MEXICAN MEALS - MEXICAN CHICKEN SOUP, TACO , TORTILLA CHIP

MEXICAN MEALS

1.) MEXICAN CHICKEN SOUP

1 - 3 lb. frying chicken, skinned, cut into serving pieces

2 cups canned tomatoes

1 clove garlic, minced

1/2 cup chopped onion

2/3 cup canned mildly hot California chilies, diced (or 1/3 cup

for milder flavored soup)

2 cups cooked, drained pinto beans

Place chicken pieces in large saucepan; add enough water to

cover. Cook until tender, about 25 minutes.

Remove chicken pieces from broth and put in the tomatoes, garlic

and chilies. Slide chicken meat off the bones and return meat to

the broth. Add beans and simmer about 15 minutes. Yield: about 2

quarts. Approx. calorie serving: 1 cup equals 190 calories.

Serve with tortilla. 1 tortilla equals 60 calories.

2.) TACO DIP

1 lb. hamburger

1 dry pkg. taco seasoning

6 oz. green taco sauce

16 oz. can refried beans

16 oz. carton sour cream

1 cup shredded cheddar cheese

Brown hamburger. Add taco seasoning, taco sauce and refried

beans. Mix well. Pour into loaf pan; spoon sour cream over and

sprinkle with the cheese.

Bake at 350 degrees for 30 minutes. Eat with Nacho chips.

3.) TACO SEASONING

2 tsp. chili powder

1-1/2 tsp. paprika

1-1/2 tsp. ground cumin

1 tsp. onion powder

3/4 tsp. garlic salt

1/2 tsp. salt

dash cayenne pepper

Combine all above ingredients. Make 3 tablespoons.

4.) JALAPENO BEAN DIP

5 small jalapeno peppers

2-1/2 cups chili hot beans, mashed

1 tbsp. oil

1/2 tsp. salt

1/2 tsp. oregano

1/4 tsp. garlic powder

Cut off tops of peppers. Combine whole peppers and remaining

ingredients in saucepan. Simmer 15 minutes, adding water if

needed, to keep beans from sticking to bottom of pan. Cool

mixture and remove peppers. Serve dip with fresh vegetables.

NOTE: This is a Mexican vegetable dish, but can easily be an

appetizer when served with crackers.

5.) SPANISH RICE

1 cup uncooked rice

1/3 cup chopped onion

1/3 cup chopped green pepper

2 tbsp. cooking oil

2 cups chopped canned tomatoes

1 cup water

1 tsp. salt

1/4 tsp. pepper

1 tsp. Worcestershire sauce

1/2 tsp. prepared mustard

1 beef bouillon cube

Saute rice, onion and green pepper in oil until vegetables are

tender. Add remaining ingredients. Bring to a boil. Reduce heat

and simmer 20 minutes or until liquid is absorbed and rice is

tender. Serves 6 - 8.

6.) SOPA SECA (Mexican Rice)

2 tsp. olive oil

1/2 tsp. minced garlic

1/2 cup chopped onion

1 large tomato, chopped

1 cup uncooked, converted rice

1 small green bell pepper, seeded and diced

1 - 13 oz. can chicken broth

dash of red pepper

1/2 tsp. oregano

1/2 tsp. salt

Heat oil in a dutch oven over moderate heat. Add garlic, onion

and tomato. Cover and cook 3 minutes, or until onion is soft.

Add rice and cook for 2 minutes, stiffing, until rice is shiny

and hot. Stir in green pepper, chicken broth, red pepper,

oregano and salt. Bring to a boil. cover and bake for 20 minutes

at 400 degrees.

7.) MEXICAN CORN

1/4 cup butter or margarine

1/4 cup finely chopped onion

1/4 cup chopped green pepper

1 pkg. (10 oz.) frozen corn or 1 can No.2 whole kernel corn

1/4 cup diced pimiento

1/2 tsp. salt

1/4 tsp. pepper

sweet pepper slices, to garnish

Heat butter or margarine over low heat. Add and cook until onion

is transparent. Add green pepper. Add corn. Cook corn covered,

over low heat, about 10 minutes, or until tender.

During the last few minutes of cooking, mix in diced pimento.

Season to taste with salt and pepper. Mix gently. Garnish with

sweet red pepper slices. Serves 4.

