Luto Ni Aling Doray # 228 - Verde Azzor

2 Tablespoon Olive oil
1 Cup White rice
1/4 Cup Onions, chopped
2 Pablano chillies, roasted, peeled, deseeded & chopped
6 Green onions, thinly sliced
1 Garlic clove, minced
1/4 Teaspoon Salt
1/4 Teaspoon Cumin
1 3/4 Cup Vegetable broth
1/3 Cup Cilantro, coarsely chopped

Preheat oven to 375F. Heat oil in a wok over medium heat until hot. Add rice
& cook, stirring, for 2 minutes or until rice turns opaque. Add the onions,
cook and stir for 1 minute. Stir in green onions, garlic, salt & cumin; cook
& stir for 20 seconds. Stir in broth & bring to a boil over high heat. Lower
the heat & simmer, covered, for 15 minutes or until the rice is almost
tender.

Remove skillet from heat & transfer to greased 1 1/2 qt. baking dish. Bake
uncovered for 15 minutes or until the rice is tender. Garnish with cilantro
& serve hot.

Luto Ni Aling Doray # 227 - Taco Salad

1-1/2 Pound Ground beef
Bottled French dressing
1/4 Cup Onion, chopped
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
1/2 Teaspoon Dried oregano, crushed
1/2 Head iceberg lettuce, finely shredded
2 Tomatoes, cut in wedges
8 Ounce Can corn, drained
8 Ounce Can garbanzo beans, drain
1/2 Cup Radish slices
1-6 1/2 oz Package Tortilla or corn chips
1 Avocado, peeled and sliced
4 Ounce Cheddar cheese, shredded
Pitted black olives, sliced
Sour cream

Brown meat and drain off fat. Add 1/3 cup French dressing, onion, salt,
pepper and oregano. Simmer 5 minutes. Combine lettuce, tomatoes, corn,
beans, radishes and enough dressing to moisten. Toss lightly. For each
salad, serve meat mixture over tortilla chips. Top with lettuce mixture,
avocado, cheese, olives and sour cream, as desired.

Luto Ni Aling Doray # 226 - Sopaipillas

4 Cup Flour
2 Teaspoon Sugar
1/4 Cup Shortening or lard
1 Tablespoon Baking powder
1-1/2 Teaspoon Salt
1 1/4 Cup 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 be 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.

Luto Ni Aling Doray # 225 - Salpicon

3 pounds brisket
2 onions, 1 halved, 1 chopped
1 large carrot, quartered
1 stalk celery, quartered
2 cloves garlic
1 cup chopped fresh cilantro
1 12-ounce can whole tomatoes
Salt and pepper to taste
1 large tomato, chopped
1 4-ounce can chile chipotle, drained and chopped (reserve liquid)
¼ cup light olive oil
¼ cup vinegar
½ pound Monterey Jack cheese, cut in ¼-inch cubes
2 large avocados, sliced length-wise
Oven: 325 degrees

Place brisket in heavy pot and cover with water. Add halved onion, carrot,
celery, garlic, ½ cup chopped cilantro, canned tomatoes, salt and pepper.

Cover and cook in oven approximately 4 hours until very tender, Remove from
liquid, cool slightly and shred thoroughly with a fork. In large bowl,
combine shredded beef, chopped onion, chopped tomato, remaining cilantro,
chile chipotle, and liquid to taste, oil, vinegar, salt and pepper. Let
cool in refrigerator at least 4 hours. Before serving, toss with cheese and
turn into a decorative bowl. Garnish with sliced avocado. Serve with warm
corn or flour tortillas, pinto beans and guacamole or tossed green salad.

For spicier flavor, use more chile chipotle or pickled jalapenos or chopped
or fresh green chile strips.

Luto Ni Aling Doray # 224 - Ropa Vieja

3 pounds flank steak
1-1/2 cups water
6 whole garlic, peeled
6 whole black peppercorns
salt to taste
8 poblano peppers, fresh
1/2 cup lard, bacon drippings, or veg.oil
2 garlic clove, peeled and sliced
1 large onion, sliced 1/8" thick
flour tortilla

1. Cut the flank steak in half horizontally so it will fit into a large
Dutch oven. Place it in the pot and cover it with the water. Add the six
whole cloves of garlic, along with the peppercorns and salt as desired.
Place over low heat and bring the liquid to a simmer. Cover and continue
cooking over low heat, turning the meat occasionally, until it is tenderand
well done, about one and a half to two hours.

