MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Acapulco Chicken
 Categories: Chicken, Mexican
   Servings:  6
 
      2 c  Canned unsalted chicken
           -broth, defatted
      1 tb Olive oil
      2 ts Ground cumin
      2 tb Pickling spice
    1/2    Red bell pepper, sliced
      1 lb Boneless skinless chicken
           -breast halves
    1/2    Yellow bell pepper, sliced
      2 tb Minced jalapeno chili with
           -seeds
      1    Onion, halved, thinly sliced
    1/3 c  Rice wine vinegar
    1/4 c  Fresh cilantro leaves
      3 lg Garlic cloves, minced
 
  baked (no oil) tortilla chips
  
  Boil broth and pickling spice in heavy large saucepan ten minutes. Strain
  and return liquid to saucepan.  Add chicken, onion, vinegar, garlic, oil
  and cumin to pan.  Simmer over very low heat until chicken is just cooked
  through, about ten minutes.  Transfer chicken and onions to shallow dish.
  Top with bell peppers and minced chilli.  Boil cooking liquid until reduced
  to 2/3 c, about ten minutes.  Pour liquid over chicken and let cool 30
  minutes.  Add cilantro to chicken mixture.  Cover and refrigerate until
  well chilled, turning chicken occasionally, about 4 hours (can be prepared
  one day ahead).  Slice chicken and transfer to plates.  Top with marinated
  vegetables and some of the juices.  Pass tortilla chips to use as
  "pushers."  130 calories per serving, 4 g fat, 72 mg sodium, 44 mg
  cholesterol.  From Bon Appetit's Light & Easy Mar '93.
  
  Makes 6 servings
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Acapulco Chicken (En Escabeche)
 Categories: Chicken, Mexican
   Servings:  6
 
      2 c  Unsalted chicken broth,
           -defatted
      1 tb Olive oil
      2 ts Ground cumin
      2 tb Pickling spice
    1/2    Red bell pepper, sliced
      1 lb Boneless chicken breast
           -halves
    1/2    Yellow bell pepper, sliced
      2 tb Minced jalapeno chili with
           -seeds
      1    Onion, halved, thinly sliced
    1/3 c  Rice wine vinegar
    1/4 c  Fresh cilantro leaves
      3 lg Garlic cloves, minced
 
  baked (no oil) tortilla chips
  
  Boil broth and pickling spice in heavy large saucepan ten minutes. Strain
  and return liquid to saucepan.  Add chicken, onion, vinegar, garlic, oil
  and cumin to pan. Simmer over very low heat until chicken is just cooked
  through, about ten minutes. Transfer chicken and onions to shallow dish.
  Top with bell peppers and minced chilli. Boil cooking liquid until reduced
  to 2/3 c, about ten minutes. Pour liquid over chicken and let cool 30
  minutes.  Add cilantro to chicken mixture. Cover and refrigerate until well
  chilled, turning chicken occasionally, about 4 hours (can be prepared one
  day ahead).  Slice chicken and transfer to plates. Top with marinated
  vegetables and some of the juices. Pass tortilla chips to use as "pushers."
  130 calories per serving, 4 g fat, 72 mg sodium, 44 mg cholesterol. From
  Bon Appetit's Light & Easy Mar '93.
  
  Makes 6 servings
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Acapulco Rice
 Categories: Mexican, Cheese, Syd's book, Vegetarian
   Servings:  4
 
     16 oz Tomato Sauce
    1/2 c  Water
      3 ts Chili Powder
  1 1/2 c  Minute Rice
    1/2 c  Crushed Tortilla Chips
    1/2 c  Shredded Cheddar Cheese
 
  Combine tomato sauce, water and chili powder in a medium sized saucepan.
  Bring to a full boil.  Stir in rice.  Cover, remove from heat and let stand
  for 10 minutes.  Sprinkle with tortilla chips and cheese.  Serve with
  shredded lettuce and sour cream if desired.  From: Syd's Cookbook.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Aceitunas Rellenas - Stuffed Olives
 Categories: Appetizers, Mexican
   Servings:  6
 
  7 1/2 oz Can Pitted Olives
    3/4 oz Can Anchovy Fillets, Cut In
           - Small Pieces
      1    Can Chopped Pimentos
      1    Clove Garlic, Mashed Or
           - Pressed
    1/3 c  Wine Vinegar
      1 tb Olive Oil
           Oil From Anchovies
    1/4 c  Minced Parsley
 
  Drain olives and stuff with the anchovy fillets.  Combine the other
  ingredients, except parsley; pour over the olives and marinate over-night.
  Mix in parsley half an hour before serving.  If the idea of stuffing the
  olives throws you, don't do it.  Simply add the anchovies to the marinade
  and pour over the olives.  These will keep for a week or more if parsley is
  added just before serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Adobo (Mexican Smoked Chile Marinade)
 Categories: Marinade, Spicy, Mexican
   Servings:  1
 
      3    Oranges
      1    Lime
      2    To 3 canned chipotle chilies
           -or to taste
      3    Cloves garlic (1 T)
      2 ts Dried oregano
    1/2 ts Cumin seed
    1/2 ts Black pepper
      2 tb Wine vinegar
    1/2 ts Salt
 
  Source: FOODday, July 9, '91 From: Valerie Whittle
  
  This spicy marinade owes its unusual flavor to the chipotle, a smoked
  jalapeno chile.  Chipotles are usually sold canned in tomato paste. Look
  for them at Mexican and Latin American markets.  Adobo marinade goes
  particularly well with pork.
  
  Juice the oranges and lime.  Finely chop chilies and garlic.  Place citrus
  juices, chilies, garlic, oregano, cumin, black pepper, vinegar and salt in
  blender and puree until smooth.
  
  Makes enough marinade for 1 1/2 to 2 pounds meat or chicken.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Albondigas Soup
 Categories: Soups, Ground beef, Mexican
   Servings:  5
 
      3 qt Regular-strength beef broth
      1 lg Can (28 oz.) crushed
           -tomatoes
      1 lg Can (7 oz.) diced green
           -chiles
      1 lg (about 1/2-lb.) onion,
           -chopped
  1 1/2 ts Crumbled dried basil leaves
  1 1/2 ts Crumbled dried oregano
           -leaves
    1/2    To 1 tsp. liquid hot pepper
           -seasoning
    1/2 c  Long-grain white rice
           Meatballs (recipe follows)
    1/2 c  Minced fresh cilantro
           -(coriander)
           Cilantro sprigs (optional)
           Salt and pepper
           In a 6- to 8-quart pan,
           -combine broth, tomatoes and
           -their
           Liquid, chiles, onion,
           -basil, oregano, and hot
           -pepper
           Seasoning to taste.  Bring
           -to a boil over high heat.
           Add rice; cover and simmer
           -15 minutes.  Add meatballs;
           Cover and simmer until
           -meatballs are not pink in
           -the
           Center (cut to test), 10 to
           -15 minutes longer.  Stir
           In the minced cilantro.
           Ladle into bowls and garnish
           -with cilantro sprigs.  Add
           Salt and pepper to taste.
           -Makes about 5 quarts, 10 to
     12    Servings.
 
  MEATBALLS:  In a large bowl, mix together until well blended 1 pound GROUND
  LEAN BEEF; 1/3 pound BULK PORK SAUSAGE; 1/2 cup CORNMEAL; 1/4 cup MILK; 1
  large EGG; 1 small (about 6 oz.) ONION, minced; 1 clove GARLIC, pressed or
  minced; and 1/2 teaspoon crumbled DRIED BASIL LEAVES.
  
  Shape the mixture into about 3/4-inch balls.  If making ahead, return the
  meatballs to bowl, cover, and chill up to 4 hours.
  
  FROM:  Sunset Best of the West, Spring/Summer 1993 Originally Posted on
  GEnie by: Debbie Applebury (J.APPLEBURY)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Albondigas
 Categories: Beef, Pork, Mexican
   Servings:  4
 
    1/2 lb Ground pork
    1/2 lb Ground beef
      1    Egg
    1/2 c  Brown rice, uncooked
      1    Onion, diced fine
    1/2 ts Tomio (thyme)
      8 c  Water
      1    Tomato, chopped
      1    Clove garlic, diced
    1/2 c  Chili huerta
      2    Yerba buena
      1    Thick slice French bread
    1/2 ts Comino (cumin)
      2    Carrots, sliced thin
      1 c  Peas, fresh or frozen
 
  Mix pork, beef, egg, rice, 1/2 of onion, and tomio together; make into
  small balls. Bring water to boil and add balls; simmer at low boil for 1
  hour. Add tomato, garlic, chili, and rest of chopped onion; let simmer 35
  minutes. Add yerba buena and simmer 10 minutes. Soak french bread in small
  amount of soup broth until very soft. Place in blender with comino; chop
  together; add to soup. Next add carrots and peas; simmer until vegetables
  are tender. Serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Almond Red Sauce
 Categories: Sauces, Vegetables, Mexican, Garlic
   Servings:  4
 
    1/2 c  Slivered Almonds, Toasted
      1 c  Onion, Finely Chopped
      1    Clove Garlic, Crushed
      2 tb Vegetable Oil
      8 oz Tomato Sauce
      2 ts Paprika
      1 ts Red Chiles, Ground
    1/4 ts Red Pepper, Ground
 
  Place almonds in food processor workbowl fitted with steel blade or in a
  blender container; cover and process until finely ground.  Cook onion and
  garlic in oil over medium heat, stirring frequently, until onion is tender.
  Stir in remaining ingredients except almonds.  Heat to boiling and reduce
  heat.  Simmer for 1 minute, stirring constantly.  Stir in almonds. Serve
  hot.  Makes about 1-3/4 cups.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Anasazi-Tofu Enchiladas
 Categories: Beans, Rice, Vegetarian, Mexican, Tofu
   Servings: 10
 
      1 c  Slightly pureed Anasazi
           Beans *
    1/2 c  Cooked rice
    1/2 c  Tofu, excess water removed
    1/4 c  Chopped bell pepper
    1/4 c  Chopped green onion
      1 c  Grated cheddar
      1 c  Grated Monterey Jack
     10 oz Enchilada sauce
     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!
  
  Courtesy of:
  
  Arrowhead Mills, Inc. P.O. Box 2059 Hereford, TX 79045 (806) 364-0730
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Ancho Sauce
 Categories: Sauces, Hot, Spicy, Mexican
   Servings:  2
 
     12    Dried ancho chilies
      1 ts Salt (or to taste)
      2 c  Boiling water
      1 ts Dried oregano
      1 c  Peeled, seeded and finely
           -chopped tomatoes
    3/4 ts Ground cumin
    1/4 ts Tumeric
      2 md Garlic cloves, minced
 
  Seed and stem chilies under cold running water.  Break into one-inch
  pieces.  Place in medium bowl.  Add boiling water and soak one hour.
  
  Strain chilies through sieve, reserving liquid.  Add tomatoes, garlic,
  salt, oregano, cumin and tumeric, and blend well.  Pour mixture into heavy
  small saucepan.  Add one cup reserved soaking liquid.  Bring to boil,
  stirring constantly.  Reduce heat and simmer until sauce thickens and coats
  spoon, ten to fifteen minutes.  Serve at room temperature.  From Bon
  Appetit, Dec '85.
  
  Makes 2 cups
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Apricot Basted Quail
 Categories: Mexican, Poultry, Game
   Servings:  4
 
      1 x  Apricot Basting Sauce; *
     36 oz Quail; 6 Birds
      6 ea Bacon Slices
 
  *    See Sowest 2 for Apricot Basting Sauce Recipe. Prepare Apricot Basting
  Sauce; set aside.  Heat oven to 400 degrees F. Wrap each quail in 1 slice
  of bacon.  Place, breast side up, at least 1-inch apart, on rack in a
  shallow roasting pan.  Roast uncovered for 30 minutes. Brush generously
  with Apricot Basting Sauce.  Roast until done, about 15 to 20 minutes
  longer.  Heat remaining sauce to serve with quail.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Apricot Basting Sauce
 Categories: Sauces, Mexican, Syd's book
   Servings:  2
 
    1/2 c  Apricot Jam
    1/4 c  Apricots, Dried, Fine Chop
    1/4 c  Dry White Wine
      1 tb Honey
      1 ts Worcestershire Sauce
 
  Heat all ingredients over low heat, stirring occasionally, until jam is
  melted.  Makes about 1 cup of sauce.  From: Syd's Cookbook.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Apricot Basting Sauce
 Categories: Sauces, Mexican
   Servings:  2
 
    1/2 c  Apricot Jam
    1/4 c  Apricots, Dried, Fine Chop
    1/4 c  Dry White Wine
      1 tb Honey
      1 ts Worcestershire Sauce
 
  Heat all ingredients over low head, stirring occasionally, until jam is
  melted. Makes about 1 cup of sauce.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Arroz Amarillo Con Camarones -Yellow Rice & Shrimp Casserole
 Categories: Seafood, Casserole, Mexican, Rice
   Servings:  6
 
    1/2 c  Olive oil
      1 sm Onion; chopped
      1 sm Green pepper; chopped
      1    Garlic clove; minced
      1    Parsley sprig
      1 lg Ripe tomato
           - peeled, seeded & chopped
      1    Bay leaf
    1/4 ts Nutmeg
    1/4 ts Cumin
    1/4 ts Thyme
      1 pn Saffron; toasted
      1 lb Shrimp, raw
           - shelled, deveined
      1 c  -Hot water
    1/4 c  Dry white wine
      1 tb Lemon juice
      1 tb Salt
    1/2 ts Hot sauce
      2 c  Long grain white rice
  2 1/2 c  -Water
    1/2 c  Beer
           Cooked peas
           Pimiento strips
           Parsley bouquets
 
  Use a 3-quart casserole with lid.  An earthenware casserole is preferable,
  especially if you wish to add a touch of Spain to a dinner party. However,
  I know that good earthenware is hard to find today.  I have 2 casseroles
  that I've had for 15 years.
  
  Heat oil in casserole.  Saute onion and pepper until transparent.  Add
  garlic, parsley, tomato, bay leaf, nutmeg, cumin and thyme.  Mix well,
  cover, and cook over low heat until mushy (about 15 minutes).  The saffron
  should be toasting on the lid in the little brown paper.
  
  Add the shrimp to the saute and cook until it turns pink.  Dissolve the
  saffron in the 1 cup hot water.  Combine with wine, lemon juice, salt and
  hot sauce.  Pour into casserole, stir to mix, and cook covered 10 minutes
  more.  Now add the rice and the 2 1/2 cups of water.  Distribute
  ingredients well in casserole.  Bring to a quick boil, STIR ONCE, and place
  in preheated 325 degree F. oven for only 20 minutes - NI UN MINUTO MAS!
  Remove from oven, uncover, and garnish with peas, pimientos, and parsley.
  Pour beer over all.  Cover again and allow to stand 15 minutes longer,
  before serving.
  
  Source: Clarita's Cocina - by Clarita Garcia  (ISBN: 0-942084-74-8) Typos
  provided by: Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Arroz Blanco
 Categories: Mexican, Rice
   Servings:  6
 
           Jim Vorheis
  1 1/2 c  Unconverted long-grain rice
    1/3 c  Safflower oil, melted
           -chicken fat, or melted lard
      3 tb Finely chopped white onion
      1    Garlic clove, peeled and
           -finely chopped
  3 1/2 c  Light chicken broth,
           -approximately
      1 c  Fresh corn kernels or 1/3
           -cup carrot rounds
           Plus 1/2 cup fresh peas
           -(optional)
      1    Parsley sprig
      2    Whole chilies serranos
           Sea salt to taste
           White Rice
 
  Put the rice into a bowl and cover with very hot water.  Stir once and
  leave to soak for 10 minutes.  Drain, rinse in cold water, and drain again.
  
  Heat the oil in a heavy pan.  Give the rice a final shake and stir into the
  fat.  Fry over medium heat for about 5 minutes, stirring almost
  continuously.  Add the onion and garlic and continue frying until the rice
  is just turning a pale gold and the onion is transparent - about 3 to 5
  minutes longer.
  
  Pour in the broth and, if used, the vegetables and parsley or fresh
  chilies, add salt to taste, stir once again for the last time, and cook
  over fairly high heat, uncovered, until all the broth has been absorbed and
  air holes appear in the surface. Cover the surface of the rice with a towel
  and lid and continue cooking over very low heat for 5 minutes more. Remove
  from the heat and set aside in a warm place for the rice to absorb the rest
  of the moisture in the steam and swell - about 15 minutes. Dig gently to
  the bottom and test a grain of rice.  If it is still damp, cook for a few
  minutes longer.  If the top grains are not quite soft, then sprinkle with a
  little more hot broth, cover, and cook for a few minutes longer.
  
  Before serving, turn the rice over from the bottom so that the flavored
  juices will be distributed evenly.
  
  The Art of Mexican Cooking From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Arroz Con Pollo
 Categories: Chicken, Mexican, Garlic
   Servings:  6
 
    1/2 c  Olive Oil
    1/4 c  Tomato Sauce
      1    Frying Chicken Cut Up
    1/8 ts Saffron (Powdered)
      1    Small Onion Chopped
  2 1/2 c  Chicken Broth
      1    Clove Garlic, Minced
      1 c  Uncooked Rice
           Salt And Pepper To Taste
 
  Heat oil, brown chicken on both sides.  Add onion and garlic, fry a few
  minutes, then add tomato sauce, saffron dissolved in chicken broth, salt
  and pepper.  Cover and cook for 20 minutes.  Add rice, stir well, cover
  again and simmer for 30 minutes longer, or until all liquid has been
  absorbed and chicken is tender.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Arroz Con Pollo
 Categories: Chicken, Rice, Mexican
   Servings:  6
 
      1 lb Skinless,boneless chicken
           -breasts,cut into 1" strips
      1 md Onion,quartered
      2    Green peppers,chopped
      1    Jalapeno pepper,seeded and
           -chopped
      3    Cloves garlic,minced
      2 tb Chopped fresh coriander
      2 c  Chicken stock
      1 c  Crushed and drained canned
           -Italian plum tomatoes
      1 ts Ground cumin
      1 ts Chili powder
    3/4 c  Long-grain brown rice
      1 ds Cayenne pepper
      1 c  Green peas (fresh or frozen)
      1 tb Sliced pimentos
      1 tb Rinsed and drained capers
 
  Saute chicken strips in nonstick skillet until white,about 5 minutes.Set
  aside and keep warm. In large skillet,bring all other ingredients,except
  peas,pimen- tos and capers,to a boil.Cover and simmer about 30
  minutes,until rice has adsorbed liquid.Add peas,remove from heat and let
  steam.Arrange chicken and sauce over rice,garnish with pimentos and capers.
  
  Makes 6 servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Arroz Con Pollo
 Categories: Chicken, Mexican
   Servings:  4
 
      2 tb Oil
      2 lb Chicken thighs & legs
    1/2 ts Paprika
      1 tb Cilantro, chopped
    1/2 c  Onion, diced
      1    Clove garlic, crushed
  1 1/2 c  Water
    1/2 c  White wine
      3    Tomatoes, diced
      1    Bouillon cube
      1    Bay leaf
    1/2 ts Oregano
      1 ts Mixed vegetable seasoning
    1/2 ts Basil
      1 c  Celery
    1/2 c  Almonds
    3/4 c  Short grain brown rice
    3/4 c  Wild rice
      2 c  Peas
 
  Heat oil and brown chicken in it for 10 minutes.  Add paprika, cilantro,
  onion and garlic.  Saute until onion is clear.  Stir in water, wine,
  tomatoes, bouillon cube, and seasonings; combine thoroughly.  Stir in
  celery, almonds and rice.  Cover and simmer 20 minutes; add peas and simmer
  another 10-20 minutes or until rice is ready.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Arroz Verde
 Categories: Mexican, Rice
   Servings:  6
 
           Jim Vorheis
  1 1/2 c  Unconverted long-grain rice
    1/3 c  Safflower oil, melted
           -chicken fat, or melted lard
      3 tb Finely chopped white onion
      2    Chilies poblanos, charred,
           -peeled, and cut in strips
      4 c  Chicken broth
      1    Garlic clove, peeled and
           -roughly chopped
      1 c  Firmly packed, roughly
           -chopped flat-leaf parsley
    1/2 c  Firmly packed, roughly
           -chopped epazote or cilantro
           Sea salt to taste
           Green Rice
 
  Put the rice into a bowl and pour very hot water over to cover; stir and
  set aside for 10 minutes.  Drain in a strainer and rinse in cold water;
  drain again and set aside.
  
  Heat the oil in a heavy pan, stir the rice into it, and fry over fairly
  high heat, stirring and scraping the bottom of the pan, for about 5
  minutes.  Add the onion and chile strips and continue frying for 4 minutes
  or until the onion is translucent.
  
  Meanwhile, put 1 cup of the broth into a blender jar; add the garlic,
  parsley, and epazote and blend until smooth.  Add this to the frying rice
  and continue frying and reducing the puree over quite high heat, stirring
  and scraping the bottom of the pan, until the rice is dry. Stir in the rest
  of the broth, add salt to taste, and cook over fairly high heat, uncovered,
  until the liquid has been absorbed and there are air holes in the rice.
  Cover with a towel and lid and continue cooking over low heat for 5
  minutes.  Remove from the heat and set aside, still covered, in a warm
  place for the rice to swell up.  Before serving, turn the rice over with a
  fork from the bottom where a lot of the flavor and oil will have settled.
  
  The Art of Mexican Cooking From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Atole - Atole De Zarzamora
 Categories: Mexican, Beverages
   Servings:  6
 
           Jim Vorheis
      2 lb Wild blackberries
      2 c  Cold water
    1/2 c  Cold water
      3 oz Tortilla masa (1/3 cup)
      3 tb Crushed piloncillo or
           -dark brown sugar to taste
    1/2 c  Prepared tortilla masa, or
           -scant 1/2 cup masa harina
           -mixed with 1/3 cup water
    2/3 c  Water
  1 1/2 c  Warm milk
  1 1/2 c  Warm water
  1 1/2 oz Tablet drinking chocolate
      1    3-inch cinnamon stick
      3 tb Brown sugar, or to taste
 
  Though there are many variations, basically "atole" is a gruel thickened
  with masa, sweetened with raw sugar, and flavored with crushed fruits -
  such as pineapple and strawberries - or seasoned with chili. Some are made
  with a base of ground rice; others with fresh corn. For the Mexicans atole,
  too, is a natural accompaniment for tamales. For non-Mexicans, however, it
  is really not the sort of beverage that would generally be accepted, no
  matter how authentic.
  
  Blackberry atole Put the blackberries and water into a saucepan and cook
  over a medium flame, pressing them down from time to time, for about 10
  minutes.  Puree the blackberries in a blender or food processor and press
  through a fine sieve, or the fine disk of a food mill, to extract the
  seeds, and return to the pan.
  
  Add the water to the masa and press out any lumps with the back of a wooded
  spoon.  When it is quite smooth, stir it into the strained blackberries.
  Cook over low heat, stirring often until the atole begins to thicken.
  
  Add the sugar and stir until dissolved.  It should take about 25 minutes to
  reach the required consistency, so that the mixture will very lightly coat
  the back of a wooden spoon.
  
  Champurrado (Chocolate-flavored atole)
  
  Put the masa into the pan with the 2/3 cup water and cook over a low flame,
  stirring constantly, until it thickens - about 5 minutes.
  
  Gradually stir in the milk and water and cook until it begins to bubble.
  Add the chocolate, broken into pieces, the cinnamon stick, and the sugar
  and cook slowly, stirring, until the mixture thickens - about 15 minutes.
  The atole is done when a spoonful slides noiselessly rather than plops back
  into the mixture.
  
  The Cuisines of Mexico From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Avocado and Scallop Ceviche
 Categories: Appetizers, Seafood, Mexican
   Servings:  8
 
    1/2 c  Fresh Lime Juice
      3 tb Peanut Oil Or:
           Vegetable Oil
     24    Green Peppercorns, Crushed
           Salt To Taste
           Black Pepper To Taste
    3/4 lb Sea Or Bay Scallops,
           Finely Chopped
      1 lg Ripe Avocado, Peeled
      2 tb Fresh Chives, Chopped, Or:
           Scallions, Chopped
     40 sm White Mushrooms
    1/4 c  Vegetable Oil
      2 tb Fresh Lemon Juice
      1 md Garlic Clove, Peel & Crushed
           Salt & Pepper To Taste

MMMMM-----------------------------GARNISH----------------------------------
           Additional Chives
           Scallions
 
  Combine the lime juice, oil, peppercorns, salt and pepper together in a
  glass or ceramic bowl.  Stir in the scallops, cover and refrigerate for at
  least 4 hours while they marinate.  They should become opaque in this time.
  Mash the avocado until almost smooth, then add it alonng with the cchives
  or scallions to the marinating scallops (do not drain them) and mix well.
  Set aside for at least 1/2 hour, refrigerated.  About half an hour before
  serving the scallops, remove the stems from the mushrooms and wipe them to
  remove any dirt.  Combine the vegetable oil, lemon juice, garlic, salt and
  pepper in a small bowl, and brush the insides of the mushrooms liberally
  with the mixture.  Just before serving, drain the caps and fill with the
  scallop mixture.  Garnish with additional chives, if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Avocado Soup
 Categories: Soups, Appetizers, Vegetables, Mexican
   Servings:  6
 
 14 1/2 oz Chicken broth
      2 md Avocados
      1    Thin slice onion
      3 ts Lime juice
    1/2 ts Salt
  1 1/2 c  Milk
      1    Lime
 
  In a blender, combine chicken broth, avocados, onion slice, lime juice, and
  salt.  Cover the blender and blend unntil mixture is smooth, pour into a
  bowl.  Stir in milk. Cover and chill thoroughly.  Serve with lime wedges.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Avovado Relish From the Mesa Grill
 Categories: Condiments, Mexican
   Servings:  1
 
      1    Ripe Avocado, peeled,
           - pitted and diced
      1 tb Red Onion, diced
      1 tb Jalapeno, seeded & minced
      1 tb Lime Juice, fresh
      1 tb Chilantro, chopped
           Salt and Pepper to taste
 
  In a non-corrosive bowl, combine ingredients.  Cover and refrigerate.
  Return to room temperature before serving.
  
  ~From the Mesa Grill (102 5th Ave., NY), chef Bobby Flay Chicago Tribune
  Magazine, March 21, 1993 Posted by Bud Cloyd
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Aztec Enchiladas
 Categories: Eggs, Mexican
   Servings:  6
 
      7    Eggs
      2 tb Skim milk
      1 tb Chicken stock
      1 c  Corn
    1/4 ts Chili powder
      4    Corn tortillas
      1    Sweet red pepper rings
      1    Parsley sprigs
 
  Beat the eggs, whisk in milk. Heat stock in large skillet and add the corn.
  Cook 2 to 3 minutes. Stir in the eggs and sprinkle with chili powder. Cook
  over low-medium heat, stirring occasionally, until the eggs are set. Place
  one-fourth of mixture on each tortilla.  Serve garnished with pepper rings
  and parsley sprigs, if desired.
  
  From: The Lose Weight Naturally Cookbook Posted by: Sheila Exner
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Baja Chicken Pasta Salad
 Categories: Mexican, Chicken
   Servings:  6
 
    3/4 lb Chicken Breast; *
      6 oz Dried Mixed Fruit; **
      1 c  Ring Macaroni Or Orzo; Raw
      1 c  Jicama; Cubed
      2    Green Onions/Tops; Sliced
    1/2 c  Mayonnaise Or Salad Dressing
      2 tb Sour Cream Or Plain Yogurt
      1 ts Red Chiles; Ground
    1/4 ts Salt
 
  *      The chicken breast should be boneless, skinless and weigh about 3/4
  **     You should use 1 6-oz package of diced mixed fruit.
  ~-------------------------------------------------------------------------
  Heat enough salted water to cover the chicken breast (1/4 tsp salt to 1 cup
  of water) to boiling in a 4 quart Dutch oven.  Add the chicken breast.
  
  Cover and heat to boiling, reduce the heat and simmer until the chicken is
  done, about 15 to 20 minutes.  Remove the chicken with a slotted spoon.
  
  Heat the water to boiling and add the fruit and ring macaroni or orzo
  gradually so that the water continues to boil.  Boil, uncovered, stirring
  occasionally, just until the ring macaroni is tender, about 6 to 8 minutes
  or 10 minutes for the orzo, then drain.  Rinse with cold water and drain
  again.  Cut the chicken into 1/2-inch pieces and mix with the fruit,
  macaroni, jicama and onions.  Mix the remaining ingredients and toss with
  the chicken mixture.  Cover and refrigerate until chilled, at least 2
  hours.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Baked Apple Zapata
 Categories: Mexican, Appetizers
   Servings: 12
 
    2/3 lb Flour tortilla dough
           Flour
      3    Granny Smith apples,
           Peeled and sliced
      2 tb Lemon juice
    1/2 c  Brown sugar
    1/2 ts Cloves
    1/2 ts Ground cinnamon
    1/2 c  Walnuts, chopped
      2 tb Cornstarch dissolved
      3 tb Water
           Water
 
  Use your favorite recipe for flour tortillas, or make dough from the recipe
  on the Tortilla mix package. Divide the dough into 4, 2-inch balls. Roll
  each into a 6-inch tortilla. Dust with flour, cover with plastic wrap and
  set aside. In a saucepan, place apples with enough water to cover. Add
  lemon juice. Cook over high heat until boiling 5 minutes. Add sugar,
  cloves, cinnamon, and walnuts; continue cooking over low heat until
  slightly thickened.  Combine cornstarch and water and add to mixture,
  stirring until thick.  Remove from heat. Lay out tortillas; dust off excess
  flour.  Spoon on 2 tablespoons of the apple mixture down the middle of each
  tortilla.  Fold one side of the tortilla over the mixture; then fold the
  remaining side over.  Fold in the ends and seal by moisting the tortillas
  with a little water. Bake in a preheated, 400 degree F oven until lightly
  browned.  Remove and sprinkle with cinnamon and sugar. Serve with whipped
  cream (at Cafe Noche, it is served with Tequila Sabayon sauce made with
  tequila, egg yolks, and sugar. NOTE: Tortillas and apple mixture may be
  made ahead several hours or a day
       before. Recipe: Cafe Noche, 2409 Montrose Blvd, Houston, Texas --
  1-(713)-529-2409
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Baked Chile Relleno Ala Weight Watchers
 Categories: Cyberealm, Mexican, Vegetables
   Servings:  1
 
      1 lg Egg, separated
      1 lg Egg white
        ds Salt
      1    Canned whole small green
           -chili, drained
    3/4 oz Shredded cheddar cheese
           Hot or medium salsa (opt)
 
  1. Preheat oven to 350F. Spray 6" au gratin dish with nonstick spray. Set
  aside.
  
  2. In a medium bowl, with electric mixer on high speed, beat egg white and
  salt until stiff.
  
  3. In a small bowl, lightly beat egg yolk; fold into egg whites. Spread
  half the mixture in prepared dish. Open chile and place flat on top;
  sprinkle with cheese. Spread remaining egg mixture on top to make an even
  layer.
  
  4. Bake until golden brown and center is set; 15-20 minutes. Serve with
  salsa if desired.
  
  Source:  Weight Watchers Magazine, Feb. 1993
  
  Each serving provides: 2 proteins, 1/2 vegetable, 20 optional cal. Per
  serving: 188 cal.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Baked Chimichangas
 Categories: Mexican, Ground beef
   Servings:  4
 
      1 x  Almond Red Sauce; *
      1 x  Jalepeno Cream Sauce; *
      1 lb Ground Beef
    1/4 c  Onion; Finely Chopped, 1 sm.
      1 ea Clove Garlic; Finely Chopped
    1/4 c  Almonds; Slivered
    1/4 c  Raisins
      1 tb Red Wine Vinegar
      1 ts Red Chiles; Ground
    1/2 ts Salt
    1/4 ts Cinnamon; Ground
    1/8 ts Cloves; Ground
      4 oz Green Chiles; Chopped, 1 can
      1 c  Tomato; Chopped, 1 medium
      8 ea Flour Tortillas; **
      1 ea Egg; Large, Beaten
      2 tb Margarine Or Butter;Softened
 
  *    See Sowest2. ** Tortillas should be 10-inches in diameter and be
  warmed. Prepare Almond Red Sauce and Jalepeno Cream Sauce; reserve. Cook
  and stir ground beef, onion and garlic in 10-inch skillet over medium heat
  until beef is brown; drain. Stir in remaining ingredients except tortillas,
  egg and margarine. Heat to boiling; reduce heat. Simmer uncovered for 20
  minutes; stir occasionally.  Heat oven to 500 Degrees F.  Spoon about 1/2
  cup of beef mixture onto the center of each tortilla.  Fold one end of th
  tortilla up about 1 inch over the beef mixture; fold right and lift sides
  over folded end, overlapping.  Fold remaining end down; brush edges with
  egg to seal brush each chimichanga with margarine.  Place seam sides down
  in ingreased jelly roll pan, 15 1/2 X 10 1/2 X 1-inch.  Bake until
  tortillas begin to brown and filling is hot, 8 to 10 minutes.  Serve with
  Almond Red Sauce and Jalepeno Cream Sauce. FRIED CHIMICHANGAS: Omit 2 T
  Butter Or Margarine.  Heat vegetable oil (about 1 inch) to 365 degrees F.
  Fry chimichangas 2 to 3 at a time in hot oil, turning once, until golden
  brown, 3 to 4 minutes.  Keep warm in 300 degree F Oven.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Baked Red Snapper
 Categories: Mexican, Seafood
   Servings:  8
 
      2 lb Red Snapper Fillets; *
      1 c  Milk
      1 ts Oregano Leaves; Dried
      1 ea Onion; Medium, Sliced
    1/4 c  Olive Or Vegetable Oil
    1/2 c  Ripe Olives; Pitted
    1/4 c  White Wine; Dry
    1/4 c  Lemon Juice
      2 tb Capers
      1 ts Cumin; Ground
    1/2 ts Salt
    1/4 ts Pepper
      4 c  Tomatoes; Chopped, 4 Large
      2 ea Cloves Garlic;Finely Chopped
 
  *    Red Snapper Fillets should be cut into 8 serving pieces. Place fish
  fillets in a shallow glass or plastic dish.  Mix milk and oregano and pour
  over the fish.  Cover and refrigerate at least 1 hour. Cook and stir onion
  in the oil in a 10-inch skillet until tender.  Stir in the remaining
  ingredients except the fish.  Simmer, uncovered, until thickened, about 15
  minutes.  Heat the oven to 350 degrees F. Drain the fish fillets and pat
  dry.  Place 1 piece of fish on each of eight 12-inch squares of heavy duty
  aluminum foil.  Spoon some tomato mixture onto the fish. Fold foil over the
  fish and seal securely.  Place the foil packets in an ungreased jelly roll
  pan, 15 1/2 X 10 1/2 X 1-inch.  Bake until fish flakes easily with a fork,
  about 30 minutes.  Serve with snipped fresh cilantro and lemon wedges if
  desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Baked Rice with Green Chiles
 Categories: Mexican, Rice, Spicy, Hot
   Servings:  8
 
      3 c  Rice; Cooked
      1 c  Dairy Sour Cream
    1/2 c  MontereyJack Cheese;Shredded
    1/2 c  Cheddar Cheese; Shredded
           Red Chiles; Ground, To Taste
      8 oz Green Chiles; Chopped, *
 
  *    Use 2 4-oz cans of chopped green chiles which have been drained.
  ~-------------------------------------------------------------------------
  Heat the oven to 350 degrees F.  Mix all the ingredients in an ungreased
  2-quart casserole.  Bake, uncovered, for 30 minutes, or until done.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Baked Sour Cream Tacos - Tacos De Jocoqui Al Horno
 Categories: Cheese, Mexican
   Servings:  6
 
     12    Tortillas
           Oil for frying
           Sauce:
      2 tb Oil
      2 tb Salsa Jalapena or your
           -favorite chili relish
      1 sm Onion, chopped
      1 cn Solid pack tomatoes, Chopped
           Salt
      1 lb Monterey Jack cheese, cubed
      1 ts Rubbed oregano
      1 pt Sour Cream, salted
 
  For sauce, wilt onion in hot oil.  Add tomatoes, oregano, salsa, and salt.
  Cook for 15 or twenty minutes.  Set aside.  Fry tortillas lightly in oil,
  put some of the sauce and a piece of cheese on each one and roll. Arrange
  in a buttered shallow glass baking dish.  Pour remaining sauce over tacos,
  top with cheese and spoon sour cream over all. Bake at 325 F. for 25 to 30
  minutes.  Serves 6 to 12.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bananas Fritas
 Categories: Desserts, Mexican
   Servings:  4
 
      4    Firm Bananas
      2 c  Beer Batter
           Oil For Deep-Frying
    1/2    Lemon, Juice of
    1/2 c  Honey
      1 pt Vanilla Ice Cream or
      1 c  Flavored Whipped Cream
 
  Servings: 4
  
  Peel bananas & split each into 3 sections lengthwise. Dip the sections into
  beer batter, shake off excess batter, and slip the bananas into 350 degree
  cooking oil.  Cook on all sides,turning carefully, until batter is crisp
  and golden. Arrange fried bananas on 4 dessert plates and sprinkle with
  lemon juice and honey.  Top with ice cream or flavored whipped cream and
  serve immediately. If you use whipped cream as a topping flavor it with a
  little sugar and almond extract.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Barbacoa de Cabeza
 Categories: Beef, Mexican
   Servings:  6
 
      1    Cabeza, beef head
      4    Onions
           3heads garlic
      2 bn Cilantro
 
  corn or flour tortillas
  
  Before you actually get the cabeza (beef head), understand that it won't
  look very nice -in fact it will look pretty gruesome.  Therefore, I suggest
  purchasing the thing the day you cook it.
  
  In the Rio Grande Valley, barbacoa de cabeza is traditionally eaten on
  Sunday mornings.
  
  Clean the cabeza, removing eyes, ears, etc.  Discard the tongue. Leaving it
  will impart an odd taste to the meat.  Wrap the cabeza in a paper sack,
  along with onions, garlic, and cilantro.  Wrap THAT in burlap.
  
  Dig a hole 2 feet deep and build a driftwood fire in it.  Wait until the
  fire goes to coals, then cover them with ashes, followed by the cabeza,
  then about 2 inches of dry dirt or sand.  Fill up the hole.  Add 6 to 8
  inches of dirt or sand over it.  Build a fire on top of the ground.  Use
  slow-burining wood such as oak or mesquite.
  
  Leave the cabeza in the hole 12 to 18 hours.  For example, if you begin
  cooking it at 4:00 p.m., it should be ready by the next morning.  Serve
  with tortillas.
  
  Serves one vanload.
  
  If you want to try barbacoa de cabeza at homne, try wrapping the cabeza in
  foil and bakinng it in an oven or over a charcoal grill.  Using foil in
  place of the paper bag keeps the cabeza slightly moister while
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Basic Green Sauce
 Categories: Sauces, Vegetables, Mexican, Garlic
   Servings:  8
 
      1 c  Onions, Chopped
    1/2 c  Vegetable Oil
     10 oz Fresh Spinach, Chopped
    1/2 lb Tomatillos, Coarsely Chopped
      4 oz Diced Green Chiles
      2    Cloves Garlic, Crushed
      1 tb Oregano Leaves, Dried
      1 c  Chicken Broth
      2 c  Dairy Sour Cream
 
  Cook and stir onions in oil in a 3-quart saucepan until tender.  Stir in
  remaining ingredients except broth and sour cream.  Cover and cook over
  medium heat for 5 minutes, stirring occasionally.  Place mixture in food
  processor workbowl fitted with steel blade or in a blender container; cover
  and process until smooth, about 1 minute.  Return mixture to saucepan; stir
  in broth.  Heat to boiling; reduce heat.  Simmer uncovered for 10 minutes.
  Stir in sour cream.  Cover and refrigerate any remaining sauce. Makes about
  4 cups of sauce.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Basic Red Sauce
 Categories: Sauces, Mexican
   Servings:  4
 
      8    Ancho Chilies
  3 1/2 c  Warm Water
    1/2 c  Onion; Chopped
      2    Garlic; Cloves, chopped
    1/4 c  Vegetable Oil
      8 oz Tomato Sauce; 1 cn
      1 tb Oregano Leaves; Dried
      1 tb Cumin Seed
      1 ts Salt
 
  Cover chiles with warm water.  Let stand until softened, about 30 minutes;
  drain.  Strain liquid; reserve.  Remove stems, seeds and membranes from
  chilies.  Cook and stir onion and garlic in oil in a 2-quart saucepan until
  onion is tender.  Stir in chilies, 2 cups of the reserved liquid and the
  remaining ingredients.  Heat ot boiling, reduce heat.  Simmer, uncovered,
  20 minutes; cool.  Pour into a food processor work bowl fitted with steel
  blade or into a blender container; cover and process until smooth. Cover
  and refrigerate up to 10 days. Makes about 2 1/2 cups sauce.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bean and Garlic Dip
 Categories: Appetizers, Mexican, Beans, Garlic
   Servings:  4
 
      2 c  Pinto Beans *
    1/4 c  Mayonnaise Or Salad Dressing
      1    Clove Garlic, Finely Chopped
  1 1/2 ts Red Chiles, Ground
    1/4 ts Salt
      1 ds Pepper
 
  *  Pinto beans can be home cooked or canned.
  ~-------------------------------------------------------------------------
  Mix all ingredients.  Cover and refrigerate 1 hour.  Serve with tortilla
  chips. Makes 2 cups of dip.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bean and Rice Burritos
 Categories: Mexican, Beans, Rice
   Servings:  2
 
     28 oz Water-packed pinto beans
           -- drained and rinsed
      1 c  Cooked brown rice; -OR-
           - up to double this amount
      1 ds Chili powder
      1 ds Garlic powder
      1 ds Cumin
    3/4 c  Water
      6    Tortillas

MMMMM-----------------------------TOPPINGS----------------------------------
      1    Head iceberg lettuce
           -- chopped and dried
      1 bn Scallions; chopped
      1    Ripe tomato; chopped
           Mexican salsa
 
  Place the beans in a saucepan and mash with a potato masher.  Add the
  cooked rice, spices, and water.  Heat 5 to 10 minutes.  Meanwhile, prepare
  the vegetables.  Heat the tortillas quickly (just to soften) in a preheated
  skillet, toaster oven, or microwave.  Place a line of bean mixture down the
  middle of each tortilla.  Top with lettuce, scallions, tomato, and salsa.
  Tuck in the top and bottom edges, roll into a burrito, and serve
  immediately, topped with additional salsa if desired.
  
  These are taken from "The McDougall Plan" and "The McDougall Program".
  From: Amelia L. Carlson <acarlson@hpdblpy.cup.hp.com>
  
  Servings: 2-3
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bean Burritos
 Categories: Mexican, Vegetarian
   Servings:  4
 
      1 cn (16 Oz.) Light Red Kidney
           Beans Drained
      1 ts Vegetable Oil
    1/2 c  Chopped Onion
    1/2 c  Diced Red OR Green Pepper
      1 cl Garlic Minced
    3/4 ts Ground Cumin
    1/2 ts Ground Coriander
    1/8 ts White Pepper
    1/2 c  Frozen Whole Kernel Corn,
           Thawed & Drained
      4    (8 Inch) Flour Tortillas
    3/4 c  (3 Oz.) Shredded
           Cheddar Cheese
      1 c  Commercial Medium Salsa
 
  Place Kidney Beans in A Medium Bowl.  Mash To Desired Consistency. Coat A
  Small Nonstick Skillet With Cooking Spray.  Add Oil & Place Over Medium
  Heat Until Hot.  Add Onion, Red Bell Pepper & Garlic & Saute 5 Min. OR
  Until Onion Is Tender.  Stir in Cumin, Coriander & White Pepper. Cook 1
  Min, And Remove From Heat.  Add Onion Mixture & Corn To Beans. Stir Well.
   Divide Bean Mixture Evenly Among Tortillas, Spreading To Edges. Sprinkle 3
  T. Cheese Down Center Of Each Tortilla.  Roll Up; Place Seam Side Down On A
  Baking Sheet.  Bake At 425 For 5 Min. OR Until Thoroughly Heated. Spoon
  Salsa Over Burritos.  Serve Warm.
   (About 353 Cal. Per Burrito And 1/4 C. Salsa. Fat 12.1, Chol. 22)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bean Burrito Layers
 Categories: Beans, Vegetarian, Mexican
   Servings:  4
 
    1/2 c  Green Lentils; dried
    1/4 c  Pinto Beans; dried
    1/4 c  Red Kidney Beans; dried
    1/4 c  Baby Lima Beans; dried
      1    Onion; medium
      4    Garlic Cloves
      2    Jalapeno Peppers *
      1 tb Oregano; dried
      1 tb Chili Powder
    1/4 c  Coriander Leaves; chopped
      6 oz Monterey Jack Cheese; grated
      6    Flour Tortillas; 10"
      1    Tomato; medium, chopped
      1    Lettuce; shredded
      1    Salsa
 
  Servings:  4
  
  Rinse lentils and beans, discarding any that look suspicious, and soak in
  clean water 4 - 6 hours, or overnight.  Put into medium saucepan, bring to
  boil and simmer, covered, 30 minutes.  Add water if necessary.
  
  Peel and chop onion.  Microwave on "High" 2 - 2 1/2 minutes until soft. [If
  you prefer, you may saute the onion in about 2 T. oil.  I omit the oil to
  keep the fat content down.  The flavour does not seem to suffer.] Chop the
  Jalapena pepper.  (*) Adjust the quantity to your own taste and / or
  tolerance.
  
  Peel and crush the garlic.
  
  Drain the lentil-bean mixture.  Reserve 1/2 cup of liquor.  In a food
  processor puree the lentil-bean mixture, the onion, the garlic, the
  jalapena peppers, the oregano, the chile powder, and the coriander leaves,
  adding some of the reserved liquor as necessary to process.  [The final
  puree should be quite thick.]
  
  Pre-heat the oven to 325 F.
  
  Assemble as follows on an oven-proof plate, pizza-pan or cookie-sheet:
  
  Place a flour tortilla on the *lightly* greased surface. Cover with
  lentil-bean puree [4 - 5 T.].  Sprinkle with Monterey Jack cheese. Add
  another flour tortilla and repeat, saving enough cheese to cover the top of
  the final flour tortilla.  Bake for 20 - 30 minutes.
  
  Remove from oven and allow to "firm-up" for 5 - 10 minutes before serving.
  
  Garnish with salsa, chopped tomato and shredded lettuce.  Serve with rice,
  Couscous and / or corn.
  
  The amount of oregano, coriander leaves, chile powder, or jalapena peppers
  may be varied to suit individual tastes.  I use more peppers!  If you're
  prone to "problems" with beans, add 1/4 - 1/2 t. Hing [Hing is a mixture of
  rice-flour, turmeric and asafoetida <ass-uh-fuh-TEE-duh> found in most
  East-Indian specialty stores.  It can significantly reduce flatulence.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bean Dip
 Categories: Appetizers, Vegetarian, Mexican, Diabetic
   Servings:  6
 
    1/4 c  Green Chilies, diced
    1/4 c  Tomato Sauce -or- Mild Chili
           -Salsa (green or red)
      4    Green Onions, chopped
    1/4 ts To 1/2 ts Cumin
    1/2    Garlic Clove, minced
     30 oz Can Refried Beans
 
  Keywords: Diabetic
  
  This dip makes a marvelous burrito filling.  Simply spoon the bean dip
  inside a warm tortilla and roll up. For an even easier bean dip, combine
  several tablespoons of salsa with refried beans and serve with tortilla
  chips.
  
  Low-Fat Cheese, freshly grated (optional)
  
  Combine chilies, tomato sauce, onions and seasonings in a saucepan and cook
  until onions are tender.
  
  Add beans and cook approximately 8 minutes.
  
  Serve either hot or cold; top with grated low-fat cheese if desired.
  
  Yield: 16 servings, 4 cups
  
  One Serving = 4 tablespoons (without cheese) Calories: 76 Protein: 4 g Fat:
  1 g Carbohydrate: 12 g Fiber: 6.4 g* Cholesterol: 0 mg Sodium: 302 mg
  Potassium: 262 mg
  
  Exchange: 1 Starch/Bread
  
  * Good source of dietary fiber
  
  Source:  "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive
  Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara
  Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D.
  
  Shared by:  Norman R. Brown
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bean Tortilla Casserole
 Categories: Mexican, Beans
   Servings: 10
 
      4 c  Water; *
      1 lb Pinto Beans; Dried, *
    1/2 c  Onion; Finely Chopped, 1 Med
      2 ea Cloves Garlic
      1 x  Chiles; **
  1 1/2 ts Chicken Bouillon; Instant
    1/8 ts Cumin; Ground
    1/2 c  Vegetable Oil
  2 1/2 c  Cooked Chicken; Diced
     12 ea Flour Tortillas; ***
  1 1/2 c  Dairy Sour Cream
  1 1/2 c  Montery Jack Cheese;Shredded
    1/4 c  Green Onions w/Tops; Sliced
 
  *     Four 15 oz cans of pinto beans may be substituted for the water and
  **    You should use 1/3 to 1/2 cup of canned chipotle chiles in adabo ***
  Tortillas should be 8-inches in diameter and be warmed. Mix water, beans,
  chopped onion and garlic in 4-quart Dutch oven.  Heat to boiling; reduce
  heat.  Simmer uncovered until beans are tender, about 3 hours adding water
  if necessary.  Place half the beans, 1/2 cup of bean liquid, the chipotle
  chiles, bouillon (dry), and cumin in food processor workbowl fitted with
  steel blade or in blender container.  Cover and process until smooth; pour
  into large bowl.  Place remaining beans with just enough liquid to cover in
  workbowl.  Cover and process until smooth; add to bean mixture in bowl.
  Heat oil in 10-inch skillet until hot; stir in bean mixture. Cook
  uncovered, stirring frequently, until mixture is consistency of cake
  batter.  Heat oven to 350 degrees F.  Spoon scan 1/4 cup chicken onto half
  of each tortilla; fold tortillas into halves. Arrange in greased 3-quart
  round shallow casserole or rectangular baking dish 13 X 9 X 2-inches; spoon
  bean mixture over tortillas.  Top with sour cream, cheese and green onions.
  Bake uncovered until hot and bubbly, 15 to 20 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Beans Cooked in a Pot (Frijoles De Olla)
 Categories: Mexican
   Servings:  6
 
      1 lb Beans - black, turtle, pink,
           -or pinto
           An earthenware bean pot (I
           -used my crock pot)
     10 c  Hot water
    1/4 c  White onion, roughly sliced
      2 tb Lard
      1 tb Salt, or to taste
      2 lg Sprigs epazote (only if
           -black beans are used) (An
           -herb)
 
  *Pinto or pink beans will need 12 to 14 cups water
  
  Rinse the beans and run them through your hands to make sure that there are
  no small stones or bits of earth among them.
  
  Put the beans into the pot and cover them with the hot water.  Add the
  onion and lard and bring to a boil.
  
  As soon as the beans come to a boil, lower the flame and let them barely
  simmer, covered, for about 3 hours for black beans and 2-1/2 hours for the
  other varieties, or until they are tender, but not soft.  Do not stir
  during this time.
  
  Add the salt and epazote, if you are using it, and simmer for another 30
  minutes.  Set aside, preferably until the next day.  There should be plenty
  of soupy liquid.
  
  From: The Cuisines of Mexico Shared By: Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Beans for Burritos
 Categories: Beans, Mexican
   Servings:  6
 
      1 lb Pink beans
      1 sm Can Ortega green chiles,
           -chopped
      1 ts Salt
      1 lg Onion, chopped
      3    Cloves garlic,
           -minced/pressed
    1/2 ts Chili powder
      4 tb Salsa or to taste
 
  Soak the beans overnight, changing water several times.  Put beans in
  crock-pot and cover with an inch or so of water.  Add salt, onion, garlic,
  and chili powder.  Cook on low until beans are soft (about 18 hours?  I
  forget).
  
  When beans are cooked, ladle off and reserve some of the liquid from the
  top.  Mash the beans well.  (I never do this as well as I'd like; I've
  tried a potato masher and an empty iced-tea jar.)  Add reserved liquid as
  necessary for consistency.  (I never have to add any, myself.)  Stir in the
  chopped chiles and the salsa; heat through.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Beef and Tequila Stew
 Categories: Beef, Vegetables, Beans, Mexican, Garlic
   Servings:  6
 
      2 lb Meat *
    1/4 c  Unbleached Flour
    1/4 c  Vegetable Oil
    1/2 c  Onion, Chopped
      2    Bacon, Slices, Cut Up
    1/4 c  Carrot, Chopped
    1/4 c  Celery, Chopped
    1/4 c  Tequila
    3/4 c  Tomato Juice
      2 tb Cilantro, Fresh, Snipped
  1 1/2 ts Salt
     15 oz Garbanzo Beans
      4 c  Tomatoes, Chopped
      2    Cloves Garlic, Fine Chopped
 
  * Meat should be beef boneless chuck, tip or round, cut into 1-inch chunks.
  ~-------------------------------------------------------------------------
  Coat beef with flour.  Heat oil in 10-inch skillet until hot.  Cook and
  stir beef in oil over medium heat until brown.  Remove beef with slotted
  spoon and drain.  Cook and stir onion and bacon in same skillet until bacon
  is crisp.  Stir in beef and remaining ingredients.  heat to boiling; reduce
  heat.  Cover and simmer until beef is tender, about 1 hour.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Beef Burritos
 Categories: Mexican, Beef
   Servings:  8
 
      2 c  Beef; Cooked, Shredded
      1 c  Refried Beans; Below
      8 ea Flour Tortillas; *
      2 c  Lettuce; Shredded
      2 c  Tomatoes; Chopped, 2 Medium
      1 c  Cheddar Cheese; Shredded

MMMMM--------------------------REFRIED BEANS-------------------------------
    1/2 c  Lard Or Vegetable Oil
      2 c  Pinto Beans; Cooked
      2 tb Chile Powder
      1 tb Cumin; Ground
      1 ts Salt
    1/8 ts Pepper
 
  *  Tortillas should be 10-inches in Diameter and warmed. Heat beef and
  refried beans separately.  Place about 1/4 cup of the beef on the center of
  each tortilla.  Spoon about 2 T of the beans onto the beef. Top with 1/4
  cup of the lettuce and about 2 T each of tomatoes and cheese. Fold one end
  of the tortilla up about 1 inch over filling; fold right and left sides
  over folded end, overlapping.  Fold down remaining end, and serve. REFRIED
  BEANS: Heat lard in 10-inch skillet over medium heat until hot. Add pinto
  beans; cook for 5 minutes, stirring occasionally. Mash beans; stir in
  remaining ingredients. Add oil to skillet if necessary; cook and stir until
  smooth paste forms, about 5 minutes. Garnish with shredded cheese, if
  desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Beef Tacos
 Categories: Mexican, Garlic
   Servings:  6
 
      1 lb Ground Beef
      1    Chopped Onion
           Salt To Taste
      1    Clove Garlic (Optional)
      1 pk Taco Shells
      1 c  Green Chili Or Taco Sauce
 
  Saute' the beef and onion until brown. Salt to taste. Add garlic if
  desired. Place a heaping tablespoon of meat mixture in each shell and stuff
  with lettuce, tomato and cheese. Serve with the chili or taco sauce and top
  with sour cream or guacamole for an added treat.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Beef Tortilla Casserole
 Categories: Mexican, Ground beef
   Servings:  8
 
           Basic Red Sauce
           Southwest Guacamole
    1/2 c  Vegetable Oil
     10    Corn Tortillas *
      1 lb Ground Beef
      2    Anaheim Chiles **
    1/2 c  Onion, Chopped
     15 oz Pinto Beans, Drained
      8 oz Cheddar Cheese, Shredded

MMMMM----------------------------GARNISHES---------------------------------
           Dairy Sour Cream
 
  *    Tortillas should be 6 to 7-inches in diameter and be cut into **
  Chiles should be seeded and finely chopped.
  ~-------------------------------------------------------------------------
  Prepare Basic Red Sauce and Southwest Guacamole; set aside.  Heat oil in
  10-inch skillet until hot.  Cook tortilla strips in oil until light golden
  brown, about 1 minute; drain.  Cook and stir ground beef, chiles, and onion
  until beef is brown; drain.  Heat oven to 350 degrees F.  Arrange tortilla
  strips in bottom of greased rectangular baking dish 13 X 9 X 2-inches. Top
  with beef mixture, Basic Red Sauce, beans, and cheese.  Bake until hot and
  bubbly, 25 to 30 minutes.  Serve with Southwest Guacamole and Sour Cream.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Beer Soup with Cheese
 Categories: Soups, Cheese, Mexican, Vegetables
   Servings:  4
 
    1/2 c  Onion, Chopped, 1 Medium
      2 tb Margarine Or Butter
     12 oz Beer, Any Brand
    1/2 c  Carrot, Finely Chopped
    1/2 c  Celery, Finely Chopped
      2 c  Chicken Broth
      1 ts Salt
      1 ts Cumin, Ground
    1/4 ts Nutmeg, Ground
      1 ds Cloves, Ground
      1 ds Pepper
      1 c  Dairy Sour Cream

MMMMM-----------------------------GARNISH----------------------------------
      1 c  Cheese *
 
  *  Use Cheddar Or Monterrey Jack cut into 1/4-inch Cubes.  (4 oz)
  ~-------------------------------------------------------------------------
  Cook and stir onion in margarine in 2-quart saucepan until tender.  Stir in
  beer, carrot and celery.  Heat to boiling; reduce heat.  Cover and simmer
  10 minutes.  Stir in remaining ingredients except sour cream and cheese.
  Heat to boiling; reduce heat.  Cover and simmer for 30 minutes. Remove from
  heat; stir in sour cream.  Sprinkle with cheese.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bell Pepper Rajas
 Categories: Appetizers, Mexican, Cheese, Vegetables
   Servings:  6
 
    1/2    Green Bell Pepper *
    1/2    Red Bell Pepper *
    1/2    Yellow Bell Pepper *
    3/4 c  Montery Jack, Shredded
      2 tb Chopped Ripe Olives
    1/4 ts Red Pepper, Crushed
 
  *  Peppers should be seeded and cut into 6 strips each.
  ~-------------------------------------------------------------------------
  Cut bell pepper strips crosswise into halves.  Arrange in ungreased
  broilerproof pie pan, 9 X 1 1/4-inches or round pan 9 X 2 inches. Sprinkle
  with cheese, olives and red pepper.  Set oven control to broil. Broil
  peppers with tops 3 to 4 inches from heat until cheese is melted, about 3
  minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Birria (Seasoned and Baked Meat)
 Categories: Snacks, Mexican, Lamb
   Servings:  6
 
      8    To 10 servings
 
  It is a really rustic dish. Usually a whole goat or lamb, although in some
  places just the offal, is seasoned with a paste of ground spices and chiles
  and cooked in a pit barbecue. As you wander around Guadalajara at night,
  you can see that tacos of birria head the list of antojitos on the
  street-side stands and always appear prominently on the Sunday menus of the
  smaller regional restaurants. Here is a family version of birria, with the
  variety of chiles used in Zacatecas, rather than the plain chilacate or
  ancho used in Jalisco.
  
  One day ahead: 2 lamb shanks A veal breast A lamb breast 3 pounds loin of
  pork 2 tbs salt 6 chiles anchos 3 chiles guajillos 10 chiles cascabel 18
  peppercorns                    4 whole cloves 1/4 tsp oregano Scant 1/4 tsp
  cumin seeds 1/4 cup vinegar 2 tsp salt 6 cloves garlic, peeled 1/2 small
  onion Directions: There will be approximately 6 to 7 pounds of meat. Slash
  the meats in several places down to the bone and rub the salt well into it.
  Meanwhile, prepare the chili paste. Heat the comal and toast the chiles
  lightly, turning them from time to time so that they will not burn. Remove
  the veins and seeds. Put the chiles to soak in hot water for about 20
  minutes, then transfer with a slotted spoon to the blender jar, add the
  rest of the ingredients, and blend to a smooth sauce. Cover the meat
  thickly with the paste and set it aside to season for about 18 hours.
  
  On serving day: 1 1/2 cups water The meat Flour and water paste 2 pounds
  tomatoes, broiled 1 cup onion, finely chopped 1/2 tsp oregano Preheat the
  oven to 350 degrees. Put the water into the bottom of a large Dutch oven or
  casserole with a tightly fitting lid and place the meat on a rack so that
  it is just above the water. Seal the lid with a paste of flour and water
  and cook for about 3 1/2 to 4 hours, by which time the meat should be
  almost falling off the bones. Strain off the juices from the bottom of the
  pan, cool, and skim off the fat. There should be about 2 cups of juices
  left- if not, make it up to 2 cups with water. Blend the tomatoes to a
  smooth sauce. Put the sauce and the skimmed juices from the meat into a
  saucepan and bring to a boil. Serve each portion of mixed meats in a deep
  bowl. Pour 1/2 cup sauce over the meat and sprinkle with the chopped onion
  and oregano. Eat with tortillas.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Birria
 Categories: Mexican, Lamb, Veal, Pork, Spicy
   Servings: 10
 
MMMMM--------------------------ONE DAY AHEAD-------------------------------
      2    Lamb shanks
      1    Veal breast
      1    Lamb breast
      3 lb Loin of pork, rib or
           -shoulder end
      2 tb Salt
      6    Chiles anchos
      3    Chiles guajillos
     10    Chiles cascabel
           Hot water to cover
     18    Peppercorns
      4    Whole cloves
    1/4 ts Oregano
    1/4 ts Cumin seeds, scant ts
    1/4 c  Vinegar
      2 ts Salt
      6 cl Garlic, peeled
    1/2 sm Onion

MMMMM--------------------------ON SERVING DAY-------------------------------
  1 1/2 c  Water
           The meat
           Flour and water paste
      2 lb Tomatoes, broiled
           -(see recipe)
           Meat juice
      1 c  Onion, finely chopped
    1/2 ts Oregano
 
  The word birria means something deformed or grotesque, and it is used col-
  loquially in the northwest to mean a mess or failure.  This certainly looks
  a mess when it is cooked, but it is a very savory one.
  
  It is a really rustic dish.  Usually a whole goat or lamb, although in some
  places just the offal, is seasoned with a paste of ground spices and
  chilies and cooked in a pit barbecue.
  
  One day ahead: There will be approximately 6 to 7 pounds of meat. Slash the
  meats in several places down to the bone and rub the salt well into it.
  Meanwhile, prepare the chili paste. Heat the comal (or griddle) and toast
  the chilies lightly, turning them from time to time so that they will not
  burn.  Remove the veins and seeds. Put the chilies to soak in hot water for
  abt. 20 minutes, then transfer with a slotted spoon to the blender jar, add
  the rest of the ingredients, and blend to a smooth sauce. Cover the meat
  thickly with the paste and set it aside to season for about 18 hours.
  
  On serving day: Preheat the oven to 350F. Put the water in the bottom of a
  large Dutch over or casserole with a tightly fitting lid and place the meat
  on a rack so the it is just about the water. Seal the lid with a paste of
  flour and water and cook for about 3 1/2 to 4 hours, by which time the meat
  should be almot falling off the bones.
  
  Strain off the juices from the bottom of the pan, cool, and skim off the
  fat.  There should be about 2 cups of juices left-if not, make it up with
  up to 2 cups of water.  Blend the tomatoes to a smooth sauce. Put the sauce
  and the skimmed juices from the meat into a saucepan and bring to a boil.
  
  Serve each portion of mixed meats in a deep bowl.  pour 1/2 cup of sauce
  over the meat and sprinkle with the chopped onion and oregano.  Eat with
  tortillas.  Makes 8 to 10 servings.
  
  From the Cuisines of Mexico by Diana Kennedy
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Biscochito Cake
 Categories: Cakes, Mexican
   Servings:  8
 
    1/3 c  Sour cream
    1/4 c  Baking soda
    3/4 c  All-purpose flour
    1/2 ts Baking powder
    1/4 ts Anise seeds
    1/8 ts Salt
      3 tb Unsalted butter
      2 tb Solid vegetable shortening
    1/3 c  Packed light brown sugar
      1 lg Egg
      1 tb Brandy
      1 tb Granulated sugar
    1/4 ts Cinnamon
           Fruit Compote:
      3    Large, ripe peaches
      1 tb Granulated sugar, or more to
           -taste
      2 ts Each: fresh lemon juice and
           -brandy
 
  Cake:
  
  Pinch each: cinnamon, crushed anise seeds
  
  Heat oven to 350 degrees.  Grease an 8 inch round layer cake pan.  Stir the
  sour cream and baking soda together; let stand while you begin the cake.
  Combine flour, baking powder, anise and salt in a bowl; set aside.
  
  With an electric mixer on high speed, beat butter, shortening and brown
  sugar until light and fluffy, about 2 minutes.  Add egg, and mix 1 minutes.
  Lightly fold in sour cream mixture and brandy, then combined flour mixture.
  
  Transfer batter to prepared pan and smooth top with rubber spatula. Stir
  together granulated sugar and cinnamon; sprinkle evenly over top of cake.
  Bake until toothpick in the center comes out clean, about 30 minutes.
  
  While cake bakes, prepare peaches.  Dice peaches and mix with granulated
  sugar, lemon juice, brandy, cinnamon and anise.  Toss lightly and let stand
  at least 15 minutes before serving.
  
  Cool cake in pan for 5 minutes then loosen from sides with a small knife.
  Invert onto a serving plate.  Serve warm or at room temperature with the
  peaches.  Makes one 8-inch cake.
  
  From: Asbury Park Press 08/12/92 Shared By: Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bizcochitos
 Categories: Desserts, Cookies, Mexican
   Servings: 48
 
MMMMM------------------------------COOKIE-----------------------------------
      1 c  Lard Or Shortening
    1/2 c  Sugar
      1    Egg
      3 c  Flour
  1 1/2 ts Baking Powder
    1/2 ts Salt
      1 ts Anise Seed
      3 tb Sweet Wine

MMMMM-----------------------------TOPPING----------------------------------
    1/4 c  Sugar
      1 tb Cinnamon
 
  Cream fat and sugar until quite creamy. Add egg and beat until very fluffy.
  Sift together flour, baking powder and salt; add to creamed mixture. Stir
  in wine and anise seed. Roll dough to 1/4" thick and cut in plain squares
  or fancy shapes. Combine topping ingredients and sprinkle on top of each
  cookie. Bake in a preheated 350F oven for 15-20 minutes or until light
  brown. Freezes well.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Black Bean Relish
 Categories: Vegetables, Mexican, Beans
   Servings:  6
 
     15 oz Black Beans, Canned *
    3/4 c  Tomato, Finely Chopped
      1    Serrano Chile **
    1/2 c  Red Bell Pepper, Chopped
    1/4 c  Red Onion, Finely Chopped
      2 tb White Wine Vinegar
      1 tb Vegetable Oil
    1/4 ts Salt
 
  *  Black beans should be canned and they should be rinsed and drained. **
  Serrano chile should be seeded and finely chopped.
  ~-------------------------------------------------------------------------
  Mix all ingredients.  Cover and refrigerate until chilled, about 1 hour.
  Makes about 2-1/2 cups relish.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Black Bean Soup Spanish Style
 Categories: Soups, Mexican, Garlic, Beans, Tabasco
   Servings:  4
 
      1 c  Black Beans
      4 c  Water
      4    Bay Leaves
    1/4 ts Celery Seed
    1/2 c  Chopped Celery
      1 c  Chopped Onion
      1    Clove Garlic, Minced
    1/4 ts Dry Mustard
      1 ts Chili Powder
      4 dr Tabasco Sauce
      1    Hard Boiled Egg, Sliced
    1/2 c  Sour Cream
           Salt And Pepper To Taste
 
  Sort and wash beans.  Soak overnight in water.  Add bay leaves, celery seed
  and celery.  Bring to a boil, cover, reduce heat and simmer 1 hour. Cook
  onion and garlic until tender in 1 T salad oil.  Add to beans with
  remaining ingredients except egg and sour cream.  Simmer for an additional
  hour or until beans are very tender.  Remove bay leaves.  Carefully put 1/2
  through a blender or rub through a seive.  Repeat.  Heat.  Adjust seasoning
  if necessary.  Serve hot with 2 T sour cream and egg slices.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Black Bean Tortilla Melts
 Categories: Mexican, Vegetables
   Servings:  6
 
      1 cn (15 Oz.) Black Beans,
           Rinsed & Drained
    1/2 ts Chili Powder
      6    (6 in.) Corn Tortillas
    1/4 c  Minced Cilantro
      1    Lime Cut Into 6 Wedges
    1/4 c  (3 Oz.) Shredded
           Cheddar
           Fresh Salsa
      2 cn (4 Oz.) Chopped Green
           Chiles Undrained
 
  Mash Beans; Add Chili Powder Stirring Well.  Spread About 3 T. Of Bean
  Mixture On Each Tortilla. Sprinkle With Fresh Cilantro & Squeeze 1 Lime
  Wedge Over Each.  Top Each Tortilla With 2 T. Green Chiles & 2 T. Cheese.
  Bake Tortillas At 450 Degres For 3 To 5 Min. OR Until Cheese Melts. Serve
  With Fresh Salsa.
   197 Cal. Per Tortilla & 2 T. Salsa.
   (Fat 6.2. Chol. 15.)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Black Bean Tortilla Melt
 Categories: Mexican
   Servings:  6
 
      1    (15 oz) can black beans
           -rinsed and drained
    1/2 ts Chili powder
      6    (6-inch) corn tortillas
    1/4 c  Minced fresh cilantro
      1    Lime, cut into six wedges
      2    (4 oz) can chopped green
           -chiles, undrained
    3/4 c  (3 oz) shredded cheddar
           -cheese
 
  Serves 6
  
  fresh or commercial salsa
  
  Mash beans; add chili powder, stirring well.  Spread about three
  tablespoons bean mixture on each tortilla. Sprinkle with cilantro, and
  squeeze 1 lime wedge over each.  Top each tortilla with 2 tablespoons green
  chiles and 2 tablespoons cheese.  Bake tortillas at 450~ for 3 to 5 minutes
  or until cheese melts.  Serve with fresh salsa.
  
  */\/\ichael* & Ms. /\/\ | /-\ /\/\ | *\/\/eslie*
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Botana Peanuts
 Categories: Snacks, Mexican
   Servings:  6
 
      2 tb Salad oil
      1 tb Worcestershire
      2    Egg whites
      2 lb Unsalted peanuts
      3    To 5 T. cayenne pepper
 
  With salad oil, grease two 15x10x1" jelly roll pans. Preheat oven to 250.
  
  In a large bowl beat egg whites until soft peaks form.  Fold in cayenne and
  Worcestershire.  Add peanuts and toss until evenly coated. Spread half the
  peanuts into each pan.  Bake 45 minutes, stirring every 15 minutes. Cool on
  wire rack.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Braised Meat Loaf
 Categories: Mexican, Ground beef, Pork
   Servings: 12
 
      1 lb Ground Beef
      1 lb Ground Smoked Ham; Cooked
      1 lb Ground Pork
      3 ea Eggs; Large
      2 ts Salt
    1/2 ts Pepper
    1/4 ts Nutmeg; Ground
      1 x  Chipotle Sauce; *
    1/2 c  Dry Bread Crumbs
    1/4 c  Instant Corn Tortilla Mix
    1/2 c  Vegetable Oil
 
  *    See Sowest 2 for recipe. Mix ground beef, fully cooked ham, ground
  pork, eggs, salt, pepper, and the nutmeg. Shape into a loaf. Cover and
  refrigerate for 1 hour. Prepare Chipolte Sauce and set aside. Mix bread
  crumbs and tortilla mix. Coat meat loaf with bred crumb mixture. Heat oil
  in 10-inch skillet until hot. Cook meat loaf in oil over medium heat until
  brown on all sides. Pour Chipotle Sauce over meat loaf. Heat to boiling and
  reduce the heat. Cover and simmer until done; about 1 hour.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Breakfast Fruit Chimichangas
 Categories: Mexican, Cheese
   Servings:  6
 
           Apricot Basting Sauce
      8 oz Cream Cheese Softened
    1/2 c  Ricotta Cheese
    1/4 c  Sugar
      1 ts Orange Peel, Grated
      6    Flour Tortillas *
    1/4 c  Apricot Preserves
      1 lg Egg, Beaten
      2 tb Butter, Softened
      1 c  Apricots, Sliced
 
  *   Flour Tortillas should be 8-inches in diameter and be warm.
  ~-------------------------------------------------------------------------
  Prepare apricot basting sauce; set aside.  Heat oven to 500 degrees F. Mix
  cream cheese, ricotta cheese, sugar, and orange peel thoroughly. Spoon
  about 1/4 cup of the mixture into the center of each tortilla; top with 1
  Tbls of preserves.  Fold one end of the tortilla up about 1-inch over
  mixture; fold in the right and left sides over the folded end and then fold
  the remaining side to overlap the others.  Brush the edges with egg to
  seal.  Brush each with margarine.  Place seam sides down on an ungreased
  jelly roll pan, 15 1/2 X 10 1/2 X 1-inch.  Bake until chimichangas begin to
  brown and the filling is hot, 8 to 10 minutes. Serve with apricots and
  Apricot Basting Sauce.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Broiled Chicken Fajitas
 Categories: Mexican, Chicken
   Servings:  2
 
    1/2 lb Boned, Skinned Chicken
           Breasts
      1 tb Lemon Juice
    1/2 ts Garlic Powder
    1/2 ts Seasoned Salt
    1/4 ts Each Oregano & Pepper
           Few Drops Liquid Smoke
           Flavoring
      1 tb Vegetable Oil
    1/2 c  Green Pepper Strips,
    1/2 c  Thin Onion Wedges
    1/2 c  Tomato Wedges
    1/4 c  Mild Picante Sauce
 
  in Bowl, Combine First 7 Ingredients & 1 1/2 t. Oil.  Cover & Refrigerate 2
  To 8 Hours.  Broil Chicken Until No Longer Pink in The Center. Meanwhile,
  in A Large Skillet, Saute Green Peppers & Onions in Remaining Oil Until
  Crisp-Tender.  Add Tomatoes & Saute 1 Min. Stir in Picante Sauce & Heat
  Through.  Cut Chicken Into Thin Strips& Top With Vegetables. Serve With
  Four Hot Corn Tortillas.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Broiled Steak
 Categories: Mexican, Beef
   Servings:  8
 
      2    Beef Flank Steaks; *
    1/2 c  Lime Juice
      2 tb Oregano Leaves; Dried
      2 tb Olive Or Vegetable Oil
      2 ts Salt
    1/2 ts Pepper
      4    Cloves Garlic; Crushed
 
  *    Each flank steak should weigh between 1 and 1 1/2 lbs.
  ~-------------------------------------------------------------------------
  Place beef steaks in shallow glass or plastic dish.  Mix remaining
  ingredients and pour over the beef.  Cover and refrigerate at least 8
  hours, turning occasionally.  Set oven control to broil.  Place beef on
  rack in broiler pan.  Broil with the tops about 3 inches from the heat
  until brown, about 5 minutes.  Turn beef and broil about 5 minutes longer.
  Cut beef in thin strips across the grain of the meat.  Serve with tortillas
  and guacamole if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Broiled Tomatoes (Mexican)
 Categories: Mexican, Sauces
   Servings:  1
 
           Tomatoes
 
  Many Mexican recipes call for tomatoes to be asados (roasted).
  Traditionally they are put onto a hot comal and cooked until the skin is
  wrinkled and brown and the flesh is soft right through--this takes about 20
  to 25 minutes for an 8 ounce tomato.  However, since this method is very
  messy, it is best to line a shallow metal pan with foil and put the
  tomatoes in it.  Place them under a hot broiler--do not have the flame too
  high or the tomato will burn without cooking through--and turn them from
  time to time so that they cook through evenly--the skin will be blistered
  and charred.  A medium tomato will take about 20 minutes.  Blend the
  tomato, skin, core, and seeds to a fairly smoothe sauce.  The skin and core
  give both body and flavor to the sauce.  And never mind if the skin ~is-
  charred; that adds character, too.  If the skin is very badly blackened and
  hard in places, then remove a little of it.  This method of cooking
  tomatoes makes for a very rich-flavored sauce. FromThe Cuisines of Mexico
  by Diana Kennedy, 1972.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bubba's Fajitas
 Categories: Mexican, Beef, Chicken, Barbecue
   Servings:  6
 
      1 lb Beef skirt steak
      1    Clove garlic, chopped
      1 ts Cumin
      1 tb Chopped fresh cilantro
    1/3 c  Worcestershire sauce
    1/4 c  Soy sauce
      1 ts Liquid smoke
      1    Med. onion, sliced into
           -rings
           Juice from 1 lg. lime
           Pepper to taste
           Green and yellow peppers
 
  Trim fat from steak.  Pound lightly to tenderize.  Place meat in
  non-metallic container.  Top with onion rings.  Combine remaiing
  ingredients (except green and yellow peppers).  Pour over meat and onions.
  Cover and refrigerate overnight.
  
  Next day, remove the meat from marinade and reserve marinade. Separate the
  meat and onions.  Place meat on grill, basting often with the marinade and
  turning often to prevent charring.  Do this on the grill!  It's not the
  same in the broiler.  Meanwhile, saute' the onions in butter with a green
  and yellow pepper, sliced into strips.  When the meat is done, slice it
  into very thin slices, cutting across grain.
  
  Serve with homemade refried beans, mexican rice, guacamole, salsa, sour
  cream, grated cheddar, your sauteed vegies of course and warm flour
  tortillas to hold it all together.
  
  Note:  This is also excellent with chicken!
  
  Serves:  2-4 From: Michael Grosz (VBFF60A) - Prodigy Posted by: Debbie
  Carlson - Cooking Echo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bunuelos
 Categories: Desserts, Mexican
   Servings:  6
 
      4 c  Flour
      1 ts Baking powder
      1 ts Salt
      2 tb Sugar
      2    Eggs, beaten
      1 c  Milk
    1/4 c  Butter ,melted
 
  Here is a local recipe for a sweet crunchy treat that you usually see at
  festivals with confectioners sugar all over them.  They sell in bags of
  about a dozen.  I found the mexican recipe book!!
  
  Sift together dry ingredients.  Combine beaten eggs with milk.  Fold in dry
  ingredients and add melted butter.  On floured board knead dough as you do
  for bread.
  
  Make into small balls and roll out to about five inches.  Fry in hot fat
  about one minute on each side.Prick with fork while cooking. Sprinkle with
  sugar and cinnamon.
  
  This is from The World of Mexican Cooking by Mary Margaret Curry.Galahad
  Books.New York City.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Burrito Casserole
 Categories: Mexican, Microwave, Beans, Cheese, Casserole
   Servings:  4
 
      1 cn Refried beans
     12 oz Block Monterey Jack Cheese,
           -grated
      1 cn Chopped green chilis (unless
           -cheese is the kind with
           Jalapenos)
      1 sm Can Hunts tomato sauce
    1/2    Bag (approx 5 or 6) flour
           -tortillas
 
  approx 1 lb ground beef, browned, with onion & garlic. Drain fat well.
  
  Mix tomato sauce with browned hamburg & onions, set aside.soften tortillas
  in microwave.   spread first tortilla with refried beans, sprinkle heavily
  with grated cheese, put in bottom of round 1 1/2 qt. casserole.   Spread 2
  nd tortilla with thin layer of beans, place on top of first layer, spread
  generously with meat mixture, add a generous sprinkling of peppers and a
  scant sprinkling of cheese. Continue layering tortillas with the emphasis
  alternating between bean & cheese combo and meat and pepper combination.
  reserve enough of the beans to spread a thin layer on the top tortilla, and
  cover it with a THICK layer of cheese.
  
  cover with saran wrap, heat on Medium in microwave for approximately 10
  minutes until heated through.  Serve with salsa and sour cream on the side.
  A salad and/or quacamole works well with this.
  
  serves 4 generously.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Burrito Filling
 Categories: Beef, Mexican
   Servings:  6
 
      4 tb Oil
 14 1/2 oz Can beef broth
  3 1/2    To 4 lb. beef stew meat
      4 oz Can green chilies
     12 oz Can vegetable juice
      3    Minced cloves garlic
 
  shredded cheddar cheese
  
  Brown meat in oil and drain.  Add remaining ingredients except cheese.
  Simmer over low heat 2 to 3 hours.  Shred meat with fork, drain excess
  liquid.  Serve on tortillas with cheese.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Butternut Squash Soup
 Categories: Soups, Mexican, Vegetables
   Servings:  6
 
    1/2 c  Onion, Chopped
      2 tb Butter Or Margarine
      2 c  Chicken Broth
      1 lb Butternut Squash *
      2    Pears, Pared and Sliced
      1 ts Thyme Leaves, Fresh, Snipped
    1/4 ts Salt
    1/4 ts White Pepper
    1/4 ts Coriander, Ground
      1 c  Whipping Cream

MMMMM----------------------------GARNISHES---------------------------------
      1    Pear, Unpared, Sliced
    1/2 c  Pecans, Toasted, Chopped
 
  * Squash should be pared, seeded and cut into 1-inch cubes.
  ~-------------------------------------------------------------------------
  Cook and stir onion in margarine in 4-quart Dutch oven until tender.  Stir
  in broth, squash, 2 sliced pears, thyme, salt, white pepper, and coriander.
  Heat to boiling; reduce heat.  Cover and simmer until squash is tender, 10
  to 15 minutes.  Pour about half of the soup into food processor workbowl
  fitted with steel blade or into blender container; cover and process until
  smooth.  Repeat with remaining soup.  Return to Dutch oven; stir in
  whipping cream.  Heat, stirring frequently, until hot. Serve with sliced
  pear and pecans.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cabrito Al Pastor (Broiled Kid)
 Categories: Mexican, Barbecue, Goat
   Servings:  8
 
      2    Kids [baby goats], 6 1/2 to
           -8 1/2 lbs each
      3 tb Salt
      1 c  Mild vinegar
           For the garnish:
      2 c  Guacamole (recipe
           -separately)
      3 tb White onion, chopped
      1 c  Tomato, finely chopped
      3 tb Cilantro, finely chopped
      3 tb Chiles serranos, finely
           -chopped
      1    Recipe Frijoles de Olla,
           -mashed (recipe separately)
  1 1/2 c  Mozzarella OR Monterey Jack
           -cheese, freshly grated
     16    Totopos (crisply fried
           -tortilla wedges)
 
  From Nuevo Leon.
  
  For the kid:
  
  Put kids in a large stockpot, and cover with water.  Add salt and vinegar.
  Set aside for 2 hours.  Meanwhile, build a pile of mesquite wood on the
  ground, and burn down to white coals. Remove kids from water and thread on
  spits.  Arrange over the hot coals, and roast for 2 to 3 hours, depending
  on the kids' weight, basting occasionally with a little salted water. Turn
  spits continuously so that the meat cooks evenly, or use a rotisserie. Add
  more white coals if necessary.
  
  To serve, cut kid in pieces, and place on plates.  Garnish with guacamole,
  onion, tomato, cilatro, and chiles.  Serve withj Frijoles de Olla sprinkled
  with cheese, totopos, and Pico de Gallo sauce. The kid may be shredded and
  used in fried tacos.
  
  Makes 8 servings.
  
  From:  THE TASTE OF MEXICO by Patricia Quintana, Stewart, Tabori & Chang,
  New York.  1986.  ISBN 0-941434-89-3. Shared by: Karin Brewer, Cooking
  Echo, 3/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cafe Mexicano
 Categories: Beverages, Entertain, Mexican
   Servings:  8
 
      8 c  Water, Cold
    1/3 c  Dark Brown Sugar, Packed
    1/2 oz Baking Chocolate, Fine Chop
      2    Cloves, Whole
      1    Cinnamon Stick, Break In 1/2
      1 c  Coffee, Regular Grind, Dry
      1 ts Vanilla
    1/4 c  Brandy
      8 tb Coffee Liqueur
 
  Heat water, brown sugar, chocolate, cloves, and cinnamon to boiling in
  3-quart saucepan; reduce heat.  Simmer, uncovered, for 15 minutes. Stir in
  coffee.  Remove from heat; cover and let stand 5 minutes. Stir in vanilla.
  Strain coffee through 4 thicknesses of cheesecloth. CAFE DIABLO: Cafe
  Mexicano Prepare Cafe Mexicano; keep hot in saucepan after straining. Heat
  brandy just until warm in small, long-handled saucepan. Remove from heat;
  ignite.  Pour flaming brandy over coffee. Allow flame to burn out; stir.
  Pour coffee into cups or mugs.  Top each with whipped cream and 1 T
  liqueur.  Garnish with cinnamon stick, if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cafe Mexicano
 Categories: Beverages, Mexican
   Servings:  1
 
      1 oz Coffee Liqueur
    1/2 oz Brandy
      1 ts Chocolate Syrup
      1 ds Ground Cinnamon
      1    Hot Coffee
      1    Sweetened Whipped Cream
 
  Combine coffee liqueur, brandy, chocolate syrup and cinnamon in a coffee
  cup or mug. Fill to the top with hot coffee. Top with whipped cream.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cajeta De Leche (Burnt Milk)
 Categories: Candies, Mexican
   Servings:  6
 
      2 qt Milk
      3 c  Sugar
    1/4 ts Soda
           Small piece stick cinnamon
 
  Combine 1 quart of the milk in a saucepan with the sugar, and cook over a
  low heat, stirring from time to time, until the mixture turns golden.
  Meanwhile, stir the soda into the remaining quart of milk in a saucepan.
  Add the cinnamon stick, and bring to a boil.  Discard the cinnamon. Add the
  hot milk to the caramel mixture very gradually, stirring constantly. When
  all the milk in incorporated, place over a low heat, and cook very slowly
  until the mixture is thick.  Cool slightly; then pour into a glass serving
  bowl, and chill.
  
  Variations:  Cajeta Envinada (Milk candy with wine):  Follow the directions
  for Cajeta de Leche, omitting the cinnamon.  When it is just about cooked,
  stir in 1 cup of sweet sherry,  Madeira, or muscatel, and continue cooking
  until the wine has been absorbed.
  
  Cajeta de Almendra Envinada (Milk Candy with Wine and Almonds). Pulverize
  1/4 cup whole, blanched almonds in an electric blender. Combine with the
  milk and soda, omit the cinnamon, and bring to a boil. Then add to the
  caramel mixture as directed in the recipe for Cajeta de Leche. When almost
  cooked, stir in 1 cup of sweet sherry, Madeira, or muscatel, and continue
  cooking until the wine has been absorbed.
  
  From: The Complete Book of Mexican Cooking Shared By: Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Calabacitas
 Categories: Mexican, Vegetables
   Servings:  6
 
      4    Zucchini Or Yellow Squash *
      1    Large Onion, Chopped
      3 tb Oil
    1/4 ts Garlic Salt Or
      2    Cloves Garlic Minced
      4 oz Diced Green Chili
     16 oz Whole Kernel Corn
      1 c  Grated Cheddar
 
  * Zucchini or squash should be sliced.
  ~-------------------------------------------------------------------------
  Saut squash and onion in oil until barely tender.  Add garlic salt (or
  fresh garlic), chilies, corn and cheese; mix well.  Put in buttered 1-quart
  casserole and bake at 400F for 20 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Caldillo - New Mexican Green Chili Stew
 Categories: Mexican, Soups, Potatoes
   Servings:  4
 
      2 lb Lean Beef Round Or Pork
      2 tb Oil
      3    Medium Potatoes, Diced
    1/2 c  Onion, Sliced
      1    Large Garlic Clove, Minced
      2 ts Salt
      6    Green Chili Peppers
 
  Cube meat, sprinkle with salt and fry until brown in oil.  Add potatoes to
  browned meat together with onion, garlic, salt, chili and enough water to
  cover. Continue to add water if necessary.  It will have a soupy
  consistency.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: California Style Huevos Rancheros
 Categories: Eggs, Mexican
   Servings:  4
 
      1 tb Olive oil
    1/2    Medium-size onion, chopped
    3/4 c  Tomato juice, OR 1/2 cup
           -tomato sauce thinned with 2
           Tbsp water
      1 sm Clove garlic, minced
      3    Whole chiles, parched,
           -peeled and chopped, OR 4 oz
           Canned whole green chiles,
           -chopped
    3/4 ts Ground cumin
    1/4 ts Ground Mexican oregano
    1/2 ts Salt
      4    Corn tortillas
      4    To 8 eggs
      2    Avocados, peeled and thinly
           -sliced lengthwise
    1/2 c  Grated Monterey Jack or
           -Cheddar cheese
      4    Lettuce leaves, coarsely
           -chopped
 
  ...Serve fresh fruit, warm wheat-flour tortillas, sweet butter, honey and
  coffee for a great brunch.
  
  1.  In a medium-size saucepan, heat the oil, add the chopped onion, and fry
  over medium heat until the onion is translucent. Add tomato juice, garlic,
  chiles, herbs, and salt.  Reduce heat to simmer for about 10 minutes. Sauce
  can be made a day or hours ahead of time and left at this point.
  
  2.  Preheat oven to 350 degrees F.  Warm the tortillas by wrapping in foil
  and placing on the 4 serving plates (Mexican pottery if possible) in the
  warm oven.  At the same time, warm the extra tortillas you are serving as
  bread.
  
  3.  Poach the eggs, using an egg poacher or a frying pan of hot water with
  2 tablespoons vinegar and 1 teaspoon salt added. First break an egg into a
  cup, then stir the water in the frying pan vigorously in a circular motion.
  As you stir, slide the egg from the cup into the water. Cover the pan when
  all eggs have been added.
  
  4.  To assemble the dish, place a tortilla on a plate.  Top with a circle
  of avocado slices, then arrange a drained poached egg (or 2 eggs) on top,
  spoon sauce over, and sprinkle with cheese. Place in the oven until cheese
  melts.  Add the lettuce garnish after the cheese has melted.
  
  Variation: Instead of the tortillas, rinse large "cupped" iceberg lettuce
  leaves and serve the eggs topped with sauce in the lettuce leaves.
  
  Makes 4 servings.
  
  From:  JANE BUTEL'S TEX-MEX COOKBOOK by Jane Butel, Harmony Books, New
  York.  1980.  ISBN 0-517-539861 Shared by: Karin Brewer, Cooking Echo, 6/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Capirotada - Bread Pudding
 Categories: Mexican, Desserts
   Servings:  6
 
      8    Slices Toasted Bread
      2 c  Water
      1 c  Sugar
      1 ts Cinnamon
    1/2 ts Nutmeg
    1/2 ts Cloves
    1/4 ts Salt
  1 1/2 c  Grated Cheddar
  1 1/2 c  Raisins
      2 tb Butter
      1    Whipped Cream (Optional)
 
  Toast the sliced bread, break into 2" pieces. Make a syrup of water, sugar,
  spices and salt. Bring to a boil and simmer for 10 minutes.  Butter an
  oblong baking pan. Layer bread, cheese, raisins and butter.  Pour syrup
  over bread mixture and bake at 350F for 20 minutes or until syrup is
  absorbed.  May be served warm or cold.  If served warm, top with whipped
  cream.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Capital Punishment Chili
 Categories: Chili, Mexican
   Servings:  8
 
      1 tb Oregano
      2 tb Paprika
      2 tb MSG
      9 tb Chili powder, light
      4 tb Cumin
      4 tb Beef bouillon (instant,
           -crushed)
     24 oz Old Milwaukee beer
      2 c  Water
      4 lb Xtra lean chuck ground
      2 lb Xtra lean pork ground
      1 lb Xtra lean chuck 1/4" cubes
      2    Large onions, chpd
     10    Cloves garlic, chpd
    1/2 c  Wesson oil
      1 ts Mole poblano
      1 tb Sugar
      1 ts Coriander seed
      1 ts Tabasco
      8 oz Tomato sauce
      1 tb Masa Harina flour
      1    Salt to taste
 
  Servings: 8
  
  In a large pot, add paprika, oregano, MSG, chili powder, cumin, beef
  bouillon, beer and 2 cups water.  Let simmer.
  
  In a separate skillet, brown meat in 1 lb. or 1 1/2 lb. batches with Wesson
  oil or suet.  Drain and add to simmering spices.  Continue until all meat
  is done.
  
  Saute chopped onion and garlic in 1 T. oil or suet.  Add to spices and meat
  mixture.  Add water as needed.  Simmer 2 hours.  Add mole, sugar, coriander
  seed, hot sauce and tomato sauce.  Simmer 45 min. Dissolve masa harina
  flour in warm water to form a paste.  Add to chili.  Add salt to taste.
  Simmer for 30 minutes.  Add additional Louisiana Hot Sauce for hotter
  taste.
  
  Makes 1 pot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Caramel Flan
 Categories: Desserts, Mexican
   Servings:  6
 
      3 tb Sugar
      3 lg Eggs
    1/3 c  Brown sugar - dark brown,
           -packed
      2 ts Vanilla extract
    1/4 ts Almond extract
      1 cn Evaporated whole milk - (12
           -oz.)
    1/2 c  Whole milk
 
  1.  Preheat the oven to 300F.  In a small saucepan, combine the granulated
  sugar with 1 tablespoon water.  Stir over moderate heat until the sugar
  turns a medium caramel color, about 3 minutes. Working quickly, pour the
  caramel into six (6-oz.) custard cups; don't worry   if they're not evenly
  coated.
  
  2.  In a medium bowl, beat the eggs.  Whisk in the brown sugar, vanilla and
  almond extract. Gradually whisk in the evaporated and whole milk.  Strain
  the mixture through a sieve and then pour it into the custard cups.  Place
  the cups in a baking pan and add enough hot water to reach halfway up the
  sides.  Bake for about 1 hour or until set.  Let the flans cool to room
  temperature in the water bath. Cover and refrigerate overnight.
  
  3.  Run a knife tip around the edge of each flan and invert onto dessert
  plates.  Serve cold.
  
  Recipe from Food & Wine, April, 1990.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Caribbean Shrimp and Black Bean Salad
 Categories: Seafood, Beans, Mexican
   Servings:  6
 
      1 lb Cooked and cleaned medium
           -shrimp
      1    (15 oz) can black beans,
           -rinsed and drained
      1 sm Green or red pepper cut into
           -short, thin strips
    1/2 c  Thinly sliced celery
    1/3 c  Very thinly sliced red onion
           -rings
    2/3 c  Fresh salsa
      2 tb Fresh cilantro, chopped
      2 tb Vegetable oil
      2 tb Honey
      1    Lime (2 Tbsp juice and 1 tsp
           -shredded peel)
      1 c  Cherry tomato halves
 
  Combine shrimp, beans, pepper, celery and onion in a large bowl. Combine
  remaining ingredients (except tomatoes), add 1/2 tsp salt and mix well.
  Pour over shrimp mixture; toss lightly to coat.  Cover and chill at least 2
  hours or up to 24 hours, tossing lightly occasionally. Spoon salad on
  lettuce lined plates, garnish with tomatoes.
  
  */\/\ichael* & Ms. /\/\ | /-\ /\/\ | *\/\/eslie*
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Carmelized Carnitas
 Categories: Appetizers, Pork, Mexican, Garlic
   Servings: 10
 
  1 1/2 lb Pork Shoulder, Boneless *
      2 tb Brown Sugar, Packed
      1 tb Tequila
      1 tb Molasses
    1/2 ts Salt
    1/4 ts Pepper
      2    Clove Garlic, Finely Chopped
    1/3 c  Water
      1    Green Onion W/Top, Sliced
 
  * Pork should be cut up into 1-inch cubes.
  ~-------------------------------------------------------------------------
  Place pork cubes in single layer in 10-inch skillet.  Top with remaining
  ingredients except green onion.  Heat to boiling; reduce heat.  Simmer
  uncovered, stirring occasionally until the water has evaproated and the
  pork is slighly carmelized, about 35 minutes.  Sprinkle with green onion
  and serve with wooden picks.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Carne Adovada - Marinated Pork
 Categories: Mexican
   Servings:  6
 
      4 lb Pork (Ribs, Chops Or Other)
      2 ts Salt
      3    Garlic Cloves, Crushed
      2 ts Whole Leaf Oregano
      1 qt Blended Red Chili Sauce
 
  Sprinkle meat with salt.  Add garlic and oregano to blended chili.  Pour
  over meat and marinate in refrigerator 6-8 hours or overnight.  Cook slowly
  on top of stove or in 350F oven until meat is done, about 1 hour. Thick
  slices of potatoes may be marinated with the meat.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Carne Asada
 Categories: Beef, Spicy, Marinade, Mexican, Spicy
   Servings:  6
 
  1 1/2 lb Top Round Steak Or Boneless
           - Chuck Steak, Cut 1 1/2-Ins
           - Thick

MMMMM-----------------------------MARINADE----------------------------------
    1/4 c  Red Wine Vinegar
      2 tb Oil
      1 ts Sage Leaves
      1 ts Summer Savory
    1/2 ts Salt
    1/2 ts Dry Mustard
    1/2 ts Paprika

MMMMM--------------------------BASTING SAUCE-------------------------------
      2 tb Steak Sauce
     12    Flour Tortillas, 5 to 8
           - Inches In Diameter
      2 md Onions, Sliced Paper Thin Or
           - Chopped
      4 oz Whole Green Chilies, Cut
           - Into Strips
           Softened Butter Or Margarine
           Salsa
           Guacamole
 
  Place steak in plastic bag or non-metal baking dish.  In small bowl,
  combine marinade ingredients.  Pour over steak, turning to coat.  Seal bag
  or cover dish; marinate at least 6 hours or overnight in refrigerator,
  turning once or twice.
  
  When ready to barbecue, drain meat, reserving marinade by placing in small
  saucepan.  Add steak sauce to marinade; blend well.  Heat on grill.  Place
  steak 4 to 6 inches from medium-hot coals.  Cook 30 to 40 minutes, turning
  once, or until desired doneness, brushing occasionally with marinade.
  Meanwhile, heat foil-wrapped tortillas on grill until thoroughly heated and
  steaming, wrap in cloth napkin or towel to keep warm.
  
  To serve, cut steak across grain into thin slices.  Spoon any remaining
  marinade over slices.  Arrange steak, warmed tortillas, onions, chilies,
  butter, salsa and guacamole on a large platter.  Spread butter on tortilla;
  top with meat and any combination of vegetables or sauce.  Roll up to eat.
  
  Note:  Be sure to heat basting sauce thoroughly to ensure safety for use as
  a sauce at the table.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Carne Asada
 Categories: Beef
   Servings:  4
 
MMMMM------------------------------SALSA-----------------------------------
      4    Steaks
      2 tb Lime Juice
    1/4 c  Colby Cheese, Shredded
    1/4 c  Monterey Jack Cheese,
           -Shredded
      2 md Tomatoes
      2 tb Green Onions
      1 tb Cilantro or Parsley
      1 tb Red Wine Vinegar
      2    Garlic Cloves
    1/4 ts Salt
    1/4 ts Pepper
      1    Chopped Jalapeno Pepper
 
  Grill steaks as usual, top with cheeses and allow to melt.  Serve with
  salsa as topping on carne asada...
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Carne Gisada Con Papas - Meat and Potatoes
 Categories: Mexican, Beef, Vegetables, Potatoes
   Servings:  4
 
      3 lb Round Steak, 1/2" Thick
      2 lb Potatoes
      8 oz Tomato Sauce
  1 1/2 ts Salt
    1/2 ts Ground Pepper
    1/2 ts Ground Cumin
      1    Large Clove Garlic, Smashed
           Water
 
  Cut round steak into cubes and brown in shortening in heavy skillet or
  Dutch oven.  Peel and cube potatoes (approximately in 1/2-inch cubes). Once
  meat is slight browned add potatoes and continue to brown.  (Don't worry if
  it sticks to the bottom of the skillet.  Add tomato sauce, salt, pepper,
  cumin powder and garlic.  Add approximately one cup of water and simmer
  until meat and potatoes are tender.  Potatoes will thicken sauce.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Carne Guisada
 Categories: Pork, Mexican, Stew
   Servings:  6
 
      2 lb To 3 lb pork (steaks or
           -inexpensive pieces)
    1/4    To 1/2 cup shortening
      1 lg Onion, chopped
      2 md Tomatoes, chopped
      2    Handfuls flour
      2 c  Water
 
  Garlic powder Salt Pepper Cumin
  
  Cut pork into tiny pieces.  Brown in shortening; add chopped onion and
  tomatoes; stir together.  Add flour slowly (do NOT use masa harina!).  Stir
  till thickened as like gravy, then add 2 cups water.  To suit, add:  garlic
  powder, salt, pepper, liberal dose cumin. Stew on medium low for 30-45
  minutes.  Serve with refritos, Spanish rice.
  
  per Joe Waring
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Carne Guzado
 Categories: Beef, Spicy, Mexican
   Servings:  6
 
      1 lb Stew meat
      2 tb Cooking oil
      3 oz Tomato paste (optional not
           -recommended)
 10 1/2 oz Beef broth bouillon
    1/2 ts Black pepper
      2    Cloves garlic, crushed
      1 ts Chili powder
    1/2 ts Cumin
      2 sm Chiles serranos, chopped
    3/4 c  Water
 
  Brown meat in oil until brown on all sides. Pour off grease.  Add tomato
  paste [optional], beef broth, salt and pepper, garlic, chili powder, cumin,
  chile peppers, and water.  Bring to boil and then turn very low, cover, and
  simmer about one and one-half hours, or until meat is tender. {crockpot!}
  
  Dissolve about one teaspoon cornstarch in small amount of cold water and
  slowly pour into stew, which is simmering, until proper thickness of gravy
  is obtained.  Serve with rice. (or on tortilla with bean and
  guacamole-flour tortilla that is)
  
  This one came from "The World of Mexican Cooking" by Mary Margaret Curry
  Galahad Books (1971)New YORK City!!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Carnero En Adobe - Tangy Braised Lamb Shanks
 Categories: Lamb, Mexican
   Servings:  4
 
      2    Ancho chilies
      1 c  Boiling water
      2 tb Vegetable oil
      4    Lamb shanks
      2 md White onions, halved
    1/3 c  Raisins
      2 tb Piloncillo, Mexican hard
           -sauce
      4 c  Garlic, minced
    3/8 ts Oregano
    1/2 ts Cumin
     28 oz Tomato, whole peeled
    3/4 c  Beef stock
      4    Bay leaf
      1 tb Cider vinegar
           Romaine lettuce, shredded
           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.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Casera Sauce
 Categories: Sauces, Mexican
   Servings:  4
 
  1 1/2 c  Tomatoes, Finely Chopped
    1/2 c  Onion, Chopped
      1    Clove Garlic, Finely Chopped
      1    Jalapeno Chile, Canned *
    1/2 ts Jalepeno Chile Liquid
      1 tb Cilantro, Fresh,Snipped Fine
      1 tb Lemon Juice
    1/2 ts Oregano Leaves, Dried
  1 1/2 ts Vegetable Oil
 
  * Jalapeno Chile should be seeded and finely chopped.
  ~-------------------------------------------------------------------------
  Mix all ingredients in glass or plastic bowl.  Cover and refrigerate up to
  7 days.  Makes about 2 cups of sauce.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cate's Guacamole-Tomato Salad
 Categories: Salads, Mexican, Pork
   Servings:  6
 
MMMMM----------------------RECIPE BY CATE VANICEK---------------------------
      6 md Tomatoes
      2    Ripe avacados
      2 ts Lemon juice
      2 ts Salt
      1 sm Onion, chopped finely
      1 cn Green California chiles,
           - chopped
      1    Bottled wax pepper, chopped
           - very fine
    1/2 ts Wax pepper juice
      4    Bacon slices, crisp-cooked
           - and crumbled
           Bed or lettuce for tomatoes
 
  Fry 4 slices of bacon until crips, drain on paper towel, then crumble
  bacon.
  
