Conference turris::cooks

    Here's my recipe for guacamole:
    
    3 ripe avocados, mashed
    1/4 cup mayonnaise (optional -- I like the smoother texture)
    3 tsp lemon juice
    chopped tomato
    chopped onion
    chopped chili peppers (mild or hot)
    dash garlic
    Hot taco sauce (optional -- I like it hot)
        
    Mix the mayo with the avocado, then add lemon juice.  Add the
    vegetables, garlic, and taco sauce.  Mix well and let it
    sit for a while for the flavors to blend (in fridge).  Serve with
    chips, taco salad or any other Mexican dish.  Refrigerate any
    leftovers.
    
    Enjoy!
    

    I love Mexican too!  Unfortunately I find there's so much preparation
    involved that it's easier to eat out...fortunately we have a Chi-Chi's
    and El Torito only a few miles away.
    
    Suggest you also check out Notes 494.1 (Impossible Taco Pie) and
    602.1 (Taco Salad).  I can attest from first-hand experience...
    they are WONDERFUL!
    
    Also, does anyone have a recipe for Chile Rellenos?
    
    Evelyn

    1-2 green ancho chillies pers serving
    1 egg per serving
    2 oz. monterrey jack cheese per serving
    
    Roast the chilies over a fire or in the oven until the skin
    peels off(don't blacken) or slip into boling water and remove
    skin.
    Remove seeds by making a small slit. Stuff cheese into chilies.
    
    Beat egg  white until stiff and fold into yolk. Dip pepper in
    to egg and fry quickly in hot olive or peanut oil.
    
    Don't use the canned chillies as they fall apart.
    
    For a red sauce I do the following:
    
    Mix two tablespoons of hot chilli powder into two tablespoons
    of oil making a roux. Add one can of chicken or beef broth
    and reduce until thickened to suit.
    
    I have several other receipes for chilie releano but will
    have to check out all of the ingridents.
    

Serves 2

1 can green chiles (4 chiles - if you get fresh chiles, blister them over a
	flame, steam in a paper bag, then cool and peel)
4 pieces monterey jack cheese
2 eggs, separated
2 T flour
oil
sauce (see below)
some extra flour

Remove seeds, ribs, and stems from chiles.
Place a piece of cheese in each chile.
In a small bowl, beat egg yolks slightly.
IN a medium bowl, beat egg whites until they hold soft peaks.
Gently fold yolks into whites using over and under motion.
Add 2 T flour and continue to fold until no white remains.
Heat three inches of shortening to 400 oF.
Roll cheese-stuffed chiles in additonal flour.
With large spoon, dip chiles in batter, coating generously.
Fry until golden.
Drain.
Top with sauce.

Sauce:
1 can stewed tomatoes or tomato sauce, or equivalent fresh tomatoes
1/4 t oregano
(salt)
1 t chili powder
2 T chopped onion
some garlic or garlic pwder

Simmer all ingredients ten minutes.

    An addendum to the guacamole recipe:  add fresh coriander, chopped
    fine -- a wonderful addition to an avodaco!
    
    Chris
    

    New noter strikes again! (At least I'm only a year behind on this
    one.)
    
    This is my all-time favorite guacamole recipe, put together by a
    friend in Minnesota.  It is not "hot" but this is how I like it
    (cowardly tastebuds).  Measurements are for 1 avocado so it's easy
    to increase. 
    
    1 ripe avocado, mashed
    3/4-1 T. lemon juice
    1-2 tsp. grated onion
    1 tsp. louisiana hot sauce
    1 tsp. mexican seasoning*
    1/2 tomato, finely chopped
    salt to taste
    
    The secret ingredient here is the mexican seasoning.  It's put out
    by McCormick (which is really Schilling--or is it the other way
    around?) and, as far as I know, not available in the Northeast.
    [If anyone has seen it available around here, please let me know.]
    I get mine on visits to Minnesota (I have an extra bottle from last
    fall if anyone's interested [send mail GEMVAX::ADAMS]
    ...it's pretty tasty on veggies).
    
    Nancy
     

	Mc-Schilling Mexican is sold in Worcester at the Big Discount
	supermarkets.  It's not exactly a speciality store so you 
	should be able to find it *somewhere*.  Dosn't Heartland
	have every possible foodstuff imaginable?

