Green Chile Hominy

2 (13 ounce) cans white hominy
3 tablespoons onion, grated
1 1/2 cups sour cream
Salt, to taste
1 1/2 cups jack cheese, shredded
4 roasted green chiles, skins and
seeds removed, chopped, or
2 small can green chiles, chopped

Mix all ingredients together in a large casserole.
Bake at 350
degrees F for 30 minutes.

Serves 12.

Spicy Fried Potatoes

1 to 1 1/2 pounds new potatoes, scrubbed
but not peeled
2 tablespoons kosher salt
1/4 cup olive oil
4 large garlic cloves
1/2 small dried chile pepper, seeded and
chopped or pinch of chili powder
1 to 2 teaspoons paprika

Put as many potatoes in a wide saucepan as will fit tightly in a
single layer.
Cover with cold water, add salt and bring to a boil.
Cover with and cook for 20 to 25 minutes until done but not
breaking up.

Drain and peel or not as you wish, then cut into slices.

Heat the oil in a skillet.
Bruise the whole garlic cloves by
pressing on them with the flat of a knife and add to the pan along
with the chopped, dried chile pepper, if using.
When the garlic
browns, discard the garlic and chile pepper.

Add potato slices over medium-high heat.
When they start to
color around the edges, sprinkle with the paprika and chili powder,
if using, and turn in the pan for a couple of minutes more.

Calabacitas

3 small zucchini or other summer
squash, unpeeled, diced large
2 large tomatoes, chopped
2 fresh yellow hot peppers, chopped
1 medium onion, diced
1 clove garlic, chopped (optional)
1 can whole kernel corn, drained
1/2 to 1/3 pound Monterey jack cheese,
cut into chunks
1 teaspoon freshly squeezed lime juice (optional)
1 tablespoon finely minced fresh cilantro (optional)
Salt and freshly-ground black pepper

Put squash, tomatoes, peppers, onion and garlic into a saucepan,
adding no water or oil.
Heat slowly until all ingredients are hot
and onion is translucent.
Add corn and cheese.
Put lid on pan and
continue to heat until cheese is melted.
At this point, you can add
lime juice, cilantro, salt and freshly ground pepper to taste, if
desired.
Serve hot.

Stuffed Zucchini

12 small tender zucchini
1/4 pound Monterey jack cheese
2 eggs
1 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons flour
Vegetable oil (for frying)

Parboil zucchini in boiling salted water for 5 minutes.
Cut
zucchini in halves lengthwise.
Scoop out centers; place strips of
cheese in halves and fill with the zucchini pulp, then fasten the
two halves together with wooden picks.

Beat egg whites very stiff; still beating, add yolks, slowly,
one at a time, then salt, pepper and flour.
Heat 1/2 inch of oil in
a pan.
Dip zucchini in egg batter, and fry until well-browned on
both sides.

Taco Potatoes

6 medium potatoes, with or without peels, cooked
1/2 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon Mexican oregano
1/2 teaspoon garlic powder
1 small onion, diced
1/4 cup butter
Sour cream (for garnish)
Parsley (as garnish)

Cut cooked potatoes into bite-size pieces and place in large
baking dish.

Combine all other ingredients except sour cream and parsley and
pour over potatoes.
Heat in oven until heated and butter is melted.
Serve with sour cream and parsley as garnish.

Serves 6.

Taco Stuffed Bell Peppers

6 green bell peppers
1 (15 ounce) can tamales
1 (15 ounce) can chili with beans
4 ounces Cheddar cheese, divided
1/4 cup chopped onion
1/4 cup catsup
1 1/2 cups tortilla chips, crushed

Cut green bell peppers in half lengthwise and remove seeds.
Cut
tamales into 1/4 inch slices.
Combine tamales, chili, 1/2 cup
cheese, onion and catsup.
Fill the pepper halves.
Place in an
electric skillet and pour 1/4 inch hot water into the skillet.
Cover and simmer for 25 minutes.

Sprinkle remaining cheese over the peppers.
Top with tortilla
chips.
Simmer, uncovered, 2 minutes, until cheese melts.

Makes 6 servings