Main Dishes






South of the Border Sun Bowl

  1. 1 lb ground beef
  2. 1 1/4 oz pkg taco seasoning mix
  3. 1 cup raisins
  4. 1 head iceberg lettuce
  5. 1 cup cooked kidney beans
  6. 1 tomato, diced
  7. 1/2 cup shredded
  8. sour cream
  9. guacomole (see below)
  10. cheddar cheese
  11. corn chips

Prepare beef with seasoning mix according to package directions. Stir 1/2 cup of the raisins into meat mixture; cool. Line serving bowl with lettuce leaves. Tear remaining lettuce into bitesize pieces; place 1/2 into bowl. Top with meat mixture, another 1/3 of the lettuce, the beans, then spread gacomole on top of beans, add final 1/3 of the lettuce; then tomato, cheese and remaining 1/2 cup raisins. add sour cream before sprinkling with corn chips around outer edge of salad. Serves 6.



Guacamole


  1. 2 Medium ripe avocades (mashed to make 2 cups)
  2. 1 tbs minced onion (fresh or dried)
  3. 1 clove of garlic-minced
  4. 1\4 tsp chili powder
  5. 1\4 tsp salt
  6. 1\3-1\2 cups manonaise or salad dressing (miracle whip or whatever)
  7. 6 slices of crisp fried bacon (crumbled for garnish)


Cut & remove pit from avacados. Remove rind-mash combine with onions, garlic and salad dressing in bowl. Cover the top with mayo to the edges to seal. Cool in the fridge. At serving time, stir in mayo to mix crumble bacon on the top. Serve with tomato slices,tortilla chips. Refried beans are also a good side dish. This can also be made with just the avacados and salt to taste, which is how we normally make it! Ü



Strawberry Pasta



Strawberry Pasta


  1. 1 cup thinly sliced strawberries
  2. 1/3 cup dark brown sugar
  3. 3/4 cup heavy cream
  4. 4 oz angel hair pasta
  5. 2 tbs chopped, toasted hazelnuts


In small bowl, toss strawberries and 1 tbs brown sugar. Cover and set aside. In medium saucepan, combine cream and remaining brown sugar. Bring to boil, stirring constantly. Reduce heat and simmer several minutes or until sugar is dissolved and cream is light brown in color and smooth in consistency. Remove from heat. Meanwhile. cook pasta according to package directions, omitting salt. Drain very well. Return to saucepan to heat, add pasta and toss until thoroughly coated and heated. Place pasta in serving boi, I or individual dishes. Spoon strawberries , and juices over pasta. Sprinkle with chopped nuts. Serve immediately. Serves 4.



Spanish/Mexican Meatballs

  1. 8 oz Lean ground beef
  2. 8 oz ground pork (or sauage)
  3. 1 cup of fresh white bread crumbs
  4. 1 onion finely chopped
  5. 1/2 tsp dried oregano (or cumin)
  6. Corn oil (for frying)
  7. 1 egg lightly beaten (beef stock)
  8. milk (optional)

The Sauce


  1. 1 mild, or hot chilli pepper seeded and chopped
  2. 2 garlic cloves, crushed
  3. 1 onion, finley chopped
  4. 8 oz tomatoes, finley chopped, & seeded
Add bread crumbs,ground beef,& pork, orgegano,along with salt & pepper,and stir in egg. Knead with hands, to make a smoothe mixture. Shape into 1 1/2 inch balls. Heat 1/2 inch of oil in frying pan, and fry them for 5 mintues, or until brown. Put the meat balls in a flame proof pan, and, add beef stock. Cover. Add remailing sauce ingredients and bring to a boil. Lower heat, and simmer for 30 mintues. Using a slotted spoon, transfer the meatballs to a serving dish. Press the sauce thru a strainer, and pour over the meatballs. Serve garnished with oregano leaves. Serves 4.