2. While the meat is stewing roast, peel and seed the peppers and slice each
pepper lengthwise into strips an eighth of an inch wide. Set aside.

3. When the meat is tender, remove the Dutch oven from the heat and let the
meat cool in its own broth. When it coolds enough to handle, remove it from
the broth and place it on a cutting board. Slice the meat across the grain
into stips about two inches across. Using your fingers, pull the meat into
fine shreds. Return it to the broth.

4. Heat the lard or other fat in a large heavy skillet over medium heat
until it is rippling. Crush the sliced garlic cloves and add to the hot fat.
Saute for one minute, stirring frequently. Add the sliced onions and saute
until it's somewhat soft, about three minutes. Add the reserved pepper
strips to the pan and continue sauteing and stirring for about two minutes.

5. Using a slotted spoon, transfer the peppers, onion and garlic to the Dutch
oven. Cook the meat mixture, uncovered, over medium heat, stirring
frequently until the flavors are blended about 10 to 15 minutes. Serve the
meat hot, rolled up in heated flour tortillas.

Luto Ni Aling Doray # 223 - Puchero

1/2 Cup Chickpeas
2 Small Zucchini
1/4 Pound Boneless lamb
2 Small Sweet potatoes
1/4 Pound Boneless beef
1 Cup Corn cut from the cob
3 Pound Chicken
2 White potatoes, boiled in jackets
1/2 Pound Ham
3 Barely ripe bananas
1 Large Onion
1/2 Teaspoon Coriander seeds, crushed
3 Cloves garlic
1/4 Teaspoon Pepper
1 Veal knuckle, split
3 Tablespoon Oil (or butter)
1 Teaspoon Salt
2 Pears
2 Quart Chicken broth
3 Peaches
1/2 Small Cabbage
2 Limes
2 Small Turnips
1 Large Carrot

Place the chick peas in a kettle, cover with broth, and soak overnight.
Cut the lamb and beef into 2-inch cubes, cut the chicken into serving
pieces, and dice the ham. Peel and slice the onion and garlic. Combine the
drained chick peas, all the meats, the veal knuckle, onion, garlic, and salt
in a large soup kettle. Cover with 2 quarts of cold water and bring to a
full boil. Skim off the froth. Lower the heat, cover, and simmer for 45
minutes.

Cut the cabbage into eight wedges. Peel and slice the turnips and carrot.
Slice the zucchini. Peel and dice the sweet potatoes. Cut the corn from the
cob. Add the cabbage, turnips, carrot, zucchini, sweet potatoes, and corn to
the kettle. Cover and simmer about 20 minutes or until meats and vegetables
are tender.

Peel the boiled white potatoes and cut into thick slices. Peel bananas and
cut into 2-inch slices. Sauté potatoes, sprinkled with crushed coriander
seeds and pepper in oil. Remove the potato slices with a slotted spoon. Keep
warm. In the same oil sauté the bananas until golden. Keep warm with the
potatoes.

Peel, core, and slice the pears and peaches. Put in a small pan with a
little water and poach for 10 minutes. Do not overcook. Drain the fruit.
Adjust the seasonings. Serve each bowl of soup with the juice from one lime
wedge and a tablespoon of Guacamole.

Luto Ni Aling Doray # 221 - Pay De Nuez Pecan Pie

1 unbaked pie crust, homemade or bought
1 egg yolk beaten with a pinch of salt until it is thick and creamy
1 cup milk
4 tablespoons granulated, white sugar
2 tablespoons light brown sugar
2 cups chopped pecans
1 pound pitted dates, finely chopped
1/4 teaspoon salt
2 tablespoons honey
4 tablespoons butter, cut into 4 pieces
1 teaspoon vanilla
32 pecan halves

Line a pie pan with the crust and press a piece of aluminium foil on top of
it to conform to its shape and covering the edges of the dough. Pour 1 pound
rice or an appropriate amount of pie weights into the foil and mound along
the edges to keep the sides of the crust from losing their shape. Place the
dough in the oven and bake for 20 minutes. Take the dough out of the oven
and remove the foil and its contents. Prick the bottom of the crust all over
with a fork, brush the top and half way down the sides with the beaten egg
yolk and replace the pan in the oven until it is a golden brown all over,
about 5 - 7 minutes longer.

