Tortilla Sandwiches (Sincronizadas)
16 corn tortillas
12 ounces asadero or mozzarella cheese
8 slices ham
Using half the cheese, sprinkle it equally on 8 tortillas. Place a piece of ham on each tortilla. Sprinkle on remaining cheese, and top with the remaining tortillas. Pin each sandwich together with 2 wooden picks.
Meanwhile, heat about 1/2 inch oil in a skillet until a drop of water sputters instantly. Fry the sandwiches, 1 or 2 at a time, turning once, until the tortillas are just semi-crisp. They should not be crisp, but just chewy. Serve them with guacamole and salsa for breakfast, lunch or dinner, or as a snack.
Barbecued Pork and Beef Sandwiches
In a crockpot, combine the following:
1 1/2 pounds lean stew beef
1 1/2 pounds lean pork cubes
1 cup finely chopped onion
2 cups finely chopped green bell pepper
Combine the following ingredients:
1 (6 ounce) can tomato paste
1/2 cup brown sugar
1/4 cup cider vinegar
1 tablespoon chili powder
1 teaspoon salt
2 teaspoons Worcestershire sauce
1 teaspoon dry mustard
Blend all of these ingredients well and add to the crockpot. Stir into the meat, onion and pepper mixture. Cover and cook on HIGH for 8 hours. Stir to shred meat before serving on buttered rolls or pita bread.
NOTE: If you do not have a crockpot, you can simmer this mixture on top of the stove. Use a very heavy Dutch oven with a tight-fitting lid.
This may also be served over rice rather than using rolls, if desired. Leftovers freeze great.
Roast Fajita Burritos
Source: Iowa Farrmer Today
Leftover roast beef, sliced thin or bite-size
1 medium onion, coarsely chopped
1/2 red pepper, coarsely chopped
1 cup shredded Colby jack cheese
6 soft tortillas
1 can condensed creamy chicken verde soup
Fill soft tortilla shells with meat, onion, peppers and 1/8 cup shredded cheese per tortilla.
Roll tortillas and line up in a sprayed dish. Pour chicken soup over the top and sprinkle remaining cheese on top. Bake at 350 degrees F until hot throughout.
Serve with tortilla chips, salsa, lettuce, tomato, onion, cilantro and sour cream.
Hot Dr. Pepper
The Dr. Pepper Museum is located in Waco, Texas.
12 ounces Dr. Pepper
2 lemon slices
Pour the Dr. Pepper into a saucepan. Heat until it is hot and bubbly, at exactly 170 degrees F.
Place a lemon slice in the bottom of each of two mugs. Pour the Dr. Pepper into the mugs, then serve immediately.
Skillet Bread
Source: Chicago Tribune - many years ago
Skillet bread has a place in history. Cooks who crossed the country in a Conestoga wagon knew how to prepare it whenever they could pull out their fry pans.
2 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons salt
1 1/4 cups milk
2 tablespoons butter
In a large bowl, mix flour, baking powder and salt. Add milk and stir with a wooden spoon (very important for authenticity) until mixture is spongy.
Heat butter in a 10-inch skillet (cast iron is authentic). Keep heat low and do not brown. Be sure butter is evenly spread in pan.
Add batter and cook 15 minutes or until bottom side is golden brown. Use a large spatula to lift and turn. Cook 15 minutes more.
Serve on a round platter spread with butter and jelly.
Serves 4 to 6.
Coco Loco
1 large fresh coconut*
1 1/2 ounces light tequila
1 ounce light rum
1 ounce dark Jamaican rum
1/2 ounce Kahlua
3 1/2 ounces coconut water
3 1/2 ounces pineapple juice
6 ounces crushed ice
151-proof rum
1 pineapple slice (for garnish)
1 maraschino cherry (for garnish)
2 lime wedges (for garnish)
With an ice pick, poke out two eyes of the coconut shell and drain out the coconut water (yes, this is correct, it is not coconut milk). Cut off the top of the coconut as you would cut off the top of a pumpkin for carving. In a blender put tequila, light rum, dark rum, Kahlua, fruit juices and crushed ice. Blend until frothy and pour into the coconut shell. Pour a small float of 151-proof rum over the top of the drink. Skewer the pieces of fruit and stick the end of the skewer into the coconut. Serve with straws.
Serves 2 persons.
* If you prefer, you can serve this in a large compote-type glass which has been chilled before serving.
Champurrado
This is a very thick pre-Columbian beverage, still made in Mexico today.
1 cup atole blue (or yellow) cornmeal
1/4 cup cocoa
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 cups water
3 cups milk
1/2 cup honey
Mix cornmeal, cocoa, cinnamon, salt and water in a saucepan. Heat to boiling, stirring constantly. Reduce heat to low. Stir in milk and honey. Heat to simmering, stirring constantly. Do not boil.
Makes 6 (1-cup) servings.
Cantaloupe Horchata
You can also make this with other fruits, either singly or in combination.
1 (2 to 3 pound) ripe cantaloupe
1/4 cup Mexican lime juice
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
2 to 3 cups water
Cut cantaloupe in half and scoop out all the flesh and seeds. You should have approximately 2 1/2 cups. Place flesh and seeds in a blender container. Add remaining ingredients and blend for about 2 minutes. Strain and refrigerate. Serve over ice.
Makes 4 cups.