Picadillo

  1. 2 T olive or corn oil
  2. 2 lbs ground beef
  3. 1 onion finely chopped
  4. 2 garlic cloves, chopped
  5. 2 eating apples
  6. 1 LB tomatoes,(lrg,peeled,seeded,& chopped)
  7. 2 or 3 drained pickeled jalapeño chillies,seeded, and chopped
  8. ½ cup rasins
  9. ¼ tsp ground cinamon
  10. ¼ tsp ground cumin
  11. salt & pepper to taste

For Garnish


  1. 1 T butter
  2. ¼ cup slivered almonds
  3. Torilla chips or taco shells


Heat oil in large frying pan, add beef,onion,garlic. Fry, stirring occasionally, until beef is brown, and onion ius tender. Peel and or chopp apples. Add to the pan, along with remaining ingreidents. (except those for the garnish, and chips) Cook uncovered for 20-25 mintues, stirring occasionally. Just before serving, melt the butter ina small frying pan, and saute. The almondsds until golden brown, Serve with the topped almonds,and chips. (unless you use tacos of course)



Refried Beans



  1. 1 or 2 cans of any type of beans (Navy,kidney,etc)
  2. 2 tbs olive oil
  3. 1 small onion, chopped
  4. 1 tbs ketchup soup
  5. 1 tbs mayo
  6. 1 tbs mustard
  7. salt & pepper to taste
  8. sour cream

Drain beans, and save the liquid. mash beans with masher ,or use blender. In a on-stick pan or Iron skillet, place the 2 tbs of olive oil (or any good oil) Add the onion, and saute un til golden brown. DO NOT burn. remove the onions,add mashed eans.Turn skillet on med, heat- let fry. Stir frequently so not to stick. When they start to get dry, add some of the liquid from the beans. Continue to fry,and stir, until the beans become crisp,but dont let them burn. Add more oil if needed. Shortly eforedone, add and stir in the ketchup,mayo, and mustard. Add salt & pepper for taste. You can add onions for garnish, if desired, and serve with the sour cream. This is very good served with rice, guacamole, and tortilla chips. It can be made form dry beans, just follow package directions. Any type of beans can be used, such as: red Kidney,pinto or navy beans The bean dish can be used to make buritos, serve on mexican pizza , tostadas, and other dishes.



Spanish Rice



  1. 2 Tbs. of oil (olive etc...)
  2. 1 1/2 cups long grained rice
  3. 1/2 cup chopped onions
  4. 1/2 cup chopped green peppers
  5. 1 large can of tomato sauce or soup
  6. 1 lb.of ground beef
  7. salt & pepper paprika/oregano/chili seasoning (optional)

Saute ground beef, onions, and green peppers. Drain. Saute rice in the oil, until golden brown. stir often. Don't let it stick or burn! Add the rice, tomato sauce (or soup) and 2 1/2 cups of water to the ground beef mixture. Bring the mixture to a boil. Then let simmer. Cover and let simmer until all liquid is gone, but don't let it become too dry. If rice is not done, add more water, and cook down again. watch it, so as not to let it stick or burn. Good served with garlic bread.



Sloppy Joe Muffins



  1. 1 pkg. refrigerated biscuits
  2. 1 lb. ground beef
  3. 1/2 c ketchup(or barbeque sauce)
  4. 3 tbs. brown sugar
  5. 1 tbs. apple cider vinegar
  6. 1/2 tps. chilli powder(or 1 can of sloppy joe mix)
  7. 1 cup shredded cheddar cheese

Mix the ketchup (or barbeque sauce, whichever) with the apple cider vinegar, and the 1 cup of cheese, set aside. Separate the biscuits, and flatten into circles and press into a greased muffin tin, press up the sides to form a crust. In a skillet, brown ground beef, drain, and mix with the ketchup/brown sugar/apple vinegar mixture. Fill each muffin cup with buscuits with the meat mixture about 1/4 cup to each tin. Sprinkle with cheese. Bake at 375 degrees for 18-20 minutes or until golden brown.



