Hot Food & Recipes

Servings: 8 Servings
Category: Mexican | Vegetables | Cheese/eggs | Ethnic
Ingredients

• 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

Directions
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. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 8 Servings
Category: Mexican | Beans | Beef | Chili
Ingredients

• 2 c Pinto beans, dried; or red
• ;kidney or similar beans,
• ;soak overnight and drain
• 2 lb Beef, lean stewing; cut into
• ;cubes
• 2 Bay leaves
• 2 lg Onion; sliced
• 1 cl Garlic; finely chopped
• 2 tb Oil
• 5 Tomato; peeled, seeded and
• ;chopped, or 3 cups tomato
• ;sauce
• 2 ts Salt
• 1 tb Cornstarch; or 2 tablespoons
• ;cornmeal
• 1/4 ts Oregano, dried
• 1/4 ts Sage, dried
• 1/4 ts Ground cumin
• 1 1/2 ts Pepper
• 1 tb Chili powder

Directions
————————SILVER XPRESS MAIL SYSTEM 5———————— Put the beans and the meat in enough water to cover them, and bring to a boil. Add the bay leaves, onion and garlic, and continue cooking over moderate heat until the beans are tender–about two hours. Heat a skillet, then add the oil. Stir in the tomato, salt, cornstarch or cornmeal, herbs and seasonings. Mix them thoroughly and simmer for five minutes. Add the mixture to the beans and simmer for one more hour. misc05 Source: George C. Booth; The Food and Drink of Mexico MMed by: earl.cravens@salata.com Beach, CA * 310-543-0439 28.8k (1:102/125) ??BBS: Sound Advice (816) 436-4516 Date: Fri, 12-23-94 (14:12) Number: 17926 Refer: 0 To: ALL From: EARL CRAVENS Subj: misc06 Asian Conf: InterCook (823) Read: No Status: Public From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 10 Servings
Category: Mexican | Meats
Ingredients

• 1/2 lb Suet — coarsely ground
• 2 c Chopped onions
• 3 lb Coarsely ground lean meat –
• (combination of beef
• And pork or any of these)
• 6 Garlic cloves
• 2 ts Salt
• 6 tb Chili powder
• 1 tb Ground cumin
• 1 tb Dried oregano — crumbled
• Water
• 1/4 c Roasted flour — optional
• Fried tortillas

Directions
Cook suet and onions in heavy kettle until onions are tender but not browned. Add meat and brown. Mash garlic in salt and stir into meat along with chili powder, cumin and oregano. Add 1 1/2 quarts water. Cover and simmer 1 hour. To thicken, if desired, blend roasted flour with 1/2 cup water and stir into mixture. Simmer another half hour. Or soak fried tortillas in water, blend until smooth and add. Note: Chili Colorado can be served with pinto beans, rice, macaroni or over tamales. Created by: El Alcapulco, Southern Calif. (C) 1992 The Los Angeles Times Recipe By : From: Date: 05/28 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Servings: 1 Servings
Category: Mexican | Appetizers
Ingredients

• 1 pk Chili seasoning
• 2 pk Cream cheese (8 oz ea)
• 3 tb Salsa
• Shredded Monterey Jack
• Chopped nuts

Directions
Beat chili seasoning, cream cheese and salsa. Shape into a ball and chill until firm. Roll in shredded cheese and/or chopped nuts. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 1 Servings
Category: Mexican
Ingredients

• 12 oz Black beans; soak overnight
• 1 Piece fresh ginger root
• 5 Cloves garlic
• Coriander; to taste
• 3 Whole jalapeno peppers
• 1 pt Water
• 1 ts Baking soda
• 1 ts Salt

Directions
Blend all ingredients except beans and water, then add beans, then water & bicarbonate of soda & salt. Place a cup of batter in a hot non-stick pan (skillet?), and spread with a spoon. Cook 2 minutes covered or until red spots appear underneath. Turn and cook other side for 1 minutes. Serve with yogurt dips, salsas or chutneys. NOTES : I thought you bean lovers may like to see the following recipe I made last night from Priya Something or others Vegetarian Eastern Cooking: Recipe by: etxtomc@osd.ericsson.se (Tom Coady) Posted to recipelu-digest by “Christopher E. Eaves” on Mar 03, 1998

Servings: 5 Servings
Category: Mexican | Main dish | Soups
Ingredients

• 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 Can tomatoes
• 1 pk (1-5/8 oz)chili seasoning mx
• 1 c Hot water

Directions
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. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 1 Servings
Category: Mexican | Chili relle | Chilis
Ingredients

• 8 Fresh, frozen or 2 (4 oz)
• -cans green chilies
• 1 lb Monterey jack cheese
• 4 Eggs
• 4 tb Butter, margarine or lard
• -parsley (garnish

