Table Of ContentDiaz de Mayo Mexican
Cookbook
All recipes are from a potluck lunch held on the 10th of May, 1991
by Marcom, STD, Teradyne, Inc., Agoura Hills, CA
and are copyright © 1991, 2003 their respective contributor(s).
Table Of Contents
Sopa de Albondigas
contributed by Lygia Ionnitiu
En-Cheap-ladas con Queso y Carne
contributed by dragonrider
Three Bean Chili
contributed by Elaine Bennett-Mike
Potluck Fruit Medley
contributed by Chris Robinson
Taco El Sal-ad
contributed by Sallie Patterson
Guacamole Dip and Baked Tortilla Chips
contributed by Sue Hudson
Non-Alcoholic Cerveza
contributed by Miguel Castro (aka Moku
Chakra)
Senor Jose's Chips & Dip
contributed by Patt Rowland
Ralph's Chocolate Cake
contributed by Patt Rowland
Mazie's Corn Bread
contributed by Thomas Neuburger
Sweet Tamales and Chilled Verde
contributed by Chris Johnson and Walt Love
Mexi-Dip
contributed by Darlene Nakaoka
Flim Flan
contributed by Janine Marinescu
Tacos de Lao-tzu (Tacos con Pollo Chinese Style)
contributed by James Homan
Lemon Soup
contributed by Sue Hudson
Quesadillas
contributed by dragonrider
Three-Pepper Quesadillas
contributed by dragonrider
Sopa de Albondigas
Serves 10 to 12
Ingredients
1-½ pounds ground beef
1 cup fresh bread crumbs
1 egg, beaten
3 tablespoons chopped fresh parsley
6 garlic cloves, crushed
3 tablespoons minced fresh mint (I used cilantro)
3 teaspoons salt
½ cup flour
4 to 6 tablespoons olive oil
1 medium green pepper, seeded and diced
1 quart hot water
1-½ cups red wine
30-oz. of canned tomatoes
1 tablespoon vinegar
1 tablespoon sugar
1 teaspoon dried oregano
Directions
1. In a large bowl combine meat, broken into bits with a fork, bread crumbs, egg, pars-
ley, three of the crushed garlic cloves, mint leaves, and 1-½ teaspoons salt. Mix thor-
oughly with a fork or your hands.
2. Form the meat mixture into balls about 2 inches in diameter. Roll each ball lightly in
the flour and brown in the olive oil in a large Dutch over over moderate heat for about
7 minutes. Remove the meatballs, drain on a paper towel, and set aside.
3. Saute the pepper onions, and the other three crushed garlic cloves over moderate
heat for 5 to 7 minutes in the drippings that remain in the Dutch oven.
4. Add 1-½ teaspoons salt and all the other ingredients and cook the soup over
moderate heat for 20 to 30 minutes. Add the meatballs, cover the pan, and simmer
the soup for 1-½ hours.
Recipe contributed by: Lygia Ionnitiu
With apologies to The California Heritage Cookbook, assembled by the Junior League of Pasadena, pub-
lished by Doubleday & Company, Garden City, New York, 1976.
En-cheap-ladas con Queso y Carne
Serves 12
Ingredients
1½ lb. ground beef
2 dozen corn tortillas
1 lb. mild cheddar cheese
1 lb. Monterey Jack cheese
1 16 0z. can small, pitted ripe black olives
1 28 oz. cans Las Palmas® enchilada sauce
(for spicier enchiladas, use red chili sauce)
1 tablespoon garlic powder
1 cup water
1 package (¾ oz.) Shilling® taco seasoning
Directions
1. Brown ground beef with garlic powder. Do not drain. Add taco seasoning and 1 cup
water. Mix thoroughly. Simmer 15 minutes. Remove from heat, drain remaining liquid,
and allow to cool.
2. Grate cheddar and Monterey Jack cheeses into same bowl. Mix thoroughly.
3. Warm enchilada sauce. (Not too hot - you have to stick your fingers in it.) Assemble
enchilada sauce, meat, cheese, and olives in one place. Have a towel handy, it's time
to play with the food. In a 12X15-inch baking dish with 2-inch sides (glass, if you're
going to microwave these), cover the bottom with warm enchilada sauce.
Coda
4. Heat 2 corn tortillas in the microwave on high for about 30 seconds, enough to make
them warm and pliable. Place tortillas in enchilada sauce and coat both sides.
5. Place tortilla in baking dish. Put an olive in the center.
6. Fill with cheese in a line across the diameter of the tortilla.
7. Add one heaping tablespoon of beef, spread evenly.
8. Roll tortilla.
9. Now do the same thing with the second tortilla. Put it in the baking dish, add an olive,
fill with cheese, add some meat, and roll.
10.Lick fingers. (Okay, wipe them off.)
11.Repeat from Coda until all tortillas have been used. Cram them in there if you have to.
12.Garnish the top with any remaining cheese, olives, and beef. Pour remaining
enchilada sauce evenly over enchiladas. Float 'em!
13.Microwave on high power for 7 to 10 minutes, or until cheese in the middle of the dish
is melted and the sauce starts to bubble.
