**** WEEKLY POST - INTERNATIONAL.. VIVA MEXICO!!!*** THIS ONE'S FOR CABOT! =)

OK Ladies,
You asked for it and you got it. Let's post our favorite Mexican recipes aqi por favor. ( here please)

FRIED MEXICAN ICE CREAM

1 pint of Vanilla Ice Cream
1/2 cup cornflakes, crushed
1 tsp cinnamon
2 tsp sugar
1 egg
oil for deep frying


to garnish:
honey
whipped cream

Scoop 4 balls of ice cream and placce on pie plate, freeze. Mix cornflake crumbs, cinnamon and sugar. Roll frozen icecream balls in 1/2 the crumb mixture and freeze again, a half hour. Beat egg, dip coated balls in egg, then roll again in remaining cornflake crumbs.Freeze until ready to use. Heat oil in deep fryer to 350 degrees. Place frozen icecream balls one at a time in basket or perforated spoon and lower into hot oil for 1 minute. Immediately remove and place in dessert glass. Drizzle with honey and top with a dollop of whipped cream.

MEXICAN CASSEROLE

12 corn tortillas
1 ½ pounds ground sirloin
1 onion, chopped
1-tablespoon chili powder
1-teaspoon salt
Fresh ground pepper to taste
1 (15oz) can Ranch Style Beans, undrained
1-pound Velveeta cheese, sliced
1 can cream of mushroom soup
1 (10 ¾ oz) can Ro-tel tomatoes

Line bottom of a greased 9x13-inch Pyrex dish with 6 tortillas. Brown meat and drain off excess fat; add onion, chili powder, salt and pepper. Cook about 5 minutes until onion is soft. Layer meat over the tortillas and then layer undrained beans. Layer sliced Velveeta cheese and then cover with remaining 6 tortillas. Combine the soup and Ro-tel tomatoes and then pour over top of tortillas. Cover with foil and Bake at 350-degrees for 1 hour. Remove from oven and let set for about 20 minutes before serving.

Wanda

I don't have a knock out recipe to put here...but you can all come over and make this stuff at my house, okay? That would be way cool. ~~susie.

I make this as a side dish when I fix mexican food unstead of rice all the time.
Corn Casserole
1 sm onion, diced
1 each gr bell and red bell pepper, diced
1 stick Marg
1 14oz.can cream corn
1 12oz can whole corn, drained
1 6 oz jiffy cornbread mix

ooooppppsssss hit the wrong button

1 egg 1 c shredded sheese, usually cheddar but I like pepper jack too
3 Tbl. sugar
Put first 4 ingredients in micro safe bowl. Cook for 3 min. Combine all other ingredients with pepper mixture. (Important: Mix By Hand)
Pour in 3 Qt. casserol dish and bake 350• for 45 minutes.

This is a great side dish with almost anything. I made it as a side for Christmas dinner.
Also have a HINT: If not making refriend Beans from Scratch ise 1 can of refries and 1 can of Ranch Beans. Looks and tastes like the ones you get in most Mex. Restaurants.

Toni OLE'

Mexican Caramel Custard Flan
(Flan Caramelisado)

Place in blender:
3 eggs + 3 egg yolks
3 oz. cream cheese
1 can sweetened condensed milk
14 oz. milk
1-1/2 tsp. vanilla

Blend for 5 to 6 minutes.
Put 3/4 c. sugar in a skillet on medium heat and caramelize. Pour into a 10 inch pie plate, swirling to cover bottom. Pour custar in. Put pie plate into a larger pan with 1/2 in. of hot water. Bake 1 hour at 350°.
Turn out on a plate to serve.

Bizcochitos
1 Cup Lard or shortening (lard is traditional)
1/2 Cup Sugar
1 Egg
3 Cup Flour
1-1/2 Teaspoon Baking powder
1/2 Teaspoon Salt
1 Teaspoon Anise seed
3 Tablespoon Sweet wine
TOPPING:
1/4 Cup Sugar
1 Tablespoon Cinnamon
Cream fat and sugar until quite creamy. Add egg and beat until very fluffy.
Sift together flour, baking powder and salt; add to creamed mixture. Stir in
wine and anise seed. Roll dough to 1/4" thick and cut in plain squares or
fancy shapes. Combine topping ingredients and sprinkle on top of each
cookie. Bake in a preheated 350 oven for 15-20 minutes or until light brown.
Freezes well.

