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.

Ensalada de Habichuelas

1 lb. fresh green beans

Add ½ cup water. Cook until tender. Drain, reserving 1/3 cup of the liquid from the beans.

To the liquid add:
1/3 cup vinegar
1/3 cup oil
1 tsp. salt
1 onion, thinly sliced
1 clove garlic, sliced
¼ tsp. oregano

Pour over bean and cover. Chill.

Frijoles Refritos

Boil 1 lb of dried beans after soaking overnight. Add 3 cloves of minced garlic and ½ tsp of salt. When tender, drain (but save the liquid for soup). Heat oil in skillet and add beans mashing with fork. Add chopped onion and ¼ cup grated cheese. Pour in some bean water as necessary for texture.

Ensalada de Zanahorias

3 medium carrots, grated
½ cup raisins
Repollo dressing

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

Ensalada de Pepino

1 onion, diced
1 lg. cucumber, chopped
Repollo dressing

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

Ensalada de Patastillo

2 medium chayotes (patastillo)

Peel, core, chop and boil the chayotes. Drain and cool. Mix with 1 tsp. lime juice and 1 T salad dressing. Season with salt and pepper.

Ensalada de Ayote

Cook 1 medium butternut squash until tender. Peel, remove seeds and mash. Add 1 T lime juice and 2 T salad dressing. Salt and pepper to taste. Chill.

Curi de Atun

In a small sauce pan:
4 T butter
4 T flour
Blend over low heat.

Stir in:
2 cups milk
Salt and pepper to taste
Stir constantly until smooth and thick.

Add:
1 can flaked tuna
½ tsp. curry powder
1 small box raisins

Serve over hot rice.

Cotel de Limon

1 doz lemons
1 doz limes
3 grapefruits
3 oranges

Boil with equal amounts of water and a bottle of guaro.

Cotel de Cafe

½ lb boiled coffee
½ lb sugar
1 tsp vanilla
1-2 sticks of cinnamon
1 liter of guaro

Mix all together. Serve cold. Makes 4 quarts.

Costillas de Cerdo

1 cup vinegar
1 tsp salt
1 tsp pepper
1 tsp paprika
2 lb pork ribs
3 eggs
2 T flour
2 T parsley, chopped
½ cup bread crumbs

Mix vinegar, salt, pepper and paprika in a bowl. Marinate ribs in the mix for about 2 hours, turning frequently. Remove and bake about 10 minutes at 350°F. Cool 20 minutes. Mix eggs, flour, crumbs, parsley and a pinch of salt in a bowl. Dip the ribs in the egg mixture, coating each one well. Fry in oil until brown.

Chutney de Mango

12 green mangos
1 minced red pepper
1 pt. vinegar
½ cup plum jelly
2 minced green pepper
½ tsp. salt
2 cups sugar
1 cup chopped raisins
1 T ginger
½ tsp. red chili pepper
Juice of 4 limes

Peel and chop mangos. Put ingredients together in order and simmer until thick. Pour into sterilized jars and seal.

Chile Rellenos

6 long green peppers, large enough to fill with meat filling. Cut off tops, remove insides, cover with water and boil for 5 minutes. Drain and set aside.

In a skillet fry ½ lb ground beef in oil with 3 T tomato paste, 2 cloves of minced garlic, 2 tsp. chili powder and 1 tsp salt. When browned, stuff mixture into peppers, dip in beaten egg, roll in flour and fry until brown in deep fat.

Chile con Carne

¼ cup chopped onions
2 cloves garlic, minced
3 T butter
¼ cup chili powder
1 T flour
1 T salt
2 lb ground beef
2 cups tomatoes
1 small can tomato juice
1 tsp oregano
¼ tsp cumin

Brown meat in butter. Cook all other ingredients with meat for about 2 hours over a slow fire. Add water if too thick.

Camote (Sweet Potato)

Bake or boil adding salt and pepper to taste.

