Queso Dip

Yield: 1 3/4 cups                    10-15 minutes
										
1 cup grated American cheese         1 medium tomato, chopped
1/2 cup grated sharp cheddar         Chopped green chile
    cheese                           1/8 teaspoon garlic powder
1/4 cup cream, approximately

1. In medium-weight pan melt cheese on low heat. Add cream and stir
   constantly to prevent scorching.
2. Stir in tomato, chile, and garlic powder. Add more cream if
   needed to reach dipping consistency.
3. Serve warm with tostados

Guacamole Dip

Yield: 4 servings

2 large, ripe avacados, peeled
  and pitted                          1 1/2 teaspoons lime juice
1 tomato, minced                      1/4 teaspoon garlic powder
1-2 green onions, minced               

1. Mash avocados and mix with remaining ingredients.
2. Serve with tostados.

Cheese Enchiladas

Yield: 4 servings                 Heating Time: Approximately
Temperature: Medium-High             15 minutes
  350°F                           Freezes Well

12 corn tortillas                  2 onions chopped
Shortening                         2 cups coarsely chopped
4 cans Red or Green Chile            lettuce (optional)
   sauce*    
3 cups grated sharp cheddar cheese
  
1. Heat 4 cans of enchilada sauce in medium sauce pan.
2. Quickly dip each tortilla into the heated enchilada sauce.
3. Assemble the enchiladas by placing grated cheese, chopped onions as desired, roll tortilla or you can leave flat.Repeat
    Top with remaining sauce, cheese, and onions.
4. Place in 350°F oven for 15 minutes, or until the cheese
   melts. Garnish with lettuce.
*Any brand of canned enchilada sauce will do.

Yield: 6 servings                    Frying Time: Approximately
Temperature: Medium-High             5-10 minutes
Freezes well (May be frozen after frying).

Shortening                           Batter for Stuffed Green
12 large, peeled, whole green          Chile  (see below)
  chiles with stems                  Red or Green Chile Sauce*
1 pound sharp cheddar cheese,      
  cut into strips
  
1. Heat 4 inches of shortening in a heavy pan on medium-high heat.
2. Slit chiles open crosswise below stems.
3. Insert strips of cheese into chiles.
4. Dip stuffed chile into batter and fry in hot shortening until
   golden brown. Drain on absorbent towels.
5. Serve with red or green chile sauce.
*Any canned Red or Green Chile Sauce can be used/and is optional.

Yield: Enough for 12 chiles

1 cup flour                         3/4 cup cornmeal
1 teaspoon baking powder            1 cup milk, approximately,
1/2 teaspoon salt                     more may be added  
2 eggs, slightly beaten               

1. Combine flour, baking powder, salt, and cornmeal in a
   medium-sized bowl.
2. Blend milk with eggs and add to dry ingredients. Mix well.
3. Proceed with step 4 of Chiles Rellenos recipe (above).

Yield: 8-12 servings                   Cooking Time: 6-7 hours*
Temperature: High, Medium. Low         Freezes Well

1 pound prepared posole corn,          1 medium onion, chopped
  thoroughly rinsed**                  2 cloves garlic, minced
10 cups water                          1/4 teaspoon oregano
1 pound pork or beef roast***          1 teaspoon ground comino
5 cups water, approximately            3-6 dried red chile pods,
2 tablespoons salt                      rinsed and crumbled

1. Place posole and 10 cups water in large stewing pot. Bring
   mixture to a boil at high heat.
2. Reduce heat to low and simmer posole for 5 hours.
3. Approximately 1 hour before the completion of the simmering time,
   brown the pork in a large, heavy skillet on medium heat.
4. Add the pork to the stewing pot with 5 cups of water and continue
   to cook on low heat until tender.
5. Add the remaining ingredients to posole and simmer for an
   additional 1-2 hours. Adjust seasonings to suit taste.

Yield: 6 servings                      Cooking Time: Approximately
Temperature: Medium, Low                  1 hour
Freezes Well

2 pounds pork or beef, cubed           3 cups tomatoes
1/4 cup flour                          2 cups water
2 tablespoons shortening               1/2 teaspoon garlic powder
2 large onions, chopped                2 teaspoons salt
3 cups chopped green chile*

1. Dredge the meat in flour. Place the shortening in a heavy skillet
   and brown meat at medium heat. Place meat in a large stewing pot.
2. Sauté the onions in the remaining shortening and add to
   stewing pot. 
3. Add all remaining ingredients to stewing pot and simmer at low
   heat for 1 hour.

Yield. 6 servings                       Cooking Time: 20-25 minutes
Temperature: Medium                     Freezes Well

2 cups whole kernal corn                1 teaspoon salt
4 tablespoons shortening                1/4 teaspoon pepper
1/2 chopped onion                       1/2 cup water
2 cups choped green chile*              3/4 cup grated Monterey Jack
1 clove garlic, minced                     cheese
4 medium zucchini squash, diced

1. Combine all ingredients, except cheese, in a large saucepan. Cook
   at medium heat until squash is tender.
2. Garnish with cheese before serving.

Yield: 6 servings                       Cooking Time: Approximately
Temperature: Medium-High,                   1 1/2 hours
 Medium, Low
 
1/4 cup chopped onion                   1/8 teaspoon oregano
2 tablespoons shortening                1/4 teaspoon garlic salt
6 ounces Spanish-style tomato           2 teaspoons shortening
 sauce                                  1 cup raw rice, rinsed until
1 cup chicken broth                        water is clear
1 1/2 teaspoons salt                    3 cups chicken broth

1. Place onion and 2 tablespoons of shortening in a medium-sized
   saucepan. Sauté onion at medium heat until transparent.
2. Add tomato sauce, 1 cup chicken broth, salt, oregano, and garlic
   salt to onion and simmer mixture at low heat for 1 hour. Set aside.
3. Add 3 cups chicken broth to rice and bring to a boil using
   medium-high heat.
4. Reduce heat to low, cover and simmer for 20 minutes, or until the
   broth is absorbed.
5. Place shortening and rice in a large skillet. Stir-fry rice at
   low heat until the rice is browned, approximately 15 minutes.
6. Combine sauce and rice and serve warm.

