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Mexican Recipes

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Green Chile Chicken Enchiladas
12 corn tortillas
1/2 cup oil
12 ounces Monterey Jack cheese, shredded
3/4 cup onion, chopped fine
1/4 cup butter
1/4 cup flour
2 cups chicken broth
4 ounces green chile, chopped
1 cup sour cream
3 chicken breast halves without skin, boiled and shredded
chopped green onion and cilantro, garnish
Cook tortillas in hot oil until softened (5 seconds, one at a time)
Place some chicken, cheese, and onion on each tortilla and roll up.
Place seam side down in greased baking pan.
Melt butter, add flour, stir well. Add broth; cook till thick. Stir
in sour cream and chiles. Stir until heated. Pour over enchiladas.
Bake at 375F for 20 minutes or until heated through. Put remaining
cheese on top and return to oven for 5 more minutes. Garnish with
chopped green onions and cilantro.

Chili con Queso
1 Recipe of Cashew Cheese Sauce ( below )
1 16 oz. can Diced tomatoes
2 Jalapenos, cored and diced
1 tsp. Garlic powder
1/2 c. Onions, chopped finely
1 tsp. Salt
1/2 c. Bell pepper, chopped finely
1 Tbs. Lemon juice
Put all ingredients into a skillet except the Cashew Cheese
Sauce. Simmer until vegetables are soft. Combine with the
Cashew Cheese sauce and serve.
Serving Suggestions:
• a topping for you favorite dish
• as a dip with baked tortilla chips
• over nachos

Cashew Cheese Sauce
1/2 cup canned Pimentos on 1/8 cup dried
2 tsp. Lemon juice
1 tsp. Onion powder
1/2 tsp. Garlic powder
3 Tbs. Nutritional yeast flakes
3/4 cup Raw cashews
1 cup Water
1/4 tsp. Salt
Put all ingredients in blender, and blend until creamy smooth,
at least 3 minutes. Put in a saucepan on low heat, and stir
until thick.

Creamy Guacamole
4 Avocados
1 tsp. Onion powder
1 tsp. Garlic powder
1 tsp. Salt
1 1/2 Tbs. Lemon juice
1/2 a Jalapeno (optional)
Dice avocados and put half of them in blender with lemon
juice. Blend on medium speed while continuing to add the
rest of the avocados. When well blended, add the rest of
the ingredients, and blend until creamy smooth, about 5 minutes.
Serving Suggestions:
• as a dip with baked tortilla chips
• spread on fresh, hot tortillas
• put a dollop on your fresh green salad
• with any of your favorite Mexican dishes

Chunky Guacamole
4 Avocados
1/4 cup Onion, diced finely
1 tsp. Garlic powder
1 tsp. Salt
2 Tbs. Lemon juice
1 cup Fresh tomatoes, diced
1/2 Green chili pepper
1/2 Fresh bell pepper
Mash avocado well with a fork and set aside. Blend bell
and chili pepper with lemon juice. Mix avocado with peppers
and remaining ingredients. Serve fresh.
Serving Suggestions:
• serve on tostada
• as a dip with baked tortilla chips
• as a salad

Smooth ‘n’ Tasty Salsa
1 16 oz. can Whole tomatoes
2 Garlic cloves
2 Jalapeno peppers, cored
1 medium Onion
1 Tbs. Salt
1/2 cup Fresh cilantro
1 Green bell pepper
1 16 oz. can Tomato sauce
Place can of tomatoes in blender with garlic, peppers,
onion, salt, and cilantro. Blend until smooth, then add lemon
juice and blend a couple more minutes. Put in bowl, add
tomato sauce, and mix well. Let set for a while before serving.
Serving Suggestions:
• with fresh hot tortillas
• with baked tortilla chips
• on top of any Mexican entrees
• pour over a fresh leaf salad
• mix with Cashew Cheese to make Chili con Queso
• top of plain brown rice to make exciting rice

Chunky Hot Salsa
1 can 16 oz. Tomato sauce
1 can 16 oz. Tomatoes, diced
1 large Green bell pepper
1/2 cup Fresh green onions, chopped
3 cloves Fresh garlic
3 Jalapeno peppers
1/2 cup Fresh cilantro
2 tsp. Salt
3 Tbs. Lemon juice
Blend tomato sauce, garlic, and jalapeno with lemon juice.
Add remaining ingredients into blender, and blend together.
Let set before serving.
Serving Suggestions:
• This delicious chunky salsa can be one of your favorite salsa
toppings on burritos, enchiladas, rice and beans, on use as a dip
with baked tortilla chips.

Green Chili Tomatillo Salsa
2 lbs. Fresh tomatillos
3 cloves Garlic
1 med. Onion, chopped
1 Tbs. Lemon juice
2 Green chili peppers, cored
1 stalk Celery, finely chopped
1/2 cup Fresh cilantro, finely chopped
1 Green bell pepper, chopped
1 Tbs. Oil
1 Tbs. Salt
Boil tomatillos for 10 minutes. Then blend along with
garlic and green chilies and set aside. Saute onion, celery,
green pepper for a few minutes then add to mixture in blender
with remaining ingredients. Simmer on medium heat for 15
minutes stirring occasionally.
Serving Suggestions:
• top a burrito
• pour over enchilada
• as your favorite topping

!Taco Salsa!
5 Fresh tomatoes, diced
1 Tbs. lemon juice
1 tsp. Salt
3 cloves Fresh garlic
1/2 cup Onion, diced
1/2 cup Fresh cilantro, chopped
1 stalk Celery
1 Fresh carrot
1/2 Chili pepper, cored
Blend chili pepper, carrot, celery, lemon juice, and garlic.
Mix in bowl with remaining ingredients.
Serving Suggestions:
• in taco salad
• as a dip
• topping for green leafy salad
• wrapped in a fresh, hot tortilla

Tomato Sauce
2 med. Onions, sliced
2 stalks Celery, diced
2 Bell peppers, diced
8 Fresh tomatoes, chopped
4 cloves Garlic, chopped
1 Tbs. Mexican Oregano, dried
1 Tbs. Basil, dried
2 Tbs. Parsley, dried
1 cup Fresh cilantro, chopped
1 16 oz. can Tomato sauce
3 Tbs. Oil
1 Jalapeno pepper, sliced (opt.)
1 tsp. Salt
Saute garlic and onions in oil in large saucepan. Add
celery, peppers, tomatoes, and simmer for 10 minutes. Add
remaining ingredients, except tomato sauce, and continue
simmering. As it begins to get a little dry, add tomato sauce.
Serving Suggestions:
• use as an enchilada sauce
• use for a Mexican-style lasagna
• on steamed vegetables

Pico de Gallo
3 Avocados
1/2 cup Fresh cilantro, chopped
1/2 cup Green onions, chopped
3 medium Tomatoes, chopped
1 large Green bell pepper, diced
1 Jalapeno pepper, cored and finely diced
1 tsp. Salt
1 Tbs. Lemon juice
Mix all ingredients well in a bowl, and let set for at least 30
minutes to blend flavors.
Serving Suggestions:
• a delicious topping for any Mexican dish
• wrapped in a fresh, hot tortilla
• eat with baked tortilla chips

Frijol Colado
5 cups cooked Pinto beans and liquid
1 Green bell pepper, chopped
1 medium Onion, chopped
2 Tbs. Oil
1 tsp. Salt
1 tsp. Paprika
Saute onion and pepper in oil until soft. Set aside. Mash
beans in a colander, pressing the liquid through and leaving
the bean fiber in the colander. Add bean liquid to sautee
vegetables, and simmer on low heat until thick.
Serving Suggestions:
• as a topping for Garnachos
• burrito filling
• as a dip with baked tortilla chips

Frijoles de Olla
“Zesty Black Beans”
4 cups Dried black bean
10 cups Water
1 Fresh bell pepper, chopped or 1/4 cup
Dried bell pepper
1 Onion, chopped
1 cup Fresh cilantro, chopped
2 Tbs. Salt
5 cloves Garlic, chopped
1 Tbs. Dried oregano
Soak beans overnight in 4 cups cold water. Rinse well, put
in a large pot, and add the 10 cups of water and all the other
ingredients except salt. Bring to a rapid boil, then reduce to
a simmer and cook until well done. Add more water as
needed to keep beans covered. When beans are almost done,
then add salt.
Serving Suggestions:
• over brown rice
• for burrito filling
• enchilada filling
• use on “Haystacks”
• wrapped in fresh, hot tortillas

Chili Pintos
1 cup Onion, chopped
1 cup Green bell pepper, chopped
5 cloves Fresh garlic, chopped
2 Tbs. Oil
2 Tbs. Basil, dried
1 Tbs. Mexican Oregano, dried
1 cup Fresh cilantro, chopped
2 Tbs. Salt
3 Bay leaves
1 Tbs. Chili powder
3 Tbs. Honey
2 Tbs. Parsley
2 16 oz. cans Diced tomatoes
1 cup Tomato paste
4 cups dried Pinto beans
10 cups Water
Soak bean overnight, then cook the following day with all
the leafy herbs. Saute the onion, garlic, and pepper in oil,
then add to beans with the rest of the ingredients. Simmer
until done.
Serving Suggestions:
• topping for macaroni
• just plain with whole grain crackers
• topping for haystacks
• with fresh, hot Flour Tortillas

Frijoles Refritos
“Refried Beans”
3 cups Cooked pinto or black beans, drained
1/2 Onion, chopped
3 Tbs. oil
1 tsp. Garlic powder
1/2 tsp. Salt
In a skillet saute onions in oil on medium heat until soft.
Add garlic powder and salt, stir well, then set aside. Blend
beans on low speed with 1/2 cup of the bean’s water. When
well blended, add to onions and spices, then cook on medium
heat until beans are of a drier consistency.
Serving Suggestions:
• on a tostada
• wrapped in a fresh hot tortilla with salsa
• as a filling for burritos
• on Garnachas
• mixed with salsa for spicy bean dip

Vegetable Bean Delight
1 Yellow, Green, & Red bell pepper, sliced
3 stalks Celery, diced
2 Onions, sliced
3 Carrots, sliced or chopped
4 cloves Garlic, chopped
2 Tbs. Oil
1 Tbs. Paprika and 1 Tbs. Italian Seasoning
1 Tbs. Paprika and 1 1/2 tsp. Salt
1 Can or 1 Cooked Cup of each of the
following:
Garbanzo beans, Soybeans, Pintos, and
Tomato Sauce.
Saute all fresh items in oil. Add all other ingredients in
large pot and bring to a simmer. Add sauteed vegetables
and rest of the ingredients, then continue to simmer until
flavors are blended.
Serving Suggestions:
• over brown rice
• wrapped in a fresh, hot corn or flour tortilla
• with whole-wheat toast

