---------- Recipe via Meal-Master (tm) v8.05 Title: Spicy Texas Barbecue Sauce Categories: Sauces, Fruits, Vegetables, Southwest Yield: 10 servings 1 c Catsup 1 1/2 c Onion; Chopped, 3 Medium 1/2 c Brown Sugar; Firmly Packed 2 ea Jalapeno Chiles; * 1/4 c Lime Juice 2 ea Cloves Garlic;Finely Chopped 2 T Ground Red Chiles; To Taste 12 oz Tomato Paste; 1 cn 1 T Vegetable Oil 12 oz Beer; Any Brand 1 T Worcestershire Sauce * Jalapeno chiles should be seeded and finely chopped. ~------------------------------------------------------ ~----------------- Heat all ingredients to boiling in a 2 quart saucepan; reduce heat to low. Cover and simmer 1 hour; stirring occasionally. Makes about 5 cups of sauce. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Southwest Relish Categories: Vegetables, Relishes, Southwest Yield: 8 servings 1 c Tomatillos; Chopped, 6 oz 2 ea Cloves Garlic;Finely Chopped 3/4 c Tomato; Seeded And Chopped 1 T Fresh Sage Leaves; Snipped 3/4 c Green Bell Pepper; Diced 1 T Lemon Juice 3/4 c Yellow Bell Pepper; Diced 1/4 t Salt 1/4 c Pine Nuts; Toasted, 1 oz NOTE: Tomato and Pepper measures are approximate. You should use one ~------------------------------------------------------ ~----------------- Mix all ingredients. Cover and refrigerate at least 1 hour. Makes 4 cups of relish. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Cheese Chiles Categories: Appetizers, Southwest, Dairy Yield: 12 servings 1 c Cheddar Cheese; Shredded 1 ea Cilantro Stems; Bunch, * 1 c Colby Cheese; Shredded 1 x Paprika 1 t Red Chiles; Ground * Cut the cilantro stems into 1/2-inch pieces. ~------------------------------------------------------ ~----------------- Place all ingredients except cilantro and paprika in food processor work bowl fitted with steel blade; cover and process until smooth, about 1 minute. Roll mixture by teaspoonfuls into chile shapes. Insert cilantro pieces in wide ends of shape fro stems. Sprinkle with paprika. Cover and refrigerate until serving time. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Southwest Ham and Cheese Categories: Appetizers, Meats, Southwest, Dairy Yield: 4 servings 6 ea Cooked Smoked Ham Slices 3 ea Cheddar Cheese; Mild 6 ea Flour Tortillas; 7" Dia. 6 T Vegetable Oil Place 1 slice ham on each of 3 tortillas. Top each with cheese, another slice of ham and a tortilla. Heat 2 T of the oil in a 10-inch skillet over medium heat until hot. Cook 1 sandwich in oil, turning once, until golden brown and cheese is melted, about 3 minutes. Cut into 4 wedges. Repeat with remaining oil and sandwiches. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Zinfandeli's Tortilla Soup Categories: Soups/stews, Mexican, Southwest Yield: 8 servings 1 T Vegetable Oil (or two) 1/2 c Water 1 1/2 t Garlic, fresh, chopped 1/4 c Cilantro, fresh, chopped 8 ea Corn Tortillas, chop coarse 2 T Epazote, chopped 2 c Onion puree 1 ea Salt to taste 1 t Cayenne pepper 1 ea White pepper to taste 2 T Cumin powder 2 ea Chicken breasts, cook & dice 3 ea Bay Leaves 1 ea Chopped Avocado 3/4 c Tomato Paste 1 ea Corn Tortilla strips, fried 1 1/2 T Chicken Base (See note) 1 ea Shredded Monterey Jack Garnish Notes: Chicken breasts should be cooked and diced. In large Dutch oven, heat vegetable oil. Add garlic and 8 chopped corn tortillas. Saute until tender. Add onion puree, tomato puree, cayenne pepper, cumin, bay leaves, tomato paste, chicken base and water. Simmer 20 minutes. Add chopped cilantro and epazote. Remove Bay leaves. Blend mixture briefly in food processor. Strain through colander. Adjust seasoning if necessary. Add salt and pepper to taste. To serve, spoon a portion of soup in individual serving bowls.. Garnish with diced chicken, avocado, fried tortilla strips and cheese. Serve immediately. Makes 8-10 6-ounce servings. NOTE: TONE's chicken soup base was found at Sam's Wholesale Club in San Antonio..... Recipe from Arlene Lightsey's column, "Chefs' Secrets", 5 DEC 90 Zinfandeli's is located at 741 W. Ashby Place, San Antonio, Texas. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Pour la France's Fudge Caramel Cake Categories: Cakes, Southwest, Desserts, Sauces Yield: 10 servings 2 ea 9-inch layers of choc. Cake 1/3 c Light Corn Syrup 1 ea Fudge Icing (Recipe) 1 c Brown Sugar, firmly packed 1 ea Caramel Sauce (Recipe) 2 t Butter 1 1/2 c Cashews, roasted, unsalted 1/8 t Salt 2 c Heavy Cream 1/3 c Heavy Cream 2 1/2 lb Semisweet Chocolate FOR CAKE: Slice round cake layers horizontally in half to make 4 round cake layers. Place 1 layer on plate and top with Fudge Icing, Caramel Sauce and Cashews. Repeat with next 2 cake layers. Place final cake layer on top, frost top and sides of cake with Fudge Icing and cover sides of cake with chopped cashews. FUDGE ICING: Bring cream to boil. Stir in chocolate until melted and smooth. This will be very soft but will harden when cooled. Refrigerate until workable consistency. NOTE: The time it takes to get to a workable consistency depends on the weather. This is much like making fudge candy. The author, (Arlene Lightsey), made this sauce on a cool, clear day and had no problem. CARAMEL SAUCE: Bring first 4 ingredients to boil and reduce to thick syrup. Very carefully, (because it will splatter), add cream. Refrigerate until cool. Recipe from Pastry Chef Jenny Mattingsley, of Pour la France, 7959 Broadway, San Antonio, Texas...... ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Pour la France Chocolate Decadence Categories: Cakes, Desserts, Southwest Yield: 6 servings 1 c Butter or margarine 1 T Unsifted all-purpose flour 1 1/3 lb Dark semi-sweet chocolate 1 x Whipped Cream 1 T Granulated sugar 1 x Raspberry Sauce Recipe from Pour la France Bakery and Cafe, 7959 Broadway, San Antonio. Tx Melt butter and chocolate together over very low heat, stirring constantly. Set aside to cool. Whip eggs with electric mixer until they reach full volume, approximately 7 minutes. Carefully fold in chocolate mixture, sugar and flour. Pour batter in 10 inch cake pan that has been greased and lined with wax paper or parchment paper. Bake in preheated 325 degree oven 30 minutes. Be careful not to overbake. Cool completely to room temperature before removing from pan. To serve, spoon whipped cream on top of sliced Chocolate Decadence. Then top with a spoonful of Raspberry Sauce Raspberry Sauce 8 oz fresh or frozen raspberries. (Thaw if frozen) Granulated sugar to taste 2 teaspoons liqueur such as Grand Marnier or Chambord or dry Marsala. Put all ingredients in small saucepan. Bring to boil. Refrigerate until serving time. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Piney Woods Hush Puppies Categories: Breads, Southwest Yield: 48 servings 2 1/2 c Yellow Corn Meal 1 T Baking Powder 1 t Soda 1 ea Egg, beaten 1 t Salt 2 c Buttermilk 2 T Granulated Sugar 1 1/2 c Cooking Oil (about) 2 T All-Purpose Flour Mix all dry ingredients; beat milk and egg together and combine with dry ingredients; batter should hold its shape when picked up in spoon. If it is too soft, add more cornmeal. Drop by molded Tablespoon into 350"F fat and cook about 1 1/2 minutes; turn and cook on second side 1 minute. Allow oil to heat a few seconds after removing a batch. Delicious freshly cooked and hot; however, leftover hush puppies freeze well. When ready to serve frozen hush puppies, place on oven rack in preheated 250"F until very hot and crisp. Makes about 48 hush puppies 2" round. Hints on frying: Using a small diameter heavy saucepan allows using a minimum oil; a 5 or 6 inch pan with oil 1 1/2 inches deep and heated to 350"F will cook three hush puppies in about 2 1/2 minutes. When batter consistency is correct and oil is at 350"F, hush puppies will become firm, round shapes almost as soon as they enter the hot oil. If they are cooked in oil that is too hot, they will not cook in the center. Serving suggestions: Especially good served with fried catfish, trout, shrimp, oysters, chicken or chicken-fried steak. Source: Texas Recipes from Texas Places v1 ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Flowerpots (Baked Alaska) Helen Corbitt - Texa Categories: Desserts, Southwest Yield: 8 servings 1 ea Small Yellow Cake layer 1 ea Meringue 1 pt Ice Cream or Sherbet 3 ea Egg Whites 8 ea Clay Flower Pots 6 T Sugar 8 ea Large Soda Straws 1/2 t Vanilla +-------------------------------MERINGUE--------------- ~------------- NOTE: Flower pots should be 2 1/2 in. high by 3 in. Diameter. Sterilize flower pots by boiling. Dry pots. Place a piece of plain yellow cake in the bottom of each pot to cover the hole in the bottom. Add ice cream or sherbet to pots until three-quarters full. In the middle of each pot, force a large ice cream soda straw and cut off even with top of the pot. Pile meringue around the inside of the pot, leaving s over the soda straw open. Bake at 400 degrees until the meringue turn brown, (about 5 minutes). Insert fresh flowers in the soda straw. For a holiday look, use holly and red roses or carnations. For the Meringue: Beat the egg whites until foamy before slowly adding the sugar, beat well after each addition. Beat until shiny and stiff, but not dry. Fold in vanilla. Each flowerpot requires about a third of a cup of meringue Each serving, (vanilla ice cream was used for analysis) contains 262 calories, 5 grams protein, 9 grams fat, 42 grams carbohydrate, 158 mg sodium and 38 mg cholesterol. This recipe used to be prepared at the Hotel Driskill in Austin, Tx, b Ms. Corbitt. According to Texas Highways Magazine, Dec 90, it is now served by the hotel only at Banquets. Ms. Corbitt passed away in 1978 but her cookbook, Helen Corbitt's Cookbook is still enjoyed. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Buttermilk Pecan Pralines (Cook 'em Horns) Categories: Candies, Southwest Yield: 40 servings 3 c Sugar 3/4 c White Corn Syrup 1 t Baking Soda 2 T Butter 1 ea Pinch of Salt 2 c Pecan Halves 1 c Buttermilk In a large saucepan, (5 or 6 Quart size) combine sugar, baking soda, salt, buttermilk and corn syrup. Bring to a boil, stirring constantly. Reduce heat to medium-low, continue cooking until mixture becomes caramel-colored and reaches soft ball stage (238 degrees). Remove from heat, add butter and pecan halves. Beat until thick enough to drop from a spoon onto waxed paper. If mixture becomes too hard, return to heat and add small amount of water. Stir until smooth. Yield: 44 to 48 Pralines. *** Variation *** Reduce sugar to 2 cups. Omit corn syrup. Increase butter to 3/4 cup, add 1 teaspoon vanilla. Include butter in cooking stage. Add vanilla with pecans. Source: Cook 'EM Horns cookbook, The Ex-students Association, Univ. of Texas, Austin. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Peanut Butter Pie 2 Categories: Desserts, Pies, Southwest Yield: 1 servings 8 oz Jar - Chunky Peanut Butter 3 oz Cream Cheese 1 c Powdered Sugar 1 ea 9" baked pie shell 20 oz Cool Whip 1 x Chopped Peanuts Misprint??) ptional) seen a 3 oz pkg so thought it might be 8 ??) add peanut butter and fold in 1/2 to 3/4 Cool Whip. Spoon into baked shell and refrigerate. To serve, top with balance of Cool Whip. Garnish with chopped peanuts if desired. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Pit Barbecue Sauce Categories: Barbecue, Sauces, Southwest Yield: 2 servings 1/2 lb Butter 1 T Onion juice 1 pt Catsup 1 1/2 ea Cloves garlic, fine 1 pt Vinegar 1 x Dash of red pepper 1 ea Small bottle 1 x Dash of black pepper 1 T Brown Sugar 1 x 1-3 Tbsp Salt 1 T Tabasco Sauce Refrigeration is not necessary. Makes almost 2 quarts. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Galliano Barbecue Sauce Categories: Barbecue, Sauces, Southwest Yield: 1 servings 2 c Catsup 2 T Worcestershire Sauce 1 c Chili Sauce 1/2 c Dark Brown Sugar 1/2 c Liquore Galliano 1/2 c Lemon Juice Heat all ingredients together in saucepan. Keep hot as needed. Makes about 4 cups. Use this salsa also for hot dogs, hamburgers, spareribs, seafood, fish sticks and chicken. From the collection of Clarence Fontish supposed to be pretty versatile. *GRIN* ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Carnero En Adobe--Tangy Braised Lamb Shanks Categories: Main dish, Southwest, Meats Yield: 4 servings 2 ea Ancho chilies 3/8 t Oregano 1 c Boiling water 1/2 t Cumin 2 T Vegetable oil 28 oz Tomato; whole peeled undrai 4 ea Lamb shanks; (about 1 lb ea 3/4 c Beef stock 2 ea Med White onions; cut lengt 4 ea Bay leaf 1/3 c Raisins 1 T Cider vinegar 2 T Piloncillo; mexican hard su 1 x Romaine lettuce; shredded 4 c Garlic; minced 1 x Black olives; pitted 1. Place chilies in small bowl with boiling water, let stand 1 hour 2. Heat lard or oil in Dutch oven over med. heat until hot. Add 2 lamb shanks. Cook turning often, until brown on all sides about 20 minutes. Remove to plate. Repeat. 3. Place chilies and 1/3 cup of the soaking liquid in a blender and process until smooth. Discard remaining soaking liquid. 4. Remove and discard all but 2 TBS oil from Dutch oven. Add onions and saute' over medium heat about 4 mins. or until soft. Reduce heat to med-low and stir in raisins, sugar, garlic, oregano and cumin. Add chili puree and cook stirring constantly for 2 minutes. 5. Add tomatoes, stock and bay leaves to pan. Heat to boiling. Add lamb shanks and simmer over low heat, covered, turning occasionally until lamb is very, very tender--about 2 to 2/12 hours/ 6. Remove lamb to serving platter and keep warm. Skim and discard fat from cooking sauce. Stir in vinegar. Heat sauce to boiling over med.-high heat and cook uncovered, stirring frequently until sauce is thickened--about 10 minutes. Spoon sauce over lamb. Serve, garnished with lettuce and olives (Maybe even some quartered tomatoes). Accompany with Refried Beans garnished as desired with shredded cheese and diced white onions. I recommend with shanks that you clean them as well as possible of as much fat as possible plus that white membrane. Don't remove all the membrane, however, as something has to hold them together. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Chocolate Chili Categories: Beef, Southwest Yield: 1 servings 1 1/2 lb Pork lean , ground coarse 3 T Oregano 1 c Olive oil; or veg oil 3 T Cocoa powder ; unsweetened 5 ea Med Onion; chopped coarse 3 T Cinnamon 2 c Tomato juice 2 T Garlic; chopped fine (i...j 3 c Water 3 T Masa harina 5 T Chili powder, 2 c Pinto beans; rinsed and dra 3 T Cumin; ground 1. cook meat about 20 minutes until they lose pink color but not browned (I personally don't know what that means, since it goes from brown to pink...) Transfer to a bowl. 2. heat oil in same pan and sautee onions 10 to 20 minutes, until `translucent. 3. stir meat into onions. Add tomatojuice (I used puree instead cause I had it), 3 cups of water, the chili powder, cumin, oregano, cocoa, cinnamon, and salt. (Ann is going to cut down on the cinnamon next time but I didn't think it was too much at all) Blend. Bring to boil, uncovered, for an hour. 4. taste for sea- soning, add more chili powder if you like (in my opinion, you can add more of ANYTHING if you like) 5. Stir in the garlic, corn- meal, and beans. Simmer for 10 minutes. Serve with garnishes (I usually serve rice but did this for a change & loved it). Deb for serving: chopped onion, shredded lettuce, flour tortillas (but I ate it with pimento instead of onion -- it was prettier and delicious) with pimento instead of onion ~- it was prettier and delicious) ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Chicken Tequila Categories: Poultry, Main dish, Southwest Yield: 4 servings 1 c Strong chicken stock 1 x Heavy dash cayenne pepper 9 oz Whole tomatoes (undrained) 1 t Chili powder 3 ea Cloves garlic; minced 1 t Cumin 2 ea Boneless chicken breasts 1/2 t Coriander 1/2 c Tequilla 1 x Salt to taste 1 ea Juice from two limes 1 x Olive oil Simmer the chicken breasts in the stock, until tender. Remove and cube. Set aside, reserving stock. Saute' the garlic in olive oil. Add tomatoes (breaking up) and the remaining ingredients; simmer, covered 1/2 hour. Add chicken and re-heat. Toss with cooked noodles. If sauce becomes too thick, add the chicken stock. Sprinkle with Parmesan cheese and garnish with fresh basil or parsley leaves. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Firehouse Special Categories: Casseroles, Main dish, Beef, Southwest Yield: 8 servings 1 1/2 lb Ground round 1 ea Soup can milk 1 ea Small onion; diced 4 oz Can diced green chiles 1 T Oil 24 ea Corn tortillas 2 ea Cans condensed cream of chic 1 lb Cheddar cheese; shredded Brown beef and onion in oil, stirring to crumble meat. Combine soup and milk in saucepan and cook, stirring, over medium heat until smooth. Then add chiles. Cut torillas in 1 inch squares and make 1 layer in baking dish using half of squares. Spread with layer of half of cooked meat, then with half of soup mixture and half of cheese. Repeat layers. Bake at 325F 20 to 30 min. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Chili a la Capt. Mcdonnell Categories: Main dish, Southwest, Beef Yield: 8 servings 1 lb Mild Italian sausage* 1 T Sugar 1 lb Ground chuck 1 T Paprika 1 ea Large yellow onion; diced 1 T Oregano 2 ea Large garlic cloves; minced 1 t Salt 1 1/2 T Chili powder 1 t Pepper 6 oz Can tomato paste 1 t Cumin 1 1/2 c Water 1 c Dark red kidney beans, drain 1 T Instant coffee 1 c Refried beans * Skinned and crumbled This is one of my favorite recipes from The Firefighters cookbook, compiled by John Sineno, one of New York's bravest and well fed!! Brown sausage, ground meat, onion, and garlic in a pot. Add remaining ingredients except beans, bring to a boil, cover, and simmer 1 1/4 hours. After cooking time is up, add the beans and stir. Top with grated Monterey Jack cheese and finely chopped scallions. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Tasty Taco Chicken Grill Categories: Main dish, Southwest, Poultry, Barbecue Yield: 8 servings 1 ea Broiler chicken; cut in part 1 T Cooking oil 1 ea Small onion; minced 1 t Salt 8 oz Can Spanish-style tomato sau 1/2 t Oregano leaves 4 oz Can taco sauce 1/8 t Pepper 1/4 c Molasses 1/2 c Grated Jack cheese; (optiona 2 T Vinegar Lay out chicken parts in baking dish and bake in 350 degree oven for 40 min. Cool them a bit and pour sauce (method below) over the chicken, cover and marinate in refrigerator for at least an hour, or overnight would be better. When ready to grill, drain excess sauce and reserve. Place chicken on prepared grill, skin side up, about 8" from heat. Grill, turning a few times, for about 20 min or until fork can be inserted with ease. Brush generously with reserved sauce during 20 min of grilling. When chicken is done, place on platter; top with remaining sauce and sprinkle with cheese, if you like. Sauce: In small saucepan, make sauce by mixing together onion, tomato sauce, taco sauce, molasses, vinegar, oil, salt, oregano, and pepper. Bring mixture to a boil. Remove from heat and cool 2 min. