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MEXICAN CHICKEN SOUP

1 - 3 lb. frying chicken, skinned, cut into serving pieces
2 cups canned tomatoes
1 clove garlic, minced
1/2 cup chopped onion
2/3 cup canned mildly hot California chilis, diced (or 1/3 cup for milder flavored soup)
2 cups cooked, drained pinto beans

Place chicken pieces in large saucepan; add enough water to
cover. Cook until tender, about 25 minutes.

Remove chicken pieces from broth and put in the tomatoes, garlic
and chilis. Slide chicken meat off the bones and return meat to
the broth. Add beans and simmer about 15 minutes. Yield: about 2
quarts. Approx. calorie serving: 1 cup equals 190 calories.
Serve with tortilla. 1 tortilla equals 60 calories.


TACO DIP

1 lb. hamburger
1 dry pkg. taco seasoning
6 oz. green taco sauce
16 oz. can refried beans
16 oz. carton sour cream
1 cup shredded cheddar cheese

Brown hamburger. Add taco seasoning, taco sauce and refried
beans. Mix well. Pour into loaf pan; spoon sour cream over and
sprinkle with the cheese.

Bake at 350 degrees for 30 minutes. Eat with Nacho chips.


TACO SEASONING

2 tsp. chili powder
1-1/2 tsp. paprika
1-1/2 tsp. ground cumin
1 tsp. onion powder
3/4 tsp. garlic salt
1/2 tsp. salt
dash cayenne pepper

Combine all above ingredients. Make 3 tablespoons.


JALAPENO BEAN DIP

5 small jalapeno peppers
2-1/2 cups chili hot beans, mashed
1 tbsp. oil
1/2 tsp. salt
1/2 tsp. oregano
1/4 tsp. garlic powder

Cut off tops of peppers. Combine whole peppers and remaining
ingredients in saucepan. Simmer 15 minutes, adding water if
needed, to keep beans from sticking to bottom of pan. Cool
mixture and remove peppers. Serve dip with fresh vegetables.
NOTE: This is a Mexican vegetable dish, but can easily be an
appetizer when served with crackers.


SPANISH RICE

1 cup uncooked rice
1/3 cup chopped onion
1/3 cup chopped green pepper
2 tbsp. cooking oil
2 cups chopped canned tomatoes
1 cup water
1 tsp. salt
1/4 tsp. pepper
1 tsp. Worcestershire sauce
1/2 tsp. prepared mustard
1 beef bouillon cube

Saute rice, onion and green pepper in oil until vegetables are
tender. Add remaining ingredients. Bring to a boil. Reduce heat
and simmer 20 minutes or until liquid is absorbed and rice is
tender. Serves 6 - 8.


SOPA SECA (Mexican Rice)

2 tsp. olive oil
1/2 tsp. minced garlic
1/2 cup chopped onion
1 large tomato, chopped
1 cup uncooked, converted rice
1 small green bell pepper, seeded and diced
1 - 13 oz. can chicken broth
dash of red pepper
1/2 tsp. oregano
1/2 tsp. salt

Heat oil in a dutch oven over moderate heat. Add garlic, onion
and tomato. Cover and cook 3 minutes, or until onion is soft.
Add rice and cook for 2 minutes, stiffing, until rice is shiny
and hot. Stir in green pepper, chicken broth, red pepper,
oregano and salt. Bring to a boil. cover and bake for 20 minutes
at 400 degrees.


MEXICAN CORN

1/4 cup butter or margarine
1/4 cup finely chopped onion
1/4 cup chopped green pepper
1 pkg. (10 oz.) frozen corn or 1 can No.2 whole kernel corn
1/4 cup diced pimiento
1/2 tsp. salt
1/4 tsp. pepper
sweet pepper slices, to garnish

Heat butter or margarine over low heat. Add and cook until onion
is transparent. Add green pepper. Add corn. Cook corn covered,
over low heat, about 10 minutes, or until tender.

During the last few minutes of cooking, mix in diced pimento.
Season to taste with salt and pepper. Mix gently. Garnish with
sweet red pepper slices. Serves 4.


