------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Double Cheese Wheel Categories: Cheese/eggs Appetizers Servings: 24 1 lb Cheese; * 3 oz Cream Cheese; Softened, 1 pk 1/4 c Marinated Artichoke Hearts** 1/4 c Pine Nuts; Toasted, 1 oz 1 1/2 t Fresh Basil Leaves; OR *** 1/2 t Basil Leaves; Dried.*** * You should get 1 whole wheel of Chicuahua Or Monterey Jack Cheese that weighs 1 lb. ** Artichoke Hearts should be drained and chopped. *** Fresh Basil Leaves should be snipped OR Dried Basil Leaves should be crumbled. -------------------------------------------------------------------------- Remove any wax coating or rind from Chihuahua cheese. Hollow out cheese with knife or spoon, leaving a 1/2-inch thick shell on the sides and bottom; reserve cheese shell. Finely chop enough of the scooped-out cheese to measure 1 cup (reserve any extra for another use). Place 1 cup chopped cheese, the cream cheese, artichoke hearts, 3 T of the pine nuts,and the basil in the workbowl of food processor fitted with the steel blade, cover and process until well mixed. Pack mixture into cheese shell. Sprinkle with remaining 1 T pine nuts; press lightly. Cover and refrigerate until filling is firm, about 3 hours. Cut into thin wedges. Serve with assorted crackers if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Corn And Walnut Dip Categories: Appetizers Dips Vegetables Mexican Servings: 8 16 oz Cream Cheese; Softened, 2 pk 1/4 c Vegetable Oil 1/4 c Lime Juice 1 T Red Chiles; Ground 1 T Cumin; Ground 1/2 t Salt 1 x Pepper; Dash Of 8 3/4 oz Corn; Whole Kernel, Drained 1 c Walnuts; Chopped 1/4 c Onion; Chopped, 1 small Beat all ingredients except corn, walnuts and onion in a large bowl, with an electric mixer on medium speed, until smooth. Stir in corn, walnuts, and onion. Serve with tortilla chips. Makes 4 cups of dip. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Bean and Garlic Dip Categories: Dips Appetizers Mexican Servings: 4 2 c Pinto Beans; * 1/4 c Mayonnaise Or Salad Dressing 1 ea Clove Garlic; Finely Chopped 1 1/2 t Red Chiles; Ground 1/4 t Salt 1 x Pepper; Dash of * Pinto beans can be home cooked or canned. -------------------------------------------------------------------------- Mix all ingredients. Cover and refrigerate 1 hour. Serve with tortilla chips. Makes 2 cups of dip. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Avocado And Raisin Dip Categories: Vegetables Dips Fruits Mexican Servings: 4 2 ea Avocados; Peeled & Chopped 1/2 c Raisins 1/2 c Vegetable Oil 1/4 c Lime Juice 1 t Sugar 1 t Salt 1/4 t Freshly Ground Pepper Place all ingredients in blender container. Cover and blend on high speed until smooth, about 45 seconds. Serve with raw vegetables, assorted crackers or fried tortillas. Makes 1 2/3 cups of dip. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Chile con Queso Categories: Appetizers Dips Mexican Servings: 2 1 c Cheese; Shredded * 4 oz Green Chiles; ** 1/4 c Half & Half 2 T Onion; Finely Chopped 2 t Cumin; Ground 1/2 t Salt * Use either Cheddar or Montery Jack Cheese (4 oz) ** Use 1 4-oz can of chopped green chiles, drained. -------------------------------------------------------------------------- Heat all ingredients over low heat, stirring constantly, until the cheese is melted. Serve warm with tortilla chips. Makes 1 1/4 cups dip. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Southwest Guacamole Categories: Fruits Dips Appetizers Mexican Servings: 6 5 ea Avocados; Ripe, Peel & Pit 4 ea Cloves Garlic;Finely Chopped 1 c Tomato; Chopped, 1 Medium 1/4 c Lime Juice 1/2 t Salt Mash avocados in a medium bowl until slightly lumpy. Stir in remaining ingredients. Cover and refrigerate 1 hour. Makes 3 cups of dip. