Ingredients:

1 lb ground beef, browned
1 (14 1/2 ounce) can diced tomatoes
1 medium diced onion
1 (4 ounce) can diced green chilies
1 1/2-2 cups grated cheese
1 (10 1/2 ounce) can chicken soup
1 (1 1/4 ounce) package taco seasoning
1 cup milk
10-11 corn tortillas

Preparation:

Brown the ground beef and onion together. Drain the excess fat and add the diced tomatoes (together with their juice). Add the diced chilies and taco seasoning, and simmer for about 5 minutes. Spray the inside of the crock pot with cooking spray. Place 4 corn tortillas at the bottom and spread half of the meat mixture. Spread half of the can of chicken soup on top of the meat and place 3 more tortillas on top of the chicken soup. Pour in the remaining meat mixture and place 3-4 more corn tortillas on top. Spread the remaining can of chicken soup on the tortillas and sprinkle the grated cheese. Pour the milk evenly over the top, without stirring. Put the lid on and cook on low for about 5 hours.

Ingredients:

2 cups white rice
4-6 ounces soft goat cheese
1 teaspoon coriander
1 tablespoon cumin
1 teaspoon oregano
1/2 teaspoon cayenne pepper, to taste
2-3 tablespoons dried onion flakes
1 tablespoon spicy cajun seasoning (optional)
1/4 cup of chopped cilantro

Preparation:

Mix together the dry rice, dried onions and spices. Cook the rice according to the directions on the package, either in a rice cooker or on a stove top. Fluff the rice with a fork. Add the goat cheese to the warm rice and let melt a bit. Add the cilantro and cajun seasoning (if using) and combine well.

Ingredients:

6 hard-boiled eggs, coarsely chopped
mayonnaise (homemade if possible)
1/4 cup minced pickles
1/3 cup minced celery
salad greens
1 teaspoon vinegar
1/4 teaspoon ground cumin
1/4 teaspoon dry mustard
1 teaspoon seasoning salt
1/8 teaspoon white pepper

Preparation:

Mix all the ingredients except the salad greens and mayonnaise. Add the mayonnaise to moisten and serve on the salad greens.

Ingredients:

4 lbs short rib of beef
1 (1 1/4 ounce) package taco seasoning mix
1 (10 1/2 ounce) can beef consomme
1/4 cup green bell pepper, chopped

Preparation:

Brown the beef ribs in a large skillet, pouring off the excess fat. Mix the dry taco mix with the beef consomme, add the green pepper. Add the meat to a crock pot and pour the sauce over the ribs. Cover and cook on low for about 6-8 hours.

Ingredients:

1 1/2 ounces unsweetened chocolate
1-2 tablespoon instant coffee granules
1/4 cup sugar
1/2 teaspoon ground cinnamon
2 cups milk
3/4 cup water
lightly sweetened whipped cream
1 dash salt
1 cinnamon stick (optional), for stirring and garnish

Preparation:

Combine the chocolate, coffee, sugar, cinnamon, water and salt in a medium saucepan over low heat. Stir constantly, until the chocolate has melted and the mixture has become smooth. Heat to boiling, then reduce the heat and simmer for about 4 minutes, uncovered, stirring constantly. Stir in the milk and heat through (but don’t boil). Remove from the heat and whip the chocolate mixture with a wire whisk until it becomes foamy. Pour into large cups or mugs, top with whipped cream and place a cinnamon stick for stirring and garnish, if desired.

Ingredients:

1 lb boneless skinless chicken breast, cut into small strips
1 tomato, chopped
1 small onion, sliced
2 garlic cloves, minced
1/2 green bell pepper, cut into strips
1/2 red bell pepper, cut into strips
1/2 yellow bell pepper, cut into strips
2 limes, juice of
1/2 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon black pepper
1/2 teaspoon chili powder
tortillas
guacamole (optional)
sour cream (optional)

Preparation:

Place the sliced onion in the crock pot. In a small bowl, combine the seasonings with the lime juice. Add the chicken strips and toss well. Pour the chicken and juices over the onion in the crock pot. Cover and cook for about 6-8 hours. Stir in the pepper strips during the last 30-45 minutes of cooking. Serve on tortillas, with guacamole, sour cream and tomatoes.

Ingredients:

2 cups flour
1/2 cup sugar
1/2 cup butter
1 cup chopped walnuts
1 teaspoon vanilla
powdered sugar

Preparation:

Cream the butter, vanilla and sugar. Add the flour and the chopped walnuts. Roll about 24 golf ball-sized balls of dough in your hand. Bake at 350 degrees F for about 8 minutes (or until light brown). While still warm, roll the cookies in powered sugar.

Ingredients:

6 cups milk
1/4 cup cocoa
1/2 cup sugar
1 teaspoon cinnamon
1 1/2 cups cold water
1 tablespoon pure vanilla extract
1/2 teaspoon grated nutmeg
6 cinnamon sticks, for stirring (optional)
whipped cream, for topping (optional)

Preparation:

Whisk together the cocoa, sugar, water, nutmeg and cinnamon in a saucepan over medium heat. Add the milk and cook, stirring occasionally, until hot. Add the vanilla extract and stir. Pour the hot chocolate into serving cups and top with whipped cream (if desired). Sprinkle with a little nutmeg and cinnamon, and serve with a cinnamon stick for stirring (if desired).

Ingredients:

6 eggs
4 slices bacon, diced
1 (28 ounce) can stewed plum tomatoes, broken up (drained)
1 1/2 cups Monterey Jack cheese, cubed
2 cloves garlic, minced
1 onion, minced
2 tablespoons chopped fresh green chilies
1/4 cup chopped fresh cilantro
1/2 teaspoon dried oregano
1/2 teaspoon salt

On the side
flour tortillas (warm)
guacamole

Preparation:

In a 10-inch frying pan, cook the bacon until crisp. Remove from the pan using a slotted spoon and drain well. Add the garlic and onion to the bacon drippings in the pan; cook until the onion is soft. Stir in the chilies, tomatoes, oregano and salt. Bring to a boil, stirring constantly. Continue boiling for about 15 minutes (until the sauce thickens). Reduce the heat to low.

Crack the eggs and slowly slip into the sauce, one at a time. Sprinkle the bacon and cheese over the top. Cover and simmer for about 5-6 minutes (until the eggs are set). Sprinkle with the cilantro. Serve with warmed flour tortillas and guacamole on the side of the plate, if desired.

Ingredients:

1 pound (4 1/2 cups) sliced fresh mushrooms
1 (15 ounce) can kidney beans, drained
1 cup chopped onion
2 cloves garlic, crushed
1 cup chopped green pepper
2 tablespoons finely chopped ripe olives
2 teaspoons olive oil
8 8-inch flour tortillas
1/2 cup (2 ounces) shredded cheddar cheese
1 cup chunky salsa, divided
1/2 cup sour cream
1/4 teaspoon pepper
vegetable oil cooking spray
cilantro or parsley, for garnish

Preparation:

In a large skillet, cook the mushrooms, onion, garlic and pepper over medium heat, stirring constantly, until tender. Remove from the heat and drain. Combine the olives, kidney beans and pepper with the cooked vegetables. Spoon about 1/2 cup of the bean mixture evenly on the center of each tortilla. Top with one tablespoon salsa, one tablespoon sour cream and one tablespoon cheese. Fold the tortilla opposite sides over the filling.

Coat a large nonstick skillet with cooking spray. Heat over medium-high heat until hot. Cook the tortillas, seam-side down, for about 1 minute on each side. Top with one tablespoon salsa, garnish with cilantro or parsley if desired and serve.