“Spanish Rice”
2 cups Brown rice, uncooked
4 1/2 cups Tomato juice
1 medium Onion
1/2 each of Red, yelow, and Greeen peppers
2 cloves Garlic
1/2 cup Fresh cilantro, chopped
3 Tbs. Oil
1 tsp. Chili powder
1 tsp. Salt
Saute all fresh ingredients in oil. Add all remaining ingredients
in with sauteed vegetables and mix together. Place
in covered baking dish and bake at 350 F for 1 hour, or until
rice is completely cooked.
Serving Suggestions:
• as your favorite side dish

Spanish Rice Casserole
2 Tbs. Oil
3 cloves Garlic, chopped
1 large Onion, chopped
1 large Yellow bell pepper, sliced
1 large Red bell pepper, sliced
1 large Green bell pepper, sliced
1/2 cup Water
1 tsp. Salt
1 cup Fresh cilantro, chopped
1 tsp. Mexican Oregano, dried
1 tsp. Chili powder
1 can 16 oz. Tomato sauce
3 cups Cooked brown rice
1 can olives, quartered (opt.)
Saute first three ingredients. Then ad peppers, salt, and water,
then simmer on low heat for 5 minutes. Add remaining ingredients
except the rice, olives, and sauce. Keep at a simmer.
In separate bowl mix sauce, rice, olives, and the simmering
vegetables. Bake in a casserole dish at 350 F for
about 20 minutes.
Serving Suggestions:
• as an entree with a large, green leafy salad

Rice and Beans
3 cups Brown Rice, uncooked
2 1/2 cups cocoked Red kidney beans,
drained
6 cups Bean water (cooking water)
1/2 Onion, diced
1/2 tsp. Garlic powder
2 Tbs. Chicken- style seasoning
1 Tbs. Parsley, dried
1 Tbs. Oil
Saute onion in oil. Add all ingredients together and put in
covered baking dish, then bake at 350 F for 1 hour or until
rice is done.
Serving Suggestions:
• with fresh guacamole
• with enchiladas
• with tamales

Bean, Corn Enchiladas
1 recipe Frijoles Refritos
1 recipe Smooth ‘n’ Tasty Salsa
1 recipe Cashew Cheese
16 Corn tortillas, fresh is best
1 large Onion, sliced
2 Green bell peppers, sliced
1 Tbs. Oil
1 tsp. Garlic powder
1 Tbs. Lemon juice
Warm tortillas, and keep warm as you use them one at a
time. Place 1/2 recipe of salsa in bottom of 9 X 13 baking
dish. In each tortilla, spread beans in the middle, then roll
and place in baking dish. Set aside. Saute onions, peppers,
and garlic powder in oil and lemon juice. Pour remaining
salsa over assembled enchiladas, then top with cashew
cheese, and gently lay sauteed vegetables on with a fork.
Bake a t 350 F for 45 minutes.
Serving Suggestions:
• serve with Spanish rice
• with a green salad
• side with baked corn chips and Guacamole

Whole Grain Vegetable
Enchiladas
12 whole-grain Flour tortillas
1 recipe Chunky Salsa p. 10
1 each Yelow, Red and Green peppers, sliced
3 Carrots, cut in strips
1/2 cup Green onion and 1 medium Onion,
sliced
3 cloves Garlic, chopped
1/2 cup Fresh cilantro, chopped
1 Tbs. Each dried Parsley and Mex. Oregano
1 cup Beef-Style Gluten, ground p. 57
3 Tbs. Oil
1 can Olives, sliced
2 tsp. Salt
Saute onions, garlic, gluten, and salt until tender. Add vegetables
and other seasonings. Dip each tortilla one at a time
in salsa, and put a small amount of vegetable mixture in
middle. Roll and place in Pam-sprayed baking dish. Top
with remaining salsa and sliced olives. Bake covered for 45
minutes at 350 F.
Serving Suggestions:
• with your favorite guacamole salad
• with rice

Vegetable Burrito
1 each Greeen, Red, and yellow bell peppers,
cut in strips
1 Onion, sliced
2 Carrots, cut in sticks
1 stalk Celery, sliced on an angle
1 bunch Broccoli, cut into bite sizes
4 cloves Garlic, crushed
3 Tbs. Chicken-style seasoning
1/2 tsp. Chili powder
1/2 cup Fresh cilantro, chopped
3 Tbs. Oil
2 Tbs. Cornstartch
1/2 cup Water
6 Fresh flour tortillas
Saute in oil and 1/4 cup water, garlic, celery, and carrots
until slightly tender. Add peppers, onions, chicken-style
seasoning, chili powder, and cilantro, then continue to saute
until peppers are tender, and then add the broccoli. Mix the
cornstarch with the remaining 1/4 cup water, and pour over
vegetable mixture and cook until thickened. Place mixture
in your hot flour tortilla, roll, and serve.
Serving Suggestions:
• top with Salsa, Green chili salsa, or Cashew Cheese
Sauce
• side wtih beans and rice, or Guacamole

Super Burrito
8 Fresh flour tortillas
2 Avocados, chopped
2 cups Zesty Black Beans p. 17, blended
2 cups Spanish Rice Casserole p. 23
1 cup Taco Salsa p. 12
1 can Olives, sliced
1 1/2 cups Vegetarian Carnitas p. 53
(chicken)
Spread beans in the middle of a hot tortilla. Add a little of
all other ingredients, finishing with the salsa, and roll into a
burrito.
This delicious burrito is a fun and tasty way to finish off
leftovers.
Serving Suggestions:

Pinto Bean Burrito
2 cups Frijoles Refritos p. 19
1 recipe Cashew Cheese p. 64
1 recpe Smooth & Tasty Salsa p. 9
1 can Olives, sliced
8 Fresh whole-grain Tortillas
Spread beans in center of tortilla. Add:
2 Tbs. Cashew Cheese
3 Tbs. Salsa
some Olives
Roll Tortilla and serve.
Serving Suggestions:
• with a vegetable tossed salad
• with guacamole
• with side of Spanish Rice

Soybean Burrito
8 Fresh flour tortillas
2 cups Soybeans, cooked and drained
2 Bell peppers, diced
1 Onion, diced
2 Tbs. Chicken-style seasoning
2 Fresh garlic cloves, chopped
1 cup Vegetarian Carnitas, p. 53 (chicken)
3 Tbs. Oil
Saute Vegetarian Carnitas, garlic, onion, and pepper in oil
until Carnitas are lightly browned. Add Soybeans and
Chicken-style seasoning, then cook on a medium heat for
about 10 minutes. Fill a hot tortilla, roll, and enjoy!
Serving Suggestions:
• top with Tomatillo Sauce on Chunky Salsa
• top with Cashew Cheese Sauce
• serve with a fresh salad

Chili Bean Burrito
2 cups Chili Pintos p. 18
8 Fresh flour tortillas
1 1/2 cups Green Chili Tomatillo Salsa p.11
3 Avocados, diced
3 Tbs. Oil
1 Tbs. Garlic powder
Blend chili beans well, put in a skillet, and cook on medium
heat with garlic powder and oil until a thick consistency.
On a hot tortilla put some of the bean mixture in center, and
add green chili salsa and avocado. Roll and serve.
Serving Suggestions:
*with a fresh vegetable salad
*with a side of rice
*with baked tortilla chips and Guacamole

Avocado Burrito
8 Fresh flour tortillas
1 1/2 cups Chunky Hot Salsa p. 10
1 each Green Red & Yellow bell pepper, cut in
strips
1 large Onion, sliced
1 Tbs. Garlic powder
5 Ripe Avocados, sliced lengthwise
Saute vegetables in oil with garlic powder until onions are
slightly brown. Add Chunky Salsa and keep on medium heat
for 15 minutes. Put mixture on a hot tortilla and lay slices of
avocados on top. Roll up and enjoy.
Serving Suggestions:
• serve with Spanish Rice
• also good with Vegetarian Carnitas inside
• with a Fresh vegetable salad

Burrito Ranchero
2 cups Huevo Rancheros p. 36
1 cup Olives, sliced
8 Fresh flour tortillas
2 cups Romaine Lettuce, shredded
1 cup Cahsew Cheese Sauce p. 64
Fill a hot tortilla swith the Huevo Ranchero, some olives,
lettuce, and cheese. Roll and serve.
Serving Suggestions:
• with a fresh guacamole salad
• with a side of chili beans
• with a raw vegetable salad

Huevos Rancheros
2 lbs. Firm tofu, drained & 1/2-inch cubed
1 Green bell pepper, diced
1/2 cup Onions, diced
2 Tbs. Chicken-style seasoning
1 Tbs. Garlic powder
3 Tbs. Oil
Ranchero Sauce:
4 Fresh tomatoes, diced
1/2 cup Green onions, chopped
2 cloves Fresh garlic, crushed
2 Jalapenos, cored and diced
1/2 cup Fresh cilantro, chopped
2 tsp. Salt
1/4 cup Tomato sauce
1 Green bell pepper, diced
Saute Tofu until lightly brown, then add next five ingredients,
and continue to saute until vegetables are cooked. Set
aside. Put all ingredients for Ranchero sauce in a skillet,
and simmer on medium heat stirring until a thick consistency.
Combine the Tofu mixture and Ranchero mixture,
and then simmer most of the moisture out.
Serving Suggestions:
• serve on Hot flour tortilla with refried beans
• with a fresh avocado or vegetable salad

Vegetarian Fajitas
8 Fresh flour tortillas
2 cups Chicken-style gluten p. 56, cut in trips
1 each Red, Yellow and Green bell peppers,
cut in strips
1 large Onion, sliced
2 cloves Garlic, chopped
2 Tbs. Chicken-style seasoning
3 Tbs. Oil
Bring a griddle to medium heat. Put in oil then add the
strips of gluten. Brown gluten and tehn add vegetables.
Continue to grill until vegetables are lightly tender then stir
in Chicken-style seasoning. Toss on heat to blend flavors
and then serve.
Serving Suggestions:
• with fresh, hot, flour tortillas, topping with
guacamole, salsa, Sour cream p. 72, and Pico de Gallo
*side with brown rice and chili beans
*with a Fresh green salad