8.) BURRO-LADAS

(Burritos baked like enchiladas with sauce and cheese)

SAUCE:

3 - 8 oz. cans tomato sauce

10-1/2 oz. can tomato soup

1 - 16 oz. can tomatoes, chopped

1-1/2 cups water

2 - 1 tsp. chili powder, to taste

1 tsp. garlic powder

1 tsp. ground cumin

1 tsp. oregano

1 tsp. salt

FILLING:

2 tbsp. oil

2 lbs. ground round

2 - 4 oz. cans sliced mushrooms, drained

1 cup finely chopped onion

3 cups grated cojack cheese

12 flour tortillas

For sauce, blend together all ingredients in a 2 quart saucepan

over medium heat; stir and bring to a boil. Reduce to simmer,

cover and continue 5 to 10 minutes. Remove from heat.

For filling, heat oil in large frying pan; add ground round,

onions and mushrooms. Brown together. Add 1-1/2 cups of sauce to

meat, stir and simmer 10 minutes. Remove from heat. Grease two

9x13 inch pans.

Spread 1/2 cup meat mixture on bottom of each tortilla and

sprinkle with about 2 tbsp. grated cheese. Roll up and place

seam down in prepared pans. Place 6 in each pan with at least

1/2 inch between each burro-lada.

Divide remainder of sauce and pour each half evenly over each

pan; cover and bake in preheated 375 degree oven for 20 minutes.

Remove cover and sprinkle remaining cheese evenly over each pan.

Continue to bake uncovered 10 minutes or until bubbly. Let stand

at least 5 minutes before serving. Makes 12 generous servings.

Approximate preparation time: 1-1/2 to 2 hours.

9.) PUNISHMENT CHILI

1 stalk celery, chopped

1/2 chopped large onion

1 chopped clove garlic onion

1-1/2 lb. venison hamburger

3 pints canned tomatoes

1/2 pkg. chili seasoning (Durkee's)

2 cans hot chili beans

1 tsp. garlic salt

1 tsp. salt

1 tsp. pepper

1 tsp. Italian seasoning

3 tsp. chili powder

10 drops liquid smoke

1 tbsp. Worcestershire sauce

1/4 cup brown sugar

Brown celery, large onion, garlic onion, venison hamburger.  Add

remaining ingredients. Simmer all day but stir and taste often.

10.) RIP SNORTIN' CHILI

1 can chili beans

2 cans Italian flavored whole tomatoes, chopped

1 can Nacho Cheese soup

1/2 cup Cheez Whiz

1 lb. hamburger

1 lb. Italian sausage

1 medium onion

1 can mushrooms

1 can tomato sauce

TOPPING:

Nacho chips

shredded cheddar cheese

Brown hamburger, sausage, onion, mushrooms; drain grease off.

Put in crockpot with rest of the ingredients and slow cook 1-2

hours. Top with crushed Nacho chips and shredded cheddar cheese.

11.) MEXICAN HOT DISH

1 lb. pork sausage

1/4 cup chopped onion

1/2 cup chopped green pepper

1 cup uncooked macaroni

2 tbsp. sugar

1 tsp. salt

1 tsp. chili powder

1 - 1 lb. can tomatoes

1/2 cup dairy sour cream

grated cheese

Lightly brown the meat. Drain off fat. Add onions and green

pepper. Cook until tender. Stir in next six ingredients. Cover

and simmer 20 minutes. Check macaroni to make sure it is cooked

throughout. Stir in sour cream - heat throughout. Pass grated

cheddar with this hot dish. Makes 4 - 6 servings.

12.) MEXICAN MEATBALLS

(Albondigas)

1 beaten egg

3/4 cup soft bread crumbs

1/4 cup milk

1/2 tsp. salt

1/4 tsp. pepper

1/4 tsp dried oregano

1 lb. ground beef

1/2 lb. ground pork

24 pimento stuffed olives

1 - 16 oz. can tomatoes, cut up

1/2 cup water

1/4 cup chopped onion

2 tsp. instant beef bouillon

1 clove garlic, minced

1/4 tsp. dried oregano, crushed

bottled hot pepper sauce

In a bowl, combine egg, bread crumbs, milk, salt, pepper and

oregano; mix well. Add beef and pork; combine thoroughly. Shape

meat mixture into 24 meatballs around the 24 olives. Set aside.

