MMMMM----- Recipe via Meal-Master (tm) v8.

05

Title: SPICY TOMATILLO SHRIMP

Categories: Side dish, Hot, Mexican
Yield: 4 servings

2 ea Tomatillos
2 T Minced onion
1 ea Garlic clove; minced
1 T Olive oil
1/4 c Lime juice, fresh preferred
1 x Freshly ground black pepper
2 T Chopped fresh cilantro
1 lb Shrimp;shelled,tails left on
6 ea Jalapenos;in strips

Place the tomatillos on a hot skillet and roast for a couple of

minutes or until blackened on all sides. Saute the onion and garlic
in the oil until soft. Place the tomatillos, onion mixture, lime
juice, and black pepper in a blender and puree until smooth. Stir in
the cilantro. Marinate the shrimp in the mixture for an hour. Remove
and thread on skewers along with the chile strips. Grill until just
done (a few minutes on each side) and serve with the sauce on the
side. Posted by WILLIAM HALL, Prodigy ID# JFBV53A.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Pinapple Limeade

Categories: Drinks, Juices, Mexican
Yield: 8 servings

1/2 c Sugar
3 c Pineapple Juice
1/2 c Lime Juice
1 qt Sparkling Water; Chilled

Mix all ingredients except sparling water; refrigerate until chilled.

Just before serving, stir in sparkling water. Serve over ice.
Garnish with lime slices, if desired.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Sangria
Categories: Drinks, Juices, Mexican, Alcohol
Yield: 12 servings

25 oz Red Wine; Dry, 1 bottle

1/3 c Frozen Lemonade; *
1/2 c Brandy
1/2 c Orange-Flavored Liqueur
1/3 c Orange Juice
1/4 c Lemon Juice
2 c Ginger Ale; Chilled

* Use 1/2 of a 6-oz can of concentrate.

 ~---------------------------------------------------------------------
~-- Mix all ingredients except ginger ale; refrigerate until chilled.
Just before serving, stir in ginger ale. Garnish with fruit, if
desired.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Mexican Tea Punch

Categories: Alcohol, Drinks, Juices, Mexican
Yield: 8 servings

2 c Tequila
2 c Tea; Strong, Cold
1 c Pinapple Juice
1/4 c Honey
1/4 c Water
1/4 c Lime Juice
1/4 c Lemon Juice
1 1/2 t Cinnamon; Ground
1 1/2 t Aromatic Bitters

Mix all ingredients; refrigerate until chilled. Stir before serving.

Serve over ice.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Pina Colada

Categories: Alcohol, Drinks, Mexican, Juices
Yield: 1 servings

1/4 c Crushed Ice

1 oz Light Rum; 2 T
1 oz Pineapple Juice; 2 T
1/2 oz Cream Of Coconut; 1 T

Place all ingredients in blender container and blend on high speed

until foamy, about 30 seconds. Garnish with fruit, if desired.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Margarita Sunrise

Categories: Alcohol, Fruits, Drinks, Juices, Mexican
Yield: 6 servings

1 ea Lime; Cut Into Halves

1 x Granulated Sugar
3 c Cracked Ice
1/4 c Powdered Sugar
1 c Tequila
6 oz Frozen Orange Juice; *

* Use 1 6-ounce can of thawed frozen concentrate.

~---------------------------------------------------------------------
 ~-- Rub rims of 4 stemmed glasses with 1 line half; dip rims of
glasses in granulated sugar. Squeeze juice from both lime halves
into blender container. Add remaining ingredients. Cover and blend
on high speed until foamy.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Southwest Smoothie

Categories: Drinks, Fruits, Mexican
Yield: 3 servings

1/2 c Banana; Sliced

1/2 c Mango, Papaya, Or Guava; *
2 c Milk
1 T Honey

* Fruit should be of one kind listed and be chopped.

~---------------------------------------------------------------------
~-- Place all ingredients in food processor workbowl fitted with
steel blade or in blender container; cover and process on high speed
until smooth. Strain if using mango.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Sangria Blanco

Categories: Alcohol, Drinks, Mexican, Juices
Yield: 8 servings

1/4 c Sugar
1/2 c Water
2 ea Stick Cinnamon;Broken In 1/2
1 c Sparkling Water
1 c Apple Juice
1/2 c Orange Juice
25 oz White Wine; Dry, 1 Bottle, *
1 ea Orange; Med, Unpared, **
1 ea Apple; Unpared, **
1 ea Banana; Medium
1 x Ice Cubes

* Wine should be chilled. Use Chardonnay or any other dry white

wine. ** Orange should be cut into halves and thinly sliced.
*** Apple should be eating apple cut into thin wedges.
~---------------------------------------------------------------------
~-- Heat sugar, water and cinnamon to boiling in 1-quart saucepan;
reduce heat. Simmer, uncovered, for 5 minutes. Cover and
refrigerate at least 2 hours but no longer tha 1 week. Remove
cinnamon sticks from sugar mixture. Mix sugar mixture, sparkling
water, apple juice, orange juice and wine in large pitcher. Gently
stir in fruit and ice. Serve with several pieces of fruit in each
glass.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

 Title: Chartreuse Cocktail
Categories: Alcohol, Drinks, Mexican, Juices
Yield: 1 servings

1 1/2 oz Tequila; 3 T
1 oz Green Charteuse Liqueur; 2 T
1 oz Lime Juice; 1 T
1/4 c Crushed Ice

Pour all ingredients over ice in tightly covered container. Shake

until very cold. Pour into serving glass; garnish with lime slice,
if desired.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Fiesta Hot Chocolate

Categories: Drinks, Mexican
Yield: 4 servings

1/2 c Cocoa
1 T Flour; Unbleached
1/4 c Dark Brown Sugar; Packed
4 c Milk
3 ea Cloves; whole
1 ea Cinnamon Stick;Broken In 1/2
2 T Powdered Sugar
1 1/2 t Vanilla
1 x Whipped Cream
4 ea Cinnamon Sticks

Mix cocoa and flour in 2-quart saucepan. Stir in brown sugar, milk,
cloves, and 1 stick cinnamon. Heat just to boiling over medium heat,
stirring constantly; reduce heat. Simmer uncovered for 5 minutes (DO
NOT boil). Remove from heat; remove cloves and cinnamon. Stir in
powdered sugar and vanilla. Beat with molinillo, wire whisk or hand
beater until foamy. Pour into 4 cups or mugs. Serve with whipped
cream and cinnamon sticks.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Cafe Mexicano

Categories: Drinks, Mexican
Yield: 8 servings

8 c Water; Cold
1/3 c Dark Brown Sugar; Packed
1/2 oz Baking Chocolate; Fine Chop
2 ea Cloves; Whole
1 ea Cinnamon Stick;Broken In 1/2
1 c Coffee; Regular Grind, Dry
1 t Vanilla
1/4 c Brandy
8 T Coffee Liqueur
 Heat water, brown sugar, chocolate, cloves, and cinnamon to boiling in
3-quart saucepan; reduce heat. Simmer, uncovered, for 15 minutes.
Stir in coffee. Remove from heat; cover and let stand 5 minutes.
Stir in vanilla. Strain coffee through 4 thicknesses of cheesecloth.
CAFE DIABLO:
Cafe Mexicano
: Whipped Cream
Prepare Cafe Mexicano; keep hot in saucepan after straining. Heat
brandy just until warm in small, long-handled saucepan. Remove from
heat; ignite. Pour flaming brandy over coffee. Allow flame to burn
out; stir. Pour coffee into cups or mugs. Top each with whipped
cream and 1 T liqueur. Garnish with cinnamon stick, if desired.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Refried Beans

Categories: Mexican, Side dish, Beans
Yield: 8 servings

1 lb Dried pinto beans

1 T Sugar
1 T Salt
1/2 c Bacon drippings
3 ea Garlic cloves
1/4 c Bacon drippings

ick over Beans to remove rocks and bad Beans. Wash and put in large
ot with Sugar. Add enough cold Water to cover* and heat to bOiling.
over and simmer for 3 hours or until Beans are soft, adding addition-
l Water when necessary* during cooking. Add 1/2 cup bacon drippings,
alt and Garlic. Cook at least 1 hour more, stirring occasionally. n
be cooked for more than 4 hours or overnight if there is enough ater.
Heat 1/4 cup bacon drippings or lard in a large skillet and add eans.
Stir frequently, until Beans are reheated. Mash with a fork r potato
masher. Brown Beans until dry and a little crusty, stirring
requently. Add Salt, if needed, to taste.
ote 1: *Begin with Water at least twice as deep as Beans. When eans
have finished swelling, add liquid as needed to keep level a ittle
above the top of the Beans.
ote 2: Bacon drippings or lard give the best flavor, but for those
oncerned with cholesterol levels, vegetable Oil may be substituted.
ote 3: If desired, one or more of the following may be added to eans
during frying. Grated Cheese to taste Chopped Chilis Diced
Onion Crisp, crumbled bacon Note 4: If Beans become to thick,
thin with a little milk.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Spicy Bean Burrito Filling

Categories: Mexican, Carnation
Yield: 102 servings

5 qt Que Bueno Precooked Refried

- Beans, Prepared according
- to label
 4 c Que Bueno Picante Sauce

1. Combine Refried Beans and Picante Sauce in heavy saucepan. Heat to

serving temperature, stirring occasionally. Place on warm steam table
for holding.

2. As a burrito filling, place #12 scoop filling on a heated 7-inch

flour tortilla. Fold envelope style. Top with Que Bueno salsa with
Green Chiles, sour cream and guacamole. Garnish with grated cheese
and sliced ripe olives.

Makes 102 #12 scoops of burrito filling.

--
------- Recipe via Meal-Master (tm) v7.01

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Spicy Bean Dip

Categories: Dips, Mexican, Carnation
Yield: 1 servings

5 qt Que Bueno Precooked Refried

-Beans, prepared according
-to label, heated
5 c Que Bueno Salsa with Green s

1. Combine refried beans and salsa with green chiles. 2. place on

steam table for holding. Use as a dip with crisp tortilla chips or
use in nachos.

Makes 6 6 1/4 quarts.

Source: Carnation Company

--
------- Recipe via Meal-Master (tm) v7.01

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Chimichanga
Categories: Mexican, Carnation
Yield: 1 servings

1 Tortilla, flour, 7-inch

- steamed
1 Que bueno Refried Beans
-prepared according to label
2 oz Beef or chicken;cooked and
-shredded
1/4 oz Cheese; Cheddar, monterey or
American, grated
Guacamole
Sour cream
Que Bueno Salsa with Green
 -Chiles

Quantity of beans is #24 scoop

1. In center of flour tortilla, place Refried Beans, shredded beef or

chicken, and grated cheese. 2. Fold envelope style, rolling with edges
tucked in. 3. Deep-fry in hot oil until golden brown. Drain on paper
towels. 4. Serve garnished with guacamole, sour cream or salsa.

Makes 1 serving

Source: Carnation Company

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Hot 'n Spicy Bean Dip

Categories: Dips, Mexican, Carnation
Yield: 1 servings

5 qt Que Bueno Precooked Refried

-Beans, prepared according
-to label, heated
4 c Que Bueno Picante Sauce

1. Combine refried beans and picante sauce. 2. Place on steam table

for hlding. Use as a dip with crisp tortilla chips or use in nachos.

Makes 6-6 1/4 quarts.

Source: Carnation Company

--

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: OAXACAN NUTS

Categories: Snacks, Mexican
Yield: 1 servings

2 tb Olive oil
2 ts Garlic salt
2 lb Canned mixed nuts
1 pk Chili seasoning mix (5/8-oz)
2 ts Extra-hot chili powder

Heat oil with garlic salt. Add nuts, reduce heat and toss, using 2
spoons, until nuts are well coated. Transfer to large bowl. Blend
chili seasoning and chili powder and add to nuts. Toss mixture until
nuts are well coated. Store in airtight container and refrigerate for
at least 2 days to blend flavors. Nuts may be frozen. If frozen,
reheat at 350F 5 minutes.

Makes 2 pounds

Packaged in attractive containers, these spicy nuts make delightful

 small gifts.

(C) 1992 The Los Angeles Times

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Arroz Con Pollo

Categories: Chicken, Mexican, Garlic
Yield: 6 servings

1/2 c Olive Oil

1/4 c Tomato Sauce
1 Frying Chicken Cut Up
1/8 ts Saffron (Powdered)
1 Small Onion Chopped
2 1/2 c Chicken Broth
1 Clove Garlic, Minced
1 c Uncooked Rice
Salt And Pepper To Taste

Heat oil, brown chicken on both sides. Add onion and garlic, fry a
few minutes, then add tomato sauce, saffron dissolved in chicken
broth, salt and pepper. Cover and cook for 20 minutes. Add rice,
stir well, cover again and simmer for 30 minutes longer, or until all
liquid has been absorbed and chicken is tender.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Avovado Relish from the Mesa Grill

Categories: Relishes, Mexican
Yield: 1 servings

1 Ripe Avocado, peeled,

- pitted and diced
1 tb Red Onion, diced
1 tb Jalapeno, seeded & minced
1 tb Lime Juice, fresh
1 tb Chilantro, chopped
Salt and Pepper to taste

In a non-corrosive bowl, combine ingredients. Cover and refrigerate.

Return to room temperature before serving.

~From the Mesa Grill (102 5th Ave., NY), chef Bobby Flay Chicago
Tribune Magazine, March 21, 1993
Posted by Bud Cloyd

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: CHILAQUILES
Categories: Mexican, Breakfast, Cheese/eggs, Roberts
Yield: 4 servings
 6 Eggs
4 Corn tortillas
2 Avocados
2 Tomatoes
4 tb Lime juice
4 ts Olive oil
Salt and pepper to taste
2 tb Butter or margarine
2 Onions; finely diced
1 c Cooked beef, chicken or pork
- (diced or shredded)
1 ts Chili powder
1/2 ts Ground cumin
Cilantro

BREAK THE EGGS in a mixing bowl and beat them lightly. Cut the
tortillas into eighths and add to the eggs. Let sit 15 minutes. Cut
the avocados in half from tip to stem, and remove the pit. Using a
paring knife, slice the flesh in each half from tip to stem in
1/2-inch slices without cutting through skin. Using a large spoon,
scoop the flesh out of the skin in 1 piece. Lay cut side down on each
plate and fan out the slices. Cut the tomatoes into slices and lay
slices next to the avocado. Drizzle with lime juice and oil, and
sprinkle with salt and pepper. Heat the butter in a large skillet
over medium heat and add the onion, chili powder and cumin. Cook,
stirring occasionally, 5 minutes. Add meat; cook just until warmed.
Add the beaten eggs and tortillas and cook, stirring, until eggs are
cooked to desired doneness. Arrange a mound of eggs on each plate
next to the avocado and tomato. Garnish with some cilantro. Serve
immediately.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Mexicali Pizza

Categories: Pizza, Main dish, Mexican
Yield: 2 servings

2 9" flour tortillas

2 c Monterey Jack cheese
1 cn VEG-ALL Mixed Vegetables,
-drained (16 oz)
1 c Chopped tomato
1/2 c Finely chopped green onion
1/2 c Finely chopped green pepper
3 T Mild green chilis
1/4 c Sliced ripe olives

1. Place tortillas on lightly greased baking sheet. Sprinkle one

tortilla with 1/2 cup cheese; top with half of the VEG-ALL, tomato,
onion, pepper, and chilis.

2. Sprinkle with 1/2 cup cheese and top with 1/2 of the olives.

3. Repeat proceure with second tortilla.

 4. Bake at 425'F. approximately 10-12 minutes, until cheese is melted
and tortillas are crisp.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Uncle Vern's Picante Sauce

Categories: Mexican, Personal, Snacks
Yield: 8 servings

28 oz Can Whole Tomatoes

1 Medium onion, chopped fine
4 Jalapeno peppers, chopd fine
2 tb Apple cider vinegar
1 ts Garlic powder
1/2 ts Salt

Combine all ingredients in saucepan. Bring to boil. Lower heat and

simmer uncovered 15 minutes. Chop tomatoes while cooking.

Number of peppers may be varied to increase flavorful "heat".

