| Burritos Serves 4 Preheat oven to 350 Steam flour tortillas in a metal colander over a simmering skillet or in a vegetable steamer. Place on a dish that is ovenproof or in a pie pan. Top with a slightly damp clean cloth. Place in the over while it is preheating. Saut� 2T. onion in 1T. oil on medium heat in skillet. Add 1/2 Lb ground beef or ground turkey. Stir until color changes from pink to brown. Add burrito seasoning (either dry or liquid) as per instructions. Spread 1T. refried beans in the center of the burrito. Spoon on the meat sauce being careful not to touch the sides. Fold two ends inward about an inch. Wrap the other side ends toward the middle, placing the seam side down in a baking dish. Sprinkle with � to � cup of shredded cheese (Monterey jack is good) and bake for 15 minutes. Serve hot with sour cream and salsa. Tortilla Soup 4 cups chicken stock of 4 c. water with 4 bouillon cubes (or 4 tsp. chicken paste) � lb. Boneless, skinless chicken fillet 1 cup shredded Mexican cheese or Monterey Jack cheddar cheese, shredded 1 tomato, chopped and seeded � avocado, skinned and chopped 1 small zucchini, shopped 2 corn tortillas 1-2 tsp. Vegetable oil � tsp. cumin 2-3 tsp. Fresh shopped cilantro or 1 tsp of dried cilantro Instructions: 1) Place 4 cups of chicken broth in a soup pot with the chicken, zucchini, cilantro, and cumin. 2) Bring to a boil, reduce and cover the pot. Cook for 10 minutes. 3) Remove the chicken and put it aside until cool enough to cut into strips 4) Replace chicken strips in the soup and cook for 3 more minutes. Meanwhile: Cook the tortillas in the oil in a small skillet until hot but not crispy. Drain them on paper towels and slice with a pizza cutter into small thing slices; cut the slices in half. Place avocado pieces and the shredded cheese in the bottom of 4 bowels. Ladle the soup into the bowls and top with the tortilla slices. Empanadas Makes 16 Ingredients 3 cups all-purpose flour 2 teaspoons baking powder � teaspoon salt � cup lard or shortening 2 eggs � cup milk Pumpkin filling Fat for deep-fat frying (optional) Powdered sugar or granulated sugar Procedure: Stir together flour, baking powder, and salt. Cut in lard or shortening till mixture resembles cornmeal. Beat eggs with milk. Add flour mixture, stirring till combined (use hands if necessary). Form dough into a ball; cover and chill 1 hour. Divide dough into 16 portions. On lightly floured service roll each part to a 6-inch circle. Place about 3 tablespoons Pumpkin filling on each. Moisten edges with a little water; fold in half, pressing edges with a fork to seal. Fry or bake as directed below. To Fry; Fry empanadas, a few at a time, in deep hot fat (375) for about 4 minutes or till golden, turning once. Drain on paper towel. Sprinkle with powdered sugar. To Bake; place Empanadas on baking sheet. Brush tops with a little milk: sprinkle with granulated sugar. Bake in 400 degree oven for about 15 minutes or till golden brown. Pumpkin filling: Stir together one 16-ounce can pumpkin, 1 cup packed dark brown sugar, � cup chopped walnuts, � cup raisins, 1 teaspoon ground cinnamon, and � teaspoon ground cloves. Makes about 3 cups. For another filling: well-drained crushed pineapple makes a tasty filing too. You will need about 3 cups, measuring after draining, to fill empanadas. Churros Makes 24 Ingredients: 1 cup water 1 tablespoon sugar 1 teaspoon salt 1 cup all-purpose flour 2 eggs Peel of � lemon Fat for deep frying Granulated sugar or powdered sugar Procedure: In saucepan bring water, sugar and salt to boiling. Remove from heat. Stir in flour all at once and beat till smooth. Beat in eggs one at a time until mixture is smooth. Spoon batter into pastry bag fitted with large star point. Pipe 3-inch strips onto waxed paper or floured surface. Add lemon peel to deep fat and heat to 375 degrees. Fry ghurros, a few at a time, for 3 to 4 minutes or until golden brown, turning as necessary. Drain on paper toweling. Roll in granulated sugar or powdered sugar. Corn Soup Serves 6 Ingredients 2 tbsp. Butter 1 tsp. Chili powder 2 cups green bell pepper. Seeded and diced 2 12-oz. Cans corn with chopped red and green bell peppers, drained 1 small, dry, whole hot chili pepper 6 cups chicken broth 1 cup shipping cream � tsp. Salt Procedure: 1) Melt butter in large saucepan. 2) Stir in chili powder and green bell pepper 3) Cook uncovered over medium heat for 3 minutes, stirring constantly. 4) Add corn and broth. Bring to boil- reduce heat. Simmer for 3 minutes 5) Whip cream with � tsp. Salt until stiff. Pour soup into large, armed serving dish. Place whipped cream on top. Stir slightly. 