FC: John Huber's Cook Book
2: Baked Apple Pancake 3 large granny smith apples, peeled, cored, and cut into 8 wedges 1/2 cup milk 1 egg 2 tbsp. oil 1/2 tsp vanilla 1 cup flour 5 tbsp. powdered sugar 3/4 tsp. baking powder 1/4 tsp. salt 3 tbsp. butter or margarine 1/4 tsp. cinnamon powdered sugar and/or maple syrup for serving
3: Preparation: 1. place rack in center of oven and preheat to 425 2.in a medium bowl, beat milk, egg, oil and vanilla until well blended. stir in flour, 3 tbsp. sugar, baking powder and salt. stir until blended. 3.in a 10" oven proof, non stick skillet, melt butter over a medium heat. add apples, 2 tbsp. sugar and cinnamon. cook, turning often 5-7 minutes until apple slices are browned but still hold their shape. 4. spread slices in an even layer in skillet, stir batter and pour over hot apples. 5. place skillet in oven and bake 13-15 minutes, until the batter is cooked and puffs up around the edge of the pan. 6. remove and loosen the edges from the pan. place a serving platter over the skillet and flip the pancake onto the serving platter. garnish with powered sugar or maple syrup.
4: Tex-Mex Taco Salad Ingredients: 1/2 cup prepared salsa 2 tablespoons reduced fat sour cream 1/2 teaspoon canola oil 1 small onion, chopped 2 cloves garlic, minced 8 ounces lean ground beef or turkey 1 large plum tomato, diced 1/2 cup canned kidney beans, rinsed 1 teaspoon ground cumin 1 teaspoon chili powder 1/8 teaspoon salt, or to taste 2 tablespoons chopped fresh cilantro 4 cups shredded romaine lettuce 1/4 cup shredded sharp cheddar cheese
5: Preparation: 1. combine salsa and sour cream in a large bowl 2. heat oil in a medium nonstick skillet over medium heat. add onion and garlic and cook, stirring often, until softened, 1 to 2 minutes. add beef and cook, stirring often, until cooked through, 3 to 5 minutes. add tomato, beans, cumin, chili powder, and salt; cook, stirring, until tomato begins to break down, about 2 minutes. remove from the heat stir in cilantro and 2 tablespoons of the salsa mixture. 3. Add lettuce to the remaining salsa mixture and toss to coat. divide the lettuce between 2 plates, top with the cooked meat and sprinkle with cheese.
6: Cajun chicken pasta Ingredients: 3/4 pound rotini, cooked according to pkg 2 tablespoons butter 2 skinless boneless chicken breast halves, sliced 1/2" thick 3 cloves garlic, minced 1 bunch green onion, chopped 2 tablespoons Cajun seasoning, or to taste 1 teaspoon freshly ground black pepper 1 teaspoon ground red pepper (cayenne) 8 ounces heavy cream 1 green bell pepper, julienned 1 red bell pepper, julienned 8 ounces fresh mushrooms, quartered 1/2 cup Parmesan cheese, grated
7: Preparation: cook rotini according to package directions. drain; set aside. melt butter in a large skillet over medium heat. add chicken; cook, stirring frequently, until browned, about 6 to 8 minutes. add garlic, onions, Cajun or creole seasoning and ground black and red peppers. add bell peppers and mushrooms; stir to combine. cover and cook for 5 minutes. uncover; stir in cream and let simmer another 2 minutes. stir in Parmesan cheese. remove sauce from heat, stir in cooked pasta and serve immediately.
