GREEN CHILE PUDDING
1 lg. can green chili strips drained, 6 eggs, milk,
corn flake crumbs.
Use enough chili to cover bottom of 9x12" flat
casserole baking dish. Mix milk and eggs. Pour part over chili. Repeat
layers until ingredients are gone. Top with corn flake crumbs. Bake at
350 degrees until just barely set. Serve hot with salsa.
GREEN CHILE CHICKEN
2 cups cooked chicken, 1 pkg. corn tortillas, 1 can
cream of chicken soup, 1 can cream of mushroom soup, 1/2 cup milk, 1 lb.
sharp cheese, 1 sm. can green chili.
Cut tortillas in strips. Mix together soups and chili.
Grate cheese. Make layers in large baking dish. Starting with tortillas
at the bottom, end at the top with cheese. Bake at 300 for 1 hour.
GREEN CHILE STEW
2 lbs. beef or pork cubed, 1/4 cup flour, 2 Tbls. oil,
1 onion chopped, 4 green chills roasted peeled and chopped, 3 cups tomatoes,
2 cups water, 1/2 tsp. garlic powder, 2 tsp. salt, 3 med. potatoes chopped
and skinned.
Dredge meat with flour. Heat oil in stew pot and brown
meat and onion. Add remaining ingredients and simmer for 1 hour stirring
occasionally. Serves six.
MEXICAN COBBLER
Flour tortillas, 1 can pie filling (apple peach or
cherry), 1 dash cinnamon, 1 cup water, 1 cup sugar, 1 cup butter.
Bring to boil water sugar and butter. Put pie filling
in center of tortillas and roll up. Pour sugar mixture over top and bake
until brown at 350 degrees. (Tina Stinson)
REFRIED
BEAN DIP
2 cups refried beans, 1 cup shredded Cheddar cheese,
1/2 cup chopped green onion, including some tops, 1/4 teaspoon salt, 2-3
tablespoons taco sauce, tortilla chips.
In a pan or heatproof Mexican pottery bowl, mix together
refried beans, cheese, onion, salt and taco sauce. Cook, uncovered, over
low heat, stirring, until heated. Keep warm over a candle warmer; serve
with tortilla chips to dip. Makes about 3 cups.
GUACAMOLE
2 large ripe avocados, 2-3 tablespoons lemon or lime
juice, salt, 2-3 tablespoons chopped fresh coriander (cilantro) or about
1/2 teaspoon ground coriander, 2-4 canned California green chills (rinsed,
seeded, and chopped) and/or cayenne, liquid hot pepper seasoning, or minced
hot green chilies (jalapeno, Serrano, and others) to taste, Tortilla chips.
Cut avocados in half, remove pits, and scoop out pulp
with a spoon; or peel. Mash pulp coarsely with a fork while blending in
lemon or lime juice. Add salt to taste and coriander, if desired. Add chopped
chilies, cayenne, or hot pepper seasoning for a touch of heat. Serve with
tortilla chips to dip. Makes about 1 2/3 cups.
Variations: Add 1 clove garlic (minced or pressed)
or 2-3 tablespoons minced onion- or use both garlic and onion. Add 1 large
tomato, chopped (peeled and seeded, if desired. Blend Mayonnaise into mixture
for a smoother consistency. Mix in 1 pimento, chopped. Garnish with tomato
wedges and fresh coriander (cilantro) or parsley sprigs, or sprinkle pomegranate
seeds over top.
TORTILLA APPETIZERS
3/4 pound chorizo (purchased) skinned or 1 1/2 cups
bulk chorizo or 1/2 can (12 oz size) canned beef, 6 flour tortillas, 2
cups (about 8 oz) shredded mild Cheddar cheese, 2 tablespoons seeded, chopped,
canned California green chilies.
Crumble meat into a wide frying pan and cook over medium
heat, stirring, until lightly browned; drain and discard fat. Evenly sprinkle
tortillas with shredded cheese, leaving about 1/2 inch margin around edges.
