27.) ENCHILADA PIE
6 corn tortillas
oil for softening tortillas
2 bunches green onions, sliced
12 oz. salsa or taco sauce
1 (8 oz.) can pitted black olives, sliced
2 cups shredded cheddar cheese
2 cups shredded Monterey Jack cheese
Preheat oven to 400 degrees. In a skillet, heat 1/4 inch oil
over medium heat. Dip each tortilla into oil and fry a few
seconds until it blisters and becomes limp. Remove with tongs
and drain briefly. In a 2 quart casserole dish, alternate layers
of tortillas, onions, salsa, olives and cheese.
Cover and bake for 20 - 25 minutes. Makes 6 servings.
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28.) ENCHILADAS
1-1/2 lbs. ground beef
1 pkg. tortillas
2 cans enchilada sauce
1/4 cup onion
1/4 cup green pepper
1/2 lb. cheddar cheese, grated
oil
1 cup sour cream
1 cup black olives
Preheat oven to 350 degrees. Fry tortillas in oil until air
pockets form (10 seconds, heat oil to almost smoking). Brown
meat with half of the onion. Add 1/2 cup sauce to mixture. Coat
tortillas with sauce. Place mixture in center of tortilla, add
some cheese and some of the green pepper and roll. Place in
baking dish and bake for 20 minutes. Garnish with sour cream,
lack olives and remaining cheese.
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29.) ENCHILADAS
(A Second Recipe)
1 pkg. cheddar cheese, grated
1-1/2 to 2 lb. hamburger
1 pkg. enchilada sauce mix, dry
2 pkgs. soft-shell tortillas
Brown the hamburger. Add a dash of salt, pepper and chili
powder. Prepare the package of enchilada sauce mix on the stove
according to the directions on the package. Drain the hamburger.
Set aside.
Deep fry the tortillas in HOT oil, dipping one at a time for
only a couple seconds each. Pile the deep-fried tortillas onto
paper towels to remove excess oil. Add small amount of enchilada
sauce to hamburger, and small amount of sauce in bottom of a
9x11 glass cake pan. Set sauce aside. Spoon 1 heaping tbsp. of
hamburger mix onto flat, hot tortilla; add grated cheese. Roll
tortilla with hamburger and cheese inside and put rolled
tortilla into cake pan. Line rolled tortillas close together to
fill the cake pan.
Pour remaining sauce over top of rolled enchiladas, submerging
them. Sprinkle remaining grated cheese on top. Bake, covered, at
300 degrees for 10 minutes. Serve immediately.
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30.) CREAM CHEESE AND MUSHROOM ENCHILADAS
1/2 cup chopped onion
1 clove garlic, minced
1 tbsp. cooking oil
28 oz. can tomatoes
1 tbsp. honey
1 tbsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. ground coriander
16 oz. fresh mushrooms, sliced
2 tbsp. margarine
8 oz. pkg. cream cheese, cut up
1 cup sour cream
3/4 cup sliced green onions
8 - 7 inch flour tortillas
2 cups shredded pepper cheese
dash ground red pepper
Cook onion and garlic in oil until tender. Stir in tomatoes (cut
up), honey, 1 tsp. chili powder, cumin, coriander, and red
pepper. Bring to a boil, reduce heat, and simmer uncovered about
30 minutes or until thick, stirring occasionally.
In a saucepan cook mushrooms and remaining chili powder (2 tsp.)
in margarine on medium high 4 to 5 minutes until mushrooms are
tender and liquid evaporates. Reduce heat. Stir in cream cheese
until melted. Add 1/4 cup sour cream and the chopped green
onion. Spoon 1/3 cup mushroom mixture in center of each
tortilla. Sprinkle with pepper cheese and rollup. Place seamside
down in a greased 12x7x2 inch baking dish. Spoon tomato mixture
over tortillas.
Cover and bake in a 350 degree oven for 30 minutes or until
heated through. Top with shredded pepper cheese and return to
oven until cheese melts. Serve on a bed of lettuce and tomatoes,
with sour cream, if desired. Serves 4 - 5 .
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31.) GREEN ENCHILADA SUPREME CASSEROLE
1-1/2 lbs. hamburger
1/2 cup chopped onion
1 can cream of mushroom soup
1 can cream of chicken soup
3/4 to 1 cup sliced black olives
1 soup can of milk
1 - 4 oz. can green chilies
8 oz. cheddar cheese, shredded
1 - 16 oz. bag of Tostados
Brown hamburger with chopped onion. Mix soups, milk and green
chilies. Add to hamburger and let simmer for 20 minutes. In a
9x13 pan, spread a thin layer of hamburger sauce, then a layer
of Tostado chips, and then a layer of shredded cheese. Repeat
layers. On top of last layer of hamburger sauce, spread black
olives and then top with cheese.
Bake in a 350 degree oven for 30 minutes. If preferred, garnish
with sour cream.
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32.) SOPAIPILLAS MEXICAN FRIED COOKIE
4 cups flour
2 tsp. baking powder
2 tsp. salt
2 tsp. shortening
1-1/4 cups water
Sift together dry ingredients. Add shortening and water and
knead until smooth. Put into plastic bag and let stand for 2
hours. Roll very thin and cut into small triangles.
Fry in deep fat heated to 375 degrees until golden brown. Turn
once. Drain on paper towels and serve with honey or sprinkle
with cinnamon sugar. Makes 12 servings.
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33.) APPLE FIZZ
Beverages that go well with Mexican food are: Beer (Mexican or
otherwise), margaritas, hot chocolate, or apple fizz. If you
choose hot chocolate, stir with a cinnamon stick.