8: Italian Frittata Ingredients: 1/4 lb. fresh mushrooms, thinly sliced 2 green onions, minced 1 1/2 tbsp. margarine 6 eggs 3 tbsp. fresh parsley, chopped 1/2 tsp. basil, dried and crumbled 1/4 cup grated Parmesan cheese salt and pepper to taste Conventional Directions: pan: large skillet with oven-safe handle oven temperature: broil 1. saute mushrooms and onions in margarine over medium heat until tender-crisp 2. preheat broiler 3. beat eggs in medium bowl 4. add parsley, basil, salt and pepper, and half the cheese to the eggs. mix well, 5. pour egg mixture over vegetables in skillet. cook over medium heat, with out stirring, until edges lightly browned 6. sprinkle with remaining cheese. 7. broil until top is golden brown 8. cut into wedges and serve hot.
9: Microwave directions: pan: 9 inch glass pie pan, microwave safe Power level: 100% power 1. combine mushrooms, onions, and margarine in glass pie pan. cover with plastic wrap and vent. 2. cook 2 to 3 minutes at 100 % power, rotating the pan after 1 minute 3. beat eggs, parsley, basil, salt, pepper, and half the cheese in a small bowl. 4. pour egg mixture over vegetables 5. cook at 70% power 4 to 5 minutes 6. move cooked portions to center of dish and uncooked parts to outside. lightly level the top. rotate pan. 7. cook 4 to 5 minutes more at 70% power until eggs are set but glossy. 8. sprinkle remaining cheese on eggs. 9. cook 2 to 3 minutes at 70% power. 10. let stand 2 to 3 minutes. cut into wedges and serve hot.
10: Low Fat chocolate chip cookies Ingredients: 1/4 cup butter, softened 1/2 cup sugar 1/4 cup brown sugar 1 egg white 1 tsp vanilla extract 1 cup all-purpose flour 1/2 tsp baking soda 1/4 tsp salt 1/4 cup cocoa powder 1/3 cup miniature chocolate chips
11: Preparation: Preheat oven to 375 degrees. In large bowl, beat butter and sugars together with an electric mixer until creamy. Add egg white and vanilla and mix until well blended.
12: Chicken Caesar Salad Ingredients: 2 chicken breast halves 2 t. oil 1/2 head romaine lettuce 1/2 cup shredded Parmesan cheese 4 slices thick bread 2-3 T butter Garlic seasoning Caesar dressing as desired
13: Preparation: 1. Slice the chicken and season with salt, pepper and other seasoning as desired 2.Fry chicken in the oil until completely cooked 3. Dice the bread into croûuton sized pieces. Melt butter in a frying pan. Place bread in the frying pan. Quickly coat the bread with melted butter. Season with garlic seasoning. Cook until toasty and slightly brown. 4. Shred the lettuce and place in bowl. 5. Toss in the Parmesan cheese 6. Toss with dressing. Serve and top with sliced chicken and croutons.
14: Apple Crisp Ingredients: 4 medium tart cooking apples, sliced (4 cups) 3/4 cup packed brown sugar 1/2 cup Gold Medal all-purpose flour 1/2 cup quick-cooking or old fashioned oats 1/3 cup butter or margarine, softened 3/4 teaspoon ground cinnamon 3/4 teaspoon ground nutmeg Cream or Ice cream, if desired
15: Preparation: 1.Heat oven to 375 F. Grease bottom and sides of 8-inch square pan with shortening 2. Spread apples in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over apples 3. Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with cream
16: Monster Cookies Ingredients: 1 c. butter, softened 1 1/2 c. brown sugar 1 c. flaked coconut 1 c. M&M's 1.2 tsp. salt 1 1/2 c. peanut butter 1 c. chocolate chips 1/2 c. white sugar 2 eggs 1 tsp. vanilla 1 tsp. baking soda 2 c. oatmeal 2 c. flour
17: Preparation: Cream sugar and butter. Add eggs, peanut butter and vanilla. Stir in dry ingredients, then add other ingredients. Bake 12 minutes at 350 degrees.