  Remove tomato navel, core tomatoes, scoop out inside centers and chop
  finely.
  
  Sprinkle the insides of the tomatoes with 1/2 teaspoon of the salt.  Turn
  the tomatoes upside down on paper towels to drain, then place in
  refrigerator and chill.
  
  Add onion, diced green chilies, lemon juice, and the remaining salt to the
  chopped tomato.  Mix and chill.
  
  When it is time to serve the salad, mash the avacado mixture and stir into
  the tomato mixture.  Do not allow to stand, or the avacaos will darken.
  
  Place the tomatoes on the bed of lettuce.  Fill tomatoes with guacamole,
  and top them with the crumbled bacon.
  
  Serve immediately.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cebiche
 Categories: Seafood, Spicy, Mexican
   Servings:  6
 
      1 lb Skinned fillets of mackerel
           -or sierra
           Juice of 6 or 7 large limes
           -(1 1/4 to 1 1/2 cups)
      2 md Tomatoes
      3    Or 4 canned chiles serranos
           -en escabeche
    1/4 c  Olive oil
    1/2 ts Oregano
    1/2 ts Salt (or to taste)
           Pepper
 
  Cut fish into small cubes, about 1/2 inch, and cover them with the lime
  juice.  Set in the bottom of the refrigerator for at least five hours, or
  until the fish loses its transparent look and becomes opaque.  Stir from
  time to time.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Ceviche Acapulco
 Categories: Fish, Appetizers, Mexican
   Servings:  6
 
    3/4 lb Red snapper fillets; cut in
           -1 x 1/2 inch pieces
      8 oz Small peeled and deveined sh
           -rimp
      8 oz Scallops
           Juice of 6 limes
           Marinade:
    3/4    White onion; finely chopped
      4    Serrano peppers; chopped
      2    Tomatoes; finely chopped
    3/4 c  Pimento-stuffed green olives
           -- finely chopped
    1/4 c  Parsley; finely chopped
    1/2 c  Cilantro; finely chopped
    3/4 c  Tomato juice
      2 tb Olive oil
      2 tb Jalapeno pepper strips, fine
           -ly chopped, with juice
      2 tb Worcestershire sauce
      2 tb Oregano; dried and crushed
           Salt to taste
           Garnish:
           Cilantro, chopped
           Avocado
 
      Place seafood in glass bowl. Cover with juice.  Marinate 4 hours or
  overnight.  Drain. Return seafood to bowl.
      Mix onion, serrano peppers, tomatoes, olives, parsely and cilantro.
  Stir in tomato juice, oil, jalapenos with juice, Worcestershire, oregano
  and salt.  Pour sauce over fish, mix gently and marinate for 1 day in
  refrigerator.
      Fill serving cups with ceviche, garnishing with cilantro. Ceviche can
  be refrigerated for up to 5 days. Serves 6 SOURCE: Carlos O'Brien's, 3011
  N. St. Mary's, San Antonio, Tx NOTE: Ceviche, or Seviche, comes originally
  from Polynesia and has undergone changes that make it a Mexican dish.
  Mexicans perfer to use fat fish as mackerel or pompano for ceviche. Limes
  are preferred, although lemons may be used, since both contain the citric
  acid that "cooks" the fish. (According to Elisabeth Lambert Ortiz, The
  Complete Book of Mexican Cooking) Posted by Clarence Fontish.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Ceviche
 Categories: Seafood, Spicy, Mexican
   Servings:  6
 
      1 lb Fish filets
      8 oz Lime juice
      1    Large onion, finely chopped
      1    Small jalapeno pepper, chopt
      2    Med tomatoes, finely chopped
     30    Pitted green olives
    1/8 ts Cumin
     20    Capers
    1/4 c  Fresh coriander, chopped
    1/4 c  Olive oil
      1    Salt & pepper to taste
      1    Oregano to taste
 
  Servings:  6
  
  Marinate   fish  in  lime juice for 4 to 5 hours,  until   fish turns
  white.  Drain; mix with all  other  ingredients.   Serve chilled.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Ceviche
 Categories: Seafood, Mexican, Fish
   Servings:  6
 
      1 c  Fresh lime juice
  1 1/2 lb Fresh red snapper fillets
    1/2 c  Fresh lemon juice
    2/3 c  Fine chopped onion
           Shredded lettuce
           Lime slices
      1    Jalepeno, minced
           Sauce
    1/3 c  Catsup
    1/3 c  Chili sauce
           Juice of 1 lemon
      1 ds Of Tabasco
    1/4 ts Horseradish
 
  Combine lime juice, lemon juice onion and pepper in shallow glass dish (do
  not use metal).  Add fish fillets, stirring to coat.  Cover and refrigerate
  for 12 hours.  Drain fish and place on bed of lettuce; garnish with lime
  slices.  Serve with crackers and the sauce:
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chayote Relleno
 Categories: Desserts, Mexican
   Servings:  6
 
      3 sm Chayotes (about 6 ounces
           -each)
    1/2 c  Almonds
    1/2 c  Sugar
      3    Eggs
      1 tb Brandy
      1 ts Vanilla
      2 tb Milk or cream
      1 pn Nutmeg
  1 1/2 c  Sponge cake or pound cake,
           -crumbled into fine crumbs,
           Plus 2 tablespoons for
           -topping (see note)
    1/2 c  Golden sultana or black
           -raisins
      3 tb Slivered almonds
      1 c  Softly whipped cream, barely
           -sweetened
 
  This is a use for chayote that I would never have thought of, but it sounds
  really good.
  
  I love to shock people with the unexpected, such as serving these stuffed
  chayote shells for dessert. In this recipe, chayote's delicate texture and
  taste combine with almonds, sugar, brandy, eggs, cream, raisins and sponge
  cake to make an elegant pudding-like filling for the pale-green shells.
  They are abso- lutely delicious and something you might have been served in
  one of the fine old households of colonial Mexico.
  
  Cut the chayote in half lengthwise and steam for 35 minutes, or until just
  tender. Do not overcook--you don't want the shells to collapse when you
  scoop them out.
  
  Meanwhile, combine the almonds and sugar in a food processor and grind
  until the almonds are fairly fine.
  
  Preheat oven to 375 degrees F.
  
  When the chayote is cooked and cool enough to handle, remove the seed, and
  scoop out the pulp, leaving a 1/2-inch-thick shell. Set aside.
  
  Place the chayote pulp in the processor with the ground almonds; add eggs
  and process to a puree. Add the brandy, vanilla and milk or cream. Blend.
  Pour mixture into a bowl and stir in nutmeg, cake crumbs and raisins.
  
  Spoon the pudding mixture into the chayote shells (you will have about 1
  1/2 cups left over) and place them in a greased baking dish. Sprinkle
  slivered almonds and reserved cake crumbs over the tops. Bake stuffed
  shells for 30 minutes. Pour remaining pudding mixture into a greased loaf
  pan and bake for 25 minutes.
  
  Serve warm, topped with whipped cream.
  
  Serves 6 lucky people. (The pudding loaf serves 4.)
  
  Note: I cheat and buy a frozen pound cake to use for this recipe.
  
  PER SERVING: 420 calories, 10 g protein, 54 g carbohydrate, 20 g fat (7 g
  saturated), 192 mg cholesterol, 141 mg sodium, 3 g fiber.
  
  From an article by Jacquiline Higuera McMahan in the San Francisco
  Chronicle, 6/2/93.
  
  Posted by Stephen Ceideburg
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chayotes with Corn and Chiles
 Categories: Vegetables, Mexican
   Servings:  4
 
    1/2 c  Chopped red onion
      1 tb Olive oil
      2    Chayotes
      2    Fresh Anaheim or poblano
           -chiles, charred, peeled,
           -diced
      1 c  Frozen or fresh corn kernels
           -(cut from 2 ears of corn)
    1/2 ts Salt
           Pepper to taste
    1/2 c  Evaporated milk
    1/4 c  Grated Parmesan cheese
    1/4 c  Grated sharp cheddar cheese
    1/2 ts Red chile powder, for
           -garnish
 
  In this dish, each vegetable beautifully complements the other. Serve as a
  vegetarian entree or as an accompaniment to grilled meats.
  
  Saute the onion in olive oil in a 2-quart saucepan.
  
  Meanwhile, peel the chayotes (chayote has a very thin skin and is easy to
  peel with a swivel-blade peeler), then cut each in half, scoop out and
  discard the seed, and dice the flesh. Add to the saucepan, along with the
  diced chiles, corn, salt, pepper and milk. Cover, and simmer gently for
  about 15 minutes, or until chayote is tender. Stir in the Parmesan and cook
  a few seconds until the sauce thickens.
  
  Transfer to a serving bowl and sprinkle with cheddar cheese and chile
  powder.
  
  Serves 4.
  
  PER SERVING: 205 calories, 70 g protein, 20 g carbohydrate, 11 g fat (5 g
  saturated), 22 mg cholesterol, 487 mg sodium, 3 g fiber.
  
  From an article by Jacquiline Higuera McMahan in the San Francisco
  Chronicle. 6/2/93.
  
  Posted by Stephen Ceideburg
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cheesy Chilanda Casserole
 Categories: Cheese, Casserole, Mexican, Beans, Garlic
   Servings:  4
 
      1 lb Ground Beef
      1    Medium Bell Pepper, Chopped
      1    Clove Garlic, Minced
     16 oz Pinto Beans, Drained
     15 oz Tomato Sauce
      1 c  Picante Sauce, Medium Hot
      1 ts Ground Cumin
    1/2 ts Salt
     12    Corn Tortillas
      2 c  Shredded Cheese *
           Lettuce, Shredded
           Sour Cream
           Fresh Tomato, Chopped
 
  * Cheese may be Monterey Jack or Cheddar.
  ~-------------------------------------------------------------------------
  Brown meat with pepper, onion and garlic; drain. Add beans, tomato sauce,
  picante sauce, cumin and salt. Simmer 15 minutes. Spoon small amount of
  meat mixture in 13x9 baking dish. Top with 6 tortillas. Top with half the
  remaining meat mixture; sprinkle with cheese, repeat (except for cheese).
  Cover tightly with aluminum foil. Bake at 350F for 20 minutes. Remove foil
  and top with remaining cheese. Bake uncovered for 5 minutes. Top with
  lettuce, tomato, sour cream and additional picante sauce.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cheesy Mexican Pasta
 Categories: Mexican
   Servings:  4
 
    1/2 c  Velvetta cheese salsa Dip
      2 c  Cooked pasta
 
  Stir velveeta cheese spread salsa dip into pasta. Garnish with chopped
  peppers and cilantro.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cheesy Stuffed Chicken Breasts
 Categories: Chicken, Mexican, Cheese
   Servings:  4
 
      4    Skinless, boneless chicken
           -breast halves
           (about 1 1/2 pounds)
  1 1/2 c  Coarsely shredded Monterey
           -Jack cheese with
           Jalapeno peppers ( 8 ounces)
      2 ts Dried oregano, crumbled
    3/4 c  Yellow cornmeal
      1 tb Chili powder
    1/3 c  Flour
      2 lg Eggs
      1 c  Vegetable oil
           Guacamole and/or salsa
 
  Place each chicken breast half between waxed paper and pound very thin with
  a mallet or rolling pin to form a "cutlet".  Be careful not to pound holes
  in the meat. Place 1/3 cup cheese in center of each "cutlet"; sprinkle with
  oregano.  Fold sides over to seal cheese, then roll up.  Hold in place with
  wooden toothpick. Combine cornmeal with chili powder on sheet of waxed
  paper; place flour on another. Beat eggs slightly in a pie plate. Coat the
  stuffed rolls with flour; dip in egg then cornmeal mixture to coat well.
  Chill at least an hour.  (This much of the preparation can be done ahead).
  Preheat oven to 350 F. In a large skillet, heat oil until very hot. Quickly
  brown the stuffed chicken rolls, turning often, until golden. Lift out with
  a slotted spoon; drain well.  Place in a shallow baking pan. Bake 20
  minutes or until juices run clear when pierced with a small knife. Serve
  with guacamole and/or salsa.
  
  Makes 4 servings.
  
  [ 1001 HOME IDEAS MAGAZINE; April 1990 ]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken Acapulco
 Categories: Mexican, Chicken, Hot
   Servings:  6
 
      4 lb Frying chicken pieces
      1 tb Vegetable oil
      1    Onion, minced
      2    Cloves garlic, minced
      6    Peppercorns
    1/2 lb Chorizo sausage
      2 c  Chicken broth
     10 oz Can tomatoes and green
           -chilies
      3    Carrots, diced
      7    Inch zucchini, diced
    1/4 c  Raisins
      3    Whole jalapeno peppers
           Garnish:
      1    Whole orange, halved and
           -thinly sliced
 
  In Dutch oven, saute chicken pieces in vegetable oil until browned; remove
  and set aside. Pour off all but 2 tablespoons grease from pan. Add onion,
  garlic, and peppercorns. Remove sausage from casing, add to onion mixture
  and saute for 5 to 7 minutes; drain off grease. Add chicken broth and
  tomatoes; simmer, uncovered until sauce is reduced by a third. Return
  chicken to mixture. Cover and simmer 20 minutes. Add carrots and cook for 5
  minutes. Add zucchini, raisins, and peppers; cook for an additional 10
  minutes or until chicken is tender and vegetables are crisp-tender. Garnish
  with orange slices to bring out the sweetness of the raisins.
  
  Serves 6 to 8
  
  Source: [Miriam B. Loo's Meal In One Favorites]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken Acapulco with Creamy Shrimp Sauce
 Categories: Mexican, Seafood, Chicken, Sauces
   Servings:  4
 
      4 lg Poblano peppers
    1/4 c  Onion, chopped
    1/2 lb Medium shrimp, lightly
           Cooked, peeled, and chopped
    1/4 c  Cilantro, chopped
    1/4 lb Monterey jack cheese,
           Shredded
      2    8 ozs chicken breasts,
           Halved, deboned, and
           Pounded flat
      2 ts White pepper
           Salt, to taste
     12    6-in long strings
           Oil, for frying

MMMMM-----------------------CREAMY SHRIMP SAUCE----------------------------
      3    Shallots, diced
      1 c  White wine
    1/2 c  Fish stock or chicken broth
      1 lb Small shrimp
      2 c  Whipping cream
    3/4 lb Butter
 
  ROAST PEPPERS:  Place poblano peppers under the broiler and char on all
  sides. Put in plastic bag and freeze 10 minutes. Remove from freezer, rub
  off peel, then slit to remove seeds under running water.
  
  Preheat oven to 400 degrees F.  In a medium saute pan, saute onion, shrimp,
  and cilantro until the shrimp are almost cooked, about 5 minutes.  Place in
  mixture in a bowl, add the cheese and set aside.
  
  TO ASSEMBLE:  Lay the four prepared chicken breasts flat, skin-side down.
  Season with salt and white pepper.  Layer each breast with one pepper and 2
  to 3 tablespoons shrimp/cheese mixture over pepper. Roll each breast
  tightly to form a cylinder. Tie each cylinder in 3 places, both ends and in
  the middle.
  
  In a skillet, heat about 1/4-inch of oil.  Lightly brown chicken breasts,
  one at a time, on all sides. Remove from heat, transfer to a oven-proof
  dish and bake for 10 minutes until golden brown.
  
  Remove from oven.  Cut strings and slice chicken into 1-inch roulades
  (rounds).  Drizzle a few tablespoons of Creamy Shrimp Sauce onto a plate
  and arrange the roulades on top of the sauce. Serve warm. Makes 4 servings.
  
  TO MAKE CREAMY SHRIMP SAUCE:  In a saucepan over medium-high heat, combine
  shallots and wine.  Cook until reduced by three-fourths.  Add stock/broth
  and shrimp and cook until reduced by half. Add the cream and reduce again
  by half. Whisk in the butter by tablespoons. Cook until butter melts and
  sauce is well-blended. Remove from heat. Recipe: Cafe Noche, 2409 Montrose
  Blvd, Houston, Texas -- 1-(713)-529-2409
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken Almendrado
 Categories: Mexican, Chicken
   Servings:  4
 
    1/2 c  Onion; Chopped, 1 Medium
      2 tb Margarine Or Butter
      1 tb Vegetable Oil
      1 c  Chicken Broth
    1/4 c  Almonds; Slivered
      1 tb Red Chiles; Ground
      1 ts Vinegar
    1/2 ts Sugar
    1/2 ts Cinnamon; Ground
      4 ea Chicken Breast Halves; *
      1 x  Almonds, Slivered
 
  *   Chicken Breasts Halves should be boneless. Cook and stir onion in
  margarine and oil in a 10-inch skillet, until tender. Stir in broth, 1/4
  cup of almonds, the ground red chiles, vinegar, sugar and cinnamon. Heat to
  boiling; reduce the heat and simmer, uncovered, for 10 minutes. Spoon
  mixture into a blender container, cover and blend on low speed until
  smooth, about 1 minute.  Return sauce to skillet. Dip chicken breasts into
  the sauce to coat both sides.  Place skin sides up in a single layer in the
  skillet.  Heat to boiling and then reduce the heat, cover and simmer until
  done, about 45 minutes.  Serve sauce over chicken and sprinkle with the
  remaining slivered almonds.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken And Orange Salad
 Categories: Mexican, Salads, Chicken
   Servings:  6
 
      2 tb Scallions Or Green Onions; *
      2 tb Lime Juice
    1/4 ts Salt
      2 c  Cooked Chicken; Cut Up
      1 c  Green Peas; Cooked
      1 c  Mayonnaise Or Salad Dressing
    1/4 c  Carrot; Finely Chopped
    1/4 c  Celery; Finely Chopped
    1/4 c  Fresh Cilantro;FinelySnipped
      3 tb Orange Juice
    1/2 ts Salt
    1/2 ts Cinnamon; Ground
    1/4 ts Pepper; Freshly Ground
      1 x  Lettuce Leaves
      3 ea Oranges; **
      2 ea Avocados; ***
 
  *   Finely chop the scallions or green onions including a few green tops.
  **  Oranges should be pared and sectioned, or can be unpared, cut into
    wedges. *** Avocados should be pared and cut into wedges. Sprinkle the
  scallions with the lime juice and 1/4 t salt; cover and refrigerate. Mix
  the remaining ingredients except the lettuce, oranges and avocados and
  refrigerate at least 1 hour.  Spoon chicken mixture onto lettuce. Garnish
  with oranges and avocados; sprinkle with scallions.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken Breasts Ole'
 Categories: Mexican, Chicken
   Servings:  6
 
      3    Whole chicken breasts,
           -boneless & split
      4 oz Green chilies, diced
           -(canned)
    3/4 c  Cheddar cheese, shredded
    3/4 c  Monterey Jack cheese,
           -shredded
      3 tb Onion, finely chopped
    1/3 c  Butter, melted
    1/4 ts Chili powder
    1/4 ts Cumin, ground
      1 c  Tortilla chips, crushed
           Wooden toothpicks
 
  Remove skin from chicken.  Between sheets of waxed paper, pound each until
  1/4" thick.  Drain chilies and combine with the cheeses and onion. Divide
  into 6 equal portions.  Sprinkle one portion down center of each breast.
  Roll chicken around filling, folding in ends and securing with wooden
  toothpicks.  Combine the butter, chili powder and cumin. Coat rolls with
  butter mixture and roll in chips.
  
  Arrange chicken, seam side down, in a shallow greased casserole. Bake at
  375 degrees for 45 minutes.  Serve with sour cream and taco sauce. Goes
  great with mexican rice.
  
  **As I recall, this came from an old Sunset Magazine and it is really good!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken Burritos - Sort Of
 Categories: Chicken, Mexican, Spicy, Hot
   Servings:  8
 
  2 1/2 c  Cooked Chicken Meat, chopped
           - and/or shredded
  1 1/2 c  Onion, chopped
      1 c  Green Pepper, chopped
      4 oz Chopped Green Chilies
      3 cl Garlic
      3 tb Cumin
      2 tb Basil
      3 tb Chili Powder (Mexene brand)
           Chopped Jalapenos (to taste)
           Salt & Pepper (to taste)
    3/4 c  Tomato Juice
    1/4 c  Water
      2 ts Cooking oil
           Shredded Cheddar and/or
           -Montery Jack
           Sour Cream
 
  Heat oil in skillet, add onions & green peppers.  Cook till onions are
  clear.  Add remaining ingredients. Stir and bring to boil.  Reduce heat to
  simmer.  When liquid evaporates out, leaving mixture at desired consistency
  (about 10-15 min.), spoon onto warm tortilla.  Add Cheese (cheddar and/or
  montery jack) and sour cream.  Roll up tortilla and enjoy. created and
  posted by Bud Cloyd (who lived to tell the tale).
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken Enchilada Casserole
 Categories: Chicken, Mexican, Casserole, Beans, Cheese
   Servings:  6
 
      3 tb Butter Or Margarine, Melted
      1 c  Chopped Onion
    1/2 c  Chopped Green Bell Pepper
      1    Clove Garlic, Minced
  1 1/2 c  Cubed Cooked Chicken Breasts
     30 oz Ranch Style Beans
      4 oz Diced Green Chilies
      2 ts Flour
  1 1/2 c  Chicken Broth
      1 c  Shredded Monterey Jack
     12    6 Inch Corn Tortillas
 
  Saute onion, pepper and garlic in 1 tablespoon butter. Combine onion
  mixture with chicken, beans, and chilies; set aside.   Over low heat,
  combine flour and remaining butter; stir in chicken broth and 1/2 cup
  cheese. Stirring constantly, continue cooking until sauce begins to thicken
  and boil. Remove from heat.   Dip each tortilla into hot sauce to soften;
  fill each with 2 heaping tablespoons chicken mixture. Roll up. Arrange
  rolls in 9-by-13-by-2-inch baking dish. Combine remaining sauce with
  leftover filling; pour over rolls. Sprinkle with remaining cheese. Bake in
  350F oven for 30 minutes or until heated through.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken Enchiladas
 Categories: Chicken, Mexican
   Servings:  4
 
      3    Chicken Breast Halves
     16 oz Can Tomatoes, Chopped
     10 oz Can Cream Of Chicken Soup
      4 oz Can Chopped Green Chilies
      1 c  Chopped Onion Or Onion Salt
      2 c  Shredded Cheddar Cheese
      1 ts Ground Cumin
    1/2 ts Garlic Powder
     12    Corn Tortillas
 
  Cover chicken with water and simmer for 30 minutes.  Cool, bone,and cut
  into strips,set aside.  Mix tomatoes, soup, chilies, cumin, and garlic
  powder.  Dip tortillas into broth left from boiling chicken, place one on a
  plate, add 2 T of mixture and 1 T of cheese. Roll up and place seam side
  down in baking pan. After all are filled and rolled, Pour remaining sauce
  evenly over enchiladas and sprinkle with remaining cheese. Bake at 350F
  until cheese is melted (about 20 minutes).
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken Enchiladas - Clinton
 Categories: Chicken, Mexican
   Servings:  6
 
      1 tb Plus 1/3 cup oil
      2    (4 ounce) cans shopped green
           -chilies
      1 lg Clove garlic, minced
      1    (28 ounce) can tomatoes,
           -drained and liquid reserved
      2 c  Chopped onions
      2 ts Salt
    1/2 ts Oregano
      3 c  Shredded, cooked chicken
      2 c  Dairy sour cream
      2 c  Grated Cheddar cheese
     15    Corn tortillas
 
  <Sonya Whitaker-Quandt>
  
  "This is Clinton's favorite entree.  Definitely not low-fat, it has
  wonderful flavor.
  
  In a skillet over medium-high heat, heat 1 Tbsp oil.  Add the chilies and
  garlic; saute until garlic is soft.  Break up tomatoes and add to chilies
  along with onions, 1 tsp salt, oregano and 1/2 cup reserved tomato liquid.
  Simmer uncovered until thick, about 30 minutes. (You can add more reserved
  tomato liquid if sauce gets too thick too quickly.) Remove tomato sauce
  from heat and set aside.
  
  Heat 1/3 cup oil in a skillet over medium-high heat until hot.  Dip
  tortillas in hot oil for a few seconds, or just until they become limp.
  Drain well on paper towels.  Fill tortillas with chicken mixture.  Roll up
  and arrange side by side, seam down, in a 9x13x2-inch baking dish.
  
  Pour tomato sauce over enchiladas and bake at 350 degrees until heated
  through, about 20 minutes.  Can freeze cooked enchiladas and heat through
  in oven before serving.
  
  Makes 6 servings. Per serving: 980 calories, 51 grams protein, 66 grams
  fat, 40 grams carbohydrates, 186 milligrams cholesterol, 2204 milligrams
  sodium.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken Enchiladas with Pasilla Chili Sauce
 Categories: Chicken, Mexican, Cheese
   Servings: 16
 
      2 tb Peanut oil
      1    2-oz. package dried pasilla
           Chilies, stemmed, seeded,
           Torn into 1-inch pieces
    1/2 c  Whole blanched almonds,
           Chopped
      4    Chicken breast halves
      6 c  Chicken stock or canned
           Low-salt broth
    1/2 ts Cumin seeds
      4    Plum tomatoes, cored,
           Quartered
    1/2    Onion, quartered
      4    Cloves garlic, peeled
      2 tb Firmly packed golden brown
           Sugar
      1 ts Coarse salt
           Peanut oil (for deep frying)
     16    Corn tortillas
  2 1/2 c  Grated Montery Jack Cheese
      1 c  Creme fraiche or sour cream
      1    Avocado, peeled, seeded,
           Sliced
           Fresh cilantro sprigs
 
  Heat 2 tablespoons oil in large pot over high heat.  Add chilies and
  almonds.  Saute until chilies darken and almonds are golden, about 2
  minutes.  Using slotted spoon, transfer chilies and almonds to bowl. Reduce
  heat to medium.  Season chicken with salt and pepper.  Add to same pot and
  brown on all sides, about 5 minutes.  Add stock; simmer until chicken is
  cooked through, aobut 20 minutes.  Transfer chicken to another bowl using
  slotted spoon; cool.  Reserve stock in pot.
  
  Toast cumin seeds in heavy small skillet over medium-low heat until
  aromatic, about 1 minute.  Mince cumin seeds.  Add cumin, chili mixture,
  tomatoes, quartered onion, garlic, sugar and salt to stock.  Simmer until
  all ingredients are very soft, about 45 minutes.
  
  Working in batches, puree stock mixture in blender.  Return to pot.  Boil
  until reduced to 4 cups, stirring occasionally, about 20 minutes.  Season
  with salt and pepper.  (Can be made 1 day ahead.  Chill chicken and sauce
  separately.)
  
  Remove skin from chicken and discard.  Cut meat from bones and shred.
  Transfer to bowl and combine with 1/2 cup sauce.  Set filling aside.
  
  Oil two 13X9-inch glass baking dishes.  Pour oil into deep skillet to depth
  of 1/2 inch and heat to 375-degree F.  Fry tortillas 1 at a time until
  softened, about 5 seconds per side.  Using metal sapatula, transfer to
  paper towels.  Spread 1 tablespoon sauce over each tortilla.  Sprinkle each
  with 2 tablespoons cheese and 1 tablespoon chooped onion.  Place 1/3 cup
  chicken down center of each tortilla; roll up.  Place seam side down in
  baking dishes.  (Can be made 1 hour ahead.  Cover.)
  
  Preheat oven to 350-degree F.  Pour remaining sauce over enchiladas.
  Sprinkle with remaining cheese.  Bake until heated through, about 20
  minutes.  Top with creme fraiche, avodado and clinatro.
  
  SOURCE: BON APPETIT, April '93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken Enchiladas
 Categories: Mexican
   Servings:  6
 
      1 c  Chopped onion
      2 tb Vegetable oil
      1 ts EACH chili powder, garlic
           -powder and ground cumin
      8 oz Package cream cheese
      6 c  Shreeded, cooked chicken (2
           -lbs)
    3/4 c  Bottled salsa
      8 oz Cheddar cheese
    1/4 c  Chopped black olives
     16    Corn tortillas
      2 cn (14 oz each) enchilada sauce
 
  1.  Heat oven to 350 F.  Have two 11x7-inch baking dishes ready.
  
  2.  In large saucepan cook onion in oil 5 minutes or until translucent.
  Stir in chili powder, garlic powder and cumin.  Add cream cheese and cook
  over low heat, breaking cheese into chunks with a wooden spoon until
  melted.  Add chicken and salsa.  Stir over medium heat 2 to 3 minutes until
  hot.  Remove from heat. Stir in 1 1/4 cups of the cheddar cheese and the
  olives.
  
  3.  Wrap tortillas, in stacks of 8, in foil.  Heat in oven 8 to 10 minutes
  until warm and pliable.
  
  4.  Spread 1/4 cup enchilada sauce over bottom of each baking dish. Spoon
  1/3 cup chicken mixture slightly below center of each warm tortilla. Roll
  up from bottom and arrange seam side down in baking dishes. (Can be made
  ahead up to this point, covered and refrigerated up to 3 days.)
  
  5.  To serve:  Top with remaining enchilada sauce and sprinkle with
  remaining cheese.  Bake 15 to 20 minutes (30 to 35 if refrigerated) until
  hot and bubbbly.
  
  Womans Day
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken Fajitas
 Categories: Chicken, Mexican
   Servings:  8
 
    1/4 c  Lime Juice
      2 ts Dijon Mustard
      1    Jalapeno Pepper, Minced
      4    Garlic Cloves, Minced
  1 1/4 lb Chicken Breasts
    1/4 c  Olive Oil
     16    Flour Tortillas
     16    Pieces Romaine Lettuce

MMMMM--------------------------PICO DE GALLO-------------------------------
      4    Jalapenos, Minced
      2    Garlic Cloves, Minced
      1    Onion, Coarsely Chopped
    1/2 ts Salt
    1/4 c  Chopped Fresh Cilantro
 
  In a medium bowl combine lime juice, mustard, jalapeno and garlic; whisk in
  olive oil.  Add chicken; cover and marinate in fridge 30 minutes to 2
  hours.  In a medium bowl, combine jalapenos, garlic, onion, tomato, salt
  and cilantro.  Grill or broil chicken 4 to 6 inches from heat 6 to 8
  minutes, turning once.  Keep warm.  Wrap torillas in foil; place in 400F
  oven for 5 minutes until warmed through.  Slice chicken lengthwise into 1/4
  inch thick slices; place on warmed tortillas, top with pica de gallo,
  shredded iceberg lettuce and guacamole, if desired.  Fold up bottom edge;
  fold in sides.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken Fajitas with Tomato-Coriander Salsa
 Categories: Mexican, Sauces, Condiments
   Servings:  4
 
      1 c  Quick Tomato Sauce
      1    Jalapeno pepper (OR 1/8 tsp
           -red-pepper flakes)
      2 tb Fresh coriander, minced
      1    Lime
           Salt
           Pepper
      1 lb Chicken thighs, skinless and
           -boneless
      2 tb Oil
      1 ts Ground cumin
           Salt
           Pepper
      1    Lime
      8    Flour tortillas (8-inch)
      1    Ripe avocado
      1 c  Sour cream
 
  TOMATO-CORIANDER SALSA:
  
  PREPARATION:  Make the Quick Tomato Sauce.
  
  For The Salsa, split, seed and mince the jalapeno (use gloves).  In a bowl,
  combine the Quick Tomato Sauce, Jalapeno (or hot red-pepper flakes) and
  coriander.  Squeeze the lime; add 1 tablespoon juice to the sauce. Season
  to taste with salt and pepper.  Set aside.
  
  Rub the chicken with oil and cumin and sprinkle with salt and pepper. Cut
  lime into 8 wedges.  Recipe can be prepared to this point 2 hours ahead.
  
  COOKING and SERVING:  Heat the broiler.  Cook the chicken on a rack about 5
  inches from heat, turning once, until browned and just cooked through,
  about 4 minutes per side.  Set aside, covered, and keep warm. Heat oven to
  375F.  Wrap tortillas in foil and warm in oven for 10 minutes. Pit, peel
  and cut the avocados into 1/2-inch cubes.  Cut the chicken into thin
  slices.  Divide chicken among the tortillas.  Top chicken in each tortilla
  with 2 tablespoons Salsa, 2 tablespoons sour cream and chopped avocado. Use
  1 lime wedge per fajita to squeeze juice over filling. Wrap or fold
  tortilla around filling.  Serve hot.
  
  Makes 4 servings.
  
  [COOKS; May/Jun 1988] Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken Fajitas
 Categories: Chicken, Mexican
   Servings:  2
 
      1 lb Chicken sliced in strips
      3 tb Lime Juice
      1    Clove garlic, crushed
    1/2 ts Oregano
    1/4 ts Cumin
           Black pepper to taste
      1    Red, green bell peppers,
           -striped
      2    Onions, sliced thin
      2 ts Oil
      4    Six-inch Flour Tortillas,
           -warmed
           Salsa
 
  Directions: Combine Lime Juice, garlic, oregano, cumin and pepper in
  non-aluminum bowl. Add chicken strips and toss to coat. Cover and
  refrigerate at least 1 hour. In a non-stick pan, heat oil over medium-high
  heat and saute onions until slightly brown, about 4 minutes. Add peppers
  and saute until peppers turn bright colors--about 1-2 minutes. Place
  veggies in a bowl and cover to keep warm. Add chicken to pan and saute
  until strips are slightly brown, about 5 minutes. Assemble Fajitas: On an
  open tortilla, place veggies, chicken and cover with salsa. Fold tortilla
  and eat.  Enjoy!
  
  Serves 2-4
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken Flautas
 Categories: Mexican
   Servings: 12
 
      1    9 oz pkg. frozen tortillas
      2 tb Oil
    3/4 c  Chopped onion
      1 lg Garlic clove,minced
  2 1/4 c  Cooked,shredded or finely
           -diced chicken
    2/3 c  Chicken broth
      1    4 oz can mild green
           -chilies,finely chopped
    1/3 c  Raisins
      1 ts Salt
    1/2 ts Ground coriander
    1/4 ts Ground cumin
    1/8 ts Pepper
      1 tb Cornstarch
      1 tb Water
           Oil for frying
    1/2 pt Sour cream
 
  Set tortillas aside to partially thaw.In large skillet,heat oil; saute
  onion and garlic for one minute.Add chicken,chicken broth, chilies,raisins
  and seasonings.Dissolve cornstarch in water;add gradually to skillet and
  cook until thick and bubbly.Remove from heat.Heat 1/8" oil in another
  skillet over medium heat until hot. Separate tortillas and saute,one at a
  time,a few seconds on each side,until limp.(Do not cook too long or they
  will become crisp and impossible to roll.)Drain on paper toweling.Fill each
  tortilla with about 2 heaping tbsp. chicken mixture across center,keeping
  filling 1" from edges.Roll tortilla around filling.Place two or three
  flautas,seam side down,in hot oil.Saute,turning on all sides, until
  crisp,about 30 seconds.Drain on paper toweling;keep warm while frying the
  rest.Serve with sour cream as a dip.
  
  Makes 12.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken in Cilantro Sauce
 Categories: Chicken, Mexican
   Servings:  4
 
      1    Chicken (2 1/2- to 3-lb),
           - cut up
      1 ts Dried oregano; crushed
      1 tb Garlic salt
      1 ts Black pepper
      2 tb Red wine vinegar
      1 bn Cilantro; leaves only
      1 md Onion; quartered
      2 md Tomatoes; quartered
      1    Green bell pepper, seeded,
           - and chopped
      1    Yellow chile; seeded
      2 tb Oil
      1 md Onion; chopped
           Paprika
 
  Marinate chicken in mixture of oregano, garlic salt, pepper and vinegar.
  Meanwhile, combine cilantro, onion, tomatoes, green pepper and chile in
  blender and blend until smooth. Set aside. Heat oil in skillet, add onion
  and season to taste with paprika. Cook until onion is tender and golden.
  Add cilantro sauce and cook 2 minutes. Add chicken pieces and water to
  cover and cook until chicken is tender, about 45 to 55 minutes.
  
  (C) 1992 The Los Angeles Times
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken in Spicy Brown Sauce
 Categories: Mexican, Chicken
   Servings:  6
 
      3    Whole chicken breasts,split
           -,boned and skinned
      2 tb Vegetable oil
      1    15 oz can tomato sauce
    1/2 c  Picante sauce
      4 ts Unsweetened cocoa powder
      1 ts Ground cumin
      1 ts Oregano
    1/2 ts Garlic salt
 
  Dash EACH: cloves,nutmeg,ground allspice
  
  Pound chicken to 1/2" thick.Lightly brown in oil in large skillet, about 2
  minutes on each side;drain off fat.Combine remaining ingredients;mix
  well.Pour over chicken in skillet.Bring to boil.Reduce heat;cover and
  simmer,gently,10 minutes.Remove chicken to serving platter;keep warm.Cook
  and stir sauce until slightly thickened,about 3 to 5 minutes.Spoon sauce
  over chicken.
  
  Makes 6 servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken in Salsa Verde
 Categories: Chicken, Mexican, Condiments
   Servings:  6
 
      2 ts Canola oil
      1 lb Chicken pieces, skinned,
           -boned
    1/2    Onion, chopped
      1    Garlic clove, minced
      1 lb Fresh or 12 ounces canned
           -tomatillos
      3    Whole roasted green chilies,
           -chopped
    1/2 c  Apple juice
      1 tb Fresh chopped cilantro
 
  Spray a non-stick skillet with vegetable cooking spray.  Heat oil and saute
  chicken.  Add onion and garlic, stirring until limp.  Add remaining
  ingredients.  Reduce heat, cover, and simmer about 15 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken Livers in Chipotle Sauce - Higaditos En Chipotle
 Categories: Mexican, Chicken
   Servings:  4
 
           Jim Vorheis
    1/2 lb (about 1 large) tomatoes,
           -broiled
      2    Garlic cloves, peeled and
           -roughly chopped
      2    Canned chipotles en
           -escabeche or en vinagre
    3/4 lb Chicken livers
      3 tb Melted chicken fat or
           -safflower oil
    1/2 md Onion, thinly sliced
           Sea salt to taste
 
  Put the unpeeled tomatoes, garlic, and chilies into a blender jar and blend
  until almost smooth; there should be a little texture to the sauce. Set
  aside.
  
  Trim the livers of any connective tissue and any greenish spots from the
  bile duct; cut each one into six parts.  Heat the fat in a frying pan, add
  the liver pieces and onion, sprinkle lightly with salt, and fry, tossing
  them almost constantly - a stir-fry if you will- for about 3 minutes over
  high heat.  Add the blended ingredients and, still over high heat, cook for
  about 5 minutes or until the sauce has reduced and seasoned. Adjust
  seasoning.
  
  The Art of Mexican Cooking From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken Margarita
 Categories: Chicken, Mexican, Garlic
   Servings:  4
 
      3    (to 3.5 lb.) fresh frying ch
           -icken
      1 tb Ground cumin
      1 tb Chile powder
           Juice of three limes
     10    Cloves fresh garlic, finely
           -chopped
      3 tb Olive oil
    1/2 c  Tequila (white or gold)
    1/2 c  Water
      1    Bunch fresh cilantro for gar
           -nish
 
  1.  Cut the chicken into serving pieces and remove skin. 2. In a bowl,
  combine cumin, chile powder, lime juice, garlic and 1
      Tbsp of the olive oil.  Marinate chicken in this mixture for 20
      minutes. 3. In a heavy skillet, heat remaining oil, brown chicken
  pieces on all
      sides. 4. Add marinade, tequila and water. Cover pan and poach gently
  until
      chicken is cooked through, about 25 minutes.  Transfer chicken
      pieces to a platter. Reduce sauce over high heat until of a good
      consistency and pour over chicken. Garnish with cilantro leaves. 4
  servings.  Note:  This dish goes well with black beans and rice. Original
  Post Date:  4 Aug 92 Source: CompuServe Cooks Forum
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken Ole'
 Categories: Poultry, Mexican
   Servings:  4
 
      2 c  Hot cooked rice
      4    Boneless skinless chicken
           Halves cooked
      2 c  Cups velveeta cheese salsa
           Dip
 
  Arrange rice on serving platter; top with chicken and velveeta cheese
  spread salsa dip.  Garnish with bell and jalepeno peppers.  Makes 4
  servings
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken Ole'
 Categories: Chicken, Mexican
   Servings:  6
 
     12    Corn tortillas, torn into
           -pieces
      2 lb Cooked chicken, coarsely
           -chopped
 10 3/4 oz Can cream of chicken soup
 10 3/4 oz Can cream of mushroom soup
      7 oz Can green chili salsa
      8 oz Sour cream
      1 tb Onion, grated
  1 1/2 c  Cheddar cheese, grated
 
  Lightly grease sides and bottom of crockpot.  In a separate bowl, mix
  together the soups, salsa, sour cream and onion.  In the crockpot, arrange
  alternate layers of the tortillas, chicken pieces and soup mixture, ending
  with soup mixture on top.  Cover and cook on low for 4 to 5 hours. Sprinkle
  with cheddar and cook for another 20 minutes or until melted.
  
  **I am sure this can also be baked in the oven.  Try baking it in a covered
  casserole at 350 or 375 degrees for perhaps 45 minutes or so??? Uncover,
  sprinkle with cheese and bake until cheese melts.  These temperatures and
  times are a guess but probably pretty close.***
  
  From:  Debbie Carlson - Cooking Echo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken Puff Bravo
 Categories: Mexican
   Servings:  8
 
    3/4 lb Velveeta Mexican Pasteurized
           -Process Cheese Spread
           With Jalapeno Pepper,cubed
    1/2 c  Sour cream
    1/4 ts Garlic salt
      2    Eggs,separated
      2    10 oz pkg. frozen chopped
           -spinach,thawed,well drained
      3 c  Chopped cooked chicken
    1/4 c  Chopped red or green bell
           -pepper
      1    4 oz can sliced
           -mushrooms,drained
      2    8 oz cans refrigerated quick
           -crescent dinner rolls
 
  In a 3 quart saucepan, combine process cheese, sour cream and garlic salt;
  stir over low heat until cheese is melted. Remove from heat. Beat egg yolks
  thoroughly; reserve 1 Tbs for glaze. Gradually, stir in remaining egg yolks
  into cheese mixture. Cool. Beat egg whites until stiff peaks form; fold
  into cheese mixture. Add remaining ingredients except dough; mix lightly.
  Unroll one can of dough; press into bottom and sides of a greased 12" oven
  proof skillet, pressing perforations together to seal. Spread spinach
  mixture over the dough. Unroll the second can of dough; separate into eight
  triangles. Loosely,twist each triangle at the pointed end. Arrange dough
  triangles on the spinach mixture, pointing ends towards center. Seal outer
  edges to crust. Brush dough with the reserved egg yolk. Bake @ 375 degrees
  for 35 to 40 minutes or until egg mixture is set.
  
  Makes 8 servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken Santa Fe
 Categories: Chicken, Mexican, Marinade
   Servings:  4
 
      2    Whole broiler-fryer chicken
           -breasts,halved,skinned and
           -boned
      4 tb Jalapeno pepper jelly,melted
      2    Sweet red
           -peppers,roasted,skinned
           Marinade (Recipe below)
 
  Place chicken between two pieces of wax paper.  On hard surface, with meat
  mallet or similar flattening utensil, pound to 1/4" thickness. In large
  plastic zip-lock bag, place chicken in single layer. Add marinade;close
  bag; refrigerate and marinate, turning once, for 1 hour. Bring chicken to
  room temperature; place on broiler pan and brush liberally with marinade.
  
  Set oven temperature control at broil and arrange rack so chicken is about
  6" from heat.  Broil 8 minutes; turn, brush with marinade, and broil about
  8 minutes longer or until chicken is brown and fork can be inserted with
  ease.  Brush chicken with melted jelly. Place two roasted pepper strips to
  form an X on each breast half; spoon on remaining jelly. Return to oven and
  broil until chicken is glazed.
  
  Serves 4.
  
  NOTE: To roast peppers, place under broiler, turning often until charred,
  cool.  With point of sharp knife, remove stem, seeds, and skins. Cut in 8
  strips.
  
  Marinade:  In medium bowl, mix together:
  
  1/4  cup olive oil juice and zest of 1 small lime 1 clove garlic, crushed 1
  oz. tequila 1/4 tsp bottled hot pepper sauce 1/8 tsp liquid smoke 1/4 tsp
  salt.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken Soup with Guacamole
 Categories: Soups, Mexican
   Servings:  4
 
      2 qt Chicken soup
    1/2 c  Rice*
           Salt; to taste

MMMMM-----------------------------TOPPING----------------------------------
      2    Avocado, med
      1    Tomato, large; diced
      4    Scallion; w/top, sliced
      1    Chile serrano; minced
      2 tb Cilantro; chopped
      2    Lime, Mexican
 
  Make the chicken soup from a well-grown hen with pieces of meat, skinned
  and boned, left in.  The pieces should be fairly large; this is a main-
  dish soup.  *The rice should be cooked in the soup.
  
  Peel and slice the avocados, and cut into 1" pieces.  The chiles are best
  chopped fine in a blender.  Halve the limes.
  
  Pour soup into hot earthenware cazuelas, or onion-soup pots, and spoon on
  the uncooked topping.  Serve with hot tortillas.
  
                           Mrs. Rasmussen's Book of One-Arm Cookery
                           Mary Lasswell
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken Tacos
 Categories: Chicken, Mexican
   Servings:  6
 
    1/4 c  Green Onion, Chopped
      1 tb Shortening
      2 c  Cooked Chicken, Shredded
      8 oz Can Taco Sauce OR
      8 oz Green Chili Salsa
      1    Salt To Taste
      1 pk Taco Shells
      1 c  Grated Cheddar Cheese

MMMMM------------------------OPTIONAL TOPPINGS-----------------------------
      1    Chopped Lettuce
      1    Chopped Tomato
      1    Sour Cream
      1    Guacamole
 
  Saut the onion in the shortening until transparent. Add the chicken, green
  chili salsa or taco sauce and salt to taste. Heat to boiling. Prepare
  shells according to package directions. Put two tablespoons of the chicken
  mixture and one tablespoon of grated cheese in each shell. Serve with
  option of lettuce, tomato, sour cream or guacamole and extra chili sauce as
  desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken Tacos with Rice
 Categories: Chicken, Rice, Mexican
   Servings:  6
 
      2 lb Chicken parts
    1/4 c  Flour
      2 ts Salt
    1/4 ts Pepper
      1 c  Onion, chopped
    1/4 c  Butter
      2 tb Worcestershire sauce
    1/4 ts Garlic powder
      1 c  Chili sauce
  1 1/2 c  Chicken broth
      3 c  Hot Rice, cooked
    1/2 c  Dry Sherry
 
  Roll chicken in combined flour, salt, and pepper.  Brown in Margarine. Push
  chicken to one side. Add onions, saute until transparent.  Stir in
  remaining ingredients except rice. Bring to a boil, cover and reduce heat,
  then simmer for 35 minutes. Serve chicken and sauce over bed of fluffy
  rice.
  
  From: Rice Council of America 1971
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken Taco Casserole
 Categories: Chicken, Casserole, Mexican
   Servings:  8
 
      1 lg Chopped onion
      3 tb Margarine
      1 cn Chopped chilies (small)
      2 c  Tomato juice
      1 cn Cheddar cheese soup
      1 ts Chili powder
    1/4 ts Garlic powder
      2 c  Chopped chicken breast,
           -cooked
      1    Dozen tortillas
      1 c  Grated cheese
 
  Saute onion in butter.  Add chilies, tomato juice, cheddar cheese soup,
  chili powder and garlic powder. Add chopped chicken. Break tortillas into
  about 6 pieces each. Put a layer of tortillas, layer of chicken mixture,
  and layer of grated cheese.  Repeat until all is used. Bake at 350 degrees
  for about 30 minutes in 2 quart casserole, covered, and then uncover and
  add more grated cheese and cook until cheese is melted. This serves about
  8.
  
  Randy Rigg
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken Tacos
 Categories: Mexican
   Servings:  6
 
      2 tb Vegetable oil
    1/2 c  Finely chopped onion
      1    Garlic clove
      2 c  Cooked chicken, shredded
      1 c  Prepared taco sauce
      1 cn VEG-ALL Mixed Vegetables,
           -drained (16 oz)
     12    Taco shells
 
  1. Heat oil in skillet; add onion and garlic and cook until soft.
  
  2. Stir in chicken, taco sauce and vegetables. Simmer 5 minutes or until
  most of liquid has evaporated, stirring occasionally.
  
  3. Place taco shells on large cookie sheet. Heat at 350'F. for 5-7 minutes,
  until crisp.
  
  4. Spoon chicken mixture into shells. Garnish with toppings of your choice,
  such as grated cheese, fresh tomatoes and lettuce.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken Tortilla Soup
 Categories: Soups, Chicken, Mexican, Vegetables
   Servings:  6
 
    1/2 c  Onion, Finely Chopped
      1    Clove Garlic, Finely Chopped
      2 tb Vegetable Oil
      4 c  Chicken Broth
    1/4 c  Red Bell Pepper, Chopped
      1 tb Red Chiles, Ground
    3/4 ts Basil Leaves, Dried
    1/2 ts Salt
    1/4 ts Pepper
     15 oz Tomato Puree
    1/2 c  Vegetable Oil
     10    6" Dia. Corn Tortillas *
      2 c  Chicken Breasts, Cooked **

MMMMM----------------------------GARNISHES---------------------------------
           Avocado Slices
           Cheese ***
 
  * Corn Tortillas should be cut into 1/2-inch strips. ** Cooked Chicken
  breasts should be cut up or shredded. *** Use Monterey Jack or Chihuahua
  Cheese in this recipe.
  ~-------------------------------------------------------------------------
  Cook and stir onions and garlic in 2 T oil in 4-quart Dutch oven until
  onion is tender.  Stir in broth, bell pepper, ground red chiles, basil,
  salt and pepper, and tomato puree.  Heat to boiling; reduce heat.  Simmer
  uncovered for 30 minutes.  Heat 1/2 cup oil in 10-inch skillet until hot.
  Cook tortilla strips in oil until light golden brown, 30 to 60 seconds;
  drain.  Divide tortilla strips and chicken among 6 bowls; pour broth over
  chicken.  Top with cheese and avocado slices.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken with Avocado Salsa
 Categories: Mexican, Chicken, Condiments
   Servings:  4
 
      1 lb Boneless chicken breast
           -halves
           Chili powder,salt and pepper
      1    Ripe avocado
      1 tb Fresh lime juice
    1/2 c  Chunky salsa
      1    Tomato,chopped
      2    Green onions with
           -tops,thinly sliced
      4    Heated corn tortillas or
           -lettuce leaves
 
  Arrange chicken around the edges of a 9" pie plate or baking dish. Sprinkle
  with chili powder, salt and pepper. Cover with vented plastic wrap.
  Rotating dish midway through cooking, microwave on high 5 to 6 minutes; set
  aside. Peel, seed and chop avocado. Combine with lime juice in a small
  bowl. Add salsa, tomato and green onions; toss gently. Slice cooked
  chicken, lengthwise, into 1 to 2" strips and arrange on tortillas, making 4
  servings. Top with salsa. Microwave on 50 % (medium) 2 minutes or until
  heated.
  
  Makes 4 servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken with Pineapple Salsa
 Categories: Chicken, Mexican, Condiments
   Servings:  6
 
      6    Broiler-fryer chicken breast
           -halves,skinned and boned
      2 tb Cilantro,chopped
      2 ts Ginger root,minced
    3/8 ts Salt,divided
      1 c  Roma tomato,seeded
    3/4 c  Fresh pineapple,diced
    1/2 c  Green onion,sliced
      1    4 oz can diced green
           -chilies,drained
      1 tb Lemon juice
      2 tb Butter
 
  Make pineapple salsa by mixing together in small bowl, cilantro, ginger
  root, 1/8 tsp salt, tomato, pineapple, onion, chilies and lemon juice. Set
  aside. In fry pan, place butter and melt over medium heat. Add chicken and
  sprinkle with remaining 1/4 tsp salt. Saute, turning, about 6 minutes or
  until light brown on all sides. Cover and reduce heat to medium low. Cook
  about 5 minutes or until fork can be inserted in chicken with ease. Arrange
  chicken on serving platter and spoon pineapple salsa over chicken. Garnish
  with sprigs of cilantro.
  
  Serves 6.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken with Chocolate Sauce (Chicken Mole)
 Categories: Chicken, Chocolate, Mexican
   Servings:  6
 
      4 tb Olive oil
      2    Cloves garlic, minced
           Serving-pieces of chicken
           -for 6 persons
      1    Onion, chopped
      1    Green pepper, chopped
      3    Slices canned pimento,
           -chopped
      2    Large tomatoes, peeled,
           -seeded, and chopped
      2 tb Chili powder (or to taste)
  2 1/2 c  Chicken broth
    1/4 c  Slivered almonds
    1/4 c  Raisins
    1/2 ts Cumin
    1/4 ts Nutmeg
    1/4 ts Ground cloves
    1/4 ts Cinnamon
    1/2 ts Salt
    1/4 ts Pepper
      1 ts Sugar
           Grated rind of 1 orange
      2    Squares bitter chocolate,
           -chopped
    1/4 c  Light rum
 
  In casserole, heat oil and cook garlic for a few moments to flavour oil;
  add chicken and brown.  Remove chicken. In remaining fat, cook onion, green
  pepper, pimento, and tomato over gentle heat for 10 minutes. To onion
  mixture, add chili powder, blending well. Add broth, almonds, raisins,
  seasonings, and rind; simmer, covered, 30 minutes longer. Add chocolate,
  stirring until melted.  Replace chicken, spooning sauce over. Bake,
  covered, at 350 degrees for 1 hour, or until chicken is tender. Warm rum,
  ignite it, and pour over contents of casserole; allow to stand for a few
  minutes. Source: Jack Shyba, FidoNet Cooking Echo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chilaquiles
 Categories: Mexican, Eggs, Beef
   Servings:  4
 
      6    Eggs
      4    Corn tortillas
      2    Avocados
      2    Tomatoes
      4 tb Lime juice
      4 ts Olive oil
           Salt and pepper to taste
      2 tb Butter or margarine
      2    Onions; finely diced
      1 c  Cooked beef, chicken or pork
           - (diced or shredded)
      1 ts Chili powder
    1/2 ts Ground cumin
           Cilantro
 
  BREAK THE EGGS in a mixing bowl and beat them lightly. Cut the tortillas
  into eighths and add to the eggs. Let sit 15 minutes. Cut the avocados in
  half from tip to stem, and remove the pit. Using a paring knife, slice the
  flesh in each half from tip to stem in 1/2-inch slices without cutting
  through skin. Using a large spoon, scoop the flesh out of the skin in 1
  piece. Lay cut side down on each plate and fan out the slices. Cut the
  tomatoes into slices and lay slices next to the avocado. Drizzle with lime
  juice and oil, and sprinkle with salt and pepper. Heat the butter in a
  large skillet over medium heat and add the onion, chili powder and cumin.
  Cook, stirring occasionally, 5 minutes. Add meat; cook just until warmed.
  Add the beaten eggs and tortillas and cook, stirring, until eggs are cooked
  to desired doneness. Arrange a mound of eggs on each plate next to the
  avocado and tomato. Garnish with some cilantro. Serve immediately.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chilaquile Pie
 Categories: Beef, Mexican
   Servings:  8
 
    1/4 c  Oil
      1 lg Onion, chopped
      1    Green pepper, chopped
      2 lb Ground beef
      2 ts Chili powder
    1/2 ts Oregano
    1/4 ts Garlic powder
      2 ts Salt
    1/4 ts Black pepper
      1    No.2 Can Las Palmas Red
           -Chile Sauce
      1    No.2 Can whole kernel corn
      1 sm Can pitted black olives or
           -more
     10    Soft Tortillas
      1 lb Tillamook Cheese, grated
           Chopped green onions
           Coriander sprigs
           Sliced Radishes
 
  Servings: 8 to 10
  
  Preheat large skillet, add oil, onion and green pepper and saute until
  onion is transparent. Add beef and stir fry until meat is crumbly and has
  lost red color. Add seasonings and let simmer for a few seconds to develop
  flavor, then add chili sauce, corn and olives. Cover and simmer 30 minutes.
  Meantime, cut up the tortillas, or tear them, and fry but do not brown,
  then drain. When meat mixture is ready, start with a double layer of
  tortilla pieces in the bottom of a large, well greased casserole and
  alternate layers of tortillas, meat mixture and grated cheese, ending with
  cheese on top.  Bake uncovered in 350 degree oven for 45 minutes. Garnish
  with green onions, sprigs of coriander and sliced radishes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chilaquiles
 Categories: Mexican
   Servings:  4
 
    1/2 lb Sausage
      6    Eggs, beaten
      2 tb Oil
    1/4 c  Taco sauce
      6    Stale tortillas, torn into
           -bite-size pieces
    1/4 ts Salt
    1/2 c  Shredded Cheddar
    1/4 c  Chopped onion
    1/2 c  Monterey Jack
      1 cn Chopped green chiles
 
  (Serves 4)
  
  Fry sausage in oil.  When partially browned, add tortilla pieces and onion.
  Cook, stirring often, until sausage is completely browned. Add green
  chiles, eggs, sauce and salt. Cook, stirring often, coating tortilla pieces
  with eggs. When eggs have thickened, sprinkle cheese over top and cover to
  allow cheese to melt. Serve with salsa.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chile Con Queso
 Categories: Appetizers, Mexican, Cheese
   Servings:  2
 
      1 c  Cheese, Shredded *
      4 oz Green Chiles **
    1/4 c  Half & Half
      2 tb Onion, Finely Chopped
      2 ts Cumin, Ground
    1/2 ts Salt
 
  * Use either Cheddar or Montery Jack Cheese (4 oz). ** Use 1 4-oz. can of
  diced green chiles, drained.
  ~-------------------------------------------------------------------------
  Heat all ingredients over low heat, stirring constantly, until the cheese
  is melted.  Serve warm with tortilla chips. Makes 1-1/4 cups dip.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chile Con Queso Mini-Bites
 Categories: Mexican, Appetizers
   Servings: 30
 
    1/2 c  Chopped Tomato
    1/4 c  Minced Green Onions
      1 cl Garlic Minced
      4    Eggs Beaten
    1/2 c  (2 Oz.) Shredded Cheddar
    1/2 c  (2 Oz.) Monterey Jack
           Cheese With Jalapeno Pepper
      1 ts Chili Powder
    1/2 ts Cumin, 1/8 t. Red Pepper
      1 cn (4 Oz.) Chopped Green
           Chiles Rinsed & Drained
           Whole Green Chiles Sliced
 
  Coat A Nonstick Skillet With Cooking Spray; Place Over Medium- Highheat
  Until Hot.  Add Tomato, Green Onions & Garlic.  Saute Until Onions Are
  Tender. Combine Tomato Mixture, Eggs, Cheeses, Chili Powder, Cumin,
  Redpepper & Chopped Green Chiles.  Stir Well.  Spoon 1 T. Mixture Into
  Minature Muffin Pans Coated With Cooking Spray.  Bake At 425 For 8 To 10
  Min. OR Until Centers Are Set.  Remove From Oven; Let Cool in Pans 1 Min.
  Loosen Edges With Knife & Remove From Pans. Serve Warm. Garnish With Sliced
  Green Chiles If Desired. (Fat 2. Chol. 40.)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chile Dusted Duck with South of the Border Stuffing
 Categories: Poultry, Spicy, Mexican, Hot
   Servings:  6
 
      5    Jalapeno chiles, stems and
           -seeds removed, chopped
      1 c  Diced onion
    1/4 c  Butter or margarine
      2 c  Peeled and chopped Granny
           -Smith apples
      2 c  1/2-inch bread cubes
    1/2 c  Pinon nuts
    1/3 c  Chopped fresh cilantro
 
  Info:  from December 1992 "Chile Pepper Spicy World Cuisine" magazine
  posted by Perry Lowell, Mar. '93
  
  Roast duck with stuffing is as easy to prepare as a turkey or a chicken,
  though it is doubtful that the Conquistadors at the first Thanksgiving took
  the time to stuff the ducks before roasting.  In these days of lean and no
  fat meals, many people refuse to consider duck becuase it is perceived as
  being extremely fatty.  Several simple steps, however, can greatly reduce
  the fat content.  First, if the skin is pricked before cooking, much of the
  fat will drain off. Secondly, removing the skin before serving will lower
  the fat content even further.
  
  (1) 4-1/2 to 5 pound duck, remove giblets and neck from inside wash and pat
  dry ground red chile powder
  
  Sprinkle the inside cavity of the duck with salt.
  
  Saute the chiles and onion in the margarine until soft.
  
  Combine the mixture with the apples, bread cubes, nuts, and cilantro, and
  toss gently to mix. Fill the neck and body cavities loosely with stuffing.
  Skewer the neck shut and cover the opening of the body cavity with aluminum
  foil and tie the legs together. To be safe, do not stuff until you are
  ready to cook.
  
  Place the duck on a rack in a shallow roasting pan.  With sharp fork, prick
  the skin at 1-inch intervals, being careful not to prick the meat or it
  will dry out. This is to allow the duck to continuously self-baste so you
  can put it in the oven and forget it.
  
  Dust the duck with the chile powder.  Bake in slow oven, 325 degrees F.,
  about 3 hours or to an internal temperature of 160 degrees F.
  
  Serves:  2 to 4 Heat Scale: Mild
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chile Pablano with Verde Sauce
 Categories: Chicken, Mexican, Sauces, Syd's book
   Servings:  2
 
      1    Chicken, Boiled And Shredded
      8    Fresh Ortega Chiles
     16 oz Grated Mozzarella *
      2 c  Verde Sauce

MMMMM---------------------------VERDE SAUCE--------------------------------
      4 oz Fresh Tomatillos
      7    Yellow Chiles **
      1    Chopped Onion
    1/2 ts Salt
    1/2 ts Sugar
      1 ts Garlic Powder
           Water, 1/2 To 1 Cup
 
  * Use any low fat cheese, Mozzarella Monterey Jack or cheddar. ** Let the
  number of hot chiles depend on the hotness of the chile.
  ~-------------------------------------------------------------------------
  Verde Sauce: Boil tomatillos for approximately 15-20 minutes.  Drain. Cool
  with cold water.  Peel outer brown skin off.  In a blender, blend all
  ingredients until smooth.  Set aside until needed.
  ~-------------------------------------------------------------------------
  Preheat oven to 350F.  In a large pot, boil whole chicken with salt,
  pepper, 1 ts oregano and 1 whole bay leaf for 40 - 45 minutes until chicken
  falls off bone.  Remove skin.  Cool.  Shred chicken.  Blanch chiles in
  boiling water.  Peel off outside skin.  Let cool.  Slit chiles open
  lengthwise.  Stuff each chile with 3-4 ounces of chicken and 2 ounces
  cheese.  Lay chiles in a 9" X 13" baking dish.  Cover chiles with verde
  sauce.  Sprinkle with grated cheese.  Heat in oven for 20 minutes.  Serve
  with rice and beans if desired.  From: Syd's Cookbook.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chile Piquin Sauce
 Categories: Sauces, Mexican
   Servings:  1
 
      1 oz Dried chile Piquin
    1/4 ts Cumin
    1/4 c  Oil
      8 oz Tomato sauce
    1/2 ts Chopped fresh garlic
 
  Heat oil unti hot and remove from heat, pour chile to fry about 2 min in
  hot oil, then drain on paper towels. Put chile, tomato sauce, cumin, and
  garlic in blender and mix, add salt to your taste
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chile Relleno Casserole
 Categories: Casserole, Mexican
   Servings: 10
 
MMMMM--------------------------CHILE RELLENOS-------------------------------
     20 oz Whole green chiles
      1    Lg onion
      1 tb Cumin
      1    Salt to taste
      8 oz Sharp cheddar, grated
     13 oz Can evap. milk
     13 oz Can tomato sauce
      1 lb Lean ground beef
      2    Cloves garlic, minced
      3 tb Chile powder
      8 oz Monterey jack, grated
      4    Eggs, beaten
      1 tb All purpose flour

MMMMM-----------------------------TOPPINGS----------------------------------
      1 c  Sour cream
      1 c  Chopped pecans (optional)
      1 c  Raisins (optional)
 
  Rinse chiles, open flat and remove seeds. Drain on paper towels. Brown meat
  with onion and garlic. Drain. Add 1 tsp cumin, 1.5 tbs chili powder and
  salt. Stir. In a greased 9x13" pan, layer chiles, beef and additional
  chiles. Combine cheeses and sprinkle over chiles. Beat together eggs, milk
  and flour. Pour over cheese mixture. To the tomato sauce add 2 tsp cumin
  and 1.5 tbs chili powder. Pour over all. Bake 30-45 min at 350 F. (Note: If
  preparing ahead of time, do not cover with tomato sauce until time to
  bake.)  Serve toppings in seperate bowls and let guests help themselves.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chiles in Walnut Sauce
 Categories: Mexican, Ground beef, Sauces
   Servings:  8
 
      8    Pablano Chiles; *
      1 lb Ground Beef
    1/4 c  Onion; Chopped, 1 small
      2 c  Tomatoes; Chopped, 2 medium
      1    Apple; **
      1    Banana; Peeled & Sliced
      1    Jalapeno Chile; ***
      1    Clove Garlic; Finely Chopped
      1 c  Raisins
    1/3 c  Almonds; Slivered
      2 tb Green Olives; Chopped
      1 tb Capers
    3/4 ts Cinnamon; Ground
    1/2 ts Salt
    1/4 ts Cumin Seed
    1/4 ts Oregano; Ground
    1/8 ts Pepper; Freshly Ground
      4    Eggs; Large, Separated
           Flour; Unbleached
           Vegetable Oil
           Pomegranate Seeds Or Raisins
           Fresh Cilantro; Snipped

MMMMM---------------------------WALNUT SAUCE--------------------------------
      1 c  Walnuts; Ground
      1 c  Dairy Sour Cream
    1/2 c  Chicken Broth
 
  *      Chiles should be roasted and peeled (See Sowest 1 for information)
  **     Use an all purpose cooking apple that is unpeeled and sliced. ***
  Chile should be seeded and finely chopped.
  ~-------------------------------------------------------------------------
  Cut a lengthwise slit down one side of each poblano chile.  Carefully
  remove the seeds and membranes and set aside.  Cook and stir ground beef
  and onion in a 10-inch skillet until beef is brown and drain.  Stir in
  remaining ingredients except the eggs, flour, oil, Walnut Sauce,
  Pomegranate seeds and cilantro.  Cover and simmer for 15 minutes.  Fill
  chiles with beef mixture.  Cover and refrigerate for an hour.  Beat egg
  whites in a large bowl until stiff.  Beat egg yolks and fold them into the
  egg whites.  Coat filled chiles with flour; dip into the egg mixture. Heat
  1/4-inch of oil in an 8-inch skillet until hot.  Cook chiles, one at a
  time, in the oil, turning once, until puffy and golden, about 2 minutes on
  each side; drain.  Place on cookie sheet and keep warm in a 200 degree F
  oven.  Prepare Walnut Sauce and spoon over the chiles.  Sprinkle with
  pomgranate seeds and cilantro.  Serve hot. WALNUT SAUCE: Mix all
  ingredients.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chiles Rellenos Casserole
 Categories: Mexican
   Servings: 10
 
      2 c  Whole Green Chili Peppers *
      3 c  Sharp Cheddar Cheese **
      4    Green Onions, Sliced
      3 c  Shredded Mozzarella Cheese
      6    Eggs
      4 c  Milk
    3/4 c  All-Purpose Flour
    1/4 ts Salt
      2 c  Green Chili Salsa
 
  * 7 oz. cans split chili peppers ** Shredded, approximately 12 ounces.
  ~-------------------------------------------------------------------------
  Split chiles 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 325F 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.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chiles Rellenos Con Queso
 Categories: Appetizers, Cheese, Mexican
   Servings:  6
 
MMMMM------------------------------CHILES-----------------------------------
      6 x  California Chiles *
      3 x  Egg, Separated
      4 oz Monterey Jack Cheese
    1/2 c  All-Purpose Flour
           Oil For Frying

MMMMM---------------------------TOMATO SAUCE--------------------------------
      4 sm Tomatoes, Peeled
    1/2 ts Salt
      1 sm Onion
      2 sm California Chiles
           Clove Garlic
    1/8 ts Ground Cinnamon
      1 tb Vegetable Oil
    1/8 ts Ground Cloves
    1/2 c  Chicken Broth
 
  * California Chiles should be roasted and peeled.
  ~------------------------------------------------------------------------
  Prepare the tomato sauce and keep warm.  Cut as small a slit as possible in
  one side of each chile to remove seeds.  Leave stems on.  Pat chiles dry
  with paper towels.  Cut cheese into long thin sticks, one for each chile.
  Place one stick in each chile, using more if chiles are large.  If chiles
  are loose and open, wrap around cheese and fasten with toothpicks. Pour oil
  1/4" deep in a large skillet.  Heat oil to 365F.  Beat egg whites in a
  clean medium bowl with clean beaters until stiff.  Beat egg yolks lightly
  in a small bowl and fold into beaten egg whites.  Roll chiles in flour,
  then dip in egg mixture to coat.  Fry in hot oil until golden brown,
  turning with a spatula.  Drain on paper towels.  Serve immediately, topped
  with tomato sauce.  TOMATO SAUCE:  Combine tomatoes, onion and garlic in a
  blender or food processor and puree.  Heat oil in a medium saucepan, add
  tomato mixture.  Cook 10 minutes, stirring occasionally. Add broth, salt,
  chiles, cloves and cinnamon.  Simmer gently for 15 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chiles Rellenos Sauce
 Categories: Mexican, Sauces
   Servings:  2
 
      1    Onions
      2    Garlic
      2 tb Oil
      2 c  Canned tomatoes
      4 c  Chicken broth
      1 ts Salt
      1 ts Pepper
      1 tb Oregano
 
  Servings:  2
  
  Chop onion and crush garlic.  Cook in oil until wilted.  Add tomatoes and
  press through strainer.  Mix with broth and bring to a boil.  Season to
  taste with salt, pepper and oregano.  Heat the chiles in boiling sauce for
  about five minutes.
  
  Barbara Zack
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chiles Rellenos Con Queso
 Categories: Mexican, Cheese, Syd's book
   Servings:  4
 
      2 cn Green Chiles, Pealed
    1/2 lb Monterey Jack Cheese
      4 lg Eggs
      1    Flour
      4 tb Flour
      1    Oil For Frying
      1    Sauce *
      1 sm Onion, Chopped
      1    Clove Garlic, Crushed
      1 ts Oil
      1 c  Tomatoes, Whole
      2 c  Chicken Broth
      1    Salt, To Taste
      1    Pepper, To Taste
      1    Oregano, To Taste
 
  * This is enough sauce for six to eight chiles.
  ~-----------------------------------------------------------------------
  Cut the cheese into pieces about 1/2 inch square and 2-1/2 inches long.
  Stuff each chile with one piece of the cheese.  Roll each chile in flour
  until well coated.  Make a batter by beating the whites of the four eggs
  until they are stiff.  It is very important to use a clean mixing bowl and
  beaters to ensure having a nice stiff batter, this sounds unimportant but
  it will make the difference between OK and Great final product.  Beat the
  yolks lightly, fold the yolks into the whites and then fold in the four T
  of flour.  Drop the stuffed and floured chiles into the batter one at a
  time.  Pick up each with a spoon and transfer to a saucer; then slide from
  saucer into about 1-1/2 inches of moderately hot oil in your largest frying
  pan.  This is also important since it will help keep the batter on the
  chile and make for a nice presentation.  Baste with hot oil or they may
  turtle before you want them too.  Fry until golden brown on each side. I do
  four or five at a time.  Drain the chiles on absorbent paper towels and let
  them stand.  Don't worry if the nice puffy coating deflates, it will puff
  up again when heated in the thin sauce before serving. Prepare thin sauce
  by cooking onion and garlic until wilted, in oil. Add tomatoes and press
  through a strainer.  Press canned tomatoes through a strainer and combine
  with onion and garlic.  Put in a pot and bring to a boil. Season to taste
  with salt, pepper and oregano.  At serving time, heat the chiles in the
  boiling thin sauce for about five minutes and they are ready to serve with
  some of the reserved sauce.  If you enjoy Chile Rellanos in a restaurant
  and would like to fix them at home give this recipe a try. From: Syd's
  Cookbook.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chiles Rellenos Con Queso
 Categories: Mexican, Cheese
   Servings:  2
 
    1/2 lb Jack cheese
      2 cn Green chiles
      4    Eggs
      4 tb Flour
      1 c  Peanut oil
 
  Servings:  2
  
  Cut cheese 1/2 inch thick and 1 inch long.  Slide one strip into each chile
  and roll in flour.  Beat egg whites until stiff and lightly beat yolks.
  Fold yolks into whites, then fold in flour.  Drop a chile into the batter
  and coat.  Pick up chile with a spoon and transfer to a saucer.  Gently
  slide the chile into 1 1/2 inch of moderately hot oil.  Baste with oil to
  prevent turning.  Fry until golden.  Drain on paper towels.  Repeat with
  rest of chiles.  Elena's Secrets of Mexican Cooking, page 189.
  
  QUICK METHOD Fill the chiles with cheese. Make batter. Put a few
  tablespoons of oil in a pan. When oil is hot, pour in batter. Place the
  chiles on one side of the batter. When the egg is set, fold the other half
  over the chiles, slide onto a hot platter and serve with or without sauce.
  
  Barbara Zack
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chili Bean Soup
 Categories: Mexican, Soups, Beans, Garlic
   Servings:  5
 
      1 lb Pinto Beans
      8 c  Boiling Water
      1 ts Garlic Salt
      1 ts Onion Salt
    1/4 ts Thyme
    1/4 ts Marjoram
 10 1/2 oz Can Beef Broth
     16 oz Canned Tomatoes
      1 pk Chili Seasoning Mix
      1 c  Hot Water
 
  Rinse, sort and soak beans overnight.  Drain and empty them into a large
  pot; add boiling water, garlic and onion salts, thyme and marjoram.  Cover
  and simmer until beans are tender, about 3 hours.  (Don't let beans boil
  dry; add hot water as needed.)  Spoon out 3 cups of cooked beans to use
  another day in another way.  Mash remaining beans with their liquid. Add
  remaining ingredients.  Heat 10 minutes to blend flavors.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chili Bean Tacos
 Categories: Pork, Ground beef, Beans, Hot, Mexican
   Servings:  8
 
      2 tb Olive oil
      1 lb Pork sausage, crumbled
      1    Onion, chopped
      1    Garlic clove, crushed
    1/2 ts Ground cumin
      1 ts Hot chili powder
      1    Tomato, peeled, chopped
      3 tb Tomato paste
    1/2    Red bell pepper, seeded,
           -diced
      1 cn Kidney beans, drained (10oz)
           Salt to taste
      8    Taco shells
           Sour cream
           Paprika
           Lettuce leaves
           Radish roses
 
  Preheat oven to 350'F. (175'C.). Heat oil in a saucepan. Add sausage,
  onion, garlic, cumin and chili powder; fry gently 5 minutes, stirring to
  break up sausage. Add tomato, tomato paste, bell pepper and kidney beans.
  Stir well and cook gently 15 minutes, stirring frequently to prevent
  mixture sticking. Season with salt.
  
  Meanwhile, heat taco shells following package instructions. Fill hot taco
  shells with sausage mixture. Top each taco with sour cream and sprinkle
  with paprika. Serve with lettuce leaves and radish roses.
  
  VARIATION: Substitute lean ground beef for sausage, if desired.
 
MMMMM
 
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      Title: Chili Con Elote
 Categories: Chili, Garlic, Beans, Mexican
   Servings:  2
 
      1    Onion, Chopped
      1    Clove Garlic
      1 tb Oil
      1    Diced Green Pepper
      1 ts Chili Powder
      1 ts Cumin
      1 c  Chopped Tomato
      1 c  Corn, Drained
      4 c  Kidney, Pinto or Black Beans
      1 ts Oregano
  1 1/2 ts Salt
 
  Saute onion and garlic clove in oil until onion is soft. Crush garlic
  clove. Add green peppers and spices, saute another 2-3 minutes. Add
  tomatoes and corn. Mash 2 cups of the beans and add to pot along with whole
  beans, salt and oregano. Simmer another 30 minutes. If chili without tears
  isn't chili for you add more chili powder or cayenne pepper.
 
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      Title: Chili Con Queso
 Categories: Mexican, Cheese, Appetizers
   Servings:  4
 
      1 c  Chopped onion
      2    Cloves garlic, minced
      2 tb Butter or margarine
      6    Fresh green chilies (OR 2
           -4-oz cans)
  1 1/2 ts Dried whole oregano,
           -crumbled
  1 1/2 ts Ground cumin
      2 lb Velveeta cheese spread,
           -shredded
           Bottled red-pepper seasoning
           Corn chips
 
  Saute onion and garlic in butter in a large saucepan until soft. Halve,
  seed, and dice fresh chilies, or drain, seed, and dice canned peppers. Add
  to saucepan with tomatoes, oregano, and cumin; stir to blend. Simmer for 10
  minutes.  Stir in shredded cheese, a little at a time, until cheese melts
  and mixture is well blended.  Season to taste with red-pepper seasoning.
  Serve with corn chips.  (NOTE:  Can be prepared ahead of time and frozen.)
  
  Makes about 4 cups.
  
  [Family Circle  GREAT IDEAS  Vol 12 No 4] Posted by Fred Peters.
 
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      Title: Chili Con Queso Dip
 Categories: Appetizers, Mexican
   Servings:  2
 
      1 tb Butter
      1 pn Cumin
      4 oz Chopped green chilies
      1 c  Canned chopped tomatoes
    1/2 c  Chopped onion
    1/2 lb Shredded jack cheese
      1 ts Minced garlic
      3 oz Cream cheese
    1/4 ts Pepper
      1 tb Chopped cilantro
 
  Microwave margarine on high for 30 seconds.  Add next 5 ingredients, cover
  with plastic wrap (leaving vent) and microwave on high for 2 minutes. Add
  tomatoes and cook 2 minutes.  Add cheese and cook 1 minute. Stir and cook 1
  minute.  Stir in cilantro. Serve with tortilla chips. Makes 2-1/2 cups, 35
  calories per tablespoon.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chili Con Queso
 Categories: Mexican, Appetizers
   Servings:  1
 
      1 pk Velveta (any size,
           -depends on how much
           -you're making
      1 cn (actually jar) La
           -Victoria Salsa
           -Ranchero
      1 pk Unsalted Tortilla Chips
           -(flour or corn)
 
  Those are not the measurements, just the ingredient list!  The actual
  amount of each product depend on how much you are making and how hot you
  want it. Melt the velveta and *carefully* add the salsa - tasting about
  every two tablespoons to make sure you're not getting it past your jalapeno
  threshold! Remember to give yourself a minute or two for the heat to hit!
 
MMMMM
 
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      Title: Chili Grits
 Categories: Mexican, Cheese
   Servings:  8
 
  1 1/2 c  Quick grits
  1 1/2 ts Salt
      6 c  Boiling water
    1/2 c  Butter
      2 c  Shredded cheddar cheese
      2 tb Finely chopped jalapenos
      3    Eggs, beaten
      1    Can, cream of chicken soup
    1/2 ts Salt
 
    Preheat oven to 325 deg F. Cook grits in boiling, salted water for 8
  minutes. Add butter, cheese, peppers, eggs, soup and salt; mix well and
  spread in a greased 2-quart baking dish. Bake for 1 to 1 1/2 hours, covered
  for the first 45 minutes. Remove cover and continue baking until lightly
  browned.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chili Peanuts
 Categories: Appetizers, Mexican, Snacks
   Servings:  8
 
      2 c  Raw Peanuts
      2 ts Chili Powder
      1 ts Cumin, Ground
      3 sm Dried Hot Red Chiles
      1 tb Salad Oil
           Salt
 
  The lively flavors of cumin and chiles make these peanuts irresistible. To
  sip alongside, offer ice-cold beer, margaritas, or tomato juice. Yield: 8
  To 10 Servings.  Preparation Time: About 5 Minutes.  Cooking Time: About 25
  Minutes.  Place the peanuts in a large rimmed baking pan. Bake in a 350F
  oven, stirring occasionally, until lightly golden (about 15 minutes).
  Remove from the oven.  Add the chili powder, cumin, chiles, and oil to the
  pan, blending well.  Return to the oven and continue to bake, stirring
  once, until the peanuts are a golden brown, (8 to 10 Minutes more). Season
  to taste with the salt. Serve warm or cool. Per Serving: 214 Calories, 9
  Grams Protein, 6 Grams Carbohydrates, 19 Grams Total Fat, 0 Mg Cholesterol,
  12 mg sodium From Sunset's Quick And Easy Cookbook Copyright 1991 Courtesy
  of Rich Harper
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chili Poblano Pie
 Categories: Mexican, Spicy, Hot
   Servings:  6
 
     12 lg Poblano Chilies, Fresh
    1/2 lb Monterey jack Or
           Chihuahua Cheese, Cubed
    1/4 sm Yellow Onion, Coarse Chop
      1 lg Garlic Clove, Halved
      6    Eggs
    3/4 ts Salt
           Crema Fresca
  1 1/2 c  Whipping Cream
      3 tb Sour Cream
 
  Make the Crema Fresca ahead of time:  mix Cream and Sour Cream together.
  Cover and let stand at room temp. until thickened, 8 hours or overnight.
  Chill until ready to use.  Char the Chili Peppers over a gas flame until
  blackened on all sides.  Wrap them in a plastic bag and let stand for 10
  minutes to steam. Peel and core the Chilies.  Remove seeds, rinse and pat
  dry.  Preheat oven to 350F.  Generously Butter a 9" pie pan (preferably
  porcelain or stoneware with 2" sides).  Open up Chili Peppers and arrange
  around sides of pan skin side down, point toward center of pan, extending
  about 1/2" above rim.  Cover bottom of pan with Chilies.  Finely grate
  cheese with Onion and garlic in a processor using on/off pulses, about 30
  seconds.  Add Eggs and Salt.  Process until smooth, stopping to scrape down
  the sides, about 15 seconds.  Mix in the Cream Fresca (the Mexican
  equivalent of creme fraiche).  Pour this filling over the Chilies.  Curl
  the edges of the Chilies over the filling.  Bake until golden brown and a
  knife inserted in the center comes out clean, 45 to 50 minutes.  Cover
  Chili edges with foil to prevent burning, if necessary.  Cool for 5 minutes
  before cutting.  Serve hot or at room temperature.
 
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      Title: Chili Relleno Pie
 Categories: Mexican, Vegetarian
   Servings:  8
 
      2 cn (8 oz. ea.) green chilies
      1 lb Jack cheese, sliced
      1 lb Cheddar cheese, sliced
      4 tb Whole wheat flour
      1 c  Evaporated milk
      1 c  Sour cream
      4    Eggs
      1 c  Diced chicken or turkey
      2 c  Mild salsa
 
  Cut chilies open and line 8" x 13" baking dish with them.  Layer both
  cheeses evenly over chilies.  Add any remaining chilies over the cheese
  layer.  Mix flour with small amount of milk; using a wire whisk helps to
  make a smooth paste.  Mix in remaining milk and sour cream.  Beat in eggs,
  one at a time; add diced meat.  Pour over chilies and cheese; bake for 30
  minutes at 350 degrees.  Pour salsa over top and bake an additional 15
  minutes.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chili Rice
 Categories: Diabetic, Vegetables, Mexican
   Servings:  4
 
      1 ts Olive Oil
    1/2    Onion, chopped
      2    Garlic Cloves, minced
      2 c  Cooked Brown Rice
           SAUCE:
      3 tb Salsa
      4 oz Can Green Chilies -or-
      2    To 3 Anaheim or California
           -Chilies, fresh
    1/3 c  White Vinegar
    1/4 c  Onion, chopped
    1/2 c  Cilantro, freshly chopped
 
  RICE:
  
  To prepare the rice, heat oil in a skillet.  Add onion and garlic and saute
  until onion is translucent.
  
  Stir in cooked rice and heat thoroughly.
  
  If using fresh chilies, grill or roast them by setting them under the
  broiler until they start to blister and turn born. Turn chilies to broil
  evenly. Place chilies in a plastic bag and let steam 5 minutes or until
  cool. Remove from bag and peel skin using fingers or knife.
  
  For the sauce, mix salsa, chilies and vinegar in a blender or food
  processor.
  
  Stir in onion and cilantro.
  
  Pour chili sauce over rice and serve.
  
  Yield: 4 servings, 3 cups
  
  One Serving = 1/4 cup (with fresh chilies) Calories: 150 Protein: 3 g Fat:
  2 g Carbohydrate: 31 g Fiber: 2.5 g Cholesterol: 0 mg Sodium: 382 mg (with
  2 fresh jalapeno peppers) Potassium: 203 mg
  
  Exchange: 2 Starch/Bread
  
  Source:  "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive
  Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara
  Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D.
  
  Shared by:  Norman R. Brown
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chili Sauce
 Categories: Sauces, Spicy, Mexican
   Servings:  1
 
      2    Finely chopped red chili
           -peppers or
      2 tb Chili powder
    1/4 c  Finely chopped onion
      3 tb Finely chopped green pepper
      1 tb Butter
      8 oz Can tomato sauce
    1/4 c  Water
      1    Garlic clove, minced
      1 ds Black or red pepper
 
  Using a small skillet cook chopped onion, green pepper, garlic, and chili
  pepper in butter, till tender. Add tomato sauce, water, and pepper. Cover
  and simmer 15 minutes. Makes 1 1/2 cups.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chimicangas
 Categories: Ground beef, Mexican
   Servings:  6
 
      1 lb Ground beef
      1 md Sized chopped onion
    1/2 c  Enchilada sauce (canned is
           -fine)
 
  first, make the meat filling Brown the meat and drain. Add the onion, cook
  until soft.  Add the
  
  sauce and let simmer for 10 minutes Now you're ready to really start. 12
  flour tortillas(7 inches in diameter) 2 1/4 cups of meat filling(from
  above) 1 1/2 to 2 cups each of shredded cheddar cheese, shredded lettuce,
  and chopped green onions or radishes Sour cream
  
  Spoon 3 tablespoons of the filling down the center of tortilla.
  
  Fold tortilla around filling, and fasten with wooden toothpicks.  Assemble
  only 2 or 3 at a time, or the tortilla will absorb liquid from the filling.
  Fry in 1 inch of hot oul over medium heat (350degrees), turning,
  
  until golden; takes 1 to 2 minutes.  Lift from fat with a slotted spoon,
  draining, then place on a thick layer of paper towels; keep in a warm place
  until all are cooked. Serve garnished with 2 or 3 tablespoons each shredded
  cheese, lettuce,
  
  and radishes or green onions, and add sour cream to taste. Do not forget to
  remove the toothpicks before serving.  I've done
  
  it once, and it is extremely painful. These aren't quite like the ones you
  get in restaurants, because
  
  they use huge platter-sized tortillas.  They are still a grease maniac's
  dream--very greasy, very tasty.  You can use animal fat or lard to fry up
  the chimichangas, I believe, but I would suggest using vegetable oil. It
  works just fine, and the other way will probably cause a cholesterol
  overload.  Otherwise, it's fantastic.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chimichangas Supreme Part 1
 Categories: Mexican
   Servings:  4
 
      1 lb Lean beef
      1 ts Salt
    1/4 ts Pepper
    1/4 ts Garlic powder
      4    Tomatoes
  1 1/2 ts Shortening
    1/2    Onion, chopped
    1/2    Bell pepper, chopped
  1 1/2 ts Flour
    1/2 c  Canned whole green
           Chiles
      4 fl Tortillas
           Oil for deep frying
           Red chile sauce (see index)
 
  SOURCE: LOS OLIVOS, PHOENIX, TEMPE.  BEVERAGE: BRISA LIGHT OR DARK. 1. Cut
  the beef into 4 pieces.  Place in a 5 to 6-quart pan and add water to
  cover.  Bring to a boil; skim the foam from the surface. Add the salt,
  pepper, and garlic.  Simmer until tender, approximately 1-1/2 to 2 hours.
  2.  Drain the beef, reserving 1/2 cup of the broth. When the meat is cool,
  shred.  Chop 2 of the tomatoes.  3.  Melt the shortening in a pan over
  medium heat.  Add the onion and bell pep- per and saute until tender. Add
  the flour, whisking until no lumps remain, and cook 2 minutes. Add the
  shredded beef, reserved broth, chopped tomatoes, and whole chiles. Simmer
  15 minutes. 4. Place about 1/2 cup of the meat mixture in a line down the
  center of each tortilla.  Fold both ends over 1 inch to 2 inch; fold one
  side over the other and roll up in a neat package. Secure with a toothpick.
  5.  Deep fry in very hot oil (400F) until (See Part 2 for more)
 
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      Title: Chimichangas Supreme Part 2
 Categories: Mexican
   Servings:  4
 
           (cont. from part 1)
      1 c  Shredded wisconsin
           Cheddar cheese
      1 c  Sour cream
      4    Black olives
    1/4 c  Chopped green onions
      1 tb Whipping cream
           Guacamole (see index)
      2 c  Shredded lettuce
      4    Black olives
 
  SOURCE: LOS OLIVOS, PHOENIX, TEMPE.  BEVERAGE: BRISA LIGHT OR DARK. Crisp
  and well browned.  Drain on paper toweling. 6. Preheat the broiler. Place
  the chimichangas on an ovenproof platter or in a baking pan. Spoon Red
  Chile Sauce over liberally.  Sprinkle with grated cheese and green onion.
  Place under broiler until the cheese melts. 7. Combine the sour cream and
  whipping cream.  Slice the remaining 2 tomatoes. Top the chimichangas with
  the sour cream mixture and Guacamole. Garnish with shredded lettuce, sliced
  tomato, and olives.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chimichangas (Deep Fried Burritos)
 Categories: Mexican
   Servings:  6
 
      1 lb Ground meat, browned and
           -drained
      1 md Onion, chopped
    1/2 c  Red chile sauce or enchilada
           -sauce
     12    Flour tortillas
           Oil for frying
      2 c  Cheddar cheese
      2 c  Shredded lettuce
      2 c  Chopped green onions
 
  In a large skillet, brown meat and drain.  Add onion and chile or enchilada
  sauce.  Spoon about 3 tbsp of meat filling in center of each tortilla. Fold
  tortilla, tucking in ends, and fasten with wooden toothpicks.  Only
  assemble 2 or 3 at a time as tortilla will absorb liquid from sauce.  In a
  large frying pan, with 1 inch of oil over medium heat, fry folded tortilla,
  turning until golden about 1 to 2 minutes.  Drain on paper towels and keep
  warm.l Garnish with cheese, lettuce, and onion.
  
  Yield:  12 Chimichangas or fried burritos
  
  From:  "Celebrate San Antonio - A Cookbook" by the San Antonio Junior
  Forum, 1986.  ISBN 0-961917-0-0 Posted by: Karin Brewer, Cooking Echo, 8/92
 
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      Title: Chimichangas
 Categories: Ground beef, Mexican
   Servings: 12
 
      1 lb Ground beef
     10 oz Tomatoes and green chili
           -(ro-tel)
      1 pk Taco seasoning
      1 pk Flour tortillas
      3 c  Shredded letus
      8 oz Shredded cheddar cheese
    1/4 c  Sliced green onions
  1 1/2 c  Taco sauce
 
  oil
  
  Brown meat & drain.  Stir in tomatoes, green shilis and taco seasoning.
  Simmer for 5 minutes.  Spoon 1/3 c. onto a tortills; fold like burrito.
  Secure with a toothpick; fry in 1 inch of oil, then drain, repeat until
  mixture is used.  Top with lettues, cheese onions, and taco sauce as
  desired.  serves 12
 
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      Title: Chipotle Mayonnaise
 Categories: Sauces, Mexican
   Servings:  4
 
    1/2 c  Mayonnaise
    1/2 c  Dairy Sour Cream
    1/8 ts Oregano Leaves, Dried
      2    Chipotle Chiles *
 
  * Chipotle Chiles shoud be the ones that are canned in adobo sauce and
  should be finely chopped.
  ~-------------------------------------------------------------------------
  Mix all ingredients.  Cover and refrigerate until chilled, about 1 hour.
  Makes about 1 cup mayonnaise.
 
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      Title: Chipotle Sauce
 Categories: Sauces, Mexican
   Servings:  8
 
      2    Chipotle Chiles *
      2    Bacon, Slices, Finely Cut Up
    1/4 c  Onion, Finely Chopped
      3 c  Tomatoes, Finely Chopped
      1 c  Beef Broth
    1/4 c  Carrot, Finely Chopped
    1/4 c  Celery, Finely Chopped
    1/4 c  Fresh Cilantro, Snipped
    1/2 ts Salt
    1/4 ts 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.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chorizo (Mexican Sausage)
 Categories: Pork, Mexican
   Servings: 20
 
     20    Sausage casings (pork
           -casings for authentic
           -links)
           Vinegar
      2 lb Lean pork trimmings
      8 oz Beef OR pork fat
      2 md Onions, quartered
      8    Cloves garlic, pressed
    1/2 c  Cider vinegar
    1/4 c  Tequila (optional)
    1/4 c  Ground red chile, mild OR
           -hot
      1 ts Ground cinnamon
  1 1/2 ts Ground comino
      1 ts Ground Mexican oregano
      1 tb Salt
 
  ..I [=Jane Butel] have generally made bulk sausage, as it is much easier.
  Sausage has to be taken out of the casing for most uses anyway.
  
  1.  Clean the casings, rinse well with water, then pour vinegar through
  them.  Set aside.
  
  2.  Use a food processor or the coarse blade of a meat grinder, grind the
  meat and fat.  Add the onions, garlic, vinegar, tequila and seasonings,
  using the hotness of chile powder your family and guests will prefer.
  
  3.  Stuff the casings.  First cut the casings into 3-ft lengths and tie one
  end together.  Use either a funnel or filling tube to fill the lengths. Tie
  at about 4-inch intervals with heavy thread.
  
  4.  Place on a cookie sheet covered with wax paper.  Set on the counter for
  about 2 hours, then refrigerate.
  
  5.  After a day, freeze what you will not use within a week or two. Mixture
  should ripen for at least 8 hours before using.
  
  Notes:  If you have no food processor or grinder, buy triple ground pork.
  Prepare the recipe once and taste for the mildness or hotness of the ground
  red chile.  Adjust to suit your taste for the next time you make sausage.
  
  Freezing hints: Mold the sausage into 1/2-pound lumps and freeze between
  pieces of foil inside a heavy plastic bag.
  
  Maximum recommended freezer storage:  3 months.
  
  Makes 20 sausages or  2 2/3 pounds bulk sausage.
  
  From:  JANE BUTEL'S TEX-MEX COOKBOOK by Jane Butel, Harmony Books, New
  York.  1980.  ISBN 0-517-539861 Shared by: Karin Brewer, Cooking Echo, 7/93
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chorizo a la Mexicana (Mexican Sausage)
 Categories: Pork, Mexican
   Servings: 20
 
      1 lb Lean pork
      2 tb Chili powder
      1 ts Oregano, handrubbed
      1 ts Salt
      1    Garlic clove, pressed
      2 tb Vinegar
 
  Grind coarsely or chop pork.  Add all other ingredients and mix thoroughly.
  Let stand for several hours.  Fry without adding fat for about 30 minutes.
  If you aren't going to use immediately, pack the uncooked chorizo in a
  crock or glass jar and keep in refrigerator. It will keep for several
  weeks.  3 oz. or 1/3 cup = 1 chorizo
  
                                          From Elena's Secrets of Mexican
                                               Cooking by Elena Zelayeta
                                               Prentice-Hall (c) 1958
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chorizo Homemade Sausage
 Categories: Pork, Mexican, Spicy
   Servings:  6
 
      5 lb Fresh pork
      5 ts Salt
      3 tb Chili powder
      1    Clove garlic, mashed
      5 tb Vinegar
    1/4 c  Paprika
  1 1/2 ts Pepper
    3/4 ts Oregano
    3/4 ts Thyme
    1/4 c  Dry wine
 
  Yield: 6 Servings
  
  With electric food grinder, coarsely grind pork.  Add all of the above
  ingredients and with hands, mix together until well blended in.  With meat
  press, press into thin patties.  Freeze in handi-wrap and scott wax paper
  until ready to use.  In covered frypan, cook for 20 minutes, turning over
  every 5 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chorizo Noodle Casserole
 Categories: Pasta, Casserole, Mexican
   Servings:  6
 
     12 oz Rotini
           Boiling salted water
      1 tb Butter or margarine
      4    Medium-size chorizo sausages
      1 sm Onion, coarsely chopped
      4 oz Can green chilies, chopped
      1 c  Milk
    1/2 ts Salt
      1 ds Of pepper
      2 c  Shredded jack cheese
      6    To 8 tomato slices
 
  Servings: 6
  
  Following package directions, cook rotini in a large kettle of boiling
  salted water until al dente.  Drain, rinse with cold water, and drain
  again.
  
  Meanwhile, melt butter in a wide frying pan over medium-high heat. Remove
  sausage casings, crumble meat into pan, add onion, and cook until sausage
  is browned and onion is limp (about 5 minutes).  Pour off drippings and add
  cooked pasta, chilies, milk, salt and pepper to taste.
  
  Pour half the mixture into a greased 2 1/2 quart casserole; sprinkle with
  half the cheese.  Add remaining mixture, arrange tomato slices on top, and
  sprinkle with remaining cheese.  If made ahead, cover and refrigerate until
  next day.
  
  Bake, uncovered, in a 350 deg F oven for 25 to 35 minutes or until top is
  slightly browned.  Makes 6 servings.
  
  Source: Sunset Pasta Cookbook posted by Linda Davis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chorizo Quiche in Cornmeal Crust
 Categories: Mexican
   Servings:  6
 
MMMMM--------------------------CORNMEAL CRUST-------------------------------
    1/2 c  Cornmeal
    3/4 c  Sifted flour
    1/2 ts Salt
    1/8 ts Black pepper
    1/3 c  Shortening
      4 tb -cold water (or more)

MMMMM-----------------------------FILLING----------------------------------
      6 sl Monterey Jack cheese
    1/2 lb Chorizo; casings removed
    1/4 c  Sliced green onions
      4    Eggs
      2 c  Whipping cream
           -=OR=- Half and Half
           Salt, pepper
 
  To make crust, sift together cornmeal, flour, 1/2 teaspoon salt and pepper.
  Cut in shortening until mixture resembles coarse crumbs. Add water, 1
  tablespoon at a time, stirring lightly until mixture forms ball. Turn out
  onto lightly floured board and roll dough to 13-inch circle. Fit loosely
  into 9-inch pie plate or quiche pan. Fold edge under and flute.
  
  Arrange cheese slices on bottom of crust. Fry sausage until cooked and
  crumbly. Drain off fat. Sprinkle sausage on top of cheese, then top with
  green onions. Lightly beat eggs in bowl, stir in whipping cream and season
  to taste with salt and pepper. Pour over cheese and chorizo mixture. Place
  on bottom rack of oven and bake at 450F 15 minutes. Reduce heat to 350F and
  bake additional 25 to 30 minutes. Let stand 10 minutes before cutting.
  
  (C) 1992 The Los Angeles Times
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chorizo
 Categories: Pork, Mexican
   Servings:  6
 
     10 lb Boneless Pork Butt
      6 tb Salt
      1 c  Vinegar
      5 tb Paprika
      3 tb Hot ground pepper
      8 lg Buds fresh garlic
      1 tb Oregano
      2 ts Black coarse pepper
      1 c  Water
 
  Grind all the pork butts thru a 1/4" grinding plate and place into a mixer.
  Add all the ingredients and mix well until all the spices are evenly
  distributed.  Chorizo is to be stuffed into a 40-42 MM hog casing. Place on
  smoke sticks and let dry in cooler overnight.  This particular sausage
  takes much longer to dry than most others.
  
  From: Great Sausage Recipes and Meat Curing Shared By: Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chorizos (Mexican Sausage)
 Categories: Pork, Mexican
   Servings: 10
 
      2 lb Pork tenderloin (ground ok)
      5    Chiles anchos
    1/2 ts Coriander seeds (toasted)
    1/2 ts Peppercorns
    1/8 ts Cumin seeds
      2 tb Sweet paprika
    2/3 c  Mild white vinegar
    1/2 lb Pork fat
      2    Chilies pasilla
      3    Cloves
    1/2 ts Oregano (Mexican Blended)
      4    Garlic cloves (peel/crush)
  2 1/2 ts Salt
      2 fl Vodka (if wanted)
 
  Chop the meat roughly, (or purchase ground pork), together with the fat.
  
  Toast the chilies well, turning them from time to time so they do not burn.
  While they are still warm and flexible, slit them open and remove the seeds
  and veins.  As they cool off they will become crisp.
  
  Grind the spices together withe the chilies.
  
  Mix the ground spices and chilies with the rest of the ingredients and rub
  them well into the meat with your hands.
  
  Cover the mixture and set it aside in the refrigerator to season for 3
  days, stirring it well each day. (Before using, fry a little of the meat
  and taste to see if it has enough salt and seasoning.)
  
  Normally the meat would be put into sausage casings, however, I just use it
  straight from the bowl.  If you don't want to stuff the meat into casings
  at all, leave it to mature for about a week.  Store it in containers in the
  freezer compartment of the refrigerator.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Christmas Eve Salad (Ensalada De Noche Buena)
 Categories: Salads, Mexican, Entertain
   Servings:  6
 
      1    Fresh pineapple or 1 20-oz
           -can pineapple chunks
      2 lg Oranges
      2 md Bananas
      1 lg Apple
      3 md Beets, cooked, peeled, and
           -sliced or 1 16-oz can
           -sliced beets,
           Drained
      1    Jicama, peeled and sliced
           -(optional)
      1    Stick sugar cane, peeled and
           -chopped (optional)
           Lettuce
    1/2 c  Peanuts
 
  Pomegranate seeds Mayonnaise or salad dressing Milk
  
  Remove crown of fresh pineapple.  Peel pineapple and remove eyes; quarter
  and remove core.  Cut pineapple into chunks. (Or drain canned pineapple.)
  
  Peel oranges; section over a bowl to catch juice.  Peel and slice bananas.
  Core and slice apple.  Toss apple and banana with orange sections and
  orange juice.
  
  Drain fruits; arrange with pineapple chunks, sliced beets, jicama and sugar
  cane on large lettuce lined platter.  Sprinkle with peanuts and
  pomegranante seeds.  Thin mayonnaise or salad dressing with a little milk
  to make drizzling consistency. Pass with salad.  Makes 6 to 8 servings.
  
  Comments:  Marge left out beets, and added kiwi.  Good served with Miss
  Daisy's poppy seed dressing.
  
  Source:  Better Homes and Gardens Mexican Cookbook 1977
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cilantro Pesto
 Categories: Sauces, Vegetables, Cheese, Mexican
   Servings:  4
 
  1 1/2 c  Fresh Cilantro, Firm Packed
    1/2 c  Parsley, Firmly Packed
    1/2 c  Parmesan Cheese
    1/2 c  Vegetable Oil
    1/4 ts Salt
      3    Cloves Garlic
    1/4 c  Pine Nuts, 1 oz
 
  Place all ingredients in food processor workbowl fitted with steel blade or
  in a blender container, cover and process until well blended. Makes about
  1-1/4 cups Pesto
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cinco De Mayo Casserole
 Categories: Chili, Mexican
   Servings:  8
 
  1 1/2 c  Yellow cornmeal
      1 ts Salt
      4 c  Cold water
      2 tb Butter/margarine
      1 c  Shredded sharp Cheddar
           -Cheese
      5 c  Double-Header Chili (recipe
           -follows), heated
           Toppings:
      1    (8 oz) container sour cream
      2 c  Shredded Romaine or iceberg
           -lettuce
      1 c  Shredded sharp Cheddar
           -Cheese
      2    Plum tomatoes, diced
      2    Green onions, sliced
    1/2    Ripe avocado, diced
    1/2 c  Pitted sliced ripe olives
 
  This dish is a hearty chili turned into a party dish by adding a cornmeal
  layer and a garnish of cut-up vegies.
  