Bananas Fritas
4 Firm Bananas
2 Cup Beer Batter (or use seltzer instead of beer for batter)
Oil For Deep-Frying
1/2 Lemon, Juice of
1/2 Cup Honey
1 Pint Vanilla Ice Cream or
1 Cup Flavored Whipped Cream
Peel bananas & split each into 3 sections lengthwise. Dip the sections into
beer batter, shake off excess batter, and slip the bananas into 350 degree
cooking oil. Cook on all sides, turning carefully, until batter is crisp and
golden. Arrange fried bananas on 4 dessert plates and sprinkle with lemon
juice and honey. Top with ice cream or flavored whipped cream and serve
immediately. If you use whipped cream as a topping flavor it with a little
sugar and almond extract.

These are much better than the ones you buy....

* Exported from MasterCook *

TORTILLAS DE HARINA (FLOUR TORTILLAS)

Recipe By : Annie - KC
Serving Size : 12 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 c. all purpose flour
1 1/2 T. salt
1/2 c. lard or shortening
3 1/4 c. warm water

Mix dry ingredients in a large bowl. Using hands, blend lard into flour mixture. Gradually add warm water to the mixture until a soft textured dough (not sticky) is obtained. Knead dough for 10 minutes, pat lightly with lard, cover and let stand 15 minutes. Repeat above instructions. Dough should be smooth. Divide dough into 24 balls slightly bigger than a tennis ball. Pat each ball with lard, cover with wax paper and let stand for 30 minutes. Traditionally, the flour tortilla can be patted and shaped by hand; however, a rolling pin can be used. Use floured board to roll the balls into very thin rounds. (Approximately 16 inches in diameter). Use a large heated iron griddle (ungreased) for cooking. Lay the rolled-out tortilla on the griddle and cook momentarily (dough will bubble a little)' then lift, flip and cook the other side. Tortillas will be browned in the areas where the dough bubbled and some areas will remain white, but will be cooked. Cooked tortillas can be frozen and used as needed. Tortillas may used with meals in the same fashion bread is used. Yields 24.

Around here the price of flour tortillas is outrageous. I recouped the price of my tortilla press/griddle in less than six months.

Flour Tortillas
4 Cup All purpose flour
1-1/2 Teaspoon Salt
1-1/2 Teaspoon Baking powder
4 Teaspoon Lard or shortening
1-1/2 Cup Warm Water
Combine dry ingredients in a mixing bowl. Cut in shortening. Make a well in
the center and add water, a small amount at a time, to form a dough. Knead
dough in bowl until smooth and elastic. Cover and wet aside for ten minutes.
Form dough into egg sized balls and flatter between palms. With rolling pin,
roll each ball into a 6 inch circle, about 1/8 inch thick. Cook on preheated
ungreased skillet over medium high heat, approx. two min. per side, until
tortilla looks slightly speckled. Cover with a clean towel to keep warm and
soft until served. The tortillas may be cooled and stored in plastic bags in
the freezer for later use.

Gorditas
Filling:
1 pound ground beef
1 small onion, chopped
2 teaspoons salt
1/4 teaspoon pepper
1 teaspoon garlic salt
1/4 teaspoon chile powder
Shell:
2 cups masa harina
1 teaspoon baking powder
2 teaspoons salt
1 cup water
2 pieces bacon, fried and crumbled
2 tablespoons Longhorn cheese
Topping:
Shredded lettuce
Sliced or diced tomatoes
Shredded cheese
Fry beef and onion together. Season with salt, pepper, garlic salt and chile powder. While meat is cooking, mix with hands all ingredients for shells.
Pinch off small portion of dough and roll into 2-inch ball. With quick
patting motion, flatten out to 1/2 inch thickness and about 3 inches in
diameter. (I pat mine out closer to 4 inches) Fry in hot grease until golden brown, turning once. Drain. Make aslit through the middle; open slightly like a taco shell and stuff with meatmixture, lettuce, tomatoes and cheese. Serve with favorite chile or taco sauce.