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Cowboy Caviar Categories: Appetizers Dips Vegetables Mexican Servings: 12 15 oz Black Beans; Rinse & Drain * 4 oz Ripe Olives;Chop & Drained * 1/4 c Onion; Finely Chopped, 1 Sm. 1 ea Clove Garlic; Finely Chopped 2 T Vegetable Oil 2 T Lime Juice 1/4 t Salt 1/4 t Red Pepper; Crushed 1/4 t Cumin; Ground 1/8 t Pepper 8 oz Cream Cheese; Softened, 1 pk 2 ea Eggs; Large Hard Cooked, ** 1 ea Green Onion w/Top; Sliced * 1 can of each black beans and ripe olives. Drain and rinse the beans, Drain the chopped ripe olives. ** Eggs should be peeled and chopped. -------------------------------------------------------------------------- Mix all ingredients except cream cheese, eggs, and green onion. Cover and refrigerate at least 2 hours. Spread cream cheese on serving plate. Spoon bean mixture evenly over cream cheese. Arrange eggs on bean mixture in ring around the edge of the plate; sprinkle with green onion. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Cheese Chiles Categories: Appetizers Tex-mex Cheese/eggs Servings: 12 1 c Cheddar Cheese; Shredded 1 c Colby Cheese; Shredded 1 t Red Chiles; Ground 1 ea Cilantro Stems; Bunch, * 1 x Paprika * Cut the cilantro stems into 1/2-inch pieces. -------------------------------------------------------------------------- Place all ingredients except cilantro and paprika in food processor work bowl fitted with steel blade; cover and process until smooth, about 1 minute. Roll mixture by teaspoonfuls into chile shapes. Insert cilantro pieces in wide ends of shape fro stems. Sprinkle with paprika. Cover and refrigerate until serving time. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Nachos Categories: Appetizers Mexican Snacks Servings: 4 6 oz Cheddar Cheese; Shredded, * 6 ea Jalepeno Chilies; ** 1 x Tortilla Chips; * There should be 1 1/2 cups of cheese. ** Jalapenos should be seeded and each cut into 6 slices. -------------------------------------------------------------------------- Make 4 dishes of tortilla chips. Sprinkle each with 1/4 of the cheese and 1/4 of the Jalapeno slices. Set oven control to broil. Broil tortilla chips with the tops only 3 to 4 inches from the heat until the cheese is melted and serve hot. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Stuffed Mushrooms Categories: Appetizers Vegetables Mexican Servings: 12 24 ea Mushrooms; Medium 2 T Margarine Or Butter 1/4 c Onion; Chopped, 1 Medium 2 T White Wine; Dry 1/4 c Bread Crumbs; Dry 1/4 c Cooked Smoked Ham; Fine Chop 2 T Parsley; Snipped 1 T Lime Juice 1 ea Clove Garlic; Finely Chopped 1 t Oregano Leaves; Dried 1 x Dash Of Pepper 1/2 c Cheese; Finely Shredded, * * Use Montery Jack Cheese in this recipe. -------------------------------------------------------------------------- Cut stems from mushrooms; finely chop enough stems to measure 1/4 cup. Heat margarine in 10-inch skillet just until bubbly. Place mushroom caps, topsides down, in margarine. Cook uncovered until mushrooms are light brown; remove mushrooms with slotted spoon. Cook and stir onion in same skillet until tender; stir in wine. Simmer uncovered 2 minutes. Mix in chopped mushroom stems and remaining ingredients except cheese and mushroom caps; cool slightly. Shape mixture into 24 small balls; place 1 in each mushroom cap. Sprinkle with cheese. Set oven control to broil. Place mushroom caps on rack in broiler pan. Broil with tops 3 to 4 inches from heat until cheese is melted, about 3 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Bell Pepper Rajas Categories: Appetizers Mexican Cheese/eggs Vegetables Servings: 6 1/2 ea Green Bell Pepper; * 1/2 ea Red Bell Pepper; * 1/2 ea Yellow Bell Pepper; * 3/4 c Montery Jack Cheese;Shredded 2 T Chopped Ripe Olives 1/4 t Red Pepper; Crushed * Peppers should be seeded and cut into 6 strips each. -------------------------------------------------------------------------- Cut