Homemade Nachos

Fry quartered tortillas in hot oil. Drain and salt. In each quarter, place a tiny slice of cheese and a small piece of jalapeño pepper. Toast in oven until cheese melts.

Higado Italiano

3 T parmesan cheese
6 T bread crumbs
1 T parsley, chopped
1 lb liver
3 T vinegar
4 T hot oil or butter
½ tsp salt and pepper to taste

Combine cheese, crumbs, parsley, salt and pepper. Dip both sides of liver in vinegar. Cover both sides of the liver with crumb mixture. Fry in oil or butter.

Higado con Cebolla

1½ lb beef liver, sliced
2 T oil
2 onions, sliced
1½ cups water
Salt
Pepper
Flour

Clean liver. Season with salt and pepper. Coat in flour. Brown in oil; add water, onions and cook slowly with lid until tender. Turn occasionally.

Gumbo de Pollo

In a saucepan:
4 T butter
1 onion, finely chopped
2 cups tomatoes
4 chicken bouillon cubes
1 cup okra slices
1 tsp salt
¼ tsp pepper
½ cup green peppers, chopped

Bring to a boil and simmer for 30 minutes.

Ensalada de Repollo

Shred 1 small head of cabbage. Chop 1 large onion and mix with repollo dressing.

Repollo Dressing:
¼ cup salad dressing
3 T vinegar
1 T sugar
Salt and pepper

Frijoles Verdes con Crema

1 lb fresh green beans

Wash thoroughly and break off ends. Put in covered pan of boiling salted water and cook for 20 minutes. Drain. Add salt, pepper and about ½ cup of sour cream/mantequilla.

Gelatina de Aguacate

In a small saucepan:
½ cup water

Sprinkle over it:
1 pkg. of unflavored gelatin

Set over low heat and stir until gelatin is melted. Set aside.

Peel on large avocado. Remove pit and mash pulp. Season with ½ tsp salt, 1 tsp Worcestershire sauce, and 4 T salad dressing.

Fold into the gelatin mix and chill like jello.