Mexican Hot Chocolate, 

Posted by Marcia on November 5, 2001, 6:56 am

Ingredients:

• 4 ounces unsweeted chocolate

• 4 cups milk

• 2 cups heavy cream

• 3/4 cup sugar

• 1 1/2 tsp. cinnamon

• 2 eggs

• 3 tsp. pure vanilla extract

Directions:

Melt the chocolate in the top of a double boiler. In a separate heavy saucepan heat the milk and cream on low until hot but not bubbling. When the milk mixture is hot add 3 tablesppons of it to the chocolate and mix well. Blend in the rest of the milk mixture, the sugar, and the cinnamon. In a small bowl heat the eggs and vanilla. Add a tablesppon of the chocolate mixture to the eggs and beat well. Slowly stir the egg mixture into the chocolate. Whisk the hot chocolate briskly in the double boiler for 3 minutes, then serve immediately.

Makes 8 servings
Prep time: 10 minutes
Cooking Time - 15 minutes

~7 Layer Dip~

Posted by Teri on November 4, 2001, 9:55 pm

Ingredients:

• 2 C refried beans
• 1 C sour cream
• 1 C Santa Barbara Salsa- traditional or Roasted Garlic
• 1 C shredded lettuce
• 1 C shredded cheddar cheese
• 1/2 C chopped green onions
• 1 small can sliced black olives, drained

Directions:

Spread beans on the bottom of a pie plate or quiche dish.

Layer remaining ingredients over the beans. Refrigerate. Serve with tortilla chips...

~Rainbow Enchilada Casserole~

Ingredients:

• 1 medium red onion, chopped 
• 1" square 1 medium yellow pepper, "
• 1 medium red pepper, " 1 can black beans, drained
• 1 can chickpeas OR kidney beans, drained
• juice of 1 lime
• 2 cloves garlic, chopped
• 2 jars salsa (we like hot!), 22 oz. each
• 1 pkg. fat free flour tortillas
• salt to taste
• pepper to taste

Directions:

Combine the vegetables, garlic, lime juice, salt and pepper in a large bowl. Allow to marinate about 2 hours if possible. Cover the bottom of a 9 X 13 casserole dish with one jar of salsa. You may want to heat the tortillas for 15 sec. each in the microwave, if they are frozen. Fill each tortilla with a few tablespoons of the veggie mixture and roll tightly. Place each tortilla, seam side down into the casserole, atop the salsa. Take any remaining vegetables and combine with the second jar of salsa and pour atop the tortillas in the casserole. Bake uncovered in a 350 degree oven for 30-40 min. Remove and allow to cool for 10 min. This tastes WONDERFUL and it's virtually fat free! Additionally, we've found it tastes even better the next day!

For an even more substantial variation, add 2 crumbled, heated Boca burgers (vegan) to the veggie filling. You can also add hot sauce, lemon juice (if you don't have a lime handy) or any other vegetable to the filling, although we've found this seems to taste (and keep) the best! Healthy eating! Serves: 4-5, Preparation time: 20 min.

~Habanero pumpkin nut cookies~

Ingredients:
Yield: 48 servings

• 3/4 cup Pumpkin, canned

• 3/4 cup Sugar, brown, light

• 1/2 cup Sour cream

• 1 Eggs, beaten

• 1 tsp Vanilla

• 1 cup Raisins, seedless

• 1/2 cup Walnuts, chopped

• 1 1/2 cup Flour, all-purpose

• 1 tsp Cinnamon

• 1/2 tsp Ginger

• 1/2 tsp Baking soda

• 1/2 tsp Salt

• 1/2 tsp Chiles, habanero, ground

• 1/4 tsp Allspice

• 1/4 tsp Nutmeg

HEAT SCALE = MEDIUM
Procedures:

Preheat the oven to 350 degrees.
Combine the pumpkin, sugar, sour cream, and vanilla and mix well.
Stir in the raisins and the walnuts.
Sift the dry ingredients together.
Stir the dry ingredients into the pumpkin mixture until just mixed.
Drop a tablespoon of the dough onto a lightly greased cookie sheet.
Bake for 15 minutes or until lightly browned.

~Not So Queso Dip~

Ingredients:

• 1/4 cup of nutritional yeast
• 1/4 cup of flour
• 1 teaspoon of paprika
• 1 teaspoon of salt
• dash of garlic powder
• 1 cup of water
• 2 tablespoons of margarine
• 1 cup of water
• 1 can of diced tomatoes and peppers, like Ro-Tel
• tortilla chips

Directions:

Combine dry ingredients in a saucepan. Add water. Whisk constantly over medium heat until it is thick and bubbly. Remove from heat and add margarine. Stir until margarine is melted. Stir in can of tomatoes.

