Baked Chili Rellanos

Almost no one in Mexico makes fried Chili Rellanos.
These are a great substitute.

Beat together and pour into 9x13 baking dish::
5 large eggs
1/4 cup flour
1-1/4 cups milk
1/2 teaspoon salt
pepper
paprika

Stuff 2 small cans whole chilies, seeded
with: 1 pound Monterey Jack cheese

Place chilies in milk mixture
Sprinkle with 2 cups grated cheddar cheese
(Add more if you’d like.)

Bake uncovered at 350 degrees for 45 minutes.

Egg Salad Supreme

Egg salad is one of my favorite sandwiches! Using tartar sauce as a base is a nice surprise.

Combine:
6 eggs, hard-cooked, chopped
1/3 cup chopped celery
1/3 cup chopped green pepper
2 tablespoons chopped pimento
1/3 cup tartar sauce

Garnish with
lettuce

Yield: 4 sandwiches

Mexican Vegetable Dip

This is a recipe from my sister-in-law, Sandy. It's been around my family for a long time - maybe 20 years or more. It's a favorite for summer parties and family get-togethers.

Mix together and chill overnight:
1/2 cup chopped black olives
1 small can chopped green chilies
4 green onions
2 large tomatoes, chopped
1-1/2 tablespoons vinegar
3 tablespoons oil
1 tsp. garlic salt

Serve with tortilla chips (Totopos/Doritos)

Shrimp Cocktail

This is a delicious appetizer - a cross between ceviche and shrimp cocktail. Unlike ceviche, the shrimp are cooked first so that people like me, who are a little squeemish about eating raw fish, can enjoy this dish without worry. The recipe calls for about 20 small, fresh limes.

Place in a colander. Rinse with cold water and drain:
1/2 cup chopped onion

Bring to boil in a dutch oven:
6 cups water
1/4 cup lime juice

Add and cook 3 min. or until done.
1 pound medium shrimp

Drain and rinse with cold water. Peel the shrimp.

Combine in a shallow bowl or baking pan:
cooked, peeled shrimp
1/2 cup lime juice (or a little less)

Cover and chill 1 hour.

Stir in:
prepared onion,
1 cup chopped peeled cucumber
1/2 cup ketchup
1/3 cup chopped fresh cilantro
1 tablespoon olive oil
1/4 teaspoon salt

Chill or serve immediately. Serve with (optional)
Mexican hot sauce (Tamazula)
avocado slices
Saltines or Dorritos

Yield: 4-6 servings

Baked Mangoes with Cinnamon-Sugar Tortillas

Mango season is late this year because the winter was so cold ~ by Mexico standards. Compared to Colorado or Minnesota this past winter was positively balmy. The mangoes in my courtyard are just beginning to ripen and get big enough to eat. Get ready! Soon there will be thousands of mangoes to give away and the mango wars will begin again.

THE MANGOES

Preheat Oven to 400 degrees.

Slice into 4 pieces (front, back and 2 sides)
4-6 ripe mangoes, peeled ( about 4 lb. or 2 kg. total)

Cut each mango piece into 1/2 inch thick slices.

Pour into a 9x13 inch glass baking pan
2 tablespoons butter, melted

Add mango slices. Sprinkle with: 1/3 cup packed dark brown sugar
Toss to coat.

Arrange mango slices in one layer. Bake at 400 degrees for 45-50 minutes.
While mangoes are baking prepare tortillas.

THE TORTILLAS

Stack and cut in half
4 flour tortillas (6 inch)

Toss in a large bowl until well coated with
3 tablespoons butter, melted

Combine in a small bowl
1 teaspoon ground cinnamon
pinch of salt
3 tablespoons sugar

Place tortillas in a single layer on a very large cookie sheet (or 2 small ones).
Sprinkle both sides with the cinnamon-sugar mixture.

Place in the over while mangoes are still baking and bake until golden and crisp,
10-15 minutes. Let cool.

PUTTING IT ALL TOGETHER

Divide mangoes (still warm) among plates. Top with a scoop of vanilla ice cream. Serve with cinnamon-sugar tortilla halves, broken again in half.

Rice Pudding

Rice pudding in Mazatlan is very different from the recipe I've always used. Traditional Mexican rice pudding is nearly all liquid, with only a few grains of rice. This is a recipe for traditional Minnesota rice pudding ~ thick and creamy. It is my favorite comfort food.

Preheat the oven to 350 degrees.
Lightly grease a 1 quart casserole dish.

Combine in a medium saucepan and heat just to boiling:
1/2 cup white rice
2 cups milk
1/3 cup sugar
1/3 cup raisins

Add and simmer, uncovered, over low heat, stirring occasionally to prevent scorching.
Cook until rice in tender, about 20 minutes. Cool slightly.

Pour into buttered casserole dish and add:
3 eggs, lightly beaten
1 teaspoons vanilla

Sprinkle with:
cinnamon sugar

Bake at 350 degrees, about 30-45 minutes or until set.

Banana Nut Muffins

I made these muffins yesterday to use up the last of our banana crop and pecans that I had in the freezer.

Preheat oven to 400 degrees.
Lightly grease 15 cups of a muffin pan.

Combine in large bowl:
2 cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon baking power
1/2 teaspoon cinnamon
1/4 teaspoon salt

Combine in a medium bowl and add to flour mixture, stirring just until it is combined:
1 cup mashed ripe bananas
1/2 cup oil
2 large eggs
2 Tablespoons milk

Stir in:
1 cup chopped pecans

Bake: 12-15 minutes or until golden brown. Let cool on wire racks.
Garnish with vanilla sugar or sifted confectioners sugar.