  Prep time: 30 minutes plus cooling Cooking time: 25 minutes
  
  Cornmeal layer: whisk cornmeal, salt and water together in large saucepan.
  Bring to boil over medium-high heat, whisking constantly. Cook until
  thickened, 1-2 minutes.  Remove from heat and stir in butter and cheese
  until melted.
  
  Immediately pour cornmeal mixture into shallow 3-quart casserole.  cool
  until firm, 30 minutes. (Can be made ahead. Cover and refrigerat chili and
  cornmeal layers separately.  Assemble casserole, cover and bake in preheatd
  375~ oven 1 hour or until heated through.)  Preheat oven to 375~.  Spread
  top of casserole with chili. Cover and bake 25 minutes or until heated
  through. Garnish with toppings.
  
  Makes 8 servings.
  
  Per serving: 545 calories, 34 mg protein, 31 gm fat, 33 gm ccarbohydrates,
  1,093 mg sodium, 124 mg cholesterol.
  
  **
  
  Double-Header Chili
  
  A no-fuss feast taht makes 2 meals, with or without beans.
  
  Prep time: 10 minutes Cooking time 2 to 2-1/2 hours
  
  4 lbs. boneless lean beef chuck, cut into 1-inch cubes 6 cups chopped
  onions 1 bottle (12 oz) beer 1/2 cup chili powder 6 Tbsp tomato paste 2
  Tbsp seeded, minced jalapeno chile 2 Tbsp minced garlic 2 1/2 tsp salt 1
  tsp ground pepper
  
  Preheat oven to 325~.  Combine all ingredients in heavy Dutch oven.  Cover
  tightly and cook 2 to 2-1/2 hours, until meat is very tender.  (Can be made
  ahead.  Cover and refrigerate up to 3 days.  Or freeze up to 1 month)
  
  Makes 11 cups.
  
  Per cup: 310 calories, 34 gm protein, 13 gm fat, 13 gm carbohydrates, 756
  mg sodium, 107 mg cholesterol.
  
  CHILI with BEANS:  Combine 5-1/2 cups chili with 1 can (19 oz) red kidney
  beans, drained and rinsed, in large saucepan.  cook over medium heat until
  heated through, 10 minutes.  Makes 7 cups.
  
  Per cup: 300 calories, 31 gm protein, 11 gm fat, 18 gm carbohydrates, 690
  gm sodium, 84 mg cholesterol.
  
  [ Ladies' Home Journal, Maya 1991 ]
  
  *>* this comes from the bottom of the files of Shelley Rodgers <=-
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Citrus-Marinated Pork Chops
 Categories: Mexican, Pork
   Servings:  6
 
      2    Chipotle Chiles; Dried
      6    Pork Loin Or Rib Chops; *
    1/2 c  Frozen Orange Juice; Thawed
    1/4 c  Vegetable Oil
    1/4 c  Lemon Juice
      2 tb Orange Peel; Grated
      1 ts Salt
      1    Clove Garlic
      1    Orange; Medium, **
 
  *     Pork chops should be cut about 1/2-inch thick. ** Orange should be
  cut into 6 wedges.
  ~-------------------------------------------------------------------------
  Cover chiles with water.  Let stand until softened, about 1 hour.  Drain
  and finely chop.  Place pork chops in a shallow glass or plastic dish.
  Place chiles and remaining ingredients, except the orange, in a blender
  container.  Cover and blend, at low speed, until smooth.  Pour over chops.
  Cover and refrigerate at least 3 hours, spooning marinade over chops
  occasionally.  Set oven control to broil.  Remove chops from marinade and
  sit marinade aside.  Place chops on rack in a broiler pan.  Broil, with
  tops of the chops 3 to 5 inches from the heat, until light brown, about 10
  minutes.  Turn the chops and brush with the marinade.  Broil until chops
  are done, about 5 minutes longer.  Garnish with orange wedges and serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Classic Mexican Flan
 Categories: Mexican, Desserts
   Servings:  8
 
    1/2 c  Sugar
      1 c  Milk
      3 lg Eggs plus
      3 lg Egg yolks
      1 ts Vanilla extract
     14 oz Can sweetened condensed milk
    1/2 ts Almond extract
 
  In a small saucepan melt sugar over moderate heat, stirring frequently,
  until sugar is a dark, caramel-colored liquid. Remove from heay and pur
  into a 4 cup metal ring mold or 8 individual molds. Quickly turn mold to
  coat bottom and sides with the caramel. Let cool so caramel hardens. Heat
  oven to 325. Put the condensed milk, milk, eggs, egg yolks and flavorings
  into an electric blender. Cover and blend to mix well. Pour mixture into
  mold; put mold in a larger pan filled with water to depth of 1/2 inch. Bake
  for 1 hour. Remove from oven and remove mold from water. Cool and then
  refrigerate up to 2 days. Cover mold with an inverted serving platter. Hold
  mold and platter together and turn them over. Lift off mold. Caramel will
  fall as a liquid sauce over the custard.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cobble Corn Chili Tacos
 Categories: Mexican, Ground beef
   Servings:  6
 
     12    Taco shells
      1 lb Ground beef
      1 pk Chili seasoning mix
      1 cn (17 oz) whole kernel
           Sweet corn
      1 cn (14 1/2 oz) stewed tomatoes
      1 cn (8 oz) tomato sauce
      2 tb Instant minced onion
      1 c  Sliced celery
           Shredded Cheddar cheese
           Shredded lettuce
 
  Arrange taco shells in a shallow baking pan.Place in very slow oven (250
  degrees) to crisp while making filling. Heat large skillet;crumble meat in
  and cook until browned, stirring constantly.Tilt skillet and spoon off
  excess fat. Stir in chili seasoning mix.Add corn,tomatoes,tomato sauce,
  onion and celery.Heat to boiling. Turn heat to low and cook,uncovered,for
  15 minutes,stirring occasionally. Spoon into taco shells.Top with cheese
  and serve on crisp lettuce.Or the filling may be served like chili con
  carne, if you don't like taco shells.Makes 6 servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cod with Garlic
 Categories: Mexican, Seafood
   Servings:  8
 
      2 lb Scrod Or Cod Fillets; *
      8    Cloves Garlic;Finely Chopped
      2 tb Margarine Or Butter
      2 tb Vegetable Oil
    1/4 c  Lemon Juice
      1 ts Salt
      1    Fresh Cilantro; Snipped
 
  Servings:  8
  
  *  Fillets should be cut to make 8 servings.
  
  Place the fish fillets on a rack in a broiler pan.  Cook and stir the
  garlic in the margarine and oil until golden brown, (DO NOT overcook).
  
  Remove garlic and set aside.  Drizzle the margarine mixture and lemon juice
  over the fillets then sprinkle with the salt.  Set oven control to broil.
  Broil the fish with the tops of the fillets about 3-inches from the heat
  until the fillets flake easily with a fork, about 10 to 12 minutes.
  Sprinkle with the reserved garlic and cilantro.  Serve with lemon wedges,
  if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Conchas (Coiled Sweet Rolls)
 Categories: Breads, Mexican
   Servings: 12
 
  3 1/2 c  Flour (More If Necessary)
    1/4 c  Sugar
      1 ts Salt
      1 pk Dry Yeast
           Butter Or Margarine Softened
    2/3 c  Very Warm Water
      2    Eggs, Room Temperature
    1/2 c  Honey
    3/4 c  Chopped Almonds
 
  Mix 3/4 cup flour, sugar, salt and undissolved yeast in large bowl. Add
  softened butter. Gradually add water and beat 2 minutes on medium speed of
  electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour.
  Beat on high speed 2 minutes, scraping bowl occasionally. Stir in enough
  additional flour to make stiff dough. Turn out onto lightly floured board
  and knead until smooth and elastic, 5 to 10 minutes. Place in greased bowl,
  turning to grease top. Cover and let rise in warm place until doubled.
  Punch dough down. Divide in halves. On lightly floured board, roll half of
  dough to 15- x 12-inch rectangle. Spread with 2 tablespoons softened
  butter. Fold in half. Roll out again to 15- x 12-inch rectangle. Spread
  with 2 tablespoons more butter. Fold in half and roll out to 18- x 6-inch
  rectangle. Cut dough lengthwise into 6 (1-inch) strips. Fold each strip in
  half lengthwise so that it is 1/2-inch wide. Gently roll to round and
  lengthen each strip to rope 1/4 to 1/2 inch in diameter. Hold one end of
  each rope firmly and wind dough loosely around to form coil. Tuck end
  underneath. Place on greased baking sheets about 2 inches apart. Repeat
  with remaining dough. Cover and let rise in warm place until doubled. Heat
  honey until thin. Gently brush rolls with half of honey and sprinkle with
  almonds. Bake at 400F 15 minutes or until browned. Remove from baking
  sheets and cool on wire racks. Drizzle while hot with remaining honey.
  From:  The Los Angeles Times.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Corn & Zucchini Quesadilla W/ Tomato Salsa & Avocodo Relish
 Categories: Mexican, Appetizers, Condiments
   Servings:  4
 
      3    Flour Tortillas (6")
      1 c  Grated Montery Jack
      1 c  Grated White Cheddar
      2 tb Diced Red Onion
      1    Janapeno, seeded & minced
      1 c  Suchinni, julienned
    3/4 c  Corn kernels
           Salt & pepper to taste
           Tomato Relish *
           Avocado Relish *
 
  [* recipes follow]
  
  I.   Prepare the salsa and relish.*  Set aside. Heat oven to 450 deg.
  Positioin 2 tortillas on an ungreased cookie sheet.  Sprinkle half the
  cheeses, onion, jalapeno, zuchinni and corn on each.  Season to taste with
  salt and pepper.
  
  II.  Place one of the two tortillas atop the other and the third torilla
  atop the second.  Transfer to the oven and bake until cheese has melted and
  tortillas are becoming crisp (about 10 min.).
  
  III. Cut tortilla into quarters, garnish each with tomato salsa and avocado
  relish and serve hot. ~From the Mesa Grill (102 5th Ave., NY), chef Bobby
  Flay Chicago Tribune Magazine, March 21, 1993
  
  Posted by Bud Cloyd
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Corn and Crab Chowder
 Categories: Seafood, Soups, Mexican
   Servings:  4
 
      4 tb Unsalted butter
      1 md Onion, chopped
      1    Clove garlic, chopped
      3 c  Fresh corn kernels
    1/4 c  Water
  1 1/2 tb Cornstarch
      2 c  Whole milk
    3/4 c  Lump crabmeat, about 4
           -ounces
      1 c  Whipping cream
      2    Poblano chili peppers,
           -roasted and diced
      1    Canned chipotle chili
           -pepper, diced
 
  Salt to taste Chopped fresh thyme or cilantro
  
  Melt 2 Tbsp. butter in a large saucepan.  Add onion and garlic and cook
  over medium heat, stirring often until soft, 7 to 8 minutes.  Transfer to a
  blender and add corn kernels, water and cornstarch.  Blend until smooth.
  
  Melt remaining butter in same pan.  Add puree, and cook over medium heat,
  stirring constantly, until mixture thickens, 3 to 4 minutes.  Add milk and
  heat to a simmer.  Cover partially and simmer 15 minutes, stirring often.
  
  Strain soup, pressing on solids to remove as mush liquid from the corn as
  possible.  Return strained mixture to pan, and add crab, cream, poblano
  chilies, chipotle chili and salt.  Heat to a simmer.  Serve hot, garnished
  with thyme or cilantro.  Makes 4 cups
  
  From: Asbury Park Press 08/12/92 Shared By: Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Corn Fritters
 Categories: Mexican, Vegetables
   Servings:  8
 
    1/2 ea Roasted Tomato Sauce *
      1 x  Vegetable Oil
      1 c  Unbleached Flour
    1/2 c  Milk
      1 ts Baking Powder
      1 ts Vegetable Oil
      2 ea Eggs; Large
      1 c  Whole Kernel Corn
 
  * See Sowest 2 for Roasted Tomato Sauce Recipe. Prepare the Roasted Tomato
  Sauce and set aside, keeping it warm.  Heat the oil, (1 inch deep) in a
  deep fryer or Dutch oven to 375 degrees F.  Beat the remaining ingredients,
  except the corn, together until smooth then add the corn. Drop by level
  Tablespoonfuls into the hot oil.  Fry until completely cooked through,
  about 5 minutes.  Drain on paper towels.  Serve with the warm Roasted
  Tomato Sauce.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Corn Pudding - Budin De Elote
 Categories: Mexican, Vegetables
   Servings:  4
 
           Jim Vorheis
      1 tb Unsalted butter
      2 tb Toasted fine bread crumbs,
           -approximately
           For the budin:
      2 c  Corn kernels*
    1/2 c  Milk
      5 tb Unsalted butter
      3    Eggs
      1 ts Sugar
      1 ts Sea salt, or to taste
 
  Heat the oven to 300 F.  Place a heavy baking sheet on the lower rack of
  the oven.  Butter a 1-quart baking or souffle dish and sprinkle with the
  bread crumbs.  Set aside.
  
  Put the corn and milk into a food processor and process for 10 to 15
  seconds or until reduced to a textured puree.  Beat the butter until creamy
  and gradually add the corn and the eggs, one by one, beating after each
  addition.  Add the sugar and salt.
  
  Pour the mixture into the prepared dish and bake until the mixture is
  firmly set and beginning to brown around the edges - about 35 minutes.
  
  Either serve from the dish or carefully unmold onto a serving dish.
  
  * Starchy field corn works best, ears of corn left intact that have been
  picked a few days earlier, for the starches to heighten, can be used.
  
  The Art of Mexican Cooking From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Corn Salsa
 Categories: Condiments, Vegetables, Sauces, Mexican
   Servings:  4
 
     16 oz Corn, Canned, Drained
      4 oz Green Chilies, Canned, Drain
      1    Jalapeno Chile *
    1/4 c  Green Bell Pepper, Chopped
    1/4 c  Green Onions W/Tops, Sliced
      2 tb White Wine Vinegar
      1 tb Vegetable Oil
    1/4 ts Salt
 
  * Jalapeno chile should be seeded and finely chopped.
  ~-------------------------------------------------------------------------
  Mix all ingredients.  Cover and refrigerate until chilled, about 1 hour.
  Makes about 2 1/3 cups salsa.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Corn Souffle
 Categories: Mexican, Eggs
   Servings:  6
 
      3 tb Margarine Or Butter
      3 tb Unbleached Flour
    1/4 ts Sugar
    1/4 ts Cumin; Ground
    1/4 ts Nutmeg; Ground
    1/4 ts Red Pepper; Ground
      1 c  Milk
      3 ea Eggs; Large, Separated
      2 tb Onion; Finely Chopped
      2 tb Green Chiles; Finely Chopped
  8 3/4 oz Whole KernelCorn;Drained,1cn

MMMMM---------------------GREEN CHILE CHEESE SAUCE--------------------------
    1/2 c  Cheddar Cheese; Shredded,2oz
    1/4 c  Green Chiles; Finely Chopped
    1/3 c  Half & Half
      1 tb Onion; Finely Chopped
      1 ts Cumin; Ground
    1/4 ts Salt
 
  Heat the oven to 350 degrees F.  Butter a 1-quart souffle dish or
  casserole.  Heat the margarine in a 2-quart saucepan over low heat until
  melted.  Stir in the flour, sugar, cumin, nutmeg, and red pepper.  Cook
  over low heat, stirring constantly, until the mixture is smooth and bubbly.
  Stir in the milk, heat to boiling, stirring constantly.  Boil and stir for
  1 minute.  Beat the egg yolks slightly in a medium bowl.  Stir at least
  half of the hot mixture gradually into the egg yolks.  Stir the hot mixture
  back into the saucepan.  Boil and stir for 1 minute.  Remove from the heat
  and stir in the onion, chiles, and corn.  Beat the egg whites in another
  medium bowl on high speed, on an electric mixer, until stiff. Stir about
  1/4 of the egg whites into the corn mixture.  Fold the corn mixture into
  the remaining egg whites.  Carefully pour the mixture into the souffle
  dish.  Bake uncovered until a knife inserted in the center comes out clean,
  about 50 minutes.  Prepare the Green Chile Cheese Sauce. Serve the souffle
  with the sauce when souffle is done.
  
  GREEN CHILE CHEESE SAUCE:
  
  Heat all the ingredients over low heat, stirring constantly, until the
  cheese is melted.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Corn Stuffed Poblano Chiles
 Categories: Mexican, Vegetables
   Servings:  6
 
      6    Poblano Chiles
      2    Eggs; Large
  1 1/2 c  Whole Kernel Corn
      2 oz Cheddar Cheese;Shredded,1/2C
    1/2 c  Pecans; Chopped
    1/2 c  Red Pepper; Finely Chopped
    1/2 c  Onion; Finely Chopped
    1/2 ts Salt
    1/8 ts Red Pepper; Ground
 
  Set the oven control to broil.  Cut the chiles lengthwise into halves and
  carefully remove ALL the seeds.  Place the cut sides down on the rack in
  the broiler and broil with the skin side up about 4 inches from the heat
  until the skin blisters on the peppers.  Place the chiles in a plastic bag
  for 15 minutes and then carefully remove as much skin as possible.  Heat
  the oven to 375 degrees F.  Beat the eggs in a medium bowl until thick and
  lemon colored, about 4 minutes.  Stir in the remaining ingredients.  Place
  the chiles in a greased rectangular baking dish, 13 X 13 X 2-inches. Spoon
  about 1/4 cup of the corn mixture into each chile half.  Cover and bake
  until corn mixture is hot, about 25 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Corn Tortillas
 Categories: Mexican, Breads
   Servings: 12
 
      2 c  Corn Flour Tortilla Mix, *
  1 1/4 c  Water; Warm
 
  *  Use the instant Corn Flour Tortilla Mix.
  ~-------------------------------------------------------------------------
  Mix tortilla mix and water with hands until all of the tortilla mix is
  moistened and dough cleans side of bowl, ( add 1 to 2 teaspoonfuls of
  water, if necessary).  Cover with damp towel; let rest 10 minutes.  Divide
  dough into 12 1-inch balls.  For each tortilla, place 1 ball on waxed paper
  square; flatten slightly.  Cover with another waxed paper square. Roll into
  6-inch circle.  Peel off top waxed paper square.  Heat an ungreased skillet
  or griddle over medium-high heat until hot.  Place tortilla in skillet,
  waxed paper side up.  Cook 30 seconds; immediately remove waxed paper.
  Continue cooking tortilla until dry around edge, about 1 minute. Turn and
  cook the other side until dry, about 2 minutes. stack tortillas, placing
  waxed paper between each.  Cover with damp towel.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Crab and Avocado Cocktail
 Categories: Appetizers, Seafood, Mexican, Garlic
   Servings:  6
 
      1 c  Crab Meat, Cooked
      2    Avocados, Peeled & Chopped
      2    Jalapeno Chiles *
    1/4 c  Tomato, Chopped
    1/4 c  Lime Juice
      2 tb Olive Or Vegetable Oil
      2 tb Onion, Chopped
      2 tb Cilantro, Fresh, Snipped
      1    Clove Garlic, Finely Chopped
    3/4 ts Salt
      1 ds Pepper
  1 1/2 c  Lettuce, Finely Chopped
           Lemon Or Lime Wedges
 
  * Jalapeno Chiles should be seeded and finely chopped.
  ~-------------------------------------------------------------------------
  Mix all ingredients except lettuce and lime wedges.  Place 1/4 cup of
  lettuce on ead of 6 serving dishes.  Divide the crabmeat mixture among the
  dishes. Garnish with lime wedges.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Crepes Ensenada
 Categories: Mexican, Cheese, Pork
   Servings:  6
 
     12 sl Thin sliced ham
      1    Brick Jack cheese cut in
           -chunks
      1 cn Whole green chilis
      1    Doz. tortillas (corn or
           -flour)
 
  From: Marcy Moreno Posted by: Donna Ransdell
  
  Roll each tortilla with a slice of ham, chunk of cheese, and a piece of
  green chili...place side by side, flap side of tortilla down in a 9x13
  baking dish. Cover with cheese sauce and bake 45 minutes at 350 F.
  
  Cheese sauce:
  
  1/4 lb. margarine 1/2 cup flour 1 brick cheddar, grated 1 tbsp dry mustard
  1/2 tsp salt 1 qt/ milk
  
  Melt margarine, add flour and blend. Add remianing ingredients, stir till
  smooth and thickened.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Crispy Taco Recipe
 Categories: Ground beef, Mexican
   Servings:  6
 
      1 lb Lean ground beef
    1/2 c  Chopped onion
      1    Clove garlic, minced or
           -pressed, optional
      1 ts Salt
    1/2 ts Chili powder
      2 c  Diced tomatoes
      4 lg Wheat flour tortillas
 
  Oil for trying tortilla
  
  1. Brown together ground beef, onion and gaarlic in a heavy frying pan over
  medium heat, stirring untilmeat loses its pinkness.
  
  2. Add salt and chili poweder, blending well.
  
  3. Place 1/2 cup of the ground beef filling. 1/2 cup shredded chesse and
  1/4 cup diced tomatoes onto one-half of each tortilla. Fold other half ocer
  filling, pressing it down to remove any air pockets.
  
  4. Pour oil into large skillet to 1/4 inch depth.
  
  5. When oil is hot, place filled tortillas into pan a few at a time. Saute
  over medium to high heat until golden on each side, about 45 seconds per
  side.
  
  6. Remove frompan onto paper towelling. Cut into wedges to serve.
  
  That what we have this in our dinner. Ask us if you need more meal receipe.
  
  C o o k i n g   w i t h  c a r e f u l l y !!!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Crispy Taco
 Categories: Mexican, Ground beef, Kids
   Servings:  6
 
      1 lb Lean ground beef
    1/2 c  Chopped onion
      1    Clove garlic, minced or
           -pressed, optional
      1 ts Salt
    1/2 ts Chili powder
      2 c  Diced tomatoes
      4 lg Wheat flour tortillas
           Oil for trying tortilla
 
  1. Brown together ground beef, onion and gaarlic in a heavy frying pan over
  medium heat, stirring untilmeat loses its pinkness. 2. Add salt and chili
  poweder, blending well. 3. Place 1/2 cup of the ground beef filling. 1/2
  cup shredded chesse and 1/4 cup diced tomatoes onto one-half of each
  tortilla. Fold other half ocer filling, pressing it down to remove any air
  pockets. 4. Pour oil into large skillet to 1/4 inch depth. 5. When oil is
  hot, place filled tortillas into pan a few at a time. Saute over medium to
  high heat until golden on each side, about 45 seconds per side. 6. Remove
  frompan onto paper towelling. Cut into wedges to serve.
  
  That what we have this in our dinner. Ask us if you need more meal receipe.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Crocodile Cafe's Chicken Tortilla Soup
 Categories: Mexican, Soups, Chicken
   Servings:  8
 
      2 qt Chicken stock
      1    Red onion, large; diced
      3    Corn tortillas, fried/broken
      3    Roma tomatoes; diced
    1/2    Bunch of cilantro
      8 oz Ancho chile paste *
      2    Chicken breast halves **
           Salt to taste
      6 oz Ranchero cheese, crumbled
      2    Corn tortillas, fried crisp
 
  *   or 6 or 7 ancho chiles pureed ** large, cooked and shredded
  
  Bring 1 qt chicken broth to boil with onion in soup pot.  Combine remaining
  chicken broth with 3 fried tortillas in a blender and blend until combined
  and slightly thickened.  Pour into heated broth along with tomatoes,
  cilantro, chile paste, and chicken.  Season to taste with salt. Bring again
  to boil.  Serve garnished with ranchero cheese and tortilla strips.
  
  NOTE:  To puree ancho chiles, soak 6 or 7 chiles in hot water until tender,
  or simmer just until tender.  Remove stem and seeds and puree in blender
  with small amount of  water until paste in formed.  Strain through sieve to
  remove skin, if desired.
  
  Each serving with cheese and chips contains about: 146 calories, 866 mg
  sodium, 31 mg cholesterol, 4 g fat, 9 g carbohydrates, 17 g protein, 0.55 g
  fiber.
  
  ~- from the CROCODILE CAFE, Pasadena, CA. Posted by Hunter Elliot in
  Intelec Cooking
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cucumber Salsa
 Categories: Condiments, Vegetables, Sauces, Mexican
   Servings:  6
 
      1 c  Dairy Sour Cream
      1 c  Yogurt, Plain
    1/4 c  Parsley, Snipped
    1/4 c  Cilantro, Fresh, Snipped
      1 ts Cumin, Ground
    1/2 ts Salt
      2 md Cucumbers *
 
  *  Cucumbers should be pared, seeded and coarsely shredded.
  ~-------------------------------------------------------------------------
  Mix all ingredients.  Cover and refrigerate until chilled, about 2 hours.
  Makes about 3 cups salsa.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Deluxe Nachos
 Categories: Mexican, Appetizers, Snacks
   Servings: 48
 
           Karen Mintzias

MMMMM--------------------------REFRIED BEANS-------------------------------
      2 c  Dry pinto beans
      1 lg Onion
      1    Ham hock
           -Water
    1/2 c  Lard
           Salt

MMMMM------------------------------NACHOS-----------------------------------
     12    Corn tortillas
           Lard for deep frying
           Salt
      1 c  Shredded Jack cheese
      1 c  Shredded cheddar cheese
      2    Jalapeno chiles (or more);
           - finely chopped
      1 c  Finely diced tomatoes
      1 c  Finely chopped cilantro
 
  Place beans, whole onion and ham hock in saucepan. Add water to cover.
  Bring to boil, cover and simmer 1 1/2 hours, or until beans are tender.
  Remove onion and ham hock. Drain beans. Heat lard until very hot. Add to
  beans and mash with potato masher. Season to taste with salt. Set aside.
  
  To make nachos, cut tortillas in quarters and fry in deep hot lard until
  crisp. Drain and season lightly with salt. Arrange tortillas in single
  layer on large ovenproof platter. Sprinkle half each of Jack and cheddar
  cheeses over tortilla chips. Sprinkle chiles over cheeses. Top with dollops
  of refried beans and gently spread over mixture. (Reserve any extra beans
  for another use.) Sprinkle with half of remaining cheeses. Top with
  tomatoes and cilantro, then with remaining cheeses. Bake at 375F until
  cheeses are melted and bubbly, about 15 minutes. Serve at once.
  
  Created by: Red Onion, Los Angeles
  
  (C) 1992 The Los Angeles Times
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Dieter's Taco Salad
 Categories: Salads, Mexican
   Servings:  4
 
      1 lb Ground Beef, Lean
      1 md Onion
      1 lg Green Pepper, Chopped
      8 oz Tomato Sauce, No-Salt
      1 tb Vinegar
      1 ts Mustard, Dry
    1/2 ts Pepper, Red, Crushed
    1/2 ts Basil, Dried, Crushed
    1/4 ts Garlic Powder
      1 tb Water
      4 x  Tortillas, 8-inch
      4 c  Lettuce, Shredded
     12 x  Tomatoes, Cherry, Halved
      1 md Carrot, Shredded
    1/4 c  Parmesan Cheese, Grated
 
  Nutrition Information Per Serving:  353 cal., 30g pro., 30g carbo., 13g fat
  85mg chol., 201mg sodium.  Cook beef, onion, and 1/4 cup of green pepper
  until beef is brown; drain.  Add next 7 ingredients.  Bring to boil; reduce
  heat.  Simmer 15 minutes.  Warm foil-wrapped tortillas in a 350F oven for
  10 minutes.  Spray 4 10-ounce casseroles with nonstick spray coating; press
  1 tortilla into each.  Bake in a 350F oven for 15 minutes. Divide lettuce
  among 4 plates.  Place a tortilla on each plate. Spoon beef mixture into
  tortillas.  Top with remaining green pepper, tomatoes, carrot, and cheese.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Drunken Chicken Soup
 Categories: Poultry, Chicken, Soups, Mexican
   Servings:  6
 
      1    Chicken, cut up
      1 lg Onion, diced
      2    Cloves garlic, minced
      2    Stalks celery, sliced
    1/2    Green pepper, diced
      6 oz Can tomato sauce
    3/4 c  White wine
      3    To 4 carrots, sliced
           Salt and pepper to taste
      3    To 4 potatoes, diced
 
  Place chicken pieces in pot and cover with water.  Add onion, garlic,
  celery, green pepper, tomato sauce, white wine and carrots.  Boil until
  chicken is tender.  Remove chicken; debone chicken and cut into chunks,
  discarding skin and bones.  Return cut-up chicken to pot.
  
  Add potatoes and salt and pepper to taste and cook until potatoes are
  tender.  Serve with garlic bread.
  
  From:  San Antonio Express-News, 4/08/92 Posted by: Karin Brewer, Cooking
  Echo, 6/92
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Drunken Fish
 Categories: Mexican, Seafood
   Servings:  6
 
      3 lb Fish; Whole, *
      2 ea Ancho Chiles; Dried, OR
    1/2 ts Red Peppers; Crushed
    1/3 c  Red Wine, Dry
    1/2 c  Onion; Chopped, 1 Md.
      1 ea Clove Garlic; Minced
      2 tb Olive Or Vegetable Oil
      3 ea Tomatoes; Md, **
    1/3 c  Water
    1/4 c  Parsley; Snipped
      1 ts Sugar
    1/2 ts Salt
    1/2 ts Oregano; Dried, Crushed
    1/4 ts Cumin; Ground
      1 x  Salt And Pepper
    1/2 c  Pimento Stuffed Olives; ***
      1 tb Capers; (Optional)
 
  *     Use a fresh or frozen whole dressed Red Snapper or other whole fish.
  **    The medium tomatoes should be peeled, seeded and chopped. *** The
  olives should be sliced. Thaw the fish if frozen. Cut the chiles open.
  Discard stems and seeds. Cut the chiles into small pieces with a pair of
  scissors or a sharp knife.
   Place the snipped chiles in a small bowl and cover with boiling water. Set
  aside for 45 to 60 minutes then drain.  Place the chiles in a blender
  container and add the wine.  Blend until nearly smooth.  In a medium
  saucepan cook the onion and garlic in the hot oil until tender but not
  brown.  Add the chile-wine mixture (or the crushed red peppers and wine to
  the saucepan), tomatoes, 1/3 cup of water, parsley, sugar, salt, oregano,
  and cumin.  Bring to boiling then reduce the heat.  Cover and simmer for 5
  minutes.  Meanwhile, place the fish in a greased 13 X 9 X 2-inch baking
  dish.  Season cavity of the fish with salt and pepper.  Stir the sliced
  olives and capers into the tomato sauce mixture and pour over the fish.
  Cover and bake in a preheated 350 degree F. oven for about 45 to 60 minutes
  or until the fish flakes easily when tested with a fork. Carefully remove
  the fish to a serving platter.  Serve with the remaining sauce.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Drunken Mexican Chicken (Pollo Boracho)
 Categories: Poultry, Chicken, Mexican
   Servings:  6
 
      1    Broiler-fryer chicken, cut
           -into serving pieces
      1 ts MSG
    1/4 c  Corn oil
  1 1/4 ts Salt
      1 ts Paprika
    3/4 ts Ground black pepper
    1/2 ts Crushed oregano
    1/2 ts Cumin seed
    1/4 ts Garlic powder
      1    Cube chicken bouillon,
           -crushed
     16 oz Can tomatoes, chopped (or
           -substitute fresh ones)
      1 lg Onion, sliced
      5 md Zucchini, sliced
      1 c  Red Burgundy wine
 
  Sprinkle chicken with MSG.  Heat corn oil in Dutch oven over medium heat.
  Add chicken and brown well on all sides.
  
  Sprinkle in salt, paprika, black pepper, oregano, cumin, garlic powder and
  bouillon.  Reduce heat to medium low; add tomatoes, onion, zucchini and
  wine.
  
  Cook, covered, 30 minutes; uncover and continue cooking another 15 minutes
  or until liquid is somewhat reduced and chicken is done.
  
  Excellent when served with brown rice, pinto beans and avocado fruit salad.
  
  From:  San Antonio Express-News, 04/08/92 Posted by: Karin Brewer, Cooking
  Echo, 6/92
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Duck With Pine Nut Wild Rice
 Categories: Mexican, Poultry, Game
   Servings:  4
 
      1 x  Apricot Basting Sauce; *
      1 x  Duckling; 4 1/2 to 5 Lbs.
      1 x  Pine Nut Wild Rice; Below

MMMMM------------------------PINE NUT WILD RICE-----------------------------
    1/2 c  Wild Rice; Uncooked
      2 tb Green Onions/Tops; Sliced
      1 ts Margarine Or Butter
  1 1/2 c  Chicken Broth
      2 oz Pine Nuts; Toasted, 1/2 Cup
    1/2 c  Pears; Dried, Chopped
    1/2 c  Currants
 
  *    See Sowest 2 for recipe. Prepare Apricot Basting Sauce and set aside.
  Heat oven to 350 degrees F. Place duckling, breast side up, on rack in a
  shallow roasting pan.  Brush with Apricot Basting Sauce. Insert meat
  thermometer so that the tip is in the thickest part of the inside thigh
  muscle and doesn't touch the bone. Do not add water and do not cover.
  Roast, brushing with the sauce 2 or 3 times, until thermometer registers
  180 to 185 degrees or drumstick meat feels very soft when pressed between
  fingers, 2 to 2 1/3 hours.  Serve with Pine Nut Wild Rice.
  
  PINE NUT WILD RICE:
  
  Cook and stir wild rice and onions in margarine in a 2-quart heavy saucepan
  over medium heat until onions are tender, about 3 minutes.  Stir in broth.
  Heat to boiling, stirring occasionally, reduce heat and cover. Simmer until
  wild rice is tender, 40 to 50 minutes.  Stir in pine nuts, pears and
  currants.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Egg And Spinach Casserole
 Categories: Mexican, Eggs
   Servings:  8
 
      1 x  Vegetable Oil
      6 ea Corn Tortillas; *
      2 ea Bacon; Slices
    1/4 c  Onion; Chopped, 1 Sm.
      1 ea Clove Garlic; Finely Chopped
      2 tb Margarine Or Butter
      1 tb Vegetable Oil
      2 c  Tomatoes; Chopped, 2 Md.
      1 ts Salt
    1/2 ts Pepper
    1/4 ts Nutmeg; Ground
      1 lb Spinach; Fresh, Chopped
      8 ea Hard Cooked Eggs; Lg, Peeled
      1 c  Basic Green Sauce; **
      4 oz Cheese; Shredded, ***
 
  *      The Corn Tortillas should be 6 to 7-inches in diameter. ** See
  Sowest 2 for the recipe. *** Use either Monterey Jack or Chihuahua cheese
  in this recipe. Heat the oven to 400 degrees F. Heat 1/8-inch of vegetable
  oil in an 8-inch skillet over medium heat, just until hot. Cook the
  tortillas, one at a time, in the oil until crisp, about 1 minute. Drain on
  paper towels and then cut them into small pieces. (NOTE: You could use
  tortilla chips where they are available.) Cook and stir the bacon, onion,
  and garlic in the margarine and 1 tbls of vegetable oil, in a 10-inch
  skillet until the onion is tender. Stir in the tomatoes, salt, pepper, and
  nutmeg.  Simmer uncovered for 3 minutes, stirring occasionally. Add the
  spinach, cover and cook until the spinach is wilted, about 3 minutes. Line
  the bottom of an ungreased square 8 X 8 X 2-inch pan with the tortilla
  chips or pieces. Spread the spinach mixture over them. Cut the eggs
  lengthwise into halves and arrange them on the spinach mixture. Pour the
  Basic Green Sauce over the eggs; sprinkle with the cheese and bake,
  uncovered until the cheese is melted, abut 15 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Eggs and Chorizo
 Categories: Mexican, Eggs, Pork
   Servings:  6
 
    1/4 c  Onion; Chopped, 1 Sm.
      2 tb Vegetable Oil
      8 oz Chorizo Sausage; Bulk
      8 ea Eggs; Large
    1/4 c  Half-and-Half
    1/2 ts Oregano Leaves; Dried
 
  Cook and stir the onion in oil in a 10-inch skillet until tender but not
  brown.  Add the sausage, cooking and stirring , until the sausage is done
  then drain.  Mix the eggs, half-and-half and the oregano well with a fork.
  Pour into the sausage mixture in the skillet.  Cook over medium heat.  As
  the mixture begins to set at the bottom and sides, gently lift the cooked
  portion with a fork or spatula so that the uncooked egg mixture can run
  under the cooked portion.  Avoid constant stirring as this will make the
  eggs tough and hard.  Cook until all the eggs are cooked but still moist,
  about 3 to 5 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Eggs Motul Style
 Categories: Mexican, Eggs, Pork
   Servings:  8
 
  1 1/2 c  Black Beans; Dry, 8 oz
      3 c  Water
    1/4 c  Onion; Chopped, 1 Sm.
      1 ea Clove Garlic; Minced
      1 ts Salt
      8 oz Tomatoes; Finely Chopped,1Cn
      2 tb Onion; Finely Chopped
    1/2 ts Salt
    1/8 ts Cayenne Pepper
      1 x  Vegetable Oil
     10 oz Peas; Frozen, 1 Pk
  1 1/2 c  Ham; Chopped
      8 ea Corn Tortillas; 8" Diameter
      8 ea Eggs; Large
      2 oz Monterey Jack Cheese; *
 
  *    There should be about 1/2 cup of the shredded cheese. In a large
  saucepan, soak the beans overnight in the water.  (Or bring to boiling,
  simmer for 2 minutes, cover and let stand for 1 hour.)  Do not drain. Add
  the 1/4 cup of onion, garlic, and the 1 tsp of salt.  Then cook for another
  2 hours or until very tender.  Combine the UNDRAINED tomatoes, the 2 tbls
  of chopped onion, 1/2 tsp of salt and cayenne.  Set aside. Heat the 2 tbls
  of vegetable oil in a large heavy skillet.  Add the beans with the liquid,
  mash the beans in the skillet.  Cook, uncovered, over medium heat 3 to 5
  minutes or until very thick.  Cook peas according to the directions on the
  package and drain.  Toss with the ham; cover and keep warm. Heat 1/4 inch
  of vegetable oil in a another heavy skillet. Fry tortillas 20 to 40 seconds
  per side or until crisp and golden. Drain on paper toweling. Spread about
  1/3 cup of the bean mixture on each tortilla and keep them warm in a 300
  degree F oven.  In the same oil fry the eggs until they are set. Season
  with the salt and pepper. Place an egg on the top of each bean covered
  tortilla.  Sprinkle each with about 1/2 cup of the ham mixture. Spoon some
  of the tomato sauce on top and sprinkle with the cheese. Serve hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: El Torito Chicken and Lime Soup
 Categories: Soups, Mexican, Chicken
   Servings:  4
 
      1 qt Chicken stock
      2    Limes; (just the juice)
      1 ts Dried Mexican oregano
      1 ts Dried basil
      1 ts Pureed chipotle chile
      1    Bay leaf
           Salt & White pepper
      2    Chicken breast halves*
      1 c  Julienne-cut tomatoes
    1/2 c  Julienne-cut red onion
      1 tb Minced cilantro
      4 oz Jalapeno Jack cheese; cubed
      2    Corn tortillas;cut in strips
      1    Avocado*
      4    Lime slices
      4    Cilantro sprigs
 
  *Note- Chicken breasts should be cooked and shredded.  Avocado, peeled,
  pitted and sliced.
  
  Combine stock, lime juice, oregano, basil, pureed chipotle and bay leaf in
  stockpot.  Season to taste with salt and white pepper.  Bring to boil.
  Simmer 15 minutes.
  
  Add shredded chicken, tomatoes, red onion and cilantro.  Bring to boil.
  Simmer 5 minutes.  Adjust seasonings to taste.  Ladle very hot soup into
  warm soup bowls.  Drop in cheese cubes.  Garnish each serving with a few
  tortilla strips, avocado slices, lime slice and cilantro sprig.  Makes
  about 1 quart.
  
  Each serving contains about 313 calories; 1102 mg sodium; 39 mg
  cholesterol; 20 grams fat; 16 grams carbohydrates; 19 grams protein; 1.5
  grams fiber; 57% calories from fat.
  
  Source-"Culinary SOS", The Los Angeles Times, 2/27/92
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Elida Proenza's Yuca Con Mojo
 Categories: Salads, Mexican
   Servings:  6
 
      2 lb Yuca
           Salt
      1 sm White onion, sliced as
           -thinly as possible
           For the Mojo:
      2    Cloves garlic
    1/3 ts Salt (or to taste)
    1/4 ts Black pepper
      4 tb Lime juice of sour orange
           -juice (Naranja agria)
      2 tb Olive oil
 
  Cut the yuca into 2-in pieces and peel with a paring knife.  Cut the large
  pieces in half so that all are of uniform size.  Bring ar least 2 quarts
  salted water to a boil.  Add the yuca and cook for 20 minutes or until
  cracks begin to appear in the center (of the yuca) Add 1 c cold water. Cook
  the yuca for 5-10 more minutes, or until very soft.
  
  Meanwhile, make the mojo.  Finely chop the garlic, and, in a mortar and
  pestle, pound it to a paste with the salt and pepper. Stir in the lime
  juice and correct the seasoning. Just before serving, heat the olive oil in
  a small frying pan and pour it into the garlic mixture. Stand back - it may
  spatter.
  
  Drain the yuca and pull out any fibers.  Arrange on a platter or plates and
  pour the hot mojo on top.  Garnish the yuca with thinly sliced onion and
  serve
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Empanada (Meat Pie)
 Categories: Ground beef, Mexican, Pies
   Servings:  5
 
MMMMM-----------------------------FILLING----------------------------------
      1 lb Ground Beef
      2    Garlic Cloves, Minced
      2    Hard Boiled Eggs
           Cold, Chopped
    1/4 c  Milk
           Salt & Black Pepper
           Raisins, To Taste
           Green Olives, Chopped
      1 pn Crushed Red Pepper
           Cooking Oil
      1 lg Onion, Chopped
           Pastry Dough
 
  Fry onions in cooking oil until soft.  Add minced garlic and brown lightly.
  Drain oil.  Add ground beef to onions and saute until meat turns a light
  brown.  Add chopped olives, eggs, salt and black pepper, raisins, pinch of
  red pepper and milk.  Allow to simmer (uncovered) over low heat for 5 mins.
  
  PASTRY DOUGH: Any good grade of commercial pie crust mix will give
  satisfactory results -or- use your own favorite recipe .... Roll out dough
  1/8" thickness and cut with a 5" cutter.  Place meat filling on one side of
  the dough.  Fold the other side over the filling and pinch the edges. Deep
  fry in hot cooking oil until crisp and brown .. or .. bake in a 400F oven
  until the crust is a golden brown
  
  Yields 5 meat pies
  
  Posted by Jodi Edmundson
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Empanadas De Fruta
 Categories: Desserts, Cookies, Mexican
   Servings:  8
 
MMMMM------------------------------DOUGH-----------------------------------
      6 c  Flour
      1 ts Salt
      1 tb Sugar
    3/4 c  Shortening
  1 1/2 c  Water

MMMMM--------------------------FRUIT FILLING-------------------------------
     20 oz Mixed Dried Fruit
    1/2 lb Raisins
    3/4 c  Sugar
    1/2 ts Cloves
      1 ts Cinnamon
    1/2 ts Nutmeg
      1 c  Pinon Nuts (Other Nuts OK)
 
  Mix flour, salt and sugar; add shortening and mix well.  Add beaten egg to
  water and then to dry mixture.  Dough should be soft but not sticky.  Make
  small balls of dough.  Roll out to 5 inches diameter and 1/8" thick. Place
  a heaping teaspoon of filling on half of rolled out dough turning other
  half of dough over and pressing edges together.  Pinch edges between thumb
  and fore finger giving the dough a half-turn.  Fry in deep fat until golden
  brown.  Drain.  To make fruit filling, add enough water to cover the dried
  fruit and raisins.  Cook over low heat until tender.  Add sugar, spices,
  and nuts.  Mix until well blended.  (A 21 oz. can of fruit pie filling can
  be substituted for the fruit filling.)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Empanadas
 Categories: Mexican, Beef
   Servings: 15
 
MMMMM------------------------------PASTRY-----------------------------------
      3 c  All-purpose flour
    1/2 ts Salt
      6 tb Margarine
      6 tb Vegetable shortening
      2 tb Cold water

MMMMM-----------------------------FILLING----------------------------------
      1    Onion, chopped
      4 cl Garlic, finely chopped
      1    Green pepper, seeded and
           Chopped
  1 1/2 ts Olive oil
      8 oz Ground beef
      1 ts Cocoa powder
      1 tb Flour
    1/2 ts Ground cumin
    1/2 ts Paprika
    1/2 ts Dried oregano, crushed
           Salt and pepper
      2    Chili peppers, seeded and
           Chopped
      4 tb Canned crushed tomatoes
      2 tb Slivered almonds
      2 tb Raisins
      2 tb Chopped green olives
      2 tb Chopped fresh parsley

MMMMM------------------------------GLAZE-----------------------------------
      1    Egg yolk
      1 ts Water
      2 ts Milk
           Salt
      1    Oil
 
  Contributed to the echo by: Leti Labell Originally from: Step by Step
  Mexican Cooking A modified version; original from Step by Step Mexican
  Cooking Empanadas con Picadillo
  
  Sift the flour with a pinch of salt into a mixing bowl, or place in a food
  processor and mix once or twice. Rub in the margerine and shortening until
  the mixture resembles fine breadcrumbs, or work in the food processor,
  being careful not to over-mix. Mix the liquid gradually, adding enough to
  bring the pastry together into a ball. (In a food processor, add the liquid
  through the funnel while the motor is running.) Wrap the pastry well, and
  chill for 20 to 30 minutes.
  
  Brown the ground meat well, and drain away as much of the fat as possible.
  
  until the onion is soft. Add to the meat. Then add the cocoa, flour,
  spices, oregano, and seasonings. Stir well and cook briefly before adding
  the chilies and the tomatoes. Cook slowly for 10-15 minutes.
  
  Add the nuts and the olives, and allow to cool. (Oh, you were supposed to
  add the parsley with the tomatoes, above.)
  
  Roll out the pastry on a floured surface. (We didn't do this. We ran the
  dough through the pasta machine - much easier! We found the #3 setting on
  our Atlas pasta maker to be the right thickness.)
  
  Cut the dough into 4 inch rounds. (I used a leftover container from ricotta
  cheese to get the right size.)
  
  Place about 1-1/2 tablespoons of filling on the dough circle. Fold over,
  and press to seal. If the dough is a little dry, moisten the edges with a
  little warm water (with your finger) before pressing the edges together.
  Crimp the edges with a fork. With a toothpick, prick several holes on the
  top of the empanada to allow the steam to escape.
  
  Mix the glaze ingredients together. Place empanadas on a baking sheet, and
  brush with the egg glaze.
  
  Bake at 425 for 15-20 minutes, or until golden brown.
  
  If you like, you can freeze these. To bake frozen empanadas, place the
  frozen pastries on a cooking sheet and brush with the egg glaze. Bake for
  30-35 minutes at 425 degrees.
  
  Makes 15 empanadas.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Empanaditas
 Categories: Appetizers, Ground beef, Mexican
   Servings: 12
 
    1/2 lb Ground Beef
    1/4 c  Onion, Finely Chopped
      2 tb Raisins, Finely Chopped
      2 tb Chopped Green Olives
    1/4 ts Salt
    1/8 ts Pepper
    1/4 c  Cottage Cheese, Small Curd
      1 lg Egg, Hard Cooked *
      1 lg Egg, Separated
      1 ts Water
      1    10" Double Crush Pie Shell
      2 ts Milk
 
  * Hard boiled egg should be peeled and chopped.
  ~-------------------------------------------------------------------------
  Cook and stir ground beef in 10-inch skillet, breaking up into small
  pieces, until brown; drain reserving 1 T of fat and the beef in the
  skillet.  Stir in onion, raisins, olives,salt and pepper.  Cover and cook
  over low heat for 5 minutes.  Stir in cottage cheese and hard cooked egg.
  Heat oven to 400F.  Mix egg white and water until slightly foamy; reserve.
  Prepare pastry dough; gather into a ball.  Divide into halves. Shape into 2
  flattened rounds on lightly floured cloth covered surface. Roll 1 round of
  pasty into circle, about 14 inches in diameter.  Cut into 11 or 12 circles,
  3-1/2 inches in diameter.  Spoon on 2 t of the beef mixture at the center
  of each circle; brush edge of pastry with egg white mixture. Fold pastry
  circle up over filling; press edge with fork to seal. Place empanaditas on
  ungreased cookie sheet.  Repeat with remaining pastry circles. Gather any
  remianing pastry; shape into another round. Repeat rolling cutting and
  filling.  Beat egg yolk and milk until well blended; brush over tops of
  empanaditas.  Bake until golden brown, 15 to 20 minutes. Serve warm.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Empanaditas  (Pork Turnovers)
 Categories: Mexican, Pork
   Servings:  8
 
      8 ts Chilled margarine
    3/4 c  All-purpose flour
      3 tb Ice water
      2 oz Cooked ground pork, crumbled
           -(OR finely chopped
           Cooked ham)
      2 oz Monterey Jack or Cheddar
           -cheese, shredded
      1 ts Prepared spicy brown mustard
      1 ds Crushed red pepper
      1    Egg separated
      1 tb Skim milk
 
  Paprika Garnish: red bell pepper strips and cilantro leaves
  
  In small bowl, with pastry blender or 2 knives, cut margarine into flour
  until mixture resembles corn meal; sprinkle with ice water and, using fork,
  mix to form soft dough.  Roll dough between 2 sheets of wax paper to form
  rectangle about 1/4 inch thick; remove paper and use 2-inch diameter plain
  or fluted cookie cutter to cut dough into rounds.  Roll scraps of dough and
  continue cutting until all dough has been used (should yield 24 rounds).
  Combine pork (or ham), cheese, mustard, and red pepper in small bowl and
  set aside.  Preheat oven to 375.
  
  Beat egg white lightly and brush an equal amount onto each pastry round.
  Spoon an equal amount of the meat mixture (about 1/2 rounded teaspoon) onto
  center of each round; fold pastry over, turnover-fashion, to enclose
  filling.  Press edges of dough together to seal.  Transfer turnovers to
  nonstick cookie sheet.  Add milk to egg yolk and beat lightly; brush an
  equal amount of mixture over each turnover and sprinkle each with a dash of
  paprika.  Bake until turnovers are golden brown, 15 to 20 minutes. Transfer
  to warmed serving tray; garnish with red pepper strips and cilantro. Chili
  sauce or salsa can be served as a dipping sauce.
  
  Makes 8 servings of 3 turnovers each.
  
  [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Enchilada Sauce
 Categories: Sauces, Spicy, Hot, Mexican
   Servings:  6
 
      3    Ancho Chiles
      3    Pasilla Chiles
      2    Cloves garlic, crushed
      1 sm Onion, minced
      4 tb Lard or margarine (lard is
           -better for the taste buds,
           -if not
           For your body)
      4 tb Flour
      3 c  Chicken or beef stock (use
           -chicken for cheese or
           Chicken enchiladas, beef for
           -beef enchiladas)
      1 ts Mexican oregano
    1/2 ts Cumin
 
  Place the chiles on a cookie sheet, and roast in a 350 degree oven until
  slightly toasted (when you can smell them, they're done).  Remove from the
  oven, and slit open.  Remove the seeds and veins, then cover the chiles
  with boiling water.  Allow to sit for about 30 minutes. remove the chiles
  from the water (reserve water), and scrape the pulp from the chiles.
  Discard the skins (which can give the mixture a bitter flavor.)
  
  Return the chile pulp to the soaking water and reserve.
  
  Saute the garlic and onion in the lard until very soft but not browned.
  Stir in the flour, and the stock.  Stir until thickened, then add the chile
  pulp mixture. Add the spices, and simmer until thickened.  Place the
  mixture in a blender, and blend until smooth.  Season to taste with salt.
  If you want a hotter mixture, add cayenne to taste.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Enchilada Casserole
 Categories: Mexican, Poultry
   Servings:  6
 
      6    Chicken breasts
      2 c  Sliced fresh mushrooms
  1 1/4 c  Chopped onion (1 medium)
    1/2 c  Chopped bell pepper
      2 tb Minced jalapeno pepper
      1    (4 oz.) can chopped green ch
           -iles
    1/4 c  (+ 2 tbsp) nonfat dry milk
      3 tb All-purpose flour
  1 1/2 c  Water
    3/4 ts Chili powder
    1/2 ts Salt & 1/2 tsp ground cumin
    1/4 ts Pepper
      8    Corn tortillas
      1 c  Shredded cheddar cheese
    1/2 c  Tomato-chopped-unpealed
    1/4 c  Plain yogurt
 
    Boil chicken, remove bones & skin, shred with two forks and set aside.
  Saute' mushrooms, onion, bell pepper, & minced jalapeno pepper until
  tender. Remove skillet from heat; stir in chicken and green chiles. Set
  aside. Combine milk powder and flour in a small saucepan. Gradually stir in
  water; place on medium heat-cook & stir 'til thick & bubbly. Stir in chili
  powder, salt, cumin, & pepper. Add to chicken mixture and set aside. Wrap
  tortillas in damp paper towels & then in foil & bake @ 350 for 10 min.
  Arrange half of the tortillas in a 12x8x2 dish;top with half of chicken
  mix. Repeat w/ rest of tortillas and chicken mixture. Cover and bake @350
  for 25 min. Uncover and sprinkle with cheese; let stand 10 min. Top serving
  with tomato and yogurt. Garnish with additional jalapeno pepper slices.
  Source:  Michael Grosz, FidoNet Cooking Echo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Enchiladas - Red Chili
 Categories: Cheese, Eggs, Mexican
   Servings:  6
 
     18    Corn Tortillas
      1 qt Red Chili Sauce
      1 lb Grated Cheddar
      1 lg Onion Chopped
      6 x  Fried Eggs (Optional)
 
  Fry corn tortillas in deep fat to soften.  Immerse in chili sauce and place
  on a warm oven-proof plate.  Sprinkle with grated cheese and chopped onion.
  Cover with red chili sauce and place another tortilla on top. Repeat the
  process then pour enough chili sauce over them to cover tortillas. Three
  tortillas make one serving.  A fried egg is traditional on top of each
  enchilada.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Enchiladas Verdes - Green Chili
 Categories: Cheese, Eggs, Mexican
   Servings:  4
 
     12    Corn Tortillas
      4 tb Oil Or Lard
      1    Clove Garlic
      1 tb Flour
      4 c  Green Chili Sauce
      1    Salt To Taste
      2 c  Cheddar Cheese, Grated
    1/4 c  Minced Onion
 
  Fry tortillas in fat to soften.  Heat garlic in oil then discard garlic.
  Blend flour into oil.  Stir in green chili sauce and heat thoroughly.  If
  mixture is too thick, add water.  Add salt to taste.  Layer tortillas with
  sauce, minced onion and cheese on oven-proof plates.  Sprinkle cheese on
  top.  Use 3 tortillas for each serving.  Place in oven to allow cheese to
  melt. NOTE:  For a real New Mexican touch place a poached or fried egg on
  top.  The egg seems to help meld the flavors.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Enchiladas San Antonio
 Categories: Chicken, Spicy, Mexican
   Servings:  6
 
    1/2 md Onion,grated
      1    Clove garlic,crushed
      1    Tablespoon,cooking oil
      8 oz Can tomato sauce
      2    Cooked chicken
           -breasts,shredded
      4 oz Can green chiles
 
  "The World of Mexican Cooking" by Mary Margaret Curry, Galahad Books 1971.
  New York City.  Packed full of South Texas Recipes the way I eat them. Feel
  like chicken tonight?!
  
  Tortillas Sour Cream-you found it!
  
  Saute onion and garlic in cooking oil until onion is clear.  Add tomato
  sauce and simmer a few minutes.  Set aside.
  
  Prepare tortillas-two per serving-as you do for soft tacos.  On tortilla
  place pieces of shredded chicken breast and some cut up green chiles.  Roll
  up and place folded side down on serving plate.  Spoon hot tomato sauce
  over enchiladas and top with sour cream.
  
  BONUS|||||||||||BONUS|||||||||||||BONUS||||||||BONUS
  
  Soft tortilla | Preparation
  
  In a small frying pan, immerse tortilla in one-half inch of hot (but not
  smoking) cooking oil for about thirty seconds, turning once and then
  immediately removing to plate with food turner.  Tortilla must not get
  crisp but must remain pliable so that it can be easily rolled up.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Enchiladas Banderas
 Categories: Mexican, Casserole
   Servings:  6
 
      4    Chicken breast
      2 c  Tomato, canned; mashed
    1/2 c  Onion; chopped
      1 ts Salt
      1 ts Garlic powder
           Salsa verde
           Salsa roja
           Sour cream
           Tortillas, corn
           Oil

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

MMMMM---------------------------SALSA VERDE--------------------------------
      4 lb Tomatillos, peeled
    1/2 c  Onion; finely chopped
    1/4 c  Oil
      1 ts Salt
      1 ts Garlic; chopped
 
  In large pot, boil chicken in water to cover until tender; reserve 2 cups
  broth.  Debone and dice chicken.  Add chicken, tomatoes, onion, salt and
  garlic to reserved broth; boil 10 minutes or until reduced enough for
  enchilada filling.  Strain. Heat a bit of oil in a small skillet; press
  each tortillas into the hot oil a few seconds to soften them and make them
  more pliable to roll. Stuff with chicken filling. Roll filled tortillas and
  place in baking dish. Cover one-third of the enchiladas (longways) with
  salsa verde, the center third with the sour cream, and the final third with
  salsa colorado.  The result should resemble the Mexican flag. Bake at 375
  degrees until thoroughly heated, about 25 minutes.
  
  Salsa colorado:  Wash chiles, stem and seed. Cook in boiling water to cover
  well 10 mins. or until soft. Remove and drain. Reserve liquid. Place chiles
  in blender with reserved water, and whirl until you achieve a pasty
  consistency. Heat oil in large skillet. Add garlic and flour and cook,
  stirring until flour browns. Add chile paste slowly to mix well with flour
  to a smooth paste. When all the chile paste is added, bring to a boil,
  stirring constantly. Cook until it thickens, 3-4 minutes. Thin with water
  to a thick, saucy consistency.
  
  Salsa verde:  Boil tomatillos in small amount of water until tender; blend
  in food processor. In skillet, saute onions in oil. Add pureed tomatillos,
  salt and garlic.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Ensalada Guanajuato (Five Bean Salad Guanajuato Style)
 Categories: Salads, Beans, Mexican
   Servings:  6
 
      1 c  Drained OR canned cooked
           -pinto beans
      1 c  Drained cooked black beans
      1 cn (8-3/4 oz) garbanzo beans,
           -drained
      1 cn (8 oz) cut green beans,
           -drained
      1 c  Drained canned wax beans
    1/2    Green pepper, cut in thin
           -strips
    1/4    Red onion, thinly sliced
      6 tb Vegetable oil
      3 tb Vinegar [I increased vinegar
           -by 50 percent. K.B.]
    1/2 ts Salt
    1/4 ts Dried leaf oregano, crushed
    1/8 ts Garlic powder
           Freshly ground black pepper
      1    Tomato, chopped, drained
      3 tb Mayonnaise
 
  If cooking your own pinto and black beans, cook until firm-tender and not
  mushy.  Combine pinto beans, black beansm garbanzo beans, green beans and
  wax beans in a large bowl.  Add green pepper and red onion. In a small
  bowl, mix oil, vinegar, salt, oregano, garlic powder and black pepper to
  taste.  Pour over salad and toss gently but thoroughly. Cover and
  refrigerate overnight.  Just before serving, add tomatoes and mayonnaise.
  Toss until well blended.
  
  Makes 6 to 8 servings.
  
  From:  MEXICAN COOKERY by Barbara Hansen, HP Books, Tucson, 1980. ISBN
  0-89586-038-4 Shared by: Karin Brewer, Cooking Echo, 5/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Eva's Beans
 Categories: Beans, Mexican
   Servings:  6
 
      1 lb Pinto beans *
      1 lg White onion, chopped
      4    To 5 fresh tomatoes, peeled,
           -seeded and chopped **
      1 lb Lean bacon, cut into squares
      1 tb Mexican oregano
      1    Sprig Epasote
      1 tb Ground cumin
     12 oz Beer
           Water ***
      1 bn Cilantro, chopped
      2    To 12 fresh jalapeno
           -peppers, seeded, cut into
           -fine slivers.
 
  Salt to taste
  
  *(NOT soaked, but rinsed well, and the rocks, etc.picked out) **
  (substitute canned, if you like) *** to cover the beans by about 2 inches
  (you may need to add more HOT water as they cook)
  
  In a large pot, put the beans, bacon, oregano and cumin.  Add the beer, and
  water.  Simmer until the beans are almost tender (maybe 1 - 1 1/2 hours).
  Add the tomatoes and jalapenos, and cook until beans are fully tender. Add
  the cilantro, and re-heat for about a half hour.  Salt to taste.
  
  These make a good basic bean.  If you want a bean soup, remove about a
  quarter of the beans, and mash with a potato masher.  Return to the pot.
  
  Eva insisted that these beans HAD to be consumed the same day they were
  cooked.  I've found they will be almost as good reheated the next day, and
  if drained of most of their liquid, they make killer refried beans.
  
  She served them as a separate course, after the meat -- I like them as an
  accompaniment to grilled or barbecued meat, or as a meal in themselves,
  when served with a lot of fresh tortillas or homemade bread.
  
  Kathy in Bryan, TX
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fajitas
 Categories: Mexican, Chicken
   Servings:  8
 
  1 1/2 lb Boneless Chicken Breast
      2 x  Garlic Cloves
      2 x  Jalapeno Peppers
    1/2 c  Olive Oil
    1/3 c  Dry Sherry
      1 tb Chili Powder
      2 ts Ground Cumin
 
  Slice the chicken breast into long 1/2 inch wide strips.  To make a
  marinade, drop the garlic cloves and jalapeno peppers through the feed tube
  of a food processor with the chopping blade in place and the motor running
  until chopped finely (10 seconds or so).  Add the remaining ingredients and
  process until smooth (about another 10 seconds).  Pour the marinade over
  the chicken and let marinate for 2 hours at room temperature or overnight
  in the refrigerator, turning occasionally.  Preheat the oven broiler. Drain
  the chicken, reserving the marinade.  Arrange the chicken on a rack on a
  broiler tray and broil 3 inches from the heat source for 5 minutes; turn,
  baste with marinade, and broil for another five minutes. Serve with warmed
  tortillas, shredded lettuce, shredded cheese, chopped tomatoes and salsa
  verde. Source: Pleasures of Cooking magazine, Jan/Feb 1987, p. 11.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fajitas
 Categories: Mexican, Beef, Chicken
   Servings:  6
 
    1/2 ts Garlic powder
    1/2 ts Salt
      1 tb Lemon pepper
           Dash meat tenderizer(only
           -with beef, not chicken)
      4 lb Meat(skirt steak or boneless
           -chicken)
    1/2 c  Soy sauce
    1/2 c  Cooking oil
    1/2 c  White wine vinegar (I use a
           -combination of lemon and
           -lime juice)
 
  Sprinkle garlic powder, salt, lemon pepper and tenderizer over meat. Mix
  soy sauce, oil and vinegar, pour over meat. Soak meat thoroughly.
  Refrigerate for at least one (1) hour before cooking. Grill over medium hot
  coals. Slice into thin strips and serve with flour tortillas. Note:
  condiments traditionally include guacomole, grated cheddar, sour cream and
  pico de gallo(fresh tomato and jalapeno salsa)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fastest Salsa in the West
 Categories: Condiments, Mexican
   Servings:  1
 
      3 lb Ripe, red tomatoes, washed
           -and halved
      3    To 6 jalapeno peppers,
           -stemmed and seeded
      4    Cloves garlic, minced
           -through a garlic press
    1/2 c  White onion, minced
      2 tb Ground chili powder (New
           -Mexican, if possible)
    1/4 ts Ground cumin
    1/4 c  Cider vinegar
 
  (Makes about 1-1/2 quarts) Garlic salt or salt to taste
  
  Roast tomato halves in a baking pan at 400 degrees for 20 minutes.  You may
  need two pans.  Cool.  Drain and discard any clear juices in bottom of pan.
  
  In two batches, place cooled tomato halves in food processor or blender and
  roughly puree.  Do not over-process.  Add pieces of jalapeno while
  processing second batch, pulsing on and off.
  
  Place tomato-pepper puree in a wide, 4-quart saucepan with garlic, onions,
  chili powder, cumin and vinegar.  Simmer 10 minutes, then taste. Add more
  seasonings and salt, if desired.  Refrigerate or freeze.
  
  From: The Red & Green Chili Book Asbury Park Press 09/23/92 Shared By: Pat
  Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Festival Eggs
 Categories: Mexican, Eggs
   Servings:  6
 
    1/4 c  Margarine Or Butter
    1/4 c  Vegetable Oil
      6 ea Tortillas; Flour, *
    1/2 c  Onion; Chopped, 1 Md
      6 ea Eggs; Large
      2 c  Tomatoes, Chopped, 2 Md
      1 ea Jalapeno Chile; Seed & Chop
      2 tb Cilantro; Fresh, Snipped
    1/4 ts Salt
    1/4 ts Pepper
      2 oz Colby Cheese; Shredded,1/2 C
 
  *    Flour Tortillas should be 7 to 8-inches in diameter and cut into
     strips. Heat the margarine and oil in a 10-inch skillet over medium heat
  until hot. Add the tortilla strips and onion; cook, stirring occasionally,
  until the tortillas are brown. Mix the remaining ingredients except the
  cheese and pour into the skillet. As the mixture begins to set at the
  bottom and sides, gently lift the cooked portion so that the uncooked eggs
  can run under the cooked portion. Avoid constant stirring. Turn the egg
  mixture, cook until the eggs are all cooked through but still moist, 3 to 5
  minutes. Sprinkle with the cheese and serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fiery Salsa
 Categories: Mexican, Hot, Appetizers, Sauces, Condiments
   Servings:  6
 
      1 lg Onion
      8    Tomatoes
    1/2 sm Bunch cilantro (no stems)
     10    Jalapeno peppers
           Juice of 1 lime
           Juice of 1 lemon
      2 tb Vinegar
      1 ts Salt
      1 ts Pepper
      1 ts Garlic salt
      1 ts Oregano
 
  Dice onions, tomatoes, jalapenos, and cilantro as small as possible.
  Combine the rest of the ingredients. Chill overnight.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fiesta Casserole
 Categories: Mexican, Ground beef
   Servings:  6
 
      2 lb Ground beef
      8 oz Shredded cheddar cheese
      2 md Onions, chopped
      1 pk Taco seasoning mix
      1 lb Tortilla chips
     16 oz Tomato sauce
 
  In skillet, cook ground beef and onions until meat is brown and onions are
  tender. Drain off excess fat. Stir in taco seasoning mix and tomato sauce,
  simmer for 5 minutes. Place 3 cups tortilla chips in 2 qt baking dish. Top
  with 1/2 grated cheese, the meat mixture, and then the remaining cheese.
  Top with additional 2 cups tortilla chips. Bake at 350 for 15 minutes.
  Garnish with sour cream and black olives if desired. Even stir in some
  jalapenos!!!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fiesta Chicken
 Categories: Chicken, Mexican
   Servings:  4
 
      1 c  Fresh bread crumbs
    1/4 c  Parmesan cheese
      1 ts Chili powder
    1/4 ts Ground cumin
    1/4 ts Garlic powder
    1/4 ts Ground oregano
      2    Whole chicken
           -breasts,split,boned,skinned
    1/4 lb Velveeta Mexican Pasteurized
           -Process Cheese Spread
           With Jalapeno Pepper,cubed
    1/2 c  Margarine or butter,melted
 
  Combine crumbs, Parmesan cheese and seasonings. Cut slit along a side of
  each chicken breast to form a pocket. Fill each pocket with process cheese.
  Close opening with wooden picks. Dip in butter or margarine; coat with
  crumb mixture. Place in a shallow baking dish. Sprinkle any remaining crumb
  mixture over the chicken; drizzle any remaining butter or margarine on top.
  Bake @ 400 degrees for 25 minutes or until chicken is tender.
  
  Makes 4 servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fiesta Rice
 Categories: Rice, Mexican
   Servings:  6
 
      1 md Onion finely chopped
    1/2 sm Green pepper, chopped
      3 tb Margarine or butter
     16 oz Stewed tomatoes
      1 ts Salt
    1/8 ts Pepper
      3 c  Cooked rice
 
  Cook and stir onion and green pepper in margarine in 10 inch skillet until
  onion is tender.  Stir in tomatoes, salt, pepper and rice.   Simmer
  uncovered over low heat until hot, about 15 minutes. My husband likes dry
  rice as well, I haven't timed it when I make this so you may need to cook
  it longer to get it to the consistency you want it.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Filete Albanil
 Categories: Mexican
   Servings:  4
 
      5    Mulato peppers
      3    Tomatoes, coarsely chopped
      2    Cl Garlic
      1 ts Oregano
    1/2 ts White pepper
  1 1/2 lb Beef tenderloin, sliced
           1/4 in. thick
    1/2 lb Fresh mushrooms, sliced
    1/2 c  Red wine
      1 tb Chopped parsley
      2 tb Butter, melted
      1 ts Olive oil
 
  SOURCE: JAVIERS, COLE AVENUE, DALLAS.  WINE: CHATEAUNEUF-DU-PAPE;
  JABOULET-VERCHERRE.  1.  Remove the stem and core from the peppers. Split
  open and remove the veins and seeds. Wash in cold running water. 2. Chop
  the peppers.  Soak in hot water for 20 minutes. 3. Combine the peppers,
  soaking water, tomatoes, garlic, oregano, and white pepper in an electric
  blender and puree.  4.  Simmer the tenderloin, mushrooms, pepper puree,
  wine, and parsley in the butter and oil for 20 minutes. NOTE: The seeds of
  peppers provide the fire.  You may prefer to leave a few in.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fish In Adobo Sauce
 Categories: Mexican, Seafood
   Servings:  6
 
      2 ea Ancho Chiles; Dried, OR
    1/2 ts Red Peppers; Crushed
      2 lb Fish Fillets; *
    1/4 c  Vegetable Oil
      8 oz Tomatoes; 1 cn
      1 c  Orange Juice
      1 c  Onion; Cut Up, 2 Md.
      1 ea Clove Garlic; Minced
      1 ts Salt
    1/2 ts Oregano; Dried, Crushed
    1/4 ts Cumin; Ground
    1/4 ts Cinnamon; Ground
      1 ds Cloves; Ground

MMMMM----------------------------GARNISHES---------------------------------
      1 x  Lettuce; Shredded, Half Head
      1 ea Orange; Thinly Sliced, 1 lg
      1 x  Radish Roses
 
  *    Use fresh or frozen Haddock or other fish fillets in this recipe. Cut
  ancho chiles open, discard stems and seeds.  Cut the chiles into small
  pieces with a pair of scissors or a sharp knife.  Place in a small bowl and
  cover with boiling water; set aside for 45 to 60 minutes to soak. Drain.
  Meanwhile, thaw fish if frozen.  Lightly brown the fish fillets on both
  sides in hot oil.  Arrange fish in a 13 X 9 X 2-inch baking dish. Season
  with a little salt.  In a blender container, combine drained ancho chiles
  (or crushed red peppers) with the UNDRAINED tomatoes, orange juice, onions,
  garlic, salt, oregano, cumin, cinnamon, and cloves.  Cover and blend until
  smooth.  In the skillet used for cooking the fish, simmer the tomato
  mixture for about 20 minutes, or until thickened, stirring occasionally.
  Pour over the fish in the baking dish.  Bake, uncovered, in a preheated 350
  degree F. oven for 30 minutes.  Transfer the fish fillets to a serving
  platter.  Top with lettuce, garnish with orange slices and radish roses.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fish In Cilantro Sauce
 Categories: Mexican, Seafood
   Servings:  6
 
      2 lb Fish Fillets; *
      1 ea Onion; Sliced, 1 small
      1 ea Clove Garlic; Small, Minced
      1 tb Vegetable Oil
    1/4 c  Almonds; Toasted, Ground
      2 tb Lime Juice
    1/2 ea Pickled Jalapeno Pepper; **
    1/2 ts Salt
      1 ds Pepper
      1 x  Salt
    1/2 c  Cilantro; Snipped
 
  * Use large Red Snapper or other fish fillets cut into 6 serving pieces. **
  Pickled Jalapeno pepper should be rinsed, seeded and chopped. There should
  be about 1 1/2 tsp.
  
  Thaw the fish fillets if frozen.  Cook onion and garlic in hot oil until
  tender but not brown.  Add the almonds, lime juice, jalapeno pepper, the
  1/2 t salt, and pepper.  Heat through.  In a well greased 13 X 9 X 2-inch
  baking dish, arrange the fish fillets and sprinkle lightly with salt.  top
  with the onion mixture.  Sprinkle evenly with the cilantro, (or with
  parsley).  Bake, covered, in a preheated 350 degree F. oven for about 40
  minutes, or until the fish flakes easily when tested with a fork.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fish In Orange Juice
 Categories: Mexican, Seafood
   Servings:  6
 
      2 lb Frozen Fish Steaks; *
    1/2 c  Onion; Finely Chopped
      2 ea Cloves Garlic; Minced
      2 tb Vegetable Oil
      2 tb Fresh Cilantro; Snipped
      1 ts Salt
    1/8 ts Pepper
    1/2 c  Orange Juice
      1 tb Lemon Juice
      1 ea Egg; Large, Hard Cooked, **
 
  *    Use Halibut or other fish steaks. ** Cut the hard cooked egg into
  wedges after peeling. Thaw the frozen fish steaks. Arrange the fish in a 12
  X 7 1/2 X 2-inch baking dish. In a small skillet cook the onion and the
  garlic until the onion is tender but not brown. Stir in the cilantro, salt
  and pepper. Spread the mixture over the fish. Combine the orange juice and
  lemon juice and pour evenly over the fish. Bake, uncovered, in a 400 degree
  oven for about 20 to 25 minutes, or until the fish flakes easily with a
  fork. Arrange egg wedges on top of the fish steaks; sprinkle with paprika
  and garnish with orange slices, if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fish Tacos
 Categories: Diabetic, Seafood, Mexican, Vegetables
   Servings:  6
 
    1/2 c  Nonfat Milk
    3/4 c  Seasoned Bread Crumbs
      8 oz Firm Fish Fillets (red
           -snapper, sea bass, etc.)
           Nonstick Vegetable Spray
      8    Corn Tortillas
      1 c  Cabbage, shredded
      1    Tomato, sliced
 
  A tasty dish from South of the Border.  Try adding low-fat cheese or your
  favorite vegetables for variety.
  
  Tartar Sauce, or Salsa and Fresh Cilantro (optional)
  
  Pour milk into one shallow pan and bread crumbs into another.
  
  Gently coat fish by dipping first into milk, then into crumbs.  Be sure
  that the fish is completely coated.
  
  Place fillets on a baking sheet that has been coated with nonstick spray
  and bake in a preheated 350 F oven for 10 minutes or until fish is done.
  
  Warm the corn tortillas in the oven and place the fillets, cabbage and
  tomato slices on top.
  
  Serve with tartar sauce or salsa and fresh cilantro, if desired.
  
  Yield: 8 tacos
  
  One Serving = 1 taco Calories: 118 Protein: 9 g Fat: 2 g Carbohydrate: 17 g
  Fiber: 1.7 g Cholesterol: 11 mg Sodium: 104 mg Potassium: 260 mg
  
  Exchange: 1 Starch/Bread 1 Lean Meat
  
  Source:  "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive
  Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara
  Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D.
  
  Shared by:  Norman R. Brown
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Flan Cheesecake
 Categories: Mexican, Cheesecake, Cakes
   Servings:  6
 
      2 tb Sugar, divided
      8 oz Cream cheese, softened
      5    Egg yolks, beaten
     13 oz Evaporated milk
      1 cn Sweetened condensed milk
     13 oz Can water measured in milk
           -can
      1 ts Vanilla
      1 pn Of salt
 
  Place 10 tbs sugar in a heavy skillet. Stir over medium heat until sugar
  dissolves into a light brown syrup. Pour immediately in flan pan or shallow
  dish and let cool and harden. In mixing bowl, place cream cheese; add
  beaten egg yolks. Stir in both milks, water, vanilla, remaining sugar and
  salt. Blend with caramelized sugar and set in a pan of hot water. Bake at
  350 for 1 1/2 to 1 3/4 hr.
  
  Note - Flan will look soft, but hardens in refrigerator. Be sure to chill
  thoroughly; it is better if it can be refrigerated overnight. When ready to
  serve, invert on a flat plate, and teh flan will come out easily with the
  caramel sauce on top. Do not freeze.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Flan
 Categories: Desserts, Mexican
   Servings:  6
 
      1 c  Sugar
    1/2 c  Water
      4 c  Whole milk or 1 can
           -evaporated milk and enough
           Whole milk to make 3-1/2
           -cups
      1 ts To 2 ts fresh orange peel,
           -orange part only
    1/2 c  Sugar
      6 lg Eggs
      1 ts Vanilla
 
  FLAN
  
  In a small saucepan, combine 1 cup sugar and 1/2 cup water and bring to a
  boil, stirring to dissolve the sugar.  Dip a brush in ice water and use to
  wash down any sugar crystals clinging to the pan.  Let boil, undisturbed,
  until it caramelizes.  As soon as the sugar syrup turns an amber color,
  stir and take off heat.  Pour immediately into a 9x5 loaf pan or an 8 cup
  ring mold, tilting pan quickly to coat the bottom and sides with the
  caramel.  Set aside while making the custard.
  
  If using whole milk only, bring to a boil and simmer 12 to 15 minutes to
  reduce to 3-1/2 cups.  If using a mixture of evaporated and whole milk,
  simply bring to a boil.  Meanwhile, use the metal blade to process the
  sugar and orange peel until the peel is grated.  Add eggs and vanilla to
  workbowl and pulse 3-4 times to "beat" the eggs.  With the machine running,
  add 1 cup of the hot milk through the feed tube. Stop the machine and whisk
  the egg-milk mixture into the remaining milk in the pan.  Pour into the
  caramel lined pan or mold and place in a larger pan half-filled with water.
  Bake the flan for 1 hour and 15 minutes in a pre-heated 350 degree oven
  until a knife inserted off-center comes out clean and the custard is set.
  
  Let cool, then chill at least 1-1/2 hours before unmolding.  Unmold onto a
  deep serving platter allowing the caramelized sauce to run over the
  custard.  Slice to serve and include some sauce in each serving. Serves
  8-10.
  
  VARIATION:  You can add 1/4 teaspoon cinnamon (or 1/2 teaspoon ground
  canela) to the custard with the vanilla.  You can also sprinkle 1/2 cup
  thinly sliced almonds over the caramel in the mold, adding quickly before
  the syrup has hardened.  Proceed with the recipe as above.
  
  Enjoy!
  
  ~ Stephanie -
  
  P.S. I have always used the combination of Evaporated and whole milk, it
  turns out really wonderful.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Flautas
 Categories: Appetizers, Chicken, Condiments, Mexican
   Servings: 12
 
MMMMM----------------------------GUACAMOLE---------------------------------
      2 lg Ripe Avocados, Mashed
      2    Finely Chopped Tomatoes
      1 md Chopped Onion
      2    Jalapeno Peppers, Seeded And
           - Finely Chopped
      1    Finely Chopped Clove Garlic
      2 tb Finely Snipped Cilantro
      1 tb Vegetable Oil
      2 tb Fresh Lime Juice
    1/2 ts Salt
      1 ds Pepper

MMMMM-----------------------------FLAUTAS----------------------------------
      1 c  Cooked Chicken, Finely
           - Chopped
     12    Flour Tortillas
           Vegetable Oil For Frying
 
  Guacamole: Mix all ingredients in a glass or plastic bowl.  Cover and
  refrigerate for at least 1 hour.
  
  Flautas: Spoon 1 tablespoon of the chicken across the bottom of each
  tortilla.  Roll up tightly and secure with toothpicks.
  
  Heat 1 inch of oil to 350 degrees F.  Fry flautas, turning once, until
  golden brown, about 2 minutes.  Drain on paper towels; remove wooden
  toothpicks.
  
  Serve with fresh guacamole.
  
  Typed by Syd Bigger.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Flour Tortillas
 Categories: Mexican, Breads
   Servings: 12
 
      2 c  Unbleached Flour
      1 ts Salt
      3 tb Lard Or Shortening
    1/2 c  Warm Water
      1 x  Lard Or Shortening
 
  Mix flour and salt; cut in lard until particles are the size of fine
  crumbs.  Sprinkle in water; one tablespoon at a time, until all flour is
  moistened and dough almost cleans the sides of the bowl.  Gather dough into
  a ball; divide into 12 equal parts for 6-inch tortillas, 8 equal parts for
  8-inch tortillas, or 6 equal parts for 10-inch tortillas.  Shape each part
  into a ball; brush lightly with lard.  Cover and let rest 20 minutes. For
  each tortilla, roll 1 ball on a floured surface into 6, 8, or 10-inch
  circle.  Heat ungreased griddle or skillet over medium-high heat unti hot.
  Cook tortilla until dry around edge and blsiters appear on the surface,
  about 2 minutes.  Turn and cook the other side until dry, about 1 minute.
  Stack tortillas, placing waxed papper between each. Cover with damp towel.
  Makes 12 6-inch, 8 8-inch or 6 10-inch tortillas.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Flour Tortilla
 Categories: Breads, Mexican
   Servings:  6
 
      4 c  All-purpose flour
      2 tb Lard (yes, lard. Shortening
           -doesn't work as well)
    1/2 c  Warm Milk
      1 tb Baking powder
      1 ts Salt
 
  FLOUR TORTILLA
  
  Mix all the dry ingredients and sift.
  
  Mix in lard.
  
  Add warm (not hot) milk gradually, knead til smooth.
  
  Cut into pieces.
  
  Roll out paper thin into round shape.
  
  Cook on hot griddle until lightly browned and "spotted".
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Flour Tortillas
 Categories: Mexican, Breads
   Servings: 12
 
      2 c  Unbleached Flour
      1 ts Salt
      3 tb Lard Or Shortening
    1/2 c  Warm Water
           Lard Or Shortening
 
  Mix flour and salt; cut in lard until particles are the size of fine
  crumbs.  Sprinkle in water; one tablespoon at a time, until all flour is
  moistened and dough almost cleans the sides of the bowl.  Gather dough into
  a ball; divide into 12 equal parts for 6-inch tortillas, 8 equal parts for
  8-inch tortillas, or 6 equal parts for 10-inch tortillas.  Shape each part
  into a ball; brush lightly with lard.  Cover and let rest 20 minutes. For
  each tortilla, roll 1 ball on a floured surface into 6, 8, or 10-inch
  circle.  Heat ungreased griddle or skillet over medium-high heat unti hot.
  Cook tortilla until dry around edge and blsiters appear on the surface,
  about 2 minutes.  Turn and cook the other side until dry, about 1 minute.
  Stack tortillas, placing waxed papper between each. Cover with damp towel.
  Makes 12 6-inch, 8 8-inch or 6 10-inch tortillas.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Flour Tortillas
 Categories: Breads, Mexican
   Servings:  6
 
      4 c  Flour
      2 ts Salt
    1/8 ts Baking powder
    2/3 c  Shortening
      1 c  Plus 3 tb hot water
 
  Combine flour, salt and baking powder, stirring well. Cut in shortening
  with a pastry blender until mixture resembles coarse meal. Gradually stir
  in water, mixing well. Shape dough into 1 1/2 inch balls; roll each on a
  floured surface into a 6 inch circle. Cook tortillas in an ungreased
  skillet over medium heat about 2 minutes on each side or until lightly
  browned. Pat tortillas lightly with spatula while browning the second side
  if the puff during cooking. Serve hot. Yields 24 tortillas.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Flour Tortilla
 Categories: Mexican, Breads
   Servings: 12
 
      1 lb Plain Flour
      1 tb Salt
      3 oz Lard/shortening
     10 oz Hot water
 
  * Can substitute Wholemeal
  
  Put the flour and salt into a mixing bowl and rub in the lard intil the
  mixture resembles breadcrumbs. Add the water slowly (wholemeal flour may
  need a little more as it is absorbent) to make a soft, pliable dough. Knead
  well on a floured surface until smooth and no longer sticky. I like to
  refrigerate the dough prior to rolling as it is easier to role to the
  proper thickness.
  
  Roll the dough out about 1 1/2 ox (40g) at a time until thin and cut round
  a 10in (24cm) pie plate. Use lots of flour on the rolling pin and surface
  to prevent sticking. Continue until dough is used.
  
  Heat a heavy based frying pan and carefully put in a tortilla. Cook for 10
  seconds and flip and cook for another 10 seconds.
  
  I stuff and roll them as soon as I cook them when doing burritos, otherwise
  stack them in a clean tea towel.
  
  Roll'em thin and don't overcook. Still if I could buy them like you can, I
  would never roll one again <G>
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: French Bread Mexi-Melt
 Categories: Sandwiches, Mexican, Ground beef
   Servings:  1
 
      1    Loaf of French Bread, split
           - lengthwise
      1 lb Ground beef
      1 pk Taco seasoning
      2    Tomatoes, slice
      2    Onions, slice
      8 sl American Cheese, halved
           - triangles
      1 cn Tomato sauce
 
  Brown beef, add tomato sauce, and taco seasoning. Simmer 5 to 20 min.
  Spread mixture on bread.  Top with layer of sliced tomatos and cheese. Bake
  at 375 for 8 - 12 min. until cheese melts.  Cut into pieces to serve. This
  can be broiled if you like it crispier.
  
  From the Bumgarner Family Recipes submitted by Veronic Bumgarner Grabner
  
  Posted on COOKING echo by Bud Cloyd
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fresh Tomato Salsa
 Categories: Condiments, Vegetables, Sauces, Mexican
   Servings:  6
 
      3 md Tomatoes *
    1/2 c  Green Onions W/Tops, Sliced
    1/2 c  Green Bell Pepper, Chopped
      2 tb Lime Juice, Or To Taste
      2 tb Cilantro, Fresh, Snipped
      1 tb Jalapeno Chile, Finely Chop
      1 ts Garlic, Finely Chopped
    1/2 ts Salt
 
  * Tomatoes should be seeded and chopped (about 3 cups total)
  ~-------------------------------------------------------------------------
  Mix all ingredients. Makes about 3 1/2 cups Salsa.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fried Ice Cream
 Categories: Desserts, Mexican
   Servings:  4
 
      1 qt Vanilla Ice Cream
    1/2 ts Ground Cinnamon
    1/2 c  Sugar
      1 c  Cornflakes Crumbs
           Oil for Deep Fryer
    1/4 c  Honey
           Whipped Cream
      4    Maraschino Cherries
 
  Servings: 4
  
  Let the ice cream stand at room temperature for about 5 minutes to soften
  slightly. Combine the cinnamon, sugar, and cornflake crumbs in a shallow
  pan. Using an ice-cream scoop, make four balls of ice cream. Roll these
  balls in the crumb mixture to cover completely. Wrap in a piece of aluminum
  foil and freeze five hours.  Heat oil to 450 degrees in a deep pan. As soon
  as it comes to heat, uncover the ice cream balls and deep fry them very
  briefly, about 2 seconds. Drain momentarily and place in dessert dishes.
  Top each ball with 1 tbs. honey, a little whipped cream, and a maraschino
  cherry Serve immediately.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fried Ice Cream
 Categories: Mexican, Desserts
   Servings:  4
 
  1 1/2 c  Unbleached All-Purpose Flour
      1 tb Sugar
      1 ts Salt
      1 tb Vegetable Oil
      2 lg Egg Yolks; Lightly Beaten
    3/4 c  Flat Beer
      8    Balls Ice Cream; Any Flavor,
           -About 1 Quart
      2 c  Cornflakes; Slightly Crushed
      1 qt Peanut Oil
      2 lg Egg Whites
 
  The day before serving, make the batter.  Mix the flour, sugar, salt, oil
  and egg yolks in a mixing bowl.  Gradually stir in the beer.  Refrigerate
  overnight.  Also, the day before serving, coat the ice cream balls
  thoroughly with the crushed cornflakes.  Place the ice cream balls in the
  coldest part of the freezer and freeze overnight.  When ready to serve,
  heat the peanut oil, in a deep fat fryer or deep pot, to 375 Degrees F.
  Beat the egg whites until stiff and fold into the batter.  Coat 2 or three
  of the ice cream balls completely and heavily with the batter and add to
  the hot oil.  Turn up the heat to maintain a temperature of 375 Degrees F.
  Fry the ice cream until golden brown.  Remove with a slotted spoon to paper
  towels, draining briefly.  Serve immediately.  Repeat with the remaining
  ice cream balls.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fried Mexican Ice Cream
 Categories: Mexican, Desserts, Snacks
   Servings:  4
 
      1 pt Ice cream-whatever you like
    1/2 c  Cornflakes, crushed
      1 ts Ground cinnamon
           Whipped cream
      2 ts Sugar
      1    Egg
           Oil for frying
           Honey
 
  Scoop out 4 balls of ice cream.  Return to freezer.  Mix cornflakes crumbs,
  cinnamon and sugar.  Roll ice cream in half crumb mixture and freeze again.
  Beat egg and dip coated balls in egg, then roll again in crumbs. Freeze
  until ready to use.  (for thicker coating, repeat dipping and rolling).
  when ready to serve, heat oil to 350F.  Place 1 frozen ice cream ball in
  fryer basket or on perforated spoon and lower in oil for 1 minute. Drizzle
  with honey and whipped cream.  Repeat for other ice cream balls and serve.
  
  /\/\ara Kent
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fried Pigskin in Green Sauce - Chicharron En Salsa Verde
 Categories: Mexican, Pork
   Servings:  4
 
           Jim Vorheis
  1 1/2 lb Tomatillos
      4    To 5 chilies serranos (to
           -taste)
      1    Garlic clove, peeled and
           -roughly chopped
    1/4 c  Loosely packed, roughly
           -chopped cilantro
      2 tb Lard or safflower oil
      3 tb Finely chopped white onion
           Sea salt to taste
      6 oz Chicharron, broken into
           -squares abut 1 1/2 inches
 
  Remove the husks from the tomate verde and rinse will.  Put into a saucepan
  with the fresh chilies, cover with water, and bring to a simmer. Continue
  simmering until soft but not falling apart, about 10 minutes. Drain the
  tomate verde and transfer with the chilies and 1/4 cup of the cooking water
  to a blender.  Add the garlic and cilantro and blend until smooth.
  
  Heat the lard in a frying pan, add the onion, and fry gently, without
  browning, for 1 minute.  Add the blended sauce and fry over high heat,
  stirring from time to time, until reduced and thickened - about 7 minutes.
  Add salt to taste and the pieces of chicharron and continue cooking over
  medium heat until the chicharron is just soft - about 5 minutes, depending
  on thickness and quality.
  
  Serve with corn tortillas and a dollop of frijoles refritos.
  
  The Art of Mexican Cooking From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fried Tortilla Chips
 Categories: Appetizers, Mexican, Vegetables
   Servings:  4
 
      8    Corn Tortillas
           Salad Oil
 
  Arrange 8 corn tortillas in a stack and cut into 6 equal wedges. Pour about
  1/2 inch salad oil in a deep 2 or 3-quart pan and set on medium-high to
  high heat. When oil is hot enough to make a piece of tortilla sizzle, add
  tortilla pieces, a handful at a time, and stir to separate. Cook until
  crisp (1 to 1-1/2 minutes); lift from oil with slotted spoon and drain on
  paper towels.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Frijoles a la Charra ( Ranch Beans )
 Categories: Mexican, Beans
   Servings:  6
 
      4 sl Bacon
      3    Jalapeno chiles, stems and
           -seeds removed, diced
      1 sm Onion, diced
      1 qt Cooked pinto beans along
           -with juice
      1 lg Tomato, chopped
    1/4 ts Garlic powder
           Freshly ground black pepper
      2 tb Chopped cilantro
 
  Saute the bacon, Jalapenos, and onion until well browned.  Add the beans,
  tomato, and spices.  Bring to a boil, add the cilantro, reduce the heat and
  simmer for 15 minutes.
  
  Chile Pepper Magazine June 1993 Serves: 6 Heat Scale: Mild
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Frijoles De Olla (Beans Cooked in a Pot)
 Categories: Beans, Mexican
   Servings:  8
 
  4 1/2 qt Water
  1 1/3 lb Dried black beans, washed
           -and soaked overnight
      2    White onions, halved
      3    Heads garlic, halved, OR 10
           -cloves garlic, whole
           Salt to taste
     30    Epazote OR cilantro leaves
 
  From the Gulf [of Campeche] area.
  
  Bring water to a boil in a large saucepan or clay pot.  Add beans, onion,
  and garlic.  Cook at a slow boil for 1 1/2 hours or until beans are done.
  Add salt after 1 hour of cooking.
  
  Blend 1 cup beans in a blender or food processor with a little cooking
  water.  Add bean mixture to remaining beans.  Stir in epazote.
  
  Serve beans with chopped green onion, chile serrano, chopped cilantro, and
  tomato or with fresh cream and grated cheese.
  
  Makes 8 servings.
  
  From:  THE TASTE OF MEXICO by Patricia Quintana, Stewart, Tabori & Chang,
  New York.  1986.  ISBN 0-941434-89-3. From the collection of Karin Brewer
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Frijoles Refritos - Refried Beans
 Categories: Mexican, Beans, Cheese
   Servings:  6
 
      2 c  Cooked Beans
      3 tb Lard Or Bacon Drippings
    1/2 c  Grated Longhorn Cheese
 
  Heat lard or bacon drippings in frying pan or saucepan. Add beans, mash and
  simmer for 5 minutes. Top with cheese and serve when melted. NOTE: this
  along with green chili and/or salsa is a great burrito filling.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Frijoles Rancheros
 Categories: Mexican, Beans, Pork
   Servings:  6
 
      8 ea Bacon; Slices, Cut Up
      2 ea Jalapeno Chiles; *
      2 ea Cloves Garlic;Finely Chopped
      1 c  Onion; Chopped, 1 Lg.
    1/4 c  Beer; Any Brand
      1 tb Vinegar
      1 x  Red Chiles; Ground, To Taste
     32 oz Pinto Beans; Drained, 2 cn
      6 oz Tomato Paste; 1 cn
 
  *    Jalapeno Chiles should be seeded and chopped. Heat the oven to 375
  degrees F.  Cook the bacon in a 10-inch skillet until crisp then stir in
  the jalapeno chiles, garlic and onion.  Cook and stir until the onion is
  tender then drain the excess fat.  Mix the bacon mixture and remaining
  ingredients in an ungreased 2-quart casserole.  Bake uncovered, stirring
  once, until the beans are hot and bubbly, about 45 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Frontier Beans
 Categories: Mexican, Beans
   Servings:  6
 
      1 c  Green Onions/Tops; Sliced
    1/2 lb Chorizo Sausage; Bulk
     32 oz Pinto Beans; *
      3 ea Poblano Chiles; Roasted, **
      1 c  Tomato; Chopped, 1 Lg.
    1/4 ts Salt
 
  *    Use 2 16-oz cans of pinto beans.  Drain one and leave one UNDRAINED.
  **   Use small Poblano Chiles and refer to Sowest 1 on how to roast, and
  seed them.  Chop them into small pieces when you are done roasting them.
  
  Heat the oven to 350 degrees F.  Cook and stir the onions and sausage
  together until the sausage is done.  Drain of excess fat.  Mix the sausage
  mixture and remaining ingredients in an ungreased 2-quart casserole.  Bake
  uncovered until hot and bubbly.  Serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Garlic and Cilantro Sauce
 Categories: Sauces, Mexican
   Servings:  4
 
      1    Garlic head, peeled/minced
      2    Jalapeno peppers, seeded and
           -finely chopped
      2 bn Cilantro, finely chopped
    1/2 c  Lime juice
    1/4 c  Extra virgin olive oil
      1 ts Salt
 
  From "A Cook's Tour of Sonoma" by Michele Anna Jordan. Aris Books.
  
  Toss all the ingredients together. Spoon over freshly grilled or sauteed
  fish. Makes 1-1/4 cups. Serves 4.
  
  Sauce will keep in refrigerator for up to 4 days.
  
  Nutritional analysis per serving: 150.5 calories; 12.7 grams total fat;
  (1.8 grams saturated fat); 0.3 grams protein; 7.5 grams carbohydrates; 0
  milligrams cholesterol; 539 milligrams sodium.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Garlic Soup
 Categories: Vegetables, Soups, Mexican
   Servings:  8
 
      3    Cloves Garlic, Crushed
      2 tb Vegetable Oil
      2    White Bread, Slices *
      4 c  Chicken Broth
    1/2 ts Salt
    1/4 ts Pepper
      1 lg Egg, Slightly Beaten
 
  * Bread should be cut into small pieces.
  ~-------------------------------------------------------------------------
  Cook and stir garlic in oil in a 3-quart saucepan until brown.  Stir in
  bread; cook and stir until light brown.  Stir in broth, salt and pepper.
  Heat to boiling; reduce heat.  Cover and simmer for 20 minutes.  Stir at
  least half of the hot mixture gradually into egg.  Stir back into hot
  mixture in saucepan.  Boil and stir 1 minute.  Sprinkle with snipped
  parsley, if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Gazpacho Salad
 Categories: Salads, Diabetic, Vegetarian, Mexican
   Servings:  5
 
      1 md Tomato, chopped
    1/2 md Cucumber, chopped
    1/2 md Green Pepper, seeded and
           -chopped
      1    Celery Stalk, finely chopped
    1/4 c  Onion, chopped
      1 tb Parsley, freshly chopped
           HERB DRESSING:
      3 tb Red Wine Vinegar
      2 tb Lemon Juice, freshly
           -squeezed
      1 tb Olive Oil
      1 ts Dijon-Style Mustard
    1/2 ts Oregano
    1/2 ts Garlic Powder
 
  Instead of blending the vegetables to make the traditional soup, stop at
  the chopping phase and serve as a salad.
  
  Combine first 6 ingredients in a 13 x 9 x 2-inch baking dish.
  
  Combine all ingredients for the Herb Dressing and mix or whisk until
  thoroughly blended.
  
  Pour dressing over the vegetables; toss gently
  
  Chill at least 2 hours.
  
  Arrange lettuce leaves on serving platter.  Spoon salad over leaves and
  serve.
  
  Yield: 5 servings
  
  One Serving = 1/2 cup Calories: 57 Protein: 2 g Fat: 3 g Carbohydrate: 7 g
  Fiber: 2.8 g Cholesterol: 0 mg Sodium: 34 mg Potassium: 335 mg
  
  Exchange: 1 Vegetable 1/2 Fat
  
  Source:  "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive
  Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara
  Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D.
  
  Shared by:  Norman R. Brown
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Gazpacho
 Categories: Soups, Diabetic, Vegetarian, Mexican
   Servings:  4
 
      3 c  Low-Sodium Tomato Juice
      1 c  Green Pepper, minced
      1    Cucumber, diced (about 2
           -cups)
      2    Green Onions, chopped
      1    Garlic Clove, minced
    1/4 c  Parsley, freshly chopped
 
  Cold and refreshing, this soup is terrific during the hot summer months.
  
  ds Tabasco Sauce Black Pepper, freshly ground, to taste
  
  Puree all ingredients in a blender or food processor.
  
  Chill for at least 2 hours.
  
  Serve cold or at room temperature.
  
  Yield: 4 servings, 4 cups
  
  One Serving = 1 cup Calories: 48 Protein: 2 g Fat: < 1 g Carbohydrate: 11 g
  Fiber: 3 g Cholesterol: 0 mg Sodium: 23 mg Potassium: 402 mg
  
  Exchange: 2 Vegetable
  
  Source:  "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive
  Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara
  Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D.
  
  Shared by:  Norman R. Brown
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Ginger Spicy Chicken
 Categories: Chicken, Mexican
   Servings:  4
 
      2    Whole chicken
           -breasts,split,boned,skinned
           Salt as desired
      2 tb Vegetable oil
      1 md Red pepper,cut into 1/4 by
           -2" strips (1 1/2 cups)
      1 md Green pepper,cut into 1/4 x
           -2" strips (1 1/2 cups)
      1    8 oz can juice pack
           -pineapple chunks,undrained
    1/2 c  Picante sauce
      2 tb Chopped fresh cilantro or
           -parsley
      2    Or 3 tsp shredded fresh
           -ginger or 3/4 to 1 tsp.
           -ground ginger
 
  Lightly salt chicken.Cook in oil over medium heat until lightly browned and
  cook through,about 5 minutes.Remove and reserve.Add remaining ingredients
  to skillet;cook,stirring frequently,5 to 7 minutes or until peppers are
  tender and sauce thickens.Return chicken to skillet;heat through.
  
  Makes 4 servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Grand Prize Winner Black Bean Tamale Pie (Greta Weingast)
 Categories: Mexican, Beans
   Servings:  4
 
    1/2 c  Onions, diced
    1/3 c  Green peppers, diced
      8 oz Ground turkey
      8 oz Canned black beans, drained
      8 oz Tomato sauce
      1 pk Taco seasoning mix
      1 c  Cornmeal
      2 ts Sugar
    1/2 ts Salt
      1    Egg, beaten
    1/3 c  Milk
      2 tb Vegetable oil
      1 c  Canned corn, drained
      4 oz Grated cheddar cheese
 
  Preheat oven to 350.  Spray a 9" pie plate with nonstick cooking spray and
  set aside.
  
  Spray a medium sized skillet with nonstick cooking spray.  Saut onions and
  green pepper until tender, about 3-5 minutes.  Add turkey and cook until no
  longer pink, breaking the meat up into small chunks as you cook. Stir in
  beans, tomato sauce, and taco seasoning mix.  Set aside.
  
  In a medium bowl, combine cornmeal, sugar, and salt.  In a separate small
  bowl mix the egg, milk, and oil.  Add egg mixture to cornmeal mixture and
  combine well.  Stir in drained corn.  Press the cornmeal mixture into the
  prepared pie plate like a crumb crust.  Spoon the bean mixture on top of
  the cornmeal "crust".  Bake 20 minutes.  Sprinkle the top of the pie with
  grated cheese and bake an additional 5 minutes, or until the cheese is
  melted.  Let stand 5 minutes before serving.
  
  This recipe, by Greta Weingast of Benecia California, won the $10,000 Grand
  Prize in the July 8, 1991 Lake to Lake/Chedarella Recipe Contest. The
  original recipe of course calls for Chedarella rather than any old grated
  cheddar cheese!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Great Chiles
 Categories: Sauces, Hot, Mexican
   Servings:  6
 
     12 lg Fresh Poblano chilies
    1/2 lb Monterey Jack or Chihuahua
           -cheese, cubed
    1/4 sm Yellow onion, coarsely
           -chopped
      1 lg Garlic clove, halved
      6    Eggs
    3/4 ts Salt
           Creme Fresca:
  1 1/2 c  Whipping cream
      3 tb Sour cream
 
  Make the Creme Fresca ahead of time:  mix cream and sour cream together.
  Cover and let stand at room temp. until thickened, 8 hours or overnight.
  Chill until ready to use.
  
  Char the chili peppers over a gas flame until blackened on all sides. Wrap
  them in a plastic bag and let stand for 10 minutes to steam.  Peel and core
  the chilies.  Remove seeds, rinse and pat dry.
  