Stuffed Pepper Pizza



  1. 6 large green peppers
  2. 1\2 lb ground sausage
  3. 1 16oz. can of undrained tomatoes(stewed or mexican style or salsa)
  4. 1 1\3 c water
  5. 2\3 c uncooked regular white rice
  6. 1\2 tsp dried oregano
  7. 1\2 tsp dried italian seasoning
  8. 3\4- 3 oz. shreeded mozzarella cheese

Slice peppers lengthwise, clean out the seeds. Cook for 5 mintues in boling water. Drain, and set aside. Cook the sausage until brown. Stir to crumble. Drain. Combine sausage with the next 5 ingredients, cover and cover over medium heat for 20 mintues or until rice is done. Fill peppers with the mixture, and place in a shallow baking dish. Bake at 350 degrees for 15 mintues. Sprinkle with cheese, and bake 5 more minutes longer. Makes 6 servings.



Pina Colada Spread



  1. 1 8oz pkg. cream cheese(softened)
  2. 1 c crushed pineapple (drained)
  3. 1 c flaked coconut
  4. 1 1/2 tsp. ground ginger
  5. 2 tbs. lemon juice
  6. 1/2 c chopped pecans

Beat cream cheese until light and fluffy. Add rest of ingreidents, mixing well. Chill. Serve with crackers. Serves 2 1/4 cups. Keep covered in fridge.



Spanish Stlye Omelets



  1. 1/4 c chopped mushrooms
  2. 2 T chopped onions
  3. 2 T chopped celery
  4. 2 T chopped green peppers
  5. 1/4 c veggie oil (divided)
  6. 1 8oz can of tomato sauce
  7. 1/4 tsp of salt
  8. dash of hot sauce (optional)
  9. 6 eggs
  10. 6 Tbsp water

Saute veggies in 1T of hot oil until tender. Add tomato sauce 1/4 tsp of salt and hot sauce. Bring to a boil. Set aside. Combine 2 eggs and 2 T water at a time, and fry or make your omelet. When your omelet is half cooked before you fold over, add 2-3 tbs of sauce mixture on top of the eggs. Let stand and fold over to make omelets. Fry on both sides. Do the same procedure for all of the following omelets. Serves 3.



Tamale Supper




  1. 1 medium onion, chopped
  2. 1 tablespoon shortening
  3. I can (15 ounces) beef tamales in sauce
  4. I can (8 ounces) whole kernelcorn
  5. 1 can (8 ounces) tomato sauce
  6. 1 teaspoon chili powder
  7. 1 cup shredded sharp
  8. Cheddar cheese (4 ounces)
  9. 1/4 cup sliced pitted ripe
  10. olives

Heat oven to 350'. In medium skillet, cook and stir onion in shortening until tender. Drain sauce from tamales; stir sauce, corn (with liquid), tomato sauce and chili powder into skillet. Simmer uncovered 5 minutes. Pour into ungreased baking pan, 9x9x2 inches, or 2-quart casserole. Stir in half the cheese. Remove papers from tamales; arrange tamales spoke-fashion in pan. Sprinkle olives and remaining cheese in center. Cover tightly with aluminum foil. Bake 15 minutes. 4 servings.



Jalapeno Hash Dinner



  1. 1 package Hamburger helper hash dinner
  2. 1 can (4 ounces) peeled green chillies
  3. 1 cup chili sauce
  4. 1 cup chili sauce

Prepare hash dinner as directed on package except-add chilies and chili sauce with the hot water.5 servings.



Huevos Rancheros




  1. 2 tablespoons minced onion
  2. 2 tablespoons salad oil
  3. 1 can (28 ounces) tomatoes
  4. 1 can (4 ounces) peeled green chilies, seeded and chopped
  5. '/4 pound sharp cheese, shredded
  6. 6 eggs
  7. 6 tortillas

Cook and stir onion in oil until tender. Add tomatoes and chilies; heat to boiling. Simmer until thickened, about 20 minutes. Add cheese; stir until melted. Break eggs into sauce; cover and cook gently 10 to 15 minutes or until eggs are set. While sauce cooks, soften tortillas one at a time by placing over heat on burner or grill about 1 minute. To serve, top each tortilla with cooked egg and generous portion of sauce. 6 servings.



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