In 10 inch skillet, combine undrained tomatoes, 1/2 cup water,

onion, bouillon granules, garlic, 1/4 tsp. oregano, and bottled

hot pepper sauce. Bring to boil; simmer uncovered for 15 minutes.

Drop meatballs into sauce, cover and simmer about 30 minutes or

UNtil meatballs are done. Remove meatballs from sauce, cover and

keep warm. Skim excess fat from sauce. Boil sauce about 10

minutes to reduce mixture to 1-1/2 cups. Serve over meatballs.

Makes 6 servings.

13.) TORTILLA CHIP CASSEROLE

3/4 cup chopped onion

2 tbsp. butter

1 can (15 oz.) tomato sauce

1 can (4 oz.) diced green chilies

2 tsp. cumin

1 tsp. salt

1/4 tsp. red pepper

1 pkg. (7-1/4 oz.) tortilla chips, crushed

2 cups Monterey Jack cheese, shredded

1 cup dairy sour cream

1 lb. ground beef

1 cup cheddar cheese

Saute onion in butter. Add sauce, chilies, cumin, salt, red

pepper. Simmer 10 minutes. Layer in buttered 9 inch square pan,

half of each of the following: Tortilla chips, Monterey Jack

cheese, beef and sauce. Repeat once.

Bake in preheated 350 degree oven, about 25 minutes. Spread sour

cream on top and cheddar cheese. Return to oven 10 minutes.

Makes 6 - 8 servings.

14.) BIG BATCH OF CHILI

1 qt. tomatoes or 29 oz. can

3 cans 16 oz. chili beans

3 cans 16 oz. kidney beans

1 large green pepper

1 large onion

12 oz. bottle taco sauce

salt and pepper to taste

12 oz. jar chili sauce

5 lbs. hamburger (can be part ground pork)

1/2 qt. Mogen David red wine

Brown the meat. Add remaining ingredients and simmer. Cook at

least 30 minutes.

Serves 12 - 16. Leftovers freeze well. Good to serve with

cornmeal muffins and bowl of grated cheddar.

15.) WET BURRITTOS

1 lb. ground beef

1/4 cup chopped onion

salt and pepper, to taste

1 pkg. dry taco seasoning mix

1 cup water

1 can refried beans

2 tbsp. margarine

2 tbsp. flour

1 cup milk

1 can enchilada sauce

1 large can tomato sauce

lettuce

2 medium tomatoes

sour cream

tortillas

grated cheddar cheese

Brown and drain ground beef with chopped onion and salt and

pepper.  Add taco seasoning mix, water and refried beans.

In saucepan combine margarine, flour, salt and pepper to taste.

Make a paste and add milk all at once. Bring to a boil until

thick, stirring frequently. Add enchilada sauce and tomato

sauce. Bring to a boil and turn off.

Chop up lettuce into fine strips; chop up tomatoes into pieces.

Fill flour tortillas with about 1/4 cup hamburger mix, chopped

lettuce, tomatoes and 1 tbsp. sour cream. Roll up tortillas and

place in a lightly greased 9x13 pan. Fill all tortillas to make

a single layer in pan. Pour tomato mixture over tortillas. Top

with thick layer of grated cheddar cheese.

Bake at 325 degrees for 30 minutes or until heated thoroughly.

16.) CREPES ENSENADA

4 chicken breasts, cooked and shredded

1 large can diced green chilies (Ortega - drained)

1 lb. Jack cheese, grated

2 small cans chopped black olives

1 bunch green onions, chopped

1 dozen flour tortillas

2 jars salsa

1-1/2 cans cheddar cheese soup

1 lb. cheddar cheese grated

Mix first five ingredients and divide evenly on flour tortillas.

Roll up and place in a 9x13 inch pan.

Mix the sour cream and cheese soup and pour over rolled

tortillas.

Pour salsa over the sour cream and soup. Top with cheddar cheese

grated.

Bake uncovered 350 degrees for 15 minutes or until bubbly.

Serves 8 - 12 and may be prepared in advance.

17.) MEXICAN MEAL

1 medium bag taco chips, crushed

1 lb. hamburger

1 medium onion, chopped

1 can cheddar cheese soup

1/2 can milk

1 pkg. taco seasoning

1/2 head lettuce, chopped

2 tomatoes, chopped

1 - 8 oz. pkg. each of shredded mozarella and cheddar cheese.

