Mexican Lasagna

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Ingredients
12 corn tortillas or lasagna noodles

1 can (14 to 16oz) tomato sauce

1/2 lb. Ricotta cheese (can substitute with 1 cup cottage cheese)

1/4 cup grated Parmesan cheese

1/2 lb. cheddar cheese, sliced thin or grated

1 cup Mexican salsa or picante sauce

1 med onion, chopped

3 cloves garlic, chopped or minced

2 tsp chile powder

2 eggs, slightly beaten

4 oz. diced green chiles
1 can 16 oz. red kidney beans, drained

1 can 8 oz. whole kernel corn, drained

1 tsp cumin

1/2 tsp oregano

1 lb. ground beef
How To Cook Lasagna


Pre-heat oven to 375 degrees. If using lasagna noodles, cook according to package directions or until tender but still firm. Drain, keep warm.


Meanwhile, saute the ground beef, garlic and onion in a large cast iron skillet or heavy frying pan until beef is done. Add tomato sauce, Mexican salsa, green chiles, chile powder, cumin, corn and kidney beans. Stir to mix and simmer on low heat 5 minutes, stirring sauce frequently.


In a separate bowl, combine eggs, ricotta cheese and oregano.


Arrange 6 Mexican tortillas on bottom and up sides of lightly greased 9" x 13" deep-sided baking pan, overlapping as needed. If using lasagna pasta arrange a first layer of noodles so the ends hang over the sides of the pan. (The ends will be laid back-over the top for the final layer) Then add about 1/2 of the meat, bean and tomato sauce. Spoon cheese and egg mixture on top of the meat sauce and add 1/2 of the cheddar cheese. Add a second alternating layer of tortillas or pasta, the meat sauce and cheese mixture and top with remaining cheddar cheese. If using noodles, at this point fold over the ends from the first layer.


Bake at 375 degrees for 30 minutes, or till cheese is bubbly. Allow to set for 5 to 10 minutes before cutting. Serve extra parmesan or shredded Cheddar cheese at the table. Extra salsa or hot sauce can also be served.

This recipe can easily be modified to suit individual preferences.

Mexican Huevos Rancheros

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Huevos Rancheros Ingredients
1 medium onion, chopped

2 tbl. olive oil

1 can(16oz) cut tomatoes, cut to smaller pieces

3 tbl. canned diced green chili peppers, rinsed

1 tsp. chili powder
1/8 tsp. garlic powder (or 2 cloves fresh, minced)

4ea. 6-inch tortillas

8 eggs

3/4 cup shredded Monterey Jack cheese
How to Cook


To cook the Huevos Rancheros start by using a heavy frying pan or cast iron skillet, saute the onion and garlic in olive oil till tender but not soft. Add the tomatoes(undrained), chili peppers, garlic, and chili powder. Bring back to slow boil, reduce heat and simmer uncovered 5 to 10 minutes or until the rancheros sauce has thickened slightly.


Meanwhile, place tortillas on a baking sheet and brush lightly with oil. Bake 8 to 10 minutes at 350 degrees or till lightly crisp. One at a time, break an egg into a measuring cup and carefully slide the egg into the simmering tomato sauce. Repeat with remaining eggs or huevos. Cover and simmer slowly for 3 to 5 minutes or till the whites have set and the yokes begin to thicken but are not hard


Place each tortilla on a plate, top with 2 eggs, spoon tomato sauce over top of eggs and sprinkle with cheese. Serve this huevos rancheros recipe with a Mexican hot pepper sauce

Ceviche Authentic Mexican Fish Food

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Ceviche, or Seviche, comes originally from Polynesia and has undergone changes that make it a Mexican food dish. Mexicans prefer to make Ceviche using mackerel or pompano which are considered fat fish. Limes are preferred foe this recipe, although lemons may be used, since both contain the citric acid that "cooks" the fish and shrimp.

Ceviche

Recipe Ingredients
3/4 lb Red snapper fillets; cut in pieces 1 x 1/2 inch

8oz small shrimp, peeled and de-veined

6oz scallops

6 limes

Ceviche Marinade
1/2 cup white onion, chopped fine

4 serrano peppers; chopped

2 lg.tomatoes; finely chopped

1/2 cup minced green olives-pimento type

1/4 cup parsley finely chopped

3 tbl. olive oil

1/2 cup cilantro finely chopped

2 tbl jalapeno pepper strips finely chopped

1 tbl Worcestershire sauce

1/2 cup white onion, chopped fine

2 tbl crushed dry oregano leaves

3/4 cup tomato juice

salt to taste

To prepare Red Snapper and Shrimp:

Place seafood in glass bowl and cover with juice. Marinate 6 hours or overnight. Drain and return seafood mixture to bowl.

Marinade

Mix onion, tomatoes, olives, parsley, serrano peppers and cilantro. Stir in tomato juice, oil, jalapeno peppers with juice, Worcestershire, oregano and salt. Pour marinade sauce over fish, mix gently and marinate for 1 day in refrigerator. Serve in cups and garnish with chopped avocado and cilantro. This Ceviche recipe can be refrigerated for up to 5 days. Serves 6

Authentic Mexican Tamales

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Recipe Ingredients
5 lbs. lean pork or beef, cooked and shredded

6 to 7 lbs. fresh masa

1 1/2 lbs lard
1 tbls. salt
1 1/2 pts. red chili sauce

1 bundle oujas (corn shucks)
How to Make Tamales

To make tamales, cook meat by boiling in a large covered pot with enough water to cover completely. Add salt to taste and slow boil till completely done. Cool meat and save broth. When meat has cooled, shred and mix in the chili sauce. Clean oujas (corn shucks or outer husk)in warm water. (make masa by hand or with mixer) Mix the masa, lard , salt and enough broth to make a smooth paste. Beat till a small amount (1 tsp) will float in a cup of cool water.