BURRO-LADAS
(Burritos baked like enchiladas with sauce and cheese)

SAUCE:
3 - 8 oz. cans tomato sauce
1 10-1/2 oz. can tomato soup
1 - 16 oz. can tomatoes, chopped
1-1/2 cups water
2 - 1 tsp. chili powder, to taste
1 tsp. garlic powder
1 tsp. ground cumin
1 tsp. oregano
1 tsp. salt

FILLING:
2 tbsp. oil
2 lbs. ground round
2 - 4 oz. cans sliced mushrooms, drained
1 cup finely chopped onion
3 cups grated cojack cheese
12 flour tortillas

For sauce, blend together all ingredients in a 2 quart saucepan
over medium heat; stir and bring to a boil. Reduce to simmer,
cover and continue 5 to 10 minutes. Remove from heat.

For filling, heat oil in large frying pan; add ground round,
onions and mushrooms. Brown together. Add 1-1/2 cups of sauce to
meat, stir and simmer 10 minutes. Remove from heat. Grease two
9x13 inch pans.

Spread 1/2 cup meat mixture on bottom of each tortilla and
sprinkle with about 2 tbsp. grated cheese. Roll up and place
seam down in prepared pans. Place 6 in each pan with at least
1/2 inch between each burro-lada.

Divide remainder of sauce and pour each half evenly over each
pan; cover and bake in preheated 375 degree oven for 20 minutes.
Remove cover and sprinkle remaining cheese evenly over each pan.
Continue to bake uncovered 10 minutes or until bubbly. Let stand
at least 5 minutes before serving. Makes 12 generous servings.
Approximate preparation time: 1-1/2 to 2 hours.


PUNISHMENT CHILI

1 stalk celery, chopped
1/2 chopped large onion
1 chopped clove garlic onion
1-1/2 lb. venison hamburger
3 pints canned tomatoes
1/2 pkg. chili seasoning (Durkee's)
2 cans hot chili beans
1 tsp. garlic salt
1 tsp. salt
1 tsp. pepper
1 tsp. Italian seasoning
3 tsp. chili powder
10 drops liquid smoke
1 tbsp. Worcestershire sauce
1/4 cup brown sugar

Brown celery, large onion, garlic onion, venison hamburger. Add
remaining ingredients. Simmer all day but stir and taste often.


RIP SNORTIN' CHILI

1 can chili beans
2 cans Italian flavored whole tomatoes, chopped
1 can Nacho Cheese soup
1/2 cup Cheez Whiz
1 lb. hamburger
1 lb. Italian sausage
1 medium onion
1 can mushrooms
1 can tomato sauce

TOPPING:
Nacho chips
shredded cheddar cheese

Brown hamburger, sausage, onion, mushrooms; drain grease off.
Put in crockpot with rest of the ingredients and slow cook 1-2
hours. Top with crushed Nacho chips and shredded cheddar cheese.


MEXICAN HOT DISH

1 lb. pork sausage
1/4 cup chopped onion
1/2 cup chopped green pepper
1 cup uncooked macaroni
2 tbsp. sugar
1 tsp. salt
1 tsp. chili powder
1 - 1 lb. can tomatoes
1/2 cup dairy sour cream
grated cheese

Lightly brown the meat. Drain off fat. Add onions and green
pepper. Cook until tender. Stir in next six ingredients. Cover
and simmer 20 minutes. Check macaroni to make sure it is cooked
throughout. Stir in sour cream - heat throughout. Pass grated
cheddar with this hot dish. Makes 4 - 6 servings.


MEXICAN MEATBALLS
(Albondigas)

1 beaten egg
3/4 cup soft bread crumbs
1/4 cup milk
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp dried oregano
1 lb. ground beef
1/2 lb. ground pork
24 pimento stuffed olives
1 - 16 oz. can tomatoes, cut up
1/2 cup water
1/4 cup chopped onion
2 tsp. instant beef bouillon
1 clove garlic, minced
1/4 tsp. dried oregano, crushed
bottled hot pepper sauce

In a bowl, combine egg, bread crumbs, milk, salt, pepper and
oregano; mix well. Add beef and pork; combine thoroughly. Shape
meat mixture into 24 meatballs around the 24 olives. Set aside.

In 10 inch skillet, combine undrained tomatoes, 1/2 cup water,
onion, bouillon granules, garlic, 1/4 tsp. oregano, and bottled
hot pepper sauce. Bring to boil; simmer uncovered for 15 minutes.

Drop meatballs into sauce, cover and simmer about 30 minutes or
UNtil meatballs are done. Remove meatballs from sauce, cover and
keep warm. Skim excess fat from sauce. Boil sauce about 10
minutes to reduce mixture to 1-1/2 cups. Serve over meatballs.
Makes 6 servings.