Mexican Chicken

Mango Mousse

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Ingredients:

1/2  -  cup sugar

2     -  envelopes unflavored gelatin

4     -  eggs

3     -  egg yolks

2     -  cups mashed ripe mangoes (about 3 mangoes)

1/4  -  cup brandy

1/4  -  tsp. almond extract

2     -  cups whipping cream

Sweetened whipped cream

Procedure:

•     Mix sugar and gelatin in 2-quart saucepan. Beat eggs and egg yolks until thick and lemon colored, about 5 minutes.
• Stir eggs into gelatin mixture. Heat just to boiling over medium heat, stirring constantly. Remove from heat; stir in mangoes, brandy and almond extract. Refrigerate just until gelatin mixture mounds slightly when dropped from a spoon, about 1 ½ hours.
•   Beta whipping cream in chilled bowl until stiff. Fold mango mixture into whipped cream. Our into 8-cup mold. Refrigerate until firm, about 4 hours; unmold. Garnish with mango slices if desired.

    

Good for 12 servings.

Apricot Mousse: Substitute 1 can (30 oz.) apricot halves, drained, for the mangoes. Place apricots in blender container; cover and blend on high seed until smooth, about 1 minute. Decrease sugar o ¼ cup.

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Peach Mousse: Substitute 1 can (29 oz.) apricot halves, drained, for the mangoes. Place peaches in blender container; cover andblend on high seed until smooth, about 1 minute. Decrease sugar o ¼ cup.

image courtesy of easteuropeanfood.about.com

Book: Betty Crocker's Southwest Cooking

Pumpkin Flan

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Ingredients:

3/4  -  cup sugar

1/4  -  cup water

1     -  cup canned pumpkin

3/4  -  cup sugar

1     -  tsp. ground cinnamon

½    -  tsp. ground ginger

¼    -  tsp. ground allspice

¼    -  tsp. nutmeg

6     -  eggs

1     -  cup half-and-half

1     -  cup whipping cream

Procedure:

•  Heat oven to 350⁰. Heat ¾ cup sugar and the water boiling in heavy 2-quart saucepan over low heat, stirring constantly. Boil, without stirring, until mixture is deep golden brown.
• Place quiche dish, 9x1 ½ or 10x1 ¼ inches, in hot water until warm (to prevent dish from cracking when pouring hot syrup into it); dry completely. Pour syrup into dish; immediately rotate dish until syrup covers bottom.
• Beat remaining ingredients except half-and-half and whipping cream in large bowl until well blended; beat in half-and-half and whipping cream. Pour over syrup. Place quiche dish in shallow roasting pan on oven rack. Pour hot water into pan to depth of 1 inch.
• Bake flan until knife inserted in center comes out clean, 1 to 1 ¼ hours.
  Remove dish from water; col 15 minutes. Refrigerate until chilled, at least 3 hours. Loosen side o flan from dish, using knife; unmold. Refrigerate any remaining flan.

Good for 10 servings.

Book: Betty Crocker's Southwest Cooking
    

Brandy Flan

image courtesy of explanis.pl

Flan is the quintessential Spanish and Mexican dessert. It may be dense or light,dependent on custom and region, but it is always rich in eggs.

Ingredients:

3/4  - cup sugar

2     -  tbsp. water

2     -  eggs

½    -  cup sugar

2     -  tbsp. brandy

½    -  tsp. vanilla

¼    -  tsp. ground nutmeg

¼    -  tsp. ground cinnamon

¼    -  tsp. ground allspice

Dash and Salt

2     -  cups lukewarm milk (scalded then cooled)

Procedure:

• Heat ¾ cup sugar in heavy 1-quart saucepan over low heat, stirring constantly, until melted and golden brown. Gradually stir in water. Divide syrup evenly among 6 oz. custard cups. Let stand until hard, about 10 minutes. 
• Heat oven to 350⁰. Beat eggs slightly in medium bowl; mix in remaining ingredients except milk. Gradually stir in milk; pour over syrup in each cup. Place cups in rectangular 13x9x2 inches, on oven rack. Pout very hot water into pan to within ½ inch of tops of cups. 
• Bake until knife inserted in center comes out clean, about 45 minutes. Remove cups from water. Refrigerate until chilled; unmold.

Good for 6 servings.