Top with cooked chorizo or canned beef, and chilies. Arrange on ungreased
baking sheets and bake in a 425 degree oven for 8-10 minutes or until edges
are crisp and browned. Cut each tortilla into 6 wedges; serve hot. Makes
3 dozen.
SHELLFISH COCKTAIL
1 1/2 pounds raw scallops or medium-size deveined,
shelled, and cooked shrimp, 1 1/2 cups water, 1/4 teaspoon grated lime
peel, 1/4 cup each lime juice and dry white wine, 1/2 cup catsup, 3-4 drops
liquid hot pepper seasoning, salt and pepper.
If scallops are used, first poach them in simmering
water; just until they lose their translucence throughout (about 8-10 minutes).
Place cooked scallops or shrimp in a deep bowl. Mix together lime peel
and juice, wine, catsup, and hot pepper seasoning; pour over seafood. Mix
well and season with salt and pepper to taste. Cover and chill well before
serving. Serve in chilled cocktail or sherbet glasses. Makes 6-8 servings.
SONORESE CORN SOUP
2 tablespoons butter or margarine, 1 teaspoon chili powder, 2 cups seeded and diced green bell pepper, 2 cans (12 oz
each) whole kernel corn with red and green sweet peppers, drained, 1 small dry, whole
hot red pepper, 6 cups regular -strength chicken broth, salt, 1 cup whipping
cream, 1/4 teaspoon salt.
Melt butter in pan and stir in chili powder and green
pepper. Cook, uncovered, stirring, over medium heat for about 3 minutes.
Add corn, red pepper, and broth and bring to a boil, still uncovered. Reduce
heat and simmer for about 3 minutes ; salt to taste, if needed; remove
red pepper. Whip cream with the 1/4 teaspoon salt until stiff. Pour soup
into tureen and pile whipped cream on top. Stir lightly and ladle mixture
from bottom of dish (the corn settles) into individual bowls. Makes 8-10
first -course servings.
TOMATO GAZPACHO
1/2 cucumber, peeled or unpeeled, 1/2 mild red or white
onion, 1/2 avocado, peeled or pitted, and sliced or chopped, 1/2 teaspoon
oregano leaves, crumbled, 3 tablespoons olive oil or salad oil, 2 tablespoons
white vinegar, 4 cups canned tomato juice, ice cubes, 2 limes, cut in wedges.
Cut off a few slices of cucumber ad onion; save for
garnish. Chop remaining cucumber and onion in small pieces. Put onion,
cucumber, avocado, oregano, oil and vinegar into tureen or serving bowl.
Stir in tomato juice. Top with reserved cucumber and onion slices; chill.
Ladle into individual bowls, adding 2-3 ice cubes and lime juice to tastes.
Makes 6 first-course servings.
TRIPE & HOMINY SOUP
5 pounds tripe, 1 large veal knuckle, 4 large cloves
garlic, minced or pressed, 1 tablespoon salt, 2 cups chopped onion, 1
teaspoon minced fresh coriander (cilantro), 1 tablespoon chili powder or
1 can (4 oz) California green chilies, seeded and chopped, about 4 quarts
water, 1 large can (1lb 13ozs) golden hominy drained, 2 tablespoons lemon
juice, 2 cups chopped green onion including some tops, 1 1/2 cups chopped
fresh coriander (cilantro) or fresh mint.
Cut tripe in oblong pieces or slivers. Put in an 8
quart kettle with veal, garlic, salt, onion, the 1 teaspoon coriander,
chili powder, and water. Cover and simmer for about 6 hours or until tripe
is fork tender, adding more water if necessary. Remove and discard knuckle.
Add hominy and heat until hot through; then add lemon juice. Serve with
green onion and coriander to spoon into individual servings. Makes 6-8
main dish servings.