Serve chilled with Doritos or similar tortilla chips.

Enjoy! - Jeff Duke

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Black Bean Burritos

Categories: Mexican, Vegetarian, Main dish
Yield: 3 servings

8 oz Black Beans; Dry*, OR

30 oz Black Beans; Canned
1 md Onion; Finely Chopped
2 Garlic Cloves; Minced
1 Jalapeno Pepper; Seeded And
-Finely Chopped, Up To Two
-Can Be Used Or To Taste
1 ts Chili Powder
1 ts Ground Cumin
5 tb Olive Or Vegetable Oil
16 oz Tomatoes; Cut Up, 1 Can
1 1/4-Inch Thick Lemon Slice
1 ts Dried Oregano; Crushed
1/4 ts Salt
1 ds Hot Pepper Sauce; (Optional)
6 Flour Tortillas

MMMMM-------------------------GARNISHES------------------------------
Salsa
Guacamole Or Dairy Sour
-Cream
Chopped Tomato; (Optional)
Snipped Cilantro
 Cook the dry beans*. Rinse and drain the cooked or canned beans and
set aside. In a 4 1/2-quart Dutch oven, cook the onion, garlic,
peppers, chili powder and cumin in hot oil, until tender, stirring
occasionally. Stir in the drained beans, the UNDRAINED tomatoes,
lemon, oregano, salt (omit if using the canned beans), and pepper
sauce, if desired. Bring to boiling, reduce the heat, and simmer,
uncovered, about 15 minutes or until thick. Remove the lemon. In a
blender container or food processor bowl, place one third of the
mixture, cover, and blend until smooth. Repeat with the remaining
beans. Return to the pan and heat through. In the meantime, wrap
the tortillas in foil and warm in a 350 Degree F. oven for about 10
minutes. Place about 1/2 Cup of the bean mixture onto each tortilla.
and fold the edges over to form a packet. Serve with salsa and
guacamole or sour cream. If desired, top with chopped tomato and
snipped cilantro.

* TO COOK THE DRY BEANS:

To cook the dry beans in a 4 1/2-quart Dutch oven, combine the beans
and enough water to cover. Bring to boiling then reduce the heat
and simmer, uncovered, for 2 minutes. Remove from the heat, cover,
and let stand for 1 hour. (Or without cooking, soak the beans
overnight.) Drain the beans and rinse. In the same Dutch oven
combine the beans and 5 cups of water or vegetable broth. Bring to
boiling, reduce the heat, cover and simmer for 1 to 1 1/2 hours or
until tender.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Mock Guacamole

Categories: Dips, Mexican, Spicy
Yield: 1 servings

1 1/2 lb Asparagus
1/2 c Picante Sauce
Cornstarch Or Arrowroot
Garlic Salt To Taste
Salt And Pepper To Taste
2 ts Lemon Juice
1/4 c Finely Chopped Green Onion

Place washed asparagus in steamer and cook until overdone. Combine

asparagus and picante sauce in a blender bowl and puree. Add
cornstarch or arrowroot dissolved in water to thicken. Place mixtur
in microwave and cook on medium power until thickened, stirring every
minute. Add garlic salt, salt and pepper to taste, lemon juice and
chopped green onion. Chill in refrigerator until ready to serve.
Serve with crackers, chips or corn chips. Typed by Syd Bigger.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Pico De Gallo

Categories: Mexican, Salsa
Yield: 1 servings
 6 Green onions
2 Med tomatoes
2 Anahiem or Jalapeno Peppers
1/8 ts Crushed Cilantro(Coriander)
1 tb Lime juice

Chop onions and peppers and tomatoes. Mix in small storage bowl.
Add the Cilantro and Lime juice and refrigerate until ready to serve.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Mel's Mexican Rice (mjnt73c)

Categories: Side dish, Beans, Mexican
Yield: 6 servings

2 c Long-grain rice;uncooked*
2 Cloves garlic; crushed
1/4 c Corn oil
5 c Chicken broth; **

* NOT Uncle Ben's converted type or the precooked type. ** When using
substitutions (see below) always remember to keep the proportions of
rice to liquid the same. Heat the oil on med-high in a large skillet
or 4-5 quart pot. Add the garlic and sautee about 1 minute. Add the
rice and fry it, stirring frequently, until the rice is golden brown.
Add the liquid and stir. When it comes to a boil, lower to a simmer,
stir once more and cover. Cook until all water is absorbed. This is
the basic recipe, and there is a lot more you can do with it. For
example: Substitute 1/2 cup tomato juice, or a pureed tomato, for
part of the liquid. Substitute part of the liquid with black bean
soup broth. Add 1/2 cup frozen peas and carrots. Add 1/2 cup sliced
mushroom and green onion. Use beef or other broth instead of chicken.
Add 1/2 cup cooked chick peas(garbanzo). Substitute part of the rice
with some vermicelli. The possibilities are really endless if you use
your imagination. Just stick to the basic recipe and proportion of
rice to liquid. From Melanie Miguel

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Meatless Chili

Categories: Main dish, Mexican, Vegetarian
Yield: 8 servings

2 tb Corn oil
3 Cloves garlic, minced
1/2 ts Ground Cumen
1 Green pepper
1 cn 16oz of Chick peas
1 pk 10oz Frozen corn, thawed
2 Pickled jalapeno peppers
2 cn 14-16oz Tomatoes in juice
1 cn 15oz Kidney beans, drained
1 1/2 c Chopped onions
2 tb Chili powder
1 c Diced carrots
 Here we go... Chop the Jalapeno peppers. Do not discard the juice
from the can tomatoes.

In 5 quart saucepot heat corn oil over medium heat. Add onions,
garlic, chili poweder and cumin; saute 5 minutes or until tender. Add
carrots and green peppers; saute 2 minutes. Add tomatoes with juice,
crushing tomatoes with spoon. Stir in chick peas, kindey beans, corn,
and jalapeno peppers. Bring to boil. Reduce heat; cover and simmer 30
to 35 minutes. If desired, serve with rice. Makes 8 sevings, about 1
1/2 cups each.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: HUEVOS EN RABO DE MESTIZA/POACHED EGGS IN TOMATO-CHILE SA

Categories: Mexican, Eggs/cheese, Vegetarian
Yield: 8 servings

1/3 c Oil
2 md Onions; thinly sliced
2 lb Canned whole tomatoes
7 oz Canned whole green chiles,
- cut into strips
2 c Water
1 ts Salt
1/2 ts Sugar
1/8 ts Black pepper
8 Eggs
3 oz Monterey Jack cheese
- cut into 8 slices

Heat oil in large, deep skillet. Add onions and cook until tender but
not browned. Place tomatoes in blender or food processor and blend
until chopped but not pureed. Add tomatoes and chiles to onion and
cook 5 minutes. Add water, salt, sugar and pepper and cook 5 minutes
longer. Break each egg, one at a time, onto small plate and slide
into hot water mixture carefully so as not to break yolk. Arrange 1
cheese slice on top of each egg. Cover and cook gently 5 to 8
minutes, or until eggs are set and cheese is melted.

(C) 1992 The Los Angeles Times

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: ENCHILADAS BANDERAS

Categories: Mexican, Casseroles
Yield: 6 servings

4 Chicken breast
2 c Tomato, canned; mashed
1/2 c Onion; chopped
1 t Salt
1 t Garlic powder
Salsa verde
Salsa roja
 Sour cream
Tortillas, corn
Oil

MMMMM-----------------------SALSA COLORADO----------------------------
24 Chiles, red, mild, dried
4 T Oil
10 Garlic clove; minced
Salt to taste
6 T Flour

MMMMM------------------------SALSA VERDE-----------------------------
4 lb Tomatillos, peeled
1/2 c Onion; finely chopped
1/4 c Oil
1 t Salt
1 t Garlic; chopped

In large pot, boil chicken in water to cover until tender; reserve 2

cups broth. Debone and dice chicken. Add chicken, tomatoes, onion,
salt and garlic to reserved broth; boil 10 minutes or until reduced
enough for enchilada filling. Strain. Heat a bit of oil in a small
skillet; press each tortillas into the hot oil a few seconds to
soften them and make them more pliable to roll. Stuff with chicken
filling. Roll filled tortillas and place in baking dish. Cover
one-third of the enchiladas (longways) with salsa verde, the center
third with the sour cream, and the final third with salsa colorado.
The result should resemble the Mexican flag. Bake at 375 degrees
until thoroughly heated, about 25 minutes.

Salsa colorado: Wash chiles, stem and seed. Cook in boiling water to
cover well 10 mins. or until soft. Remove and drain. Reserve liquid.
Place chiles in blender with reserved water, and whirl until you
achieve a pasty consistency. Heat oil in large skillet. Add garlic
and flour and cook, stirring until flour browns. Add chile paste
slowly to mix well with flour to a smooth paste. When all the chile
paste is added, bring to a boil, stirring constantly. Cook until it
thickens, 3-4 minutes. Thin with water to a thick, saucy consistency.

Salsa verde: Boil tomatillos in small amount of water until tender;

blend in food processor. In skillet, saute onions in oil. Add pureed
tomatillos, salt and garlic.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Posole Don Federico

Categories: Mexican
Yield: 8 servings

3 Fresh pig's feet

2 Fresh medium pork shanks
2 cn Yellow hominy,drained
-(16 oz ea)
12 Green chiles,cut into
-1"x1/4" strips
1 Large onion,chopped
6 Large garlic cloves,
 -chopped fine
2 cn Chicken broth (14.5 oz ea)
1/2 t Dried oregano
2 Bay leaves
1/2 c Cilantro,chop leaves and
-stems
2 Bunches,scallions,chopped
1 cn Beer
Salt to taste

1. Rinse pig's feet well. Boil in a pot of water for 20-30 minutes.
Rinse again. Pour out the water and wash the pot. Boil the pig's feet
and pork shanks in a fresh pot for about 1-1/2 hours. Add water while
boiling if necessary. 2. Add onions, garlic, oregano, bay leaves,
green chiles, hominy and chicken broth to the boiling pot. 3. Cook
over medium heat for about 30 minutes. 4. Add 1 can of beer and
simmer for about 10-15 minutes. 5. While the posole is cooking, chop
the cilantro and scallions. Mix the chopped cilantro and scallions
and use them to garnish the posole when serving. 6. Serve the posole
with warm tortillas and frijoles heated with grated cheese.

Makes 6 to 8 servings.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Guisado Rico

Categories: Mexican
Yield: 8 servings

3 lb Pork roast,lean end cut

1 cn Tomatoes,cut into quarters
-(16 oz)
2 Large onions,chopped
4 Garlic cloves,chopped fine
12 Green chiles,cut into
-thin 2" strips
2 Jalapeno peppers,chopped
-fine (optional)
1/2 t Dried oregano
1 Large bay leaf
1/2 t Dried basil leaves
1/2 cn Beer
2 cn Chicken broth (14 oz ea)
1 c Chopped scallions
1/2 c Fresh cilantro
Salt to taste

1. Puncture the roast with a sharp knife and insert two split garlic
cloves. 2. Warm the oven at 325'F. Roast the pork in the oven until
it's done. 3. Allow the meat to cool. Save the meat juice. Discard
the excess fat and cut the meat into bite-size cubes. 4. Place the
meat in a cooking pot. Add the meat juice. 5. Add the oregano,
garlic, bay leaf, onions and salt. Add water if the meat juice is not
enough. 6. Cover the pot and simmer over medium heat for about 20
minutes. 7. Add the chiles, tomatoes, basil and chicken broth. Simmer
for about 15 minutes. 8. Add the beer. If more liquid is needed, add
another can of beer. Simmer for 15 minutes. 9. Serve in soup bowls
 and garnish with chopped cilantro and scallions. Serve with refried
beans and warm flour tortillas. Makes 6 to 8 servings.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Hot Pepper Jelly

Categories: Go-withs, Mexican
Yield: 999 servings

1 cCored and ground sweet red

-or green peppers, with the
-seeds
1/2 c Cored and ground long hot
-red or green peppers
-(see note)
6 1/2 c Sugar
1 1/2 c White vinegar
1/4 ts Salt, if desired
6 oz (1 bottle) fruit pectin
Red or green food coloring
-(optional)

1. Combine the sweet peppers, hot peppers, sugar, vinegar, and salt
in a saucepan. Simmer about 10 minutes, stirring occasionally.

2. Strain or not, as desired, and return mixture to the saucepan. If

strained, the solids are good as a relish. Pour in the pectin and
bring to the boil. Stir in the food coloring. Pour into sterilized
half-pint jars and seal with paraffin. Store in a cool place.

YIELD: 8 to 10 half-pints

NOTE: If long hot peppers are not available, drained tinned jalape�o
peppers, available in many supermarkets, may be substituted according
to taste.

From Craig Claiborne's "Southern Cooking"

Contributed by Wesley Pitts

Bryan, TX

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: CHORIZO QUICHE IN CORNMEAL CRUST

Categories: Mexican
Yield: 6 servings

MMMMM-----------------------CORNMEAL CRUST----------------------------
1/2 c Cornmeal
3/4 c Sifted flour
1/2 ts Salt
1/8 ts Black pepper
1/3 c Shortening
4 tb -cold water (or more)
MMMMM--------------------------FILLING-------------------------------
6 sl Monterey Jack cheese
1/2 lb Chorizo; casings removed
1/4 c Sliced green onions
4 Eggs
2 c Whipping cream
-=OR=- Half and Half
Salt, pepper

To make crust, sift together cornmeal, flour, 1/2 teaspoon salt and
pepper. Cut in shortening until mixture resembles coarse crumbs. Add
water, 1 tablespoon at a time, stirring lightly until mixture forms
ball. Turn out onto lightly floured board and roll dough to 13-inch
circle. Fit loosely into 9-inch pie plate or quiche pan. Fold edge
under and flute.

Arrange cheese slices on bottom of crust. Fry sausage until cooked and
crumbly. Drain off fat. Sprinkle sausage on top of cheese, then top
with green onions. Lightly beat eggs in bowl, stir in whipping cream
and season to taste with salt and pepper. Pour over cheese and
chorizo mixture. Place on bottom rack of oven and bake at 450F 15
minutes. Reduce heat to 350F and bake additional 25 to 30 minutes.
Let stand 10 minutes before cutting.

(C) 1992 The Los Angeles Times

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Tofu Fajitas

Categories: Vegetarian, Mexican
Yield: 6 servings

1 lb Firm tofu, cut into

-matchstick sized pieces
1 1/2 c Onion, thinly sliced
1 1/2 c Greenpepper, thinly sliced
1 4 oz can chopped green
-chilies, undrained
1/2 c Orange juice
1 tb Olive oil
2 tb Vinegar
3 Cloves garlic, finely
-chopped
1 ts Ground cumin
1 ts Ground coriander
1 ts Dried oregano
6 Inch flour tortillas

Place tofu, onions, and green pepper in a 9x13 inch baking pan. In a
small bowl, combine remaining ingredients, except tortillas, mixing
well. Pour over tofu mixture. Cover pan, and refrigerate 4-5
hours,gently stirring tofu mixture occasionally.

TO COOK Wrap tortillas tightly in aluminum foil and heat in a 350 F

oven for 10 minutes. heat a large nonstick skillet over medium high
heat. Drain tofu mixture (reserving marinade) and place in skillet.
Cook, stirring gently, until vegetables are slightly tender. Add
 marinade, a little at a time, to keep mixture from sticking. If you
prefer a juicy fajita filling, add all of the marinade. To serve,
spoon tofu filling into the center of heated tortillas, roll, and
enjoy. Serves 6.

Origin: Cookbook Digest, Jan/Feb 93 Shared by: Sharon Stevens

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Chalupas Compuestas

Categories: Main dish, Mexican, Sthrn/livng
Yield: 12 servings

12 Tostadas; (fried tortillas)

4 c Refried beans; to 6 cups
1 c Cheddar cheese; shredded
2 c Chili con carne; NO BEANS
2 c Lettuce; shredded
Guacamole

Place tostadas on baking sheet; spread with refried beans and shredded
cheese. Place under broiler just until cheese melts. Remove from
oven; spread chili and shredded lettuce over tostadas and serve at
once. Serve with guacamole.

