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              Some Mexican dishes recipes I have collected.
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     Title: Green Chile Sauce
Categories: Mexican Sauces    
  Servings:  4

      2 T  Oil or lard                         1 ea Clove garlic (optional) 
    1/2 c  Minced onion (optional)             1 T  Flour 
      1 c  Water                               1 c  Diced green chili 
      1 ea Salt to taste                 
 
  In oil in a heavy saucepan, saute' garlic and onion. Blend in flour with
  wooden spoon. Add water and green chili. Bring to a boil and simmer,
  stirring frequently, for 5 minutes.
 
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     Title: Red Chili Sauce
Categories: Mexican Sauces    
  Servings: 12

     16 ea Dried red chili pods                1 ea Hot Water 
      2 ea Cloves garlic                       1 ea Salt to taste 

  Open each dried red chili pod. Wash well inside and out and remove
  blemishes. Remove stems, seeds and veins from the pods. For hotter chili
  leave some veins. Rinse with cold water and soak in hot water for one hour
  or until soft. Place the pods in an electric blender (or food processor)
  and add enough water to almost cover them, leaving about two inches
  headspace. Blend until smooth and skins disappear, about 2-3 minutes. If
  sauce seems to be too thick, add more water and blend for another 1 minute
  or until skins disappear. Add 2 cloves garlic and process until well
  blended. Salt to taste.
 
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     Title: Salsa Suprema
Categories: Mexican Sauces Relishes   
  Servings: 16

      1 ea Large tomato, chopped               1 ea Medium onion, chopped 
      2 ea Fresh green chilies, chopped        1 ea  or 4 oz can green chili 
    1/2 t  Garlic salt                       1/2 t  Monosodium glutamate(option) 
      1 x  Salt to taste                 
 
  Combine all ingredients and chill, covered, in refrigerator at least one
  hour.
 
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     Title: Mexican Salsa
Categories: Mexican Sauces Relishes   
  Servings:  8

      1 ea 8 oz. can tomato sauce              2 T  Crushed red chili 
    1/2 t  Cumin powder                      1/2 t  Oregano 
      1 t  Salt                                2 ea Garlic cloves, minced (or 
    1/4 t  Garlic powder)                      2 t  Vinegar 
      1 ea Juice of half a lemon         
 
  Combine all ingredients and mix well. Let stand for 3 hours. Excellent
  with tacos or as a dip for tortilla chips.
 
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     Title: Flour Tortillas
Categories: Mexican Breads    
  Servings: 12

      4 c  All purpose flour               1 1/2 t  Salt 
  1 1/2 t  Baking powder                       4 T  Lard or shortening 
  1 1/2 c  Warm Water                    
 
  Combine dry ingredients in a mixing bowl. Cut in shortening. Make a well
  in the center and add water, a small amount at a time, to form a dough.
  Knead dough in bowl until smooth and elastic. Cover and wet aside for ten
  minutes. Form dough into egg-sized balls and flatter between palms. With
  rolling pin, roll each ball into a 6 inch circle, about 1/8 inch thick.
  Cook on preheated ungreased skillet over medium high heat, apprx. two min.
  per side, until tortilla looks slightly speckled. Cover with a clean towel
  to keep warm and soft until served. The tortillas may be cooled and stored
  in plastic bags in the freezer for later use.
 
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     Title: Sopaipillas
Categories: Mexican Breads    
  Servings: 12

      4 c  Flour                               1 T  Baking powder 
      2 t  Sugar                           1 1/2 t  Salt 
    1/4 c  Shortening or lard              1 1/4 c  Water or more if needed 

  Sift dry ingredients together. Cut in shortening until crumbly. Add water
  and mix until holds together. Knead 10-15 times until dough forms a smooth
  ball. Cover and let set for 20 minutes. Divide dough into two parts. Roll
  dough to 1/8" thickness on lightly floured board. Cut into 3" squares or
  triangles. Do not allow to dry; cover those waiting to fried. When ready
  to fry, turn upside down so that surface on bottom while resting is on top
  when frying. Fry in 3" hot oil until golden brown, turning once. Add only
  a few at a time to maintain proper temperature. Drain on paper towels.
 