Return to low heat and cook just long enough for toms to heat. Pour over chips and eat like nachos or use as a dip.

Serves: about 3, Preparation time: 10 minutes

~Taco Salad~

Ingredients:

• 1 head lettuce, broken in pieces
• 1 medium onion, diced
• 1 cup veggie burger seasoned with taco seasoning, browned
• 1/2 tablespoon olive oil for browning
• 1 can red kidney beans or pinto beans, drained
• 2 medium tomatoes, diced
• 1 avocado, diced
• 1 small package corn chips
• 1/2 cup soy cheddar cheese, grated

Directions:
Mix all together with a dressing made of:
6 tablespoons vegetable oil (or olive oil)
3 tablespoons lemon juice
1 1/8 teaspoons sea salt
Garlic to taste
Or, you may use Italian or Catalina Dressing.

Note: For the veggie burger, I used Morning Star Burger Style Recipe Crumbles.

Title: Sopa de Aguacate (Avocado Soup)

Ingredients:

• 2 avocados, peeled, cut in half
• 1/2 cup whipping cream
• 1/2 cup milk
• 1 cup chicken style or vegetable broth
• 1 teaspoon lime juice
• 1/2 teaspoon Maggi seasoning
• 1/2 teaspoon salt
• Dash of white pepper
• Chopped fresh chives

Directions:

Place avocado in food processor. Add whipping cream, milk, chicken broth, lime juice, Maggi seasoning, white pepper and salt. Process until smooth. Chill for 2 or 3 hours.
Serve in bowls topped with a spoonful of sour cream. Sprinkle with chives. Enjoy!!

~Chilies Releno Casserole~

Ingredients:

• 1 lb. Cheddar Cheese
• 1 lb. jack Cheese
• 1 Can ( 7oz ) Green Chilies, 
• Whole 3 1/2 C. Milk
• 4 Eggs
• 3/4 C. Flour
• 1 1/2 tsp. Salt

Method:
Grate cheeses. Place 1/2 cheese in the bottom of a 9 x 13 " pan. Split the chilies open, remove seeds and drain on a paper towel. Place on top of cheese in pan. Beat milk with eggs , flour and salt until smooth. Place the remaining grated cheese on top of chilies. Pour egg and milk mixture over the top. Bake at 350-1 hour or until set.

~ENCHILADA CASSEROLE~
Courtesy by Jan Gordon

Ingredients:
1 dozen corn tortillas, made from corn, lime, water only
1 28 ounce can enchilada or chili sauce

Grated ff cheese, I used mozzerella and cheddar (or vegan verson, see below) 1/4 c. wine/broth/balsamic vinegar

Filling
2 c. cooked bulgar wheat
2 c. cooked lentils, a little cooking water added in for moistness
1 onion, chopped

Several cloves garlic
2 tsp. ground cumin seeds
1 tsp. ground coriander seeds

Salt, if you need it

Directions:
Cook onions, garlic and spices in 1/4 cup red wine, balsamic vinegar or veggie broth, til tender. Mix all filling ingredients in bowl. Prepare baking dish with very light film of oil or spray, 8X11 inch or 9X 13, or a couple round casseroles that fit the tortillas works, too.

Pour small amount of sauce into pan, cover bottom of pan with tortillas, add layer of filling, sprinkle with cheese, layer of tortillas, pour on some sauce, add filling and cheese, end with layer of tortillas and sauce with a sprinkling of cheese.

Bake 350 F. for about 30 minutes.

Variation I: These days I am not using dairy so I make a "vegan ricotta" style filling, We love it:

1 10-oz. package Mori-Nu (or any) silken style tofu
1/4 c. nutritional yeast

Mix or blend the tofu with just enough water to reach a consistency like sour cream, stir in nutritional yeast. Use this as a layer in the middle of the casserole. Also works well in a vegan lasagne.

Variation II: If you don't mind the extra fat, sliced black olives are wonderful in this. And if you like it spicy, add jalapenos to the mix, couldn't hurt :-).

I like to make two casseroles when I do this, no extra work at all and I have one for the freezer. Freezes well!

~Impossibly Easy Quesadilla Pie~

The great taste of the appetizer favorite quesadillas baked in a pie.

Total: 45 min
Prep: 10 min
Bake: 30 min
Cool: 5 min

Makes 6 servings

Ingredients:

• 1 can (4 1/2 ounces) chopped green chilies, well drained
• 2 cups shredded Cheddar cheese (8 ounces)
• 1 teaspoon chopped fresh cilantro
• 3/4 cup Original Bisquick®
• 1 1/2 cups milk
• 3 eggs

Directions:

Double recipe (Learn more about scaling recipes)

1. Heat oven to 400ºF. Grease 9-inch pie plate. Sprinkle chilies, cheese and cilantro in pie plate.

2. Stir remaining ingredients until blended. Pour into pie plate.

3. Bake 25 to 30 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Serve with salsa if desired.

High Altitude (3500-6500 ft)
Decrease milk to 1 1/4 cups. Bake 30 to 35 minutes.

