• • 1 lb. ground beef
• • 1 med. onion, minced
• • 1 garlic clove, chopped
• • 2 tbsp. salad or olive oil
• • 2 (6 oz.) cans tomato paste
• • 2 c. water
• • 1/2 tsp. salt
• • 1/2 tsp. pepper
• • 8 oz. lasagna
• • 2 eggs
• • 3/4 lb. ricotta or creamed cottage cheese
• • 3/4 lb. mozzarella cheese, sliced, grated
• • Parmesan cheese
• • 1 tsp. parsley, chopped

Directions:

In large heavy pan, brown ground beef in oil with onion, garlic and parsley. Add tomato paste, water, salt and pepper; simmer for 1 hour. Meanwhile, cook lasagna as directed on package.

Mix eggs and ricotta or cottage cheese in 13 x 9 x 2 inch baking pan. Spread about 1/2 cup sauce, then alternate layers of lasagna, sauce, ricotta and egg mixture and mozzarella until pan is filled. Top with sauce and sprinkle with Parmesan cheese. Bake at 375 degrees about 20 minutes.

Makes 8 servings.

• 1 pound Hamburger
• 1 Envelope taco seasoning mix — like French’s
• 1 can Tomato sauce
• 1 1/2 cups Water
• 1 cup Grated cheese
• 12 ounces Bag baked tortilla chips

Directions:

Saute meat in skillet. Add taco seasoning mix, tomato sauce, and water.

Bring to a boil, reduce heat and simmer uncovered 15 minutes. Add tortilla chips, mix, being careful not to break chips.

Pour into a 2 inch deep by 8-inch round or square baking disk. Bake in 400 F oven for 10-15 minutes.

Top with cheese, bake a little longer if desired.

• 1 1/2 cups Yellow cornmeal
• 1 (8 oz) container sour cream
• 1 teaspoon Salt
• 2 cups Shredded romaine or iceberg
• 4 cups Cold water — lettuce
• 2 tablespoons Butter/margarine
• 1 cup Shredded sharp cheddar
• 1 cup Shredded sharp cheddar — cheese
• 2 Plum tomatoes — diced
• 5 cups Double-header chili (recipe
• 2 Green onions — sliced heated
• 1/2 Ripe avocado — diced

Toppings:

• 1/2 cup Pitted sliced ripe olives

Directions:

This dish is a hearty chili turned into a party dish by adding a cornmeal layer and a garnish of cut-up veggies.
Prep time: 30 minutes plus cooling Cooking time: 25 minutes Cornmeal layer: whisk cornmeal, salt and water together in large saucepan. Bring to boil over medium-high heat, whisking constantly. Cook until thickened, 1-2 minutes. Remove from heat and stir in butter and cheese until melted.

Immediately pour cornmeal mixture into shallow 3-quart casserole. cool until firm, 30 minutes. (Can be made ahead. Cover and refrigerate chili and cornmeal layers separately. Assemble casserole, cover and bake in preheated 375~ oven 1 hour or until heated through.) Preheat oven to 375~. Spread top of casserole with chili. Cover and bake 25 minutes or until heated through. Garnish with toppings.

Makes 8 servings.

• 4 pounds Jack cheese — cut in strips
• 1 can 4 oz green chiles — seeded
• 4 Eggs
• 1/3 cup Milk
• 1/2 cup Flour
• 1/2 teaspoon Baking powder
• 1 cup Grated sharp cheddar cheese
• 1 can Marinara sauce
• Pitted ripe olives(garnish)

Directions:

Stuff chilies w/jack cheese. Arrange chilies side-by-side in greased shallow 1 1/2 qt. baking dish.

Beat eggs until thick and foamy, add milk, flour and baking powder – blend.

Pour egg batter over chiles – cover all chiles with batter. Sprinkle with cheddar cheese. Bake uncovered @ 375 30 minutes or until set. Serve with heated marinara sauce and olives.

• 2 cans Whole green chili peppers*
• 3 cups Sharp Cheddar cheese**
• 4 each Green onions — sliced
• 3 cups Shredded mozzarella cheese
• 6 each Eggs
• 4 cups Milk
• 3/4 cup All-purpose flour
• 1/4 teaspoon Salt
• 2 cans Green chili salsa

Directions:

* 7 oz. cans **shredded (approx. 12 oz.) Split chili peppers lengthwise and remove seeds and pith. Spread chilies in a single layer in a greased 9×13-inch baking dish.

Sprinkle Cheddar cheese, green onions, and 1-1/2 cups of the mozzarella cheese over chilies. In a bowl, beat eggs, milk, flour, and salt together until smooth. Pour over chilies and cheese. Bake in a 325 degrees oven for 50 minutes or until a knife inserted in custard comes out clean.

Meanwhile, mix salsa with the remaining 1-1/2 cups mozzarella cheese.

Sprinkle over casserole and return to oven for 10 minutes or until cheese melts. Let stand for 5 minutes before serving.