Taco Solo
6 soft Corn or Flour tortillas
2 cups Frijole Colodo p. 16
2 cups Romaine Lettuce, shredded
2 cups Pico de Gallo p. 14
On hot tortilla put some of each ingredient. Fold or roll to
eat.
Serving Suggestions:
• with a side of Vegetarian Carnitas, Chicken-or Beefstyle
• top with avocado, tomatoes, olives, and salsa
• use fresh sprouts instead of lettuce
• increase recipe for more than 2 people

Chicken Tortilla Casserole
6 Corn tortillas, cut in long strips
1 1/2 cups Vegetarian Carnitas (chicken) p.
53
2 cups Tomato Sauce p. 13
1 cup Cashew Cheese Sauce p. 64
1 cup Olives, sliced
Mix Vegetarian Carnitas with tomato sauce and olives. Add
tortilla strips and toss gently to prevent tearing the tortillas.
Pour moxture in Pam-sprayed casserole dish and top with
Cashew Cheese. Bake at 350 F for 30 minutes.
Serving Suggestions;
• with a side of fresh corn
• with Pico de Gallo
• with a vegetable tossed salad

Green Chili Casserold
1 large Onion, chopped
1 Green bell pepper, chopped
2 Tbs. Oil
3 Tbs. Lemon juice
3 cups Soy milk
1/2 cup Green chili peppers, chopped
1/2 cup Mushroom pieces
1/2 cup Olives, chopped
3/4 cup Cashews, raw
1 tsp. Garlic powder
1 tsp. Onion powder
2 tsp. Salt
12 Corn tortillas, cut in pieces
Saute onion and bell pepper, then add lemon juice and set
aside. Blend Cashews, onion & garlic powders, with soy
milk for 3 minutes until creamy. cook oin low heat until
thickened. In bowl add all the ingredients with the sauteed
vegetables except the tortilla pieces. Mix well, then gently
fold in the tortilla pieces. Put in pam-sprayed casserole and
bake for 30 minutes at 350 F.
Serving Suggestions:
• with a guacamole salad
• with Vegetable Bean Delight p. 20
• with a fresh tossed green or vegetable salad

Spanish Lasagna
18 Corn or Flour tortillas
2 cups Chili Pintos p. 18, blended
2 cups Vegetarian Carnitas beef)
2 cups Tomato Sauce
2 cups Bell peppers, chopped (use variety of
colors)
1 cup Olives, chopped
1 cup Cashew Cheese Sauce
Mix peppers and olives, and set aside. Place 1/4 cup of
Tomato Sauce in bottom of Pam-sprayed casserole dish. Lay
6 tortillas flat and overlapping in casserole dish. Spread 1
cup of beans over tortillas, then 1cup of the Carnitas, and 1/
3 of the peppers and olives. Pour 3/4 cup of tomato sauce,
and repeat layers starting with 6 more tortillas and continue
to the final 6 tortillas which you will top with tomato sauce,
Cashew Cheese Sauce, and rest of peppers and olives. Cover
and bake at 350 F for 30 minutes, remove cover, and bake
15 minutes longer.
Serving Suggestions:
• serve with lightly steamed vegetables
• a colorful green and vegetable salad

Tamales

1 Bell pepper, diced
1 tsp. Salt
1/2 cup Cilantro
1 Tbs. Paprika
1 tsp. Mexican Oregano
2 Tbs. Oil
2 cups Vegetarian Carnitas
(chicken or beef)
12 dried Corn husks
2 cups Maseca, Masa Mix
1 tsp. Salt
1/2 tsp. Onion powder
1/2 tsp. Garlic powder
2 cups Cool water
Filling:
5 Tomatoes, diced
1 large Onion, sliced
1 Jalapeno, cored and chopped

Mix garlic, onion powder, and salt with Maseca. Mix well. Add water little by little
to make a dough over about 5 minutes or so. Divide into 12 even size balls and
cover with plastic and set aside. In skillet put the first 9 ingredients for filling and
simmer for 20 minutes stirring often. Remove and allow to cool a bit, then blend and
set aside. Soak corn husks in cold water for 15 minutes and set aside to drain. To
assemble: Cut a 6x6 square of plastic from a plastic storage bag. Press a ball
of Masa on the plastic into a 3x4 inch square. Flip over onto a corn husk and gently
peal away plastic leaving the Masa on the husk. Place a tablespoon of the Carnitas
and a tablespoon of the sauce filling in the middle of the Masa suqre. Fold the left
side of the husk oven to moisten on filing and then fold it back. Then fold the right
side of the husk over and then the left side over the right. Fold the bottom inch or so
of the husk behind. (Or you may tie both ends.) Lay about five extra husk flat in
the bottom of your pot. If the ends are folded, stand uprith in a large pot and add
water, about half the height of the tamales. Steam until all water is gone, about an
hour. this can also be done in the oven at 350 F until water is gone. When done the
Masa should feel firm. Remove pot from heat and leave in pot until time to serve or
remove, cool, and freeze them for later use.
Varieties: you may substitute Vegetarian Carnitas with refried beans or fajita

Gorditas
Topping:
1 1/2 cups Chunky Hot Salsa p. 10
2 Avocados, diced
2 cups Refried beans
Monterey jack Cheese p. 66, sliced
Gordita:
2 cups Masa mix, Maseca
2 cups Water
1 tsp. Salt
Mix Masa with salt and water, and shape into 10 balls of
equal size. Press a each ball of masa between your palms to
form a 1/2 inch thick biscuit. Cook on a medium heat griddle
or cast iron skillet, turning them every 2 inutes until you ge
ta light crust on the outside. Slice like you would an
english muffin, and sandwich between two halves, beans,
salsa, avocado, and cheese.
Serving Suggestions:
• raw carrot and celery sticks
• raw cabbage salad with lemon juice and salt

Empanadas
2 cups dried Masa
2 Tbs. Tomato Paste
2 1/2 cups Water
2 tsp. Salt
1/2 cup Whole wheat flour
1 recipe Vegetarian Carnitas p. 53
2 cups Oil
Mix Masa, flour, and salt. Set aside. Dissolve tomato paste
in water. Moisten masa mixture with water mixture. Knead
until mixed evenly. Divide Masa into even size balls of
desired size. Roll out each ball as you would for a tortilla.
Put 2 Tablespoons of the Vegetarian Carnitas on 1/2 of tortilla
then fold over and seal edges. Continue until all the
dough is used. Fry in med-heat oil. Brown one side, then
turn and brown the other. Place on paper towel to cool
and drain off excess oil. (Add more oil as needed)
Serving Suggestions:
• top with:
Guacamole
Tomato salsa
Chili Salsa
Pico de Gallo

Garnachas
10 Baked corn tortillas
1 1/2 cups Bean Spread p. 16
2 cups Cabbage, shredded
3/4 cup Salsa
1 cup Cashew Cheese p. 64 (opt.)
1 cup Water
1 Tbs. Salt
To make the baked corn tortillas: dilute the salt in the water.
Moisten each tortillas on both sides with this mixture using
your fingers. (Do not use hot tortillas, just cool or room
temperature.) Lay them singly on a cookie sheet and bake
at 200 F until crispy then cool.
To assemble Garnachos: Spread bean spread on the baked
tortilla, top with cabbage, salsa, and cheese.
(You might enjoy the cabbage more when mixed with a little
salt and lemon juice.)
Serving Suggestions:
• serve with a Guacamole salad
• great for quick lunches
• also good for picnics

Tamale Pie
1/2 cup Olives, sliced
2 cups Frozen corn, thawed
1/2 tsp. Onion powder
2 cloves Garlic, chopped
1 tsp. Mexican Oregano
1 tsp. Paprika
2 tsp. Salt
1/2 cup Green peppers, chopped
2 cups Yellow corn meal
4 cups Stewed tomatoes, slightly blended
Cook cornmeal in blended tomatoes for about 10 minutes.
Add remaining ingredients and mix well. Put into a Pamsprayed
casserole dish, cover, and bake at 350 F for 45 minutes.
Remove cover and continue to bake another 15 minutes.
Serving Suggestions:
• with Refried Beans
• sliced avocados makes a nice side dish
• serve with a fresh green or vegetable salad

Pasto
“Fresh Haystacks”
Baked corn chips
Steamed brown rice
Zesty Black Beans p. 17
Tomatoes, diced
Olives, sliced
Avocado, diced
Cabbage salad (finely shredded green and
purple cabbage with enough lemon juice to
moisten and salt to taste)
Assemble on a plate in the order listed above.
Serving Suggestions:
• great to serve when having company
• a fabulous complete protein
• a yummy way to eat your raw veggies

Quesadilla
8 Wheat or Spelt Tortillas
1 cup pico de Gallo
Monterey Jack Cheese
Sour Cream
Vegetarian Carnitas
Refried beans (opt.)
Grill flour tortillas until crispy.
To assemble:
grilled tortilla
refried beans and /or carnitas
slices of Monterey Jack Cheese
Pico de Gallo
grilled tortilla
Top with sour cream and eat with a fork.
Serving Suggestions:
• a meal in itself

Chili Plate
Baked tortilla chips
Spanish Rice p. 22
Green Chili tomatillo Sauce p. 11
Avocado slices
Fresh leaf lettuce (not iceberg)
Lay lettuce leaves on a dinner plate enough to cover plate.
Spread some Green Chili Tomatillo Sauce over the lettuce.
In center place a large scoop of the Spanish Rice and sprop
the avocado wedges around the rice. Stick tortilla chips
around the borders in the salsa.