Book: Betty Crocker's Southwest Cooking

Baked Indian Pudding

image courtesy of recipesavvy.com

Ingredients:

¼  -  cup sugar

1   -  tsp. ground cinnamon

½  -  tsp. ground ginger

¼  -  tsp. salt

¼  -  tsp. ground nutmeg

4   -  cups milk

½  -  cup yellow cornmeal

½  -  cup golden raisins

½  -  cup maple syrup

2   -  tbsp. margarine or butter, softened

2   -  eggs, beaten

Whipped Cream

Procedure:

• Heat oven 350⁰F. Mix sugar, cinnamon, ginger, salt and nutmeg until well blended; reserve. 
• Heat milk to scalding in 3-quart saucepan; stir in cornmeal. Cook over low heat, stirring constantly, until very thick, about 20 minutes. Remove from heat; stir in sugar mixture and move from heat; stir in sugar mixture and remaining ingredients except whipped cream 
• Pour into greased 2-quart casserole. Place casserole in rectangular pan, 13x9x2 inches, on oven rack. Pour very hot water into pan to depth of 1 inch. Bake until knife inserted in center comes out clean, 55 to 60 minutes. 
• Serve warm with whipped cream.

Good for 8 servings.

Book: Betty Crocker's Southwest Cooking

Peach Cobbler

image courtesy of suratnaturopathic.com

Procedure:

1/4  -  cup packed brown sugar

1     -  tbsp. lemon juice

1/2  -  tsp. ground cinnamon

3     -  lbs. peaches, sliced, or 2 packages (16 oz. each) frozen sliced peaches, thawed and   drained

3/4  -  cup all-purpose flour

1/2  -  cup granulated sugar

2     -  tsp. baking powder

1/4  -  tsp. salt

3/4  -  cup whipping cream

1/4  -  cup margarine

Caramel Sauce

Ingredients:

• Heat oven to 375⁰C.
• Mix brown sugar, lemon juice, cinnamon and peaches; place in greased shallow 2 ½ quart casserole.
• Mix flour, granulated sugar, baking powder and salt; stir in whipping cream and margarine until well blended.
• Spoon batter over fruit.
• Bake until crust is deep golden brown,40 to 45 minutes.
• Serve warm with war Caramel Sauce.

Good for 8 servings.

Book: Betty Crocker's Southwest Cooking

Menudo

image courtesy of shensaddiction.com

Ingredients:

1     -  cup sliced pork, cut into cubes

1/4  -  cup of pork liver, cut into cubes

1     -  potato, cubed

1     -  red bell pepper, cut into strips,

1     -  small onion, chopped

Salt,  pepper

Procedures:

• Cook pork in 1 ½ cups of water for 15 min. 
• Sauté garlic, onions, tomatoes, pork and liver. Cover for 5 minutes. Add pork broth. 
• Bring to boil and potatoes and red bell pepper. Cook for 12 minutes. And cook for 3 minutes longer.

Serve 4 to 6 persons.

Pork Adobo

image courtesy of

recipephilippines.com

Ingredients:

1/2  -  kg. Pork, cut in serving pcs.

3     -  cloves garlic, crushed

1/2  -  cup of vinegar

1     -  bay leaf

1     -  cup of water

1     -  cup of toyo

 salt

10   -  pcs. Black pepper corn. (paminta buo)

Procedure:

• Place pork in sauce pan. Add vinegar, garlic, pepper, salt, toyo and water. Cook until meat is tender. 
• Fry garlic which is in the mixture, add the pork and broth. 
• Add 1 bay leaf and let it simmer for about 5 min.

Good for 4 to 6 servings.

Pork Asado

image courtesy of 3-b-s.eu

Ingredients:

1/2  -  kg. pork liempo

2/4  -  cup toyo

3     -  cloves garlic

2     -  tbsp. red sugar

1/2  - cup of water

Procedure:

• Remove skin of pork. Put toyo and sugar in the pork.
• Add garlic and water, and then boil in slow heat until pork is tender.
• Remove from fire & slice pork.
• You can serve with fried potatoes and boil green beans. 
• And add string onions on top of the finished product.
 

 

Good for 4 to 6 servings.

Litson Kawali

image courtesy of ofwhk.com

Ingredients:

1  -  kg. liempo pork

2  -  tbsp. salt

4  -  cups water

1  -  kg. oil for frying

Procedure: 

• Boil water with salt. Put the whole liempo and cook until the skin is soft. Remove the scum on top of the liquid for soup. Remove liempo from fire and let it cool. 
• Heat cooking oil which can submerge the whole liempo. When hot, put liempo and cook until the skin is crisp. Remove from fire & cut into desired sizes.