CHRISTMAS EVE SALAD
1 medium sized head iceberg lettuce, shredded, 8 small
cooked beets peeled and thinly sliced, 4 oranges peeled and thinly sliced,
4 unpeeled red apples cored and thinly sliced, 4 bananas thinly sliced,
1 pineapple peeled, cored and thinly sliced or 1 can pineapple chunks (1lb
14oz) drained, 3 limes peeled and thinly sliced, 1/4 cup sugar, seeds of
2 pomegranates, 1 cup salted peanuts chopped, 1/2 cup salad oil, 1/4 cup
red wine vinegar, salt.
Put lettuce in large shallow bowl and arrange beets,
oranges, apples, bananas, pineapple and limes over it sprinkling with sugar
if sweetness is desired. Sprinkle pomegranate seeds and copped peanuts
over all. Mix oil with vinegar and salt to taste. Just before serving,
pour over salad and mix gently. Makes 8 servings.
TOSTADAS
4-5 cups shredded iceberg lettuce, 4 corn tortillas
crisp-fried, 1 cup refried beans heated, 1/2 cup shredded jack or Cheddar
cheese, about 1 cup slivered cooked chicken, turkey or port, or 1 cup ground
beef filling. GARNISHES: egg slices, tomato wedges, white onion rings,
avocado slices or guacamole, sour cream, chopped green onion, Mexican red chili
sauce.
For each tostada, spread a layer of shredded lettuce over a dinner plate. Add a fried tortilla. Spread with about 3-4 tablespoons
hot refried beans, sprinkle with about 2 tablespoons cheese, cover with
2-3 tablespoons meat, top with 1/4 to 1/2 cup more shredded lettuce, garnish
with a few slices of egg, tomato wedges, onion rings, avocado slices or
2-3 tablespoons guacamole), a dollop of sour cream, a sprinkling of chopped
green onion, and chili sauce. Makes 4 tostadas.
CRAB TOSTADAS
1 avocado peeled and pitted, 2 tablespoons lime juice,
1/4 teaspoon garlic salt, 1 large head of iceberg lettuce, 2 1/2 cups refried
beans, 4 corn tortillas crisp-fried, 1 cup mild shredded Cheddar cheese,
3/4 to 1 pound cooked crab, 2 medium size tomatoes sliced, 1/2 cup ripe
pitted olives, canned or bottled taco sauce.
Mash avocados and blend with lime juice and garlic
salt. Line four plates with outer lettuce leaves; then finely shred remaining
lettuce and mound on plates. Heat beans until they start to bubble. Arrange
a crisp tortilla atop greens and spoon over hot beans. Sprinkle with cheese
and cover with a layer of crab (save some for garnish). Spoon on avocado
mixture; garnish with reserved crab, tomato slices, and olives. Pass taco
sauce to spoon over all. Makes 4 tostadas.
FLUTE-SHAPED TACOS
12 corn tortillas, about 1 1/2 cups warm meat filling,
ground beef, bulk chorizo , pork or chicken. salad oil, shortening or lard.
For each flauta, soften and heat 2 tortillas by placing
each one on an ungreased griddle over medium-heat for about 15 seconds on
each side. Lay tortillas flat and overlapping. Spoon a band of 3-4 tablespoons
warm meat filling across grates length of the overlapping tortillas, then
roll up around filling. Hold shut with tongs for or fasten with small wooden
skewers and over medium heat in about 1/2 inch of oil heated to 350 degrees
on a deep-fat frying thermometer , fry until flauta is slightly crisp on
all sides. Drain on paper towel. (If you prefer, roll and fry tortillas
first, then spoon in filling). Makes 6 flautas.
PICADILLO TURNOVERS
1 teaspoon butter or margarine, 1/2 pound each lean
ground beef and lean ground pork, 1 large clove garlic minced or pressed,
1/2 cup each tomato puree and seedless raisins, 1/4 cup dry sherry, 2
teaspoons ground cinnamon, 1 teaspoon salt, 1/2 teaspoon ground cloves,
2 tablespoons vinegar, 1 tablespoon sugar, 3/4 cup slivered almonds, pastry
for double-crust 9" pie, salad oil.