bell pepper strips crosswise into halves. Arrange in ungreased broilerproof pie pan, 9 X 1 1/4-inches or round pan 9 X 2-inches. Sprinkle with cheese, olives and red pepper. Set oven control to broil. Broil peppers with tops 3 to 4 inches from heat until cheese is melted, about 3 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Empanaditas Categories: Appetizers Meats Fruits Mexican Cheese/eggs Servings: 12 1/2 lb Ground Beef 1/4 c Onion; Finely Chopped, 1 Md 2 T Raisins; Finely Chopped 2 T Chopped Green Olives 1/4 t Salt 1/8 t Pepper 1/4 c Cottage Cheese;Sm Curd,Cream 1 ea Egg;Large Hard Cooked, * 1 ea Egg; Large, Separated 1 t Water 1 x 10-Inch PastryRecipe,2 crust 2 t Milk * Hard boiled egg should be peeled and chopped. -------------------------------------------------------------------------- Cook and stir ground beef in 10-inch skillet, breaking up into small pieces, until brown; drain reserving 1 T of fat and the beef in the skillet. Stir in onion, raisins, olives,salt and pepper. Cover and cook over low heat for 5 minutes. Stir in cottage cheese and hard cooked egg. Heat oven to 400 degrees F. Mix egg white and water until slightly foamy; reserve. Prepare pastry dough; gather into a ball. Divide into halves. Shape into 2 flattened rounds on lightly floured cloth covered surface. Roll 1 round of pasty into circle, about 14 inches in diameter. Cut into 11 or 12 circles, 3 1/2-inches in diameter. Spoon on 2 t of the beef mixture at the center of each circle; brush edge of pastry with egg white mixture. Fold pastry circle up over filling; press edge with fork to seal. place empanaditas on ungreased cookie sheet. Repeat with remaining pastry circles. Gather any remianing pastry; shape into another round. Repeat rolling cutting and filling. Beat egg yolk and milk until well blended; brush over tops of empanaditas. Bake until golden brown, 15 to 20 minutes. Serve warm. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Southwest Riblets Categories: Appetizers Meats Mexican Servings: 6 1/2 c Onion; Chopped, 1 medium 2 T Vegetable Oil 1 T Red Chiles; Ground 6 ea Juniper Berries; Dried,Crush 3 ea Cloves Garlic;Finely Chopped 1/2 t Salt 1/2 oz Baking Chocolate; Grated 1 c Water 2 T Cider Vinegar 6 oz Tomato Paste; 1 cn. 2 T Sugar 3 lb Pork Back Ribs; Fresh, * * Rack Of ribs should be cut lengthwise across the bones. Have the butcher do this with his meat saw. -------------------------------------------------------------------------- Cook and stir onion in oil in 2-quart saucepan 2 minutes. Stir in ground red chiles, juniper berries, garlic and salt. Cover and cook 5 minutes, stirring occasionally. Stir in chocolate until melted. Pour water, vinegar and tomato paste into food processor workbowl fitted with steel blade or into a blender container. Add onion mixture and sugar; cover and process until well blended. Heat oven to 375 Degrees F. Cut between pork back ribs to separate. Place in a single layer in roasting pan, pour sauce evenly over pork. Bake uncovered 30 minutes; turn pork. Bake until done, about 30 minutes longer. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Meatballs In Chile Sauce Categories: Appetizers Meats Mexican Servings: 8 3 ea Corn Tortillas; * 1/2 c Milk 1/2 lb Ground Beef 1/2 lb Ground Porked 1/2 lb Ground Ham; Smoked, Cooked 1/4 c Onion; Chopped, 1 Small 1 ea Clove Garlic; Finely Chopped 1 t Cumin; Ground 1 t Oregano Leaves; Dried 1/2 t Salt 1/4 t Pepper 1 c Basic Red Sauce; ** 1 c Beef Broth * Corn Tortillas should be 6 inches in diameter and should be cut into small pieces. ** For Red Sauce Recipe see Sowest2.zip, or use your favorite mexican red sauce recipe. -------------------------------------------------------------------------- Place tortilla pieces and milk in large bowl; let