18: Beef and Broccoli Lo Mein with Ramen Noodles Ingredients: 3/4 pound boneless beef steak 2 teaspoons soy sauce 2 teaspoons dry sherry 1 teaspoon cornstarch 2 packages ramen noodles 4 cups boiling water 3 cups broccoli flowerets 1 1/2 tablesppons peanut oil 3 tablespoons oyster sauce 2 teaspoons cornstarch dissolved in 2 tsp water
19: Preparation: slice beef into thin slices, about 2 inches long. place in a bowl and stir in soy sauce, sherry, and cornstarch. break ramen noodle blocks into 6 peices each. place in a bowl, sprinkle with contents of seasoning packets and cover with 4 cups of boiling water. stir and let soak. steam broccoli in the microwave until barely tender, about 2 minutes. heat oil in a large skillet or wok. when very hot, stir fry beef until no longer pink. toss in broccoli and stir. pour 2/3 cup of the broth from the soaking noodles into a measuring cup. add the oyster sauce to the measuring cup and stir. drain the noodles, discarding the remaining broth. add the broth and oyster sauce mixture to the skillet and bring to a simmer. stir in the cornstarch mixture and cook until thickened. add the drained noodles and stir and cook until evenly coated and heated through.
20: Red Lobster's Cheddar Biscuits Ingredients: 2 1/2 cups bisquick baking mix 3/4 cup cold milk 4 tablespoons cold butter( half stick) 1/4 teaspoon garlic powder 1 heaping cup grated cheddar cheese Bush on top: 2 tablespoons butter, melted 1/4 teaspoon dried parsley flakes 1/2 teaspoon garlic powder pinch salt
21: Preparation: 1. preheat your oven to 400 degrees 2. combine bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. you don't want to mix too thoroughly. there should be small chunks of butter in there that are about the size of peas. add cheddar cheese, milk, and 1/4 teaspoon garlic. mix by hand until combined, but don't over mix. 3. drop approximately 1/4 cup portions of the dough onto a ungreased cookie sheet using an ice cream scoop. 4. bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown. 5. When you take the biscuits out of the oven, melt 2 tablespoons butter in a small bowl in your microwave. stir in 1/2 teaspoon garlic powder and the dried parsley flakes. use a brush to spread this garlic butter over the tops of all the biscuits. use up all of the butter. makes one dozen biscuits.
22: Egg Rolls Ingredients: 1/2 pound ground pork 1/2 teaspoon ground ginger 1/2 teaspoon garlic powder 2 cups peanut oil for frying 1 tablespoon all-purpose flour 1 tablespoon water 1 cup shredded cabbage 1 ounce shredded carrots 4 (7 inch square) egg roll wrappers
23: Preparation: 1. Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside. 2. In another large skillet heat oil to about 375 degrees F or medium-high heat. while oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots, and reserved pork mixture. Mix all together. 3. Lay out one egg roll skin with a corner pointed toward you. place about 1/4 to 1/3 cup of cabbage, carrot, and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the four paste on the final corner to help seal the egg roll. 4. Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack.
24: Stir Fry Ingredients: 4 chicken breasts(skinless,boneless,cut into bite size pieces) 1 1/2 tbsp. cornstarch 1 tbsp. soy sauce 3 tbsp. oil 1 med. green pepper (sliced thinly) 4 med. mushrooms (sliced) 1/2 lb. chinese pea pods (snow peas)cut in half 1/2 cup cashews or peanuts 1/4 tsp. ground ginger 1/4 tsp. cayenne pepper Sauce: 6 tbsp. soy sauce 3 tbsp. white wine or apple juice 1 1/2 tbsp. cider vinegar 3 tbsp. brown sugar 1 tbsp. cornstarch 1 tbsp. oil
25: Preparation: 1. In a large bowl, combine chicken pieces with cornstarch and soy sauce, stir well and let sit at least 15 minutes. 2. In a small bowl, combine and mix thoroughly sauce ingredients. 3. In a large frying pan or wok, over medium-high heat, heat oil, add chicken and quickly stir-fry until done, 2 to 3 minutes. Remove chicken from pan and set aside on plate. 4. Add sliced green pepper and mushrooms to pan and stir-fry 2 minutes. 5. Add pea pods and nuts, stir-fry 2 more minutes and add ginger and cayenne. 6. Return chicken to wok with vegetables, add sauce and stir to combine. Cover skillet and cook 5 minutes over medium heat.
