Ingredients

• 4 Medium Tomatoes,drained finely chopped
• 1 ts Coriander seed, crushed
• ½ c Onion, chopped
• ½ c Celery, chopped
• ¼ c Green pepper, chopped
• ¼ c Olive or cooking oil
• 3 tb Green chili peppers, canned, chopped
• 2 tb Red wine vinegar
• 1 ts Mustard seed

Directions

Combine tomatoes, onion, celery, green pepper, olive or cooking oil, green chili peppers, vinegar, mustard seed, coriander seed, 1 t salt, and dash of pepper. Cover; refrigerate several hours or overnight; stirring occasionally. Garnish with green pepper strips, if desired. Serve as a relish. Makes about 3 cups.

Ingredients

• 8 Dried red chiles
• 4 c ;Water
• 2 tb Flour
• 2 tb Vegetable oil
• 2 To 3 large garlic cloves finely chopped
• 1 pn Dried oregano
• 1 ts Cider or white wine vinegar

Directions

Wearing gloves, use a small knife to remove chile stems and seeds, then wash the chiles well. Place in a saucepan with the water and bring to a boil over high heat; boil for 5 minutes, then allow to sit for 10 to 15 minutes. Whirl the water and chiles in a food processor or blender, in batches if necessary, for 20 to 30 seconds, or until the skins are finely chopped. Pass through a strainer, pressing the chile pieces through with a wooden spoon.
In a medium skillet, make a roux by combining the flour and oil. Saute over low heat for 2 minutes, then add the garlic, chile mixture, oregano and vinegar. Stir well and simmer for 15 to 20 minutes. The sauce will keep in the refrigerator, tightly covered, for about 5 days, or it can be frozen for 2 to 3 months.
Yield: Approximately 4 cups.

Ingredients

• 1 c Onions, Chopped
• 2 c Dairy Sour Cream
• ½ c Vegetable Oil
• 10 oz Fresh Spinach, Chopped
• ½ lb Tomatillos, Coarsely Chopped
• 4 oz Diced Green Chiles
• 2 Cloves Garlic, Crushed
• 1 tb Oregano Leaves, Dried
• 1 c Chicken Broth

Directions

Cook and stir onions in oil in a 3-quart saucepan until tender. Stir in remaining ingredients except broth and sour cream. Cover and cook over medium heat for 5 minutes, stirring occasionally. Place mixture in food processor work bowl fitted with steel blade or in a blender container; cover and process until smooth, about 1 minute. Return mixture to saucepan; stir in broth. Heat to boiling; reduce heat. Simmer uncovered for 10 minutes. Stir in sour cream. Cover and refrigerate any remaining sauce. Makes about 4 cups of sauce.

Ingredients

• 7 Eggs
• 2 tb Skim milk
• 1 tb Chicken stock
• 1 c Corn
• ¼ ts Chili powder
• 4 Corn tortillas
• 1 Sweet red pepper rings
• 1 Parsley sprigs

Directions

Beat the eggs, whisk in milk. Heat stock in large skillet and add the corn. Cook 2 to 3 minutes. Stir in the eggs and sprinkle with chili powder. Cook over low-medium heat, stirring occasionally, until the eggs are set. Place one-fourth of mixture on each tortilla. Serve garnished with pepper rings and parsley sprigs, if desired.

Ingredients

• 1 c Water
• 4 Egg
• ½ c Rice
• ¼ c Cheddar cheese
• ¼ c Onion
• 1 Garlic clove
• ½ ts Salt
• ½ c Green bell pepper
• 2 tb Taco sauce
• ½ c Tomato

