4 lbs. mashed potatoes
1 (8 ounce) package plain cream cheese, softened
1 cup sour cream
2 teaspoons salt
1/4 teaspoon pepper
1 clove crushed garlic
1/4 cup chopped chives
1/2 teaspoon paprika
1 teaspoon butter
Mix the mashed potatoes, cheese, sour cream, salt, pepper, and garlic.
Stir in the chives and sprinkle with the paprika and butter.
Bake at 350 ° for 30-45 minutes.
12 6" corn tortillas
1 pound ground chicken or turkey
1/2 cup onion, chopped
1/2 teaspoon minced garlic
1 15oz can of black beans, undrained
1/4 cup fresh cilantro, chopped
1 tablespoon chili powder
1/2 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup tomatoes, chopped
1/4 cup lettuce, shredded
1/4 cup cheese, shredded, your choice
6 tablespoons salsa
Preheat oven to 250 degrees. Wrap tortillas in foil. Place in oven for 20 minutes while preparing chicken mixture. In a large skillet, cook ground chicken, onion, and garlic until chicken is no longer pink. Stir in beans, cilantro, chili powder, cumin, and salt and pepper. Cook until heated through. Spoon mixture over half of each corn tortilla; fold over. Add tomatoes, lettuce, cheese and salsa.
6# pork or beef roast
10# corn masa
Broth of roast
Salt
Black olives
Cornhusks (1-2 packages)
3# can of shortening, melted
1 package California chiles
1 package New Mexico chiles
Boil chiles about 20 minutes. Save water. Put chiles in blender with some of the water and blend. Add rest of the water and add shredded meat.
Break up masa in large bowl. Pour melted shortening over masa. Add broth and salt to taste. Beat with electric beater at least 10-15 minutes, until masa is thoroughly mixed. Spread masa on cornhusks. Fill with meat, put in olive and fold. Stand on end in large kettle and fill with water until it can be seen coming through spaces in between tamales. Simmer until done, about 1 hour or so. Tamales can be reheated by steaming in a saucepan, heated in oven, heated in microwave.
2 tablespoons minced onion
2 tablespoons oil
1 can (4 oz.) mild green chiles, chopped and seeded
1 can (1#) peeled tomatoes
1/4 # Monterey Jack cheese, shredded
6 eggs
1/4 teaspoon salt
In 10" skillet, saute onion in the oil. Add chilies and tomatoes and simmer until almost dry. Drop in eggs add salt, add cheese, cover skillet and cook until eggs are of desired consistency. Serves 3.
3 tablespoons red wine vinegar
1 1/2 tablespoons olive oil
1/4 teaspoons coarsely ground pepper
1 garlic clove, minced
3 cups cooked rice
1 1/2 cups cooked diced chicken
1/2 cup diced roasted red bell peppers
1/4 cup ripe olives, halved
1/4 cup chopped chives
14 cup chopped fresh basil
1/4 cup chopped fresh oregano
1 14oz can quartered artichoke hearts, drained
Combine vinegar, olive oil, pepper, and minced garlic in a small bowl. Set dressing aside. Combine rice and remaining ingredients in a large bowl. Add dressing and stir until well blended. Serves 4.
1 cup cracked wheat (bulgar)
1/4 cup chopped parsley
2 green onions, chopped
3 tablespoons lemon juice
4-5 Roma tomatoes, seeded and chopped
2 tablespoons fresh mint leaves, finely chopped
1/2 cucumber, chopped
3 tablespoons olive oil
Salt and pepper to taste
Put cracked wheat into a bowl and cover with 1 cup cold water for approximately 20 minutes. When soft, squeeze out any excess water and return to bowl. Stir in parsley and onions, then lemon juice. Add chopped tomatoes, mint cucumber and oil to bowl. Mix thoroughly and season with salt and pepper.
8 cups thinly sliced iceberg lettuce
1 1/2 cups chicken, diced
1 cup chopped tomato
1 cup chopped green pepper
1 cup finely diced red onion
1/2 cup shredded cheese, your choice
1 15oz can black beans, drained and rinsed
Tortilla chips
Vinaigrette:
(for Black Bean Taco)
1/4 cup chopped, seeded tomato
1/4 cup chopped fresh cilantro
2 tablespoons olive oil
1 tablespoon cider vinegar
1 teaspoon grated lime rind
1 tablespoon lime juice
1/4 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon chili powder
1/4 teaspoon pepper
1 garlic clove, grated
To prepare vinaigrette, combine ingredients in a blender or food processor, process until smooth.
To prepare salad, combine lettuce and remaining ingredients except chips in a large bowl, add vinaigrette and toss well. Serve with chips.