• 1/2 pound Queso fresco, crumbled — or mild cheddar — grated 1-1/3 cups)
• 18 Stale tortillas — cut into triangles
• 1 cup Thin sour cream
• 2 Chorizos — crumbled and
• 1 medium Onion — thinly sliced into
• 2 Limes — cut into wedges
• Ready: A flameproof dish at 3 Inches deep and about 10 inches across

Directions:

The Sauce

Heat the griddle and toast the chilies lightly on both sides. Be careful– they burn very quickly. When they are cool enough to handle, remove the seeds and veins. Cover the chiles with hot water to cover and leave them to soak for about 20 minutes, then transfer with a slotted spoon to the blender jar. Add the rest of the ingredients and blend to a smooth sauce.

The Chilaquiles:

In small frying pan add 2 Tbsp. peanut or safflower oil, 1/2 cup chicken broth. Heat the oil and cook the sauce until it darkens in color and is well seasoned–about 3 minutes. Add the broth and let the sauce cook over a high flame for a few minutes longer. Set aside.

Heat the oil and fry the tortilla strips until they are a pale gold, but not too crisp. Remove and drain on the toweling.
Cover the bottom of the dish with one third of the tortilla pieces. Cover them with a layer of one third of the cheese and a layer of one third of the sauce. Repeat the layers twice more.

Add the 3 to 3-1/2 cups chicken broth and bring to a boil. Lower the flame and continue cooking the chilaquiles at a brisk simmer, until most of the broth has been absorbed — about 15 mintues. Add the epazote a minute or so before the chilaquiles have finished cooking. (2 large sprigs.)

Pour the sour cream around the edge of the dish, then garnish with the chorizos and the onion rings. Serve in small deep bowls with lime wedges on the side.

• 6 Corn tortillas
• 1/2 cup Milk
• 1/2 pound Cheddar cheese — shredded
• 1 can Green chili salsa
• 1 can Cream of mushroom soup
• 1 can Cream of chicken soup
• 3 Chicken breasts; cooked — cut up

Directions:

Cut or tear the tortillas in 1/2″ squares. Put half of them on the bottom of a baking dish and cover with 1/2 of the cheese. Mix salsa, both soups and chicken together. Add half of this mixture to the baking dish. Repeat the layers and top with cheese. Cover and put in the frige for 24 hours. Bake at 350~F for 45 min. Uncover for the last 15 minutes to brown.

• 1 large Chopped onion
• 3 tablespoons Margarine
• 1 can Chopped chilies (small)
• 2 cups Tomato juice
• 1 can Cheddar cheese soup
• 1 teaspoon Chili powder
• 1/4 teaspoon Garlic powder
• 2 cups Chopped chicken breast — cooked
• 1 Dozen tortillas
• 1 cup Grated cheese

Directions:

Saute onion in butter. Add chilies, tomato juice, cheddar cheese soup, chili powder and garlic powder. Add chopped chicken. Break tortillas into about 6 pieces each. Put a layer of tortillas, layer of chicken mixture, and layer of grated cheese. Repeat until all is used. Bake at 350 degrees for about 30 minutes in 2 quart casserole, covered, and then uncover and add more grated cheese and cook until cheese is melted. This serves about 8.

• 1 pound Ground Beef
• 1 each Med. Bell Pepper — chopped
• 1 each Clove Garlic — minced
• 16 ounces Pinto Beans — drained
• 15 ounces Tomato Sauce
• 1 cup Picante Sauce — med. hot
• 1 teaspoon Ground Cumin
• 1/2 teaspoon Salt
• 12 each Corn Tortillas
• 2 cups Shredded Cheese
• Lettuce — shredded
• Sour Cream
• Fresh Tomato — chopped

Directions:

* Cheese may be Monterey Jack or Cheddar Brown meat with pepper, onion and garlic; drain. Add beans, tomato sauce, picante sauce, cumin and salt.

Simmer 15 minutes. Spoon small amount of meat mixture in 13×9 baking dish.

Top with 6 tortillas. Top with half the remaining meat mixture; sprinkle with cheese, repeat (except for cheese). Cover tightly with aluminum foil.

Bake at 350″ for 20 minutes. Remove foil and top with remaining cheese.

Bake uncovered for 5 minutes. Top with lettuce, tomato, sour cream and additional picante sauce.

• 1 lb of breakfast sausage.
• 6 slices fresh bread, diced.
• 6 medium eggs.
• 2 cups of milk.
• 2 cups of shredded cheddar cheese.
• 1 cup of sliced mushrooms (fresh or canned).
• 1 teaspoon of mild curry powder.
• 1 teaspoon of dry mustard.
• 1 teaspoon of salt.
• ½ teaspoon of dillweed.
• Freshly ground black pepper, to taste.

Directions:

In a suitably sized skillet, brown the sausage. Drain.

In a bowl, whisk the eggs and milk until blended.

Whisk in the mild curry powder, dry mustard, salt, dillweed and black pepper.

Add the sausage, cheddar and mushrooms; mix throughly.

Fold in the diced bread.

Pour the mixture into a baking dish and Bake at 350°F (175°C) for 45 minutes.

Serve.