SOURCE: Southern Living Magazine, June, 1974. Typed for you by Nancy
Coleman.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Salsa Picante

Categories: Misc., Sauce, Mexican, Sthrn/livng
Yield: 2 servings

2 c Tomatoes; very ripe

1/2 c Hot peppers; diced
1 lg Onion; minced
2 Garlic cloves; crushed
2 tb Salad oil
2 tb Vinegar; to 4 tb.
1 ts Salt; to 2 ts.

Cut tomatoes into quarters, and put through food mill or blender with
other ingredients. Sauce may be simmered for 15 minutes, if desired.

SOURCE: Southern Living Magazine, June, 1974. Typed for you by Nancy
Coleman.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: SW Omlette
Categories: Breakfast, Mexican
Yield: 1 servings
 3 Eggs
1/4 C Napolitos (Cactus)
1/4 C Monterrey Jack Cheese
1/4 C Chunky Salsa

Scramble 3 Eggs in a bowl. Pour into 8" Omlette Pan. Cook

on high heat, continually stirring until bottom starts to set.
Remove from heat. Put under broiler until eggs are no longer
runny. Add Napolitos, Salsa and Cheese. Return to broiler
until cheese is melted. Fold in half and serve.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Bricklayer's Salsa (Salsa de Albaniles)

Categories: Relishes, Mexican
Yield: 1 servings

1 md
Onion, peeled and quartered
2 sm
Garlic cloves, peeled
1 1/2 ts
Salt or to taste
1 cCilantro, minced
4 to 6 fresh serranos
- chilies -=OR=-
2 or 3 jalapenos, stemmed
- and roasted whole
1 1/2 c Tomatillos, husked, roasted
- or broiled in water
1/3 to 1/2 cup water
pn Sugar
1 ts Salt or to taste
8 Sprigs fresh cilantro,
- chopped
3/4 c White onion, peeled and
- minced

Add onion, garlic and salt to a mortar or food processor. If using a

mortar, grind well. If using a processor, pulse once very quickly.
It is very important not to overporcess or the texture of the salsa
will suffer. Add minced cilantro and pulse again, very quickly. Add
chilies, tomatillos and water and pulse again. Season to taste.
Garnish with chopped cilantro and onion. To prepare without a mortar
or processor, mince all ingredients extremely finely and combine.

Source: Patricia Quintana, Mexican cookbook author

Ensalta (Salsa)

ingredients

1 onion, finely diced 2 garlic cloves, crushed 10 juniper berries

crushed 1 green chilli, seeded and finely diced 2 bay leaves 1 red
capsicum, roasted and diced 1 yellow capsicum, roasted and diced 2
cups tomato pulp, from fresh ripe tomatoes, peeled, seeded and
chopped 125 ml red wine vinegar 125 ml olive oil
 method

prepare the ingredients and mix together. Allow to sit for a while
for the flavours to develop. Season with salt and pepper.
~-- Maximus 2.01wb * Origin: Prepared at B.E. BBS (413)499-1327 *16.8
DS* (1:321/210)
======================================================================
==== BBS: Computer Specialties BBS Date: 01-28-94 (21:17) Number:
90315 From: BRIAN DAOUST Refer#: NONE To: ALL Recvd:
NO Subj: Salsa 18 Conf: (169) COOKING

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Mexican Seasonings Mix

Categories: Mexican, Cyberealm
Yield: 1 servings

1 c Dried minced onion

1/3 c Beef bouillon powder
1/3 c Firehouse hot chili powder
2 tb Ground cumin
4 ts Crushed red pepper
1 tb Oregano
2 ts Garlic powder

Mix all and store in pantry up to 4 months

Source Cheaper and Better by Nancy Birnes

Typed by Annette Johnsen for Cyberealm BBS Watertown, NY 315-786-1120

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Mexican Make Ahead

Categories: Cyberealm, Mexican
Yield: 6 servings

1 3 pound chicken uncooked

16 oz Bottle salsa
1 Envelope onion soup mix
1 c Peach or apricot preserves

Pour over chicken and freeze. Refrigerate the night before Bake 1
hour 350 and cover with foil the last 15 minutes. Serve with fried
tortillas and refried beans.

Typed by Annette Johnsen for Cyberealm BBS Watertown, NY 315-786-1120

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Baked Chile Relleno Ala Weight Watchers

Categories: Cyberealm, Mom's best, Ethnic, Low-cal, Mexican
Yield: 1 servings
 1 lg Egg, separated
1 lg Egg white
ds Salt
1 Canned whole small green
-chili, drained
3/4 oz Shredded cheddar cheese
Hot or medium salsa (opt)

1. Preheat oven to 350F. Spray 6" au gratin dish with nonstick spray.
Set aside.

2. In a medium bowl, with electric mixer on high speed, beat egg

white and salt until stiff.

3. In a small bowl, lightly beat egg yolk; fold into egg whites.
Spread half the mixture in prepared dish. Open chile and place flat
on top; sprinkle with cheese. Spread remaining egg mixture on top to
make an even layer.

4. Bake until golden brown and center is set; 15-20 minutes. Serve
with salsa if desired.

Source: Weight Watchers Magazine, Feb. 1993

Each serving provides: 2 proteins, 1/2 vegetable, 20 optional cal. Per

serving: 188 cal.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Quesadillas
Categories: Cyberealm, Mom's best, Mexican
Yield: 8 servings

6 6" flour tortillas

1 8 oz pkg. shredded cheddar
Or Monterey jack cheese
1 cn Diced green chili peppers,
Drained (4 oz)
1 ts Oil
Red or green salsa
Slivered or sliced olives
Sour cream
Jalopeno peppers

1. To pan fry tortillas, sprinkle 3 of the tortillas with cheese and

peppers. Top with remaining 3 tortillas. Brush a large skillet or
griddle with oil. Heat skillet or griddle till a drop of water
sizzles. Cook quesadillas, one at a time, over medium heat about 4
minutes (total) or till cheese is melted and tortillas are light
brown, turning once.

2. To bake quesadillas, brush one side of the 3 tortillas with some

oil. Place tortillas, oiled side down, on a baking sheet. Top with
cheese, peppers, and remaining tortillas, and brush with remaining
oil. Bake at 450F for 6 minutes, or until light brown.
 3. To serve, cut each quesadilla in thirds, and top with sour cream,
salsa, olives and jalopeno peppers, if desired.

Nutritional information: 84 calories each serving, 5 g fat, 15 mg

chol, 4 g prot., 5 g carbo, 121 mg sodium.

======================================================================

VARIATIONS:

Vegetable Quesadillas: For filling, in a 1 qt. microwavable casserole

combine 3/4 cup finely chopped broccoli, 1/4 cup shredded carrot, 1/4
cup sliced green onion, and 2 T water. Cover; cook on high for 2-4
minutes. Drain. Prepare the quesadillas as above except substitute
the vegetable mixture for the peppers. Cook, and serve as directed.

Chicken-Jicama Quesadillas: Prepare the quesadillas as directed,

except substitute 1/2 cup rinsed and drained black beans for the
peppers. Lightly mash the beans, stir into the cheese. Spread the
mixture on top of three of the tortillas. Top with 1/2 cup finely
chopped, cooked chicken; 1/2 cup finely chopped, peeled jicama, and 2
T sliced green onion. Top with the remaining tortillas, cook and
serve as directed. Nutritional information:

Vegetable: 86 cal Chicken: 101 cal

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Picante Pot Roast, Crockpot

Categories: Mexican, Meats, Ilink, Cyberealm
Yield: 6 Servings

3 1/2 Pound pot roast

1 tb Vegetable oil
2 Onions cut into wedges
1 8-ounce can tomato sauce
1 c Picante sauce
1 1/4 ts Ground cumin
1/2 ts Organo leaves
2 ga Cloves, minced
1 Green pepper, coarsely
Chopped

In large dutch oven on stove, brown meat over medium heat in oil;
drain. Sprinkle onions over meat; combine tomato sauce, picante
sauce, cumin, oregano and garlic; pour over meat and onions. Reduce
heat, cover and simmer gently about 2 to 2 1/2 hours, adding green
pepper during last 15 minutes of cooking. Remove meat to serving
plate; keep warm. Bring sauce in pan to boil, stirring frequently
until sauce is thickened (about 5 minutes). Skim fat from sauce;
serve sauce and additional picante sauce with meat. On busy days, I
just empty everything into the crockpot and let it cook on low for
6-8 hours!

Posted by Loren Martin on ILink Cuisine

MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Easy Mexican Chicken And Rice

Categories: Mexican, Poultry, Cyberealm
Yield: 2 Servings

1/3 c Converted rice

9/16 c Water
1/3 md Onion (chopped)
1 1/3 Skinless, chicken breast
-halves
1/3 c Salsa (the one you like)
Salt to taste
2/3 Chicken bullion cubes

In a large pan, combine the water and bullion cubes, and bring to a
boil. Add rice, onions and salt, boil 10 min then remove from the
heat. Place into casserole dish, place chicken breasts on top and
pour salsa over the chicken breast and rice, cover.

Place into preheated oven (350o), and cook for 1 hr. Serve.

Source: Found floating around BBSLand

This was a pretty good dinner, and it required very little of my time
in the kitchen. It took a while to cook, but almost no preparation
time.

This was originally a 6-serving recipe, and I had it scaled down to

two. I approximated the measurements, since I'd have to be looney to
sit and measure out 9/16 Cups of water. As it was, I ended up adding
a lot more water than that, since the rice took *much* less than 10
minutes before it completely sucked up the water.

* The Polka Dot Palace - The BBS for Homemakers! 1-201-822-3627 *

Posted by LISA on 08-03-95

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Chunky Guacamole

Categories: Mexican, Cyberealm
Yield: 8 Servings

2 Ripe Avocados, peeled,

Seeded and diced
1 Tomato, chopped
1/3 c Onion, chopped
1/4 c Picante sauce
1 ts Lemon juice
1/4 ts Salt

Combine all ingredients, mixing lightly; chill overnight. Makes

about 2 1/2 cups. (This is a really nice change for those who don't
like the mushiness of other guacamole recipes.)

Recipe adapted from the Pace Picante Sauce 40th Anniversary Recipe
 Collection by Loren Martin, Big Cabin, OK

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Stephanie's Carne Asada

Categories: Cyberealm, Mexican, Meats
Yield: 4 Servings

1 20 oz top sirloin steak

2 tb Vegetable oil
1/2 ts Dried leaf oregano, crushed
1/2 ts Salt
1/4 ts Coarsely ground pepper
1/4 c Orange juice
1 tb Lime juice
2 ts Cider vinegar
2 Orange slices, 1/2" thick

Place steak in a shallow glass baking dish. Rub with oil on each side.
Sprinkle with oregano, salt and pepper. Sprinkle orange juice, lime
juice, and vinegar over the steak. Cover and refrigerate overnight
for best flavor or several hours, turning occasionally.

To cook, bring meat to room temperature. Prepare and preheat charcoal

grill (or gas grill). Drain meat, reserving marinade. Place steak on
grill. Top with orange slices. Occasionally spoon reserved marinade
over steaks as they cook. Grill 3-4 minutes on each side, or until
medium- rare. Cook longer if desired. Remove orange slices to turn
steak. Replace orange slices on top of steak.

Source: Stephanie Needham, Cyberealm BBS Originally posted: Aug.2,

1992 Typed for you by: Linda Fields, Cyberealm BBS Watertown NY
315-786-1120

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Bruce's Favorite Fajita

Categories: Mexican, Main dish, Cyberealm
Yield: 8 Fajitas

1 lb Flank Steak
1/2 c Salad Oil
1/2 c Sherry
1 tb Chili Powder
1 cl Garlic, minced
2 tb Cumin
8 x 6" Flour Tortillas
2 c Shredded Lettuce
1 lb Monterey Jack Cheese, grated
6 x Green Onions, chopped
Taco Sauce

1) Marinate Steak in the oil, sherry, chili powder, garlic and cumin
for
several hours. Refrigerate overnight for best results.
 2) Broil or grill the steak, then carve into thin slices across the
grain.

3) Warm tortillas. Place several slices of meat on each. Add lettuce,

cheese, onions and your favorite taco sauce. Roll and eat like a
burrito.

From the kitchen of Peggy and Bruce Travers, Cyberealm BBS Watertown
NY 315-786-1120

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Three-Pepper Baked Chicken

Categories: Poultry, Mexican, Cyberealm
Yield: 6 Servings

6 ea Boneless, skinless chicken

Breast halves
3/4 c EACH, red, green and yellow
Bell peppers in strips
3/4 c Slivered red onion
1 tb Vegetable oil
1 c Pace picante sauce
1 ts Chili powder or cumin
1 c Shredded cheddar or montery
Jack cheese
Chopped cilantro (optional)

Place chicken in single layer in lightly greased 13 x 9-inch baking

dish. Sprinkle with salt. In 10-inch skillet, cook and stir bell
peppers and onion in oil until tender. Stir in Pace Picante Sauce
and chili powder. Spoon mixture over chicken; cover dish tightly with
foil. Bake at 350F 30 minutes. Remove foil; sprinkle chicken with
cheese. Bake uncovered just until cheese is melted. Sprinkle with
cilantro, if desired, and serve with additional Pace Picante Sauce.

Author recommends serving with brown rice.

From: Keeping Pace, Club Members Recipe Exchange, Summer, 1994 Recipe
Author: Victoria L. Harris from Dixon, California

Typed by Loren Martin, Cyberealm BBS Watertown, NY 315-786-1120

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Orange-cashew Chicken Salad

Categories: Poultry, Salads, Cyberealm, Mexican
Yield: 4 Servings

1 lg Navel orange
2 c Diced cooked chicken or
Turkey
1 6-oz pkg frozen pea pods,
Thawed, halved if desired
 1 Small red bell pepper strips
1/3 c Thin sliced red onion(rings)
1/3 c Pace Picante Sauce
1/4 c Orange marmalade
1 tb Soy sauce
2 ts Finely shredded fresh ginge
Lettuce leaves
1/3 c Cashew halves or coarsely
Chopped cashews

Peel and separate orange into sections; cut each section in half. In
large bowl, combine orange, chicken, pea pods, red pepper and onion
rings. In small bowl combine Pace Picante Sauce, marmalade, soy sauce
and ginger; mix well. Toss with chicken mixture. Chill. Line
serving plate with lettuce; top with chicken mixture. Sprinkle with
cashews and serve with additional Pace Picante Sauce. Note: Two
cups fresh pea pods, blanched, may be substituted for frozen pea pods.

From: Keeping Pace, Club Members Recipe Exchange, Summer, 1994 Typed
for you by Loren Martin, Cyberealm BBS Watertown NY 315-786-1120

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: San Antonio Spinach Salad

Categories: Salads, Cyberealm, Mexican
Yield: 4 Servings

4 c Packed torn spinach leaves

1 Can (15 oz) black beans,
Rinsed and drained
1 Red bell pepper into stirps
1/2 c Thin sliced red onion, rings
1 c Sliced mushrooms
1/4 c Canadian bacon, strips
1/2 c Pace Picante Sauce
1/4 c Bottled Italian dressing
1/4 ts Ground cumin
Hard-cooked eggs, cut into
Wedges or sliced (optional)

Combine vegetables, beans and bacon in large bowl. Combine Pace

Picante Sauce, dressing and cumin in small bowl; mix well. Pour Pace
Picante Sauce mixture over vegetables; toss lightly to coat with
dressing. Chill. Toss again and garnish with eggs, if desired. Serve
with additional Pace Picante Sauce. Makes about 7 1/2 cups of salad.

From: Keeping Pace, Club Members Recipe Exchange, Summer, 1994 Typed
for you by Loren Martin,Cyberealm BBS Watertown NY 315-786-1120

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Corn and Cheese Chiles Rellenos

Categories: Cyberealm, Kooknet, Mexican, Main dish
Yield: 12 Chiles
MMMMM-----------------------FOR THE CHILES----------------------------
12 Poblano Chiles
8 oz Grated cheddar cheese
8 oz Monterey jack cheese, grated
1/2 c Whole kernel corn
2 ts Dried basil
1 ts Dried oregano
Pepper

MMMMM-----------------------FOR THE BATTER----------------------------

6 lg Eggs, separated
2 tb Flour
2 tb Baking powder
1 pn Salt
Flour
Red chile sauce
Fresh Cilantro sprigs
Corn oil

1. Preheat the broiler.

2. Arrange the Poblano chiles in a single layer on a baking sheet.

Broil until charred on all sides. Wrap in a plastic bag and cool.

