Cilantro Lime Rice Serves: 200

50 Cups rice, uncooked, long- grain white
1 Cups butter
2 Cups minced garlic
1 Pints lime juice
6 Gallons chicken broth
3 Gallons lime juice, fresh
2 Cups sugar
9 Cups cilantro, fresh chopped

Cook rice with butter, garlic, 1 pint lime juice, chicken broth, and water. Remove from heat and toss with lime juice, sugar, and cilantro mix.

Obviously you'll need to do smaller batches. My friend has a professional rice cooker and it can do batches of 20 cups. I would probably do it in 3 batches.

So for each batch: 20 cups cooked rice cooked in 2 gal chicken broth (or water with "Better than Bullion", 1 cup lime juice, and 1/2 cup minced garlic.
tossed with 6-8 cups lime juice, 1 cup sugar, and 3 cups chopped, fresh cilantro.

Cilantro Lime Rice Serves: 4
1 Cup rice, uncooked, long- grain white
1 Teaspoons butter
2 Teaspoons minced garlic
1 Tablespoons lime juice
15 Ounces chicken broth
1 Cups water
1 Tablespoons lime juice, fresh
2 Teaspoons sugar
3 Tablespoons cilantro, fresh chopped

Labels: for a crowd, girl's camp, Mexican, rice

Roast and peel fresh long green chiles for best tasting results. Place a stick of cheddar or jack cheese inside each chile. Dip chile in flour and then in egg batter (beat egg whites stiff, fold in beaten egg yolks). Then fry gently until golden brown on both sides and egg is done.

Other method for batter: Beat egg whites stiff, fold in yolks and enough flour to make stiff batter. Dip chili in batter and fry same as before.

Both methods work beautifully and give almost the same results.

Labels: Mexican

Dice:

Tomatoes (3 or 4)
Onions (1 medium)
Jalapenos (just 1 or 2, remove seeds and mince very fine - wash hands well and watch your eyes!)
Cucumber (remove seeds) optional

Mince 1 bunch Cilantro leaves (optional)

Mix together, cover with juice of 6 or 7 limes (depends on size, you want enough juice so the veggies are covered but not swimming)

Add a teaspoon or two of salt (to taste - check it as you go)

Serve on tacos, tostadas, tortilla chips, taco salad, enchiladas, burritos, etc. Great on anything that you'd want tomatoes and onions on!

Labels: dips, Mexican, salsa

Heat a large pan, add about 2 T. oil, when oil is heated sear a pork loin roast on all sides, salt and pepper. Set aside for a moment.

In a crock pot that has been sprayed with Pam, place:

1 coarsly chopped onion, Pork Roast, and 1 (2 cup) container of diced green chiles (can be found in the freezer section in something that looks like a sour cream container).

Cover and cook overnight or all day on high. Roast will fall apart, shred with 2 forks. Serve on tortillas with grated cheese, sour cream, and refried beans (if desired). If there is too much "juice", drain the juice and freeze in a separate container to make tortilla soup.

Alternate recipe:
Saute 1 diced onion in oil, add 1 can diced green chiles, stir in 1 lb. chopped leftover pork roast, hamburger, or sausage. Add 1 package brown gravy mix, and slowly stir in 1 cup water. Stir until gravy boils and thickens. Serve in flour tortillas. Great with refried beans, sour cream, grated cheese, minced onions, shredded lettuce, diced tomato, and salsa.

Labels: burritos, hamburger, Mexican, pork, sausage

Fry 1 package corn tortillas in hot oil for about 15 seconds on each side (enough to soften, not fry crisp) - set aside.

Saute 1minced onion in 1 T. oil, add 1 lb. ground beef, brown, rinse and season with salt and pepper.

In each tortilla roll a couple of tablespoons ground beef, and some grated cheddar or jack cheese. Place side by side in sprayed (with Pam or something) 9x13 pan. (You can cover and freeze or refrigerate at this point, if you are making ahead.)

When ready to serve, cover with Red Enchilada Sauce, cover and bake in 350 degree oven for 20 minutes (if frozen, it may take an hour) or sauce is bubbly and cheese is melted, uncover, sprinkle with grated cheese, bake just until cheese is melted and serve.

Great with refried beans or pinto beans, pico de gallo sauce, shredded lettuce, minced onions, and sour cream. My grandma used to always serve scrambled eggs with enchiladas. We also love them with Pork and Beans.

Labels: casserole, Mexican

1 can Red Chile Enchilada Sauce
1 can tomato sauce
1 package brown gravy mix

Make gravy according to directions on package, add tomato sauce and enchilada sauce, bring to a boil. Serve over Taco Salad, over burritos, or in Red Enchiladas.

Labels: Mexican, sauce

Serve Buffet Style: Have each guest layer on their own plate any or all of the following ...

