Mexican

1 tsp vegetable oil
1 large onion, chopped
2 ribs celery diced
2 medium garlic cloves minced
1 lb chicken breasts
2 Tabs chili powder
1 tsp ground cumin
1 can (15 oz) tomato diced tomatoes
1 cans (15 oz) tomato soup
1 cans (16 oz) kidney beans
1 can (16 oz) red beans
½ tsp salt or to taste
1/8 tsp black pepper or to taste
1 cup chicken stock

Instructions
Heat a large pot coated with cooking spray over medium heat. Add oil, diced chicken breast, celery and onion; cook till onion and celery are tender. Add rest of ingredients and reduce heat. Cover and simmer until meat is tender, 30 to 45 minutes.

Beef Fajita Marinate

Ingredients:
4 cups water
1 cup lemon juice
1 cup lime juice
3/8 cup chili powder
1/4 cup beef base
1/4 cup garlic
1/8 cup crushed red pepper
3/8 cup oregano
1/8 cup salt
1 tbs black pepper

Procedure:
Mix all ingredients together. Marinate overnight.

Enchilada Sauce

¼ cup chili powder
2 quarts water
¼ cup Ancho chili paste
1 tbs granulated Garlic
1 tbs Salt
1/8 cup Beef base
-Roux-
¼ lb magarine
1-cup flour

Soak 3 Ancho chilies in 1-cup hot water for about 1 hour or till tender. Remove seeds from chilies and puree chilies in a food processor to make a paste.

Fill 4-quart saucepan with water. Add chili powder, pod paste, garlic, salt, and beef base to water. Bring to a boil. Melt magarine and add flour in separate saucepan. Cook for 5 minutes; stirring often.
Gently boil enchiladas sauce for 5 minutes. Add roux mixture to enchilada sauce; adjust seasoning.

Gazpacho Soup

This is a wonderful soup to make during the hottest days of the summer.
2 lg. tomatoes, diced
1 cucumber, peeled and diced
1 stalk celery, diced
1 sm. onion, diced
1/2 can tomato juice (4-6 oz.)
1 tsp. garlic
1/2 tsp. white pepper
2 beef bouillon cubes
Tabasco sauce to taste
1 tsp. Worchester sauce
1 sm. green bell pepper, diced
Stir together and chill before serving.

Jack's Tortilla Chips

2 doz. 6 in. corn tortillas
2 qt. oil for frying
salt to taste
Heat oil in heavy saucepan to 350°.
Cut tortillas into 1/8's. Drop in hot oil; fry until crisp. Drain on paper towels, sprinkle with salt

Jess' Baked Tortilla Chips

2 doz. flour tortillas
nonstick cooking spray
salt to taste
Preheat oven to 375°.
Cut tortillas into 1/8's. Spray cookie sheet or baking stone with nonstick spray. Place tortillas on sheet; spray with nonstick spray. Sprinkle with salt.
Bake until lightly browned. Flip chips if they are not crisp and bake 2-3 more minutes until lightly browned.

Pepper Jack Enchiladas

2 lbs pepper jack cheese (grated)
12 corn tortillas
1 cup salad oil - heated
Enchilada sauce

Cook the 12 corn tortillas in hot vegetable oil - one at a time - for about 5 seconds each. Dip the tortillas in the oil and the tortilla will "bubble" signaling it is cooked. (All you want to do is get the tortillas soft.)

Add 1/8-cup warm water to grated cheese and mix. Cheese will come together to form a paste. Divide cheese into 12 groups - one for each tortilla. Roll cheese in tortilla forming a "cigar". Put fold side enchilada down in 12x 12 inch greased pan. Top with warmed enchilada sauce and bake at 350 degree for 15 minutes - or until hot. Garnish with grated cheese, tomatoes, sliced black olives, diced tomatoes and sliced green onions.

Pocket Bread Stuffed with Chorizo Sausage

Chorizo can be bought in most grocery stores or you can make it using the following recipe.
2 lb. browned pork
ancho paste
1 Tbs. garlic
1 Tbs. oregano
1/2 Tbs. crushed red pepper
1/4 Cup white wine
1/4 Cup vinegar
1 Tbs. chili powder
1 tsp. pepper
1 tsp. salt
Mix all ingredients together and marinade for 24 hours.
For sandwich: Cut 1/4 of pocket break off. Stuff pocket bread with fried sausage, cheese, lettuce, sour cream, black olives and onion.
For eggs: Fry sausage, drain. Scramble eggs and add julienne onions, peppers, and tomatoes. Serve with warm buttered tortillas.

Roasted Tomato Salsa

Makes 1 1/2 qt.
6 lg. tomatoes
1/4 bunch cilantro, chopped
1 sm. onion diced
1 Cup canned green chilies, diced
1 whole halapeno pepper
1 Tbs. salt
1 Tbs. ground coriander
2 Tbs. dried oregano
1 Tbs. garlic
1/4 Cup apple cider vinegar
1/2 Can tomato juice
Roast tomatoes in broiler or over open flame until blackened. Rotate occasionally to achieve even blackening. Let cool.
Peel most of blackened skin off and put tomatoes in food processor. Process with the rest of the ingredients. Process until it reaches desired consistency. You can also dice all ingredients and mix together by hand for a chunkier salsa.

Spanish Rice

¼ cup vegetable oil
2 cups white rice
2 cup diced white onions
1 cup green onions
1 quart water
2 cans diced tomatoes
½ cup tomato puree
¼ cup chicken base
1tbs garlic
1tbs black pepper

Brown white rice in vegetable oil in 3-quart pot. Stir often as rice burns quickly. Add white onions, tomatoes, water, and spices. Bring to a boil, cover and simmer till rice is tender. Adjust spice.

Taco Dip

16 oz cream cheese
2 cups sour cream
1/8 cup taco seasoning
4 oz lettuce
3 oz shredded cheddar cheese
1 oz black olives
3 diced green onions
1 tomato diced

In a mixer, blend together cream cheese, sour cream and taco seasoning. Spread on to 12 inch round rimed plastic serving tray. Top with lettuce, cheese, black olives and onions. Serve with 8 oz fried taco chips.

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