Recipes for a Mexican Feast

-2 cans whole pinto beans
- ½ teaspoon cumin
-garlic powder and onion powder to taste
-salt and pepper to taste
-1/4 cup sour cream
-1/4 cup chopped onions

Optional:
-1/4 cup shredded or melted cheese
-1-3 tablespoons hot salsa

Over medium heat, cook onions until they are clear. Pour drained beans into pan. Save juice from drained beans to add later if they get dried out. Cover with a lid and cook until they bubble, stirring occasionally. Add cumin, garlic powder, onion powder, salt, and pepper. Mash with a bean or potato masher after about 15 minutes, or until beans are tender enough to mash. Stir in sour cream and salsa if desired. Sprinkle with cheese if desired, and serve hot.

HOMEMADE FRESH SALSA

-1 can diced tomatoes with mild chilies
-1/4 cup chopped fresh cilantro leaves
-1/2 of a small onion
-1/2 teaspoon each of garlic powder or fresh garlic, salt, and pepper
-Juice from one fresh lime
-For spicy salsa, add fresh chopped chili peppers, powdered cayenne pepper, or jalapeños

Combine all ingredients in a bowl for chunky salsa or blend for a few seconds in a food processor or blender for smooth salsa. Enjoy!

TRADITIONAL HANDMADE TORTILLAS (Can be fried to make homemade chips or shells)

-2 cups flour
-1 heaping tsp salt
-1 heaping tsp baking powder
-1 tbsp shortening
-3/4 cup hot water

Mix together DRY INGREDIENTS ONLY. Cut in shortening. Once shortening is crumbled and well mixed with dry ingredients, pour in hot water and stir. Should form a kneadable dough. Make into about 12-15 balls about the size of a ping pong ball. Roll each ball out onto a well floured surface until it is as thin as you can get it and circular. Cook each tortilla over medium heat in a dry skillet until it looks bubbled all over, then flip. Only a few small dots will turn brown. You can store in the fridge for several days until you are ready to use them.

EL ARROZ MEXICANA (MEXICAN RICE)

-1tbsp oil
-1 cup rice

Put in large pot with lid and lightly brown rice.

THEN add in:

-¼ cup chopped tomato
-¼ cup chopped onion
-½ teaspoon garlic salt
-½ teaspoon cumin
-¼ teaspoon salt.

Sautee onions with this mixture until they are clear.

Then add: 2 cups of a mixture of 5/6 chicken broth and 1/6 tomato sauce. Bring to a boil, then reduce heat, cover, and simmer for 17-20 minutes. Stir and serve.

ENCHILADAS DE QUESO (CHEESE ENCHILADAS)

-15 tortillas
- 1 large block of Colby jack cheese, shredded
-2 cans of tomato sauce
-1 tsp. Gebhart's Chili Powder
- 1/4 tsp cumin
-1/2 tsp garlic powder
-1/4 cup finely chopped onion.

Heat sauce and spices on stove until warm (not boiling). Turn off heat and dip each tortilla 3/4 of the way into sauce. On large baking pan, roll in as much cheese and onions as desired. Roll as tightly as possible. Place enchiladas as closely together as possible on pan. Spoon excess sauce on top and sprinkle top with excess cheese. Bake at 300 until cheese is melted. You can add cooked chicken or taco meat if desired. You may want to save some sauce and cheese to spoon on top of enchiladas as you serve them. Serve with sour cream and salsa if desired. Enjoy!

EMPANADAS (Prep a day ahead of time)

-1/2 cup softened butter
-3 ounces cream cheese
-1 cup sifted all purpose flour
-1 cup strawberry or other fruit preserves
-1/3 cup white cane sugar
-1 teaspoon ground cinnamon OR ¼ cup powdered sugar

DAY BEFORE: Cream butter and cream cheese together until smoothly blended. Beat in the flour. Shape dough into a smooth ball, wrap in foil or cling wrap, and refrigerate overnight or up to a week.

AT BAKING TIME: Remove dough from refrigerator about 30 minutes before baking. Start heating oven to 375. Roll chilled dough to about 1/8 inch thickness. Cut with 3 or 4 inch round cookie cutter. Place small spoonful of preserves or another filling of your choice in the center of each round. Moisten edges with water. Fold over in half and press edges together. Bake on ungreased cookie sheet 15 to 20 minutes. Immediately roll in sugar mixed with cinnamon or powdered sugar if desired.

VARIATION: Use cheese, cooked and spiced meat, or apples and caramel in place of the fruit preserves.