	-Jim

     This looks like the right note for this one, some time ago when
    el-toredo came to framingham, and before they chopped their recipes
    down, they had a dish, pork verde I believe it was.  Delicious pork
    with green chilies in what I thought just an unbelieveable blend
    of spices.  I used to come there twice a month and order just that.
    When they removed it from the menu, I tried to get the recipe from
    them with no success, anyone have anything close?

     Also they have a sparkling salsa I'd like to make, sometimes its
    not as good as other times but always tasty. 
    
   -D    	

The "pork" verde you are looking for is a CHILE VERDE recipe of which
there are a dozen versions...I'll dig up my stuff tonite if I remember
and inter it.

			D

    
    
    Chili meat is coursely ground round steak or well-trimmed chuck.
 The following recipe calls for the meat to be course ground on a 3/4
 plate. This is the standard secular chili grind, but it is increasingly
    difficult to obtain because it is dangerous for butchers to work
    with such a large griding hole. Nevertheless, even a 1/4 inch grind
    gives a satifying meaty chew to chili meat. For the following recipe,
    we suggest adding 1 1/2 teaspoons salt and doubling the amount of
    commercial chili powder to 12 teaspoons (4 Tablespoons). Here's
    the LBJ recipe exactly as it appeared in newspapers all over the
    country during his presidency.
    
    4 pounds chili meat
    1 large onion, chopped
    2 cloves garlic
    1 teaspoon ground oregano
    1 teaspoon cumin seed
    6 teaspoon chili powder, or to taste
    1 1/2 cups canned whole tomatoes
    2-6 generous dashes liquid hot sauce
    salt to taste
    2 cups hot water
    
    1. Place the meat, onion, and garlic in a large, heavy frying
    pan or dutch oven. Cook until light in color.
    
    2. Add oregano, cumin seed, chili powder, tomatoes, hot sauce, salt
    and hot water. Bring to a boil, lower heat, and simmer about 1 hour.
    Skim off fat during cooking.
    
    Makes 8 - 12 servings
    
    
    

     If you can find a supermarket which makes its own italian sausage
     (hot, sweet, and  garlic & cheese are the typical varieties) then
     they very likely have a 1/2-in grinding plate as this is what is
     required to make the sausage.

    Real Mexicans do not eat Chili!... They do not even know what it is!...

    I've seen you Mexican recipes, and I have some suggestions in the case
    that you want to make them look real.

    - NEVER use hamburger meat. In Mexico that is only for Hamburgers and
      Picadillo.

    - NEVER use Cheddar cheese. Use mozzarella, string cheese or Monterrey
      jack instead if you want to melt it (like in quesadillas or chiles
      rellenos, etc.). Use Farmer's cheese when you need the white (like in
      enchiladas, sopes, tostadas, etc.)

    - NEVER use sour cream, use "Cream Fresh" instead.

    - NEVER use taco sauce (what's that?!). It takes a little more effort,
      but tomato, onion, jalape�os, coriander, and salt make a excellent
      sauce.

    - NEVER use taco shells either, buy some real tortillas (soft) and
      fried them in very hot oil on a pan for less than a minute.

    - Olives BTW are not very popular in real Mexican food.

    - Salsa Verde (Green sauce) is made with "tomates verdes" or
      "tomatillos", coriander, serrano peppers, onion, salt, and a little
      bit of sugar if it's too acid.

    Hope you like this way better, I do, and I'm real Mexican...

    Oh, and please, do not call burritos, chili, fajitas and taco salad Mexican
    :-(

    If you want a list of real Mexican dishes, take a look at the Mexico
    conference in VAXWRK::MEXICO notes 6.* (KP7 or select)...

    Good luck,

    Gerardo Fern�ndez

    I don't know how authentically Mexican these dishes are, but recently
    I had dinner at Rancho Loco (and I've been back twice!).  There
    are two dishes I would love to make at home, but the restaurant
    will not give out the recipes, maybe you can help me.  The first
    is Espinacha Con Queso, it was a cheese dip, with spinach, tomato
    and onion... there was a little heat to it, but it wasn't what I
    would call spicy.  The other dish was Pollo Fundido, it was chicken
    that had been marinated (I think) and seasoned with sourcream wrapped
    in a flour tortia, fried and covered with cheese. 
    
    adTHANKSvance
    
    

    Does anyone have a recipe for the "gravy" half of "bisquits and
    gravy"? It's not exactly a mexican dish, but "bisquits and gravy"
    seem to be a big thing in the southwest. I've had some, and it
    seems like a white sauce with salt and LOTS of coursely ground
    black pepper. The pepper seems to override some other flavors, so
    I was wonderin if there's other spices that go in the gravy.
    
    thanx!
    
    pat

I'll take a stab at one variation.  I don't have exact measurments for this
but then I never measure when I make this so...  The basic idea is to make 
a gravy by browning some flour in oil but instead of adding stock you add milk.
Which is why this is commonly called milk gravy.