Directions

1. In medium saucepan combine water, rice, onion, garlic and salt. Cover. Over high heat, bring to boiling. Reduce heat to keep water simmering. About 10 minutes before rice is done, stir in green pepper and taco sauce. Re-cover and cook until rice is tender, about 10 minutes longer. Stir in tomato. Remove from heat, cover and keep warm while poaching eggs. 2. To poach eggs top-of-range, in 1-quart saucepan or 8- to 10-inch omelet pan or skillet, heat 2 to 3 inches of water to boiling. Reduce heat to keep water simmering. Break eggs into bowl. Then, slip eggs into water, holding bowl close to water’s surface, letting the eggs slide one by one into the water. Cook 3 to 5 minutes, depending on desired doneness. With slotted spoon, lift out eggs. Drain in spoon or on paper towels and trim any rough edges, if desired. 3. To poach eggs in microwave, pour about 2/3 cup water into 1-quart bowl or baking dish. Break and slip in eggs. Prick yolks with tip of knife or wooden pick. Cover dish with lid or plastic wrap. Cook on High 1 ½ to 3 minutes. Let stand 1 to 2 minutes to complete cooking, if necessary. Lift out with slotted spoon. 4. To serve, spoon half of the reserved rice mixture onto each of two plates. Top each with 2 of the poached eggs. Sprinkle each egg with 1 tablespoon of the cheese.

Ingredients

• 12 Dried ancho chilies
• 1 ts Salt (or to taste)
• 2 c Boiling water
• 1 ts Dried oregano
• 1 c Peeled, seeded and finely chopped tomatoes
• ¾ ts Ground cumin
• ¼ ts Tumeric
• 2 md Garlic cloves, minced

Directions

Seed and stem chilies under cold running water. Break into one-inch pieces. Place in medium bowl. Add boiling water and soak one hour.
Strain chilies through sieve, reserving liquid. Add tomatoes, garlic, salt, oregano, cumin and tumeric, and blend well. Pour mixture into heavy small saucepan. Add one cup reserved soaking liquid. Bring to boil, stirring constantly. Reduce heat and simmer until sauce thickens and coats spoon, ten to fifteen minutes. Serve at room temperature. From Bon Appetit, Dec ‘85.
Makes 2 cups

Ingredients

• 1 Can (13 oz) white tuna Packed in water, drained
• 3 c Shredded spinach leaves
• 1 Can (8 oz) dark red kidney Beans, rinsed and drained
• 1 lg Tomato, seeded and diced
• ½ c Ripe olives, sliced
• ½ c Sliced green onions & tops
• ½ c Pace Picante Sauce
• 1/3 c Bottled Italian dressing
• ½ ts Dried basil, crushed

Directions

Combine tuna, beans, tomato, olives and onions in large bowl. Combine Pace Picante Sauce, dressing and basil in small bowl, mixing well; add to tuna mixture. Toss lightly. Chill. Arrange spinach on serving plate; top with tuna mixture. Serve with additional Pace Picante Sauce

Ingredients

• ¾ c Sugar
• 2 Eggs
• 2 Egg yolks
• 2 c Milk
• 1 t Vanilla extract

Directions

In a small kettle, heat about 3 T of sugar with about 1 t of water until the mixture turns brown. Pour the mixture into 4 gelatin molds. Move the molds around so that the mixture coats the interior. Set aside.
Mix the eggs, sugar, milk and the vanilla extract. Pour the mixture into the molds. Put the molds over a deep pan with water (double boiler or bain marie technique) for 1 hr in a 350 degree F. oven. Keep the water in the pan at the same level by adding boiling water.
Cool and put it in the refrigerator. Unmold the flan before serving.
Be careful when coating glass molds as they can break because of the sudden change in temperatures. You have to do it fast as the mixture hardens very quickly.

Ingredients

• 4 oz Unsweetened chocolate
• 2 tb Butter or margarine
• ¼ c Light corn syrup
• ¼ c Sugar
• 1 Dash salt(optional)
• ¼ c Kahlua
• ¼ c Cream

Directions

In top of double boiler combine all ingredients and cook, stirring constantly.

Ingredients

• ¼ c Green Onion, Chopped
• 1 tb Shortening
• 2 c Cooked Chicken, Shredded
• 8 oz Can Taco Sauce OR 8 oz Green Chili Salsa
• Salt To Taste
• 1 pk Taco Shells
• 1 c Grated Cheddar Cheese

Directions

Saute’ the onion in the shortening until transparent. Add the chicken, green chili salsa or taco sauce and salt to taste. Heat to boiling. Prepare shells according to package directions. Put two tablespoons of the chicken mixture and one tablespoon of grated cheese in each shell. Serve with option of lettuce, tomato, sour cream or guacamole and extra chili sauce as desired.

OPTIO1NAL TOPPINGS
Chopped Lettuce
Chopped Tomato
Sour Cream
Guacamole