Crush taco chips in a greased 9x13 pan. Brown hamburger and

onion, draining if necessary. Mix soup, milk and seasonings and

heat. Mix with meat and onion mixture. Spoon over crushed taco

chips. Sprinkle lettuce and tomatoes on top of mixture. Top with

cheeses and bake at 350 degrees for 1/2 hour, or until

completely warm.

18.) COOL RANCH DORITOS HOT DISH

3 cups broken 'Cool Ranch' Doritos chips

1 lb. ground beef

1 small onion, chopped

1/4 cup green pepper, chopped

1 - 1-1/4 oz. package taco seasoning mix

3/4 cup water

1/2 cup chunky taco sauce, or salsa

2/3 of a 15 ounce can whole kernel corn, drained

8 oz. (2 cups) shredded mozarella cheese

Preheat oven to 350 degrees. Cover the bottom of a greased 8x8

pan with half of the broken chips.

Brown the ground beef with the onion and green pepper; drain

grease. Stir in taco seasoning and water; cook according to taco

seasoning package directions.

Stir in the corn and taco sauce or salsa. Spread meat mixture

evenly over chips. Sprinkle cheese evenly over the meat mixture,

and top with remaining chips.

Bake for 30 - 35 minutes or until bubbly. Great with a dinner

salad on the side.

19.) MEXICAN CHICKEN

3 cups cooked chicken, diced

2 cans (10-3/4 oz.) cream of mushroom soup

16 oz. can tomatoes and green chili sauce

4 oz. can diced green chilies (optional)

6-7 oz. pkg. plain Doritos

10 oz. sharp Cheddar cheese, grated

Mix chicken, soup, chili sauce and diced chilies. In large

greased casserole dish, make layer of Doritos, add layer of

chicken mix, sprinkle with half of cheese. Repeat layers with

Doritos on top.

Bake in 350 degrees for 30 minutes until bubbly.

20.) TACO PIZZA

1 lb. hamburger, browned and drained

1-1/4 oz. pkg. of Ortega Taco Seasoning Mix

1 - 16 oz. can of Old El Paso Refried Beans

2 medium onions, diced

1 lb. grated sharp cheddar cheese

3 medium tomatoes, cubed

1/4 head lettuce, chopped

1 - 16 oz. sour cream

1 pkg. Azteca Flour Tortillas, super or medium size.

Preheat oven to 350 degrees. To browned, drained hamburger, add

taco mix and 3/4 cup water. Simmer on low for 10 minutes. Heat

refried beans as per instructions on can.

On a cookie sheet, spread flour tortillas to cover pan. Spread

refried beans evenly over shells. Add taco seasoned hamburger.

Sprinkle diced onions over entire layer of hamburger. Next, add

grated cheese, again, over the entire pizza. Put in oven and

bake until cheese is melted, approximately 10 minutes. Remove

from oven and add cubed tomatoes, then chopped lettuce. Return

to oven for 2 - 3 minutes. Remove from oven and cut into

squares. Serve with sour cream. With each bite, a dollop of sour

cream enhances the Mexican flavor.

This is a great meal for unexpected company. Easy to make, and

filling for everyone.

21.) TUNA TAMALE PIE

3/4 cup yellow cornmeal

3 cups boiling water

1 tsp. salt

1/4 cup chopped green pepper

1/4 cup chopped onion

2-1/2 cups cooked kidney beans, drained

2 cups stewed tomatoes

1 cup finely shredded cheese

6-1/2 oz. cans chunk style tuna

1 or 2 tsp. chili powder

1/4 cup pepper

Slowly stir cornmeal into boiling, salted water, while stirring

constantly. Cook until thick. Mix the rest of the ingredients in

a bowl.

Pour half of the cornmeal mush into a greased 2 qt. baking dish.

Top with the tuna mixture. Cover with the rest of the mush.

Bake at 350 degrees for 35 minutes. Serves 4 to 6.

22.) TACO PIE

1 - 8 oz. sour cream

6 slices American cheese

2 cups taco chips

shredded lettuce

1 lb. ground beef

1 pkg. taco seasoning mix

1/2 cup water

1 - 8 oz. pkg. crescent rolls

Brown the ground beef. Drain off any grease. Add taco mix and

water. Simmer 5 minutes. Place your crescent rolls in the bottom

of an ungreased 10 inch pie tin. Sprinkle 1 cup taco chips on

the crust. Add the ground beef mixture, sour cream and American

cheese. Sprinkle remaining chips.