In a wide frying pan, melt butter over medium heat;
add meat and cook, stirring often, until meat loses pinkness. Drain off
excess fat. Stir in garlic, tomato puree, raisins, sherry, cinnamon, salt,
cloves, vinegar, and sugar. Cook, uncovered, over medium heat for 20 minutes
or until most of the liquid has evaporated. Add almonds; cool. Prepare
pastry using your favorite recipe or a packaged mix. Roll out to 1/8"
thickness and cut into circles for large turnovers. Spoon filling mixture
evenly on one side of each pastry round, moisten edges of pastry, fold
over and seal. Heat at least 1" of oil to 370 degrees and cook turnovers
until brown on both sides; or bake in a 400 degree oven for 15-20 minutes
or until brown. Makes 3 1/2 dozen small or about 15 large turnovers.
MEXICAN OMELET
2 eggs slightly beaten, 1 tablespoon each chopped green
olives and seeded, chopped, canned California green chilies, 1/4 teaspoon
salt, 2 teaspoons butter or margarine.
To eggs add chopped olives, chilies, and salt. Melt
butter in a small frying pan or 6 or 7 inch omelet pan over medium-high
heat. When butter just begins to brown, pour in egg mixture all at once.
As soon as bottom beings to set, lift edges to let uncooked portion flow
into contact with center of pain. When eggs are set to your liking turn
omelet out of pan. Makes 1 serving.
MONTEZUMA PIE
6 cups boned and skinned cooked turkey or chicken,
cut into 2" pieces, green sauce (directions follow), 2 cups sour cream,
1 doz. corn tortillas cut into 1 1/2" pieces, 1 1/2 pounds jack cheese,
shredded or finely chopped.
Arrange half the turkey pieces in a lightly greased
9x13" baking dish or a shallow 3 qt. casserole. Spread over half the
green sauce and half the sour cream; top with half the tortilla pieces
and half the cheese. Repeat layers using remaining turkey, green sauce,
sour cream and tortillas, ending with remaining cheese. Cover dish with
foil; refrigerate until the next day, if desired. Bake, covered, in a 375
degree oven for 40 minutes (45 if refrigerated); uncover and bake an additional
8 minutes or until cheese is bubbly and casserole is hot throughout. Cut
into squares to serve. Makes 8-12 servings.
GREEN SAUCE: In a blender container, combine 1 can
(14oz) Mexican tomatillos, drained; 1 small onion, cut in pieces; 2 cloves
garlic; 1 can (4oz) whole California green chilies, pith and seeds removed;
1 bunch (about 1/2 cups) chopped fresh coriander (cilantro); 1 teaspoon
salt, and 1/2 teaspoon sugar. Whirl until smooth.
CHILES RELLENOS WITH MARINARA SAUCE
4 ounces jack cheese, cut in strips; 1 can California
green chilies seeds and pith removed, 4 eggs, 1/3 cup milk, 1/2 cup all
purpose flour unsifted, 1/2 teaspoon baking powder, 1 cup shredded sharp
Cheddar cheese, 1 can marinara sauce (15 oz), pitted ripe olives.
Divide jack cheese evenly among chilies, folding or
tucking cheese inside. Arrange chilies side by side in bottom of a greased
shallow 1 1/2 qt. baking dish. With an electric mixer beat eggs until thick
and foamy, then add milk, flour and baking powder; beat until smooth as
possible. Pour egg batter over chilies, moistening evenly the surface of
all chilies. Sprinkle with Cheddar cheese. Bake uncovered in a 375 degree
oven for about 30 minutes or until casserole is puffed and appears set
when gently shaken. Just before casserole is ready, heat marinara sauce
to simmering. Serve in a small container. Garnish hot casserole quickly
with olives and serve at once. Spoon portions of casserole over individual
plates and pass marinara sauce to spoon onto servings as a topping. Makes
4 servings.
