Ingredients:

5 tablespoons margarine , softened
1/3 cup sugar
2 cups corn kernels (fresh or frozen, thawed)
1/2 cup cornmeal
1/2 cup water
1/4 cup masa harina flour
2 tablespoons milk
1 teaspoon milk
1 teaspoon baking powder
1/2 teaspoon salt

Preparation:

In a small bowl, mix the margarine, masa and sugar with mixer until light and fluffy, about 1 minute. Blend 1/2 the corn kernels with the water in a blender until smooth. Combine with margarine mixture, stirring well. Add the remaining corn, cornmeal, baking powder, salt and milk. Bring a medium saucepan of water to a boil. Pour the mixture into an 8-inch baking dish. Tightly cover with plastic wrap and set atop the saucepan of boiling water. Keep pan tightly wrapped and steam for 50 minutes to 1 hour. Check water level often, until a toothpick inserted into the center comes out clean. I have also made this in the oven, setting the pan in a water bath. I do not know the temp I had the oven on, or how long I kept it inches If anyone tries it, please add that info.

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Ingredients:

1 cup uncooked rice
1 (4 ounce) can chopped green chilies
1 small onion , diced
2 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon cumin
3 green onions , sliced
1 teaspoon oregano
1/3 cup fresh cilantro leaves

Preparation:

Combine rice, broth, chilies, onion, oregano, salt and cumin in a large saucepan. Bring to boil, uncovered. Reduce heat to low, cover and simmer until liquid is absorbed (about 20 minutes). Stir in green onions and cilantro.

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Ingredients:

2/3 cup chopped onion
1 cup chopped green pepper
1 teaspoon chili powder
3 tablespoons bacon fat
1 cup raw converted white rice (not instant)
2 teaspoons salt
1 medium tomato , chopped
1 cup Ro-Tel tomatoes

Preparation:

In medium heavy skillet with tight cover, saute onion in bacon fat. Stir in rice, pepper, chili powder, Ro-Tel tomatoes and salt. Add 2 cups of water. Bring to a boil, then reduce heat and simmer, covered for 20 minutes all liquid must be absorbed and rice should be tender if needed cook rice longer. If desired Garnish with shredded Cheddar cheese while rice is hot.

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Ingredients:

2 tablespoons oil
2 garlic cloves , minced
1 cup uncooked rice (not instant rice)
2 ripe plum tomatoes , seeded and chopped
1 (8 ounce) can tomato sauce
1 medium white onion , chopped
1 tablespoon chili powder
3/4 teaspoon salt
1 cup chicken broth or 1 cup beef broth

Preparation:

Heat the oil in a heavy skillet. Add the rice and stir over medium-high heat until rice is golden brown. Add the garlic and chopped onion, and sauté until the onion just begins to brown. Add the tomatoes, tomato sauce, chicken broth, chili powder and salt, lower heat and cover. Simmer for 20 to 25 minutes until all liquid is absorbed. Remove from heat and allow to sit, covered, for 5 minutes. Fluff with a fork and serve.

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Ingredients:

1 cup salsa (more or less to your taste)
1 cup shredded cheddar cheese (more or less to your taste)
1 cup long grain rice
2 cups water (or broth)
salt and pepper

Preparation:

Cook rice according to your preference. (I use a rice steamer.). When rice is done, quickly add salsa, cheese, and salt and pepper to taste. Mix well. Additional cheese may be sprinkled on top. Serve.

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Ingredients:

1/2 cup grated sharp cheddar cheese (2 ounces)
1/2 cup chopped green onion
1 head iceberg lettuce
4 tomatoes , sliced
1 cup crushed tortilla chips
1/2 cup sliced ripe olives (I use black)

Avocado Dressing
1 tablespoon lemon juice
1 avocado , mashed
1/2 cup vegetable oil
1/2 teaspoon sugar
1/2 cup sour cream (4 ounces)
1/2 teaspoon garlic salt
1/2 teaspoon chili powder

Preparation:

Tear lettuce into bite size pieces. Combine lettuce, cheese, onions, olives and tomatoes in a salad bowl. To make dressing, combine avocado, lemon juice, sour cream, oil, sugar, garlic salt and chili powder and mix until smooth. This may be done in a blender. Toss salad and dressing and add crushed chips last.