Salbutes
2 cups Masa
1/4 cup Whole wheat flour
1 tsp. Salt
2 cups Water
2 cups Vegetarian Carnitas p. 53 (beef)
1 1/2 cups Taco Salsa p. 12
Shredded Romaine lettuce
Sliced Tomatoes
Mix Masa, flour, salt, and water then make a dough. Roll
into about 15 balls. Traditionally each ball is pressed into
tortilla size and deep fried. But you can also cook on a hot
griddle like a tortilla to avoid the heavy oil: it still tastes
great.
Top with carnitas, lettuce, tomatoes, and salsa, then serve.
Serving Suggestions:
• with a fresh vegetable salad
• with chili pinto beans
• or make it a meal in itself

Chili Rellenos
10 Fresh Poblano peppers
2 cups Vegetarian Carnitas p. 53 (beef)
1 cup Tomato Sauce p. 13
1 cup Cashew Cheese Sauce p.64
4 cups Water
Cut off stem ends of peppers and remove seeds. Save the
ends for later use. Boil water and put peppers inside, cover
and remove from heat. Allow to remain in water at least 5
minutes, then remove and drain each pepper.Stuff each pepper
with Carnitas and replace stem ends on pepper like a
cap.
put 1/2 cup tomato sauce on bottom of baking caserole dish
and lay each stuffed pepper side by side. Top with remaining
tomato sauce and cheese. Bake at 350 F for 30 minutes.
Serving Suggestions:
• with Pico de Gallo and chips
• with Spanish Rice
• with a fresh vegetable salad

Vegetarian Carnitas
4 cups Chicke-or Beef-style gluten
2 Green bell peppers
1 Onion, diced
2 stalks Celery, diced
2 cloved Garlic
3 Tbs. Beef-or Chicken-style seasoning
2 Tbs. Tomato paste
1 Tbs. Dried parsley
2 Tbs. Lemon juice
3 Tbs. Oil
Process gluten, peppers, and celery in a meat grinder or food
processor. Saute onion and garlic in oil, adding the ground
gluten and all other ingredients. Mix tomato paste in small
amount of water, then add to sauteing mixture. continue to
stir until nicely browned.
Serving Suggestions:
• good burger substitute
• as a stuffing for many main dishes

Chicken-Style Gluten
Quickly shape into a long roll 2-3 inches
in diameter. You may wrap it and freeze
it for an hour or so for easier cutting on
you may slice and drop into boiling broth
right away.
Broth:
Put all of the broth ingredients in a large
pot and bring to a boil. When a rapid boil
has been reached, gently drop each piece
of sliced gluten dough into the water.
Reduce heat to maintain a strong simmer
for 1 1/2 hours. When done, gently lift
out each steak and lay in a casserole dish,
plastic storage container, or plastic bags
for freezing. Save broth, adding enough
cornstarch for a delicious gravy.
Chicken-Style Steaks:
6 gluten steaks 1 cup Cornmeal
1/4 cup yeast flakes
1 tsp. onion powder
1/2 tsp. garlic powder
Bread steaks in the above breading recipe,
and fry in a non-stick or Pam-sprayed skillet.
Use the broth you saved as a gravy
and pour over the steaks.
Gluten:
1/4 cup Whole wheat flour
3 1/2 do-Pep or gluten flour
1/4 cup Nutritional yeast flakes
1 tsp. Garlic powder
1tsp. Onion powder
1 Tbs. Chicken-style seasoning
3 cups Water
1/4 cup Bragg Liquid Aminos or
Soy Sauce
Broth:
10 cups Water
2 Bell peppers, chopped
2 stalks Celery, chunked
1 large Onion, chopped
6 cloves Garlic, chopped
3 Tbs. Chicken-style seasoning
2 Tomatoes, chopped
1/4 cup Bragg Liquid aminos or
Soy Sauce
Mix all dry ingredients of first recipe in a
bowl. Put water and Bragg Liquid Aminos
in container, then at once pour into
dry
ingredients, and mix quickly with hands.
It will bind up quickly. As you are mixing,

Beef-Style Gluten
Gluten:
3 1/2 cups Do-pep or gluten four
1/4 cup Whole wheat flour
1 Tbs. Beef-style seasoning
1 tsp. Onion powder
1 tsp. Garlic powder
1 tsp. Italian seasoning
1/4 cup Nutritional yeast flakes
3 cups Water
1/4 cup Bragg Liquid Aminos or Soy Sauce
Broth:
10 cups Water
2 Bell peppers, chopped
2 stalks Celery, chopped
1 large Onion, chopped
6 cloves Garlic, chopped
1 small can Tomato paste
1 Tbs. Paprika
1/4 cup Bragg Liquid Aminos or Soy Sauce
3 Tbs. Beef-style seasoning
Follow cooking instructions for Chicken-Style Gluten on
page 56. Beef-Style Gluten can be used in any recipe as a
meat substitute, or can be made into steaks:
Marinate 6 gluten steaks overnight in:
1/4 cup Lemon juice 1 cup Water
1/2 tsp. Salt 1/2 tsp. Garlic powder
1 large Onion sliced
In hot skillet add small amount of oil, and brown each steak.
Finally saute the onions that were also marinated, and lay
on the steaks to serve.

Spelt Flour Tortillas
3 1/3 cups Spelt Flour
1 tsp. Baking powder (aluminum-free)
1/2 tsp. Salt
1 cup Water, cold
1 Tbs. Oil
Mix baking powder and salt in flour then add oil, and begin
putting water in little by little until you have a moist dough.
Your consistency should be soft and manageable. Keep
kneading for 10 minutes. Divide into 12 even size balls.
Roll out with rolling pin on oiled or Pam-sprayed surface,
and cook on medium heat griddle. Cook about 2-3
minutes on each side.
Serving Suggestions:
• makes wonderful burritos
• use for Flour Enchiladas or Fajitas
• wrap your favorite sauce or spread

Whole Wheat Tortilla I
3 cups Whole wheat flour
1/2 tsp. Salt
2 Tbs. Oil
1 1/4 cups cold Water
1/4 cup Pecan meal
1 Tbs. Baking powder (aluminum-free)
Mix all dry ingredients in bowl, then add oil and water little
by little as you mix with one had. When it forms a dough,
knead on a floured or oiled countertop for 10 minutes.
Divide into ball of desired size for tortillas. Cook on
medium heat griddle for 2-3 minutes on each side.
Serving Suggestions:
• use for burritos, fajitas, quesadillas, and enchiladas

Whole Wheat Tortilla II
3 cups Whole wheat flour
1 1/2 cups Unbleached white flour
1 tsp. Salt
2 Tbs. Oil
1 1/2 cups Cold water
1 1/2 Tbs. Baking powder (aluminum-free
like Rumford’s)
Mix all dry ingredients in bowl, then add oil and water little
by little as you knead with your hands. When you have a
soft, flexible dough, knead out on lightly floured or oiled
countertop for about 10 minutes. Divide into balls the size
needed for the size of tortillas you will want. Cook on a
medium heat griddle for 2-3 minutes on each side. Wrap in
a towel to keep them warm until time to serve. Try to serve
immediately.
Serving Suggestions:
• stuff with Huevos Rancheros for a yummy high-protein breakfast
• use with any of the burrito recipes
• be creative

Corn Tortilla
2 cups Maseca, Masa Mix
1 3/4 cup Water
Mix Masa and water to form a dough. Divide into 15 balls
of equal size.
Cut 2 6x5 inch squares from a regular plastic storage bag.
Place one Mesa ball between the plastic pieces and roll out
with a rolling pin. Or use a tortilla press if you have one.
Cook on hot griddle. Leave on first side until edges look
dry (not long) then flip to other side and when it puffs up
flip back to first side for a little bit.
Wrap tortillas in a towel as you remove them from the heat
until ready to serve.
Serving Suggestions:
• for soft tacos
• salbutes, tostados, or enchiladas

Velveta-like Cheese
1/3 cup Emes unflavored gelatin
1 cup Water
1/4 cup Tahini (sesame butter0
1/3 cup Lemon juice
1 cup Water
1/2 cup Pimento
1 lb. Tofu
1/4 cup Nutritional yeast flakes
1 Tbs. Onion powder
1/2 tsp. Garlic powder
2 1/2 tsp. Salt
2 cups cooked Cornmeal mush, unsalted
Bring first cup of water to a boil, and stir in gelatin. Blend
smooth next 5 ingredients. Empty into bowl. Blend smooth
remaining ingredients with gelatin water. Mix together all
ingredients. Put in greased container and refrigerate until
firm. Turn out and slice.

Monterey Jack Cheese
1/2 cup Water
1/4 cup Emes unflavored gelatin
3/4 cup boiling Water
1 cup Cashews
1/2 cup Nutritional yeast flakes
1 1/2 tsp. Salt
1 tsp. Onion powder
1/4 tsp. Garlic powder
1/4 cup Lemon juice
Soak gelatin in 1/2 up of water in blender while assembling
remaining ingredients. Pour boiling water over soaked
gelatin and whiz briefly to dissolve. Cool slightly.
Add cashews and liquefy thoroughly. Add remaining
ingredients. Liquefy until mixture is creamy. Pour into
container cool slightly. Cover and refrigerate overnight
before using. Slice and serve.
Serving Suggestions:
• in place of regular cheese in any recipe

French Dressing
1 cup Canola oil
1/3 cup Lemon juice
1/3 cup Honey
1 Tbs. Paprika
3/4 cup Tomato puree, canned
1 Tbs.+1 tsp. Onion powder
1 Tbs.+1/2 tsp. Garlic powder
1 1/2 tsp. Salt
Blend all ingredients on high for 30 seconds. Put into
dressing containers and chill.
Serving Suggestions:
• use for anything for which you would normally use a storebought

Olive Dressing
1 cup Soy milk
1/2 tsp. Salt
1 tsp. Onion powder
1/2 cup Canola oil
1/2 cup Black olives, pitted
1 Tbs.+1 tsp. Lemon juice
Blend first four ingredients on high for 10 seconds. While
blender is running, slowly dribble in oil. Blend for one full
minute after all oil has been added. Stop blender and add
olives. Whiz for 5-10 seconds. Stop blender and stir in
lemon juice.
Serving Suggestion:
• delicious on any salad

Garlic Dressing
1 cup Canola or Olive oil
3 large cloves Garlic
1 tsp. Salt
1/2 cup Lemon juice
Blend all ingredients on high for 20 to 30 seconds until white
and creamy.
Serving Suggestions:
• wonderful light salad dressing
• good way to get raw oils

Soy Mayonnaise
1 1/2 cups Soy milk
3/4 tsp. Salt
3/4 tsp. Onion powder
1 1/2 cups Canola oil
3 Tbs. Lemon juice
Blend first three ingredients on high for 5-10 seconds.
Slowly dribble in oil, blending for an additional full minute
after all oil has been added. Stop blender and stir in lemon
juice. Put into covered container and chill.

