06 EDT

Habanero, tomatillo, and orange salsa

1 pound tomatillos
3 or 4 habaneros
2 oranges
1 bunch green onions with 3 to 4 inches of green, sliced fine
salt
lime juice

In an ungreased skillet over medium heat, roast half of the tomatillos
in their husks for about 10 minutes, turning frequently. Meanwhile,
husk the remaining tomatillos, dice fine, and place them in a bowl.
Cool the roasted tomatillos, then husk and place them in a blender.

Roast the habaneros over low heat, turning occasionally, about 5
minutes, or until they are just soft and speckled with brown. Wearing
rubber gloves, stem and seed them and add them to the tomatillos in
the blender. Puree the mixture.

Squeeze one of the oranges and pour the juice into the bowl containing
the diced tomatillos. Add the pureed peppers and tomatillos. Peel the
other orange, removing the pith, then seed if necessary and cut into
small dice. Add the diced orange and the green onions to the salsa.

Season the salsa with salt and lime juice and let stand about half and
hour before serving.
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Betsy at TKL (08:02:55 am) :
From: rmcdanie@magnus.acs.ohio-state.edu (Rae McDaniel)
Date: Wed, 3 Aug 94 18:44:06 EDT

Mango salsa

2 mangoes, cut in small dice
1 habanero or 3 or 4 hot chiles such as serrano or jalapeno, stemmed,
seeded, and cut in small dice
3 or 4 green onions with some green, sliced thin
1 small red bell pepper, cut in small dice
1/4 C chopped cilantro
juice of 1 lime, or to taste
salt to taste

Mix all the ingredients in a bowl and let stand for an hour to develop
the flavor.
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Betsy at TKL (08:04:38 am) :
Date: Tue, 24 May 1994 09:55:31 LCL
From: Pamela A. Gaster (Pamela_Gaster_at_NCBC@BIOTECH.NCBIOTECH.ORG)
Subject: Kiwi and Tangerine Salsa

This recipe comes from the Summer '94 issue of FIT. Hope
you like it...

3-4 California kiwis, peeled & diced (1-1/2 cups)
2 medium tangerines or 1 orange, peeled & diced
1 C peeled & diced jicama
1/2 C diced sweet yellow or red bell pepper
1/4 C chopped cilantro
1 Tbs lime juice
1 Tbs vegetable oil
1/4 Tsp salt
1/2 - 1 small minced jalapeno pepper (no seeds or veins)

In large bowl, combine all ingredients, mixing well. Chill
briefly. FIT says it's good on toasted pita triangles and
is a great topper for fish or pork. They also said many
Latin chefs serve this over warm flour tortillas filled with
scrambled eggs. (haven't tried that yet! Personally, I
like it on chicken)

Prep Time: 25 minutes
Serves: 5-6
Fat Grams per Serving: less than 4
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Betsy at TKL (08:09:24 am) :
Chiles Rellenos Casserole

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Vegetarian Mexican
Main Dish Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cans Whole green chili peppers*
3 cups Sharp Cheddar cheese**
4 each Green onions -- sliced
3 cups Shredded mozzarella cheese
6 each Eggs
4 cups Milk
3/4 cup All-purpose flour
1/4 teaspoon Salt
2 cans Green chili salsa

* 7 oz. cans **shredded (approx. 12 oz.) Split chili peppers lengthwise
and remove seeds and pith. Spread chilies in a single layer in a greased
9x13-inch baking dish.
Sprinkle Cheddar cheese, green onions, and 1-1/2 cups of the mozzarella
cheese over chilies. In a bowl, beat eggs, milk, flour, and salt together
until smooth. Pour over chilies and cheese. Bake in a 325 degrees oven for
50 minutes or until a knife inserted in custard comes out clean.
Meanwhile, mix salsa with the remaining 1-1/2 cups mozzarella cheese.
Sprinkle over casserole and return to oven for 10 minutes or until cheese
melts. Let stand for 5 minutes before serving. Per Serving: 33 grams
protein, 22 grams carbohydrate, 271 milligrams cholesterol, 490 calories.
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Betsy at TKL (08:13:30 am) :
Churros de Platano (Fried Plantains)

Recipe By : Jo Anne Merrill
Serving Size : 6 Preparation Time :0:20
Categories : Fruits Mexican

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 plantains -- peeled, * see note
lemon juice
4 eggs
1/4 cup flour
1/2 teaspoon salt
oil -- ** see note

* If plantains (fat, red-skinned cooking bananas) are not available, use
large, green-tipped bananas. DO NOT use overripe bananas.
** For frying, use part olive oil, part Canola oil.