Recipe contributed by: dragonrider
Three Bean Chili
Serves 5 (with second helpings)
10 (1 large bowl each)
or 15 (1 small bowl each)
Ingredients
2 lb. ground beef
3 or 4 strips of bacon
1 large green pepper
3 medium onions
2 tablespoons Nile spice (available buy at Cost Plus®)
or use cumin and sesame seeds
(The recipe calls for cumin and sesame seeds, but I have this spice mixture (Nile spice)
that has them all mixed up with some other things, like coriander, so I used it instead.)
1 to 2 15-oz. cans red kidney beans
2 to 4 15-oz. cans chili beans
½ bag frozen french-cut green beans
Pico Pica® sauce, hot
1 small can V8® juice
salt and pepper, as needed
1 teaspoon garlic powder
1 small can green chili salsa
1 tablespoon chili powder
Directions
One or two nights before serving the chili:
1. Brown ground beef, drain grease. Season with salt, pepper, garlic, and chili powder.
Cut up green pepper and 2 of the 3 onions. Add to meat. Cook until onions start to
become transparent. Add tomato sauce and simmer while you fry (or microwave)
bacon until just underdone. Cut/break up bacon and add to meat. Mix together well.
Cover and refrigerate until ready to use.
Chili making day:
2. You'll need 3-4 hours for everything to simmer together (I did everything the night
before our fiesta and just reheated it.)
3. Remove meat mixture from refrigerator and let sit while you prepare beans.
4. In a large pot, put canned chili and kidney beans. Add V8® juice, salsa, Nile spice,
and about ¼ bottle of Pico Pica®. Mix well. Let simmer 1 hour. Add meat mixture,
simmer 1 hour. Taste, add whatever spices, if needed. (More salt? More chili powder?
Add to your taste.)
5. One hour before serving, chop last onion. Add onion and frozen green beans.
Simmer until time to serve.
6. If desired, top serving bowl or individual bowls of chili with grated cheese. I use a mix
of cheddar and Monterey Jack. I also put a bowl of chopped onions and Pico Pica®
sauce on the table.
Recipe contributed by: Elaine Bennett-Mike
Potluck Fruit Medley
Serves: see below
Directions
1. The day before the potluck, head on over to Lucky® on the way home from work. Buy
whatever fruit is on sale. Bring the fruit home, and piss away the evening watching TV.
2. At about 10:00 P.M., start griping that you forgot about that damn potluck and go to
the kitchen.
3. Switch to "LA Law®," break out a knife, and clean off a cutting board. Take all of the
fruit that you bought and slice those babies thin. Then arrange them on a plate,
leaving a few extra pieces for your breakfast the next morning and for your husband or
family members (including cats and dogs) who are bound to scarf a few pieces while
you aren't looking.
4. Serve at room temperature.
Recipe contributed by: Chris Robinson
Taco El Sal-ad
Serves 10 to 15
Ingredients
1 medium head of lettuce, torn into bite-sized pieces
1 large carrot, grated coarsely
2 green-band celery stalks, chopped neatly
1 green onion, sliced in rounds
1 can kidney beans, rinsed well
3 medium can pitted, black olives, sliced in rounds
3 medium or 3 large or 5 small tomatoes, cut in wedges
1 pound of 15% lean ground beef, crumbled with determination
2 large tablespoons chili powder, sprinkled casually
1 whole lot of garlic powder, shaken hard
1 medium pinch of cumin, scattered briskly
1 medium pinch oregano, sprinkled with fervor
1 medium pinch of thyme, tossed tenderly
1 medium pinch rosemary, ducking rapidly
6 oz. medium cheddar cheese
6 oz. small Monterey Jack cheese
1 to 2 cups mayonnaise
1 tablespoon lemon juice
1 to 5 tablespoons salsa
1 teaspoon Worchestershire
1 LARGE bag corn tortilla chips
Directions
1. Into one very, very large bowl, toss the lettuce,
carrot, celery stalks, onion, kidney beans, black
olives, and tomatoes. Cover with Glad Wrap®
and place in refrigerator until other ingredients
are ready.
2. Into one very medium skillet, stir and brown
ground beef, chili powder, cumin, oregano,
thyme, rosemary, and garlic powder. Cover with
lid and keep warm while completing the next
step.
3. Into one medium small bowl, grate and mix the
cheddar and Monterey Jack cheese. Cover with Glad Wrap® until the very last
minute.
4. Mix 1 to 2 cups mayonnaise with 1, 2, 3, 4, or 5 tablespoons of salsa to taste, lemon
juice, and Worchestershire sauce, stir, and store in the refrigerator for later.
5. Into the very, very large bowl that contains the lettuce, etc., that has been tossed
really well, gently stir the warm ground beef that has been browned nicely.
6. When individuals have loaded their bowls with the above ingredients, let them dig into
the cheese bowl and sprinkle a handful of cheese on top of their salad. They should
then spoon on some mayo/salsa dressing.
(Some people want even more cholesterol and choose to crumble tortilla chips on top of
the whole thing. Other people prefer to put their crumbled chips underneath their salad.
In this case, they need to pick up their salad carefully with their fingers and shove their
crumbled chips underneath, being careful not to disturb the cheese and dressing.)
Bon Appetit!
Recipe contributed by: Sallie Patterson