26: Egg Foo Young Ingredients: 1 teaspoon sesame oil 1 cup chopped onion 1/4 cup chopped green onion 1/2 cup chopped celery 1 cup bean sprouts 1/4 teaspoon cornstarch 1/2 pound shrimp, peeled, deveined and roughly chopped 2 tablespoons soy sauce 1 teaspoon salt 8 eggs, well beaten
27: Preparation: 1. In a skillet over medium heat, heat sesame oil and lightly fry the onions, celery and sprouts. Stir in cornstarch and add shrimp, soy sauce and salt. Stir until well blended. Remove from heat and transfer to a bowl. 2. Return the pan to the heat, and add the beaten eggs. Fry the eggs while stirring gently. Return the vegetable and shrimp mixture to the pan while the eggs are still liquid. Finish frying until eggs are fully cooked.
28: Egg Drop Soup Ingredients: 6 cups chicken broth 4 oz. spinach 1 green onion 2 eggs 1 tsp. salt 2 tbsp. cornstarch dissolved in 2 tbsp. cold water
29: Preparation: 1. Wash and separate spinach leaves. break into 4 inch sections 2. beat eggs 3. Bring chicken stock to boil. add salt and spinach. 4. Add cornstarch paste. stir a few seconds until stock thickens. 5. Slowly add eggs. stir gently in one direction so threads form. turn off heat immediately. taste. add salt if necessary. 6. Pour soup into warm bowl. Garnish with chopped green onions. serve at once. Serves 6.
30: Italian Wedding Soup Ingredients: 1/2 pound extra-lean ground beef 1 egg, lightly beaten 2 tablespoons dry bread crumbs 1 tablespoon grated Parmesan cheese 1/2 teaspoon dried basil 1/2 teaspoon onion powder 5 3/4 cups chicken broth 2 cups thinly sliced escarole 1 cup uncooked orzo pasta 1/3 cup finely chopped carrot
31: Preparation: 1.In a medium bowl, combine meat, egg, bread crumbs, cheese, basil and onion powder; shape into 3/4 inch balls. 2. In a large saucepan, heat broth to boiling; stir in escarole, orzo pasta. chopped carrots and meatballs. Return to boil, then reduce heat to medium. cook ar slow boil for 10 minutes, or until pasta is al dente. stir frequently to prevent sticking.
32: Peanut Blossoms Ingredients: 1/2 cup and 1 tablespoon shortening 1/2 cup and 1 tablespoon peanut butter 1/2 cup and 1 tablespoon packed brown sugar 1/2 cup and 1 tablespoon with sugar 1 1/4 eggs 2 tablespoons and 3/4 teaspoon milk 1 1/4 teaspoons vanilla extract 2 cups all-purpose flour 1 1/4 teaspoons baking soda 1/2 teaspoon salt 1/4 cup and 2 teaspoons white sugar for decoration 1 1/4 (9 ounce) bags milk chocolate candy kisses, unwrapped
33: Preparation: 1.Preheat oven to 372 degrees F. Grease cookie sheets 2. In a large bowl, cream together the shortening, peanut butter, brown sugar, and 1 cup white sugar until smooth. Beat in the eggs one at a time, and stir in the milk and vanilla. Combine the flour, baking soda, and salt; stir into the peanut butter mixture until well blended. Shape tablespoonfuls of dough into balls, and roll in the remaining white sugar. Place cookies 2 inches apart on the prepared cookie sheets. 3. Bake for 10 to 12 minutes in the preheated oven. Remove from oven, and immediately press a chocolate kiss into each cookie. Allow to cool completely; the kiss will harden as it cools.