To make Apple Fizz: mix equal portions of cold apple juice and
ginger ale in a pitcher, or pour half apple juice and half
ginger ale over ice cubes in each glass
MAGIC PIE RECIPE
4 eggs
1/4 cup margarine
1 cup white sugar
1/2 cup flour
1/4 teaspoon salt
1/2 teaspoon baking powder
2 cups milk or half and half
1 cup coconut
1 teaspoon vanilla
Place all ingredients in blender at one time and blend until
mixed together. Pour into a buttered 10-inch piepan. Bake in a
350 degree oven for 1 hour. When done, crust will be on bottom,
custard in the middle, an coconut on top - right where they
belong.
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CHOCOLATE CHERRY CHEESECAKE
Crust:
1-1/4 cups chocolate wafer crumbs (about 18 wafers)
2 tbsp. sugar
3 tbsp. melted butter or margarine
Filling:
2 (250 g or 8-oz) packages cream cheese
1 (125 g or 4-oz) package cream cheese
1 cup sugar
1/4 cup cocoa
2 tsp. vanilla
1 cup whipping cream
3 medium eggs
1 (19-oz.) can cherry pie filling
2 tbsp. chocolate cherry liqueur (optional)
2 tbsp. sugar
1/2 tsp. vanilla
1/4 oz. grated semi-sweet chocolate
Combine chocolate wafer crumbs, 2 tbsp. sugar and melted butter.
Press into bottom of 9 inch spring form pan. Bake in moderate
oven, 350 degrees, for 10 minutes. Cool. Reduce oven temperature
to 300 degrees.
Have cream cheese at room temperature. Beat in large mixing bowl
at medium speed until creamy. Gradually beat in the one cup of
sugar and cocoa. Add vanilla. Beat in eggs, one at a time. Beat
until smooth. Pour over chocolate crust. Bake in slow oven, 300
degrees, about one hour until center of cake is firm. Remove
from oven and cool to room temperature.
Combine cherry pie filling with liqueur, if being used. Pour
over cooled cheesecake.
Add the two tbsp. sugar and vanilla to whipping cream in bowl.
Whip until stiff. Spoon onto cake, covering evenly. Chill
several hours before serving.
Decorate with grated chocolate. Makes 10 to 12 servings. This
cheesecake freezes well.
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BRANDIED PUMPKIN CHEESECAKE
Crust:
1-1/2 cups graham cracker crumbs
1/2 cup butter or margarine, melted
1/4 cup sugar
Filling:
2 (250 g) pack cream cheese at room temperature
1 (125 g) pack cream cheese at room temperature
1 cup sugar
4 medium eggs
1 (14 oz.) can pumpkin (no spices added)
2-1/2 tsp. ginger
1 tbsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1/3 cup brandy
whipped cream
preserved ginger
For crust, combine crumbs, sugar and butter in a bowl and mix
well. Press crumb mixture firmly into bottom of 10 inch spring
form pan and 2 inches up sides. Bake in moderate oven, 350
degrees for 10 minutes.
For filling beat together cream cheese and sugar until light and
fluffy. Add eggs, one at a time, beating well after each
addition until smooth and creamy. Add pumpkin, ginger, cinnamon,
nutmeg, cloves and brandy and mix until well blended. Pour
cheese mixture into crust and bake in slow oven, 325 degrees,
for 50 or 60 minutes, or until well risen. Turn off heat and let
cheesecake cool in oven. When cold, decorate top with whipped
cream and sliced ginger.
SICILIAN RICOTTA CHEESECAKE
Sponge cake:
Butter
3 egg yolks
1/2 cup sugar
Finely chopped rind of 1/2 lemon
1 cup all-purpose flour
1 tsp. baking powder
3 egg whites
Filling:
1-1/2 cup sugar
1-1/2 lb. fresh ricotta cheese
1 lb. mixed candied fruit
1/8 tsp. ground cinnamon
3 1-oz. squares semi-sweet chocolate, chopped in pieces
8 tbsp. Maraschino liqueur
To make the sponge cake:
Preheat the oven to 375 degrees. Butter a 10 inch spring-form
cake pan.
Whisk the eggs yolks with the sugar, grated lemon rind and 3
tbsp. hot water until light and foamy.

Sift the flour and baking powder together, and fold it into the
egg yolk mixture.
Whisk the egg whites until stiff, but not dry. With a large
spoon, fold them into the cake mixture.
Pour the mixture into the prepared cake pan and bake for 15 to
20 minutes, or until the cake is a rich golden color and springs
back when pressed lightly. Turn out and cool on a wire rack.
For the filling:
Dissolve the sugar in 3 tbsp. of water over low heat. Beat the
sugar syrup with the ricotta cheese until it is smoothly
blended. Put aside about half of the best pieces of candied
fruit to decorate the cake. Chop the remainder coarsely.
Add the cinnamon to the sweetened ricotta and beat until smooth
and creamy. Put aside a few tbsp. of the mixture for decoration.
Combine the remainder with the chopped fruit and chocolate.
Cut the sponge cake in half horizontally. Put one layer on the
bottom of the cake pan, cut side up, and sprinkle it with half
of the Maraschino. Spread with the remaining cheese mixture. Fit
the ring of the cake pan in position and chill the cake for
several hours.
When ready to serve, remove the cake from the pan and place it
on a large, flat serving dish. Coat the top and sides with the
reserved cheese and decorate with the reserved candied fruit.
You may also decorate the cake with whipped cream, and the
candied fruits may be supplemented with chopped nuts.
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