3. Peel the skins from the chiles, and carefully make a slit in one
side of each chile. Remove and discard the seeds, rinse the chiles,
and pat dry.

4. Combine the two cheeses, corn, basil and oregano in a medium bowl.
Season this filling with pepper. Gently stuff each chile with 2-3
tablespoons of the filling, depending on the size of the chile.

5. Pour corn oil to a depth of 1" in a very large, heavy saucepan or

deep skillet. Heat the oven to 350F.

6. Beat the egg yolks in a medium sized bowl until slightly

thickened. Use clean, dry beaters to beat the egg whites in a large
bowl until stiff but not dry. Fold the egg yolks along with the
flour, baking soda, and salt into tht egg whites. Place additional
flour in a flat dish.

7. Roll each chile in flour to coat. Working in batches, dip each

chile into the batter. Fry until golden brown (about 2 minutes per
side.)

8. Transfer to paper towels using a slotted spoon. Place 1/4 cup of

the red chile sauce on each serving plate, and top the sauce with 2
chiles rellenos. Garnish with cilantro sprigs. Serve hot!

Source: Andy Biegel, Culinary Connection BBS and hub of Kook-Net

Typed in MM format by Linda Fields, Cyberealm BBS and home of
Kook-Net Watertown, NY 315-786-1120

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Carnitas di Guardino

Categories: Cyberealm, Meats, Mexican, Kooknet
 Yield: 4 Servings

2 lb Pork tenderloin
2 Peppers seeded and stemmed
1 Yellow onion,peeled & halved
2 tb Peanut oil
5 Sprigs parsley
1 tb Vegetable oil
1 tb Butter
2 c Cooked white rice
Salt and pepper
2 c Salsa Rojo, heated
1 c Sour cream

1. Trim the pork. Pound with a meat hammer to tenderize. Slice into
thin strips.

2. Cut the pepper into wedges so that it fits into the feed tube of
the food processor. Use the standard slicing blade. Pack the pepper
wedges and the bottom of the pepper horizontally into the feed tube,
and process.

3. Place the onion cut side down, and slice by hand into thin strips
(you want the strips of pork, chile, and onion of roughly the same
size).

4. Coat the bottom of a griddle with the peanut oil. Grill the pork,
peppers and onions over high heat until the meat is browned on all
sides (add more oil if needed).

5. Use the metal blade of the food processor to mince the parsley.
Melt the butter and vegetable oil in a 10-12 inch skillet. Toss in
the parsley and rice. Season with salt and pepper.

6. Place the rice on a warmed serving dish, and spoon the meat mixture
over. Top with warm Salsa Rojo.

Source: Joel Erlich KookNet Typed in MM for you by Linda Fields,

Cyberealm BBS and home of Kook-Net Watertown, NY 315-786-1120

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Chulupa
Categories: Kohl, Mexican, Main dish, Meats, Kooknet
Yield: 1 Recipe

3 lb Pork loin roast, trim fat

1 lb Pinto beans
2 Garlic cloves, chopped
2 tb Chili powder
1 tb Cumin seed
1 tb Oregano
1 cn Green peeled chili peppers
3 ts Salt

Put everything into a large pot. Cover with water. Cook covered over
a low heat for 6 hours. Keep adding water to cover the meat. Remove
 meat, and cook without the meat until thickened. Shred meat and put
back into the pot.

Serve with Fritos, grated cheese, chopped onions, lettuce, tomatoes,

chopped avocado, and taco sauce.

Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of
Recipes from the Kitchen of Joyce and Clem Kohl

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Breakfast Burrito

Categories: Cheese/eggs, Mexican, Breakfast, Kooknet
Yield: 2 Servings

2 Flour Tortillas
1/2 c Monterey Jack Cheese; grated
2 Eggs
Tabasco Sauce
Salt
Black Pepper
1 ts Butter
2 tb Green Onions; chopped
2 tb Salsa

Heat pan large enough to accommodate 1 tortilla. Warm tortilla for

about 1 minute. Heated side should begin to brown slightly. Flip and
sprinkle 1/4 cup cheese evenly over surface. Cover for about 1 minute
or until cheese is melted. Keep warm while preparing second tortilla
in same way.

When tortillas are nearly ready, beat eggs with several drops of
Tabasco sauce and salt and pepper as desired. Heat butter in separate
pan, add green onions, stir for a few seconds and add eggs. Over
medium heat, scramble eggs to your taste. Add salsa and stir briefly.

Divide egg mixture between 2 tortillas, distributing egg along 1/3 of

each tortilla. Add additional ingredients if you wish and roll from
side with egg on it.

Source: Medford Mail Tribune, 13 September 1994 Typed by Katherine

Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Spicy Black Bean Burritos

Categories: Beans, Mexican, Main dish, Kooknet
Yield: 6 Servings

1 c Broccoli; chopped
1/2 c Onion; chopped
2 Cloves Garlic; finely
-chopped
1 tb Margarine
1 c Yellow Squash; julienned
 2 tb Shelled Pumpkin Seeds;
-roasted
1 tb Lemon Juice
1/4 ts Red Pepper Flakes
1/4 ts Ground Cumin
1 sm Red Pepper; cut into 2"
-strips
15 oz Can Black Beans; drained
6 Flour Tortillas; warmed

Cook broccoli, onion and garlic in margarine in a 10" non-stick

skillet, stirring frequently, until onion is tender. Stir in
remaining ingredients except tortillas. Cook, uncovered, stirring
occasionally until squash and bell pepper are crisp-tender.

Spoon about 1/2 cup vegetable mixture into center of each tortilla.
Fold one end of tortilla up about 1" over mixture; fold right and
left sides over, overlapping. Fold remaining end down.

Source: Medford Mail Tribune, 13 September 1994 Typed by Katherine

Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Nachos #2
Categories: Cheese/eggs, Snacks, Mexican, Kooknet
Yield: 8 Servings

8 Corn Tortillas
1 1/4 c Kidney Beans; cooked,
-drained with liquid
-reserved
1/4 ts Chili Powder
2 c Salsa
1 c Monterey Jack Cheese;
-shredded

Preheat oven to 500�F. Wet tortillas, drain and lay on baking sheets.
Bake for 6-7 minutes or until just crisp, turning after 4-5 minutes.
If tortillas begin to curl, lay another baking sheet on top. Remove
tortillas from baking sheet and set aside to cool. Reduce oven
temperature to 350�F.

Combine beans and chili powder in a small skillet and heat, mashing
beans with a fork until mixture is hot. Stir in reserved liquid a
little at a time until mixture is smooth and spreadable.

Cut each tortilla into 6 wedges, then reassemble into rounds on baking
sheet. Spread bean mixture equally over tortillas and top each with
1/4 cup salsa and 2 tb cheese. Layer on remaining salsa and cheese.
Bake 4-5 minutes or until cheese has melted. Serve hot.

Per Serving: Calories: 170, Fat: 3 g, Cholesterol: 13 mg, Sodium: 280

mg.

Source: Medford Mail Tribune Typed by Katherine Smith Kook-Net: The

Shadow Zone IV - Stinson Beach, CA
MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Pace Fajitas

Categories: Mexican, Main dish, Meats, Kooknet
Yield: 6 Servings

1 1/2 lb Sirloin Steak

1 c Pace Picante Sauce
1/4 c Vegetable oil
1 ts Lemon juice
ds Garlic powder
8 ea Flour tortillas, heated
Tomato, chopped
Onion, chopped
= GUACAMOLE (Recipe Below) =
1 lg Avacado, mashed
1 ts Lemon juice
2 tb Picante sauce
1/4 ts Salt

=============================== DIRECTIONS
===============================

1. Tenderize sirloin and place in a plastic bag.

2. Combine Picante sauce, oil, lemon juice, pepper and garlic powder;
pour
into bag and fasten securely.

3. Refrigerate a minimum of 3 hours or up to 24 hours; turn several

times.

4. Drain meat; reserving the marinade.

5. Place meat over hot coals or on rack of broiler pan, cook 10 to 12

minutes on each side until done, basting frequently with marindade.

6. Remove from grill or broiler pan; slice meat, gracamole, tomato,

onion
and additional Pace Picante sauce wrapped in tortilla.

=============================== GUACAMOLE
================================

1. Prepare avacodo, peeled, seeded and mashed.

2. Add lemon juice, Picante sauce and salt to avacado and combine
well.

From Bob Hogan, LUCIFERnet MBOTVM BBS, Wichita, KS 316-554-0005

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Picnic Burritos

 Categories: Mexican, Kooknet
Yield: 6 Servings

1/2 cMayonnaise, low-fat

2 ts
Taco seasoning mix
6 ea
Flour tortilla (8" type)
2 oz
Shredded cheese, low-fat
-- 1/2 cup
1/2 lb Thinly sliced cooked turkey
1 lg Tomato, thinly sliced
Leaf lettuce

============================== DIRECTIONS
================================

Mix mayonnaise and seasoning mix; spread on each tortilla; sprinkle

with cheese.

Layer with turkey, tomato and lettuce, leaving about 2 iches at one
side covered with mayonnaise mixture only.

Beginning at side layered with turkey, roll up each tortilla.

To serve immediately, cut in half. Or, securely wrap uncut burritos

with plastic wrap and refrigerate up to 2 hours; cut in half.

NUTRITIONAL INFORMATION PER SERVING (1 Serving): Calories 280,

Protein 12g, Carbohydrates 29g, Fat 13g, Cholesterol 35mg, Sodium,
840 mg, Potassium 230 mg, Protein 18%, Vitamin A 8%, Vitamin C 6%,
Thiamin 12%, Riboflavin 10%, Niacin 18%, Calcium 8%, Iron 12%

Source: Betty Crockers Mexican, Fast and Flavorful

Posted by Bob Hogan, Wacko in charge LUCIFERnet MBOTVM BBS, Wichita,

KS 316-554-0005

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Beef Burritos

Categories: Mexican, Main dish, Kooknet
Yield: 8 Servings

2 c Shredded cooked beef

1 c Canned refried beans
8 ea Flour tortillas (10" dia)
-- warmed
2 c Shredded lettuce
1 1/2 c Tomatoes, chopped (2 cups)
4 oz Shredded cheddar cheese
-- (1 cup)

============================== DIRECTIONS
================================

Heat beef and beans separately until hot.

Spoon about 1/4 cup of the beef onto center of each tortilla.
 Spoon about 2 tablespoons of the beans onto heef.

Top with 1/4 cup of the lettuce and about 2 tablespoons each of the
tomatoes and cheese.

Fold bottom end of each tortilla up about 1 inch over filling; fold
right and left sides over folded end, overlapping.

Fold remaining end down.

NUTRITIONAL INFORMATION (1 Serving): Calories 385, Protein 21g,

Carbohydrate 44g, Fat 14g, Cholesterol 50mg, Sodium 500mg, Potassium
460mg, Protein 32%, Vitamin A 8%, Vitamin C 6%, Thiamin 20%,
Riboflavin 18%, Niacin 22%, Calcium 14%, Iron 24%

Source: Betty Crockers Mexican Fast and Easy Cookbook

Posted by Bob Hogan, Wacko in charge LUCIFERnet MBOTVM BBS, Wichita,

KS 316-554-0005

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Mexican Lasagna <t>

Categories: Mexican, Kooknet
Yield: 1 Servings

1/2 Box lasagna noodles

1 cn (1 lb) fatfree vegetarian
Refried beans
1 c Chunky salsa (any degree of
Eat you prefer)
1 c Fatfree or 1% fat cottage
Cheese
1 c Shredded fatfree (or low fat
If desired) cheddar cheese

Cook noodles according to package directions. Rinse and drain.

In a small saucepan, mix beans and salsa and heat over a medium flame
until runny (helps to spread the mixture). Place a small amount of
the bean mixture in the bottom of a square 8 or 9 inch baking dish.
Layer four or five lasagna noodles over the dish (cut off extra
length of noodle and save for the next noodle layer). Spread 1/2 of
the bean/salsa mix on top of noodles then top with 1/2 the cottage
cheese and some of the cheddar. Top with more noodles then the
remaining bean/salsa mix and cottage cheese. top with more cheddar
and remaining noodles. Top with a little more cheddar. Bake in
microwave at medium-high for 10 minutes (uncovered) or in oven for 30
minutes at 350 degrees (or until hot and bubbly).

From: Lucinda Rasmussen <[email protected]>. Fatfree Digest

[Volume 10 Issue 1] August 11, 1994. Formatted by Sue Smith,
S.Smith34, [email protected] using MMCONV

Posted by Bob Hogan, Wacko in charge LUCIFERnet MBOTVM BBS, Wichita,

KS 316-554-0005
MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Chile and Cheese-Stuffed Chiles

Categories: Main dish, Mexican, Cheese/eggs, Kooknet
Yield: 4 Servings

8 Anaheim Chiles
10 oz Monterey Jack Cheese;
-shredded
2/3 c Dry Bread Crumbs
2 Eggs; beaten
7 oz Can Diced Green Chiles
1/2 c Heavy Cream
1/2 ts Salt
1/2 ts Ground Pepper

Preheat the oven to 350�F. Line a 9 x 13" baking pan with foil. Drop
the Anaheims into a large pot of boiling salted water; bring back to
a boil, and blanch for 5 minutes. Drain and let cool. Toss together
the cheese and bread crumbs in a bowl. Stir in the eggs and canned
chiles, then the cream. Season with salt and pepper. The mixture will
be quite stiff; this is OK.

Carefully cut a slit the length of each pepper to make a pocket for
the stuffing. Shape 1/4 cup blobs of the cheese mixture into rough
log shapes and insert in the chiles. Place chiles stuffed-side up in
the pan. Cover with foil and bake for 20 minutes. Remove the foil and
bake 10 minutes longer.

Per Serving: 505 calories, 25 g protein, 22 g carbohydrate, 36 g fat,

22 g saturated fat, 212 mg cholesterol, 824 mg sodium, 2 g fiber.

Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The

Shadow Zone IV - Stinson Beach, CA

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Chicken Fajitas #2

Categories: Poultry, Mexican, Low-fat, Kooknet
Yield: 4 Servings

8 6" Flour Tortillas

Sm Onion, sliced into rings
2 Cloves Garlic, minced
Med Green /Sweet Red Pepper*
1 tb Cooking Oil
9 oz Chicken Breast halves **
1/3 c Salsa
2 c Shredded Lettuce
1/4 c Plain low-fat Yogurt
Green Onion, thinly sliced

*cut into bite-size strips **9 oz boned skinless chicken breast

halves, cut into bite-sized strips
 Wrap tortillas in foil. Place in 300 deg F. oven for 10-12 minutes or
till heated through. Meanwhile, spray a large skillet with Pam. Add
onion and garlic; stir-fry for 2 minutes. Add red or green pepper;
stir-fry for 1-2 minutes more or until veggies are tender crisp.
Remove from skillet. Add oil to skillet. Add chicken; stir-fry 3-5
minutes or till chicken is tender and no longer pink. Return veggies
to skillet. Add salsa. Cook and stir till heated through.
To serve, divide chicken mixture evenly among tortillas. Top with
shredded lettuce. Dollop with yogurt and sprinkle with green onion.
Roll up tortillas and serve.
******************************************************* Per serving:
297 calories, 24 g protein, 33 g carbohydrates, 7 g fat, 55 mg
cholesterol, 197 mg sodium, 373 mg potassium.