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     Title: Sopaipillas 2
Categories: Mexican Breads    
  Servings: 12

      1 pk Active dry yeast                  1/4 c  Warm water (110) 
  1 1/2 c  Milk                                3 T  Lard or shortening 
  1 1/2 t  Salt                                2 T  Sugar 
      4 c  All purpose flour                   1 c  Whole wheat flour 
      1 ea OIL                           
 
  In a large mixing bowl, dissolve yeast in warm water. In another bowl
  combine milk, lard, salt and sugar. Heat to 110 degrees and add to
  dissolved yeast. Beat in 3 cups of the all purpose flour and all of the
  whole wheat flour. Add abut 1/2 c all purpose flour and mix until a stiff
  sticky dough forms. Place dough on a floured board and knead, adding more
  flour as needed, until dough is smooth and nonsticky. Place doug in a
  greased bowl turning over to grease top. Cover and let stand at room temp.
  1 hour. Punch dough down. The dough may be coverec and chilled as long as
  overnight. Knead dough on alightly floured board to expel air. Roll dough
  out, a portion at a time, to slightly less than 1/8" thick. Cut in 2"X 5"
  rectangles or 3" squares for appetizers. Place on lightly floured pans and
  lightly cover. If you work quickly you can let cut sopaipillas stay at
  room temp up to 5 min; otherwise, refrigerate them until all are ready to
  fry. In a deep wide frying pan or kettle heat 1 1/2 - 2 inches oil to 350
  on a deep fat frying thermometer. Fry 2 or 3 at a time. When the bread
  begins to puff, gently push the bread into the hot oil several times to
  help it puff more evenly. Turn several times and cook just until pale gold
  on both sides, 1-2 minutes total. Drain on paper towels. Serve immediately
  or place in a warm oven until all are fried. Or if made ahead, cool, cover
  and chill or freeze. To reheat, bake uncovered in a 300 oven, turnig once,
  just until warm, 5-8 min. Do not overheat or they will become hard.Makes 2
  dozen large sopaipillas or about 4 dozen small ones.
 
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     Title: Beef Tacos
Categories: Mexican Main dish    
  Servings:  6

      1 lb Ground beef                         1 ea Chopped onion 
      1 x  Salt to taste                       1 ea Clove garlic (optional) 
      1 pk Taco shells                         1 c  Green chili or taco sauce 

  Saute' the beef and onion until brown. Salt to taste. Add garlic if
  desired. Place a heaping tablespoon of meat mixture in each shell and
  stuff with lettuce, tomato and cheese. Serve with the chili or taco sauce
  and top with sour cream or guacamole for an added treat.
 
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     Title: Chicken Tacos
Categories: Mexican Main dish Poultry   
  Servings:  6

    1/4 c  Green onion, chopped                1 T  Shortening 
      2 c  Cooked chicken, shredded            1 ea 8 oz can taco sauce or 
      8 oz Green chili salsa                   1 ea Salt to taste 
      1 pk Taco shells                         1 c  Grated cheddar cheese 
-----------------------------OPTIONAL TOPPINGS:-----------------------------
      1 ea Chopped lettuce                     1 ea Chopped tomato 
      1 ea Sour cream                          1 ea Guacamole 

  Saute' the onion in the shortening until transparent. Add the chicken,
  green chili salsa or taco sauce and salt to taste. Heat to boiling.
  Prepare shells according to package directions. Put two tablespoons of the
  chicken mixture and one tablespoon of grated cheese in each shell. Serve
  with option of lettuce, tomato, sour cream or guacamole and extra chili
  sauce as desired.
 
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     Title: Enchiladas (Red Chili)
Categories: Mexican Main dish    
  Servings:  6

     18 ea Corn tortillas                      1 qt Red chili sauce 
      1 lb Grated cheddar                      1 ea Large onion chopped 
      6 x  Fried eggs (optional)         
 
  Fry corn tortillas in deep fat to soften. Immerse in chili sauce and place
  on a warm oven-proof plate. Sprinkle with grated cheese and chopped onion.
  Cover with red chili sauce and place another tortilla on top. Repeat the
  process then pour enough chili sauce over them to cover tortillas. Three
  tortillas make one serving. A fried egg is traditional on top of each
  enchilada.
 