Take one cast iron skillet in which you have cooked bacon or sausage and have
left some amount of the grease from the meat.  You can also leave behind
some crumbled bacon or sausage but this is optional.

Get the fat hot but not smoking and add some flour.  Cook this, stirring 
constantly, until the flour is brown. 

Add milk and keep stirring and adding milk until the 'right' consistancy 
is reached.  Add salt and pepper to taste.

Serve in a bowl.  Most people split a bisquit and pour the gravy over the 
halfs

    I've always had better luck using bacon grease to make the gravy,
    then afterwards add pieces of previously-cooked sausage.  Although
    it is easier to just use the grease from the sausage, mine never
    turns out as good as with bacon grease.  It is good with hot-spiced
    sausage.
    
    TW

    I use a pound of Jimmy Dean sausage (The Hot or Mesquite flavor),
    brown it well in the skillet, drain most but not all of the fat.
    I then take about 1 cup of flour and add hot water to it and stir
    vigourously, I then add it to the sausage over a low heat and brown.
    I pour milk and keep stirring over the low heat until it reaches
    the consistancy my husband loves, then a few dashes of tobasco sauce
    and some coarse ground pepper, stir well and serve over fresh bisquits.
                                                                    

    Whatsa difference between masa and corn flour?  I found the former at
    my favorite bulk food store in a ~2-cup container for less than a
    dollar.  I found the latter at Williams Sonoma in a box that held about
    twice that much for just under $7.00.  Could these two items *REALLY*
    be the same thing????
    
    And since we're on the subject, has anyone tried making corn flour
    pasta?  My favorite Southwestern restaurant has a dish called Fire
    Roasted Tomatoes with Corn Flour Pasta.  The pasta is delicious, and is
    quite different from normal wheat flour pasta.  I want to try it, but
    I'm a little skeptical.
    
    Would you make the dough the same way as wheat flour pasta?  I use 2/3
    cup flour to one egg -- would that be a good starting place for the
    corn flour type?
    
    Think I could roll it out on the trusty Atlas machine?  Or would it be
    better extruded?
    
    I'll bet I'd have a better idea of what to expect if I'd ever tried
    making corn tortillas, but since I haven't, I don't have the foggiest
    idea of how corn flour behaves.  Can someone tell me?
    
    							Pat

Pat:

>>    Whatsa difference between masa and corn flour?  

That's an easy one!  No self respecting yuppie would ever use corn flour when 
you could get the same thing with an ethnic name for lots more at a status 
conscious store.

Many supermarkets around here carry Quaker Masa Harina in 5 lb bags for about 
the same price as regular flour.  But, it has a rather bland package, and 
probably wasn't ground using stones hand picked by the last surviving member 
of some southwestern tribe of Native Americans...  (Who me, cynical?)

My guess is that you could use your favorite pasta recipe and rolling machine. 
I bet you could add a zing to the pasta by blending the egg with a whole 
jalape�o pepper before adding it to the flour!

						     
							- JP

> That's an easy one!  No self respecting yuppie would ever use corn flour when 
> you could get the same thing with an ethnic name for lots more at a status 
> conscious store.
    
    Interestingly enough, the masa was the cheap stuff at the bulk food
    store.  The $6.00 box at Williams Sonoma was labeled "corn flour."  The
    masa was labeled just "masa", not masa harina. 

> Many supermarkets around here carry Quaker Masa Harina in 5 lb bags for about 
> the same price as regular flour.  But, it has a rather bland package, and 
> probably wasn't ground using stones hand picked by the last surviving member 
> of some southwestern tribe of Native Americans...  (Who me, cynical?)
    
    I expected to find it easily here too, but I've combed every major
    grocery store chain in my immediate area.  They all have 10 different
    brands of corn meal, but no corn flour.  I went to a Mexican grocery
    store that I was *sure* would have it, but they were out.