Sour Cream
1 cup Water
1 cup raw Sunflower seeds
1 tsp. Salt
1 tsp. Onion powder
1/2 tsp. Garlic powder
1/3 cup Lemon juice
Blend all ingredients on high for a few minutes until creamy.
May need to add more water. If so, add only a couple tablespoons
at a time. You don’t want it to be runny.
Serving Suggestions:
• on a baked potato
• on your enchiladas
• inside your vegetable fajitas

Arroz Blanco
3 tablespoons olive oil
1 ½ cups long grain rice
1/4 cup minced white onion
1 clove garlic, minced
3 cups chicken, turkey or pork broth, or water
1 teaspoon salt
Place the oil in a heavy pot or Dutch oven over medium heat, add the rice
and cook, stirring frequently, for 3 − 4 minutes. The rice should not be
allowed to brown. Add the onion and garlic and cook one minute more,
stirring almost constantly. Stir the salt intothe broth, add it to the rice,
bring to a boil, cover the pot, turn the heat to very low, and cook for 15
minutes. Stir the rice, carefully, replace the top, turn off the heat and
allow the rice to steam for 10 − 15 minutes.

Baked Tamales
2 Pound Ground beef
1 Can Tomatoes (14 oz)
2 Tablespoon Chili powder OR
5 Teaspoon Ground ancho (pasilla) chile PLUS
1 Teaspoon Cumin AND
1/4 Teaspoon Cinnamon
1 Garlic clove, crushed
1 Teaspoon Salt
1 Cup Black olives
CORN MEAL DOUGH:
4 Cup Corn meal
2 Teaspoon Salt
8 Cup Water
2 Eggs, well beaten
4 Tablespoon Butter
In skillet, sauté beef in pan until brown. Add tomatoes, chili powder,
garlic, salt and olives. Cook 15 minutes.
Grease 9x13" baking dish and line bottom with 1/2 Corn Meal Dough. Add meat
mixture and cover with remaining 1/2 Corn Meal Dough. Bake 20 minutes at
325'F. or until browned.
CORN MEAL DOUGH:
Add corn meal and salt to water in pot. Bring to boil and cook over medium
heat until thick, 5−10 minutes. Add eggs and butter. Stir well.

Carne Asada
1 20 Ounce top sirloin steak
2 Tablespoon Vegetable oil
1/2 Teaspoon Dried leaf oregano, crushed
1/2 Teaspoon Salt
1/4 Teaspoon Coarsely ground pepper
1/4 Cup Orange juice
1 Tablespoon Lime juice
2 Teaspoon Cider vinegar
2 Orange slices, 1/2" thick
Place steak in a shallow glass baking dish. Rub with oil on each side.
Sprinkle with oregano, salt and pepper. Sprinkle orange juice, lime juice,
and vinegar over the steak. Cover and refrigerate overnight for best flavor
or several hours, turning occasionally. To cook, bring meat to room
temperature. Prepare and preheat charcoal grill (or gas grill). Drain meat,
reserving marinade. Place steak on grill. Top with orange slices.
Occasionally spoon reserved marinade over steaks as they cook. Grill 3−4
minutes on each side, or until medium− rare. Cook longer if desired. Remove
orange slices to turn steak. Replace orange slices on top of steak.

Chalupas
Vegetable oil
12 Corn tortillas (the thinner the better)
6 Cups Refried Beans (or less)
1/2 Pound Cheddar cheese (sharp), grated
1 Large Tomato, chopped
3 Cup Lettuce, shredded
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.

Chiles Rellenos
12 Large Mild, green chiles w/stems
1/2 Pound Jack cheese cut into long narrow, strips.
BATTER:
1 Cup All purpose flour
1 Teaspoon Baking powder
1/2 Teaspoon Salt
3/4 Cup Yellow or white cornmeal
1 Cup Buttermilk
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 salt, then add cornmeal.
Blend buttermilk 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.

Chipotle Sauce
2 Chipotle Chiles;
2 Bacon; Slices, Finely Cut Up
1/4 Cup Onion; Finely Chopped, 1 small
3 Cup Tomatoes; Finely Chopped
1 Cup Beef Broth
1/4 Cup Carrot; Finely Chopped
1/4 Cup Celery; Finely Chopped
1/4 Cup Fresh Cilantro; Snipped
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
You can make this sauce as hot as you want by adding up to a total of 4
dried Chipotle chiles. Cover chilies with warm water. Let stand until
softened, about 1 hour. Drain and finely chop. Cook and stir bacon and onion
in a 2−quart saucepan until bacon is crisp; stir in chilies and remaining
ingredients. Makes about 4 cups sauce.

Enchiladas
1 Tablespoon Shortening
1 pound Ground beef
3 Tablespoons Flour
1 8−oz. can Tomato sauce
Water
2 Tablespoons Chili powder
Salt, to taste
3/4 teaspoon Garlic powder
12 Corn Tortillas
1 pound Cheese, longhorn − coarsely grated
1 large Onion, chopped fine
Melt shortening in heavy skillet. Add the ground meat and brown. Sprinkle
meat with flour; mix in skillet. Add tomato sauce and 1 cup water. Mix 1/2
cup water with the chili powder to form a smooth paste; add to the meat
mixture. Add salt to taste and garlic powder. Cook over medium heat,
uncovered, until it is of gravy consistency. Cover and simmer over very low
heat. Add more water if the chili gravy becomes too thick.
Dip tortillas one at a time in the hot chili gravy with a wide metal
spatula. The tortillas will become pliable almost immediately, which will
make rolling the enchiladas easier. Soaking too long will cause the
tortillas to fall apart.
Place a good sprinkling of grated cheese and minced onion and about a
tablespoon of the meat mixture to one side of the center of the tortilla.
Roll tortilla tightly around the filling and place loose side down in a
glass casserole baking dish. For best results place the enchiladas in a row
with sides touching.
When all enchiladas have been formed, pour the remaining hot chili gravy
over all, and sprinkle generously with grated cheese, and top with chopped
onion. Bake at 350 degrees. F until the cheese is melted. Serve immediately.

Frijoles Charros
1 to 2 onions, minced
2 tablespoons lard
3 cups cooked pinto beans
4 to 6 slices bacon, minced
1 slice ham, diced (optional)
½ cup chorizo or hot italian sausage
1 16−ounce can tomatoes, drained and chopped
6 serrano chiles, minced, or to taste
1 tablespoon comino (cumin)
salt to taste
Add onions and lard to pinto beans and cook over medium heat 5 minutes,
stirring occasionally. in another skillet, fry bacon, ham and chorizo. Add
to beans with tomatoes, chiles and spices. Heat thoroughly.

Guacamole
6 California avocados, peeled & pitted
1−1/2 White onions, chopped
1/2 Cup Cilantro, chopped
Juice of 2 Limes, or to taste
1 Small Zucchini, pureed
6 Tablespoons Olive oil
6 Chiles serranos, finely chopped
Salt to taste
2 Large Tomatoes, chopped
1 Green onion, finely chopped
2 Chiles serranos, finely chopped
1/2 Cup Cilantro leaves
Totopos (crispy fried tortilla wedges)
Put avocados in a glass bowl, mash them with a fork. Add onion, cilantro,
lime juice, zucchini, oil, chiles, and salt. Mix the ingredients thoroughly
to form a puree.
Put the avocado pits in the guacamole to prevent darkening. To serve, spoon
the guacamole into a flat bowl, and decorate with tomato on one side,
chiles, and cilantro leaves in the center. On the other side, place the totopos.

Menudo
2 1/2 Pound Tripe
1/2 Calf's foot
1/3 Cup Vinegar
Cold water
2 Cloves garlic
1/2 Small Onion
3 Quart Water (approx.)
Salt
1−1/2 Cup Hominy
Red Chile Puree (see below) OR 1 cup canned red chile sauce
Finely chopped green onions
Chopped cilantro leaves
Lemon wedges
Corn tortillas, heated
Red Chile Puree:
8 California chiles (1/4 lb)
2/3 Cup Water
Scrape off any fat from tripe. Cut tripe into 1−inch squares. Place tripe
and calf's foot in a large bowl. Add vinegar and cold water to cover
generously. Let stand 3 hours. Drain. Rinse tripe and calf's foot
thoroughly. Place in a large pot. Add garlic and onion. Pour in water to
cover ingredients plus 1 to 1 1/2 inches, about 3 quarts. Add salt to taste.
Bring to a boil; reduce heat. Cover and simmer about 6 hours or until tripe
is tender. After 1 hour, skim foam from surface of soup. Skim again as
needed. Add more water if liquid evaporates. Prepare Red Chile Puree. Add
hominy and Red Chile Puree during last hour of cooking. Ladle into large
bowls. Serve chopped green onions, cilantro, lemon wedges and hot corn
tortillas separately. Makes 10 to 15 servings. Red Chile Puree: Remove stems
from chiles. Break chiles open and rinse out seeds. Place in a saucepan with
water to cover. Bring to a boil. Continue to boil until chiles are softened,
about 5 minutes. Drain; discard water. Place chiles in blender; puree. Add
enough water to make puree the consistency of tomato sauce. Press pureed
chiles through a sieve to remove bits of peel. Makes about 1 cup. Variation:
Substitute 1 1/2 cups nixtamal (cooked dried corn) for canned hominy.
Combine with soaked tripe and calf's foot, garlic, onion and water. Cook as
directed above.

Paella
1 Chicken broiler, cut up
2 Cloves garlic
1/4 Cup Oil
1 Pound Raw shrimp
4 Sliced tomatoes
1 Pound Peas
12 Artichoke hearts
1−1/2 Cup Brown rice
6 Strands saffron
1 Cup Onion, diced
1 Green bell pepper, diced
1 Red bell pepper, diced
1 Teaspoon Paprika
1 Cup White wine
2 Cup Water
Brown chicken and garlic in oil; remove chicken to large casserole dish. Add
shrimp, tomatoes, peas and artichoke hearts to dish. In oil used to brown
chicken, sauté rice, saffron, onion, green and red bell peppers for 7
minutes. Add to casserole dish, sprinkle on paprika, and pour in wine and
water. Bake uncovered at 350 degrees for 1 hour, or until rice is ready.