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     Title: Enchiladas Verdes (Green Enchiladas)
Categories: Mexican Main dish    
  Servings:  4

     12 ea Corn tortillas                      4 T  Oil or lard 
      1 ea Clove garlic                        1 T  Flour 
      4 c  Green chili sauce                   1 ea Salt to taste 
      2 c  Grated cheddar or jack cheese      1/4 c  Minced onion 

  Fry tortillas in fat to soften. Heat garlic in oil then discard garlic.
  Blend flour into oil. Stir in green chili sauce and heat thoroughly. If
  mixture is too thick, add water. Add salt to taste. Layer tortillas with
  sauce, minced onion and cheese on oven-proof plates. Sprinkle cheese on
  top. Use 3 tortillas for each serving. Place in oven to allow cheese to
  melt.    NOTE: For a real New Mexican touch place a poached or fried egg
  on top. The egg seems to help meld the flavors.
  
 
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     Title: Green Chilies Rellenos (Stuffed Green Chili)
Categories: Mexican Main dish Vegetables   
  Servings:  5

     10 ea Green chilies roast&peel           10 oz Longhorn or Jack cheese 
----------------------------------BATTER:----------------------------------
      1 c  All-purpose flour                   1 t  Baking powder 
    1/2 t  Salt                              3/4 c  Cornmeal 
      1 c  Milk                                2 ea Eggs, slightly beaten 

  Cut cheese into slices 1/2" thick and the length of the chili. Make a
  small slit in chili just big enough to insert cheese(you can also poke in
  some slivers of onion at this point). Dip in batter and fry in hot oil or
  lard until golder brown. Drain and serve. May be garnished with green
  chili sauce if desired. To make batter, combine flour, baking powder, salt
  and cornmeal. Blen milk with egg;then combine milk and egg mixture with
  dry ingredients. Add more milk if necessary for smooth batter. Using a
  spoon, dip stuffed chilies in batter.
 
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     Title: Carne Adovada (Marinated Pork)
Categories: Mexican Main dish    
  Servings:  6

      4 lb Pork(ribs, chops or other)          2 t  Salt 
      3 ea Garlic cloves, crushed              2 t  Whole leaf oregano 
      1 qt Blended red chili sauce       
 
  Sprinkle meat with salt. Add garlic and oregano to blended chili. Pour
  over meat and marinate in refrigerator 6-8 hours or overnight. Cook slowly
  on top of stove or in 350 oven until meat is done, about 1 hour. Thick
  slices of potatoes may be marinated with the meat.
 
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     Title: Caldillo(New Mexican Green Chili Stew
Categories: Mexican Main dish Soups   
  Servings:  4

      2 lb Lean beef round or pork             2 T  Oil 
      3 ea Medium potatoes, diced            1/2 c  Onion, sliced 
      1 ea Large garlic clove, minced          2 t  Salt 
      6 ea Green chilies                 
 
  Cube meat, sprinkle with salt and fry until brown in oil. Add potatoes to
  browned meat together with onion, garlic, salt, chili and enough water to
  cover. Continue to add water if necessary. It will have a soupy
  consistency.
 
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     Title: Posole
Categories: Mexican Soups Main dish   
  Servings: 12

      2 lb Pork roast,cut in chunks          1/2 lb Pork rinds (skins) 
      2 ea Pork shanks or pigs feet            1 T  Salt 
      2 c  Posole                              1 t  Oregano 
      2 ea Cloves garlic, mashed               2 T  Chopped onion 
      4 ea Red chili pods,remove seeds   
 
  Place meat and pork rinds and pork shanks in a large kettle and add about
  5 quarts of water or enough to cover meat. Add approximately 1 tablespoon
  salt and bring to a boil. Cook over medium heat for about 1 1/2 hours.
  Remove excess grease and set aside. Reserve liquid. Wash the posole very
  carefully until the water is clear so as to remove lime from kernels. Put
  in large kettle and cover with water. Boil until posole has popped. Mix
  meat, posole, rind and shanks or pigs feet. Add oregano, garlic, onion and
  chili pods. Let simmer for about 1/2 hour. Posole may be served as a main
  dish with hard rolls, tortillas or crackers. Additional red chili sauce
  may be added at serving time for more spice.      NOTE:Posole can be found
  in the meat section if it is available in your area, if not available,
  hominy can be substituted in the same quantities but no rinsing or
  pre-cooking is needed. The posole will lose its authenticity but none of
  its tastiness if pork rinds, pork shanks or pigs feet are omitted. You can
  also add one can of tomatoes to enhance the flavor.
 