  Preheat oven to 350 F.  Generously butter a 9" pie pan (preferably
  porcelain or stoneware with 2" sides).  Open up chili peppers and arrange
  around sides of pan skin side down, point toward center of pan, extending
  about 1/2" above rim. Cover bottom of pan with chilies.
  
  Finely grate cheese with onion and garlic in a processor using on/off
  pulses, about 30 seconds.  Add eggs and salt.  Process until smooth,
  stopping to scrape down the sides, about 15 seconds.  Mix in the Creme
  Fresca (the Mexican equivalent of creme fraiche).  Pour this filling over
  the chilies.  Curl the edges of the chilies over the filling.
  
  Bake until golden brown and a knife inserted in the center comes out clean,
  45 to 50 minutes.  Cover chili edges with foil to prevent burning, if
  necessary.  Cool for 5 minutes before cutting.  Serve hot or at room
  temperature.
  
  Serves 6 main course servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Green Chile Sauce
 Categories: Mexican, Sauces
   Servings:  4
 
      2 tb Oil Or Lard
      1    Clove Garlic (Optional)
    1/2 c  Minced Onion (Optional)
      1 tb Flour
      1 c  Water
      1 c  Diced Green Chili
      1    Salt To Taste
 
  In oil in a heavy saucepan, saute' garlic and onion. Blend in flour with
  wooden spoon. Add water and green chili. Bring to a boil and simmer,
  stirring frequently, for 5 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Green Chile Stew
 Categories: Vegetables, Mexican
   Servings:  4
 
      3 lb Lamb, Boneless Shoulder
      1 c  Onion, Chopped
      3    Cloves Garlic, Fine Chopped
    1/4 c  Vegetable Oil
      2 c  Chicken Broth
      1 ts Salt
      1 ts Juniper Berries, Crushed
    3/4 ts Pepper
      1 tb Unbleached Flour
    1/4 c  Water
      4 md Poblano Chiles *
      2 tb Lemon Peel, Finely Shredded
 
  * Poblano Chiles should be roasted and peeled.
  ~-------------------------------------------------------------------------
  Trim excess fat from lamb shoulder; cut lamb into 1-inch cubes. Cook and
  stir lamb, onion and garlic in oil in 4-quart Dutch oven until lamb is no
  longer pink; drain.  Stir in broth, salt, juniper berries and pepper. Heat
  to boiling; reduce heat. Cover and simmer, stirring occasionally, until
  lamb is tender, about 1 hour. Shake flour and water in a tightly covered
  container; stir into lamb mixture. Boil and stir 1 minute.  Stir in chiles.
  Sprinkle each serving with lemon peel.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Green Chilies Rellenos - Stuffed Green Chili
 Categories: Mexican, Vegetables
   Servings:  5
 
     10    Green Chili Peppers
     10 oz Longhorn Or Jack Cheese

MMMMM------------------------------BATTER-----------------------------------
      1 c  All-Purpose Flour
      1 ts Baking Powder
    1/2 ts Salt
    3/4 c  Cornmeal
      1 c  Milk
      2    Eggs, Slightly Beaten
 
  Cut cheese into slices 1/2" thick and the length of the chili. Make a small
  slit in chili just big enough to insert cheese(you can also poke in some
  slivers of onion at this point). Dip in batter and fry in hot oil or lard
  until golder brown. Drain and serve. May be garnished with green chili
  sauce if desired. To make batter, combine flour, baking powder, salt and
  cornmeal. Blen milk with egg;then combine milk and egg mixture with dry
  ingredients. Add more milk if necessary for smooth batter. Using a spoon,
  dip stuffed chilies in batter.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Green Corn Tamales
 Categories: Mexican
   Servings: 24
 
     12    Ears of fresh white or
           Yellow corn
      1 lb Monterrey Jack cheese,
           Grated
      1 lb Pure lard
    1/2 lb Butter
    1/2 c  (scant) sugar
    1/4 c  Light cream, or more
      2    Green chiles, parched and
           Peeled
      1 lb Cheddar or Longhorn cheese
           Salt
 
     1.  Chop stalk end of each ear of corn flush with the base of the ear.
  Shuck, being careful to keep corn husks intact for later use. Wash husks,
  and drain.
  
     2.  Cut corn off cobs.  Grind corn with the Jack cheese in a meat
  grinder, blender or food processor.
  
     3.  Cream lard and butter to a smooth and fluffy consistency with an
  electric mixer at medium speed.  Add the ground corn and cheese mixture,
  sugar, cream and salt to taste.  Continue to mix with the electric mixer
  until mixture looks like whipped cream. Add more cream if mixture is dry.
  
     4.  Cut the roasted green chiles into long strips.  Spread about 2
  tablespoons of the corn mixture on each corn husk.  Spread mixture out into
  a rectangle and allow at least 2 inches of husk to extend below the corn
  mixture and a few inches of margin on both sides of the husk. Place about 2
  strips of green chile down the center of the corn mixture, then sprinkle
  with a few pinches of the grated Cheddar cheese.
  
     5.  Hold the two sides of the tamale together to make the corn mixture
  fold up around the filling.  Then tuck one edge of the husk over the top of
  the tamale and roll, tying the ends with strips of corn husks. If
  preferred, the bottom end of the husk can be folded up before rolling. If
  you plan to freeze the tamales, freeze them at this point.
  
     6.  Place the tamales upright on a rack in a pressure cooker or large
  steaming kettle.  Before the rack is completely filled with tamales, pour 1
  to 2 cups water into the bottom of the pan, about 1/2 inch deep.
  
     7.  Steam at 15 lbs pressure for 25 minutes, or in a conventional
  steamer for 45 minutes.  Serve warm with Green Chile Sauce, plain, or with
  beef, pork or chicken added.  These may be kept in the refrigerator for 3
  to 4 days.
  
  Makes 24 tamales.
  
  Freezing Hint:  Package tamales in plastic bags, 12 per package
                  or other suitable quantity.  If packaging large
                  quantities, keep track of the contents on a
                  card. Maximum Recommended Freezer Storage: 1 year
  
  From:  JANE BUTEL'S TEX-MEX COOKBOOK by Jane Butel, Harmony Books,
         New York.  1980.  ISBN 0-517-539861 Posted by: Karin Brewer, Cooking
  Echo, 1/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Green Enchiladas
 Categories: Mexican, Chicken, Cheese, Sauces
   Servings:  5
 
      2 c  Basic Green Sauce; *
      1 c  Dairy Sour Cream
     10    Flour Or Corn Tortillas; **
      3 c  Cooked Chicken; Shredded
      1 c  MontereyJack Cheese;Shredded
           Dairy Sour Cream
 
  *     See Sowest 2 for recipe. ** Tortillas should be 6-inches in diameter
  and should be warm.
  ~-------------------------------------------------------------------------
  Prepare basic green sauce and stir in the 1 cup of sour cream.  Heat oven
  to 350 degrees F.  Dip each tortilla into the sauce to coat both sides.
  Spoon 1/4 cup of the shredded chicken onto each tortilla and roll up. Place
  seam sides down in a 13 X 9 X 2-inch ungreased baking dish.  Pour remaining
  sauce over enchiladas and sprinkle with the cheese.  Bake, uncovered, until
  cheese is melted, about 15 minutes.  Serve warm with sour cream. RED
  ENCHILADAS: Substitute 2 cups of the Basic Red Sauce (see Sowest 2 for the
  recipe) for the Basic Green sauce. Substitute 3 cups of shredded cheese or
  cooked beef for the chicken.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Green or Red Enchiladas
 Categories: Mexican, Chicken, Cheese
   Servings:  5
 
      2 c  Basic Green Sauce
      1 c  Dairy Sour Cream
     10    Flour Or Corn Tortillas; **
      3 c  Cooked Chicken; Shredded
      1 c  MontereyJack Cheese;Shredded
      1    Dairy Sour Cream
           Basic Green Sauce
           Servings:  8
      1 c  Onions; Chopped, 2 Med.
    1/2 c  Vegetable Oil
     10 oz Fresh Spinach; Chopped
    1/2 lb Tomatillos; Coarsely Chopped
      4 oz Green Chiles; Chopped, 1 cn
      2    Cloves Garlic; Crushed
      1 tb Oregano Leaves; Dried
      1 c  Chicken Broth
      2 c  Dairy Sour Cream
 
  Servings:  5
  
  Cook and stir onions in oil in a 3-quart saucepan until tender.  Stir in
  remaining ingredients except broth and sour cream.  Cover and cook over
  medium heat for 5 minutes, stirring occasionally.  Place mixture in food
  processor workbowl fitted with steel blade or in a blender container; cover
  and process until smooth, about 1 minute.  Return mixture to saucepan; stir
  in broth.  Heat to boiling; reduce heat.  Simmer uncovered for 10 minutes.
  Stir in sour cream.  Cover and refrigerate any remaining sauce.
  
  Makes about 4 cups of sauce.
  
  **    Tortillas should be 6-inches in diameter and should be warm.
  
  Prepare basic green sauce and stir in the 1 cup of sour cream.  Heat oven
  to 350 degrees F.  Dip each tortilla into the sauce to coat both sides.
  Spoon 1/4 cup of the shredded chicken onto each tortilla and roll up. Place
  seam sides down in a 13 X 9 X 2-inch ungreased baking dish.  Pour remaining
  sauce over enchiladas and sprinkle with the cheese.  Bake, uncovered, until
  cheese is melted, about 15 minutes.  Serve warm with sour cream.
  
  RED ENCHILADAS:
  
  Substitute 2 cups of the Basic Red Sauce for the Basic Green sauce.
  Substitute 3 cups of shredded cheese or cooked beef for the chicken.
  
  Basic Red Sauce
  
  Servings:  4
  
  8  Ancho Chilies 3 1/2 cups Warm Water 1/2 cup Onion; Chopped 2 Garlic;
  Cloves, chopped 1/4 cup Vegetable Oil 8 oz Tomato Sauce; 1 cn 1 Tbs Oregano
  Leaves; Dried 1 Tbs Cumin Seed 1 tsp Salt
  
  Cover chiles with warm water.  Let stand until softened, about 30 minutes;
  drain.  Strain liquid; reserve.  Remove stems, seeds and membranes from
  chilies.  Cook and stir onion and garlic in oil in a 2-quart saucepan until
  onion is tender.  Stir in chilies, 2 cups of the reserved liquid and the
  remaining ingredients.  Heat ot boiling, reduce heat.  Simmer, uncovered,
  20 minutes; cool.  Pour into a food processor workbowl fitted with steel
  blade or into a blender container; cover and process until smooth. Cover
  and refrigerate up to 10 days.
  
  Makes about 2 1/2 cups sauce.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Green Salsa
 Categories: Salsa
   Servings:  6
 
      2 lb Tomatillos
      3    Fresh serrano chilies or 4
           -jalapenos
      2    Cloves garlic, minced
           -through a garlic press
    1/2 bn Cilantro
      1 ts Vinegar
 
  Salt to taste
  
  Wash tomatillos in warm water and remove the papery husks.  Rinse off some
  of he sticky residue.  Steam with the whole chili peppers for four minutes
  over boiling water.  Cool.
  
  Cut open the chilies and cut out some of the seeds and veins.  Cut peppers
  into pieces.  Place tomatillos and peppers in a food processor or blender.
  Puree roughly, then add garlic and cilantro.  Puree to a finer texture.
  Blend in vinegar and salt to taste.
  
  Use as a sauce for enchiladas, nachos or burritos.  Use fresh or freeze.
  
  Note: tomatillos are available in the exotic produce section of many
  supermarkets.  They look like small, green tomatoes with papery brown
  husks.
  
  From: The Red & Green Chile Book Asbury Park Press 09/23/92 Shared By: Pat
  Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Green Salsa
 Categories: Salsa, Mexican, Sauces
   Servings:  1
 
     10    Tomatillos; husks removed
      1    Serrano chile; -=OR=-
      2    -Jalapeno peppers,
           - cut lengthwise, seeded
    1/2    Onion; finely diced
      2 tb Chopped cilantro
      2 tb Lemon juice
      2 tb Olive oil
           Salt; as desired
 
  BRING A POT OF SALTED WATER to a boil on the stove. Add the tomatillos and
  chili peppers, cover and cook 2 minutes. Drain the tomatillos and chiles,
  place in a food processor and puree. Strain into a bowl and discard skins.
  Add onion, cilantro, lemon juice, oil and salt. Chill before serving. Makes
  2 Cups
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Grilled Chicken Adobo
 Categories: Mexican, Chicken
   Servings:  6
 
     10 ea Chicken Breast Halves; *
    1/4 c  Achiote Sauce Base; Below
      1 c  Orange Juice
      2 tb Vegetable Oil
      1 ts Basil Leaves; Dried
      1 ts Cinnamon; Ground
    1/2 ts Salt

MMMMM------------------------ACHIOTE SAUCE BASE-----------------------------
    1/3 c  Achiote Seeds;(AnnottoSeeds)
    1/3 c  Orange Juice
    1/3 c  Vinegar; White
      1 ts Red Chiles; Ground
    1/2 ts Pepper
      1 ea Clove Garlic
 
  *  There should be 10 breast halves (about 3 1/2 lbs) which should be
  boneless and skinless. Place chicken breasts in shallow glass or plastic
  dish.  Mix remaining ingredients and pour over the chicken. Cover and
  refrigerate for at least 2 hours. Remove chicken from marinade and set the
  marinade aside.  Cover and grill the chicken t to 6 inches from medium
  coals for 10 to 20 minutes. Turn the chicken; cover and grill, turning and
  brushing with the marinade 2 to 3 times, until done, about 10 to 20 minutes
  longer.  Heat remaining marinade to boiling; boil uncovered until
  thickened, 8 to 10 minutes. Serve with the chicken.
  
  ACHIOTE SAUCE BASE:
  
  Cover the achiote seeds with boiling water.  Cover and let stand at least 8
  hours.  Drain seeds.  Place seeds and remaining ingredients in food
  processor workbowl fitted with steel blade.  Cover and process until the
  seeds are coarsely ground.  Store in refrigerator up to 1 wee; in the
  freezer up to 2 months. BROILED CHICKEN ADOBO:
  
  Set oven control to broil.  Remove chicken from the marinade; reserve
  marinade.  Place chicken in greased rectangular baking dish 13 x 9 x
  2-inches; pour half of the marinade over chicken and broil with tops about
  4 inches from the heat, until light brown, about 10 minutes.  Turn chicken;
  pour the remaining marinade over the chicken and broil until done, about 6
  minutes longer.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Grilled Chicken with Oregano - Pollo Con Oregano
 Categories: Mexican, Chicken
   Servings:  4
 
           Jim Vorheis
      2    1/2 lb large chicken pieces,
           -with the skin attached
      2    Garlic cloves, peeled
      1 sm White onion, roughly sliced
      1 c  Reduced chicken broth
     12    Additional garlic cloves,
           -peeled and minced
      3 tb Dried Oaxacan or Mexican
           -oregano, stems removed
           And roughly crumbled
      2 tb Additional chicken broth
    1/2 ts Sea salt (or to taste)
           Melted chicken fat or
           -oil for broiling
 
  Put the chicken pieces into a saute pan in one layer.  Add the whole garlic
  cloves, onion, and 1 cup chicken broth and cook, covered, over medium heat,
  turning the pieces over from time to time, until the broth has completely
  reduced and the chicken is tender - about 25 minutes.
  
  Crush the minced garlic into a mortar with the oregano, 2 tablespoons
  broth, and salt and work to a rough paste (or put it all into a blender jar
  and blend very briefly).  Spread the paste over the chicken pieces, turning
  them so they ar evenly covered; return to the pan and cover. Set aside to
  season for 2 hours. Heat a broiler or grill and brown lightly, brushing
  with a little melted chicken fat if necessary.
  
  The Art of Mexican Cooking From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Grilled Cornish Hens
 Categories: Mexican, Poultry
   Servings:  6
 
      1 x  Plum Barbecue Sauce; *
      3 ea Rock Cornish Hens; **
 
  *    See Sowest 2 for recipe. ** The Cornish Game Hens should weigh about 1
  1/4 lbs each. Prepare Plum Barbecue sauce and set aside. Cut hens into
  halves lengthwise. Place bone sides down on the grill. Cover and grill 5 to
  6 inches from medium coals for about 35 minutes. Turn hens. Cover and
  grill, turning and brushing with the Plum Barbecue sauce 2 or 3 times,
  until done, about 25 to 35 minutes longer.  Heat any remaining sauce and
  serve with the hens.
  
  ROAST CORNISH HENS:
  
  Heat the oven to 350 degrees F.  Place the cut hens, bone sides down, on
  rack in shallow roasting pan.  Roast uncovered for 30 minutes.  Brush hens,
  generously with the Plum Barbecue Sauce.  Roast uncovered, brushing hens
  with the sauce 2 or 3 times, until done, about 45 minutes longer.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Grilled Corn with Spicy Butters
 Categories: Mexican, Vegetables
   Servings:  6
 
      6    Ears Of Fresh Corn/Husks

MMMMM-----------------------------BUTTERS----------------------------------

MMMMM------------------------CHILE LIME SPREAD-----------------------------
    1/2 c  Margarine Or Butter;Softened
    1/2 ts Grated Lime Peel
      3 tb Lime Juice
           Red Chiles; Ground, To Taste

MMMMM---------------------------PESTO BUTTER--------------------------------
    1/2 c  Margarine Or Butter;Softened
      1 c  Fresh Basil Leaves;LoosePack
      1 tb Scallion; Chopped
      1 ts Lemon Juice
    1/4 ts Salt

MMMMM------------------------HORSERADISH BUTTER-----------------------------
    1/2 c  Margarine Or Butter;Softened
           Prepared Red Horseradish; *
    1/4 ts Salt
 
  *    Use 2 to 3 tablespoonfuls of the red horseradish or to taste.
  ~-------------------------------------------------------------------------
  Remove the large outer husks from the corn turning back the inner husks,
  remove the silks.  Spread each ear with about 2 tb of the butter mixture of
  your choice.  Pull the inner husks back over the corn and butter and secure
  with fine wire so that the husks are tight against the ear. Grill the corn
  3 inches from medium coals, turning frequently, until done, about 20 to 30
  minutes.  Serve with the remaining butter of your choice. FLAVORED BUTTERS:
  Combine all ingredients for each butter in a work bowl of a food processor
  or blender and process until very smooth.  Scrape into a small dish and
  serve with the corn. OVEN ROASTED CORN: Heat the oven to 475 degrees F.
  Prepare the corn as above, but place in an ungreased jelly roll pan 15 1/2
  X 10 1/2 X 1-inch.  Turn frequently until done, about 30 to 35 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Grilled Margarita Grouper
 Categories: Seafood, Mexican
   Servings:  4
 
  1 1/2 lb Grouper fillets
    1/3 c  White or gold tequila
    1/2 c  Triple sec
    3/4 c  Fresh lime juice
      1 ts Salt plus more to taste
      2    Or 3 large cloves garlic,
           -crushed
      1 tb Vegetable oil
      3 md Tomatoes, diced
      1 md Onion, finely chopped
      1 tb Minced jalapeno or serrano
           -chilies, or more to
           Taste
      2    To 4 Tbsp chopped fresh
           -cilantro
      1 pn Of sugar
 
  Serves 4
  
  freshly ground black pepper
  
  Place fish in a dish large enough to hold it in a single layer.  Combine
  tequila, triple sec, lime juice, salt, garlic and 2 tsp oil and pour over
  fish, rubbing all over. Cover and marinate for 1/2 hour at room temperature
  or up to 3 hours in the refrigerator, turning occasionally.
  
  Just before serving, combine tomatoes, onions, chiles, cilantro, sugar and
  salt to taste.  Heat the grill to very hot.  Remove fish from marinade, pat
  dry (reserving marinade) and brush lightly with 1 tsp oil and grind pepper
  over the surface.  Cook on a greased grill for about 4 minutes per side or
  until flesh is opaque.
  
  Meanwhile, boil marinade in saucepan for 2 minutes, remove and discard
  garlic cloves, and spoon a little of it over the fish,  Spoon the tomato
  salsa alongside and serve.
  
  */\/\ichael* & Ms. /\/\ | /-\ /\/\ | *\/\/eslie*
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Grilled Seafood Flautas
 Categories: Mexican, Seafood, Sauces
   Servings:  5
 
           Roasted Tomato Sauce; *
      8 oz Crab Meat; **
    1/2 c  Green Onions w/tops; Sliced
      1 tb Butter Or Margarine
    1/2 c  Dairy Sour Cream
    1/2 c  Monterey Jack Cheese; Shred
     14 oz Artichoke Hearts; ***
     10    Flour Tortillas; ****
      4 tb Butter Or Margarine
 
  *     See Sowest 2 for recipe. ** Use 1 package of Frozen salad-style
  imitation crabmeat, thawed *** Artichoke hearts should be drained and cut
  into quarters.  Use one **** Flour tortillas should be 7 to 8 inches in
  diameter and be warm.
  ~-------------------------------------------------------------------------
  Prepare Roasted Tomato Sauce; set aside.  Cook crabmeat and onions in 1
  Tbls of margarine over medium heat, stirring frequently, until onions are
  tender.  Mix in cour cream, cheese and artichoke hearts.  Spoon about 13 of
  a cup of the mixture onto one end of each tortilla.  Roll up tightly into a
  cylinderical shape; secure with wooden picks.  Heat 2 Tbls of margarine in
  10-inch skilled over medium heat until hot and bubbly.  Cook 3 or 4 flautas
  in margarine, turning frequently, until golden brown, about 5 minutes. Keep
  warm in 300 degree F. oven.  Repeat with remaining flautas, adding the
  remaining margarine as needed.  Serve with warm Roasted Tomato Sauce.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Grits Fiesta Pie
 Categories: Mexican, Pies
   Servings:  6
 
  1 1/2 c  Water
    1/4 ts Garlic powder
    1/2 c  Quick-cooking grits
    1/4 c  All-purpose flour
    1/2 c  (2 ozs) cheddar cheese,
           Shredded
      1 lg Egg, lightly beaten
    3/4 lb Ground beef
      1 pk (1.75 oz) taco
           Seasoning mix
      1 c  (4 ozs) Monterey jack
           Cheese, shredded and
           Divided
    1/3 c  Fresh tomatoes, chopped
    1/4 c  Ripe black olive, sliced
      3 tb Green bell pepper, cored,
           Seeded, and finely chopped
      2 lg Eggs, lightly beaten
      2 tb Milk
 
  In a large saucepan, bring the water and garlic to a boil; stir in the
  grits. Return to a boil; reduce heat and cook 4 minutes, stirring
  occasionally. Remove from the heat. In a bowl, combine the flour and
  cheddar cheese; stir into the grits. Stir 1 egg into the mixture until well
  blended. Into a lightly greased 9-inch pie plate, spoon mixture; press with
  the back of a spoon to form a pie shell. In a large skillet, cook the
  ground beef and taco seasoning until meat browns; drain. Spread meat
  mixture into pie shell.  Top with 3/4 Monterey jack cheese, tomato, ripe
  olives, and green bell pepper; set aside. In a bowl, combine 2 eggs and
  milk; pour over pie.  Bake in a preheated, 375 degree F oven for 25
  minutes.  Remove from oven; sprinkle with the remaining 1/4 cup of Monterey
  jack cheese, and let stand for 5 minutes before slicing. Makes 6 servings.
  
  Recipe:  Joy Gillespie of Neeses, South Carolina
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Guacamole Salad
 Categories: Mexican, Salads, Appetizers, Garlic, Vegetables
   Servings:  4
 
      5 lg Avocados
      1 md Garlic Clove, Minced
      1 md Tomato, Chopped
      4 oz Diced Green Chiles
  2 1/2 tb Lemon Or Lime Juice
      1 ts Salt
 
  Peel and chop avocados into a bowl. Mash with garlic and lemon juice. Add
  remaining ingredients, mixture will be chunky. To prepare individual
  salads, spoon mixture on shredded or whole lettuce leaves. Top with diced
  tomato for garnish and serve with tortilla chips. If made ahead of time,
  save pit and put in dip until time to serve to prevent darkening. NOTE:
  This is my own recipe and the chili can be adjusted to taste. Also, I
  sometimes replace the tomato and green chili with salsa.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Guacamole Omelet
 Categories: Eggs, Cheese, Mexican
   Servings:  1
 
    1/2    Avocado; peeled
    1/2 ts Lemon juice
      1 ds Seasoned salt
      3 dr Hot pepper sauce
      1 sm Tomato; chopped
      2    Eggs
      1 tb Water
           Salt, pepper
 
  In small bowl, mash avocado until chunky. Add lemon juice, seasoned salt,
  hot pepper sauce and tomato. Mix well. Mix eggs, water and dash of salt and
  pepper. Beat briskly. Pour into hot nonstick skillet or omelet pan. Stir
  with circular motion while shaking pan vigorously over heat. Stir until
  eggs begin to set. Let stand 2 to 3 seconds and shake pan. Omelet should
  move freely. Spoon avocado mixture over half of omelet. Slip broad spatula
  under omelet and fold in half carefully.
  
  (C) 1992 The Los Angeles Times
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Guacamole (Avocado Dip)
 Categories: Vegetables, Appetizers, Mexican
   Servings:  8
 
      6    Ripe California avocadoes,
           -peeled and pitted
  1 1/2    White onions, chopped
    1/2 c  Cilantro, chopped
           Juice of 2 limes, or to
           -taste
      1    Very small zucchini, pureed
      6 tb Olive oil
      6    Chiles serranos, finely
           -chopped
           Salt to taste
           For the garnish:
      2 lg Tomatoes, chopped
      1    Green onion, finely chopped
      2    Chiles serranos, finely
           -chopped
    1/2 c  Cilantro leaves
 
  Guacamole is prepared differently in various regions  of Mexico. In the
  city of Monterrey, it is garnished to reflect the colors of the Mexican
  flag.
  
  For the guacamole:
  
  totopos (crisply fried tortilla wedges)
  
  Put avocadoes in a glass bowl, and 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
  guacamole into a mortar, and decorate with tomato on one side and green
  onions, chiles, and cilantro leaves in the center. On the other side, place
  the totopos.
  
  Makes 8 servings.
  
  From:  THE TASTE OF MEXICO by Patricia Quintana, Stewart, Tabori & Chang,
  New York.  1986.  ISBN 0-941434-89-3. Shared by: Karin Brewer, Cooking
  Echo, 3/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Guacamole De la Mixteca
 Categories: Vegetables, Appetizers, Condiments, Mexican
   Servings:  3
 
      4 lg California avocados,
           -purchased ahead of time
           To allow for ripening, if
           -necessary
           Salt to taste
      1 c  White onion, minced
      4    Chiles serranos, minced
    1/2 c  Cilantro, finely chopped
           For the garnish:
    1/2    Tomato, diced
    1/4 c  White onion, minced
      4    To 6 sprigs cilantro, with
           -leaves and a bit of stem
 
  From the Oaxaca-Mixteca region
  
  For the guacamole:
  
  Peel and pit avocados.  Mash pulp in a bowl or molcajete, and salt to
  taste.  Add onion, chile, and cilantro.  Continue mashing until guacamole
  is thick and lumpy.
  
  Garnish with tomato, onion, and cilantro.  Serve with corn tortillas or
  totopos (crisply fried tortilla wedges).  Serve immediately.
  
  Makes about 3 cups.
  
  From:  THE TASTE OF MEXICO by Patricia Quintana, Stewart, Tabori & Chang,
  New York.  1986.  ISBN 0-941434-89-3. Shared by: Karin Brewer, Cooking
  Echo, 3/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Guacamole and Chips
 Categories: Appetizers, Mexican
   Servings:  6
 
      1    Avocado, medium, seeded,
           Peeled, and coarsely mashed
      1 tb Lemon juice
      1    Garlic, clove, minced
      1    Tomato, small, chopped
      1    Onion, green, chopped
    1/4    Pepper, bell, minced
    1/2 ts Pepper, chile, chopped
    1/2 ts Chili powder
      1 tb Cilantro, fresh, minced

MMMMM------------------------------CHIPS-----------------------------------
      6    Tortillas, corn
 
  Blend avocado, lemon juice, garlic, tomato, onion, bell pepper, chile
  pepper, chili powder, cilantro and pepper.  Use guacamole to top tacos or
  serve with broiler-crisped tortilla chips.
  
  CHIPS:  Use scissors to cut corn tortillas into four triangular pieces
  each.  Spread triangles on baking sheet and place under broiler for 1
  minute; turn triangles over and return to broiler for 1 minute more, or
  until they are crisp.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Guacamole ***
 Categories: Appetizers, Mexican, Hot, Tabasco
   Servings:  1
 
      2    Ripe Avocados, Halved And
           -Pitted
      1 sm Onion, Finely Chopped
      2 tb Fresh Lime Or Lemon Juice
    1/2 ts Tabasco Pepper Sauce
    1/2 ts Salt
 
  With a spoon scoop the avocados into a medium bowl and mash them with a
  fork.  Add the onion, lime or lemon juice, Tabasco sauce and salt; blend
  gently but thoroughly.  Cover and refrigerate for no more than an hour or
  so before serving.  Serve with tortilla chips or cruditess.
  
  Lagniappe - Combine 1 cup mayonnaise, 1 tablespoon ketchup, and 1 teaspoon
  Tabasco sauce and blend well for a perky crudites dip.
  
  From: The Tabasco Cookbook.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Guacamole-Tomato Cup Salad
 Categories: Salads, Mexican
   Servings:  6
 
      6 md Tomatoes
      2    Ripe avacados
      2 ts Lemon juice
      2 ts Salt
      1 sm Onion, chopped finely
      1 cn Green California chiles,
           - chopped
      1    Bottled wax pepper, chopped
           - very fine
    1/2 ts Wax pepper juice
      4    Bacon slices, crisp-cooked
           - and crumbled
           Bed or lettuce for tomatoes
 
  Servings:  6
  
  Fry 4 slices of bacon until crips, drain on paper towel, then crumble
  bacon.
  
  Remove tomato navel, core tomatoes, scoop out inside centers and chop
  finely.
  
  Sprinkle the insides of the tomatoes with 1/2 teaspoon of the salt.  Turn
  the tomatoes upside down on paper towels to drain, then place in
  refrigerator and chill.
  
  Add onion, diced green chilies, lemon juice, and the remaining salt to the
  chopped tomato.  Mix and chill.
  
  When it is time to serve the salad, mash the avacado mixture and stir into
  the tomato mixture.  Do not allow to stand, or the avacaos will darken.
  
  Place the tomatoes on the bed of lettuce.  Fill tomatoes with guacamole,
  and top them with the crumbled bacon.
  
  Serve immediately.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Guacamole
 Categories: Appetizers, Mexican, Spicy
   Servings:  6
 
      2    Ripe avacados
      1 tb Lemon juice
      1 sm Garlic clove (opt)
      1 sm Fresh green chili, seeded
      1    Shallot, finely chopped
      1 tb Olive oil
      3 dr Hot pepper sauce
           Salt to taste
      1    Lemon slice, cut in pieces
           Fresh Italian parsley
           -sprig (opt)
           Tortilla chips
 
  Cut avacados in half, remove seeds and scoop flesh onto a plate. Mash well.
  
  Add lemon juice and garlic, if desired, and mix well. Very finely chop
  chili and add to mixture with shallot.
  
  Stir in olive oil, hot pepper sauce and salt and mix well. Spoon mixture
  into a serving bowl and garnish with lemon pieces and parsley sprig, if
  desired. Serve with tortilla chips.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Guisado Rico
 Categories: Mexican
   Servings:  8
 
      3 lb Pork roast,lean end cut
      1 cn Tomatoes,cut into quarters
           -(16 oz)
      2    Large onions,chopped
      4    Garlic cloves,chopped fine
     12    Green chiles,cut into
           -thin 2" strips
      2    Jalapeno peppers,chopped
           -fine (optional)
    1/2 ts Dried oregano
      1    Large bay leaf
    1/2 ts Dried basil leaves
    1/2 cn Beer
      2 cn Chicken broth (14 oz ea)
      1 c  Chopped scallions
    1/2 c  Fresh cilantro
           Salt to taste
 
  1. Puncture the roast with a sharp knife and insert two split garlic
  cloves. 2. Warm the oven at 325'F. Roast the pork in the oven until it's
  done. 3. Allow the meat to cool. Save the meat juice. Discard the excess
  fat and cut the meat into bite-size cubes. 4. Place the meat in a cooking
  pot. Add the meat juice. 5. Add the oregano, garlic, bay leaf, onions and
  salt. Add water if the meat juice is not enough. 6. Cover the pot and
  simmer over medium heat for about 20 minutes. 7. Add the chiles, tomatoes,
  basil and chicken broth. Simmer for about 15 minutes. 8. Add the beer. If
  more liquid is needed, add another can of beer. Simmer for 15 minutes. 9.
  Serve in soup bowls and garnish with chopped cilantro and scallions. Serve
  with refried beans and warm flour tortillas. Makes 6 to 8 servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Halibut With Cilantro Pesto
 Categories: Mexican, Seafood
   Servings:  6
 
      1 x  Cilantro Pesto; See Sowest 2
      6 ea Halibut Steaks; *
      2 tb Margarine Or Butter; Melted
      2 tb Lemon Juice
 
  * Fish steaks should be cut about 1-inch thick and weigh about 5 oz each.
  
  Prepare Cilantro Pesto and set aside. Heat oven to 450 degrees F. Place the
  fish steaks in an ungreased rectangular baking dish 13 X 9 X 2-inches. Mix
  margarine and lemon juice. Pour the mixture over the fish. Bake, uncovered,
  until the fish flakes easily with a fork, about 20 to 25 minutes. Serve
  with Cilantro Pesto.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Higaditos En Chipotle
 Categories: Mexican, Chicken
   Servings:  4
 
    1/2 lb (about 1 large) tomatoes,
           -broiled
      2    Garlic cloves, peeled and
           -roughly chopped
      2    Canned chipotles en
           -escabeche or en vinagre
    3/4 lb Chicken livers
      3 tb Melted chicken fat or
           -safflower oil
    1/2 md Onion, thinly sliced
           Sea salt to taste
 
  Chicken Livers in Chipotle Sauce Serves 4
  
  Put the unpeeled tomatoes, garlic, and chilies into a blender jar and blend
  until almost smooth; there should be a little texture to the sauce. Set
  aside.
  
  Trim the livers of any connective tissue and any greenish spots from the
  bile duct; cut each one into six parts.  Heat the fat in a frying pan, add
  the liver pieces and onion, sprinkle lightly with salt, and fry, tossing
  them almost constantly - a stir-fry if you will- for about 3 minutes over
  high heat.  Add the blended ingredients and, still over high heat, cook for
  about 5 minutes or until the sauce has reduced and seasoned. Adjust
  seasoning.
  
  The Art of Mexican Cooking From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Home-Cooked Carnitas - Carnitas Caseras
 Categories: Mexican, Pork
   Servings:  6
 
           Jim Vorheis
      4 tb Lard
      3 lb Pork, cut into 2-inch cubes
    1/2 md White onion, roughly sliced
      4    Fresh marjoram sprigs, or
           -scant 1/4 tsp dried
      4    Fresh thyme sprigs, or scant
           -1/4 tsp dried
      3    California bay leaves,
           -broken up
     10    Peppercorns, crushed
      1    Orange, cut into eighths
      1 c  Milk
           Sea salt to taste
 
  Heat the lard in a heavy pan, add the meat, and fry, stirring and turning
  it over from time to time, until lightly golden - about 8 minutes. Add the
  onion and stir well.  Cook for 8 minutes longer or until the meat is well
  browned (remove onion only if it has burned). Add the remaining
  ingredients, cover the pan, and cook over low heat until the meat is just
  tender, not falling apart - about 20 minutes, depending on the quality of
  the meat.  There should be plenty of pan juices. Remove the lid, increase
  the heat, and fry, stirring and scraping the bottom of the pan, until the
  juices have been absorbed - about 10 minutes.  Drain off the extra fat and
  serve.
  
  The Art of Mexican Cooking From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Homemade Taco Sauce
 Categories: Sauces, Mexican
   Servings:  6
 
     12    Canning tomatoes
      1 c  Chopped green chili
      1 ts Cumino
      1    Sm onion
      1 ts Salt
      1 ts Oregano
 
  Dip tomatoes in boiling water, peel and chop. Chop small onions. Put
  tomato, onion and chili in 6 quart pan. Add seasonings and simmer for 1 1/2
  hours. Put in canning jars. Bath in hot water bath for 30 min.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Horchata - Ground Rice Drink
 Categories: Beverages, Mexican, Rice
   Servings:  6
 
      1 c  Long Grain Rice
      4 c  Milk
    1/2 c  Sugar
      1 ts Vanilla
    1/2 ts Cinnamon
           Ice
 
  Place the rice in a bowl with enough hot water to cover.  Let the rice sit
  overnight.  Next day, remove the water.  Place 1/2 cup of water, and 2 cups
  milk in a blender.  Blend until rice is all ground up.  Mix in 1/4 cup
  sugar, 1/2 t  vanilla, 1/4 t cinnamon.  Do the same with the other half of
  the ingredients.  Strain through cheesecloth (or whatever).  Serve over
  ice.  Makes 6 glasses.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hot & Spicy Chicken Quesadillas
 Categories: Chicken, Appetizers, Mexican
   Servings:  4
 
      2 ts Olive oil
      2    Boneless chicken breasts,
           -cut into strips
      2 tb Chili sauce
      1    Jalapeno pepper, seeded and
           -diced
      4    Eight inch flour tortillas
      1 c  Shredded Cheddar cheese
      4 ts Canola oil or plain
           -vegetable oil
 
  Preheat the Calphalon Solo Griddle on medium heat on top of the stove. Add
  the olive oil to the hot pan. Place the chicken strips, chili sauce and
  jalapeno pepper in the pan and saute until cooked through, approx. 3-5
  minutes. Remove and reserve.
  
  Wipe the pan clean.
  
  Place the chicken mixture on one half of each of the 4 flour tortillas.
  Sprinkle with cheese and fold over to form a half circle.
  
  Again, preheat the Calphalon Solo Griddle on medium. Oil the cooking
  surface with one tsp. Canola oil. Place a filled tortilla on the cooking
  surface. Cook until light brown. Turn. Repeat with the other three
  tortillas. Slice each tortilla into three wedges and serve with salsa and
  black beans.
  
  Serves 4
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hot 'n Spicy Chicken Soft Tacos
 Categories: Chicken, Hot, Spicy, Mexican
   Servings:  4
 
  1 1/2 lb Skinless, boneless chicken
           -breasts
           (cut in strips, no more than
           -1/4" wide)
      1    Whole med. size white onion,
           -cut into strips or diced
      2 tb Red chile powder
      1 ts Curry powder
    1/2 ts Ground cumin (optional)
      1    Pressed garlic clove (or 3/4
           -tsp. garlic powder)
      1 ts Salt (salt to taste if
           -desired)
      1 ts Lemon and pepper, or 1 tsp.
           -grated lemon peel
           -(optional)
    3/4 c  Water (or wine)
      2 tb Olive oil
      1 tb Vegetable oil
 
  Recommended Fillings & Wrapper: Flour Tortillas, Cheddar Cheese, Tomatoes
  Lettuce, Onion, Salsa. Preparation: In glass or stainless steel bowl
  combine all  ingredients  except olive oil and vegetable oil. Mix
  thoroughly to spread spices over chicken, water should be completely
  absorbed,  refrigerate  for  1  hour.  After refrigeration add Olive oil,
  and stir  until chicken  is well  coated with oil, spice aromas will be
  noticeably lighter.
  
  Heat Vegetable oil in non-stick  pan, and add mixture, frying on medium
  heat.  Cover  until  water  has  separated from  chicken, and  is  boiling.
  Leave  uncovered, on  low  heat, to  simmer  until   almost all  water  has
  evaporated.  Total cook time is less than ten minutes, do not overcook.
  
  Place  prepared mixture in  center of flour  tortillas, add  cheese and
  other fillings as desired (suggestions  above).  Fold in half, or roll like
  burrito.  Top with beans or spanish rice.
  
  Serves 4-6.
  
  Jeff's Spanish Cuisine (c) 1992
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hot Chile Sauce
 Categories: Sauces, Hot, Mexican
   Servings:  1
 
      2 c  Water
           Chilies *
    1/4 c  Red Wine Vinegar
      1 ts Dry Mustard
      1    Clove Garlic
    1/4 c  Olive Oil
 
  *  You should use 6 to 8 dried Cascabel chilies in this recipe.  If they
  can't be found, then use a 1/2 of a medium Ancho Chile.  But the result
  will not be as hot. Heat water to boiling; stir in chilies. Boil uncoverd 5
  minutes; drain. Remove stems. Place chilies, vinegar, mustard and garlic in
  a blender container; cover and blend until the chilies are finely chopped.
  Gradually pour in oil, blending until smooth. Makes about 1/2 cup of sauce.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hot Pickled Vegetables
 Categories: Vegetables, Condiments, Mexican, Hot
   Servings: 10
 
      4 oz Green Beans, Whole
      3    Celery, Stalks, *
      1 c  Carrots **
  1 1/2 c  Cauliflowerets
      1 c  Broccoli Flowerets
      1 c  Pearl Onions
    1/2 c  Peppers ***
    1/2 c  Coarse Salt
      2 c  Cider Vinegar
      2 c  Water
      2 tb Black Peppercorns
    1/4 ts Cloves, Ground
 
  * Celery should be cut into 2 X 1/4-inch strips (about 1 1/2 Cups) **
  Carrots should be cut diagonally into thin slices. *** Peppers can be
  canned or fresh.  Use Serrano or Jalapeno Chiles
  ~-------------------------------------------------------------------------
  Mix all ingredients in a large glass or plastic container. Cover and
  refrigerate at least 48 hours but no longer than 2 weeks. Makes about 10
  cups of vegetable relish.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Huachinango a la Veracruzana
 Categories: Seafood, Mexican
   Servings:  4
 
      1    Snapper, 3 lb
      1 ts Salt
      2 tb Lime juice
      2 lb Tomato
    1/4 c  Olive oil
      1    Onion; finely sliced
      2    Garlic clove
      1    Bay leaf
    1/4 ts Oregano
     12    Olive, green; halved
      2 tb Capers
      2    Jalapeos en escabeche
    1/2 ts Salt
      3 tb Olive oil
 
  Slice the onions finely.  Peel and slice the garlic.  Cut the jalapeos
  into strips.  Set them all aside.
  
  Clean the fish, leaving the head and tail on.  Prick the fish on both sides
  with a coarse-tined fork, rub in the salt and lime juice, and set aside in
  the dish to season for about two hours.
  
  Skin, seed, and chop the tomatoes roughly.  Set them aside.
  
  Heat the oil and fry the onion and garlic, without browning, until they are
  soft.  Add the tomatoes, with the bay leaf, oregano, olives, capers,
  jalapeos, and salt to the pan and cook the sauce over a brisk flame until
  it is well seasoned and some of the juice has evaporated--about ten
  minutes.  Pour the sauce over the fish.
  
  Sprinkle the olive oil over the sauce and bake the fish for about twenty
  minutes, uncovered, on one side.  Turn the fish over and continue baking it
  until it is just tender--about 30 minutes.  Baste the fish frequently with
  the sauce during the cooking time.
  
                                The Cuisines of Mexico
                                Diana Kennedy
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Huachinango Maria Teresa
 Categories: Mexican, Seafood
   Servings:  6
 
      2 lb Red Snapper
      4 tb Cream
           Salt and pepper
      1 tb Butter
      2 ts Chopped parsley
      4 tb Bread crumbs
      4    Eggs slightly beaten
      1    Canned chili, sliced
      2    Red peppers, chopped
 
  Boil the fish in enough salted water to cover, with pepper to taste, and
  parsley about fifteen minutes or until tender. Remove, drain and separate
  fish from bones. Shred the fish and mix with eggs. Add the chopped peppers
  and the cream. Butter a casserole and sprinkle with bread crumbs. Put in
  the fish mixture, pressing it down well. Bake in a slow oven (325 degrees
  F.) fifteen or twenty minutes. Garnish with chili.
  
  Yield: Six servings.
  
  Source: "Good Food From Mexico" by Ruth Watt Mulvey and Luisa Maria Alvarez
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Huachinango En Tostado (Tostadas with Red Snappers)
 Categories: Mexican, Seafood
   Servings:  6
 
      1 lb Red Snapper
      1 sm Onion, chopped fine
      1 ts Salt
      3    Tomatoes, peeled, chopped
           -and drained
      1 ts Laurel
      1 ts Thyme
      3    Sprigs parsley, chopped fine
      1 ts Marjoram
    1/2 ts Pepper
     10    Olives, chopped
      1    Clove garlic
     12    Tortillas
      1 tb Vinegar
    1/4 c  Fat
      2 tb Olive oil
 
  Shredded lettuce
  
  Cook fish in one cup water with the salt, laurel, thyme, marjoram, pepper,
  garlic and vinegar fifteen minutes or until fish can be flaked with a fork.
  Drain and shred. Fry in the olive oil for five minutes onion, tomatoes and
  parsley and then add the shredded fish and the olives. Fry tortillas in fat
  until lightly toasted. Spread on each a spoonful of the fish, a layer of
  shredded lettuce and sprinkle with the hot fat in which the tortillas were
  fried.
  
  Yield: Six servings.
  
  Source: "Good Food From Mexico" by Ruth Watt Mulvey and Luisa Maria Alvarez
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Huachinango
 Categories: Seafood, Mexican, Poultry
   Servings:  4
 
      2 lb Red Snapper
           Chicken - can be used
           -instead of fish.
    1/2 ts Salt
      1 tb Achiote Paste*
      1 ts Oregano
      5    Garlic cloves, peeled
      6    Peppercorns, ground
      4 tb Seville Orange Juice*
      3 tb Water
           Olive Oil
 
  *If you don't have achiote paste, substitute 1 T. annato seed, ground.* If
  you don't have Seville orange juice, substitute 2 T orange juice and and 2
  T cider vinegar. Combine all ingredients except fish and olive oil in a
  blender. Blend completely to a paste. Smear the paste onto the fleshy side
  of the snapper. Allow to marinate overnight. Heat up a charcoal grill. When
  ready, coat each piece of snapper in olive oil. Then cook approximately
  7-10 minutes per side, depending on thickness.
  
  ****Use Chicken instead of fish. It tastes good. ****Use a stove top grill
  if you don't want to BBQ.
  
  Originaly posted in Prodigy by Melanie Miguel.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Huevos En Rabo De Mestiza/poached Eggs in Tomato-Chile Sauce
 Categories: Mexican, Eggs, Vegetarian
   Servings:  8
 
    1/3 c  Oil
      2 md Onions; thinly sliced
      2 lb Canned whole tomatoes
      7 oz Canned whole green chiles,
           - cut into strips
      2 c  Water
      1 ts Salt
    1/2 ts Sugar
    1/8 ts Black pepper
      8    Eggs
      3 oz Monterey Jack cheese
           - cut into 8 slices
 
  Heat oil in large, deep skillet. Add onions and cook until tender but not
  browned. Place tomatoes in blender or food processor and blend until
  chopped but not pureed. Add tomatoes and chiles to onion and cook 5
  minutes. Add water, salt, sugar and pepper and cook 5 minutes longer. Break
  each egg, one at a time, onto small plate and slide into hot water mixture
  carefully so as not to break yolk. Arrange 1 cheese slice on top of each
  egg. Cover and cook gently 5 to 8 minutes, or until eggs are set and cheese
  is melted.
  
  (C) 1992 The Los Angeles Times
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Huevos Loma Vista
 Categories: Eggs, Mexican
   Servings:  2
 
      2    Avocados
      1 tb Lemon juice
      1 cn Refried beans (1 pound)
      4 lg Eggs, fresh
    1/2 c  Salsa
      2 c  Lettuce, shredded
 
  Peel, pit and halve the avocados.  Sprinkle with lemon juice to keep from
  browning.  Heat refried beans until very hot.  Poach eggs until desired
  consistency.
  
  In the center of each serving plate, place 1/4 of the refried beans. Place
  the avocado, cut side up on the beans.  Place the poached egg in the
  avocado.  Top with a spoonful of salsa.  Sprinkle lettuce around the beans
  and avocados.
  
  Makes 2 or 4 servings.
  
  Source: Loma Vista Bed & Breakfast, Temecula (CA).  Betty Ryan (owner)
  
  Posted: Robert Bass     Corona, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Huevos Mexicanos
 Categories: Eggs, Mexican
   Servings:  2
 
      2    Onions, chopped
      2    Cloves garlic, diced
    1/3 c  Olive oil
      2    Tomatoes, chopped
  2 1/2 ts Chili
      6    Eggs
    1/2 c  Cheddar cheese, grated
      2    Tortillas
 
  In fry pan, combine onions, garlic and oil.  Heat gently for 5 minutes. Add
  tomatoes and chili.  Meanwhile, in separate pan, poach eggs.  Heat
  tortillas by steaming them. Place tortillas on individual plates and top
  with poached eggs. Pour sauce over the top and sprinkle with cheddar
  cheese.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Huevos Rancheros
 Categories: Mexican, Eggs, Pork
   Servings:  6
 
      8 oz Chorizo Sausage; Bulk
      1 x  Vegetable Oil
      6 ea Corn Tortillas; *
  1 1/4 c  Casera Sauce; Warm, **
      6 ea Eggs; Large, Fried
  1 1/2 c  Cheddar Cheese; Shredded
 
  *      The Tortillas should be 6 to 7 inches in diameter. ** See Sowest 2
  for recipe. Cook and stir the sausage until done; drain and set aside. Heat
  1/8-inch of oil in an 8-inch skillet over medium heat just until hot. Cook
  the tortillas, one at a time, in the oil until crisp, about 1 minute each;
  drain on paper towels.  Spread each tortilla with 1 Tbls of the warm Casera
  Sauce, 1/4 cup of the sausage, another Tbls of sauce and 1/4 cup of the
  cheese and serve hot after repeating the same process on the other 5
  tortillas.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Huevos Rancheros
 Categories: Mexican
   Servings:  2
 
      1 tb Bacon drippings or oil
      1    Med onion, chopped
      2 c  Canned tomatoes, w/juice
    1/2 c  Canned green chiles w/juice
           Salt/pepper to taste
    1/2 ts Cumin
      4    Corn tortillas
      4    Eggs
           Oil for frying
           Grated cheese
 
  In a large heavy skillet, heat bacon drippings and saute onions until
  transparent.  Coarsely chop the tomatoes and chiles and add to the onions
  (with their juices).  Stir in salt, pepper, cumin.
  
  Simmer over medium high heat until almost all the liquid is reduced.  Set
  aside and keep warm.
  
  Heat 1/2 inch oil in a small skillet.  Dip each tortilla in oil to soften,
  for 1 or 2 seconds.  Set aside and keep warm.
  
  Scramble, fry or poach the eggs.  Scrambled is personally preferred.
  
  To assemble, top each tortilla with an egg.  Spoon the ranchero sauce over
  the egg.  If desired, sprinkle the grated cheese over the sauce. Also may
  place under broiler to melt the cheese if desired.
  
  enjoy! - Jeff Duke
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Huevos Rancheros
 Categories: Eggs, Mexican
   Servings:  6
 
      1 tb Butter
      4    Egg
    1/2 c  Finely chopped tomato
    1/4 c  Finely minced green onion
    1/4 c  Finely minced green bell
           -pepper
    2/3 c  Grated Monterey Jack cheese
      2 tb To 3 tb taco sauce
      1 md Thinly sliced avocado
 
  Melt butter in 10-inch skillet over medium heat. Break eggs into skillet.
  Add tomato, green onion and bell pepper. Sprinkle with cheese. Top with
  taco sauce. Cover and cook until whites are set, 5 to 7 minutes. Top with
  avocado slices and serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Huevos Rancheros
 Categories: Eggs, Mexican
   Servings:  4
 
      1 c  Pace Thick & Chunky Salsa
      8    Eggs
           Butter or margarine
      4    Corn tortillas, warmed or
           -crispy fried
 
  Heat Pace Thick & Chunky SDalsa in small saucepan. Fry eggs sunny side up
  in butter. Place 2 eggs on each tortilla; top with salsa.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Huevos Ranchero Casserole Souffle
 Categories: Mexican, Casserole, Eggs
   Servings: 12
 
  1 1/2 tb Unsalted butter; softened
      6    Bell peppers, about 6" long
     12    Eggs; separated
      4 c  Shredded Cheddar cheese
      2 c  Fresh or frozen corn kernels
      1 c  Milk
      2    Fresh jalapeno peppers
           - seeds & membranes removed
           - and minced,   -=OR=-
           - Use pickled jalapenos tha
           - have been rinsed
           - and prepared the same way
      1 ts Salt; or to taste
           Freshly ground black pepper
      6 c  Purchased or homemade salsa
           - warmed
 
  PREHEAT OVEN TO 450F. Butter a 9-by-13-inch oven-proof glass or earthenware
  casserole dish. Make an incision along the length of each bell pepper and
  remove the stem, seeds and membranes, keeping the peppers whole. Fill a
  medium-size saucepan or skillet halfway with water and bring it to a boil.
  Add the peppers, let the water return to a boil and cook until the peppers
  are just softened, about 3 minutes. Remove and blot them very dry with
  paper towels. Let them cool completely and then line the bottom of the
  casserole with them. Separate the eggs into 2 large bowls. Beat the yolks
  until smooth, then stir in the cheese, corn, milk, jalapeno peppers and
  salt and black pepper. Whisk the whites until soft peaks form, then fold
  them into the yolk mixture, gently stirring just until almost blended.
  Scrape the mixture into the prepared dish and transfer it to the middle
  rack of the preheated oven. Bake just until the eggs are puffy and the top
  is lightly browned, about 7 minutes. Reduce the heat to 325F and continue
  cooking until the eggs are baked through but not dry, 22 to 25 minutes.
  Test by inserting a knife into the center. It should come out almost clean.
  Remove the pan and let it sit for a few minutes before cutting the
  casserole into 12 rectangles. Serve each portion with some salsa spooned on
  top.
  
  JOANNA PRUESS - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Huevos Revueltos a la Mexicana (Mexican Scrambled Eggs)
 Categories: Eggs, Mexican
   Servings:  4
 
      6    Extra-large eggs
           Sea salt to taste
      4 tb Melted lard or safflower oil
      1 c  Finely chopped, unpeeled
           -tomatoes
      3 tb Finely chopped white onion
      4    Chiles serranos, finely
           -chopped
 
  Huevos Revueltos a La Mexicana (Mexican Scrambled Eggs)
  
  SERVES 4
  
  This is the simplest and most popular way of cooking eggs in the Mexican
  manner.
  
  Break the eggs into a bowl and just mix (do not beat) with the salt. Heat
  the lard in a large frying pan. Add the tomatoes, onions, and fresh chiles,
  stir well, and fry over medium heat, stirring from time to time, for about
  3 to 4 minutes or until most of the juice has been absorbed. Stir in the
  eggs and continue stirring and turning them over until the eggs are set -
  about 4 minutes. Serve immediately with corn tortillas.
  
  Recipe from "The Art of Mexican Cooking" by Diana Kennedy
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Huitlacoche Para Quesadillas
 Categories: Mexican
   Servings:  6
 
      1 lb Huitlacoche
      3 tb Peanut oil
    1/4    Onion, med; finely chopped
      1    Garlic clove; peeled &
           - finely chopped
      2    Chiles poblanos, small
      1    Epazote sprig; large
           - (Mexican wormseed)
    1/4 ts Salt
 
  Roast and peel the chiles poblanos, then devein and cut into strips. Cut
  the fungus from the corn cobs and chop it roughly.  Set aside.  Heat the
  oil and cook the onion and garlic, without browning, until they are soft.
  Add the chile strips, huitlacoche, epazote, and salt and cook over a medium
  flame until the mixture is soft and the liquid from the fungus has
  evaporated--about 15 minutes.
  
  Makes enough filling for 12 quesadillas.
  
                                The Cuisines of Mexico
                                Diana Kennedy
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Impossible Mexican Fiesta Casserole
 Categories: Ground beef, Mexican
   Servings:  6
 
      1 lb Lean Ground Beef
           Salt & Pepper; To Taste
      4 oz Cheddar Cheese; Shredded,1 C
      1 c  Dairy Sour Cream
    2/3 c  Mayonnaise Or Salad Dressing
      2 tb Onion; Finely Chopped
      2 c  Bisquick Baking Mix
    1/2 c  Water
           Tomatoes; Thinly Sliced, *
    3/4 c  Green Bell Pepper; Chopped
           Paprika; Optional
 
  *     Use 2 or 3 ripe tomatoes or to taste. Heat the oven to 375 degrees F.
  
  Cook and stir the meat in a large skillet until brown. Drain off the excess
  fat.  Season the meat with the salt and pepper, then set aside. Mix the
  cheese, sour cream, mayonnaise and onion and set this mixture aside. Stir
  the baking mix and water together until a soft dough forms. With floured
  fingers, pat the dough in a greased baking pan, 13 X 9 X 2-inches, pressing
  the dough 1/2 inch up the sides of the pan.
  
  Layer the meat, tomato slices, and green pepper onto the dough. Spoon the
  sour cream mixture over the top and sprinkle with the paprika, if used.
  
  Bake uncovered until the edges of the dough are light brown, 25 to 30
  minutes.  Cool 5 minutes and then cut into squares.
         FOOD AND WINE CLUB FROM: ELAINE RADIS (BGMB90B)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Impossible Quesadilla Pie
 Categories: Appetizers, Mexican
   Servings:  6
 
      2 cn Green chilies
           4oz. drained
      4 c  Shredded cheddar cheese
      2 c  Milk
      1 c  Bisquick
      4 x  Eggs
 
  Heat oven to 425. Grease pie plate, 10 inch.  Sprinkle chilies and cheese
  in plate. Beat remaining ingredients until smooth, 15 sec. in blender on
  high speed or 1 min. with hand beater. Pour into pie plate. Bake for about
  25-30 minutes or until a knife inserted in center comes out clean.. Cool 10
  minutes. Serve with sour cream and quacamole. ---
  
  Susan Brumer L-Cuisine
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Jalapeno Cream Sauce
 Categories: Sauces, Mexican
   Servings:  4
 
      1    Jalapeno Peppers *
      1    Clove Garlic, Finely Chopped
      2 ts Vegetable Oil
    1/8 ts Salt
      1 ds Pepper

MMMMM-----------------------QUICK CREME FRAICHE----------------------------
    1/3 c  Whipping Cream
    2/3 c  Dairy Sour Cream
 
  *  Jalapeno peppers shoud be seeded and finely chopped. You should use no
  more than 2 depending on how hot you want it.
  ~-------------------------------------------------------------------------
  Cook chile(s) and garlic in oil over low heat, stirring frequently, until
  tender, about 4 minutes. Remove from heat; stir in remaining ingredients
  including the creme fraiche. Makes about 1 1/4 cups of sauce. QUICK CREME
  FRAICHE: Gradually stir whipping cream into sour cream. Cover and
  refrigerate up to 48 hours.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Jalapeno Chicken Fajitas
 Categories: Chicken, Mexican
   Servings:  8
 
      8 oz Boneless chicken breasts
    1/4 c  Lime juice
      2 tb Water
      1    Clove garlic
           Jalapeno Flavor Process
           -Cheese Product
           Lettuce
           Green onions
           Tomatoes
           Ripe olives
           Flour tortillas
 
  Marinate chicken breasts in lime juice, water and garlic. Broil or grill
  chicken; slice thinly and serve in flour tortillas with other ingredients.
  
  Makes 8 fajitas.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Jalapeno Jelly
 Categories: Mexican, Condiments
   Servings:  6
 
     10    Jalapeno chiles, stems
           -removed
      2 md Bell peppers
  1 1/2 c  Distilled vinegar
      6 c  Sugar
    1/3 c  Lemon juice
      4 oz Liquid pectin
     10    Drops green food coloring
 
  Six 1/2 pints
  
  Place chiles and peppers in a blender and puree until finely chopped.
  
  Combine the puree and vinegar, bring to a boil over high heat, and boil
  rapidly for 10 minutes, stirring occasionally.
  
  Remove pan from heat and stir in sugar and lemon juice.
  
  Return pan to heat, bring to a boil again, stir in the pectin and food
  coloring and boil again, stirring constantly for 1 minute.
  
  Skim off foam and bottle in sterilized jars.
  
  The Whole Chili Pepper From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Jalapeno Jelly
 Categories: Condiments, Mexican, Vegetables
   Servings:  3
 
      6 c  Sugar
      1 c  Vinegar
      3    Drops Green Food Coloring
           -(Use No More Than 5 Drops)
      1    To 4 Ounces Jalapeno Peppers
      1 lg Green Pepper
    1/4 c  Vinegar
      6    To 8 Ounces Certo Jelling
           -Agent
 
  Boil the first 3 ingredients together for 1 minute and add the next three
  and bring to a boil.  Add the Certo and boil for 3 minutes. Put in a
  blender and blend until pureed.  Pour into jelly glasses and seal.
  
  Makes 3 1/2 Pints
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Jose Giles's Pozole
 Categories: Mexican, Pork
   Servings:  8
 
      4 lb To 5 lb fresh ham or pork
           - loin
      1    Or 2 cloves garlic, crushed
      2 tb Coarse salt
      4 qt Water
      4    14 oz cans whole hominy
 
  (6-8 Servings)
  
  In a kettle, add the pork, garlic, salt and water.  Bring to the boil and
  simmer until meat is tender.
  
  Remove pork and shred.  Cool the broth and skim accumulated fat.
  
  Put the pork in a large, flat baking dish and add approximately a soup
  ladle of broth to keep the pork moist. Cover with aluminum foil.
  
  Bring remaining broth to boil again and add the hominy, discarding half the
  liquid in the cans.  (This step may be reserved until just before serving.)
  Simmer 20 minutes.
  
  Warm pork in oven before serving.
  
  Extra Ingredients
  
  4    large limes, cut into eighths 4 medium-size avocados, diced in 1-inch
  chunks 1 large spanish onion, diced 2 packages Fritos 2 packages fried
  bacon rind 1/4 c. crushed red chile 1/4 c. oregano
  
  To keep diced avocado, save the pit and place in serving dish with the
  diced avocado.  This will prevent it from turning brown.
  
  Place all other ingredients in appropriate serving dishes.  If onion and
  lime are prepared in advance, cover with foil or plastic wrap.
  
  Serving
  
  In a large soup bowl, serve a small portion of shredded pork and hominy
  with enough broth to fill approximately half the bowl.
  
  Instruct guests that they are to add ingredients gingerly until each finds
  the taste combination that suits his/her palate.
  
  Fried bacon rinds and fritos may be crushed or added whole. Lime is
  squeezed for juice.
  
  Free-for-all.  Everyone is invited to help him/herself to experiment with
  combinations.
  
  Author's Note:  All the quantities are approximations based on experience.
  If guests are delicate eaters, you'll have leftover pozole, which is
  delicious.  If they are heavy eaters, add more meat and ingredients.
  
  This is from Craig Claiborne's Favorites from the New York Times...
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Kettle Stew
 Categories: Vegetables, Mexican
   Servings:  4
 
      1 c  Chopped onions
      1 lg Garlic clove, pressed
      2 tb Minced chilies
      3 tb Olive oil
    1/2 ts Ground cinnamon
    1/4 ts Ground cloves
      4 sm Potatoes, cubed
      3 c  Drained canned tomatoes,
           --chopped
      2 c  Cut green beans
      1 sm Zucchini, sliced
      2 c  Corn
      1 tb Cilantro
           Salt
 
  In a stewpot, saute onion, garlic, chilies in the oil for 5 minutes.  Add
  cinnamon, cloves, potatoes & cook for another 5 minutes, covered.  Stir in
  tomatoes, green beans & cover & cook for 5 minutes more.  Add the zucchini
  & corn.  Simmer, covered on low heat till the vegetables are tender.  If
  the stew seems too dry, add some tomato juice or water.  Add cilantro &
  salt to taste.  Serve with cornbread.
  
  "Sundays at Moosewood Restaurant Cookbook"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: King Ranch Chicken
 Categories: Poultry, Mexican
   Servings:  6
 
      1 cn Cream of chicken soup
      1 cn Cream of mushroom soup
    1/2 cn Rotel tomatoes w/ peppers
    1/2 c  Onion, chopped
    1/2 c  Green pepper, chopped
      1    Chicken, boiled
     12    Tortillas, or
      1 pk Grated Monterey Jack cheese
      1 pk Tortilla chips, or noodles
      1 c  Chicken broth
 
  Boil chicken, remove meat from skin and bones.  Saute onions and green
  pepper.  Mix with soups, tomatoes (drained), cubed chicken, and chicken
  broth.  Line bottom of Pyrex casserole with six tortillas.  Add 1/2 of
  mixture; spread over tortillas.  Sprinkle grated cheese over mixture. Then
  make another layer of six tortillas, chicken mix, and cheese. Cover with
  foil and bake at 250-300 F 1 hour until cheese is bubbly.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: L. J's Chili
 Categories: Chili, Mexican
   Servings: 10
 
MMMMM------------------------------CRUST-----------------------------------
  1 1/2 c  Chocolate Wafer crumbs
      6 tb Sweet Butter

MMMMM-----------------------------FILLING----------------------------------
     12 oz Semi-Sweet Chocolate
    1/2 c  Heavy Cream
    1/4 lb Sweet Butter, Cut Into Bits
      2 tb Kahlua Liqueur
      1 pn Salt

MMMMM------------------------------SAUCE-----------------------------------
    1/2 c  Whipping Cream
      4 tb Sugar
    1/4 c  Butter
  1 1/2 ts Finely Ground Expresso
           - Coffee
           Ingredients:
      3 pk Ladyfingers
    1/2 c  Dark rum
  1 1/2 lb Butter (no substitutes)
     27 oz Semisweet chocolate chips
 
  Cut beef into 1 inch chunks or thereabouts. Let beef soak in a bowl with
  the tomatoes and juice, lemon juice, mushrooms, black pepper, crushed
  chilis and onions over night. Brown the meat in a skillet. In large pot
  throw in the tomatoes and crushed chillis, onions, meat, paste, everything
  except the beans and peppers and slow cook for three hours. Next chop your
  green and red peppers into long slivers or if you prefer diced. Also stir
  in your beans and cook slowly for one more hour. All cooking must not have
  the lid on. With the thick "soupy" ring around the pot; stir back into the
  simmering chili.
  
  You might like the chili hotter or maybe milder, depends on your taste.
  What ever you do, don't ruin the chili by making it hotter with hot sauces,
  this has a tendency to make the chili into "superficial" body heat not a
  deep solid heat. To accompany the chili try and get your hands on some
  "Agua Dente" (fire water) 80% alcohol (national drink in Colombia). I
  guarantee you will see God!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: La Fogata's Green Chicken Enchiladas
 Categories: Mexican, Chicken
   Servings:  6
 
    1/4 lb Tomatillos,quartered
    1/2 c  Water
      1    Clove garlic,whole
      2    Serrano chiles
    1/4 ts Salt
    1/4 ts Pepper
    1/3 c  Cilantro leaves,loosely
           -packed,chopped
           Chicken stock ,if needed
      2    Whole chicken breasts
           Lightly salted water
      1 c  Chicken stock
      1 c  Peanut oil
      8    Corn tortillas
      1 c  Sour cream
      1 lb Mozzarella cheese,grated
 
  From: Mike Fulcher from `creative mexican cooking' by anne lindsay
  greer1and
  
  Boil tomatillos in water with garlic,chiles,salt and pepper until
  soft,about 15-20 minutes.  puree cooked sause in blender to liquefy.while
  blending,add washed cilantro leaves.set aside. the sauce yield is about
  2and1/2 cups.it will thicken upon standing and you may need to thin with
  chicken stock.  simmer chicken in lightly salted water until tender about
  10-15 minutes.cool chicken will be slightly undercooked.shred cooked
  chicken and then,just prior to serving,heat in 1 cup chicken stock.this
  will heat chicken without overcooking.    in medium skillet,heat oil to 300
  degrees.pass tortillas into hot oil for a few seconds to soften and
  seal.remove carefully and set aside between paper towels.do this just prior
  to assembly     fill softened tortillas with shredded chicken and 1-2
  tablespoons sauce.roll up and place seam-side-down in casserole.pour green
  sauce over top and garnish with sour cream and cheese. place in 375-degree
  oven 5-8 minutes or just long enough to melt cheese. note:sauce may be made
  a day in advance,but the dish is best when chicken is freshly prepared.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Layered Tamale with Green Salsa
 Categories: Mexican, Condiments, Vegetables
   Servings:  2
 
     12    Servings
      2    Ears fresh yellow unshucked
           -corn
      2 c  Masa harina or finely ground
           -yellow cornmeal
  1 3/4 c  Warm water
    1/2 c  Vegetable shortening
    1/4 c  (1/2 stick) butter, softened
    1/2 ts Salt
    1/2 ts Baking powder
      1 c  Monterey Jack Cheese,
           -shredded
      4 oz Chopped mild green chilies,
           -drained
    1/4 c  Fresh parsley
    1/4 c  Fresh cilantro
    1/4 c  Green onion, chopped
      1    Medium-sized sweet red
           -pepper, chopped
    1/2 ts Chili powder
    1/4 ts Ground cumin
      4    To 5 drops hot pepper sauce
 
  Green Salsa Fresh Cilantro sprigs
  
  Shuck corn, saving husks; set aside.  Remove & discard silks.  Place husks
  in a large saucepan, cover with water and bring to a boil over high heat.
  Reduce heat to low & simmer 10 minutes. Drain in colander. Cool
  
  Generously oil a 1-1/2 quart souffle dish.  Arrange husks, pointed end up
  in an over lapping spoke design to completely line the bottom and sides of
  dish. Husks should extend about 2" past the rim. Cover with plastic wrap
  and set aside.
  
  Cut corn from cobs.  Set aside in a bowl and reserve.  In a large bowl,
  beat together masa, water, shortening, butter, salt and baking powder to
  make a batter. Beat batter on medium speed 5 minutes; fold in cheese.
  Remove 1/3 of the batter to the bowl with the corn & stir to combine. Spoon
  corn mix into prepared dish. Smooth to level.
  
  Place half of remaining batter into food processor bowl fitted with a
  chopping blade; add the chilies, parsley, cilantro and green onion. Mix
  until smooth. Spoon mix on top of corn (2 nd layer). Rinse the processor
  bowl.  In the processor with chopping blade, use the rest of the batter,
  the red pepper, chili powder and hot sauce. Process until smooth. Spoon mix
  on top. (3rd layer)
  
  Fold in husks.  To keep husks down, weight top of tamale with a 4" square
  of aluminum foil filled with 1/2 cup raw rice or beans. Fill an 8 quart
  saucepan with 1-1/2" water and insert a wire rack. Place dish on rack. Over
  high heat bring to boil; reduce to low, cover tightly and steam for 1 hour.
  Remove from pot. (It will expand during cooking and shrink on cooling.) Let
  cool 1 hour. Remove foil. Invert plate over and unmold. Invert again to get
  it right side up. Peel back husks. Cut in wedges.
  
  Green Salsa:
  
  In a large bowl combine: 1 sweet green pepper, chopped fine 2 Tomatillos,
  chopped fine (or 2 ripe tomatoes) 1/2 cup finely chopped green onion 1 4
  oz. can of green chilies 1/4 cup chopped cilantro 1/2 tsp. grated black
  pepper
  
  Stir in: 1 cup light olive oil 1/3 cup white wine vinegar 1/4 cup water a
  dash of hot sauce
  
  Mix until well blended
  
  From: Country Living  July 92 Shared By: Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lentejas En Adobo (Lentils with Chilies, Pork and Fruit)
 Categories: Mexican, Beans, Pork
   Servings:  4
 
    1/2 lb (1 heaped cup) lentils,
           -brown if available
    1/2 sm White onion
           Sea salt to taste
           PORK:
      1 lb Boneless stewing pork, cut
           -into 1-inch cubes
           Sea salt to taste
           SEASONING AND FINAL COOKING:
      5 sm Chilies anchos, cleaned of
           -veins and seeds and
           Lightly toasted
    1/4 lb Tomatoes, broiled
      1    Garlic clove, peeled and
           -roughly chopped
    1/4 ts Dried oregano, Mexican if
           -possible
      1    Whole clove
  1 1/2    Inch cinnamon stick
      1 tb Melted lard or safflower oil
      1 md Plantain (about 8-oz),
           -peeled and cut into
    1/4    Inch cubes
      2    Thick pineapple slices,
           -peeled, cored, and cut into
           Small triangular wedges
 
  Serves 4 to 6
  
  LENTILS:
  
  Run the lentils through your hands to make sure there are no stones or
  other foreign bodies in them.  Rinse them in two changes of water and put
  into a pan.  Add onion, salt to taste, and enough water to come about 2
  inches above the surface of the lentils.  Set over medium heat and bring to
  a fast simmer.  Continue simmering until the lentils are quite soft - about
  3 hours, depending on their age.  Keep a pan of near-boiling water on the
  side, ready to add if necessary.
  
  Put the pork pieces into a pan; add salt to taste and water to cover. Bring
  to a fast simmer and continue simmering until the pork is tender but not
  soft - about 25 minutes.  Strain, reserving the broth, and set broth and
  meat aside.
  
  Cover the dried chilies with boiling water and leave to soak for about 15
  minutes, until the chilies have softened and become fleshy. Drain and put
  into a blender with 1 cup of the reserved pork broth, the broiled tomatoes,
  garlic, oregano, clove, and cinnamon; blend until smooth, adding more broth
  only if needed to release the blades of the blender.
  
  Heat the lard in a small frying pan, add the blended ingredients, and fry
  over medium heat, stirring and scraping the bottom of the pan, until
  reduced and well seasoned - about 4 minutes.  Add to the lentils and add
  the pork, remaining broth, plantain, and pineapple; simmer together for
  about 30 minutes.  Adjust salt and add water if necessary. The mixture
  should be like a thick soup.
  
  The Art of Mexican Cooking
  
  Posted by Jim Vorheis.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lentils with Chilies, Pork, and Fruit - Lentejas En Adobo
 Categories: Mexican, Beans, Pork
   Servings:  4
 
           Jim Vorheis
    1/2 lb (1 heaped cup) lentils,
           -brown if available
    1/2 sm White onion
           Sea salt to taste
           The pork:
      1 lb Boneless stewing pork, cut
           -into 1-inch cubes
           Sea salt to taste
           The seasoning and final
           -cooking:
      5 sm Chilies anchos, cleaned of
           -veins and seeds and
           Lightly toasted
    1/4 lb Tomatoes, broiled
      1    Garlic clove, peeled and
           -roughly chopped
    1/4 ts Dried oregano, Mexican if
           -possible
      1    Whole clove
  1 1/2    Inch cinnamon stick
      1 tb Melted lard or safflower oil
      1 md Plantain (about 8-oz),
           -peeled and cut into
    1/4    Inch cubes
      2    Thick pineapple slices,
           -peeled, cored, and cut into
           Small triangular wedges
 
  The lentils: Run the lentils through your hands to make sure there are no
  stones or other foreign bodies in them.  Rinse them in two changes of water
  and put into a pan.  Add onion, salt to taste, and enough water to come
  about 2 inches above the surface of the lentils. Set over medium heat and
  bring to a fast simmer. Continue simmering until the lentils are quite soft
  ~ about 3 hours, depending on their age. Keep a pan of near-boiling water
  on the side, ready to add if necessary.
  
  Put the pork pieces into a pan; add salt to taste and water to cover. Bring
  to a fast simmer and continue simmering until the pork is tender but not
  soft - about 25 minutes.  Strain, reserving the broth, and set broth and
  meat aside.
  
  Cover the dried chilies with boiling water and leave to soak for about 15
  minutes, until the chilies have softened and become fleshy. Drain and put
  into a blender with 1 cup of the reserved pork broth, the broiled tomatoes,
  garlic, oregano, clove, and cinnamon; blend until smooth, adding more broth
  only if needed to release the blades of the blender.
  
  Heat the lard in a small frying pan, add the blended ingredients, and fry
  over medium heat, stirring and scraping the bottom of the pan, until
  reduced and well seasoned - about 4 minutes.  Add to the lentils and add
  the pork, remaining broth, plantain, and pineapple; simmer together for
  about 30 minutes.  Adjust salt and add water if necessary. The mixture
  should be like a thick soup.
  
  The Art of Mexican Cooking From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Light Swiss Enchiladas
 Categories: Mexican, Cheese, Chicken
   Servings:  4
 
     12    Corn Tortillas
      1    Medium onion, chopped
      1    Clove garlic, pressed/minced
    1/2 lb Lean ground chicken
     16 oz Can, tomato puree
    1/4 c  Canned whole green chiles
    1/2 ts Salt
  2 1/2 c  Defatted, chicken stock
      2 c  Dry instant non-fat milk
    1/2 lb Low fat Swiss cheese grated
      1    Fresh cilantro garnish
 
  Servings:  4
  
  Can use fat-reduced Swiss or Jack cheese, grated, 2 cups.  Omit salt if
  stock is salted.
  
  Preheat oven to 350 degrees.  Wrap tortillas tightly in foil and place in
  preheated oven for 15 minutes to soften. While tortillas are warming, cook
  onion an dgarlic, covered, over low heat until soft, adding a little water
  or stock if necessary to prevent scorching. Add chicken and cook over
  medium heat, stiffing frequently until chicken is cooked, about 5 minutes.
  Add tomato puree, chilies and salt and mix well. Simmer, uncovered for 10
  minutes.
  
  While chicken mixture is simmering, combine stock and dry milk powder in
  saucepan and mix thoroughly.  Slowly heat to simmer, stirring frequently.
  Dip each tortilla in milk sauce.  Divide chicken filling, spooning 1/4 cup
  mixture down the center of each tortilla.
  
  Roll each tortilla around filling and place, seam side down, in glass
  baking dish that has been sprayed with non-stick vegetable coating.  Pour
  milk sauce over top and bake in 350 degree oven for 20 minutes.  Remove
  from oven and sprinkle grated cheese evenly over top.  Return to oven for
  another 5 minutes until cheese is melted.
  
  To serve, place each enchilada on a plate and garnish with fresh cilantro
  if desired.  This recipe may also be made in individual au gratin dishes.
  
  Calories per enchilada 200 Chloesterol 25 mg Fat 4 Gram Sodium 278 mg
  
  Jeanne Jones 'Cook it Light'  S.A. Express News, 19 SEP 90
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lime Butter Sauce
 Categories: Sauces, Mexican
   Servings:  2
 
      2 lg Egg Yolks
      1 tb Lime Juice
    1/2 c  Butter, NOT Margarine
    1/2 ts Lime Peel, Grated
 
  Stir egg yolks and lime juice vigorously in a 1 1/2-quart saucepan. Add 1/4
  cup of the butter.  Heat over very low heat, stirring constantly, until
  butter is melted. Add remaining butter. Continue heating, stirring
  vigorously, until butter is melted and sauce is thickinged. (Be sure butter
  melts slowly so that sauce will thicken without curdling.) Stir in lime
  peel.  Serve hot or at room temperature.  Cover and refrigerate any
  remaining sauce. Makes about 3/4 cup of Lime Hollandaise sauce.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Macaroni Con Queso
 Categories: Mexican, Soups
   Servings:  4
 
      1 x  Chile con Queso; *
      4 oz Macaroni; Uncooked, **
      1 c  Tomato; Chopped, 1 Lg.
      1 tb Cilantro; Fresh, Snipped
      1 c  Cheese; Shredded, ***
    1/4 c  Tortilla Chips; Crushed
 
  *      See Sowest 3 for recipe. ** Use either elbow or shell macaroni and
  there should be about 1 Cup. *** Use either Cheddar or Monterey Jack
  Cheese.  There should be about 4 ozs.
  
  Heat the oven to 375 degrees F.  Prepare the Chile con Queso as directed
  except stir in the milk with the half-and-half and set aside.  Cook the
  macaroni as directed on the package and drain.  Mix the macaroni, Chile con
  Queso, tomato and cilantro in an ungreased 1 1/2-quart casserole. Sprinkle
  with the cheese and tortilla chips.  Bake uncovered until hot, about 30
  minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Macayo Fajitas
 Categories: Mexican, Sauces, Appetizers
   Servings:  6
 
      1 tb Salt
    1/4 tb White pepper

MMMMM-----------------------------TOPPINGS----------------------------------
    1/4    Lime, squeezed
      1 c  Sour cream
      3    Cloves fresh garlic, chopped
      1 c  Guacamole
      2 tb Vegetable oil
      1 c  Salsa
      6    Lime wedges
      1 lb Beef skirt, also known
           -As flank steak (or chicken
           Breast), sliced into 1/4- by
           3-Inch long strips

MMMMM----------------------------GARNISHES---------------------------------
    1/2 c  Olive oil (or chili oil,
           For spicier taste)
           -Avocado chunks
      1 cn Whole green chiles, Chopped
           -tomatoes
           Sliced into strips
           -Shredded lettuce
      1 lg Whole onion, halved Chopped
           -jalapenos
 
  Macayo Fajitas
  
  (This basic fajita recipe is from the Johnson family which owns the Macayo
  chain.) **
  
  and sliced                         Chopped fresh cilantro
  
  For marinade, in a large bowl, whisk together salt, pepper, lime, garlic
  and vegetable oil.  Put meat in marinade and set aside for at least one
  hour.
  
  Heat oven to 200 degrees; set tortillas in for 1 to 3 minutes, to warm.
  Remove and put in a covered basket.
  
  Heat a large skillet and add olive oil.  Add marinated meat and saute until
  onion becomes transluscent.
  
  Place cooked meat in a large bowl or platter and serve with tortillas,
  toppings and garnishes.
  
  For each fajaita, fill a tortilla with meat and desired amounts of
  garnishes and toppings and roll up like a burrito.
  
  Serve with refried beans, black beans or Spanish rice. Make 4 to 6
  servings.
  
  VARIATIONS: For spicier marinade, add cayenne pepper or crushed dry red
  chili pepper. Instead of lime juice, try pineapple juice, papaya juice,
  beer, wine or barbecue sauce.*
  
  *(Cooks note:) I like to use tequila, and marinate myself a bit while I'm
  doing the cooking. It makes it much easier to roll up like a burrito. It is
  the unrolling that becomes a bit difficult.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Machacado(Mexican Mashed Beef Filling for Flour Tortillas)
 Categories: Beef, Mexican
   Servings:  2
 
      3 lg Skirt steaks, cut into
           -2-inch wide strips
           And long enough to fit in
           -skillet lengthwise,
           Scored at 2-inch intervals
      2 tb Oil
      6    Bell peppers, cut in half
           -and seeded
      8 lg Tomatoes, cut in half
     13    Cloves garlic
           Salt
 
  In a deep skillet, brown meat in oil, a few pieces at a time. When all meat
  is browned, return to pan.  Add peppers, tomatoes with skin side up and
  garlic.  Season with salt.  Cover pan and cook over low heat about 1 hour
  or until meat os fork tender. Let cool.  When cool enough to handle, shred
  beef and put in bowl.  Take remaining ingredients in pan and puree in
  blender or food processor, a little at a time.  Return pureed mixture and
  meat to skillet.  Heat until mixture is bubbling, reduce heat and simmer
  approximately 30 minutes more.  Test for any seasoning adjustments.  Should
  have a good garlic flavor.  Add more fresh, pressed garlic if necessary.
  Serve with hot flour tortillas. Can be scrambled with eggs for breakfast
  tacos.  Can be frozen.
  
  Yield:  10 to 12 servings
  
  From:  "Celebrate San Antonio - A Cookbook" by the San Antonio Junior
  Forum, 1986.  ISBN 0-961917-0-0 Posted: Karin Brewer, Cooking Echo, 8/92
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Machaca
 Categories: Beef, Eggs, Mexican
   Servings:  6
 
      1 tb Butter
      2    Eggs, beaten
      2 oz Carne asada, shredded
    1/2 c  Onion, minced
      1    Chile poblano, cut in long
           -thin strips
    1/2    To 1 chile jalapeo, minced
           -(to taste; optional)
 
  Melt the butter in a small skillet or omelet pan.  Saut the onion until
  transparent, then add the carne asada and cook for a couple of minutes. Add
  the poblano strips and continue to saut until the strips begin to soften.
  Pour in the eggs and fold in the jalapeo, and treat thereafter like
  scrambled eggs.  Serve with salsa picante.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mariachi Beefballs and Rice
 Categories: Beef, Mexican, Rice
   Servings:  6
 
      2 lb Ground Beef
      1 c  Crushed Corn Chips
    1/2 c  Milk
      1 lg Egg, Slightly Beaten
      2 ts Salt
  2 1/2 tb Unbleached Flour
      2 tb Butter Or Margarine
      2 c  Sliced Onion
      1    Clove Garlic, Crushed
      1 ts Chili Powder
    1/4 ts Powdered Cumin
     19 oz Tomatoes, Undrained
      4 oz Diced Green Chilies, Drained
    1/2 c  Sliced Ripe Olives

MMMMM---------------------------MEXICAN RICE--------------------------------
      1 pt Sour Cream
    1/2 lb Monterey Jack Cheese *
      4 oz Diced Green Chilies
    1/4 c  Grated Parmesan Cheese
      3 c  Cooked Seasoned Rice
 
  * Monterey Jack cheese should be cut into strips.
  ~-------------------------------------------------------------------------
  In large bowl, lightly combine ground beef with corn chips, milk, egg and 1
  t salt.  Cover and refrigerate 1 hour.  Shape into 15 meatballs, using 2
  Rounded Tablespoons meat mixture for each.  Lightly roll meatballs in 2 T
  Flour, coating completely.  In large frying-pan, cook meatballs in hot
  butter, half at a time, stirring until evenly browned.  Remove meatballs
  from frying-pan as they are browned.  In same frying-pan, cook onion and
  garlic about 5 minutes, stirring occasionally.  In small bowl, combine
  remaining 1/2 T flour and 1 t salt, chili powder and cumin.  Stir into
  onions.  Add tomatoes, green chilies and olives.  Bring to a boil, stirring
  constantly; reduce heat, cover tightly and cook slowly for 30 minutes. Add
  meatballs to tomato mizture, cover tightly and cook slowly for 20 minutes.
  Uncover and continue cooking slowly 10 minutes.  Serve meatballs and sauce
  over hot Mexican Rice. Mexican Rice: Combine sour cream, chilies and salt.
  in 13 x 9-inch baking pan, layer 1 cup cooked rice, 1/2 sour cream-chili
  mixture and 1/2 cheese strips. Repeat layers and top with remaining cup of
  rice.  Bake in moderate oven (350 degrees F.) for 25 minutes. Sprinkle with
  Parmesan cheese and top with meatballs and sauce. Continue baking for 5
  minutes or until cheese melts.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Marinated Black-Eyed Peas
 Categories: Mexican, Beans
   Servings:  8
 
    1/2 c  Olive Oil
    1/4 c  Red Wine Vinegar
      1 ts Salt
    1/4 ts Pepper
      1 ea Clove Garlic, Crushed
      1 c  Celery; Chopped
    1/2 c  Red Onion; Chopped
    1/2 c  Green Bell Pepper; Chopped
      1 ea Jalapeno Pepper; Chopped
     30 oz Black-eyed Peas; Drained,2Cn
 
  Mix the oil, vinegar, salt, pepper, and garlic then pour the mixture over
  the remaining ingredients in a large bowl.  Cover and refrigerate at least
  2 hours but no longer than 24 hours, stirring occasionally.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Marinated Shrimp in Avocado Halves
 Categories: Mexican, Seafood
   Servings:  4
 
     12 oz Shrimp;*
      2 tb Vinegar
  1 1/2 ts Lemon Juice
    1/4 ts Salt
    1/8 ts Mustard; Dry
      1    Pepper; Dash Of
    1/4 c  Onion; Thinly Sliced,1 small
      1    Clove Garlic; Halved
      3 tb Vegetable Oil
      1    Jalapeno Pepper; Pickled, **
      2    Avocados; Halved & Seeded
    1/2 c  Tomato; Chopped, 1 Medium
 
  Servings:  4
  
  *    Shrimp can be either fresh or frozen and should be shelled.
  
  **   Jalapeno Pepper should be rinsed, seeded and cut into strips.
  
  Thaw shrimp if frozen.  In a bowl combine vinegar, lemon juice, salt,
  mustard and pepper and set aside.  In a medium skillet, cook the shrimp,
  half of the onion slices and the garlic in hot oil over medium-high heat
  for 4 to 5 minutes, or just until shrimp are done, stirring occasionally.
  Remove onion and garlic with a slotted spoon and discard.  Add shrimp and
  the remaining oil to the vinegar mixture in the bowl, along with remaining
  onion slices and the jalapeno pepper.  Cover and chill for several hours or
  overnight, stirring occasionally.  To Serve:  Lift the shrimp, onion slices
  and jalapeno pepper from the marinade and spoon into the avocado halves.
  Sprinkle with the chopped tomato and drizzle some of the remaining marinade
  over all.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Meatballs in Chile Sauce
 Categories: Appetizers, Ground beef, Mexican, Pork, Garlic
   Servings:  8
 
      3    Corn Tortillas *
    1/2 c  Milk
    1/2 lb Ground Beef
    1/2 lb Ground Pork
    1/2 lb Ground Ham, Smoked, Cooked
    1/4 c  Onion, Chopped
      1    Clove Garlic, Finely Chopped
      1 ts Cumin, Ground
      1 ts Oregano Leaves, Dried
    1/2 ts Salt
    1/4 ts Pepper
      1 c  Basic Red Sauce
      1 c  Beef Broth
 
  * Corn Tortillas should be 6 inches in diameter and should be cut into
  eighths.
  ~---------------------------------------------------------------------
  Place tortilla pieces and milk in large bowl; let stand 15 minutes. Mix in
  remaining ingredients except basic red sauce and broth. Shape into 1-inch
  balls.  Heat basic red sauce and broth to boiling in 10-inch skillet;
  reduce heat.  Add meatballs. Cover and simmer until done, 15 to 20 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Meatballs In Chipotle Sauce
 Categories: Mexican, Ground beef, Pork
   Servings:  8
 
      1 x  Chipotle Sauce; *
      1 lb Ground Beef
      1 lb Ground Pork
      2 ea Eggs; Large
    1/2 c  Dry Bread Crumbs
    1/2 c  Milk
      2 tb Onion; Finely Chopped
      2 tb Fresh Cilantro; Snipped
      2 ts Salt
    1/2 ts Pepper
 
  *  See Sowest 2 for recipe. Prepare Chipotle Sauce and set aside. Mix
  remaining ingredients together and shape into 1 1/2-inch meatballs. Heat
  sauce and meatballs to boiling; then reduce the heat. Cover and simmer
  until meatballs are done, about 20 minutes. Serve with hot cooked rice or
  noodles, if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Meatless Chili
 Categories: Mexican, Vegetarian
   Servings:  8
 
      2 tb Corn oil
      3    Cloves garlic, minced
    1/2 ts Ground Cumin
      1    Green pepper
      1 cn 16oz of Chick peas
      1 pk 10oz Frozen corn, thawed
  1 1/2 c  Chopped onions
      2 tb Chili powder
      1 c  Diced carrots
      2 cn 14-16oz Tomatoes in juice
      1 cn 15oz Kidney beans, drained
      2    Pickled jalapeno peppers
 
  Here we go... Chop the Jalapeno peppers. Do not discard the juice from the
  can tomatoes.
  
  In 5 quart saucepot heat corn oil over medium heat. Add onions, garlic,
  chili powder and cumin; saute 5 minutes or until tender. Add carrots and
  green peppers; saute 2 minutes. Add tomatoes with juice, crushing tomatoes
  with spoon. Stir in chick peas, kidney beans, corn, and jalapeno peppers.
  Bring to boil. Reduce heat; cover and simmer 30 to 35 minutes. If desired,
  serve with rice. Makes 8 servings, about 1 1/2 cups each.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Meatloaf Ole
 Categories: Ground beef, Mexican
   Servings:  6
 
  1 1/2 lb Lean Ground Beef
    3/4 c  Unseasoned Dry Bread Crumbs
      1 lg Egg; Beaten
      4 oz Green Chiles; Diced, 1 Can
    1/2 c  Cheddar Cheese; Grated, 2 Oz
      1 pk Taco Seasoning Mix; 1.25 Oz
      1 md Tomato; Chopped
    1/2 c  Green Onions; Sliced
      2 tb Ketchup
      1 tb Salsa
    1/2 ts Seasoned Salt
 
  Combine the first 6 ingredients in a large bowl, blending well.  Pat the
  meat mixture into a 9 X 5 X 3-Inch loaf pan.  Bake, uncovered, in 350
  Degree F. oven for about 1 hour or until the meat is cooked through.  Let
  stand for 10 minutes before draining the fat and removing the meat loaf
  from the pan.  Combine the remaining ingredients in a small bowl.  Slice
  the meat loaf into 1/2-inch slices and spoon the tomato mixture over the
  slices.  Serve with Mexican Rice.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mel's Huachinango Tikin Xic
 Categories: Seafood, Mexican
   Servings:  4
 
      2 lb Red Snapper
    1/2 ts Salt
      1 tb Achiote Paste*
      1 ts Oregano
      5    Garlic cloves, peeled
      6    Peppercorns, ground
      4 tb Seville Orange Juice*
      3 tb Water
           Olive Oil
 
  *If you don't have achiote paste, substitute 1 T. annato seed, ground.* If
  you don't have Seville orange juice, substitute 2 T orange juice and and 2
  T cider vinegar. Combine all ingredients except fish and olive oil in a
  blender. Blend completely to a paste. Smear the paste onto the fleshy side
  of the snapper. Allow to marinate overnight. Heat up a charcoal grill.
  
  When ready, coat each piece of snapper in olive oil. Then cook
  approximately 7-10 minutes per side, depending on thickness. Shared by
  
  MELANIE MIGUEL, Prodigy ID# MJNT73C.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mel's Mexican Rice
 Categories: Beans, Mexican
   Servings:  6
 
      2 c  Long-grain rice;uncooked*
      2    Cloves garlic; crushed
    1/4 c  Corn oil
      5 c  Chicken broth; **
 
  * NOT Uncle Ben's converted type or the precooked type. ** When using
  substitutions (see below) always remember to keep the proportions of rice
  to liquid the same. Heat the oil on med-high in a large skillet or 4-5
  quart pot. Add the garlic and sautee about 1 minute. Add the rice and fry
  it, stirring frequently, until the rice is golden brown. Add the liquid and
  stir. When it comes to a boil, lower to a simmer, stir once more and cover.
  Cook until all water is absorbed. This is the basic recipe, and there is a
  lot more you can do with it. For example: Substitute 1/2 cup tomato juice,
  or a pureed tomato, for part of the liquid. Substitute part of the liquid
  with black bean soup broth. Add 1/2 cup frozen peas and carrots. Add 1/2
  cup sliced mushroom and green onion. Use beef or other broth instead of
  chicken. Add 1/2 cup cooked chick peas(garbanzo). Substitute part of the
  rice with some vermicelli. The possibilities are really endless if you use
  your imagination. Just stick to the basic recipe and proportion of rice to
  liquid. From Melanie Miguel
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Menudo (Tripe Soup)
 Categories: Mexican, Soups
   Servings: 10
 
  2 1/2 lb Tripe
    1/2    Calf's foot
    1/3 c  Vinegar
           Cold water
      2    Cloves garlic
    1/2 sm Onion
      3 qt Water (approx.)
           Salt
  1 1/2 c  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 c  Water
 
  It's traditional to recover from a night on the town with a bracing bowl of
  menudo.
  
  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.
  
  From:  MEXICAN COOKERY by Barbara Hansen, HP Books, Tucson.  1980. ISBN
  0-89586-038-4 Shared by: Karin Brewer, Cooking Echo, 6/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Menudo - Tripe Soup
 Categories: Soups, Mexican
   Servings: 10
 
      2 lb Honeycomb Tripe
      1    1 1/2 lb Veal Knuckle
      6 c  Water
      2 md Onions, Chopped *
      2    Cloves Garlic, Minced
      2 ts Salt
    1/2 ts Coriander Seed
    1/4 ts Dried Oregano, Crushed
    1/4 ts Crushed Red Pepper
    1/4 ts Pepper
     15 oz Hominy
           Garnishes **
 
  *  Should be at least 1-1/2 Cups. ** Pequin Chiles Or Crushed Red Pepper
  and Lime Wedges.
  ~------------------------------------------------------------------------
  Cut tripe into 1-inch pieces.  Place in a Dutch oven with veal knuckle,
  water, onions, garlic, salt, coriander, oregano, the 1/4 t crushed red
  pepper, and pepper.  Simmer, covered, for 3 hours until tripe has a clear
  jellylike appearance and veal is very tender.  Remove bones, chop meat and
  return to soup.  Add UNDRAINED hominy, cover and simmer for 20 minutes
  longer.  Serve with pequin chilies or crushed red peppers to taste. Garnish
  with lime wedges.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Menudo Estilo Norteno
 Categories: Soups, Mexican
   Servings:  6
 
      1    Calf's foot (1 to 1-1/2 lb)
      4 qt Water
      2 lb Honeycomb tripe
      3 lg Chiles anchos
      1    Large onion
      2    Canned, peeled green chiles
      3    Cloves garlic, peeled
  1 1/2 c  Canned hominy
      6    Peppercorns
      1 ts Oregano
      2 ts Salt, or to taste
 
  Cut the calf's foot into four pieces.  Cut the tripe into small squares.
  Put them into the pan with the onion, garlic, peppercorns, salt, and water.
  Cover and bring to a boil.  Lower the flame, open the windows(!) and simmer
  uncovered for about 2 hours, or until the tripe and foot are just tender
  but not too soft.
  
  Meanwhile, toast the chiles anchos well on a dry skillet, turning them from
  time to time until the skin is charred.  Slit them open (wearing rubber
  gloves, if you like keeping your skin) and remove the seeds and veins.
  Grind them dry to a fine powder.  Add it to the pot as the meat is cooking.
  
  Remove the pieces of the calf's foot from the pan, and when they are cool
  enough to handle, strip off the fleshy parts.  Chop them roughly and return
  them to the pan.  Add the hominy and continue cooking the menudo slowly,
  still uncovered, for another two hours.  Adjust the salt to taste.
  
  Sprinkle with oregano and serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Menudo
 Categories: Beef, Soups, Mexican
   Servings:  6
 
      5 lb Tripe.
 
  Wash well and cut into cubes. Put in a deep pot with water and add
  
  3 tsp salt 4 cloves garlic i tsp cumin salt to taste 1/4 cup chili powder
  
  Cook until tender, about three hours, 1/2 hour before finished cooking, put
  in large can of hominy drained. makes ten to twelve servings.
  
  From Foster Grandparents Cookbook of Bexar County 1980 by Maria Santos born
  April 18, 1914
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mexi Corn Lasagna
 Categories: Pasta, Mexican, Cheese
   Servings:  6
 
      1 lb Ground beef
     17 oz Can whole kernel corn,
           -drained
     15 oz Can tomato sauce
      1 c  Picante sauce
      1 tb Chili powder
  1 1/2 ts Ground cumin
     16 oz Carton low fat cottage
           -cheese
      2    Eggs, slightly beaten
    1/4 c  Parmesan cheese
      1 ts Dried oregano
    1/2 ts Garlic salt
     12    Corn tortillas, divided
      1 c  Shredded cheddar cheese (4
           -oz)
 
  Preheat oven to 375F.  Brown meat, drain.  Add corn, tomato sauce,picante
  sauce, chili powder, cumin.  Simmer, stirring frequently, 5 minutes.
  Combine cottage cheese, eggs, parmesan cheese, oregano and garlic salt. Mix
  well. Arrange 6 tortillas on bottom and sides of lightly greased 13x9x2
  inch baking dish, overlapping as necessary. Top with 1/2 the meat mixture.
  Spoon cheese mixture over meat. Arrange remaining 6 tortillas over cheese.
  Top with remaining meat mixture. Bake in preheated oven about 30 minutes.
  Remove from oven, top with cheddar cheese. Let stand 10 minutes before
  serving.
  
  Origin: FOODday, newspaper insert Shared by: Sharon Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mexicali Casserole
 Categories: Mexican, Casserole
   Servings:  6
 
     29 oz Old El Paso Tamales
     20 oz Drained Yellow Hominy
      1 cn Vienna Sausages Cut In 1/3's
    1/4 c  Shredded Sharp Cheddar
 10 1/2 oz Cream Of Chicken Soup
 
  Remove wrappers from the first can of tamales.  Cut tamales into thirds.
  Combine the cut tamales, the hominy, sausages, and Cream of Chicken soup.
  Turn into a 1-1/2 quart casserole. Bake, uncovered, in 350F oven for 35 to
  40 minutes.  Remove wrappers from second can of tamales.  Cut tamales
  diagonally in half.  Garnish top of casserole with cut tamales.  Sprinkle
  cheese on top.  Return to oven to melt cheese and heat top tamales.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mexicali Chicken Breasts
 Categories: Chicken, Mexican, Spicy, Hot
   Servings:  8
 
      4    Chicken breasts, split
      4    Eggs
    1/4 c  Bottled taco sauce
    1/2 ts Salt
      2 c  Fine dry bread crumbs
      2 ts Chili powder
      2 ts Ground cumin
      1 ts Garlic powder
      1 ts Dried whole oregano,
           -crumbled
    1/4 c  Butter or margarine, melted
           Shredded Iceburg lettuce
           Shredded Longhorn or Cheddar
           -cheese
           Tomato wedges
           Dairy sour cream
 
  Remove skin from chicken breasts and wipe with damp paper towels. Beat eggs
  in a pie plate or shallow bowl with a fork; beat in taco sauce and salt.
  Combine bread crumbs, chili powder, cumin, garlic powder and oregano in
  second pie plate or dish.  Dip chicken breasts in egg mixture, then into
  crumb mixture to coat well.  Arrange in a single layer in a large
  jelly-roll pan; drizzle with melted butter.  Bake in a 375 F oven for 35
  minutes until crisp and tender.  To serve, pile shredded lettuce on a large
  serving platter.  Arrange the baked chicken on top.  Garnish with shredded
  cheese, tomato wedges and sour cream.  Serve hot, warm, or at room
  temperature.
  
  Makes 8 servings.
  
  [Family Circle  GREAT IDEAS  Vol 12  No 4] Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mexicali Franks
 Categories: Pork, Kids, Mexican
   Servings:  6
 
      2 tb Salad oil
      1 lb Frankfurters, quartered
           -lengthwise
      1 md Onion, chopped
      1 lg Clove gaerlic, crushed
      1 cn Whole tomatoes (1 pound)
      1 cn Pinto beans (15 ounces)
      1 c  Chunky salsa
    2/3 c  Uncooked long-grain rice
      2 ts Chili powder
      1 c  Shredded Monterey Jack
           -cheese with jalapeno
 
  peppers (4 ounces) Fresh coriander (cilanto) leaves
  
  In a large skillet, heat oil over medium-high heat.  Add the frankfurters;
  saute until browned.  With a slotted spoon, remove from pan and place on
  one side of serving dish.  Keep warm. To drippings in skillet, add onion
  and garlic; saute 2 minutes. Add tomatoes and their liquid, beans and their
  liquid, the salsa, rice, chili powder, and 1/2 cup water. Bring to boiling;
  reduce heat and simmer, covered, 15 minutes, or until rice is cooked. Spoon
  rice mixture next to frankfurters on platter.  Sprinkle cheese over rice.
  Garnish with cilantro leaves.
  
  Makes 6 servings.
  