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Ingredients:

6 strips bacon , chopped
2 cloves garlic , chopped
1 lb dried pinto bean
2 medium onions , chopped
4 medium fresh plum tomatoes , chopped
1/2 bunch fresh cilantro , chopped
2 jalapeno peppers , seeded and chopped
salt and pepper
1 medium green pepper , chopped
1 (12 ounce) can beer (chef’s choice)

Preparation:

Rinse and pick over beans. Bring the beans to a boil in a large pot of water and cook over medium heat for 1½ to 2 hours until they tender but still firm. Before the beans are done, fry the bacon in a large skillet until halfway cooked. Add garlic, tomatoes, onions, and green pepper; continue cooking with bacon until the bacon crisp. Add a can of beer to bacon mixture and simmer a few additional minutes, or longer if you like your beans softer. Add chopped cilantro and jalapenos; combine everything in one large pot. Add salt and pepper to taste.

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Ingredients:

4 garlic cloves , finely chopped
1 tablespoon olive oil
1/2 teaspoon ground cumin
2 (15 ounce) cans black beans , rinsed and drained
1 (14 1/2 ounce) can chicken broth
1 large jalapeno , seeded and chopped
1 cup monterey jack cheese
fresh lime juice
fresh cilantro , chopped

Preparation:

Heat oil in heavy large saucepan over medium-high heat. Add garlic, chili and cumin and sauté 30 seconds. Add beans and broth and cook 5 minutes, stirring occasionally. Coarsely mash beans with potato masher. Continue boiling until thick, stirring frequently, about 20 minutes. Season to taste with lime juice, salt and pepper. Transfer to bowl. Sprinkle with cilantro and serve. I add the monterey jack cheese on top and microwave for 2 minutes to melt the cheese.

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Ingredients:

1/4 lb monterey jack cheese , shredded
1/4 cup chopped fresh coriander or 1 teaspoon dried coriander
8 ounces cream cheese
1 cup diced cooked chicken
2 teaspoons ground cumin
2 tablespoons dicedfresh jalapeno peppers or 2 tablespoons diced canned jalapeno peppers
3 (10 inch) flour tortillas
vegetable oil
salsa
sour cream

Preparation:

In a large bowl, combine cream cheese, chicken, monterey jack, coriander, jalapeno peppers, and cumin. Spread mixture evenly over tortillas. Roll up each tortilla tightly around chicken mixture. Wrap tightly in plastic wrap and refrigerate for at least 2 hours. Just before serving, cut each tortilla roll into 1/2 inch slices. Arrange on greased baking sheet, brush with oil, bake in 350 degree oven for 12 to 15 minutes or until lightly browned. Serve hot with salsa and sour cream.

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Ingredients:

2 garlic cloves
2 tablespoons canola oil
1/4 cup of liquid (black beans also work well)
1 teaspoon cumin
2 (15 ounce) cans pinto beans , drained, reserving
1 teaspoon chili powder (less for a lower heat-tolerance)
1/2 lime

Preparation:

Heat oil in a heavy skillet over medium-low heat. Add whole garlic cloves and cook, turning once, until browned on both sides, about 5 minutes. Smash garlic cloves with a fork just enough to break them open and flatten them a little. Add pintos and liquid and cook until heated through, about 5 minutes. Add spices and salt to taste. Stir well. Turn the heat down to medium-low and smash beans with a big fork. You don’t have to smash every single bean. Leave some whole for texture. When mashed to your liking, squeeze the lime juice all over the beans and serve warm. These beans make a great taco filling or tostada topping. My husband likes them mixed with a little salsa and eaten as a dip.

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