Peel and split the bananas lengthwise. Cut each piece in half and dip
in lemon juice.
To make batter, beat the egg yolks until thick and light. Add flour
and salt. Beat egg whites until stiff, not dry, and fold into yolks.
Drop the drained bananas pieces into the batter, one at a time. Pick
up with slotted spoon and slide gently into hot oil in heavy skillet (oil
about 1 inch deep). Cook over medium heat, turning almost immediately.
Cook until browned on both sides. Drain on paper toweling.

- - - - - - - - - - - - - - - - - -

Serving Ideas : Served with meat and poultry in Mexico.
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Betsy at TKL (08:14:32 am) :
Diablo Jalapeno Jelly

Recipe By : Jo Anne Merrill
Serving Size : 2 Preparation Time :0:45
Categories : Mexican

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 green bell pepper
5 jalapeno peppers
3 cups sugar
3/4 cup cider vinegar
3 ounces pectin
2 drops green food coloring

1. Sterilize jelly jars and lids according to manufacturer's
instructions.
2. Remove seeds from green pepper and chilies (Be very careful with
chiles -- don't touch your eyes.) Fit the steel knife blade into the bowl.
Chop green pepper into 1/4-inch pieces. Measure 1/2 cup. Reserve rest for
another purpose. Chop jalapenos into 1/4 inch pieces. Measure 1/4 cup for
jelly.
3. Place the 1/2 cup green pepper and 1/4 cup jalapenos, sugar and
vinegar in a large saucepan. Bring to a boil. Continue to boil 1 minute.
Remove from heat; let cool 5 minutes. Stir in pectin and food coloring.
4. Strain mixture through a fine strainer to remove pieces of
peppers. Pour strained liquid into sterilized jars. Cover tightly and
store in a cool place up to 6 months.

Makes 2 cups.
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Betsy at TKL (08:16:01 am) :
Egg Tacos

Recipe By : Elizabeth Powell
Serving Size : 4 Preparation Time :0:30
Categories : Eggs Main Dish
Mexican Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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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Betsy at TKL (08:20:55 am) :
EGGS MOTUL STYLE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Mexican Cheese/Eggs
Pork

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups Black Beans; Dry -- 8 oz
3 cups Water
1/4 cup Onion; Chopped -- 1 Sm.
1 each Clove Garlic -- Minced
1 teaspoon Salt
8 ounces Tomatoes; Finely Chopped -- 1Cn
2 tablespoons Onion -- Finely Chopped
1/2 teaspoon Salt
1/8 teaspoon Cayenne Pepper
Vegetable Oil
10 ounces Peas; Frozen -- 1 Pk
1 1/2 cups Ham -- Chopped
8 each Corn Tortillas -- 8" Diameter
8 each Eggs -- Large
2 ounces Monterey Jack Cheese -- *

* There should be about 1/2 cup of the shredded cheese. In a large
saucepan, soak the beans overnight in the water. (Or bring to boiling,
simmer for 2 minutes, cover and let stand for 1 hour.) Do not drain. Add
the 1/4 cup of onion, garlic, and the 1 tsp of salt. Then cook for
another 2 hours or until very tender. Combine the UNDRAINED tomatoes, the
2 tbls of chopped onion, 1/2 tsp of salt and cayenne. Set aside. Heat the
2 tbls of vegetable oil in a large heavy skillet. Add the beans with the
liquid, mash the beans in the skillet. Cook, uncovered, over medium heat
3 to 5 minutes or until very thick. Cook peas according to the directions
on the package and drain. Toss with the ham; cover and keep warm. Heat
1/4 inch of vegetable oil in a another heavy skillet. Fry tortillas 20 to
40 seconds per side or until crisp and golden. Drain on paper toweling.
Spread about 1/3 cup of the bean mixture on each tortilla and keep them
warm in a 300 degree F oven. In the same oil fry the eggs until they are
set. Season with the salt and pepper. Place an egg on the top of each bean
covered tortilla. Sprinkle each with about 1/2 cup of the ham mixture.
Spoon some of the tomato sauce on top and sprinkle with the cheese. Serve
hot.
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Betsy at TKL (08:29:21 am) :
Empanaditas

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers Meats
Fruits Mexican
Cheese/Eggs

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound Ground Beef
1/4 cup Onion; Finely Chopped -- 1 Md
2 tablespoons Raisins -- Finely Chopped
2 tablespoons Chopped Green Olives
1/4 teaspoon Salt
1/8 teaspoon Pepper
1/4 cup Cottage Cheese;Sm Curd -- Cream
1 each Egg;Large Hard Cooked -- *
1 each Egg; Large -- Separated
1 teaspoon Water
10-Inch PastryRecipe -- 2 crust
2 teaspoons Milk