> My guess is that you could use your favorite pasta recipe and rolling machine. 
> I bet you could add a zing to the pasta by blending the egg with a whole 
> jalape�o pepper before adding it to the flour.
    
    Ummmm, sounds delicious!  I'm gonna try it next time I get time to make
    homemade pasta!
    
    							Pat

    Some of my British cookbooks use "corn flour" for what I would call
    "corn starch".  I don't think masa harina or regular corn meal would
    work real well as a substitute for corn starch (say, as a thickening
    agent).

Whoa!  When making pasta, you need GLUTEN to keep things together and I'm
not sure corn flour will have it.  Please check with someone who has made
pasta with corn flour or use at least half of your normal wheat flour
in the recipe.

	D-WHO-DON'T-MAKE-PASTA-BUT-DOES-MAKE-BREAD-AND-DUMPLINGS

    re -.1 - I've had corn pasta, made for people who have allergies
    to gluten.  It was purchased at a health food store (the one at
    the Danial Webster Marketplace Shops, in Nashua, for readers who
    are local).  The pasta had to be cooked on the al dente side or
    it would fall apart.  It was grainy and I really didn't care much
    for it, though I guess it served a purpose for allergic people.
    
    --Louise

    Hmmm, the corn flour pasta I've had in the restaurant was delicious. 
    Not grainy, and no more al dente than wheat flour pasta.  Makes me
    wonder if maybe they *do* use a portion of wheat flour in theirs.  What
    you described in .-1 sounds terrible.
    
    							Pat

        I'm looking for a recipe for "Enchiritos," to impress a 
       special woman, any help is appreciated. :-)
       From what I've been told enchiritos are more of less enchiladas
       with more sauce. Enchiladas, I can make, but what goes into the
       Enchirito sauce???
	What I'll probably do at this point is make enchiladas with a special
	sauce.


       To make enchiladas:
       (1) 1 lb. ground beef
       (2) 1 Green Bell pepper (finely chopped)
       (3) 1 medium sized onion (optional, chopped finely)
       (4) 2 Jualepeno (sp?) peppers chopped very fine (hot!! fire!!)
       (5) spices -- I use fresh ground Texas chile's peppers but chile powder
       will do.  
       		2-4 tablespoons (TBLSP) chile powder
       		1 TBLSP ground CUMIN 
       		1 pinch white pepper
       		1 pinch red pepper
       		1 pinch black pepper
		1 pinch salt (optional)
       		1 clove of garlic (garlic pressed)

       Heat all of the above ingredients together in a soup dish until 
       the meat is brown (cooked thru) Then drain all liquid (fat).

       Take the meat off the flame and add Durfee's Red Hot sauce
       liberally, and mix in. If you could the Red Hot sauce it loses
       its tangy flavor, which is essential.

       Next prepare spinach or lettuce, tomatoes and cheese

       2 tomatoes should be sliced paper thin.
       lettuce or spinach should be torn into one half inch wide strips.
       The cheese should be grated or sliced thin (1/8" thick is okay)

       Prepare the enchilada sauce in a large bowl. I use 2 cans of
       EL PASO HOT enchilada sauce and one can of tomato sauce to make
       20 enchiladas.

       The enchilada shells are corn tortillas which can be found in a
       refrigerated section of most supermarkets.

       To cook corn tortillas, heat a frying pan w 3/8" deep Crisco oil
       on medium to high heat. The oil is ready to use when the edge of
       the corn tortilla causes the oil to bubble vigorously. If the oil
       is too hot it will smoke. When it gets too hot simply cook the
       shells very quickly one after another and the oil will cool right
       down. If the oil is too cold there will be very few bubbles and
       the corn tortilla will soak up too much oil before it's ready. 
       When cooking the tortillas I use 2 forks and swish the tortilla
       slowly thru the oil flipping it at least once to ensure both
       sides get cooked. The idea is to be able to role the corn
       tortilla which can't be done it it's over-cooked (it would crack)
       I cook about ten corn tortillas at a time and let them soak in
       the enchilada sauce for several minutes. (Enchiladas are easier
       and more fun to make with two people)

       Now we're ready to create the first enchilada. 