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Chili Categories: Main dish, Beef, Southwest Yield: 4 servings 1 lb Lean ground beef 1 ea Clove garlic; minced 1 T Butter or margarine 1 ea Small bay leaf 1 ea Med onion; finely chopped 1/2 t Salt 1 ea Medium green or red pepper* 1 t Pepper 16 oz Can kidney beans, drained 1/4 t Cumin 16 oz Can tomatoes** 1/4 t Dried basil 8 oz Can tomato sauce 1/4 t Crushed oregano leaves 2-3 t chili powder *Finely chopped **drained, cut into bite size pieces In a heavy pot melt butter. Crumble meat into pot. Cook a few minutes until meat is no longer pink. Remove. To the pot, add onion and pepper. Cook a few minutes, stirring, until vegetables are soft. Add meat. Stir to combine. Add remaining ingredients. Heat to a boil.Reduce heat. Cook, stirring occasionally, at least 45 minutes. Remove bay leaf. Serve immediately. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Easy Chili Recipe!!! Categories: Main dish, Southwest, Beef Yield: 6 servings 4 ea Cloves garlic; minced 1 pk Pinto beans* 1 t Cumin 3 c Beef broth 1 ea Yellow onion; - chopped 1/4 t Cayenne pepper 1,2 lb sirloin tips; cubed 3, 4 T chili powder *Washed and soaked the night before(drain saute the beef, onions, garlic,add to the beans, add beef stock, salt and pepper to taste, cayenne and chili powder, simmer gently until beans are tender, about 2 1/2 hours. Sometimes i add chili ortega peppers, fresh vine ripened tomatoes, tomato sauce, i also sometimes thicken it with masa and water, it depends on the mood of the day.. Don't hesitate to be creative...chili is universal and lots of fun to change the ingredients. You might also try black beans, or a combination. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Enchillada Suisa Categories: Main dish, Southwest, Beef Yield: 8 servings 2 lb Tomatillos 1 x Salt and pepper 1 x Dash of soda 12 ea Corn tortillas 3 ea Serrano chiles 2 c Cooked chicken; shredded 1 x Dash of sugar 1 x WHITE SAUCE 1 T Chopped onion 7 T Butter 1 x White Sauce 1/2 c Flour 1 ea Clove garlic 1 x Salt & pepper 1 c Whipping cream 2 T Chopped onion 1 T Chopped cilantro 2 c Milk 1 x Grated Jack or Cheddar chees 1 ea Clove garlic 1 x Oil 1 t Worcestershire sauce Remove papery huskd from tomatillos. Wash tomatillos and chiles well. Cook, covered, in a little boiling water until tender, about 15 minutes. Remove stems and seeds from chiles. Place chiles and drained tomatillos in blender container. Add onion, garlic and cilantro and blend until pureed. Heat 2 Tbsp. oil in a large skillet, add pureed mixture and fry, adding soda and sugar. Salt to taste. When mixture is cooked, add White Sauce, cream and 1/2 c. cheese. Season with salt & pepper to taste; keep hot. For each serving, soften 3 tortillas in hot oil, then dip in hot sauce. Place some shredded chicken on each tortilla and roll. Place, seam side down, in individual baking dishes. Cover with remaining sauce and sprinkle cheese over top. Place under broiler until cheese melts and is golden brown. Makes 4 servings of 3 enchiladas each. WHITE SAUCE: Melt butter, add onion and garlic and cook until onion is browned. Stir in flour and cook and stir until flour is cooked. Add milk and cook until thickened. Strain sauce, then add Worcestershire and salt and pepper to taste. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Martha's Chiles Rellenos Categories: Southwest Yield: 1 servings 1 x Monterey Jack cheese 1 x Whole chiles; fresh or cannd --------------------------FOR EVERY 2 CHIILES ALLOW-------------------------- 1 ea Egg;separated 1 x Oil-1 1/2" deep in skillet 1 tb Flour -------------------------RANCHERO SAUCE-SSEE RECIPE------------------------- Cut the cheese into oblong pieces about an inch wide and 2 inches long, and place inside the peeled chiles. (see note following directions) Beat the eggwhites until stiff. Beat the yolks in a separate bowl, combining with the flour. Lightly fold the yolk mixture into the whites. Drop the peppers into the mixture, one by one. Heat the oil in the skillet to moderately hot, then picking the chiles up with a spoon, place them in the pan, and fry until golden brown on both sides. Serve piping hot, topped with Ranchero Sauce. (recipe to be posted) Note: If you are using fresh chiles, they must be peeled, as the batter will not adhere to the slick skins of the chiles. Do this by charring the chiles either over an open flame or under the broiler. Then steam them in a hot towel, and when they are cool enough to touch, remove the skins. I got this recipe from Martha Campbell, a mexican senorita who had married a friend of ours, and was our neighbor back in the '50s. She was an excellent cook, and gave me many fine recipes. Chile Rellenos are often made with other stuffings than cheese. I have other recipes where they are stuffed with meat, sardines, rice, and a combination of meat and vegetables. Martha often made this same recipe using bell peppers. Actually, any pepper and almost any stuffing can be used, according to your personal tastes. Whatever cheese or other stuffing you choose, they are delicious! ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Mexican Rice Categories: Grains, Southwest Yield: 4 servings 1 c Rice 1/2 pk Frozen mixed vegetable 1 ds White pepper 1 T Chicken base 1 ds Salt 1 T Garlic powder 1 1/2 c Water 1 T Oil 1 c Yellow onion; diced 1. BROWN THE RICE IN A TSP. OIL BEING CAREFUL NOT TO OVERCOOK. DRAIN RICE COMPLETELY 2. IN 1 1/2 QT SAUCEPAN, COMBINE THE WATER, TOMATO >> PASTE, DICED ONION, CHICKEN BASE AND SEASONINGS. PLACE THE PAN ON THE RANGE AND BRING THE LIQUID TO A FULL, ROLLING BOIL. REDUCE HEAT TO LOW AND STIR THE RICE INTO THE LIQUID. COVER AND ALLOW THE RICE TO COOK FOR EXACTLY 20 MINUTES. DO NOT STIR THE RICE. 3. THAW THE VEGETABLES WITH A GENTLE WATER SPRAY AND STIR LIGHTLY INTO THE RICE. ALLOW THE RICE TO STAND 5 MINUTES AND SERVE WITH RANCHERA SAUCE. This recipe should be used with the Ranchera Sauce I am posting, for the best tasting Mexican rice I can recall! It's a regular at our house. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Pico De Gallo Categories: Sauces, Southwest Yield: 1 servings 2 ea Tomatoes (large) 1/2 ea Lemon 4 ea Serrano peppers 1 ea Onion; yellow 1 x Cilantro (except for rob's p ~ Leave the cilantro out of Rob's portion! ~ Chop/dice all ingredients except lemon. ~ Mix together - except lemon ~ Squeeze lemon over the sauce. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Super Turkey Enchiladas Categories: Main dish, Southwest, Poultry Yield: 6 servings 1 1/2 c Turkey; shredded cooked 1 c Tomato soup 1 1/2 c Sharp cheese; shredded 10 oz Enchilada sauce; mild 1/2 c Onion; chopped 12 ea Corn tortillas 1 c Cream of mushroom soup Just tried this last night and it was so good I wanted to share it. It's from the back of a can of El Paso enchilada sauce - but I substituted cooked turkey from our last "bird" that I had in the freezer. I originally called for cooked shredded beef. Combine turkey, onion and 1/2 cup cheese and set aside. Combine soups and sauce. Dip tortillas in hot oil a few seconds on each side to .. soften. (I used the microwave to heat them up) Top each with a heaping tablespoon turkey mixture, roll up and place seam side down in 13x9 inch baking dish. Pour sauce over and top with 1 cup cheese. Bake 350 degrees for 1/2 hour. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Taco Tartlets Categories: Appetizers, Southwest, Beef Yield: 16 servings 1 x Meat shells 2 T Taco sauce 2 T Taco seasoning mix 2 oz Ripe olives ; chopped 2 T Ice water 1 c Tortilla chips 1 x Filling: 1/2 c Cheese ; chedder cheese, sh 1 c Sour cream To make meat shells, combine ingredients: mix well. Press meat mixture into bottom and sides of tiny tart pans and set aside. Combine sour cream, taco sauce, olives and 3/4 cups tortilla chips. Spoon filling into each shell, mounding slightly. Combine remaining chips and cheese. Sprinkle over each tartlet. bake at 375 degrees for 10 minutes. Yield 32 tartlets ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Guacamole 2 Categories: Southwest, Appetizers Yield: 1 servings 2 Avocados 1/2 Fresh tomato,peel,chop fine 2 ts Fresh lime juice 1 Clove garlic, crushed 1/2 ts Salt 2 tb Fine chop jalapeno, seeded 2 Green onions 1/2 ts Cilantro, minced Cut avocados into halves, remove pits, and scoop flesh into a mixing bowl. Mash with fork, masher or hand elec. mixer on low speed briefly. Add lime juice, salt,and remaining ingreds. and stir in. If you like it hotter, add another jalapeno or two. Desireable texture should be a little chunky. Yield: 2 cups approx. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Guacamole 3 Categories: Southwest, Appetizers Yield: 1 servings 2 Avocados, sliced, pitted 2 Cloves garlic, pressed 1 Med onion, minced Salt to taste 1/3 c Chunky style picante sauce 1 ds Accent Juice of 2 limes Scoop out avocados using large serving spoon. Place in mixing bowl and mash with fork, masher, or elec. hand mixer on low speed briefly. Texture should be slightly chunky. Stir in remaining ingredients. Add a little more picante sauce to "loosen" mixture if necessary or desirable. Yield: 2 cups approx. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Chile Con Queso (Chile Cheese Dip) Categories: Southwest, Appetizers Yield: 1 servings 1 c Monterey Jack cheese Chopped fine. 1/2 c Cheddar cheese 1 Med. onion, chopped fine 1/4 c Heavy cream 1/4 c Parched green chiles 1 Med. sized tomato,peeled>>> 1 Clove garlic, crushed In double boiler over low heat, melt cheeses. When cheese melts, stir in cream gradually, stirring constantly. Add remaining ingredients. Stir to blend flavors. More cream may be necessary; if so, add only little bit at a time--a little goes a long way. Serve warm in chafing dish, etc. Yield: abt. 2 cups. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Picante Con Queso (Picante and Cheese Dip) Categories: Southwest, Appetizers Yield: 1 servings 1 Jar chunky style picante>>> 1 lb Velveeta Sauce. Condensed or sweet milk Cut Velveeta into cubes or chunks and melt in double boiler over low heat. Add picante sauce. Stir until cheese is melted and sauce is well blended. Add sweet milk or condensed milk as desired to obtain proper "dipping" consistency. If necessary, add more velveeta BEFORE adding milk. Use any cheese dips for nachos, tostadas, topping for 'burgers, spoon over prepared french fries. Yield: abt. 3 cups ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Mashed Bean Dip Categories: Southwest, Appetizers Yield: 1 servings 2 c Drained,cooked pinto beans 1 tb Chili powder 2 Green onions, minced 1/2 ts Salt 3/4 c Jack or Cheddar,grated 1 Clove garlic, crushed 1/4 ts Cilantro, minced 2 tb Bacon drippings Mash beans, add the other ingreds. except the fat, and mix well, seasoning with salt and garlic to taste. Heat fat in chafing dish, add the mixture and stir until cheese is melted and the dip is bubbling. Serve warm with freshly made tostadas. Yield: approx. 2 cups ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Southwestern Corn Bread Categories: Southwest, Breads Yield: 1 servings 1 c Yellow corn meal 1 c Sour cream 1 tb Baking powder 2 c Kernel corn 1 1/2 ts Salt 1/4 lb Jack or Cheddar, grated 2 Eggs 4 oz Green chiles, chopped 2/3 c Melted butter/bacon grease 1/2 c Bacon bits Preheat oven to 375 F. Grease 9" square pan or lge. cast iron skillet. Mix dry ingreds. together and make a well in center. Add geggs, butter and sour cream and blend thoroughly. Fold in corn kernels. Pour half of batter into prepared pan. Cover with grated cheese and chiles. Pour remaining batter on top. Add bacon bits if desired. Bake 30 to 40 min. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Sopa De Tortillas Categories: Southwest, Soups/stews, Main dish Yield: 4 servings 1 tb Onion, minced 1/4 ts Cumin, ground 1 Clove garlic, crushed 1/4 c Jack cheese, grated 2 tb Bacon drippings or lard 4 c Crisp tostadas 2 c Beef stock 3 Whole,dried,crushed chiles>> 1/4 ts Cumin, ground Anaheim or other mild chile. 1/4 c Jack cheese, grated Saute the onion and garlic in the bacon drippings or lard in a med. sized saucepan. Add the stock, chiles, and cumin and simmer until the chiles are tender, abt. 30 min. Ladle soup into bowls or mugs and top each bowl with some of the grated cheese. Divide half of the tostados evenly among the servings. Heat the bowls under the broiler for abt. 5 min. to melt cheese. Sprinkle a few more tostados on each. Serve remaining tostados separately in bowl. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Chorizo Enchiladas Categories: Southwest, Main dish Yield: 6 servings 2 lb Chorizo, link or bulk 1 pt Sour cream 4 c Red chile sauce 2 c Shredded lettuce 12 Corn tortillas (1 pkg.) 1 Recipe guacamole, OR Cooking oil 2 c Prepared guacamole 3 c Longhorn cheese, grated Ripe olives Remove sausage from casings if using links, and crumble. Place in a heavy frying pan and cook, stirring often to keep the sausage crumbly. Drain well. It's really greasy. Add red chile sauce (you may used ready prepared sauce also--or substitute chunky style picante sauce) to drained meat in frying pan and cook and stir to blend flavors, abt. 15 min. Place 6 earthenware plates in an oven set at 350 F. to warm. Lightly fry the tortillas and drain between layers of paper towel. Assemble individual servings like lasagna, starting with spoonful of sauce on plate and ending with sauce sprinkled with cheese. Heat in the oven to melt the cheese, for 3 to 5 min. To serve, top with sour cream and garnish with lettuce, guacamole and ripe olives. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Baked Chicken Enchiladas Categories: Southwest, Main dish, Poultry Yield: 4 servings 1 tb Flour 12 Corn tortillas 1 c Chicken stock 3 c Cooked chicken breast 1 pt Whipping cream or half&half 2 Pimentos, cut in strips 2 Green onions & tops, chopped 1/2 lb Cheddar cheese, grated 1 ts Salt Green chile sauce, or salsa Freshly ground black pepper Lettuce, coarsely chopped 1 pt Sour cream Preheat oven to 350 F. Mix flour with stock and heat until slightly thickened. Add the whipping cream (or half & half), green onion, salt and pepper. Bring to boil. Stir in sour cream until well mixed. Dip each tortilla in cream sauce, then arrange chicken and strip of pimento down center of each tortilla. Roll and place in greased baking dish (or spray with food release)seam side down. Pour remaining cream sauce over all and bake for 30 min. Remove from oven and sprinkle grated cheese over all and return to oven untill cheese is melted. Arrange coarsely chopped lettuce around edges of dish. Serve with green chile sauce, or salsa cruda, or Pico de Gallo. Recipe easily expands to serve a crowd. Excellent for buffet service. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Three Bean Chili Categories: Southwest, Chili, Main dish Yield: 6 servings 1 Jar-prepared brown gravy 1 cn Garbanzo beans (15 oz.) 1 cn Whole tomatoes, chopped(1#) 1 cn Pinto or Kidney beans 1 tb Chili powder 1 cn Chopped green chiles (4 oz.) 1 cn Spicy chili beans (15 oz.) ---------------------------------GARNISHEES--------------------------------- Yogurt or sour cream Sliced green onions Grated cheddar cheese Drain all canned ingredients before adding; Combine gravy, chopped tomatoes and chili powder in 3 qt. saucepan. Bring to boil and stir in beans and chiles. Cover; simmer 15 min. to blend flavors, stirring occasionally. Serve with desired toppings. Variation: brown 1 lb. coarsely ground beef in skillet. Drain well. Add to chili mixture. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Tamale Pie 2 Categories: Southwest, Main dish Yield: 12 servings 8 c Water 1 c Cheddar cheese, grated 3 c Yellow cornmeal 1 c Ripe olives, pitted 1 tb Salt 1 c Chicken broth 3 lb Ground beef 3 1/2 c Canned tomatoes, chopped 1 lb Chorizo, crumbled 1 tb Chili powder (or more) 1 Onion, finely chopped 1 ts Cumin, ground 1/2 c Celery, chopped 1 ts Black pepper, ground 1/2 c Bell pepper, chopped 1 c Jack cheese, grated 1 c Whole kernel corn 12 Stuffed green olives(sliced) Heat 5 cups of the water to boiling. Mix cornmeal, salt and remaining 3 cups water together and pour into boiling water, stirring constantly. Cook until thickened. Cover. Before mixture cools, use it to line a very large casserole dish. Reserve 1/4 of mush for the topping. Brown the ground beef, chorizo and onion. Add all remaining ingredients except the cheese and green olives. Simmer mixture until somewhat thickened. Taste and adjust seasonings. Spoon the mixture into the mush lined casserole and top with reserved mush. Garnish top with grated Jack cheese, and with the sliced olives if desired. Bake at 325 F. for 2 or more hrs. EXCELLENT BUFFET DISH!! ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Tamale Pie 3 Categories: Southwest, Main dish Yield: 6 servings 6 sl Bacon Freshly ground black pepper 1 lb Ground beef 1/4 ts Cumin, ground 1 c Whole kernel corn 1 cn Tomato sauce (8 oz. can) 1/4 c Chopped green chiles 1 Cornmeal Pie crust (see #80) 3 Green onions w/tops, chopped 1 Egg 1/4 c Cornmeal 1/4 c Evaporated milk 1/4 ts Oregano 1/2 ts Dry mustard 1 ts Chili powder (or more) 2 c Jack cheese, grated 1 ts Salt 4 Stuffed olives, sliced Fry bacon until crisp; break into lge. pcs. Set aside. Chill bacon drippings until firm for use in crust. Brown ground beef in large skillet; drain off fat. Stir in next 10 ingreds. Prepare the piecrust, and use it to line a 9" pie pan. Place meat mixture in the pan. Bake at 425 F. for 25 min. Mean while, combine egg, evapporated milk, mustard and cheese. Spread on top of the pie and decorate with the reserved bacon pcs. and the sliced olives. Bake for 5 min. longer, or until cheese melts. Let stand for 10 min., or until firm, before serving. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Cornmeal Pie Crust Categories: Southwest, Main dish Yield: 1 servings 1 c All purpose flour 1/3 c Shortening OR lard 2 tb Cornmeal 3 tb Cold water (or 1 more) 1/3 c Firm bacon drippings OR>>>> Combine flour and cornmeal, then cut in bacon drippings. When mixture is granular, add the water, in small quantities to insure a flaky crust, until pastry is mixed. Roll out on a floured surface to a circle 1 1/2 times larger than an inverted 9" pie pan. Fit pastry into pan and form a fluted edge all around. CRUST FOR TAMALE PIE III--see #79. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Chiles Rellenos 1(Fried Stuffed Chiles) Categories: Southwest, Mexican, Main dish Yield: 1 servings 12 lg Mild, green chiles w/stems 1/2 lb Jack cheese cut into long>>> <<>> Narrow, strips. 3 cn Green chiles (4 oz.cns) -----------------------------------BATTERR----------------------------------- 1 c All purpose flour 3/4 c Yellow or white cornmeal 1 ts Baking powder 1 c Milk 1/2 ts Salt 2 Eggs, slightly beaten Parch and peel chiles leaving stems on. Cut small slit below the stem, removing seeds if desired. Insert strips of Jack cheese being careful not to split chile. Prepare batter: Sift flour with baking powder and sald, then add cornmeal.Blend milk and slightly beaten eggs, then combine milk mixture with dry mixture and blend together. slightly moisten each chile with water--dip in plain flour, then in batter. Allow to drain slightly and drop in deep fat which has been heated to 375 F. Fry until golden. Drain on paper towels. Keep warm on platter in 300 F. oven while completing frying and serve immediately. Variations: For thicker crust "double-dip" (repeat dipping sequence). : For crunchy crust use buttermilk instead of sweet milk in batter. Hint: Keep one hand for "dry", the other for "wet". ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Carne Asado (Mexican Style Beef Tips & Gravy) Categories: Southwest, Mexican, Main dish Yield: 6 servings 1 lb Beef stew meat 1 ts Black pepper, ground 4 Cloves garlic, chopped 2 cn Tomato sauce (or 1 large) 1 Onion, grated Granule style beef bouillon 1 ts Cumin, ground Flour Sort through stew meat trimming excess fat, gristle. Cut into 1" pcs. if necessary. In med. size, heavy bottom pot, place enough bacon drippings or melted lard to cover bottom. Place stew meat, garlic and onion in pot and saute untill meat is lightly browned. Add water to cover and two or three tbs. beef bouillon, cumin, pepper and tomato sauce. Cover. Simmer on low heat until meat is tender. Toward end of cooking time (abt. 1 hr.) add flour to thicken and continue simmering , stirring from time to time, der additional 10 min. Remove from heat and serve with spanish rice (Sopa de Arroz) and refried beans. Salsa cruda, Pico de Gallo are good garnishes. Coarsely chopped lettuce and tomatoes and shredded cheddar cheese. Serve with warm flour tortillas, or make soft tacos. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Chiles Rellenos 2(Spicy Meat Filled Peppers) Categories: Southwest, Main dish Yield: 4 servings 1 lb Beef stew meat 1 c Raisins 4 c Water 12 Green chiles 1 ts Salt 1 c Flour 2 ts Corriander, ground 1 ts Baking powder 1/2 ts Cloves, ground 1/2 ts Salt 2 Cloves garlic, minced 1 c Milk 2 tb Onion, chopped Cook meat in water. When done, grind or puree in blender. Mix in 1 ts. salt, spices, garlic, onion, and raisins. Add enough broth to moisten and cook untill thick. Parch and peel chiles and stuff with meat mixture. Prepare batter; combine flour, baking powder and 1/2 ts. salt, the add the eggs and milk, beating to form smooth batter. Dip each chile in batter and place in deep fat heated to 375 F. Fry until golden. Keep warm untill all are completed. Serve immediately. Serve with or without a tomato sauce or salsa; or, serve sauce on side dish. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Picadillo (Spicy Beef) Categories: Southwest, Meats, Main dish Yield: 4 servings 1 lb Lean beef, chopped coarse 1 ts Ground cinnamon 1 Med. onion,chopped fine 1 pn Cloves 2 lg Fresh tomatoes,peel,chop 1/4 ts Cumin, ground 1 Clove garlic, crushed 1 ts Salt 2 tb Vinegar 1/2 c Seedless raisins 1 ts Sugar 1/2 c Almonds, blanched, slivered Brown meat over med. heat. After meat begins to cook and some he fat begins to cook out, add the onion. Cook until onion is translucent. Drain off excess fat, if any. Add all remaining ingreds. except almonds. Simmer for abt. 30 min. Add the almonds just before serving; use as garnish for top of dish. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Chicken with Rice Categories: Southwest, Poultry, Main dish Yield: 10 servings 1/4 c Olive oil 1 lg Bell pepper, chopped fine 2 Fryers, cut in serving pcs. 1/4 ts Mexican saffron, crumbled 2 ts Salt 6 c Chicken stock (or more) 6 Chorizo links 6 lg Ripe tomatoes,peel,chop 4 c Uncooked rice 1 pk Frozen green peas 2 ts Garlic, minced 4 oz Pimento strips (sm. jar) 1 lg Onion, chopped fine Pour oil into a large heavy fying pan and heat to med-high temp. Add the chicken pcs. and sprinkle with salt. You may need to fry part at a time. Add more oil if needed. Brown each pc. and transfer to lge. baking dish. In same oil, brown chorizo links-remove to baking dish, spacing between chicken pcs. Add half the rice in even layer. In same fat, saute garlic, onion and bell pepper, stirring to cook evenly. When vegs. are limp, distribute evenly over top of the chicken, sausage and rice, then spoon remaining rice over the top. Add saffron to chicken stock and mix well. Pour over rice. Add the chopped tomatoes. Cover tightly and bake at 350 F. for 1 1/2 hrs. DON'T PEEK!!! Meantime, slightly cook green peas with a pinch of baking soda and keep warm in the pan. Check to be sure rice is fluffy and chicken pieces well done. If not, bake a little longer. For service transfer to another dish, if desired, and garnish with drained green peas and pimento strips. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Grilled Jalapeno Buffalo Burgers Categories: Wild game, Southwest, Main dish, Meats Yield: 6 servings Hot Chile Sauce; * Jalapeno Chiles; ** 1 1/2 lb Buffalo Or Beef; Ground 1 Clove Garlic; Finely Chopped 1/2 c Onion; Finely Chopped, 1 Med * See Sowest 2 for recipe. ** Jalapeno chiles should be seeded and finely chopped. Use 2 or 3 or ~------------------------------------------------------------------------- Prepare Hot Chile Sauce and set aside. Mix remaining ingredients. Shape into 6 patties, each about 1/2 inch thick. Brush grill with vegetable oil. Grill patties about 4 inches from the coals, turning once, until they are done to your taste, 4 to 6 minutes on each side for medium doneness. Serve with Hot Chile Sauce. BROILED JALAPENO BUFFALO BURGERS: Set oven control to broil. Place patties on rack in the broiler pan. Broil with the tops about 3 inches from the heat, turning once, until done. Broil for 4 to 6 minutes for medium done. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Five-Alarm Salsa Categories: Sauces, Southwest, Salsa Yield: 1 servings 1 ea 28-ounce can whole tomatoes -en chili peppers -tomato puree, undrained 1/2 c Finely chopped white or yell 2 ea Fresh hot green chili pepper -onion -seeded and minced, 2 ea Garlic cloves; minced -or 1/2 c chopped canned gre 2 T Lime juice In a medium saucepan, bring all the ingredients to a simmer over medium-low heat, then cook for 5 minutes. Spoon the salsa into hot, sterilized jars and attach the lids. Process the jars in a boiling water bath for 5 minutes. Remove from the water and cool at room temperature. Note: The canned chili peppers will make a milder salsa than if you use fresh chiles. After opening, you can extend the salsa (and mute the heat a little) by stirring in a cupful of minced bell peppers or thawed corn kernels. A tablespoon or so of chopped coriander leaves adds a nice fillip. Makes about 2 pints. Source: "An Edible Christmas"(A Treasury of Recipes of the Holiday) by Irena Chalmers. Reformatted by: CYGNUS, HCPM52C ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Red Onion Salsa Categories: Southwest, Sauces, Vegetables, Salsa Yield: 7 servings 2 c Chopped red onion 1/2 ts Salt 1/2 c Minced fresh cilantro (pack) 1 c Minced parsley (packed) 2 c Minced fresh ripe tomatoes Black pepper to taste Combine all ingredients and mix well. For a finer consistency, give the mixture a brief whirl or two in a food processor or blender. ~-from Still Life With Menu ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Barbecue Meatloaf Categories: Beef, Southwest Yield: 1 servings -deidre-anne penrod; fggt98b 1 md Green pepper; chopped -----ingredients----- -----sauce----- 2 lb Lean ground meat 1/2 c Water 1 1/2 c Bread crumbs 3 tb Vinegar 1 lg Onion; chopped 3 tb Brown sugar 1 cn (8 oz) tomato sauce 2 tb Prepared mustard 1 lg Egg 1 1/2 c Tomato sauce 1 tb My seasoning (follows) 2 tb Butter My favorite meatloaf recipe. Combine the beef, bread crumbs, onion, 8 oz tomato sauce, egg, My Seasoning, and green pepper. Mix well and place in a loaf pan. Combine all sauce ingredients. Cook in a saucepan until butter melts. Pour sauce over meat loaf and bake at 350F^. for 1 hour. While baking, the sauce needs to be spooned over the meat occasionally. Note: Make sure you use a pan large enough for the meat and sauce, or the sauce will tend to boil over while it is cooking. My Seasoning: Mix 1 part garlic powder, 1 part onion powder, 1/2 part black pepper. Mix well before measuring and adding to the recipe. Deidre Anne Penrod, Prodigy Food & Wine Board ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Braised Chicken with Chilies Categories: Southwest, Poultry Yield: 4 servings 4 Green chilies; skinned & 1 Onion; sliced into rings -chopped 1 c Chicken broth 3 lb Chicken; cut up 1/2 ts Ground nutmeg 2 tb Butter Salt; to taste 1 tb Peanut oil Pepper; to taste Recipe by: Fiery Cuisines: A Hot & Spicy Food Lover's Cookbook Melt the butter and oil and brown the chicken, a few pieces at a time. As the chicken browns, remove and keep warm. Add the onion rings and saute until soft. Add the broth, nutmeg, salt, pepper, and chile and bring to a boil. Put the chicken back in the pan, cover with the stock, reduce the heat, and simmer until the chicken is done -- about 45 minutes. Variation: Make a stew by adding coarsely chopped onions, tomatoes, and corn while the chicken is simmering. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Caldo De Queso (Cheese Soup) Categories: Mexican, Soups/stews, Southwest Yield: 4 servings 6 Green chilies; roasted & 1/2 c Milk -peeled 2 tb Oil 1/2 lb Mexican white cheese 6 c Water 3 md Potatoes 1 ts Salt 1 Onion; minced 1/2 ts Pepper 1/4 c Tomato sauce Recipe by: Western Mexican Cookbook Peel and dice the potatoes. Fry in the oil a few minutes, until glazed. Add the other ingredients, crumbling in the cheese. Cook at least 25 minutes, or until the potatoes are cooked. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Cheese Chilies Categories: Appetizers, Southwest, Dairy Yield: 12 servings 1 c Cheddar cheese; shredded 1 ea Cilantro stems; bunch, * 1 c Colby cheese; shredded Paprika 1 ts Red chilies; ground * Cut the cilantro stems into 1/2-inch pieces. ~--- Place all ingredients except cilantro and paprika in food processor work bowl fitted with steel blade; cover and process until smooth, about 1 minute. Roll mixture by teaspoonfuls into chile shapes. Insert cilantro pieces in wide ends of shape fro stems. Sprinkle with paprika. Cover and refrigerate until serving time. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Chilies Rellenos Casserole Categories: Vegetables, Dairy, Southwest Yield: 10 servings 2 cn Green chili pepper; whole 4 c Milk 3 c Sharp cheddar cheese 3/4 c All-purpose flour 4 Green onions; sliced 1/4 ts Salt 3 c Mozzarella cheese; shredded 2 cn Green chili salsa 6 Eggs * 7 oz. cans **shredded (approx. 12 oz.) Split chili peppers lengthwise and remove seeds and pith. Spread chilies in a single layer in a greased 9x13-inch baking dish. Sprinkle Cheddar cheese, green onions, and 1-1/2 cups of the mozzarella cheese over chilies. In a bowl, beat eggs, milk, flour, and salt together until smooth. Pour over chilies and cheese. Bake in a 325 degrees oven for 50 minutes or until a knife inserted in custard comes out clean. Meanwhile, mix salsa with the remaining 1-1/2 cups mozzarella cheese. Sprinkle over casserole and return to oven for 10 minutes or until cheese melts. Let stand for 5 minutes before serving. Per Serving: 33 grams protein, 22 grams carbohydrate, 271 milligrams cholesterol, 490 calories. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: El Charro Barbacoa (Bbq) Categories: Barbecue, Meats, Mexican, Southwest Yield: 6 servings 2 lb Beef roast (eye of round or 1/4 c Garlic puree; * -brisket) -- cut into 6 chun 1 tb Vinegar 2 qt Water 1 c Reserved meat broth 1/4 c Garlic puree; * 8 oz Canned jalapeno peppers; 1 1/4 oz Pickling spice; in c -sliced thinly -heesecloth pouch 1 tb Juice from canned jalapenos 1 ts Salt 1 Bay leaf ---bbq sauce--- 1/2 c Salsa de chile colorado 4 tb Oil 1 ts Pepper 1/2 c Green chiles; roast, peel, 1/2 c Green olives; minced -chop 4 lg Tomatoes; chopped 1 White onion; chopped 1/2 c Wine; red or white Recipe by: El Charro Cafe Favorite Recipes * Garlic Puree - peel 8 whole heads of garlic by smashing the cloves with the side of a wide knife; the peel will slip off easily then. Put the peeled garlic in a blender with about 2 cups of water, and puree. Drain, if necessary, and store in a tightly closed glass jar in the refrigerator. At weddings, showers, saint's days celebrations and other special occasions a hostess was sure to serve small tortillas or gorditas (which are fatter, or mas gorda, than tortillas), one filled with beans, the other with BARBACOA, along with shredded cappage, dressed with vinegar and oil, and a salsa of some kind. Often nacatamales (cocktail size tamales), perhaps filled with chicken, potato, raisins and olives, would make up part of the plate offered. And no party was complete without at least one verse of "Las Mananitas", the Mother's Day song, or bizcochuelos, buttery cookies shaped like wreaths and with the unforgettable flavor of anise. In an 8-quart stock pot, bring water to the boil, add meat, garlic puree, spice pouch and salt. Bring to the boil again, skim scum, reduce heat and simmer 1 hour, or until the meat is tender, frequently removing scum. Remove meat and cool enough to handle. Discard spice pouch; reserve liquid. With fingers, shred the meat finely. In a large skillet, heat oil and saute green chile, onion, garlic puree, vinegar, broth and jalapeno. Add bay leaf. Add shredded meat and the rest of the ingredients. Simmer until flavors blend, about 10 minutes. Place seasoned meat in a large, shallow baking pan and bake at 300 degrees for about 1 hour, stirring occasionally. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: El Charro Caldo De Queso (Cheese and Potato Soup) Categories: Mexican, Soups/stews, Southwest Yield: 6 servings 5 c Water -chop 3 c Beef stock 12 oz Evaporated milk 1 md White onion; sliced 4 md Potatoes; cook, peel, cube 1 ts Salt; or to taste 2 lg Tomatoes; coarsely chopped 1/2 c Garlic puree; * 4 c Combination cheese; ** cubed 8 Green chiles; roast, peel, Recipe by: El Charro Cafe Favorite Recipes * Garlic Puree - peel 8 whole heads of garlic by smashing the cloves with the side of a wide knife; the peel will slip off easily then. Put the peeled garlic in a blender with about 2 cups of water, and puree. Drain, if necessary, and store in a tightly closed glass jar in the refrigerator. ** Combination Cheese - To come as close as possible to the taste of the cheese of Mexico (which is not readily available in the United States), we devised what I call "combination cheese". It is equal parts shredded yellow cheddar, provolone and jack cheeses. In an 8-quart stock pot, place water and beef stock and bring to the boil. Add salt, garlic puree, green chile, onion and evaporated milk. Simmer 10 minutes. Taste and adjust seasoning, adding more chile, if you like. Add cooked potatoes and tomatoes and simmer 10 minutes more. To serve, place 6 or 8 cubes of cheese in warm bowls and ladle soup over the cheese. May be refrigerated for use the next day or frozen for later use. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: El Charro Chile Con Carne (Red Chile and Beef Stew) Categories: Meats, Mexican, Southwest Yield: 6 servings 3 lb Beef roast (eye of round or 1/2 c Oil -brisket) 3 c Salsa de chile colorado 1 c Flour 1 tb Garlic puree; * 1 tb Salt; or to taste 1 ts Oregano 1 ts Pepper Recipe by: El Charro Cafe Favorite Recipes * Garlic Puree - peel 8 whole heads of garlic by smashing the cloves with the side of a wide knife; the peel will slip off easily then. Put the peeled garlic in a blender with about 2 cups of water, and puree. Drain, if necessary, and store in a tightly closed glass jar in the refrigerator. This is the basic meat preparation that we serve in bowls along with tortillas, on combination plates or as filling for Burros, Chimis, Chalupas, Enchiladas and Tamales. Cut meat into 1-inch pieces and place, a handful at a time, into a paper bag containing flour, salt and pepper. Shake well. Repeat with remaining beef. In a large skillet, heat oil. Add beef, a batch at a time so that the skillet is not crowded, and brown slowly. Add Salsa De Chile Colorado, garlic and oregano. Cook over low heat 1 hour or longer, until meat is tender, stirring frequently to prevent scorching. Add a little hot water if necessary. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: El Charro Chiles Rellenos (Stuffed Green Chiles) Categories: Mexican, Southwest, Vegetables Yield: 8 servings 8 Fresh green chiles (stems 1 ts Salt -intact) -- roast and peel 1 ts Pepper 1 lb Cheddar or jack cheese; 1/4 c Oil -shredded ---garnish--- ---batter--- 4 c El charro taco sauce; warmed 3 Eggs 2 c Shredded combination cheese 3 tb Flour --- * Recipe by: El Charro Cafe Favorite Recipes ** Combination Cheese - To come as close as possible to the taste of the cheese of Mexico (which is not readily available in the United States), we devised what I call "combination cheese". It is equal parts shredded yellow cheddar, provolone and jack cheeses. Stuff each chile with cheese, and set aside. Separate eggs and beat the whites until stiff. Beat yolks and fold into whites, along with flour, salt and pepper. Meanwhile, heat oil in a large skillet. Dip stuffed chiles, one at a time, into egg batter, then remove with a large spoon. Carefully lower coated chiles into hot oil, 3 or 4 at a time. Fry until golden brown on both sides. The chiles may be made ahead to this point. To serve immediately, arrange on platter or individual plates and pour warm Taco Sauce over each chile. Garnish with more cheese and run under broiler to melt cheese, if desired. May be held up to the point of topping with cheese and reheated in a 400-degree oven about 10 minutes. Note: Chicken or tuna may be used to stuff the chiles, but cheese is always a garnish. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: El Charro Frijoles Refritos (Refried Beans) Categories: Mexican, Southwest, Vegetables Yield: 6 servings 4 c Pinto beans; cooked & mashed 1/2 lb Cheddar cheese; shredded 12 oz Evaporated milk Salsa de chile colorado 2 tb Shortening; melted Recipe by: El Charro Cafe Favorite Recipes Mash beans in skillet and add hot oil. Mix well. Stir in evaporated miklk. Cook over very low heat, stirring frequently. Before serving, refry beans by adding 2 tablespoons smoking hot fat, shredded cheese to taste and some Salsa and stir briskly over high heat. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: El Charro Machaca (Carne Seca) Categories: Meats, Mexican, Southwest Yield: 8 servings 3 qt Water Shredded and roasted meat 1/4 c Garlic puree; * -from above 6 lb Beef roast (eye of round, br 1 c Green chiles; roast, peel, -isket, chuck) -- cut into c -chop ---to brown and dry meat--- 1/2 ts Salt; or to taste Juice of 2 limes 1/2 ts Pepper 1/4 c Garlic puree; * 1/2 Onion; sliced into rings ---to fry meat--- 2 Tomatoes; chopped 1/3 c Oil 1/4 c Garlic puree; * Recipe by: El Charro Cafe Favorite Recipes * Garlic Puree - peel 8 whole heads of garlic by smashing the cloves with the side of a wide knife; the peel will slip off easily then. Put the peeled garlic in a blender with about 2 cups of water, and puree. Drain, if necessary, and store in a tightly closed glass jar in the refrigerator. The way we make carne seca at El Charro requires special equipment - and Tucson's sun - and is impossible to duplicate at home. But a similar product is obtained using the following recipe. Meat prepared this way has endless uses as fillings for burritos, chimichangas, enchiladas, chalupas ... In an 8-quart stock pot, bring water to the boil. Add 1/4 cup garlic puree and meat and bring back to the boil. Skim off scum, reduce heat and simmer about 2 hours, or until meat is tender, remoing scum frequently. Remove meat and set aside until cool enough to handle. With fingers, shred meat along the grain into 1/2-inch wide strips. Preheat oven to 325 degrees. Spread shredded meat in a single layer on a large cookie sheet and sprinkle with lime juice mixed with garlic puree. Roast meat until brown, about 15 minutes, stirring occasionally. Drain juices and reserve. NOTE: At this point, the meat can be covered and refrigerated for later use. Heat oil in a large skillet. Saute chile with salt and pepper. Add onion and tomatoes and saute briefly, then add garlic puree. Add meat, stirring over medium heat to brown. If too dry, add some of the reserved juices from above. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: El Charro Pescado Viscayena (Fish with Vegetables) Categories: Seafood, Mexican, Southwest Yield: 6 servings 8 Boneless fish fillets (cod, 1 c Frozen peas and carrots -sole, snapper) -- 6 oz each 1/2 ts Tabasco sauce 1/2 c Margarine; melted 1/2 c White onion; chopped Salt and pepper; to taste 2 tb Garlic puree; * 1/4 c Fresh lime juice Salt and pepper; to taste 1 White onion; sliced into 1/2 c Fresh cilantro -rings 6 Green chiles; roast, peel, ---sauce--- -chop 1/4 c Oil 1 c Reserved fish broth 2 Green bell pepper; sliced ---garnish--- -into rings 1 bn Fresh cilantro 2 Potatoes; cook, peel, dice 8 pn Lime 1/4 c Lime juice Recipe by: El Charro Cafe Favorite Recipes * Garlic Puree - peel 8 whole heads of garlic by smashing the cloves with the side of a wide knife; the peel will slip off easily then. Put the peeled garlic in a blender with about 2 cups of water, and puree. Drain, if necessary, and store in a tightly closed glass jar in the refrigerator. Rinse and pat dry fish fillets. Coat glass baking pan with melted margarine. Arrange fillets in one layer in pan. Sprinkle with salt and pepper and lime juice and scatter onion over all. Cover with foil and bake at 325 degrees 30 minutes. Drain off 1 cup broth and reserve. Assemble and prepare sauce ingredients while fillets are baking. Fifteen minutes before serving, combine sauce ingredients in a large skillet and bring to the boil. Add drained fillets and simme 15 minutes. Serve with cilantro and lime garnish. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: El Charro Salsa De Chile Colorado (Basic Red Chile Sauce) Categories: Mexican, Sauces, Southwest, Salsa Yield: 1 servings 12 Dried red chiles 1/4 c Garlic puree; * 2 qt Water; boiling 1/2 ts Salt; or to taste 3 tb Oil 3 tb Flour Recipe by: El Charro Cafe Favorite Recipes * Garlic Puree - peel 8 whole heads of garlic by smashing the cloves with the side of a wide knife; the peel will slip off easily then. Put the peeled garlic in a blender with about 2 cups of water, and puree. Drain, if necessary, and store in a tightly closed glass jar in the refrigerator. Salsa De Chile Colorado is used in countless Mexican dishes. It is available canned and is usually called enchilada sauce. But nothing commercial is as good as the sauce you make yourself from dried red chile peppers. To prepare a sauce, the peppers are softened in boiling water, then ground into a rich red paste. The paste is thinned with the cooking liquid for use as a sauce for enchiladas, et cetera. Left unthinned and spiced with oregano and vinegar it becomes adobada and is used as a marinade for carne (beef) adobada or puerco (pork) adobada. Wash chiles in cold water and remove stems. Cook in boiling water until tender. Remove chiles and reserve the cooking liquid. Place a few of the chiles in a blender, along with 1/2 cup resreved liquid, and blend to a paste. Remove to bowl. Repeat with remaining chiles. (It is now unseasoned red chile paste). Heat oil in a large skillet. Add garlic puree and flour, stirring until four browns. Add the chile paste, stirring constantly until it boils and thickens. Season with salt. Thin slightly with cooking liquid. Yield: 2 quarts ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: El Charro Salsa De Chile Verde 1(Basic Green Chile Sauce) Categories: Mexican, Sauces, Southwest, Salsa Yield: 1 servings 2 tb Oil -chop 1/2 White onion; chopped 1/4 c Garlic puree; * 2 tb Flour 2 c Chicken stock 2 c Green chiles; roast, peel, 3/4 ts Salt; or to taste Recipe by: El Charro Cafe Favorite Recipes * Garlic Puree - peel 8 whole heads of garlic by smashing the cloves with the side of a wide knife; the peel will slip off easily then. Put the peeled garlic in a blender with about 2 cups of water, and puree. Drain, if necessary, and store in a tightly closed glass jar in the refrigerator. In a medium skillet, saute onion in oil until translucent. Add the flour and mix well. Stir in the chiles, garlic puree, stock and salt and simmer 20 minutes. Puree in blender. Use immediately as a warm sauce for enchiladas. Or refrigerate or freeze. Yield: 1 quart ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: El Charro Salsa De Chile Verde 2(Chunky Green Sauce) Categories: Mexican, Sauces, Southwest, Salsa Yield: 1 servings 2 cl Garlic 1 ts Salt; or to taste 6 Ripe tomatoes; chopped 1 ts Pepper 6 Green chiles; roast, peel, 1 ts Vinegar -chop 1 ts Oil 1 md White onion; chopped 1 bn Cilantro; chopped Recipe by: El Charro Cafe Favorite Recipes Mash garlic in a wooden salad bowl. Add remaining ingredients, including cilantro, if desired, and toss. Chill before serving. Yield: 2 cups ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: El Charro Salsa Para Tacos (Taco Sauce) Categories: Mexican, Sauces, Southwest, Salsa Yield: 1 servings 16 oz Crushed tomatoes 1/2 c Oil 1 c Tomato puree 1/4 c Vinegar 1 c Water 4 tb Dried oregano 1/2 md White onion; chopped 1 ts Salt; or to taste 1/4 c Garlic puree; * 4 Japanese chiles; crushed Recipe by: El Charro Cafe Favorite Recipes * Garlic Puree - peel 8 whole heads of garlic by smashing the cloves with the side of a wide knife; the peel will slip off easily then. Put the peeled garlic in a blender with about 2 cups of water, and puree. Drain, if necessary, and store in a tightly closed glass jar in the refrigerator. Mix all ingredients. Taste and adjust seasoning. Can be served cold or hot. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: El Charro Sopa De Tomate (Tomato Soup) Categories: Mexican, Soups/stews, Southwest Yield: 6 servings 1 qt Water 1 tb Garlic puree; * 2 c Beef stock 3/4 c Sugar 2 tb Oil 12 oz Evaporated milk 2 tb Flour ---garnish--- 3 c Tomato puree 4 Hard-boiled egg; chopped 1/2 c White onions; minced 1 bn Parsley; chopped 1 ts Salt; or to taste 1 c Tortilla chips; crumbled Recipe by: El Charro Cafe Favorite Recipes El Charro Sopa De Tomate has been served every Friday at El Charro since Monica opened the restaurant in 1922. On hot days, the soup can be turned into a refreshing, chilled gazpacho when you add chopped tomatoes, cucumbers, bell peppers and dashes of Worcestershire and Tabasco sauces. Or, it can be frozen into ice cubes to be used in Bloody Marys. * Garlic Puree - peel 8 whole heads of garlic by smashing the cloves with the side of a wide knife; the peel will slip off easily then. Put the peeled garlic in a blender with about 2 cups of water, and puree. Drain, if necessary, and store in a tightly closed glass jar in the refrigerator. In an 8-quart stock pot, bring water and stock to the boil. Meanwhile, in a skillet, lightly brown flour in oil over low heat. Add browned flour to boiling stock. After stock boils 10 minutes and thickens slightly, add tomato puree, onion, salt, garlic and sugar. Add evaporated milk. Set soup aside 10 minutes to allow flavors to blend. Taste and adjust seasonings. Garnish with chopped eggs, parsley and tortilla chips. NOTE: If you freeze the soup, be sure to bring it to the boil slowly before serving. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: El Charro Sopa Seca De Fideos (Vermicelli "Soup") Categories: Mexican, Pasta, Southwest, Soups/stews Yield: 6 servings 2 lb Coiled fideos (vermicelli) 6 c Stock; hot 1/4 c Oil 1 c Combination cheese; shredded 1 c Tomato sauce 1/2 c Bell pepper; chopped 1 ts Salt; or to taste 1 c Fresh tomato; chopped 1/4 c Garlic puree; * ---garnish--- 1 White onion; chopped 1 c Combination cheese; shredded Recipe by: El Charro Cafe Favorite Recipes * Garlic Puree - peel 8 whole heads of garlic by smashing the cloves with the side of a wide knife; the peel will slip off easily then. Put the peeled garlic in a blender with about 2 cups of water, and puree. Drain, if necessary, and store in a tightly closed glass jar in the refrigerator. ** Combination Cheese - To come as close as possible to the taste of the cheese of Mexico (which is not readily available in the United States), we devised what I call "combination cheese". It is equal parts shredded yellow cheddar, provolone and jack cheeses. Sopa seca means dry soup and refers to a dish made with rice or a pasta that absorbs all the cooking liquid. Here is one of our favorites and it really does not have a meaningful English translation. In a skillet, lightly brown fideos coils on both sides in hot oil. Transfer to a 4-quart saucepan. Add remaining ingredients, except cheese, and simmer over low heat 20 minutes. Stir once or twice, separating coils with a long fork. Add 1 cup cheese and stir. Continue cooking, uncovered, until all the liquid has been absorbed. Garnish with additional cheese. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Euel's Barbecue Sauce Categories: Barbecue, Sauces, Southwest Yield: 1 servings 1/2 ga Catsup 3 cl Garlic; crushed 1 sm Bottle worcestershire sauce Tabasco and/or mustard; to 1/2 c Sugar -taste 2/3 c Vinegar Recipe by: Texas on the Halfshell - ISBN: 0-385-17904-9 Mix and simmer. Add a dash of Tabasco and/or mustard for hotness till it tastes right. "Don't put it on the meat while cooking 'cause you will cause the sugar to caramelize and char. This used to be a secret but since I'm retired it makes no-never-mind. I makes more money now after I retired. If I knew I could make this much money as a retiree, I would have quit working when I was 20." (By "retired" Euel means he now runs a private catering company and cooks only for those who wisely seek out his skills.) Euel Stribling ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Glen's Fish Sauce Categories: Barbecue, Sauces, Southwest Yield: 1 servings 3 tb Catsup 3 ds Worcestershire sauce 1 tb A-1 steak sauce 1 ts Lemon juice 3 tb Chili sauce Recipe by: Texas on the Halfshell - ISBN: 0-385-17904-9 Mix well and use for barbecuing fish. Mrs. Glen D. (Emma Lee) Hughes ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Marceia's Ol' Fashion Barbecue Sauce Categories: Barbecue, Sauces, Southwest Yield: 1 servings 1 Butter 1 lg Tomato juice 3 cl Garlic; minced 1/4 c Chili powder 1 Onion; chopped 1/4 c Vinegar 1 Lemon; diced 1 lg V-8 vegetable juice 1/2 c Worcestershire sauce Salt; to taste 1/2 c Brown sugar Pepper; to taste 4 c Catsup Recipe by: Texas on the Halfshell - ISBN: 0-385-17904-9 Ed Cernoch and his ORIGINAL COOKERS barbecue team won the title of "Grand Reserve World Champion Barbecuer" at the Houston Astrodome in 1981. Here is the prize-winning sauce recipe courtesy of Marceia, Ed's wife. Saute garlic, onion and lemon in butter until tender, then add remaining ingredients. Simmer about 2 hours or until sauce thickens. Mrs. Ed Cernoch ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Mexican Flank Steak Categories: Meats, Southwest Yield: 6 servings -----lisa hlavaty f 1 ts Instant beef bouillon -dgn81a----- 1/4 c Hot water 2 1-lb flank steaks 8 oz Tomato sauce 1/2 ts Salt ds Bottled hot pepper sauce 1/8 ts Garlic salt 2 tb Cold water 1/8 ts Pepper 4 ts Cornstarch 15 oz Can tamales in sauce Monterey jack cheese; grated Recipe by: Shared by Judi M. Phelps, JUDI_MAE_PHELPS@cup.portal.com Pound meat on both sides iwth meat mallet; sprinkle with salt, garlic salt and pepper. Unwrap tomales; place tamales and sauce in bowl. Break up tamales slightly with fork; spread over steaks. Roll up each steak jelly roll style, starting with short side; tie or skewer securely. Place in crockery cooker; dissolve bouillon in the hot water; combine with tomato sauce and hot pepper sauce. Pour over meat. Cover; cook on low heat setting for 8 to 10 hours. Lift out meat rolls; remove strings or skewers. Pour c ooking liquid into saucepan; skim off excess fat. Blend the cold water into cornstarch; stir into liquid. Cook and stir till thickened and bubbly. Spoon over lmeat, sprinkle cheese atop each roll. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Mexican Steak Categories: Meats, Mexican, Southwest, Beef Yield: 4 servings 1 Lb. Round steak 1 c Tomatoes; cooked 2 tb Lard 1 cl Garlic; finely chopped 2 Potatoes; sliced 1 tb Vinegar 8 Green chiles; roasted & 1 ts Salt -peeled 1/8 ts Pepper 2 Sm. Onion; sliced 1 tb Flour Recipe by: Western Mexican Cookbook Rub vinegar on both sides of the meat. Pound in garlic, salt, pepper, and flour. Cut into small pieces. Brown in hot lard. Cook until meat is tender. Add vegetables; season to taste. Cover. Simmer until vegetables are tender. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Plum Sauce for Barbecue Ribs Categories: Barbecue, Sauces, Southwest Yield: 1 servings 1 17 oz can purple plums 2 ts Prepared mustard 1 6 oz can frozen lemonade con 1 ts Ground ginger -centrate -- thawed 1 ts Worcestershire sauce 1/4 c Chili sauce 1/2 c Onion; chopped 1/4 c Soy sauce Recipe by: Texas on the Halfshell - ISBN: 0-385-17904-9 Drain plums, reserving syrup; remove pits and discard. Put plums and syrup in blender and blend until smooth. Add remaining ingredients and simmer uncovered about 15 minutes. Brush sauce on ribs when they are nearly done. Serve remaining sauce with ribs. Barbecue Times ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Red's Barbecued Brisket Categories: Barbecue, Meats, Southwest Yield: 8 servings 10 Lb. Beef brisket Recipe by: Chile Pepper Magazine - Sep/Oct 1990 Most barbecue in Texas revolves around beef, and more specifically, brisket. When you select your brisket, choose only "packer trimmed" briskets in the ten to twelve pound category. The smalller briskets don't have enought fat to tenderize them, and the larger ones could have come off of a tough old range bull that no amount of cooking will ever tenderize. Avoid closely trimmed or "value packed" brisket pieces. The fat that was cut off to make 'em pretty is the very stuff that would have made them tender! All briskets have a fat cover on one side. Ignore this! Squeeze the thick end with both thumbs. When you've found the brisket with the smallest fat kernel, that's the one for you. Take it home and build your fire. While your fire is getting going--I build mine out of a mixture of mesquite and oak--rub your brisket with a dry "rub." [See Red's Dry Rub recipe] Make sure that the meat is thoroughly coated. This helps seal the meat, and adds a flavorful crust. Thoroughly coat all surfaces of the brisket with lemon juice, and rub in well. Sprinkle dry rub generously all over the brisket, rubbing in well. Make sure that the brisket is entirely covered. When the wood has burned down, move the coals to one side of the pit, place the meat away from the direct heat, fat side up (let gravity and nature do the basting), and close the pit. Some people add a pan of water near the coals to provide added moisture, but I don't. Now, don't touch the meat for 12 hours. Just drink a few beers, cook a pot of beans, and tend your fire. You'd like to hold the cooking temperature around 210 degrees F. in the brisket cooking area. Since "helpers" usually show up at the first whiff of smoke, you probably ought to put some of your leftover rub on a couple of racks of pork ribs and toss them on the pit, in the hotter end, and baste and turn 'em for four and five hours, just to keep the animals at bay. Meanwhile, see Red's Prize Winnin' Pintos recipe to keep you busy. Back at the pit, after the twelve hours are completed, generously slather the brisket with a basting sauce (not a barbecue sauce), wrap it tightly in aluminum foil, and return to the pit. [See Red's Basting Sauce recipe] Close off all of the air supplies to the fire, and allow the meat to "set" in the pit for three or four hours. This really tenderizes the meat. Serve your brisket with beans, cole slaw, Jalepenos, onions, pickles, and plenty of bread. Cold beer or iced tea are the traditional beverages of choice. You'll find that a ten-pound brisket will yield about 8-16 servings, depending on the individual brisket, and the size of the appetites of the guests. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Red's Barbecue Chicken Categories: Barbecue, Poultry, Southwest Yield: 8 servings 2 Chickens; 4 lb. or larger * 4 cl Garlic; halved 2 Lemon; quartered Black pepper 2 md Onion; quartered Vegetable oil 4 Fresh rosemary Tabasco sauce Recipe by: Chile Pepper Magazine - Sep/Oct 1990 Probably the most abused food on any barbeque pit is the poor old chicken. I don't know how many times good manners have been challenged by being served a blackened fowl that is still raw in the middle. There is no escape, so you pick around the edges, then beat a hasty retreat, hopefully, unobserved. Generally, there are two mistakes that lead to this travesty. First, the bird is cooked over a fire that is much too hot. If you remember that frying chicken takes about 45 minutes, and that the oil is ideally at 360 to 375 degrees F., then you begin to see that barbecuing, a less efficient cooking method, should take longer. And longer has to mean at a lower temperature level, or you wind up with the well-known charcoal effect. Secondly, many people feel that the clucker just has to be basted, and so they buy a bottle of comercial tomato-based sauce. Here comes the second layer of charring!! Just for grins, try out my method and see if the results aren't just a little more pleasing. Rinse the chickens thoroughly inside and out, discarding the neck and giblets. Stuff each chicken with one lemon, one onion, 2 sprigs of rosemary, and two cloves of garlic. Sprinkle each bird with black pepper. Place the birds in a covered barbecue pit, away from the direct heat and close the pit. Hold the temperature in the pit at about 250 degrees F. for 3 1/2 to 4 1/2 hours. Baste the birds occasionally with the cooking oil that has been seasoned to your liking with the Tabasco Sauce. When the chickens are a nice rich brown color, and the drumstick wiggles freely, they're done. *Whole chickens hold their juices better and come out much more moist. Larger birds have more fat and are better candidates for this method of cooking. If you're doing halved cluckers, then baste more frequently, and watch the cooking time. It should be about an hour less. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Red's Basting Sauce Categories: Barbecue, Southwest, Sauces Yield: 6 servings 2 tb Chili powder 1 Beer 1/2 ts Cayenne pepper 1 pt Vegetable oil 1 Lb. Butter 4 Lemon; quartered 2 Onions; peeled/thick sliced 1/4 c Worcestershire sauce 5 cl Garlic; peeled and crushe 2 Bay leaves 1 bn Parsley sprigs; chopped Recipe by: Chile Pepper Magazine - Sep/Oct 1990 Melt the butter, add the onions and garlic, and saute for 4 to 5 minutes to soften. Add the beer, squeeze in the lemon juice, and add the lemon rinds to the pot. When the foam subsides, add all of the remaining ingredients and bring to a boil. Reduce the heat to a medium low and simmer for 20 minutes. Keep baste warm, adding beer and oil as needed. By the way, you'll notice that there are no tomatoes, ketchup, or sugar in this recipel. All of these things caramelize and burn quickly, giving the meat a nasty taste. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Red's Dry Rub Categories: Barbecue, Meats, Southwest, Seasonings Yield: 8 servings 1 11 oz can chili powder; 2 tb Black pepper -fine ground, light 4 tb Garlic powder 1 tb Cayenne pepper 1/2 c Lemon juice Recipe by: Chile Pepper Magazine - Sep/Oct 1990 Thoroughly coat all surfaces of the meat with lemon juice, and rub in well. Combine all of the dry ingredients in a bowl, and sprinkle generously all over the meat, rubbing in well. Make sure that the meat is entirely covered. Store leftover rub in a tightly sealed container in the 'fridge. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Red's Easy Anticuchos Categories: Barbecue, Meats, Southwest Yield: 4 servings 4 Canned jalapeno peppers; Juice from 1 qt. can of -chopped -jalapenos -- (escabeche) 2 lb. Sirloin steak; 1 1/2" cubes Recipe by: Chile Pepper Magazine - Sep/Oct 1990 Very few cities love a party more than San Antonio, Texas. A major part of San Antonio's annual Fiesta is a celebration called "Night in Old San Antonio", held in La Villita, the restored original little village of San Antonio. It's impossible to eat a sample of all of the foods sold, at least for the normal person, but one of the most popular is anticuchos--chunks of beef that have been marinated in a secret pepper marinade, skewered, and grilled over an open fire. Since nobody has offered a recipe, I made one up. Since you are going to hand a skewer full of meat to each guest, you really should hand them a cold beer for the other hand to preserve proper balance. Combine all ingredients in a non-reactive (not metal) dish and allow to marinate for one to two hours. Divide meat evenly between four skewers, and grill over very hot coals for 1-2 minutes per side (4-8 minutes total cooking time_, basting with the remaining marinade at each turning. You may wish to cook the meat longer if you prefer it beyond medium rare. You can also reduce the size of the servings and use this recipe for hot hors d'oeuvres. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Red's Rio Grande Catfish Categories: Barbecue, Seafood, Southwest Yield: 4 servings 2 Jalapeno peppers; stemmed 1/2 c Lime juice; freshly squeezed -and minced 1/2 tb Cumin powder 3 Serrano peppers; semmed and 2 tb Cilantro; minced -minced 4 8 oz catfish fillets; skinle 1/2 md Onion; diced -ss & boneless 2 cl Garlic; pressed 1 c Tomatoes; peel, dice, chill 1 c Vegetable oil Recipe by: Chile Peppe Magazine - Sep/Oct 1990 In this part of the country, the table fish of choice is the catfish--at least it's the most common. You can usually order this fish prepared any way that you like it, as long as it's fried. Now, I've no complaints with a well-fried catfish, but there had to be another way. So a couple of nights ago, a few friends were over and we tried out this idea. Our "impartial" panel of judges decided that this was a definite keeper, and we are pleased to pass it on to you, literally, hot off the grill! Combine the first eight ingredients in a blender and coarsely blend. Place the filets in a non-reactive container large enough to hold them in a single layer. Pour the marinade over the filets and cover. Turn the filets once after thirty minutes. After a total marinating time of no more than one hour (any longer and they'll start to fall apart), grill them quickly over very hot mesquite coals, about 2-4 minutes per side, basting with the marinade. Place each filet on a plate, and top with 1/4 cup of chilled chopped tomatoes. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Red's South Texas Fajitas Categories: Barbecue, Meats, Southwest Yield: 6 servings 4 Jalapeno peppers; pierced 4 Sm. Mexican limes; juiced 3 tb Chili powder 2 ts Cumin powder 1 ts Cayenne pepper 1 Lg. Onion; minced 1 8 oz bottle herb and garlic 2 tb Cilantro; minced -oil-based salad dressing 1 tb Worcestershire sauce 1 cn Beer; preferably lone star 1 Bay leaf 1 1/2 ts Garlic powder 3 Lb. Skirt steak Recipe by: Chile Pepper Magazine - Sep/Oct 1990 About twelve to fifteen years ago, fajitas were "discovered." since then, an awful lot of good meat has been wrecked, and skirt steak--once a "grinder" item--has risen sharply in price. Because skirt doesn't come from a "tender quadrant" of the carcass, some care is needed to turn it into good food. First, it needs to be marinated to tenderize and flavor it. Mix all the ingredients together, except the meat, to make a marinade. Pour over the skirt steak, in a non-reactive container (not metal), cover, and stir occasiionally for six to eight hours. Fajitas can be cooked in several ways. If you have the space, smoke the fajitas for 30 minutes with pure mesquite smoke, and then cook for 4-7 minutes per side over direct heat--mesquite coals being the heat of choice. Baste with the marinade throughout the cooking process. If you need to cook completely over direct heat, then use a fairly slow fire, about like you should use when grilling chicken, and cook, covered if possible, for about 10 - 15 minutes per side, basting with the marinade. Figure about a half pound of meat and 3 to 4 tortillas per person. When slicing fajitas, you'll notice that the grain of the skirt steak all runs the same way. If you'll slice the skirt at a forty-five degree angle to the grain, and hold your knife on a forty-five degree angle as well, you'll find that the fajitas are much more tender! Serve the fajitas with flour tortillas, pico de gallo salsa, guacamole, and cold beer. You'll notice that I didn't say anything about chicken fajitas--that's a contradiction in terms. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: San Antonio Chicken Categories: Poultry, Southwest Yield: 1 servings 3 Chicken breasts;halved; 1/2 c Red bell pepper; diced -boned & skinned 1 ts Oil 1 c Whole corn kernel; drained 2 tb Fresh cilantro; chopped 2 ts Cumin 1 c Canned black beans; rinse & 2/3 c Picante sauce -drain 1 ts Garlic salt Recipe by: EAT-L Gary Watson My wife and I have chicken several times a week. Here is a favorite recipe that I fix with several variations. (Cube the chicken and saute with the seasonings, finish recipe and use as a burrito filling!) Sprinkle both sides chicken with 1 Ts of cumin and garlic salt. Heat oil in 12" skillet over medium high heat. Cook chicken 3 min. In medium bowl combine beans, corn, picante sauce, red pepper and remaining tsp cumin. Turn chicken. Spoon bean muxture evenly over chicken. Reduce heat to medium. Cook uncovered 6 to 7 minutes until chicken is cooked through. Push bean mixture off chicken into skillet. Transfer chicken to serving platter, using a slotted spoon. Keep warm. cook bean mixture over high heat 2 to 3 minutes, stirring frequently, until thickened. Spoon bean mixture over chicken. Sprinkle with cilantro. * --- * ---- * --- * --- * --- * --- * --- * --- * | Gary Watson | Disclaimer: I am a clerk, | * Santa Cruz Mtns * therefore, I have no * | Los Gatos,CA | opinion. | * --- * ---- * --- * ~-- * --- * --- * --- * --- * ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Southwest Chicken, Bean and Rice Salad Categories: Salads, Southwest, Poultry Yield: 6 servings 1 pt Water 2 15 oz cans black beans; 1 1/4 c Chicken broth -rinsed and drained 1 1/2 c Long-grain rice 1 Bell pepper; chopped 6 Chicken breasts; boned, 1/2 Red onion; chopped -skinned 1/4 c Cilantro; lightly packed 1 1/2 tb Olive oil 3 tb Lime juice; fresh 2 ts Ground cumin 2 Lg. Garlic cloves Recipe by: Bon Appetit- Light & Easy Special Edition Preparation Time: 0:30 I fix this (and double it) to take to pot luck lunches; today it is on its way to a dog show. I like to have it once a month anyway. It has great flavor and it is a complete meal. Great for a cool summer dinner. Bring 2 cups of water and 1 cup of chicken broth to boil in a heavy medium sauce pan. Add rice. Season with salt and pepper; reduce heat to low. Cover and simmer until rice is tender and liquid is absorbed, about 20 minutes. Tranfer rice to large bowl and cool. Preheat broiler. Place chicken on heavy broilerproof pan. Brush chicken with 1/2 tbs of olive oil. Season with salt and pepper sprinkle with 1 tsp. cumin. Broil chicken until cooked through, about 10 minutes. Cool and cut into 1 inch pieces. Add chicken, black beans, corn, bell pepper, red onion and cilantro to rice in boil. Combine remaining 1/4 cup chicken broth, remaining tablespoon olive oil, remaining teaspoon cumin, lime juice and garlic in blender. Process until garlic is finely minced. Season to taste with salt and pepper. Pour dressing over salad in bowl and toss well. (Can be prepared up to four hours ahead. Cover and refrigerate.) EAT-L Gary Watson /\ : Santa Cruz Mtns. / \/\ Nirvana, with an Los Gatos, CA / /\/ \ ocean view... / / \ \ ~~~~~~~~~~~~~~~~ ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Sprinkle Barbecue Sauce (Dry Rub) Categories: Barbecue, Sauces, Southwest Yield: 1 servings 2 tb Black pepper 1 tb Cayenne pepper 6 tb Salt 3 tb Chili powder 1 1/2 tb Garlic powder 4 tb Paprika Recipe by: Texas on the Halfshell - ISBN: 0-385-17904-9 Mix all the ingredients together in a bowl. Before barbecuing chicken, ribs, briskets, fish or pork chops, sprinkle on very heavy. This mixture serves as a "dry" barbecue sauce but makes a crust, sealing in juices. Bill Maxwell ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Texas Barbecue Sauce #1 Categories: Barbecue, Sauces, Southwest Yield: 1 servings 1 Butter 3 tb Lemon juice 3 cl Garlic; minced 1 tb Tabasco sauce 1 Onion; chopped 1/2 c Honey 1 Lemon; diced 1 tb Worcestershire sauce 1/2 c Worcestershire sauce 1 ts Pepper; or to taste 1 c Vinegar 1 ts Onion salt 1 c Vegetable oil 1 ts Garlic salt 1/2 c Beer 1 c Catsup; (optional) Recipe by: Texas on the Halfshell - ISBN: 0-385-17904-9 Bring ingredients to a boil and baste over any meat or chicken. Catsup may be added to mixture if tomato flavor is desired. Rick Hodnett ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Texas Barbecue Sauce #2 Categories: Barbecue, Sauces, Southwest Yield: 1 servings 1 lb Garlic 1/3 c Louisiana hot sauce 5 md Onion; chopped 2/3 c Worcestershire sauce 1 c Wesson oil 2 c Vinegar 2 Catsup 1 Sherry; if desired Recipe by: Texas on the Halfshell - ISBN: 0-385-17904-9 Brown onions and garlic in small amount of oil. Add catsup, hot sauce, Worcestershire sauce, vinegar, and thre rest of the oil. Blend well over slow fire. Remove from heat and add sherry. Mix well. May be refrigerated and used over and over. Mrs. Byron Sherman ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Texas Barbecue Sauce #3 Categories: Barbecue, Sauces, Southwest Yield: 1 servings 1/4 ts Margarine 1 A-1 steak sauce 1 c Vinegar 1 ts Salt 4 ts Garlic salt 1 1/2 ts Tabasco sauce 3 cl Garlic; chopped 1/2 c Water 1 tb Horseradish 1 ts Dry mustard 4 tb Worcestershire sauce 1 ts Liquid barbecue smoke 1 md Bottle catsup 1/2 c Packed brown sugar Recipe by: Texas on the Halfshell - ISBN: 0-385-17904-9 Combine ingredients. Heat mixture until margarine melts. Mrs. Dale Cox ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Texas Barbecue Sauce #4 Categories: Barbecue, Sauces, Southwest Yield: 1 servings 2 md Onions 1 sm Garlic 2 tb Salad oil 1/2 36 oz can tomato juice 1 12 oz bottle catsup 1/4 cn Ro-tel green chiles 1/2 Worcestershire sauce 1/8 Brown sugar 1/2 Lemon 1 ds Salt Recipe by: Texas on the Halfshell - ISBN: 0-385-17904-9 Brown onions in oil; add remaining ingredients. Cook about 30 minutes. Lillian Swanson ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Classic Red Chile Sauce Categories: Sauces, Southwest Yield: 6 Servings 2 c Cups 2 tb Bacon drippings or vegetable 10 Dried red New Mexican chiles -oil 1 md Onion, chopped 1/2 ts Ground cumin (optional) 2 Cloves garlic, chopped 3 c Water Arrange chiles on baking pan sheet and place in a 200 F oven for 5 minutes or until the chiles smell like they are toasted. Remove the stems and seeds. Saute the onions and garlic in the oil until soft. Place all ingredients in a blender with a cup of the water and puree to a smooth sauce. Stir in additional water, bring to a boil, reduce heat, and simmer for an hour. The sauce should be smooth and thick. To make the sauce from powder: 1/2 to 3/4 cup powdered red chile 4 Tbsp shortening 3 Tbsp flour 1 medium onion, chopped 2 cloves garlic, chopped 2 to 3 cups water Melt 2 Tbsp shortening in pan, and stir in the flour. Cook the roux over medium heat until browned, stirring constantly. Add onions, garlic, 1 Tbsp oil, and saute until the onion is soft. Stir in the chile powder and heat for 1 minute. Add water, bring to a boil, reduce heat, and simmer for an hour. The Whole Chile Pepper From the collection of Jim Vorheis ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Dry Cure Southwest Jerky Categories: Beef, Southwest, Spicy Yield: 1 Servings 1 ts Salt 2 ts Cumin 1 ts Pepper 2 Cloves garlic minced 1/2 ts Cayenne pepper 2 lb Steak sliced thinly 3 tb Chili powder Combine ingredients and thoroughly mix together. This is a dry marinade so there is no liquid. Sprinkle the spice mixture on the meat slices and work into the grain with your fingers. Cover and marinate overnight. Place trays in the oven and dry at 145'F. for first 4 hrs. then set oven 130'F. until dry.(4 to 8 hrs.) Jerky should be hard but not brittle. Blot up any fat that appears with paper towels. *For a chewy texture, slice the meat with the grain, or across the grain for more tender jerky. Thats all! It may take a few trys to figure out exactly how long to dry the meat, but you're still eating while you're trying so it's not that bad. Well, good luck, I hope that you like it. And, sorry this note is so long. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Southwest Beef Fajitas Categories: Southwest, Meats, Relishes, Beef Yield: 8 servings 1 x Cucumber Salsa; * 2 T Vegetable Oil 1 x Southwest Relish; * 2 t Red Chiles; Ground 1 x Southwest Guacamole; ** 2 ea Cloves Garlic;Finely Chopped 1 lb Top Round Steak;Boneless,*** 8 ea Flour Tortillas; **** 1/4 c Lime Juice * See recipes #458 & #483. ** See recipe #491. *** Round Steak should be cut about 1/2 inch thick. **** Flour Tortillas should be 10 inches in Diameter and be warmed. Prepare Cucumber Salsa, Southwest Relish, and Southwest Guacamole; set aside. Cut beef steak diagonally acros the grain into thin slices, each 2 X 1/8-inch. Mix remaining ingredients except tortillas in a glass or plastic bowl; stir in beef until well coated. Cover and refrigerate for at least 1 hour. Set oven control to broil. Place beef slices on rack in broiler pan. Broil with tops 2 to 3 inches from heat until brown, about 5 minutes. Place 1/8 of the beef, some Cucumber Salsa, Southwest Relish, and Southwest Guacamole in the center of each tortilla. Fold one end ot the tortilla up about 1 inch over the beef mixture; fold right and left sides over the folded end overlapping. Fold down the remaining end. Serve with remaining salsa, relish and guacamole. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Nachos Grande Categories: Appetizers, Southwest Yield: 4 Servings 2 tb Corn Oil 1/2 ts Paprika 1 Onion, finely chopped 1 cn Refried Beans (13 oz.) 1/2 Green Pepper, chopped 5 tb Water 3 Garlic Cloves, crushed 2 c Tortilla Chips 1/2 c Chopped Canned Tomatoes 1/4 ts Ground Cumin 1 Fresh Green Chili, chopped 1 1/2 c Grated Cheddar Cheese 1/2 ts Chili Powder Paprika to garnish Heat oil in a skillet, add the onion, green pepper, and garlic, and cook gently, stirring occasionally, for 5 minutes or until soft but not browned. Add the tomatoes and chili and cook over medium heat for 5 minutes, or until most of the liquid has evaporated. Stir in the chili powder and paprika and cook for 3 minutes, then add the refried beans, breaking them up with a fork. Add the measured water and cook, stirring occasionally, for 8-10 minutes, until the mixture thickens. Spoon the beans into the middle of a baking dish, arrange the tortilla chips around the edge and sprinkle with cumin. Sprinkle the cheese over the beans and tortilla chips. Bake at 400 degrees for 15-20 minutes, until the cheese has melted. Sprinkle the paprika for garnish in a lattice pattern on top and serve immediately. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Chicken with Green Mole Categories: Main dish, Poultry, Southwest Yield: 4 Servings -----------------------------GREEN MOLE SSAUCE:----------------------------- 1 tb Vegetable Oil 1/4 c Fresh Parsley Leaves 1 md Onion, coarsely chopped 1/4 c Shelled Sunflower Seeds 1 cl Garlic, crushed 1 c Chicken Broth 1/8 ts Ground Cumin 1/2 c Water 1 Canned Green Chili 2 ts Lime Juice 1/3 c Fresh Cilantro Leaves 4 Chicken Breast Halves Skin and bone chicken breast halves. Set aside. Preheat broiler. Lightly grease broiler-pan rack. Prepare green mole sauce: Heat oil in medium skillet over medium heat. Add onion, garlic, and cumin; cook until onion is tender, 3 minutes. Place in food processor or blender along with chili, cilantro, parsley, sunflower seeds, broth, and water. Whirl until pureed (mixture will be slightly grainy). Return mixture to skillet; simmer, stirring occasionally, 20 minutes or until thickened. Stir in lime juice. Broil chicken 6 inches from heat for 3 minutes on each side or just until cooked through. Top with mole sauce. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Navajo Taco Categories: Beans, Southwest Yield: 1 Servings Cooked spiced Anasazi Beans Diced Tomatoes (whole beans, not mashed) Shredded Lettuce Shredded Cheese Diced Onions Diced Green chilis Top the cooked Fry Bread with the above, layering as follows: Chilis Tomatoes Onions Cheese Lettuce Beans Fry Bread Plate ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Cowpoke Chili Categories: Southwest, Chili Yield: 1 Servings 1 lb Slab bacon 2 1/2 t Salt 2 lb Dry pinto beans or dry navy 1 One-pound can tomatoes 1 Large onion, cliced 12 Canned serrano peppers, seed 4 Cl Garlic sliced Or 12 tiny green hot pickled 2 Ancho peppers or 1 tablespoo Finely chopped 3 qt Water 1 t Coriander seeds, crushed Fat grams per serving: Approx. Cook Time: 2 hrs Remove the rind from the bacon and cut rind into 1/2 inch squares. Cut bacon into small pieces; set aside. Put the rind, beans, onions, grarlic and Ancho peppers into a large heavy kettle. Add water and bring to a boil. Lower the flame, cover the kettle and let the beans cook gently about 1 1/2 hours. Add salt and cook uncovered for 15 minutes. In a separate pan, fry diced bacon until slightly crisp. Add tomatoes and remaining ingredients to bacon. Cook this mixture over medium flame for about 10 minutes. Skim off excess fat. Add bacon ant tomato mixture to beans and continue cooking uncovered, over a low flame for 1 hour or until beans are very tender. Makes about 3 quarts. They used to say a cowhand would work from sunrise to sunset "for a dollar a day and a plate of beans." Now, either he liked his work or the beans were pretty good. And they tasted even better when the cook built a bean chili by adding bacon, tomatoes and hot peppers. From "Famous Chili Recipes From Marlboro Country". ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Cyclone Chili Categories: Southwest, Chili Yield: 6 Servings 1/3 c Lard 2 10-ounce cans mexican green 4 lb Beef chuck, cut into 1/2 inc Cut-up, fresh tomatillos* (a 1 Large onion, chopped 1 6-ounce can tomato paste 3 Cl Garlic, finely chopped 1 1/2 c Beef stock or canned beef br 1 c Drained canned nopalitos (ca 1/3 c Chopped fresh coriander or 1 Green pepper strips Ground coriander 12 Canned (or fresh) serrano pe 5 t Crushed cumin seeds or groun Chopped, or 12 tiney green h 1 1/2 t Salt Seeded and chopped 1/2 t Ground black pepper Fat grams per serving: Approx. Cook Time: 3« hr Heat lard in large heavy kettle; add meat, about 1 pound at a time, removing after each pound is browned. After all four pounds are browned, put onions and garlic in kettle and cook until soft. Return all beef to kettle. Rinse cactus pieces in cold water; drain and add to beef. Also add peppers, green tomatoes, tomato paste, beef stock, coriander, cumin, salt and pepper. Cover and simmer about 2 1/2 hours. Makes about 2 1/2 quarts. * If using fresh tomatillos, increase beef stock or broth to 3 cups. When a blue norther was howlin' across the plains, a plate of Cyclone Chili tasted mighty fine to a cowboy. Green tomatoees and pieces of cactus, thrown in with the beef and peppers, sure helped chase away the cold. from "Famous Chili Recipes From Marlboro Country" ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Texas Red Categories: Southwest, Chili Yield: 6 Servings 1/4 lb Suet, finely chopped 1 T Cayenne pepper 6 lb Lean beef, coarsly cubed 4 Cl Garlic, minced 1 c Chili powder (about 4 1/2 ou 2 qt Beef stock or canned beef br 2 T Crushed cumin seeds or groun 1/2 c Masa harina or corn meat 2 T Ground oregano 1/2 c Cold water 2 T Salt Fat grams per serving: Approx. Cook Time: 3hrs Fry suet in a large heavy kettle until crisp. Then add beef, about 1 pound at a time, and brown, stiring as it cooks. Remove each pound after browning. When all meat is browned, return it to kettle and add seasonings and beef stock or broth. Cover and simmer 1 1/2 - 2 hours. Skim off fat. Combine masa harina or corn meal with cold water and stir thoroughly into chili. Simmer 30 minutes. Makes about 3 3/4 quarts. "Chili pangs" could strike a man whenever the skies got grey and the wind turned cold. A plate of Texas Red was a sure cure. Hot and hearty, it was the kind of chili that warmed a cowhand's belly and brought him back for more. - Famous Chili Recipes from Marlboro Country. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Original San Antone Chili Categories: Southwest, Chili Yield: 4 Servings 1/2 lb Suet 6 Cl Garlic, minced, or 1 tsp. 2 lb Lean beef shoulder 1 1/2 qt Beef stock or canned beef br 1 lb Lean pork shoulder 4 Dried ancho peppers* 3/4 c Flour 1 Dried pastilla pepper* 1 t Salt 1 Dried casbel pepper* 1/2 t Pepper 1 T Crushed cumin seeds or groun 3 Onions, chopped Fat grams per serving: Approx. Cook Time: 4 hrs Fry suet in a large heavy kettle. Remove suet and discard. Cut meat into 1/2 inch cubes. Combine flour, salt and pepper in brown papper bag. Add meat and shake to coat. save remaining flour. Sear floured meat in hot fat, stirring to prevent sticking. Add onions and garlic; cook and stir until soft. Add beef stock or broth and bring to a boil; then reduce heat aand simmer slowly while preparing peppers Wash peppers under cold running water; remove stems and seeds. Put in a sauce pan; cover with water and boil for 5 minutes. Let steep 10 minutes. Lift out peppers and grind or puree, adding 1 « cups water in which peppers were cooked. Add to meat, cover and simmer 2-3 hours or until meat is tender. Grind cumin seeds in a mortar and pestle or a heavy spoon in a cup; add to chili. Add salt to taste. Mix flour saved from browning meat (about ¬ cup) with cold water; add to chili and cook 3 to 5 minutes to thicken. Makes about 2 « quarts. *If these peppers are unavailable, substitute 4 to 6 Tbsp.s of chili powder. Chuck wagon cooks from around San Antone were mighty proud of their chili and mighty set in their ways of puttin' peppers in and leavin' beans out. But San Antone Chili sure stuck to your ribs, and even if you liked beans, you didn't complain. At least not where the cook could hear you. From "Famous Chili Recipes From Marlboro Country". ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Chili Steak Categories: Southwest, Chili, Meats, Beef Yield: 6 Servings 3 lb Rump or round steak, 1 inch 1/2 c Green pepper, chopped 1 t Salt 1/2 c Onion, chopped 1/2 t Pepper 1 1/2 c Texas red or original san an 2 Cl Garlic, crushed 1/2 c Strong black coffee 3 T Shortening Fat grams per serving: Approx. Cook Time: 1 hr Cut steak into six servings. Mix salt, pepper, and crushed garlic; season both sides of steak with mixture. Let stand in a dish (glass or pottery) for about 1 hour. Pat steaks dry and fry in the shortening until browned, turning once. Remove from pan. Cook green pepper and onion in pan until soft; add chili and coffee. Return steaks to pan ; bring to a boil. Reduce temperature, cover and cook 45 minutes. Serve with rice. Makes 6 servings. There's a lot of good things that chili goes with, or on, or in. Like tortillas. Tamales. Sourdough bakin's. Cornbread. Beer bread. Texas Toast. Eggs. Hash. Ground beef. Steak. And you can fancy up chili with opnions, green peppers, tomatoes, avocado or guacamole, and different kinds of cheese. You get the idea. chili's not only one of the best eatin' ideas there ever was, but one of the best for satisfying all kinds of tastes. From "Famous Chile Recipes from Marlboro Country". ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Chili Tostados Categories: Southwest, Chili Yield: 4 Servings 8 Tortillas (corn or flour but Shredded lettuce Cooking oil or shortening 1 Recipe of guacamole 2 c Cowboy chili or canned refri Chopped tomatoes 1 c Texas red or original san an Fat grams per serving: Approx. Cook Time: 40 M Heat 1/2 inch oil or shortening in frypan, then fry tortillas until crisp. Spread 1/4 cup heated Cowpoke Chili or refried beans on each; top with 2 tablespoons heated Texas Red or Original San Antone Chili. Top with shredded lettuce. Spoon on 1/4 cup guacamole and sprinkle with chopped tomatoes.* Makes four servings. From "Famouse Chili Recipes from Marlboro Country". *Sometimes I sprinkle a little grated Cheddar or Monterey Jack cheese on top of this or if I don't have any guacamole handy I use a little more cheese. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Marlboro Country Guacamole Categories: Salads, Southwest, Mexican Yield: 1 Servings 1 Large ripe avocado (about 8 1 T Lemon juice 1/4 c Finely chopped onion 1/4 t Salt 1 T Seeded and finely chopped pi Peel, pit and mash avocado; add remaining ingredients and mix thoroughly. Makes about a cup.* From "Famouse Chili Recipes From Marlboro Country". We like to put a little chopped fresh onion in our guacamole too. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Texoma Tamales Categories: Southwest, Chili Yield: 4 Servings 1/3 c Lard 1/2 t Baking powder 2 c Masa harina or cornmeal 1 1/2 c Chicken broth 1 t Salt 2 c Texas red or original san an Fat grams per serving: Approx. Cook Time: 1 hr Beat lard until light and creamy. Mix dry ingredients and beat into lard, a small anount at a time. Beat in chicken broth to make a light soft dough. Spread half of dough in bottum of a greased 10x7x1 1/2 inch baking pan. Spoon chili over the dough. Carefully spread remaining dough over the chili. Bake in 350ø F. oven for 45 minutes. Cut crosswise into 8 tamale shapes. Makes 4 servings. From "Famous Chili Recipes From Marlboro Country". ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: New Mexico Carne Adovada Categories: Meats, Soups/stews, Southwest Yield: 6 Servings 1 1/2 c Crushed dried red New 3 ts Dried oregano Mexican chiles, 3 c Water - seeds included 2 lb Pork, cut as strips or cubes 4 Cloves garlic, minced Combine first four ingredients and mix well. Place the pork in a glass pan and cover with the sauce. Marinate overnight in the fridge. Bake at 300 for "a couple of hours or until the pork is very tender and starts to fall apart." The authors suggest using this as a filling for burritos, enchiladas, and such. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Chili Cheese Cubes Categories: Casseroles, Dairy, Southwest Yield: 1 Servings 8 Eggs 8 oz Chopped Green Chilis 1 ts Baking Powder 1/2 c Flour 1 1/2 c Shredded Monterrey Jack 3/4 ts Salt 1 1/2 c Shredded Cheddar Cheese Beat eggs 4 to 5 minutes until light. Add flour, baking powder, and salt. Mix well. Fold in cheese and chilis. Pour into greased 9x13x2 baking pan. Bake at 350 for 40 minutes. Cut into 2" squares. Good hot or cold. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Another Chicken Fried Steak Categories: Main dish, Meats, Southwest, Poultry Yield: 4 Servings 1 lb Boneless beef cut 1 c Chicken broth - into 4 serving pieces 1 c Heavy cream 1 c Flour, total 2 tb Fresh parsley chopped 1 Egg - (or 2 tsp. dried) 1/4 c Milk Veg. oil to fry steaks 1 md Onion, chopped Pound steaks to about 1/4" thickness. Rub both sides with salt, pepper, paprika and garlic powder. Heat oil in a large skillet, oil should be about 1/4" high. Beat egg and milk together in a bowl. In another bowl, season the flour with salt, pepper, paprika, and garlic powder. When the oil is hot, dredge the steaks in the flour, then in the egg mixture, then back again in the flour. Place them immediately in the skillet. Fry on both sides until golden brown. Remove and set aside. Remove most of the oil from the skillet, leaving behind the bits of meat etc. Reheat the oil and add the onion. Cook until golden then add about 3 Tbsp. of flour, whisking it in. Gradually whisk in the chicken broth scraping the bottom well, add a little water if it is still too thick. Bring to boil then add cream and parsley and cook another minute. Serve with mashed potatoes, corn bread, or biscuits. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Braggin' Rights Chicken Fried Steak Categories: Meats, Main dish, Southwest, Poultry Yield: 4 Servings -----------------------------------STEAK------------------------------------ 2 lb Roundsteak, sliced 1/2 inch 3/4 ts Salt -thick and twice-tenderized 1 1/2 c Buttermilk -by the butcher 1 lg Egg 2 c All-purpose flour 1 tb Hot red pepper sauce 2 ts Baking powder 2 Garlic cloves, minced 1 ts Baking soda Crisco for deep frying 1 ts Fresh ground black pepper ----------------------------CLASSIC CREAMM GRAVY---------------------------- 1/4 c Pan drippings 1 c Unsalted beef stock 3 tb All-purpose flour 1/2 ts Fresh ground black pepper 2 c Evaporated milk Salt to taste ----------------------------------OPTIONAAL---------------------------------- Mashed potatoes Homemade buttermilk biscuits Cut steak into 4 equal portions. Pound until each is about 1/4 inch thick. Place flour in a shallow bowl. In a second dish, stir together baking powder, soda, pepper and salt; mix in buttermilk, egg, pepper sauce and garlic. The mixture will be thin. Dredge each steak first in flour, then in batter. Dunk steaks back into flour and dredge well, patting in the flour until the surface of the meat is dry. Add enough shortening to a deep cast-iron skillet or Dutch oven to deep fry steaks in at least 4 inches of fat. Bring temperature of shortening to 325 degrees. Fry the steaks, pushing them under the fat or turning them as they bob to the surface, for 7 to 8 minutes, or until they are golden brown. Drain steaks on paper towels and transfer to a platter. Keep warm while preparing Classic Cream Gravy. Divide steaks among 4 plates and serve with mashed potatoes and gravy. CLASSIC CREAM GRAVY: After cookingf chicken-fried steak or similar dish, pour off the top fat through a strainer, leaving about 1/2 cup pan drippings in the bottom of the skillet. Return any browned cracklings from the strainer to the skillet before starting the gravy. Place skillet over medium heat. Sprinkle in the flour, stirring to avoid lumps. Add milk and stock. Simmer until liquid is thickened and the raw flour taste is gone, about 3 minutes. Stir the gravy up from the bottom frequently, scraping up any browned bits. Season with pepper and salt. Makes about 3 cups. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Best Ever Sugar Cookies Categories: Cookies, Desserts, Southwest Yield: 1 Servings 1 c Margarine 1 t Vanilla 1 c Vegetable oil 4 c Flour 1 c Granulated sugar 1 t Cream of tartar 1 c Powdered sugar 1 t Baking soda 2 Eggs. beaten 1 t Salt Cream margarine, oil and sugars with mixer. Add eggs and vanilla and beat well. In separate bowl, sift flour, cream of tartar, soda and salt together. Add mixture to creamed mixture and blend well. Chill dough in refrigerator a minimum of 2 hrs. Using floured rolling pin, roll part of dough into 1/3 inch layer on floured board, keeping remaining dough in refrigerator. Use cookie cutters to cut into desired shapes. Put on greased cookie sheets. Repeat procedure with rest of dough. Bake in preheated 350 degree oven 10-12 minutes or until cookies have a brown rim. If desired, dough can be shaped into walnut size balls and arranged on baking sheet. Using a glass with a flat bottom, dip glass into granulated sugar and flatten each ball. Return to sugar to dip glass bottom again and repeat procedure on next dough ball. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Tex-Mex Caviar Categories: Southwest, Fat free Yield: 1 Servings 1 10-oz package frozen 1/4 c Chopped red onion Black-eyed peas 1 tb Chopped fresh jalapeno 1/4 c Chopped sweet red pepper Pepper 1/4 c Chopped sweet green bell 2 tb Chopped parsley Pepper 1/4 c FF Italian dressing Rinse and drain peas. [Thawed, I assume] Mix with other ingredients. (Their nutritional analysis assumed low-fat dressing instead of FF, so I'm leaving it off.) Source: Copyright 1994, Giant of Maryland Consumer Affairs Dept. Posted by "Aliza R. Panitz" to the Fatfree Digest [Volume 16 Issue 4] Mar. 8, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80á ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Tucson Tostadas Categories: Appetizers, Southwest Yield: 6 Servings 3 md Flour tortillas 1/3 lb Anejo cheese, grated -(buy the largest 1/2 lb Poblano peppers, sliced -flour tortillas that -(or any other mild -will fit in your -chili pepper) -biggest frying pan) 1/4 c Coriander (fresh), 1/2 lb Oaxaca cheese, shredded -chopped fine 1/2 lb Monterey jack cheese, Lard or oil -shredded -for frying Preheat oven to 350 degrees F. If you are using fresh poblanos, roast them and remove their skins and seeds, If you are using canned poblanos, wash and drain them. Slice the peppers into thin decorative slices. In a big frying pan, fry a tortilla in lard or oil until it is golden brown. Remove to paper towels, drain well, then place on a baking sheet or pizza pan. Although lard is bad for you, the grim truth is that tortillas taste very much better when they have been fried in lard. Live dangerously. When the tortilla has cooled and hardened, cover it with a thin layer of Oaxaca cheese, then with the jack cheese. Crumble anejo on top of those layers, then sprinkle finely-chopped coriander on top of that. Arrange the pepper slices in a geometric pattern on top of the cheeses. Bake for 5 minutes, or until the cheese has melted but not browned. Remove from the oven, and use a pizza cutter to slice into individual portions. Serve immediately. NOTES: * A toasted cheese tortilla snack popular in southern Arizona -- I first discovered this recipe in 1978 when I went to Tucson to visit my prospective in-laws. Such visits are often tense; Loretta's parents knew that I liked Mexican food, so they took me to their favorite restaurant, Casa Molina. The appetizer, a toasted cheese tostada, was so good that I forgot my nervousness and just chowed down on serving after serving. I think that her parents remembered from that visit more about my appetite than my personality. I tried several times to make Tucson tostadas, but they always ended up tasting like pizza. Then a recipe appeared in the April 1986 issue of _Sunset_ magazine, and after reading it, I was able to reconstruct this replica of the Tostada Casa Molina. The secret is to use Mexican cheeses. Yield: Serves 6. * Oaxaca (pronounced "oh-HOCK-a") cheese is a Mexican string cheese. You can substitute any Mexican cheese marked "asadero" (melting cheese). If you're desperate, you can use Armenian mozzarella, which has the right texture but the wrong flavor. Monterey jack is a bland American cheddar; you can substitute good-quality Muenster. * Anejo cheese is somewhat like Parmesan, dry and crumbly. You can substitute Mexican cotija cheese, but that is probably pointless, because a store that carries cotija will probably also carry anejo. Fresh-ground parmesan will do in a pinch, though it is not the right flavor. In one of my many attempts to get this recipe right, I tried a mixture of Greek feta and cow's-milk romano cheese. It tasted very interesting, though not at all authentic. : Difficulty: easy once you have found the ingredients. : Time: 10 minutes each. : Precision: no need to measure. : Brian Reid : DEC Western Research Laboratory, Palo Alto, Calif., USA : reid@decwrl.DEC.COM {ihnp4,ucbvax,decvax,sun,pyramid}!decwrl!reid : Copyright (C) 1986 USENET Community Trust ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Tex-Mex Style Tacos Categories: Meats, Southwest Yield: 12 Tacos 2 lb Ground beef, 12 Corn tortillas (the -extra-lean -thinner the better) 1 md Onion, chopped fine 1/2 lb Cheddar cheese, 1/2 t Salt -sharp, grated 4 T Chile powder 1 lg Tomato, chopped -(or more to taste) 3 c Shredded lettuce Vegetable oil Brown the ground beef and chopped onion in a large skillet. There should be enough fat in the beef to eliminate any need for extra oil and also to saute the onions at the same time. While you are browning the beef (it should be completely cooked with no pink or red color left), be sure to break it up so that it is granular in texture, as opposed to chunky, when completely browned. Onions should be limp and translucent but not brown. Drain off as much fat as possible. Add salt and chile powder and continue to saute until the chile is completely incorporated into the meat mixture. Cover skillet and leave on extremely low heat, just enough to keep the meat hot. Put about 1/2 inch of vegetable oil in a small skillet, and heat it. Test the oil for proper temperature by putting in a small piece of tortilla. When the oil reaches the temperature where it immediately begins to bubble frantically over the tortilla as soon as it is put in the oil and the tortilla piece becomes crisp quite quickly, you are ready to cook the taco shells. This is important because there is nothing worse than a soggy taco shell (which results from the oil not being hot enough). Using tongs, put the tortillas in the oil, one at a time, and cook for 30-60 seconds until the underside just starts to become crisp. With the tongs, turn the tortilla over