stand 15 minutes. Mix in remaining ingredients except basic red sauce and broth. Shape into 1-inch balls. Heat basic red sauce and broth to boiling in 10-inch skillet; reduce heat. Add meatballs. Cover and simmer until done, 15 to 20 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Southwest Ham And Cheese Categories: Appetizers Meats Tex-mex Cheese/eggs Servings: 4 6 ea Cooked Smoked Ham Slices 6 ea Flour Tortillas; 7" Dia. 3 ea Cheddar Cheese; Mild 6 T Vegetable Oil Place 1 slice ham on each of 3 tortillas. Top each with cheese, another slice of ham and a tortilla. Heat 2 T of the oil in a 10-inch skillet over medium heat until hot. Cook 1 sandwich in oil, turning once, until golden brown and cheese is melted, about 3 minutes. Cut into 4 wedges. Repeat with remaining oil and sandwiches. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Carmelized Carnitas Categories: Appetizers Meats Mexican Servings: 10 1 1/2 lb Pork Shoulder; Bonless, * 2 T Brown Sugar; Packed 1 T Tequila 1 T Molasses 1/2 t Salt 1/4 t Pepper 2 ea Clove Garlic; Finely Chopped 1/3 c Water 1 ea Green Onion w/top; Sliced * Pork should be cut up into 1-inch cubes. -------------------------------------------------------------------------- Place pork cubes in single layer in 10-inch skillet. Top with remaining ingredients except green onion. Heat to boiling; reduce heat. Simmer uncovered, stirring occasionally unti the water has evaproated and the pork is slighly carmelized, about 35 minutes. Sprinkle with green onion and serve with wooden picks. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Mexican Shrimp Cocktail Categories: Seafood Appetizers Mexican Servings: 6 1 c Water 1/3 c Lime Juice 1 ea Clove Garlic; Finely Chopped 2 t Salt 1 x Pepper; Dash of 24 ea Shrimp; Raw, * 1 ea Avocado; Peeled And Chopped 2 ea Jalapeno Chiles; ** 1/4 c Tomato; Chopped 2 T Onion; Chopped 2 T Carrot; Finely Chopped 2 T Cilantro; Fresh, Snipped 2 T Vegetable Or Olive Oil 1 1/2 c Lettuce; Finely Shredded 1 x Lemon Or Lime Wedges * Shrimp should be peeled and deveined. ** Jalapeno Chiles should be seeded and finely chopped. -------------------------------------------------------------------------- Heat water, lime juice, garlic, salt and pepper to boiling in a 4-quart Dutch oven; reduce heat. Simmer uncovered until reduced to 2/3 cup. Add shrimp. Cover and simmer 3 minutes; do NOT overcook. Immediately remove shrimp from liquid with slotted spoon; place in bowl of iced water. Simmer liquid until reduced to 2 T; cool. Mix reduced liquid, shrimp and remaing ingredients except shredded lettuce and lemon wedges in a glass or plastic bowl. Cover and refrigerate at least 1 hour. Just before serving place 1/4 cup lettuce on each of 6 serving dishes. Divide shrimp mixture among dishes. Garnish with lemon wedges. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Crab And Avocado Cocktail Categories: Seafood Appetizers Mexican Servings: 6 1 c Crab Meat; Cooked 2 ea Avocados; Peeled & Chopped 2 ea Jalapeno Chiles; * 1/4 c Tomato; Chopped, 1 small 1/4 c Lime Juice 2 T Olive Or Vegetable Oil 2 T Onion; Chopped 2 T Cilantro; Fresh, Snipped 1 ea Clove Garlic; Finely Chopped 3/4 t Salt 1 x Pepper; Dash Of 1 1/2 c Lettuce; Finely Chopped 1 x Lemon Or Lime Wedges * Jalapeno Chiles should be seeded and finely chopped. -------------------------------------------------------------------------- Mix all ingredients except lettuce and lime wedges. Place 1/4 cup of lettuce on ead of 6 serving dishes. Divide the crabmeat mixture among the dishes. Garnish with lime wedges. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Fish en Escabeche Categories: Fish Appetizers Vegetables Mexican Servings: 12 1 lb Firm White Fish Fillets; * 1/3 c Lemon Juice 1/3 c Lime Juice 1/4 c Olive Or Vegetable Oil 1 T Cilantro; Fresh, Snipped, ** 1 t Oregano; Fresh, Snipped, *** 3/4 t Salt 1/4 t Pepper 12 ea Stuffed Green Olives; **** 2 ea Jalapenos Chiles; ***** 1/4 c Onion; Finely Chopped, 1 sm 1 ea Clove Garlic; Finely Chopped 1 c Tomato; Seeded & Chopped 1 ea Avocado, Peeled & Chopped * Fish should be Orange Roughy, Haddock, or Mackerel, cut into 1/2" cubes. ** If fresh Cilantro is not available, use 1 t dried cilantro leaves. *** If fresh oregano is not availabel, use 1/4 t dried oregano leaves. **** Olives should have pimiento stuffing. ***** Jalapeno Chiles should be seeded and chopped. -------------------------------------------------------------------------- Heat 3/4-inch of water to boiling in 10-inch skillet; carefully place fish in water. Heat to boiling; reduce heat. Simmer, uncovered, just until fish is opaque, about 30 seconds (DO NOT overcook or fish will fall apart); drain carefully. Mix remaining ingredients except tomato and avocado in a glass or plastic dish. Stir in fish carefully. Cover and refrigerate 2 day, carefully stirring occasionally. Just before serving, gently stir in tomato and avocado; drain. Serve fish mixture on saltine crackers or tortilla chips, if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Fresh Fruit Frappe Categories: Fruits Drinks Mexican Servings: 6 1 c Watermelon; Cut Up 1 c Cantaloupe Or Honeydew; * 1 c Pineapple; Cut Up 1 c Mango; Cut Up 1 c Strawberries; Halved 1/4 c Sugar 1 c Orange Juice 1 x Crushed Ice * Melon should be cut up. -------------------------------------------------------------------------- Mix all ingredients except ice. Fill blender container 1/2 full of mixture. Add crushed ice to fill to the top. Cover and blend on high speed until of a uniform consistency. Repeat with remaining mixture. Serve immediately; garnish with fruit, if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Pinapple Limeade Categories: Drinks Juices Mexican Servings: 8 1/2 c Sugar 3 c Pineapple Juice 1/2 c Lime Juice 1 qt Sparkling Water; Chilled Mix all ingredients except sparling water; refrigerate until chilled. Just before serving, stir in sparkling water. Serve over ice. Garnish with lime slices, if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Sangria Categories: Drinks Juices Mexican Alcohol Servings: 12 25 oz Red Wine; Dry, 1 bottle 1/3 c Frozen Lemonade; * 1/2 c Brandy 1/2 c Orange-Flavored Liqueur 1/3 c Orange Juice 1/4 c Lemon Juice 2 c Ginger Ale; Chilled * Use 1/2 of a 6-oz can of concentrate. -------------------------------------------------------------------------- Mix all ingredients except ginger ale; refrigerate until chilled. Just before serving, stir in ginger ale. Garnish with fruit, if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Mexican Tea Punch Categories: Alcohol Drinks Juices Mexican Servings: 8 2 c Tequila 2 c Tea; Strong, Cold 1 c Pinapple Juice 1/4 c Honey 1/4 c Water 1/4 c Lime Juice 1/4 c Lemon Juice 1 1/2 t Cinnamon; Ground 1 1/2 t Aromatic Bitters Mix all ingredients; refrigerate until chilled. Stir before serving. Serve over ice. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Pina Colada Categories: Alcohol Drinks Mexican Juices Servings: 1 1/4 c Crushed Ice 1 oz Light Rum; 2 T 1 oz Pineapple Juice; 2 T 1/2 oz Cream Of Coconut; 1 T Place all ingredients in blender container and blend on high speed until foamy, about 30 seconds. Garnish with fruit, if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Margarita Sunrise Categories: Alcohol Fruits Drinks Juices Mexican Servings: 6 1 ea Lime; Cut Into Halves 1 x Granulated Sugar 3 c Cracked Ice 1/4 c Powdered Sugar 1 c Tequila 6 oz Frozen Orange Juice; * * Use 1 6-ounce can of thawed frozen concentrate. -------------------------------------------------------------------------- Rub rims of 4 stemmed glasses with 1 line half; dip rims of glasses in granulated sugar. Squeeze juice from both lime halves into blender container. Add remaining ingredients. Cover and blend on high speed until foamy. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Southwest Smoothie Categories: Drinks Fruits Mexican Servings: 3 1/2 c Banana; Sliced 1/2 c Mango, Papaya, Or Guava; * 2 c Milk 1 T Honey * Fruit should be of one kind listed and be chopped. -------------------------------------------------------------------------- Place all ingredients in food processor workbowl fitted with steel blade or in blender container; cover and process on high speed until smooth. Strain if using mango. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Sangria Blanco Categories: Alcohol Drinks Mexican Juices Servings: 8 1/4 c Sugar 1/2 c Water 2 ea Stick Cinnamon;Broken In 1/2 1 c Sparkling Water 1 c Apple Juice 1/2 c Orange Juice 25 oz White Wine; Dry, 1 Bottle, * 1 ea Orange; Med, Unpared, ** 1 ea Apple; Unpared, ** 1 ea Banana; Medium 1 x Ice Cubes * Wine should be chilled. Use Chardonnay or any other dry white wine. ** Orange should be cut into halves and thinly sliced. *** Apple should be eating apple cut into thin wedges. -------------------------------------------------------------------------- Heat sugar, water and cinnamon to boiling in 1-quart saucepan; reduce heat. Simmer, uncovered, for 5 minutes. Cover and refrigerate at least 2 hours but no longer tha 1 week. Remove cinnamon sticks from sugar mixture. Mix sugar mixture, sparkling water, apple juice, orange juice and wine in large pitcher. Gently stir in fruit and ice. Serve with several pieces of fruit in each glass. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Chartreuse Cocktail Categories: Alcohol Drinks Mexican Juices Servings: 1 1 1/2 oz Tequila; 3 T 1 oz Green Charteuse Liqueur; 2 T 1 oz Lime Juice; 1 T 1/4 c Crushed Ice Pour all ingredients over ice in tightly covered container. Shake until very cold. Pour into serving glass; garnish with lime slice, if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Fiesta Hot Chocolate Categories: Drinks Mexican Servings: 4 1/2 c Cocoa 1 T Flour; Unbleached 1/4 c Dark Brown Sugar; Packed 4 c Milk 3 ea Cloves; whole 1 ea Cinnamon Stick;Broken In 1/2 2 T Powdered Sugar 1 1/2 t Vanilla 1 x Whipped Cream 4 ea Cinnamon Sticks Mix cocoa and flour in 2-quart saucepan. Stir in brown sugar, milk, cloves, and 1 stick cinnamon. Heat just to boiling over medium heat, stirring constantly; reduce heat. Simmer uncovered for 5 minutes (DO NOT boil). Remove from heat; remove cloves and cinnamon. Stir in powdered sugar and vanilla. Beat with molinillo, wire whisk or hand beater until foamy. Pour into 4 cups or mugs. Serve with whipped cream and cinnamon sticks. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Cafe Mexicano Categories: Drinks Mexican Servings: 8 8 c Water; Cold 1/3 c Dark Brown Sugar; Packed 1/2 oz Baking Chocolate; Fine Chop 2 ea Cloves; Whole 1 ea Cinnamon Stick;Broken In 1/2 1 c Coffee; Regular Grind, Dry 1 t Vanilla Heat water, brown sugar, chocolate, cloves, and cinnamon to boiling in 3-quart saucepan; reduce heat. Simmer, uncovered, for 15 minutes. Stir in coffee. Remove from heat; cover and let stand 5 minutes. Stir in vanilla. Strain coffee through 4 thicknesses of cheesecloth. CAFE DIABLO: Cafe Mexicano 1/4 c Brandy Whipped Cream 8 T Coffee Liqueur Prepare Cafe Mexicano; keep hot in saucepan after straining. Heat brandy just until warm in small, long-handled saucepan. Remove from heat; ignite. Pour flaming brandy over coffee. Allow flame to burn out; stir. Pour coffee into cups or mugs. Top each with whipped cream and 1 T liqueur. Garnish with cinnamon stick, if desired. -----------------------------------------------------------------------------