34: Italian Pizza Ingredients: 1 1/2 tsp. yeast 1/2 tsp. sugar 1/2 tsp. salt 1 1/2 cup flour 1 1/2 tsp. oil 1/2 c. and 2 T. warm water
35: Preparation: In a small bowl combine yeast, sugar, salt, and 1 1/4 cup flour. Mix will. In a separate bowl combine oil and water. Pour water mixture into flour mixture and mix well. Turn onto well floured surface and knead gently until dough forms a ball. Add the remaining 1/4 cup flour during kneading only until the dough doesn't stick. Knead about 5 minutes or until smooth and elastic. Roll out dough on floured surface to a 10 inch circle. Grease pizza pan and sprinkle with cornmeal. Place dough on pan and stretch to fit to edges. Bake at 350 degrees F for 10 minutes. Remove from oven and top with the following ingredients: 1 cup pizza sauce, cooked sausage, chopped green pepper, chopped onion, sliced mushrooms, sliced olives, 1 lb. mozarella cheese, shredded, pepperoni. Return to oven for 10 minutes more, or until cheese is melted.
36: Tuscan Garlic Chicken Ingredients: 4 boneless, skinless chicken breasts 1 1/2 cups flour 1 tbsp salt 2 tsp black pepper 2 tsp Italian seasoning 1 lb fettuccine pasta, cooked according to package directions. 5 tbsp olive oil 1 tbsp garlic, chopped 1 red pepper, julienne cut 1/2 cup white wine 1/2 lb whole leaf spinach, stemmed 2 cups heavy cream 1 cup parmesan cheese, grated
37: Preparation: 1. Pre-heat oven to 350 degrees F 2. Mix 1 1/2 cups flour,salt, pepper and Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess. 3. heat 3 tbsp oil in a large skillet. Cook chicken breasts 2 at a time over medium-high heat until golden brown and crisp. Add more oil for each batch as necessary. 4. Place cooked chicken breasts on a baking sheet and transfer to preheated oven. cook for 10-15 minutes or until internal temperature reaches 165 degrees F. 5. Heat 2 tbsp oil in a sauce pan. add garlic and red pepper and cook for approximately 1 minute. Stir in 1 tbsp flour,wine,spinach, and cream and bring to a boil. Sauce is done when spinach becomes wilted. Complete by stirring in parmesan cheese. 6. Coat cooked, drained pasta with sauce, then top with chicken and remaining sauce. Garnish with extra parmesan cheese.
38: Bread Sticks Ingredients: 2 packs yeast 1 tbsp sugar 2 tsp salt 1/4 cup olive oil 1 1/2 cups warm water 3 1/2 cups all purpose flour
39: Preparation: 1. Dissolve yeast and sugar in warm water and let proof until bubbly. 2. add olive oil and salt and add flour a cup at a time. 3. Knead by hand, add flour until you have an elastic and kneadable dough. 4. Knead until you can take a golf ball size piece and stretch it without tearing. 5. Place dough on lightly floured board, cover and let sit five minutes. 6. Roll into a log about 20 or 22 inches long. Cut log into 20 pieces.
40: Flautas Ingredients: 2 lb.ground beef 3 tbsp. chili powder salt pepper 1 tbsp. ground cumin 2 tbsp. flour water lettuce, chopped cheddar cheese, grated sour cream guacamole 20, 6 inch flour tortilla
41: Preparation: 1. in a frying pan, over medium heat, sauté ground beef until lightly brown 2. Drain fat. add chili powder, salt, pepper, and cumin. Mix well so meat absorbs seasonings. 3. Sprinkle flour over meat. When flour is absorbed and none can be seen, add enough water to moisten meat mixture. Simmer for 5 minutes. Stir occasionally to blend flavors. keep warm. 4. Heat tortillas in warm, ungreased frying pan for 30 seconds per side, turning only once. 5. Place 3 to 4 tbsp. of meat mixture across center of each tortilla. Cover with lettuce, tomatoes, and cheese. Roll up. 6. Top with guacamole and dabs of sour cream. Serve at once.