Bake at 375 degrees for 25 minutes. Serve with shredded lettuce.

23.) TOMATO-BEEF STEW WITH BISCUITS

1 to 2 lbs. beef stew meat cut into 1 inch pieces (may

substitute venison for the stew meat)

1 cup chopped onion

2 tbsp. vegetable oil

1 can 4 oz. mushroom stems and pieces

1 can 16 oz. whole tomatoes

1 can 6 oz. tomato paste

2-1/2 cups hot water

1 tbsp. sugar

1-1/2 tsp. salt

1/4 tsp. pepper

1 bay leaf

1/2 tsp. dried thyme leaves

1/4 tsp. dried marjoram leaves

1 cup thinly sliced carrots

1 cup sliced celery

1/4 cup cold water

2 tbsp. flour

2 cups Bisquick baking mix

1/3 cup margarine, melted

1 cup sour cream

Cook and stir beef and onion in oil in dutch oven until beef is

brown. Stir in mushrooms (with liquid), tomatoes (with liquid),

tomato paste, hot water, salt, sugar and pepper. Heat to

boiling, stirring occasionally, until beef is almost tender,

about 1-1/2 hours. Add bay leaf, thyme, marjoram, carrots and

celery. Cover and simmer 30 minutes. Mix cold water and flour

until smooth; gradually stir into beef mixture. Heat to boiling,

stirring constantly. Boil and stir 1 minute; reduce heat.

Heat oven to 400 degrees. Mix remaining ingredients until soft

dough forms; beat vigorously 20 strokes. Drop by spoonfuls onto

hot beef mixture. Bake until biscuits are brown, about 15

minutes. Makes 5 - 6 servings.

24.) DAVE'S CALIFORNIA FAJITAS

6 super-size flour tortillas

3 chicken breasts, skinned, boned, cut in 3x1/2 inch pieces

1/2 red onion, coarsely chopped

1/2 large green pepper, coarsely chopped

1/4 lb. cheddar cheese, shredded

1 can refried beans

1 large tomato, cut in medium chunks

Optional: sour cream, ripe olives or salsa with fresh tomato

Fajita seasoning, if available, or substitute taco seasoning

Saute chicken breasts in a large pan (single layer) sprayed with

Pam. When cooked through, but still moist, sprinkle with Fajita

or taco seasoning (about 1/3 pkg.), stir. Add onion and green

pepper. Cook and stir briefly until hot. Veggies will be crisp

tender.

Make each Fajita individually.

Spread tortilla with about 2 tbsp. refried beans down the

center. Add cheese and microwave on high until cheese is soft

and melted around the edges (about 15 seconds). Scoop a generous

portion of chicken mixture on top of beans and cheese. Add

chopped tomatoes. Fold bottom of tortilla up and fold or roll

tightly enough to eat out of hand. Makes six fajitas. Optional:

Add sour cream, ripe olives or salsa with the fresh tomato.

If the meal is begun with taco chips and salsa, the fajitas may

be served as individually ordered (for instance 'hold the

refried beans'.) The guests waiting for their fajita to be

served are busy with the chips.

25.) MEXICAN PINTO BEANS

1 lb. dry pinto beans

cloves of garlic

1 lb. bacon

2 lbs. Co-Jack cheese

2-1/2 lbs. port steak

1 bottle 7 oz. La Victoria green taco sauce

1/2 lb. sour cream

3 oz. jalapeno peppers

4 tsp. salt

4 tsp. pepper

one-sixteenth oz. tortilla chips

1 pkg. flour tortilla

Soak pinto beans in water overnight. Drain water and refill with

water. Simmer about 3-1/2 to 4 hours until beans are soft. Fry

bacon up, then crumble and put into the bacon grease, and also

add cut-up garlic cloves; then add beans WITHOUT any bean juice

and fry 10 minutes and keep stirring. Also add 2 tsp. salt and

pepper.

Then take a potato masher and smash beans up and add 1/4 cup of

bean juice; cover and simmer on low for 20 minutes.