       Take the enchilada covered shell and place it in an oiled or
       non-stick pan. Add one part meat and two parts cheese. Then on
       top put two strips of lettuce or spinach and two slices of
       tomato. The *traditional* enchiladas are about 1 1/2 inches
       across. after adding the ingredients, role the enchilada and put
       the open end underneath to keep it from unrolling. When all 20
       are rolled place any remaining ingredients on top and place in
       the over at 325 for about thirty minutes. The results are
       outstanding. I think they go best with a very large pitcher of ice
       water. 

       Most of the time I serve the above with Guacamole and sour cream.
       So far there isn't anyone who hasn't liked them. 

       For more authentic enchilada sauce you can combine oil and fresh
       ground chile peppers in a small pan and stir until a sauce
       consistency is reached.

       We made 1,000 of these for a little Mexican gathering at
       Harvard/MIT


       (5) 1 lb. Longhorn style orange cheese or Kolby
       (6) 1 lb. Sharp Cheddar cheese

I'm pretty sure enchiritos are not even authentic TexMex, let alone Mexican,
since  the  only  plac  I've seen them is Taco Bell's, but I like them, too,
so...

This is  probably a bit late, but I believe an enchirito (a la Taco Bell) is
a  burrito  with  enchilada  sauce. You should be able to make a pretty good
approximation  by  preparing  your  filling,  putting it in a flour tortilla
while  it's  still  hot  (no  special  preparation is necessary on the flour
tortilla,  just  roll  it  around  the filling) then covering with enchilada
sauce... You can sprinkle it with grated cheese and broil to melt the cheese
if  you  want.  Top  with  sour  cream  and a sliced olive to be true to the
original.

I believe Taco bell makes theirs with beef, onion, and refried beans... They
might put lettuce in it...  I haven't tried it lately.

- Brad

    I have been requested to cook a Mexican dinner for some friends.  I'm
    from AZ and only have a small collection of Mexican recipes 
    (it was just easier to go out to get authentic.)  Now that I'm living
    in NJ, the only authentic Mexican food comes out of my kitchen.  
    
    Anybody from the other side of Mississippi have any ideas?  I've been
    contemplating carne adobada and stuffed sopapillas (thanks Cheryl). But
    can't get real exicted about either right now.  And I can't get into
    the Mexico notes file :^(  The other problem is that I can't eat really
    spicey food, so the recipe either can't be too hot, or can be made
    into two batches: edible and 911.
    
    Any help would be appreciated, either getting me recipes from
    MXOCOO::MEXICO, or any AUTHENTIC recipes.
    
    Muchas Gracias,
    Hasta luego,
    
    Jennifer                         

    I am looking for recipe ideas for Mexican dips - the only one that I
    have is for the green one made with Avocado (I can't spell Guacamole!)
    Also, does anyone know how to make a Margarita cocktail.
    
    Thanks in advance,
    
    Lisa.
    

   Sopaipillas Rellenas

   1 1/2 cups beef taco filling or chicken filling
   1 1/2 cups cooked pinto beans
   3 cups green chile sauce
   6 sopaipillas
   1/4 cup + 2 tbsp minced white onion
   3/4 cup grated mild cheddar cheese

   Preheat broiler.  Warm the meat filling, beans and chile sauce (if they
   have been refrigerated).

   Make sopaipillas.  While the sopaipillas are warm, gently slice open each
   with a serrated knife, creating an airy pouch.  Spoon 1/4 cup of your
   choice meat fillings and 1/4 cup pinto beans into each sopaipilla. 
   Arrange the sopaipillas on a heatproof platter.  Sprinkle a tbsp of onion
   over the meat and beans.  Top each sopaipilla with 1/2 cup green chile
   sauce and 2 tbsp cheese. 

   Place sopaipillas under the broiler until the cheese is melted and
   bubbly.


   Green Chile Sauce 

   1/2 pound lean ground beef
   4 cups water
   2 cups chopped, roasted green chile
   2 medium tomatoes, chopped
   2 tsp minced white onion
   1 tsp salt
   1 clove garlic, minced
   1/4 tsp white pepper
   1/4 tsp Worcestershire sauce
   2 tbsp cornstarch dissolved in 2 tbsp water

   In high-sided skillet, brown the beef over medium heat until all of the
   pink color is gone.  Pour in the water and add chile, tomatoes, onions,
   salt, garlic, pepper and W. sauce.  

