1 pound lean ground turkey 1/2 cup onion — chopped 1 jar (8oz) Mexican salsa, green or red 1/2 cup fat-free sour cream 1 can cream of chicken soup 1 jar (20z) sliced pimientos — drained 6 corn tortillas — cut into 1″ strips 2 cups shredded fat-free Cheddar cheese olives — sliced (optional) Preheat the oven to 350 degrees. Cook and stir the ground turkey and onion in a nonstick skillet until brown. Transfer to a colander and rinse with hot water to wash away any excess fat. Shake dry. Spread 1/2 cup of the salsa in the bottom of ungreased square baking dish. Mix the remaining salsa, the sour cream, soup, and pimientos. Layer half the tortilla strips, turkey mixture, soup mixture, and cheese in the baking dish. Repeat. Bake uncovered until the casserole is hot and bubbly, about 30 minutes. Let stand 10 minutes. Garnish with olives if desired. |
1 1/2 c Blue corn as used for -Tortillas 3/4 c All-purpose flour 1 tb Sugar 2 ts Baking powder 1/2 ts Baking soda 1/2 ts Salt 1 1/2 c Buttermilk 2 lg Eggs, separated 6 tb Melted butter or margarine -Butter Maple syrup In a bowl,mix cornmeal,flour,sugar,baking powder,soda and salt. In another bowl,mix butter with egg yolks and 1/4 cup of melted butter.Pour liquids into dry mixture,stirring to moisten well.Whip egg whites until they hold stiff peaks;fold into batter.Bake in a preheated waffle iron set on medium high heat or in an electric one set at medium high (375 degrees).Brush grids with melted butter; half fill with batter,spreading slightly.Close iron;bake until waffle is golden brown,5 to 6 minutes.Serve hot with butter and syrup.Makes about 4 waffles. |
1 1/2 lb Avocados (2) 1/4 c Onion, finely chopped 1 tb Canned chilli peppers - chopped 1 md Tomato, peeled and chopped 1 1/2 tb White vinegar 1 ts Salt Halve avocados lengthwise; remove pits and peel. Mash avacado in bowel with potato masher. Add onion, chili pepper, vinegar and salt; mix well. Place in plastic freezer container and cover lightly and freeze. To serve, let thaw; finely chop tomato; stir into avacado mixture. Serve with raw vegetables, cooked shrimp or chips. Note: excellent fresh and good after frozen. |
42 oz Tofu, firm; frozed & thawed 20 Corn tortillas; * see note Marinade: 1/3 c Soy sauce, low sodium 3 tb Tomato sauce; low-sodium 3 tb Peanut butter; ** see note 3 ts Onion powder 2 ts Chili powder Enchilada sauce 1 lg Yellow onion; chopped 2 Garlic cloves; crushed 24 oz Tomato sauce; * see note 3 c Water 3 tb Chili powder 2 tb Cornstarch 1/4 c Water; cold Preparation Time: 1:30 Squeeze the excess water from the thawed tofu and tear the tofu into pieces. Mix the next five ingredients together, pour over the tofu, and mix well. Cook and stir in a large saucepan over medium to high heat until slightly browned, stirring constantly. Set aside. To make the sauce, saute the onion and garlic in a small amount of water until translucent, add the remaining ingredients, and simmer over low heat for 30 minutes. Dissolve the cornstarch in the cold water and gradually add to the sauce while stirring. Cook and stir until sauce boils and thickens. Preheat the oven to 350 degreees. Pour about 1 cup of the sauce into the bottom of a 15″ X 10″ baking dish or two smaller baking dishes. Place 1/3 cup of the tofu mixture down the center of each burrito shell, roll up, and place in the baking dish. Repeat until all burritos are filled and rolled. Pour the remaining enchilada sauce over the filled burritos and bake for 30 minutes. VARIATION: For added richness, sprinkle with some grated soy cheese and sliced olives before baking. Source: Unknown Posted by: Unknown [AOL] Hawk’s Kitchen Kollection - 1994 |