STACKED CHEESE ENCHILADAS
12 corn tortillas, salad oil, shortening or lard, 1
1/2 cups Mexican red chili sauce heated, 1 1/2 cups shredded sharp Cheddar
cheese, 1-1 1/2 cups chopped green onion including some tops.
Fry tortillas in oil and dip into heated chili sauce.
Place one tortilla in a small shallow and ungreased baking dish; spoon
over surface about 2 tablespoons shredded Cheddar, about 2 tablespoons
chopped green onion, and a little of the chili sauce. Add remaining tortillas
preparing each layer the same way. Pour remaining sauce over stack and
top with remaining cheese. Bake uncovered in a 350 degree oven for 15-20
minutes or until hot. Cut in wedges to serve. Serves 4.
CHEESE ENCHILADAS
12 corn tortillas, salad oil, 1 can green chili salsa,
cheese filling (directions follow), 2 cups shredded Longhorn Cheddar cheese
Garnishes: about 1 cup finely shredded iceberg lettuce,
2 medium sized tomatoes thinly sliced, about 1/4 cup thinly sliced green
onion including some tops, 1 tablespoon vinegar, salt.
Fry tortillas in oil. Pour about 1/3 of the green chili salsa in the bottom of a 9x13" baking dish. Barely overlap two tortillas
in dish bottom. Spoon about 2/3 cup filling across dish. Repeat this technique
to fill remaining tortillas; overlap each pair of tortillas and place them
side by side to completely cover dish bottom. Tuck ends under last set
of enchiladas. M moisten surface of enchiladas with remaining green chili
salsa and cover with shredded cheese. Cover and chill as long as
24 hours if made ahead. Bake uncovered in a 375 degree oven for 20 minutes
or until bubbling. Garnish enchiladas with lettuce, tomatoes, and green
onion. Sprinkle vinegar and salt over vegetables. Makes 12 enchiladas (about
6 servings)
CHEESE FILLING: Stir together to blend 3 cups large
curd cottage cheese, 1 cup shredded Longhorn Cheddar cheese, 1 1/2 cups
finely chopped green onion including some of the tops, and 1/4 teaspoon
oregano leaves crumbled.
MEXICAN RED CHILE SAUCE
6 ounces whole dried ancho, pasilla, or California
green chili (or mixture of all 3); 3 cups hot water, 1/4 cup tomato sauce
or tomato paste, 1 small clove garlic mince or pressed, 1/4 cup salad oil,
1 1/2 teaspoon salt, 1 teaspoon oregano leaves crumbled, 1/4 teaspoon ground
cumin.
Place chilies on a baking sheet. Toast lightly in a
400 degree oven for 3-4 minutes only or until they give off a mild aroma.
If burned, chilies will be very bitter. Remove from oven, let cool to touch
then remove and discard stems, seeds and any pink pithy material inside chilies. Rinse in cool water, drain briefly, then cover
chilies with hot
water; let stand for one hour. Place chilies in a blender with enough of
the water to blend; whirl until smooth. Add remaining water, tomato sauce,
garlic, oil, salt, oregano, and cumin. Simmer uncovered for 10 minutes
stirring occasionally to blend flavors. Chill up to 1 week or freeze for
longer storage. Makes 3 1/2 cups.
PUFFY FRIED BREAD
Thaw 1 pound loaf of frozen wheat or white bread dough.
Heat 1-2" salad oil in small pan to 375 degrees on a deep fat frying
thermometer. Tear off lumps of dough 3/4 inch in diameter; stretch thin
and drop into oil. Cook, turning about 1 1/2 minutes or until sopapillas
are well browned; drain on paper towels. Serve hot or reheat on baking
sheet in a 375 degree oven for about 5 minutes. Dip each bite in a mixture
of 1/2 cup honey heated with 3 tablespoons butter or margarine. Makes about
60 sopapillas.
MANGO CREAM
5 large ripe mangoes or 2 cans (14 oz each) mangoes
drained, sugar, 2 oranges peeled seeded and cut in small pieces, 1 tablespoon
lemon juice, 2 cups whipping cream, 1 cup pecan pieces, 12 green maraschino
cherries.