Put 1/3 of fried beans aside and the rest in a dish and top with

1/2 lb. cheese.

MEAT: Cut port meat into small pieces and put into frypan with 2

cloves garlic and 1-1/2 cups water, also 2 tsp. salt and pepper

and simmer for 40 minutes or until all water is gone. Then add

the green taco sauce and simmer 10 more minutes.

Warm tortillas up and add meat, beans, cheese and sour cream;

then rollup into a burrito, serve with chips with jalapeno and

cheese and also a side of beans with cheese.

26.) CHICKEN ENCHILADAS

1/2 cup chopped onion

2 garlic cloves, minced

1-1/2 cups Italian tomatoes, drained, chopped, reserve liquid

1/2 cup sliced mushrooms

1 tsp. jalapeno pepper, chopped

1/8 tsp. pepper

8 oz. chicken (2 chicken breasts skinned, boned, cooked, chopped)

4 corn tortillas, 10 inch size

4 oz. cheddar cheese, shredded

black olives, chopped for garnish

sour cream or plain yogurt

Preheat oven to 375 degrees. Saute onions and garlic. Add

tomatoes, liquid mushrooms and seasonings. Stir occasionally

until sauce is thickened (5 to 8 minutes). Take half of sauce

and mix with chicken in bowl, set aside.

Using a frying pan, heat each tortilla one minute. Lay tortilla

flat, spread with cheese and chicken mixture and roll to close.

Place seamside down in pan. Repeat three times. Pour remaining

sauce over top, sprinkle some cheese and bake until cheese is

brown. Top with black olives and sour cream or yogurt.

27.) ENCHILADA PIE

6 corn tortillas

oil for softening tortillas

2 bunches green onions, sliced

12 oz. salsa or taco sauce

1 (8 oz.) can pitted black olives, sliced

2 cups shredded cheddar cheese

2 cups shredded Monterey Jack cheese

Preheat oven to 400 degrees. In a skillet, heat 1/4 inch oil

over medium heat. Dip each tortilla into oil and fry a few

seconds until it blisters and becomes limp. Remove with tongs

and drain briefly. In a 2 quart casserole dish, alternate layers

of tortillas, onions, salsa, olives and cheese.

Cover and bake for 20 - 25 minutes. Makes 6 servings.

28.) ENCHILADAS

1-1/2 lbs. ground beef

1 pkg. tortillas

2 cans enchilada sauce

1/4 cup onion

1/4 cup green pepper

1/2 lb. cheddar cheese, grated

oil

1 cup sour cream

1 cup black olives

Preheat oven to 350 degrees. Fry tortillas in oil until air

pockets form (10 seconds, heat oil to almost smoking). Brown

meat with half of the onion. Add 1/2 cup sauce to mixture. Coat

tortillas with sauce. Place mixture in center of tortilla, add

some cheese and some of the green pepper and roll. Place in

baking dish and bake for 20 minutes. Garnish with sour cream,

lack olives and remaining cheese.

29.) ENCHILADAS

(A Second Recipe)

1 pkg. cheddar cheese, grated

1-1/2 to 2 lb. hamburger

1 pkg. enchilada sauce mix, dry

2 pkgs. soft-shell tortillas

Brown the hamburger. Add a dash of salt, pepper and chili

powder. Prepare the package of enchilada sauce mix on the stove

according to the directions on the package. Drain the hamburger.

Set aside.

Deep fry the tortillas in HOT oil, dipping one at a time for

only a couple seconds each. Pile the deep-fried tortillas onto

paper towels to remove excess oil. Add small amount of enchilada

sauce to hamburger, and small amount of sauce in bottom of a

9x11 glass cake pan. Set sauce aside. Spoon 1 heaping tbsp. of

hamburger mix onto flat, hot tortilla; add grated cheese. Roll

tortilla with hamburger and cheese inside and put rolled

tortilla into cake pan. Line rolled tortillas close together to

fill the cake pan.

Pour remaining sauce over top of rolled enchiladas, submerging

them. Sprinkle remaining grated cheese on top. Bake, covered, at

300 degrees for 10 minutes. Serve immediately.