Pay De Nuez Pecan Pie
1 unbaked pie crust, homemade or bought
1 egg yolk beaten with a pinch of salt until it is thick and creamy
1 cup milk
4 tablespoons granulated, white sugar
2 tablespoons light brown sugar
2 cups chopped pecans
1 pound pitted dates, finely chopped
1/4 teaspoon salt
2 tablespoons honey
4 tablespoons butter, cut into 4 pieces
1 teaspoon vanilla
32 pecan halves
Line a pie pan with the crust and press a piece of aluminium foil on top of
it to conform to its shape and covering the edges of the dough. Pour 1 pound
rice or an appropriate amount of pie weights into the foil and mound along
the edges to keep the sides of the crust from losing their shape. Place the
dough in the oven and bake for 20 minutes. Take the dough out of the oven
and remove the foil and its contents. Prick the bottom of the crust all over
with a fork, brush the top and half way down the sides with the beaten egg
yolk and replace the pan in the oven until it is a golden brown all over,
about 5 − 7 minutes longer.
To make the filling place the milk and sugars in a large saucepan, bring to
a boil and simmer until the mixture thickens and produces large bubbles,
about 15 minutes. Stir in the chopped pecans, dates, salt and honey and cook
until the mixture is thick, just a few minutes more. Stir in the butter,
then when it has melted add the vanilla. Spoon the mixture into the pie
crust and place the pecan halves in eight lines going from just off the
center to the side of the pie, so that each piece, when it is cut, will have
a line of nuts down the center. Allow the pie to cool, then refrigerate
overnight. Before serving bring the pie to room temperature.

Pork Carnitas
Guacamole
4 Poblano Chiles; roasted and peeled
1 Onion; Medium, Cut in halves
1 Pound Center Loin Roast; boneless and cut into 2 X 1/4−inch strips
1 Clove Garlic; Finely Chopped
2 Teaspoon Vegetable Oil
2 Teaspoon Tomato Paste
1 Teaspoon Red Wine Vinegar
1/4 Teaspoon Salt
1/2 lb. plum tomatoes, finely chopped
Flour Or Corn Tortillas
Dairy Sour Cream
Prepare Guacamole; set aside. Cut chiles and onion halves lengthwise into
1/4−inch strips. Cook pork, chiles, onion and garlic in oil in a 10−inch
skillet over medium heat, stirring occasionally, until pork is no longer
pink, about 12 minutes. Stir in tomato paste, vinegar, salt and tomatoes;
cook until hot. Serve with tortillas, Guacamole and sour cream.

Pork Loin Vampiro
3 medium−sized ancho chiles, stems, seeds and veins removed
2 cups fresh squeezed orange juice
3 tablespoons lime juice
1/4 cup grenadine
1/2 cup tequila
1 teaspoon salt
1 teaspoon thyme
1 cup sliced white onion
3 pound, lean boneless pork loin, (either a single loin or two loins tied together)
salt and pepper to taste
2 tablespoons lard or olive oil
Preheat your oven to 350 degrees
Toast the chiles on a skillet over medium heat for 30 seconds to 1 minute on
each side, but do not allow them to scorch. Tear the chiles into pieces,
place them in a bowl, cover them with boiling water, and allow them to
rehydrate and soften for 15 minutes. Drain the chiles and place them in the
bowl of a blender. Add the orange juice and lime juice and blend for 1
minute. Strain the mixture through the fine blade of a food mill, then add
the grenadine, tequila, salt, thyme and onion, and reserve.
Salt and pepper the pork. In a Dutch−oven or heavy baking dish, heat the oil
over medium high heat until it is very hot but not quite smoking. Add the
pork and sear it, turning as necessary, until it is golden brown on all
sides, about 4 minutes. Remove the pork to a plate and the pot from the heat
and allow it to cool, briefly. Add the chile mixture, stirring well to
incorporate any caramelized pieces of pork and juices from the bottom of the
pot. Put the pork back in the pot, fat side up, replace it on the burner and
heat until the sauce just begins to bubble lightly, but do not bring it to a
complete boil. Place the pot in the preheated oven and bake, uncovered,
until pork reaches an internal temperature of between 145 and 150 degrees,
(about 30 minutes per pound for a roast with two loins tied together, or a
total of about 1 hour for a single loin) spooning some of the sauce over it
every 15 minutes. Remove the pork from the pot, and allow it to rest for 5
minutes, then slice it into servings. While the meat is resting you can
reduce the sauce if it is too thin.
Spoon some sauce on each of 4 serving plates, and top with a slice of pork.
Mexican style white rice and sauteed nopalitos or squash go well with this
dish.

Puchero
1/2 Cup Chickpeas
2 Small Zucchini
1/4 Pound Boneless lamb
2 Small Sweet potatoes
1/4 Pound Boneless beef
1 Cup Corn cut from the cob
3 Pound Chicken
2 White potatoes, boiled in jackets
1/2 Pound Ham
3 Barely ripe bananas
1 Large Onion
1/2 Teaspoon Coriander seeds, crushed
3 Cloves garlic
1/4 Teaspoon Pepper
1 Veal knuckle, split
3 Tablespoon Oil (or butter)
1 Teaspoon Salt
2 Pears
2 Quart Chicken broth
3 Peaches
1/2 Small Cabbage
2 Limes
2 Small Turnips
1 Large Carrot
Place the chick peas in a kettle, cover with broth, and soak overnight.
Cut the lamb and beef into 2−inch cubes, cut the chicken into serving
pieces, and dice the ham. Peel and slice the onion and garlic. Combine the
drained chick peas, all the meats, the veal knuckle, onion, garlic, and salt
in a large soup kettle. Cover with 2 quarts of cold water and bring to a
full boil. Skim off the froth. Lower the heat, cover, and simmer for 45
minutes.
Cut the cabbage into eight wedges. Peel and slice the turnips and carrot.
Slice the zucchini. Peel and dice the sweet potatoes. Cut the corn from the
cob. Add the cabbage, turnips, carrot, zucchini, sweet potatoes, and corn to
the kettle. Cover and simmer about 20 minutes or until meats and vegetables
are tender.
Peel the boiled white potatoes and cut into thick slices. Peel bananas and
cut into 2−inch slices. Sauté potatoes, sprinkled with crushed coriander
seeds and pepper in oil. Remove the potato slices with a slotted spoon. Keep
warm. In the same oil sauté the bananas until golden. Keep warm with the
potatoes.
Peel, core, and slice the pears and peaches. Put in a small pan with a
little water and poach for 10 minutes. Do not overcook. Drain the fruit.
Adjust the seasonings. Serve each bowl of soup with the juice from one lime
wedge and a tablespoon of Guacamole.
Free Preview − A Taste Of Mexico

Ropa Vieja
3 pounds flank steak
1−1/2 cups water
6 whole garlic, peeled
6 whole black peppercorns
salt to taste
8 poblano peppers, fresh
1/2 cup lard, bacon drippings, or veg.oil
2 garlic clove, peeled and sliced
1 large onion, sliced 1/8" thick
flour tortilla
1. Cut the flank steak in half horizontally so it will fit into a large
Dutch oven. Place it in the pot and cover it with the water. Add the six
whole cloves of garlic, along with the peppercorns and salt as desired.
Place over low heat and bring the liquid to a simmer. Cover and continue
cooking over low heat, turning the meat occasionally, until it is tenderand
well done, about one and a half to two hours.
2. While the meat is stewing roast, peel and seed the peppers and slice each
pepper lengthwise into strips an eighth of an inch wide. Set aside.
3. When the meat is tender, remove the Dutch oven from the heat and let the
meat cool in its own broth. When it coolds enough to handle, remove it from
the broth and place it on a cutting board. Slice the meat across the grain
into stips about two inches across. Using your fingers, pull the meat into
fine shreds. Return it to the broth.
4. Heat the lard or other fat in a large heavy skillet over medium heat
until it is rippling. Crush the sliced garlic cloves and add to the hot fat.
Saute for one minute, stirring frequently. Add the sliced onions and saute
until it's somewhat soft, about three minutes. Add the reserved pepper
strips to the pan and continue sauteing and stirring for about two minutes.
5. Using a slotted spoon, transfer the peppers, onion and garlic to the Dutch
oven. Cook the meat mixture, uncovered, over medium heat, stirring
frequently until the flavors are blended about 10 to 15 minutes. Serve the
meat hot, rolled up in heated flour tortillas.

Salpicon
3 pounds brisket
2 onions, 1 halved, 1 chopped
1 large carrot, quartered
1 stalk celery, quartered
2 cloves garlic
1 cup chopped fresh cilantro
1 12−ounce can whole tomatoes
Salt and pepper to taste
1 large tomato, chopped
1 4−ounce can chile chipotle, drained and chopped (reserve liquid)
¼ cup light olive oil
¼ cup vinegar
½ pound Monterey Jack cheese, cut in ¼−inch cubes
2 large avocados, sliced length−wise
Oven: 325 degrees
Place brisket in heavy pot and cover with water. Add halved onion, carrot,
celery, garlic, ½ cup chopped cilantro, canned tomatoes, salt and pepper.
Cover and cook in oven approximately 4 hours until very tender, Remove from
liquid, cool slightly and shred thoroughly with a fork. In large bowl,
combine shredded beef, chopped onion, chopped tomato, remaining cilantro,
chile chipotle, and liquid to taste, oil, vinegar, salt and pepper. Let
cool in refrigerator at least 4 hours. Before serving, toss with cheese and
turn into a decorative bowl. Garnish with sliced avocado. Serve with warm
corn or flour tortillas, pinto beans and guacamole or tossed green salad.
For spicier flavor, use more chile chipotle or pickled jalapenos or chopped
or fresh green chile strips.

Sopaipillas
4 Cup Flour
2 Teaspoon Sugar
1/4 Cup Shortening or lard
1 Tablespoon Baking powder
1−1/2 Teaspoon Salt
1 1/4 Cup Water or more if needed
Sift dry ingredients together. Cut in shortening until crumbly. Add water
and mix until holds together. Knead 10−15 times until dough forms a smooth
ball. Cover and let set for 20 minutes. Divide dough into two parts. Roll
dough to 1/8" thickness on lightly floured board. Cut into 3" squares or
triangles. Do not allow to dry; cover those waiting to be fried. When ready
to fry, turn upside down so that surface on bottom while resting is on top
when frying. Fry in 3" hot oil until golden brown, turning once. Add only a
few at a time to maintain proper temperature. Drain on paper towels.