Peel fresh mangoes; swirl mangoes in blender until
smooth. Add sugar to taste. Stir in oranges and lemon juice. Whip cream
and fold into mango mixture. Add pecans. Serve in parfait glasses. Top
each with a green cherry. Makes 12.
MEXICAN BREAD PUDDING
1 cup firmly packed brown sugar, 1 cup water, 1 cinnamon
stick (3" long), 1/2 loaf French bread, 1/2 cup toasted pine nuts,
toasted slivered almonds, and chopped walnuts, 1 cup raisins, 1/2 pound
jack cheese cut in 1/2" cubes, 1 tart apple thinly sliced, vanilla
ice cream or whipped cream.
Boil brown sugar, water and cinnamon until slightly
thickened (about 5 minutes). Discard cinnamon stick. Cut bread into 1/2"
thick slices and toast; then break into large pieces. Place half the bread
in a greased 9x13" baking dish. Add half the pine nuts in a later;
repeat with half the almonds, walnuts, raisins, cheese in layers; top with
all the sliced apple. Pour half the cinnamon syrup over all. Repeat layers
and top with remaining syrup. Cover and bake in a 350 degree oven for about 15 minutes or until heated through (remove cover for last 5 minutes). Serve
warm. To reheat, cover and bake in a 350 degree oven for about 15 minutes.
Spoon into individual dishes and top with vanilla ice cream or whipped cream.
Makes 8-10 servings.
MEXICAN TEA CAKES
1 1/2 cups butter or margarine, at room temperature,
2 tablespoons powdered sugar, 1 egg yolk, 1/2 cup coarsely grated or finely
chopped almonds, 3 1/2 cups all purpose flour unsifted, 1 pound powdered
sugar.
Beat butter until light and fluffy; beat in the 2 tablespoons
of powdered sugar, egg yolk and almonds. Gradually add flour to make a
soft dough that you can shape with your hands. Pinch off pieces of dough
the size of a large walnut and roll between your hands into round balls
or form half moons. Place about 1 1/2" apart on ungreased baking sheets
and bake in a 275 degree oven 45 minutes or until very lightly browned.
Remove from oven and let cool on baking sheets until lukewarm. Sift about
1/2 of the 1 pound powdered sugar over butcher paper; arranged in a shallow
pan, and carefully transfer cookies from baking sheet to sugar. Sift more
powdered sugar over tops and sides; completely coating cookies at least
1/8" thick with sugar. Let stand until cool; store in an airtight
container with waxed paper between layers of cookies. Makes about 2 1/2
dozen.
CHILE CON QUESO
2 tablespoons vegetable oil, 1 cup chopped onion, 2
small garlic cloves minced, 4 fresh California chilies roasted, peeled or
1 (4oz) can chopped green chilies, 1-2 jalapeno chilies or other small hot chilies
roasted, peeled or chopped, 1 (8oz) can stewed tomatoes, 8oz Monterey
Jack cheese shredded (2 cups), 8oz Longhorn cheese shredded (2 cups), 1
cup dairy sour cream.
Heat oil in a large saucepan. Add onion and garlic.
Cook until tender, but not browned. Add chilies and tomatoes, breaking up
tomatoes with a spoon. Lower heat. Add cheeses and cook until melted. Stir
in sour cream. Cook just until heated; do not boil. Makes 4 cups of dip.
SALSA MEXICANA
2 small tomatoes peeled chopped
1 Serrano chili or other small hot chili seeded and
chopped, 1/4 cup cilantro leaves chopped, 1/3 cup chopped onion, 1/4 teaspoon
salt.
In a medium bowl, combine tomatoes, chili, cilantro,
onion and salt. Serve at room temperature. Makes 1 1/4 cups.