~Rainbow Enchilada Casserole~

Ingredients:

1 medium red onion, chopped 1" square
1 medium yellow pepper, "
1 medium red pepper, "
1 can black beans, drained
1 can chickpeas OR kidney beans, drained
juice of 1 lime
2 cloves garlic, chopped
2 jars salsa (we like hot!), 22 oz. each
1 pkg. fat free flour tortillas
salt to taste
pepper to taste
Directions:

Directions:

Combine the vegetables, garlic, lime juice, salt and pepper in a large bowl. Allow to marinate about 2 hours if possible. Cover the bottom of a 9 X 13 casserole dish with one jar of salsa. You may want to heat the tortillas for 15 sec. each in the microwave, if they are frozen. Fill each tortilla with a few tablespoons of the veggie mixture and roll tightly. Place each tortilla, seam side down into the casserole, atop the salsa. Take any remaining vegetables and combine with the second jar of salsa and pour atop the tortillas in the casserole. Bake uncovered in a 350 degree oven for 30-40 min. Remove and allow to cool for 10 min. This tastes WONDERFUL and it's virtually fat free! Additionally, we've found it tastes even better the next day!

For an even more substantial variation, add 2 crumbled, heated Boca burgers (vegan) to the veggie filling. You can also add hot sauce, lemon juice (if you don't have a lime handy) or any other vegetable to the filling, although we've found this seems to taste (and keep) the best! Healthy eating! Serves: 4-5, Preparation time: 20 min.

~PISANG GORENG ( Fried Banana)~

Posted by Thresye Sepang on November 6, 2001, 2:26 am

Ingredients:

• 1 Bunch cooking Banana
• 6 tlbsp all purpose flour
• 1 tsp salt
• 2 tlbspoon sugar
• Water
• Cooking oil

Method:
*Peel the bananas, slice into two pieces. Mix the flour, with salt, sugar and water ( according to the thickness)
*Pour the bananas into the mixture. Heat the cooking oil in the frying pan.
*Deep Fry the bananas one by one, make the wok full until brown.
Drain in strainer or Towel tissue
*Serve with DABU-DABU (hot chilli)

~DABU-DABU~

Ingredients & Directirons:

• 3 red chilies, one onions, 1 tomatoes, 1 lemon juice, salt,
  mix together and eat with Pisang Goreng
  eat still hot.

~Fresh Salsa~

Fresh Salsa to everyone (version of Chevys®)

Posted by Lina on November 6, 2001, 10:40 am

Ingredients:

Directions:

1. Preheat your barbecue grill to high temperature.

2. Remove any stems from the tomatoes, then rub some oil over each tomato. You can leave the stems on the jalapenos.

3. Place the tomatoes on the grill when it’s hot. After about 10 minutes, place all of the jalapenos onto the grill. In about 10 minutes you can turn the tomatoes and the peppers. When almost the entire surface of the peppers has charred black you can remove them from the grill.
The tomatoes will turn partially black, but when the skin begins to come off they are done. Put the peppers and tomatoes on a plate and let them cool.

4. When the tomatoes and peppers have cooled, remove most of the skin from the tomatoes and place them into a food processor. Pinch the stem end from each of the peppers and place them into the food processor as well. Toss out the liquid that remains on the plate.

5. Add the remaining ingredients to the food processor and puree on high speed for 5-10 seconds or until the mixture has a smooth consistency.

6. Place the salsa into a covered container and chill for several hours or overnight while the flavors develop. Makes approximately 2 cups.

Source: (http://www.topsecretrecipes.com)

Enjoy!!!!

~Mexican Meal - Like Soup~

Posted by Mary E on November 8, 2001, 1:49 pm

Mexican up everyday meals like soup with some real simple ideas.
Yesterday I took

• One 8 ouce can of diced tomato,
• One can of tomato soup,
• Added one small can of sliced mushrooms,
•  2 ounce of chopped chili,
• Some chopped onions
• And a couple of tablespoons of instant rice.

Directions:

*Heated it up and sprinkled a little cheese on top.
I pigged out because I ate the whole thing.
It is just as good the mushroom soup way---just don't use any thing tomato.

*Sliced olives are nice too. Green onions would make it fiestive looking but I just didn't have any.

~My I-Have-To-Have-Some-Salsa now is really easy~

• One 16 ounce can of tomatoes-chopped, sliced, whole, stewed, however.
• One chopped medium onion
• One green onion for color
• One 4 ounce can of chopped chili's
• Mix them up and you got salsa.
  My husband things you need salt but I think there is enough in the chips you dip with.