To make the filling place the milk and sugars in a large saucepan, bring to
a boil and simmer until the mixture thickens and produces large bubbles,
about 15 minutes. Stir in the chopped pecans, dates, salt and honey and cook
until the mixture is thick, just a few minutes more. Stir in the butter,
then when it has melted add the vanilla. Spoon the mixture into the pie
crust and place the pecan halves in eight lines going from just off the
center to the side of the pie, so that each piece, when it is cut, will have
a line of nuts down the center. Allow the pie to cool, then refrigerate
overnight. Before serving bring the pie to room temperature.

Luto Ni Aling Doray # 220 - Menudo

2 1/2 Pound Tripe
1/2 Calf's foot
1/3 Cup Vinegar
Cold water
2 Cloves garlic
1/2 Small Onion
3 Quart Water (approx.)
Salt
1-1/2 Cup Hominy
Red Chile Puree (see below) OR 1 cup canned red chile sauce
Finely chopped green onions
Chopped cilantro leaves
Lemon wedges
Corn tortillas, heated
Red Chile Puree:
8 California chiles (1/4 lb)
2/3 Cup Water


Scrape off any fat from tripe. Cut tripe into 1-inch squares. Place tripe
and calf's foot in a large bowl. Add vinegar and cold water to cover
generously. Let stand 3 hours. Drain. Rinse tripe and calf's foot
thoroughly. Place in a large pot. Add garlic and onion. Pour in water to
cover ingredients plus 1 to 1 1/2 inches, about 3 quarts. Add salt to taste.


Bring to a boil; reduce heat. Cover and simmer about 6 hours or until tripe
is tender. After 1 hour, skim foam from surface of soup. Skim again as
needed. Add more water if liquid evaporates. Prepare Red Chile Puree. Add
hominy and Red Chile Puree during last hour of cooking. Ladle into large
bowls. Serve chopped green onions, cilantro, lemon wedges and hot corn
tortillas separately. Makes 10 to 15 servings. Red Chile Puree: Remove stems
from chiles. Break chiles open and rinse out seeds. Place in a saucepan with
water to cover. Bring to a boil. Continue to boil until chiles are softened,
about 5 minutes. Drain; discard water. Place chiles in blender; puree. Add
enough water to make puree the consistency of tomato sauce. Press pureed
chiles through a sieve to remove bits of peel. Makes about 1 cup. Variation:


Substitute 1 1/2 cups nixtamal (cooked dried corn) for canned hominy.


Combine with soaked tripe and calf's foot, garlic, onion and water. Cook as
directed above.

Luto Ni Aling Doray # 219 - Guacamole

6 California avocados, peeled & pitted
1-1/2 White onions, chopped
1/2 Cup Cilantro, chopped
Juice of 2 Limes, or to taste
1 Small Zucchini, pureed
6 Tablespoons Olive oil
6 Chiles serranos, finely chopped
Salt to taste
2 Large Tomatoes, chopped
1 Green onion, finely chopped
2 Chiles serranos, finely chopped
1/2 Cup Cilantro leaves
Totopos (crispy fried tortilla wedges)

Put avocados in a glass bowl, mash them with a fork. Add onion, cilantro,
lime juice, zucchini, oil, chiles, and salt. Mix the ingredients thoroughly
to form a puree.

Put the avocado pits in the guacamole to prevent darkening. To serve, spoon
the guacamole into a flat bowl, and decorate with tomato on one side,
chiles, and cilantro leaves in the center. On the other side, place the totopos.

Luto Ni Aling Doray # 218 - Frijoles Charros

1 to 2 onions, minced
2 tablespoons lard
3 cups cooked pinto beans
4 to 6 slices bacon, minced
1 slice ham, diced (optional)
½ cup chorizo or hot italian sausage
1 16-ounce can tomatoes, drained and chopped
6 serrano chiles, minced, or to taste
1 tablespoon comino (cumin)
salt to taste

Add onions and lard to pinto beans and cook over medium heat 5 minutes,
stirring occasionally. in another skillet, fry bacon, ham and chorizo. Add
to beans with tomatoes, chiles and spices. Heat thoroughly.