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     Title: Frijoles Refritos (Refried Beans)
Categories: Mexican Main dish    
  Servings:  6

      2 c  Cooked beans                        3 T  Lard or bacon drippings 
    1/2 c  Grated longhorn cheese        
 
  Heat lard or bacon drippings in frying pan or saucepan. Add beans, mash
  and simmer for 5 minutes. Top with cheese and serve when melted.  NOTE:
  this along with green chili and/or salsa is a great burrito filling.
 
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     Title: New Mexico Pinto Beans
Categories: Mexican Main dish    
  Servings:  8

      3 c  Dry pinto beans (1-1/2 lb)      2 1/2 qt Water 
      1 ea Meaty hambone or                  1/4 lb Salt pork or cubed bacon 
      1 t  Salt, or more to taste        
 
  Wash and pick over the beans, removing loose skins or shriveled beans. Put
  in a large covered pot and cover with hot water. Soak over night if you
  want to cut down on cooking time. When beans start to simmer add ham bone,
  salt pork or bacon. Add more water as needed but only hot or boiling
  wnater. Never add cold water the beans will turn dark. If you cook without
  a lid the beans will also turn a dark color. When the skins are almost as
  tender as the inside of the beans, they are done. They should not be
  broken. Add salt and allow to stand before serving.
 
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     Title: Chili Bean Soup
Categories: Mexican Main dish Soups   
  Servings:  5

      1 lb Pinto beans                         8 c  Boiling water 
      1 t  Garlic salt                         1 t  Onion salt 
    1/4 t  Thyme                             1/4 t  Marjoram 
 10 1/2 oz Can beef broth                     16 oz Can tomatoes 
      1 pk (1-5/8 oz)chili seasoning mx        1 c  Hot water 

  Rinse, sort and soak beans overnight. drain and empty them into a large
  pot; add boiling water, garlic and onion salts, thyme and marjoram. Cover
  and simmer until beans are tender, about 3 hours. (Don't let beans boil
  dry;add hot water as needed.) Spoon out 3 cups of cooked beans to use
  another day in another way. Mash remaining beans with their liquid. Add
  remaining ingredients. Heat 10 minutes to blend flavors.
 
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     Title: Guacamole Salad
Categories: Mexican Salads Appetizers   
  Servings:  4

      5 ea Large avocados                      1 ea Medium garlic clove, minced 
      1 ea Medium tomato, chopped              4 oz Can chopped green chili 
  2 1/2 T  Lemon or lime juice                 1 t  Salt 

  Peel and chop avocados into a bowl. Mash with garlic and lemon juice. Add
  remaining ingredients, mixture will be chunky. To prepare individual
  salads, spoon mixture on shredded or whole lettuce leaves. Top with diced
  tomato for garnish and serve with tortilla chips. If made ahead of time,
  save pit and put in dip until time to serve to prevent darkening.  NOTE:
  This is my own recipe and the chili can be adjusted to taste. Also, I
  sometimes replace the tomato and green chili with salsa.
 
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     Title: Spanish Rice
Categories: Mexican Vegetables    
  Servings:  4

      3 T  Shortening                      1 1/2 c  Rice 
    1/2 c  Onion, sliced                     1/2 c  Bell pepper,sliced 
      1 ea 14 oz can whole tomatoes            1 ea Medium clove garlic, minced 
      1 t  Black pepper                        2 t  Salt 
      3 c  Water                         
 
  Melt shortening in large skillet. Add rice and brown. When rice is a
  golden brown, reduce heat and add onion, bell pepper, tomatoes, garlic and
  pepper. Mix well and add 1 1/2 cups warm water or enough to just cover the
  rice. Add salt. Cover and let simmer until almost dry. Add remaining
  water, cold, a little at a time, cooking over low heat until fluffy. Note:
  You may substitue peeled seeded green chili for the bell pepper.
 
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     Title: Spanish Rice 2
Categories: Mexican Vegetables    
  Servings:  6

      1 c  Uncooked long grain rice            4 T  Oil 
      2 T  Diced bell pepper                   3 T  Diced onion 
      1 t  Dried parsley flakes                3 oz Tomato paste 
      2 ea Cloves garlic, minced           2 1/2 c  Cold water 
    3/4 t  Salt                          
 
  Lightly brown rice in oil over medium heat, stirring constantly. Add bell
  pepper amd onion and saute' five minutes more, stirring often. Remove from
  heat; add parsley, tomato paste and garlic. Stir well and then add water
  and salt. Heat mixture to boiling, cover tightly and simmer 20 to 30
  minutes or until liquid is absorbed. Remove from heat and let steam 10
  minutes before serving.
 