* Hard boiled egg should be peeled and chopped.
~------------------------------------------------------
~----------------- Cook and stir ground beef in 10-inch skillet, breaking
up into small pieces, until brown; drain reserving 1 T of fat and the beef
in the skillet. Stir in onion, raisins, olives,salt and pepper. Cover and
cook over low heat for 5 minutes.
Stir in cottage cheese and hard cooked egg. Heat oven to 400 degrees F.
Mix egg white and water until slightly foamy; reserve. Prepare pastry
dough; gather into a ball. Divide into halves. Shape into 2 flattened
rounds on lightly floured cloth covered surface. Roll 1 round of pasty
into circle, about 14 inches in diameter. Cut into 11 or 12 circles, 3
1/2-inches in diameter. Spoon on 2 t of the beef mixture at the center of
each circle; brush edge of pastry with egg white mixture. Fold pastry
circle up over filling; press edge with fork to seal. place empanaditas on
ungreased cookie sheet. Repeat with remaining pastry circles. Gather any
remianing pastry; shape into another round. Repeat rolling cutting and
filling. Beat egg yolk and milk until well blended; brush over tops of
empanaditas.
Bake until golden brown, 15 to 20 minutes. Serve warm.
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Betsy at TKL (08:30:59 am) :
Green Chili-Cheese Souffle

Recipe By : Jo Anne Merrill
Serving Size : 6 Preparation Time :1:00
Categories : Casseroles Mexican
Cheese

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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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Betsy at TKL (08:33:10 am) :
Hot Pickled Vegetables

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Vegetables Mexican
Relishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ounces Green Beans -- Whole
3 each Celery; Stalks -- *
1 cup Carrots; 2 med -- **
1 1/2 cups Cauliflowerets
1 cup Broccoli Flowerets
1 cup Pearl Onions
1/2 cup Peppers -- ***
1/2 cup Coarse Salt
2 cups Cider Vinegar
2 cups Water
2 tablespoons Black Peppercorns
1/4 teaspoon Cloves -- Ground

* Celery should be cut into 2 X 1/4-inch strips (about 1 1/2 Cups) **
Carrots should be cut diagonally into thin slices. *** Peppers can be
canned or fresh. Use Serrano or Jalapeno Chiles
~------------------------------------------------------
~----------------- Mix all ingredients in a large glass or plastic
container. Cover and refrigerate at least 48 hours but no longer than 2
weeks. Makes about 10 cups of vegetable relish.
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Betsy at TKL (08:34:16 am) :
Churros (Spanish)

Recipe By : Jo Anne Merrill
Serving Size : 24 Preparation Time :0:40
Categories : Mexican Snacks

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Canola oil
1 cup water
1/2 cup margarine
1/4 teaspoon salt
1 cup all-purpose flour
3 eggs
1/4 cup sugar
1/4 teaspoon ground cinnamon

1. Heat water, margarine and salt to rolling boil in 3-quart
saucepan. Stir in flour. Stir vigorously over low heat until mixture forms
a ball, about 1 minute.
2. Remove from heat. Beat in eggs all at once and continue beating
until smooth.
3. Heat oil to 1-1/2 inch depth in heavy skillet to 360 degrees.
4. Spoon the dough into a decorator's tube with large star tip for
authentic looking churros. Squeeze 4-inch strips of dough into hot oil.
Fry 3 or 4 strips at a time until golden brown, turning once; about 2
minutes on each side.
5. Drain. Mix sugar and cinnamon in brown paper bag. Shake the
churros in the sugar mixture.
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Betsy at TKL (08:38:29 am) :
MEXICAN GREEN CHILI QUICHE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Tex-Mex Mexican

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Vegetable cooking spray
1/2 pound Freshly ground raw chicken
1/2 cup Chopped onion
1 1/2 teaspoons Ground cumin
1/4 teaspoon Crushed red pepper
1/8 teaspoon Salt
1 can (4-oz) chopped green chilies
Drained
5 (6-inch) corn tortillas --
Halved
1/2 cup (2 oz) shredded sharp --
Cheddar cheese
1 cup Evaporated skimmed milk
1 1/2 teaspoons Cornstarch
1/8 teaspoon Salt
2 Eggs
1 Egg white

