2 cans refried beans with no whole beans
1 16 0z. carton sour cream
2 packages taco seasoning
1 head shredded lettuce
2 tomatoes chopped
1 cup cheddar cheese, shredded
1 cup Monterey Jack cheese, shredded
1 cup ripe olives, sliced
2 avocados, peeled and smashed
tortilla chips
On a large platter place refried beans and spread out evenly, add
taco seasoning to sour cream and spread mixture over beans.
Add avocados as next layer, then follow with shredded lettuce,
tomatoes, cheese and ripe olives. Serve with tortilla chips
for dipping.
Tortilla Soup
2 cups chicken broth
1 cup beef broth
1 onion, chopped
2 cloves garlic, minced
1 tomato, chopped
1 14 oz. can tomato sauce
1 tsp. cumin
1 tsp. chili powder
1 tbsp. Worcestershire sauce
2 Tbsp. oil
2 Tbsp. fresh parsley, chopped
2 cups broken tortilla chips
1 cup Monterey Jack cheese, shredded
salt and pepper to taste
Saute garlic, onion, and fresh parsley in oil for several minutes.
Add tomato sauce, chicken broth, beef broth and spices. Cook over low
heat for 30 minutes. Add broken tortilla chips and cook for 5-10 more
minutes. Ladle into bowls and top with cheese and fresh diced tomato.
Grilled Tuna Tostados
6-8oz. Tuna steaks
6 tbsp. olive oil
2-8o oz. cans black beans
6 limes
1tsp. salt
1tsp. cumin
8 sprigs cilantro
3 large tomatoes chopped (or 8 Roma tomatoes chopped)
6 oz. crumbled goat cheese
2 cups Salsa Fresca (see below)
Marinate tuna steaks in 4 tsp. olive oil and cilantro. Grill tuna
over charcoal grill (eight minutes, turning once) or broil in oven for
same time. Put black beans in bowl and mash with large spoon.
Leave some of the beans whole. Saute beans and tomatoes in 2 tsp.
olive oil. Add salt and cumin to beans and cook for 5 minutes on
medium heat. Heat tortillas in microwave for one minute or until
just hot. Put tortilla on plate and spoon bean and tomato mixture
on tortilla. Place tuna on top of beans and crumble goat cheese
on tuna. Top with Salsa Fresca and serve with lime quarters.
Sunburst Salad
3 oranges peeled and chopped
3 bananas sliced
1 tomato, chopped
1 small red onion, thinly sliced
1 garlic clove, minced
1 14 0z. can pineapple chunks with juice
2 large avocados, peeled and diced
1 14 oz. can white corn, drained
1/2 cup fresh cilantro, chopped
1 green pepper seeded and sliced
2 Tbsp. lime juice
In a large bowl combine all ingredients. Refrigerate for 2-3 hours to
allow the flavors to blend. Great taste!
Salsa Fresca
6 medium tomatoes
4 tbsp. chopped cilantro
1/2 cup beer
3 tsp. salt
1 medium onion chopped
2 fresh jalepeno peppers minced with seeds removed
3 tsp. fresh lime juice
2 tsp. sugar
Combine all ingredients, put in refrigerator and allow flavors to
blend for at least two hours before serving
Flan with Almonds
1/2 cup brown sugar
4 eggs
1- 10 1/2 oz. can sweetened condensed milk
1 tsp. vanilla extract
1 tbsp. water
1 cup slivered almonds, chopped
Combine sugar and water in saucepan. Stir constantly over medium
heat until sugar caramelizes. Put mixture in cake pan and
swirl to coat bottom of pan. Blend remaining ingredients at high
speed for 20 seconds. Pour over caramelized sugar. Cover pan and place
into larger pan containing enough hot water to cover 2 inches
up outside of smaller pan. Bake at 350 degrees for one hour.
Remove small pan from water and allow to cool uncovered for 45
minutes. Place serving dish upside down on pan and quickly flip
over. Shake gently to loosen custard.
Mama's Italian Meatloaf
2 lb Lean ground beef
1 lb Italian sausage
1 1/2 c Cracker crumbs
2 Eggs, beaten
1 md Onion, chopped
1 Bell pepper, chopped
1/2 ts Salt
1/4 ts Pepper
1 ts Oregano
1 cl Garlic,minced
1 c Pizza sauce
FILLING
1/2 lb Boiled ham,sliced thin
8 oz Grated Mozzarella cheese
1 cn (8 oz) mushrooms,drained
Mix first eleven ingredients together.Reserve 1/4 cup pizza sauce. On a
large sheet of wax paper,pat meat into a 10 x 13" rectangle. Arrange ham on
top of meat mixture,leaving a small margin.Spread mushrooms over
ham.Sprinkle cheese over all.Reserve small amount of cheese.Start at 10"
size and roll meat like a jelly roll.Use wax paper to lift.When rolled
tightly,seal edges.Place seam side down in a 9 x 13" pan.Brush with
reserved pizza sauce.Bake 1 1/4 hours @ 375 degrees,10 minutes.Before
done,sprinkle reserved cheese over and finish baking.Serves 10 to 12.
Beef And Vegetable Soup
BEEF BONE STOCK:
4 lb Meaty bones sawed into
-piece
1 ea Halved onion
2 ea Quartered carrots
1 ea Outer stalk celery cut
-into 3 pieces
1 sm Turnip sliced optional
12 ea Peppercorns
1 ea Bay leaf
Pinch of thyme
4 ea Parsley stalks SOUP:
3 pt Beef bone stock with
-fat removed
3 tb Fat from stock
1 lg Chopped onion
1 c Diced carrot
1/2 c Diced celery
1/2 c Diced turnip optional
1/2 c Diced parsnip optional
1 1/2 lb Cross cut shanks
1 c Chopped tomatoes
1 ts Sugar
1 tb Salt
1/2 ts Pepper
1/4 c Barley (if used soup must
-be eated in a day or two)
STOCK: Wash soup bones in cold water, place in large kettle
and cover with cold water, about 4 pints. Bring to a boil
slowly, skimming when necessary. Add vegetables, peppercorns,
herbs and salt. Cover and simmer 2-3 hours. Strain stock into a
large bowl and discard the bones and vegetables. Store stock,
covered, overnight in refrigerator. Next day remove the fat and
retain 2-3 tb of it for the soup.
SOUP: Place fat in soup kettle and saute onions, carrots,
celery, turnips and parsnips over low heat for 10 minutes.
Increase heat and add boned and diced shank meat. Cook,
stirring, until beef juices run out and brown. Add stock,
barley, tomatoes, sugar, salt and pepper. Bring to a boil.
Reduce heat, cover and simmer for 1 1/2 hours or until beef is
tender. Soup is ready to serve. Soup improves when served the
next day.
Baked Salmon With Dill Garlic Beurre Blanc
2 pounds Salmon, fresh, fillets
1/2 cup White wine
8 Tablespoons Butter, cold, cut into 16 pieces
1 teaspoon Dill weed
1/2 teaspoon Garlic, minced
Pre-heat the oven to 375. Bake the salmon for 12-15
minutes. The fish should be firm but not dry. Place the
wine, dill and garlic in a small saucepan. Reduce on high
heat until almost dry. Remove from the heat and quickly add
all the butter while whisking briskly. When all the butter
has been incorporated, allow to rest 10 minutes. Spoon over
the hot salmon.