Luto Ni Aling Doray #87 - Chipotle Turkey Chili

Olive oil cooking spray
1 medium onion, diced
4 garlic cloves, minced
1-2 tablespoons chili powder
2 15-ounce cans tomato sauce
2-3 cups turkey, diced
2 15-ounce cans red kidney beans
1-2 chipotle chilies, finely diced

Salt and pepper for seasoning

Garnish: Grated cheddar cheese and sliced green onions

Lightly oil a large saucepan with cooking spray. Heat for a few minutes
over medium-high heat. Add the onions, garlic and chili powder. Cook
while stirring for about 5 minutes. Add the tomato sauce and bring to
a boil. Add the turkey, kidney beans, and chipotle chilies. Heat
through and season to taste with salt and pepper. Serve garnished with
grated cheddar cheese and green onions.

Luto Ni Aling Doray #86 - Chili Dip

1 15-ounce Hormel Turkey With Beans, 99% Fat-Free Chili
1 8 oz. package fat-free cream cheese
1 cup reduced fat shredded sharp cheddar cheese

Allow the cream cheese to soften completely to room
temperature. Spread the cream cheese on the bottom of a shallow
casserole type dish. Next, evenly spread the chili over the cream
cheese. Lastly, sprinkle the shredded cheese over the chili. Bake
at 350F for 20 to 25 minutes or until heated through.

Serve hot with baked tortilla chips.

Luto Ni Aling Doray #14 - Paella

1 Chicken broiler, cut up
2 Cloves garlic
1/4 Cup Oil
1 Pound Raw shrimp
4 Sliced tomatoes
1 Pound Peas
12 Artichoke hearts
1-1/2 Cup Brown rice
6 Strands saffron
1 Cup Onion, diced
1 Green bell pepper, diced
1 Red bell pepper, diced
1 Teaspoon Paprika
1 Cup White wine
2 Cup Water

Brown chicken and garlic in oil; remove chicken to large casserole dish. Add
shrimp, tomatoes, peas and artichoke hearts to dish. In oil used to brown
chicken, sauté rice, saffron, onion, green and red bell peppers for 7
minutes. Add to casserole dish, sprinkle on paprika, and pour in wine and
water. Bake uncovered at 350 degrees for 1 hour, or until rice is ready.

Luto Ni Aling Doray #13 - Menudo

2 1/2 Pound Tripe
1/2 Calf's foot
1/3 Cup Vinegar
Cold water
2 Cloves garlic
1/2 Small Onion
3 Quart Water (approx.)
Salt
1−1/2 Cup Hominy
Red Chile Puree (see below) OR 1 cup canned red chile sauce
Finely chopped green onions
Chopped cilantro leaves
Lemon wedges
Corn tortillas, heated
Red Chile Puree:
8 California chiles (1/4 lb)
2/3 Cup Water

Scrape off any fat from tripe. Cut tripe into 1−inch squares. Place tripe
and calf's foot in a large bowl. Add vinegar and cold water to cover
generously. Let stand 3 hours. Drain. Rinse tripe and calf's foot
thoroughly. Place in a large pot. Add garlic and onion. Pour in water to
cover ingredients plus 1 to 1 1/2 inches, about 3 quarts. Add salt to taste.
Bring to a boil; reduce heat. Cover and simmer about 6 hours or until tripe
is tender. After 1 hour, skim foam from surface of soup. Skim again as
needed. Add more water if liquid evaporates. Prepare Red Chile Puree. Add
hominy and Red Chile Puree during last hour of cooking. Ladle into large
bowls. Serve chopped green onions, cilantro, lemon wedges and hot corn
tortillas separately. Makes 10 to 15 servings. Red Chile Puree: Remove stems
from chiles. Break chiles open and rinse out seeds. Place in a saucepan with
water to cover. Bring to a boil. Continue to boil until chiles are softened,
about 5 minutes. Drain; discard water. Place chiles in blender; puree. Add
enough water to make puree the consistency of tomato sauce. Press pureed
chiles through a sieve to remove bits of peel. Makes about 1 cup. Variation:
Substitute 1 1/2 cups nixtamal (cooked dried corn) for canned hominy.
Combine with soaked tripe and calf's foot, garlic, onion and water. Cook as
directed above.