JANUARY 20, 1997

 The Edwards Agency

Home & Garden

recipes

Dining In: Heat up January with a meal from south of the border


Speedy Beef & Bean Burritos
   8 (7-inch) flour tortillas
   1 lb. ground beef
   1 c. chopped onion (from the salad bar or frozen)
   1 tsp. bottled minced garlic
   1 can (15 oz.) black beans, drained and rinsed
   1 c. spicy thick and chunky salsa
   2 tsp. ground cumin
   1 bunch cilantro
   2 c. (8 oz.) shredded Monterey Jack cheese

   Wrap tortillas in aluminum foil; place in oven. Turn temperature to 350 F; heat tortillas 15 minutes.
   While tortillas are warming, prepare burrito filling. Combine meat, onion, and garlic in large skillet; cook over medium-high heat until meat is no longer pink, breaking meat apart with wooden spoon. Pour off drippings.
   Stir beans, salsa, and cumin into meat mixture; reduce heat to medium. Cover and simmer 10 minutes, stirring once.
   While filling is simmering, chop enough cilantro to measure 1/4 c. Stir into filling. Spoon filling down centers of warm tortillas; top with cheese. Roll up and serve immediately.

Chile Rellenos
   5 cans whole green chiles
   1/4 lb. sharp cheese, slivered
   5 eggs
   1/4 c. flour
   oil
Sauce:
   1 large can tomatoes
   1 onion, chopped
   1 small piece chile
Refritos:
   2 cans refried beans
   onion, chopped
   cheese, grated

   Separate eggs. Beat whites until stiff. Add flour to yolks and beat. Fold whites into yolk mixture. Stuff chiles with the cheese. Dip in the egg batter. Put 1/4 inch oil in frying pan and fry chiles. Serve with tomato sauce. This can be made the day before and reheated in the oven.
   Sauce: Simmer tomatoes with onions and a small piece of chile. Remove the chile before serving. Or, use a canned Mexican sauce. Serve this with guacamole (mashed avocados), tacos, and refritos.
   Refritos: Heat beans with melted cheese; sprinkle with onions.

Mexican Spoon Bread
   1 1/2 c. grated Cheddar cheese
   1 sm. can cream-style corn
   3/4 c. milk
   1/4 c. powdered milk
   1/2 tsp. salt
   3 eggs, slightly beaten
   1 c. yellow cornmeal
   2 tsp. baking powder
   1 can green chilies, chopped
   Few drops Tabasco sauce (optional)
   Freshly ground pepper to taste
   1/3 c. oil
   Pimento for garnish
   Yogurt or sour cream

   Mix together all ingredients except chilies, cheese, and nuts. Pour half of the batter into buttered 9"x9" casserole. Mix together chilies and cheese. Layer half of this mixture on the batter. Pour on remaining batter and top with the rest of the chile mixture. Bake at 350 F for 45-55 minutes until golden brown. Garnish with pimento slices and place a spoonful of yogurt or sour cream on each serving.