Taco Lasagna

Large Flour Tortillas, cut into strips
¾ lb. Jimmy Dean sausage
¾ lean ground beef
1 packet taco seasoning
1 lg. Onion
1 lg. Jar Ortega, or your favorite
1-2 can Rotel with chiles
1 bag Mexican shredded Cheese
1 bag Mozzarella shredded Cheese
pepperoni, cut into fourths, optional
chopped black olives
refried beans, optional
sour cream for topping-do not add to casserole
Cook meats together until done; drain well. Mix Salsa and Rotel together in a bowl. Add seasoning according to directions. I make this in my electric skillet, but you can use a glass 9x13 dish. Begin with
a small amount of salsa on bottom, add tortilla strips. Layer beans on bottom(only two of my kids like the beans, so often I leave them out and serve them on the side with melted cheese and chives). Layer the remaining anyway you choose, using salsa and cheese between layers, ending with cheese on the top. Heat at 350º until hot and bubbly. 30-40 minutes. Let rest a few minutes. Cut into squares and top with a dollop of sour cream. Serve surrounded by taco salad and Fiesta Bread.(REC)

These aren't particularly authentic, but they're favorites when my daughters come to visit!

Seafood Enchiladas

10 flour tortillas
8 oz crab (we use the imitation)
12 boiled shrimp
1 can evaporated skim milk
1 t. cumin
1 t. chili powder
1-2 T. flour
1 c. jack cheese, shredded
-------
Whisk milk and flour with spices. Pour in skillet and heat until thick. Chop shrimp; mix with crab. Put about 3 T. in tortilla; add 1-2 T. cheese. Fold in ends and roll. Put in greased 9X13. Stir any remaining cheese into sauce. Pour over tortillas. Bake 20 minutes at 350.

++++++++++

And for dessert:

Margarita Pie

3 oz melted butter
3 oz crushed salted pretzels
1/2 c sugar
7 oz. sweetened condensed milk
1-1/2 oz "reallime" juice
1 drop green food coloring
3/4 oz tequila
3/4 oz. triple sec
6 oz. whipped cream
----------
Mix butter, pretzels and sugar and press firmly in 10-inch pie plate. Blend milk and lime juice with food coloring. Stir in tequila, triple sec and whipped cream. Pour in prepared crust and freeze until firm.

Note from Linda: This has a fairly strong Margarita flavor - you might want to cut down on the liquor!

UMMMMMMMMMMMM!

Mexican Fiesta Biscuit Bake

2 tablespoons margarine or butter
13 "grand "-size butter biscuits (I use store brand
1 large jar of THICK favorite salsa
3 cups Mont-jack cheese or mix with Mexican cheese
1/2 green pepper, optional
3-4 green onions chopped -not too fine
1 can sliced black olives, drained
extra salsa if desired
Do NOT use aluminum pan. If you do, you will never make that mistake again! Clean-up is awful and tends to burn the cheese and salsa. Trust me!
Heat oven to 375°F. Melt margarine in oven in 13x9-inch GLASS baking dish . Tilt to evenly coat dish. Separate biscuits; cut each biscuit into eighths with kitchen scissors or knife. Place biscuit pieces in large bowl; toss with 1 3/4 cups salsa. Spoon evenly into coated dish. Sprinkle with cheese, bell pepper, onions and olives. Bake at 375° for 35 to 45 minutes or until edges are golden brown and center is set. Let stand 15 minutes. Cut into squares; serve with additional 1 cup salsa.

OH,THANK-YOU!!

I don't have a recipe to post, but my DS has been asking if I had found the recipe for fried bananas,yet! His fav! And we are all big fans of Mexican cooking! But I don't have a very big collection of recipes, so I hope this post goes for quite some time!

Thanks again and thanks-in-advance for anyone else that posts!

OH,THANK-YOU!!

I don't have a recipe to post, but my DS has been asking if I had found the recipe for fried bananas,yet! His fav! And we are all big fans of Mexican cooking! But I don't have a very big collection of recipes, so I hope this post goes for quite some time!

Thanks again and thanks-in-advance for anyone else that posts!