6) Ladle mixture from bottom of dish into warmed bowls. Tips: Chicken bouillon cubes (one cube per cup of water) may be substituted for the chicken broth. Warms bowls by placing in hot water. Fajitas In A Flash Ingredients: 1 pound boneless steak, such as skirt steak, sirloin, or rib-eye (about � inch thick) 1 large onion ( for 1 cup strips) 2 tsp. Vegetable oil 1/3 cup red wine or beef broth 2 T. Molasses 1 T. Worestershire sauce 1 T. Lemon juice from frozen concentrate juice of � fresh lime 1 tsp.fresh minced garlic 1 medium green or red bell pepper (for 1 cup strips) 8 (10inch) flour tortillas salt and black pepper to taste Directions: using a very sharp knife, cut the steak into strips about � to � inch wide. Peel the onion and cut it lengthwise in half, then cut each half lengthwise into strips the same width as the meat. Set the onion aside. Heat the oil in a 12 inch nonstick skillet over high heat. Add the beef and stir-fry for 2 � to 3 minutes for medium-rare (or to desired doneness). Turn the beef out onto a platter and set aside. To the skillet add the wine, molasses, worcestershire, lemon, and lime juices, and garlic. Bring to a boil over high heat, stirring, then add the onion and cook while you seed the bell pepper and cut it into strips about � to � inch wide. Add the bell pepper to the skillet and continue to cook on high until the vegtables are tender and about half the wine sauce has evaporated, about 3 minutes. Stir from time to time. While the vegetables cook, set out the salsa, cheese, and any other toppings. Wrap the tortillas in wax paper or paper towels and warm them in the microwave for about 40 seconds on high. When the vegetables are tender, return the meat and any juices to the skillet. Toss the meat for about 1 minute to warm through and coat with sauce, then season with salt and black pepper. To serve, return the meat and vegetables to the platter and let everyone build 2 fajitas to personal preference. Serves 4 Ole Guacamole Ingredients: 2 ripe avocados, halved and pitted 4 tsp. Fresh lemon juice 1 large ripe plum tomato, seeded and chopped 1 T. Chopped red onion salt and freshly ground pepper, to taste dash of tabasco or hot pepper sauce Directions: scoop the avocados into a bowl. Add the lemon juice, and mash the avocados coarsely. With a fork, gently mix in the tomato, onion, salt and pepper, and Tabasco sauce. Serve withing an hour or two at room temperature Makes about 1 � cups Guacamole is Hot!! Ingredients: 3 large cloves garlic 1 jalapeno pepper, cored, seeded, and chopped 3 ripe avocados, peeled, halved, and pitted 3 T. Fresh lemon juice 2 plum tomatoes, seeded and chopped 2 scallions (green onions), while bulb and 3 inches green, diced 1 tsp. Tabasco sauce � tsp. Salt 1 tsp. Freshly ground black pepper 2 T. Chopped cilantro (fresh coriander) Directions: in a food processor, with the motor running, drop the garlic and jalapeno pepper down the feed tube. Process until finely chopped. Add 1 � avocados and the lemon juice, and process until smooth. Transfer the mixture to a bowl Add the remaining avocados to the bowl and mash with a wooden spoon. Add the tomatoes, scallions, Tabasco, salt, pepper, and cilantro. Mix thoroughly with a fork. Serve within an hour or two at room temperature. Makes 2 cups Ceasar Salad with Shrimp or Chicken Croutons: Use a 10 oz loaf of sourdough or country style bread ( or left over rolls) cut into cubes Toss in a skillet with 2 T. hot oil Sprinkle in your choice of seasonings (ie oregano, garllc powder, Italian seasonings, onion salt) and toss until toasted. Set aside. Save these for the last step. Dressing: In a bowl whisk: 4 T. fresh lemon juice 2 cloves pressed garlic 1/2 cup Parmesan cheese 1 teaspoon anchovy paste (important!) 2 tsp. Dijon mustard 1 tsp. salt 1/2 tsp. black pepper then slowly add: 3/4 cup of olive oil. Now toss the salad! Salad: In a large bowl tear a head of washed and patted dry Romaine lettuce. You may add options such as: *black olives * grape or cherry tomatoes * purple onions * cucumbers For chicken: Pound 1 lb. chicken until flat. marinate in 2 T. of the finished dressing broil 2-3 minutes on each side. Cut in strips. Place on top of tossed salad. For Shrimp: Broil 1 lb. of raw, cleaned and shelled shrimp that has been tossed with 2 T. of the finished dressing. This should only take 2-3 minutes |
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| Burritos Tortilla Soup Empanadas Churros Corn Soup Fajitas In A Flash Ole Guacamole Guacamole is Hot!! Ceasar salad |
| The following recipes are in the following order |
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