Recipe(tried): Re: Tamale Pie Menu?

Here are some ideas for a Mexican menu.
* Exported from MasterCook II *

Chicken Tamali Pie (Mexico)

Recipe By : Craig Claiborne's "The Original New York Times Cookbook"
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Chicken
Mexican

Amount Measure Ingredient -- Preparation Method
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3 lb. frying chicken, cut in pieces
water to cover
2 tsps. salt
12 peppercorns
2 stalks celery
1/2 bay leaf
1/2 cup yellow cornmeal
2 Tbs. butter
1/4 cup chopped onion
1 clove garlic, finely chopped
2 ripe tomatoes, peeled and chopped
1/4 tsp. dried oregano
1/4 tsp. dried thyme
1/4 tsp. dried tarragon
chili powder to taste
1 1/2 cups corn
grated cheddar cheese


1.In a large pot, combine chicken, water to cover, salt, peppercorns, celery and bay leaf. Bring to a boil, lower heat and simmer about 45 minutes.Remove meat from the bones and strain broth.
2.In a saucepan bring 1-1/2 cups of the broth to a boil. Combine cornmeal with 1/2 cup remaining broth, stir into boiling broth, cover and cook until mixture thickens, about 10 to 15 minutes.
3. Cool the mush slightly and line the bottom and sides of a 2-1/2 qt.
casserole.
4. Melt the butter and cook onion and garlic until transparent. Add tomatoes and seasonings and simmer 15 minutes. Add corn and salt to taste.
5.Spread chicken over center of mush-lined casserole and cover with
tomato-corn mixture. Sprinkle with cheese and bake at 350 degrees 30 minutes.

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* Exported from MasterCook II *

Chipotle Pico de Gallo

Recipe By : Bon Appetit March 1996
Serving Size : 12 Preparation Time :1:00
Categories : Mexican Sauces And Salsas

Amount Measure Ingredient -- Preparation Method
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1/4 cup lime juice
2 teaspoons chipotle chilies in adobo sauce -- minced
4 cloves garlic -- minced
2 cups tomatoes -- seeded and chopped
1 cup onion -- chopped
1/2 cup fresh cilantro -- chopped

Combine lime juice, chipotle chilies and minced garlic in large bowl. Add chopped tomatoes, onion and fresh cilantro. Season to taste with salt. Let pico de gallo stand 1 hour at room temperature to allow flavors to develop.

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* Exported from MasterCook II *

Corn & Tomatillo Soup

Recipe By : Mission at Turtle Creek (as seen on TV demo)
Serving Size : 8 Preparation Time :0:00
Categories : Mexican Soups And Gumbos

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups tomatillos -- chopped
1 1/2 cups onion -- chopped
2 cloves garlic -- minced
1 teaspoon margarine
3 1/2 cups frozen corn -- thawed
1 cup frozen green peas -- thawed
1 cup chicken broth
1 tablespoon cilantro
Add
3 cups chicken broth
4 oz green chili peppers -- chopped
1/4 cup whole kernel corn, frozen -- thawed
1/4 cup chopped spinach
1 teaspoon sugar

Saute tomatillos, onion and garlic in margarine five minutes. Remove to food processor and add the next four ingredients. Puree to chunky. Pour in pan and add 3 C chicken stock, 4 oz. diced green chilies, a little chopped spinach, a little whole kernel corn, 1 t sugar. Serve topped with a dollop of NF sour cream.
Per Serving: 146 calories, 2.7 gm total fat, 0 .6 gm sat fat, 1mg
cholesterol

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