30.) CREAM CHEESE AND MUSHROOM ENCHILADAS

1/2 cup chopped onion

1 clove garlic, minced

1 tbsp. cooking oil

28 oz. can tomatoes

1 tbsp. honey

1 tbsp. chili powder

1/2 tsp. ground cumin

1/2 tsp. ground coriander

16 oz. fresh mushrooms, sliced

2 tbsp. margarine

8 oz. pkg. cream cheese, cut up

1 cup sour cream

3/4 cup sliced green onions

8 - 7 inch flour tortillas

2 cups shredded pepper cheese

dash ground red pepper

Cook onion and garlic in oil until tender. Stir in tomatoes (cut

up), honey, 1 tsp. chili powder, cumin, coriander, and red

pepper. Bring to a boil, reduce heat, and simmer uncovered about

30 minutes or until thick, stirring occasionally.

In a saucepan cook mushrooms and remaining chili powder (2 tsp.)

in margarine on medium high 4 to 5 minutes until mushrooms are

tender and liquid evaporates. Reduce heat. Stir in cream cheese

until melted. Add 1/4 cup sour cream and the chopped green

onion. Spoon 1/3 cup mushroom mixture in center of each

tortilla. Sprinkle with pepper cheese and rollup. Place seamside

down in a greased 12x7x2 inch baking dish. Spoon tomato mixture

over tortillas.

Cover and bake in a 350 degree oven for 30 minutes or until

heated through. Top with shredded pepper cheese and return to

oven until cheese melts. Serve on a bed of lettuce and tomatoes,

with sour cream, if desired. Serves 4 - 5 .

31.) GREEN ENCHILADA SUPREME CASSEROLE

1-1/2 lbs. hamburger

1/2 cup chopped onion

1 can cream of mushroom soup

1 can cream of chicken soup

3/4 to 1 cup sliced black olives

1 soup can of milk

1 - 4 oz. can green chilies

8 oz. cheddar cheese, shredded

1 - 16 oz. bag of Tostados

Brown hamburger with chopped onion. Mix soups, milk and green

chilies. Add to hamburger and let simmer for 20 minutes. In a

9x13 pan, spread a thin layer of hamburger sauce, then a layer

of Tostado chips, and then a layer of shredded cheese. Repeat

layers. On top of last layer of hamburger sauce, spread black

olives and then top with cheese.

Bake in a 350 degree oven for 30 minutes. If preferred, garnish

with sour cream.

32.) SOPAIPILLAS MEXICAN FRIED COOKIE

4 cups flour

2 tsp. baking powder

2 tsp. salt

2 tsp. shortening

1-1/4 cups water

Sift together dry ingredients. Add shortening and water and

knead until smooth. Put into plastic bag and let stand for 2

hours. Roll very thin and cut into small triangles.

Fry in deep fat heated to 375 degrees until golden brown. Turn

once. Drain on paper towels and serve with honey or sprinkle

with cinnamon sugar. Makes 12 servings.

33.) APPLE FIZZ

Beverages that go well with Mexican food are: Beer (Mexican or

otherwise), margaritas, hot chocolate, or apple fizz. If you

choose hot chocolate, stir with a cinnamon stick.

To make Apple Fizz: mix equal portions of cold apple juice and

ginger ale in a pitcher, or pour half apple juice and half

ginger ale over ice cubes in each glass.

Free Desert Recipes

MAGIC PIE RECIPE

4 eggs

1/4 cup margarine

1 cup white sugar

1/2 cup flour

1/4 teaspoon salt

1/2 teaspoon baking powder

2 cups milk or half and half

1 cup coconut

1 teaspoon vanilla

Place all ingredients in blender at one time and blend until

mixed together. Pour into a buttered 10-inch piepan. Bake in a

350 degree oven for 1 hour. When done, crust will be on bottom,

custard in the middle, an coconut on top - right where they

belong.

CHOCOLATE CHERRY CHEESECAKE

Crust:

1-1/4 cups chocolate wafer crumbs (about 18 wafers)

2 tbsp. sugar

3 tbsp. melted butter or margarine

Filling:

2 (250 g or 8-oz) packages cream cheese

1 (125 g or 4-oz) package cream cheese

1 cup sugar

1/4 cup cocoa

2 tsp. vanilla

1 cup whipping cream

3 medium eggs

1 (19-oz.) can cherry pie filling

2 tbsp. chocolate cherry liqueur (optional)

2 tbsp. sugar

1/2 tsp. vanilla

1/4 oz. grated semi-sweet chocolate

Combine chocolate wafer crumbs, 2 tbsp. sugar and melted butter.

