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------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Green Chile Sauce Categories: Mexican Sauces Servings: 4 2 T Oil or lard 1 ea Clove garlic (optional) 1/2 c Minced onion (optional) 1 T Flour 1 c Water 1 c Diced green chili 1 ea 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. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Red Chili Sauce Categories: Mexican Sauces Servings: 12 16 ea Dried red chili pods 1 ea Hot Water 2 ea Cloves garlic 1 ea Salt to taste Open each dried red chili pod. Wash well inside and out and remove blemishes. Remove 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 headspace. Blend until smooth and skins disappear, about 2-3 minutes. If sauce seems to be too thick, add more water and blend for another 1 minute or until skins disappear. Add 2 cloves garlic and process until well blended. Salt to taste. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Salsa Suprema Categories: Mexican Sauces Relishes Servings: 16 1 ea Large tomato, chopped 1 ea Medium onion, chopped 2 ea Fresh green chilies, chopped 1 ea or 4 oz can green chili 1/2 t Garlic salt 1/2 t Monosodium glutamate(option) 1 x Salt to taste Combine all ingredients and chill, covered, in refrigerator at least one hour. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Mexican Salsa Categories: Mexican Sauces Relishes Servings: 8 1 ea 8 oz. can tomato sauce 2 T Crushed red chili 1/2 t Cumin powder 1/2 t Oregano 1 t Salt 2 ea Garlic cloves, minced (or 1/4 t Garlic powder) 2 t Vinegar 1 ea 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. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Flour Tortillas Categories: Mexican Breads Servings: 12 4 c All purpose flour 1 1/2 t Salt 1 1/2 t Baking powder 4 T Lard or shortening 1 1/2 c Warm Water Combine dry ingredients in a mixing bowl. Cut in shortening. Make a well in the center and add water, a small amount at a time, to form a dough. Knead dough in bowl until smooth and elastic. Cover and wet aside for ten minutes. Form dough into egg-sized balls and flatter between palms. With rolling pin, roll each ball into a 6 inch circle, about 1/8 inch thick. Cook on preheated ungreased skillet over medium high heat, apprx. two min. per side, until tortilla looks slightly speckled. Cover with a clean towel to keep warm and soft until served. The tortillas may be cooled and stored in plastic bags in the freezer for later use. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Sopaipillas Categories: Mexican Breads Servings: 12 4 c Flour 1 T Baking powder 2 t Sugar 1 1/2 t 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. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Sopaipillas 2 Categories: Mexican Breads Servings: 12 1 pk Active dry yeast 1/4 c Warm water (110) 1 1/2 c Milk 3 T Lard or shortening 1 1/2 t Salt 2 T Sugar 4 c All purpose flour 1 c Whole wheat flour 1 ea OIL In a large mixing bowl, dissolve yeast in warm water. In another bowl combine milk, lard, salt and sugar. Heat to 110 degrees 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 350 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 300 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. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Beef Tacos Categories: Mexican Main dish Servings: 6 1 lb Ground beef 1 ea Chopped onion 1 x Salt to taste 1 ea 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. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Chicken Tacos Categories: Mexican Main dish Poultry Servings: 6 1/4 c Green onion, chopped 1 T Shortening 2 c Cooked chicken, shredded 1 ea 8 oz can taco sauce or 8 oz Green chili salsa 1 ea Salt to taste 1 pk Taco shells 1 c Grated cheddar cheese -----------------------------OPTIONAL TOPPINGS:----------------------------- 1 ea Chopped lettuce 1 ea Chopped tomato 1 ea Sour cream 1 ea 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. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Enchiladas (Red Chili) Categories: Mexican Main dish Servings: 6 18 ea Corn tortillas 1 qt Red chili sauce 1 lb Grated cheddar 1 ea Large 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. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Enchiladas Verdes (Green Enchiladas) Categories: Mexican Main dish Servings: 4 12 ea Corn tortillas 4 T Oil or lard 1 ea Clove garlic 1 T Flour 4 c Green chili sauce 1 ea Salt to taste 2 c Grated cheddar or jack chees 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. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Green Chilies Rellenos (Stuffed Green Chili) Categories: Mexican Main dish Vegetables Servings: 5 10 ea Green chilies roast&peel 10 oz Longhorn or Jack cheese ----------------------------------BATTER:---------------------------------- 1 c All-purpose flour 1 t Baking powder 1/2 t Salt 3/4 c Cornmeal 1 c Milk 2 ea 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. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Carne Adovada (Marinated Pork) Categories: Mexican Main dish Servings: 6 4 lb Pork(ribs, chops or other) 2 t Salt 3 ea Garlic cloves, crushed 2 t 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 350 oven until meat is done, about 1 hour. Thick slices of potatoes may be marinated with the meat. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Caldillo(New Mexican Green Chili Stew Categories: Mexican Main dish Soups Servings: 4 2 lb Lean beef round or pork 2 T Oil 3 ea Medium potatoes, diced 1/2 c Onion, sliced 1 ea Large garlic clove, minced 2 t Salt 6 ea Green chilies 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. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Posole Categories: Mexican Soups Main dish Servings: 12 2 lb Pork roast,cut in chunks 1/2 lb Pork rinds (skins) 2 ea Pork shanks or pigs feet 1 T Salt 2 c Posole 1 t Oregano 2 ea Cloves garlic, mashed 2 T Chopped onion 4 ea 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. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Frijoles Refritos (Refried Beans) Categories: Mexican Main dish Servings: 6 2 c Cooked beans 3 T 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. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: New Mexico Pinto Beans Categories: Mexican Main dish Servings: 8 3 c Dry pinto beans (1-1/2 lb) 2 1/2 qt Water 1 ea Meaty hambone or 1/4 lb Salt pork or cubed bacon 1 t 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. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Chili Bean Soup Categories: Mexican Main dish Soups Servings: 5 1 lb Pinto beans 8 c Boiling water 1 t Garlic salt 1 t Onion salt 1/4 t Thyme 1/4 t 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 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. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Guacamole Salad Categories: Mexican Salads Appetizers Servings: 4 5 ea Large avocados 1 ea Medium garlic clove, minced 1 ea Medium tomato, chopped 4 oz Can chopped green chili 2 1/2 T Lemon or lime juice 1 t 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. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Spanish Rice Categories: Mexican Vegetables Servings: 4 3 T Shortening 1 1/2 c Rice 1/2 c Onion, sliced 1/2 c Bell pepper,sliced 1 ea 14 oz can whole tomatoes 1 ea Medium clove garlic, minced 1 t Black pepper 2 t 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. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Spanish Rice 2 Categories: Mexican Vegetables Servings: 6 1 c Uncooked long grain rice 4 T Oil 2 T Diced bell pepper 3 T Diced onion 1 t Dried parsley flakes 3 oz Tomato paste 2 ea Cloves garlic, minced 2 1/2 c Cold water 3/4 t 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. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Traditional Calabacitas Con Leche Categories: Mexican Vegetables Servings: 4 4 ea Medium summer squash, sliced 1/4 c Butter or maragarine 1 ea 15 oz can corn, drained 1/2 c Onion, thinly sliced 1/2 t Salt 1 ea Dash pepper 1 ea 4 oz can chopped green chili 1 c Milk 1/2 c 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. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Calabacitas Categories: Mexican Vegetables Servings: 6 4 ea Zucchini or yellow squash, 1 ea Sliced 1 ea large onion, chopped 3 T Oil 1/4 t Garlic salt or 2 ea Cloves garlic minced 4 oz Can chopped green chili 16 oz Can whole kernel corn 1 c Grated cheddar cheese Saute' 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 400 for 20 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Quelites (Spinach with Beans) Categories: Mexican Vegetables Servings: 6 3 T Onion, chopped 1 T Bacon drippings 1 1/2 c Prepared pinto beans 1 T Chili seeds 1/4 t Salt 1 1/2 lb Cooked fresh spinach 1 ea Boiled egg, sliced Saute' 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 difficult to find, fresh spinach has been substituted. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Bizcochitos Categories: Mexican Cookies Servings: 48 1 c Lard or shortening 1/2 c Sugar 1 ea Egg 3 c Flour 1 1/2 t Baking powder 1/2 t Salt 1 t Anise seed 3 T Sweet wine ----------------------------------TOPPING:---------------------------------- 1/4 c Sugar 1 T 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 350 oven for 15-20 minutes or until light brown. Freezes well. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Mexican Chocolate Sauce Categories: Mexican Desserts Sauces Servings: 10 4 oz Unsweetened chocolate 2 T Butter or margarine 1/4 c Light corn syrup 1/4 c Sugar 1 ea Dash 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. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Mexican Wedding Cookies Categories: Mexican Cookies Servings: 36 1 c Butter, softened 1 c Powdered sugar 2 c Sifted flour 1 c Ground nuts 1 t Vanilla Combine all ingredients. Form into 1 1/2" balls. Bake on cookie sheet at 350 for about 10-15 minutes or until set. Roll in powdered sugar while still warm. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Empanadas De Fruta Categories: Mexican Cookies Servings: 8 -----------------------------------DOUGH:----------------------------------- 6 c Flour 1 t Salt 1 T Sugar 3/4 c Shortening 1 1/2 c Water -------------------------------FRUIT FILLING:------------------------------- 20 oz Mixed dried fruit 1/2 lb Raisins 3/4 c Sugar 1/2 t Cloves 1 t Cinnamon 1/2 t Nutmeg 1 c Pinon nuts(other nuts okay) 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.) ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Natillas Categories: Mexican Desserts Servings: 6 4 ea Eggs, seperated 1/4 c Flour 1 qt Milk 3/4 c Sugar 1/8 t Salt 1 ea 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. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Classic Mexican Flan Categories: Mexican Desserts Servings: 8 1/2 c Sugar 14 oz Can sweetened condensed milk 1 c Milk 3 ea Large eggs plus 3 ea Yolks of large eggs 1/2 t Almond extract 1 t 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. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Capirotada (Bread Pudding) Categories: Mexican Desserts Servings: 6 8 ea Slices toasted bread 2 c Water 1 c Sugar 1 t Cinnamon 1/2 t Nutmeg 1/2 t Cloves 1/4 t Salt 1 1/2 c Grated cheddar cheese 1 1/2 c Raisins 2 T Butter 1 ea 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. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Cafe' Mexicano Categories: Mexican Beverages Servings: 1 1 oz Coffee liqueur 1/2 oz Brandy 1 t Chocolate syrup 1 ea Dash ground cinnamon 1 ea Hot coffee 1 ea 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. -----------------------------------------------------------------------------