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.