   Bring the mixture to a boil, then lower the heat and simmer for 10-15
   minutes.  Add the cornstarch, cook for 5-10 minutes more.  The sauce
   should be thickened, but quite pourable, with no taste of raw cornstarch. 


   Sopaipillas

   2 cups flour
   1 tsp salt
   1 tsp baking powder 
   1 1/2 tsp oil (canola or corn)
   1/2 cup lukewarm water
   1/4 cup evaporated milk, at room temperature
   oil (canola or corn) for deep-frying, to a depth of 2 inches

   Sift together flour, salt, baking powder in large mixing bowl.  Pour in oil,
   mix with fingertips.  Add water and milk, working the liquids into the
   dough until a sticky ball forms.

   Lightly dust pastry board (or counter) with flour.  Knead the dough
   vigorously  for 1 minute.  (should be soft, not sticky)  Let the dough
   rest, covered with a damp cloth, for 15 minutes.  Divide dough into 3
   balls, cover again with damp cloth, for 15-30 minutes.

   Dust the pastry board again with flour, roll out each ball of dough into
   a circle approximately 1/4 inch thick.  Trim off ragged edges.  (to avoid
   toughening the dough, it should only be rolled out once).  With a sharp
   knife, cut each circle of dough into 4 wedges.  Cover the wedges with
   damp cloth.

   Layer several thicknesses of paper towels near the stove.  In a wok or a
   high-sided skillet, heat oil to 400F.  Do not exceed the 400F temp. 
   (make sure you use fresh, high-quality oil else the oil will smoke before
   reaching the proper temperature)

   Gently drop a wedge of dough into hot oil.  after sinking in the oil
   briefly, it should begin to balloon and rise back to the surface. 
   Cautiously spoon some of the oil over the sopaipilla after it begins to
   float.  When the top surface has fully puffed, turn the sopaipilla over
   with tongs.  Cook until light golden, remove it with tongs and drain on
   paper towels.  If sopaipilla darkens before it is fully puffed, decrease
   the temperature by a few degrees before frying the remaining dough.  Make
   2 to 3 sopaipillas at a time, adjusting the heat as necessary to keep the
   oil's temperature consistent.  Drank the fried breads on paper towels. 
   Serve immediately with honey or stuff.

    Didn't see any salsa recipes in here and since I left Arizona 6
    months ago, I've only been able to make this a few times due to
    the difficulty in getting the ingredients here. Anyway...
    
    3   Fresh anaheim chiles
    2-3 Fresh jalapenos
    2   Yellow chiles (some call these banana chiles...look like jalapenos)
    2-3 cloves fresh garlic
    1   14.5 oz can tomatoes in their juice (just tomatoes, no peppers,
        onions, etc)
    1-2 tbsp chopped fresh cilantro
    1   tsp salt
    1-2 tsp cayenne pepper (optional)
    
    Roast the anaheim chiles under the broiler until the skins have
    charred. Place in a bag and allow to steam about 5-10 min. Cut
    the tops off and slit them lengthwise. Remove the seeds and pull
    off the skins. Chop coarsely. Chop the other chiles (remove seeds
    if desired) and throw the whole mess into either a blender or food
    processor. Process just enuf to blend and serve. It will keep about
    a week but I don't usually let it sit that long! 8^)
    
    The fresh anaheim chiles can be substitued with canned as the fresh
    variety isn't always available out east AND is often not even
    labelled properly in the markets. The yellow chiles are also 
    optional; you could use more anaheims or jalapenos to thicken the
    mix.
    
    Enjoy,
    Keith
    
    p.s. Hi Jennifer (note .28) I was in the Tempe, AZ plant when you
         were looking for the 55 gal drums 8^) of good chile powder. Boy
         do I miss AZ!
    

    HI Keith -
    
    Where'dya end up?  I found some INCREDIBLE chili powder while visiting
    my mom in NM.  It's ground New Mexican Chili Powder.
    
    You can make due out of AZ, just takes a little more patience as you
    have to make everything from scratch.
    
    Adios,
    
    Jennifer

    OK your hearing from it, The Southwest that is. New Mexico to be exact.
    Yup, Our ChilE thats with an E, is the greatest. 
    
    It sure is incredible stuff.
    