Taco Salad
1−1/2 Pound Ground beef
Bottled French dressing
1/4 Cup Onion, chopped
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
1/2 Teaspoon Dried oregano, crushed
1/2 Head iceberg lettuce, finely shredded
2 Tomatoes, cut in wedges
8 Ounce Can corn, drained
8 Ounce Can garbanzo beans, drain
1/2 Cup Radish slices
1−6 1/2 oz Package Tortilla or corn chips
1 Avocado, peeled and sliced
4 Ounce Cheddar cheese, shredded
Pitted black olives, sliced
Sour cream
Brown meat and drain off fat. Add 1/3 cup French dressing, onion, salt,
pepper and oregano. Simmer 5 minutes. Combine lettuce, tomatoes, corn,
beans, radishes and enough dressing to moisten. Toss lightly. For each
salad, serve meat mixture over tortilla chips. Top with lettuce mixture,
avocado, cheese, olives and sour cream, as desired.

Verde Azzor
2 Tablespoon Olive oil
1 Cup White rice
1/4 Cup Onions, chopped
2 Pablano chillies, roasted, peeled, deseeded & chopped
6 Green onions, thinly sliced
1 Garlic clove, minced
1/4 Teaspoon Salt
1/4 Teaspoon Cumin
1 3/4 Cup Vegetable broth
1/3 Cup Cilantro, coarsely chopped
Preheat oven to 375F. Heat oil in a wok over medium heat until hot. Add rice
& cook, stirring, for 2 minutes or until rice turns opaque. Add the onions,
cook and stir for 1 minute. Stir in green onions, garlic, salt & cumin; cook
& stir for 20 seconds. Stir in broth & bring to a boil over high heat. Lower
the heat & simmer, covered, for 15 minutes or until the rice is almost
tender.
Remove skillet from heat & transfer to greased 1 1/2 qt. baking dish. Bake
uncovered for 15 minutes or until the rice is tender. Garnish with cilantro
& serve hot.

Fried Tomatoes
2 eggs
6 large red tomatoes, cut into 4 slices each
2 cups bread crumbs
2 cups olive oil
1 strip of bacon (optional)
3 cups mayonnaise
½ cup mustard, any kind
1 tsp. salt
1 small onion, diced
1 tsp. pepper
1 tsp. cayenne pepper
¼ cup parsley
¼ cup thyme
1. Heat oil in large fry pan.
2. Make egg wash with the eggs, add a little water.
3. Dip tomatoes in egg and then in bread crumbs.
4. Place in fry pan and fry until golden brown on both sides.
5. Set aside on paper towel to remove excess oil.
6. To make sauce, mix together mayonnaise, mustard, onion, salt,
pepper, cayenne. parsley and thyme. Mix well.
7. On salad plate place three tomatoes in an arrangement and place a
large tablespoon of mayonnaise in the middle.

Garlic and Blue Cheese Bread
1 large loaf french bread, slice down the middle
1 8 oz. chunky blue cheese dressing
1 8 oz. whipped butter, softened
2 tbsp. garlic powder
1 cup parmesan cheese
1. Preheat oven to 350.
2. In small bowl combine blue cheese dressing, garlic, and parmesan cheese.
3. Spread each loaf of bread with butter.
4. Spread on blue cheese and parmesan mixture.
5. Bake for 15−20 minutes.

Garlic Clam Dip
1 8 oz. whipped cream cheese
2 tsp. lemon juice
2 tsp. worcestershire sauce
1/2tsp. salt
1/2garlic powder
1 tsp. pepper
1 7 oz. can minced clams, with juice
Preparation:
1. Combine all ingredients except clam juice. Mix well. If you want a thinner spread
add some clam juice.
2. Serve with crackers or vegetables.

Sauteed Goat Cheese Cakes
1 cup leeks, diced
1 lb. goat cheese
1 cup flour
1 cup bread crumbs
2 eggs, beaten with water
½ cup garlic, minced
1 tsp. salt
½ tsp. pepper
1 tsp. cayenne pepper
1. In large fry pan saute leek until soft. Empty into medium
bowl. Add in goat cheese, at room temperature, garlic, salt,
pepper and cayenne pepper. Mix well with hands. Make shapes the
size of a flattened egg.
2. Dip goat cheese shape into flour, egg and bread crumbs. Fry
on medium heat until golden brown.
3. Serve with salad.

Hot Stuffed Mushrooms
24 mushrooms, cleaned
2 eggs, beaten
2 cups crabmeat
1 tsp. onion powder
2 tbsp. parmesan cheese
2 tsp. parsley
1 tbsp. hot sauce
1 tsp. cayenne pepper
2 tbsp. bread crumbs
1 tsp. salt
1. Preheat oven to 325.
2. Combine all ingredients except mushrooms.
3. Spoon in mixture to mushrooms and bake for 20 minutes.

Hot Wings
5 lbs. chicken wings
1 lb. butter
1 8 oz. can tomato sauce
4 tsp. cayenne pepper
2 tsp. garlic powder
1 tsp. black pepper
3 tsp. tobasco sauce
2 cups pancake syrup
1 tsp. onion powder
1. Bake chicken wings at 400 degrees until thoroughly cooked,
depending on size.
2. Mix all other ingredients and set aside.
3. Remove wings from oven and place in sauce mixture.
4. Serve with a lot of napkins.

Italian Bread Boat Dip
2 Large loaves italian bread
1 cup onions, chopped
1½ cups crab dip
1 cup cheddar cheese
1 cup mayonnaise
1. Hollow out one loaf of bread using the pulled out pieces as
bite size dipping pieces. Tear up the whole second loaf and use
as dipping pieces.
2. Mix together in baking dish onions, crab, cheddar and
mayonnaise. Bake for about 10 minutes or until hot.
3. Pour mixture into hollowed out loaf of bread and serve.

Jumbo Garlic Shrimp
48 jumbo shrimps, cleaned and deveined
4 tbsp. cayenne pepper
6 tbsp. garlic powder
2 cups olive oil
1. In large bowl combine oil, cayenne pepper and garlic powder. Blend well and add
in the shrimp. Coat the shrimp well.
2. Heat skillet and saute shrimp half at a time.
3. When done place in large bowl and use toothpicks or serve 6 on a plate as first course.

Little Franks with Orange Dipping Sauce
1 pkg. cocktail franks
2 cup orange juice
1/2 cup pancake syrup
Preparation:
1. In medium sauce pan heat orange juice and pancake syrup. Bring to simmer and
add in cocktail franks.
2. Let simmer for 10 minutes.
3. Serve in pretty bowl with toothpicks.

Marinated Mushrooms
1 lb. fresh mushrooms
1 tsp. chives
1 cup red wine vinegar
1/2 cup olive oil
1 tsp. tarragon
pinch of salt
1/2 cup water
1 tsp. garlic powder
1. Clean and dry mushrooms.
2. Mix all ingredients together.
3. Let marinate in refrigerator for 8−12 hours.
4. Serve.

Mashed Potato Stuffed Mushrooms
24 mushrooms, cleaned and stemed
4 large baking potatoes
1 8 oz. whipped cream cheese
1 cup finely chopped shrimp
1/2 stick of butter
1 tsp. salt
1. Bake potatoes in microwave for 12 minutes. Let cool and scoop out the potato.
2. In medium bowl combine potato, cream cheese, shrimp, butter and salt Blend well.
3. Spoon mixture into mushrooms and bake for 10−15 minutes at 325.

Mexican Dip
1 lb. ground beef
1 tbsp. chilli powder
1 tsp. cayenne pepper
1 onion, diced
1 small chile or jalapeno, diced
1 16 oz. whipped cream cheese
1 bag shredded cheddar cheese
1. In saute pan brown meat and onion. Add in chilli powder, cayenne pepper
and jalapeno.
2. In bowl combine meat, cream cheese and cheddar cheese.
3. Place in baking dish and bake for 15 minutes.

Mixed Cheese Spread
1 8 oz. pkg. of whipped cream cheese
4 oz. bleu cheese
1 cheddar cheese, grated
2 tbsp. worcestershire sauce
1 cup cooked, cut up meat (ham or sausage)
1/2 cup butter
1 onion, finely chopped
Preparation:
1. In large bowl combine all cheese with mixer.
2. Add in all ingredients and refrigerate for 8 hours and serve.
3. Serve with small breads or crackers.

Mozzarella Sticks with Spicy Sauce
40 mozzarella sticks
1 16 oz. premade plain spaghetti sauce
1 medium onion, diced
1 tbsp. red pepper flakes
1 tsp. cayenne pepper
1 tsp. salt
1 tsp. pepper
dash of hot sauce
1 tsp. olive oil
1. Bake mozzarella sticks as indicated on pkg.
2. In medium sauce pan heat onions in oil. Add in remaining ingredients.
3. Heat sauce for 30 minutes or length of cooking time for mozzarella sticks.

Mushroom and Nut Pate
2 lbs. mushrooms, chopped
1 cup nuts, any kind
2 tbsp. vegetable oil
1/2 tsp. pepper
1 tbsp. tarragon
2 tbsp. lemon juice
1 tsp. paprika
1 tsp. salt
1 cup plain yogurt
1 small onion, finely chopped
1 tbsp. garlic powder
Parsley for garnish, not necessary
Preparation:
1. In large skillet heat in oil onion and garlic. Cook until tunring golden brown. Add in
garlic
powder, mushrooms. Stir in tarragon, lemon juice, salt, pepper and paprika.
2. Remove from heat and let stand for 5 minutes. Place in blender and blend for 3
minutes.
Add in nuts (almonds) and chop them. Blend for 2 more minutes.
3. Refrigerate for 8 hours and serve with crackers.

Mushroom & Sun Dried Tomato Spread
½ lb. fresh mushrooms
½ lb. portabella mushrooms
½ cup chopped sun dried tomatoes
¼ cup green onions, chopped
3 garlic cloves
2 loaves french bread, cut into diagonal slices
1 tbsp. olive oil
1. In food processor or blender puree all ingredients.
2. Toast bread in oven until lightly browned. Place bread on
serving dish or bowl.
3. Place mushroom mixture into bowl. Spread mixture into bread and
serve or have each person do their own.

Mushroom Bread
1 small loaf white bread
1/2 lb. mushrooms, finely chopped
2 tsp. lemon juice
1 cup heavy cream
1/2 tsp. salt
1/2 tsp. garlic powder
3 tbsp. flour
1/4 cup butter
1 scallion, finely chopped
Preparation:
1. Sauter mushrooms in butter. Add in lemon juice, heavy cream, salt, garlic powder,
flour and scallions.
2. Cook until cramy and thick.
3. Preheat oven to 425.
4. Remove mushroom mixture from stove.
5. Dip bread into mixture on both side. Place on cookie sheet and bake on each side for
5−8 minutes.