From Kay Crowley KOOK-NET : Boomerville USA * Houston TX *

713-370-1448

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Bean Picadillo Tortillas

Categories: Main dish, Mexican, Kooknet
Yield: 6 Servings

6 8" Flour Tortillas

MMMMM-------------------------PICADILLO------------------------------
2 tb Margarine
1/2 c Onion; finely chopped
15 oz Can Kidney Beans; drained
-and slightly mashed
15 oz Can Pinto Beans; drained and
-slightly mashed
1/2 c Picante Sauce
1 ts Chile Powder
1/4 ts Cumin
1 ds Cinnamon

MMMMM---------------------------SALSA--------------------------------
1 1/2 c Chunky Salsa
1 c Frozen Whole Kernel Corn;
-thawed and drained

MMMMM--------------------------GARNISH-------------------------------
6 Ripe Olives; pitted and
-sliced
1 Tomato; cut into 6 wedges

Heat oven to 350�F. Wrap tortillas in foil; heat in oven for 15

minutes. Melt margarine in a large skillet over medium heat. Add
onion; cook and stir until tender, about 5 minutes. Stir in all
remaining picadillo ingredients. Bring to a boil. Reduce heat to low;
cover and simmer 12 minutes or until thoroughly heated, stirring
occasionally.

In a small saucepan, combine salsa ingredients; bring to a boil.

Reduce heat to low; cover and simmer 10 minutes or until thoroughly
 heated, stirring occasionally. To serve, spread 1/2 cup hot picadillo
on each tortilla within 1" of edges; roll up, enclosing filling. Top
with hot salsa mixture. Garnish with sliced ripe olives and tomato
wedges.

Per serving: 290 calories, 11 g protein, 7 g fat, 54 g carbohydrate,

170 mg sodium.

Source: Safeway's Nutrition Awareness Program Typed by Katherine Smith

Kook-Net: The Shadow Zone IV - Stinson Beach, CA

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Quesadilla Torte

Categories: Cheese/eggs, Kooknet, Mexican, Main dish
Yield: 4 Servings

4 lg Flour Tortillas
16 oz Can Black Beans
1 1/2 c Monterey Jack Cheese;
-shredded
1 1/2 c Tomato Salsa
1 sm Head Iceberg Lettuce;
-shredded
1/2 c Plain Non-Fat Yogurt
Cilantro Leaves

Preheat the oven to 500�F. Spray a large pie pan with cooking spray.
Lay one tortilla in the pan. Rinse black beans under cold running
water, then drain. Whirl in the food processor to make a rough puree,
adding 1/4 cup cheese and 2 tb salsa. Paint 1/2 of the bean mixture
onto the first tortilla. Top with cheese and salsa. Add the next
tortilla and repeat. Add the top tortilla. Spray with cooking spray.

Bake in the oven until bubbly and brown, about 7-10 minutes. While the
torte is baking, divide the lettuce among serving plates. When
browned, cut the torte into wedges, place on the serving plates and
spoon a dollop of yogurt on top. Garnish with cilantro leaves.

Source: Medford Mail Tribune Posted by Katherine Smith Kook-Net: The

Shadow Zone IV - Stinson Beach, CA

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Acapulco Chicken ( En Escabeche )

Categories: Poultry, Mexican
Yield: 6 Servings

2 c Unsalted chicken broth,

-defatted
1 tb Olive oil
2 ts Ground cumin
2 tb Pickling spice
1/2 Red bell pepper, sliced
1 lb Boneless chicken breast
 -halves
1/2 Yellow bell pepper, sliced
2 tb Minced jalapeno chili with
-seeds
1 Onion, halved, thinly sliced
1/3 c Rice wine vinegar
1/4 c Fresh cilantro leaves
3 lg Garlic cloves, minced

baked (no oil) tortilla chips

Boil broth and pickling spice in heavy large saucepan ten minutes.
Strain and return liquid to saucepan. Add chicken, onion, vinegar,
garlic, oil and cumin to pan. Simmer over very low heat until chicken
is just cooked through, about ten minutes. Transfer chicken and
onions to shallow dish. Top with bell peppers and minced chilli. Boil
cooking liquid until reduced to 2/3 c, about ten minutes. Pour liquid
over chicken and let cool 30 minutes. Add cilantro to chicken
mixture. Cover and refrigerate until well chilled, turning chicken
occasionally, about 4 hours (can be prepared one day ahead). Slice
chicken and transfer to plates. Top with marinated vegetables and
some of the juices. Pass tortilla chips to use as "pushers." 130
calories per serving, 4 g fat, 72 mg sodium, 44 mg cholesterol. From
Bon Appetit's Light & Easy Mar '93.

Makes 6 servings

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Baked Chicken Chimichangas

Categories: Mexican, Poultry
Yield: 6 Servings

2 1/2 c Chicken; cooked, shredded

2 tb Olive oil
1/2 c Onion; chopped
2 Garlic; cloves, minced
1/2 tb Chili powder
16 oz Salsa (choice of hotness)
1/2 ts Cumin; ground
1/2 ts Cinnamon
pn Salt;(if necessary)
6 10 inch flour tortillas
-nice flexible ones. If
-stiff, warm before filling
1 c Refried beans
Olive oil (for basting)

MMMMM--------------------------GARNISH-------------------------------
-Sour Cream
-Guacamole

In large saucepan, saute onion and garlic in oil until tender. Stir
in chili powder, salsa, cumin and cinnamon. Stir in shredded
chicken. Let cool.

Heat oven to 450. Grease rimmed 15 x 10 x 1 baking pan. Working

 with one tortilla at a time, spoon a heaping tablespoon of beans down
center of each tortilla. Top with a scant 1/2 cup of the chicken
mixture. Fold up the bottom, top and sides of tortilla; secure with
wooden toothpicks if necessary.

Place chimichangas in greased baking pan, seam side down. Brush all
sides with the oil.

Bake 20 to 25 minutes or until golden brown and crisp, turning every 5

minutes.

Serving suggestions: Mexican Rice, and Bean/Corn Side Dish

Variation out of ChiChi cook book

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Broiled Chicken Fajitas

Categories: Mexican, Poultry
Yield: 2 Servings

1/2 lb Boned, Skinned Chicken

Breasts
1 tb Lemon Juice
1/2 ts Garlic Powder
1/2 ts Seasoned Salt
1/4 ts Each Oregano & Pepper
Few Drops Liquid Smoke
Flavoring
1 tb Vegetable Oil
1/2 c Green Pepper Strips,
1/2 c Thin Onion Wedges
1/2 c Tomato Wedges
1/4 c Mild Picante Sauce

in Bowl, Combine First 7 Ingredients & 1 1/2 t. Oil. Cover &

Refrigerate 2 To 8 Hours. Broil Chicken Until No Longer Pink in The
Center. Meanwhile, in A Large Skillet, Saute Green Peppers & Onions
in Remaining Oil Until Crisp-Tender. Add Tomatoes & Saute 1 Min.
Stir in Picante Sauce & Heat Through. Cut Chicken Into Thin Strips&
Top With Vegetables. Serve With Four Hot Corn Tortillas.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Chicken Breasts Southwestern

Categories: Grill, Poultry, Marinades, Mexican
Yield: 4 Servings

2/3 c Vegetable oil

1/3 c Lime juice
2 tb Green chilies; chopped
1 ts Fresh garlic; minced
4 Chicken breasts halves;
- Skinned
8 sl Cheddar cheese
 Salsa

In 9" square baking pan stir together all marinade ngredients. Add
chicken breasts; marinate, turning once, in refrigerator at least 45
minutes. Meanwhile, prepare grill placing coals to one side; heat
until coals are ash white. Make aluminum foil drip pan; place
opposite coals. Remove chicken from marinade; drain. Grill chicken 7
minutes; turn. Continue grilling until fork tender, 6 to 8 minutes.
Top each chicken breast with 2 slices cheese. Continue grilling until
cheese begins to melt. Serve with salsa. From: Terri Woltmon Date:
04-15-94 (20:09) Number:
208 From

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Chicken Santa Fe

Categories: Poultry, Mexican, Marinades
Yield: 4 Servings

2 Whole broiler-fryer chicken

-breasts,halved,skinned and
-boned
4 tb Jalapeno pepper jelly,melted
2 Sweet red
-peppers,roasted,skinned
Marinade (Recipe below)

Place chicken between two pieces of wax paper. On hard surface, with
meat mallet or similar flattening utensil, pound to 1/4" thickness.
In large plastic zip-lock bag, place chicken in single layer. Add
marinade;close bag; refrigerate and marinate, turning once, for 1
hour. Bring chicken to room temperature; place on broiler pan and
brush liberally with marinade.

Set oven temperature control at broil and arrange rack so chicken is

about 6" from heat. Broil 8 minutes; turn, brush with marinade, and
broil about 8 minutes longer or until chicken is brown and fork can
be inserted with ease. Brush chicken with melted jelly. Place two
roasted pepper strips to form an X on each breast half; spoon on
remaining jelly. Return to oven and broil until chicken is glazed.

Serves 4.

NOTE: To roast peppers, place under broiler, turning often until

charred, cool. With point of sharp knife, remove stem, seeds, and
skins. Cut in 8 strips.

Marinade: In medium bowl, mix together:

1/4 cup olive oil juice and zest of 1 small lime 1 clove garlic,
crushed 1 oz. tequila 1/4 tsp bottled hot pepper sauce 1/8 tsp liquid
smoke 1/4 tsp salt.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

 Title: Chicken Tacos
Categories: Poultry, Mexican
Yield: 6 Servings

1/4 c Green Onion, Chopped

1 tb Shortening
2 c Cooked Chicken, Shredded
8 oz Can Taco Sauce OR
8 oz Green Chili Salsa
1 Salt To Taste
1 pk Taco Shells
1 c Grated Cheddar Cheese

MMMMM---------------------OPTIONAL TOPPINGS--------------------------
1 Chopped Lettuce
1 Chopped Tomato
1 Sour Cream
1 Guacamole

Saut� the onion in the shortening until transparent. Add the chicken,
green chili salsa or taco sauce and salt to taste. Heat to boiling.
Prepare shells according to package directions. Put two tablespoons
of the chicken mixture and one tablespoon of grated cheese in each
shell. Serve with option of lettuce, tomato, sour cream or guacamole
and extra chili sauce as desired.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Chicken with Chocolate Sauce ( Chicken Mole )

Categories: Poultry, Mexican
Yield: 6 Servings

4 tb Olive oil
2 Cloves garlic, minced
Serving-pieces of chicken
-for 6 persons
1 Onion, chopped
1 Green pepper, chopped
3 Slices canned pimento,
-chopped
2 Large tomatoes, peeled,
-seeded, and chopped
2 tb Chili powder (or to taste)
2 1/2 c Chicken broth
1/4 c Slivered almonds
1/4 c Raisins
1/2 ts Cumin
1/4 ts Nutmeg
1/4 ts Ground cloves
1/4 ts Cinnamon
1/2 ts Salt
1/4 ts Pepper
1 ts Sugar
Grated rind of 1 orange
2 Squares bitter chocolate,
-chopped
1/4 c Light rum
 In casserole, heat oil and cook garlic for a few moments to flavour
oil; add chicken and brown. Remove chicken. In remaining fat, cook
onion, green pepper, pimento, and tomato over gentle heat for 10
minutes. To onion mixture, add chili powder, blending well. Add
broth, almonds, raisins, seasonings, and rind; simmer, covered, 30
minutes longer. Add chocolate, stirring until melted. Replace
chicken, spooning sauce over. Bake, covered, at 350 degrees for 1
hour, or until chicken is tender. Warm rum, ignite it, and pour over
contents of casserole; allow to stand for a few minutes. Source: Jack
Shyba, FidoNet Cooking Echo

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Chipotle Chicken Tostada

Categories: Mexican, Poultry
Yield: 4 Servings

2 Whole chicken breasts,

-boneless and skinless
x Salt and pepper
1 1/2 c Rosarita roasted salsa, med.
1/4 c Orange juice
1 tb Canned Chipotle chiles,
-pureed
2 cn (16 oz. ea.) Rosarita No
-Fat Traditional Refried
-Beans
4 lg Fluted tostado shells,
-heated
2 c Torn lettuce
1 c Shredded low fat Cheddar
-cheese
1 c Diced tomatoes
1/2 c Low fat sour cream (opt.)
1/4 c Sliced ripe black olives
1/4 c Sliced green onions

Place chicken in a shallow glass baking dish. Sprinkle with salt and
pepper to taste. Bake at 350 degrees F. for 20 to 25 minutes, or
until chicken is lightly brown and tender. Cut in strips or shred
with a fork. In a small mixing bowl, combine chicken, 1 cup Rosarita
salsa, orange juice and chipotle chiles; mix well. Set aside.
Combine Rosarita refried beans and remaining Rosarita salsa in
saucepan. Heat over medium heat 5-7 minutes, stirring often. Place 1
tablespoon of hot bean mixture in center of each of 4 serving plates.
Place pre-heated tostada shells on dollop of hot bean mixture to
prevent movement. Divide ingredients equally among tostada shells and
layer in the following order: bean mixture, chicken salsa mixture,
lettuce, cheddar, tomatoes, sour cream, olives and green onions.

Source: Rosarita No Fat Traditional Refried Beans can label.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

 Title: Creamy Chicken & Jalapeno Nachos
Categories: Poultry, Appetizers, Mexican
Yield: 100 Each

1 Whole chicken breast,

Poached, skinned, boned &
Diced
12 oz Cream cheese, room temp
2 Jalapeno peppers, seeded &
Minced
3 tb Chopped red onion
2 Cloves garlic, minced
1 ts Ground cumin
1 ts Chili powder
1 1/2 c Grated Monterey Jack cheese
Salt & freshly ground black
Pepper to taste
6 md Pita, each cut and separated
Into 2 rounds

Preheat oven to 375 degrees. Combine the chicken, cream cheese,

jalapeno peppers, onion, garlic, cumin, chili powder and grated
cheese in a large mixer bowl. Beat with an electric mixer until
blended. Season to taste with salt and pepper. Spread each pita
round with a generous amount of the filling. Place on cookie sheets
and bake until puffed and bubbling, 5 to 7 minutes. Immediately cut
into wedges and serve in a napkin-lined basket. From The Silver
Palate Good Times Cookbook by Julee Russe & Sheila Lukins.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Enchiladas Verdes ( Green Chicken Enchiladas )

Categories: Poultry, Mexican
Yield: 1 Servings

MMMMM------------------------THE FILLING-----------------------------
2 Whole Chicken Breasts,
Halved
2 cl Garlic, Peeled
1/2 Carrot, Cut In Pieces
1 Yellow Onion, Peeled
& Halved
1 Bay Leaf, Broken
3 Sprigs Parsley
2 c Sour Cream
1/2 c Heavy Cream
6 oz Monterey Jack, shredded

MMMMM----------------------SAUCE & ASSEMBLY---------------------------

12 6" Corn Tortillas
3 lb Fresh Tomatillos
1 cl Garlic, Peeled & Minced
4 Serrano Chiles,
Stems Removed
1 ts Sugar
- Salt
- Pepper
 3/4 c Chicken Broth (From Poaching
The Chicken)
3 oz Queso Fresco or
"Enchilada Cheese", Crumbled

Start with the filling: Place the chicken in a saucepan. Add water to
cover. Add the garlic, carrot, bay leaf, parsley and half the onion.
Bring to a boil. Reduce heat. Cover. Simmer until the chicken is
tender (about 30 minutes). Let cool in the broth. Remove the meat
from the skin and bones. Shred the chicken meat. Cover to prevent it
from drying out. Set aside. Strain the broth. Set aside. Combine the
sour cream with the heavy cream. Let stand at room temperature for 30
minutes to thicken. Shred the cheese. Set aside. Slice the remaining
onion. Rinse with cold water. Set aside 2 slices of onion per
serving. Add the left over onion to the broth. Combine the shredded
chicken with half of the shredded cheese. Set the remaining cheese
aside. Add 1/4 of the sour cream to the chicken and cheese mixture.
Blend carefully. Heat about 1" of oil in a large skillet (one big
enough to hold an unrolled tortilla flat) to 300 degrees. Pass the
tortillas, one at a time, through the oil (to soften and seal them).
Press between paper towels to remove excess oil. Divide the filling
equally between the tortillas. Roll each up and place, seam side
down, in a buttered casserole dish. Keep covered while preparing the
sauce. Preheat the oven to 400 degrees. Remove the husks from the
tomatillos. Wash off any sticky residue. Combine the tomatillos,
chiles and minced garlic. Puree (a food processor will do this best).
Place the mixture in a saucepan. Bring to a boil. Stir in the sugar,
salt, pepper and the measured amount of the chicken broth. Keep hot.
Cover the tortillas in the baking dish. Bake until heated through
(about 10 minutes). Cover with the sauce. Top with the reserved
shredded cheese. Bake, uncovered, until the cheese melts (5-8
minutes). Garnish with the reserved onion slices and the crumbled
cheese. Serve at once with the remaining (room temperature) sour
cream mixture.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Grilled Chicken Adobo