  [ McCALL'S; January 1990 ]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mexicali Pizza
 Categories: Mexican, Pizza
   Servings:  2
 
      2    9" flour tortillas
      2 c  Monterey Jack cheese
      1 cn VEG-ALL Mixed Vegetables,
           -drained (16 oz)
      1 c  Chopped tomato
    1/2 c  Finely chopped green onion
    1/2 c  Finely chopped green pepper
      3 tb Mild green chilis
    1/4 c  Sliced ripe olives
 
  1. Place tortillas on lightly greased baking sheet. Sprinkle one tortilla
  with 1/2 cup cheese; top with half of the VEG-ALL, tomato, onion, pepper,
  and chilis.
  
  2. Sprinkle with 1/2 cup cheese and top with 1/2 of the olives.
  
  3. Repeat proceure with second tortilla.
  
  4. Bake at 425'F. approximately 10-12 minutes, until cheese is melted and
  tortillas are crisp.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mexicali Pasta Salad
 Categories: Mexican, Salads
   Servings:  6
 
      8 oz Tri-color Pasta Spirals; *
      6 ea Tomatillos; Sm., **
    1/2 ea Jalapeno Chile; ***
     20 oz Pineapple Chunks; ****
      1 tb Cilantro; Fresh, Snipped
      2 tb Vegetable Oil
    1/2 ts Lime Peel; Grated
    1/4 ts Salt
 
  *      3 Cups of uncooked pasta should be used. ** Each tomatillo should be
  cut into 8 wedges. *** The jalapeno should be seeded and finely chopped.
  ****   The pineapple chunks should be the ones canned in their own juice.
  Drain but reserve 2 Tbls of the juice.
  
  Cook the pasta as directed on the package and drain.  Rinse with cold water
  and drain again.  Mix the pasta, tomatillos, chile and pineapple. Mix the
  reserved juice and the remaining ingredients.  Pour over the pasta mixture
  and toss.  Cover and refrigerate until chilled, at least 2 hours.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mexicali Pasta Pie
 Categories: Casserole, Pasta, Mexican, Microwave
   Servings:  6
 
      1 lb Ground Pork
      4 oz Can Green Chili Peppers,
           -rinsed, seeded, and chopped
      1 ts Sugar
    1/2 ts Ground Cumin
    1/4 ts Ground Coriander
    1/4 ts Garlic Powder
    3/4 c  Corn Chips, slightly crushed
           -(optional)
    1/2 c  Shredded Cheddar Cheese (2
           -ounces)
      1    Med. Chopped Onion
           1    7.5  ounce Can
           -Tomatoes, cut up
      6 oz Can Tomato Paste
      1 tb All-Purpose Flour
      2    Beaten Eggs
      3 c  Hot Cooked Spaghetti (6
           -ounces uncooked)
    1/3 c  Grated Parmesan Cheese
      2 tb Butter or margarine
      1 c  Cream-style Cottage Cheese,
           -drained
 
  Crumble ground meat into a 2-quart casserole. Add onion.
  
  Micro-cook, covered, on 100% power for 5 to 6 minutes, or till meat is no
  longer pink, stirring once to break up. Drain off fat.
  
  Stir in UNDRAINED tomatoes, tomato paste, flour, and seasoning.
  
  Micro-cook, covered, on 100% power for 7 to 8 minutes or till mixture is
  thickened and bubbly, stirring once. Set aside.
  
  Stir together beaten eggs, hot cooked spaghetti, and butter/margarine. Form
  spaghetti mixture in a "crust" in a greased 10-inch pie plate. Cover with
  clear plastic wrap.
  
  Micro-cook spaghetti crust on 50% power for 5 1/2 to 6 1/2 minutes or till
  crust is just set, giving dish a half-turn after 3 minutes. Spoon cottage
  cheese over bottom of crust.
  
  Spread meat mixture atop cottage cheese.
  
  Micro-cook, uncovered, for 3 to 3 1/2 minutes or till hot, giving dish a
  half-turn after 1 1/2 minutes.
  
  Sprinkle with topping; let stand 5 minutes. Cut into wedges to serve.
  
  Makes 6 servings
  
  Source: "BH&G Microwave Recipes Made Easy", copyright 1982
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mexicali Rice
 Categories: Casserole, Mexican, Ground beef
   Servings:  6
 
      2 lb Ground beef
      1 lg Onion, minced
      2    Cloves garlic, minced fine
      1 cn Green salsa
      1 cn Red Salsa
      1 cn Tomato soup
      1 pt Sour cream
      1 c  Shredded chedder cheese
           Salt
           Pepper
     12    Servings cooked rice
 
  Brown hamburger and add onions and garlic and cook until soft.  Add soups
  and salsa.  Warm all the way through.  Add to rice.  Mix in sour cream.
  Salt and pepper to taste. Put in casserole dish and top with cheese and
  cook for 30 minutes at 350 degrees or until cheese is bubbly and casserole
  is warm all the way through.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mexicali Spoon Bread Casserole
 Categories: Ground beef, Cheese, Mexican, Casserole
   Servings:  8
 
MMMMM---------------------------MEAT MIXTURE--------------------------------
  1 1/2 lb Lean Ground Beef
      1 c  Onion, Chopped
    1/4 c  Green Bell Pepper, Chopped
      1    Clove Garlic, Minced
     15 oz Tomato Sauce
     12 oz Whole Kernel Corn
  1 1/2 ts Salt
           Chili Powder, To Taste
    1/8 ts Pepper
    1/2 c  Ripe Olives, Sliced

MMMMM-------------------------CORNMEAL TOPPING------------------------------
  1 1/2 c  Milk
    1/2 c  Yellow Cornmeal
    1/2 ts Salt
    3/4 c  Cheddar Cheese, Shredded
      2 lg Eggs, Beaten
 
  Heat the oven to 375 degrees F.  Cook and stir the meat, onion, green
  pepper and garlic in a large skillet until the onion is tender and the meat
  is browned.  Drain off the excess fat.  Stir in the tomato sauce, UNDRAINED
  corn, 1 1/2 ts salt, the chili powder, pepper and olives.  Heat to boiling
  then reduce the heat and simmer, uncovered, while preparing the cornmeal
  topping.  Mix the milk, cornmeal and 1/2 ts salt in a saucepan. Cook and
  stir over medium heat just until the mixture boils.  Remove from the heat
  and stir in the cheese and eggs.  Turn the hot meat mixture into an
  ungreased 2 1/2 to 3-quart casserole.  Immediately pour the topping onto
  the meat mixture.  Bake, uncovered, until a knife inserted in the topping
  comes out clean, about 40 minutes.  Serve hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mexican Baked Beans
 Categories: Beans, Mexican
   Servings:  6
 
      2 c  Dried white beans
           Water
      3    Jalapeno peppers, chopped
      1    Green or red pepper, chopped
      1    Onion, chopped
      1 ts Garlic powder (or 2-3 minced
           -cloves garlic)
     29 oz Can crushed tomatoes
  1 1/2 tb Chili powder
      1 ts Cumin
    1/4 c  Molasses
           Salt and pepper to taste
 
  Cover the beans with water and soak overnight.  In the morning, drain the
  beans and cover with fresh water.  Bring to a boil, then simmer for about
  an hour.
  
  Place the peppers, onion, garlic powder or garlic in a saucepan and heat,
  covered, over low heat (no need for oil, the vegetable juices that are
  released will keep everything from sticking to the pan.)  Add the tomatoes
  and spices and molasses, and simmer for about ten minutes, stirring
  occasionally.
  
  Preheat the oven to 375 degrees.
  
  Drain the beans and place them in a large casserole dish.  Pour the tomato
  mixture over, and stir gently until beans and sauce are mixed.  Bake,
  uncovered, for 3 hours, until mixture is no longer soupy, and beans are
  soft.  Serves 6.
  
  Served with 1/2 cup of rice, you have a complete protein, and the dish
  racks up only 446 calories per serving and a measly 1.35 g fat.  Another
  suggestion would be to use cooked corn - it adds the same number of
  calories as the rice, and only 1 g fat to the existing 1 and a smidge.  And
  it's yummy, too.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mexican Bean Cake
 Categories: Cakes, Desserts, Mexican
   Servings: 24
 
    1/3 c  Butter or margarine
    3/4 c  Sugar
      1    Egg
      2 c  Unseasoned pinto bean puree*
      2 ts Vanilla extract
      1 c  Flour
      1 ts Baking soda
    1/2 ts Salt
      1 ts Ground cinnamon
    1/2 ts Ground cloves
    1/2 ts Ground allspice
      2 c  Peeled and diced apple
      1 c  Raisins
    1/2 c  Chopped nuts
  1 1/2 c  Icing sugar (optional)
           Milk or fruit juice
 
  "Mexican meals don't usually include cake, but this one--made with bean
  puree and lots of fruit and spices--would fit right in with Mexican food!"
  Jean's Beans by Jean Hoare page 112.
  
  BEAN PUREE Start with 1 cup of dried beans or a bit more if using large
  white limas and you plan to take off the skins. Extra bean puree may be
  frozen-it looks like mashed potato. Quick Soak - Wash beans, use 3 cups of
  cold water for each cup of beans and bring slowly to a boil. Boil gently
  for 2 minutes. Remove from heat, cover and let stand for 1 hour. Drain off
  soaking water.
  
  Cover with fresh cold water, bring to a boil for 10 min, reduce heat and
  simmer about 30 min until tender.  Drain.  Remove lima bean skins and
  discard any hard beans. Grind through a foodmill, puree in a blender or
  food processor.  You may have to add a bit of liquid saved from the cooking
  process to get the mixture moving. Force the puree through a sieve about
  1/4 cup at a time if you want a very smooth puree.  Puree only keeps a day
  or two in fridge so freeze any that you are not going to use for the
  recipe.
  
  Preheat oven to 350F.  Grease and flour the bottom only of a 9x13 inch
  rectangular pan.
  
  Cream butter with sugar.  Add egg and beat well.  Blend in bean puree and
  vanilla.  In a separate bowl, combine flour, baking soda, salt, and spices.
  Mix with the apple, raisins, and nuts.  Add dry ingredients and fruit to
  creamed mixture and blend well.  Pour batter into prepared pan and bake
  35-45 min or until cake tests done when tried with a toothpick.
  
  Mix icing sugar with enough milk or fruit juice to make a thin glaze;
  drizzle over the still-warm cake.  Keep in the refrigerator.
  
  (My notes - I would make this again but leave off the glaze as it is quite
  sweet.)  Shared by Elizabeth Rodier
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mexican Bean Sandwich
 Categories: Beans, Sandwiches, Mexican
   Servings:  2
 
      1 ts Vinegar
    1/4 ts Chili powder (up to 1 tsp)
    1/8 ts Onion powder
      2 ts Salad dressing
    3/4 c  Pinto or kidney beans
      3 tb Chopped celery
      2    Flour tortillas
      4    Slices tomato
      2    Leaves lettuce
 
  Mexican Bean Sandwich
  
  Use chili powder to your personal taste.  Salad dressing should be low-fat
  mayonnaise type.  Beans should be cooked, drained, unsalted, chopped. (If
  you use canned beans see the dietary changes below.)
  
  Mix vinegar, chili powder and onion powder with salad dressing in bowl. Add
  beans and celery; mix well.  Soften tortillas in heated frying pan for
  about 1 1/2 minutes. Turn if necessary. Place half of bean filling onto
  each tortilla near one edge. Top with lettuce and tomato. Roll up.
  
  Makes 2 servings - one sandwich each.
  
  Per serving: 175 calories, 3 g fat (15%), 1 mg cholesterol, 53 mg sodium.
  
  If using canned drained beans, sodium will be 318 mg for pinto beans and
  282 mg sodium for kidney beans.
  
  This combination of raw vegetables and seasonings makes a tasty sandwich
  that's high in fiber and low in fat.
  
  From: Lifetime Health Letter, Univ of Tx Health Science Center, Houston Tx
  Posted by Grandma Sheila (Exner) July 1991
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mexican Chicken Bake
 Categories: Chicken, Mexican, Casserole
   Servings:  6
 
      1 pk Flour Tortillas
      1 c  Ro-Tel Tomatoes And Onions
           Fryer Chicken
      1 c  Cream Of Chicken Soup
      1 c  Cream Of Mushroom Soup
           Onion, Chopped
      1 ts Garlic Salt
      1 ts Chili Powder
    1/2 lb Cheddar Cheese
 
  Oil chicken until tender.  Remove, reserving broth.  Remove skin and ones
  from chicken and cut into bite sized pieces.  Grate Cheese and ash
  Tomatoes.  Combine chicken, Onions, Cheese, Garlic Salt, Chili owder and
  Tomatoes.  Drop tortillas into bOiling chicken broth until oftened. Line
  large baking dish with softened tortillas.  Add chick- n mixture. Pour the
  2 cans of soup over the chicken.  Bake at 350 egrees for 35 minutes or
  until bubbly and hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mexican Chocolate Sauce
 Categories: Desserts, Sauces, Mexican
   Servings: 10
 
      4 oz Unsweetened Chocolate
      2 tb Butter Or Margarine
    1/4 c  Light Corn Syrup
    1/4 c  Sugar
      1 ds Salt (Optional)
    1/4 c  Kahlua
    1/4 c  Cream
 
  In top of double boiler combine all ingredients and cook, stirring
  constantly for 10 minutes. Serve over pound cake or ice cream. To store,
  pour into a jar and cover. Sauce keeps in refrigerator up tp 3 months. To
  warm sauce, set jar in pan of hot water over low heat.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mexican Chicken
 Categories: Mexican, Chicken
   Servings:  6
 
      1 ea Onion; Med, Thinly Sliced
    1/2 c  Vegetable Oil
     12 ea Green Olives; Pitted
      4 c  Tomatoes; Chopped, 4 Medium
      2 ea Celery; Stalks, Chopped
      2 ea Cloves Garlic;Finely Chopped
      2 ea Bay Leaves
    1/2 c  Water
      2 tb Capers
      1 tb Oregano Leaves; Dried
      1 ts Salt
    1/4 ts Pepper
      6 ea Chicken Breasts Halves; *
      8 oz Mushrooms; Fresh, Sliced
 
  *    Chicken Breast Halves should be boneless. Cook and stir onion in oil
  in a 10-inch skillet until tender.  Stir in remaining ingredients except
  the chicken breasts and mushrooms.  Heat to boiling; reduce heat and
  simmer, uncovered, for 30 minutes.  Place chicken, skin sides up, in a
  single layer in skillet.  Cover and cook over medium-low heat for 30
  minutes.  Add mushrooms, cover and cook until chicken is done, about 15
  minutes longer.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mexican Chicken Salad
 Categories: Mexican, Salads, Chicken
   Servings:  4
 
      2 c  Cooked Chicken; Cut Up
    1/4 c  Dairy Sour Cream
    1/4 c  Mayonnaise Or Salad Dressing
    1/4 c  Carrot; Finely Chopped
      2 tb Cilantro;Fresh,FinelySnipped
      2 tb Capers
      2 tb Pimentos; Canned, Chopped
      2 tb Lime Juice
    1/2 ts Cumin; Ground
    1/2 ts Oregano Leaves; Dried
    1/4 c  Onion; Chopped, 1 Small
      1 x  Lettuce Leaves
      1 ea Avocado; *
      1 x  Paprika
 
  *  Avocado should be peeled and cut into wedges. Toss all ingredients
  except lettuce, avocado and paprika.  Serve on lettuce with avocado;
  sprinkle with paprika.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mexican Chicken Lasagna
 Categories: Chicken, Mexican
   Servings:  8
 
      2 tb Veg. oil
      1    Lg onion; chopped
      2    Cloves garlic; minced
      1    Red/green bell pepper
           Seeded and  chopped
      2 cn Condensed tomato soup
     10 oz Enchilada sauce; Rosarita
  1 1/2 ts Salt
    1/2 ts Pepper
      2 tb Chili powder
      1 ts Ground cumin
           Cheese Filling*
     10 oz Lasagne**
      4 c  Cooked chicken or turkey
           Cut into bite-size pieces
      6 oz Sharp Cheddar; sliced
      6 oz Jack Cheese; sliced
 
  **Cook Lasagna according to package directions. Heat oil in a wide frying
  pan over medium heat. Add onion, garlic, and red or green pepper; cook,
  stirring, until onion is soft. Stir in soup, enchilada sauce, salt, pepper,
  chili powder, and cumin. Reduce heat and simmer, uncovered, until thickened
  (about 10 minutes); stir often. Prepare cheese filling. Grease a 9x13-inch
  baking dish and spread with a thin layer of sauce. Arrange half the lasagne
  noodles in an even layer over sauce. Spread half the cheese filling over
  noodles and top with half the remaining sauce. Arrange half the chicken
  pieces over sauce and top with half the sliced cheeses. Repeat layering,
  ending with cheese slices. Bake uncovered in a 375F oven for 35 minutes or
  until bubbly. Let stand, uncovered, for about 5 minutes before cutting into
  squares. Cheese filling: Stir together 1 pint small curd cottage cheese, 2
  eggs, 1/3 cup chopped cilantro, and 3 to 4 Tbl diced canned green chiles.
  Ole! Rita in Scottsdale
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mexican Chef Salad
 Categories: Pork, Vegetables, Mexican, Salads, Cheese
   Servings:  4
 
      1 lb Smoked Sausage, Cut Into
           -Bite-sized Pieces
      1    15-oz Can Kidney Beans,
           -Drained
      1 ts Chili Powder
    1/2 ts Cumin
      1    Head Lettuce, Torn Into
           -Pieces
      1    Red Onion, Sliced Into Rings
           -Or Strips
      1    Green Pepper, Cut Into Rings
           -Or Strips
      4    Tomatoes, Cut Into Chunks
    1/2 lb Cheddar Cheese, Grated
      2    Avacados, Sliced
      4    Stalks Celery, Sliced
      1    8-oz Bottle French Or Ranch
           -Dressing
    1/2 ts Hot Pepper Sauce
      1    8-oz Package Taco Chips,
           -Crushed Coarsely
 
  Brown smoked Sausage in skillet.  Add beans, chili powder, and cumin, and
  cook 10 to 15 minutes or until thoroughly heated, stirring often. Toss
  together lettuce, green pepper, tomatoes, cheese, avacado, and celery with
  the dressing and hop pepper sauce. Add taco chips. Mix in hot sausage/bean
  mixture and serve immediately.
  
  SERVINGS:       4 to 6
  
  ///\oo/\\\ From the hearth in Sandee's Kitchen...
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mexican Chicken (Pollo Mexicano)
 Categories: Mexican
   Servings:  4
 
      1 ts Chilli powder
      2 tb Soft brown sugar
      2 tb Worcestershire sauce
    150 ml Chicken stock
      4    Skinless chicken breasts
      1 ts Celery salt
      2 tb Red wine vinegar
      3 tb Tomato ketchup
      3    Drops tabasco sauce
    150 ml Natural yoghurt
 
  Mix the chilli powder with the celery salt, brown sugar, red wine vinegar,
  worcestershire sauce, tomato ketchup, chicken stock and tabasco sauce.
  Deeply score the chicken and arrange in a flameproof dish. Pour over the
  chilli mixture, heat the grill to high and cook the chicken for 5 minutes.
  Reduce the heat and cook for 10 minutes on each side. Baste the chicken
  thoroughly with the chilli sauce and grill for a further 10 minutes or
  until the meat is tender and the juices run clear.
  
  Transfer the chicken to a warmed serving dish and spoon over any sauce from
  the grill pan. Top each portion with a generous dollop of natural yoghurt.
  Garnish with coriander or parsley sprigs and serve with a salad.
  
  Calories: 240 per serving
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mexican Chicken
 Categories: Chicken, Mexican
   Servings:  6
 
     12    Corn tortillas, torn into
           -pieces
      2 lb Cooked chicken, chopped
 10 1/2 oz Cream of chicken soup
 10 1/2 oz Cream of mushroom soup
      7 oz Can green chili salsa
      8 oz Sour cream
      1 tb Onion, grated
  1 1/2 c  Cheddar cheese, grated
 
  Lightly grease sides and bottom of crockpot.  In a separate bowl, mix
  together the soups, salsa, sour cream and onion.  In the crockpot, arrange
  alternate layers of the tortillas, chicken pieces and soup mixture, ending
  with soup mixture on top.  Cover and cook on low for 4 to 5 hours. Sprinkle
  with cheddar and cook for another 20 minutes or until melted.
  
  I am sure this can also be baked in the oven.  Try baking it in a covered
  casserole at 350 or 375 degrees for perhaps 45 minutes or so??? Uncover,
  sprinkle with cheese and bake until cheese melts.  These temperatures and
  times are a guess but probably pretty close.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mexican Chicken Wings
 Categories: Chicken, Wings, Mexican
   Servings:  6
 
    1/2 c  Corn oil
    1/4 c  Chili powder
      1 ts Oregano
      1 ts Ground cumin
     12 oz Tortilla corn chips
      1 lb Chicken wings, disjointed &
           -tips discarded
 
  1. Preheat oven to 350. In a small bowl, whisk together the oil, chili
  powder, oregano & cumin to blend well.
  
  2. Pulverize the tortilla chips in a food processor. Pour into a shallow
  bowl.
  
  3. Dip the chicken pieces in the seasoned oil; then dredge in the ground
  chips until coated. Set on a foil-lined baking sheet & bake for 45 minutes
  until browned & crisp outside & tender inside. Serve hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mexican Cinnamon Rice
 Categories: Mexican, Rice
   Servings:  6
 
    1/2 c  Onion; Chopped, 1 Md
      1 ea Clove Garlic; Finely Chopped
      2 tb Margarine Or Butter
      1 c  Regular Rice; Uncooked
    1/2 c  Currants
  2 1/4 c  Chicken Broth
      2 ts Cinnamon; Ground
    1/4 ts Salt
      1 x  Fresh Cilantro; Snipped, *
 
  *    To taste. Cook and stir the onion and garlic in the margarine in a
  3-quart saucepan until the onion is tender. Stir in the remaining
  ingredients except the cilantro. Heat to boiling, stirring once or twice,
  then reduce the heat and simmer, covered, 16 minutes. (DO NOT lift the
  cover or stir.)  Remove from the heat and fluff the rice lightly with a
  fork.  Recover and let steam for about 10 minutes before adding the
  cilantro.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mexican Cornbread
 Categories: Breads, Mexican
   Servings:  1
 
  1 1/2 c  White Cornmeal
    1/2 c  Flour
      1 tb Sugar
      2 ts Baking Powder
      1 ts Baking Soda
      1 ts Salt
      1 c  Sharp Cheddar Cheese, Grated
      3    Jalapeno Chiles, Seeded
      2 lg Eggs
  1 1/2 c  Buttermilk
      3 tb Unsalted Butter
 
  Heat a well-seasoned 9-inch cast-iron skillet over low heat. Into a bowl,
  sift together the cornmeal, flour, sugar, salt, baking powder, and soda.
  Add the cheese and the chiles, and toss the mixture well. In a small bowl,
  whisk together the eggs and buttermilk.  In the skillet, melt the butter
  and whisk it into the buttermilk mixture. Add the buttermilk mixture to the
  cornmeal mixture and stir the batter until it is thoroughly mixed. Pour it
  into the heated skillet. Bake the cornbread in the middle of a preheated
  425f oven for 25-30 minutes or until it pulls away from the sides slightly
  and the top of the bread is lightly browned. from Bill Neal, a North
  Carolina restauranteur and author, a 1990 Gourmet Mag. favorite
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mexican Corn And Potatoes
 Categories: Mexican, Potatoes
   Servings:  6
 
      1 ea Serrano Chiles; *
      1 c  Onion; Chopped, 1 Lg
      2 tb Margarine Or Butter
      2 c  Whole Kernel Corn
      2 c  Potatoes; Cooked, Cubed
  1 1/2 ts Red Chiles; Ground
    1/2 ts Salt
 
  *  Use either 1 or 2 of the chiles that have been seeded and chopped. To
  your own taste.
  
  Cook and stir the chiles and onion in the margarine in a 10-inch skillet
  until the onion is tender.  Stir in the remaining ingredients, cook,
  stirring occasionally, until heat through, about 4 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mexican Cole Slaw
 Categories: Vegetables, Mexican, Syd's book
   Servings:  2
 
    1/2 c  Shredded Red Cabbage
    1/2 c  Shredded Green Cabbage
      1 md Carrot, Pared, Grated
    1/4 c  Low Fat Yogurt
    1/4 ts Ground Cumin
    1/8 ts Salt
      1 pn Fresh Ground Pepper
 
  Combine all ingredients in a medium mixing bowl.  Serve at once or
  refrigerate and serve cold.  49 calories per serving.  From: Syd's
  Cookbook.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mexican Corn
 Categories: Vegetables, Mexican
   Servings:  4
 
      2 c  Frozen corn
      2 tb Butter
    1/4 c  Diced onion
    1/4 c  Diced sweet green pepper
      2 tb Chopped pimiento
    1/2 ts Salt
    1/4 ts Pepper
 
  In saucepan, bring small amount of water to boil; add corn. Reduce heat to
  simmer and cook for 5-7 minutes or until tender; drain. In another
  saucepan, melt butter over medium heat; cook onion and green pepper for 2-3
  minutes or until softened.  Stir in pimiento, salt, pepper, and corn. Makes
  4 servings.
  
  Origin: Canadian Living cooking collections, Vegetables/Salads. Shared by:
  Sharon Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mexican Cornbread
 Categories: Mexican, Breads
   Servings:  4
 
      1 lb Ground meat
           Salt & pepper to taste
      1 c  Chopped onion
    1/2 lb Grated american cheese
      3    Jalapeno peppers finely chop
      1 c  Cornmeal
      3    Large eggs
    1/2 ts Soda
      3 tb Bacon drippings
      1 c  Sweet milk
      1 ts Salt
 
  Make batter by mixing together the cornmeal, eggs, soda, drippings, milk,
  and salt. Mix well. Brown meat and drain off grease.  Grease a 9 x 13-inch
  baking pan.  Add 1/2 batter then sprinkle on the meat, onions, peppers, and
  last add cheese. Cover with remaining batter. Cook at 350 degrees F. for
  about 45 minutes. Serve hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mexican Deviled Eggs
 Categories: Mexican, Appetizers, Eggs
   Servings: 12
 
     12 ea Hard Boiled Eggs; Lg, Peeled
    1/4 c  Mayonnaise Or Salad Dressing
      1 tb Cumin; Ground
      1 tb Capers; Finely Chopped
      1 tb Mustard; Prepared
    1/2 ts Salt
      1 ea Jalapeno Pepper; *
      1 x  Red Chiles; Ground
      1 x  Cilantro; Fresh, Snipped
 
  *     Jalapeno Chile should be seeded and finely chopped. Cut the eggs
  lengthwise into halves.  Slip out the yolks and mash with a fork. Mix the
  mashed yolks with the mayonnaise, cumin, capers, mustard, salt and the
  jalapeno pepper.  Fill the egg whites with the egg yolk mixture, heaping
  lightly.  Sprinkle with ground red chiles and garnish with the cilantro.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mexican Delight
 Categories: Mexican, Candies
   Servings:  6
 
    1/2 c  Sugar (carmelized)
    3/4 c  Milk
    1/2 c  Nuts
  2 1/2 c  Sugar
    1/2 c  Butter
    1/4 ts Salt
    1/4 ts Soda
    1/4 ts Vanilla
 
  Boil milk, sugar, butter, salt and soda. Add the carmelized sugar to the
  boiling mixture. Cook to soft-ball stage. Cool. Beat, and add vanilla and
  nuts.
  
  From: Alvadore Church of Christ, Cookbook. Submitted by Ellen Ammerman
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mexican Dinner
 Categories: Beef, Mexican
   Servings:  4
 
           *INGREDIENTS*
           *-----SAUCE*
    1/2 c  Onion - chopped fine
      1    Garlic clove - crushed
      3 tb Olive oil
      1 cn Tomato sauce - 10 oz. can
    1/2 c  Water
      1 tb Flour
      2 tb Chili powder
      1 ts Salt
    1/2 ts Oregano
    1/2 ts Cumin
           *-----MEAT*
      1 lb Boneless beef chuck - cut
           -into 1" cubes
      1 cn Kernel corn - 12 oz. can,
           -drained
     10 oz Baby lima beans - frozen
      1 md Onion - sliced into rings,
           -separated
      1 md Green pepper - sliced into
           -rings
           *-----CONDIMENTS*
      1 c  Cheddar cheese - finely
           -shredded
    1/4 c  Green onion - chopped
 
  Calories     per serving:             Number of Servings:   4 Fat grams per
  serving:              Approx. Cook Time:  1:40 Cholesterol per serving:
  Marks:
  
  *DIRECTIONS*
  
  Prepare the sauce by browning the onions and garlic on the oil.  Add the
  remaining ingredients and simmer for 10 minutes, stirring occasionally.
  Tear off four 12 inch lengths of extra wide aluminum foil. On each length
  of foil place 1/4 of the meat, top with 1/4 of the vegetables and pour over
  1/4 of the sauce.  Bring the edges of the foil up and leaving room for the
  expansion of the steam, seal well with a double fold wrap. Turn ends
  tightly.  Place the packets on a preheated gas barbecue over medium heat
  and cook until the meat is tender (1 to 1-1/2 hours), turning the packets
  frequently.
  
  When the packets are ready to serve, cut open and top each with 1/4 of the
  cheese and green onion.  Serves 4.
  
  From the Blue Flame Kitchen of Canadian Western Natural Gas
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mexican Eggs
 Categories: Eggs, Pork, Vegetables, Mexican
   Servings:  4
 
      2 ts Butter
    1/2 c  Mushrooms; sliced
    1/4 c  Green pepper; chopped
      1 cn Tomatoes; chopped & drained
           - (14 oz can)
      6    Bacon slices; cooked &
           - crumbled
      4    Eggs
           Salt & pepper to taste
 
  Melt butter in a medium skillet at medium heat.  Add mushrooms and green
  pepper.  Cook and stir until lightly browned.  Mix with drained tomatoes
  and bacon.  Spread in bottom of 4 individual baking dishes.  Carefully
  break 1 egg into each dish.  Sprinkle lightly with salt and pepper. Bake
  uncovered, at 350F (180C) for about 20 minutes until eggs are set
  
  Source: Money's Mushroom bag
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mexican Eggs
 Categories: Eggs, Mexican
   Servings:  6
 
      5    Eggs
      2    Potatoes, chopped
    1/2 c  Onions, chopped
    1/2 lb Sausage (mild or spicy)
           Salt, pepper and add garlic
           -to taste
      1 ts Hot sauce
 
  Brown sausage and drain.  Fry potatoes. Add onions and brown. Add sausage
  to potatoes and onions. Add eggs. Let whites set before breaking yolks. Add
  hot sauce and scramble.  Serve with hot flour tortillas and hot sauce or
  just enjoy them on their own.
  
  Randy Rigg
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mexican Fiesta Casserole
 Categories: Ground beef, Cheese, Mexican, Casserole
   Servings:  6
 
      1 lb Lean Ground Beef
           Salt & Pepper To Taste
      4 oz Cheddar Cheese, Shredded
      1 c  Dairy Sour Cream
    2/3 c  Mayonnaise Or Salad Dressing
      2 c  Bisquick Baking Mix
    1/2 c  Water
           Tomatoes, Thinly Sliced *
    3/4 c  Green Bell Pepper, Chopped
           Paprika, Optional
      2 tb Onion, Finely Chopped
 
  * Use 2 or 3 ripe tomatoes or to taste.
  ~-------------------------------------------------------------------------
  Heat the oven to 375 degrees F.  Cook and stir the meat in a large skillet
  until brown.  Drain off the excess fat.  Season the meat with the salt and
  pepper, then set aside.  Mix the cheese, sour cream, mayonnaise and onion
  and set this mixture aside.  Stir the baking mix and water together until a
  soft dough forms.  With floured fingers, pat the dough in a greased baking
  pan, 13 X 9 X 2-inches, pressing the dough 1/2 inch up the sides of the
  pan.  Layer the meat, tomato slices, and green pepper onto the dough. Spoon
  the sour cream mixture over the top and sprinkle with the paprika, if used.
  Bake uncovered until the edges of the dough are light brown, 25 to 30
  minutes.  Cool 5 minutes and then cut into squares.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mexican Fideo
 Categories: Pasta, Mexican
   Servings:  6
 
      3 tb Of oil
      4    Coils of fideo ( coil
           -vermicelli) use the ones
           -that come in a
           Yellow box
      2 tb Minced onion
      1    Clove garlic, minced
    1/2 c  Canned tomato sauce
      3 c  Water
 
  salt, pepper
  
  Heat oil, add fideo and cook until lightly browned.  Add  onion and cook
  until tender.  Add garlic, tomato sauce and water  and season to taste with
  salt and pepper.  Bring to a boil.   Lower heat, cover and simmer for 10
  minutes.
  
  Thats  the  plain  version...we always  added  ground  beef  to ours....we
  would  fry  it on the  side...then  add  the  cook, drained beef when you
  add the garlic etc.
  
  Real good.!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mexican Fiesta Tart
 Categories: Desserts, Mexican
   Servings: 10
 
    1/2    CORNMEAL PASTRY dough
      1    Egg white, lightly beaten
      2 c  Shredded Monterey Jack
           -cheese with jalapeno
           Pepper (8 ounces)
      2 c  Shredded sharp Cheddar
           -cheese (8 ounces)
      2 lg Tomatoes (1 1/4 pounds)
           -cored, seeded,
           Cut into 3/4-inch cubes (3
           -cups)
    1/3 c  Sliced green onions
      2 md Zucchini (3/4 pound), thinly
           -sliced
    1/2 lg Red or green bell pepper, in
           -thin strips
    1/3 c  Sliced pitted ripe olives
    1/4 c  Chopped fresh cilantro
           -(coriander)
 
  Preheat oven to 400 F. On lightly floured surface roll dough to a 25-inch
  round. Transfer to a 12-inch tart pan with removable bottom. Trim edges;
  prick bottom with tines of fork.  Lane pastry shell with pastry weights,
  dried beans, or raw rice. Bake 15 minutes. Remove foil with weights. Bake 5
  to 6 minutes longer or just until pastry starts to turn golden. Brush with
  egg white and bake 1 minute longer. Cool completely on wire rack. In large
  bowl, toss together cheeses.  Sprinkle half the cheese mixture over bottom
  of cooled tart shell.  Top with a layer of tomatoes, then half the onions,
  the zucchini, pepper, olives, remaining onions then remaining cheese. Bake
  20 minutes or until heated through.  Cool 15 minutes on wire rack before
  removing outer ring.  Serve warm.
  
  Makes 10 servings.
  
  [ 1001 HOME IDEAS MAGAZINE; June 1990 ]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mexican Flank Steak with Mock Tamales
 Categories: Mexican, Beef, Sauces
   Servings:  6
 
  1 1/2 lb Beef flank steak
    1/3 c  Fresh lemon juice
    1/3 c  Extra virgin olive oil
      6 tb Minced jalapeno peppers
      1 tb Minced fresh cilantro
      1 ts Salt
      1 ts Fresh ground black pepper
      1    Linda's Salsa Sauce
      1    Mock tamales
           Fresh lemon slices
           Jalapeno peppers
           Cilantro sprigs

MMMMM-----------------------LINDA'S SALSA SAUCE----------------------------
      2    Tomatoes, peeled
      3 lg Cloves garlic, peeled
      2    Plum tomatoes finely
           Chopped
      3    Plum tomatoes, coarsely
           Chopped
      3    Jalapeno peppers, thin
           Sliced
    1/4 c  Coarsely chopped fresh
           Cilantro
      1 tb Fresh lemon juice
      1 ts Freshly ground black pepper

MMMMM---------------------------MOCK TAMALES--------------------------------
      1 c  ( 4 oz.) grated sharp
           Cheddar cheese
      1 c  Muenster cheese
      2 tb Minced green onion with
           Tops
      6    7" flour tortillas
      6    8 by 12" pieces of foil
 
  Place beef flank steak in utility dish.Combine lemon juice,olive
  oil,jalapeno peppers,cilantro,salt and pepper; pour over steak,turning to
  coat.Cover and refrigerate 6 to 8 hours or overnight.Prepare Linda's Salsa
  Sauce and Mock tamales.Remove steak from marinade and place on grid over
  medium coals;reserve marinade.Place mock tamales around edge of grill.Grill
  steak 12 to 15 minutes to desired doneness, turning once and
  basting,occasionally,with marinade. Turn tamales halfway through cooking
  time.Place steak and tamales on serving platter.Spoon 1/4 cup Linda's Salsa
  Sauce over tamales.Garnish platter with lemon slices,jalapeno peppers and
  cilantro sprigs.Carve steak across the grain into thin slices.Serve with
  remaining Salsa Sauce.Serves 6.
  
  Linda's Salsa Sauce: Process 2 tomatoes,hull and tough skin removed and 3
  large cloves garlic,peeled,in food processor or blender until
  pulverized.Combine tomato mixture,2 plum tomatoes finely chopped;3 plum
  tomatoes,coarsely chopped,3 jalapeno peppers,thin sliced;1/4 cup coarsely
  chopped fresh cilantro; 1 tbsp. fresh lemon juice;and 1 tsp. freshly ground
  black pepper. Refrigerate,covered,1 hour or overnight to blend
  flavors.Makes 2 cups.
  
  Mock Tamales: Combine 1 cup ( 4 oz.) EACH: grated sharp Cheddar cheese and
  Muenster cheese and 2 tbsp. minced green onion with tops.Divide mixture
  evenly and put in center of each of 6 - 7" flour tortillas.Fold bottom side
  of tortilla over filling.Fold two sides over filling;then fold top side
  over filling,envelope fashion.Wrap each tortilla in 8 by 12" piece of
  foil,twisting each end.Makes 6.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mexican Fudge
 Categories: Cheese, Eggs, Mexican
   Servings:  4
 
      8 oz Monterrey Jack Cheese
      8 oz Cheddar Cheese
      1 cn Chopped Green Chili's*
      1 cn Evaporated Milk
      4 ea Eggs
 
  Servings: 4
  
  Spread Monterrey Jack Cheese on the bottom of a greased glass casserole
  Spread Green Chili over Monterrey Jack Cheese. Then spread Cheddar over the
  chili's. Beat eggs with the milk and pour over the cheese and chili. Bake
  at 350 F for 45 minutes. Cut into 2" squares and serve warm. * Fresh
  Poblano are great! I have used 2% milk rather that evaporated and I liked
  it, not near as rich.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mexican Garlic Soup
 Categories: Soups, Mexican, Garlic
   Servings:  6
 
     10    Cloves garlic
    1/2 ts Flour
      2 tb Butter
      1 qt Beef or chicken stock
           Salt & pepper
      4    Eggs
      2 tb Crumbled Asadero cheese
      1 tb Chopped parsley
 
  Mash garlic as fine as possible, add flour and saute in butter. (A clay pot
  is preferred for this.)  Add soup stock and boil 15 minutes. Strain and
  return to fire. Add seasonings. With soup at boil, slip eggs in gently so
  the yolk doesn't break. When eggs are poached, serve in bowls with one egg
  per bowl and parsley and cheese on top.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mexican Hash
 Categories: Ground beef, Mexican, Casserole
   Servings:  6
 
      1 lb Ground beef
      1    Chopped onion
      8 oz Can of tomato sauce
     16 oz Package of hash browns
      3    Tomatoes
      3 tb Chili powder
      1 tb Worcestershire sauce
      1 tb Brown sugar
  1 1/2 c  Shredded cheese
 
  Brown ground beef and onion until onion is tender.  Stir in tomato sauce,
  chili powder, worcestershire sauce and brown sugar, simmer until thick.
  
  Meanwhile, prepare hash browns.  Place in pie pan or 9x9x2 pan.  Top with
  meat mixture, then slice tomatoes and top with cheese.  Broil long enough
  to melt cheese.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mexican Lasagna
 Categories: Ground beef, Mexican
   Servings:  6
 
  1 1/2 lb Ground chuck
      1 ts Salt
      1 c  Cottage cheese
     10 oz Tortilla chips, crushed
      1 sm Onion, chopped
      4 oz Green chiles
      1 c  Sour cream
     24 oz Tomato sauce
    1/2 lb Cheddar cheese, grated
      4 oz Slice black olives
    1/4 ts Garlic powder
 
  Servings:  6
  
  Preheat oven to 350 deg.  Combine sour cream, cottage cheese, garlic powder
  and green chiles and set aside. Brown Meat and onions. Add tomato sauce,
  olives and salt.  Layer in greased cassarole -- tortilla chips, matm sour
  cream mixture and cheese.  Bake 20 -30 min. until hot and bubbly.
  
  From Bumgarner Family Recipes Submitted by Mary Bumgarner Jacoby
  
  posted on COOKING echo by Bud Cloyd
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mexican Lasagna
 Categories: Ground beef, Pasta, Mexican
   Servings:  1
 
    1/2 lb Ground beef
      1 pk Taco seasoning
      1 c  Diced tomatoes
      2    8 oz cans tomato sauce
      2 c  Grated Monteray Jack cheese
      1 cn Diced green chilies
      1 c  Ricotta cheese
      2    Eggs beaten
     10    Corn tortillas
      1 ts Seasoned salt
 
  Brown and drain ground beef.
  
  Combine taco seasoning, diced tomatoes, tomato sauce, chilies and salt to
  form a sauce then simmer uncovered for 10 minutes. Mix ricotta cheese and
  eggs. In a 13 x 9 baking pan, layer in this order, 1/2 of: Sauce,
  tortillas, ricotta cheese, Monteray Jack cheese. Repeat layering with other
  half of ingrediants.
  
  Bake at 350 for 20-30 minutes.
  
  The tortillas do a superb job of emulating lasagna pasta noodles.
  
  From: ART SHAND                   Date: 03-13-93 (17:16)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mexican Limeade
 Categories: Beverages, Mexican
   Servings:  5
 
      1 c  Lime juice, fresh-squeezed
           Water, enough to make
           - 1/2 gal total

MMMMM---------------------------SIMPLE SYRUP--------------------------------
      2 c  Sugar, white
      1 c  Water
 
  Simple syrup:  Combine the sugar and water in a saucepan, and heat until it
  barely begins to boil.  Remove from heat and cool.
  
  Combine one cup of syrup and one cup of lime juice in a pitcher.  Add
  enough water to make up a half gallon.  Serve over ice.
  
  Sam Waring
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mexican Meat Loaf Roll
 Categories: Mexican, Ground beef
   Servings:  6
 
  1 1/2 lb Of ground beef
    1/4 c  Old fashioned or quick oats,
           -uncooked
      2    Eggs, beaten
      1    Tablesppon worcestershire
           -sauce
      1 ts Pepper
      8 oz Package of Philadelpha cream
           -cheese, softened
      4 oz Can chopped green chilis,
           -drained
    3/4 c  Of salsa
 
  From: Marleen Madar, COOKING echo?
  
  `Mexican Meatloaf Roll
  
  ~
  
  Combine meat, oats, eggs, worcestershire sauce and pepper; mix well.  On
  wax paper, press meat mixture into 20 x 10 1/2-inch rectangle. Combine
  cream cheese and chilies; mix well. Spread cream cheese mixture over meat
  mixture to within 1 inch of outer edge. Roll, jelly roll fashion, starting
  at narrow end. Place in 12 x 8-inch baking dish. Bake at 350 F, 40 minutes.
  Top with salsa; continue baking at 10 minutes. Let stand 10 minutes before
  serving.
  
  Makes 6 to 8 servings
  
  From Marleen Madar to Edward Williams                13-Jan-9
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mexican Meatloaf
 Categories: Ground beef, Mexican, Garlic
   Servings:  8
 
      1 lb Lean ground beef
      1 lb Ground veal
    3/4 c  Pitted black olives,
           -coarsely chopped
    1/2 c  Yellow cornmeal
      2 lg Eggs, lightly beaten
      1 md Onion, chopped
    1/4 c  Pickled sliced jalapenos,
           -chopped
      2 lg Garlic cloves, chopped
      1 ts Best quality chilli powder
      1 ts Dried oregano
      1 ts Salt
 
  Seasoned with cornmeal, chiles, and olives, this is a spicy,Southwestern
  rendition of meatloaf. Hot pepper jelly makes a delicious accompaniment, or
  brush on the jelly while it's baking to glaze the meatloaf.
  
  Preheat oven to 350F.  Combine all ingredients in large bowl (hands work
  best for mixing) Gently pack mixture into greased 9x5x3 inch loaf pan. Bake
  for 1 1/4 hours or just until cooked through. Serves 8.
  
  Origin: Cookbook Digest, May/June 1993. Shared by: Sharon Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mexican Omelet
 Categories: Mexican, Eggs
   Servings:  1
 
      1 x  Casera Sauce; *
      2 ea Eggs; Large
      2 tb Half & Half
    1/2 ts Oregano Leaves; Dried
    1/4 ts Salt
      1 ds Pepper
      1 tb Butter Or Margarine
      2 tb Green Chiles; Chopped
      1 x  Dairy Sour Cream
 
  *    See Sowest 2 For the Recipe. Prepare the Casera Sauce; set aside. Mix
  the eggs, half-and-half, oregano, salt and pepper with a fork just until
  the whites and yolks are blended. Heat the margarine in an 8-inch skillet
  or omelet pan over medium-high heat. As the margarine melts, tilt the
  skillet to coat the bottom completely. When the margarine just begins to
  brown, the skillet is hot enough to use. Quickly pour the egg mixture into
  the skillet. Slide the skillet back and forth rapidly over the heat, and at
  the same time, stir quickly with a fork to spread the eggs continuously
  over the bottom of the skillet as they thicken. Let stand over the heat a
  few seconds to lightly brown the bottom of the omelet. (DO NOT overcook;
  the omelet will continue to cook after it is folded. Tilt the skillet; fun
  the fork under the edge of the omelet to loosen from the bottom of the
  skillet. Sprinkle with the cheese and chiles. Fold the portion of the
  omelet nearest you to the center. (allow for a portion of the omelet to
  slid up the side of the skillet.) Turn omelet out on a warm plate, flipping
  the fold portion of the omelet over so the far side is on the bottom. Tuck
  the sides of the omelet under if necessary. Top with the Casera Sauce and
  sour cream; sprinkle with fresh, chopped cilantro, if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mexican Omelet With Chicken
 Categories: Mexican, Eggs, Chicken
   Servings:  4
 
    1/2 c  Water
    1/2 c  Tomato; Peeled & Seeded,1 Md
      1 tb Vegetable Oil
      2 ts Chili Powder
      1 ts Instant Chicken Bouillon
      1 c  Cooked Chicken Or Turkey; *
      8 ea Eggs; Large
    1/4 c  Water
    1/2 ts Salt
    1/8 ts Pepper
      4 tb Margarine Or Butter
 
  * The chicken or turkey should be chopped into small chunks. In a blender
  container, combine the 1/4 cup of water, tomato, oil, chili powder, and
  chicken bouillon granules.  Blend until very smooth.  Transfer to a small
  saucepan.  Cook, stirring constantly, until thick, about 7 minutes. Stir in
  the chicken or turkey.  Season with a little salt and pepper. Keep warm.
  With a fork, beat the eggs with the second 1/4 cup of water, the salt and
  pepper, until well blended but not frothy.  In an 8-inch omelet pan heat 1
  Tbls of the butter until it sizzles and browns slightly. Tilt the pan to
  coat the bottom and sides.  Pour about 1/2 cup of the egg mixture, leaving
  the heat on medium-high.  As the egg sets, lift the edges to allow the
  uncooked portion on top to run under the cooked portion. Continue until all
  of the egg is cooked.  Spoon about 1/4 cup of the chicken mixture down the
  center of the omelet.  Fold the sides of the omelet up over the chicken
  mixture.  Tilt the omelet pan to roll the omelet over and out onto a hot
  plate.  Repeat with the remaining butter, egg mixture and chicken filling,
  three more times and serve hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mexican Omelet
 Categories: Eggs, Mexican
   Servings:  6
 
    1/4 c  Peeled, seeded, chopped
           -tomato
      1 tb Sliced, drained, pitted ripe
           -olives
      1 tb Chopped green onion
      2 oz Bulk pork sausage
      2    Eggs
      2 tb Water
    1/4 c  Shredded Monterey Jack
           -cheese
    1/2 c  Shredded lettuce
      2 tb Medium salsa
      2 tb Sour cream
 
  1.   Mix together tomato, olives and onion; set aside.
  
  2.   Break up sausage as it sautes in a 10-inch omelet pan.  Cook sausage
  until lightly browned.  Remove from pan; drain, reserving 1 Tbsp of
  drippings in omelet pan.  Heat reserved drippings over medium-high heat
  until hot enough to make a drop of water sizzle in the drippings.
  
  3.   Blend eggs and water until smooth.  Quickly pour into center of omelet
  pan.  Gently push cooked egg from sides of pan toward the center, allowing
  the uncooked portion to flow toward the side of the pan. Tilting pan gently
  will assist the uncooked egg to flow to the side of the pan. Cook until
  just set on bottom and top is slightly moist. This will continue to cook as
  it stands.  Sprinkle reserved sausage and cheese over top. With pancake
  turner, fold the omelet in half and slip onto plate.
  
  4.   Place shredded lettuce on each side of omelet and spoon on salsa,
  reserved tomato mixture and sour cream.
  
  Menu suggestions: Serve with orange slices and toasted buttered English
  muffins.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mexican Pasta Salad
 Categories: Salads, Pasta, Mexican
   Servings:  4
 
      4    (3 Oz.) Boneless Skinned
           Chicken Breasts
      1 ts Ground Cumin
      1 ts Vegetable Oil
    1/2 c  Water
    1/4 tb Chili Powder
    1/2 ts Chicken Bouillon Granules
      1 sm Ripe Avocado Chopped
      1 c  Fresh Cilantro
      3 tb Lime Juice
    1/4 c  Green Onions
      1 lg Jalapeno Pepper Chopped
      1 cl Garlic
      6 oz Uncooked Fettucine
    1/2 c  Shredded Zucchini
    1/4 c  Sliced Black Olives
      2 tb Chopped Tomatoes
           Fresh Cilantro Leaves
           (Optional)
 
  Sprinkle Chicken With Cumin & Chili Powder.  Heat Oil in A Medium Skillet;
  Add Chicken & Cook Over Medium Heat 3 To 4 Min. On Each Side. Add Water &
  Bouillon Granules; Reduce Heat & Simmer 15 Min. OR Until Chicken Is Done.
  Remove Chicken From Broth, Reserving Broth in Skillet. Cover & Chill
  Chicken.
   Bring Broth To A Boil & Cook Until Reduced To 1/4 C. Remove From Heat &
  Cool.  Strain Broth Through A Sieve & Pour Into Processor. Add Avocado,
  Cilantro, Lime Juice, Green Onions, Pepper & Garlic. Process Until Smooth.
   Cook Fettuccine According To Package Directions.  Drain.  Rinse Under Cold
  Water & Drain Again.   Combine Fettuccine & Half Of Avocado Mixture; Toss
  Well. Place in Center Of A Serving Platter. Arrange Zucchini Around
  Fettuccine-Avocado Mixture. Cut Chilled Chicken Into 1/4 in. Strips &
  Arrange Over Fettuccine; Sprinkle With Olives. Spoon Remaining Avocado
  Mixture Into Center Of Chicken; Sprinkle With Chopped Cilantro. Garnish
  With Fresh Cilantro Leaves If Desired.
       (Fat 13.1.  Chol. 54.)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mexican Pinto Bean Dip
 Categories: Appetizers, Cheese, Mexican, Beans
   Servings:  4
 
      3 c  Pinto Beans, Cooked
    1/4 c  Water
    1/2 c  Monterey Jack, Shredded
    1/2 c  Chili Powder
  1 1/2 ts Salsa Verde, Hot Green Salsa
 
  Puree the beans to a coarse paste in a blender or food processor or mash by
  hand.  Place the bean paste in a sauce pan with the water and heat. Mix in
  all the other ingredients, blending well, and simmer until the cheese is
  melted, about 5 minutes.  Put in chafing dish and serve hot. Makes about 3
  3/4 cups of dip. SUGGESTED DIPPERS:  Tortilla Chips, Black Cocktail Rye
  Bread, Bell Peppers, Celery, Monterey Jack Cheese Cubes or Sticks
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mexican Pot Roast
 Categories: Mexican, Beef
   Servings: 12
 
      6 lb Beef Roast; *
      8 ea Cloves Garlic
      4 ea Slices Bacon, Cut In Half
      2 ts Salt
    1/2 ts Pepper
    1/2 c  Mustard; Prepared
    1/4 c  Vegetable Oil
    1/2 c  Carrot; Chopped
    1/2 c  Celery; Chopped
    1/2 c  Mushrooms; Sliced
      2 tb Fresh Cilantro; Snipped
      1 ts Nutmeg; Ground
      1 ts Thyme; Ground
      2 ea Jalapeno Chiles; **
      2 ea Bay Leaves
    1/2 c  Onion; Chopped, 1 Medium
     12 oz Beer; 1 Btl Or Can, Any Kind
 
  *    Beef roast should be a arm, blade, or cross-rib roast. ** Jalapeno
  chiles should be seeded and finely chopped. Make a 1 1/2-inch deep cut
  across the beef roast.  Wrap each clove of garlic in 1 piece of bacon and
  insert in the cut.  Sprinkle beef with salt and pepper and spread the
  prepared mustard on.  Cover and refrigerate at least 4 hours. Cook beef in
  oil in a 4-quart Dutch oven over medium heat until brown. Stir in remaining
  ingredients.  Heat to boiling and then reduce the heat. Cover and simmer
  until beef is tender, about 2 1/2 hours. Remove beef to warm plater. Remove
  bay leaves from the broth. Skim fat from the broth. Place 2 cups of the
  broth and vegetables in a blender container; cover and process on medium
  speed until smooth.  Serve with the beef.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mexican Quiche
 Categories: Pork, Mexican
   Servings:  4
 
      4 oz Chopped green chilies
      2 c  Light cream
      6 sl Cooked crumbled bacon
    1/4 ts Salt
      1 c  Shredded swiss cheese
           Cayenne pepper
      5    Eggs
      4    Tostaco shells
 
  Put cheese into shells.  Mix bacon with drained chilies and put into
  shells.  Beat eggs, cream and salt.  Pour into shells. Sprinkle cayenne
  over top.  Bake at 350 degrees for 25 to 30 minutes. Cool 5 minutes. Makes
  4 servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mexican Quiche
 Categories: Mexican, Cheese, Pork
   Servings:  6
 
      1    Six-inch flour tortilla
      1    Egg
    1/2 c  Jack cheese (2 oz.)
    1/4 c  Milk
      3 oz Sausage
    1/8 ts Salt
      1 tb Chopped green pepper
 
  Heat tortilla and place in small greased dish.  Top with half of the
  cheese.  Cokk sausage and pepper and add to dish. Mix together remaining
  ingredients and pour over dish.  Top with rest of cheese. Bake at 350
  degrees for 30 to 35 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mexican Rarebit
 Categories: Cheese, Mexican
   Servings:  6
 
      3 tb Chopped green pepper
      1 tb Butter
    1/2 c  Canned tomatos, drained and
           -chopped
      1    (8 oz.) can whole kernel
           -corn
      2 tb Diced canned green chilies
    1/4 ts Salt
      1 lb Sharp Cheddar or Monterey
           -Jack cheese, or a
           -combination of both
    1/4 c  Bread crumbs
      1    Egg, lightly beaten
 
  Mexican Rarebit
  
  Sliced pimento Minced parsley
  
  In the top of a double boiler, saute green pepper in butter till tender.
  Place over hot water and add tomatos, corn, chilies, salt and cheese.  Stir
  till well-blended and cheese is melted. Blend in crumbs and egg.  Cook and
  stir till mixture is thickened. Put ina chafing dish, garnish with sliced
  pimento and minced parsley.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mexican Rabbit
 Categories: Rabbit, Game, Mexican
   Servings:  6
 
      1    Rabbit, disjointed
      2 c  Corn
      1 ts Parsley
     10 oz Can tomatoes
      1 ts Rosemary
      1 c  Minced black olives
      1 ts Thyme
      2 ts Chili powder
      1    Bay leaf
           Salt and pepper to taste
      2    Peppercorns
      2 c  Yellow cornmeal
      1    Garlic clove, minced
      1    Egg yolk
    1/2 c  Minced shallots
 
  Place the rabbit, parsley, rosemary, thyme, bay leaf, and peppercorns in a
  large saucepan and add enough water to cover. Bring to a boil and simmer
  for 30 minutes or until rabbit is tender. Drain rabbit and reserve 1 cup
  liquid. Remove rabbit from bones. Saute the garlic and shallots in small
  amount of fat in a skillet until tender, then add the rabbit, corn,
  tomatoes, olives, chili powder, salt, and pepper. Simmer for 20 minutes.
  
  Combine the cornmeal and egg yolk. Strain the reserved liquid, add to
  cornmeal mixture and mix well. Stir into the rabbit mixture and spoon into
  a greased casserole. Bake at 325 degrees for 40 minutes or until set. 6
  servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mexican Refried Beans
 Categories: Vegetables, Mexican, Vegetarian, Microwave
   Servings:  2
 
      1 tb Olive oil
      2    Cloves garlic, minced
      1 cn Pinto beans (15-1/2 oz can)
    1/8 ts Freshly ground black pepper
 
     Place olive oil and garlic in 9-inch microwave-proof pie plate.
  Microwave on HIGH (100% power) 45 seconds.
     Drain pinto beans, reserving 1/3 cup of juices.  Add beans and reserved
  juiced to garlic mixture in microwave-proof pie plate.  Mash beans with
  potato masher until all are broken up.  Stir in pepper.  Cover with wax
  paper and microwave on HIGH 3 minutes.  Stir well and smooth out top to
  make even.  Makes 2 cups.
  
  Printed in the November 27, 1992, issue of the Los Angeles Times. Posted by
  Alan Burgstahler
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mexican Rice Tart
 Categories: Mexican, Rice
   Servings:  6
 
MMMMM------------------------------CRUST-----------------------------------
  1 1/4 c  Rice,long-grain
      2    Egg whites
      2 tb Olives,black,ripe,sliced
      2 tb Green onion,sliced

MMMMM-----------------------------FILLING----------------------------------
    1/3 c  Monterey Jack,shredded
      1 c  Chicken breast,shredded
      2 tb Green chilies,chopped
      2 tb Green onion,sliced
      2 tb Black olives,sliced,ripe

MMMMM------------------------OPTIONAL TOPPINGS-----------------------------
           Dairy sour cream
           Green chilies,chopped
           Black olives,sliced
           Picante sauce
 
  1. Prepare Crust: Cook rice following package directions, salt optional.
  Drain to remove any excess liquid. Cool slightly, Lightly beat egg whites
  in small bowl; stir in olives and green onion. Stir egg-white mixture into
  rice. Coat inside of 10" tart pan with removable bottom with nonstick
  vegetable-oil cooking spray. Spoon the rice into the pan to cover the
  bottom evenly and make a high rim.
  2. Prepare the Filling: Scatter half the cheese over the crust. Combine the
  chicken, chilies, green onion, olives and picante sauce in a medium-size
  bowl. Spread in the crust.
  3. Bake in preheated moderate oven (350'F) for 20 minutes. Scatter the
  remaining cheese over top. Bake for another 10-15 minutes or until the
  cheese is melted. Let stand for 10 minutes. Remove the pan sides; place the
  tart on a serving plate. Garnish with dairy sour cream, chopped green
  chilies and black olives, if you wish, and serve with additional picante
  sauce.
  (Shirley DeSantis, East Windsor NJ)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mexican Rice
 Categories: Mexican, Rice
   Servings:  8
 
      1 ea Clove Garlic;Cut into halves
      2 tb Vegetable Oil
      1 c  Long Grain Rice, Uncooked, *
      2 c  Chicken Broth
    1/4 c  Casera Sauce; **
 
  *     Use regular long grained rice. ** See Sowest 2 for recipe. Cook and
  stir the garlic in the oil in a 2-quart saucepan over medium heat until
  brown being careful not to overcook.  Discard the garlic.  Cook and stir
  the rice in the oil until golden, about 5 minutes.  Stir in the broth and
  the Casera Sauce.  Heat to boiling, stirring occasionally, then reduce the
  heat and simmer, covered, for 20 minutes.  (DO NOT lift the cover or stir.)
  Serve.
  
  MEXICAN RICE WITH PEAS:
  
  Prepare Mexican rice as above but gently stir in 1 cup of cooked green
  peas.  Cover and let steam for 3 to 5 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mexican Rice
 Categories: Rice, Mexican
   Servings:  6
 
      8    Green onion
      2 tb Butter
      1 lg Clove minced garlic
      1 c  Kernels corn
      4 c  Freshly cooked white rice
           Salt
           Pepper
 
  Separately chop green and white parts of green onion. Melt butter in heavy
  large skillet over low heat. Add white part of green onion and garlic and
  cook until onion is soft, stirring occasionally, about 5 minutes. Stir in
  corn and cook until tender, about 3 minutes. Stir in rice until well coated
  with butter. Season with salt and pepper. Turn rice into bowl. Garnish with
  chopped green onion tops and serve immediately.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mexican Rice
 Categories: Rice, Mexican
   Servings:  6
 
      3 tb Oil
      1 c  Long grain rice
    1/4 c  Green onions, chopped
    1/4 ts Garlic powder
      2 c  Chicken broth
      3 tb Tomato paste
    1/2 ts Cumin
    1/4 c  Jack cheese, grated
 
  Heat oil in a 2 qt. saucepan over moderate heat.  Add rice; saute' until
  very lightly browned.  Add onions, garlic powder, and chicken broth; stir
  well.  Stir in tomato paste and cumin.  Bring mixture to a boil. Cover;
  reduce heat to a low simmer.  Cook for 20 minutes or until all liquid is
  absorbed.  Place rice mixture in a small casserole.  Top with grated
  cheese.  Bake in a 350 degree oven until cheese melts.  Can garnish with
  additional chopped green onions; serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mexican Rice
 Categories: Mexican, Rice, Beef
   Servings:  4
 
      1 lb Ground beef
     16 oz Salsa
     11 oz Can Mexicorn whole
           Kernel corn with red and
           Green peppers
  1 1/2 c  Water
      1 ts Chili powder
  1 1/2 c  Uncooked instant rice
      4 oz (1 cup) shredded Monterey
           Jack cheese
 
  Brown ground beef in large skillet; drain.  Stir in salsa, corn, water and
  chili powder; bing to a boil.  Stir in rice.  Cover; remove from heat. Let
  stand 5 to 7 minutes or until liquid is absorbed.  Fluff mixture with fork;
  sprinkle with cheese.  Cover, let stand 2 to 3 minutes or until cheese is
  melted.  7 (1 cup) servings.
  
  From: Pillsbury, Pasta, Rice & Beans Shared By: Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mexican Salsa
 Categories: Sauces, Condiments, Mexican, Appetizers
   Servings:  8
 
      8 oz Tomato Sauce
      2 tb Crushed Red Chili
    1/2 ts Cumin Powder
    1/2 ts Oregano
      1 ts Salt
      2    Garlic Cloves, Minced Or:
    1/4 ts Garlic Powder
      2 ts Vinegar
           Juice Of Half A Lemon
 
  Combine all ingredients and mix well.  Let stand for 3 hours.  Excellent
  with tacos or as a dip for tortilla chips.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mexican Salsa Dip
 Categories: Appetizers, Mexican, Condiments
   Servings:  6
 
      1 cn Chopped olives
      1 cn Chopped Ortega green chilis
      4    To 6 chopped green onions
      2    Chopped medium tomatoes
      3 tb Olive oil
      1 tb Brown vinegar
 
  From: Marcy Moreno Posted by: Donna Ransdell
  
  lots of salt
  
  Mix together and serve with tortilla chips. It is usually better if made
  just an hour or so before serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mexican Salsa Fria
 Categories: Mexican, Condiments
   Servings:  6
 
      2 lb Peeled ripe tomatoes,
           -chopped
      3 tb Olive oil
      3 tb Wine vinegar
      1 c  Chopped sweet onions
           Salt to taste
           Freshly ground pepper to
           -taste
           Coriander to taste
      4    Or 5 canned green chilis,
           -chopped
      1 cn Mexican tomatillas, chopped,
           -or
      3 sm Green tomatoes, chopped
 
  (With steaks, hamburgers, and other broiled meats and fish.) This,
  sometimes simply called "Salsa", is as its name implies, cold sauce. It is
  very popular in the West and Southwest.
  
  Combine all ingredients and serve very cold. The coriander, sometimes known
  as "cilantro", or Chinese parsley, should be fresh; if not available,
  substitute oregano.
  
  Source: The Complete Book of Outdoor Cookery by James A. Beard and Helen
  Evans Brown Posted: Charles Walstrom 8/92 **
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mexican Shrimp Cocktail
 Categories: Appetizers, Seafood, Mexican, Garlic
   Servings:  6
 
      1 c  Water
    1/3 c  Lime Juice
      1    Clove Garlic, Finely Chopped
      2 ts Salt
      1 ds Pepper
     24    Shrimp, Raw *
      1    Avocado, Peeled And Chopped
      2    Jalapeno Chiles **
    1/4 c  Tomato, Chopped
      2 tb Onion, Chopped
      2 tb Carrot, Finely Chopped
      2 tb Cilantro, Fresh, Snipped
      2 tb Vegetable Or Olive Oil
  1 1/2 c  Lettuce, Finely Shredded
           Lemon Or Lime Wedges
 
  *   Shrimp should be peeled and deveined. ** Jalapeno Chiles should be
  seeded and finely chopped.
  ~-------------------------------------------------------------------------
  Heat water, lime juice, garlic, salt and pepper to boiling in a 4-quart
  Dutch oven; reduce heat.  Simmer uncovered until reduced to 2/3 cup. Add
  shrimp. Cover and simmer 3 minutes; do NOT overcook. Immediately remove
  shrimp from liquid with slotted spoon; place in bowl of iced water. Simmer
  liquid until reduced to 2 T; cool.  Mix reduced liquid, shrimp and remaing
  ingredients except shredded lettuce and lemon wedges in a glass or plastic
  bowl. Cover and refrigerate at least 1 hour. Just before serving place 1/4
  cup lettuce on each of 6 serving dishes. Divide shrimp mixture among
  dishes. Garnish with lemon wedges.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mexican Sombrero Pie
 Categories: Pies, Mexican, Beef
   Servings: 10
 
  1 1/3 c  Flour
    1/4 c  Yellow corn meal
    1/2 ts Salt
    1/2 c  Shortening
    1/4 c  Cold water (8tbsp)
 
  Mix into a dough.  Roll into pie plate and chill for 1 hour.
  
  1 lb lean ground beef 1 jar (4oz) pimento, chopped, drained, and blotted
  dry 1 can (4oz) chopped green chilies, drained and blotted dry 3 tbsp onion
  flakes 2 tsp beef soup mix (ie oxo, bovril, boullion powder)(1 packet) 1-2
  tbsp chili powder 1/2 tsp basil 1/4 tsp pepper 1/8 1/4 tsp cayenne 1/8 tsp
  garlic powder 1 can (16oz) whole tomatoes, cut up
  
  Brown meat and add the rest of the ingredients.  Allow to simmer 15-20
  minutes for spices to mingle.
  
  1 1/2 cup cheddar cheese, grated 3 eggs, slightly beaten 1 1/2 cups half
  and half 1/2 tsp salt Shredded lettuce, chopped tomato (garnish)
  
  In chilled pie shell, place a layer of cheese, then the beef mixture.
  Combine the eggs, salt, and half and half. Pour over the beef mixture.
  Sprinkle with a little grated cheddar cheese and then bake at 350 F for 45
  minutes.  Let stand 10 minutes. Garnish with shredded lettuce and tomato.
  Makes 10 servings.
  
  Origin:  Watkins Pie Plate, 1983. Shared by: Sharon Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mexican Spaghetti Pie
 Categories: Ground beef, Mexican
   Servings:  6
 
     12 oz Cooked spaghetti (or pasta)
    1/4 c  Chopped olives
      2 tb Green chili peppers
      4 tb Butter
      1 ts Chili flakes
    1/4 c  Freshly grated parmesan
    1/4 ts Sugar
      4    Beaten eggs
    1/2 ts Cumin
      1 lb Ground beef
    1/2 c  Shredded Monterey, Jack or
           -Cheddar cheese
    1/2 c  Chopped onion
     19 oz Can red kidney beans
      6 oz Crushed tortilla chips
     19 oz Can tomatoes
      6 oz Can tomato paste
 
  Cook  and  drain  pasta,  and let cool  slightly.  Stir  in butter,
  parmesan cheese and eggs. Spread into the bottom  of a large greased baking
  dish.
  
  Brown   onion  and  ground  beef.  Stir  in  kidney  beans, undrained
  tomatoes  and  tomato paste.  Add  Chopped  green chilis, chili flakes,
  sugar and cumin. Let simmer at  least 30 mins. or longer. (You can add some
  Tabasco Sauce for some extra "kick" at the end.)
  
  Pour  meat mixture over pasta in baking dish. Top with  the shredded
  cheese, olives and tortilla chips. Bake in  a  350 degree oven for 30-40
  mins.or until brown.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mexican Spanish Rice
 Categories: Mexican, Vegetables, Rice
   Servings:  6
 
      3 tb Shortening
  1 1/2 c  Rice
    1/2 c  Onion, sliced
    1/2 c  Bell pepper,sliced
     14 oz Can whole tomatoes
      1 md Clove garlic, minced
      1 ts Black pepper
      2 ts Salt
      3 c  Water
 
  Melt shortening in large skillet. Add rice and brown. When rice is a golden
  brown, reduce heat and add onion, bell pepper, tomatoes, garlic and pepper.
  Mix well and add 1 1/2 cups warm water or enough to just cover the rice.
  Add salt. Cover and let simmer until almost dry. Add remaining water, cold,
  a little at a time, cooking over low heat until fluffy. Note: You may
  substitue peeled seeded green chili for the bell pepper.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mexican Spanish Rice
 Categories: Mexican, Rice
   Servings:  6
 
      1 c  Uncooked long grain rice
      4 tb Oil
      2 tb Diced bell pepper
      3 tb Diced onion
      1 ts Dried parsley flakes
      3 oz Tomato paste
      2    Cloves garlic, minced
  2 1/2 c  Cold water
    3/4 ts Salt
 
  Lightly brown rice in oil over medium heat, stirring constantly. Add bell
  pepper amd onion and saute' five minutes more, stirring often. Remove from
  heat; add parsley, tomato paste and garlic. Stir well and then add water
  and salt. Heat mixture to boiling, cover tightly and simmer 20 to 30
  minutes or until liquid is absorbed. Remove from heat and let steam 10
  minutes before serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mexican Spinach
 Categories: Mexican, Vegetables
   Servings:  6
 
      2 tb Butter or margarine
      2 pk Spinach, chopped, frozen
      1 ts Salt
    1/4 c  Light cream
      2 tb Prepared horseradish
    1/8 ts Pepper
      1 ea Egg, hard-cooked, sliced
 
  Melt butter or margarine in a saucepan; add spinach and salt. Cover. Place
  on a high heat until steaming; turn to a lower heat and cook until just
  tender. Drain. Add light cream, horseradish and pepper; heat. Garnish with
  sliced hard cooked egg. Serves 6.
  
  From: Florence P. Hanford's Television Kitchen Meals, 1964.
  
  Shared by: June Hoffman, 9/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mexican Stuffed Mushrooms
 Categories: Mexican, Appetizers
   Servings:  6
 
     12 lg Mushrooms,2 1/2" diameter
    1/3 c  Thinly sliced green onions
      1    Garlic clove,minced/pressed
    3/4 ts Ground cumin
    3/4 ts Chili powder
      1 cn Tomato sauce
      1 cn Diced green chilies
    1/4 lb Jalapeno jack cheese,
           -shredded
      2 c  Unseasoned stuffing mix
      2 ts Salad oil
 
  Twist mushroom stems free, trim off dried ends, and finely chop stems.
  
  In a 10-12" frying pan over medium heat, combine stems, onions, garlic,
  cumin, chili powder, and 1/4 cup water. Stir often until vegetables begin
  to brown. Add 2 tablespoons water, scrape browned bits free, and repeat
  step. Add tomato sauce, chilies, and 1/2 the cheese. Remove from heat and
  gently stir in the stuffing.
  
  Rub mushrooms with oil. Set cup side up in a 9x13" pan. Mound all the
  filling into caps. Sprinkle with remaining cheese. Bake in a 400'F. oven
  until cheese is lightly browned, 15-20 minutes.
  
  Per serving: 199 calories; 9.6 grams protein; 8.7 grams fat; (3.6 grams
  saturated fat); 23 grams carbohydrates; 731 milligrams sodium; 20
  milligrams cholesterol.
  
  ~Kathy Addison, Albuquerque, New Mexico.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mexican Stuffed Chicken
 Categories: Mexican, Chicken
   Servings:  2
 
      2    Chicken breasts, skinned and
           -boned
      1 tb Dried bread crumbs
      1 tb Grated Parmesan cheese
      2 tb Mild green chilis, chopped
    1/2 ts Chili powder
      1    Egg, beaten
      1 oz Moneterey Jack cheese, cut
           -into two slices, 3 x 1 in.
 
  MEXICAN STUFFED CHICKEN
  
  Preheat oven to 375.  With kitchen hammer, pound out breasts to 1/
  
  4 in thick.  On each one, place a Tbsp. of chilis and silce of Jack cheese.
  Roll up an place seam side down in baking dish.  Brush with beaten egg. Mix
  together bread crumbs, Parmesan cheese and chili powder and sprinkle over
  the chicken rolls, patting into place to form a crust. Bake for about 20
  min- cheese inside will be melted and the crust nicely browned. Serves 2.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mexican Tortillas
 Categories: Mexican, Breads
   Servings:  4
 
    225 g  Polenta (Maize Meal)
      1 ts Salt
    225 g  Plain white flour
     25 g  Lard or margarine
    300 ml Warm water
 
  Mix the maize meal, salt and white flour in a large bowl, add the lard or
  margarine and rub in until the mixture resembles breadcrumbs. Add the water
  and mix to a dough. Turn the dough out onto a lightly floured surface and
  knead for a short time until smooth. Shape the dough into 4 equal balls,
  roughly the size of a tennis ball, and let them rest for about an hour
  covered with a damp tea towel. Roll each ball out thinly on the floured
  surface to a circle about 25cm (10 inch) in diameter.
  
  Heat an ungreased griddle or large frying pan and fry the maize meal
  pancakes over a fairly high heat, turning them over so they are lightly
  brown on each side.
  
  Variations.
  
  The tortilla is a multi-purpose bread and can be served as it is, a thin,
  flat cornbread to accompany food. It can also be used as a platter or scoop
  for thick meat or bean mixtures. It can be fried on one side only and
  rolled round a chilli-and-bean stuffing to become a Taco, or stuffed,
  sometimes fried and coated in sauce when it is known as an Enchillada.
  Finally, it can be sprinkled with sweet mixtures and served as a pudding.
  
  Original source unknown.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mexican Wedding Cookies
 Categories: Desserts, Cookies, Mexican
   Servings: 36
 
      1 c  Butter, Softened
      1 c  Powdered Sugar
      2 c  Sifted Flour
      1 c  Ground Nuts
      1 ts Vanilla
 
  Combine all ingredients.  Form into 1-1/2" balls.  Bake on cookie sheet at
  350F for about 10-15 minutes or until set.  Roll in powdered sugar while
  still warm.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mexican: Old El Paso Enchiladas Suiza
 Categories: Mexican, Cheese, Chicken, Breads
   Servings:  1
 
      3 c  Cooked shredded chicken
      1 c  (4-oz)  OLD EL PASO Chopped
           Green Chilies
      1 ts Salt
      1 c  (10-oz) OLD EL PASO Green
           Enchilada Sauce
      1 cn (5.33 fl oz) PET Evaporated
           Milk
     12    OLD EL PASO Corn Tortillas
      2 c  Shredded Monterey Jack
           Cheese
 
  Mix together chicken, chilies and salt.  Combine enchilada sauce and
  evaporated milk.  Fry tortillas in hot oil for a few seconds on each side
  until limp.  Dip each tortilla in enchilada sauce mixture; fill with 1/4
  cup chicken mixture; roll up and place seam side down in 13X9-inch baking
  dish.  Pour remaining sauce over.  Sprinkle with cheese.  Bake in preheated
  425-degree F oven for 15 minute, until bubbly.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Micro-Quick Quesadilla
 Categories: Appetizers, Microwave, Cheese, Mexican
   Servings:  1
 
      1    Tortilla (6-8")
      3 tb Shredded cheddar
           -OR
      3 tb Shredded Monterey Jack
      3 tb Pace Picante Sauce
           -OR
      3 tb Pace Thick & Chunky Salsa

MMMMM------------------------OPTIONAL TOPPINGS-----------------------------
           Sliced ripe olives
           Green onion slices
           Chopped cilantro
           Guacamole (opt)
 
  Make the most of your microwave with this quick and easy snack. To cook
  several at one time, increase the cooking time a bit.
  
  Place tortilla on microwave-safe plate or paper plate. Microwave at HIGH 10
  seconds or until just softened. Top with cheese, Pace Picante Sauce and, if
  desired, optional toppings. Fold in half and microwave on HIGH 30 seconds
  or until cheese melts. Let stand a minute or two before serving; cheese
  will be very hot. Top with guacamole, if desired, and serve with additional
  Pace Picante Sauce.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Microwave Black Bean Burritos
 Categories: Microwave, Mexican, Beans
   Servings:  2
 
      2 ts Vegetable oil
      1 sm Onion, finely diced
      1 sm Jalapeno pepper, seeded,
           -finely diced
      1    Clove garlic, minced
    1/4 ts Ground cumin
    1/4 ts Dried oregano
    1/4 ts Chili powder
      1 pn Ground coriander seeds
     16 oz Black beans, rinsed, drained
      3 tb Water
           Salt
           Freshly ground pepper to
           -taste
    1/2    Avocado, pitted, peeled,
           -diced
      1    Plum tomato, diced
      1    Scallion, minced
      1 tb Minced fresh coriander
           -(cilantro)
      2 ts Fresh lime juice
      1 pn Grated lime zest
      4    Flour tortillas, warmed
 
  Info:  posted by Perry Lowell, April 1993 from Good Food magazine, October
  1988
  
  This recipe gets 30% or less of its calories from fat. This is not a low
  sodium recipe, however eliminating added salt can reduce sodium content.
  
  Makes 2 servings.
  
  Garnishes:  shredded romaine lettuce, sliced red onion, grated Monterey
  Jack cheese, and sour cream.
  
  1.  Stir oil, onion, jalapeny, and garlic together in 9-inch glass pie
  plate.  Cover with plastic wrap, leaving one corner open for vent.
  Microcook on HICH power 1 minute.  Stir in cumin, oregano, chili powder,
  and ground coriander;  microcook, covered and vented, 1 minute. Stir in
  beans and water;  microcook, covered and vented, 2 minutes. Transfer 1/2
  cup bean mixture to blender or food processor and puree. Stir back into
  remaining beans.  Season to taste with salt and pepper.
  
  2.  Combine avocado, tomato, scallion, fresh coriander, lime juice, and
  zest in small bowl.  Season salsa to taste with salt and pepper.
  
  3.  When ready to serve, microcook beans, covered and vented, until very
  hot, 1-3 minutes.  Serve beans with tortillas, salsa, and garnishes.
  
  Nutrition Information per Tablespoon:   573     calories 22 g protein 80 g
  carbohydrates 19 g fat (29% of calories) 548 mg sodium 0 mg cholesterol
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mixed Tostadas
 Categories: Mexican, Chicken
   Servings:  6
 
  1 1/2 c  Refried Beans; *
  1 1/2 c  Casera Sauce; **
      1 x  Vegetable Oil
      6 ea Corn Tortillas; ***
      2 c  Chicken; Cooked, Cut Up
    3/4 c  Montery Jack Cheese;Shredded
      3 c  Lettuce; Shredded
      1 ea Avocado; Cut Into 12 Slices
      1 x  Dairy Sour Cream
 
  *    See Burrito Recipe. ** See Sowest2. *** Tortillas should be 6 to 7
  inches in diameter. Prepare Refried Beans and Casera Sauce; heat separately
  until hot.  Heat 1/8-inch of oil in skillet over medium heat just until
  hot.  Cook tortillas, one at a time in the hot oil, until crisp, about 1
  minute; drain. Spread each tortilla with 1/4 cup of beans, top with 2 T of
  the sauce, 1/3 cup of the chicken and 2 more T of the sauce. Sprinkle each
  with 2 T of the cheese.  Set oven control to broil.  Place tortillas on
  rack in broiler pan.  Broil with tops 2 to 3 inches from the heat until
  cheese is melted, about 3 minutes.  Top each tortilla with 1/2 cup of
  lettuce, 2 slices of avocado and sour cream.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mock Guacamole
 Categories: Appetizers, Mexican, Spicy
   Servings:  1
 
  1 1/2 lb Asparagus
    1/2 c  Picante Sauce
           Cornstarch Or Arrowroot
           Garlic Salt To Taste
           Salt And Pepper To Taste
      2 ts Lemon Juice
    1/4 c  Finely Chopped Green Onion
 
  Place washed asparagus in steamer and cook until overdone.  Combine
  asparagus and picante sauce in a blender bowl and puree.  Add cornstarch or
  arrowroot dissolved in water to thicken.  Place mixture in microwave and
  cook on medium power until thickened, stirring every minute.  Add garlic
  salt, salt and pepper to taste, lemon juice and chopped green onion. Chill
  in refrigerator until ready to serve.  Serve with crackers, chips or corn
  chips.  Typed by Syd Bigger.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Modern Version of Hardtack
 Categories: Snacks, Mexican
   Servings:  6
 
      2 c  White Flour
    1/2 c  Wheat Germ
      1 tb Sugar
      2 c  Masa Harina
    1/2 c  Quick-cooking Oats
      1 tb Salt
           Sesame Seeds (optional)
           Seasoned Salt (optional)
           Caraway Seeds (optional)
           Onion Flakes (optional)
  1 3/4 c  Water
 
  Mix all dry ingredients thoroughly.  Add water.  Mix with hands until well-
  moistened but not sticky.  Divide into 4 parts, roll out each quarter until
  1/4 inch thick, place on cookie sheet (each part should cover half a cookie
  sheet).  Bake at 350 for 30 minutes.  Score with a knife before baking, if
  desired.  Break into pieces as needed.  Keeps indefinitely in air-tight,
  moisture-proof containers.  Zip-lock bags are good for carrying hard-tack
  in a backpack.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mole Castellano
 Categories: Poultry, Mexican
   Servings:  6
 
      6    Ancho chiles
      4 lb To 5 lb turkey, ready to
           -cook, cut into serving
           -pieces
      2 c  Chicken stock
           Salt
           Freshly ground pepper
    1/4 c  Almonds
    1/4 c  Pine nuts
    1/4 c  Filberts
    1/4 c  Walnuts
      2 tb Sesame seeds
      1    Clove garlic, chopped
      1 sm Tomato, peeled, seeded, and
           -chopped
    1/2 ts Ground coriander seed
      2 tb Lard or olive oil
    1/2 ts Sugar
           Bouquet garni:
      2    Sprigs of parsley
    1/2    Bay leaf
    1/8 ts Thyme
 
  Prepare the chiles as described above in the recipe for Mole Poblano
  Picante. Place the turkey pieces in a flameproof casserole with a cover;
  add the stock and bouquet garni. Season to taste with salt and pepper, and
  cook for 1 hour, or until almost tender. Remove from heat, and cool the
  turkey in the stock. Place all the nuts, the sesame seeds, garlic, tomato,
  coriander seed, and prepared chiles in the electric blender, and reduce to
  a coarse puree. Heat the lard in a skillet, and cook the puree for 5
  minutes, stirring constantly. Remove the turkey from the casserole, and
  strain the stock. Add the stock and sugar to the puree. Taste for
  seasoning. Rinse out the casserole; return the turkey and cover with the
  sauce. Cook over a very low heat until the meat is tender when pierced with
  a fork (about 15 minutes), and the sauce has the consistency of heavy
  cream.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mole Negro Oaxaqueno
 Categories: Mexican, Chicken
   Servings: 10
 
      2 lg Chickens (about 3 1/2 lbs
           -each), cut into
           Serving pieces, or 1 7-pound
           -turkey
      2 sm Heads of garlic, scored
           -around the middle
      2 sm White onions, roughly sliced
      6    Fresh mint sprigs
           Sea salt to taste
           The sauce:
    1/4 lb Chilhuacles negros or
           -guajillos
      2 oz Chilies pasillas (Mexican,
           -not Oaxacan)
      2 oz Chilies mulatos
    1/2 lb (about 1 large) tomatoes,
           -broiled
      1 c  Water
      3    Whole cloves
      3    Whole allspice
      6    Fresh thyme sprigs, leaves
           -only, or 1/4 tsp dried
      2 tb Oaxacan or 1 Tbsp Mexican
           -oregano
    3/4 c  Melted lard or safflower oil
    1/4 c  Sesame seed
    1/4 c  Shelled peanuts
     10    Unskinned almonds
    1/4 c  Raisins
      1 sm Onion, thickly sliced
      1    Ripe plantain, skinned and
           -cut into thick slices
      2    Crisp-fried corn tortillas
      3    Thick slices dried French
           -bread or semisweet roll
      2 oz Tablet Mexican drinking
           -chocolate
           Sea salt to taste
 
  Oaxacan Black Mole Serves 10 to 12
  
  The Chicken:
  
  Put the chicken into a saucepan with the garlic, onions, and mint. Add
  water to cover and salt to taste.  Bring to a simmer, cover the pan, and
  continue simmering until the chicken is just tender - about 35 minutes.
  Strain, reserving the broth.
  
  Remove stems from the dried chilies, if any, slit them open, and remove
  seeds and veins, reserving the seeds.  Toast the chilies for about 50
  seconds on each side; if you're using guajillos, toast them longer, until
  they are almost charred - about 2 minutes. Rinse the chilies in cold water,
  cover with hot water, and leave to soak for about 30 minutes. Put the
  reserved chile seeds into an ungreased frying pan and toast over fairly
  high heat, shaking them around from time to time so that they brown evenly.
  Then raise the heat and char until black.  Cover with cold water and set
  aside to soak for about 5 minutes.  Strain and put into a blender jar.
  
  Add the broiled tomatoes, unpeeled, to the blender jar along with the
  water, cloves, allspice, thyme, marjoram, and oregano.
  
  Heat some of the lard in a small frying pan and fry the sesame seed until a
  deep golden color - a few seconds.  Strain, putting the fat back into the
  pan and the seeds into the blender jar, and blend as smooth as possible.
  
  Fry the rest of the ingredients, except the chilies and chocolate, one by
  one, strain, and put into the blender jar, blending after each addition and
  adding water or broth as necessary to release the blades.
  
  heat 1/4 cup of the lard in the heavy pan in which you are going to cook
  the mole, add the blended mixture, and fry over medium heat, stirring and
  scraping the bottom of the pan from time to time, for about 15 minutes.
  
  Meanwhile, put a few of the chilies and about 2 cups of the water in which
  they were soaking into the blender jar and blend until smooth. When you
  have blended all the chilies, add them to the fried ingredients together
  with the chocolate and cook for 5 minutes longer. Add about 4 cups of the
  chicken broth and continue cooking for 35 minutes. (Skim the fat that forms
  on the top if you are going to make tamales or mole. It is added to color
  and flavor the masa.)  Add more broth if necessary - the mole should just
  coat the back of a wooden spoon - along with the chicken and salt to taste;
  cook for 10 minutes longer.
  
  The Art of Mexican Cooking From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mole Poblano Picante
 Categories: Poultry, Stew, Mexican, Chocolate
   Servings:  6
 
      8    Mulato chiles
      4    Ancho chiles
      4    Pasilla chiles
      8 lb Turkey, in pieces
      4 tb Lard
      4 tb Sesame seeds
      1 lg Onion, chopped
      2    Cloves garlic, chopped
      1    Tortilla, cut up
      1 c  Blanched almonds
    1/8 ts Ground gloves
    1/8 ts Cinnamon
    1/2 ts Ground coriander seed
    1/4 ts Anise
    1/2 c  Raisins
      3    Tomatoes, seeded, chopped
      4    Canned chipotle chiles
      2 oz Unsweetened chocolate
           Salt
           Freshly ground pepper
      1 ts Sugar
 
  Prepare the mulato, ancho, and pasilla chiles by washing in cold water;
  removing veins, stems, and seeds; and tearing them roughly into pieces.
  Place the pieces in a bowl and soak in hot water (about 1 cup to 6 chiles)
  for about an hour. Blend the chiles with the soaking water in a blender,
  but do not over blend. The texture should remain coarse.
  
  Place the turkey pieces in a flameproof casserole with a lid, and poach,
  covered, in salted water to barely cover for 1 hour. Drain, reserving the
  stock. Dry the turkey pieces thoroughly with paper towels. Heat the lard in
  a skillet, and brown the turkey pieces, a few at a time. Arrange the turkey
  pieces in the casserole and keep warm. Combine 2 tbs of the sesame seeds,
  the onion, garlic, tortilla, almonds, cloves, cinnamon, coriander seed,
  anise, raisins, tomatoes, prepared chiles, and chipotle chiles, and reduce,
  bit by bit, to a coarse puree in the electric blender.
  
  Heat the remaining lard in a skillet, adding, if necessary, a little more
  lard to bring it up to 3 TBS. Cook the puree, stirring constantly, for
  about 5 minutes. Add 2 cups of the turkey stock, chocolate, salt and pepper
  to taste, and the sugar, and cook, over very low heat, until the chocolate
  has melted. Pour the sauce over the turkey; cover; and cook over the lowest
  possible heat for 1 hour, stirring occasionally. The sauce should be rather
  thicker than the consistency of heavy cream. If it seems too thin, thin
  with turkey stock. Sprinkle with remaining sesame seeds just before
  serving.
  
  NOTE: Chipotle chile and its close relative morita chile have the most
  exotic flavor of any of the Mexican chiles. They are also exceedingly
  picante and can really lift your head off. If you do not care for hot food,
  experiment with the chipotle, for even in a small quantity its flavor will
  survive. Begin with a half chile, tasting and adding more to your mole with
  caution until you find the amount that suits your taste.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mole Poblano De Dos Chiles
 Categories: Poultry, Mexican, Pork, Chocolate
   Servings:  6
 
      6    Mulato chiles
      6    Pasilla chiles
      8 lb Turkey, in pieces
      1 lb Pork loin, in 2" chunks
      4 tb Lard
    1/2 c  Almonds
    1/2 c  Peanuts
      1    Tortilla, coarsely chopped
      4 tb Sesame seeds
    1/8 ts Ground cloves
    1/4 ts Cinnamon
    1/2 ts Anise
      1 lb Tomatoes, seeded, chopped
      1 oz Unsweetened chocolate
           Salt
           Freshly ground pepper
      1 ts Sugar
 
  Prepare the chiles as described above in the recipe for Mole Poblano
  Picante. Place the turkey and pork in a large kettle with enough salted
  water to cover. Bring to a boil, and cook, covered, for 1 hour. Drain,
  reserving the stock. Dry the turkey and pork pieces thoroughly with paper
  towels. Heat the lard in a large, heavy skillet. Brown the turkey and pork
  pieces, a few at a time; then transfer to a flameproof casserole. In the
  electric blender, blend the almonds, peanuts, tortilla, 2 tbs of the sesame
  seeds, cloves, cinnamon, anise, tomatoes, and the prepared chiles, and
  reduce to a coarse puree.
  
  Heat the lard remaining in the skillet, adding a little more if necessary,
  and cook the mixture for 5 minutes, stirring constantly. Add 2 cups of the
  reserved stock, the chocolate, salt and pepper to taste, and sugar. Stir
  until chocolate has melted. Pour the sauce over the turkey and pork in the
  casserole; cover; and cook over very low heat for about 1 hour, taking care
  not to let it burn. Sauce should be the consistency of heavy cream, so, if
  necessary, thin with more stock. Sprinkle with remaining sesame seeds just
  before serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mole
 Categories: Chicken, Chocolate, Mexican
   Servings:  4
 
      1    Chicken, cut in parts
      4 c  Of water
      1    Jar of mole
    1/4 c  Of tomato sauce
    1/2 tb Of Mexican chocolate
      1    Cube of chicken bouillon
           Salt to taste
 
  In a Dutch oven put chicken and water, add extra water if 4 cups of water
  don't cover chicken. Boil in medium-high heat for 20 minutes, or until
  chicken is tender.
  
  In a small bowl put mole, tomato sauce, Mexican chocolate and chicken
  bouillon cube. Remove one cup of broth from the Dutch oven, and add it to
  the mole mixture. Mash the ingredients together with a potato masher, until
  it is creamy and has no lumps. Add salt to taste. Then pour mole sauce into
  the Dutch oven, and mix with boiled chicken. Cook another 20 minutes, then
  turn off heat and cover. Makes 4 to 5 servings.
  
  I hope you can get mole, but if you can't let me know. Cause my brother got
  address to companies that sell Mexican spices, sauces, and products. I'll
  get back to you with the empanadas recipe, when I corner my mom. Later.
  Susy
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mom's Beef Stew
 Categories: Beef, Mexican, Potatoes
   Servings:  6
 
      4 tb Oil
      3 tb Wine Vinegar
  1 1/2 lb Beef Stew Meat
      1 c  Red Wine
      1 md Onion Minced
      1    Bay Leaf
      1    Clove Garlic, Minced
    1/2 ts Oregano
    1/2 c  Tomato Sauce
      4 md Potatoes Cubed
      2    Carrots, Sliced
           Salt And Pepper To Taste
 
  Saute onion and garlic in oil. Add every thing except potatoes and carrots
  to large pot. Cover tightly and simmer 1 1/2 hours until meat is thoroughly
  tender. Half an hour before meat is ready add carrots and potatoes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mom's Spanish Rice
 Categories: Mexican, Rice, Casserole
   Servings:  4
 
      2 tb Salad oil
  1 1/3 c  Rice
      2 tb Minced onion
      1 lb Ground beef/chuck/hamburger
    1/2 ts Salt
      2    8 oz cans tomato sauce
      1    Beef bouillon cube
      1 c  Hot water
      1 ts Soy sauce
      1 ts Salt
 
  From: Mom.
  
  In hot fat in skillet, cook rice with onion and beef till golden brown. Add
  salt and rest of ingredients; simmer, covered until rice is tender. Makes 4
  servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mom's Taco Casserole
 Categories: Casserole, Mexican, Ground beef
   Servings:  6
 
      1 lb Hamburger
      1    Envelope taco seasoning mix,
           -like French's
      1 cn Tomato sauce
  1 1/2 c  Water
      1 c  Grated cheese
     12 oz Bag baked tortilla chips
 
  From: Mom, who adapted it from the back of a box.
  
  Saute meat in skillet. Add taco seasoning mix, tomato sauce, and water.
  Bring to a boil, reduce heat and simmer uncovered 15 minutes. Add tortilla
  chips, mix, being careful not to break chips. Pour into a 2 inch deep by
  8-inch round or square baking disk. Bake in 400 F oven for 10-15 minutes.
  Top with cheese, bake a little longer if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mondongo Elegante - Elegant Tripe
 Categories: Pork, Mexican, Entertain
   Servings:  6
 
      1 lb Tripe
      2    Pigs' Feet, Thoroughly Wash
      1 qt Water
      1 lg Onion
      1    Bay Leaf
      1    Sprig Parsley
      2    Cloves Garlic
      8    Peppercorns
           Salt

MMMMM------------------------------SAUCE-----------------------------------
      2 tb Olive Oil
      8 oz Tomato Sauce
    1/4 lb Chopped Uncooked Ham
      1 c  White Table Wine
      1 tb Capers Or To Taste
      3 oz Pimento Stuffed Olives
 
  Place tripe, pigs' feet, water, onion, bay leaf, parsley, garlic,
  peppercorns, and salt in kettle.  Cover and simmer until tender.  Cool.
  Remove meat from broth, strain and reserve 2 cups of broth.  Remove bones
  from pigs' feet.  Coarsely chop pigs' feet and tripe.  Set aside.  Wilt
  onion in oil, add tomato sauce, cook for 5 minutes.  Add broth, ham, tripe,
  pigs' feet, and wine.  Adjust seasoning, simmer a few minutes longer, then
  add capers and olives.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Morisqueta
 Categories: Mexican, Rice
   Servings:  2
 
           Jim Vorheis
      1 c  Unconverted long-grain rice
      2 c  Cold water
           Touch of sea salt (optional)
           Plain Boiled Rice
 
  Put the rice into a bowl, cover with very hot water, and leave to soak
  about 8 minutes.  Drain, rinse well, and set aside.  Put 2 cups water in a
  heavy pot or earthenware bean pot, bring to a boil, sprinkle in the rice,
  and return to the boil.  Cover the pan, turn the heat to the lowest
  possible point, and cook until all the water has been absorbed by the rice,
  shaking the pot from time to time so that it does not stick. Test the rice
  after about 15 minutes; if soft but not mushy, turn off the heat and leave
  the rice sitting, still covered, for a further 5 minutes. Very carefully
  loosen the rice with a fork, fluffing it up. Cover again and leave to sit
  for another 15 minutes.  Add salt if desired.
  
  The Art of Mexican Cooking From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Morisqueta Con Chorizo
 Categories: Mexican, Rice, Pork
   Servings:  6
 
           Jim Vorheis
      2 tb Lard or safflower oil
      6 oz 3 to 4 inch chorizo, skinned
      3 tb Finely chopped white onion
    1/2 lb Tomatoes, finely chopped,
           -unpeeled (about 1 cup
           Firmly packed)
      3 c  Cooked rice
           Sea salt to taste
           Boiled Rice with Chorizo
 
  Heat the lard in a large frying pan, crumble the chorizo into it, and cook
  over low heat, stirring from time to time, until it is well heated through
  and beginning to fry.  Remove with slotted spoon and set aside. Remove all
  but 3 tablespoons of the fat or add fat to make that amount. Add the onion
  and fry for 1 minute or until transparent but not browned. Add the chopped
  tomatoes and cook, stirring from time to time, over fairly high heat until
  reduced - about 3 minutes.  Stir in the chorizo and rice, add salt to
  taste, and keep turning over carefully until the rice is well heated
  through and all the flavors are combined.  Serve as a dry soup - alone.
  
  The Art of Mexican Cooking From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mouse River Chili Con Carne
 Categories: Ground beef, Chili, Beans, Mexican
   Servings:  1
 
    1/4 c  Beef suet
      1 lb Ground round or chuck
    1/8 c  Olive oil
    1/2 c  Chopped onions
      1 tb Oregano
      1 c  Hot water
      1 cl Garlic
      1 tb Chili powder
      1 ts Paprika
      1 tb Salt
      1 sm Red pepper crushed
           Fresh ground black pepper
 
  Put into Dutch oven the suet, ground meat, and olive oil.  cook until meat
  is brown.  To this add chopped onions, garlic, chili powder, paprika, salt
  and pepper, red pepper, oregano, and water, cooking about three minutes
  while stirring well.  Simmer until done.
  
  If you like "frijoles con chili con, carne," add a small can of pureed
  tomatoes to pot and dish up over cooked kidney beans.
  
  Only a peasant would mix beans into a chili pot.
  
  Source: OLD FASHIONED DUTCH OVEN COOK BOOK.  BY DON HOLM
  
  Note: tastes better over Pinto Beans.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Moyettes (Cinnamon Sugar Crusted Sweet Bread)
 Categories: Mexican
   Servings:  8
 
      5 c  Sifted all purpose flour
      2 c  Sugar
           Salt
      3 tb Butter OR oil
      1    Active dry yeast (use 2
           Packages if time is short)
      1 c  Warm water (105 - 115F)
      1    Egg, slightly beaten
    1/2 c  Melted butter
      2 ts Ground cinnamon
      1 ts Anise extract OR
    1/4 c  Aniseeds
 
     1.  Sift flour, 1 cup sugar adn salt together.  Cut in the butter until
  the mixture resembles coarse meal.  If using oil, stir oil into liquid
  ingredients after adding the egg.
  
     2.  Dissolve yeast in warm water, stir vigorously, and allow to ferment
  for 5 to 10 minutes.  Then add the egg and anise extract or aniseeds.
  
     3.  Add a small quantity of the flour mixture to the yeast and beat
  until thoroughly blended.  Let stand for a few minutes, or until dough
  becomes light and airy.
  
     4.  Add the rest of the flour mixture, adding more flour if necessary to
  make a stiff dough.  Knead on a lightly floured board until satiny.
  
     5.  Butter the top of the dough, cover with wax paper and let rise until
  doubled.
  
     6.  When the bread has risen, punch it down, and let it rise until
  doubled again.
  
     7.  Knead the dough slightly, then form into balls the size of an
  orange.  With a rolling pin, flatten to 1/2 to 3/4 inch thick.
  
     8.  Prepare a topping by mixing together the melted butter, remaining 1
  cup sugar and the cinnamon.  Spread topping on all sides of the rolls.
  
     9.  Let rolls rise until light and about doubled in size. When nearly
  doubled, preheat oven to 400 degrees F. Bake in a preheated oven for 20 to
  25 minutes, or until golden. Slice thinly and butter generously with soft
  butter. Arrange slices on a platter as desired. They will keep for 2 to 3
  days at room temperature when well wrapped.
  
  Maximum recommended freezer storage:  3 months
  
  Makes 8 to 10 small loaves.
  
  From:  JANE BUTEL'S TEX-MEX COOKBOOK by Jane Butel, Harmony
         Books, New York.  1980.  ISBN 0-517-539861 Shared by: Karin Brewer,
  Cooking Echo, 2/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Multilayered Mexican Dip
 Categories: Appetizers, Dips, Mexican
   Servings:  1
 
      1 cn Refried beans, 14 oz
  1 1/4 c  Sour cream
    1/4 ts Cumin, ground
           Hot pepper sauce
    1/3 c  Onion, finely chopped
      1 ts Lime juice
    1/4 ts Hot pepper flakes
    1/3 c  Green onions
    1/2 c  Olives, black sliced
      2    Tomatoes, chopped
      2 c  Cheddar, shredded
 
    In bowl, blend together beans, 1/4 cup of sour cream, cumin and hot
  pepper sauce. Spread evenly on try 12" in diameter and at least 1 1/2"
  deep.   In bowl, mix remaining sour cream, chopped onion, lime juice and
  red pepper flakes; spread over refried bean layer. Garnish with concentric
  rings of green onions on outside, black olives, tomatoes and cheese in
  centre. Cover and refrigerate till serving time. Tortilla wedges may be
  used as dippers. Source: Canadian Living magazine posted by Anne MacLellan
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Nachos
 Categories: Appetizers, Mexican, Snacks, Cheese
   Servings:  4
 
      6 oz Cheddar Cheese, Shredded *
      6    Jalepeno Chilies **
           Tortilla Chips
 
  *  There should be 1-1/2 cups of cheese. ** Jalapenos should be seeded and
  each cut into 6 slices.
  ~-------------------------------------------------------------------------
  Make 4 dishes of tortilla chips.  Sprinkle each with 1/4 of the cheese and
  1/4 of the Jalapeno slices.  Set oven control to broil.  Broil tortilla
  chips with the tops only 3 to 4 inches from the heat until the cheese is
  melted and serve hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Natcho Cheese Potato Slices
 Categories: Mexican, Potatoes, Cheese
   Servings:  6
 
      4 md To 6 md potatoes, peeled,
           -and sliced
      1 lg Onion, chopped
      1    Green pepper, chopped
      1 bn Green onions, chopped
      1 c  Barbecue sauce
      1 c  Water
      1 ts Garlic powder
      1 ts Parsley flakes
      4 tb Taco seasoning
    1/4 ts Black pepper
      2 c  Grated cheese (cheddar,
           -mozarella, or combination
           -of)
 
  Peel and slice potatoes.  Line cookie sheet with tin foil.  Spray foil with
  non-stick spray (Pam)  In large bowl, combine potatoes, green onions, green
  peppers and white onions.  Pour onto foil lined pan.  In same bowl, mix
  barbecue sauce, water, and dry spices.  Pour over top of potatoes.  Bake in
  400 F oven for 45 minutes.  Turn and seperate to ensure even cooking. Bake
  an additional 10 minutes or so. (Baking time depends on how thick you slice
  the spuds) Sprinkle grated cheese on top of cooked potatoes, and continue
  cooking until cheese has melted and the edges become crispy. Let sit for
  about 4-5 minutes before serving to allow the cheese to set up a bit.
  