    Ben

    re .32 Jennifer, not to clutter up this note with non-recipes but I ended
           up in Shrewsbury, MA, the same place I left in early 1989 for
           the Tempe plant. I don't miss the plant all that much but I
           sure miss AZ. You're right, you do have to make things from
           scratch that you could buy there but the challenge is just
           getting all the ingredients you need first! Luckily I still
           have some friends there who don't mind putting together a
           "care package" every now and then. Hope you're enjoying (or
           at least tolerating) New Jersey...it's where I grew up! 8^)
    
           Keith
    

    At the request of someoneorother...
    
    These are *very* mild.  If you use fresh, hot chiles it would 
    presumably be hotter, but made with standard old El Paso canned
    chiles, even the most trepid chile eater will be able to eat
    this.  If you like it hotter, I suggest topping it off with 
    salsa (preferably the green kind - La Victoria makes some good
    ones) or Pico de Gallo.
    
    Mom's Easy Chile Rellenos
    -------------------------
    
    10 oz canned whole green chiles, drained and de-seeded
    1/2 lb grated sharp cheddar 
    4 eggs, separated
    3 T liquid (chile juice, water, whatever)
    4 T pancake mix
    
    In an 8x8 glass baking pan, place a layer of chiles, then a layer of
    cheese, then another layer of chiles and another of cheese.
    
    Beat egg whites stiff, and set aside.
    Beat the yolks with pancake mix and liquid.  Fold the yolk mixture
    in to the egg whites.
    
    Bake at 400 degrees for 20 minutes.
    
    Serve with sour cream [and salsa or pico de gallo, if desired].
    
    Variation (my preference): cook up a couple of pork chops, cut them up
    in to chunks and sprinkle between the chile layers.  Mmmm!
    
    

    YUMMMM, D, that looks great.  I can't wait to try it.
    
    Hasta,
    -Dotti.

    I usually go to Little Mexico ih Salem N.H., for mex food. I usually
    get a Colorado buritto with maucho sauce (which is an echillada and
    cheese and onion saucce). does anyone have any idea how these two
    are made?
    
    thanks
    tony
    
    

    I'm looking for a Mexican Taco Dip recipe.  The particular recipe I'm
    looking for is like a layer dip, but I don't want one with re-fried
    beans (just the thought of re-fried beans makes me ill!) :-)
    
    Lori B.

    RE: -1

    Just use the recipe for the layered dip (there are a TON of 'em in here!), 
    but use seasoned meat instead of refried beans.

    Cara

    Search the keyword "dips"  That's where I found a great layered
    dip that I am now required to bring to every family party.
    
    It has cream cheese/sour cream, hamburg with taco seasoning,
    salsa and the usual veggies and cheese. No Refried Beans!
    The author says it is best if served hot and he's right, 
    comes out like a pizza.
    
    Sorry I can't supply the note number, but it is under taco dips
    somewhere in here.
    
    			Linda
    	

    Thanks, someone forwarded it to me yesterday.  It's exactly what I was
    looking for.  Can't wait to try it!!!
    
    Lori B.

    
    re: .41.......Is this the one for *THE* party Lori?
    Sounds great! I can't wait to try it!
    
    Terrie
    

    Yup, that's the one!!!
    
    Lori

    For those who love Tacos but bulk at the idea of all those calories and
    fat in Soured Cream...try Fromage Frais instead.
    
    Having started making Tacos last night, I suddenly discovered I had no
    soured cream. However, lurking in the front of the fridge was a tub of
    virtually fat free Fromage Frais. Slapping it on in place of soured
    cream was deemed a success by my wife. While the Fromage Frais may not
    be as sour or tangy as soured cream, it certainly is tangy enough, and
    by the time you've constructed a Taco, with all the bits and pieces,
    you can't tell the difference.
    
    Now, to find a fat free chedder and black olives :-)
    Angus

    Angus,
    you can probably mix that with a mild flavoured yogurt to give 
    the desired "sour(ed) cream" taste, although I am just guessing,
    as I have not tasted Fromage Frais ("fresh cheese?")
    
    Monica.

    Just added COOKS to my string of notes, I've done a Dir/Title=
    and have came up with nothing.
    
    I am looking for a Tortilla Soup recipe if anyone has one or if there
    is one in here that I overlooked could some one let me know.
    
    Sorry to clutter... Thanks  bp-

    592.59 Cheese and Tortilla Soup Sonora Style
    mentioned 3 times in 1687.26
    
    there's also a recipe in 1867.3
    
    ed