Ingredients

• 1 c Dried minced onion
• 1/3 c Beef bouillon powder
• 1/3 c Firehouse hot chili powder
• 2 tb Ground cumin
• 4 ts Crushed red pepper
• 1 tb Oregano
• 2 ts Garlic powder

Directions

Mix all and store in pantry up to 4 months
Source Cheaper and Better by Nancy Birnes

Ingredients

• 3 Eggs
• ¼ C Napolitos (Cactus)
• ¼ C Monterrey Jack Cheese
• 3 Eggs
• ¼ C Chunky Salsa

Directions

Scramble 3 Eggs in a bowl. Pour into 8” Omlette Pan. Cook on high heat, continually stirring until bottom starts to set. Remove from heat. Put under broiler until eggs are no longer runny. Add Napolitos, Salsa and Cheese. Return to broiler until cheese is melted. Fold in half and serve.

Ingredients

• 2 c Tomatoes; very ripe
• ½ c Hot peppers; diced
• 1 lg Onion; minced
• 2 Garlic cloves; crushed
• 2 tb Salad oil
• 2 tb Vinegar; to 4 tb
• 1 ts Salt; to 2 ts.

Directions

Cut tomatoes into quarters, and put through food mill or blender with other ingredients. Sauce may be simmered for 15 minutes, if desired.

Ingredients

• 12 Tostadas; (fried tortillas
• 4 c Refried beans; to 6 cups
• 1 c Cheddar cheese; shredded
• 2 c Chili con carne; NO BEANS
• 2 c Lettuce; shredded
• Guacamole

Directions

Place tostadas on baking sheet; spread with refried beans and shredded cheese. Place under broiler just until cheese melts. Remove from oven; spread chili and shredded lettuce over tostadas and serve at once. Serve with guacamole.

Ingredients

• 3 Fresh pig’s feet
• 2 Bay leaves
• 2 Fresh medium pork shanks
• ½ c Cilantro,chop leaves and stems
• 2 cn Yellow hominy,drained-(16 oz ea)
• 2 Bunches,scallions,chopped
• 12 Green chiles,cut into 1”x1/4” strips
• 1 cn Beer
• 1 Large onion,chopped
• Salt to taste
• 6 Large garlic cloves, chopped fine
• 2 cn Chicken broth (14.5 oz ea)
• ½ t Dried oregano

Directions

1. Rinse pig’s feet well. Boil in a pot of water for 20-30 minutes. Rinse again. Pour out the water and wash the pot. Boil the pig’s feet and pork shanks in a fresh pot for about 1-1/2 hours. Add water while boiling if necessary. 2. Add onions, garlic, oregano, bay leaves, green chiles, hominy and chicken broth to the boiling pot. 3. Cook over medium heat for about 30 minutes. 4. Add 1 can of beer and simmer for about 10-15 minutes. 5. While the posole is cooking, chop the cilantro and scallions. Mix the chopped cilantro and scallions and use them to garnish the posole when serving. 6. Serve the posole with warm tortillas and frijoles heated with grated cheese.
Makes 6 to 8 servings.

Ingredients

• 1/3 c Oil
• 8 Eggs
• 2 md Onions; thinly sliced
• 3 oz Monterey Jack cheese cut into 8 slices
• 2 lb Canned whole tomatoes
• 7 oz Canned whole green chiles,cut into strips
• 2 c Water
• 1 ts Salt
• ½ ts Sugar
• 1/8 ts Black pepper

Directions

Heat oil in large, deep skillet. Add onions and cook until tender but not browned. Place tomatoes in blender or food processor and blend until chopped but not pureed. Add tomatoes and chiles to onion and cook 5 minutes. Add water, salt, sugar and pepper and cook 5 minutes longer. Break each egg, one at a time, onto small plate and slide into hot water mixture carefully so as not to break yolk. Arrange 1 cheese slice on top of each egg. Cover and cook gently 5 to 8 minutes, or until eggs are set and cheese is melted.

Ingredients

• 2 tb Corn oil
• 1 cn 15oz Kidney beans, drained
• 3 Cloves garlic, minced
• 1 ½ c Chopped onions
• ½ ts Ground Cumen
• 2 tb Chili powder
• 1 Green pepper
• 1 c Diced carrots
• 1 cn 16oz of Chick peas
• 1 pk 10oz Frozen corn, thawed
• 2 Pickled jalapeno peppers
• 2 cn 14-16oz Tomatoes in juice

Directions

Here we go… Chop the Jalapeno peppers. Do not discard the juice from the can tomatoes.
In 5 quart saucepot heat corn oil over medium heat. Add onions, garlic, chili poweder and cumin; saute 5 minutes or until tender. Add carrots and green peppers; saute 2 minutes. Add tomatoes with juice, crushing tomatoes with spoon. Stir in chick peas, kindey beans, corn, and jalapeno peppers. Bring to boil. Reduce heat; cover and simmer 30 to 35 minutes. If desired, serve with rice. Makes 8 sevings, about 1 ½ cups each.

Ingredients

• 2 c Long-grain rice;uncooked
• 2 Cloves garlic; crushed
• ¼ c Corn oil
• 5 c Chicken broth

Directions

•NOT Uncle Ben’s converted type or the precooked type. ** When using substitutions (see below) always remember to keep the proportions of rice to liquid the same. Heat the oil on med-high in a large skillet or 4-5 quart pot. Add the garlic and sautee about 1 minute. Add the rice and fry it, stirring frequently, until the rice is golden brown. Add the liquid and stir. When it comes to a boil, lower to a simmer, stir once more and cover. Cook until all water is absorbed. This is the basic recipe, and there is a lot more you can do with it. For example: Substitute ½ cup tomato juice, or a pureed tomato, for part of the liquid. Substitute part of the liquid with black bean soup broth. Add ½ cup frozen peas and carrots. Add ½ cup sliced mushroom and green onion. Use beef or other broth instead of chicken.
Add ½ cup cooked chick peas(garbanzo). Substitute part of the rice with some vermicelli. The possibilities are really endless if you use your imagination. Just stick to the basic recipe and proportion of rice to liquid.

Ingredients

• 6 Green onions
• 2 Med tomatoes
• 2 Anahiem or Jalapeno Peppers
• 1/8 ts Crushed Cilantro(Coriander
• 1 tb Lime juice

Directions

Chop onions and peppers and tomatoes. Mix in small storage bowl

Add the Cilantro and Lime juice and refrigerate until ready to serve

Ingredients

• 1 ½ lb Asparagus
• ½ c Picante Sauce
• Cornstarch Or Arrowroot
• Garlic Salt To Taste
• Salt And Pepper To Taste
• 2 ts Lemon Juice
• ¼ c Finely Chopped Green Onion

Directions

Place washed asparagus in steamer and cook until overdone. Combine asparagus and picante sauce in a blender bowl and puree. Add cornstarch or arrowroot dissolved in water to thicken. Place mixtur in microwave and cook on medium power until thickened, stirring every minute. Add garlic salt, salt and pepper to taste, lemon juice and chopped green onion. Chill in refrigerator until ready to serve. Serve with crackers, chips or corn chips.