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     Title: Traditional Calabacitas Con Leche
Categories: Mexican Vegetables    
  Servings:  4

      4 ea Medium summer squash, sliced      1/4 c  Butter or maragarine 
      1 ea 15 oz can corn, drained           1/2 c  Onion, thinly sliced 
    1/2 t  Salt                                1 ea Dash pepper 
      1 ea 4 oz can chopped green chili        1 c  Milk 
    1/2 c  Grated cheddar cheese         
 
  Saute' squash in butter until soft. Reduce heat and add corn, onions,
  salt, pepper and green chili. Mix well and add milk. Simmer until well
  blended. Add cheese and cover until cheese is melted.
 
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     Title: Calabacitas
Categories: Mexican Vegetables    
  Servings:  6

      4 ea Zucchini or yellow squash,          1 ea Sliced 
      1 ea  large onion, chopped               3 T  Oil 
    1/4 t  Garlic salt or                      2 ea Cloves garlic minced 
      4 oz Can chopped green chili            16 oz Can whole kernel corn 
      1 c  Grated cheddar cheese         
 
  Saute' squash and onion in oil until barely tender. Add garlic salt (or
  fresh garlic), chilies, corn and cheese; mix well. Put in buttered 1-quart
  casserole and bake at 400 for 20 minutes.
 
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     Title: Quelites (Spinach with Beans)
Categories: Mexican Vegetables    
  Servings:  6

      3 T  Onion, chopped                      1 T  Bacon drippings 
  1 1/2 c  Prepared pinto beans                1 T  Chili seeds 
    1/4 t  Salt                            1 1/2 lb Cooked fresh spinach 
      1 ea Boiled egg, sliced            
 
  Saute' onion in fat and add beans, chili, salt and spinach. Simmer for 10
  minutes. Add egg slices as garnish and serve.  NOTE: Frozen or canned
  spinach may be substituted for the fresh. Quelites is the name for wild
  spinach but since this difficult to find, fresh spinach has been
  substituted.
 
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     Title: Bizcochitos
Categories: Mexican Cookies    
  Servings: 48

      1 c  Lard or shortening                1/2 c  Sugar 
      1 ea Egg                                 3 c  Flour 
  1 1/2 t  Baking powder                     1/2 t  Salt 
      1 t  Anise seed                          3 T  Sweet wine 
----------------------------------TOPPING:----------------------------------
    1/4 c  Sugar                               1 T  Cinnamon 

  Cream fat and sugar until quite creamy. Add egg and beat until very
  fluffy. Sift together flour, baking powder and salt; add to creamed
  mixture. Stir in wine and anise seed. Roll dough to 1/4" thick and cut in
  plain squares or fancy shapes. Combine topping ingredients and sprinkle on
  top of each cookie. Bake in a preheated 350 oven for 15-20 minutes or
  until light brown. Freezes well.
  
 
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     Title: Mexican Chocolate Sauce
Categories: Mexican Desserts Sauces   
  Servings: 10

      4 oz Unsweetened chocolate               2 T  Butter or margarine 
    1/4 c  Light corn syrup                  1/4 c  Sugar 
      1 ea Dash salt(optional)               1/4 c  Kahlua 
    1/4 c  Cream                         
 
  In top of double boiler combine all ingredients and cook, stirring
  constantly for 10 minutes. Serve over pound cake or ice cream. To store,
  pour into a jar and cover. Sauce keeps in refrigerator up tp 3 months. To
  warm sauce, set jar in pan of hot water over low heat.
 
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     Title: Mexican Wedding Cookies
Categories: Mexican Cookies    
  Servings: 36

      1 c  Butter, softened                    1 c  Powdered sugar 
      2 c  Sifted flour                        1 c  Ground nuts 
      1 t  Vanilla                       
 
  Combine all ingredients. Form into 1 1/2" balls. Bake on cookie sheet at
  350 for about 10-15 minutes or until set. Roll in powdered sugar while
  still warm.
 