Categories: Poultry, Sauces, Mexican
Yield: 1 Servings

10 Chicken Breast Halves; *

1 c Orange Juice
1 ts Basil Leaves; Dried
1/2 ts Salt
-ACHIOTE SAUCE BASE
1/3 c Achiote Seeds
1/3 c Vinegar; White
1/2 ts Pepper
1/4 c Achiote Sauce Base; Below
2 tb Vegetable Oil
1 ts Cinnamon; Ground
1/3 c Orange Juice
1 ts Red Chiles; Ground
1 Clove Garlic

* There should be 10 breast halves (about 3 1/2 lbs) which should be

 : boneless and skinless. Directions: Place chicken breasts in
shallow glass or plastic dish. Mix remaining ingredients and pour
over the chicken. Cover and refrigerate for at least 2 hours. Remove
chicken from marinade and set the marinade aside. Cover and grill the
chicken tsp to 6 inches from medium coals for 10 to 20 minutes. Turn
the chicken; cover and grill, turning and brushing with the marinade
2 to 3 times, until done, about 10 to 20 minutes longer. Heat
remaining marinade to boiling; boil uncovered until thickened, 8 to
10 minutes. Serve with the chicken. ACHIOTE SAUCE BASE: Cover the
achiote seeds with boiling water. Cover and let stand at least 8
hours. Drain seeds. Place seeds and remaining ingredients in food
processor workbowl fitted with steel blade. Cover and process until
the seeds are coarsely ground. Store in refrigerator up to 1 wee; in
the freezer up to 2 months. BROILED CHICKEN ADOBO: Set oven control
to broil. Remove chicken from the marinade; reserve marinade. Place
chicken in greased rectangular baking dish 13 9 x 2-inches; pour half
of the marinade over chicken and broil with tops about 4 inches from
the heat, until light brown, about 10 minutes. Turn chicken; pour
the remaining marinade over the chicken and broil until done, about 6
minutes longer.

From: Earl Shelsby Date: 06-21-94 From: Jr Byers

Date: 23 Feb 96

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Hot & Spicy Chicken Quesadillas

Categories: Poultry, Appetizers, Mexican
Yield: 4 Servings

2 ts Olive oil
2 Boneless chicken breasts,
-cut into strips
2 tb Chili sauce
1 Jalapeno pepper, seeded and
-diced
4 Eight inch flour tortillas
1 c Shredded Cheddar cheese
4 ts Canola oil or plain
-vegetable oil

Preheat the Calphalon Solo Griddle on medium heat on top of the

stove. Add the olive oil to the hot pan. Place the chicken strips,
chili sauce and jalapeno pepper in the pan and saute until cooked
through, approx. 3-5 minutes. Remove and reserve.

Wipe the pan clean.

Place the chicken mixture on one half of each of the 4 flour

tortillas. Sprinkle with cheese and fold over to form a half circle.

Again, preheat the Calphalon Solo Griddle on medium. Oil the cooking
surface with one tsp. Canola oil. Place a filled tortilla on the
cooking surface. Cook until light brown. Turn. Repeat with the other
three tortillas. Slice each tortilla into three wedges and serve with
salsa and black beans.
 Serves 4 From: Terri Woltmon Date: 04-15-94 (20:09) Number:
208 From

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Jalapeno Chicken Fajitas

Categories: Poultry, Mexican
Yield: 8 Servings

8 oz Boneless chicken breasts

1/4 c Lime juice
2 tb Water
1 Clove garlic
Jalapeno Flavor Process
-Cheese Product
Lettuce
Green onions
Tomatoes
Ripe olives
Flour tortillas

Marinate chicken breasts in lime juice, water and garlic. Broil or

grill chicken; slice thinly and serve in flour tortillas with other
ingredients.

Makes 8 fajitas. From: Terri Woltmon Date: 04-15-94 (20:09) Number:

208 From

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Mexican Chocolate Sauce

Categories: Mexican, Sauces, Chocolate
Yield: 10 Servings

4 oz Unsweetened chocolate
2 tb Butter or margarine
1/4 c Light corn syrup
1/4 c Sugar
1 Dash salt(optional)
1/4 c Kahlua
1/4 c Cream

In top of double boiler combine all ingredients and cook, stirring

constant

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Flan
Categories: Desserts, Mexican, Usenet
Yield: 4 Servings

3/4 c Sugar
2 Eggs
 2 Egg yolks
2 c Milk
1 t Vanilla extract

In a small kettle, heat about 3 T of sugar with about 1 t of water

until the mixture turns brown. Pour the mixture into 4 gelatin molds.
Move the molds around so that the mixture coats the interior. Set
aside.

Mix the eggs, sugar, milk and the vanilla extract. Pour the mixture
into the molds. Put the molds over a deep pan with water (double
boiler or bain marie technique) for 1 hr in a 350 degree F. oven.
Keep the water in the pan at the same level by adding boiling water.
Cool and put it in the refrigerator. Unmold the flan before serving.

NOTES:

* A rich Mexican custard -- This recipe comes from the "Delicias

Culinarias" cookbook that I brought from Mexico.

* You can substitute liquor for some of the milk to make the flan
richer. Personally, I use about 1 cup of milk and about 1 cup rompope
(Mexican eggnog).

* Be careful when coating glass molds as they can break because of

the sudden change in temperatures. You have to do it fast as the
mixture hardens very quickly.

: Difficulty: moderate.
: Time: 2 1/2 hours
: Precision: no need to measure.

: I. Arieh Cimet
: Northwestern University, Evanston, Illinois, USA
: {ihnp4,chinet}!nucsrl!cimeti

: Copyright (C) 1986 USENET Community Trust

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Fish en Escabeche

Categories: Fish, Appetizers, Vegetables, Mexican
Yield: 12 Servings

1 lb Firm White Fish Fillets; *

1/3 c Lemon Juice
1/3 c Lime Juice
1/4 c Olive Or Vegetable Oil
1 T Cilantro; Fresh, Snipped, **
1 t Oregano; Fresh, Snipped, ***
3/4 t Salt
1/4 t Pepper
12 ea Stuffed Green Olives; ****
2 ea Jalapenos Chiles; *****
1/4 c Onion; Finely Chopped, 1 sm
1 ea Clove Garlic; Finely Chopped
1 c Tomato; Seeded & Chopped
 1 ea Avocado, Peeled & Chopped

* Fish should be Orange Roughy, Haddock, or Mackerel, cut into

1/2"
: cubes. ** If fresh Cilantro is not available, use 1 t dried
cilantro leaves. *** If fresh oregano is not availabel, use 1/4 t
dried oregano leaves. **** Olives should have pimiento stuffing.
***** Jalapeno Chiles should be seeded and chopped.
~---------------------------------------------------------------------
~-- Heat 3/4-inch of water to boiling in 10-inch skillet; carefully
place fish in water. Heat to boiling; reduce heat. Simmer,
uncovered, just until fish is opaque, about 30 seconds (DO NOT
overcook or fish will fall apart); drain carefully. Mix remaining
ingredients except tomato and avocado in a glass or plastic dish.
Stir in fish carefully. Cover and refrigerate 2 day, carefully
stirring occasionally. Just before serving, gently stir in tomato and
avocado; drain. Serve fish mixture on saltine crackers or tortilla
chips, if desired.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Tuscan Tuna Salad

Categories: Fish, Salads, Cyberealm, Mexican
Yield: 4 Servings

1 Can (13 oz) white tuna

Packed in water, drained
1 Can (8 oz) dark red kidney
Beans, rinsed and drained
1 lg Tomato, seeded and diced
1/2 c Ripe olives, sliced
1/2 c Sliced green onions & tops
1/2 c Pace Picante Sauce
1/3 c Bottled Italian dressing
1/2 ts Dried basil, crushed
3 c Shredded spinach leaves

Combine tuna, beans, tomato, olives and onions in large bowl. Combine
Pace Picante Sauce, dressing and basil in small bowl, mixing well;
add to tuna mixture. Toss lightly. Chill. Arrange spinach on
serving plate; top with tuna mixture. Serve with additional Pace
Picante Sauce.

From: Keeping Pace, Club Members Recipe Exchange, Summer, 1994 Typed
for you by Loren Martin, Cyberealm BBS Watertown NY 315-786-1120

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: About Mole

Categories: Pitts, Info, Mexican
Yield: 1 Text file

Mole (pron. mole-a) is a series of Mexican sauces that contain ground

chiles, spices, nuts, often chocolate, sometimes raisins, ground
 seeds, etc.

There are three basic types of moles:

1. Mole Poblano (the most famous type, and the one that ALWAYS
contains chocolate) was originated in Pueblo during Colonial times
(Mexican colonial, not ours) by the nuns who wanted to make a special
dish for a visiting Archbishop. The sauce contains ground dried
chile peppers, ground nuts, ground raisins, broth, chocolate,
sometimes ground corn tortillas, a small amount of sugar, and various
spices. It is traditionally served over turkey, with a side dish of
unfilled tamales (just the cornmeal masa steamed in corn shucks.)
It's one of those dishes that rarely finds its way out of the country
of origin, and you either passionately love or passionately hate. I'd
post a recipe if I could find one (Have recipes for all three
versions floating around SOMEWHERE, but never got the time to enter
'em into the computer, so they're a little tough to find). It may
also be purchased pre-made (something I recommend, as the bottled
version is excellent, and this is NOT something you'd want to attack
from scratch on even a semi-regular basis). If Shirley is interested,
I'll pick up a jar and ship it your way.

2. Mole Verde (green mole) contains green chiles, broth, ground

pumpkin seeds, various herbs and spices. It's usually served over
chicken or pork. Nice stuff, and much easier for the beginner to like
than the Mole Poblano.

3. Mole Roja (red mole) is a sauce that contains red chiles, herbs
and spices, ground nuts or seeds, ground corn tortillas, usually no
chocolate. I THINK it comes from the region around Oxaca. Again,
it's marginally easier to like than the more well-known version. It's
usually served over chicken or pork.

All of these dishes are virtual throwbacks to the complex (and to our
palates unusual) combinations of ingredients that were common in that
part of the country before the arrival of the Spaniards. None of the
dishes is particularly hot, they have a complex, haunting flavor that
speaks of cultures long gone, but not entirely forgotten.

Don't know if you'd like 'em or not, Unka Burt (I do), but if you
want just a hint of what I'm talking about, throw a square of
unsweetened chocolate in your next batch of Left-Handed Chili, and
let us know what you think.

From: Kathy Pitts, Bryan, TX

From: Kathy Pitts Date: 12 Jan 96

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Acapulco Chicken

Categories: Poultry, Mexican
Yield: 6 Servings

2 c Canned unsalted chicken

-broth, defatted
1 tb Olive oil
 2 ts Ground cumin
2 tb Pickling spice
1/2 Red bell pepper, sliced
1 lb Boneless skinless chicken
-breast halves
1/2 Yellow bell pepper, sliced
2 tb Minced jalapeno chili with
-seeds
1 Onion, halved, thinly sliced
1/3 c Rice wine vinegar
1/4 c Fresh cilantro leaves
3 lg Garlic cloves, minced

baked (no oil) tortilla chips

Boil broth and pickling spice in heavy large saucepan ten minutes.
Strain and return liquid to saucepan. Add chicken, onion, vinegar,
garlic, oil and cumin to pan. Simmer over very low heat until
chicken is just cooked through, about ten minutes. Transfer chicken
and onions to shallow dish. Top with bell peppers and minced chilli.
Boil cooking liquid until reduced to 2/3 c, about ten minutes. Pour
liquid over chicken and let cool 30 minutes. Add cilantro to chicken
mixture. Cover and refrigerate until well chilled, turning chicken
occasionally, about 4 hours (can be prepared one day ahead). Slice
chicken and transfer to plates. Top with marinated vegetables and
some of the juices. Pass tortilla chips to use as "pushers." 130
calories per serving, 4 g fat, 72 mg sodium, 44 mg cholesterol. From
Bon Appetit's Light & Easy Mar '93.

Makes 6 servings

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Adobo Sauce

Categories: Mexican, Sauces
Yield: 1 Servings

4 md Dried anchos chillies

6 md Dried guajillos chillies
8 x Cloves of garlic
10 x Black peppercorns
1/2 in. cinnamon bark
2 lg Bay leaves
1/2 ts Dried oregano
1/2 ts Dried thyme
3 tb Wine or cider vinegar
2 x Whole cloves
Large pinch of cumin seeds
1 ts Salt

Preparethe dried peppers as described below. toasted and soaked. if

you can't get guajillos, use all anchos or even pasillas. California
or New Mexico chillies give a much lighter flavor. Dry fry the
unpeeled garlic in a heavy frying pan with no oil. Turn frequently.
After 10 mins. the garlic should be soft and the blacked, slistered
skins can be easily removed-let the cloves cool off before removing
the skins. Grind the cinnamon, cloved, peppercorns, bay leaves, and
 cumin seeds in a pestle and mortar or a spice grinder. The aroma of
fresh ground spices is incomparably superior to ready ground spices.
Drain the chillies an put them in a blender with the peeled garlic,
the herbs and the spices, the vinegar, and a little bit of water,
about 2 tbs. Now comes the tedious part. Blend this mixture to a
smooth paste. You will need to stop every few seconds and push the
mixture down on the blades you may even need to add another tbs. of
water. Don't add too much water tho' or the suace will be weak and
watery. It can easily take 5-10 mins. to get a reasonably smooth
paste. Strain the sauce through a stainless steel mesh, this is
tedious and will take a few mins. also. The easiest way is to use a
pestle against the mesh inside the strainer. you will be left with a
smooth, creamy paste and a mass of pungant pulp. Discard the pulp,
keep the paste in the refrigerator in a glass jar with a plastic top,
it will corrode a metal top. To use smear the paste on meat that will
be grilled. Marinate the meat with the smeared sauce over night then
grill as usual.

Dried chillies preparation: deseed and devein the chillies. Then,

tear them apart into reasonably flat pieces and toast them briefly on
a hot dry frying pan or griddle. Hold them down for a few seconds,
until they change colour and crackle. Then flip them over and hold
down this side for a few secs. do not allow them to burn or they
become bitter.Now place them in a bowl and just cover with boiling
water. put a suacer on top to hold them under the water, and leave to
soak for at least a half hour.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Albondigas Soup

Categories: Soups, Beef, Mexican
Yield: 5 Servings

3 qt Regular-strength beef broth

1 lg Can (28 oz.) crushed
-tomatoes
1 lg Can (7 oz.) diced green
-chiles
1 lg (about 1/2-lb.) onion,
-chopped
1 1/2 ts Crumbled dried basil leaves
1 1/2 ts Crumbled dried oregano
-leaves
1/2 To 1 tsp. liquid hot pepper
-seasoning
1/2 c Long-grain white rice
Meatballs (recipe follows)
1/2 c Minced fresh cilantro
-(coriander)
Cilantro sprigs (optional)
Salt and pepper
In a 6- to 8-quart pan,
-combine broth, tomatoes and
-their
Liquid, chiles, onion,
-basil, oregano, and hot
-pepper
 Seasoning to taste. Bring
-to a boil over high heat.
Add rice; cover and simmer
-15 minutes. Add meatballs;
Cover and simmer until
-meatballs are not pink in
-the
Center (cut to test), 10 to
-15 minutes longer. Stir
In the minced cilantro.
Ladle into bowls and garnish
-with cilantro sprigs. Add
Salt and pepper to taste.
-Makes about 5 quarts, 10 to
12 Servings.