Bean and Rice Patties

2 cups beans, cooked and mashed
1 cup cooked rice
Oil
1 small tomato, chopped
1 small onion, chopped
1 clove garlic, crushed
1 egg, beaten
½ cup tomato sauce
Shredded cheese

Fry tomatoes, garlic and onions. Add beans. In a bowl, mix rice with raw egg. Mix with bean mixture. Heat oil in frying pan. Make bean mixture into patties. Fry until golden. Turn over and put tomato sauce and cheese over patty, keep frying until other side is golden.

Ayote Frito

Buy a small tender green-striped squash and slice. Dip in cornmeal and egg. Fry until crisp on the outside and tender on the inside.

Ayote con Queso

5 small green striped squash, cut in halves length-wise
2 tsp. salt
3 oz. cream cheese
½ cup melted butter
2 T minced parsley

Place peeled squash slices almost covered with water and add salt. Cover; bring to a boil. Cook over medium heat 10 minutes. Drain well. Have cheese at room temperature and blend in parsley. Put halves together with cheese between and pour melted butter over all. Bake until cheese melts.

Ayote con Dulce

Boil or pressure cook butternut squash until tender. Remove peel. Mash with butter, salt, pepper, brown sugar or dulce.

Arroz Hondureno

Cook 1 cup of rice with 2 cups of water,1 tsp salt, and 1 T of butter or oil. Be sure rice is well washed to remove the starch. Bring water to a boil and add rice, salt and butter/oil. Turn down fire, cover and cook until water is evaporated. To make a tastier rice, add 2 chicken bouillons to the water before it boils. Rice may also be cooked with 1 cup orange juice and 1 cup of water, or 1 cup tomato juice and 1 cup of water.

Arroz Espanola

1 lb ground beef
½ cup chopped onion
¼ cup chopped green peppers
1 tsp. salt
1/8 tsp chili powder
1 clove garlic, minced
10.5 oz can condensed tomato soup
1 cup water
1 tsp. Worcestershire sauce
1/3 cup rice

Cook beef, onion, green pepper, salt, chili powder and garlic in a skillet until beef is browned. Add remaining ingredients. Cover and stir often; cook 30 minutes or until rice is tender.

3-4 servings

Armadillo (Cuzuco)

Cut into small pieces and dip in egg and flour. Fry in hot oil with lid to steam like chicken. Salt and pepper to taste.

Aji de Carne

½ cup oil
5 onions, chopped
3 cloves garlic, minced
3 T rice
3 lbs pork or beef, cubed
4 tomatoes, chopped
¼ tsp. saffron
2 tsp. salt
½ tsp pepper
½ cup heavy cream
1 T honey
¼ tsp. cinnamon
2 beef bouillons
3 potatoes, peeled and chopped
2 green bananas, chopped
½ cup peanuts, ground

In the oil, cook onions and garlic. Add meat and rice and cook until brown. Add tomatoes, saffron, salt, pepper, cinnamon and bouillons. Cover and cook over low heat 30 minutes. Add potatoes and bananas and cook 15 minutes longer. Add peanuts, cream and honey; cook until tender.

Aguacate Dip

2 lg avocados
1 onion, finely chopped
1 jalapeno pepper, chopped
1 tomato, chopped
1 T lime juice
¼ tsp Worcestershire sauce

Mash avocados; add other ingredients and mix well. Add salt and pepper to taste. Serve with tortilla chips.

Aguacate con Pepino

1 ripe avocado, mashed
½ cup cucumbers, finely chopped
½ cup onion, finely chopped
3 oz mozzarella cheese
2 T lime juice
½ tsp salt
1 tsp. paprika
Dash of Tabasco

Beat together until fluffy.

1-2-3-Gazpacho

1 medium cucumber
4 cups chilled tomato juice
1/3 cup vinegar
1 ½ tsp. oregano
Dash of Tabasco sauce

Blend thoroughly vinegar, Tabasco, and oregano. Add chopped cucumber and tomato juice. Serve chilled. Add salt and pepper to taste.