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     Title: Empanadas De Fruta
Categories: Mexican Cookies    
  Servings:  8

-----------------------------------DOUGH:-----------------------------------
      6 c  Flour                               1 t  Salt 
      1 T  Sugar                             3/4 c  Shortening 
  1 1/2 c  Water                         
-------------------------------FRUIT FILLING:-------------------------------
     20 oz Mixed dried fruit                 1/2 lb Raisins 
    3/4 c  Sugar                             1/2 t  Cloves 
      1 t  Cinnamon                          1/2 t  Nutmeg 
      1 c  Pinon nuts(other nuts okay)   
 
  Mix flour, salt and sugar; add shortening and mix well. Add beaten egg to
  water and then to dry mixture. Dough should be soft but not sticky. Make
  small balls of dough. Roll out to 5 inches diameter and 1/8" thick. Place
  a heaping teaspoon of filling on half of rolled out dough turning other
  half of dough over and pressing edges together. Pinch edges between thumb
  and fore finger giving the dough a half-turn. Fry in deep fat until golden
  brown. Drain. To make fruit filling, add enough water to cover the dried
  fruit and raisins. Cook over low heat until tender. Add sugar, spices, and
  nuts. Mix until well blended. ( A 21 oz. can of fruit pie filling can be
  substituted for the fruit filling.)
 
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     Title: Natillas
Categories: Mexican Desserts    
  Servings:  6

      4 ea Eggs, seperated                   1/4 c  Flour 
      1 qt Milk                              3/4 c  Sugar 
    1/8 t  Salt                                1 ea Nutmeg 

  Make a paste of egg yolks, flour and 1 cup of the milk. In a medium
  saucepan, add the sugar and salt to the remaining milk and scald at medium
  temperature. Add the egg yolk mixture to the scalded milk and continue to
  cook at medium temperature until it reaches the consistency of soft
  custard. Remove from heat and cool to room temperature. Beat egg whites
  until stiff but not dry and fold into the custard. Chill before serving.
  Spoon custard into individual serving dishes. Sprinkle each with nutmeg
  before serving.
 
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     Title: Classic Mexican Flan
Categories: Mexican Desserts    
  Servings:  8

    1/2 c  Sugar                              14 oz Can sweetened condensed milk 
      1 c  Milk                                3 ea Large eggs plus 
      3 ea Yolks of large eggs               1/2 t  Almond extract 
      1 t  Vanilla extract               
 
  In a small saucepan melt sugar over moderate heat, stirring frequently,
  until sugar is a dark, caramel-colored liquid. Remove from heay and pur
  into a 4 cup metal ring mold or 8 individual molds. Quickly turn mold to
  coat bottom and sides with the caramel. Let cool so caramel hardens. Heat
  oven to 325. Put the condensed milk, milk, eggs, egg yolks and flavorings
  into an electric blender. Cover and blend to mix well. Pour mixture into
  mold; put mold in a larger pan filled with water to depth of 1/2 inch.
  Bake for 1 hour. Remove from oven and remove mold from water. Cool and
  then refrigerate up to 2 days. Cover mold with an inverted serving
  platter. Hold mold and platter together and turn them over. Lift off mold.
  Caramel will fall as a liquid sauce over the custard.
 
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     Title: Capirotada (Bread Pudding)
Categories: Mexican Desserts    
  Servings:  6

      8 ea Slices toasted bread                2 c  Water 
      1 c  Sugar                               1 t  Cinnamon 
    1/2 t  Nutmeg                            1/2 t  Cloves 
    1/4 t  Salt                            1 1/2 c  Grated cheddar cheese 
  1 1/2 c  Raisins                             2 T  Butter 
      1 ea Whipped cream(optional)       
 
  Toast the sliced bread, break into 2" pieces. Make a syrup of water,
  sugar, spices and salt. Bring to a boil and simmer for 10 minutes. BUtter
  an oblong baking pan. Layer bread, cheese, raisins and butter. Pour syrup
  over bread mixture and bake at 350 for 20 minutes or until syrup is
  absorbed. May be served warm or cold. If served warm, top with whipped
  cream.
 
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     Title: Cafe' Mexicano
Categories: Mexican Beverages    
  Servings:  1

      1 oz Coffee liqueur                    1/2 oz Brandy 
      1 t  Chocolate syrup                     1 ea Dash ground cinnamon 
      1 ea Hot coffee                          1 ea Sweetened whipped cream 

  Combine coffee liqueur, brandy, chocolate syrup and cinnamon in a coffee
  cup or mug. Fill to the top with hot coffee. Top with whipped cream.
 
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