Coat a large nonstick skillet with cooking spray, and place over
medium-high heat until hot. Add chicken and onion, and cook until chicken
is browned, stirring to crumble. Remove from heat. Add cumin and next 3
ingredients; stir well, and set aside. Coat a 9-inch pieplate with cooking
spray. Arrange tortilla halves, overlapping slightly, around
edge of pieplate. Spoon chicken mixture into prepared crust, and sprinkle
with cheese. Combine milk and next 4 ingredients in container of an
electric blender; cover and process until smooth. Pour over cheese. Bake
at 350 degrees for 45 minutes or until a knife inserted 1 inch from center
comes out clean; let stand 10 minutes. Yield: 6 servings (serving size: 1
wedge).
Calories: 217 (31% from fat) 7.4 g fat, 112 mg cholesterol and 311 mg
sodium.
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Betsy at TKL (08:39:53 am) :
Pan Dulce (Sweet Bread)

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Mexican Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 c Flour
1/2 c Powdered milk
2 pkg Active dry yeast
2 tbsp Shortening
1 tsp Salt
1 Egg
1/2 c Sugar
1 1/4 c Warm tap water
-----TOPPING-----
1/2 c Butter
1 tsp Ground cinnamon or vanilla
1/2 c Sugar
2/3 c Flour
1 Egg yolk

Stir together 1 C of the flour, the yeast, salt, sugar and powdered milk.
Add shortening, egg and hot water. Beat at medium speed for 2 minutes.
Add another cup of flour and beat at high speed for 2 minutes. Stir in
remaining flour and mix well.

Turn onto lightly floured board. Dough will be soft and sticky. Do not
knead but gently turn dough several times with a spatula to lightly coat
with flour. Cover loosely with plastic wrap and allow to rest 20 minutes.
Meanwhile grease 2 baking sheets and make topping.

TOPPING: Cream butter and sugar. Add egg yolk and cinnamon and blend.
Add flour and mix well. Mixture will be crumbly.

WIth floured hands, divide dough into 12 pieces and shape into round flat
buns. Place on greased baking sheets. Sprikle equal amounts of topping
over each bun and press lightly into dough.

Loosely cover rolls with plastic wrap and refrigerate 4-24 hours. Remove
from refrigerator, uncovver and let stand while preheating oven to 400 F.
Bake 15 minutes.
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Betsy at TKL (08:41:32 am) :
Pina al Horno Con Natillas (Baked Pineapple with Sauce)

Recipe By : Jo Anne Merrill
Serving Size : 10 Preparation Time :0:30
Categories : Fruits Mexican

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pineapple
1/4 cup sugar
3 tablespoons rum -- * see note
1/4 cup butter or margarine
--- Natillas sauce: ----
1 pint light cream
1/4 teaspoon salt
1/4 cup sugar
3 eggs -- ** see note
1 teaspoon cornstarch
1 teaspoon vanilla extract

* Use 1 teaspoon rum flavoring instead of rum if desired.
** Use 1 whole egg and 2 egg yolks.

Lay pineapple on side and cut a thick slice off one side, being
careful not to cut into the leaves. Carefully scoop out the insides and
cut into bite-sized pieces. Sweeten the pieces to taste with the sugar.
Mix in the rum or rum flavoring. Put mixture back into shell and dot with
butter. Wrap the pineapple, including leaves, with foil. Bake for 20
minutes at 350 degrees. Replace the top, serve warm on pretty platter with
the chilled sauce.

SAUCE: Scald the light cream (or half-and half); cool slightly. Add the
salt, sugar beaten with 1 whole egg and 2 egg yolks, cornstarch and
vanilla. Cook in double boiler over simmering water, stirring constantly,
until smooth and slightly thickened. Chill.
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Betsy at TKL (08:43:30 am) :
SPICY MEXICAN TORTILLA STACKS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beans Mexican

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can Pinto Beans (15oz), drained -- rinsed
1 can Black Beans (15oz), drained -- rinsed
1 can Corn (16oz)
1 can Chopped Green Chilies (4oz)
1 large Onion -- chopped
1 large Green Pepper -- chopped
5 Flour Tortillas
1 cup Monterey Cheese -- pre-shredded
1 cup Cheddar Cheese -- pre-shredded
1 large Jar Salsa

FROM: Daniel Reemes (Texas Open Forum! 903-534-1918 30,000 + Files
(1:3801/100))
Source: Tyler Morning News, Sept. 11, 1991 Yield: 4 Servings
Preheat oven 425". Combine beans and corn in large bowl. Stir in chilies,
onion and green pepper. Lay one tortilla at the bottom of a greased
two-quart souffle or casserole dish. Spoon a small amount of bean mixture
over tortilla. Top with equal amounts of Moterey Jack and cheddar cheese.
Continue alternating layers of tortilla, bean mixture and cheese mixture
until you end with cheese layer. Bake covered at 425" for 10 minutes.
Serve with salsa.

** -= this comes from the bottom of the files of Shelley Rodgers =
-----------------------------------------------------------
END OF FILE

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