42: Corn Soup Ingredients: 2 tbsp. butter 1 tsp. chili powder 2 cups green bell pepper 2 -12 oz cans of corn 1 small,dry, whole hot chili pepper 6 cups chicken broth 1 cup whipping cream 1/4 tsp. salt
43: Preparation: 1. Melt butter in large saucepan 2. Stir in chili powder and green bell pepper 3. Cook uncovered over medium heat for 3 minutes, stirring constantly 4. Add corn and broth. Bring to boil. Reduce heat. Simmer for 3 minutes. Remove whole chili pepper 5. Whip cream with 1/4 tsp. salt until stiff. Pour soup into large, warmed serving dish. Place whipped cream on top. Stir slightly. 6. ladle mixture from bottom of dish into warmed bowls.
44: Bunuelos Ingredients: 2 eggs 1/8 cup sugar 1 cup flour 1/2 tsp. baking powder 1/2 tsp. salt oil for frying 1/2 cup sugar 1/2 tsp. cinnamon
45: Preparation: 1.In a large bowl, beat together with electric mixer, eggs and 1/4 cup sugar until thick and lemon colored 2. Stir together 1 1/2 cups of flour, baking powder, and salt. Gradually add to egg mixture. beat until well blended. 3. Stir in 1/4 cup flour 4. Turn soft dough onto board coated with about 1/4 cup remaining flour
46: Gumbo Style Chicken Creole Ingredients: 1/4 cup oil for frying 1/4 cup all-purpose flour 1 green bell pepper, chopped 1 onion, chopped 2 cups cooked, chopped chicken breast meat 1 (14.5 ounce) can diced tomatoes with green chile peppers, with liquid 1 (4.5 ounce) can sliced mushrooms, drained 2 tablespoons chopped fresh parsley 2 teaspoons Worcestershire sauce 3 cloves garlic, minced 1 teaspoon soy sauce 1 teaspoon white sugar 1/2 teaspoon salt 1/2 teaspoon ground black pepper 3 dashes hot sauce
47: Preparation: 1. Heat oil in a large skillet over high heat. Stir in flour and cook, stirring constantly, for 5 minutes or until mixture is the color of a copper penny. Reduce heat to low and stir in bell pepper and onion. Cook 10 to 15 minutes, or until tender, stirring occasionally. 2. Add chicken, tomatoes with green chile peppers, mushrooms, parsley, Worcestershire sauce, garlic, soy sauce, sugar, salt, pepper and hot sauce. Stir together, cover and simmer for 20 minutes.
48: Cranberry White Chocolate Chip cookie Ingredients: 1/2 cup butter, softened 1/2 cup packed brown sugar 1/2 cup white sugar 1 egg 1 tablespoon brandy 1 1/2 cups all-purpose flour 1/2 teaspoon baking soda 3/4 cup white chocolate chips 1 cup dried cranberries
49: Preparation: 1. Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. 2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and brandy. Combine the flour and baking soda; stir into the sugar mixture. Mix in the white chocolate chips and cranberries. Drop by heaping spoonfuls onto prepared cookie sheets. 3. Bake for 8 to 10 minutes in the preheated oven. For best results, take them out while they are still doughy. Allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool completely.