MEATBALLS: In a large bowl, mix together until well blended 1 pound

GROUND LEAN BEEF; 1/3 pound BULK PORK SAUSAGE; 1/2 cup CORNMEAL; 1/4
cup MILK; 1 large EGG; 1 small (about 6 oz.) ONION, minced; 1 clove
GARLIC, pressed or minced; and 1/2 teaspoon crumbled DRIED BASIL
LEAVES.

Shape the mixture into about 3/4-inch balls. If making ahead, return
the meatballs to bowl, cover, and chill up to 4 hours.

FROM: Sunset Best of the West, Spring/Summer 1993 Originally Posted

on GEnie by: Debbie Applebury (J.APPLEBURY)

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Ancho Sauce

Categories: Sauces, Spices, Mexican
Yield: 2 Servings

12 Dried ancho chilies

1 ts
Salt (or to taste)
2 cBoiling water
1 ts
Dried oregano
1 cPeeled, seeded and finely
-chopped tomatoes
3/4 ts Ground cumin
1/4 ts Tumeric
2 md Garlic cloves, minced

Seed and stem chilies under cold running water. Break into one-inch
pieces. Place in medium bowl. Add boiling water and soak one hour.

Strain chilies through sieve, reserving liquid. Add tomatoes, garlic,

salt, oregano, cumin and tumeric, and blend well. Pour mixture into
heavy small saucepan. Add one cup reserved soaking liquid. Bring to
boil, stirring constantly. Reduce heat and simmer until sauce
thickens and coats spoon, ten to fifteen minutes. Serve at room
temperature. From Bon Appetit, Dec '85.

Makes 2 cups

MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Arroz Con Huevos

Categories: Cheese/eggs, Vegetarian, Mexican
Yield: 2 Servings

1 c Water
1/2 c Rice
1/4 c Onion
1 Garlic clove
1/2 ts Salt
1/2 c Green bell pepper
2 tb Taco sauce
1/2 c Tomato
4 Egg
1/4 c Cheddar cheese

1. In medium saucepan combine water, rice, onion, garlic and salt.

Cover. Over high heat, bring to boiling. Reduce heat to keep water
simmering. About 10 minutes before rice is done, stir in green pepper
and taco sauce. Re-cover and cook until rice is tender, about 10
minutes longer. Stir in tomato. Remove from heat, cover and keep
warm while poaching eggs. 2. To poach eggs top-of-range, in 1-quart
saucepan or 8- to 10-inch omelet pan or skillet, heat 2 to 3 inches
of water to boiling. Reduce heat to keep water simmering. Break eggs
into bowl. Then, slip eggs into water, holding bowl close to water's
surface, letting the eggs slide one by one into the water. Cook 3 to
5 minutes, depending on desired doneness. With slotted spoon, lift
out eggs. Drain in spoon or on paper towels and trim any rough edges,
if desired. 3. To poach eggs in microwave, pour about 2/3 cup water
into 1-quart bowl or baking dish. Break and slip in eggs. Prick yolks
with tip of knife or wooden pick. Cover dish with lid or plastic
wrap. Cook on High 1 1/2 to 3 minutes. Let stand 1 to 2 minutes to
complete cooking, if necessary. Lift out with slotted spoon. 4. To
serve, spoon half of the reserved rice mixture onto each of two
plates. Top each with 2 of the poached eggs. Sprinkle each egg with
1 tablespoon of the cheese.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Arroz Verde ( Green Rice )

Categories: Mexican
Yield: 6 Servings

4 Poblano chilies; or 4 green

;peppers, each 4 inches in
;diameter
4 c Chicken stock; fresh or can
1 c Parsley, fresh; coarsely
;chopped
1/2 c Onion; coarsely chopped
1/4 ts Garlic; finely chopped
1 ts Salt
1/8 ts Black pepper; freshly ground
1/4 c Olive oil
2 c Long grain rice; raw
 Roast the chilies or peppers, remove their skins, stems, seeds and
thick white membranes and discard. Chop the chilies into chunks.
Combine 1 cup of the chunks and 1/2 cup of stock in the jar of a
blender and blend at high speed for 15 seconds{d ohen gradually add
the remaining chilies and the parsley, onions, garlic, salt and
pepper, blending until the mixture is reduced to a smooth puree. (To
make the sauce by hand, puree the chilies, parsley, onions and
garlic, a cup or so at a time, in a food mill set over a bowl.
Discard any pulp left in the mill. Stir in 1/2 cup of stock and the
salt and pepper.)
Pour the oil into a 2 to 3 quart casserole and set it over moderate
heat. When the oil is hot but not smoking, add the rice and stir
constantly for 2 to 3 minutes until the grains are coated with oil.
Do not let them brown. Now add the pureed chili mixture and simmer,
stirring occasionally, for 5 minutes. Meanwhile, bring the remaining
3 1/2 cups of stock to a boil in a small saucepan and pour it over
the rice. Return to a boil, cover the casserole and reduce the heat
to its lowest point. Simmer undisturbed for 18 to 20 minutes, or
until the rice is tender and has absorbed all the liquid. Before
serving, fluff the rice with a fork. If the rice must wait, remove
the cover and drape the pan loosely with a towel. Place in a
preheated 250 degree (F) oven to keep warm.

77 of 108

Source: Time Life Series: Latin American Cooking

MMed by: [email protected] Submitted By EARL CRAVENS On

12-17-94 0432

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Aztec Enchiladas

Categories: Cheese/eggs, Mexican
Yield: 6 Servings

7 Eggs
2 tb Skim milk
1 tb Chicken stock
1 c Corn
1/4 ts Chili powder
4 Corn tortillas
1 Sweet red pepper rings
1 Parsley sprigs

Beat the eggs, whisk in milk. Heat stock in large skillet and add the
corn. Cook 2 to 3 minutes. Stir in the eggs and sprinkle with chili
powder. Cook over low-medium heat, stirring occasionally, until the
eggs are set. Place one-fourth of mixture on each tortilla. Serve
garnished with pepper rings and parsley sprigs, if desired.

From: The Lose Weight Naturally Cookbook Posted by: Sheila Exner

:
 From: Dawn Hart Date: Friday, 21-Feb-97 08:12 Am

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Bacalao Espanol ( Spanish Cod )

Categories: Mexican
Yield: 4 Servings

1 lb
Salted codfish
2 1/2 tb
Parsley,
1 lg
Onion, minced well chopped
8 tb
Olive oil
2 ts
Dry sherry
2 lg
Tomatoes, peeled and chopped
4 ts
Green olives, chopped
1 Clove of garlic, minced
Salt and pepper to taste
1 sm (4-ounce) can pimientos,
-shredded
1/4 ts Oregano

This came from one of the other cookbooks I picked up last weekend.
Nice segue, eh?

Inherited from Spain, this codfish dish is a favorite of the

Mexicans. Soak codfish for 8 hours in enough cold water to cover it.
Drain and shred the fish. Saute the onion in the oil until it is
softened. Add codfish and saute a few more minutes. Add the
remaining ingredients. Simmer slowly until codfish is tender, about
1/2 hour or more.

Makes 4 servings.

From "The Art of Mexican Cooking" by Jan Aaron and Sachs Salom.
Doubleday and Company, N.Y., 1965.

Posted by Stephen Ceideberg; March 9 1993.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Baked Sour Cream Tacos - Tacos De Jocoqui Al Horno

Categories: Cheese/eggs, Mexican
Yield: 6 Servings

12 Tortillas
Oil for frying
Sauce:
2 tb Oil
2 tb Salsa Jalapena or your
-favorite chili relish
1 sm Onion, chopped
1 cn Solid pack tomatoes, Chopped
Salt
1 lb Monterey Jack cheese, cubed
 1 ts Rubbed oregano
1 pt Sour Cream, salted

For sauce, wilt onion in hot oil. Add tomatoes, oregano, salsa, and
salt. Cook for 15 or twenty minutes. Set aside. Fry tortillas
lightly in oil, put some of the sauce and a piece of cheese on each
one and roll. Arrange in a buttered shallow glass baking dish. Pour
remaining sauce over tacos, top with cheese and spoon sour cream over
all. Bake at 325 F. for 25 to 30 minutes. Serves 6 to 12.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Barbacoa De Cabeza

Categories: Beef, Mexican
Yield: 6 Servings

1 Cabeza, beef head

4 Onions
3heads garlic
2 bn Cilantro

corn or flour tortillas

Before you actually get the cabeza (beef head), understand that it
won't look very nice -in fact it will look pretty gruesome.
Therefore, I suggest purchasing the thing the day you cook it.

In the Rio Grande Valley, barbacoa de cabeza is traditionally eaten on

Sunday mornings.

Clean the cabeza, removing eyes, ears, etc. Discard the tongue.
Leaving it will impart an odd taste to the meat. Wrap the cabeza in
a paper sack, along with onions, garlic, and cilantro. Wrap THAT in
burlap.

Dig a hole 2 feet deep and build a driftwood fire in it. Wait until
the fire goes to coals, then cover them with ashes, followed by the
cabeza, then about 2 inches of dry dirt or sand. Fill up the hole.
Add 6 to 8 inches of dirt or sand over it. Build a fire on top of
the ground. Use slow-burining wood such as oak or mesquite.

Leave the cabeza in the hole 12 to 18 hours. For example, if you

begin cooking it at 4:00 p.m., it should be ready by the next
morning. Serve with tortillas.

Serves one vanload.

If you want to try barbacoa de cabeza at homne, try wrapping the

cabeza in foil and bakinng it in an oven or over a charcoal grill.
Using foil in place of the paper bag keeps the cabeza slightly
moister while

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Basic Beef Fajitas in Dipped Tortillas

 Categories: Mexican, Main dish
Yield: 4 Servings

1 md Onion
1 ts Pure chili powder
1/4 c Fresh lime juice
2 1/2 lb Skirt steak
2 tb Olive or peanut oil; if
-frying the skirt steak
12 Scallions; trimmed
12 Corn tortillas
Salsa Verde

MMMMM--------------------------TOPPINGS-------------------------------
1/3 c Thinly shredded fresh mint
-leaves
2 Fresh limes; cut into 12
-thin wedges each

1. Grate the onion through the fine holes of a hand grater or mince
very fine in a food processor. Place the onion in a nonreactive pan
or dish large enough to hold the meat in 1 or 2 layers. Add the
chili powder and lime juice and stir to mix. Place the skirt steak
in the mixture and turn to coat. Set aside to marinate at room
temperature for 30 minutes, turning once, or refrigerate and marinate
for up to 2 hours, turning once or twice.

2. IF GRILLING, prepare a charcoal fire and allow the coals to burn

until they are mostly covered with white ash but a few red spots show
through here and there. This will take about 40 minutes. When the
fire is ready, remove the skirt steak from the marinade. Place on
the grill rack directly over the coals. Grill for 3 to 5 minutes on
each side, depending on the thickness of the steak and how well done
you like it. Remove the steak to a platter and set aside for the
juices to settle, 5 to 10 minutes.

IF FRYING, pour 1 tablespoon of the oil in a large nonreactive

frying pan set over medium-high heat until the oil begins to smoke.
Place as much of the steak as will fit in one uncrowded layer. Cook
for 3 to 5 minutes on each side. Remove, add more oil to the pan,
and continue with another round until all the steak is cooked. Set
aside to rest for 5 to 10 minutes.

3. While the steak rests, grill or pan-fry the scallions until limp
and charred in spots, about 5 minutes. Remove the scallions and cut
crosswise into 3 or 4 pieces each.

4. Just before serving, dip the tortillas in the Salsa Verde. Heat
in a frying pan or the oven (at 400F for 3 minutes on the rack).

5. To assemble, cut the steak across the grain into thin slices.
Spread 4 or 5 slices across the middle of a warm dipped tortilla, top
with 6 or so pieces of scallion. Sprinkle some mint over the onions.
Fold and serve with a lime wedge on the side, to be squeezed on the
fajita as it is eaten.

from The Well-Filled Tortilla Cookbook by Victoria Wise and Susanna

Hoffman typed by Tiffany Hall-Graham ___ X QMPro 1.53 X ///\oo/\\\
There are no more bugs. ///\oo/\\\ ///\oo/\\\
 ~!- Maximus 2.02 ! Origin: Salata * Redondo Beach, CA * 310-543-0439
28.8k (1:102/125)

� Area: National Cook

�������������������������������������������������������� Msg#: 224
Date: 01-12-95 16:57 From: Tiffany Hall-graham Read: Yes
Replied: No
To: All Mark: Subj: Tested
Recipes 5/5
����������������������������������������������������������������������
���� ��� We made these using the flour tortillas and my very green
Fresh Tomato Salsa. They were good, but I think that I'd prefer
something a little bit spicier. (Aside from the spice that the salsa
lends it.)

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Basic Green Sauce

Categories: Sauces, Vegetables, Mexican
Yield: 8 Servings

1 c Onions, Chopped
1/2 c Vegetable Oil
10 oz Fresh Spinach, Chopped
1/2 lb Tomatillos, Coarsely Chopped
4 oz Diced Green Chiles
2 Cloves Garlic, Crushed
1 tb Oregano Leaves, Dried
1 c Chicken Broth
2 c Dairy Sour Cream

Cook and stir onions in oil in a 3-quart saucepan until tender. Stir
in remaining ingredients except broth and sour cream. Cover and cook
over medium heat for 5 minutes, stirring occasionally. Place mixture
in food processor work bowl fitted with steel blade or in a blender
container; cover and process until smooth, about 1 minute. Return
mixture to saucepan; stir in broth. Heat to boiling; reduce heat.
Simmer uncovered for 10 minutes. Stir in sour cream. Cover and
refrigerate any remaining sauce. Makes about 4 cups of sauce.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Basic Red Chile Sauce

Categories: Mexican, Sauces
Yield: 1 Batch

8 Dried red chiles*

4 c ;Water
2 tb Flour
2 tb Vegetable oil
2 To 3 large garlic cloves
-- finely chopped
1 pn Dried oregano or
1 ts Fresh oregano
 1 ts Cider or white wine vinegar

*For a spicy sauce, use 1 New Mexico and 7 California chiles.

Eliminate the New Mexico chile for a milder sauce.

Wearing gloves, use a small knife to remove chile stems and seeds,
then wash the chiles well. Place in a saucepan with the water and
bring to a boil over high heat; boil for 5 minutes, then allow to sit
for 10 to 15 minutes. Whirl the water and chiles in a food processor
or blender, in batches if necessary, for 20 to 30 seconds, or until
the skins are finely chopped. Pass through a strainer, pressing the
chile pieces through with a wooden spoon.

In a medium skillet, make a roux by combining the flour and oil.

Saute over low heat for 2 minutes, then add the garlic, chile
mixture, oregano and vinegar. Stir well and simmer for 15 to 20
minutes. The sauce will keep in the refrigerator, tightly covered,
for about 5 days, or it can be frozen for 2 to 3 months.

Yield: Approximately 4 cups.

From Emojean Jordan Buechner in "Cooking with Herbs" by Emelie Tolley

and Chris Mead. New York: Clarkson N. Potter, Inc., 1989. Pg. 31.
Posted by Cathy Harned.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Basic Salsa #1

Categories: Condiments, Mexican
Yield: 3 Cups

4 Medium Tomatoes,drained,
-finely chopped
1/2 c Onion, chopped
1/2 c Celery, chopped
1/4 c Green pepper, chopped
1/4 c Olive or cooking oil
3 tb Green chili peppers, canned,
-chopped
2 tb Red wine vinegar
1 ts Mustard seed
1 ts Coriander seed, crushed

Combine tomatoes, onion, celery, green pepper, olive or cooking oil,

green chili peppers, vinegar, mustard seed, coriander seed, 1 t salt,
and dash of pepper. Cover; refrigerate several hours or overnight;
stirring occasionally. Garnish with green pepper strips, if desired.
Serve as a relish. Makes about 3 cups.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Basic Salsa #2

Categories: Condiments, Mexican
Yield: 2 Cups
 16 oz Canned tomatoes, drained,
-finely chopped OR
1 lb Fresh tomatoes, peeled,
-chopped
4 oz Canned green chili peppers,
-rinsed, seeded, chopped
-(jalapenos if desired)
1/2 c Onion, finely chopped
1 tb Vinegar
1 ts Sugar
1/8 ts Salt
1/2 ts Cilantro

Mix all ingrediants, cover and refrigerate several hours.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Bean Burritos

Categories: Mexican
Yield: 4 Servings

1 cn (16 Oz.) Light Red Kidney

Beans Drained
1 ts Vegetable Oil
1/2 c Chopped Onion
1/2 c Diced Red OR Green Pepper
1 cl Garlic Minced
3/4 ts Ground Cumin
1/2 ts Ground Coriander
1/8 ts White Pepper
1/2 c Frozen Whole Kernel Corn,
Thawed & Drained
4 (8 Inch) Flour Tortillas
3/4 c (3 Oz.) Shredded
Cheddar Cheese
1 c Commercial Medium Salsa

Place Kidney Beans in A Medium Bowl. Mash To Desired Consistency.

