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This page last modified on 10 October 2007
Recipes
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1st Layer 1 can refried beans (16 oz) & 1/2 package taco seasoning -- Mix these two together
2nd Layer Avocado Dip (6 oz carton)
3rd Layer sour cream (8 oz carton)
4th Layer 1 can chopped ripe olives (4 1/2 oz)
5th Layer 2 large tomatoes, diced
6th Layer 1 small onion or several green onions chopped
7th Layer 1 can chopped green chilies (4 oz)
8th Layer 1 1/2 cup (6 oz) shredded Monterey Jack cheese
It is flour tortillas with cheese in the middle--fold over place small amount of chili on top with more cheese. Bake until hot and cheese melted. Cut it into triangles for the younger ones. Older ones like picante sauce.
3 cups cooked rice
2 boxes frozen *chopped* spinach - thawed, not cooked
1-3 eggs
salt, pepper, ginger, onion (your favorites here) to taste
your favorite cheese to layer
Mix all but the cheese together, layer in dish with cheese. Microwave it until the egg is 'set' (15 minutes at 75% in my microwave). My sis likes it baked so there is a brown skin on top, about 1hr at 350ºF.
If you are in a big rush you can make this in under 1/2 hour using instant rice and microwaving it.
1 can (7 oz) corn
6 oz cheddar cheese, grated
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried oregano
1 Tablespoons margarine
large onion, coarsely chopped
large clove garlic, minced
1 cup canned chopped green chilies, drained
1 (16 oz) can crushed tomatoes
1 Tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon salt
1 cup yellow cornmeal
1 egg
Preheat oven to 350ºF. Melt margarine in large skillet over medium high heat. Add onion and garlic and saute over medium heat 2-3 minutes, or until soft. Add corn, herbs, chilies, tomatoes and their juice, chili powder, cumin and salt to skillet. Stir to combine and cook 8-10 minutes. Meanwhile, combine buttermilk and cornmeal in small saucepan and bring to a boil over medium heat. Reduce heat and cook, whisking constantly, 3-4 minutes, or until mixture is thickened. Remove pan from heat, add egg, and stir well to blend. Add cornmeal mixture to skillet and stir until all ingredients are well combined. Turn mixture into shallow 2 quart baking dish or 4 individual gratin dishes. Place pie in oven and bake, uncovered, 20 minutes. Sprinkle pie top with grated cheese and bake another 5-10 minutes, or until cheese is melted. Remove pie from oven and serve immediately.
1 cup tomato-based bottled hot salsa
1/2 cup chopped red onion
1/2 cup packed fresh cilantro, stems OK
1/4 cup olive oil
3 Chipotles Adobado (these are found in the mexican section in a small can like Ortega chilis) They are jalapenos in tomato sauce.
2 Tablespoons tequila
2 Tablespoons lime juice
1 Tablespoon liquid hickory smoke flavoring
1/2 cup amber beer like Dos Equis
2 1/2 to 3 pounds skirt steak cut into 8-inch sections
Non-stick cooking spray
1 large onion (about l pound)
2 large red peppers (bell peppers) stemmed, cored and cut into julienne strips
1/2 teaspoon salt
18 6-inch flour tortillas
In food processor, puree the salsa, red onions, cilantro, 2 tablespoons of the olive oil, the chipotes, tequila, lime juice, and liquid smoke. Stir in the beer. In a shallow non-reactive dish, pour the marinade over the steak and let it stand at room temperature, covered, turning it once or twice for 2 hours.
Heat one or two heavy skillets over medium high heat. When they are very hot, lightly coat with nonstick cooking spray. Letting the excess marinade drip off, and working in batches if necessary, place the meat in skillets. Cook, turning once or twice till browned, 4 - 5 minutes per side. Transfer the meat to a cutting board and let rest for 10 minutes. Meanwhile in the other skillet warm 2 tablespoons of oil, stir in onions and sweet red peppers, season with salt and cook covered stirring once or twice for 8 minutes.
Cut the meat across the grain and at a slight angle into thin slices. Put the meat in the pan with the onions and peppers and saute till meat is done. Serve in tortillas with sour cream, and guacamole.... YUM