4 c Corn kernels 1 c Water 1/4 c Butter 3 1/2 c Milk 1 Fresh hot pepper 1 Sweet red pepper,finely chop Salt and pepper 6 tb Crumbled fresh cheese 6 sm Tortillas cut in fine strips -and fried crisp Blend the corn with the water at high speed until you have a smooth puree. Melt the butter, but do not let it get too hot. Add the corn puree, let it cook over medium heat for about 5 minutes, stirring constantly. Add the milk, salt & pepper, sweet and hot peppers and bring to a boil. Lower the heat and let the soop simmer for 15 minutes, stirring from time to time, so that it does not stick to the pan. Garnish the soup with fried tortillas and the crumbled cheese. |
7 ounce pkg elbow macaroni 8 ounce jar processed American cheese -mild Mexican seasoned or plain 1 1/2 cups fully cooked ham — chopped 8 ounce can crushed pineapple — drained 1/2 cup chopped green bell pepper 1/4 cup onion — finley chopped Cook macaroni according to package directions; drain. Stir in cheese sauce until combined. Add remaining ingredients. Transfer to a serving bowl; serve immediately. Submitted by Sandy Buchanan of Lake Alfred, FL who says this is a snap to make. Her family likes it with the Mexican seasoned cheese. Quick Cooking Magazine, March/April ‘98 p. 11 MC formatting by bobbi744@acd.net ICQ#2099532 |
| Ingredients | |||
| 2 | pound | beef, rump roast | |
| 1 | cup | onion, chopped | |
| 1 | each | taco seasoning mix, package | |
| 1 | tablespoon | oregano | |
| 1 | teaspoon | garlic powder | |
| 10 | oz | chilies, green, canned, diced | |
| 1 | pound | tomato sauce, can | |
Directions: | |||
| Layer ingredients, meat first, in crockpot. Cook on Low for 8-10 hours. Do not stir for first 5 hours. Shred meat after 7 hours. Serve on flour or corn tortillas. Top with sour cream, if desired. | |||
3 lg Very ripe plantains 2 ts Chillie sambal, fresh 1 c Rice flour 60 ml Corn oil 2 ts Turmeric powder Salt to taste Peel the plantains, cut them into small chunks & put into a large deep mixing bowel. Mash into a thick paste with your fingers or an electric clender. If using a blender, you may need to add 30-60 ml of water for smoother blending. Add the chilli sambal, rice flour, salt and mix well. Gently heat the corn oil in a frying pan and add the turmeric. Stir well, remove from the heat and blend into the plantain mixture which should be thinck yet soft enough to pour. If it is too soft, add small amounts of rice flour or if too stiff, add small amounts of water until it reached th described consistency. Grease a loaf tin, and pour plantain mixture into it. Bake in teh overn on medium to low heat at 150-180C for 1 hr. or until cooked and firm. When cooked, remove from the overn and allow to stand for approximately 5-10 mins before turning it out on a wire rack. Slice and serve with salted peanuts or as an accompaniment to spicy dishes. Dorinda Hafner, “A Taste of Africa” Posted by Joell Abbott 8/94 |
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 |
1/2 pk Noodles; cooked 1/2 ts Butter 3/4 c Celery; chopped 2 Green pepper rings; chopped 3/4 c Onion; chopped 1 cn Cream of chicken soup 2/3 c Milk 1/2 c Sour cream 2 c Cheddar cheese; shredded 2 c Chicken or turkey; cooked - chopped up 1/2 lb Mushrooms; sliced 1/2 c Sliced almonds Jalepenos; minced In a microwave casserole dish, add celery, peppers, onion, and butter. Cook for 2 minutes. Remove from dish. Line casserole with tortilla strips. In another bowl, stir in soup, milk, sour cream, and cheese. Mix. Add cooked vegetables, noodles, chicken, mushrooms, and jalepenos. Pour into into casserole. Top with almonds. Microcook until heated through, 2-4 minutes. |