50: Totopos con guacamole For the guacamole: 1 ripe tomato, finely chopped 2 Tbs. finely minced white onion 3 serrano chilies, finely chopped 1/2 tsp. sea salt, plus more as needed 3 large avocados, preferably Haas 2 Tbs. finely minced fresh cilantro For the garnish: 1 Tbs. small fresh cilantro leaves (optional) 1 Tbs. finely chopped white onion (optional) 1 Tbs. finely chopped ripe tomato (optional) For the totopos: 8 thin corn tortillas, each 4 to 6 inches in diameter Corn or peanut oil for frying Sea salt (optional)
51: Preparation: To make the guacamole, put the tomato, onion, chilies and the 1/2 tsp. salt in a mortar or small bowl, and smash with a pestle or fork to a coarse paste. Cut the avocados in half, remove the pits and scoop the flesh into the tomato mixture. Add the minced cilantro and mix and mash, leaving some lumps. Taste and adjust the seasonings with salt. If you want, sprinkle the guacamole with any or all of the garnishes and serve immediately, if possible. To keep at room temperature for up to 1 hour, cover with plastic wrap, pressing it directly onto the surface. To keep for up to 3 hours, do not add the cilantro until just before serving, and cover and store in the refrigerator. To make the totopos (chips, strips or squares), stack the tortillas in 2 equal piles. Cut each pile into 4 to 6 triangular wedges, strips 1/4 inch wide by 1 inch long, or small squares. Spread in a single layer, cover with a heavy kitchen towel or wire rack to prevent curling, and let dry for several hours. In a heavy fry pan over medium-high heat, pour in oil to a depth of 1 inch and heat to 375F on a deep-frying thermometer. Add the tortilla pieces a few at a time and fry, tossing them, until light gold. Do not let them darken or they will be bitter. Lift out and drain on paper towels. Salt the totopos while still hot. Cover with a dry kitchen towel and keep warm for up to 30 minutes in a 200F oven. Or store for up to 1 day in an airtight plastic bag. Recrisp, if necessary, for a few minutes in a 200F oven. Put the warmed totopos on a platter and serve with the guacamole. Makes about 2 cups guacamole and 3 cups totopos.
52: Tamale Pie Ingredients: 1 pound lean ground beef 1 cup chopped onion 1 large green bell pepper, chopped 1 large can (15 ounces) tomato sauce 1 large can (28 ounces) tomatoes, cut up 1 can (16 ounces) whole kernel corn, drained 1 small can (4 ounces) sliced ripe olives 2 cloves garlic, minced 1 tablespoon sugar 1/2 teaspoon salt 2 teaspoons chili powder dash black pepper 1 cup grated Cheddar or Mexican blend cheese . Crust: 3/4 cup yellow cornmeal 1/2 teaspoon salt 2 cups cold water 1/2 teaspoon chili powder 1 tablespoon butter or margarine 1/2 cup grated Cheddar or Mexican blend cheese, for topping (optional
53: Preparation: Brown ground beef with onions and green pepper; drain well. Add tomato sauce, tomatoes, corn, olives, garlic, sugar, salt, chili powder and black pepper. Heat to boiling; reduce heat and simmer, uncovered, for about 20 minutes, or until thickened. Add cheese; stir until cheese is melted. Set filling aside. In a saucepan, combine cornmeal, salt, water and chili powder. Cook over medium heat, stirring constantly, until thick. Stir in butter. Spread half of the mixture into a baking dish, about 12- x 8-inches. Spoon filling over bottom crust; spoon remaining cornmeal mixture over filling. Bake at 375 for 45 minutes. If desired, sprinkle 1/2 cup cheese over the crust about 5 minutes before casserole is done. Serves 6.
54: Mexican Hot Chocolate Ingredients: 3 ounces (tablet or cone) Mexican chocolate or bittersweet chocolate 3 cups milk 2 tablespoons sugar Pinch salt Miniature marshmallows, for serving 6 cinnamon sticks (preferably Mexican canela), for serving
55: Preparation: Using a sharp knife, break up the chocolate into smaller pieces. In a saucepan, combine the chopped chocolate, milk, sugar, and salt over medium-low flame. Heat and stir until the chocolate is completely melted and milk is very hot, but not boiling, about 10 minutes. Remove from the heat and froth the chocolate milk with a mini whisk or molinillo. Divide the hot chocolate among big mugs, top each with a few marshmallows, and serve with the cinnamon sticks as stirrers.