Directions
Peel fresh peppers by placing on an open flame until browned. Wrap chilies in a damp cloth to steam for five minutes. Pull peeling off. Slit green chiles. Cut cheese into slices that will fit into the green chile slits. (Be sure to remove seeds and membrane) Prepare a batter by using one egg for every two chiles and one tsp of hot water to each egg, plus enough flour (1 tbsp per egg) to make a thin batter. Beat egg whites until they form soft peaks. Fold in beaten egg yolks and flour. Drop the batter (the size of a 6-in.x4-in.oval) onto a greased fry pan. Place a stuffed chile on it and cover with batter. Cook over low heat until golden. Turn with spatula and brown on other side. Drain on paper towels. Place in baking dish, cover with sauce, and top with grated cheese. Heat in 325 F oven til cheese melts (about 15 mins) From: Sallie Krebs Date: Tue, 07-1 From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 4 Servings
Category: Mexican | Cheese | Syd’s book
Ingredients

• 2 cn Green Chiles, Pealed
• 1/2 lb Monterey Jack Cheese
• 4 lg Eggs
• Flour For Coating Chilies
• 4 tb Flour
• Oil For Frying, 1 1/2 to 2
• -Inches Deep In Pan
• Sauce Ingredients: *
• 1 sm Onion, Chopped
• 1 Clove Garlic, Crushed
• 1 ts Oil
• 1 c Tomatoes, Whole
• 2 c Chicken Broth
• Salt, To Taste
• Pepper, To Taste
• Oregano, To Taste

Directions
* 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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sydsbook.zip

Servings: 8 Servings
Category: Mexican
Ingredients

• 8 Green Bell Peppers Or 8
• -Large Poblano Peppers
• 1 cn (16 0Z) Tomatoes; undrained
• 1 sm Onion; cut up
• 1 ts Instant Beef Bouillon
• -Granules
• 1 ds Pepper
• 1 ds Ground Cinnamon
• 4 c Monterey Jack Cheese;
• -shredded
• 8 Egg Yolks
• 2 tb Water
• 1/4 c All-Purpose Flour
• 1/2 ts Salt
• 8 Egg Whites
• Fat For Frying
• Cilantro Or Parsley

Directions
Broil peppers 2 inches from heat for about 15 minutes, turning often, till all sides are blistered. Place peppers in a paper or plastic bag. Close bag and let stand about 10 minutes or till cool enough to handle. Meanwhile, make tomato sauce. In blender container combine undrained tomatoes, onion, bouillon granules, pepper and cinnamon. Cover; blend till smooth. Transfer to a saucepan. Heat to boiling; simmer, uncovered, for 5 minutes. Cover and keep warm over low heat while preparing peppers. Peel peppers; remove stems and seeds. Stuff each pepper with 1/2 cup of the cheese. Set aside. Slightly beat egg yolks and water. Add flour and salt; beat 6 minutes or till thick and lemon-colored. Beat egg whites till stiff peaks form. Fold yolks into whites. In a large heavy skillet heat 1/2 inch fat to 375 degrees. For each serving spoon about 1/3 cup egg batter into hot fat, spreading batter in a circle. Fry 3 or 4 at a time. As batter begins to set, gently top each mound with a stuffed chili. Cover with another 1/3 cup batter. Continue cooking 2 to 3 minutes more, till underside is brown. Turn carefully; brown second side. Drain on paper toweling; keep warm in 300 degree oven while preparing remainder. Serve with tomato sauce; garnish with snipped cilantro or parsley. Recipe by: Better Homes and Gardens Mexican Cookbook Posted to recipelu-digest Volume 01 Number 496 by James and Susan Kirkland on Jan 11, 1998

Servings: 8 Servings
Category: Mexican | Main dish | Meats | Beef | Fruits
Ingredients

• 8 Pablano Chiles; *
• 1/4 c Onion; Chopped, 1 small
• 1 Apple; **
• 1 Jalapeno Chile; ***
• 1 c Raisins
• 2 tb Green Olives; Chopped
• 3/4 ts Cinnamon; Ground
• 1/4 ts Cumin Seed
• 1/8 ts Pepper; Freshly Ground
• Flour; Unbleached
• Pomegranate Seeds Or Raisins
• 1 lb Ground Beef
• 2 c Tomatoes; Chopped, 2 medium
• 1 Banana; Peeled & Sliced
• 1 Clove Garlic; Finely Chopped
• 1/3 c Almonds; Slivered
• 1 tb Capers
• 1/2 ts Salt
• 1/4 ts Oregano; Ground
• 4 Eggs; Large, Separated
• Vegetable Oil
• Fresh Cilantro; Snipped

Directions
——————————–WALNUT SAUCE——————————– 1 c Walnuts; Ground 1/2 c Chicken Broth 1 c Dairy Sour Cream * 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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/meats.zip