and, using a spatula, bend in half to form the shell. Cook each side of the bent tortilla until crisp, about 30-45 seconds per side. Remove the shell from the oil and drain on a newspaper-covered cookie sheet. The cooked shells can be kept warm in the oven at very low heat. To assemble, fill each shell about 2/3s full of the meat and top with cheese, tomato and lettuce. We like to add extra zap with a shot of Tabasco sauce. NOTES: * San Antonio, Texas style tacos -- My dad is from east Texas and my mom from southern Oklahoma, but they developed their definition of Tex-Mex from several years in San Antonio. Since they now live in D.C., they feel extremely deprived, none of the chain restaurants come anywhere near the taste they developed in San Antonio. Tex-Mex cooking is based on peasant-style dishes from the areas of Mexico bordering Texas. The primary ingredients of Tex-Mex cooking are corn tortillas (the thinner the better), ground beef, pinto beans and hot chile powder, sharp Cheddar cheese and onions. Yield: 1 dozen tacos. * Don't try to use instant onion in this recipe. In San Antonio, people consider that the best chile powder is Gebhardt's or Eagle Brand. : Difficulty: easy. : Time: 20 minutes. : Precision: measure the spices. : Pamela McGarvey : UCLA Comprehensive Epilepsy Program : {ihnp4!sdcrdcf,ucbvax!ucla-cs,hao}!cepu!pam : Copyright (C) 1986 USENET Community Trust ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Tex-Mex Style Enchiladas Categories: Meats, Southwest Yield: 6 Servings 2 lb Ground beef, 2 1/2 c Enchilada sauce -extra-lean (as -(2 standard cans) -little fat as possible) 1 lb Cheddar cheese, 2 md Onions, chopped -sharp, grated 4 T Flour PREPARE SAUCE AND FILLING: Brown ground beef and 1 chopped onion in a large skillet. There should be enough fat in the beef to eliminate any need for extra oil and also to saute the onions at the same time. While you are browning the beef (it should be completely cooked with no pink or red color left), be sure to break it up so that it is granular in texture, as opposed to chunky, when completely browned. Onions should be limp and translucent but not brown. Add about 4 T of flour and saute until flour is completely incorporated into the meat mixture. Add the enchilada sauce. Heat over low heat. If the mixture is too thick, add a little water. The consistency should be that of a thick gravy, but not soupy. Simmer over low heat for 20-30 minutes. PREPARE ROLLED ENCHILADAS: Rolled enchiladas are tougher to assemble, but more authentic. Have ready a large baking pan, we always use an oblong Pyrex pan. One at a time, dip each tortilla in the enchilada sauce just enough to coat and slightly soften. Lay the tortilla flat in the baking pan, spoon about 3 T of the enchilada sauce in a line down the middle, top with about 1 t chopped onion and about 3 T of grated cheese. Roll the tortilla tightly into a cylinder with the seam on the bottom, and position against the bottom edge of the baking pan. Repeat until the pan is full. This can get tricky (but it is possible) as the pan gets full. Assembling the enchilada outside of the pan is usually a messy disaster. Depending on the size of the pan and how tightly each enchilada is rolled, you can get 8-12 enchiladas in a pan. This recipe should make about 16-24 enchiladas. Spoon enchilada sauce over the assembled enchiladas to thinly cover. Sprinkle generously with grated cheese. Bake at 425 degrees F. for 20 minutes. PREPARE STACKED ENCHILADAS: This is the New Mexico style. It is much easier to assemble. Have plates ready. One at a time, submerge each tortilla in the enchilada sauce (which should be cooking on low heat during this process) and cook until limp but not falling apart, this may take a little practice to gauge the time. Remove the tortilla from the sauce and place flat on a plate. Spoon a little sauce, including meat, over the tortilla, add about 1 T chopped onion and about 4 T grated cheese. Repeat the process until you have a stack of 3-4 tortillas on a plate, depending on the appetite of the person who will eat them. Top the last tortilla with a generous amount of sauce and cheese. Serve immediately. The fundamental difference between these two styles is the method used to cook the tortillas. In the rolled style, the sauce is cooked into the tortilla through the baking process. In the stacked style, the tortilla is cooked directly in the sauce. Only the appearance differs, the taste is the same with either style. NOTES: * Central Texas style Mexican enchiladas -- We cook beef enchiladas in two ways, the traditional rolled enchilada and the easier-to-cook New Mexico stacked style. Both procedures are given. Also, we used to cook the enchilada sauce/chili from scratch but more recently began using a shortcut with canned Old El Paso brand enchilada sauce, since it is not only faster (20 minutes vs. 4+ hours) but also has a very authentic spice combination. Yield: Serves 6-8. * I always use Old El Paso canned enchilada sauce, though it is possible to make your own. : Difficulty: moderate. : Time: 1 hour. : Precision: approximate measurement OK. : Pamela McGarvey : UCLA Comprehensive Epilepsy Program : {ihnp4!sdcrdcf,ucbvax!ucla-cs,hao}!cepu!pam : Copyright (C) 1986 USENET Community Trust ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Chalupas Categories: Main dish, Southwest Yield: 12 Chalupas Vegetable oil 1/2 lb Cheddar cheese 12 Corn tortillas (the -(sharp), grated -thinner the better) 1 lg Tomato, chopped 6 c Frijoles refritos 3 c Lettuce, shredded -(or less) In a small skillet, heat about 1/2 inch of vegetable oil. Test the oil for proper temperature by putting in a small piece of tortilla. When the oil reaches the temperature where it immediately begins to bubble frantically over the tortilla as soon as it is put in the oil and the tortilla piece becomes crisp quite quickly, you are ready to cook the chalupa shells. This is important because there is nothing worse than a soggy chalupa shell which results from the oil not being hot enough. Fry tortillas completely flat on both sides until very crisp. Drain and keep warm on a newspaper-covered cookie sheet in a warm oven. Spread about 1/4-inch thick layer of refried beans on each fried tortilla. Top with a generous amount of grated sharp Cheddar cheese and about 1 T chopped onion. Place assembled chalupas on a cookie sheet and brown under broiler until cheese melts. Watch them carefully under the broiler, they can burn quite quickly. Top with shredded lettuce and tomato and serve. NOTES: * Tex-Mex style tostada -- You will need to first make a batch of frijoles refritos. This dish is more properly known in Mexico as tostadas. : Difficulty: easy to moderate. : Time: 15 minutes, plus preparation time of frijoles refritos. : Precision: no need to measure. : : Pamela McGarvey : UCLA Comprehensive Epilepsy Program, Los Angeles, Calif., USA : Copyright (C) 1986 USENET Community Trust ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Pecan Pralines Categories: Candies, Southwest Yield: 1 Batch 1 c Milk 3 T Corn syrup, dark 1 c Sugar, granulated 8 oz Pecan halves 1 c Dark brown sugar, 3/4 c Water, boiling -firmly packed 24 Cupcake papers 1 t Vanilla extract Place the white sugar, brown sugar, milk and corn syrup in a heavy about 3-quart saucepan over medium-high heat. Stir to thoroughly dissolve. Measuring the temperature with a candy thermometer, stir constantly with a long-handled wooden spoon. When the mixture reaches "jelly" temperature on the thermometer (220 degrees), it will bubble furiously. Splattering is a danger (this is why you want a spoon with a long handle). You may wish to wear heavy rubber gloves for further protection. Continue stirring until mixture reaches 256 degrees ("medium-ball" stage). Remove from heat, add vanilla and let it sit for 10 minutes. During this time, set out the cupcake papers on the countertop and place 3-4 pecan halves in each paper. Beat the mixture by hand with the wooden spoon, while it is still in the pan, until it loses its glossy sheen. This can take up to 10 minutes or more, and calls for a strong arm. At this point, the mixture will very quickly begin to form lumps and harden in the pan. As this begins to happen, return the pan to low heat; add boiling hot water a tablespoon at a time, and beat out the lumps until nearly all are gone. Add just enough water so that the mixture is somewhat runny and has lost much of its previous lumpy consistency (no more than about 3/4 cup of water, and often much less.) Leaving a few lumps is permissible and often unavoidable. Remove from heat and spoon it into the cupcake papers. Let it harden for 20-30 minutes, then remove papers. Be sure not to let the papers remain on after the candy has hardened somewhat or they will be difficult to remove later. Store the pralines in an airtight container. NOTES: * Texas-style creamy pecan cookies -- My family is from Texas, and we dearly love "authentic" Mexican food. Authentic as defined by my father: home-style Tex-Mex. (On a trip to Acapulco, he complained that he couldn't find any real Mexican food in the whole damn town.) We feel that the perfect ending to an orgy of tacos, enchiladas, tamales, beans, rice and Dos Equis beer is pralines. However, we have been consistently disappointed by the pralines served at restaurants. They are always either crystalline and crunchy, or sticky like undercooked taffy. Both are equally unacceptable. At the age of 10, I decided to try my hand at making pralines, and happened on a recipe in a current (1958) issue of _The Ladies Home Journal_, which I accidently adapted to make the perfect praline, not gooey, not crunchy, but of a solid consistency that becomes creamy in texture as it is eaten. The secret is to first screw up the recipe (at this point you are tempted to throw the whole thing out, including the pot) and then rectify the mistake into a wonderfully sinful sugary concoction. Now, no Mexican dinner or Christmas candy plate at our house is complete without them. Yield: Makes 16-24. : Difficulty: moderate to hard. : Time: 30 minutes cooking, 30 minutes cooling. : Precision: Measure the ingredients and the temperatures. : Pamela McGarvey : UCLA Comprehensive Epilepsy Program : {ihnp4!sdcrdcf,ucbvax!ucla-cs,hao}!cepu!pam : Copyright (C) 1986 USENET Community Trust ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: New Mexico Enchiladas Categories: Main dish, Southwest Yield: 2 Servings 1 lb Beef, ground 4 oz Tomato sauce 2 Garlic cloves, minced 8 oz Water -(or less) 2 Corn tortillas 1 t Salt (more or less 2 Eggs -to taste) Vegetable oil Pepper 1 c Lettuce, shredded 3 t Chili powder (or less, 1 lg Tomato, chopped -to taste) 1 md Onion, chopped 1 T Flour 5 oz Cheddar cheese, grated Saute the beef over medium heat until it has lost its raw red color, chopping it with the edge of a spoon into small pieces as it cooks. Add the garlic and spices and cook another 3-4 minutes. Add salt, pepper and chili powder to taste. Remember that the flavor of chili mellows as it cooks, although it won't get less hot. Add the flour to the meat mixture and stir well. Add the tomato sauce and water. Simmer gently (uncovered) for about 45 minutes, until it has thickened and the flavors are blended. Heat about 1/4 inch of oil in a small skillet over medium-high heat, until it sizzles when a bit of tortilla is dropped in. Soften the tortillas briefly in the oil, one at a time, about 5 seconds on a side. (Turn with tongs, being careful not to tear them.) Drain on paper towels. Prepare another small skillet with a small amount of oil in the bottom, enough for frying an egg. Assembling the enchiladas requires you to keep track of several things at once. Start an egg frying for each enchilada. Make sure that the yolk is cooked soft, not hard! Put one tortilla on a dinner plate. Cover it with a medium-thick layer of meat sauce. Sprinkle chopped onion and grated cheese on top. Sprinkle lettuce and chopped tomato around the edge. Top with another tortilla. Cover with more meat sauce, sprinkle more onion and cheese. Now top with the fried egg and serve immediately. NOTES: * New-Mexico-style enchiladas with eggs -- This is the way my grandmother and aunt made enchiladas; I haven't lived in New Mexico myself, but that's where this recipe came from. Yield: Serves 2. * You can also make single-decker enchiladas, for people with small appetites. Omit the second layer of tortilla, meat, onion and cheese, but don't forget the egg. If you make single-deckers, you will need twice as many tortillas and twice as many eggs, but the same amount of the other ingredients. : Difficulty: easy to moderate. : Time: 10 minutes preparation, 45 minutes simmering, 5 minutes assembly. : Precision: approximate measurement OK. : Vicki O'Day : Hewlett-Packard Laboratories, Palo Alto, CA : hplabs!oday : Copyright (C) 1986 USENET Community Trust ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Crockpot Chili Verde Categories: Meats, Southwest, Crockpot Yield: 6 Servings 1 Onion; coarsely chopped 7 Tomatillo 1 Bell pepper, green; coarsely 2 lb Pork, lean; trimmed & cubed -chopped 2 ts Oregano 4 Garlic clove; minced 2 ts Sage 1 T Olive oil 1 ts Cumin 4 oz Green chile, canned diced 1 ts Red pepper flakes 1 Jalape#o; diced (opt) 1/2 c Beer First, saute one onion and one green pepper, coarsely chopped, with three or four cloves of garlic, minced, in olive oil. Throw into the crockpot. Also throw in a small can of diced green chiles. Depending on your propensity for spicy food, you may add from one to three jalapenos, sliced. Then, throw some tomatillos in the pot. How many? Well, when I got fresh ones in San Diego, I'd get seven or eight. Peel off the husk and coarsely chop. Now that I've moved to Pittsburgh (don't ask me why), I've had to use canned ones on occasion. How many? Well, I don't really remember, it was one medium sized can, I think. Pay attention: I mean tomatillos, not green tomatoes. The Frugal Gourmet substituted celery and tomatoes. I haven't forgiven him yet. Take about 2 pounds of lean pork (I trim off all the excess fat I can), cubed, and brown in the pan that you sauteed the onion, etc. in. Into the pot. Now, the seasoning mixture. I prefer to grind up in my mortar oregano, some dried red chile peppers, sage, and cumin seed. Perhaps also some black pepper. I almost never put salt in anything, so I probably wouldn't here either, but you may want to. How much? Well, about 2 tsp each of the oregano and the sage. 1 tsp each of the cumin seed and dried red peppers. Salt and pepper to taste. I probably will add a dash of beer (about 1/2 cup) for obscure reasons. This crockpots all day, or could be simmered for probably about 2 hours. Traditionally, this is served in bowls, with hot flour tortillas, salsa, and cilantro. You can also have sour cream, grated cheese, olives, and pickled carrots and jalapenos around. Of course, you wrap all this up in the tortillas, making killer burritos. I throw one twist into this, a technique that comes from carnitas. After cooking, I separate the meat from the broth, crisp the meat under the broiler, and reduce the sauce in the pan. This adds a great texture to the meat, and keeps the burritos from being too soggy. This is not what the original requester would want to do. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Carne De Puerco Con Chile Verde Categories: Meats, Mexican, Southwest Yield: 8 Servings 3 lb Boneless pork roast 5 Garlic cloves; crushed 48 oz Tomatillos, drained & 1 lg Onion, chopped -crushed 3/4 c ;Water 16 oz Green chiles; chopped Salt -(Ortega mild green) Pepper optional -- your favorite fresh green chiles, chopped or sliced. Cilantro if you like it. Slice up the pork and trim away most of the fat. Dice both the lean meat and the fat into 1/2-inch cubes; set the diced fat aside. In a heavy pot over a hot flame, cook the lean pork with the water, stirring until the water is gone and the meat begins to brown. Add onion & garlic, and stir constantly until the onion becomes transparent. Reduce heat to a simmer and add tomatillos & canned chilis (be *sure* to drain the tomatillos before crushing; the water they are packed in is too salty). Cover the pot and simmer slowly for about an hour, stirring occasionally to prevent sticking. Meanwhile, render the diced pork fat into cracklings by sauteeing in a skillet over medium heat until the pieces are brown and crispy. Drain and salt the cracklings and set aside; save the lard for any other dish where you want some high-quality cholesterol stuff. After an hour the chile verde should be pretty juicy but not watery. Add a little water if it's too dry. Add salt & pepper to taste, and if you want it hotter, add your fresh chiles now. Cover and simmer again for at least half an hour. The longer the better. To serve, sprinkle with chopped cilantro (if used) and the cracklings. Serve with Spanish rice, tortillas, black beans, and ice-cold beer. Serves 6 or 8. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Split Pea Fritters Categories: Southwest, Appetizers Yield: 6 Servings 3 c Yellow split peas 1 ea Onion, diced 1/2 c Cilantro, fresh, minced 1 ea Or 2 jalapenos, chopped 1/2 t Salt 1 ea Lemon, in wedges Rinse the peas, drain, add water to cover and soak overnight. Drain them and puree in a food processor or blender. Transfer to a bowl and add onions, cilantro, peppers and salt. Using your hands, mix and make little balls or flat patties. Deep fry until golden brown and drain on a paper towel lined plate. Serve with lemon wedges or garlic and vinegar sauce. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Roasted Corn Salsa Categories: Salsa, Southwest Yield: 3 Cups 5 Ears fresh corn 2 ts Minced marjoram 3/8 c Fresh morels or other wild 1 cl Garlic, roasted, peeled, & Mushrooms, cleaned & diced. Chopped. 4 ts Extra virgin olive oil 1 ts Adobo sauce from chipotle 1/4 c Sun-dried tomatoes, finely Chiles in adobo sauce Diced, with 1 ts. of their 1/2 ts Sherry vinegar Oil. 1 ts Fresh Mexican lime juice 2 lg Poblano chiles, roasted, 1/2 ts Kosher salt Peeled, seeded and chopped. With a sharp knife cut corn kernels from the cobs. Heat a heavy-bottomed saute pan over high heat until almost smoking. Place no more than 2 layers of kernels in the pan at a time, and dry-roast for about 5 minutes until smoky and dark, tossing continuously. Saute mushrooms in 1/2 ts of the oil until well cooked, about 10 minutes. Mix corn, mushrooms, remaining oil and the rest of the ingredients together. Serve salsa at room temperature or warm. In this unususal salsa, the woodsy flavors of the wild mushrooms complement the taste of roasted dorn, while the poblanos contribute the fire. This is one of Coyote Cafe's most versatile recipes, as it goes well with just about everything. We serve it with grilled chicken, venison sausage, chiles rellenos, cheese enchiladas, and corn crepes with goat cheese. It can also be used as a vegetable dish. If fresh wild mushrooms are not available use a combination of dried wild and fresh domestic mushrooms. Source: "THE GREAT CHILE BOOK" ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Black Bean Chili with Toasted Spice Seasoning Categories: Southwest, Vegetarian Yield: 8 Servings 3 c Dried black beans, soaked 2 tb Chili powder 8 c Water 1/2 tb Oregano 2 ea Jalapeno peppers, minced 1/2 c Sun-dried tomatoes 1 1/2 tb Grated ginger 4 c Peeled, chopped plum tomatos 1 ea Bay leaf 1/3 c Uncooked bulgur wheat 1 c Chopped cilantro 1/2 c Boiling water 1 ts Cumin seeds Salt & pepper ---------------------------------SEASONINNG--------------------------------- 1/2 tb Mustard seeds 1/2 ts Fennel seeds Drain beans. Place in a large pot & add 8 c water. Bring to a boil. Add peppers, ginger, bay leaf & 1/2 c cilantro. Cover & simmer for 1 1/2 to 2 hours. Remove from heat & discard bay leaf. Place cumin seeds in a pot & toast. When seeds darken, add chili powder, oregano, tomatoes. Stir well & bring mixture to a boil. Reduce heat & simmer for 30 minutes. In another bowl, combine bulgur with boiling water, cover & let sit for 10 minutes. When beans are cooked, remove 1 c & puree it with some cooking liquid. Combine puree with remaining beans. Stir in tomato mixture & bulgur. Season & simer for 10 minutes. Place mustard seeds in a pot over medium heat, cover & cook till seeds start to pop. Add fennel seeds & cover. Cook till popping stops & fennel darkens. Pour over chili. Add remaining cilantro & drizzle with olive oil. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Southwest Chile Mustard Categories: Southwest, Sauces Yield: 1 Servings 1/2 c Brown mustard seed 2 t Red pepper flakes 1/4 c Mustard seed 3 Cloves garlic chopped 3/4 c Red wine vinegar 1 T Cumin powder 3/4 c Beer 1 t Tabasco sauce In non-aluminum pot or jar, combine mustard, vinegar, beer, pepper, and garlic. Cover and soak for 36 to 48 hours; adding additional vinegar and beer, in equal proportions, in order to maintain enough liquid to cover seeds. Puree mixture with cumin and Tabasco in food processor. Process until mixture becomes creamy and flecked with seed, about 3-4 minutes. Add additional vinegar as neccesary to create a creamy mustard. (The mustard ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Vegetable Tortilla Rolls Categories: Appetizers, Low fat, Southwest, Dairy Yield: 28 Appetizers 8 Asparagus spears (1/2-inch- -cheese -thick); trimmed 4 Flour tortillas (7 or 8-inch 1 8-oz container fat-free 1 md Red bell pepper; cut into 24 -garden vegetable cream -(3x1/4-inch) strips In medium skillet, cook asparagus in small amount of boiling water for 5 minutes or until crisp-tender. Drain on paper towels. Spread 1/4 of cream cheese over each tortilla. On each tortilla, arrange 2 asparagus spears with 3 rows of 2 pepper strips each. (Tip: To trim the tough ends from the asparagus, just snap them off. Asparagus breaks naturally at this point.) Firmly roll up tortillas. Wrap each roll in plastic wrap. Refrigerate at least 30 minutes or up to 2 hours. To serve, cut tortilla rolls into 1-inch slices. Before slicing them, trim and discard the unfilled ends of the tortilla rolls. Nutrition info: 1 appetizer=25 calories; calories from fat 0; sodium 75mg; total carb 4g; protein 2g. Dietary exchanges: 1 vegetable. Source: Pillsburg Classic Cookbooks: _Easiest Ever Holiday Meals_; Dec 1996, #190. MM format by Mary Ann Young From: Mary Ann Young Date: 04 Dec 96 Eat-L List (Recipes And Food Folklore) Ä ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Navajo Tacos Categories: Native, Southwest, Beef, Beans, Dairy Yield: 8 Servings 4 x New Mexican Chile;Dried red; 8 Indian Fry Bread 1 Small Onion;chopped Cheddar Cheese;Grated; 2 tb Vegetable Oil Lettuce;Shredded; 3/4 lb Beef;ground Tomatoe;Chopped; 3 c Pinto Beans;cooked Saute the onion in the oil until soft, then add the chiles and 3 cups water. Bring to a boil, reduce heat and simmer for 30 minutes. Place the mixture in a blender and puree until smooth. Saute the beef until browned and drain off excess fat. Add the chile sauce and beef to the beans and heat. To assemble: Place the bean mixture on the fry bread, top with the cheese, lettuce, and tomatoes, and serve. Yield: 8 Heat Scale:4 ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Chile Pepper Jelly Categories: Native, Southwest Yield: 48 Ounces 1 tb Chopped serrano chiles 5 c Sugar 1 c Diced anaheim chiles 6 oz Liquid pectin OR 1 md Green bell pepper, diced 1 pk Powdered pectin (1 3/4 oz) 1 1/4 c Red wine vinegar Combine the chiles and pepper with the vinegar in a food processor. Process 3 minutes until pureed. Put the puree and sugar in a saucepan. Bring to a boil over medium high heat, stirring constantly. Remove from the heat, skim the foam from the top, discard, and add the pectin. Return to the heat and bring again to a hard boil for 2 minutes, stirring constantly. Remove from the heat and stir constantly for 5 minutes. As it cools the jelly will begin to thicken. Pour it into clean, sterilized 8-ounce jars, leaving a 1/4 inch space at the top. Seal as desired. ************ Chile Pepper Jelly is one way of preserving chiles - and it makes a delicious condiment at any meal. From "Native American Cooking," by Lois Ellen Frank From: Sarahpreston@juno.Com Date: 31 Dec 96 Meal-Master Format Recipes (Mailing List) - ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Fresh Herb Jelly Categories: Native, Southwest Yield: 32 Ounces 2 c Water 1/4 c Fresh oregano leaves, finely 3/4 c Freshly squeezed lemon juice -chopped 1 pk Powdered pectin (1 3/4 oz) 1/4 c Fresh basil leaves, finely 4 c Sugar -chopped 1/4 c Fresh chives, finely chopped 1/4 c Fresh tarragon leaves, 1/4 c Fresh thyme leaves, finely -finely chopped -chopped In a large saucepan, stir together the water, lemon juice and powdered pectin. Scrape the sides of the pan to make sure all the pectin has dissolved. Place the saucepan over high heat and bring to a boil. Stir constantly to prevent scorching. Add the sugar and herbs while stirring. Bring the mixture to a full, rolling boil 4 minutes, then remove from the heat. Skim the foam off the top of the mixture and pour into clean, sterilized jars. Seal with parrafin, if desired, and allow to set overnight. *** NOTE *** If the herb jelly does not set overnight, remove the parrafin and reheat the mixture over high heat. Bring to a hard rolling boil 2 minutes, repour into the jars, and reseal. Because you are working with herbs and not fruit, sometimes the pectin doesn't react the first time and needs to be reboiled. ******************************** From "Native American Cooking," by Lois Ellen Frank From: Carolyn Stewart Date: Mon, 01-2 From: Sarahpreston@juno.Com Date: 31 Dec 96 Meal-Master Format Recipes (Mailing List) - ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Navajo Peach Pudding Categories: Native, Southwest Yield: 6 Servings 1/2 c Honey 1 c Water 1 lb Fresh peaches, pitted and 1 pk Unflavored gelatin -peeled 1 c Whipping cream In a food processor, puree the honey and peaches together. Set aside. In a small saucepan, mix together the water and gelatin and let stand 1 minute. Over medium-low heat, stir mixture until the gelatin has completely dissolved, about 5 minutes. Remove from heat, slowly add the gelatin mixture to the peach honey and blend thoroughly. Allow to cool to room temperature, about 5 minutes. While the peach mixture is cooling, beat the cream until firm peaks form, about 2 minutes. Fold the whipped cream into the peach pudding mixture in a circular motion, leaving swirls of white cream in the peach pudding. Do not mix together completely. Place the pudding in the refrigerator ande chill until firm. Scoop out servings with a large spoon. Happy Cooking! Spunky :) From "Native American Cooking," by Lois Ellen Frank From: Z Pegasus #2 @1219000 1 Date: 08-12-94 The Gwe Bbs [asv/Cin] (37) Home Cooki ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Indian Tacos Categories: Main dish, Native, Vegetables, Fruits, Southwest Yield: 6 Servings 1 1/2 c Dried anasazi beans 1 Red onion, thinly sliced 6 Pieces Indian Frybread, 1 Bunch red radishes, sliced -- about 6" in diameter 24 Golden yellow plum tomatoes, 1 1/2 c Mache or arugula, washed & -- halved -- stemmed 6 Green anaheim chiles 1 lg Red ripe tomato, sliced 1 lg Red bell pepper, or red 2 Ripe avocados, halved & -- anaheim chile -- sliced To prepare the anasazi beans, soak overnight in water to cover. The next day, drain the beans and place them in a saucepan with fresh water to cover. Bring to a boil, reduce the heat, and let the beans simmer until the skins break, about 3 hours. It may be necessary to add water as the beans cook to prevent them from burning and sticking. After the beans are cooked, remove from the heat and set aside. You should have about 3 cups cooked beans. While the beans are cooking, roast, seed, and devein the chiles and the pepper. Leave chiles whole; slice pepper lengthwise into six strips. To start building the tacos, place 1/2 cup cooked beans on each piece of frybread. Add 1/4 cup greens per taco, followed by a red tomato slice. Add 4 slices avocado and 1 slice red onion, separated into rings. Follow with radishes and 4 golden yellow plum tomatoes per taco, and top with 1 roasted green chile and 2 slices roasted red pepper or chile. You can vary the toppings and the order in which the taco is built. Lois Ellen Frank, "Native American Cooking". From: Mark Satterly Date: 09-02-95 Gourmet ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Luby's Spanish Indian Baked Corn Categories: Southwest, Native, Vegetables Yield: 1 Servings 1/4 lb Bacon, chopped into 1/2-in 1 cn Cream-style corn Pieces 1 cn Whole kernel corn, drained 1/3 c Onion, diced 2 tb Jalapenos, diced 1/3 c Celery, diced 2 tb Pimentos, diced 1/3 c Green bell pepper, cored, 1 ts Salt Seeded, and diced 1 tb Sugar 1/4 lb Butter, PLUS 2 c Corn bread muffins, 2 tb Butter, melted and divided Crumbled and divided 1/4 c Milk In a large skillet over medium heat, cook the bacon until crisp. Add the onion, celery, and bell pepper. Saute for 2 minutes until low heat. Set aside. In a medium-size pan, melt the 1/4 pound of butter. Add the milk, corn, jalapenos, pimentos, salt, and sugar. Heat the mixture over low heat. Add the bacon/vegetable mixture and 1 cup of the corn bread muffin crumbs to the corn mixture. Heat well, stirring frequently. Transfer the mixture to an 8-inch square by 1 1/2-inch deep pan. Moisten the remaining corn bread muffin crumbs with the remaining butter and sprinkle on top of the corn mixture. Bake in a preheated, 350 degree F. oven until the crumbs are light brown. Makes 8 servings. NOTE: According to Luby's Cafeteria spokeswoman, many Luby's managers adapt and create their own recipes, and the dishes are available only at the specific restaurant. That is the case with Spanish Indian Baked Corn, which is available at the Luby's in Pasadena, Texas on Wednesdays. Recipe: Luby's Cafeteria in Pasadena, Texas [> DPileggi -- Be Seeing You ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Ajiaco Del Restaurant Garcia Categories: Poultry, Native, Vegetables, Southwest Yield: 4 Servings 2 tb Butter 2 ts Sweet Paprika 1 ts Cayenne Pepper 1 c Onions, finely diced 1 c Unsalted Chicken Stock 3 c Milk 4 Ears Yellow Corn, shucked, 2 lg Yucca, peeled and diced Sliced into 1" wheels 1 Lime, juiced 3 lb Chicken Breasts, cut up Melt the butter in a 6 qt. pot over medium heat. Cook chicken pieces in the butter until no longer pink. Remove chicken with slotted spoon and place in in a bowl. Put onion, garlic, cayenne, and paprika in pot and cook while stirring, until onion is translucent and colored with the paprika. Add stock, milk, yucca, corn, and chicken to the pot. Bring almost to a boil then reduce heat, cover and simmer, stirring every now and then, for about 1 hour, or until yucca is tender. Remove from heat and stir in lime juice. Serve with Cuban or French bread that has been sliced and broiled until golden. As an alternative frozen corn on the cob will work, as well as fresh frozen kernels. The fresh corn cob seems to impart a nice flavor to this dish. If you're wondering what to do with the wheels of corn, just pick 'em up with your fingers and nibble 'round the rims. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Posole (Native American Thanksgiving) Categories: Poultry, Southwest, Native, Pork Yield: 1 Servings 2 lg Cans of hominy 1 lg 1015 onion, diced 3 Or 4 cans of vegetable broth 3 Or 4 large carrots, diced Or stock 3 Or 4 stalks of celery, 2 Or 3 green chiles (roasted Diced And peeled) x Salt and pepper to taste (if using fresh, it will be 1/2 ts Each oregano, garlic, cumin Otter 1 tb Chile powder Juice in as well, and just x Fresh cilantro, minced, 2 Be sure to check the peppers Tbsp For bits of peel If using canned, throw the Still stuck to the skin) Yet another appropriate Thanksgiving dish is Posole, which is indigenous to the Native American southwest. Posole is really considered most traditional around Christmastime and is always served New Year's Eve and/or New Year's Day for good luck. However, Pueblo peoples have made posole for generations and it is a staple winter dish. I have adapted it for vegan use. Please adjust everything to taste; my tastes are for more spice and chiles than most folks would care for, so I add more of almost everything. Also: the fresher ingredients will make an amazing difference in the taste of the posole, so if possible, prepare your own vegetable stock, roast your own fresh Anaheim or New Mexico chiles, and buy flash frozen posole (also spelled pozole) corn in the store, rather than using canned. Saute the onions and celery until the onion is transparent. This can be done with water and veggie stock or with spray-type coatings. Dump everything else in and bring to a low boil. Simmer until you like the texture. The hominy should be really soft, almost to the break-up-and-really-form-a-thick-stew stage. I serve posole with cornbread and a crisp green salad. If you wish to add any animal protein, the original recipes call for pork or ham. I have found that chunks of turkey work wonderfully with this recipe. Please consider your tolerance for spices. The heat will come from the green chiles and the chile powder, as well as the black pepper. Finally, if you want a little more color in the stew, you could throw in some kernel corn. Hope you enjoy. Posted by MARTHA KUNKEL to the Fatfree Dig. [Vol.12 Issue 3], Nov. 4, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Anasazi Tofu Enchiladas Categories: Rice, Vegetarian, Southwest, Native Yield: 10 Servings 1 c Slightly pureed Anasazi 1/4 c Chopped green onion Beans * 1 c Grated cheddar 1/2 c Cooked rice 1 c Grated Monterey Jack 1/2 c Tofu, excess water removed 10 oz Enchilada sauce 1/4 c Chopped bell pepper 10 Corn tortillas Mix first five ingredients together. Add 2 T. enchilada sauce. Moisten tortillas in warmed enchilada sauce. Fill tortilla with mixture and roll. Place in greased 6 1/2" X 10 1/2" pan with the opening of the roll down. Any remaining sauce should be poured on top of the enchiladas once the pan is filled. Place cheeses on top and bake at : 300 degrees F for 35-40 minutes. * "Anasazi" is a Navajo word meaning "ancient one." Anasazi beans have been found in many southwestern Indian dwellings. Bean connoisseurs will appreciate the characteristic taste and texture talents of pinto and kidney combined within this ancient Indian entrant. Versatility of this variety is limited only by your imagination: take them for a "dip": enlist them for creative Mexican food construction: they even taste good straight! From: Ghislaine Dumont Date: 02 Aug 97 Home Cooking - ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: All-Beef Texas Chili Categories: Chili, Southwest, Beef Yield: 12 Servings 1/3 c (approximately) corn oil 6 lb Tomatoes (three 2 lb. cans) 6 lb Beef chuck -- in 1/2-inch Drained and chopped Cubes 1/3 c Tomato paste c Minced onion 1 1/2 tb Minced fresh oregano 1/3 c Minced garlic 3 tb Cumin seed 3 c (approximately) beef broth Salt -- to taste 3 c Flat beer Cayenne pepper -- to taste 1 1/2 c Water Masa harina or cornmeal -- 1/4 c High-quality chili powder, If needed Or more -- to taste 1. In a large heavy skillet over moderately high heat, warm 3 tablespoons of the oil. Brown beef in batches, adding more oil as necessary and transferring meat with a slotted spoon to a large stockpot when well browned. Do not crowd skillet. 2. Reduce heat to moderately low. Add onion and garlic and saute until softened (about 10 minutes). Add to stockpot along with broth, beer, the water, chili powder, tomato, tomato paste, and oregano. 3. In a small skillet over low heat, toast cumin seed until fragrant; do not allow to burn. Grind in an electric minichopper or with a mortar and pestle. Add to stockpot. 4. Over high heat bring mixture to a simmer. Add salt, cayenne, and more chili powder to taste. Reduce heat to maintain a simmer and cook, partially covered, until beef is tender (about 1-1/2 hours). Check occasionally and add more broth if mixture seems dry. If chili is too thin when meat is tender, stir in up to 2 tablespoons masa harina. Cook an additional 5 minutes to thicken. Serve chili hot. ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Ann's Texas Chili Categories: Chili, Southwest, Beef Yield: 8 Servings 3 lb Boneless chuck -- cubed 1 tb Oregano 2 tb Vegetable oil 2 Beef broth cans 3 Garlic cloves -- chopped 1 ts -Salt 2 ts Cumin 1/4 ts -Pepper 3 tb Flour 4 tb Chili powder -- or to taste Heat oil in a 4 qt. pot, add beef, stirring frequently until meat loses color - DO NOT brown! Lower heat, stir in garlic, chili mixture, stirring until beef is evenly coated. Crumble oregano over meat. Add 1 1/2 cans broth and stir til liquid is well blended. Add salt & pepper, bring to a boil, stirring occasionally. Reduce heat; simmer partially covered over low heat for 1 1/2 hours, stirring occasionally. Add remaining broth, cook 30 minutes more. Cool thoroughly. Cover & refrigerate overnight. Reheat chili very gently. Source: Chili-Lovers' Cookbook ----- ---------- Recipe via Meal-Master (tm) v88.05 Title: Apple and Black Bean Picadillo Categories: Southwest, Beef, Salsa Yield: 6 Servings 2 Pieces (4x1-inc) orange Freshly Zest Ground 4 tb Peanut or safflower oil Grated Julienned into slivers 1 cn Ital. plum tomatoes (35 oz) 4 md Onions -- coarsely chopped 2 lg Tart apples; peeled, cored 1/2 c Raisins or currants Drained and chopped 2 tb Garlic -- chopped And cubed 1/2 ts Cinnamon 3 Canned jalapeno peppers Salt to taste -- optional 1 cn Black beans (16 oz) -- 1/2 ts Ground cloves Drained 1 ts Ground pepper Seeded & sliced into rings 1/2 ts Allspice And rinsed 2 lb Very lean beef -- chopped 1 cn Green chilies (4 oz) -- Or Chopped 1/2 ts Nutmeg -- preferably 1/4 c Capers -- drained 1. In a large saute pan over moderately high heat, heat the oil until rippling; add the onions, garlic, salt (optional), and pepper and saute stirring frequently until onions are just golden. 2. Add the meat and cook, stirring until it loses its red color. 3. Stir in the tomatoes, jalapenos, orange zest, raisins, and the spices. Simmer, uncovered 20-30 minutes. 4. Ten minutes before serving, mix in the apples, beans, and capers, stir and simmer over low heat so that apples do not become mushy. 5. Transfer to deep serving bowl or covered dish and serve with rice. Makes 6-8 servings. -----