Press into bottom of 9 inch spring form pan. Bake in moderate

oven, 350 degrees, for 10 minutes. Cool. Reduce oven temperature

to 300 degrees.

Have cream cheese at room temperature. Beat in large mixing bowl

at medium speed until creamy. Gradually beat in the one cup of

sugar and cocoa. Add vanilla. Beat in eggs, one at a time. Beat

until smooth. Pour over chocolate crust. Bake in slow oven, 300

degrees, about one hour until center of cake is firm. Remove

from oven and cool to room temperature.

Combine cherry pie filling with liqueur, if being used. Pour

over cooled cheesecake.

Add the two tbsp. sugar and vanilla to whipping cream in bowl.

Whip until stiff. Spoon onto cake, covering evenly. Chill

several hours before serving.

Decorate with grated chocolate. Makes 10 to 12 servings. This

cheesecake freezes well.

BRANDIED PUMPKIN CHEESECAKE

Crust:

1-1/2 cups graham cracker crumbs

1/2 cup butter or margarine, melted

1/4 cup sugar

Filling:

2 (250 g) pack cream cheese at room temperature

1 (125 g) pack cream cheese at room temperature

1 cup sugar

4 medium eggs

1 (14 oz.) can pumpkin (no spices added)

2-1/2 tsp. ginger

1 tbsp. cinnamon

1/2 tsp. nutmeg

1/4 tsp. cloves

1/3 cup brandy

whipped cream

preserved ginger

For crust, combine crumbs, sugar and butter in a bowl and mix

well. Press crumb mixture firmly into bottom of 10 inch spring

form pan and 2 inches up sides. Bake in moderate oven, 350

degrees for 10 minutes.

For filling beat together cream cheese and sugar until light and

fluffy. Add eggs, one at a time, beating well after each

addition until smooth and creamy. Add pumpkin, ginger, cinnamon,

nutmeg, cloves and brandy and mix until well blended. Pour

cheese mixture into crust and bake in slow oven, 325 degrees,

for 50 or 60 minutes, or until well risen. Turn off heat and let

cheesecake cool in oven. When cold, decorate top with whipped

cream and sliced ginger.

SICILIAN RICOTTA CHEESECAKE

Sponge cake:

Butter

3 egg yolks

1/2 cup sugar

Finely chopped rind of 1/2 lemon

1 cup all-purpose flour

1 tsp. baking powder

3 egg whites

Filling:

1-1/2 cup sugar

1-1/2 lb. fresh ricotta cheese

1 lb. mixed candied fruit

1/8 tsp. ground cinnamon

1-oz. squares semi-sweet chocolate, chopped in pieces

8 tbsp. Maraschino liqueur

To make the sponge cake:

Preheat the oven to 375 degrees. Butter a 10 inch spring-form

cake pan.

Whisk the eggs yolks with the sugar, grated lemon rind and 3

tbsp. hot water until light and foamy.

Sift the flour and baking powder together, and fold it into the

egg yolk mixture.

Whisk the egg whites until stiff, but not dry. With a large

spoon, fold them into the cake mixture.

Pour the mixture into the prepared cake pan and bake for 15 to

20 minutes, or until the cake is a rich golden color and springs

back when pressed lightly. Turn out and cool on a wire rack.

For the filling:

Dissolve the sugar in 3 tbsp. of water over low heat. Beat the

sugar syrup with the ricotta cheese until it is smoothly

blended. Put aside about half of the best pieces of candied

fruit to decorate the cake. Chop the remainder coarsely.

Add the cinnamon to the sweetened ricotta and beat until smooth

and creamy. Put aside a few tbsp. of the mixture for decoration.

Combine the remainder with the chopped fruit and chocolate.

Cut the sponge cake in half horizontally. Put one layer on the

bottom of the cake pan, cut side up, and sprinkle it with half

of the Maraschino. Spread with the remaining cheese mixture. Fit

the ring of the cake pan in position and chill the cake for

several hours.

When ready to serve, remove the cake from the pan and place it

on a large, flat serving dish. Coat the top and sides with the

reserved cheese and decorate with the reserved candied fruit.

You may also decorate the cake with whipped cream, and the

candied fruits may be supplemented with chopped nuts.