Yield: 8-12                              Total Cooking Time:
Temperature: Medium-High                   20-25 minutes
Freeze Well

4 cups flour                             4 tablespoons shortening
2 teaspoons salt                         1 1/2 cups warm water,
2 teaspoons baking powder                    approximately

1. Combine dry ingredients in a medium-sized mixing bowl and cut in
   shortening.
2. Make a well in center of dry ingredients. Add water, a small
   amount at a time, and work mixture into a dough.
3. Knead dough until smooth, cover, and set aside for 10 minutes.
4. Form dough into balls the size of an egg. Roll each ball of dough
   into a circle 6 inches in diameter.
5. Heat a griddle or skillet on medium-high heat. Place each
   tortilla on griddle and cook for approximately 1 minute on each
   side. (Tortilla should be lightly speckled.)

Yield: 12-14 tortillas                   Total Cooking Time:
Temperature: Medium-High                    25-30 minutes
Freeze Well

2 cups blue or yellow corn               1 teaspoon salt
  Masa Harina*                           1 2/3 cups boiling water

1. Combine Masa Harina and salt in a medium-sized mixing bowl.
2. Add boiling water and stir until dough resembles, thick, cooked
   cereal.
3. Wet hands and form dough into balls the size of an egg.
4. Place each ball of dough between two lightly moistened pieces of
   waxed paper and flatten to about 1/8 inch thick, using a tortilla
   press, rolling pin, or pressure from the hands. Remove tortilla
   from waxed paper.
5. Heat griddle or skillet on medium-high heat. Place each tortilla
   on the griddle and cook for approximately 1 minute on each side.
   (Tortillas should be lightly speckled.)

Yield: 4 dozen                         Total Frying Time:15-20 minutes
 medium sopaipillas                    Freeze Well
Temperature: Medium High

4 cups flour                           4 tablespoons shortening
2 teaspoons baking powder              1 1/2 cups warm water
1 teaspoon salt                        Shortening

1. Combine dry ingredients in a medium-sized mixing bowl and cut in
   shortening.
2. Make a well in center of dry ingredients. Add water to dry
   ingredients and work into dough.
3. Knead dough until smooth, cover, and set aside for 20 minutes.
4. Heat 2 inches of shortening in a heavy pan at medium-high heat.
5. Roll dough to a 1/8-inch thickness on a lightly floured board.
   Cut dough into 4-inch squares and fry until golden on both sides,
   turning once. (If shortening is sufficiently hot, the sopaipillas
   will puff and become hollow shortly after being placed in the
   shortening.)
6. Drain sopaipillas on absorbent towels.

Yield: 6 servings                        Baking Time: 20-30 minutes
Temperature: Low, 350°F.

3/4 cup sugar                            3/4 cup raisins
2 cups boiling water                     1 cup grated sharp cheddar
1/2 cup maple syrup                        cheese
6 slices toasted bread, buttered
  and cut into 1 inch pieces
  
1. Place sugar in a heavy pan. Stir sugar, at low heat, until it is
   liquified and light, golden brown.
2. Add water and stir constantly until sugar is dissolved. Add syrup
   and simmer for 2-3 minutes.
3. Layer bread, raisins, and cheese in a 1 1/2 quart buttered
   casserole dish. Pour hot syrop over mixture and top with cheese.
4. Cover dish and bake in a 350°F oven for 20-30 minutes.

Yield: 10-12 servings                   Baking Time:Approximately
Temperature: High, Low                       25 minutes

1 cup rice                              1 cup raisins
2 cups water                            3 eggs separated
1 teaspoon salt                         3/4 teaspoons vanilla
2 cups evaporated milk                  1/4 teaspoon cinnamon
3/4 cups sugar                          1/4 teaspoon nutmeg
                                            (optional)

1. Combine the rice, water, and salt in a large saucepan. Bring
   the water to a boil at high heat. Cover saucepan.
2. Reduce heat to low and continue to cook for 12-15 minutes, or
   until the water is absorbed.
3. Combine milk, sugar and egg yolks and add to rice. Add raisins,
   vanilla, and cinnamon, and simmer for 5 minutes. Remove from heat.
4. Beat the egg whites until stiff and fold into the rice. Chill and
   garnish with nutmeg before serving.

Yield: 6-8 servings                    Cooking Time: 30-45 minutes
Temperature: Medium

4 eggs, separated                      1/8 teaspoon salt
1/4 cup flour                          Nutmeg
4 cups milk                            Cinnamon
3/4 cup sugar

1. Place egg yolks, flour, and 1 cup of milk in a small mixing bowl.
   Stir to make a smooth paste. Set aside.
2. Place the remaining milk, sugar, and salt in a medium-sized
   saucepan and scald at medium heat.
3. Add the egg mixture to the scalded milk and continue to cook at
   medium heat until a soft custard consistency is reached. Remove
   custard from heat and allow to cool to room temperature.
4. Beat the egg whites in a medium-sized mixing bowl until they are
   stiff, but not dry. Fold the egg whites into the custard, chill,
   and garnish with nutmeg and cinnamon before serving.

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