Pollo Comayagua

2 lbs chicken, cut in pieces
2 T shortening
1 can tomato soup
1/3 cup water
¼ cup chopped onion
1 clove garlic, minced
1 tsp. curry powder
¼ tsp. thyme

In a skillet, brown chicken in shortening, pour off fat. Add soup, water, onion, garlic, curry and thyme. Cover; cook over low heat for 45 minutes or until tender. Stir occasionally. Serve with side dishes of fresh coconut and raisins.

Arroz con Pollo

1 lg chicken, cut in pieces
2 T oil
2 cloves garlic, minced
1 green pepper, chopped
4 tomatoes, quartered
2 onions, chopped
4 cups boiling water
1 cup rice
Salt and pepper

Brown chicken in oil. Remove and brown garlic, onions, and pepper. Return chicken and add tomatoes. Pour in rice and add boiling water. Cook for about an hour or until all the water evaporates.

Carne Guisado

¼ cup diced salted pork
2 lbs beef, cubed
1 tsp paprika
10.5 oz condensed tomato soup
2 cups water
1 green pepper, chopped
1 onion, chopped
2 bay leaves
Dash red pepper
2 lbs potatoes, peeled and quartered
1 tsp salt
10 pitted green olives (optional)
1 T capers (optional)

Partially cook pork, add beef and paprika; brown. Add soup, water, pepper, onion, bay leaves, and red pepper. Cover; cook over low heat about 2 hours. Add potatoes, salt, olives, and capers; cook 40 minutes or until potatoes are tender. Stir occasionally.

Cerdo Horneado

½ t salt
½ t cumin
½ t hot ground pepper
1 T vinegar
3 lb pork loin
½ t saffron
½ t pepper
1 T grated onion
2 cloves garlic, minced
1 T chopped parsley

Combine salt, saffron, cumin, pepper and garlic. Make into a paste and rub into pork. Place overnight in refrigerator. Roast for 15 minutes at 400°F. Reduce heat and cook 25 minutes for each pound. Pour boiling water over roast, add onions, vinegar, pepper, and parsley. Bring to a boil for 2 minutes.
Serve over hot rice.

Chicha de Pina

1 fresh pineapple
3 qts water
1 t cinnamon
1 ½ t cloves
1 lb sugar
3 sliced limes
¾ t nutmeg
Add more water later

Peel pineapple an chop up the peeling; grind pulp. Dissolve sugar in water. Add other ingredients. Let stand 24 hours. Strain and chill.

Coctel de Limas

1 doz limes, juiced
3 grapefruits, juiced
3 oranges, juiced

Boil juices with an equal amount of water. Chill and serve with ice.

(Optional: 1 bottle of guaro)

Grapefruit Cake

1 cup flour
1 tsp. soda
1/2 tsp. salt
1 cup sugar
1/2 cup shortening
Juice of 1/2 a grapefruit
2 eggs

Bake at 350°F until inserted toothpick comes out clean.

Topping:

Juice from 1 ½ grapefruits and 1 cup sugar.

Paesano Oven Stew

1 ½ lb round steak, cut up
1 t salt
2 T olive oil
4 sm potatoes, quartered
1 jar spaghetti sauce
¼ c flour
1/8 t pepper
4 carrots, sliced
2 sm onions, sliced
2 c water

In a large baking dish toss steak with salt, pepper and flour. Add oil; mix well and bake at 450°F for 30 minutes. Add vegetables, sauce and water. Mix. Cover and bake 1-1 ½ hours at 350°F.

Honduran Fried Chicken

chicken with or without bones, in chunks

1 freshly squeezed orange (do NOT use store bought orange juice)

soy sauce

curry

salt

cumin

cayenne pepper

oregano

garlic, minced

celery, diced

onions, diced

peppers, diced

tomatoes, diced

Prepare all the vegetable and add to a large bowl.

Rinse chicken, cut into chunks, pierce each chicken all over with a fork. (Great way to relieve tension, lol!) Place chicken in the vegetable bowl.

Add seasonings. Mix well and marinate for however long you desire.

Place about a quarter inch of oil in the bottom of a hot skillet. Cook over medium heat turning frequently until cooked through.

This chicken is great served with rice, mashed potatoes, tortillas, or whatever you like.