MEXICAN FRUIT CAKE
–CAKE:–
2 c. sugar
2 c. flour
2 tsp. baking soda
2 eggs
1 c. pecans, chopped
1/3 c. oil
1 (15 oz.) can crushed pineapple
–ICING:–
1 (8 oz.) cream cheese
2 c. confectioners sugar
1 stick oleo
1 tsp. vanilla
CAKE: Mix all ingredients in large mixing bowl. Stir by hand until completely mixed. Pour into greased and floured 13 x 9 inch baking pan or dish. Bake 40 to 45 minutes in metal pan; 30 to 35 minutes in glass baking dish. ICING: Mix together. Ice when cake is cool.
Avocado And Raisin Dip
2 eachAvocados — Peeled & Chopped
1/2 cup Raisins
1/2 cup Vegetable Oil
1/4 cup Lime Juice
1 teaspoon Sugar
1 teaspoon Salt
1/4 teaspoon Freshly Ground Pepper
Place all ingredients in blender container. Cover and blend on high speed until smooth, about 45 seconds.
Serve with raw vegetables, assorted crackers or fried tortillas.
Makes 1 2/3 cups of dip.
Arroz Verde - Green Rice
4Poblano chilies — or 4 green peppers each 4 inches in diameter
4 cupsChicken stock — fresh or can
1 cup Parsley, fresh — coarsely chopped
1/2 cup Onion — coarsely chopped
1/4 teaspoon Garlic — finely chopped
1 teaspoon Salt
1/8 teaspoon Black pepper — freshly ground
1/4 cup Olive oil
2 cupsLong grain rice — raw
Roast the chilies or peppers, remove their skins, stems, seeds and thick white membranes and discard.
Chop the chilies into chunks. Combine 1 cup of the chunks and 1/2 cup of stock in the jar of a blender and blend at high speed for 15 seconds. Then gradually add the remaining chilies and the parsley, onions, garlic, salt and pepper, blending until the mixture is reduced to a smooth puree. (To make the sauce by hand, puree the chilies, parsley, onions and garlic, a cup or so at a time, in a food mill set over a bowl. Discard any pulp left in the mill. Stir in 1/2 cup of stock and the salt and pepper.) Pour the oil into a 2 to 3 quart casserole and set it over moderate heat. When the oil is hot but not smoking, add the rice and stir constantly for 2 to 3 minutes until the grains are coated with oil. Do not let them brown. Now add the pureed chili mixture and simmer, stirring occasionally, for 5 minutes.
Meanwhile, bring the remaining 3 1/2 cups of stock to a boil in a small saucepan and pour it over the rice. Return to a boil, cover the casserole and reduce the heat to its lowest point. Simmer undisturbed for 18 to 20 minutes, or until the rice is tender and has absorbed all the liquid. Before serving, fluff the rice with a fork. If the rice must wait, remove the cover and drape the pan loosely with a towel. Place in a preheated 250 degree (F) oven to keep warm.
Arroz con Pollo
1/2 cup Olive oil
1/4 cup Tomato sauce
1 eachFrying chicken cut up
1/8 teaspoon Saffron (powdered)
1 eachSmall onion chopped
2 1/2 cupsChicken broth
1 eachClove garlic minced
1 cup Uncooked rice
Salt and pepper to taste
Heat oil, brown chicken on both sides. Add onion and garlic, fry a few minutes, then add tomato sauce, saffron dissolved in chicken broth, salt and pepper.
Cover and cook for 20 minutes. Add rice, stir well, cover again and simmer for 30 minutes longer, or until all liquid has been absorbed and chicken is tender.
Apricot Basting Sauce
1/2 cup Apricot Jam
1/4 cup Apricots; Dried — Fine Chop
1/4 cup Dry White Wine
1 tablespoon Honey
1 teaspoon Worcestershire Sauce
Heat all ingredients over low head, stirring occasionally, until jam is melted. Makes about 1 cup of sauce.
Anticuchos
1 large Sirloin Steak
2 large Garlic Cloves
4To 6 Medium Jalapeno Peppers
1 cup Red Wine Vinegar
1 1/2 cupsWater
2 teaspoonsSalt
1/2 teaspoon Pepper
1 teaspoon Oregano
1 teaspoon Cumin
1 teaspoon Ground Red Chile
In a blender or food processor, grind the jalapenos and peeled garlic to a pulp. Add all the other ingredients, except the meat, and blend well. Cut the meat into 1-inch cubes and place in a large bowl, and cover with the marinade. Marinate overnight or all day. Place the meat on skewers and cook on the grill over mesquite wood, basting frequently with the sauce. Serve with warm flour tortillas and plenty of Mexican beer with lime slices.
Skillet supper
1 pound Chicken breasts
2 tablespoons Canola oil
1 medium Onion — chopped
2 teaspoonsChili powder
1/2 teaspoon Cumin
1/2 teaspoon Oregano leaves — crushed
1/2 cup Chicken broth
1 1/2 cupsV8 juice
19 ounces Canned kidney beans
Preparation time = 30 minutes Chicken breasts should be skinned and boned.
Any suitable oil can be substituted for canola oil. Chicken broth may be purchased as instant and mixed with water. V8 juice is a brand name vegetable juice.
1. Cut the chicken into 1/2-inch pieces.
2. In hot oil, cook chicken, onion, chili powder, cumin and oregano until the chicken turns white.
3. Stir in broth and juice, heat until boiling, then reduce heat to low.
Simmer 10 minutes.
4. Dump in beans, liquid and all, stir, cover and simmer for another 10 minutes. Stir occasionally. Serve over rice.
Almond Red Sauce
1/2 cup Slivered Almonds — Toasted
1 cup Onion — Finely Chopped
1 eachClove Garlic — Crushed
2 tablespoons Vegetable Oil
8 ounces Tomato Sauce — 1 cn
2 teaspoons Paprika
1 teaspoon Red Chiles — Ground
1/4 teaspoon Red Pepper — Ground
Place almonds in food processor work bowl fitted with steel blade or in blender container; cover and process until finely ground. Cook onion and garlic in oil over medium heat, stirring frequently, until onion is tender. Stir in remaining ingredients except almonds.
Heat to boiling; reduce heat. Simmer 1 minute stirring constantly; stir in almonds. Serve hot. Makes about 1 3/4 cups of sauce.
Acapulco chicken - En escabeche
2 cupsUnsalted chicken broth — defatted
1 tablespoon Olive oil
2 teaspoonsGround cumin
2 tablespoons Pickling spice
1/2 Red bell pepper — sliced
1 pound Boneless chicken breast — halves
1/2 Yellow bell pepper — sliced
2 tablespoons Minced jalapeno chili with — seeds
1Onion, halved — thinly sliced
1/3 cup Rice wine vinegar
1/4 cup Fresh cilantro leaves
3 large Garlic cloves — minced
baked (no oil) tortilla chips
Boil broth and pickling spice in heavy large saucepan ten minutes. Strain and return liquid to saucepan. Add chicken, onion, vinegar, garlic, oil and cumin to pan. Simmer over very low heat until chicken is just cooked through, about ten minutes. Transfer chicken and onions to shallow dish. Top with bell peppers and minced chilli. Boil cooking liquid until reduced to 2/3 c, about ten minutes. Pour liquid over chicken and let cool 30 minutes. Add cilantro to chicken mixture. Cover and refrigerate until well chilled, turning chicken occasionally, about 4 hours (can be prepared one day ahead). Slice chicken and transfer to plates. Top with marinated vegetables and some of the juices. Pass tortilla chips to use as “pushers.” .