  Origin:  Adaptation from another recipe Shared by: Sharon Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Natilla Creme
 Categories: Mexican, Desserts
   Servings:  6
 
      4    Eggs, separated
    1/4 c  Flour
      1 qt Milk
    3/4 c  Sugar
    1/8 ts Salt
      1    Nutmeg
 
  Servings:  6
  
  Make a paste of egg yolks, flour and 1 cup of the milk. In a medium
  saucepan, add the sugar and salt to the remaining milk and scald at medium
  temperature. Add the egg yolk mixture to the scalded milk and continue to
  cook at medium temperature until it reaches the consistency of soft
  custard. Remove from heat and cool to room temperature. Beat egg whites
  until stiff but not dry and fold into the custard. Chill before serving.
  Spoon custard into individual serving dishes. Sprinkle each with nutmeg
  before serving.  Or spoon custard over chilled guava slices. Served over
  guava is my personal favorite.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Natillas
 Categories: Desserts, Mexican
   Servings:  6
 
      4    Eggs, Seperated
    1/4 c  Flour
      1 qt Milk
    3/4 c  Sugar
    1/8 ts Salt
      1    Nutmeg
 
  Make a paste of egg yolks, flour and 1 cup of the milk. In a medium
  saucepan, add the sugar and salt to the remaining milk and scald at medium
  temperature. Add the egg yolk mixture to the scalded milk and continue to
  cook at medium temperature until it reaches the consistency of soft
  custard. Remove from heat and cool to room temperature. Beat egg whites
  until stiff but not dry and fold into the custard. Chill before serving.
  Spoon custard into individual serving dishes. Sprinkle each with nutmeg
  before serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Navajo Fry Bread
 Categories: Breads, Mexican
   Servings:  1
 
           Oil
      2 c  Flour; unsifted
      4 ts Baking powder
      1 ts Salt
    2/3 c  Water;warm (maybe more)
           Cornmeal
 
     Put 2 to 3 inches oil in fryer and heat to 400 degrees.  Combine flour,
  baking powder, and salt.  Add 1/2 cup warm water and continue adding water
  to reach the consistancy of bread dough.  Tear off balls of dough. Roll out
  balls on a board lightly dusted with cornmeal to 1/4 inch thick. Punch a
  holl in the center of each piece.  Fry bread one at a time, turning as soon
  as it becomes golden.  Drain on absorbent paper and serve hot with honey or
  powderedsugar.  These are also good plain or with salsa on top.
   *****TEX-MEX COOKBOOK*****
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Navajo Tacos
 Categories: Mexican
   Servings:  8
 
      4 x  New Mexican Chile;Dried red;
      1    Small Onion;chopped
      2 tb Vegetable Oil
    3/4 lb Beef;ground
      3 c  Pinto Beans;cooked
      8    Indian Fry Bread
           Cheddar Cheese;Grated;
           Lettuce;Shredded;
           Tomatoe;Chopped;
 
  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
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Neiman Marcus Chili Blanco
 Categories: Mexican, Chili
   Servings:  8
 
      1 lb Dried great northen beans
      2 lb Chicken breast
      1 tb Olive oil
      2    Medium onions, chopped
      4    Garlic cloves, chopped
      2 cn Mild green chilies 4 oz
      2 ts Ground cumin
  1 1/2 ts Dried oregano, crumbled
    1/4 ts Cayenne pepper
      6 c  Chicken broth
      3 c  Montery Jack cheese, grated
           Sour Cream
           Salsa
           Fresh cilantro, chopped
 
  Rinse and pick over beans; place in heavy large pot. Add enough cold water
  to cover by at least 3 inches; soak overnight.
  
  Place chicken in large heavy saucepan. If time permits add cut up onions,
  celery, carrots, salt and pepper for flavor. Add cold water to cover and
  bring to simmer. Cook until just tender, about 15 minutes. Drain and cool.
  Remove skin. Cut chicken into cubes.
  
  Drain beans. Heat oil in soame pot over medium heat. Add onions and saute
  until translucent, about 10 minutes. Stir in garlic,then chilies, cumin,
  oregano, cloves and cayenne and saute 2 minutes. Add beans and stock and
  bring to a boil. Reduce heat and simmer until beans are verry tender,
  stirring occasionaly, about 2 hours. Beans and chicken can be prepared 1
  day ahead. Cover and refrigerate.
  
  Bring chili bean mixture to simmer before continuing with recipe. Add
  chicken and 1 c. cheese to chili and stir until cheese melts. Season to
  tast with salt and pepper.
  
  Pour cheese into large tureen. Place remaining cheese, sour cream, salsa
  and cilanro in small bowls around the tureen so that gust can add whatever
  toppings they want to there chili. makes 8 servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: New Mexico Pinto Beans
 Categories: Mexican, Beans, Pork
   Servings:  8
 
      3 c  Dry Pinto Beans
  2 1/2 qt Water
      1    Meaty Hambone Or
    1/4 lb Salt Pork Or Cubed Bacon
      1 ts Salt, Or More To Taste
 
  Wash and pick over the beans, removing loose skins or shriveled beans. Put
  in a large covered pot and cover with hot water. Soak over night if you
  want to cut down on cooking time. When beans start to simmer add ham bone,
  salt pork or bacon. Add more water as needed but only hot or boiling
  wnater. Never add cold water the beans will turn dark. If you cook without
  a lid the beans will also turn a dark color. When the skins are almost as
  tender as the inside of the beans, they are done. They should not be
  broken. Add salt and allow to stand before serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: No Pain Salsa
 Categories: Salsa, Mexican
   Servings:  6
 
 14 1/2 oz Red Gold tomatoes
           L large onion
      3    Or 4 bannana peppers (not
           -hot!)
      1 lg Handful fresh cilantro OR
      2 tb Dry cilantro
    1/2    Clove of garlic
      1 tb Lemon juice
 
  Put into blender and blast until its chopped up real good. This makes about
  a pound of salsa.  In fact it fits into an empty Sams Choice Salsa jar just
  fine.  She also sometimes puts green peppers into the recipe which doesn't
  make it hot either. This recipe satisfies my need for salsa, however, I
  like it hot sometimes myself.
  
  Randy Rigg
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: No-Fry Tortilla Chips
 Categories: Appetizers, Diabetic, Vegetarian, Mexican
   Servings:  6
 
      1 pk Corn Tortillas (12 ounces)
           --or-
      1 pk Flour Tortillas (14 ounces),
           -10-inch size
           Salt (optional)
 
  A delicious low-fat, low-sodium alternative to conventional corn chips.
  They go especially well with Guacamole and Spicy Salsa (see separate
  recipes).
  
  Immerse tortillas one at a time in water.  Let drain briefly, then lay
  flat.
  
  If desired, sprinkle tops lightly with salt.
  
  Cut each tortilla into 6 to 8 wedges.
  
  Cover a nonstick baking sheet with a single layer of tortilla wedges, salt
  side up.  Place close together but do not overlap.
  
  Bake in a 500 F oven for 4 minutes.  Turn with a spatula; then continue to
  bake until golden brown and crisp, an additional 3 minutes for corn
  tortillas and 1 minute for flour tortillas. (Store in an airtight bag until
  ready to serve.)
  
  Yield: 6 servings, 12 cups
  
  One Serving = 2 cups, or 12 to 16 chips
  
  Corn Tortilla Chips     Flour Tortilla Chips Calories: 113 157 Protein: 4 g
  5 g Fat: 2 g 5 g Carbohydrate: 22 g 26 g Fiber: 1.7 g 3.26 g Cholesterol: 0
  mg                      0 mg Sodium: 90 mg 46 mg Potassium: 88 mg 136 mg
  
  Exchange:               1-1/2 Starch/Bread        1-1/2 Starch/Bread 1 Fat
  
  Source:  "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive
  Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara
  Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D.
  
  Shared by:  Norman R. Brown
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Nopalitos Con Chili (Burbank Cactus Shoots W/chili Sauce)
 Categories: Cactus, Mexican, Spicy
   Servings:  6
 
     12    Cactus Shoots
      2    Clvs Garlic (chopped)
    1/2 c  Onions (chopped)
    1/2 c  Corn oil
    1/2 ts Salt
    1/2 ts Pepper
      2 tb Flour
      2 oz Chili powder (mild)
  1 1/2 c  Water (warm)
 
  With a paring knife, scrape cactus shoots on both flat sides. Cut into
  small squares and wash well.
  
  In a deep pan boil cactus until cooked tender. Drain and set aside. Pour
  1/2 cup of corn oil into empty rinsed pan and heat. Add chopped onions and
  chopped garlic. Saute for 10 minutes, then remove from heat and let rest
  for 10 minutes. Now add flour, water, and chili powder. Return to
  medium/low heat and stirring constantly, cook until sauce is medium thick.
  Add the cooked cactus and simmer for an additional 15 minutes.
  
  Delicious as a side dish for beef, poultry or fish.
  
  Enjoy...Gary
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Numero Uno Chili
 Categories: Chili, Mexican
   Servings:  6
 
    1/4 c  Olive oil
      2    Lg yellow onions chpd
      2 lb Coarsely ground beef
      2 lb Coarsely ground pork
      1    Salt
    1/3 c  Mild,unseasoned chile pwdr
      3 tb Ground cumin
      3 tb Dried oregano
      3 tb Unswtnd coco pwdr*
      2 tb Ground cinnamon
  1 1/2 ts Cayenne pepper to taste
      4 c  Tomato juice
      3 c  Beef stock or canned broth
      8    Med garlic cloves,pld,minced
      2 tb Yellow cornmeal (optional)
     32 oz Dark red kidney beans
 
  Servings: 6
  
  In a lg skillet, over med heat, warm the oil.  Add onions and cook,
  stirring occasionally, until tender, about 20 minutes.
  
  Meanwhile in a 4 to 5 qt. heavy flameproof casserole or Dutch oven over med
  heat, combine beef and pork.  Season with 2 T salt and cook, stirring
  often, until meat has lost all its pink color and is evenly crumbled, about
  20 minutes.
  
  Scrape onions into casserole with meats.  Stir in chili powder, cumin,
  oregano, cocoa, cinnamon and cayenne pepper.  Cook, stirring, 5 minutes.
  Stir in tomato juice and beef stock.  Bring to a boil then lower heat and
  simmer, uncovered, for 1 hour.
  
  Taste, correct seasonings and simmer another 30 minutes or until chili is
  thickened to your liking.  Stir in garlic.  To thicken chili further or to
  bind any surface fats, stir in the optional cornmeal. Stir in the beans and
  simmer another 5 minutes.
  
  Winner of the 1985 NY State Chili Cook-Off
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Oaxacan Black Mole - Mole Negro Oaxaqueno
 Categories: Mexican, Chicken
   Servings: 10
 
           Jim Vorheis
      2 lg Chickens (about 3 1/2 lbs
           -each), cut into
           Serving pieces, or 1 7-pound
           -turkey
      2 sm Heads of garlic, scored
           -around the middle
      2 sm White onions, roughly sliced
      6    Fresh mint sprigs
           Sea salt to taste
           The sauce:
    1/4 lb Chilhuacles negros or
           -guajillos
      2 oz Chilies pasillas (Mexican,
           -not Oaxacan)
      2 oz Chilies mulatos
    1/2 lb (about 1 large) tomatoes,
           -broiled
      1 c  Water
      3    Whole cloves
      3    Whole allspice
      6    Fresh thyme sprigs, leaves
           -only, or 1/4 tsp dried
      2 tb Oaxacan or 1 Tbsp Mexican
           -oregano
    3/4 c  Melted lard or safflower oil
    1/4 c  Sesame seed
    1/4 c  Shelled peanuts
     10    Unskinned almonds
    1/4 c  Raisins
      1 sm Onion, thickly sliced
      1    Ripe plantain, skinned and
           -cut into thick slices
      2    Crisp-fried corn tortillas
      3    Thick slices dried French
           -bread or semisweet roll
      2 oz Tablet Mexican drinking
           -chocolate
           Sea salt to taste
 
  The Chicken:
  
  Put the chicken into a saucepan with the garlic, onions, and mint. Add
  water to cover and salt to taste.  Bring to a simmer, cover the pan, and
  continue simmering until the chicken is just tender - about 35 minutes.
  Strain, reserving the broth.
  
  Remove stems from the dried chilies, if any, slit them open, and remove
  seeds and veins, reserving the seeds.  Toast the chilies for about 50
  seconds on each side; if you're using guajillos, toast them longer, until
  they are almost charred - about 2 minutes. Rinse the chilies in cold water,
  cover with hot water, and leave to soak for about 30 minutes. Put the
  reserved chile seeds into an ungreased frying pan and toast over fairly
  high heat, shaking them around from time to time so that they brown evenly.
  Then raise the heat and char until black.  Cover with cold water and set
  aside to soak for about 5 minutes.  Strain and put into a blender jar.
  
  Add the broiled tomatoes, unpeeled, to the blender jar along with the
  water, cloves, allspice, thyme, marjoram, and oregano.
  
  Heat some of the lard in a small frying pan and fry the sesame seed until a
  deep golden color - a few seconds.  Strain, putting the fat back into the
  pan and the seeds into the blender jar, and blend as smooth as possible.
  
  Fry the rest of the ingredients, except the chilies and chocolate, one by
  one, strain, and put into the blender jar, blending after each addition and
  adding water or broth as necessary to release the blades.
  
  heat 1/4 cup of the lard in the heavy pan in which you are going to cook
  the mole, add the blended mixture, and fry over medium heat, stirring and
  scraping the bottom of the pan from time to time, for about 15 minutes.
  
  Meanwhile, put a few of the chilies and about 2 cups of the water in which
  they were soaking into the blender jar and blend until smooth. When you
  have blended all the chilies, add them to the fried ingredients together
  with the chocolate and cook for 5 minutes longer. Add about 4 cups of the
  chicken broth and continue cooking for 35 minutes. (Skim the fat that forms
  on the top if you are going to make tamales or mole. It is added to color
  and flavor the masa.)  Add more broth if necessary - the mole should just
  coat the back of a wooden spoon - along with the chicken and salt to taste;
  cook for 10 minutes longer.
  
  The Art of Mexican Cooking From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Oaxacan Nuts
 Categories: Snacks, Mexican
   Servings:  1
 
      2 tb Olive Oil
      2 ts Garlic Salt
      2 lb Canned Mixed Nuts
      1 pk Chili Seasoning Mix (5/8-oz)
      2 ts Extra-Hot Chili Powder
 
  Heat oil with garlic salt.  Add nuts, reduce heat and toss, using 2 spoons,
  until nuts are well coated.  Transfer to large bowl.  Blend chili seasoning
  and chili powder and add to nuts.  Toss mixture until nuts are well coated.
  Store in airtight container and refrigerate for at least 2 days to blend
  flavors.  Nuts may be frozen.  If frozen, reheat at 350F for 5 minutes.
  Makes 2 pounds.   Packaged in attractive containers, these spicy nuts make
  delightful small gifts.  The Los Angeles Times.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Old Style Enchiladas
 Categories: Mexican, Ground beef, Beans, Cheese
   Servings:  4
 
      2 lb Ground Beef, Lean
     16 oz Canned Tomatoes
      2 lg Onions, Chopped Separate
     16 oz Can Kidney Beans, Drained
      4 tb Chili Powder To Taste
      1 ts Sugar
      1 ts Salt and Pepper To Taste
      1    Pkg. Corn Tortillas
      1 lb Cheese, Grated
 
  * 1-2 cups of oil for cooking corn tortillas.
  ~-------------------------------------------------------------------------
  Brown ground beef and 1 chopped onion (add 2 cloves garlic, chopped, if
  desired) and drain. Add tomatoes, crushed, kidney beans and spices. Simmer.
  Heat oil, and cook tortillas to desired degree. (Soft seems to work best)
  Drain on paper towels. Put 1 tortilla on plate, spoon "sauce" over it and
  sprinkle some of raw onion and cheese on sauce. Put on another tortilla and
  repeat until large enough for you. Stop with layer of onion and cheese.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Old-California Empanaditas
 Categories: Cheese, Mexican
   Servings:  6
 
      1 c  Butter
      1 pk (8 oz) Cream Cheese
    1/2 ts Salt
      2 c  Unsifted all-purpose flour
      1    Egg yolk
      2 ts Cream or milk
 
  Beat butter, cheese and salt together in a mixer until completely smooth
  and blended.  Work in flour to a smooth dough.  (You can use a mixer for
  this step, too, but results are superior if you work in the flour with your
  fingertips, a fork or rubber spatula).  Flatten dough in foil to form a an
  8 X 6 inch rectangle.  Chill overnight.  (You can chill it several days
  before using).  Remove from refrigerator 8 to 10 minutes before rolling.
  (Many recipes suggest a 30 minute wait before rolling dough, but it's
  easier to handle when rolled as cold as possible). Divide dough for ease in
  rolling and to insure cold dough.
  
  Keep unrolled portion in refrigerator until ready to use.  Roll on floured
  pastry cloth with floured rolling pin or between two sheets of waxed paper.
  The former is easier, in my opinion, and I find absolutely no sticking when
  I use a pastry cloth and covered pin.  I first rub cloth and pin well with
  flour, then shake out excess.  When using waxed paper, loosen it on both
  sides of pastry several times as you roll.
  
  Shape as directed in specific recipes and chill before baking.  Brush tops
  (only) of all pastries with egg yolk beaten with cream.  Bake in moderate
  oven (350 degrees) unless otherwise specified.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Orange Jicama Salad
 Categories: Mexican, Salads, Entertain
   Servings:  2
 
           Butter Lettuce Leaves
      1 tb Fresh Orange Juice
      1    Large Orange, Peeled/Sliced
      1 ts White Wine Vinegar
      1 c  Julienne Of Peeled Jicama
           Salt & Freshly Ground Pepper
    1/2 c  Chopped Red Onion
      1 tb Minced Fresh Cilantro
      3 tb Olive Oil
 
  Line plates with lettuce.  Top with orange slices.  Mound with jicama.
  Sprinkle with chopped red onion.  Blend juice, vinegar, salt & pepper in
  small bowl.  Whisk in oil in thin stream.  Spoon over salads.  Garnish with
  minced cilantro.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Oyster Stew With Vegetables
 Categories: Mexican, Seafood
   Servings:  4
 
      1 pt Oysters; Shucked
      1 c  Onion; Chopped, 1 Large
      1 ea Green Bell Pepper; Chopped,*
      1 ea Clove Garlic; Minced
      2 tb Margarine Or Butter
      8 oz Tomatoes; Cut Up, 1 can
      2 ea Potatoes; Peeled, Chopped
    1/2 c  Olives; Sliced, **
      2 tb Capers
      1 ts Salt
    1/4 ts Marjoram; Dried, Crushed
    1/8 ts Cinnamon; Ground
      1 x  Cayenne; Dash Of
      2 ts Vinegar
 
  *     Bell pepper should be of a medium size. ** Olives should be the green
  pimento-stuffed.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Paella
 Categories: Mexican, Chicken, Seafood
   Servings:  6
 
      1    Chicken broiler, cut up
      2    Cloves garlic
    1/4 c  Oil
      1 lb Raw shrimp
      4    Sliced tomatoes
      1 lb Peas
     12    Artichoke hearts
  1 1/2 c  Brown rice
      6    Strands saffron
      1 c  Onion, diced
      1    Green bell pepper, diced
      1    Red bell pepper, diced
      1 ts Paprika
      1 c  White wine
      2 c  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, saute 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.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Papaya Relish
 Categories: Condiments, Vegetables, Mexican
   Servings:  6
 
    1/2 c  Red Onion, Chopped
    1/2 c  Red Bell Pepper, Chopped
      1    Red Chile, Small *
      1 tb Vegetable Oil
    1/4 c  Fresh Mint Leaves, Snipped
      2 tb Lime Juice
      1    Papaya **
 
  * Chile should be seeded and finely chopped. ** Papaya should be pared,
  seeded and cut into 1/2 inch cubes.
  ~-------------------------------------------------------------------------
  Cook onion, bell pepper and chile in oil over medium heat, stirring
  frequently, until tender. Stir in remaining ingredients. Cover and
  refrigerate until chilled, about 2 hours. Makes 3 cups of relish.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peppy Beef Enchiladas
 Categories: Mexican, Beef
   Servings:  4
 
    3/4 lb Lean ground beef
    3/4 c  Picante sauce
    1/2 ts Cumin OR
      1 ts Chili powder
      8    6-inch flour tortillas
    1/2 c  Picante sauce
    1/2 c  Shredded cheddar cheese
 
  Contributed to the echo by: Pat Knox Peppy Beef Enchiladas In a skillet
  cook ground beef till browned. Drain well. Return to skillet. Stir in 3/4
  cup picante sauce and cumin or chili powder. Cook 1 or 2 minutes more. If
  necessary, warm tortillas in a 350 degree oven for 5 minutes to soften.
  
  Spoon beef mixture near one edge of each tortilla and roll up jelly-roll
  style. Spray 13x9x2 pan with nonstick cooking spray and place tortillas in
  it, tucking ends in, if necessary. Spoon the 1/2 cup picante sauce over
  tortillas evenly and top with cheese. Bake in 350 degree oven 15 minutes
  or till cheese is melted and tortillas are heated through.
  
  Serves 4.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pescado En Tikin Xik (Broiled Fish Seasoned with Achiote)
 Categories: Seafood, Mexican, Barbecue
   Servings:  6
 
      2    Groupers or red snappers
           -(about 2 1/2 pounds each)
 
  Yield: 6 servings
  
  _One_day_ahead_:
  
  Do not have the scales removed from the fish.  Have the heads and tails
  removed and the fish opened out flat in one piece. Remove the backbone. 1
  tablespoon ground achiote (annato) seeds Available in the Latin American
  food section of most supermarkets and Latin American and Carribean markets.
  1/4 teaspoon peppercorns 1 1/2 teaspoons salt, or to taste 1/4 teaspoon
  oregano, lightly toasted in a small frying pan 1/4 teaspoon hot paprika 3
  cloves garlic, peeled 1/4 cup Seville orange juice, or mild white vinegar
  
  In a blender or food processor, blend all the ingredients together to a
  smooth paste.  Spread the paste over the flesh of the fish and set it aside
  to season for several hours of every night.
  
  _On_serving_day_:
  
  Brush the seasoned side of the fish with a little olive oil and cook it,
  seasoned side down, over the charcoal or under the broiler for about 10
  minutes.
  
  Turn the fish over and cook it on the skin side for a slightly longer
  period or until the flesh is _just_ cooked through - about 15 to 20
  minutes, depending on the fish.
  
  Serve the fish hot with fresh tortillas, so that everyone can make his own
  tacos, with small dishes of the following served separately:
  
  Toasted oregano Chopped chiles habaneros or cayennes Sliced avocado Pickled
  onion rings (does anybody really want this recipe!?) Sliced tomato Sliced
  Seville oranges
  
  Source: The Cuisines of Mexico, by Diana Kennedy
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pheasant In Almond Red Sauce
 Categories: Mexican, Game, Poultry
   Servings:  6
 
      1 x  Almond Red Sauce; *
      1 ea Pheasant; **
      2 tb Vegetable Oil
    1/2 c  Chicken Broth
 
  *     See Sowest 2 for recipe. ** Pheasant should be cut into serving
  pieces and weigh between 2 1/2 to
      3 lbs. Prepare Almond Red Sauce and set aside. Cook pheasant in oil in
  a 10-inch skillet until light brown, 15 to 18 minutes; drain. Stir in broth
  and Almond Red Sauce. Heat to boiling and reduce the heat. Cover and simmer
  until pheasant is done, about 30 minutes longer. Skim fat from the sauce
  and serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Picadillo  (Rice-And-Beef Hash/filling)
 Categories: Mexican, Beef, Rice
   Servings:  2
 
      2 ts Olive oil
      8 oz Cooked ground beef (sirloin
           -or top round)
    1/4 c  Diced onions
    1/2    Garlic clove, minced
      1 md Tomato, blanched, peeled,
           -seeded,
           And chopped
      1 sm Apple, pared, cored and
           -chopped
      1    Canned jalapeno pepper,
           -drained, seeded, and
           Thinly sliced
      2 tb Raisins
      2 lg Pimiento-stuffed olive,
           -sliced crosswise
      2    Pitted black olives, sliced
           -crosswise
    1/4 ts Each salt and pepper
 
  Dash      each ground cinnamon and ground cloves
  
  In 10-inch skillet heat oil over medium heat; add beef and cook, breaking
  up large pieces with a wooden spoon, until crumbly.  Add onion and garlic
  and saute until onion is softened, about 5 minutes.  Stir in the remaining
  ingredients.  Reduce heat to low and cook, stirring occasionally, until
  flavors are well blended, about 20 minutes.
  
  Serve with rice or as a filling for tacos or tortillas.
  
  Makes 2 servings.
  
  [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Picante Dressing
 Categories: Salads, Rice, Mexican
   Servings:  4
 
    3/4 lb Top sirloin,1" thick
    1/4 c  Lime juice,fresh
    1/2 ts Garlic salt
    1/2 ts Cumin,ground
    1/2 ts Black pepper,coarse
    3/4 c  Rice,long-grain
      1 cn Corn,whole-kernel(8oz)
      1 cn Black olives,ripe(2 1/2oz)
      1 c  Cherry tomatoes,halved
    1/4 c  Red onion rings,sliced
      2 tb Cilantro,chopped
    1/2    Lettuce hd,iceberg,shredded

MMMMM-------------------------PICANTE DRESSING------------------------------
    1/3 c  Picante sauce
    1/4 c  Italian dressing
      1 ts Lime juice
 
  Picante Dressing: Place picante sauce, Italian dressing and lime juice in
  jar with tight-fitting cover. Shake well.
  (Stephen Hill, Sacramento CA)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Picante Sauce
 Categories: Mexican, Sauces, Hot
   Servings:  8
 
     28 oz Can Whole Tomatoes
      1    Medium onion, chopped fine
      4    Jalapeno peppers, chopped
           -fine
      2 tb Apple cider vinegar
      1 ts Garlic powder
    1/2 ts Salt
 
  Combine all ingredients in saucepan.  Bring to boil.  Lower heat and simmer
  uncovered 15 minutes.  Chop tomatoes while cooking.
  
  Number of peppers may be varied to increase flavorful "heat".
  
  Serve chilled with Doritos or similar tortilla chips.
  
  Enjoy! - Jeff Duke
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pickled Fish
 Categories: Mexican, Seafood
   Servings:  8
 
      2 lb Fish Fillets;Fresh Or Frozen
    1/2 c  Vinegar
      4 oz Green Chile Peppers; 1 cn, *
      1 tb Orange Peel; Finely Shredded
    1/4 c  Orange Juice
    1/4 c  Onion; Chopped, 1 sm.
      2 ea Bay Leaves
      2 ea Cloves Garlic; Minced

MMMMM----------------------------GARNISHES---------------------------------
      1 ea Orange; Thinly Sliced, 1 lg
 
  *    Green Chiles should be rinsed, seeded, and chopped. Thaw fish fillets
  if frozen.  Place fish fillets in a 10-inch skillet. Add boiling water to
  cover and simmer, covered, 5 to 8 minutes or until the fish flakes easily
  when tested with a fork.  Drain fish; arrange in a shallow dish. Combine
  vinegar, oil, chile peppers, orange peel, orange juice, onion, bay leaves,
  garlic, 1 tsp salt, and 1/8 t pepper.  Pour over the fish. Cover and
  refrigerate several hours or overnight.  Drain off marinade and transfer
  fish to a serving dish.  Serve cold, garnished with the orange slices.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pickled Jalepenos
 Categories: Mexican
   Servings:  6
 
      1    Text Only
 
  Sterilize pint or half pint canning jars.  Into each jar, place a clove of
  garlic (optional), and a sprig of Mexican oregano (also optional, but
  highly recommended).
  
  Pack the washed peppers into the jars.  For a hotter product, prick each
  pepper a couple of times with a fork (I don't know why, but it seems to
  work).
  
  Fill the jars with boiling vinegar to cover the peppers well.  Cap.  My
  grandmother never processed these, just stuck them on the shelf for a
  couple of months to marinate. On the rare occasions when I've made 'em, I
  keep the jars under refrigeration, just to be sure.
  
  Please note I am NOT a canning/preserving expert -- have done VERY little
  of this (got my fill of it as a kid). I've only made these a couple of
  times as an adult, and they turned out fine, but surely there are more
  expert opinions out there....
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pickled Peppers or Chiles
 Categories: Condiment, Mexican
   Servings:  6
 
  2 1/2 lb Red or green sweet peppers
           -or fresh hot chilies (about
           -4 quarts)
      1 qt Vinegar
      1 qt Water
      4 ts Salt
           Olive oil (optional)
 
  Wash the peppers or chilies thoroughly.  Cut around the stem of each large
  pepper and pull out the stem with attached core and seeds.  Leave the
  peppers whole of cut them into sections or strips, as desired. Hot chilies
  may be stemmed and seeded, of left whole with stems intact. Make two small
  slits in whole peppers or chilies.
  
  Mix the vinegar and water; heat to a simmer - 150 F to 160F. The vinegar
  should NOT be allowed to boil. Add the salt
  
  Pack the peppers of chilies rather tightly into jars.  Pour the hot vinegar
  mixture over the peppers to within 1/2 inch of the jar rims.  Or, if you
  wish to add olive oil, pour the vinegar to within 3/4 inch of the rim and
  pour oil to within 1/2 inch of the rims. The peppers or chilies will be
  coated with oil when they pass through the oil layer as you use them.
  
  Cover jars and process for 15 minutes in a boiling water bath.
  
  From The Time Life Good Cook Series - Preserving
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pico De Gallo - Rooster's Beak Salsa
 Categories: Sauces, Mexican, Spicy, Hot, Condiments
   Servings:  1
 
      1 lb Diced Ripe Tomatoes
    1/2 c  Chopped White Onion
      1 c  Fresh Cilantro Leaves
      4 lg Fresh Serranos Or Jalapenos
           Chopped Fine, Seeds And All
    1/2 c  Ice Water
           Salt To Taste
           Fresh Lime Juice To Taste
 
  Mix all vegetables and herbs with the ice water, add salt and lime juice to
  taste.  Don't stir too much!  This salsa is almost a relish and should be
  kept crisp, never mushy.  Good with everything.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pico De Gallo
 Categories: Mexican, Appetizers
   Servings:  6
 
      1    Tomato, chopped,
      1    Onion, chopped,
      5    Cilantro sprigs, chopped,
      1    Jalapeno pepper, chopped,
      1    Lemon, cut in half, and
 
  "Pico De Gallo
  
  salt to taste.
  
  Mix tomato, onion, cilantro, and jalapeno in a serving dish.  Squeeze lemon
  juice over mixture and add salt to taste and serve.  From "Fajita
  Festival"."
  
  {Lime juice may be used instead of lemon, depending on what's available and
  in season.}
  
  As always, Enjoy, Mike
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pico De Gallo Salsa
 Categories: Sauces, Mexican
   Servings:  6
 
      2 c  Cups
      6    Serrano or Jalapeno chiles,
           -stems and seeds removed,
           Finely chopped
      1 lg Onion, finely chopped
      2 md Tomatoes, finely chopped
      3    Cloves garlic, finely
           -chopped
    1/4 c  Finely chopped cilantro
    1/4 c  Oil
      3 tb Red wine vinegar
 
  Combine ingredients and mix well.  Allow refrigerated sauce to come to room
  temperature before serving.
  
  The Whole Chili Pepper From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pico De Gallo
 Categories: Sauces, Mexican
   Servings:  1
 
    3/4 c  Diced tomatoes
           -(peeled, seeded)
      2 tb Olive oil
      2    Garlic cloves; finely minced
      2    Serrano chiles
           - finely chopped
      6 tb Finely minced red onion
      2 tb Lime juice
 
  PLACE CHOPPED tomatoes in a bowl. Combine olive oil, garlic and chiles in a
  small pot over medium heat and cook, stirring, 3 minutes. Add to tomatoes,
  and add the onion and lime juice. Chill before serving.
  
  Makes 1 Cup
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pico De Gallo
 Categories: Sauces, Mexican, Vegetables
   Servings:  6
 
      2 lg Tomatoes, very ripe
      1 tb Cilantro
      2    Chile serrano
      1    Onion, small
      1    Garlic clove, minced
           Salt to taste
           Pepper to taste
      1 pn Sugar
 
  Peel the tomatoes, onion, and chiles and chop finely.  Chop the cilantro.
  Mix all ingredients, taste for seasoning, and serve cold.
  
                              The Austin Citizen
                              1981
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pico De Gallo
 Categories: Condiments, Mexican
   Servings:  6
 
      2    Cloves garlic, minced
      1    Or 2 jalapeno peppers
      1 ts Salt
      2 lg Green bell peppers, finely
           -diced
      1 md Red onion, finely diced
      1 lg Red bell pepper, finely
           -diced
      1 md Spanish onion, finely diced
      3    Tomatoes, finely diced
      2 bn Cilantro, chopped (1/4-1/2
           -cup)
    1/2 bn Italian parsley, chopped
 
  juices of about 12 large limes (enough to cover all ingred) Corn chips
  
  Combined minced jalapenos, garlic, salt and a good bit of the chopped
  cilantro and parsley and mash into a paste with a mortar and pestle. Set
  aside. Mix onion, peppers, tomatoes, cilantro and parsley in a large bowl,
  Dissolve the herb paste with lime juice and add it to the dish until it
  covers all the vegetables. Let sit for a half hour and then eat with corn
  chips. Addictive!
  
  */\/\ichael* & Ms. /\/\ | /-\ /\/\ | *\/\/eslie*
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pico De Gallo
 Categories: Appetizers, Mexican, Condiments
   Servings:  6
 
      6 md Tomatoes, chopped
      2 md White onions, chopped
      5    To 6 jalapeno peppers,
           -chopped
      5    To 6 Serrano peppers,
           -chopped
      1 bn Of cilantro , chopped
           Salt and pepper to taste
      3 tb Lime or lemon juice
      3 tb Oil
      1 tb Dried oregano
 
  Combine all ingredients in a bowl.  Serve immediately at room temperature,
  or cover well and refrigerate until ready to serve. Recipe makes quite a
  lit, can make half of recipe if so desired for a smaller amount.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pico De Gallo No.3
 Categories: Mexican, Salsa
   Servings:  1
 
      2 lg Tomatoes, diced
      2 lg Onions, chopped finely
      3 md Tomatillos, chopped
      2 ea Serrano peppers finely
           -chopped
      1 ea Tb oil
    1/2 ts White vinegar
      1 ts Salt
    1/2 ts Pepper
    1/3 c  Cilantro leaves, finely
           -chopped
 
  Mix all ingredients together. Can be served right away ro chilled for
  several hours. It is best the same day because of the fresh tomatoes, but
  keeps well for several days.  Yields 2 cups.  Serve as a relish or better
  yet, as a condiment on fajitas.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pinapple Limeade
 Categories: Beverages, Mexican
   Servings:  8
 
    1/2 c  Sugar
      3 c  Pineapple Juice
    1/2 c  Lime Juice
      1 qt Sparkling Water; Chilled
 
  Mix all ingredients except sparling water; refrigerate until chilled. Just
  before serving, stir in sparkling water.  Serve over ice.  Garnish with
  lime slices, if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pine Nut and Green Onion Pilaf
 Categories: Mexican, Soups
   Servings:  6
 
      1 c  Rice; Regular, Uncooked
    1/2 c  Green Onions/Tops; Sliced
      2 oz Pine Nuts; 1/2 Cup
      2 tb Margarine Or Butter
  2 1/2 c  Chicken Broth
      1 ts Lemon Peel; Grated
    1/4 ts Salt
    1/4 c  Green Onion Tops; Sliced
 
  Cook and stir the rice, 1/2 cup of the green onions, and the pine nuts in
  the margarine in a 3 quart saucepan until the nuts are a light brown, about
  5 minutes.  Sir in the remaining ingredients except the 1/4 cup of onion
  tops.  Heat to boiling, stirring once or twice, then reduce the heat and
  simmer, covered, for 14 minutes.  (DO NOT lift the cover or stir!) Remove
  from the heat, fluff the rice lightly with a fork.  Cover and let steam for
  about 5 to 10 minutes.  Sprinkle with the onion tops.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pinto Beans
 Categories: Mexican, Beans
   Servings:  8
 
      4 c  Water
      2 c  Pinto Or Black Beans; 1 lb
    1/2 c  Onion; Chopped, 1 Md
    1/4 c  Vegetable Oil
      1 ts Salt
      1 ts Cumin Seed
      2 ea Cloves Garlic; Crushed
      1 ea Bacon; Slice
 
  Mix the water, beans, and onion in a 4-quart Dutch oven.  Cover and heat to
  boiling.  Boil 2 minutes and remove from the heat; let stand for 1 hour.
  Add just enough water to the beans to cover.  Stir in the remaining
  ingredients and heat to boiling.  Cover and reduce the heat.  Boil gently,
  stirring occasionally, until the beans are very tender, about 2 hours, (add
  water during the cooking time if necessary); drain the beans.  Beans can be
  covered and refrigerated up to 10 days.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pollo Con Queso En Tortilla
 Categories: Mexican, Chicken
   Servings:  8
 
    1/2 c  Shortening
      1 ts Salt
    3/4 c  Water (Approximate)
      1 cn Cream of Chicken Soup
      4 oz Can Green Chilies, chopped
      2 c  Grated Monterrey Jack Cheese
      2 c  Flour
    3/4 ts Baking Powder
      4 c  Cooked Chicken, cut up
      1 c  Dairy Sour Cream
    1/2 c  Onion, finely chopped
    1/4 c  Sliced Green Onions w/ tops
 
       Mix together flour, salt and baking powder.  Cut in shortening until
  mixture resembles fine crumbs.  Stir in water with fork, a little at a
  time, until dough leaves side of bowl and can be handled.  Turn onto
  lightly floured surface and knead until smooth, 10 or 12 times.  Cover and
  let stand about 15 minutes.
       Roll dough into 20 by 13 inch rectangle.  Fold crossways into thirds
  and place in ungreased 11x7x1-1/2 inch baking dish.  Unfold dough.  Spread
  chicken over dough, but not quite to ends.  Heat oven to 400 degrees.  In 2
  quart saucepan mix soup, sour cream, chilies and onion.  Heat over medium
  heat, stirring occasionally, until hot.  Pour over chicken. Sprinkle with
  cheese and green onions.  Fold dough over filling to center of dish. Pinch
  dough together at ends to seal.  Cut slits in top.  Bake until crust is
  golden brown, 45 to 50 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pollo Con Oregano
 Categories: Mexican, Chicken
   Servings:  4
 
      2    1/2 lb large chicken pieces,
           -with the skin attached
      2    Garlic cloves, peeled
      1 sm White onion, roughly sliced
      1 c  Reduced chicken broth
     12    Additional garlic cloves,
           -peeled and minced
      3 tb Dried Oaxacan or Mexican
           -oregano, stems removed
           And roughly crumbled
      2 tb Additional chicken broth
    1/2 ts Sea salt (or to taste)
 
  Grilled Chicken with Oregano Serves 4 to 6
  
  melted chicken far or oil for broiling
  
  Put the chicken pieces into a saute pan in one layer.  Add the whole garlic
  cloves, onion, and 1 cup chicken broth and cook, covered, over medium heat,
  turning the pieces over from time to time, until the broth has completely
  reduced and the chicken is tender - about 25 minutes.
  
  Crush the minced garlic into a mortar with the oregano, 2 tablespoons
  broth, and salt and work to a rough paste (or put it all into a blender jar
  and blend very briefly).  Spread the paste over the chicken pieces, turning
  them so they ar evenly covered; return to the pan and cover. Set aside to
  season for 2 hours. Heat a broiler or grill and brown lightly, brushing
  with a little melted chicken fat if necessary.
  
  The Art of Mexican Cooking From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pollo Pibil
 Categories: Mexican, Chicken, Yucatan
   Servings:  4
 
      1    Garlic Clove
      3    Tbl. Vegetable Oil
      1    Med. Onion, sliced
      4    Lg. Banana leaf sections,
           -including center rib
      1    (3 Lb) Chicken, quartered
           Salt
 
  If you don't have banana leaves for this Yucatan specialty, use foil only.
  
  Recado Colorado made with lime or lemon juice
  
  Prepare Recado Colorado.(See below) Add garlic. Mash to blend; set aside.
  Heat 1 tablespoon oil in a medium skillet. Add onion. Cook until tender but
  not browned; set aside. Preheat oven to 350 degrees F. Cut four 20 inch
  sheets of aluminum foil. Place 1 sheet of foil on a flat surface. Place
  banana leaf in center of foil. Rub 1 chicken quarter with some of the
  remaining oil. Place chicken on banana leaf. Spread 1/4 of the Recado
  Colorado mixture over chicken with back of a spoon. Sprinkle with salt. Add
  1/4  of the cooked onion. Wrap banana leaf around chicken to cover. Fold
  foil over banana leaf and crimp to close securely. If you use small pieces
  of banana leaf, overlap them to enclose chicken completely. Continue until
  all chicken quarters are seasoned and wrapped. Place in a single layer in a
  large baking pan. Bake 1 hour. Remove foil and drain off excess juices.
  Serve chicken wrapped in the leaves.
  
  Makes 4 servings.
  
  RECADO COLORADO **
  
  1 Tbl    Crushed Achiote seeds OR New Mexico Chili Powder 2 Tbl Lime juice,
  Lemon juice OR vinegar 1 Pinch Tumeric Combine all ingredients and mash to
  make a paste. Makes about 3 Tablespoons.
  
  From "MEXICAN COOKING" by Barbara Hansen, HP Books, ISBN 0-89586-038-4
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pompano In Paper
 Categories: Mexican, Seafood
   Servings:  6
 
      6 ea Fish Fillets; *
      1 x  Parchment or Brown Paper
    1/2 c  Onion; Chopped, 1 md
    1/2 ts Annatto Seed, Crushed
      1 tb Vegetable Oil
    1/4 c  Orange Juice
      3 tb Lemon Juice
      2 oz Pimento; 1 Jar, **
    1/4 c  Ripe Olives; Pitted, Chopped
      2 tb Parsley; Snipped
      2 ea Eggs; Hard Cooked, Chopped
 
  *    Use fresh or frozen Pompano or other fish fillets in this recipe. **
  Pimentos should be drained and chopped.  There should be about 1/4
       cup. Thaw fish fillets if frozen. Cut parchment paper or brown paper
  into 6 12-inch squares. Place 1 fillet on half of each piece of parchment
  paper. Sprinkle with a little salt. In a saucepan, cook onion and annatto
  seed in the oil until the onion is tender. Stir in the orange and lemon
  juices, pimentos, olives, and parsley. Simmer, covered, for about 5
  minutes. Add the hard cooked eggs. Spoon 3 Tbls of the sauce over each
  fillet. Fold parchment paper over the fillet. Seal by turning the edges up
  and folding. Place the packets in a 15 X 10 X 1-inch baking pan. Bake in a
  preheated 350 degree F. oven for 20 to 25 minutes or until fish is done.
  Cut packets open with a large X on the top, fold back each segment.
  
  Transfer paper packets to dinner plates.  Garnish with shredded lettuce and
  sliced radishes, if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pork Carnitas
 Categories: Mexican, Pork
   Servings:  4
 
           Southwest Guacamole
      4    Poblano Chiles *
      1 md Onion, Cut in halves
      1 lb Pork Loin Roast **
      1    Clove Garlic, Finely Chopped
      2 tb Vegetable Oil
      2 tb Tomato Paste
      1 tb Red Wine Vinegar
    1/4 ts Salt
  1 1/3 c  Italian Plum Tomatoes ***
           Flour Or Corn Tortillas
           Dairy Sour Cream
 
  *     Chiles should be roasted and peeled ** Roast should be boneless and
  cut into 2 X 1/4-inch strips. *** Use 1/2 lb of fresh Italian Plum
  Tomatoes, finely chopped.
  ~-------------------------------------------------------------------------
  Prepare Southwest 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, Southwest
  Guacamole and sour cream.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pork Stew with Corn Bread Topping
 Categories: Vegetables, Mexican
   Servings:  8
 
      1 sm Red Bell Pepper
      1 sm Yellow Bell Pepper
      1 lb Pork Boneless Loin *
    1/2 lb Chorizo Sausage, Bulk
      1 c  Onion, Chopped
      2    Cloves Garlic, Fine Chop
      1 c  Beef Broth
      1 tb Basil Leaves, Dried
      1 tb Cilantro Leaves, Dried
      2 ts Red Chiles, Ground
      1 c  Corn, Whole Kernel
      1 c  Tomato, Chopped
      1 sm Squash **
  2 1/4 oz Sliced Ripe Olives, Drained

MMMMM------------------------CORN BREAD TOPPING-----------------------------
  1 1/2 c  Cornmeal, Yellow
    1/2 c  Unbleached Flour
      1 c  Dairy Sour Cream
    2/3 c  Milk
    1/4 c  Vegetable Oil
      2 ts Baking Powder
    1/2 ts Baking Soda
    1/2 ts Salt
      1    Egg

MMMMM-----------------------------GARNISH----------------------------------
           Fresh Tomato Salsa
 
  * Meat should be cut into 1-inch cubes. ** Use 1 small butternut or acorn
  squash, pared and cut into 1/2-inch
  ~-------------------------------------------------------------------------
  Seed peppers and cut 5 thin slices from each pepper and reserve. Chop
  remaining bell peppers (about 1/2 cup each). Cook pork, sausage, onion and
  garlic in 4-quart Dutch oven over medium heat, stirring occasionally, until
  pork is no longer pink; drain. Stir in chopped bell peppers, broth, basil,
  cilantro and ground red chiles.  Heat to boiling; reduce heat. Cover and
  simmer 30 minutes, stirring occasionally. Stir corn, tomato, squash and
  olives into meat mixture; cook another 15 minutes. Heat oven to 425 degrees
  F.  Prepare Cornbread Topping. Pour meat mixture into ungreased rectangular
  baking dish, 13 X 9 X 2-inches, or 3-quart shallow casserole. Pour Corn
  Bread Topping over meat mixture; carefully spread to cover, sealing to edge
  of dish. Arrange reserved bell pepper slices on top. Bake until topping is
  golden brown, 15 to 20 minutes. Serve with Fresh Tomato Salsa. CORN BREAD
  TOPPING: Mix all ingredients; beat vigorously for 30 seconds.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pork Tenderloin in Tequila
 Categories: Mexican, Pork
   Servings:  6
 
    1/4 c  Mustard; Prepared
      2 lb Pork Tenderloin
    1/4 c  Vegetable Oil
      2    Cloves Garlic; Ea Cut In 1/2
    1/4 c  Carrot; Chopped
    1/4 c  Celery; Chopped
    1/4 c  Lime Juice
    1/4 c  Tequila
      1 tb Red Chiles; Ground
      1 ts Salt
      1 ts Oregano Leaves; Dried
      1 ts Thyme Leaves; Dried
    1/4 ts Pepper
      4 c  Tomatoes; Chopped, 4 Medium
    1/4 c  Onion; Chopped, 1 small
      1    Bay Leaf
    1/4 c  Parsley; Snipped
 
  Spread mustard over the pork tenderloin.  Heat oil and garlic in a 10-inch
  skillet until hot.  Cook pork in oil over medium heat until brown.  Remove
  garlic.  Stir in remaining ingredients except the parsley.  Heat to boiling
  then reduce the heat.  Cover and simmer until pork is done, about 30
  minutes.  Remove the bay leaf and sprinkle with the parsley.  Serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pork Tenderloin With Cilantro-Lime Pesto
 Categories: Mexican, Pork
   Servings:  6
 
MMMMM------------------------------PESTO-----------------------------------
      1 tb Garlic; minced
      2 tb Ginger; minced
    1/4 c  Green onions; minced
      1 tb Cilantro; minced
      1 ts Jalapeno; minced
    1/2 ts Freshly ground pepper
      2 tb Lime juice
      2 tb Olive oil
  1 1/2 lb Pork tenderloin
    1/2 c  Hot pepper cheese; grated
    1/4 c  Pine nuts; toasted
 
  For the pesto:  Combine first seven ingredients in a food processor or
  blender and puree.  Slowly add olive oil until the mixture thickens.
  
  Assembly:  Cut tenderloin in half lengthwise and lay out flat. Spread half
  of pesto mixture over tenderloin and sprinkle grated cheese and pine nuts
  over the pesto. Reform tenderloin and tie to secure. Spread remaining pesto
  over tenderloin and refrigerate several hours or overnight.
  
  Place tenderloin on a rack and bake in preheated 400F oven until firm, 30
  to 40 minutes.  It should reach an internal temperature of 155F. Remove
  from oven. Cover and allow to rest for 10 minutes, reserving all juices.
  Slice and serve with reserved juices.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pork with Cumin
 Categories: Mexican, Pork
   Servings:  7
 
      2 lb Pork Shoulder; Boneless, *
    1/4 c  Unbleached Flour
    1/2 c  Vegetable Oil
    1/2 c  Onion; Chopped, 1 Medium
      2    Bacon; Slices, cut up
    1/2 c  Water
      2 tb Orange Juice
      2 tb Lime Juice
      2 tb Chicken Bouillon; (Dry)
      2 tb Cumin Seed
      1 ts Oregano Leaves; Dried
    1/2 ts Salt
    1/4 ts Pepper
      4 c  Tomatoes; Chopped, 4 Medium
      2 c  Potatoes; Diced **
    1/2 c  Dairy Sour Cream
 
  *     Pork shoulder should be cut up into 1-inch cubes. ** Potatoes can be
  pared or unpared.
  ~-------------------------------------------------------------------------
  Coat pork with the flour.  Heat oil in 10-inch skillet until hot.  Cook and
  stir pork in oil over medium heat until brown.  Remove pork with slotted
  spoon and drain.  Cook and stir onion and bacon in the same skillet until
  bacon is crisp.  Stir in the pork and the remaining ingredients except the
  sour cream.  Heat to boiling, then reduce heat. Cover and simmer until pork
  is done, about 45 minutes.  Stir in sour cream and heat until hot. Serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pork with Red Chili Sauce
 Categories: Diabetic, Mexican, Pork
   Servings:  6
 
      3 lb Boneless Lean Pork Butt
      2 tb Vegetable Oil
      2 lg Onions, chopped
      2    Garlic Cloves, minced or
           -pressed
      6 ts Chili Powder
      1 ts Cumin
  1 1/2 ts Oregano
  1 1/4 c  Water
      1 ts Honey
    1/2 ts Salt
      3 tb Tomato Paste
 
  Serve this traditional Mexican entree as a filling for corn or flour
  tortillas or as an accompaniment to rice and beans.  Garnish with tomato
  slices and fresh cilantro for a colorful meal.
  
  Trim and discard all fat from the meat and cut into 1-inch cubes.
  
  Heat oil in a large skillet over medium-high, and cook meat, a few pieces
  at a time, until brown.
  
  Push meat to one side of the pan, add onion, garlic, chili powder, cumin
  and oregano; cook until onion is limp.
  
  Stir in water, honey, salt and tomato paste.  Simmer, covered, until pork
  is tender, about 1 hour. Skim off fat and discard.
  
  To serve, fill warm corn or flour tortillas (made with margarine) with meat
  mixture.  Include rice or beans, if desired, and garnish.
  
  Yield: 6 servings, 3 cups
  
  One Serving = 1/2 cup (4 ounces pork) Calories: 329 Protein: 34 g Fat: 17 g
  Carbohydrate: 8 g Fiber: 1.6 g Cholesterol: 109 mg Sodium: 381 mg
  Potassium: 658 mg
  
  Exchange: 4 Medium-Fat Meat 1 Vegetable
  
  Source:  "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive
  Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara
  Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D.
  
  Shared by:  Norman R. Brown
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Posole and Sausages
 Categories: Mexican
   Servings:  4
 
      6    Hot Italian style sausages
      2 md Onions; roughly diced
      3    Green (unripe) tomatoes
      1 tb Tomato paste
      2 c  Cooked hominy
      1 ts Oregano
    1/2 ts Salt; or as desired
    1/2 ts Black pepper; or to taste
  1 1/2 c  Hominy liquid
      2 tb Chopped parsley
           Lime slices
 
  CUT EACH SAUSAGE INTO 4 PIECES. Place in a 3-quart pot, place over medium
  heat on the stove and cook, 5 minutes. Pour off and discard fat and reserve
  the sausages on a plate. Add the onions and cook, stirring occasionally, 5
  minutes, or until the onion softens. Halve tomatoes cross- wise, lay each
  half cut side down and cut each half into 6ths. Add the tomatoes and tomato
  paste to the pot and cook, stirring, 2 minutes. Add the hominy, oregano,
  salt, pepper and hominy water. Cover, raise heat to high, and bring to a
  boil. Lower heat to medium and simmer 20 minutes. When it's time to get
  dinner on the table, replace the sausages in the pot and cook 7 minutes.
  Remove from the heat and add the parsley. Divide the ingredients between 4
  soup bowls and garnish with lime slices. Serve warm tortillas instead of
  bread.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Posole Don Federico
 Categories: Mexican
   Servings:  8
 
      3    Fresh pig's feet
      2    Fresh medium pork shanks
      2 cn Yellow hominy,drained
           -(16 oz ea)
     12    Green chiles,cut into
           -1"x1/4" strips
      1    Large onion,chopped
      6    Large garlic cloves,
           -chopped fine
      2 cn Chicken broth (14.5 oz ea)
    1/2 ts Dried oregano
      2    Bay leaves
    1/2 c  Cilantro,chop leaves and
           -stems
      2    Bunches,scallions,chopped
      1 cn Beer
           Salt to taste
 
  1. Rinse pig's feet well. Boil in a pot of water for 20-30 minutes. Rinse
  again. Pour out the water and wash the pot. Boil the pig's feet and pork
  shanks in a fresh pot for about 1-1/2 hours. Add water while boiling if
  necessary. 2. Add onions, garlic, oregano, bay leaves, green chiles, hominy
  and chicken broth to the boiling pot. 3. Cook over medium heat for about 30
  minutes. 4. Add 1 can of beer and simmer for about 10-15 minutes. 5. While
  the posole is cooking, chop the cilantro and scallions. Mix the chopped
  cilantro and scallions and use them to garnish the posole when serving. 6.
  Serve the posole with warm tortillas and frijoles heated with grated
  cheese.
  
  Makes 6 to 8 servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Posole
 Categories: Mexican, Soups
   Servings:  8
 
      1 lb Posole, washed well
      6 c  Cold water
      5    Medium onions, chopped
      4    Large garlic cloves, crushed
      4 tb Vegetable oil
      3 lb Boned pork shoulder, cubed
      1 ts Crumbled leaf oregano
    1/2 ts Thyme
      2 ts Salt(or to taste)
    1/4 ts Black pepper
  1 2/3 c  Chicken broth
     10 oz Can green chile, sliced
      1    Jalapeno, minced(see note)
 
  Place the posole and water in a large, heavy pot; bring to a simmer, cover
  and cook slowly until kernels burst and are almost tender(about 3 1/2
  hours). When posole is almost done, lightly brown onions and garlic in 2 T.
  oil; drain on paper towels. Add another 2 T of oil to the skillet and brown
  pork cubes, a few at a time. Drain on paper towels. Add onion, garlic,
  pork; add all remaining ingredients to the posole; mix in well and simmer
  covered for 3 more hours. Taste for salt and adjust as needed. Serve in
  large soup plates and pass a rich red chili sauce for topping desired.
  Note: 1 jalapeno makes a mild posole; 3, a very hot one. Posole is a feast
  day favorite among the Pueblo Indians who live in the Rio Grande Valley.
  Its special flavor and character, however, have made it year round favorite
  of all New Mexicans. Hominy can be substituted for the posole if
  neccessary.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Posole
 Categories: Mexican, Soups, Pork, Beans
   Servings:  6
 
    1/4 c  Vegetable Oil
      1    Clove Garlic; Finely Chopped
    1/2 lb Pork; Boneless Shoulder, *
    1/4 c  Flour; Unbleached
    1/2 c  Onion; Chopped, 1 Medium
     15 oz Pinto Beans; Drained, 1 cn
     30 oz Hominy; Drained, 1 cn
    1/4 c  Carrot; Chopped
    1/4 c  Celery; Chopped
    1/4 c  Green Chiles; Chopped
      1 tb Red Chiles; Ground
      3 c  Chicken Broth
      1 ts Salt
    1/4 ts Pepper
  1 1/2 ts Oregano Leaves; Dried
    1/4 c  Onion; Chopped, 1 small
    1/4 c  Cilantro; Fresh, Snipped
           Lime Wedges
           Tortilla Chips
 
  This dish is a traditional New Years Day stew.  It is thick with hominy,
  beans and pork.
  ~-------------------------------------------------------------------------
  *  Pork should be cut into 1/2-inch cubes.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Heat oil and garlic in 3-quart saucepan until oil is hot.  Coat pork with
  flour.  Cook and stir pork in oil over medium heat until brown; remove pork
  with slotted spoon and drain.  Cook and stir 1/2 Cup onion in the same
  saucepan until tender.  Stir in beans, hominy, carrot, celery, green
  chiles, ground red chiles, and broth.  Heat to boiling; reduce heat. Cover
  and simmer 10 minutes.  Stir pork, salt and pepper into vegetable mixture.
  Heat to boiling; reduce heat.  Cover and simmer 30 minutes. Sprinkle with
  oregano, 1/4 cup of onion and the cilantro.  Serve with lime wedges and
  tortilla chips.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Posole
 Categories: Mexican, Soups
   Servings: 12
 
      2 lb Pork Roast, Cut In Chunks
    1/2 lb Pork Rinds (Skins)
      2    Pork Shanks Or Pigs Feet
      1 tb Salt
      2 c  Posole
      1 ts Oregano
      2    Cloves Garlic, Mashed
      2 tb Chopped Onion
      4    Red Chili Pods, Remove Seeds
 
  Place meat and pork rinds and pork shanks in a large kettle and add about 5
  quarts of water or enough to cover meat. Add approximately 1 tablespoon
  salt and bring to a boil. Cook over medium heat for about 1 1/2 hours.
  Remove excess grease and set aside. Reserve liquid. Wash the posole very
  carefully until the water is clear so as to remove lime from kernels. Put
  in large kettle and cover with water. Boil until posole has popped. Mix
  meat, posole, rind and shanks or pigs feet. Add oregano, garlic, onion and
  chili pods. Let simmer for about 1/2 hour. Posole may be served as a main
  dish with hard rolls, tortillas or crackers. Additional red chili sauce may
  be added at serving time for more spice. NOTE: Posole can be found in the
  meat section if it is available in your area, if not available, hominy can
  be substituted in the same quantities but no rinsing or pre-cooking is
  needed. The posole will lose its authenticity but none of its tastiness if
  pork rinds, pork shanks or pigs feet are omitted. You can also add one can
  of tomatoes to enhance the flavor.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Potato-Stuffed Enchiladas
 Categories: Vegetarian, Potatoes, Mexican
   Servings:  4
 
      1 tb Olive oil
      1 lb Russet potatoes, peeled,dice
      1 ts Chili powder
    1/2 ts Cumin seeds
      2    Small tomatoes,peeled,diced
      2    Green onions, thinly sliced
  1 1/2 tb Tomato sauce
  1 2/3 c  Grated Monterey Jack
      1    Egg
      1 tb Chopped fresh cilantro
      1 tb Minced jalapeno chili*
      1    Cayenne pepper
      1    Olive oil
      8    6-in corn tortillas
           *ENCHILADA SAUCE*
      2 tb Olive oil
  1 1/2    Onions, carsley chopped
      5    Large garlic cloves, chopped
  1 1/2 ts Cumin seeds
  1 1/2 ts Chili powder
  1 1/2 ts Dried oregano, crumbled
    1/4 ts Ground cinnamon
  1 1/2 c  Canned enchilada sauce
    3/4 c  Tomato sauce
      1 tb Fresh lime juice
      1    Cayenne pepper
           *TOPPING*
      6 oz Feta cheese, crumbled
      1    Sour cream
      1    Minced green onions
 
  Servings:  4
  
  *POTATO STUFFING*
  
  *canned pickled >>>>>>>>>>>>>>>>>>>>>>>>>>>Potato
  Stuffing<<<<<<<<<<<<<<<<<<<<<<<<<<
  
  Heat 1 tb oil in heavy large non-stick skillet over high heat.  Add
  potatoes and cook until golden, stirring often, about 8 minutes.  Reduce
  heat to low. Add chili powder and cumin and cook 2 minutes. Add tomatoes,
  sliced green onions and tomato sauce. Cover and cook until potatoes are
  tender, about 6 minutes. Add 1/3 c Jack cheese, egg, cilantro, and jalapeno
  and stir until cheese melts. Season with salt and cayenne.
  
  Brush large skillet with oil and place over medium heat.  Add 1 tortilla
  and cook until softened, 30 seconds per side.  Transfer to work surface.
  Top tortilla with 1/3 cup filling and roll up. Place seam side down in
  baking dish. Repeat with remaining tortillas and filling, brushing skillet
  with oil as necessary. (Can be made 2 hours ahead.  Cover and chill.)
  
  >>>>>>>>>>>>>>>>>>>>>>>>>>>>Enchilada Sauce<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<
  
  Heat 2 tablespoons olive oil in heavy large skillet over high heat.  Add
  chopped onions and garlic and saute 5 minutes. Mix in cumin seeds, chili
  powder, dried oregano and ground cinnamon and saute 1 minute.  Add
  enchilada sauce and tomato sauce and simmer 2 minutes. Mix in fresh lime
  juice. Season to taste with salt and cayenne pepper. (Can be prepared 2
  days ahead. Cover and refrigerate. Reheat before using.)
  
  >>>>>>>>>>>>>>>>>>>>>>>Topping<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<< <<<<<<
  
  Preheat oven to 450 degrees. Pour enchilada sauce over enchiladas. Sprinkle
  with feta and remaining 1 1/3 cups Jack cheese.  Cover with foil. Bake
  until heated through and bubbling, about 30 minutes. Serve with sour cream
  and green onions.
  
  Note: Although I'm sure that the _Bon Appetite_ chefs know exactly what
  they are talking about, I find that, at high temperatures, olive oil breaks
  down a great deal, begins to smoke, and sets off fire alarms all over. I
  use peanut oil and a wok to saute potatoes since, as far as skillets go, I
  don't have non-stick and heavy all in one.  Additionally, I don't use any
  extra salt in the dish, finding it amply seasoned without.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Potatoes Rio Grande
 Categories: Potatoes, Mexican
   Servings:  6
 
      1 lb Potatoes, cubed
    1/2 tb Cooking oil
    1/2    Green pepper, cut in strips
      1    Green chili, diced
      4    Cloves, garlic, diced
      1 tb Finely minced chives
      8 oz Stewed tomatoes
    1/8 ts Black pepper
    1/2 c  Cheddar cheese, shredded
      1 tb Parsley, minced
 
  Cook in boiling water for about 12 minutes: 1 lb potatoes. Meanwhile, heat
  in a large skillet: 1/2 tbs cooking oil. Add and toss over high heat for 5
  minutes: green bell pepper. Add and cook, stirring, for 2 minutes green
  chile, garlic, amd chives. Stir in stewed tomatoes and ground black pepper.
  
  Cook to reduce liquid about half. Drain potatoes and add to skillet. Gently
  cook and stir to heat through. Sprinkle over the mixture cheddar cheese.
  
  Cover pan until the cheese melts. Sprinkle with parsley.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Puchero
 Categories: Soups, Mexican
   Servings:  6
 
    1/2 c  Chickpeas
      2 sm Zucchini
    1/4 lb Boneless lamb
      2 sm Sweet potatoes
    1/4 lb Boneless beef
      1 c  Corn cut from the cob
      3 lb Chicken
      2    White potatoes, boiled in
           -jackets
    1/2 lb Ham
      3    Barely ripe bananas
      1 lg Onion
    1/2 ts Coriander seeds, crushed
      3    Cloves garlic
    1/4 ts Pepper
      1    Veal knuckle, split
      3 tb Oil (or butter)
      1 ts Salt
      2    Pears
      2 qt Chicken broth
      3    Peaches
    1/2 sm Cabbage
      2    Limes
      2 sm Turnips
      1 lg Carrot
 
  "Puchero is to Mexican cooking what Pot-au-Feu is to French.  The
  difference lies in Puchero's imaginative combination of vegetables and
  fruits. Since it is even more delicious the second day, this recipe will
  make an ample amount to serve 8 for dinner, with some left over for lunch
  the following day."
  
  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.  Saute potatoes, sprinkled with crushed coriander
  seeds and pepper in oil.  Remove the potato slices with a slotted spoon.
  Keep warm.  In the same oil saute 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 Tbsp. of Guacamole.
  
  From: The New York Times Bread and Soup Cookbook Shared By: Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pueblo Red Chile Stew
 Categories: Mexican, Edit, Stews
   Servings: 35
 
     10 lb Stewing beef
      2 ga Water
      2 tb Salt
      5 lb Potatoes
      2 c  Red chile powder
    1/2 c  Blue cornmeal *
 
  Cut meat into 1" cubes. Cover with water and bring to a boil in a large
  kettle. Reduce heat to simmer and begin cooking.
  
  Meanwhile peel and cube potatoes, add to the meat and cook until meat and
  potatoes are tender. Measure chile powder and blue cornmeal into a bowl
  with enough water to make a paste. Stir slowly into the stew, mix well to
  thicken the broth. Simmer for 1/2 hour and serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pumpkin Empanadas (Jacqueline Higuera Mcmahan)
 Categories: Mexican, Desserts
   Servings: 14
 
      2 c  Unbleached white flour
      2 tb Sugar
      2 ts Baking powder
    1/2 ts Salt
    1/2 c  Shortening
    1/4 c  Cold sweet butter
      1 tb Brandy
      3 tb Milk
     16 oz Canned pumpkin puree
    3/4 c  Brown sugar
      2 ts Cinnamon, or 2 teaspoons
           -minced wild anise leaves
    1/4 ts Freshly grated nutmeg
      1    Egg
      2 ts Pure vanilla
      1    Egg beaten with 1 tablespoon
           -water for glaze
      2 tb Sugar mixed with 1 teaspoon
           -cinnamon
 
  When Grandmama made these little pies she included anise, which grew wild
  around our rancho.
  
  Sift together first 4 ingredients. Cut in the shortening and butter using a
  pastry blender or 2 knives. The mixture should resemble coarse meal.
  
  Combine brandy and milk, and drizzle over flour mixture, stirring with a
  fork to distribute. Do not over-blend.
  
  Form into a flat disc and wrap in plastic wrap. Chill 30 minutes.
  
  Preheat oven to 400 degrees.
  
  To make the filling, blend together the pumpkin, brown sugar, spices, egg
  and vanilla.
  
  When dough is chilled, roll out thinly on a floured board or pastry cloth.
  Cut into 4- or 5-inch circles. Place about 2 table- spoons pumpkin filling
  on the lower half of each dough circle. Fold over top half. Press the edges
  together with a fork. Brush tops with egg wash and place on a baking sheet.
  Bake 15 to 18 minutes, or until golden.
  
  While still warm, sprinkle with the cinnamon sugar. These may be baked 1
  day ahead. Before serving, warm in a 350 degrees for 8 minutes.
  
  Makes 14 to 16 empanadas.
  
  San Francisco Chronicle, 11/14/90.
  
  Posted by Stephen Ceideburg
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pumpkin Ravioli
 Categories: Mexican, Eggs
   Servings:  6
 
      1 c  Ricotta Cheese
    1/2 c  Pumpkin; Canned
    1/2 ts Salt
    1/4 ts Nutmeg; Ground
      2 c  Unbleached Flour
    1/2 ts Salt
    1/4 c  Tomato Paste
      1 tb Olive Or Vegetable Oil
      2 ea Eggs; Large
      1 x  Pumpkin Seed Sauce; *
 
  *     See Sowest 2 for recipe. Mix the cheese, pumpkin, 1/2 tsp salt and
  the nutmeg.  Set aside.  Mix the flour, and 1/2 tsp salt in a large bowl.
  Make a well in the center of the flour. Beat the tomato paste, oil and eggs
  until well blended and pour into the well in the flour. Stir with a fork
  gradually bring the flour mixture to the center of the bowl. Do this until
  the dough makes a ball. If the dough is too dry, mix in up to 2 tbls of
  water.  Knead lightly on a floured cloth-covered surface, adding flour if
  dough is sticky, until smooth and elastic, about 5 minutes. Cover and let
  rest for another 5 minutes. Divide the dough into 4 equal parts. Roll the
  dough, one part at a time, into a rectangle about 12 X 10-inches. (Keep the
  rest of the dough covered.) Drop the pumpkin mixture by 2 level tsps onto
  half of the rectangle, about 1 1/2-inches apart in 2 rows of 4 mounds each.
  Moisten the edges of the dough and the dough between the rows of pumpkin
  mixture with water. Fold the other half of the dough up over the pumpkin
  mixture, pressing the dough down around the pumpkin. Trim the edges with a
  pastry wheel or knife. Cut between the rows of filling to make ravioli;
  press the edges together with a fork or cut with a pastry wheel sealing the
  edges well. Repeat with the remaining dough and pumpkin filling. Place
  ravioli on towel, let stand turning once, until dry, about 30 minutes.
  Prepare the Pumpkin Seed Sauce. Heat until hot; reserve keeping it warm.
  Cook ravioli in 4 quarts of boiling salted water (2 tsp of salt) until
  tender, about 10 to 15 minutes; drain carefully. Serve the ravioli with the
  warm Pumpkin Seed Sauce spooned over.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pumpkin Seed Sauce
 Categories: Sauces, Vegetables, Mexican
   Servings:  6
 
      1 c  Pumpkin Seeds, Shelled
    1/4 c  Onion, Chopped
      1    Bread, White, Slice *
      1    Clove Garlic, Crushed
      2 tb Vegetable Oil
      2 tb Green Chiles, Chopped,Canned
     14 oz Chicken Broth, Canned
    1/2 c  Whipping Cream
        ds Salt
 
  *  Slice of white bread should be torn into small pieces.
  ~-------------------------------------------------------------------------
  Cook pumpkin seeds, onion, bread, and garlic in oil, stirring frequently,
  until bread is golden brown. Stir in chiles. Place mixture in food
  processor workbowl fitted with steel blad; cover and process until smooth.
  Stir in broth, whipping cream and salt. Makes about 3 cups of sauce.
  BLENDER METHOD: Place pumpkin seed mixture and about half the broth in
  blender container; cover and blend until smooth.  Stir in remaining broth,
  the whipping cream and salt.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Quelites - Spinach with Beans
 Categories: Mexican, Vegetables, Beans, Eggs
   Servings:  6
 
      3 tb Onion, Chopped
      1 tb Bacon Drippings
  1 1/2 c  Prepared Pinto Beans
      1 tb Chili Seeds
    1/4 ts Salt
  1 1/2 lb Cooked Fresh Spinach
      1    Boiled Egg, Sliced
 
  Saut onion in fat and add beans, chili, salt and spinach. Simmer for 10
  minutes. Add egg slices as garnish and serve.  NOTE: Frozen or canned
  spinach may be substituted for the fresh. Quelites is the name for wild
  spinach but since this is difficult to find, fresh spinach has been
  substituted.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Quesadillas
 Categories: Mexican, Appetizers
   Servings:  6
 
     12    Tortilla, corn, thick
           Filling
 
  Dampen the edge of the tortilla slightly.  Place a tablespoonful of filling
  on one half of the tortilla, away from the edge.  Press the other half of
  the tortilla over the filling, and press the edges together well.
  
  Grease a comal, griddle or skillet very lightly and cook the quesadillas on
  both sides and then cook the broad, curved part.  It should be well cooked
  on the outside, with some dark brown patches on the dough.  Don't get the
  comal too hot; else the quesadillas will burn on the outside while staying
  raw inside.  Serve immediately; they get leathery if left to stand.
  
                                       The Cuisines of Mexico
                                       Diana Kennedy
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Quesadillas with Cheese
 Categories: Mexican
   Servings:  4
 
     25 g  Butter
    275 g  Grated cheddar cheese
      1    Beaten egg
    100 g  Sliced button mushrooms
     12    Uncooked 15cm tortillas
 
  Heat up the butter in a frying pan and saute the mushrooms until soft.
  Spread a spoonful of cheese on half of each tortilla leaving a 1cm margin
  around the edge. Top with the mushrooms. Brush the edges of the tortilla
  with beaten egg, then fold in half and push the edges firmly together to
  seal.
  
  Pour vegetable oil into a deep frying pan to a depth of 1cm. Heat until a
  cube of bread goes brown in 1 minute - then fry the quesadillas, 2 or 3 at
  a time for 2 minutes on each side until browned. Drain on kitchen paper and
  serve with tomatoes, cucumber and coriander sprigs to garnish
  
  Calories: 320 per serving
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Quesadillas
 Categories: Mexican, Cheese
   Servings:  6
 
      1    Diced tomato
 
  Corn tortillas are definitely harder than flour tortillas, and you can't
  use them for something like enchiladas unless you soften them in oil or
  sauce first.  If they're fresh, they probably won't stay rolled and if
  their stale they won't roll up at all (if you got lazy and didn't put the
  package into a larger bag or plastic container of some sort.
  
  An easy use for corn tortillas, and this falls into the lunch suggestions
  we were talking about recently, is quesadillas. Quesadillas are the Mexican
  equivalent of melted cheese sandwiches, and can be made with either corn or
  flour tortillas.
  
  Corn Tortilla Quesadillas - 1 - 3 tortillas per person (depends on how
  hungry you are...) Butter or margarine Cheddar or jack cheese, about 2 oz
  per person Shredded lettuce or alfalfa sprouts
  
  Your choice of any of the following: sliced olives green pepper, diced
  green chiles, diced or slices avocado, diced cucumber, diced Your favorite
  salsa or taco sauce Optional: sour cream
  
  Spread just enough butter or margarine on the tortillas to keep them from
  sticking to the pan.  Place one tortilla in a skillet (med heat), and turn
  over after it seems to be warmed through.  Cover half of the tortilla with
  thinly sliced cheese and cook until the cheese is melted.  Add your choice
  of the above fillings and don't let 'em get cold.  BTW, this is not a
  company meal, since you can only make one per skillet at a time, so save
  this for a quick family lunch or dinner unless you can figure out a way to
  mass produce enough to satisfy more people at the same time.  Without the
  sour cream, and using lots of low calorie vegies and only a little cheese,
  these are not very fattening and pretty good for you.
  
  You can also make plain cheese quesadillas with either corn or flour
  tortillas.  Just melt the cheese inside the tortilla... and you don't need
  to butter flour tortillas, but they are inherently more fattening because
  the tortillas contain lard or shortening and they're also bigger, so you
  use more cheese in one, etc.
  
  Posted by: Sharon Goldwasser, Cooking Echo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Quesadillas
 Categories: Cyberealm, Mexican
   Servings:  8
 
      6    6" flour tortillas
      1    8 oz pkg. shredded cheddar
           Or Monterey jack cheese
      1 cn Diced green chili peppers,
           Drained (4 oz)
      1 ts Oil
           Red or green salsa
           Slivered or sliced olives
           Sour cream
           Jalopeno peppers
 
  1.  To pan fry tortillas, sprinkle 3 of the tortillas with cheese and
  peppers. Top with remaining 3 tortillas. Brush a large skillet or griddle
  with oil. Heat skillet or griddle till a drop of water sizzles. Cook
  quesadillas, one at a time, over medium heat about 4 minutes (total) or
  till cheese is melted and tortillas are light brown, turning once.
  
  2.  To bake quesadillas, brush one side of the 3 tortillas with some oil.
  Place tortillas, oiled side down, on a baking sheet. Top with cheese,
  peppers, and remaining tortillas, and brush with remaining oil. Bake at
  450F for 6 minutes, or until light brown.
  
  3.  To serve, cut each quesadilla in thirds, and top with sour cream,
  salsa, olives and jalopeno peppers, if desired.
  
  Nutritional information:  84 calories each serving, 5 g fat, 15 mg chol, 4
  g prot., 5 g carbo, 121 mg sodium.
  
  ======================================================================
  
  VARIATIONS:
  
  Vegetable Quesadillas:  For filling, in a 1 qt. microwavable casserole
  combine 3/4 cup finely chopped broccoli, 1/4 cup shredded carrot, 1/4 cup
  sliced green onion, and 2 T water. Cover; cook on high for 2-4 minutes.
  Drain. Prepare the quesadillas as above except substitute the vegetable
  mixture for the peppers. Cook, and serve as directed.
  
  Chicken-Jicama Quesadillas:  Prepare the quesadillas as directed, except
  substitute 1/2 cup rinsed and drained black beans for the peppers. Lightly
  mash the beans, stir into the cheese. Spread the mixture on top of three of
  the tortillas. Top with 1/2 cup finely chopped, cooked chicken; 1/2 cup
  finely chopped, peeled jicama, and 2 T sliced green onion. Top with the
  remaining tortillas, cook and serve as directed. Nutritional information:
  
  Vegetable:  86 cal Chicken: 101 cal
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Quiche In A Green Chile Shell
 Categories: Mexican, Eggs, Pork
   Servings:  6
 
    1/2 lb Chorizo Sausage; Bulk
      8 oz Whole Green Chiles; *
      4 oz Monterey Jack Cheese; **
      5 ea Eggs; Large
    1/2 c  Milk
    1/4 ts Pepper
 
  *     You should use 2 4-oz cans of the green chiles and drain each can
      before using. ** There should be about 1 cup of the shredded Monterey
  Jack Cheese. Heat the oven to 350 degrees F. Generously grease a 9-inch pie
  plate 1 1/4-inches deep. Cook and stir the sausage in a skillet until done;
  drain on paper toweling. Cut a lengthwise slit in each chile and open them
  up. Arrange on the bottom and sides of the pie plate forming a shell.
  Sprinkle with the cheese and sausage. Beat the eggs slightly and then beat
  in the milk and pepper. Pour the mixture into the chile-line pie plate.
  Bake, uncovered, until a knife inserted halfway between the center and the
  edge comes out clean, about 30 minutes. Let stand for 10 minutes before
  cutting.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Quick and Easy Tacos
 Categories: Mexican, Snacks
   Servings:  5
 
      1 c  Velvetta salsa Dip
    1/2 lb Ground beef, cooked drained
     10    Taco shells
      1 c  Lettuce
    3/4 c  Tomato
 
  Stir velveeta cheese spread salsa dip into cooked meat. Fill taco shells
  with meat mixture,  Top with lettuce and tomato
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Quick Chili Con Queso Dip
 Categories: Appetizers, Mexican
   Servings:  6
 
      1    Electric slow cooker
           2lb. velveeta cheese log
      1 cn (#2 ?) ROTEL chopped chilies
 
  Put cheese log in cooker.  Dump in ROTEL.  Heat.  Stir chilies into melted
  cheese.  Serve with 'crunchies' such as chips and veggie sticks, etc. .
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Radish and Cilantro Relish
 Categories: Condiments, Vegetables, Mexican
   Servings:  6
 
      2 c  Radishes, Thinly Sliced
    1/2 c  Onion, Chopped
      3 tb Orange Juice
      2 tb Lime Juice
      2 tb Fresh Cilantro, Fine Snipped
      2 tb Vegetable Oil
    1/4 ts Salt
    1/8 ts Pepper, Freshly Ground
 
  Mix all ingredients in glass or plastic bowl.  Cover and refrigerate at
  least 1 hour. Makes 3 cups of relish.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Ranch Style Taco Salad
 Categories: Salads, Mexican
   Servings:  8
 
           Head of Lettuce
           Onion
      1 lb Can Ranch Style Beans
      1 pk Corn Chips
      2 x  Avocados
      2 x  Tomatoes
      1 lb Cheddar Cheese
           Bottle Catalina Dressing
      1 lb Ground Beef
      2 tb Lemon Juice
 
       Saute ground beef, drain well and set aside to cool.  Tear lettuce
  into pieces.  Dice tomatoes and onion.  Grate cheese.  Drain beans.  Break
  corn chips into smaller pieces.  Chop avocado and sprinkle with lemon
  juice, lightly tossing to coat.
       Toss together all ingredients except corn chips.  Top with chips just
  before serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Ranchero Sauce - Melinda Lee
 Categories: Sauces, Mexican
   Servings:  1
 
      2 md Chopped Onions
      2 md Cloves Garlic, Chopped
      1 md Chopped Bell Pepper
     14 oz Italian Plum Tomatoes
      6 oz Chicken Broth
 
  In a medium skillet, saut the chopped onion and chopped garlic over medium
  heat.  Cook until soft, do not let the mixture brown.  When soft add the
  chopped bell pepper and continue to cook until the pepper is just tender,
  but still crunchy.  Remove the tomatoes from the can and tear them into
  pieces.  Add the shredded tomatoes to the mixture in the skillet. Add the
  liquid from the tomatoes along with an equal amount of chicken broth.
  Simmer the mixture for 30 to 45 minutes or until the sauce is the
  consistency you desire.  Makes about 2-1/2 cups.  From: Melinda Lee, KNX
  Food News Hour, KNX Radio, Los Angeles.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rancho California Rice (Ronald Reagan)
 Categories: Casserole, Mexican, Vegetarian, Rice
   Servings:  8
 
      1 c  Onion, chopped
      4 tb Butter
      4 c  Rice, cooked
      2 c  Sour cream
      1 c  Cottage cheese
      1    Bay leaf, crumbled
           Salt & Pepper, to taste
     16 oz Whole green chilis (canned)
      2 c  Grated cheddar
 
  Saute onions in butter until limp. Add rice, sourcream, cottage cheese, bay
  leaf, salt & pepper.  Mix well. In greased cassarole dish, put a layer of
  rice mixture, a layer of chilies (seeded and cut into strips), and 1/2 cup
  cheddar. Repeat (save 1/3 C cheddar) ending with a layer of rice. Bake for
  25 min in 375F oven.  Top with remaining cheese, and bake 10 more minutes
  
  Source: US Bi-cenntennial commemmorative cookbook Governor Ronald Reagan,
  California
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Red Chile Oil
 Categories: Condiments, Mexican
   Servings:  6
 
      2 c  Cups
      1 c  Dried red chiles such as
           -Piquin or Cayenne
      2 c  Vegetable oil
 
  Heat the oil in a pan to 350 F.  Remove from heat, add chiles, and let
  stand until cool.
  
  Cover pan and let stand for 12 to 24 hours ... the longer it sits the
  hotter it gets.  Strain and use as any vegetable oil.
  
  The Whole Chili Pepper From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Red Chile Sauce
 Categories: Sauces, Mexican
   Servings:  3
 
      2 tb Lard or bacon drippings
      2 tb Flour
    1/4    To 3/4 cup ground red chile
      2 c  Cooled beef bouillon or
           -water
           Up to 4 ounces of tomato
           -sauce (optional)
    3/4 ts Salt
      1    Garlic clove, crushed
           Pinch of ground Mexican
           -oregano (optional)
      1 ds Of ground comino (optional)
 
  Makes about 3 cups
  
  Melt lard in a saucepan over low heat.  Add the flour and stir until well
  mixed and slightly browned.
  
  Add teh smaller amount of chile to the bouillon or water, either when
  trying a new batch of chile or when preparing this recipe for the first
  time.  Taste, then add more chile after the water is well mixed into the
  roux.  Stir constantly when adding the water and continue to stir until a
  smooth sauce is obtained.  Add tomato sauce, if desired. Slowly add it to
  the dlour mixture, stirring constantly.
  
  Season; taste and adjust the seasonings.
  
  Simmer for at least 10 minutes, or longer, to develop the flavor.
  
  Jane Butel's Tex-Mex Cookbook From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Red Chili Sauce
 Categories: Sauces, Mexican
   Servings: 12
 
     16    Dried Red Chili Pods
      2    Cloves Garlic
           Hot Water
           Salt To Taste
 
  Open each dried red chili pod.  Wash well inside and out.  Remove
  blemishes, stems, seeds and veins from the pods.  For hotter chili leave
  some veins.  Rinse with cold water and soak in hot water for one hour or
  until soft.  Place the pods in an electric blender (or food processor) and
  add enough water to almost cover them, leaving about two inches of
  hearspace.  Blend until smooth and skins disappear, about 2 to 3 minutes.
  If sauce seems to be too thick, add more water and blend for another minute
  or until skins disappear.  Add 2 cloves of garlic and process until well
  blended.  Salt to taste.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Red Enchilada Sauce
 Categories: Sauces, Mexican
   Servings:  2
 
     10    Large red chile pods
  1 1/2 ts Flour
      4    Garlic cloves
    1/4 ts Cumino
      1 ts Cilantro (optional)
  1 1/2 ts Bacon drippings
      1    Small onion chopped
      1    Salt and pepper to taste
      1 tb Oregano
 
  Boil chile pods in small sauce pan with 8-12 oz of water until soft. Place
  chiles, oregano, onions, garlic and salt and pepper in blender. Liquefy
  mixture. In a 2 qt. sauce pan heat bacon drippings and brown flour. Add the
  chile mixture and simmer for 30-45 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Red Enchiladas with Cheese
 Categories: Mexican, Cheese
   Servings:  6
 
      1 c  Onion; Finely Chopped, 1 Lge
      2    Cloves Garlic;Finely Chopped
    1/4 c  Vegetable Oil
    1/2 c  Chicken Broth
      4 c  Tomatoes; Chopped, 4 Medium
      1 tb Red Chiles; Ground
      1 ts Salt
      1 ts Cumin; Ground
      1 ts Oregano Leaves; Dried
    1/8 ts Pepper
     12    Corn Or Flour Tortillas; *
     12 oz Mozzarella Cheese; Shredded
           Dairy Sour Cream
 
  *    Tortillas should be 6 to 7 inches in diameter.
  ~-------------------------------------------------------------------------
  Cook and stir onion and garlic in oil in a 10-inch skillet over medium
  heat, until onion is tender.  Stir in remaining ingredients except the sour
  cream, tortillas, and cheese.  Heat to boiling then reduce the heat.
  Simmer, uncovered, for 30 minutes, stirring occasionally.  Heat the oven to
  350 degrees F.  Dip each tortilla into sauce to coat both sides. Spread 2
  Tbls of the chease on each tortilla and roll up.  Place seam sides down in
  an ungreased 13 X 9 X 2-inch baking dish.  Pour remaining sauce over
  enchiladas and sprinkle with remaining cheese.  Bake, uncovered, until the
  cheese is melted, about 15 minutes.  Serve warm with the sour cream.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Red Pepper Sour Cream Sauce
 Categories: Sauces, Vegetables, Mexican
   Servings:  8
 
      3    Red Bell Peppers *
      1    Red Jalapeno Pepper *
    1/2 c  Dairy Sour Cream
      1 ts Sugar
 
  *  Peppers should be roasted and peeled.
  ~-------------------------------------------------------------------------
  Place bell peppers and chile in food processor workbowl fitted with steel
  blade or in a blender container; cover and process until well blended. Stir
  in sour cream and sugar. Makes about 2 cups of sauce
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Red Rice
 Categories: Mexican, Soups
   Servings:  6
 
      1 ea Red Bell Pepper; Lg, *
      1 x  Jalepno Peppers; **
    1/4 c  Onion; Chopped, 1 Sm
      2 tb Margarine Or Butter
      1 c  Rice; Regular, Uncooked
      2 c  Chicken Broth
    1/4 ts Salt
    1/8 ts Red Pepper Sauce
 
  * Roast and peel the pepper (See Sowest 1 for directions) and seed. ** You
  should use the red jalapeno peppers and they should be roasted, peeled and
  seeded.  (See Sowest 1 for directions)  This is also to your taste. Use as
  many peppers as you like.
  
  Place the bell pepper and chiles in a food processor workbowl fitted with
  the steel blade or in a blender container; cover and process until smooth.
  Cook and stir the onion and garlic in the margarine in a 3-quart saucepan
  until the onion is tender.  Stir in the remaining ingredients except the
  bell pepper mixture.  Heat to boiling, stirring once or twice; reduce the
  heat.  Cover and simmer for 16 minutes.  (DO NOT lift the cover or stir!)
  Remove from the heat; stir in the bell pepper mixture.  Cover and let steam
  for about 10 minutes and then serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Red Snapper Veracruz Style
 Categories: Mexican, Seafood
   Servings:  6
 
      2 lb Fish Fillets; *
     12 ea New Potatoes; Small, 1 lb
    1/3 c  Flour; Unbleached
      1 ts Salt
    1/8 ts Pepper
    1/4 c  Olive Or Vegetable Oil
      1 ea Onion; Large, Sliced
      1 ea Clove Garlic; Minced
     15 oz Tomato Puree; 1 cn
    1/2 c  Pimento Stuffed Olives; **
    1/4 c  Water
      1 tb Lime Juice
      1 ea Pickled Jalapeno Pepper; ***
    1/2 ts Sugar
    1/8 ts Cinnamon; Ground
    1/8 ts Cloves; Ground
      1 ea Bay Leaf

MMMMM----------------------------GARNISHES---------------------------------
      1 x  Toast; Buttered
 
  *    Use large Red Snapper or other fish fillets cut into 6 serving pieces
     in this recipe. ** The pimento-stuffed olives should be sliced. *** Use
  a small pickled Jalapeno Pepper that has been rinsed, seeded and
     cut into strips. (Optional) Thaw the fish fillets if frozen. In a
  covered pan, cook the potatoes in enough boiling salted water to cover for
  about 15 minutes or until nearly tender; drain. When cool enough to handle,
  peel and set aside.  Combine flour, salt and pepper. Coat fish fillets on
  both sides with the seasoned flour mixture. In a large skillet, cook fish
  fillets in hot oil for about 5 minutes per side or until done. Remove
  fillets from the skillet and set aside. Drain off the remaining oil,
  reserving 1 Tbls.  In the same skillet, cook the onion and garlic in the
  reserved oil until tender but not brown. Add the tomato puree, olives,
  water, lime juice, jalapeno pepper (if used), sugar, cinnamon, cloves and
  the bay leaf mixing well. Add the potatoes, bring to boiling then reduce
  the heat and simmer, uncovered, for about 5 minutes. Add the fish fillets
  and cook about 5 minutes or until fish fillets are heated through. Remove
  the bay leaf. Arrange the fish fillets and potatoes on a serving platter,
  spoon the sauce over all. garnish platter with triangles of buttered toast
  if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Refried Beans
 Categories: Mexican, Beans, Garlic, Pork
   Servings:  8
 
      1 lb Dried Pinto Beans
      1 tb Sugar
      1 tb Salt
    1/2 c  Bacon Drippings
      3    Garlic Cloves
    1/4 c  Bacon Drippings
 
  Pick over beans to remove rocks and bad beans.  Wash and put in large pot
  with sugar.  Add enough cold water to cover and heat to boiling. Cover and
  simmer for 3 hours or until beans are soft, adding additionl water when
  necessary during cooking.  Add 1/2 cup bacon drippings, salt and garlic.
  Cook at least 1 hour more, stirring occasionally. Can be cooked for more
  than 4 hours or overnight if there is enough water. Heat 1/4 cup bacon
  drippings or lard in a large skillet and add beans. Stir frequently, until
  beans are reheated.  Mash with a fork or potato masher. Brown beans until
  dry and a little crusty, stirring frequently. Add Salt, if needed, to
  taste. Note 1:  Begin with water at least twice as deep as Beans. When
  beans have finished swelling, add liquid as needed to keep level a little
  above the top of the Beans. Note 2: Bacon drippings or lard give the best
  flavor, but for those concerned with cholesterol levels, vegetable oil may
  be substituted. Note 3: If desired, one or more of the following may be
  added to beans during frying, grated cheese to taste, chopped chilis, diced
  onion, crisp crumbled bacon. Note 4: If Beans become to thick, thin with a
  little milk.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Refried Beans - Frijoles Refritos
 Categories: Mexican, Beans, Cheese
   Servings:  6
 
      2 c  Cooked Beans
      3 tb Lard Or Bacon Drippings
    1/2 c  Grated Longhorn Cheese
 
  Heat lard or bacon drippings in frying pan or saucepan. Add beans, mash and
  simmer for 5 minutes. Top with cheese and serve when melted. NOTE: this
  along with green chili and/or salsa is a great burrito filling.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Refried Beans
 Categories: Mexican, Beans
   Servings:  4
 
    1/2 c  Lard Or Vegetable Oil
      2 c  Cooked Pinto Beans; *
      2 tb Chile Powder
      1 tb Cumin; Ground
      1 ts Salt
    1/8 ts Pepper
 
  *  See Recipe for Cooked Pinto Beans.
  
  Heat the lard in a 10-inch skillet over medium heat until hot. Add the
  pinto beans and cook for 5 minutes, stirring occasionally. Mash the beans
  then stir in the remaining ingredients. Add oil to the skillet if necessary
  then cook and stir until a smooth paste forms, about 4 minutes. Garnish
  with shredded cheese, if desired and serve,
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Refried Black Beans
 Categories: Mexican, Beans
   Servings:  6
 
    1/4 c  Onion; Chopped, 1 Sm
      2 ea Jalapeno Chiles; *
      2 ea Cloves Garlic;Finely Chopped
      2 tb Vegetable Oil
     30 oz Black Beans; Undrained, 2 Cn
      1 ea Chipotle Chile; **
      1 ts Red Chiles; Ground
    1/2 ts Salt
 
  *     The Jalapeno peppers should be seeded, with care, and finely chopped.
  ** The Chipotle Chile should be one that has been canned in Adobo Sauce and
  it should be chopped.
  
  Cook and stir the onion, jalapeno peppers, and the garlic in the oil in a
  10-inch skillet over medium heat until the onion is tender.  Stir in the
  remaining ingredients and mash the beans.  Cook, uncovered, stirring
  occasionally, until thick, about 15 minutes.  Serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rice and Sour Cream Casserole
 Categories: Casserole, Mexican, Rice, Vegetarian, Syd's book
   Servings:  4
 
    3/4 lb Monterey Jack Cheese
      3 c  Dairy Sour Cream
      2 cn Diced Green Chiles
      3 c  Cooked Rice
      1    Salt & Pepper To Taste
    1/2 c  Grated Cheddar, Garnish
 
  Cut Jack Cheese into strips about 1/8" thick. Thoroughly mix sour cream and
  chiles. Butter a 1-1/2 quart casserole. Season rice with salt and pepper.
  Layer rice, sour cream mixture and cheese strips, in that order, until you
  finish with rice on the top. Bake in 350F oven for about 30 minutes.
  During the last few minutes of baking sprinkle the grated cheddar cheese
  over the rice and allow it to melt before removing casserole from oven. I
  have been told this dish should be illegal, it is so good.  From: Syd's
  Cookbook.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rice Con Queso
 Categories: Mexican, Rice, Cheese, Vegetarian
   Servings:  6
 
      3 c  Cooked brown rice (1 1/2
           -cups uncooked), cooked with
           Salt and pepper
  1 1/3 c  Cooked black beans or
           -blackeyed peas, pinto
           -beans,
           Etc. (about 1/2 cup
           -uncooked)
      3    Cloves garlic, minced
      1 lg Onion, chopped
      1 sm Can chiles, chopped
    1/2 lb Ricotta cheese, thinned with
           -a little low fat milk or
           Yogurt until spreadable
    3/4 lb Shredded Monterrey Jack
           -cheese
    1/2 c  Shredded cheddar cheese
 
  Garnishes (optional): chopped black olives, onions, fresh parsley
  
  Preheat oven to 350 degree F.  Mix together rice, beans, garlic, onion, and
  chilies.  In a casserole, spread alternating layers of the rice-beans
  mixture, ricotta cheese, and jack cheese, ending with a layer of rice and
  beans.  Bake for 30 minutes.  During the last few minutes of baking,
  sprinkle cheddar cheese over the top.  Garnish before serving.
  
  Complementary protein:  rice and beans and milk products
  
  From:  DIET FOR A SMALL PLANET by Frances Moore Lappe' ISBN 0-345-30691-0.
  Random House, New York.  1971-82 Posted by: Karin Brewer, Cooking Echo,
  7/92
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rice Pudding (Mexican Style)
 Categories: Desserts, Rice, Mexican
   Servings:  6
 
      1 c  Rice, uncooked
      1    Cinnamon stick
  2 1/4 c  Water
    1/2 c  Sugar
      1 ts Salt
      1 tb Flour
      1 c  Milk
      3    Eggs
 
  Cook 1 cup rice with a cinnamon stick in 2 1/4 cups of water until very
  soft and rather dry. Mix 1/2 cup of sugar with 1 tablespoon of flour and 1
  teaspoon of salt. Add 1 cup of milk gradually and three beaten egg yolks to
  the sugar mixture. Add to rice, stirring constantly, if too thick add more
  milk and then cook until done. Beat 3 egg whites stiff and pour hot rice
  mixture into them. Sprinkle with cinnamon.
  
  From the Old Tucson "Mexican Plaza Cookbook" 1971
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rice With Crab
 Categories: Mexican, Seafood
   Servings:  4
 
    3/4 c  Long Grain Rice
    1/4 c  Onion; Finely Chopped, 1 sm.
      1 ea Clove Garlic; Minced
      2 tb Cooking Oil
  1 1/4 c  Water
      8 oz Tomatoes; Cut up, 1 can
  1 1/2 ts Instant Chicken Bouillon
    1/4 ts Salt
      1 x  Hot Pepper Sauce; To Taste
    1/2 c  Frozen Peas
  7 1/2 oz Crab Meat; 1 can, *, OR
  7 1/2 oz Frozen Shrimp; **
      2 tb Sherry; Dry
 
  *     Crab meat should be drained, broken into chunks,and the cartilage
        removed. ** Shrimp should be shelled and cooked. In a skillet cook
  rice, onion and garlic in oil over medium-low heat, stirring occasionally
  until rice is golden brown.  Remove from the heat. Add water, undrained
  tomatoes, bouillon granules, salt and a few dashes of hot pepper sauce.
  Cover and simmer about 15 minutes or till most of the liquid is absorbed.
  Stir in the peas and cook for 5 minutes longer.  Stir in the crab or shrimp
  and sherry; heat through.  Serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rice, Cheese, Chili Medley
 Categories: Microwave, Mexican, Vegetarian
   Servings:  6
 
      1 c  Sour cream
      4 oz Can chopped green chilli,
           -drained
      1 tb Dried parsley
      3 c  Hot cooked white or brown
           -rice
     12 oz Monterey jack (cut in
           -strips)
 
  Topping:  1/2 cup shredded Cheddar, 2 T toasted slivered almonds  (1/4 cup
  almonds, 1 T butter or margarine, place on pie plate and cook on high 1 1/2
  to 3 mins, stirring every 30 seconds)
  
  Mix sour cream and chilli, set aside. Mix parsley into the rice. ditto
  
  Layer 1 cup of rice, 1/2 the sour cream mixture, and 1/2 the cheese in a 1
  1/2 quart casserole.  Repeat.  Cover with remaining rice.  Cover tightly
  with plastic wrap and nuke on medium high 8 - 10 minutes.
  
  Top with cheddar and almond mixture, recover, and let stand until the
  cheese melts, about 3 minutes.
  
  (Supposedly 6 servings...I doubt it!)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rich and Creamy Refried Bean Dip
 Categories: Appetizers, Mexican, Beans, Cheese
   Servings:  2
 
MMMMM-------------------------------DIP------------------------------------
      1 c  Refried Beans
    1/2 c  Sour Cream
    1/4 c  Fresh Tomato, Chopped
      1 ts Salsa Verde, Hot Green Salsa
    1/8 ts Salt
           Black Pepper, To Taste

MMMMM-----------------------------GARNISH----------------------------------
           Cheddar, Sharp, Shredded
      2 tb Black Olives, Chopped
 
  Mix the beans and sour cream, blending thoroughly.  Blend in all of the
  other ingredients except the garnish, blending well.  Cover and chill.
  Garnish with the cheddar cheese just before serving. Makes about 1 3/4 cups
  of dip. SUGGESTED DIPPERS: Cucumber, Cheese Crackers, Jicama, Broccoli
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Ricotta Tacos - Tacos De Requeson
 Categories: Mexican, Cheese
   Servings:  6
 
           Jim Vorheis
    1/3 c  Fresh lime juice
           Sea salt to taste
    1/3 c  Finely chopped radishes
    1/4 c  Finely chopped white onion
      1    Chile peron, black seeds
           -removed and roughly
           -chopped,
           Or any hot green chile,
           -chopped with seeds
      1 tb Roughly chopped cilantro
           The tacos:
      1 c  Drained and lightly salted
           -ricotta cheese
      6    Thin 5-inch corn tortillas
      6    Toothpicks
           Safflower oil for frying
 
  Have ready a tray lined with a double thickness of paper toweling.
  
  First make the sauce.  Put the lime juice and salt into a glass bowl, mix
  in the rest of the ingredients, and leave for at least 30 minutes to
  marinate.  This should make about 1 cup.
  
  Spread 1 tablespoon of the ricotta over half of each tortilla. Fold over
  and secure with a toothpick.
  
  Put oil to a depth of 1/4 inch in a large frying pan and heat. When hot but
  not smoking, add a few of the tacos and fry, turning once until they are a
  golden color and quite crisp.  Continue with the rest, adding oil if
  necessary.
  
  Drain the tacos well on paper toweling and remove as soon as they are cool
  enough to handle.  With a toothpick, ease them open and insert about 2
  tablespoons of the sauce.  Serve immediately; they cannot wait.
  
  The Art of Mexican Cooking From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rio Grande Valley Spanish Rice
 Categories: Vegetables, Mexican
   Servings: 10
 
      2 tb Bacon grease or oil
  1 1/2 c  Rice
    1/2 ts Garlic powder
      1 ts Cumin seed
    1/2 ts Oregano (Mexican)
    1/2 ts Black pepper (chopped)
    1/2 c  Bell pepper (chopped)
    1/2 c  Onion
      1 c  Tomato sauce
      3 c  Boiling salted water
 
  In hot bacon grease, cook 1 1/2 Cups rice til golden brown. Add seasonings,
  chopped pepper and onion, and tomato sauce. Pour all this into boiling
  water. Reduce heat, cover and cook 12-15 minutes. Remove from heat, leave
  covered and  let steam  a few  minutes. Doubles  nicely
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Roasted Habanero Salsa From Hell
 Categories: Sauces, Mexican
   Servings:  1
 
      1 tb Virgin olive oil
    1/3 c  Virgin olive oil
      6    Ripe plum tomatoes, halved
           Freshly ground black pepper
     10    Habanero chile peppers
    1/4 c  Lime juice (about 2 limes)
    1/4 c  Chopped cilantro
 
  Combine tablespoon of olive oil and garlic and mix well.  Rub tomato halves
  with this mixture, sprinkle with salt and freshly cracked pepper and roast
  in 500-degree oven until they begin to take o some serious color, about 15
  to 20 minutes.  Remove from oven, cool to room temperature and dice.
  
