February's Recipes

Huevos Rancheros:

In a medium size skillet heat the oil over med-high heat
Fry the tortillas, one at a time, in the hot oil for about 40 seconds on each side or until they are crisp and golden. Drain on paper towel
In the same skillet cook onion in the remaining oil until they are tender, but not browned
Add the tomatoes and green chili peppers, salt, chili powder and garlic powder
Simmer for 5 to 10 minutes, or until slightly thickened
Carefully slide each egg into the tomato mixture, taking care not to break the yolks
Sprinkle the eggs with a little salt and pepper. Cover and cook over low heat for 3 to 4 minutes, or until desired doneness
Place an egg and some tomato mixture on each warmed tortilla. Sprinkle the cheese over the top and a few drops of the hot sauce.
Serve and garnish

In a saucepan cook the beef until browned, drain
Sprinkle with 1/4 teaspoon salt and pepper
Add tomatoe sauce, carrots, mushroom, onion, olives and sugar
Stir in water and wine. Cover and cook for 30 to 35 minutes, or until the carrots are tender, stirring occasionally
Spinkle individual serving with a little amount of parmesan
Serve and garnish

In a saucepan cook the shrimp in salted boiling water until done and cool in ice water
Halve the pineapple lenghtwise, leaving the leaves with each portion
cut out the fruit, leaving a 1/2-inch-thich shell. Remove and discard the hard inner core, cut the fruit into into chunks. Cover the pineapple shells and refigerate
In a mixing bowl combine the pineapple chunks, cooked shrimp, celery and mushroom, toss together lightly
In another mixing bowl combine the oil, wine, honey and salt
Add the oil mixture to the pineapple mixture and toss together until well coated
Cover and refrigerate for 2 to 3 hours, stirring occasionally
Just before serving spoon the pineapple mixture into the pineapple shells
Garnish and serve

In a saucepan combine rice, lemon juice, salt, turmeric, cinnaman, cloves and pepper. Stir in the chicken stock. Bring to a boil, reduce heat, cover and simmer for about 20 minutes, or until the liquid is absorbed
Stir in honey, 1 tablespoon butter, raisins and nuts
Season the cavities of hens with salt. Lightly stuff with the rice mixture. Pull the neck skin, if present, to the back of each bird. Fasten securely with small skewers
Tie the legs to the tail, twist the wing tips under back
Place, breast side up, on a rack in a shallow roasting pan
Brush with oil, cover losely with foil
Roast in a preheated 375°F oven for 30 minutes
Combine the 2 tablespoons of lemon juice and the 1 tablespoon of butter, heat until the butter has melted
Uncover the birds, baste with the lemon-butter mixture
Roast, uncovered for another hour, or until the hen is cooked, basting 2 or 3 times
Serve and garnish

In a small saucepan combine the sugar and cornstarch
Blend in the water, marmalade, orange juice concentrate. Cook stirring constantly, until the mixture is thickened and bubbly. Cook for one minute longer
Stir in the butter until it melts and keep hot
In a small bowl combine the biscuit mix and nutmeg. Add the milk, stirring just until moistened.
Pour the sauce into a small baking dish, immediately drop the dough in two portions onto the orange sauce
Bake in a preheated 350°F oven for 20 to 25 minutes
Spoon warm cobbler and orange sauce into two dessert dishes. Place the ice cream atop each each serving.
You can spoon some more of the sauce over the ice cream
Garnish and serve

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