Onion Rings with Dipping Sauce
2 large bags of onion rings
1 16 oz. whipped cream cheese
1 16 oz. sour cream
1 16 oz. salsa
1. Bake onion rings as indicated on bag.
2. In medium bowl combine all ingredients and blend well.
3. Refrigerate for at least 30 minutes before serving.

Pancake Syrup Chicken Wings
6 lbs. chicken wings
1 cup pancake syrup
3 tsp. garlic powder
1 cup soy sauce
1. Season wings with garlic powder.
2. Bake for 30 minutes at 325.
3. In small bowl combine syrup and soy sauce.
4. Pour over chicken wings and bake for 10 more minutes.

Peanut Chili Dip
1/2 cup creamy peanut butter
1 tbsp. chili powder
2 tbsp. honey
3 tbsp. water
2 tbsp. soy sauce
1 tsp. garlic powder
Preparation:
1. In bowl combine all ingredients until blended well. If mixture seems to thick add
more water.
2. Serve with carrots, broccoli, green and red peppers.

Pesto Crescents
1 8 oz. can crescent rolls
2 tbsp. parmesan cheese
1 egg yolk
6 tsp., sun dried tomatoes in oil
3 tbps. pesto sauce ( use envelope)
1 tbsp. water
Preparation:
1. Open crescent roll can.
2. In bowl combine parmesan cheese, sundried tomates and pesto sauce. Mix well.
3. Open each individual crescent and place 1 tbsp. of mixture into center. Fold over like a
triangle. Press edges down firmly with fork.
4. In small bowl mix together egg and water and with finger paint the egg mixture over
the crescent.
5. Bake for 10−15 minutes or until golden brown.

Pierogies with Sour Cream
32 pierogies, any kind
2 16 oz. sour creams
2 tbsp. paprika
1 small onion
3 tbsp. butter
1 tsp. olive oil
1. In small saute pan heat butter and oil.
2. Lay pierogies on large baking dish and pour over oil and butter mixture.
Bake for 35 minutes, or until they are turning golden brown.
3. You might want to toss once or twice while cooking.
4. Five minutes before complete sprinkle over the paprika.
5. Serve on large plate and place sour cream in bowl in center.

Pork Tenderloin with Roasted Garlic Mayonnaise
1 12 oz. Pork Tenderlointlets
5 tbsp. olive oil
½ tsp. salt
½ tsp. pepper
¼ cup romano or parmesan cheese
1 cup parsley
1 Whole Garlic, Medium Head
½ cup mayonnaise
1. Preheat oven to 325°. In long mixing dish or pan combine
parsley, salt, pepper and cheese. Coat pork tenderloin with oil
on all sides and cover with the parsley mixture.
2. Place in baking dish with 4 tbsp. of oil and bake uncovered
for about 45 minutes to an hour. Also, take the first layer of
skin off the garlic bulb and cut off the pointed top. Place in
small baking dish with 2 tsp. of olive oil and bake for 45
minutes.
3. After 45 minutes let garlic cool and squeeze out the garlic
like toothpaste. With the fork tines, press the garlic down.
Mix with the mayonnaise well.
4. Remove pork from oven and let cool for 10 minutes. Cut into
slices and serve two to each plate with a teaspoon of garlic mayonnaise
on the side or on top of them. Garnish with some parsley.

Quick Stuffed Celery
1 bunch of celery, cleaned
1 8 oz. whipped cream cheese
2 tbsp. sour cream
1 small can black olives, chopped
1 tsp. paprika
1. Combine cream cheese, sour cream, olives and paprika.
2. Fill celery stalk and serve.

Raisin Spread
1 cup raisins
1 8oz. whipped cream cheese
1 tsp. cinnamon
Preparation:
1. Mix together all ingredients and refrigerate for 1 hour.
2. Serve on bagels or toast.

Red Bell Pepper Pancakes
3/4 cup red bell pepper, diced
2/3 cup flour
1 tbsp. melted butter
2 large eggs, separated
¼ cup cornmeal
½ tsp. hot red pepper flakes
3 tbsp. coriander
1 pint sour cream
1. In large bowl mix together all ingredients except sour cream
and egg whites. Add 1 tsp. salt and ¼ tsp. pepper.
2. In small bowl beat egg white until fluffy. Fold into flour
mixture.
3. Heat large fry pan with some melted butter. Spoon in balls
of the mixture into fry pan. Do not over crowd. Flatten the
balls into small pancakes, about 1−2 inches in diameter. Cook
each pancake 1 minute on each side or until golden brown.
4. These pancakes can be used as appetizers or as first course. For
8 guests, place 5 pancakes on each plate with a large tablespoonful of
sour cream. Garnish with parsley.

Salmon Dip
1 can salmon
1 8 oz. whipped cream cheese
1 cup onions, finely chopped
Preparation:
1. Mix all ingredients and refrigerate for 2−4 hours before serving.

Salsa with Shrimp
64 jumbo shrimps
4 16 oz. jars of salsa
½ tsp. salt
½ tsp. pepper
1. In large sauce pan heat the salsa until very hot. Stirring
constantly.
2. Add in all the shrimp at once and cook thoroughly for 5
minutes.
3. Place in large serving bowl.
4. You can serve this with white rice. Very fast and delicious dish
for the salsa lover.

Sausage Dip
3 lbs. skinny italian sausage, frozen
1 cup mayonaise
1 cup sour cream
1/2 tsp. pepper
pinch of salt
1/2 tsp. paprika
1 tsp. cayenne pepper
1. Cut sausage into 1 inch pieces. Either fry in frying pan or cook in oven.
2. Mix mayonnaise, sour cream, pepper, salt, paprika and cayenne pepper.
Blend well and refrigerate.
3. Use sauce to dip in sausage. Serve with toothpicks.

Sauteed Mushrooms
2 lbs. mushrooms, sliced in half
2 garlic cloves, chopped
1 tsp. hot red pepper flakes
1 stick butter
½ Sherry
½ cup Teriyaki Sauce
2 tbsp. parsley
1. In large fry pan cook garlic and pepper flakes in butter on
low heat. Add in mushrooms, teriyaki sauce and sherry and cook
over medium heat until mushrooms are tender.
2. Remove mushrooms and bring liquid to boil until thickened
like syrup.
3. Add in parsley and salt and pepper to taste. Return
mushrooms to heat and serve.
4. Can serve with any meat.

Sauteed Mushrooms in Biscuits
2 Pkgs. Refrigerated Biscuits, raw
½ lb. shitake mushrooms
½ lb. fresh mushrooms
½ lb. portabella mushrooms
2 cups scallions, chopped finely
1 cups balsamic vinegar
4 cloves garlic, minced
½ tsp. salt
½ tsp. pepper
1 lemon
½ stick of butter
1. In large saute pan heat all mushrooms in butter with
scallions, garlic, salt and pepper. When mushrooms cooked and
tender place in blender or food processor and pulse until finely
chopped.
2. Place back in saute pan. Add in balsamic vinegar and the
juice of lemon. heat for 5 minutes.
3. Grease cookie sheet if necessary. Cut biscuits in half. To
be safe when doing this, place biscuit on counter and cut from
right to left or maybe you can even peel them apart.
4. When the biscuits are separated, place a tbsp. of mushroom
mixture in the middle and place the top of the biscuit back on
top. To make sure the insides don't fall out press the whole
perimeter of the biscuit.
5. Bake for 8 minutes on 325°.

Sesame Chicken
24 chicken tenders
1 cup sesame seeds
4 tbsp. dijon mustard
2 tsp. onion powder
2 cups mayo
1 cup honey
1. Grease baking sheet. Preheat oven to 450.
2. Combine dijon mustard, onion powder, mayo and honey. Dip chicken tenders into this
mixture and then into sesame seeds.
3. Place chicken tenders on baking sheet and bake for 20−25 minutes.

Spinach and Bacon Dip
1 cup mayonaise
1 cup sour cream
1 pkg. frozen chopped spinach
8 slices of bacon
1 tsp. garlic powder
1/2 tsp. red pepper flakes
1. If you can, cook the bacon in microwave until very crispy.
Let cool and break into tiny pieces.
2. Place spinach in strainer − squeeze to remove all excess water.
3. In medium bowl add all ingredients well.
4. Refrigerate at least 1 hour.
5. Serve with fruit, vegetables, chips or breads.

Spinach Dip
1 pkg. chopped spinach, cooked and drained
1 pkg. vegetable soup mix
1 8 oz. sour cream
1 cup mayonaise
Preparation:
1. Mix all ingredients well and refrigerate for 8 hours.
2. Serve with crackers.

Sweet Potato Appetizers
2 40 oz. cans sweet potatoes
1 stick of butter
2 cups bread crumbs
2 cups pancake syrup
1 tsp. salt
1/2 tsp. pepper
1. In bowl mash potatoes. Add in butter, pancake syrup, salt and pepper.
2. Make into golf ball size balls. Roll in bread crumbs.
3. Preheat oven to 350 and bake for 30 minutes.
4. Serve as an appetizer or with a ham or turkey dinner.

Tomato and Basil Bruschetta
1 loaf of french bread, makes 24 pieces
4 garlic cloves
¼ cup basil
2 lbs. seeded tomatoes, diced
6 tbsp. olive oil
1. Heat oven to 375°.
2. Cut bread into 4 inch long pieces. Brush pieces of bread
with olive oil. Toast in oven for about 10 minutes or until
golden brown.
3. After toasting, rub garlic on the toast. Mix remaining olive
oil and tomatoes and basil in bowl. Add salt & pepper to taste.
Top each piece of toast with about tsp. of mixture.
4. Place on dish and serve.

Tomato Potato Skins
8 large baking potatoes
2 tomatoes, finely chopped
1 cup shredded mozzarella
1 cup shredded cheddar
4 green onions, chopped
1 tsp. olive oil
2 tsp. cayenne pepper
1 tsp. salt
1 tsp. onion powder
1 tsp. chili powder
1 16 oz. sour cream
1. Microwave potatoes for 3 minutes each, which should be 24 minutes.
2. Cut potatoes in half lengthwise. Scoop out potato middles.
3. In medium bowl combine potato middles with tomatoes, mozzarella, cheddar, onions,
olive oil, cayenne, salt, onion powder and chili powder. Blend well.
4. Spoon mixture back into potato shells and bake for 10−15 minutes.