  Meanwhile, grill habanero peppers over a medium-hot fire until slightly
  colored, 2 to 3 minutes.  Temove peppers from fire and mince.  Be very
  careful when working with this pepper.  Wear gloves when mincing it, and if
  you get any of the juice on your skin, wash it off with a mild bleach
  solution, which neutralizes the capsaicin.  Also, be sure not to rub your
  eyes while working with these peppers, and wash your hands well after
  you're done.  These little guys are incendiary.
  
  In medium-size bowl, combine tomatoes, peppers, 1/4 cup olive oil, lime
  juice and cilantro, mix well, and prepare for takeoff.
  
  This salsa will keep, covered and refrigerated, about 5 to 6 weeks, mainly
  because no mold or bacteria would dare to come near the stuff. Yields 2
  cups.
  
  Source:  "Salsas, Sambals, Chutney and Chowchows" by Chris Schlesinger and
  John Willoughby.
  
  Typed by Steven Frank.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Roasted Tomato Sauce
 Categories: Sauces, Mexican
   Servings:  6
 
    1/2 c  Onion, Chopped, 1 Medium
    1/4 c  Carrot, Finely Chopped
      1 tb Vegetable Oil
      2 lb Tomatoes, Roasted & Peeled
      1 tb Basil Leaves, Fresh, Snipped
      2 ts Sugar
    1/4 ts Salt
    1/4 ts Ground Red Pepper
 
  Cook onion and carrot in oil over medium heat, stirring occasionally, until
  tender.  Cut tomatoes into fourths; drain.  Place onion, carrot, tomatoes
  and remaining ingredients in food processor work bowl fitted with steel
  blade or in blender container; cover and process until well blended. Serve
  warm or cold. Makes about 3 1/2 cups sauce.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rollitos de Jaiba - Crab Rolls
 Categories: Seafood, Appetizers, Mexican
   Servings: 24
 
  6 1/2 oz Crabmeat
      1    Beaten Egg
    1/2 c  Tomato Juice
      1 c  Bread Crumbs
    1/2 ts Salt
      1 ts Chili Powder
      2 ts Prepared Mustarrd
      1 ts Chopped Parsley
 
  Flake crab meat and remove any bones.  Add egg, tomato juice, bread crumbs,
  and seasonings; chill in refrigerator 2 to 3 hours.  Form mixture into
  finger-sized pieces.  Arrange on broiler rack over pan and broil 6 inches
  from source of heat, 5 minutes to each side.  Serve with toothpicks. Makes
  about 2 dozen.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rubio's Fish Tacos
 Categories: Seafood, Spicy, Mexican
   Servings:  6
 
     12    Cod or favorite whitefish
           -fillets (1-1/2 oz ea.)
     12    Tortillas, corn, as
           -thick/fresh as possible

MMMMM---------------------------BEER BATTER--------------------------------
      1 c  Flour
      1 c  Beer
           Garlic powder, pepper to
           -taste

MMMMM---------------------------WHITE SAUCE--------------------------------
    1/2 c  Mayonaise
    1/2 c  Yogurt

MMMMM------------------------------SALSA-----------------------------------
      1    Garlic clove, peeled and
           -minced
      6    Tomatoes, ripe, peeled,
           -seeded and diced
    1/2    Onion, minced
      2 tb Cilantro leaves, chopped,
           -stems removed
      2    Jalapeno chiles, seeded and
           -chopped
  1 1/2 ts Salt
    1/4 ts Pepper
           Oil for deep frying

MMMMM-----------------------------GARNISH----------------------------------
      1    Head cabbage, green,
           -shredded
      1    Lime, cut into wedges
 
  Calories     per serving:             Number of Servings:   0 Fat grams per
  serving:              Approx. Cook Time: Cholesterol per serving: Marks:
  
  *DIRECTIONS  +++*
  
  Mix flour with favorite spices such as garlic powder, red or black ground
  pepper.  Stir the flour mixture into the beer and mix until well blended.
  Wash fish by dipping in cold, lightly salted water or water with a little
  bit of lemon juice added.  Be sure fish is completely dry before dipping
  into batter.
  
  Prepare salsa; reserve.
  
  Put the vegetable oil into a deep skillet and bring to 375F.  Place fish in
  a single layer--do not let pieces touch each other.  Cook fish until batter
  is crispy and golden brown.
  
  Heat corn tortillas lightly in a skillet or Mexican comal until they are
  soft and hot.
  
  To assemble, on each tortilla layer the fish fillet, white sauce, salsa and
  cabbage.  Top it off with a squeeze of lime.  Fold tortilla over to serve.
  
  Source:  Bill Segui, FidoNet Cooking Echo.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: S&w Chicken Fajita Salad
 Categories: Salads, Mexican, Chicken
   Servings:  4
 
      4    Boneless, skinless
           Chicken breast halves
      1 cn (15-oz.) S&W Pinqutos or
           Black beans, undrained
      1 cn (14-1/2 oz.) S&W Ready Cut
           Tomatoes, drained well
      4 c  Shredded salad greens
    1/2 c  Diced bell pepper
    1/4 c  Each chopped green onion,
           Red onion, cilantro
           S&W Mesquite Cooking Sauce
           & Marinade
           S&W Vintage Lites Red Wine
           Vinegar Dressing
           Garnish (optional):
           Guacamole & sour cream
 
  Brush chicken with Mesquite Cooking Sauce.  Broil or BBQ 3-5 min. per side
  or until done, basting with more Cooking Sauce; slice into thin strips.
  Combine remaining ingredients with chicken strips and toss with 1
  tablespoon Cooking Sauce & 2 tablespoons Vintage lites dressing.  Garnish
  with guacamole and sour crea, if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Salsa Cruda (Fresh Salsa)
 Categories: Condiments, Mexican
   Servings:  2
 
      2 lg Tomatoes, peeled and
           -chopped.
      4    Tomatillos, husked and
           -chopped.
      2    Fresh Anaheim chiles, seeded
           -and chopped.
      5    Green onions, chopped.
      2    Fresh jalapeno pepper,
           -seeded and chopped
      1 ts Ground cumin
      1 ts Fresh lime juice
      1 ts Sugar
      1 ts Minced fresh cilantro
    1/2 ts Freshly ground black pepper
           -(one half, not 1 to 2!)
    1/4 ts Salt.
 
  Makes about 2 cups.
  
  In lidded jar, combine all ingredients and marinate for at least one hour.
  May be stored for about 2-3 weeks in refrigerator.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Salsa De Suegra (Mother-In-Law Sauce)
 Categories: Sauces, Mexican
   Servings:  2
 
     10    Tomatillos
      6 oz Green Tomato, Unripe
      2 tb Finely Choppped Scallions
      3    Serrano Chilies, Chopped
      2 tb Chopped Cilantro Leaves
    1/2 ts Sea Salt, To Taste
    1/3 c  Water
 
  MAKES 2 CUPS
  
  According to local lore, the cook serves this to her son-in-law because "le
  pica mucho" (it bites him a lot). It is very "picante". However, if you use
  3 chiles, it is only pleasantly picante. This sauce should have a thick,
  rough consistency and is used with frijoles, rice, or broiled meats. It is
  best eaten fresh but will keep for a few days in the refrigerator without
  spoiling. It does not freeze well.
  
  Roughly chop the tomatoes, add a little at a time with the rest of the
  ingredients to a blender jar, and blend for a few seconds with each
  addition until the sauce has a rough consistency.
  
  the key to salsa verde is the tomatillos (tomate verde -- NOT just a green
  tomato)...don't know where you're from, but if it's the west or southwest,
  you'll probably find them in the super...if not, they are available canned,
  in a mexican food section.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Salsa Fresca
 Categories: Sauces, Mexican, Spicy, Hot, Condiments
   Servings:  1
 
      1 lb Ripe Tomatoes
    1/4 c  Chopped Scallions
      2 md Finely Chopped Jalapenos
      1 tb Fresh Lime Juice
    1/2 c  Ice Water
           Salt
      1 ts Crushed Oregano Leaves
 
  Chop the tomatoes and add to the onions and jalapenos in a medium sized
  bowl.  Add the remaining ingredients and mix by hand, bruising the tomato
  pieces.  Taste and adjust seasonings if necessary.  Serve at once as this
  salsa doesn't keep well.  The difference between this salsa and Pico De
  Gallo is that this recipe calls for oregano and Pice De Gallo calls for
  cilantro.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Salsa Fresca
 Categories: Condiments, Mexican
   Servings:  2
 
      4 sm Tomatoes, peeled, chopped
           -(abt 1 lb)
    1/2 c  Finely chopped onion
      1    Jalapeno chile, seeded(?),
           -finely chopped
      2 ts Olive oil
      1 ts Vinegar (I use dark rice
           -wine vinegar)
      1 ts Lime juice
    1/2 ts Dried oregano, crushed
    1/2 ts Salt
 
  In a medium bowl, combine tomatoes,onion and chile. Add olive oil, vinegar,
  lime juice, oregano and salt. Mix well. Let sauce stand 2 hours to blend
  flavors. Serve at room temperature. Makes 2 servings
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Salsa Iv
 Categories: Mexican, Salsa
   Servings:  1
 
      2 ea Tomato; diced
      1 ea Pepper, bell, green;
           -seeded/diced
      3 ea Jalapeno; deveined
    1/4 c  Onion, red; chopped
      2 tb Coriander, fresh; chopped
      1 tb Lime juice
      1 pn Sugar (opt)
           Salt
           Pepper, black
 
  In a bowl, combine tomatoes, peppers, onion, coriander and lime juice. Just
  before serving, season with pinch sugar, salt and pepper to taste. Makes
  about 2 cups. From The (Montreal) Gazette, 5/29/91 per James Lor
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Salsa Mexicana
 Categories: Condiments, Mexican
   Servings:  6
 
  1 1/2 c  Unskinned tomatoes, diced
    3/4 c  Finely chopped white onion
      6    Serrano chilies, finely
           -chopped
    1/3 c  Chopped cilantro
    1/2 ts Salt, or to taste
    1/2 c  Water
 
  This particular salsa is meant to be eaten fresh as it does not freeze well
  & looses its eye appeal by the second day.
  
  (use just enough to moisten the tomatoes and yield the desired texture)
  
  Mix together all ingredients and set aside at room temperature for about 30
  minutes before using.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Salsa Mexicana (Cruda)
 Categories: Mexican
   Servings:  6
 
      1 md Tomato (6 ounces)
      4 tb Finely chopped white onion
      2 tb Roughly chopped fresh
           -coriander
      3    Chiles seranos, finely
           -chopped, with seeds
    1/2 ts Salt, or to taste
    1/3 c  Cold water
 
  Chop the unskinned tomato and mix with the rest of the ingredients.
  
  Although this can be made up to three hours ahead, it is best made at
  almost the last minute, for it soon loses its crispness and the coriander
  it's sharp flavor.
  
  From: The Cuisines of Mexico Shared By: Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Salsa Picante
 Categories: Sauces, Mexican
   Servings:  1
 
      2 c  Tomatoes, canned, with juice
      1 sm Onion
      2    Chile serrano
      1 pn Sugar
           Salt, to taste
 
  Now are we talking about the mild, Old El Paso-type green chiles (which are
  a mild sort of chile poblano), or are we talking about jalapenos and
  serranos?  It makes a buncha difference.  Salsa picante (which is what we
  mean when we talk about "salsa" down here) is made with one or both of the
  last two.  Acting on the presumption that it's salsa picante that you mean,
  here's a recipe.  One serrano equals two jalapenos.  If you use jalapenos,
  removing the veins from the inside will make it less hot.
  
  Place all ingredients in a blender or food processor and blend until finely
  chopped.  Pour into a saucepan and bring to a boil.  Lower heat and simmer
  30 minutes.  Cool slightly, pour into a pint jar, and refrigerate, or
  process in a boiling water bath 10 minutes (in which case reduce the
  cooking time the same amount). This sauce will keep three to four weeks in
  the refrigerator. Cooking Texas Style Candy Wagner & Sandra Marquez
  
  FROM: PAT STOCKETT                    DATE: 08-07-93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Salsa Sandwich
 Categories: Mexican, Seafood, Condiments
   Servings:  6
 
      1 cn Tuna
      1    Mango or papaya, peeled and
           -diced
      1    Orange, peeled and diced
      1    Pear, peeled and diced
      2    Sprigs fresh cilantro,
           -chopped
    1/4 md Red onion, finely chopped
           Juice of 1/2 lime
      1 pn Of cumin
    1/2    Red pepper, diced
    1/2    Jalapeno pepper, finely
           -diced
      1 pn Of crushed black pepper
 
  Place all ingredients except tuna into small bowl.  Mix well and let sit
  for half an hour to allow flavours to blend. Spread on your favorite bread
  and top with tuna chunks.
  
  Origin: Tuna Ad in Canadian Living, November 1989. Shared by: Sharon
  Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Salsa Suprema
 Categories: Mexican, Sauces, Condiments
   Servings: 16
 
      1 lg Tomato, Chopped
      1 md Onion, Chopped
      2    Fresh Green Chilies, Chopped
      1    Or 4 Oz Can Green Chili
    1/2 ts Garlic Salt
    1/2 ts MSG, Optional
           Salt To Taste
 
  Combine all ingredients and chill, covered, in refrigerator at least one
  hour.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Salsa Verde
 Categories: Mexican, Sauces, Condiments
   Servings: 20
 
      2 x  Garlic Cloves
      3 x  Scallions
    1/2 c  Parsley Leaves
    1/4 c  Cilantro
           Pickled Jalapeno Pepper
     13 oz Tomatillos (Fresh Or Canned)
      4 oz Mild Green Peppers (Chopped)
    1/4 ts Hot Pepper Sauce
      1 ts Salt (Or To Taste)
 
  Drop the garlic through the feed tube of a food processor with the metal
  blade in place and motor running to chop finely (about 10 seconds.) Add the
  scallions, parsley, cilantro, and jalapeno and chop finely (about 6 pulses
  of the motor). Add the tomatillos and process until pureed, about 5
  seconds.  Add the remaining ingredients and pulse 2 times to mix.
  Refrigerate, covered. Source: Pleasures of Cooking magazine, Jan/Feb. 1987,
  p.10-11.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Salsa Verde, Mexican Style
 Categories: Mexican, Sauces
   Servings:  2
 
    1/2 md Onion, finely minced
      1 tb Minced, fresh cilantro
      1    Serrano or jalapeno chile,
           -finely minced
    1/2 ts Salt, OR more
     10 oz Canned tomatillos, well
           -drained
 
  1.  If possible, use an electric blender or food processor to blend all the
  ingredients together.  (Without machines, use a fork or mortar and pestle
  to mash the ingredients.)
  
  2.  Taste and adjust seasonings.
  
  Makes about 2 cups.
  
  From:  JANE BUTEL'S TEX-MEX COOKBOOK by Jane Butel, Harmony Books, New
  York.  1980.  ISBN 0-517-539861 Posted by: Karin Brewer, Cooking Echo, 1/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Salsa Verde
 Categories: Sauces, Mexican
   Servings:  4
 
      1 c  Italian or curly parsley,
           -finely chopped
      2    Garlic cloves, very finely
           -minced
      2 tb Capers, rinsed and chopped
    3/4 c  Virgin olive oil
    1/4 c  Red wine vinegar, champagne
           -vinegar or lemon juice, or
           -to taste
           Salt
 
  From "The Savory Way" by Deborah Madison. Bantam.
  
  Combine parsley, garlic, capers and olive oil in a bowl and stir in vinegar
  or lemon juice to taste. Season with salt.
  
  Serve sauce with pasta, white beans, tomatoes or hard-cooked eggs. Makes
  approximately 1 cup. Serves 4.
  
  NOTES: For variety, include a small portion of other herbs (chervil, basil,
  dill, fennel greens, thyme, arugula, etc.) with the parsley. If you're
  using lemon juice for the acid, add some of the zest to the sauce.
  
  Nutritional analysis per serving: 366 calories; 38 grams total fat; (5.3
  grams saturated fat); 0.2 grams protein; 1.9 grams carbohydrates; 0
  milligrams cholesterol; 6.5 milligrams sodium.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Salsa with Fresh Cilantro
 Categories: Condiments, Mexican
   Servings:  1
 
    1/4 c  Chopped Fresh Cilantro
           - Leaves
      2 md Tomatoes, Chopped
      1 sm Serrano or Jalapeno Pepper
           - Peeled, Seeded and Minced
    1/4 c  Chopped Onion
      1    Minced Garlic Clove
    1/2 ts Red Wine Vinegar
 
  Mix all ingredients.  Serve with tortilla chips or Mexican foods.  Great in
  guacamole.  Makes approximately 1 cup.  Typed by Syd Bigger.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Salsa
 Categories: Mexican, Appetizers, Condiments
   Servings:  6
 
      1 lg Onion
      8    Tomatoes - (approximately 2
           -lbs., or 11 Romas)
      3    Jalapenos - actually 3 to 5;
           -grate them or mince
           Extremly fine or you will
           -have "hot spots"
      1 tb Cilantro - dried, or 1/2
           -small bunch, stemmed
      1    Lime - juice of
      1    Lemon - juice of
      2 tb Vinegar
      1 ts Salt
      1 ts Pepper
      1 ts Garlic salt - (I use garlic
           -powder)
      1 ts Oregano
 
  Dice onions, tomatoes, jalapenos, and cilantro as small as possible.
  Combine the rest of the ingredients.  Chill overnight.
  
  *Note:  I peel the tomatoes first and then put them through a grinder or
  chop by hand.  The jalapenos definitely are better when ground, as if you
  don't mince them fine enough, you have "hot spots" in the salsa.  Three to
  four jalapenos make this a hot salsa.  For mild, I  would try adding one
  jalapeno pepper with the seeds removed.  Let it sit overnight and taste. If
  too hot, add more chopped tomatoes and more cilantro.  Definitely let it
  chill overnight; much better!
  
  This recipe originally was from Deb McSweeney with slight modifications by
  me.  It is truly delicious and always gets raves. You can also smoke the
  tomatoes before peeling which gives it a unique smokey flavor which
  complements certain foods.
  
  ~-Michelle
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: San Antonio Chili
 Categories: Chili, Mexican, Tabasco
   Servings: 10
 
      3 lb Coarsely ground meat (chili
           -meat)
      6 tb Chili powder
      1 tb Oregano
      1 tb Cumin
      1 tb Salt
    1/2 ts Cayenne pepper
      2    Large cloves garlic, minced
      1 ts Tabasco
  1 1/2 qt Water
    1/4 c  White corn meal
 
  A variation of the standard chili fare.  Unusual in that it uses corn meal.
  
  Number of Servings:  10          Approx. Cook Time: 40
  
  In Dutch oven, brown ground meat; drain. Add seasoning and water; heat to
  boil. Reduce heat, cover and simmer for 1 hour and 30 minutes. Skim off
  fat. Stir in corn meal and simmer uncovered for 30 minutes. Stir
  occasionally.
  
  Variation: Try part ground beef, pork and venison as a substitute for the
  chili meat for a wonderful flavor variation.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Santa Fe Chicken
 Categories: Mexican, Chicken
   Servings:  8
 
      1 x  Black Bean Relish; *
      8 ea Chicken Breast Halves; **
    1/4 c  Vegetable Oil
      2 tb Lime Juice
    1/2 ts Salt
    1/4 ts Pepper
      2 ea Cloves Garlic;Finely Chopped
    1/2 c  Onion; Chopped, 1 Medium
     14 oz Artichoke Hearts; ***
 
  *    See Sowest 2 for recipe. ** Chicken Breast Halves should be boneless
  and skinless. *** There should be 1 can (14 oz) of Artichoke hearts,
  drained and cut
       into quarters. Prepare Black Bean Relish and set aside. Place the
  chicken breasts in a shallow glass or plastic dish. Mix remaining
  ingredients except the artichoke hearts; pour over the chicken. Cover and
  refrigerate for 1 hour. Set oven control to broil. Remove chicken from the
  marinade. Place chicken on a greased broiler pan (with out the rack); brush
  with the marinade. Broil chicken with the tops about 4 inches from the heat
  until light brown, about 10 minutes. Turn chicken over and brush with the
  marinade. Arrange the artichoke hearts around the chicken. Broil until
  chicken is done, about 8 to 11 minutes longer. Serve with Black Bean
  Relish.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Santa Fe Flank Steak
 Categories: Mexican, Beef
   Servings:  8
 
      3 ea Guajillo Chiles
      2 ea Cloves Garlic;Finely Chopped
      1 tb Brown Sugar; Firmly Packed
      1 ts Thyme Leaves; Dried
    1/4 ts Salt
    1/4 ts Pepper; Freshly Ground
      2 lb Beef Flank Steak
 
  Place chiles and enough water to cover the chiles in a 2-quart saucepan.
  Heat to boiling.  Boil, uncovered, for 5 minutes and then drain.  Remove
  stems and finely chop the chiles.  Mix chiles and remaining ingredients
  except the steak.  Rub mixture on both sides of the steak.  Cover and
  refrigerate for an hour.  Set oven control to broil.  Place beef on rack in
  the broiler pan.  Broil with tops about 3 inches from the heat until brown,
  about 5 minutes.  Turn beef and broil until medium-rare about 4 to 6
  minutes longer.  Cut beef, diagonally across the grain, into very thin
  slices.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Santa Maria Salsa
 Categories: Sauces, Barbecue, Mexican
   Servings:  2
 
     29 oz (2 Cans) Tomatoes; OR
  3 1/2 c  Fresh Tomatoes; Peeled And
           Chopped
    1/2 c  Celery; Chopped
    1/4 c  Onion; Chopped
    1/4 c  Green Pepper; Chopped
  1 1/2 ts Salt
      1 ts Prepared Horseradish
      1 tb Vinegar
      1 tb Sugar
      1 tb Worcestershire Sauce
      1    Pickled Jalapeno; Minced OR
           To Taste
 
  Finely chop the canned tomatoes with scissors and mix with the other
  ingredients.  Turn into a bowl or jar and cover tightly and refrigerate for
  several hours or overnight to blend the flavors.  Serve at room temperature
  as a side dish with meats, beans, and barbecue.  Any leftovers can be
  refrigerated for several days.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sassy Salsa
 Categories: Mexican, Vegetables, Condiments
   Servings:  6
 
      5    Cloves garlic, minced
      1    Green, red, yellow, or
           -purple bell pepper
      4 lg Ripe tomatoes, cored, seeded
           -and diced
      1 md Onion, diced
      2    Hot peppers, such as
           -jalapeno peppers, or
           -serrano, minced
      1 bn Cilantro, chopped
      5    Green onions, sliced into
           -1/8 inch rings
    1/4 c  Olive oil
    1/8 c  Red wine vinegar or herbed
           -vinegar
           Juice of 1 lime
      1 ts Freshly ground pepper
      1    To 2 tablespoons chili
           -powder
      1 ds Of salt
 
  In a medium mixing bowl with a cover, stir together garlic, peppers,
  tomatoes, onion, hot peppers, cilantro, and green onions.
  
  In a small mixing bowl, whisk together olive oil, vinegar, lime juice,
  pepper, chili powder and salt.
  
  Pour dressing over vegetables and mix completely. Cover and refrigerate
  several hours to let flavors meld, then return to room temperature before
  serving.
  
  Yield: About 4 cups
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Saucy Beef Taco Pizza
 Categories: Beef, Spicy, Mexican, Hot, Pizza
   Servings:  4
 
      2 lb Ground Beef Round
      1 md Onion, Chopped
     16 oz Taco Sauce, Mild or Hot
      4 oz Diced Mild Green Chilies *
    1/2 c  Sliced Ripe Olives
      8 oz Refrigerated Rolls **
  1 1/2 c  Crushed Corn Chips
      1 c  Dairy Sour Cream
      1 c  Shredded Monterey JackCheese
    1/2 c  Shredded Cheddar Cheese
           Sliced Olives (Optional)
           Sliced Mushrooms (Optional)
      1 c  Shredded Lettuce
      1 md Avocado ***
      1 md Tomato, Diced
 
  * Chilies should be diced mild green chilies and be drained. ** Rolls
  should be Refrigerated Crescent Rolls. *** Avocado should be peeled and
  sliced.
  ~-------------------------------------------------------------------------
  Brown ground beef and onion in large frying-pan or Dutch oven.  Pour off
  drippings.  Add 1 cup taco sauce, green chilies and olives.  Separate
  crecent rolls into 8 triagnles and press into greased 9 to 10-inch pie pan
  to form crust.  Sprinkle 1 c crushed corn chips evenly over dough.  Spread
  beef mixture evenly over chips, spread with sour cream.  Cover with
  shredded Monterey Jack cheese, then shredded Cheddar Cheese.  Sprinkle with
  remaining 1/2 cup crushed chips.  Garnish with sliced olives adn mushrooms,
  if desired.  Bake in a moderate 375F oven for 20 to 25 minutes or until
  crust is golden.  Cut into wedges and serve with lettuce, avocado, tomato
  and remaining taco sauce. NOTE: Pastry for single-crust pie may be
  substituted for crescent rolls.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Savory Chicken
 Categories: Mexican, Chicken
   Servings:  6
 
      3    Or 4 half chicken breasts,
           -boned and skinned,
           Cut into pieces
 
  Savory Chicken is so fast and so good you will just want to stand and eat
  it out of the pan.
  
  (Home Spice Blend: use approximately the measurements below for spices. For
  the spice blend, combine cumin, cayenne pepper, thyme, garlic and onion
  powders, salt and flour.  Increase the spice amounts if you are cooking
  more than 2 1/2 pounds of chicken.)
  
  1  tsp cumin powder 1/4 tsp cayenne pepper 1 tsp crushed thyme 1/2 tsp
  garlic powder 1/2 tsp onion powder 1/2 tsp salt 1 Tbs flour 2 Tbs butter 1
  or 2 cloves garlic, chopped 1 or 2 jalapeno chiles, seeded, minced 1/2 cup
  to 3/4 cup light beer This recipe doubles easily but don't try to saute the
  chicken all at once. After the chicken is skinned and boned, rub it with
  your home spice blend.  If you get inspired, add another spice. Let the
  spiced chicken sit at room temperature for about 20 minutes.
  
  Using a heavy 12-inch skillet, heat the butter and oil and add 1 cup of the
  chicken pieces at a time.  Saute over medium heat until golden. Remove to a
  plate.  Saute the rest of the chicken, adding more oil if necessary. When
  all the chicken is sauteed, drain off any excess oil. Put all the chicken
  pieces back in the pan, along with the chiles and garlic and add the beer.
  A great head of steam will rise up the the most wonderful aroma. Quickly
  now, clamp on the lid and turn the heat to low.  Check every 5 minutes and
  turn the chicken in the reducing broth.  Cook for about 15 to 18 minutes.
  If the broth cooks away toward the end of the cooking, just add a
  tablespoon more beer.  At the end you should be left with a nice thick
  glaze.  Push the chicken around the beer glaze so it all gets coated. This
  is about the best taco meat you will ever encounter. Since tacos are filled
  with other things, the recipe above will serve 4 people unless you ate too
  much out of the pan.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Scallop Ceviche
 Categories: Seafood, Salads, Mexican, Syd's book
   Servings:  8
 
      4    Fresh Limes
      1    Fresh Lemon
      1 lb Bay Scallops
    1/2 md Red Bell Pepper, Fine Diced
      1 md Red Onion, Finely Diced
      1    Fresh Chile, Seeded, Minced
      1    Clove Garlic, Minced
    1/4 c  Chopped Fresh Coriander
      2 tb Olive Oil
           Salt
 
  Cut zest from 1 of the limes and lemon in long strips.  Squeeze 1/2 cup
  lime juice and 1/4 cup lemon juice.  Combine citrus juice and zest,
  scallops, peppers, onion, chile, garlic, coriander and oil in a mixing
  bowl.  Marinate at room temperature, stirring occasionally, for 1 hour.
  Refrigerate covered for 1 hour.  Remove zest from ceviche and season to
  taste with salt, if needed.  Garnish with julienned lime zest.  120
  calories per serving.  From: Syd's Cookbook.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Scrambled Eggs With Chorizo Sausage
 Categories: Mexican, Eggs, Pork
   Servings:  4
 
      4 oz Chorizo Sausage; Bulk, *
      6 ea Eggs; Large
    1/4 c  Milk
    1/4 ts Salt
      1 ds Pepper
    1/2 c  Tomato; 1 Md., **
 
  *     Italian Hot Sausage can be used but is not recommended.  Only if the
  Chorizo is not available. ** Tomato should be peeled, seeded and chopped.
  
  Crumble the sausage into an unheated 10-inch skillet.  Slowly cook the
  sausage for 15 to 20 minutes, stirring occasionally.  Drain off the excess
  fat.  In a medium bowl beat the eggs, milk, salt and pepper, with a fork.
  Pour the egg mixture over the sausage in the skillet.  Cook with out
  stirring over low heat until the eggs start to set on the bottom and sides
  of the skillet.  Lift the cooked portion of the eggs so that the uncooked
  can run under the cooked portion.  Continue to lift and fold for 2 to 3
  minutes until the eggs just begin to fully set.  Stir in the tomato and
  continue to cook as above until the eggs are cooked through but are still
  glossy and moist.  Serve hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Scrambled Eggs With Zucchini
 Categories: Mexican, Eggs
   Servings:  6
 
      1 c  Zucchini; Coarsely Chopped
      2 tb Margarine Or Butter
      6 ea Eggs; Large
    1/4 c  Milk
    1/2 ts Chile Powder
    1/4 ts Salt
      1 ds Pepper
    1/2 c  Monterey Jack Cheese; *
 
  *    There should be 2 oz of shredded cheese. In a medium skillet, cook the
  zucchini in the margarine for about 4 to 5 minutes or until almost tender.
  In a bowl, beat the eggs, milk, chile powder, salt and pepper with a fork.
  Stir in half of the cheese.  Pour the egg mixture over the zucchini in the
  skillet.  Cook, without stirring, over low heat until eggs start to set on
  the bottom and sides of the skillet. Lift and fold the eggs with a spatula
  so that the uncooked part runs under the cooked part. Continue lifting and
  folding about 5 minutes more or until the eggs are cooked through but still
  glossy and moist. Sprinkle with the remaining cheese and serve hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Scrambled Eggs With Cactus
 Categories: Mexican, Eggs
   Servings:  6
 
      8 oz Nopalitos; *
      1 tb Onion; Chopped
      2 tb Margarine Or Butter
      8 ea Eggs; Large
    1/3 c  Milk
    1/4 ts Salt
      1 ds Pepper
 
  *    Use 1 8-oz can of Nopalitos (cactus pieces) that have been drained and
  rinsed.
  
  In a 10-inch skillet, cook cactus pieces and onion in the margarine until
  the onion is tender but not brown.  In a bowl, beat the eggs, milk, salt
  and pepper with a fork.  Pour the egg mixture over the cactus pieces and
  onion in the skillet.  Cook without stirring over low heat until the eggs
  start to set on the bottom and sides of the skillet.  Lift and fold the
  eggs with a spatula so that the uncooked part runs to the bottom of the
  skillet.  Continue lifting and folding about 5 minutes more or until the
  eggs are set and cooked through but still glossy and moist.  Serve hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sea Bass In Cilantro
 Categories: Mexican, Seafood
   Servings:  8
 
      2 lb Sea Bass Or Red Snapper; *
      1 c  Milk
      1 ts Cumin; Ground
      1 c  Onion; Chopped, 1 Large
    1/4 c  Vegetable Oil
      1 c  Green Chiles; **
    1/4 c  Fresh Cilantro; Snipped, ***
    3/4 ts Salt
    1/4 ts Pepper
      1 x  Lemon Or Lime Wedges
 
  *      Bass Or Red Snapper fillets should be cut into 8 serving pieces. **
  Green chiles should be canned, drained and finely chopped. *** You can use
  up to 1/2 cup of the snipped Cilantro.  To Taste. Place fish fillets in a
  shallow glass or plastic dish.  Mix milk with cumin and pour over the fish.
  Cover and refrigerate at least 1 hour. Cook and stir onion in oil in a
  2-quart saucepan until tender.  Stir in the remaining ingredients except
  the fish and fruit wedges.  Heat to boiling and then reduce the heat.
  Simmer, uncovered, until thickened, about 10 minutes. Heat the oven to 350
  degrees F.  Drain fish and pat dry. Place 1 fish on each of eight 12-inch
  squares of heavy duty aluminum foil. Spoon some of the onion mixture onto
  the fish.  Fold foil over the fish and seal security. Place foil packets on
  an ungreased jelly roll pan, 15 1/2 X 10 1/2 X 1-inch. Bake until fish fish
  flakes easily with fork, 25 to 30 minutes. Serve with lemon or lime wedges.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Seafood Chilaquiles Casserole
 Categories: Mexican, Seafood
   Servings:  6
 
    1/2 c  Vegetable Oil
     10    Flour Or Corn Tortillas; *
    1/2 c  Green Onions w/tops; Sliced
    1/4 c  Margarine Or Butter
    1/4 c  Unbleached Flour
    1/2 ts Salt
    1/4 ts Pepper
      2 c  Half & Half Light Cream
      1    Chipotle Chile; **
      1 lb Bay Scallops
      1 lb Raw Shrimp; Medium, Shelled
      4    Bacon Slices; ***
 
  *     Tortillas should be 6 to 7 inches in diameter and cut into 1/2-inch
  **    Chipotle Chile should be a canned one in adobo sauce and be finely
  ***   Bacon should be crisply cooked and crumbled.
  ~-------------------------------------------------------------------------
  Heat oil in a 10-inch skillet until hot.  Cook tortilla strips in the hot
  oil until they are light golden brown, about 30 to 60 seconds and then
  drain.  Set aside.  Cook onions in margarine in a 3-quart sauce pan over
  low heat until tender, then stir in the flour, salt and pepper.  Cook,
  stirring constantly, until mixture is bubbly.  Remove from heat, stir in
  half & half (light cream).  Heat to boiling, stirring constantly.  Boil and
  stir for 1 minute, then reduce the heat.  Stir in remaining ingredients
  except the bacon.  Cook over medium heat, stirring frequently, just until
  the shrimp are pink, about 9 minutes.  Heat the oven to 350 degrees F.
  Layer half of the tortilla strips in the bottom of a greased 3-quart
  casserole; top with half of the seafood mixture.  Repeat with remaining
  tortilla strips and seafood mixture; top with the bacon.  Bake until hot,
  15 to 20 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Seafood Pozole
 Categories: Soups, Mexican, Seafood, Spicy
   Servings:  6
 
      1 sm Onion
      1 cn Yellow hominy (15 oz.)
    3/4 lb Rockfish fillet
      2 ts Olive oil OR salad oil
      1    Lime
      3 c  Low-salt chicken broth
      1 cn Diced tomatoes and juice (14
           -1/2 oz.)
      1 cn Chopped green chilies (4
           -oz.)
      2 ts Ground cumin
 
  Salsa or hot pepper sauce
  
  Preparation: 1. Thinly slice onion. Rinse and drain hominy. Rinse fish, pat
  dry, and cut into 3/4 inch cubes (discard any bones you discover while
  cutting fish). Slice lime into 6 wedges.
  
  Cooking: 1. Stir onion and oil in a 3-4 quart pan over medium-high heat
  until onion is tender, about 5 minutes.
  
  2. Add hominy, chicken broth, tomatoes and their juice, chilies and cumin.
  Cover pan and bring to a boil; reduce heat and simmer 5 minutes.
  
  3. Add fish; simmer and stir gently until fish flakes when prodded with a
  fork, 2-4 minutes. Ladle soup into bowls. Squeeze juice of 1 lime wedge
  into each bowl of soup. Serve salsa or hot pepper sauce alongside to season
  to taste. Makes 6 servings.
  
  Note: Snapper, Cod, Shrimp and Orange Roughy may be substituted.
  
  Per servings: 165 Calories, 15 g Protein, 17 g Carbohydrates, .7 g
  Saturated Fat,  2 g Monounsaturated Fat, 1 g Polyunsaturated Fat, .3 g
  Omega-3 Fat, 20 mg Cholesterol, 772 mg Sodium.
  
  SOURCE: *Simply Seafood, Spring  1992 SHARED BY: Jim Bodle 4/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Serrano Grits With Cheese
 Categories: Mexican, Vegetables
   Servings:  6
 
    1/2 c  Red Bell Pepper; Chopped
    1/2 c  Green Onions/Tops; Sliced
      2 ea Serrano Chiles; *
      2 tb Margarine Or Butter
  1 1/2 c  Milk
  1 1/2 c  Water
    1/2 ts Salt
    1/4 ts Pepper
    3/4 c  White Hominy Quick Grits
  1 1/2 c  Cheese; 6 oz, **
 
  *     Serrano Chiles should be seeded and chopped. ** Use Shredded Monterey
  Jack Cheese in this recipe. Cook and stir the bell pepper, onions, and
  chiles in the margarine in a 10 inch skillet until the pepper is tender.
  Heat the milk, water, salt and pepper to boiling in a 2-quart saucepan.
  Gradually add the grits, stirring constantly, and reduce the heat when they
  have all been added. Simmer uncovered, stirring frequently, until thick,
  about 5 minutes.  Stir in the bell pepper mixture and cheese.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Shoestring Jicama
 Categories: Vegetables, Mexican
   Servings:  4
 
           Vegetable Cooking Spray
      2 ts Vegetable Oil
      1 cl Garlic Crushed
    3/4 lb Jicama Peeled, Thinly
           Sliced & Cut Into 2 X 1/4
           In. Strips
      2 tb Chopped Red Bell Pepper
    1/8 ts Paprika
    1/8 ts Salt
    1/8 ts Pepper
 
  Coat A Medium Skillet With Cooking Spray.  Add Oil.  Place Skillet Over
  Medium High Heat Until Hot.  Add Garlic, Jicama & Bell Pepper. Sprinkle
  With Paprika, Salt & Pepper.  Saute Mixture 5 Min., Stirring Constantly.
  Serve Immediately. (Fat 2.5 Chol. O.)
    (Looks & Tastes Like Hash Brown Potatoes.  Very Good.)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Shrimp Acapulco
 Categories: Shrimp, Mexican
   Servings:  6
 
      4 sl Bread, crusts removed
      6 tb Softened butter
      6 oz Cooked and peeled shrimp
    1/2 ts Chili powder
    1/4 ts Paprika
    1/4 ts Cumin
 
  Salt and pepper Watercress to garnish
  
  1.  Cut the bread slices in half and spread with 2 T butter.  Butter both
  sides sparingly.
  
  2.  Place the bread on a baking sheet and cook in a preheated 350degF oven
  for 10-15 min. until golden brown. Keep warm.
  
  3.  Melt the remaining butter in a small pan and add the shrimp, spices and
  seasoning and stir well.
  
  4.  Heat through completely and spoon on the top of the bread slices.
  Garnish with watercress and serve hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Shrimp Fritters
 Categories: Mexican, Seafood
   Servings:  6
 
    1/2 c  Onion; Finely Chopped, 1 Md
      1 ea Clove Garlic; Minced
      2 tb Cooking Oil
      8 oz Tomatoes; Cut Up, 1 cn
      4 oz Green Chile Peppers; 1 cn, *
    3/4 ts Salt
      1 ds Pepper
      3 ea Eggs; Large, Separated
      2 tb Flour; Unbleached
  4 1/2 oz Shrimp; Drained,Chopped,1 cn
      1 x  Vegetable Oil For Frying
 
  *    Green Chile Peppers should be rinsed seeded and chopped. In a
  saucepan, cook onion and garlic in the 2 Tbls of vegetable oil until the
  onion is tender.  Stir in the UNDRAINED tomatoes, chile peppers, 1/2 Tsp of
  the salt, and pepper.  Bring to boiling and then reduce the heat. Cover and
  simmer 20 minutes and set aside keeping it warm.  Meanwhile, beat the egg
  whites until stiff peaks form and set aside.  Beat the egg yolks and
  remaining 1/4 tsp of salt for about 5 minutes or until thick and
  lemon-colored.  Fold the reserved whites into the yolks and sprinkle the
  flour on top of the mixture.  Fold in and then fold in the shrimp.  In a
  deep skillet or saucepan heat 1 inch of vegetable oil to 365 degrees F.
  Spoon the shrimp mixture into the hot oil using 2 Tbls for small fritters
  or 1/4 cup for large fritters.  Fry about 2 minutes on each side or until
  golden brown.  Drain on paper toweling.  Serve hot with the tomato sauce.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Shrimp Quesadillas
 Categories: Seafood, Mexican, Appetizers
   Servings:  4
 
      4    Flour tortillas
      1 c  Shredded Monterey Jack
           -cheese (4 oz)
    1/2 c  Coarsely chopped cooked
           -shrimp or imitation shrimp
    1/4 c  Thinly sliced green onions
           -and tops
      1 tb Finely chopped cilantro or
           -parsley
 
  Sprinkle half of each tortilla with cheese, shrimp, onions, and cilantro.
  Fold tortillas into halves. Pack in freezer bags and freeze.
  
  TO COOK: Thaw at room temperature 10-15 minutes. Cook in lightly greased
  skillet over medium heat until golden on both sides. Cut each tortilla into
  4 wedges. Serves 4.
  
  Origin: Cookbook Digest, May/June 1993 Shared by: Sharon Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Shrimp with Cornmeal Pancakes
 Categories: Mexican, Seafood, Pancakes
   Servings:  6
 
      3    Poblano Chiles; *
      2    Tomatoes; Medium, **
      1    Onion; Cut Into quarters,Med
      1    Clove Garlic
    1/4 c  White Wine; Dry
      1 ts Sugar
    1/4 ts Salt
    1/8 ts Red Pepper; Ground
    1/2 c  Dairy Sour Cream
      1 lb Shrimp; Cooked, Medium

MMMMM------------------------CORNMEAL PANCAKES-----------------------------
      2    Eggs; Large
      1 c  Yellow Or Blue Cornmeal
    1/4 c  Unbleached Flour
      2 c  Buttermilk
    1/4 c  Margarine Or Butter; Melted
      2 ts Baking Powder
      1 ts Baking Soda

MMMMM----------------------------GARNISHES---------------------------------
    1/2 c  Monterey Jack Cheese; Shred
 
  *      Chiles should be roasted and peeled, (See Sowest 1), and seeded. **
  Tomatoes should be roasted, peeled, (See Sowest 1), and cut into
  ~-------------------------------------------------------------------------
  Place chiles, tomatoes, onion and garlic in a food processor workbowl
  fitted with a steel blade or in a blender container; cover and process the
  mixture until smooth.  Pour into a 2-quart saucepan; stir in wine, sugar,
  salt and red pepper.  Heat to boiling; reduce the heat to low.  Cook
  uncovered, stirring occasionally, until thickened, about 15 minutes.  Stir
  in sour cream and shrimp; heat just until hot.  Spoon over Cornmeal
  Pancakes and top with the shredded cheese. CORNMEAL PANCAKES: Beat eggs in
  medium bowl until fluffy then beat in the remaining ingredients, just until
  smooth.  For each pancake, pour about 2 Tbls of the batter onto a hot
  greased griddle.  Cook until pancakes are dry around the edges and turn and
  cook the other side until golden brown.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Shrimp With Pumpkin Seed Sauce
 Categories: Mexican, Seafood
   Servings:  4
 
      1 lb Shrimp; *
    1/2 c  Onion; Finely Chopped, 1 Md
      1 ea Clove Garlic; Minced
      2 tb Vegetable Oil
      2 tb Flour; Unbleached
      8 oz Tomatoes; Cut Up, 1 cn
      1 ea Pickled Jalapeno Pepper; **
  1 1/2 ts Coriander Seed; Ground
      1 ts Salt
    1/2 ts Instant Chicken Bouillon
    1/2 ts Sugar
    1/2 c  Pumpkin Seeds, Toasted, ***
      2 tb Lime Juice

MMMMM-----------------------------GARNISH----------------------------------
      1 x  Rice; Hot, Cooked
 
  *    Shrimp can be fresh or frozen.  Shell and devein if needed. ** Pickled
  Jalapeno Pepper should be rinsed, seeded, and finely chopped. *** Pumpkin
  seeds should be the toasted, salted seeds and should be
     coarsely chopped. Thaw shrimp if frozen. In a large skillet, cook the
  onion and garlic in oil until tender but not brown; stir in the flour. Add
  the UNDRAINED tomatoes, chopped jalapeno pepper, coriander, salt, bouillon
  granules, and sugar. Cook and stir until thickened and bubbly. Stir in the
  shrimp. Cover and simmer for about 10 minutes or until the shrimp are done,
  stirring frequently.  Stir in the pumpkin seeds and lime juice, heat
  through.  Serve over hot cooked rice.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Shrimps in Chipotle Sauce - Camarones Enchipotlados
 Categories: Mexican, Seafood
   Servings:  3
 
           Jim Vorheis
      1 lb Large shrimps, peeled and
           -butterflied with tail
           Shells left on
    1/4 c  Fresh lime juice
    1/3 c  Light olive oil
      1 md White onion, finely sliced
    3/4 lb (about 2 medium) tomatoes,
           -broiled
      4    Chilies chipotles adobados,
           -or to taste
      1    Garlic clove, peeled and
           -roughly chopped
    1/3 c  Dry white wine
    1/4 ts Dried oregano, Mexican if
           -possible
 
  Season the shrimps with salt, pepper, and lime juice and set aside to
  marinate for about 30 minutes.
  
  Heat the oil in a frying pan; add the drained shrimp, reserving any liquid,
  and sliced onion and fry, shaking the pan and tossing the ingredients, for
  about 3 minutes.  Remove shrimp and onion with a slotted spoon and set
  aside.
  
  In a blender, blend the tomatoes, chipotles and their liquid, and garlic to
  a textured sauce.  Reheat the oil, add the sauce, and fry over high heat,
  stirring and scraping the bottom of the pan to prevent sticking, for about
  8 minutes.  Add the wine, oregano, marinade, and salt to taste and cook for
  another minute.  Add the shrimp/onion mixture and cook for about 2 minutes
  ~ the shrimps should be just cooked and still crisp.
  
  The Art of Mexican Cooking From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Smoked Chili Salsa
 Categories: Sauces, Mexican
   Servings:  8
 
      1 cn Chipotle chiles in adobo
           -sauce
      2 c  Boiling water
      2 tb Tomato paste
      1 tb Strong red wine or balsamic
           -vinegar or more to taste
      2 tb Brown sugar
 
  From "The Savory Way" by Deborah Madison, Bantam.
  
  Blend the chiles and water together in a food processor or blender until
  smooth. Add the other ingredients and blend again. Taste and adjust the
  flavorings as desired. Serve salsa with beans, eggs or in soups.
  
  Makes 2 cups.
  
  Nutritional analysis per serving: 22.7 calories; 0 grams total fat; (0
  grams saturated fat); 0.3 grams protein; 2.1 grams carbohydrates; 0
  milligrams cholesterol; 35.7 milligrams sodium.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Soft Tacos
 Categories: Mexican, Beef, Pork, Chicken
   Servings:  6
 
           Vegetable Oil
     12    Corn Tortillas; *
  1 1/2 c  Cooked Meat; **
 
  *    Corn Tortillas should be 6 inches in Diameter. ** Use shredded beef,
  pork or chicken for the meat filling.
  ~-------------------------------------------------------------------------
  Heat 1/8-inch oil in skillet until hot.  Cook tortillas, one at a time, in
  hot oil until soft, about 30 seconds; drain.  Spoon 2 Tbls of the shredded
  meat mixture slightly below center of each tortilla.  Roll tortilla over
  meat; secure with a wooden pick.  Heat 1/8 inch of vegetable oil in the
  skillet until it is hot.  Cook each taco in oil, turning once, until light
  golden brown, about 2 minutes; drain.  Remove wooden picks.  Garnish with 2
  or 3 of the following items:  Chopped tomatoes, shredded lettuce, chopped
  onion, chopped green chiles, chopped avocado, or shredded cheese.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sole Steam In Corn Husks
 Categories: Mexican, Seafood
   Servings:  6
 
      1 x  Chipotle Mayonnaise; *
     12 ea Corn Husks; Dried
      2 ea Poblano Chiles; **
      2 ea Red Bell Peppers; Chopped
    3/4 c  Tomato; Seeded & Chopped
      2 ea Cloves Garlic;Finely Chopped
    1/4 ts Salt
      2 lb Orange Roughy Or Cod Fillets
 
  *     See Sowest 2 for recipe. ** Poblano Chiles should be roasted and
  peeled (see Sowest 1 for
        directions), seeded and chopped. Prepare Chipotle Mayonnaise and set
  aside.  Rinse corn husks and remove the leftover silks then cover with
  boiling water.  Let stand until softened, at least 1 hour then drain and
  pat dry.  Mix the remaining ingredients except the fish fillets and
  mayonnaise.  Cut the fish fillets into 1-inch pieces and divide evenly
  between the corn husks.  Place 2 or 3 Tbls of the chile mixture on the
  fish.  Roll the corn husks lengthwise around the filling. Fold the ends
  toward the middle making a packet and secure with string. Place the corn
  husk packets on a rack in a 6-quart Dutch oven or steamer. Pour boiling
  water into the Dutch oven to a point just below the level of the rack.
  Cover and simmer until the fish flakes easily with a fork, about 25
  minutes.  Serve with Chipotle Mayonnaise.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sopa De Aguacate (Avocado Soup)
 Categories: Mexican, Soups
   Servings:  6
 
      4 tb Shortening
      3    Medium-sized avocados,
           -mashed
      1 tb Flour
    1/4 c  Chopped onion
    1/3 c  Cream
    1/2 c  Tomatoes, peeled and drained
           Green food coloring
      3    Tortillas (bought), or 3
           -slices of bread
           Salt and pepper
      4 c  Stock
 
  Heat one tablespoon shortening, blend in flour and brown. Add onion and
  tomatoes and boil until mixture is reduced to about one-half. Add a pinch
  of salt and pepper and add to stock. Simmer ten minutes. Place mashed
  avocados in a soup tureen, add cream and mix well. Add a few drops of green
  coloring and stock. Stir and serve immediately with tortilla croutons which
  have been made by cutting tortillas into small squares and frying in three
  tablespoons shortening until golden brown. Bread cubes may be used instead.
  
  Yield: Six servings
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sopa De Ajo (Garlic Soup)
 Categories: Soups, Diabetic, Garlic, Mexican
   Servings:  4
 
      2 tb Garlic, minced
      1 tb Olive Oil
      1 c  Whole Wheat Bread Crumbs
      4 c  Chicken Stock
    1/2 ts Cayenne Pepper
    1/2 ts Paprika
      2 tb Parsley, freshly chopped
           -(optional)
 
  Serve with a green garden salad sprinkled with fresh cilantro.
  
  In a large saucepan saute garlic in oil until soft.
  
  Stir in bread crumbs, stock, cayenne and paprika.
  
  Bring to a boil, then reduce heat and simmer for about 20 minutes,
  uncovered.
  
  Garnish with parsley, if desired.
  
  Yield: 4 servings, 4 cups
  
  One Serving = 1 cup Calories: 161 Protein: 6 g Fat: 6 g Carbohydrate: 22 g
  Fiber: 1 g Cholesterol: 1 mg Sodium: 242 mg Potassium: 201 mg
  
  Exchange: 1-1/2 Bread 1 Fat
  
  Source:  "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive
  Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara
  Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D.
  
  Shared by:  Norman R. Brown
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sopa De Ajo
 Categories: Soups, Eggs, Mexican, Garlic
   Servings:  4
 
      4 sl Firm white bread
      4 c  Stock
      1 tb Butter
      1    Bay leaf
      1 tb Olive oil
      1 ts Lemon juice
      4    Cloves garlic, minced
      4    Eggs
 
  Serves 4
  
  Trim crusts from bread, dice.  Cook bread cubes and garlic in butter and
  oil over medium-high heat until cubes are golden.  Remove and keep warm.
  Combine stock, bay leaf and lemon juice in same pan.  Bring to a simmer
  over medium heat.  Break eggs, one at a time into a saucer and slip into
  hot broth.  Poach until whites are set but yolks are still liquid (4
  minutes).  With a slotted spoon, carefully transfer each egg to a warm soup
  bowl. Ladle broth over eggs and sprinkle with croutons. Makes 6 cups.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sopa de Albondigas (Meat Ball Soup)
 Categories: Soups, Ground beef, Pork, Mexican
   Servings:  6
 
MMMMM------------------------------BROTH-----------------------------------
      1    Minced Onion
      1    Minced Clove Garlic
      2 tb Oil
      4 oz Tomato Sauce
      3 qt Beef Stock

MMMMM----------------------------ALBONDIGAS---------------------------------
    3/4 lb Ground Beef
    3/4 lb Ground Pork
    1/3 c  Raw Rice
  1 1/2 ts Salt
    1/4 ts Pepper
      1    Slightly Beaten Egg
      1 tb Chopped Mint Leaves
 
  Wilt onion and garlic in oil; add tomato sauce and beef stock.  Heat to
  boiling point.  Mix meat with rice, egg, mint, salt and pepper; shape into
  little balls.  Drop into boiling broth.  Cover tightly and cook 30 minutes.
  Will freeze nicely.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sopa De Albondigas (Soup with Meat Balls)
 Categories: Mexican, Soups
   Servings:  6
 
    1/2 lb Ground Beef
      1 tb Flour
    1/2 c  Ground Pork
      2 tb Shortening
    1/2    Boiled rice, mashed
      1 sm Onion, chopped
      1    Egg
    1/2 c  Tomato pulp
           Salt and pepper to taste
      1 qt Beef stock
 
  Mix meat with rice and egg. Season and shape into little balls the size of
  walnuts. Roll in flour and fry lightly in hot shortening. Remove and in the
  same pan brown onion and add tomato. Add beef stock and simmer five
  minutes. Add meat balls and simmer for one half hour or until thoroughly
  heated.
  
  Yield: Six servings
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sopa De Elote (Corn Soup)
 Categories: Soups, Mexican
   Servings:  6
 
      3 sm Ears corn (or 1 1/2 cups
           -frozen whole kernel
           Corn, thawed)
      1    Garlic clove
    1/2 ts Salt
      1 tb Butter
      1 sm Onion, chopped
      3 sm Tomatoes, peeled, chopped
           -(3/4 lb)
      1 qt Beef broth
    1/2 ts Dried leaf oregano, crushed
    1/4 c  Whipping cream
 
  cilantro leaves or parsley leaves
  
  If using fresh corn, cut kernels from cobs.  Scrape cobs with a sharp
  spoon; discard cobs.  Measure corn.  You should have about 1 1/2 cups.
  Reserve excess corn for another use.  Puree 3/4 cup corn in blender or food
  processor; set aside.  Mash garlic with salt to make a paste. Melt butter
  in a large saucepan.  Add onion and garlic paste. Cook until onion is
  tender but not browned.  Add tomatoes. Cook slowly 10 minutes, mashing
  tomatoes with a spoon. Add broth, oregano, pureed corn and whole corn
  kernels.  Taste and add salt if needed. Bring to a boil; reduce heat. Cover
  and simmer 30 minutes. Stir in cream. Cook until heated through, but not
  boiling.
  
  To serve, pour into soup bowls and garnish with cilantro or parsley. Makes
  6 servings.
  
  From:  MEXICAN COOKERY by Barbara Hansen, ISBN 0-89586-038-4 Posted by:
  Karin Brewer, Cooking Echo, 1/92
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sopaipillas
 Categories: Breads, Mexican
   Servings: 12
 
      4 c  Flour
      1 tb Baking Powder
      2 ts Sugar
  1 1/2 ts Salt
    1/4 c  Shortening Or Lard
  1 1/4 c  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 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.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sopaipillas
 Categories: Breads, Mexican
   Servings: 12
 
      1 pk Active Dry Yeast
    1/4 c  Warm Water
  1 1/2 c  Milk
      3 tb Lard Or Shortening
  1 1/2 ts Salt
      2 tb Sugar
      4 c  All-Purpose Flour
      1 c  Whole Wheat Flour
      1    Oil
 
  In a large mixing bowl, dissolve yeast in warm water. In another bowl
  combine milk, lard, salt and sugar. Heat to 110F and add to dissolved
  yeast. Beat in 3 cups of the all purpose flour and all of the whole wheat
  flour. Add abut 1/2 c all purpose flour and mix until a stiff sticky dough
  forms. Place dough on a floured board and knead, adding more flour as
  needed, until dough is smooth and nonsticky. Place doug in a greased bowl
  turning over to grease top. Cover and let stand at room temp. 1 hour. Punch
  dough down. The dough may be coverec and chilled as long as overnight.
  Knead dough on alightly floured board to expel air. Roll dough out, a
  portion at a time, to slightly less than 1/8" thick. Cut in 2"X 5"
  rectangles or 3" squares for appetizers. Place on lightly floured pans and
  lightly cover. If you work quickly you can let cut sopaipillas stay at room
  temp up to 5 min; otherwise, refrigerate them until all are ready to fry.
  In a deep wide frying pan or kettle heat 1 1/2 - 2 inches oil to 350F on a
  deep fat frying thermometer. Fry 2 or 3 at a time. When the bread begins to
  puff, gently push the bread into the hot oil several times to help it puff
  more evenly. Turn several times and cook just until pale gold on both
  sides, 1-2 minutes total. Drain on paper towels. Serve immediately or place
  in a warm oven until all are fried. Or if made ahead, cool, cover and chill
  or freeze. To reheat, bake uncovered in a 300F oven, turnig once, just
  until warm, 5-8 min. Do not overheat or they will become hard.Makes 2 dozen
  large sopaipillas or about 4 dozen small ones.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sopaipillas
 Categories: Desserts, Mexican, Breads
   Servings: 35
 
      2 c  All-purpose Flour
    1/2 ts Salt
      2 ts Baking Powder
      1 tb Shortening
    3/4 c  Warm Water
           Oil for deep-frying
           Honey
 
  Golden fried puffs are usuallyt served with honey for dessert.  Try them
  with cinnamon and sugar.
  
  In a medium bowl, mix flour, salt and baking powder.  Cut in shortening
  with 2 knives until mixture resembles cornmeal. Stir in warm water until
  all ingre- dients are moist. Turn dough out onto a lightly floured surface.
  Knead until smooth, about 5 minutes. Cover dough with plastic wrap or a dry
  towel. Let rest at least 30 minutes. For later use, dough may be placed in
  a plastic bag and refrigerated 24 hours. Cut dough in half. On a lightly
  floured surface, roll out dough about 1/4 inch thick. Cut into 3- or 4-inch
  squares. Pour oil 3 inches deep into saucepan or deep fryer. Heat to 400
  degrees F (205 Degrees C). Care- fully drop dough squares 1 at a time into
  hot oil. Cook until puffed and golden brown, turning once. If sopaipillas
  do not puff immediately, oil is not hot enough. Drain cooked sopaipillas on
  paper towels. Serve immediately with honey. Makes 35 to 40.
  
  (When we make ours, we only use about 3/4 inch of oil in a frying pan. How-
  ever, reckon 3 or 4 inches won't do no harm, eh.)
  
  Recipe from Mexican Cookery by Barbara Hansen, ISBN 0-89586-038-4 Provided
  by:  Ed Schwing
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sopapillas
 Categories: Mexican
   Servings: 12
 
      4 c  Flour
      1 tb Baking powder
      2 ts Sugar
  1 1/2 ts Salt
    1/4 c  Shortening or lard
  1 1/4 c  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 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.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sour Cream Chicken Enchiladas
 Categories: Mexican, Poultry, Cheese
   Servings:  6
 
     12    Corn tortillas
      4 c  Green chile sauce
      3 c  Minced, cooked chicken
      1 lb Jack cheese, grated
    1/4 c  Minced onion, (optional)
     16 oz Sour cream
           Salt to taste

MMMMM------------------------GREEN CHILE SAUCE-----------------------------
    1/4 c  Olive oil
      1    Clove garlic, minced
    1/2 c  Minced onion (optional)
      1 tb Flour
      1 c  Water
      1 c  Chopped green chiles
           Salt to taste
 
   To Prepare Green Chile Sauce: Saute garlic and onion in oil in a heavy
  saucepan. Blend in flour with a wooden spoon. Add water and green chile and
  mix well. Add salt. Bring to a boil and simmer, stirring frequently for 5
  minutes.
  
   Heat tortillas on a hot griddle and keep warm under a towel or heat in
  oil, drain on paper towels and keep warm. Mix one cup chile sauce with the
  chicken. Put 1/4 cup of the mixture on each tortilla and roll it up. Place
  in a baking dish, cover enchiladas with grated cheese and add onion if
  desired. Pour remaining sauce over enchiladas and bake at 350 Deg F for
  about 20 minutes. Smother with sour cream and return to oven for 10 minutes
  or until all is hot. Serve immediately.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Soused Oysters - Ostiones En Escabeche
 Categories: Mexican, Seafood
   Servings:  4
 
           Jim Vorheis
    1/2 c  Light olive oil
    1/3 c  Finely sliced white onion
      8    Garlic cloves, peeled
    1/2 c  Finely sliced carrots,
           -blanched
    1/2 c  Cauliflower flowerets,
           -blanched
      2    California bay leaves
      3    Fresh marjoram sprigs or 1/4
           -tsp dried
  1 1/2 ts Dried oregano, Mexican if
           -possible
    1/2 ts Peppercorns
           Sea salt to taste
    1/4 c  Vinegar
      2 c  Shucked oysters or other
           -seafood (shrimp, crab,
           Scallops, alone or together)
      1    Lime, thinly sliced
           Strips of canned jalapenos
           -en escabeche (to taste)
 
  Heat the oil in a large frying or saute pan.  Add the onion and garlic
  cloves and toss over high heat without browning for about 2 minutes. Add
  the vegetables, herbs, peppercorns, salt, and vinegar; cook over high heat
  until the mixture comes to a boil. Add the oysters, sliced lime, and
  jalapenos* and cook until the oysters are plump and just cooked - about 2
  minutes.
  
  Set aside to cool.  Refrigerate overnight and serve at room temperature.
  
  * Jalapenos may be omitted and passed separately at the table.
  
  The Art of Mexican Cooking From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: South of the Border Stew
 Categories: Mexican, Beef, Soups
   Servings:  6
 
    1/4 c  Butter
      2 lb Boneless round steak, cubed
      5    Zucchini, sliced thin
      3 c  Corn
      1 cn (4 oz) grn chilies, chopped
      2    Cloves garlic, minced
      1 ts Salt
    1/4 ts Oregano
    1/4 ts Cumin
      1 c  Cheddar cheese, shredded
    1/4 c  Chopped cilantro
 
  In a large skillet, melt butter.  Brown meat, a few pieces at a time.
  Remove from skillet as they brown.  Saute zucchini in skillet 7-10 minutes.
  Return meat and add corn, chilies, garlic, salt, oregano and cumin. Simmer,
  stirring occassionally, about 12-15 minutes or until meat is tender.  Stir
  in cheese until melted.  Garnish with chopped cilantro and serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: South of the Border Bundles
 Categories: Mexican
   Servings:  4
 
      6    10-INCH flour tortillas
      4 oz Cheddar or American Cheese
      1 cn Refried beans
    1/2 c  Sliced green onions
      1 cn Diced green chile peppers
      1 ts Chili powder
      1    Tomato, seeded and chopped
           Sliced green onion
           Taco sauce (optional)
 
  Contributed to the echo by: Pat Knox SOUTH OF THE BORDER BUNDLES
  
  Wrap tortillas tightly in foil. Heat in a 350 degree oven for 10 minutes.
  Cut the cheese into 6 sticks. In a bowl, stir together the refried beans,
  1/2 cup onion, chili peppers, and chili powder. Remove one tortilla from
  foil; recover remaining tortillas. Spread the tortillas with about 1/3 cup
  of the bean mixture to within 2 inches of the edge. Top with 1 tablespoon
  chopped tomato. Place one cheese stick in center of tortilla. Fold in two
  sides; roll up jelly-roll style. Place on a greased baking sheet. Repeat
  with remaining tortillas. Bake in a 350 degree oven for 15 to 20 minutes or
  till heated through. Serve bundles warm. Spoon taco sauce atop each bundle
  and sprinkle with additional sliced green onion, if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: South of the Boarder
 Categories: Mexican, Appetizers, Snacks
   Servings:  6
 
      1    Hot pepper
      8 oz Cream cheese
    1/3 c  Chopped black olives
 
  Directions: Prepare about 2 tsp. of the hot pepper by chopping it up.
  Remember: the "heat" is in the seeds and membranes inside, so if you want
  to keep it relatively mild remove all of that. Using an electric mixer,
  blend all the ingredients. Smear the mess evenly on a flour tortilla and
  roll it up. Chill in the refrigerator. To serve, cut the roll into little
  log segments and serve with some mild salsa.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Southwest Relish
 Categories: Vegetables, Condiments, Mexican
   Servings:  8
 
      1 c  Tomatillos, Chopped
    3/4 c  Tomato, Seeded And Chopped
    3/4 c  Green Bell Pepper, Diced
    3/4 c  Yellow Bell Pepper, Diced
    1/4 c  Pine Nuts, Toasted
      2    Cloves Garlic, Fine Chopped
      1 tb Fresh Sage Leaves, Snipped
      1 tb Lemon Juice
    1/4 ts Salt
 
  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.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Southwest Riblets
 Categories: Appetizers, Pork, Mexican, Garlic
   Servings:  6
 
    1/2 c  Onion, Chopped
      2 tb Vegetable Oil
      1 tb Red Chiles, Ground
      6    Juniper Berries, Dried,Crush
      3    Cloves Garlic, Fine Chopped
    1/2 ts Salt
    1/2 oz Baking Chocolate, Grated
      1 c  Water
      2 tb Cider Vinegar
      6 oz Tomato Paste
      2 tb Sugar
      3 lb Pork Back Ribs, Fresh *
 
  *  Rack Of ribs should be cut lengthwise across the bones.  Have the
  butcher do this with his meat saw.
  ~-------------------------------------------------------------------------
  Cook and stir onion in oil in 2-quart saucepan 2 minutes.  Stir in ground
  red chiles, juniper berries, garlic and salt.  Cover and cook 5 minutes,
  stirring occasionally.  Stir in chocolate until melted. Pour water, vinegar
  and tomato paste into food processor workbowl fitted with steel blade or
  into a blender container.  Add onion mixture and sugar; cover and process
  until well blended.  Heat oven to 375 Degrees F. Cut between pork back ribs
  to separate.  Place in a single layer in roasting pan, pour sauce evenly
  over pork.  Bake uncovered 30 minutes; turn pork. Bake until done, about 30
  minutes longer.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Southwest Torte
 Categories: Mexican, Cheese, Eggs
   Servings:  6
 
      1 c  Cheddar Cheese; Shredded
    1/4 c  Ripe Olives; Sliced
      4    Bacon Slices; *
    1/2 c  Red Bell Pepper; Chopped
    1/2 c  Corn; Whole Kernel
      3    Eggs; Large
  1 1/2 c  Half & Half; Light Cream
    1/4 ts Red Pepper; Ground

MMMMM-------------------------CORNMEAL PASTRY------------------------------
      1 c  Unbleached Flour
    1/3 c  Cornmeal; Yellow
      1 tb Oregano Leaves; Dried
    1/2 ts Salt
    1/2 c  Shortening; Vegetable
           Cold Water
 
  *  Bacon should be crisply cooked and crumbled.
  ~-------------------------------------------------------------------------
  Place the oven rack in the lowest position.  Heat the oven to 450 degrees
  F.  Prepare Cornmeal Pastry; gather into a ball.  Press in the bottom and
  2-inches up the sides of an ungreased springform pan, 9 X 3-inches in size.
  Sprinkle cheese, olives, bacon, bell pepper and corn in the pastry lined
  pan.  Beat eggs slightly, beat in remianing ingredients.  Pour into the
  springform pan.  Bake uncovered on the lowest oven rack for 20 minutes.
  Reduce the oven temperature to 300 degrees F.  Bake until a knife inserted
  into the center comes out clean, about 30 minutes longer. Let the torte
  stand for 10 minutes before cutting. CORNMEAL PASTRY: Mix flour, cornmeal,
  oregano and salt in a small bowl; cut in the shortening until the particles
  are the sixe of fine crumbs.  Sprinkle in the water, 1 Tbls at a time,
  tossing with a fork until the flour is moistened and pastry almost cleans
  the sides of the bowl (add 1 to 2 teaspoons of water if necessary).
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Southwest Green Rice
 Categories: Mexican, Soups
   Servings:  6
 
      2 ea Poblano Chiles; Lg, *
      2 ea Cloves Garlic;Finely Chopped
    1/2 c  Onion; Chopped, 1 Md
      1 c  Regular Rice, Uncooked
      2 c  Chicken Broth
    1/4 ts Salt
    1/4 c  Parsley; Snipped
 
  * The Poblano Chiles should be roasted and peeled (see Sowest 1 for
  instructions) and seeded.
  
  Place the chiles, garlic, and onions in a workbowl of a food processor
  fitted with the steel blade, or in a blender container; cover and process
  until smooth.  Mix the chile mixture and the remaining ingredients except
  the parsley, in a 3-quart saucepan.  Heat to boiling stirring once or
  twice, reduce the heat and simmer, covered, for about 16 minutes.  (DO NOT
  lift the cover or stir.)  Remove from the heat and fluff lightly with a
  fork.  Cover and let steam for about 10 minutes.  Stir in the parsley and
  serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Southwest Beef Fajitas
 Categories: Mexican, Beef
   Servings:  8
 
           Cucumber Salsa
           Southwest Relish
           Southwest Guacamole
      1 lb Top Round Steak, Boneless *
    1/4 c  Lime Juice
      2 tb Vegetable Oil
      2 ts Red Chiles, Ground
      2    Cloves Garlic, Chopped
      8    Flour Tortillas **
 
  *    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 across 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.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Southwest Guacamole
 Categories: Appetizers, Dips, Mexican
   Servings:  6
 
      5    Avocados, Ripe, Peel & Pit
      4    Cloves Garlic, Chopped
      1 c  Tomato, Chopped
    1/4 c  Lime Juice
    1/2 ts Salt
 
  Mash avocados in a medium bowl until slightly lumpy.  Stir in remaining
  ingredients.  Cover and refrigerate 1 hour. Makes 3 cups of dip.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Southwest Black Bean Soup
 Categories: Soups, Edit, Vegetables, Mexican
   Servings:  8
 
      1 c  Onion, Chopped, 1 Large
      4    Clove Garlic, Finely Chopped
      2 tb Vegetable Oil
      1 lb Black Beans, Dried
      2 c  Ham, Smoked, Cooked, Cubed
      6 c  Chicken Broth
      2 tb Red Chiles, Ground
      2 tb Cilantro, Fresh, Snipped
      1 tb Oregano Leaves, Dried
      2 ts Cumin, Ground
     28 oz Whole Tomatoes, Undrained
      1    Chipotle Chile *

MMMMM-----------------------QUICK CREME FRAICHE----------------------------
    1/3 c  Whipping Cream
    2/3 c  Dairy Sour Cream

MMMMM----------------------------GARNISHES---------------------------------
           Red Bell Pepper, Chopped
 
  *  Chipotle Chile should be one that has been canned in Adobo Sauce.
  ~-------------------------------------------------------------------------
  Cook and stir onion and garlic in oil in 4-quart Dutch oven until onion is
  tender.  Stir in remaining ingredients except Quick Creme Fraiche and Bell
  pepper; heat to boiling.  Boil 2 minutes; reduce heat.  Cover and simmer
  until beans are tender, about 2 1/2 hours.  Pour 1/4 of the soup into food
  processor work bowl fitted with steel blade or into blender container,
  cover and process until smooth.  Repeat with remaining soup.  Serve with
  Quick Creme Fraiche and Bell Pepper. QUICK CREME FRAICHE: Gradually stir
  whipping cream into sour cream.  Cover and refrigerate up to 48 hours.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Southwest Burgers
 Categories: Mexican, Beef
   Servings:  6
 
      1 x  Fresh Tomato Salsa; *
  1 1/2 lb Ground Beef
      4 oz Chopped Green Chiles; **
      4 oz Monterey Jack Cheese; Diced
    1/2 ts Pepper
    1/4 ts Salt
 
  *     See Sowest 2 for recipe. ** Use 1 4-oz can of chopped green chiles
  that have been drained. Prepare Fresh Tomato Salsa and set aside. Mix
  remaining ingredients. Shape into 6 patties, each about 1/2-inch thick. Set
  oven control to broil. Place patties on rack in broiler pan. Broil with
  tops of burgers about 3 inches from the heat until they are done to your
  taste, 5 to 7 minutes on each side for medium done. Serve with Fresh Tomato
  Salsa.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spanish Omelet
 Categories: Mexican, Eggs
   Servings:  4
 
      3 c  Potatoes; *
    1/2 c  Onion; Chopped, 1 Md.
    3/4 ts Salt
    1/4 ts Red Pepper; Crushed, **
      2 tb Vegetable Oil
      6 ea Eggs; Large, Beaten
    1/3 c  Milk
    1/2 ts Salt
    1/8 ts Pepper
 
  *      Potatoes should be peeled and finely chopped.  2 Large Potatoes
  should give you the 3 cups needed. ** 1/4 tsp of crushed pequin chiles
  should be used where they are available.
  
  Combine the potatoes, onion, the 3/4 tsp of salt and the crushed chiles.
  Heat the oil in a 10-inch ovenware skillet (cast iron).  Add the potato
  mixture to the skillet, cover and cook over medium heat until tender, about
  12 to 15 minutes, stirring occasionally.  Combine the eggs, milk, the 1/2
  tsp salt and pepper.  Pour the mixture over the potatoes in the skillet.
  Reduce the heat, cover and cook over low heat for about 8 to 10 minutes or
  until the eggs are nearly set.  Uncover the skillet and place under the
  broiler, 3 to 4-inches from the heat, for 2 to 3 minutes until the top is
  set.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spanish Rice
 Categories: Mexican, Vegetables, Rice
   Servings:  4
 
      3 tb Shortening
  1 1/2 c  Rice
    1/2 c  Onion, Sliced
    1/2 c  Bell Pepper, Sliced
     14 oz Can Whole Tomatoes
      1 md Clove Garlic, Minced
      1 ts Black Pepper
      2 ts Salt
      3 c  Water
 
  Melt shortening in large skillet. Add rice and brown. When rice is a golden
  brown, reduce heat and add onion, bell pepper, tomatoes, garlic and pepper.
  Mix well and add 1 1/2 cups warm water or enough to just cover the rice.
  Add salt. Cover and let simmer until almost dry. Add remaining water, cold,
  a little at a time, cooking over low heat until fluffy. Note: You may
  substitue peeled seeded green chili for the bell pepper.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spanish Rice
 Categories: Mexican, Vegetables, Rice
   Servings:  6
 
      1 c  Uncooked Long Grain Rice
      4 tb Oil
      2 tb Diced Bell Pepper
      3 tb Diced Onion
      1 ts Dried Parsley Flakes
      3 oz Tomato Paste
      2    Cloves Garlic, Minced
  2 1/2 c  Cold Water
    3/4 ts Salt
 
  Lightly brown rice in oil over medium heat, stirring constantly. Add bell
  pepper amd onion and saute' five minutes more, stirring often. Remove from
  heat; add parsley, tomato paste and garlic. Stir well and then add water
  and salt. Heat mixture to boiling, cover tightly and simmer 20 to 30
  minutes or until liquid is absorbed. Remove from heat and let steam 10
  minutes before serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spanish Rice
 Categories: Rice, Spanish, Mexican
   Servings:  4
 
      3 c  Cooked rice
      3 tb Olive oil
      1 md Onion; finely diced
      1 tb Finely minced garlic
      1 sm Green pepper; finely diced
      1 sm Red pepper; finely diced
      2    Ripe tomatoes
           - peeled, seeded and diced
           Salt and pepper; to taste
 
  COOK THE RICE according to the instructions on the package and keep warm.
  Heat the oil over medium heat in a large skillet and add the onions. Cook,
  stirring, about 5 minutes. Add the garlic and cook another minute. Add the
  peppers and tomatoes, cover and cook about 5 minutes. Add the rice, mix,
  replace the cover and cook another minute or so. Taste for salt and pepper
  and serve immediately.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spanish Rice
 Categories: Rice, Mexican
   Servings:  6
 
    3/4 c  Rice
      1    Clove Garlic
      2 md Tomatoes, peeled
      2 md Peppers
      2 tb Vegetable oil
      1 c  Chicken Stock (or 1 c. water
           -w/ 3 bouillon cubes)
      1 ts Ground Cumin
    1/4 ts Salt
           Fresh ground pepper
 
  Use metal blade in food processor, drop in garlic with motor running. Add
  tomatoes and peppers and coarsely chop.  Heat oil in large skillet. Add
  rice and saute til golden - 5 min. over med-low heat.  Add remaining
  ingredients and simmer, covered, for 15 min.  Do not lift lid or stir.
  Fluff rice with fork and serve for 4-8 (depending on variety of other
  dishes).
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spanish Rice
 Categories: Rice, Mexican
   Servings:  4
 
      6    Strips bacon crisp
      3 c  Cooked rice
     16 oz Can peeled tomatoes
      1    Medium green pepper
      1    Medium onion
      1 tb Bacon drippings
 
  Fry bacon & conserve 1 Tablespoon drippings. Combine cooked rice & add
  drippings,tomatoes & veggies. Heat through. Crumble bacon on top. Salt and
  pepper to taste. (If you would like,add hot banana peppers and juice) Happy
  Charring
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spanish Rice
 Categories: Rice, Mexican
   Servings:  6
 
      1 c  Uncooked rice
      1 tb Bacon Fat
      1 tb Green Chili or Bell Pepper
      1    Onion Chopped
      1 sm Clove Garlic Chopped
      1 ts Salt
      1 tb Chili Powder
      1 c  Tomatoes (Canned)
      1 lb Ground Beef
  1 1/2 c  Water
 
  Heat one half of the fat in frying pan, add rice and fry to a light brown,
  stirring occasionally to prevent burning. Remove rice, add remaining fat,
  then fry the hamburger, onion, garlic and chili pepper about 10 mins., add
  salt, tomatoes and chili powder, which has been disolved in 1/4 c cold
  water.  Allow the mixture to cook a few mins., then mix with rice.  Pour
  into a baking dish, add remaining water and bake until rice is tender,
  About 45 mins., in a moderate oven 350 to 370.
  
  Very easy, Good and easily doubled.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spanish Rice
 Categories: Mexican, Rice
   Servings:  1
 
      1 c  Rice
      1 lb Hamburger
      1 lg Onion
           Salt and pepper
      1 ts Celery salt
      1 ts Sugar
      1 cn Tomatoes (No. 2 1/2 can)
    1/2 lb American cheese
           Cracker crumbs
 
  Cook rice in salted water.  Meanwhile, brown hamburger and onion together.
  Add salt and pepper, celery salt and sugar.  Add tomatoes and simmer. When
  rice is cooked, rinse with hot water and drain.  Add to the hamburger
  mixture.  Add American cheese (diced) and stir until cheese melts.  Put in
  baking dish and top with cracker crumbs.  Bake approximately 30 minutes or
  until top is brown at 350 degrees.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spanish Style Codfish
 Categories: Mexican, Seafood
   Servings:  4
 
      1 lb Salt Cod
    1/4 c  Onion; Chopped, 1 sm.
      1 ea Clove Garlic; Minced
    1/4 c  Vegetable Oil
      8 oz Tomatoes; Cut Up, 1 cn
      2 tb Pimentos; Chopped
      1 ds Pepper
      2 tb Sherry; Dry
    1/4 c  Pimento Stuffed Olives; *
 
  *    Pimento-stuffed olives should be sliced. Rinse the excess salt from
  the cod, then soak cod overnight in cold water, changing several times.
  Drain and cut into serving size pieces.  Cook the onion and garlic in oil
  until the onion is tender but not brown.  Add the fish pieces and cook
  until lightly browned.  Add the UNDRAINED tomatoes, pimentos and pepper.
  Simmer, covered, about 20 minutes or until fish tests done. Add the sherry
  and heat through.  Garnish with the sliced olives.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spicy Bean Dip
 Categories: Dips, Mexican
   Servings:  1
 
      2 c  Dry pinto beans
      2 tb Ground cumin
     10    Cl Garlic
      2 tb Jalapeno pepper; minced
      4 tb Cider vinegar
      2 tb Paprika
      2 tb Chili powder
           Tabasco, to taste
      1 c  Fresh cilantro; chopped
 
  Calories     per serving: 24 Fat grams per serving: .2 Approx. Cook Time:
  Cholesterol  per serving: 0mg 1. Bring about 6 cups of water to a boil. Add
  the beans and boil until tender, about 2 hours. 2. Drain the beans and
  place them into a food processor.  Add the remaining ingredients and
  process until smooth.  Refrigerate until ready to serve. Yield: 4 cups. PER
  TABLESPOON: Calories: 24 Carbohydrates: 4 g Protein: 1 g Cholesterol: 0 mg
  Fat/% Fat:      .2 g/7% Source: Great Good Food by Julee Rosso
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spicy Beef Tostadas
 Categories: Mexican, Beef
   Servings:  6
 
      1 lb Beef flank steak
           Nonstick spray coating
      6    Flour tortillas (7-inch)
      1 c  Salsa
      1 ts Cornstarch
    1/2 ts Instant beef bouillon
           -granules
      1 md Zucchini, cut into thin
           -strips (2 cups)
      4    Green onions, bias cut into
           -1-inch lengths
      1 tb Cooking oil
    1/2 c  Monterey Jack cheese,
           -shredded (2 oz)
 
  Partially freeze beef.  Slice across the grain into thin strips
  (bite-size); set aside.  Spray six 10-ounce custard cups with nonstick
  spray coating.  Brush tortillas lightly with warm water to soften. Gently
  press into cups.  Bake at 350 F for 12 to 15 minutes.  Remove from cups and
  set aside.  For sauce, combine salsa, cornstarch and bouillon; set aside.
  Spray a large skillet with nonstick coating.  Preheat over high heat. Cook
  and stir zucchini over high heat for 1 1/2 minutes.  Add the onions; cook
  and stir 1 1/2 minutes more or until the vegetables are crisp-tender.
  Remove from skillet.  Place oil in hot skillet.  Cook and stir half of the
  beef for 2 to 3 minutes.  Remove cooked beef and cook the other half.
  Return all of the beef to skillet.  Stir sauce and add to skillet. Cook and
  stir until mixture is thick and bubbly.  Continue cooking for 2 minutes
  more.  Stir in the vegetable mixture.  Evenly divide the meat mixture among
  the tortilla cups and top with cheese. Serve immediately.
  
  Makes 6 servings.
  
  [LOW CALORIE RECIPES; Summer 1988] Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spicy Corn Bread
 Categories: Breads, Mexican
   Servings:  6
 
      1 lg Green chili, chopped
      1 lb Chorizo, coarsely chopped
           (or other spicy sausage)
      1 lg Onion, chopped
      3 tb Butter
      3    Eggs
      1 c  Sour cream
  1 1/2 c  Cornmeal
    1/2 c  Whole wheat pastry flour
      1 ts Baking soda
      1 ts Baking powder
    1/2 ts Soy sauce
    1/2 c  Maple syrup
      1 c  Milk
      1 c  Monterey Jack, grated
      3    Ears of fresh cooked corn
           Kernels only
 
  Saute chili until skin is charred; set aside.  Fry chopped chorizo 10
  minutes; discard fat; set aside.  Saute onion in butter for 10 minutes; set
  aside.  Chop chili into small pieces.  In a separate bowl, beat eggs and
  sour cream until smooth; stir in chili, sausage, and onion.  In another
  bowl, combine cornmeal, flour, baking soda, and baking powder.  Stir in
  sausage mix, soy sauce, and maple syrup, stirring just until blended.  Add
  in milk, cheese and corn kernels.  Pour into lightly oiled 9" square baking
  dish.  Bake at 350 degrees until top is browned and splitting, usually 30
  to 45 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spicy Garbanzos
 Categories: Mexican, Beans
   Servings:  6
 
      1 ts Whole Mustard Seed
    1/2 c  Onion; Chopped, 1 Md
      1 tb Vegetable Oil
     30 oz Garbanzo Beans; Drained, 2Cn
    1/2 c  Chicken Broth
      2 tb Tomato Paste
    1/2 ts Salt
    1/4 ts Cinnamon; Ground
    1/8 ts Cloves; Ground
 
  Cook and stir the mustard seed and onion in the vegetable oil in a 2 quart
  saucepan until the onion is tender.  Stir in the remaining ingredients and
  cook, stirring occasionally, until the beans are heated through, about 5
  minutes.  Serve
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spicy Mexican Tortilla Stacks
 Categories: Beans, Mexican
   Servings:  4
 
      1 cn Pinto Beans (15oz), drained,
           -rinsed
      1 cn Black Beans (15oz), drained,
           -rinsed
      1 cn Corn (16oz)
      1 cn Chopped Green Chilies (4oz)
      1 lg Onion, chopped
      1 lg Green Pepper, chopped
      5    Flour Tortillas
      1 c  Monterey Cheese,
           -pre-shredded
      1 c  Cheddar Cheese, pre-shredded
      1 lg Jar Salsa
 
  FROM:      Daniel Reemes (Texas Open Forum! 903-534-1918 30,000 + Files
  (1:3801/100))
  
  Source: Tyler Morning News, Sept. 11, 1991 Yield: 4 Servings
  
  Preheat oven 425". Combine beans and corn in large bowl. Stir in chilies,
  onion and green pepper. Lay one tortilla at the bottom of a greased
  two-quart souffle or casserole dish. Spoon a small amount of bean mixture
  over tortilla. Top with equal amounts of Moterey Jack and cheddar cheese.
  Continue alternating layers of tortilla, bean mixture and cheese mixture
  until you end with cheese layer. Bake covered at 425" for 10 minutes. Serve
  with salsa.
  
  ** -=> this comes from the bottom of the files of Shelley Rodgers <=-
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spicy Nachos Supreme
 Categories: Appetizers, Snacks, Mexican
   Servings:  6
 
      8 oz Tomato Sauce
      4 oz Diced Green Chiles
    1/2 c  Chopped Green Bell Pepper
      1    Green Onion, Sliced
    1/4 ts Hot Pepper Sauce
     10 oz Tortilla Chips
      2 c  Shredded Cheddar Cheese
      1    Avocado
      1 ts Lemon Juice
    1/2 c  Sour Cream
           Jalapeno Slices, Optional
 
  Combine tomato sauce, chiles, green pepper, green onion and hot pepper
  sauce in a bowl; let stand for 15 minutes.  Place tortilla chips in a
  shallow 8" X 10" baking dish.  Pour sauce over chips; sprinkle grated
  cheese over all.  Broil nachos for 3 minutes or until cheese melts.  Just
  before serving, seed, peel and mash avocado.  Stir in lemon juice.  Spoon
  avocado mixture and sour cream on hot nachos and top with jalapeno slices.
  Serve immediately.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spicy Pork Roast
 Categories: Mexican, Pork
   Servings:  6
 
    1/4 c  Sugar
      1 ts Red Chiles; Ground
      1 ts Oregano Leaves; Dried
    1/2 ts Pepper
      2 lb Pork Loin Roast; Boneless
 
  Mix sugar, ground red chiles, oregano and pepper and rub over the pork
  roast.  Cover and refrigerate 30 minutes.  Heat oven to 325 degrees F.
  Place pork, fat side up, on rack in a shallow roasting pan.  Insert meat
  thermometer so that the tip is in the thickest part of the pork and doesn't
  rest in the fat.  Roast, uncovered, until thermometer registers 170
  degrees. F, about 2 hours.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spicy Salsa
 Categories: Sauces, Diabetic, Vegetarian, Mexican, Condiments
   Servings:  7
 
     16 oz Can Whole Tomatoes
      1 sm Green Pepper, chopped
    1/3 c  Mild Onion, chopped
      3 tb Green Onion, chopped
      4 oz Can Green Chilies, diced,
           -rinsed and drained
      3 tb Cilantro, freshly chopped
    1/2    Garlic Clove, minced
 
  Puree tomatoes with their juice in a blender or food processor.
  
  Combine other ingredients and stir into tomatoes.  (Chill in refrigerator
  up to 5 days.)
  
  Yield: 7 servings, 2-1/3 cups
  
  One Serving = 1/3 cup Calories: 21 Protein: < 1 g Fat: < 1 g Carbohydrate:
  5 g Fiber: 0.9 g Cholesterol: 0 mg Sodium: 314 mg Potassium: 192 mg
  
  Exchange: 1 Vegetable
  
  Source:  "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive
  Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara
  Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D.
  
  Shared by:  Norman R. Brown
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spinach and Potato Soup
 Categories: Vegetables, Soups, Mexican
   Servings:  6
 
      2    Bacon, Slices, Cut Up
    1/2 c  Onion, Chopped, 1 Medium
      2 c  Chicken Broth
      2 c  Potatoes, Diced
    1/4 c  Carrot, Finely Chopped
    1/4 c  Celery, Finely Chopped
    1/4 c  White Wine, Dry
  1 1/2 ts Thyme Leaves,Fresh,Snipped *
  1 1/2 ts Sage Leaves,Fresh,Snipped **
    1/2 ts Pepper
      2 lb Spinach, Fresh, Chopped
      2 c  Milk
    1/2 c  Parsley, Snipped
    1/4 lb Chorizo Sausage Links ***
 
  * Or you can use 1/2 t Dried Thyme Leaves, crumbled. ** Or you can use 1/2
  t Dried Sage Leaves, crumbled. *** Chorizo sausage links should be cooked
  and sliced.
  ~-------------------------------------------------------------------------
  Cook and stir bacon in 3-quart saucepan until crisp. Remove bacon with
  slotted spoon and drain; reserve fat in saucepan. Cook and stir onion in
  fat until tender. Stir in broth, potatoes, carrot, celery, wine, salt,
  thyme, sage and pepper. Heat until boiling; reduce heat.  Cover and simmer
  for 30 minutes. Stir in half of the spinach and cook for 2 minutes. Stir in
  remaining spinach; cover and cook until spinach is just wilted, about 2
  minutes. Stir in milk, parsley and bacon; heat just until hot. Serve with
  sausage.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Splendiferous Guacamole Dip
 Categories: Appetizers, Mexican, Vegetables
   Servings:  8
 
      4 lg Ripe Avocados
    1/4 c  Lime Juice
      2 c  Tomatoes, Fresh, Ripe, Diced
      1 c  Yellow Onion, Diced
    1/4 ts Hot Sauce
    1/4 c  Fresh Cilantro, Chopped, OR
      4 ts Dried Cilantro, Crushed

MMMMM----------------------------GARNISHES---------------------------------
           Cilantro
           Sour Cream
      1 tb Jalapeno Pepper, Diced
 
  Peel and pit the avocados, then coarsely mash them in a bowl with a fork.
  Mix in the lime juice, blending well.  Add the other ingredients one at a
  time, blending well after each addition, in the order given.  Garnish with
  sour cream and sprinkle a little cilantro on top.  May be served at room
  temperature or chilled. Makes about 5 1/4 cups of dip. SUGGESTED DIPPERS:
  Warm Tortilla Chips, Baby Corn, Black Olives, Jicama, Mushrooms
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Stacked New Mexico Quesadilla
 Categories: Mexican, Appetizers
   Servings:  6
 
      1 x  Red Pepper-Sour Cream Sauce*
      1 x  Fresh Tomato Salsa; *
      3 c  Cooked Chicken; Shredded
      1 ea Zucchini; Medium, Chopped
      1 ea Red Bell Pepper; Chopped
      2 tb Margarine Or Butter
      8 ea Flour Tortillas; **
      1 x  Margarine Or Butter;Softened
      1 c  Monterey Jack Cheese; Shred
 
  *  See Sowest2 for recipes. ** Tortillas should be 8-inches in Diameter.
  Prepare Red Pepper Sour Cream Sauce and Fresh Tomato Salsa; reserve.  Cook
  chicken, zucchini, and bell pepper in 2 T margarine in 3-quart saucepan
  over medium heat, stirring occasionally, until pepper is tender, about 10
  minutes.  Sir in 1/2 cup of the Red Pepper Sour Cream Sauce.  Heat oven to
  350 degrees F.  Place 2 tortillas on cookie sheet; spread with margarine.
  Spoon about 2/3 of a cup of the chicken mixture on each tortilla; spread to
  edge of tortilla.  Top each with tortilla, and spread with margarine and
  2/3 of a cup of the chicken mixture; repeat.  Top each stack with tortilla
  and 1/2 cup of cheese.  Bake until cheese is melted and filling is hot, 10
  to 15 minutes.  Cut quesadilla into wedges; serve with remaining Red
  Pepper-Sour Cream Sauce and the Fresh Tomato Salsa or with sour cream if
  desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Steak Rancheros
 Categories: Beef, Mexican
   Servings:  2
 
     10 oz Boneless chunk steak (about
           -1/2 inch thick)
      2 ts Olive oil
    1/2 c  Sliced onion
      2    Garlic cloves, minced
      1 c  Canned Italian tomatoes
           -(with liquid), drain, seed,
           -and chop
           Tomatoes, reserving liquid
      2 ts Minced fresh cilantro
           -(Chinese parsley)
      6 oz New potatoes, scrubbed and
           -sliced (1/4-inch-thick
           -slices)
    1/4 c  Seeded and sliced mild green
           -chili peppers (1-inch
           -strips)
 
  On rack in broiling pan broil steak, turning once, until well browned but
  rare, 3 to 4 minutes on each side. Transfer to 1-quart flameproof
  casserole; set aside.
  
  In 9-inch skillet heat oil over medium-high heat; add onion and garlic and
  saute until onion is softened. Add tomatoes with reserved liquid and
  cilantro and saute for 5 minutes.
  
  Arrange potato slices over steak in casserole, pour in tomato mixture, and
  top with chili pepper strips; cover and bake at 350 degrees F. for 20 to 25
  minutes. Remove cover and bake until steak is tender and potatoes are
  browned, about 30 minutes longer. (If potatoes are not browned, place
  casserole under broiler during last 5 minutes of cooking.) Makes 2
  servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Stuffed Anaheim Chiles with Oregano Vinaigrette
 Categories: Salads, Mexican
   Servings:  4
 
      5    Anaheim chiles, halved,
           -seeded and inner pith
           -removed, rinsed and drained
      2 pk Garlic and herbs cheese
           -spread, (4 oz. pkgs.),
           Room temperature
      3 tb Shallots, minced
    1/4 c  Celery heart, minced
      1 tb Anaheim chile, minced (cut
           -one chile up for this)
    1/2 ts Coarsely ground black pepper
    1/4 ts Anchovy paste
      2 tb Imported romano, freshly
           -grated
      1 tb Imported parmesan, freshly
           -grated
    1/2 ts Dried cilantro, crumbled
    1/2 ts Dijon mustard
      4 tb Seasoned bread crumbs
           Oregano vinaigrette:
      3 tb Red wine vinegar
      4 tb Extra-virgin olive oil
      1 ts Dried oregano, crumbled
    1/2 ts Garlic powder
        pn Black pepper
      2 pn Anchovy paste
 
      Preheat oven to 375F.  Combine all ingredients (except those for
  vinaigrette) in mixing bowl and mix together well with fork.  Spray large
  baking sheet with Pam or oil lightly with olive oil.  Stuff chile halves
  with stuffing mixture, mounding slightly on top; place on prepared baking
  sheet.  Bake for 30 minutes; filling will be slightly browned.
      Place two baked stuffed halves on each of four small plates and drizzle
  with oregano vinaigrette; serve immediately. OREGANO VINAIGRETTE:
      Mix all ingredients together well with fork.  Stir again before
  serving. Serves 4 as an appetizer. 1993 Times-Picayune Recipe Contest
  Finalist Winner - Appetizer Category Source: Original by Michelle M. Bass
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Stuffed Chiles with Olive Mole
 Categories: Appetizers, Mexican
   Servings:  4
 
  1 1/2 c  California ripe olives
    1/3 c  Ricotta cheese
      1 c  Shredded Jack cheese
      4    To 6 Anaheim or poblano
           -chiles or bell peppers
           Mole
    1/2 c  Chopped onion
      1 tb Oil
      1 tb Chopped Cilantro
      2 tb Corn Meal
      2 tb Tomato Paste
      1 ts Chili Powder
    1/2 ts Garlic Powder
    1/2 ts Cumin
  1 1/2 c  Beef Broth
 
  Chiles
  
  Salt To Taste
  
  Chiles - Chop half the olives, slice the other half and reserve for mole.
  Mix chopped olives, ricotta and Jack cheeses.  Slice down one side of
  chiles; remove seeds and spoon in filling.  Put 1/8 inch hot water in
  baking pan.  Place chiles in pan cut side up; cover with foil; bake at 350
  degrees for 30 minutes.  Serve with mole sauce.
  
  Mole - Saute onion in oil 2 minutes.  Add remaining ingredients plus
  reserved sliced olives.  Simmer five minutes.
  
  Makes 4 servings
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Stuffed Fish Fillets  (Mexico)
 Categories: Mexican, Fish
   Servings:  4
 
      2 tb Margarine
    1/4 c  Finely chopped scallions
    1/4 c  Finely chopped green bell
           -peppers
      2 sl White bread, made into
           -crumbs
      1    Egg, beaten
    1/3 c  Chopped fresh parsley,
           -divided
    1/2 ts Salt
      1 ds Crushed red pepper
      1 ds Ground nutmeg
      4    Red snapper fillets (5 oz
           -each or flounder)
      1 tb Lemon juice
 
  Preheat oven to 350F.  In 10-inch skillet melt the margarine; remove 1
  tablespoon and set aside.  Heat remaining margarine until bubbly and hot;
  add scallions and bell pepper to skillet and saute over medium heat until
  vegetables are softened, about 3 minutes.  Remove from heat and let cool
  slightly.  Add the bread crumbs, egg, 1/4 cup parsley, and the seasonings
  to vegetables and mix well until ingredients are moistened. Spoon 1/4 of
  vegetable mixture over each fillet and roll fish to enclose. Transfer
  stuffed fillets, seam side down, to 8 x 8 x 2-inch baking pan; spoon any
  remaining stuffing mixture around fillets.  Drizzle reserved margarine over
  fillets and sprinkle each with 1/2 tablespoon lemon juice. Bake until fish
  flakes easily when tested with a fork, 15 to 20 minutes. Serve sprinkled
  with remaining parsley.
  
  Makes 4 servings, 1 stuffed fillet each.
  
  [WEIGH WATCHERS NEW INTERNATIONAL COOKBOOK ] Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Stuffed Jalapeno Peppers
 Categories: Appetizers, Mexican
   Servings:  6
 
     11    To 14 oz can pickled
           -jalapeno peppers, whole and
           Drained
      1    8 oz pkg cream cheese,
           -softened
      2    Eggs, boiled
    1/4 ts Garlic salt
      1 tb Finely chopped onion
      4 tb Mayonnaise
 
  Cut each jalapeno pepper in half lengthwise and remove veins and seeds.  In
  a small bowl blend the cream cheese, eggs, and mayonnaise.  Stir in the
  onion and garlic salt to taste.  Stuff pepper halves with cheese mixture.
  Chill before serving.
  
  From:  "Celebrate San Antonio - A Cookbook" by the San Antonio Junior
  Forum, 1986.  ISBN 0-961917-0-0 Posted by: Karin Brewer, Cooking Echo, 7/92
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Stuffed Mexican Meatloaf
 Categories: Ground beef, Mexican
   Servings:  8
 
      2 lb Ground Beef Chuck
      8 oz Tomato Sauce
    1/2 c  Taco Seasoning Mix *  PLUS
      2 tb Taco Seasoning Mix *
    1/3 c  Chopped Green Pepper
    1/3 c  Finely Chopped Onion
  1 1/2    Slices White Bread **
      1 lg Egg, Slightly Beaten
      2 c  Shredded Cheddar Cheese
    1/2 c  Sour Cream
           Cheddar Cheese Slices

MMMMM----------------------------GARNISHES---------------------------------
           Avocado Slices
           Cherry Tomatoes
 
  * Total Amount of Taco Seasoing mix is 1/2 cup plus 2 Tablespoons. ** Tear
  bread slices into fresh bread crumbs.
  ~-------------------------------------------------------------------------
  Combine ground beef, tomato sauce, taco seasoning mix, green pepper, onion,
  bread crumbs and egg; mix thoroughly.  Combine shredded cheese and sour
  cream.  Place half the meat mixture in 9 1/4 x 5 1/4 x 2 3/4-inch loaf pan.
  Make deep well the length of loaf; place cheese mixture in well. Place
  remaining meat mixture on top of cheese; seal well.  Bake in moderate oven
  (375F) for 1-1/2 to 1-3/4 hours.  Pour off drippings. Top meatloaf with
  overlapping cheese triangles.  Let meatloaf stand 8 to 10 minutes. Place on
  serving platter and garnish with avocado slies; place cherry tomato in
  center of each avocado slice.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Stuffed Mushrooms
 Categories: Appetizers, Vegetables, Mexican
   Servings: 12
 
     24 md Mushrooms
      2 tb Margarine Or Butter
    1/4 c  Onion, Chopped
      2 tb White Wine, Dry
    1/4 c  Bread Crumbs, Dry
    1/4 c  Cooked Smoked Ham, Fine Chop
      2 tb Parsley, Snipped
      1 tb Lime Juice
      1 ea Clove Garlic, Finely Chopped
      1 ts Oregano Leaves, Dried
      1 ds Pepper
    1/2 c  Cheese, Finely Shredded *
 
  * Use Montery Jack Cheese in this recipe.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sunflower Eggs
 Categories: Mexican, Eggs
   Servings:  6
 
      3 oz Uncooked Fine Noodles; *
      2 tb Vegetable Oil
    3/4 c  Onion; Chopped
      1 ea Clove Garlic; Minced
      3 c  Tomatoes; 4 Lg., **
      4 oz Green Chile Peppers; ***
      4 ts Sugar
      4 ts Vinegar
      1 ts Salt
    1/4 ts Cinnamon; Ground
    1/8 ts Cloves; Ground
      1 tb Vegetable Oil
      6 ea Eggs; Large
      1 tb Water
      1 ea Avocado; Large
 
  *     1 1/2 cups of the fine noodles should be 3 oz. ** Tomatoes should be
  peeled, cored and chopped. *** Use 1 4-oz can of green chile peppers that
  have been rinsed, seeded and chopped.
  
  In a medium skillet, cook the noodles in the 2 tbs of hot oil for 3 to 4
  minutes or until lightly browned, stirring constantly.  Remove the noodles
  from the skillet, reserving the oil.  Reserve the noodles.  Cook the onion
  and garlic in the reserved oil until tender.  Stir in the tomatoes, chile
  peppers, sugar, vinegar, salt, cinnamon, and cloves.  Bring to boiling then
  reduce the heat.  Boil gently, uncovered, for about 15 minutes or until
  slightly thickened, stirring occasionally.  Meanwhile, cook the browned
  noodles in a large amount of boiling salted water until tender, about 7 to
  8 minutes, then drain.  In another skillet, heat the 1 tbls of oil just
  until hot.  Carefully break the eggs into the skillet, sprinkle with a
  little salt and pepper.  When the whites are set and the edges are cooked,
  add the 1 tbls of water.  Cover and cook the eggs until they are done as
  you like them.  Combine the noodles and half of the tomato sauce, transfer
  to a heated platter.  Arrange the eggs on top the noodles.  Spoon the
  remaining tomato mixture over the eggs.  Seed, peel and slice the avocado.
  Arrange the slices in a sunburst fashion over the eggs and serve hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Super Nachos
 Categories: Mexican, Snacks, Kids
   Servings:  6
 
      2 pk Queso Quesadilla Cacique
           -(Cheese), sliced
      2    Dozen tortillas, taco size
      1 cn Sliced jalapeno peppers
    3/4 c  Milk
 
  From: Cacique, 14940 Proctor Ave., Industry, CA 91744
  
  chili powder to taste
  
  Cut tortillas into triangles and cook in hot oil until golden brown. In
  saucepan, combine Queso Quesadilla with milk and cook until melted. Add
  chili powder. Mix and pour over nachos.
  