Spread masa (1/8 to 1/4 inch thick layer, or to preference) on ouja, add a small amount of meat and roll up. Fold up ends of ouja and place(fold down) on a rack in a pan deep enough to steam. Add 1 to 2 inches water, cover with a tight fitting lid and steam about 1 1/2 hours. (a cloth can be used under the lid to make a tighter fit)

Many variations of ingredients can be used in making tamales. You can use a combination of beef and pork, use chicken or even fried beans. One or two olives may be added to the center or try adding a few raisins.
This recipe will make 4 to 5 dozen Mexican tamales

Guacamole Avocado Dip

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Guacamole Ingredients
3 ripe Avocados (1 1/2 lbs.)

1 vine ripe tomato, diced

1/2 small onion, minced

2 tbs. fresh Coriander, chopped

1 1/2 tbs. fresh lemon juice

1 clove garlic, minced and mashed to paste with 1/2 tsp. salt
Directions

To make guacamole dip, halve avocados and scoop out flesh into a bowl. Add remaining ingredients and stir till well combined. Season dip with salt and pepper to taste.

Authentic Mexican Tortillas

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Ingredients
2 cups all purpose flour

1/4 cup vegetable shortening, cut into pieces

1/2 tsp. salt

1/2 tsp. baking powder

3/4 cup warm water
Directions:

In a bowl, blend flour, salt, baking powder and shortening until it resembles fine meal. Add water, a little at a time, to flour mixture and toss until liquid is incorporated (water amount will vary with different flour types). Form dough into a ball and kneed on a floured surface until dough is smooth and elastic. Divide, and make 12 smaller balls. Cover and let stand at least 30 minutes.

Cooking Tortillas

Roll each ball of dough on a floured surface to make 6 or 7 inch sized tortillas. Place on a pre-heated griddle or cast iron skillet and cook till medium golden on both sides. Stack between towels or plastic.

Small amounts of butter may be used for frying if desired. Tortillas can also be grilled over a barbecue and wood burning stoves with smooth flat tops and types with round covers make excellent grilling surfaces for this recipe.

Mexican Enchiladas

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Enchiladas Ingredients
12 regular corn tortillas

16 to 20 oz. enchiladas sauce

1 pint(16oz.) sour cream

2 or 3 bundles green onions, chopped, including
2 or 3 inches of the stem

1/2 to 1 lb. grated longhorn, Cheddar cheese
or Queso Mexicano
1 pint(16oz.) yogurt

vegetable oil or lard

8 ounces green chili Mexican salsa
Sauce

In a bowl mix the yogurt, sour cream, green onions
and green chili salsa. Pour the enchilada sauce into another bowl.

Cooking Tortillas:

In hot oil, fry tortillas just until soft, drain and dip in sauce to coat. Place in a 9 x 13 baking pan or larger, making a single layer. Add part of the sour cream mixture and sprinkle with cheese. Repeat until pan is full, pour the remainder of the sauce over the top and add a final layer of cheese. Bake enchilada dish for 20 to 25 minutes at 325 degrees.

Mexican Chicken Enchiladas

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Ingredients for Enchiladas
12 corn tortillas

8 oz. sour cream

4 oz. chopped green chile
4 to 6 green onions, chopped,
including 2 or 3 inches of the stem

1 8oz. can cream of chicken soup

1/2 to 1 lb. grated Longhorn,
Cheddar cheese or Queso Fresco

vegetable oil or lard
Making Enchiladas

To cook enchiladas, soft fry the tortillas and drain. Roll cheese in each tortilla and fasten with a toothpick. Mix the remaining ingredients together to make a sauce. Spread a layer of the enchilada sauce in the bottom of a 9 x 13 baking pan. Add rolled tortillas and cover with the remaining sauce. Be sure to cover all tortillas with sauce. Sprinkle top with more cheese and bake Enchiladas at 350 degrees for 20 to 30 minutes or till cheese is bubbly.

Butter Cookies

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Butter Cookie Ingredients

1 pound soft butter

1 cup powdered sugar

1 cup walnuts, chopped fine

3 1/2 cups sifted flour

1 teaspoon vanilla

powdered sugar
How To Bake Cookies

Whip butter with mixer. Continue mixing at low speed and add 1 cup powdered sugar, walnuts, then the flour, a few tablespoons at a time. Add vanilla. Drop cookie batter, by teaspoon-full quantities, on ungreased cookie sheet. The dough is fairly stiff so just roll the batter in little balls and then press down with a glass to shape. Bake 15 to 20 minutes at 350 degrees. Remove from pan; sprinkle with a little powdered sugar.

For butter cookies used for special dinners or for birthday gifts you can place a piece of glazed cherry on top and sprinkle with a green sparkle.

White Clam Spaghetti Sauce

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Clam Sauce Ingredients
2-7 1/2 cans minced clams

4 cloves garlic, minced or chopped

1/4 cup butter or margarine

1/4 cup olive oil

3 tbls. chopped parsley

Grated Parmesan cheese

1 tsp salt
Cooking Sauce

Drain clams, saving 3/4 cup of juices. Set aside. In a skillet, slowly heat the olive oil and butter, add garlic and saute until golden. Remove from heat. Stir in saved juices, add parsley, salt and bring to a boil. Reduce heat; simmer uncovered 10 minutes, add clams and simmer 3 minutes longer. Serve hot over cooked spaghetti or other Italian pasta and top with Parmesan cheese.

This white sauce will cover about 1/2 pound of pasta.