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1995-09-27
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Newsgroups: rec.food.recipes
From: nanetteb@csn.org (nanetteb)
Subject: COLLECTION: Mexican Recipes
Date: Fri, 24 Feb 1995 20:05:54 +0000
Message-ID: <199502191753.AA19937@teal.csn.org>
* Exported from MasterCook II *
Capirotada (Bread Pudding)
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Mexican Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 each Slices toasted bread
2 cups Water
1 cup Sugar
1 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1/2 teaspoon Cloves
1/4 teaspoon Salt
1 1/2 cups Grated cheddar cheese
1 1/2 cups Raisins
2 tablespoons Butter
1 each 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 350 for 20 minutes or until syrup is
absorbed. May be served warm or cold. If served warm, top with whipped
cream.
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* Exported from MasterCook II *
Carne Guisada Con Papas (Meat & Potatoes)
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Mexican Beef
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Pounds Round Steak -- 1/2" Thick
2 Pounds Potatoes
8 Ounces Tomato Sauce
1 1/2 Teaspoons Salt
1/2 Teaspoon Ground Pepper
1/2 Teaspoon Ground Cumin
1 Each 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 Approcimately ONE cup of water and
simmer until meat and potatoes are tender. Potatoes will thicken sauce.
- - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 139 1180 0 0 161 491 620 0
* Exported from MasterCook II *
Chicken Tacos
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Mexican Main Dish
Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup Green onion -- chopped
1 tablespoon Shortening
2 cups Cooked chicken -- shredded
1 each 8 oz can taco sauce or
8 ounces Green chili salsa
1 each Salt to taste
1 package Taco shells
1 cup Grated cheddar cheese
-----OPTIONAL TOPPINGS:-----
1 each Chopped lettuce
1 each Chopped tomato
1 each Sour cream
1 each Guacamole
Saute' 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.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook II *
Classic Mexican Flan
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Mexican Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Sugar
14 ounces Can sweetened condensed milk
1 cup Milk
3 each Large eggs plus
3 each Yolks of large eggs
1/2 teaspoon Almond extract
1 teaspoon Vanilla 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.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook II *
Sopaipillas
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Mexican Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups Flour
1 tablespoon Baking powder
2 teaspoons Sugar
1 1/2 teaspoons Salt
1/4 cup Shortening or lard
1 1/4 cups 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.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook II *
Traditional Calabacitas Con Leche
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Mexican Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 each Medium summer squash -- sliced
1/4 cup Butter or maragarine
1 each 15 oz can corn -- drained
1/2 cup Onion -- thinly sliced
1/2 teaspoon Salt
1 each Dash pepper
1 each 4 oz can chopped green chili
1 cup Milk
1/2 cup Grated cheddar cheese
Saute' 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.
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