  Decorate with slices of jalapeno peppers. That's it!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Super Salsa
 Categories: Sauces, Mexican, Condiments
   Servings:  999
 
      2 lb Serrano Peppers
  3 1/2 lb Roma Tomatoes
      1 lb Spanish Onions
     24 oz Tomato Sauce
  2 1/2 c  Distilled Vinegar
    1/4 c  Salt
    1/4 c  Black Pepper
      1 lg Head Of Garlic
     20    1/2 Pint Canning Jars & Lids
 
  Clean and stem the peppers.  Clean and quarter the tomatoes and onions. Use
  a food processor to shred the tomatoes, peppers and onions.  Use the
  largest shredding blade and don't worry about a few large pieces.  Place in
  a large stock pot.  Puree or press the garlic and add to the pot.  Add
  remaining ingredients to the pot along with enough water to keep the
  mixture from burning when heated.  Bring the mixture to a boil.  Reduce
  heat and simmer for 10 minutes.  Put salsa into the canning jars and
  process for 15 minutes at a rolling boil (open canning method).  This salsa
  is tasty but quite hot.  It needs about 3 years to mellow and mature. If
  you really like food that is hot it is edible immediately.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Super Salsa
 Categories: Condiments, Mexican
   Servings:  6
 
      3 lg Tomatos, chopped
      1 sm Onion, chopped
     10    Cherry Tomatos, chopped
    1/2 c  Cilantro
      1    Jalapeno Pepper, chopped
           Juice from Half Lemon
      1 ts Seasoned Salt
      1 ts Garlic Salt
      1 pn Sugar
      1    Clove of Garlic, Minced
 
  Combine all ingredients in Mixing Bowl. Allow to sit in refrigerator (at
  least) 1 hour before serving to allow flavors to blend. Serve with chips.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sweet Corn & Halibut Tamales
 Categories: Seafood, Mexican
   Servings:  2
 
      2 lg Fresh ears of corn, husks
           -intact
    1/2 ts (scant) salt
      2 tb Finely chopped red bell
           -pepper
    1/2 c  Packed fresh cilantro,
           -trimmed
      1 lb One inch thick halibut
           -fillets
      1 tb Yellow cornmeal
      1 ts Sugar
 
  Preheat oven to 375 degrees.  Lightly oil baking sheet.  Carefuly remove
  husks from corn, reserving 4 largest ones.  Lay corn ears on work surface
  and cut off kernels.  Process corn kernels in food processor until coarsely
  chopped (do not puree).  Add cilantro, cornmeal, sugar and salt and process
  just to combine.  Season with pepper.  Using slotted spoon, transfer corn
  mixture to small bowl.  Mix in finely chopped red bell pepper. Arrange 2
  corn husks on prepared baking sheet.  Spread 1/4 of corn mixture (roughly
  matching size of halibut fillets) over each husk on sheet. Season halibut
  on both sides with salt and pepper.  Place over corn mixture. Top each with
  another 1/4 of corn mixture.  Place remaining husks over to cover tightly.
  Cover both tamales with foil. Bake until halibut is just cooked through,
  approximately 20 minutes.  360 calories per serving, 8 g fat, 620 mg
  sodium, 64 mg cholesterol. From Bon Appetit's Light & Easy Mar '93.
  
  Makes 2 servings
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sweet Corn Salsa
 Categories: Mexican, Condiments
   Servings:  6
 
      2 c  Fresh corn kernels
      3 tb Butter, cold, cut into
           -pieces
    1/4 c  Seeded and diced tomatoes
      1 sm Jalapeno pepper, seeded and
           -minced
      2 tb Minced red onion
      2 tb Chopped cilantro
    1/4 c  Rice vinegar
    1/8 ts Freshly ground black pepper
    1/4 ts Coarse salt
 
  Cut raw kernels off cobs with a sharp knife.  Combine all ingredients in a
  saucepan over high heat and stir while bringing salsa to a boil.  When
  butter has melted completely and takes on the look of a light butter sauce,
  remove from heat and serve immediately.  Use with chicken or lobster. Makes
  3 cups.
  
  From: Pacifica Blue Plates Asbury Park Press 9/2/92 Shared By: Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sweet Onion Fajitas
 Categories: Potatoes, Cheese, Mexican
   Servings:  6
 
      1 lb Sweet onions, finely chopped
    3/4 lb New potatoes, finely chopped
      4    Plum tomatoes, finely
           -chopped
      6 oz Carrots, finely chopped
      1    Clove garlic, minced
      1    Jalepeno, minced
    1/2 c  Dry white or red wine
      4 lg Flour tortillas
           Freshly ground black pepper
           -to taste
      2 tb Minced cilantro
      2 oz Grated Monterey Jack of
           -Muenster cheese
      8 ts Non-fat plain yogurt
 
  Combine first seven ingredients in a heavy skillet.  Bring to boil; reduce
  heat and simmer, covered, about 15 minutes, until vegetables are tender.
  
  Season with pepper and stir in cilantro. Heat tortillas in oven. Spoon
  vegetable mixture onto center of each tortilla. Top each with cheese and
  yogurt.  Roll up and serve.
  
  Source: Rock Springs Sweet Onion Festival Cook Book 1992
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sweet Potato Scrambled Eggs
 Categories: Mexican, Eggs
   Servings:  4
 
  1 1/2 c  Sweet Potatoes, Diced, Raw
      4 ea Bacon; Slices, Cut Up
      6 ea Eggs; Large, Beaten
      1 ts Red Chiles; Ground
    1/4 ts Salt
      2 ea Green Onions/Tops; Sliced
 
  Heat enough salted water to cover the sweet potatoes, (1/4 Tsp of salt to 1
  cup of water) to boiling.  Add the potatoes and cover.  Heat to boiling
  again and then reduce the heat.  Simmer until potatoes are tender, about 6
  minutes and drain.  Cook the bacon in a 10-inch skillet until crisp, remove
  and drain on paper towels.  Drain the excess fat from the skillet reserving
  1 Tbls in the skillet.  Stir in the potatoes and cook over medium heat,
  stirring frequently, until golden brown.  Mix the eggs, ground red chiles
  and salt.  Pour the mixture into the skillet.  Sprinkle the mixture with
  the bacon and onions.  As mixture begins to set on the bottom and sides,
  raise it so that the uncooked egg mixture flows underneath the cooked. Cook
  until the eggs are cooked all the way through but still moist, about 3 to 5
  minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Swiss Chicken Enchiladas
 Categories: Chicken, Mexican, Cheese
   Servings: 10
 
      1    8 oz pkg. cream
           -cheese,softened
      1    6 oz pkg. Corn Tortillas
    1/4 c  Milk
      1    10 oz can mild enchilada
           -sauce
      2 c  Cubed,cooked chicken
    3/4 c  (6 oz.) container frozen
           -avocado dip
    1/2 c  Sliced green onions
    1/4 c  Slivered almonds
    1/2 c  Dairy sour cream
      4 oz (1 cup) shredded Monterey
           -Jack cheese
 
  Sliced radishes or almonds
  
  Heat oven to 375 degrees.In a large bowl,combine cream cheese and milk.Stir
  in chicken,onions,1/4 cup almonds and 1/2 cup Jack cheese. heat tortillas
  as directed on package.Spoon about 1/4 cup filling down center of each warm
  tortilla;roll up.Place seam side down in ungreased 13 x 9" baking dish.Pour
  enchilada sauce evenly over tortillas;sprinkle with remaining Jack cheese.
  Bake @ 375 degrees for 10 to 15 minutes or until bubbly.In small
  bowl,combine avocado dip and sour cream.Spoon over warm enchiladas. Garnish
  with radishes or almonds.
  
  Makes 10 enchiladas.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Taco Beef
 Categories: Beef, Mexican, Spicy
   Servings:  1
 
      1 lb Ground Beef
      1 c  Fresh Salsa
    1/2 ts Chili Powder
    1/4 ts Cumin
           Salt & Pepper To Taste
 
  In large skillet, brown beef.  Drain.  Stir in salsa, chili powder and
  cumin.  Bring to a boil.  Reduce heat to low; simmer 10 minutes or until
  liquid is absorbed, stirring occasionally.  Add salt and pepper to taste.
  Use beef mixture for tacos, tostadas or taco salads.  Makes 2-1/2 cups.
  
  Typed by Syd Bigger.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Taco Casserole
 Categories: Ground beef, Mexican
   Servings:  6
 
      1 lb Hamburger
      1    Envelope taco seasoning mix
           -(Mom uses French's)
      1 cn Tomato sauce
  1 1/2 c  Water
      1 c  Grated cheese (more if you
           -want it)
 
  From: Donna Ransdell, COOKING echo.
  
  bag baked tortilla chips
  
  Saute meat in skillet. Add taco seasoning mix, tomato sauce, and water.
  Bring to a boil, reduce heat, and simmer uncovered 15 min. Add tortilla
  chips; mix, being careful not to break the chips. Pour into a 2-inch-deep
  by 8 inch round or square baking dish. Bake in 400 oven 10-15 minutes. Top
  with cheese.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Taco Casserole
 Categories: Ground beef, Mexican
   Servings:  6
 
      1 lb Ground beef
      1    Bag Doritos nacho cheese
           -flavored chips
      1 lb Can chili beans
      1 lb Can tomato sauce or 1 can
           -Campbell's tomato soup
      1 pk McCormick's taco mix
           Shredded cheddar cheese
           Fry ground beef and drain.
           -Crush chips and put 1/2 on
           The bottom of a 9 x 13 x 2
           -inch pan.  Mix chili beans,
           Tomato sauce, and taco mix
           -in bowl then add hamburger
           To this mixture.  Pour over
           -chips.  Add remaining
           Crushed chips.  Top with
           -shredded cheese.  Bake at
    350    Degrees for 20 minutes,
           -uncovered.
 
  Randy Rigg
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Taco Chicken Wings
 Categories: Mexican, Chicken
   Servings: 10
 
  2 1/2 lb Chicken Wings
      1    Env Taco Seasoning Mix *
      2 c  Dry Bread Crumbs
      1    Jar (16oz) Taco Sauce **
 
   * 1-1/4 oz Old El Paso ** Old El Paso Remove wing tips and discard. Cut
  wings at joint. Combine bread crumbs and taco seasoning mix; mix well.
  Preheat oven to 375. Dip each chicken piece in taco sauce then roll in
  bread crumbs; coat thoroughly. Place on lightly greased baking sheet. Bake
  for 30-35 mins.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Taco Dip
 Categories: Appetizers, Condiments, Mexican
   Servings: 10
 
      8 oz Cream Cheese
      1 pk Taco Mix
      1 pk Small Sour Cream
      2 tb Taco Sauce (Hot)
      2 tb Milk
      1 pk Cheddar Cheese
    1/2    Head Of Lettuce
  1 1/2    Tomatoes, Cubed
 
  Mix cream cheese, sour cream, taco mix, taco sauce and milk together.
  Spread on serving dish.  Top with cheddar cheese, shredded.  Top again with
  1/2 head of lettuce shredded.  Sprinkle with tomatoes cut into small cubes.
  Refrigerate.  Serve with tostito or nacho chips.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Taco Pie
 Categories: Mexican, Casserole, Ground beef
   Servings:  1
 
      1 lb Ground beef
    1/2 c  Onion; chopped
  1 1/4 oz Taco seasoning mix
      4 oz Green chilies; drained
  1 1/2 c  Milk
    3/4 c  Bisquick
      3    Eggs
      2    Tomatoes; sliced
      1 c  Monterey jack cheese; shredd
 
  DIRECTIONS HEAT OVEN TO 400F GREASE PIE PLATE COOK AND STIR BEEF AND ONION
  UNTIL BEEF IS BROWN; DRAIN. STIR IN SEASONING MIX SPREAD IN PLATE; SPRINKLE
  WITH CHILIES. BEAT MILK, BAKING MIX AND EGGS UNTIL SMOOTH, 15 SECONDS IN
  BLENDER ON HIGH OR 1 MINUTE WITH HAND BEATER. POUR INTO PLATE. BAKE 25 MIN.
  TOP WITH DICED TOMATOES; SPRINKLE WITH CHEESE. BAKE UNTIL KNIFE INSERTED
  BETWEEN CENTER AND EDGE COMES OUT CLEAN. 8 ~10 MIN. COOL 5 MINUTES. SERVE
  WITH SOUR CREAM,LETTUCE, TOMATOES,AND CHEESE, IF DESIRED.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Taco Quiche
 Categories: Beef, Mexican, Spicy, Hot
   Servings:  8
 
      2 lb Lean Ground Beef
      1 md Purple Spanish Onion *
      1 ts Chili Powder
    1/4 ts Ground Cumin
    1/4 ts Salt
      6 lg Eggs
    1/2 pt Dairy Sour Cream
      1 lg Avocado, Sliced

MMMMM----------------------------GARNISHES---------------------------------
           Whole Ripe Olives
           Chili Salsa, If Desired
 
  * Purple Spanish Onion should be chopped.
  ~-------------------------------------------------------------------------
  Line lightly greased 13-inch quiche dish (or one 13 x 9-inch pan or two
  9-inch piepans) with tortillas, tearing them to fit, if necessary.  Brown
  ground beef and onion, pour off drippings.  Add garlic, chili powder,
  oregano, cumin, thyme and salt, stirring to combine.  Spoon Beef mixture in
  pan(s).  Top with cheese.  Beat eggs and milk together and pour into
  pan(s).   Bake in moderate oven (350F) 1 hour or until set. Spread top
  with sour cream; top with tomatoes avocado and lettuce. Garnish with
  olives.  Cut into serving size peieces; serve with salsa.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Taco Rice
 Categories: Rice, Mexican, Beef
   Servings:  4
 
      1 lb Ground beef
      1    Onion, chopped
     16 oz Jar salsa (Old El Paso-hot,
           -is our choice)
      1    (8 oz.) can tomato sauce
      1    Chicken bouillon cube
      1 c  Rice (brown, wild, what ever
           -- not white)
 
  Serves 4
  
  ***Garnish with*** cilantro chopped tomatoes chopped onions sour cream
  shredded cheddar sliced pitted black olives tortilla chips
  
  Prepare rice according to package directions.
  
  Brown beef and onion in skillet.  Add salsa, tomato sauce and bouillon
  cube.  Bring to a full boil; cover, reduce heat and simmer for 5 minutes.
  
  Serve beef mixture over rice; top with garnishes to taste.
  
  */\/\ichael* & Ms. /\/\ | /-\ /\/\ | *\/\/eslie*
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Taco Salad
 Categories: Beef, Mexican, Microwave
   Servings:  2
 
    1/2 lb Bulk Pork Sausage
      2 tb Chopped Onion
    1/2 c  Tomato Sauce
      2 tb Canned Chili Peppers,Chopped
  1 1/2 ts Unbleached Flour
      1 ts Chili Powder (Or To Taste)
        ds Garlic Powder
      3 c  Torn Lettuce
      1 lg Carrot, Shredded
    1/2 c  Cherry Tomatoes, Halved
    1/4 c  Monterey Jack Cheese Shreds
    1/4 c  Coarsely Crushed Taco Chips
 
  Crumble pork sausage into a 1-quart casserole.  Stir in onion. Micro-cook,
  uncovered, on 100% of power 4 minutes or till meat is no longer pink,
  stirring once.  Drain off fat.  Stir in tomato sauce, canned green chili
  peppers, flour, chili powder, and garlic powder. Micro-cook, covered, on
  100% of power for 2 to 3 minutes or until slightly thickened and bubbly.
  Meanwhile, in a salad bowl toss together lettuce, carrot and tomatoes. Top
  with sausage mixture, shredded cheese and taco chips.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Taco Salad
 Categories: Salads, Mexican, Ground beef
   Servings:  6
 
      1 lb Ground beef or ground raw
           -turkey
      3    Cloves garlic, minced
     16 oz Can dark red kidney beans
      8 oz Jar taco sauce
      1 tb Chili powder
      2 c  Chopped tomatoes (4 medium)
      2 c  Shredded cheddar cheese (8
           -ounces)
      1 c  Chopped green pepper (1
           -large)
    1/2 c  Sliced pitted ripe olives
    1/4 c  Sliced green onion (4
           -medium)
           Leaf lettuce leaves
           White salad savoy leaves
      1 md Avocado, seeded, peled, and
           -sliced (optional)
 
  "As an option to the greens, cut flour tortillas into wedges or fun shapes.
  Place them on a baking sheet and bake them in a 350 degree oven about 10
  minutes."  They have a color picture of this salad... looks _great_, and
  they have made little cactuses (cacti?) cut-outs from the tortillas as
  accompaniments to the salad... very cute. They show the cut-outs _with_ the
  greens, not instead of...
  
  Lime wedges (optional) Dairy sour cream (optional) Salsa or taco sauce
  (optional)
  
  For meat misture, in a large skillet cook beef or turkey and garlic till
  meat is no longer pink.  Drain off fat. Stir in _undrained_ kidney beans,
  taco sauce, and chili powder. Bring to boiling; reduce heat. Cover and
  simmer for 10 minutes.
  
  Meanwhile, in a large mixing bowl combine tomatoes, cheese,green pepper,
  olives, and green onion; add hot meat mixture.  Toss lightly to mix.  Line
  6 salad plates with lettuce and salad savoy leaves. Divide salad mixture
  among plates. Garnish with avocado and lime wedges, if desired. Serve with
  sour cream and salas or additional taco sauce, if desired. Makes 6
  main-dish servings.
  
  Per Serving:  407 Calories; 30 g Protein, 22g Carbohydrate, 23 g Total Fat,
  12g Saturated Fat, 87 mg Cholesterol, 800mg Sodium, 737 mg Potassium
  
  Reposted by Sharon Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Taco Salad
 Categories: Salads, Mexican, Ground beef, Syd's book
   Servings:  4
 
      2 lb Ground Beef
      1    Head Fresh Lettuce, Shredded
      1 lg Tomato, Chopped
      1 sm Zucchini, Sliced
    1/2 lb Fresh Mushrooms, Sliced
      4 sm Carrots, Sliced
      4 oz Marinated Artichoke Hearts
      4 lg Radish, Sliced
      4 lg Scallions, Sliced
    1/4 lb Grated Cheddar Cheese
           Taco Seasoning Or Salsa
           Taco Sauce Or Dressing
 
  NOTE: Add anything else you might like in a fresh salad.
  ~-------------------------------------------------------------------------
  In a large frying pan brown the ground beef.  Add the taco seasoning or
  salsa, whichever you prefer and simmer until most of the liquid is cooked
  off.  Cut up and combine all salad ingredients in a large salad bowl. When
  the salad is ready,  add the ground beef and mix well.  Taco sauce or
  Italian salad dressing both go very well with this one dish meal.  Other
  salad dressings may be used as well.  From: Syd's Cookbook.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Taco Sauce
 Categories: Sauces, Mexican
   Servings:  6
 
      3 c  Tomato paste
      5 c  Water
      1 c  Cider vinegar
    1/2 c  Corn syrup
      2 tb Chili powder
      1 tb Salt
      1 ts Cayenne pepper 1/2 tsp. hot
           -pepper sauce
 
  Combine all ingredients in a large sauce pot.  Bring to a boil.  Reduce
  heat and simmer about 1 hour or until thick.  Stir frequently as mixture
  thickens to prevent sticking.  Pour hot into hot jars, leaving 1/4 inch
  head space.  Adjust caps.  Process 30 minutes in boiling water bath. Yield:
  about 6 half pints.
  
  From: Ball Blue Book Shared By: Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Taco Sauce
 Categories: Sauces, Mexican
   Servings:  6
 
      1 tb Oil
      1    Onion, diced
      1    Green pepper, diced
    1/2    To 1 red or green chili
           -pepper
    1/2 ts Ground cumin
    1/2 ts Ground coriander
    1/2    Clove garlic, crushed
      1 pn Salt, pepper and sugar
     14 oz Canned tomatoes
           Tomato paste (opt.)
 
  1.  Heat the oil in a heavy-based saucepan and when hot, add the onion and
  pepper.  Cook slowly to soften slightly.
  
  2.  Chop the chili and add with the cumin, coriander, garlic and cook a
  further 2 3 min. 3. Add sugar, seasonings and tomatoes with their juice.
  Break up the tomatoes with a fork or a potato masher.
  
  4.  Cook a further 5-6 min. over moderate heat to reduce and thicken
  slightly. Add tomato paste for color, if necessary. Adjust seasoning and
  use hot or cold according to you recipe.
  
  Note:  Can be frozen for up to 3 mon.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tacos
 Categories: Ground beef, Mexican
   Servings: 12
 
      1 lb Ground beef
    1/3 c  Chopped onion
      2 tb Finely chopped black olives
      1 ts Ground cumin
    1/2 ts Salt
    1/4 ts Garlic powder
    1/8 ts Pepper
     12    Taco shells
    1/2 c  Seeded, chopped tomato
 
  TOPPINGS: Guacamole chopped green onion grated cheddar cheese shredded
  lettuce
  
  Preheat grill for 10 minutes.  In large cast iron skillet or frill safe
  baking dish, combine ground beef and onion. Cook and stir at high with hood
  open until beef is no longer pink, 10-12 minutes.  Drain.  Stir in olives,
  cumin, salt, garlic powder and pepper. Place taco shells on upper cooking
  rack.  Cook meat mixture with hood closed for about 5 minutes longer.  Stir
  in tomato. Reduce heat setting to low and serve from grill with toppings.
  Makes 12 taco's
  
  Origin:  Back of Barbecue Manual Shared by: Sharon Stevens.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tamale Casserole
 Categories: Mexican, Chicken, Beef, Pork
   Servings:  4
 
    3/4 c  Yellow cornmeal
  1 1/2 c  Milk or water
      1    Egg
      1 lb Meat (chopped ham, chicken,
           Ground beef)
      2 tb Oil
      1    Onion
      3    Tomatoes, diced
    1/2 ts Oregano
      1 cn (7 1/2 oz) green olives,
           Sliced
      1 c  Cottage cheese (opt)
 
  Mix cornmeal, milk and egg in large bowl; set aside.  In skillet, brown
  meat in oil with onion, tomato and oregano. Pour off fat and add olives and
  cottage cheese; simmer 5 minutes.  Stir into cornmeal mix; turn into
  casserole dish; bake at 350 degrees, 1 hour.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tamale Instructions
 Categories: Mexican
   Servings: 50
 
      2 pk Dried cornhusks
           Warm water
 
  Contributed to the echo by: Leti Labell Prepare the corn husks: First go
  through the corn husks, separating them, and removing pieces of cornsilk
  (and also dirt, etc.) that you find. Then place them in a large bowl and
  cover with tap water. (I put several plates on top of the corn husks to
  hold them down, because they have a tendency to float.) Let them soak for
  at least half an hour. Rinse the corn husks several times, to clean them.
  Then drain them well. Next, dry off the corn husks. While you do this, you
  can separate them into piles: big husks, medium, and too little to be worth
  using. At this time, you can also prepare some thin strips of corn husk,
  that you will use to tie the tamales together. (This is where you you the
  little pieces too small to make a tamale.) (I found that the pieces weren't
  long enogh to tie around the tamales, so I tied two shorter pieces of thin
  husk together. More on this later.) Make the tamales: Hold a large corn
  husk in your hand, with the narrow end pointing to the right. Take a
  spoonful of dough (I used a serving spoon, about 2 Tbs or so) and spread it
  on the corn husk, about 1-1/2 inches from the wide end, and about 4 inches
  from the narrow end. Spread the dough right up to the edge of the corn husk
  on one side, leaving enough of a flap to wrap around the tamale. (If the
  husk isn't wide enough for you to be able to wrap it around, you'll use
  another husk - more on this later.) Next, spread a spoonful (again, about 2
  Tbs) of filling down the middle of the dough. Roll the sides of the corn
  husk in toward the center, bringing the edges of the dough together,
  enclosing the filling. Wrap the rest of the corn husk around to the back.
  If there is not enough husk to wrap around to the back, place another corn
  husk around the tamale, to hold the edge closed. Now, wrap the top (broad
  end) edge down, and flip the bottom part (the narrow end) up, so that it
  covers the edge of the broad end. Then, using the thin strips of corn husk,
  tie across the middle to hold the top and bottom flaps in place. Steaming
  the tamales: Stand the tamales on end in a steamer. If you don't have a
  steamer, you could put the tamales in a metal collander, and place the
  collander in a large pot. Just be sure that the tamales do not touch the
  water below. Bring the water to a brisk boil, and steam the tamales for at
  least an hour. I did it for an hour and 15 minutes. You can test one to see
  if they are done: the dough will easily separate from the husk. Just be
  careful - don't burn yourself on the steam! You can reheat tamales in the
  oven at 350 degrees for about 15 minutes. (Don't try to re-steam them.) If
  you freeze them, you can reheat them by putting the frozen tamales in a
  casserole dish, covering with foil, and heating in a 350 oven for 30-35
  minutes. This was a lot of work, but it was well worth it!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tamale Pie
 Categories: Ground beef, Casserole, Mexican
   Servings:  8
 
      2 lb Ground Beef
     12 oz Tomatoes
      1 md Onion, Chopped
      1    Clove Garlic, Chopped
    1/2 ts Salt
    1/2 ts Pepper
    1/2 ts Oregano
  3 1/2 oz (1/2 7oz can) Green Chilies

MMMMM-----------------------------TOPPING----------------------------------
      1 c  Grated Mild Cheese
    1/2 c  Cornmeal
    1/2 c  Unbleached Flour
      1 ts Baking powder
        ds Salt
      2 tb Oil
      2 ts Sugar (Optional)
    1/2 c  Milk
           Other Half Green Chilies
 
  Brown meat in skillet.  Add remainging ingredients and simmer 20 minutes.
  Pour into a 4-qt casserole.  Top with cheese. Mix rest of ingredients
  together and pour over the top of meat and cheese.  Bake at 375F. for 30
  minutes (or until topping is done).
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tamale Pie Rancheros
 Categories: Mexican, Pies
   Servings:  6
 
      2 tb Vegetable oil
    1/4 c  Chopped onion
    1/4 c  Chopped green pepper
    3/4 lb Ground beef
      1 cn Stewed tomatoes (16 oz)
      1 cn VEG-ALL Mixed Vegetable,
           -drained (16 oz)
      1 c  Cornmeal
      1 ts Basil
    1/8 ts Pepper
      2 tb Mild green chilis
    1/2 c  Shredded cheddar cheese
 
  1. Heat oil in heavy skillet. Add onion and green pepper; cook over low
  heat until soft.
  
  2. Add ground beef and brown.
  
  3. Stir in remaining ingredients, except for cheese.
  
  4. Place in a 9" pie pan and bake at 375'F. for 30-35 minutes.
  
  5. Sprinkle with cheese and bake 5 minutes longer.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tamale Pie
 Categories: Mexican, Pies
   Servings:  6
 
      1 lb Ground Beef
      1    Chopped Onion
      1 c  Cream of Tomato Soup
      1 c  Water
    1/4 ts Black peppper
      1 ts Salt
      1 tb Chili powder
      1 c  Whole-Kernel corn
    1/2 c  Chopped Green Pepper, seeded
    3/4 c  Cornmeal
      1 tb Flour
      1 tb Sugar
    1/2 ts Salt
  1 1/2 ts Double-Acting Baking Powder
      1    Beaten egg
    1/3 c  Milk
      1 tb Vegetable oil
 
  1.  Saute beef and onion in greased skillet 2. When meat is browned and
  onion translucent, add soup, water, Pepper, 1 t salt, Chili powder, corn,
  and green pepper.  Simmer the mixture for 15 min. 3. Preheat oven to 425.
  4.  Sift together cornmeal, flour, sugar, 1/2 t salt, baking powder. 5.
  Mosten with egg and milk. 6. Mix and stir in oil. 7. Place entire mixture
  in 2 qt casserole dish and cover with the cornbread topping. The toppping
  will dissapear into the meaty mixture, DONT WORRY, It will rise during
  baking and form a layer of bread.  Bake about 20-25 minutes or unitl golden
  brown. From that age-old favorite: Joy of Cooking
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tamale Pie
 Categories: Mexican, Pies
   Servings:  6
 
    2/3 c  Polenta
      1 c  Milk
      1 lb Ground beef
      1    Green pepper, chopped
      1    Medium onion
      1 cn Tomato sauce
      1 cn Creamed Corn
    1/4 ts Cayenne
      1 ts Salt & Pepper
      1 lb Lenguisa
      1 cn Pitted olives
 
  1.  Soak Polenta in milk while preparing. 2. Saute beef, Green pepper,
  onion. 3. Mix in bowl with meal & milk; tomato sauce, creamed corn, meat
  mixture, Cayenne, Salt & Pepper. 4. Place sliced Lenguisa and pitted olives
  into a 12x9x2 casserole dish. 5. Pour mixture on top. 6. Bake in 350 ooven
  for 45-60 min. From:Momma
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tavern Chili
 Categories: Chili, Beef, Microwave, Mexican
   Servings:  6
 
      1 lb Ground Beef
      2 tb Chili Powder
      1    Clove Garlic; minced
      1    Pouch Soup Mix *
    3/4 c  Beer or Water
      1 cn Tomatoes **
      1 cn Kidney Beans; drained ***
      1    Cheddar Cheese; shredded
      1    Sour Cream
 
  * Use Campbell's Onion Mushroom Soup and Recipe Mix ** 14 1/2 oz can,
  undrained and cutup *** 15 oz can
  
  Crumble beef into 2 qt microwave-safe casserole; stir in chili powder and
  garlic. Cover with lid; microwave on HIGH 5 mins or until beef is no longer
  pink, stirring once during cooking to break up meat. Spoon off fat. Stir in
  soup mix beer or water, tomatoes with their liquid and beans. Cover;
  microwave on HIGH 3 mins or until hot and bubbling. Stir again. Reduce
  power to 50%. Cover; microwave 10 mins or until flavors ar well blended,
  stirring once during cooking. Let stand, covered, 5 mins. Garnish with
  cheese and sour cream.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Terrific Tamale Pie
 Categories: Mexican, Pies
   Servings:  6
 
      6 sl Bacon
      1 lb Ground beef
      1 c  Whole kernel corn, fresh OR
           -frozen OR canned
    1/4 c  Chopped green chile
      3    Green onions, chopped
    1/4 c  Cornmeal
    1/4 ts Oregano
      1 ts Ground pure hot red chile
      1 ts Salt
           Freshly ground black pepper
    1/4 ts Ground comino
      8 oz Tomato sauce
           Cornmeal Piecrust (recipe
           -follows)
      1    Egg
    1/4 c  Evaporated milk
    1/2 ts Dry mustard
      2 c  Grated Monterey Jack cheese
      4    Stuffed olives, sliced
 
  1.  Fry bacon until crisp; break into large pieces.  Set side. Chill bacon
  drippings until firm for use in the crust.
  
  2.  Brown ground beef in a large skillet; drain off fat.  Stir in next 10
  ingredients.  Reserve egg, evaporated milk, etc. for the top crust.
  
  3.  Prepare the piecrust, and use it to line a 9-inch pie pan. Place meat
  mixture in the pan.  Bake at 425 degrees F for 25 minutes.
  
  4.  Meanwhile, combine egg, evaporated milk, mustard and cheese. Spread on
  top of the pie and decorate with the reserved bacon pieces and the sliced
  olives.  Bake for 5 minutes longer, or until cheese meltes. Let stand for
  10 minutes, or until firm, before serving.
  
  CORNMEAL PIECRUST (1 crust for 9-inch pie): 1 cup all purpose flour 2 Tbsp
  cornmeal 1/3 cup firm bacon rippings OR other shortening 3 4 Tbsp cold
  water
  
  1.  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.
  
  2.  Roll out on a floured surface to a circle 1 1/2 times larger than the
  inverted 9-inch pie pan.  Fit pastry into pan and form a fluted edge all
  around.
  
  Maximum recommended freezer storage:  2 months.
  
  Makes 6 servings.
  
  From:  JANE BUTEL'S TEX-MEX COOKBOOK by Jane Butel, Harmony Books, New
  York.  1980.  ISBN 0-517-539861 Shared by: Karin Brewer, Cooking Echo, 3/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tex Mex Dip
 Categories: Appetizers, Cheese, Vegetables, Mexican
   Servings: 12
 
      2 tb Lemon Juice
    1/2 ts Salt
      3 md Avocadoes
    1/4 ts Pepper
      1 c  Sour Cream
    1/2 c  Mayonnaise
      1    Taco Seasoning Mix Packet
     21 oz Bean Dip, Plain Or Jalepeno
      1 c  Green Onions, Chopped
      3    Tomatoes, Seeded And Chopped
      7 oz Olives, Chopped
      8 oz Sharp Cheddar Cheese, Grated
           Tortilla Chips
 
  Peel, pit and mash avocadoes in medium bowl. Add lemon juice, salt and
  pepper. In separate bowl, combine sour cream, mayonnaise, and taco
  seasoning. To assemble, spread bean dip on a large, shallow platter. Top
  with avocado mixture. Put on sour cream and taco mixture.  Sprinkle with
  chopped onions, tomatoes, and olives.  Cover with shredded cheese.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tex-Mex Carrot Soup
 Categories: Mexican, Soups
   Servings:  6
 
      1 lb Carrots, sliced
      1 md Onion, chopped
  1 1/2 ts Ground cumin
      1 ts Ground ginger
      2 tb Olive or vegetable oil
      1 cn (13-1/2 0z) chicken broth
      1 sm Tomato, chopped
    1/2 c  Sour cream
    1/4 c  Packed cilantro or parsley
           -leaves, coarsely chopped,
           -OR
    1/2 ts Ground coriander
 
  This savory soup is seasoned with nutty-flavored cumin and topped with a
  creamy salsa.
  
  Prep time: 10 minutes Cool time: 10 mintes Cook time: 45 minutes
  
  Ready to serve: 1 hour, 5 minutes.
  
  Cilantro sprig for garnish
  
  In large saucepan, saute cliced carrots, chopped onion, cumin, and ginger
  in oil 20 minutes.  Add chicken broth and 2 cups water to saucepan.
  Increase heat to high and bring to a boil.  Cover and simmer 15-20 minutes
  until vegetables are tender.  Remove saucepan from heat and let cool
  slightly, about 10 minutes.
  
  In small bowl, combine chopped tomato, sour cream and chopped
  cilantro;chill until ready to serve.  Place soup in batched in food
  processor of blender; puree 2-3 minutes until smooth.  Return to the
  saucepan; over med/high heat, cook 5 minutes more, until heated through.
  Ladle soup into bowls.  Top with sour cream mixture.  Garnish.
  
  Origin: May 12 th issue, Woman's World Shared by: Sharon Stevens.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tex-Mex Dip
 Categories: Mexican, Appetizers
   Servings:  6
 
      3 md Avocados
      1 tb Lemon juice
    1/2 ts Salt
    1/4 ts Pepper
           Mash avocados, mix in other
           -ingreds, set aside.
      1 c  Sour cream
    1/2 c  Mayonaise
      1 pk Taco seasoning mix
           Mix and set aside
           Other ingredients:
      2 cn Jalapeno bean dip mix
      1 bn Green onions, green tops and
           -all, chopped
      3    Med. sized FIRM tomatoes,
           -chopped. (I tend to drain
           -off the seeds & juice)
      4 oz OR 8 oz can black olives,
           -sliced (I use the lesser
           -amt. 'cause I don't
           Much like the things!)
      8    To 12 oz shredded mild
           -cheddar
 
  now, to work:
  
  In a 9x12 inch pan layer, in this order:
  
  bean dip mashed avocado sour cream mixture chopped green onion tomatoes
  black olives shredded cheese.
  
  cover, chill overnight to let the flavors blend.  Allow it to warm up to
  room temperature and serve with nacho chips.
  
  This serves a MOB of people...leftovers make great lunch.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tex-Mex Salad
 Categories: Mexican, Salads
   Servings:  4
 
      1    Onion, chopped
      4    Tomatoes, chopped
      1    Head lettuce, chopped
  1 1/4 c  Cheddar cheese, grated
    3/4 c  Italian dressing
      1 lb Ground meat, beef, turkey,
           Or chicken
      1 cn (15 oz) kidney beans,
           Drained
    1/4 ts Mixed vegetable seasoning
      1    Bag tortilla chips,
           Crushed
      1    Large avocado, sliced
      1 cn (7 1/2 oz) plain black
           Or green olives (opt.)
 
  Toss onion, tomatoes, lettuce and cheese with Italian dressing; set aside.
  Brown meat; add drained beans and vegetable seasoning; simmer 10 minutes.
  Mix with cold salad.  Toss in crushed tortilla chips and avocado slices.
  Garnish with olives, if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tex-Mex Tortilla Stack
 Categories: Mexican, Beans, Cheese
   Servings:  8
 
      1    9-oz. pkg. (2 cups) frozen
           Chopped cooked chicken
      1 c  Finely chopped, peeled
           Jicama
    1/2 c  Taco sauce
      8    10-inch flour tortillas
      1    6-oz. container frozen
           Avocado dip, thawed
      2 c  Chopped lettuce
      1    16-oz. can refried beans
           With green chili peppers or
           Mexican-style beans, drained
           And mashed
      1    8-oz. carton reduced-fat or
           Regular dairy sour cream
    1/2 c  Chopped red sweet pepper
    1/3 c  Sliced green onion
      1 c  Shredded lower-fat or
           Regular cheddar cheese, or
           Monterey Jack cheese with
           Jalapeno peppers
    1/4 c  Sliced pitted ripe olives
           Taco sauce (optional)
 
  THAW CHICKEN: In a medium mixing bowl combine chicken, jicama, and the 1/2
  cup taco sauce; set aside.
  
  PLACE ONE OF THE FLOUR TORTILLAS on a platter.  Spread with half of the
  chicken mixture.  Spread half of the avocado dip onto a second tortilla;
  place, avocado side up, atop chicken.  Sprinkle with half of the lettuce.
  Top with a third tortilla; spread with half of the beans.  Top with another
  tortilla; add half each of the sour cream, red pepper, green onion and
  cheese.
  
  REPEAT LAYERS, ending with remaining sour cream, red pepper, green onion,
  and cheese.  Sprinkle with olives.  Serve right away or cover and chill for
  up to 3 hours.
  
  TO SERVE, cut into wedges.  Pass taco sauce.
  
  Makes 8 main-dish servings.
  
  Nutrition facts per serving: 392 cal., 15 g total fat (3 g sat. fat), 42 mg
  chol., 566 mg sodium, 42 g carbo., 4 g fiber, 24 g pro. Daily values 13%
  vit A, 26% vit. C, 29% calcium, 24% iron.
  
  SOURCE: BETTER HOMES AND GARDENS, July 1993
  
  Shared by Cate Vanicek
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tex-Mex Tortilla Soup
 Categories: Soups, Mexican, Chicken
   Servings:  6
 
      2    Whole large chicken breasts
           -(about 2 lb.), skinned and
           -boned
      2 c  Water
 14 1/2 oz Can beef broth
 14 1/2 oz Can chicken broth
 14 1/2 oz Can tomatoes, cut up
    1/2 c  Chopped onion
    1/4 c  Chopped green pepper
      8    3/4 oz can whole kernel
           -corn, drained
      1 ts Chili powder
    1/2 ts Ground cumin
    1/8 ts Ground black pepper
           Tortilla Chips (about 3
           -cups), coarsly crushed
      4 oz Monterey Jack Cheese,
           -schredded (about 1 cup)
      1    Avocado, peeled, seeded and
           -cut into chunks
           Snipped cilantro
           Lime Wedges
 
  Cut chicken into 1 inch cubes; set aside.  In a large saucepan combine
  water, beef and chicken broths, undrained tomatoes, onoin and green pepper.
  Bring to boiling.  Add Chicken; reduce heat.  Cover and simmer for 10
  minutes.  Add corn, chili powder, cumin and pepper. Simmer, covered, for 10
  minutes more.  To serve, place crushed tortilla chips into each bowl. Ladle
  soup over chips.  Sprinkle with cheese, avocado and cilantro. Serve with
  lime wedges.
  
  Makes 6 servings.
  
  Posted by Linda Glover. Courtesy of Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Texas Breakfast Tacos
 Categories: Mexican, Pork
   Servings:  4
 
           Southwest Guacamole
           Fresh Tomato Salsa
      1 lb Chorizo Sausage, Bulk
      1 c  Onion, Finely Chopped, 1 Lg
      1 md Green Bell Pepper *
      1 tb Margarine Or Butter
     12 lg Eggs, Beaten
     10    Flour Tortillas **
      6 oz Cheese, Shredded ***
      2 tb Margarine Or Butter, Melted
 
  * Bell pepper should be seeded and cut into strips. ** Tortillas should be
  7 to 8 inches in diameter. *** Use a mixture of shredded Colby and Montery
  Jack Cheeses.
  ~-------------------------------------------------------------------------
  Prepare Southwest Guacamole and Fresh Tomato Salsa; reserve.  Cook and stir
  the sausage, onion and the bell pepper strips in a 10-inch skillet over
  medium heat, stirring frequently, until the sausage is done, about 10
  minutes; drain and reserve.  Heat 1 Tbls of margarine in a skillet over
  medium heat until hot and bubbly.  Pour eggs into skillet.  As the eggs
  begin to set at the bottom and sides, gently lift cooked portions with a
  spatula so that the thin uncooked portion can flow to the bottom.  Avoid
  constant stirring.  Cook until the eggs are thickened throughout, but still
  moist, about 5 minutes.  Heat the oven to 450 degrees F.  Spoon about 1/4
  cup sausage mixture onto each of the tortillas; top each with about 1/4 cup
  of the eggs and 2 Tbls of the cheese mixture.  Fold tortillas into halves.
  Arrange 5 assembled tacos in ungreased jelly roll pan 15 1/2 X 10 1/2 X
  1-inches; brush with melted margarine.  Bake until light golden brown,
  about 10 to 12 minutes.  Repeat with the remaining tacos. Serve with the
  guacamole and salsa.
 
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      Title: Texas Cheese Enchiladas
 Categories: Mexican, Cheese
   Servings:  4
 
     12    Corn Tortillas
      4 tb Cooking Oil
      2 lg Onions, Chopped
      4 c  Grated Cheddar Cheese
      2 tb Shortning (Lard Best)
      2 tb Flour
      2 tb Chile Powder Or Ground Chile
 
  Allow 3 enchiladas per person. Use a Pyrex utility pan (13-1/2" x 8-3/4")
  to cook them. Lightly grease the utility pan (for authenticity use laed).
  Preheat the oven to 400F. Chop onions and grate cheese. Saute the onions
  lightly in 2 T. oil. Melt lard in a skillet; stir in the flour and make a
  light roux.  Add ground chiles or chile powder, water and salt, and cook
  until thick. Of commercial chile powders, Gebhardt's from San Antonio is
  best, but not as good as ground *chiles pasillas*. Heat the remaining oil
  in a skillet. Using kitchen tongs, dip each tortilla in hot oil until well
  softened (about 15 seconds). Hold tortilla up and allow oil to drip back
  into the skillet. Using the tongs, dip tortillas in chili gravy. Place the
  tortilla in the Pyrex pan,  put a good sized pinch of cheese and onions in
  the middle, and roll the tortilla, placing the flap side down. Continue
  filling and rolling tortillas until the pan is full. Pour more chili gravy
  on top of the enchiladas, sprinkle the top generously with more grated
  cheese, and pop into preheated oven. Cook only until the cheese begins to
  bubble (about 10 minutes). Serve immediately.
 
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      Title: The Sheet - la Sabana
 Categories: Mexican, Beef
   Servings:  1
 
           Jim Vorheis
      6 oz Slice filet mignon, about 1
           -1/2 to 3 inches wide
    1/8 ts Fresh lime juice,
           -approximately
           Sea salt
           Freshly ground pepper
 
  Place the beef between two sheets of plastic wrap and pound, pushing it
  outward as you go, to a rough oval shape.  Fold into a package and pound
  out again to the required size.  Peel off the top plastic wrap and replace
  with wax paper.  Turn meat over and replace second sheet of plastic with
  wax paper; set aside until ready to use.
  
  Heat a griddle.  When very hot, grease lightly.  Remove top paper. Sprinkle
  the exposed side of the meat with lime juice and salt and pepper and lay it
  face down, with the aid of the paper, on the griddle. Strip off the bottom
  paper.  Cook for about 2 seconds, flip the meat over with two spatulas so
  it will not break in the middle, and cook for 2 seconds more. Serve
  immediately, flat if possible, on a large plate with refried beans, and
  fresh salsa of your choice.
  
  The Art of Mexican Cooking From the collection of Jim Vorheis
 
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      Title: Tofu Fajitas
 Categories: Vegetarian, Mexican, Tofu
   Servings:  6
 
      1 lb Firm tofu, cut into
           -matchstick sized pieces
  1 1/2 c  Onion, thinly sliced
  1 1/2 c  Greenpepper, thinly sliced
      1    4 oz can chopped green
           -chilies, undrained
    1/2 c  Orange juice
      1 tb Olive oil
      2 tb Vinegar
      3    Cloves garlic, finely
           -chopped
      1 ts Ground cumin
      1 ts Ground coriander
      1 ts Dried oregano
      6    Inch flour tortillas
 
  Place tofu, onions, and green pepper in a 9x13 inch baking pan.  In a small
  bowl, combine remaining ingredients, except tortillas, mixing well.  Pour
  over tofu mixture. Cover pan, and refrigerate 4-5 hours,gently stirring
  tofu mixture occasionally.
  
  TO COOK Wrap tortillas tightly in aluminum foil and heat in a 350 F oven
  for 10 minutes. heat a large nonstick skillet over medium high heat. Drain
  tofu mixture (reserving marinade) and place in skillet. Cook, stirring
  gently, until vegetables are slightly tender. Add marinade, a little at a
  time, to keep mixture from sticking. If you prefer a juicy fajita filling,
  add all of the marinade. To serve, spoon tofu filling into the center of
  heated tortillas, roll, and enjoy. Serves 6.
  
  Origin: Cookbook Digest, Jan/Feb 93 Shared by: Sharon Stevens
 
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      Title: Tomatillo Cream Sauce
 Categories: Sauces, Mexican
   Servings:  1
 
     10 oz Canned Tomatillos
      8 oz Diced Green Chiles
      1 c  Heavy Cream
      1 md Egg
        pn Coriander
 
  Combine all ingredients and puree until smooth.  From: Melinda Lee KNX Food
  News Hour.
 
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      Title: Tomatillo Sauce
 Categories: Sauces, Vegetables, Mexican
   Servings:  4
 
    1/4 c  Red Onion, Chopped
    1/4 c  Fresh Cilantro, Snipped
    1/4 ts Salt
    1/2 lb Tomatillos, Cut Into Halves
      2    Serrano Chiles, Canned *
 
  *  Use 2 canned serrano chiles, rinsed and seeded or 1 fresh serrano chile,
  seeded.
  ~-------------------------------------------------------------------------
  Place all ingredients in food processor workbowl fitted with steel blade or
  in blender container, cover, and process until well blended. Makes about
  1-1/4 cups sauce.
 
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      Title: Tomatillo Guacamole
 Categories: Mexican
   Servings:  6
 
      6    Tomatillos (canned is fine)
      3 tb Finely chopped onion
      1 md To large avocado, mashed
           -coarsely with a fork
           Juice of 1/2 lemon (1
           -Tablespoon)
    1/2    To 1 jalapeno, finely
           -chopped, or Tabasco to
           -taste
 
  Yield: 1 1/2 to 2 cups
  
  Salt to taste
  
  1. Husk tomatillos, rinse briefly, and simmer in water to cover over medium
  high heat until tomatillos are tender and cooked through.  Drain, mash, and
  cool.  If using canned tomatillos, simply drain and mash.
  
  2. Combine with onion, avocado, lemon juice, jalapeno or Tabasco, and salt.
  Serve immediately.
  
  Posted by Linda Davis
 
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      Title: Tomatillo Chicken Enchiladas
 Categories: Mexican, Chicken
   Servings:  6
 
      4 c  Coarsely shredded chicken or
           -turkey
      3 c  Grated Monterey Jack
           -cheese(divided)
      1    To 2 (4-oz) cans chopped
           -green chilies
  1 1/2 ts Dried oregano leaves
           Salt and pepper to taste
           Vegetable oil
     12    To 18 corn tortillas
           -(depending on size)
           Tomatillo sauce(recipe
           -follows)
      1    To 1 1/2 cups sour cream
 
  Chopped cilantro, tomatillo slices and lime slices for garnish
  
  In a large bowl, mix chicken, 2 cups cheese, chilies and oregano. Season
  with salt and pepper; set aside. In a large skillet, heat 1/2 inch oil over
  medium-high heat. When oil is hot add one tortilla at a time; cook turning
  once, just until limp(about 10 seconds). Drain on papper towels. While
  tortillas are warm, spoon about 1/4 to 1/2 cup chicken mixture down the
  center of each; roll tortillas to form enchilada. Set enchiladas seam side
  down, in a 9-by-13-by-2-inch baking dish, or to medium-sized baking dishes.
  (at this point enchiladas may be covered and refrigerated until the next
  day.) Cover enchiladas with foil and bake in a 350 oven for 15 minutes
  until hot in the center (cook 30 minutes if they were refrigerated).
  Uncover and top with remaining cheese. Bake, uncovered, until cheese melts,
  about 10 minutes. To serve, spoon warm tomatillo sauce on each plate. Set
  enchiladas on top of sauce. Spoon sour cream on top and garnish.
  
  Tomatillo Sauce
  
  1/3 cup salad oil 2 medium onions, chopped 1 to 2 cans chopped green
  chilies 1 cup chicken broth 1 (28-oz can) tomatillos 3 T lime juice 2 t
  each: dried oregano leaves and sugar 1 t cumin Salt to taste
  
  Heat oil in a 3 to 4 quart pan over medium-high heat. Add onions and cook
  stirring often, until soft, about 10 minutes. Stir in green chilies,
  chicken broth, tomatillos, lime juice, oregano, sugar and cumin. Bring to a
  boil reduce heat and simmer uncovered, stirring occasionally, 25 minutes.
  Whirl sauce in a blender. until smooth. Season with salt. Serves 6 to 9.
 
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      Title: Tomato Salsa
 Categories: Condiments, Appetizers, Mexican
   Servings:  1
 
  2 1/2 c  Diced Ripe Tomatoes
      2    Scallions, Chopped
      4 oz Can Mild Green Chiles, Drain
      1    Or 2 Jalapeno Peppers, Chop
      1 tb Chopped Cilantro Or Parsley
    1/2    Juice Of Lemon
      1 ts Ground Cumin
    1/2 ts Salt
 
  Combine the ingredients in the container of a food processor. Pulse on and
  off until the mixture is a coarse puree. Store in airtight container in
  refrigerator.
 
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      Title: Tomato Salsa
 Categories: Sauces, Condiments, Mexican, Spicy, Hot
   Servings:  1
 
      3 md Tomatoes, Peel And Chop
      3 lg Green Onions, Chopped
      2 lg Jalapenos, Fine Chopped
      1 tb Minced Cilantro
      1 lg Minced Clove Garlic
      1 tb Tomato Paste
      1 pn Sugar
    1/2 ts Salt
    1/4 ts Cumin
 
  Mix well or pulse to the desired chop in a blender.  Let the flavors meld
  overnight in the refrigerator.  Makes about 1 pint.
 
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      Title: Tomato Salsa
 Categories: Salsa, Mexican
   Servings:  1
 
      3 md Tomatoes *
    1/2 c  Green Onions w/tops, Sliced
    1/2 c  Green Bell Pepper, Chopped
      2 tb Lime Juice, Or To Taste
      2 tb Cilantro, Fresh, Snipped
      1 tb Jalapeno Chile, Finely Chop
      1 ts Garlic, Finely Chopped
    1/2 ts Salt
 
  *  Tomatoes should be seeded and chopped (about 3 cups total) Mix all
  ingredients. Makes about 3 1/2 cups Salsa.
 
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      Title: Tomato Salsa
 Categories: Sauces, Mexican, Relishes
   Servings:  6
 
      3 lg Ripe tomatoes, peeled,
           Seeded and diced (about 5 c)
      8 oz Low salt Tomato Sauce
      5    Chopped green onions, w/tops
      4 tb Minced fresh cilantro
      2 sm Jalepeno pepper, seeded and
           Finely chopped*
    1/2 ts Salt, or to taste
      1 tb Red wine vinegar**
 
  In a medium size bowl comibine all the ingredients, in the order listed.
  Cover and refrigerate until ready to serve.  This is best, served within
  the first hours after preparation, but can stay refriderated up to two
  days.
  
  * If you are sensitive to peppers, please handle the jalepeno with care. I
  use rubber gloves to remove the seeds--they are the real danger--and be
  sure to wash your hands after preparation.  The pepper oils will sting like
  the dickens if it reaches your eyes.  (Learned this from experience)
  
  **I sometimes substitue an equal measure of Low-Fat Italian Dressing in
  this recipe.  Kraft Low-Fat Italian is special for this purpose.
  
     Larry Bibich
 
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      Title: Torta Expanola (Spanish Omelet)
 Categories: Mexican, Eggs
   Servings:  6
 
     10    Eggs
     10 tb Milk
      2 tb Flour
           Salt and Pepper to taste
           Sauce or Filling:
      4 tb Fat or oil
      2 lg Onions, minced
      5 md Green peppers, chopped
      4 md Tomatoes, peeled and chopped
      1 c  Tomato puree
 
  Omelet:
  
  Make the sauce first. fry the onion in the shortening, then add the
  peppers, tomatoes, and puree. Season with salt and pepper to taste. Simmer
  for 25 minutes.
  
  For the omelet: Beat the egg whites alone, then beat the yolks alone until
  thick and lemon color. Add salt, flour and milk to the yolks and mix. Then
  fold yolk mixture into the beaten whites. Make into 5 or 6 omelets, and fry
  then in the fat or oil, on both sides. Remove from the frying pan when a
  delicate brown on both sides and spread each omelet with the sauce and roll
  up. Pour what is left of the sauce over the rolled omelets before serving.
  
  From The Mexican Plaza Cookbook 1971
 
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      Title: Tortilla Black Bean Soup
 Categories: Soups, Beans, Mexican
   Servings:  2
 
      2 tb Vegetable oil
    1/4 c  Diced celery
    1/4 c  Diced onion
    1/4 c  Diced bell pepper
  1 1/2 c  Black beans
      2 c  Of water
      2 ts Salt
      2    Corn tortillas
      2 tb Cilantro (Chinese parsley)
 
  Boil black beans in water for 2 minutes; remove from heat. Let soak in
  cooking water for 1 hour, or overnight if preferred. Saute celery, onion,
  and bell pepper in oil, until slightly tender. Then in bean soup, add salt,
  cilantro, and saute vegetables. Covered and simmer, until beans are soft,
  about 2 to 3 hours. Slightly mash some beans, and stir.
  
  In frying pan, warm up tortillas on both sides until they are bendable. Put
  a tortilla in bowl, then ladle black bean soup on top of the tortilla.
  Makes 2 servings.
 
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      Title: Tortilla Dumpling Soup
 Categories: Soups, Mexican
   Servings:  8
 
    1/4 c  Casera Sauce *
      4 c  Chicken Broth
    1/2 c  Instant Corn Tortilla Mix
    1/2 ts Baking Powder
    1/2 ts Red Chiles, Ground
    1/4 ts Salt
      2 tb Onion, Chopped
      1 tb Parsley, Snipped
      1 lg Egg
      2 tb Milk
 
  *  See Casera Sauce Recipe.
  ~-------------------------------------------------------------------------
  Heat Casera Sauce and broth to boiling in a 3-quart saucepan. Mix remining
  ingredents except milk; stir in milk.  Shape dough by teaspoonfuls into
  small balls; add to broth mixture. Cover and cook over medium heat 15
  minutes.  Sprinkle with chopped green onion, if desired.
 
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      Title: Tortilla Soup
 Categories: Soups, Diabetic, Vegetables, Mexican
   Servings:  6
 
      6    Inch Corn Tortillas, cut
           -into 1/2-inch strips
      2    Tomatoes
    1/2 sm Onion, chopped
      1    Garlic Clove, minced
    1/2    Green Pepper, chopped
      2 c  Chicken Stock
      1 tb Cilantro, freshly chopped
    1/4 c  Low-Fat Monterey Jack
           -Cheese, freshly grated
 
  Bake tortilla strips in the oven at 325 F for 5 to 7 minutes or until
  crisp.
  
  Puree tomatoes, onion, garlic and pepper in a food processor or blender.
  
  Bring stock to a boil in a 2-quart pot.  Stir in the tomato puree and
  cilantro.
  
  Simmer on low heat for about 10 minutes.
  
  Stir half of the tortilla strips into the soup.
  
  Garnish with remaining tortilla strips and the cheese.
  
  Yield: 6 servings, 3 cups
  
  One Serving = 1/2 cup Calories: 71 Protein: 4 g Fat: 3 g Carbohydrate: 9 g
  Fiber: 1.3 g Cholesterol: 5 mg Sodium: 313 mg Potassium: 210 mg
  
  Exchange: 1/2 Starch/Bread 1 Vegetable
  
  Source:  "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive
  Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara
  Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D.
  
  Shared by:  Norman R. Brown
 
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      Title: Tortilla Soup Two
 Categories: Soups, Mexican
   Servings:  6
 
      1 ea Onion, small; chopped
      2 ea Garlic clove; pressed
      2 tb Oil
      1 c  Tomato
      3 c  Chicken stock
  1 1/2 c  Tomato juice
      1 c  Water
      1 ts Chili powder
      1 ts Cumin
           Salt; to taste
      4 ea Tortilla, corn
    1/2 c  Cheddar; grated
 
  Calories     per serving: 155         Number of Servings:   6 Fat grams per
  serving: 5            Approx. Cook Time:  1:30
  
  Chop the tomatoes finely.  Tear the tortillas into smallish (approx. 1")
  chunks.  In a 3- or 4-quart pan, saute onions and garlic in oil until the
  onions are translucent.  Add tomatoes, chicken stock, tomato juice, and
  water.  Season with chili powder, cumin, and salt to taste.  Cover and
  simmer for 45 to 60 minutes.
  
  Just before serving, bring liquid to a boil.  Add tortillas and cheese.
  Cover, remove from heat, and let sit for three to five minutes. Serve
  immediately.
  
  ~-- Cooking Texas Style Candy Wagner & Sandra Marquez
  
  Posted by Sam Waring. Courtesy of Fred Peters.
 
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      Title: Tortilla Soup (Sopa De Tortilla)
 Categories: Mexican, Appetizers, Soups
   Servings:  8
 
      6    Six inch corn tortillas
    1/4 c  Vegetable oil
    1/4 c  Water
      1 md Tomato, quartered
      1    Onion, cut in quarters
      1    Garlic clove
      2 cn Chicken Broth Cond. 10 3/4
           -oz
      1 cn Water, in soup can
    1/4 ts Ground Coriander
    1/4 ts Salt
    1/8 ts Pepper
 
  Servings:  8
  
  Sprig mint (optional) Jack / Cheddar Cheese Grated
  
  Cut tortillas into 1/4 inch strips.  Heat oil in 10-inch skillet until hot.
  Fry 1/4 of the tortilla strips at a time over medium heat, stirring
  occasionally, until crisp and brown, about 3 minutes.  Drain on paper
  towels.
  
  Place 1/4 cup water, the tomato, onion and garlic in blender container.
  Cover and blend on high speed until smooth.  Heat tomato mixture, chicken
  broth, 1 can water, the coriander, salt, pepper and mint sprig to boiling
  in a 3 quart saucepan.  Cook uncovered for 3 minutes. Sprinkle each serving
  with cheese and tortilla strips.
  
  Posted by Debbie Tillman. Courtesy of Fred Peters.
 
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      Title: Tortilla Soup
 Categories: Soups, Mexican
   Servings:  6
 
      1 ea Ancho chile
    1/4 c  Olive oil
      4 ea Tortilla, corn; chopped
           -coarsely
      1 ea Onion, large; chopped
           -coarsely
      1 ea Chile, mild green; chopped
      3 ea Garlic clove
      4 c  Chicken broth
    1/2 ts Cumin, ground
    1/2 ts Pepper, black
      2 ea Tomato; unpeeled/chopped
      2 tb Cilantro, fresh; chopped
      1 tb Parsley, fresh; chopped
 
  Remove stem and seeds from ancho; saute in hot oil in a Dutch oven until
  soft.  Remove ancho and chop, reserving drippings in the Dutch oven. Fry
  tortilla pieces in drippings until brown.  Remove tortillas, and drain,
  reserving drippings in Dutch oven.  Saute onion, green chile, and garlic in
  drippings until tender.  Add broth, cumin, and pepper. Bring to a boil;
  cover, reduce heat, and simmer for 20 minutes.  Stir in reserved ancho and
  tomatoes; simmer for 10 minutes.  Before serving, stir in cilantro and
  parsley.  To serve, place fried tortilla pieces in individual soup bowls,
  reserving 1/4 of the chips; add soup.  Top with reserved chips.
  
  Makes 6 servings.
  
  Southern Living magazine.
  
  Posted by Sam Waring. Courtesy of Fred Peters.
 
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      Title: Tostada Casserole
 Categories: Mexican
   Servings:  4
 
      1 lb Ground beef
      1    Onion,small,grated
      1 cn Tomato sauce(8oz)
    1/4 c  Water
      2 ts Chili powder
      1 cn Green chilies(8oz)
    1/4 lb Monterey Jack cheese
      1 pk Taco shells(4oz)
 
  1. Coarsely break taco shells. In 2-quart bowl, mix ground beef and onion;
  cover bowl with waxed paper. Cook at high (100%) 4-5 minutes, stirring and
  breaking up meat into small pieces every 2 minutes. Tilt bowl; skim and
  discard excess fat. Stir in tomato sauce, water, and chili powder. Cover
  and cook at high 4 minutes or until meat mixture thickens, stirring after 2
  minutes. Stir in undrained green chilies and shredded cheese.
  2. In shallow 1 1/2-quart casserole, place 3/4 of the coarsely broken
  tacos. Top with meat mixture; cover with casserole lid or large plate. Cook
  at medium-high (70%) 12 to 14 minutes until meat mixture is hot. Let stand,
  still covered, 5 minutes. Sprinkle with remaining tacos.
 
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      Title: Tostada Dip
 Categories: Appetizers, Mexican
   Servings:  6
 
     16 oz Refried beans
  1 1/4 oz Package taco seasoning mix
      4 oz Chopped green chilies
  2 1/3 oz Chopped black olives
           Small onion, chopped
     10 oz Shredded Cheddar cheese
           Large, ripe avocado, mashed
      2    Chopped tomatoes
      2 pk Taco chips
 
  Mix refried beans with taco seasoning mix.  Spread on large plate [pie
  plate  works well - P.L.], then layer remaining ingredients. Serve with
  taco chips. This can be served cold or heated through to melt cheese.
  Either way, don't count on any leftovers.
 
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      Title: Tostada Grande
 Categories: Ground beef, Mexican
   Servings:  6
 
    1/4 lb Ground beef or pork
      1 cn Whole tomatoes, drained and
           -chopped
      1 ts Ground cumin
    1/4 ts Salt
     12    Tortillas, 6-8"
      1 c  Pace Thick & Chunky Salsa
  1 1/2 c  Shredded cheddar or
           -Monterey Jack cheese
      2 c  Shredded lettuce
      1 md Tomato, chopped
      1    Ripe avacado, peeled,
           -seeded, sliced
 
  Brown meat; drain. Stir in tomatoes, cumin and salt; cover and simmer 5
  minutes. Cover bottom and sides of 12" pizza pan with tortillas,
  overlapping attractively. Spread with Pace Thick & Chunky Salsa; top with
  meat mixture. Bake at 350'F. oven 20 minutes. Sprinkle with cheese. Arrange
  lettuce, tomato and avacado over top. Cut into wedges using scissors or
  small knife and serve with additional Pace Thick & Chunky Salsa.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tostada Pizza
 Categories: Mexican, Kids
   Servings:  6
 
  1 1/4 c  Flour
      1 ts Baking powder
    1/2 ts Salt
    1/2 c  Milk
      2 tb Vegetable oil
      1 lb Ground beef
  1 3/4 oz Taco seasoning mix
      1 cn Refried beans
      1 c  Shredded American cheese
      8 oz Taco sauce
      4 oz Chopped green chiles
    1/2 c  Chopped onion
    1/2 c  Chopped tomatoes
      1 c  Shredded lettuce (hopefully
           -at bargain prices)
 
  Preheat oven at 425 deg. Combine flour, baking powder, salt, milk and oil
  in bowl.  Stir until mixture cleans sides of bowl.  Press into a ball.
  Knead in bowl 10 times.  Roll on lightly floured board to a 13-inch circle.
  Place on pizza pan or baking sheet. Turn up edge and pinch. Bake for 5
  minutes. Prepare ground beef using recommendations from your seasoning mix.
  Spread beans over the crust. Top with meat mixture. Sprinkle cheese on.
  Bake 2 mins. longer. Top pizza with taco sauce, chiles, onion, tomato and
  shredded lettuce.
  
  Recipe says, "Serves eight"  Na.........!!
  
  P.S. With the concern with salt free, recommend making taco seasoning mix
  to taste. A couple of recent msgs have addressed this thought.
 
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      Title: Tostadas De Pollo Y Frijoles
 Categories: Mexican, Chicken
   Servings:  2
 
      2    Tortillas
      2 c  Cooked, mashed black beans
           (or refried beans)
      2 c  Chicken, shredded
      1    Tomato, wedged
      1 c  String beans, cook & cool
      1    Head lettuce, shredded
      1    Green bell pepper, sliced
      2    Green onions, diced
      1 cn Plain green olives, chopped
      1 c  Cheddar cheese, grated
      2 tb Hot sauce
 
  Lay a tortilla on each plate; spread with a layer of beans.  Lay chicken on
  beans.  Toss together vegetables and cheese; and mound on top of chicken.
  Sprinkle hot sauce on top.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tostadas
 Categories: Mexican, Beef
   Servings:  2
 
      1 ts Olive oil
    1/4 c  Chopped onion
      1    Garlic clove, minced
    1/2 ts Seeded and minced jalapeno
           -or poblano pepper
      4 oz Cooked ground beef, crumbled
      2 oz Drained canned red kidney
           -beans, mashed
    1/2 c  Canned Italian tomatoes,
           -drained, seeded, and
           Chopped (reserve liquid)
    1/4 c  Canned beef broth
    3/4 ts Chili powder
    1/4 ts Each ground cumin and
           -oregano leaves
    1/8 ts Salt
      2    Tostada shells (6-inch
           -diameter)
      1 oz Cheddar cheese, shredded
    1/2 c  Shredded lettuce
    1/4 c  Chopped fresh tomato
    1/4 c  Sour cream
 
  Garnish:  cilantro sprigs
  
  Preheat oven to 350F.  In 10-inch skillet heat oil over medium-high heat;
  add onion, garlic, and jalapeno (or poblano) pepper and saute until onion
  is translucent, 3 to 4 minutes.  Add beef, kidney beans, canned tomatoes
  with reserved liquid, broth, and seasonings.  Reduce heat to medium and let
  simmer until liquid is reduced and mixture thickens, 5 to 10 minutes.
  
  Place tostada shells on nonstick baking sheet and bake until heated
  through, 3 to 5 minutes; transfer to serving plate.  Spread half of meat
  mixture over each shell; sprinkle each with half of cheese, then top each
  with half of shredded lettuce and chopped fresh tomato.  Serve with sour
  cream garnished with cilantro.
  
  Makes 2 servings.
  
  [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Traditional Calabacitas Con Leche
 Categories: Mexican, Vegetables
   Servings:  4
 
      4 md Summer Squash, Sliced
    1/4 c  Butter Or Maragarine
     15 oz Corn, Drained
    1/2 c  Onion, Thinly Sliced
    1/2 ts Salt
      1 ds Pepper
      4 oz Diced Green Chilies
      1 c  Milk
    1/2 c  Grated Cheddar Cheese
 
  Saut squash in butter until soft. Reduce heat and add corn, onions, salt,
  pepper and green chili. Mix well and add milk. Simmer until well blended.
  Add cheese and cover until cheese is melted.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Traditional Caramel Custard - Flan a la Antigua
 Categories: Mexican, Desserts
   Servings:  8
 
           Jim Vorheis
    3/4 c  Sugar
           The custard:
      1 qt Milk
      1 pn Of sea salt
    1/2 c  Sugar
      2    Inch cinnamon stick or
           -vanilla bean
           Small piece of orange or
           -lemon rind (optional)
      4    Eggs
      6    Egg yolks
 
  The caramel: Heat the sugar for the caramel in a small, heavy frying pan
  over low heat until it begins to dissolve. Shake the pan slightly (do not
  stir) until all the sugar has melted.  Increase the flame and let the sugar
  bubble and color.  Pour the caramel into the mold and quickly turn it
  around in all directions, tipping it up in a circular motion until the
  surface - bottom and 2 inches up the sides - has been lightly coated with
  the caramel.  If the caramel thickens and becomes sluggish, gently heat the
  mold in a pan of hot water or over low heat, depending on the material, and
  continue the coating action.  Set aside to cool.
  
  Put the milk, salt, sugar, and cinnamon or vanilla into a saucepan and
  bring slowly to a boil, stirring until the sugar has dissolved. Continue
  boiling slowly, taking care that it does not boil over, until the milk has
  reduced by about 2/3 cup.  Set aside to cool.
  
  Place an oven rack on the lowest rung of the oven and heat to 325 F.
  
  Beat the eggs and yolks together and stir into the tepid milk. Pour the
  mixture through a strainer into the flan mold and place it in a hot water
  bath in the oven.  Test after 2 hours with a skewer or cake tester; if it
  comes out quite clean, the flan is cooked. Remove from the oven, but allow
  to sit in the water bath for about 15 minutes longer. Remove and set aside
  to cool completely before refrigerating.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Turkey Albondigas
 Categories: Soups, Mexican, Poultry
   Servings:  6
 
      3 c  Cooked turkey, chopped
      3 sl Bread, sprinkled with 6 or 7
           -tablespoons of hot
           Turkey stock
      3    Eggs
      1    Or 2 cloves garlic, finely
           -chopped (or put through a
           -garlic
           Press)
      2 ts Salt
      1 ts Ground coriander
      1 ts Ground cumin
           Several grindings of black
           -pepper
      2 qt Turkey stock or chicken
           -stock
     10 oz Frozen kernel corn (1
           -package)
    3/4 c  Blanched almonds, finely
           -ground
 
  "Leftover turkey can be transmogrified into dumplings swimming in thickened
  and reduced turkey stock.  Make the stock from what is left of the turkey
  after you have picked off the meat.  You may substitute chicken stock
  and/or leftover chicken for the turkey."
  
  Chopped green chili peppers for garnish
  
  1.  Place the turkey meat in a bowl.  Squeeze the excess moisture from the
  bread and crumble it into the turkey meat.
  
  2.  Put the turkey and bread mixture through a meat grinder or a food
  processor.
  
  3.  Add the eggs, garlic, salt, coriander, cumin and black pepper. Mix
  well.  Shape the mixture into walnut-size balls/
  
  4.  Bring the turkey stock to a boil.  Drop the albondigas into the boiling
  stock.  Reduce the heat and simmer for 10 minutes.
  
  5.  Remove the cooked albondigas with a slotted spoon and set aside.
  
  6.  Boil the stock for another 30 minutes to reduce and thicken it. Add the
  corn and the ground almonds.  Return the albondigas to the stOck. Heat
  through and serve in bowls garnished with chopped chili peppers, if you
  wish.
  
  Makes 6 to 8 servings.
  
  NOTE:  To make the stock, pick the meat off the bird.  Place the carcass in
  a large pot and cover with water.  Add an onion, a carrot, a rib of celery,
  some parsely and thyme, and a bay leaf.  Simmer for 2 to 3 hours. Cool,
  strain, and season.
  
  [THE DUMPLING COOKBOOK; Maria Polushkin; 1977; ISBN 0-911104-81-X]
  
  Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Turkey Enchiladas
 Categories: Mexican, Poultry
   Servings:  4
 
      3 c  Cooked turkey, shredded
      2 c  Sour cream
      2 c  Shredded cheddar cheese
      1 ts Salt
     12    10" corn or flour tortillas
    1/3 c  Corn oil
           SAUCE FOR TURKEY
      2 cn 4 oz green chilli peppers
      1 lg Garlic, minced
      2 tb Salad or olive oil
      2 c  Chopped onions
      1 ts Salt
    1/2 ts Oregano
    1/2 c  Water
  1 1/2 lb Stewed tomatoes
 
  Combine turkey with sour cream, cheese and 1 ts salt.  Heat 1/3 c oil and
  dip tortillas in until soft and drain.  Stuff with turkey mix and roll.
  Arrange side-by-side with seam side down in shallow pan.
  
  TURKEY SAUCE Rinse seeds from chillies and chop. Saute with garlic in oil.
  Add stewed tomatoes, onions, 1 ts salt, oregano and water. Simmer uncovered
  until thick, about 1/2 hour.
  
  Pour chilli sauce over enchiladas and bake at 350 degrees 20-30 minutes.
  Let set 5-10 minutes before serving.
  
  Note: Excellent.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Turkey in Jalapeno Cream Sauce
 Categories: Mexican, Sauces, Poultry
   Servings:  6
 
           Jalapeno Cream Sauce; *
      2    Turkey Breasts; **
    1/4 c  Flour Unbleached,All Purpose
    1/2 ts Black Peppercorns; Cracked
    1/4 ts Salt
    1/4 c  Margarine Or Butter
 
  *     See Sowest 2 for recipe. ** Turkey breasts should be boneless,
  skinless, (about 1 lb each) cut
  ~-------------------------------------------------------------------------
  Prepare Jalapeno Cream Sauce and set aside.  Flatten each turkey breast
  slice to 1/4 inch thickness between to sheets of waxed paper or plastic
  wrap.  Mix flour, salt, and pepper.  Coat turkey with the flour mixture.
  Heat margarine in 10-inch skillet until melted.  Cook turkey in margarine,
  turning once, until done, about 8 minutes.  Serve with Jalapeno Cream
  Sauce.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Turkey Nacho Special
 Categories: Appetizers, Poultry, Mexican
   Servings:  8
 
      1 lb Turkey, ground
  1 1/4 oz Taco seasoning mix
    1/4 c  Water
     16 oz Beans, refried
      2 oz Cheese, Monterey Jack,
           Shredded, mild
      2 tb Chilies, green, chopped
      2 c  Lettuce, chopped or shredded
      4    Tomatoes, chopped
      8 oz Tortilla chips
      1 c  Guacamole, prepared
    1/2 c  Sour cream
 
  In microwave-safe steamer, shape turkey into ring.  Place in microwave-safe
  casserole; cover with wax paper.  Microwave at high 4 minutes, stirring
  after 2 minutes.  Stir in seasoning mix and water. Microwave at high 2
  minutes.  In shallow, microwave-safe baking dish, combine meat mixture and
  cheese; spoon beans on top.  Sprinkle with chilies; cover with wax paper
  and microwave at medium-high 2 to 3 minutes. Arrange meat mixture, arrange
  shredded lettuce; top with tomatoes and tortilla chips. Mound guacamole in
  center; top with sour cream
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Turkey Tamale Pie
 Categories: Mexican, Poultry
   Servings:  8
 
      1 x  Corn Husks; Dried, *
      1 x  Almond Red Sauce; **
    3/4 lb Turkey Breast; Cooked, ***
      1 c  Almonds; Toasted, Slivered
      1 c  Golden Raisins
    1/2 c  Red Bell Pepper; Chopped
      4 oz Green Chile; Chopped, 1-2 Cn

MMMMM---------------------------TAMALE DOUGH--------------------------------
      2 c  Corn Tortilla Mix; Instant
    1/2 c  Shortening
      2 c  Chicken Broth
      2 ts Baking Powder
    1/2 ts Salt

MMMMM-----------------------------GARNISH----------------------------------
      1 x  Sour Cream
 
  *    There should be enough corn husks to line a 10-dia. springform pan. **
  See Sowest2 *** Turkey Breast should be cut into 1/2-inch cubes. Rinse corn
  husks and remove silk; cover husks with warm water and let stand until
  softened, at least 2 hours.  Prepare Almond Red Sauce.  Mix 1/2 cup of the
  sauce and the remaining ingredients except the Tamale Dough and sour cream;
  reserve.  Prepare tamale dough; reserve.  Heat oven to 350 degrees F. Drain
  corn husks; pat dry.  Line greased springform pan, 10 X 3-inches, with corn
  husks, extending pointed ends of husks over the side of the pan. Spread
  half of the Tamale Dough over the husks on the bottom of the pan; cover
  with turkey mixture.  Spread remaining dough over turkey mixture up to the
  edge of the pan.  Cover the top of the pan with a piece of heavy-duty
  aluminum foil, 15 inches long, shaping down over the side of the pan, (The
  pointed ends of the corn husks will bend down against the outside of the
  pan).  Bake until dough is set and slightly dry, about 1 1/2 hours
  Carefully remove the side of the pan.  Serve with remaining warm Almond Red
  Sauce and the sour cream.
  
  TAMALE DOUGH:
  
  Beat all the ingredients in a large bowl, with an electric mixer, on low
  speed, scraping constantly, until well blended.  Beat on medium speed for
  an additional minute.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Turkey Tostadas
 Categories: Poultry, Mexican
   Servings:  6
 
      6    (6 in.) Flour Tortillas
    1/2 lb Ground Turkey
    1/4 c  Minced Onion
      2 cl Garlic Minced
      1    Jalapeno Pepper, Seeded &
           Minced
      1 cn (8 Oz.) Tomato Sauce
      1 ts Dried Oregano
    1/2 ts Thyme
           Dash Of Hot Sauce
    1/4 c  + 2 t. Mozzarella Cheese
           (1 1/2 Oz.)
    1/4    C +2 T. Plain Low Fat Yogurt
 
  Place Tortillas On A Baking Sheet, Bake At 350 F. For 7 To 10 Min. OR Until
  Crisp.  Set Aside. Combine Turkey, Onion, Garlic & Jalapeno Pepper in A
  Large Skillet Coated With Cooking Spray; Cook Over Medium Heat Until Meat
  Is No Longer Pink, Stirring To Crumble Meat. Add Tomato Sauce, Oregano,
  Thyme & Hot Sauce; Stir Well.  Simmer 10 Min. OR Until Thickened. Spread
  About 1/3 C. Turkey & Tomato Sauce Mixture Over Each Reserved Tortilla;
  Spinkle Each With 1 T. Mozzarella Cheese.  Broil 8 Inches From Heat Until
  Cheese Melts.  Top Each Tostada With 1 T. Lowfat Yogurt. Garnish With
  Jalapeno Pepper Slices If Desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Turkey With Southwest Stuffing
 Categories: Mexican, Poultry
   Servings:  8
 
      1 x  Turkey; 10 To 12 Lbs
      1 x  Butter Or Margarine; Melted
      1 x  Southwest Stuffing

MMMMM------------------------SOUTHWEST STUFFING-----------------------------
      1 c  Chayote; Chopped, 1 Small
      4 ea Jalapeno Chiles; *
      2 ea Cloves Garlic;Finely Chopped
      1 c  Onion; Finely Chopped, 1 Lg
      1 c  Margarine Or Butter; Melted
      1 tb Fresh Cilantro; Snipped
      1 ts Salt
    1/2 ts Thyme Leaves; Dried
    1/2 ts Sage Leaves; Dried
      9 c  Corn Bread; 1-inch cubes
      1 c  Pecans; Chopped
 
  Prepare Southwest Stuffing.  Fill wishbone area of the turkey with
  stuffing.  Fasten neck skin to back with skewer. Fold wings across back
  with tips touching.  Fill body cavity lightly. (Do not pack as stuffing
  will expand.)  Tuck drumsticks under band of skin at tail or skewer to
  tail.  Spoon any remaining stuffing into a small ungreased casserole;
  cover.  (Refrigerate leftover stuffing until 30 minutes before turkey is
  done.  Bake covered until hot, bout 45 minutes.)  Heat oven to 325 degrees
  F.  Place turkey breast side up in roasting pan. Brush with Margarine.
  Insert meat thermometer in thigh muscle or breast, not touching the bone.
  (Tip of thermometer can be inserted in center of stuffing also) Do not add
  water and do not cover.  Roast until done, 3 1/2 to 4 hours. Place a tent
  of aluminum foil loosely over turkey when it begins to turn golden. After 2
  1/2 hours, cut band or remove skewer holding legs. Turkey is done when the
  thermometer placed in the thigh muscle registers 185 degrees or drumstick
  meat feels very soft when pressed between fingers. (Thermometer inserted in
  the stuffing will register 165 degrees F.) Let stand about 20 minutes
  before carving.  As soon as possible after serving, remove every bet of
  stuffing from the turkey.  Cool stuffing and turkey promptly; refrigerate
  separately, and use within 2 days.
  
  SOUTHWEST STUFFING:
  
  Cook and stir chayote, chiles (* Seed and finely chop chiles), garlic, and
  onion in margarine in 10-inch skillet until chayote is tender. Stir in
  cilantro, salt, thyme, and sage until well blended.  Stir in about 1/3 of
  the cornbread cubes.  Turn mixture into deep bowl.  Add the  remaining
  cornbread cubes and pecans.  Toss and fill turkey.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Uncle Vern's Picante Sauce
 Categories: Mexican, Snacks
   Servings:  8
 
     28 oz Can Whole Tomatoes
      1    Medium onion, chopped fine
      4    Jalapeno peppers, chopped
           -fine
      3 tb Apple cider vinegar
    1/2 ts Garlic powder
      1 ts Salt
 
  Combine all ingredients in saucepan.  Bring to boil.  Lower heat and simmer
  uncovered 15 minutes.  Chop tomatoes while cooking.
  
  Number of peppers may be varied to increase flavorful "heat".
  
  Serve chilled with Doritos or similar tortilla chips as dip.
  
  Enjoy! - Jeff Duke
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Vegetable Enchiladas
 Categories: Mexican, Vegetarian
   Servings:  2
 
      4    Corn tortillas
    1/2 c  Salsa sauce
      1 ts Olive oil
    1/3 c  Thinly sliced onions
      1    Garlic clove, sliced
    1/2 c  Cubed eggplant
    1/4 c  Grated zucchini
      1 tb Sherry, optional
    1/4 cn Diced green chilies
      2 tb Minced cilantro
 
  Place tortillas in shallow pan.  Spread salsa over them to soften them. Let
  sit for 5 minutes.  Turn tortiallas over & coat the other side.
  
  While the tortillas are softening, heat oil in a skillet & saute onion for
  3 minutes, stirring frequently.  Add garlic, eggplant, zucchini & sherry if
  using.  Cook, stirring often, for 5 minutes or so, till eggplant begins to
  stick.  Remove from heat & stir in chilies.
  
  Pre-heat oven to 400F.  Lightly oil a baking tin.  Remove each tortilla
  from the sauce & fill with one quarter of the sauteed vegetables.  Roll up
  tortillas & place seam side down in baking tin.  Top with the rest of the
  sauce & cilantro.  Bake for 15 minutes, until evenly browned.
  
  VT September, 1991
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Vegetarian Tamale Filling
 Categories: Mexican, Vegetarian
   Servings:  1
 
      2 c  Sharp cheddar cheese
      2 c  Shredded swiss or white
           Cheddar cheese
    2/3 c  Chopped black olives
    2/3 c  Chopped pine nuts
      2    Onions, chopped
      8 cl Garlic
      2 tb Dried oregano
      2 ts Ground cumin
      1 cn Whole kernel corn, drained
      2 cn (4-oz each) green chilies,
           Chopped
      2 ts Olive oil
 
  Contributed to the echo by: Leti Labell Original recipe from "The Pink
  Adobe Cookbook", by Rosalea Murphy. Vegetarian Tamale Filling Use the food
  processor (if you can) to grate the cheese. Also, I chopped the onions and
  the garlic in the food processor.
  
  Combine all ingredients in a large bowl.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Velvetta Salsa Dip
 Categories: Appetizers, Mexican, Snacks, Condiments
   Servings:  3
 
      1 lb VELVETTA CHEESE SPREAD
      1    JAR PACE PICANTE SAUCE
      2 tb CILANTRO (CHOPPED)
 
  microwave cheese and picante sauce in bowl on high 5 minutes stirring after
  3 minutes.  stir in cilantro Serve hot with tortilla chips
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Venison Chili
 Categories: Chili, Garlic, Beans, Mexican, Venison
   Servings:  3
 
      3 tb Vegetable Oil
      1 lg Onion, Finely Chopped
      2    Cloves Garlic, Minced
      1    Pequin Chile, Minced
  1 1/4 lb Venison, Cubed 1/2"
    3/4 lb Ground Venison
     28 oz Can Of Crushed Tomatoes
      3 tb Red Wine Vinegar
      3 tb Ground Chili Powder
      2 tb Ground Cumin
      2 tb Worcestershire Sauce
    1/2 ts Cayenne Pepper
      1    Green Bell Pepper, Chopped
      2 ts Salt
      1    Fresh Ground Black Pepper
     10 oz Red Kidney Beans, Drained
      3 tb Masa Harina *
 
  * Mixed with a little water into a smooth paste for thickening chili.
  ~-------------------------------------------------------------------------
  Heat the oil in a very large skillet. Stir in the onion, garlic and chile
  pepper. Saute over medium high heat until the onion is just tender, about 5
  minutes. Add the cubed and ground venison and continue cooking for about
  4-5 minutes, stirring with a wooden spoon, until the ground meat is no
  longer red. Add all the remaining ingredients except the beans and masa
  harina. Bring the mixture to a boil, then reduce the heat to medium and
  cook uncovered for 30 minutes, stirring occasionally. The stew should be
  fairly thick. Stir in the kidney beans and the masa harina and heat
  through. Taste and adjust the seasonings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Warm Fajita Rice Salad
 Categories: Salads, Rice, Mexican
   Servings:  4
 
    3/4 lb Top sirloin,1" thick
    1/4 c  Lime juice,fresh
    1/2 ts Garlic salt
    1/2 ts Cumin,ground
    1/2 ts Black pepper,coarse
    3/4 c  Rice,long-grain
      1 cn Corn,whole-kernel(8oz)
      1 cn Black olives,ripe(2 1/2oz)
      1 c  Cherry tomatoes,halved
    1/4 c  Red onion rings,sliced
      2 tb Cilantro,chopped
    1/2    Lettuce hd,iceberg,shredded

MMMMM-------------------------PICANTE DRESSING------------------------------
    1/3 c  Picante sauce
    1/4 c  Italian dressing
      1 ts Lime juice
 
  Picante Dressing: Place picante sauce, Italian dressing and lime juice in
  jar with tight-fitting cover. Shake well.
  1. Place beef in plastic bag or shallow dish. Combine lime juice, garlic
  salt, cumin and pepper; pour over steak. Seal bag, or cover dish.
  Refrigerate 2-4 hours, turning once or twice.
  2. Cook rice following package directions, salt optional. Reserve.
  3. Remove steak from marinade. Broil steak on rack in broiler pan 3-4" from
  source of heat, 8-10 minutes for medium-rare, turning once.
  4. Combine warm rice, corn, olives. tomatoes, onion rings and cilantro in
  bowl. Pour half the Picante Dressing over top; toss gently. Place lettuce
  on platter; top with rice mixture.
  5. Slice steak diagonally across grain into thin slices. Place slices on
  top of rice. Drizzle with remaining dressing. Sprinkle with remaining
  cilantro. Serve warm or at room temperature.
  (Stephen Hill, Sacramento CA)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Warm Lobster Taco with Yellow Tomato Salsa
 Categories: Seafood, Mexican
   Servings:  6
 
      4    Whole lobsters (1 lb each)
      3 tb Corn oil
      6    Whole flour tortillas, 7
           -inches each
      1 c  Tillamook Jalapeno Jack
           -cheese, grated
      1 c  Spinach leaves, shredded
           Yellow Tomato Salsa:
      4 c  Yellow cherry tomatoes or 1
           -lb yellow tomatoes
      1    Whole shallot, large, finely
           -minced
      1    Whole garlic clove, finely
           -minced
      2 tb Fresh cilantro, finely
           -minced
      1 tb Champagne or white wine
           -vinegar
      2    Whole Serrano Chilies,
           -seeded and minced
      2 ts Lime juice
           Salt to taste
      1 tb Maple syrup (if tomatoes
           -aren't sweet)
 
  To make Yellow Tomato Salsa, in a food processor, using steel blade,
  process tomatoes until well chopped. Don't puree. Combine tomatoes and
  their juices with shallot, garlic, cilantro, vinegar, chilies, lime juice,
  salt, and mix well. Add maple syrup, if needed, to balance flavor and
  slightly sweeten. Cover and refrigerate for at least 2 hours or until very
  cold.
  
  To make taco, fill large stock pot with lightly salted water and bring to a
  boil over high heat.  Add lobsters and cook for about 8 minutes or until
  just done. Drain and let lobsters cool slightly. Remove meat from lobster
  tails, careful not to tear it apart.  Cut meat into thin medallions (or
  medium size dice, if meat breaks apart).  Heat oil in medium saute pan,
  over medium heat and saute lobster medallions until just heated through.
  Spoon equal portions warm lobster medallions into center of each warm flour
  tortilla.  Sprinkle each with equal portions of grated cheese and shredded
  spinach.  Roll into cylinder shape and place each one on warm serving plate
  with the edge facing bottom. Surround the taco with Yellow Tomato Salsa.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Well-Fried Beans (Frijoles Refritos)
 Categories: Mexican, Beans
   Servings:  6
 
    1/2 lb Beans, cooked (3-1/2 to 4
           -cups with broth)
           A 10 inch frying pan
      6 tb Melted lard or pork
           -drippings
    1/4    Onion, finely chopped
      2 oz Queso fresco, crumbled (I
           -used shredded Monterery
           -Jack)
     12    Totopos (fried tortillas, or
           -tortilla chips)
           Some romaine lettuce leaves
      6    Radish roses
 
  Heat the lard and fry the onion, without browning, until it is soft.
  
  Add 1 cup of the beans and their broth to the pan and mash them well over a
  very high flame. (With a bean masher or wooden potato masher) Add the rest
  of the beans gradually, mashing them all the time, until you have a course
  puree.
  
  When the puree begins to dry out and sizzle at the edges, it will start to
  come away from the surface of the pan.  As you let it continue cooking, tip
  the pan from side to side.  The puree will form itself into a loose roll.
  This will take from 15 to 20 minutes.
  
  Tip the roll, rather like folding an omelet, onto the serving dish and
  garnish with the cheese.  Spike it with the crisp triangles of tortillas.
  Decorate.
  
  From: The Cuisines of Mexico Shared By: Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: White Sonoran Menudo - Menudo Blanco Sonorense
 Categories: Mexican, Soups
   Servings:  8
 
           Jim Vorheis
      1 sm (about 2 lbs) beef or calf's
           -foot, split
           Horizontally and cut into 6
           -pieces
      1 sm Head of garlic, unpeeled and
           -cut in half
           Horizontally
      1 md White onion, roughly sliced
      1 tb Sea salt
      2 lb Tripe
    3/4 lb (4 1/2 to 5 cups) dried
           -hominy, cooked and
           Flowered plus cooking water
           Topping:
           Crumbled chile piquin
           Finely chopped white onion
           Roughly chopped cilantro
           Lime quarters
 
  Put the calf's food pieces, garlic, onion, and half the salt in a large
  pan.  Put the tripe on top with the remaining salt, cover the pan, and cook
  over very low heat so that is simmers for about 3 hours.
  
  Strain the meat, reserving the broth, and cut the tripe into small squares
  ~ about 1 1/2 inches.  Remove the bones from the calf's foot and chop the
  flesh roughly.  Return the meats to the pan with the broth, the flowered
  hominy, and the hominy cooking water. Taste for salt and continue cooking
  over very low heat for 1 hour. Serve in deep bowls with flour tortillas,
  passing around the toppings.
  
  The Art of Mexican Cooking From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Whole Wheat Tortillas
 Categories: Breads, Diabetic, Mexican, Vegetarian
   Servings:  6
 
  1 1/2 c  Unbleached All-Purpose Flour
  1 1/2 c  Whole Wheat Flour
    1/4 ts Baking Powder
      1 c  Warm Water (110 F)
      2 ts Vegetable Oil
    1/4 ts Salt
 
  These tortillas are lower in saturated fat, with no cholesterol and higher
  in fiber than traditional tortillas prepared with lard and white flour.
  
  Cornstarch, for dusting the tortillas
  
  Stir together the first 6 ingredients.
  
  On a floured board knead until smooth.
  
  Divide dough into 12 equal balls.  Dust lightly with cornstarch.
  
  Roll into a circle as thin as possible on a lightly-floured board.
  
  Drop onto a very hot ungreased griddle.  Cook until brown spots appear on
  one side.
  
  Turn and cook on second side.
  
  Yield: 12 large tortillas
  
  One Serving = 1 tortilla Calories: 133 Protein: 4 g Fat: 1 g Carbohydrate:
  27 g Fiber: 1.8 g Cholesterol: 0 mg Sodium: 51 mg Potassium: 69 mg
  
  Exchange: 1-1/2 Starch/Bread
  
  Source:  "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive
  Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara
  Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D.
  
  Shared by:  Norman R. Brown
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Yellow Tomato Sauce
 Categories: Sauces, Mexican
   Servings:  8
 
      1 lg Onion, diced
      5    Garlic cloves, minced
    1/2 c  Fruity olive oil
      6 lb Yellow tomatoes, peeled,
           -seeded and cut into chunks
           -(may use red tomatoes)
    1/2 c  Tomato paste
      2 sm Canned chipotle chiles,
           -chopped
      2    Epazote leaves (a pungent
           -Mexican herb available in
           -Latin markets)
    1/2 bn Cilantro, chopped
 
  In a stainless steel saucepan, saute the onion in olive oil until soft. Add
  garlic and saute briefly. Add tomatoes, tomato paste, chiles and epazote.
  Simmer 15 minutes.
  
  Add chopped cilantro and season to taste with salt and pepper.
  
  Puree, if desired, for a smoother texture.
  
  Makes approximately 2 quarts (about 8 servings).
  
  Sauce may be refrigerated up to two weeks or frozen for up to six months.
  
  NOTE: If good vine-ripened tomatoes are not available, substitute three
  28-ounce cans pear-shaped tomatoes, drained. Another variation is to add 1
  teaspoon toasted, ground cumin seed to the sauce. Fresh serrano or jalapeno
  chiles may be substituted for the chipotle chiles.
  
  Nutritional analysis per serving: 215.3 calories; 13.1 grams total fat;
  (1.8 grams saturated fat); 2.8 grams protein; 19.4 grams carbohydrates; 0
  milligrams cholesterol; 19.1 milligrams sodium.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Yucatan Poached Eggs
 Categories: Mexican, Eggs
   Servings:  4
 
    1/4 c  Onion; Chopped, 1 Sm.
      2 tb Margarine Or Butter
      1 tb Vegetable Oil
      2 c  Tomatoes; Chopped, 2 Md.
      1 ea Jalapeno Chile; *
      2 tb Cilantro; Fresh, Snipped
      4 ea Eggs; Large
      1 x  Salt And Pepper To Taste
    1/2 c  Shelled Pumpkin Seeds; **
 
  *     Jalapeno Pepper should be seeded and finely chopped. ** See Sowest 1
  for directions on how to shell and toast the pumpkin seeds.  After they are
  toasted, they should be ground.
  
  Cook and stir the onion in the margarine and oil in a 10-inch skillet until
  tender.  Stir in the tomatoes, chile and cilantro.  Cover and cook over low
  heat 10 minutes, stirring occasionally.  Break each egg into a measuring
  cup or saucer, then holding the cup or saucer close to the skillet, slip
  each egg onto the tomato mixture.  Cover and cook until the eggs reach the
  desired doneness, about 3 to 5 minutes.  Season to taste with the salt and
  pepper and sprinkle the ground pumpkin seeds over each egg before serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Zinfandeli's Tortilla Soup
 Categories: Soups, Mexican
   Servings:  8
 
      1 tb Vegetable Oil (Or Two)
  1 1/2 ts Garlic, Fresh, Chopped
      8    Corn Tortillas, Chop Coarse
      2 c  Onion Puree
      1 ts Cayenne Pepper
      2 tb Cumin Powder
      3    Bay Leaves
    3/4 c  Tomato Paste
  1 1/2 tb Chicken Base (See Note)
    1/2 c  Water
    1/4 c  Cilantro, Fresh, Chopped
      2 tb Epazote, Chopped
      1    Salt To Taste
      1    White Pepper To Taste
      2    Chicken Breasts, Cook & Dice
      1    Chopped Avocado
      1    Corn Tortilla Strips, Fried
      1    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.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Zinfandeli's Tortilla Soup - S.a. Express - Arlene Lightsey
 Categories: Soups, Mexican
   Servings:  8
 
      1 tb Vegetable Oil (or two)
      8    Corn Tortillas, chop coarse
      1 ts Cayenne pepper
      3    Bay Leaves
  1 1/2 tb Chicken Base (See note)
    1/4 c  Cilantro, fresh, chopped
      1    Salt to taste
      2    Chicken breasts, cook & dice
      1    Corn Tortilla strips, fried
  1 1/2 ts Garlic, fresh, chopped
      2 c  Onion puree
      2 tb Cumin powder
    3/4 c  Tomato Paste
    1/2 c  Water
      2 tb Epazote, chopped
      1    White pepper to taste
      1    Chopped Avocado
      1    Shredded Monterey Jack
 
  Garnish Notes:  Chicken breasts should be cooked and diced.
                  Corn Tortilla strips should be deep fried.
  
  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.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Zippy Chili Dip
 Categories: Appetizers, Spicy, Mexican
   Servings:  1
 
    1/2 lb Ground Beef
     16 oz Pinto Beans, Drained And
           - Mashed
     12 oz Salsa
      1 tb Chili Powder
    1/4 c  Chopped Green Pepper
 
  Cook and stir ground beef in 10-inch skillet until brown; drain.  Stir in
  beans, salsa and chili powder.  Heat to boiling, stirring constantly;
  sprinkle with green pepper.  Serve warm and, if desired, with tortilla
  chips, sliced jicama and celery sticks.  Typed by Syd Bigger.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Ziti with Mexican-Style Meat Sauce
 Categories: Ground beef, Mexican, Sauces
   Servings:  6
 
      1 lb Ground beef
      1    Green pepper,medium,diced
      1    Onion,small,diced
      2 c  Water
      1 cn Tomato paste(6oz)
      2 pk Pimientos(2oz jar)
      1 pk Enchilada-sauce mix(1 1/2oz)
      1 pk Ziti macaroni(16oz)
 
  1. Drain and dice pimientos. In 12" skillet over medium-high heat, cook
  ground beef, green pepper, and onion, stirring occasionally, until meat is
  browned and pepper and onion are tender. Stir in water, tomato paste,
  pimientos, and sauce mix; over high heat, heat to boiling. Reduce heat to
  low; cover; simmer 15 minutes. Meanwhile, prepare ziti as label directs.
  Drain. Serve meat sauce over ziti.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Zucchini and Hominy
 Categories: Mexican, Vegetables
   Servings:  6
 
    1/4 c  Onion; Chopped, 1 Sm
      2 tb Margarine Or Butter
      2 tb Vegetable Oil
      3    Zucchini; Md., *
      2 c  Tomatoes; Chopped, 2 Md
     20 oz Hominy; Drained, 1 cn
      2 tb Lime Juice
      1 tb Chile Powder
      1 ts Salt
      1 ds Pepper
 
  *    Cut the zucchini into 1/2-inch pieces.
  ~------------------------------------------------------------------------
  Cook and stir the onion in the margarine and oil in a 10-inch skillet over
  medium heat until tender.  Stir in the remaining ingredients and cook
  uncovered, stirring occasionally, until the zucchini is tender, about 10 to
  15 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Zucchini Flower Taco
 Categories: Mexican, Vegetables
   Servings:  6
 
      6    Zucchini blossoms
    1/2 ts Butter or margarine
      1    7-inch flour tortilla
      3 tb Shredded Jack cheese
    1/2 ts Grated Parmesan cheese
      3    Thin avocado slices
           Salsa to taste
 
  Rinse blossoms well, checking for insects.  Melt butter over medium heat.
  Add blossoms and cook, turning often, until wilted, 3-4 minutes. Remove
  from pan.
  
  Lay tortilla flat in pan and put blossoms on half the tortilla. Sprinkle
  with cheese.  Cook until cheese melts.  Lay avocado slices on cheese, fold
  tortilla over filling.  Slide onto a plate and accompany with salsa.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Zucchini Relish
 Categories: Relishes, Mexican
   Servings:  4
 
      2 c  Zucchini, Shredded
    1/4 c  Fresh Cilantro, Snipped
      2 tb Lime Juice
      2 tb Vegetable Or Olive Oil
      1 ts Salt
    1/4 ts Sugar
    1/4 ts Pepper
 
  Mix all ingredients in glass or plastic bowl.  Cover and refrigerate at
  least 1 hour. Makes about 1 1/4 cups relish.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Zucchini Soup
 Categories: Soups, Mexican
   Servings:  4
 
    1/4 c  Onion; Chopped, 1 Small
      1 tb Margarine Or Butter
      2 c  Chicken Broth
      2 tb Green Chiles; Canned, *
    1/2 ts Salt
    1/8 ts Pepper
      2    Zucchini; Small, Chopped
  8 3/4 oz Whole Kernel Corn; Drained
      1 c  Milk
      2 oz Cheese; Monterey Jack, **

MMMMM----------------------------GARNISHES---------------------------------
           Nutmeg; Ground
           Parsley; Snipped
 
  *    Canned green chiles should be finely chopped. ** Cheese should be cut
  into 1/4-inch cubes (about 1/2 cup)
  ~-------------------------------------------------------------------------
  Cook and stir onion in margarine in 2-quart saucepan until tender.  Stir in
  broth, chiles, salt, pepper, zucchini and corn.  Heat to boiling, reduce
  heat.  Cover and simmer until zucchini is tender, about 5 minutes. Stir in
  milk; heat until hot.  Stir in cheese. Garnish with nutmeg and parsley.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Zuni Vegetable Stew
 Categories: Vegetables, Mexican, Beans, Garlic
   Servings:  6
 
    3/4 c  Onion, Chopped
      1    Clove Garlic, Finely Chopped
      2 tb Vegetable Oil
      1 lg Red Bell Pepper *
      2 md Chiles **
      1    Jalapeno Chile, Seed & Chop
      1 c  Squash, Cubed ***
     29 oz Chicken Broth
    1/2 ts Salt
    1/2 ts Pepper
    1/2 ts Coriander, Ground
      1 c  Zucchini, Thinly Sliced
      1 c  Yellow Squash, Thinly Sliced
     17 oz Whole Kernel Corn, Drained
     16 oz Pinto Beans, Drained
 
  * Bell pepper should be seeded and cut into 2 X 1/4 inch strips. ** Chiles
  should be either poblano or Anaheim and should be seeded. *** Use either
  Hubbard or Acorn squash, about 1/2 pound.
  ~-------------------------------------------------------------------------
  Cook and stir onion and garlic in oil in a 4 quart Dutch oven over medium
  heat until onion is tender.  Stir in bell pepper, poblano and jalapeno
  chiles.  Cook for 15 minutes.  Stir in Hubbard squash, broth, salt, pepper
  and coriander.  Heat to boiling; reduce heat.  Cover and simmer until
  squash is tender, about 15 minutes.  Stir in remaining ingredients. Cook
  uncovered, stirring occasionally, until zucchini is tender.
 
MMMMM
 