Sauce for Litson Kawali:

1/2 -   cup catsup

2    -   tbsp.red sugar

1    -   tbsp. harina

1    -   tsp. toyo

   Chili (amount desired)

Procedure:

•  Mix all the ingredients & boil.
•   Stir hen add cornstarch dissolved in little water. Add little water for consistency desired. Continue stirring cooked. 

·      Good for 4 to 6 servings.

Mango Lassi

  image courtesy of ifood.tv

Ingredients:

200 -  grams yogurt

330 -  ml cold water

450 -  grams can mango slices in light syrup

1     -   tbsp. caster sugar

1/4  -   tsp. saffron powder

Saffron is the dried stigmas of a member of the crocus family & is available in strands or ground form. It gives yellow-orange color to food. Quality saffron is the world’s most expensive spice.

Image courtesy of chickeneggdesign.com

Procedure:

• Blend or process all ingredients, including mango syrup, until smooth cover, refrigerate. 
• Serve Mango Lassi over ice.

Recipe By: Rogan Josh
Magazine: The Australian Women's Weekly-June 1999

Mild Curry Rice and Lamb Barbecue

Ingredients:

Marinade

300   -   ml. natural yogurt
1       -   tbsp. olive oil
2       -   tbsp. Berri Lemon Squeeze
2       -   cloves garlic, crushed
Freshly ground pepper
1/8    -   tsp. nutmeg
600   -  grams lean lamb, cubed
3       -   rosemary sprigs
1 x 500 grams Mild Curry rice 

Procedure:

• Prepare marinade combine all ingredients except rosemary and stir into cubed lamb. Stand 5 minutes.
•  Thread onto skewers and barbecue or grill for 10-15 minutes or until cooked. Baste with marinade. 
• Garnish with rosemary. 
• Serve with your mild curry rice

Recipe By: Rogan Josh
From: Magazine ( The Australian Women's Weekly-June 1999) 

             

Carrot and Mustard Seed Salad

Ingredients:

1      -   tbsp. black mustard seeds

1/2   -   kg. Carrots

1      -   tbsp. peanut oil

1/4   -  cup lemon juice

300  -  grams red onion, chopped finely

1/4   -   cup fresh coriander leaves

Salt to taste

Procedure:

• Add mustard seeds to heated drying pan; cook, stirring, until fragrant. Halve carrots into lengthwise. Cut each half diagonally into 2 cm. slices. Coil, steam or microwave carrot until tender; drain, cool.
•  Just before serving, combine carrot with seeds and remaining ingredients; toss to combine.

Recipe By: Rogan Josh

From: Magazine (The Australian Women’s Weekly June 1999)

Cumin Cucumber Wedges

Ingredients:

2       -    tsp. cumin seeds

520  -    grams Lebanese cucumbers

2      -     tbsp. lemon juice

1      -     tbsp. peanut oil

1      -     Birdseye chili, seeded, chopped finely

1      -     tbsp. chopped fresh mint leaves

Procedure: 

• Add cumin seeds to heat dry frying pan; cook, stirring, until fragrant. 
• Cut cucumbers into 3 equal pcs. ; cut each piece into 8 wedges.
• Combine cucumber with seeds and remaining ingredients in large bowl; toss to combine.

Preparation must be 6 hours ahead.

Recipe By: Rogan Josh

From: Magazine (The Australian Women’s Weekly June 1999)

Prawn and Snake Bean Curry

You can also substitute ¾ grams chopped firm white fish fillets or chicken fillets for the prawns in the recipe.

Ingredients:

1 ½  -   kg. Medium size uncooked prawns
600  -   grams snake beans or green beans
1      -   tbsp. peanut oil

200  -  grams brown onion, chopped finely
2      -   cloves garlic, crushed
1      -   tbsp. grated fresh ginger 
2      -   Birdseye chilies, chopped finely
2      -   tsp. curry powder
1/2   -     tsp. ground turmeric
2 x 400 ml. cans light coconut milk

Procedure: 

• Hold prawn head firmly and twist to remove from body. Remove shell and legs from body without removing tail shell. Remove back vein; make a small incision into center o back of prawn, insert a skewer underneath vein and remove. 
• Cut beans into 5 cm. pcs. Heat oil in large pan; cook onion, garlic, ginger and chili, stirring, until onion is soft. Stir curry powder and turmeric; cook, stirring, until fragrant. 
• Stir in mil; simmer, uncovered, about 10 minutes or until sauce is thickened slightly. 
• Add beans; simmer about 5 minutes or until tender. Add prawns; cook, stirring occasionally until prawns have just changed its color.

Recipe By: Rogan Josh

From: Magazine ( The Australian Women's Weekly-June 1999)