Coat A Small Nonstick Skillet With Cooking Spray. Add Oil & Place
Over Medium Heat Until Hot. Add Onion, Red Bell Pepper & Garlic &
Saute 5 Min. OR Until Onion Is Tender. Stir in Cumin, Coriander &
White Pepper. Cook 1 Min, And Remove From Heat. Add Onion Mixture &
Corn To Beans. Stir Well.
Divide Bean Mixture Evenly Among Tortillas, Spreading To Edges.
Sprinkle 3 T. Cheese Down Center Of Each Tortilla. Roll Up; Place
Seam Side Down On A Baking Sheet. Bake At 425 For 5 Min. OR Until
Thoroughly Heated. Spoon Salsa Over Burritos. Serve Warm.
(About 353 Cal. Per Burrito And 1/4 C. Salsa. Fat 12.1, Chol. 22)

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Bean Tortilla Casserole

Categories: Mexican, Beans
Yield: 10 Servings
 4 c Water; *
1 lb Pinto Beans; Dried, *
1/2 c Onion; Finely Chopped, 1 Med
2 Cloves Garlic
Chiles; **
1 1/2 ts Chicken Bouillon; Instant
1/8 ts Cumin; Ground
1/2 c Vegetable Oil
2 1/2 c Cooked Chicken; Diced
12 Flour Tortillas; ***
1 1/2 c Dairy Sour Cream
1 1/2 c Montery Jack Cheese;Shredded
1/4 c Green Onions w/Tops; Sliced

* Four 15 oz cans of pinto beans may be substituted for the water

and ** You should use 1/3 to 1/2 cup of canned chipotle chiles in
adabo *** Tortillas should be 8-inches in diameter and be warmed. Mix
water, beans, chopped onion and garlic in 4-quart Dutch oven. Heat
to boiling; reduce heat. Simmer uncovered until beans are tender,
about 3 hours adding water if necessary. Place half the beans, 1/2
cup of bean liquid, the chipotle chiles, bouillon (dry), and cumin in
food processor workbowl fitted with steel blade or in blender
container. Cover and process until smooth; pour into large bowl.
Place remaining beans with just enough liquid to cover in workbowl.
Cover and process until smooth; add to bean mixture in bowl. Heat oil
in 10-inch skillet until hot; stir in bean mixture. Cook uncovered,
stirring frequently, until mixture is consistency of cake batter.
Heat oven to 350 degrees F. Spoon scan 1/4 cup chicken onto half of
each tortilla; fold tortillas into halves. Arrange in greased 3-quart
round shallow casserole or rectangular baking dish 13 X 9 X 2-inches;
spoon bean mixture over tortillas. Top with sour cream, cheese and
green onions. Bake uncovered until hot and bubbly, 15 to 20 minutes.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Bell Pepper Rajas

Categories: Appetizers, Mexican, Cheese/eggs
Yield: 6 Servings

1/2 Green bell pepper; *

1/2 Yellow bell pepper; *
2 tb Chopped ripe olives
1/2 Red bell pepper; *
3/4 c Montery jack cheese;shredded
1/4 ts Red pepper; crushed

* Peppers should be seeded and cut into 6 strips each.

~---------------------------------------------------------------------
~--- Cut bell pepper strips crosswise into halves. Arrange in
ungreased broilerproof pie pan, 9 X 1 1/4-inches or round pan 9 X
2-inches. Sprinkle with cheese, olives and red pepper. Set oven
control to broil. Broil peppers with tops 3 to 4 inches from heat
until cheese is melted, about 3 minutes.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

 Title: Black Bean Tostada
Categories: Main dish, Mexican, Vegetables
Yield: 4 Servings

8 Corn tortillas
Vegetable oil, for frying

MMMMM------------------------BLACK BEANS-----------------------------
1 1/3 c Dried black beans, cooked
3 md Onions, chopped
3 Garlic cloves, minced
1 1/2 ts Cumin
1 1/2 ts Coriander
1 ts Chiles, minced
1/4 c Oil
1 md Tomato, chopped
2 Oranges, juiced
Salt, to taste

MMMMM-------------------------GUACAMOLE------------------------------
2 lg Avocadoes
1 lg Garlic clove, minced
1 Lemon, juiced
Salt, to taste

MMMMM-------------------------GARNISHES------------------------------
Lettuce, shredded
Salsa
Tomatoes, chopped

Once beans have cooked, drain & set aside.

Pour oil into small skillet to a depth of 1/2" & heat. Fry the
tortillas, one at a time, for 1 minute on each side until they are
crisp. Drain & set aside.

Saute the onions, garlic, cumin, coriander & chiles in 1/4 c oil in a
medium skillet until the onions are soft. Add the black beans & mash
as they cook. Add the tomatoes & orange juice. Cover & simmer over
very low heat for 10 minutes. Stir frequently to prevent sticking.
Add salt.

Make the guacamole by slicing the avocadoes in half & scoop out the
flesh. Mash till smooth & add garlic, lemon juice & salt.

Layer the tostadas. Start with a crisp tortilla, cover with lettuce,
black beans, guacamole, tomates & salsa.

"Sundays at Moosewood Restaurant"

From: Ian Hoare Date: 26 Apr 96

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Black Beans & Chicken in Tortillas

Categories: Poultry, Mexican
 Yield: 4 Servings

3 Chicken breast halves

-boneless and skinless
4 Flour tortillas
2 1/2 ts Olive oil; divided
1 md Garlic clove
-peeled and minced
1 md Shallot; peeled and minced
1 Jalapeno pepper
-seeded and finely chopped
1 cn Black beans (15oz); drained
-rinsed and drained again
1 lg Ripe tomato
-cut into 1/2-inch cubes
3/4 ts Ground cumin; divided
1/4 ts Cayenne pepper; divided
1/2 ts Salt; divided
2 ts Finely chopped cilantro
1 md Red onion; thinly sliced
4 ts Lime juice; divided
1/4 c Plain low-fat yogurt

1. Cover the chicken with cold water, bring just to a boil, reduce
the heat and simmer until cooked through. Cool, shred with your
fingers and refrigerate.

2. Wrap the tortillas in foil and place in a preheated 200-degree oven

while preparing the remaining ingredients.

3. Heat 1 teaspoon olive oil in a medium-sized pan over medium heat.

Add the garlic, shallot and jalapeno; saute 1 minute. Add the black
beans, tomato, 1/2 teaspoon cumin, 1/8 teaspoon cayenne pepper, 1/4
teaspoon salt and the cilantro. Heat through and keep warm over low
heat.

4. Heat the remaining 1-1/2 teaspoons olive oil over medium heat. Add
the red onions and saute until they begin to soften. Stir in the
chicken, 1/4 teaspoon cumin, 1/8 teaspoon cayenne and 1/4 teaspoon
salt. Heat through 3 minutes.

5. Remove the chicken from the heat and stir in 2 teaspoons lime
juice; stir 2 teaspoons lime juice into the black beans. Spoon the
chicken and bean mixtures into the warm tortillas; top with a little
yogurt.

Data per serving: 361 calories, 31g protein, 8g fat, 42g

carbohydrate, 381 mg sodium, 1g saturated fat, 3g monounsaturated
fat, 1g polyunsaturated fat, 56mg cholesterol.

Printed in the October 25, 1995, issue of The Seattle Times.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Bolillos ( Mexican Rolls )

Categories: Mexican, Breads
Yield: 12 Servings
MMMMM---------------------------SPONGE--------------------------------
3 tb Sugar
2 1/2 c Warm water (108F to 110F)
1 tb Active dry yeast
1 1/2 c Unbleached flour
1/4 c Gluten flour

MMMMM---------------------------DOUGH--------------------------------
Starter sponge (above)
1 tb Salt
1 tb Very soft butter
1/2 ts Cinnamon
3 1/2 c Unbleached flour
1/2 c Gluten flour (see note)
1/2 c Warm water mixed with 2
-teaspoons salt

The starter sponge:

Whisk together all ingredients until well blended. Cover with

plastic wrap or a damp towel, set in a warm place and let rise,
undisturbed, for 1 hour.

The dough:

Combine the sponge, salt, butter, cinnamon, 3 cups of the unbleached

flour and the gluten flour.

Using the flat paddle attachment of a heavy duty mixer, beat the
dough for at least 4 minutes.

Turn out dough onto a board and knead in the remaining 1/2 cup flour.
(If you do not have a heavy duty mixer, knead the dough by hand for
at least 10 minutes, incorporating the 1/2 cup flour.)

The dough tends to be sticky, so have patience. However, the finished

dough should be on the softer-stickier side rather than being
perfectly smooth.

During the beating and kneading process, the dough should develop
long, stretchy++strands a sign that the gluten has been well
developed. This is necessary to finished rolls.

Place the dough in a greased bowl, turn to coat with grease, then
cover with plastic wrap, set in a warm place and let rise for 1 hour,
or until doubled in bulk.

To shape:

Punch down the dough.and turn out onto a floured board. Pinch off 12
equal-size pieces of dough.

With floured hands, roll each piece into an oblong, turning rough
edges under with your fingers.

To achieve the pointed tips, gently pull the ends of each oblong,
giving a slight twist as you pull. If the bolillos have sort of a
rough surface, all the better. They will look authentic.
 Place the bolillos on heavy baking sheets that have been greased or
lined with parchment. Make a each roll.

Cover with a kitchen towel and let rise for 30 minutes, or until
almost doubled.

Preheat the oven to 400F. Pour the salted water into a spray bottle.

Bake bolillos for 10 minutes, misting with the salt water at least 3
or 4 times. This will produce a crusty exterior.

Reduce oven temperature to 375F and bake for 20 minutes longer, or

until rolls are golden brown.

Makes 12 bolillos.

Note: Gluten flour may be found in natural food stores.

PER ROLL: 245 calories, 9 g protein, 47 g carbohydrate, 2 g fat (1 g

saturated), 3 mg cholesterol, 712 mg sodium, 1 g fiber.

From an article by Jacquiline Higurea McMahan, San Francisco

Chronicle, 3/10/93.

Posted by Stephen Ceideberg; March 11 1993.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Breakfast Tortillas

Categories: Mexican
Yield: 6 Servings

2 c Spinach; firmly packed,

; washed & chopped
2 c Cooked brown rice
1 c Frozen corn kernels
1/2 c Salsa
6 Whole-wheat or corn tortilla

Recipe by: The New McDougall Cookbook Preparation Time: 0:10

Place the spinach in a saucepan with only the water you washed it
in still clinging to the leaves. (If you washed the spinach the
night before, place the spinach in the sacuepan and sprinkle a little
water over the leaves.) Cook, stirring, until just wilted, about 2
minutes. Remove from the saucepan and drain well.
Place the brown rice, corn, and salsa in the saucepan. Cook,
stirring, until heated through. Stir in the spinach. Spoon a line of
the mixture down the center of each tortilla and roll.
Can roll in 8 tortillas instead for 8 servings.
166 calories, 2.3 grams fat per serving (at 6 per recipe). From the
collection of Sue Smith, S.Smith34, Uploaded June 16, 1994

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

 Title: Bunuelos
Categories: Desserts, Mexican
Yield: 6 Servings

4 c Flour
1 ts Baking powder
1 ts Salt
2 tb Sugar
2 Eggs, beaten
1 c Milk
1/4 c Butter ,melted

Here is a local recipe for a sweet crunchy treat that you usually see
at festivals with confectioners sugar all over them. They sell in
bags of about a dozen. I found the mexican recipe book!!

Sift together dry ingredients. Combine beaten eggs with milk. Fold
in dry ingredients and add melted butter. On floured board knead
dough as you do for bread.

Make into small balls and roll out to about five inches. Fry in hot
fat about one minute on each side.Prick with fork while cooking.
Sprinkle with sugar and cinnamon.

This is from The World of Mexican Cooking by Mary Margaret

Curry.Galahad Books.New York City.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Burrito Casserole

Categories: Mexican, Microwave, Beans, Cheese/eggs, Casseroles
Yield: 4 Servings

1 cn Refried beans
12 oz Block Monterey Jack Cheese,
-grated
1 cn Chopped green chilis (unless
-cheese is the kind with
Jalapenos)
1 sm Can Hunts tomato sauce
1/2 Bag (approx 5 or 6) flour
-tortillas

approx 1 lb ground beef, browned, with onion & garlic. Drain fat well.

Mix tomato sauce with browned hamburg & onions, set aside.soften
tortillas in microwave. spread first tortilla with refried beans,
sprinkle heavily with grated cheese, put in bottom of round 1 1/2 qt.
casserole. Spread 2 nd tortilla with thin layer of beans, place on
top of first layer, spread generously with meat mixture, add a
generous sprinkling of peppers and a scant sprinkling of cheese.
Continue layering tortillas with the emphasis alternating between
bean & cheese combo and meat and pepper combination. reserve enough
of the beans to spread a thin layer on the top tortilla, and cover it
with a THICK layer of cheese.

cover with saran wrap, heat on Medium in microwave for approximately

 10 minutes until heated through. Serve with salsa and sour cream on
the side. A salad and/or quacamole works well with this.

serves 4 generously.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Cactus Mexicano

Categories: Mexican, Vegetables
Yield: 6 Servings

2 lb Nopales (cactus pads)

1 lg Tomato; diced
1 sm Onion; chopped
1 Garlic clove; minced
1/2 c Fresh cilantro; chopped
1 1/2 ts Salt
1/2 ts Pepper

Carefully remove thorns and eyes from nopales with a sharp knife; trim
outer edges and cut nopales into 1/2" pieces. Place in a saucepan
with water to cover; bring to a boil. Reduce heat and simmer 30 to
40 minutes, or until tender. Drain and let cool.

Combine nopales, tomato and remaining ingredients, tossing gently to

combine.

Recipe from Carmen Vasquez in "Lone Star Legacy II" by The Junior
Forum of of Austin, TX. In "America's Best Recipes: A 1989 Hometown
Collection." Birmingham, AL: Oxmoor House, Inc., 1989. Pg. 44. ISBN
0-8487-0765-6. Posted by Cathy Harned.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Calabacitas
Categories: Mexican, Vegetables
Yield: 6 Servings

4 Zucchini or yellow squash,

1 Large onion, chopped
1/4 ts Garlic salt or
4 oz Can chopped green chili
1 c Grated cheddar
1 Sliced
3 tb Oil
2 Cloves garlic minced
16 oz Can whole kernel corn

Saute' squash and onion in oil until barely tender. Add garlic salt
(or fresh garlic), chilies, corn and cheese; mix well. Put in
buttered 1-quart casserole and bake at 400 for 20 minutes.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

 Title: Calabaza Enmielada ( Honeyed Squash )
Categories: Mexican, Desserts
Yield: 6 Servings

3 lb Butternut squash; or hubbard

;or 3 one pound acorn
;squashes
1 lb Mexican piloncillo; broken
;into pea-size pieces or 2
;cups dark brown sugar
1/2 c Water
1 c Heavy cream; stiffly whipped

If your are using the butternut or hubbard squash, with a sharp

knife cut it in half lengthwise and divide each half, as equally as
possible, into 3 pieces. If your are using acorn squash, cut each
one in half. In either case, remove all the seeds and cut away any
stringy filaments. Pour the water into a 12 inch skillet or shallow
flameproof casserole, and in it arrange the pieces of squash side by
side. Sprinkle each piece with the piloncillo or brown