SALSA PICANTE (hot sauce)
2 small tomatoes peeled, 1/4 cup onion, 1 clove garlic,
1/2-1 canned pickled jalapeno chili, 1 teaspoon vegetable oil, 1/2 teaspoon
liquid from canned pickled jalapeno chilies, 1/4 teaspoon dried leaf oregano
crushed,1/4 teaspoon salt.
Combine tomatoes, onion, garlic and chili in blender
or food processor. Blend until pureed. Heat oil in a small saucepan. Add
tomato mixture, chili liquid, oregano and salt. Bring to a boil. Cook gently
10 minutes. Remove from heat. Let sauce stand 2 hours. Makes about 3/4
cup.
SALSA DE LOS MACHOS (extra-hot chili sauce)
9 jalapeno chilies or other small hot chilies (about
14lb), 1 clove garlic, 1/4 teaspoon salt, 1 tablespoon lime juice.
Roast chilies on an ungreased griddle over medium heat
until blistered on all sides. Cut off stems but do not peel. Grind chilies with garlic and salt in a mortar or
molcajete. Add lime juice and continue
grinding until pulverized. Makes about 1/4 cup blazingly hot salsa.
SALSA VERDE (green sauce)
2-4 jalapeno chilies or other small hot chilies roasted
and peeled, 1lb. fresh tomatillos or 1 3/4 cups canned tomatillos, 5 cilantro
sprigs, 1 clove garlic, salt.
Remove stems from chilies; do not remove seeds. Set chilies
aside. Remove papery husks from tomatillos. If using fresh tomatillos,
place in a medium saucepan. Add cold water to cover. Bring to a boil; drain.
If using canned tomatillos, drain. Place chilies, tomatillos, cilantro sprigs
and garlic in blender or food processor. Blend until finely ground. Turn
into a medium bowl. Cover and refrigerate overnight. Before serving, add
salt to taste. Makes 2 cups.
ENSALADA DE FRUTAS (fruit salad)
1 small papaya peeled seeded, 1 red apple unpeeled,
1-2 bananas, 1 small pineapple peeled and cored, 1 cup coarsely diced fresh
coconut, 2 cups plain yogurt, 1 1/2 cups granola, 1/2 cup chopped walnuts,
6-8 tablespoons honey.
Cut papaya, apple and banana in bite-size pieces. Cut
pineapple in wedges. For each serving, place some of the papaya, apple,
banana, pineapple and coconut in layers on a platter. Pour yogurt over
fruit. Top with a generous layer of granola. Sprinkle with nuts. Drizzle
with honey. Makes 6-8 servings.
BUNUELOS DE COLIFLOR (cauliflower fritters)
1 cauliflower broken into medium flowerets, oil for
frying, 1 egg, 3/4 cup milk, 3/4 cup all purpose flour, 1 teaspoon sugar,
3/4 teaspoon baking powder, 1/4 teaspoon salt, pinch nutmeg.
Cook cauliflowerets in boiling salted water 6-7 minutes
or until just tender; drain. Pour oil 1" deep into medium saucepan.
Heat oil to 365 degrees. Beat egg with milk in a small bowl. Combine flour,
sugar, baking powder, salt and nutmeg in a medium bowl. Gradually stir
milk mixture into flour mixture. Beat until smooth. Dip cauliflowerets
into batter. Fry in hot oil until golden brown on each side. Drain on paper
towels. Serve immediately. Makes 6 servings.
MOUSSE DE KAHLUA
1 cup whipped cream, 1/2 teaspoon instant coffee powder,
1/4 cup Kahlua, 2 tablespoons sugar, 1 egg white, 2 teaspoons sugar, chocolate
sprinkles.
Chill bowl and beater before beating cream. Combine
cream and coffee powder in a medium bowl. Beat until stiff. Add Kahlua and
2 tablespoons sugar. Beat until very stiff. In a small bowl, beat egg white
to soft peaks. Add 2 teaspoons sugar. Beat until stiff. Fold egg white
into whipped cream mixture. Cover and chill. To serve, mound in dessert
glasses and decorate with chocolate sprinkles. Makes 6 servings.
