16 oz Tomato Sauce

1/2 c Water

3 ts Chili Powder

1 1/2 c Minute Rice

1/2 c Crushed Tortilla Chips

1/2 c Shredded Cheddar Cheese

Combine tomato sauce, water and chili powder in a medium sized saucepan.
Bring to a full boil.
Stir in rice.
Cover, remove from heat and let stand for 10 minutes.
Sprinkle with tortilla chips and cheese.
Serve with shredded lettuce and sour cream if desired.

A simple Mexican Fruit dessert recipe:

3 oranges, peeled and thinly sliced crosswise
1/4 cup granulated sugar
1/4 teaspoon ground cinnamon

Place sliced oranges in a serving bowl.
Mix sugar and cinnamon together in a small bowl, then sprinkle over oranges.
Cover bowl and refrigerate at least 1 hour.
Makes 4 servings.

1 1/4 cups (10 ounces) raspberry-cranberry juice frozen concentrate
3 cups (12 ounces) whole frozen raspberries
3/4 cup (6 ounces) limeade frozen concentrate
3/4 cup gold tequila
1/2 cup (4 ounces) Triple Sec orange liqueur
4 cups crushed ice
1 Mexican lime, sliced
Sugar

Combine all ingredients except lime and sugar in a blender and blend until slushy, adding more ice if necessary.

To prepare glasses, moisten rims with a lime slice and dip in a plate of sugar.
Fill glasses and garnish with lime wheel slices.

For a non-alcoholic version, omit tequila and replace Triple Sec with reconstituted orange juice.

Makes 4 to 6 servings.

Pineapple is an authentic addition to Flan, and this simple recipe tastes great!

1/4 cup granulated sugar
1 cup unsweetened pineapple juice
1 cup granulated sugar
4 eggs

In the top of a double boiler melt sugar over moderate heat, stirring constantly, until it is a rich caramel color.
Dip the bottom of the container in cold water for a second or two, turn the container to coat the sides with the caramel, and set it aside.

In a saucepan cook together unsweetened pineapple juice and sugar until the liquid is reduced by half and is quite thick.
Cool the syrup.

Beat eggs until they are thick and lemon colored and gradually pour in the syrup, beating constantly.
Pour the mixture into the caramelized container and cook it over barely simmering water for about 2 hours, or until it is set.

Let the custard cool and refrigerate it overnight.

Before serving, run a knife between the custard and the container, place a serving dish over the mold, and invert the pineapple custard quickly.

1 2/3 cups dry fine breadcrumbs
1/4 cup granulated sugar
1/2 cup butter or margarine, melted
32 ounces cream cheese, softened
3/4 cup granulated sugar
4 large eggs
1 (8 ounce) container sour cream
1 (16 ounce) can cream of coconut
1 (16 ounce) can crushed pineapple, well drained
2 tablespoons cornstarch
1 teaspoon vanilla extract
1 teaspoon rum flavoring
1 teaspoon lemon juice
Topping

Combine first three ingredients; press into bottom and 1 inch up sides of a 10-inch spring-form pan.
Bake at 350 degrees F for 10 to 12 minutes.
Cool on a wire rack.

Beat cream cheese at medium speed with an electric mixer until smooth.
Gradually add 3/4 cup sugar, beating well.
Add eggs, one at a time, beating after each addition.
Stir in sour cream and next 6 ingredients; spoon into crust.
Bake at 350 degrees F for 1 hour and 20 minutes; turn oven off.
Sprinkle on topping; return to oven. Leave cheesecake in oven with door closed for 1 hour; then cool to room temperature on a wire rack.
Chill.

Topping
1/4 cup butter or margarine
1/2 cup flaked coconut
1/2 cup finely chopped almonds
1/4 cup granulated sugar

Melt butter.
Add remaining ingredients, and saute until golden, stirring frequently.

4 red bliss or new potatoes, cooked

1 lb precooked pulled BBQ pork

1 c grated Monterey Jack or Pepper Jack cheese

8 corn tortillas

8 medium Tomatillos, husked and chopped

1 tablespoon red onion - finely diced

1 teaspoon jalapeno - minced

3 tablespoons lime juice

2 tablespoons cilantro - chopped

1 tablespoon olive oil

1 teaspoon honey

Salt and Pepper to taste

For each serving, lay 1 1/2 ounces of pork over half of the tortilla, top with potato slices, 1/4 cup of cheese and season to taste with salt and pepper. Fold over the tortilla and brush with olive oil. Grill or broil for 3 minutes on each side, or until crispy and cheese has melted. Serve with Tomatillo Salsa.

TOMATILLO SALSA: Combine the tomatillos, onion, jalapeno, lime juice, cilantro, olive oil and honey in a bowl. Season with salt and pepper. Refrigerate covered, for up to 1 day. Bring to room temperature before serving.