Tortilla Chips or fritos
refried beans or pinto beans
grated cheddar cheese
taco seasoned ground beef
enchilada sauce
pico de gallo salsa
minced onion
shredded lettuce
tomato
sour cream
sliced black olives

Labels: beans, hamburger, Mexican, Tacos

Indian Fry Bread (from Kariswarmplace.blogspot.com)
4 C flour
1/4 C shortening
1 t salt (scant)
1 1/2 C warm water
Cut shortening into the flour and salt. Add warm water to make a soft dough. Knead until smooth. Divide into golf ball size pieces. Roll out to about 1/4 inch thick. Fry in very hot cooking oil until golden brown on both sides. (Dough can be stored several days in refrigerator). As an alternative to frying, bake the dough – prepare the same way. (We like it better baked than fried.)

For meals, you can add any combination of the following: Refried beans, Taco, meat, Shredded lettuce, Diced tomatoes, Shredded cheese, Sliced, olives, Diced onions, Salsa, Pico de Gallo salsa, etc.

Or serve with butter, honey, and/or powdered sugar.

Labels: bread, Mexican, yeast bread

In crock pot combine:
2 lbs. Velveeta Cheese (cubed to melt faster)
1 can Chicken Gumbo Soup
1 8 oz can green chiles

Labels: appetizers, cheese, dips, easy, Mexican

4 c. white flour
1/2 c. lard or shortening
1 1/2 tsp. salt
hot water for soft dough

Make soft dough. Shape into golf ball sized balls; cover with shortening; let rest a few minutes. Roll out very thin. Place on hot griddle. When it bubbles turn and cook lightly on the other side. (don't brown them, it makes them tough). Put between terry cloth towels. When cool, refrigerate in plastic bag. Makes about 12.

Labels: bread, Mexican

1 lb. hamburger
½ minced onion
4 c. grated cheese
2 doz. Corn tortillas
Sauce:
1 pkg. brown gravy mix
1 can tomato sauce
1 lg. can enchilada sauce

Serve with:

Refried beans
Salsa
More Grated cheese
Shredded Lettuce
Tomato
Sour Cream
Scrambled eggs (optional)

Process:

Brown Hamburger & minced onion
Make sauce
fry tortillas
roll hamburger mixture & cheese in tortillas, put in 9x13 foil pan
bag sauce in gallon Ziploc & put on top of rolled enchiladas
put bag of cheese in and cover with tinfoil
write directions on foil & freeze

Directions: Thaw, assemble by pouring sauce over, bake 350 for 30 min, top w/ cheese & bake 10 more minutes uncovered

OAMC Make with: Green chicken enchiladas, soft tacos

Labels: casserole, freezer, hamburger, Mexican, OAMC

1 family size Cream of Chicken Soup
Sour Cream
½ Onion minced
Green chiles
1 lb cooked chicken breasts or turkey (chopped)
2 doz corn tortillas
2 c. Grated Cheddar Cheese


Serve with:

Refried Beans
Salsa
More Grated Cheese
Shredded Lettuce
Tomato


Process:

1. Boil Chicken Breasts in Broth

2. Chop Chicken

3. Saute Onion & Green Chile

4. Mix Chicken & Cheese

5. Fry 2 doz tortillas

6. Roll Chicken/Cheese Filling in Tortillas in 9x13 foil pan

7. Put any leftover chicken cheese along with minced onions, green chiles, sour cream & soup together in gallon Ziploc

8. Put bag of sauce flattened on top of rolled tortillas, add bag of grated cheese, cover with foil, Freeze.

Directions: Thaw, assemble by pouring sauce over, bake 350 for 30 min., top w/ cheese

OAMC Make with: Red hamburger enchiladas, soft tacos, green chile quiche, green chile burros

Labels: casserole, chicken, freezer, Main dish, Mexican, OAMC, turkey

Make it into Burritos, Tacos & Tortilla Soup.

Put about 8 boneless/skinless chicken breasts in your crockpot with 1 jar of salsa, 1 onion chopped, 1 can diced tomatoes, 1 small can diced green chiles, and 1 can chicken broth. (If you're in a hurry, just add chicken and salsa - you can add the other stuff later when you make the soup). Cook about 5 hours on high. Fish out the chicken and Shred the chicken with 2 forks.

Tortilla Soup -
Put one or two breasts worth back into the pot with the soupy stuff and freeze in a gallon Ziploc (zip it and lay it flat, so it will thaw faster) or a large gladware container. Take out to thaw the night before you plan to serve it.

When you're ready to have tortilla soup just add 1 can corn, 1 can pinto beans, and 1 can black beans. I also like to add a can of refried beans for our big family, and sometimes it needs another can of tomatoes or chicken broth (to stretch it). Serve with Tortilla Chips and grated cheese. (With all the extra cans of goodness - it's enough for at least 2 meals for my family of 8).

Chicken Tacos -
For tacos just use the shredded meat in taco shells, instead of ground beef. Then decorate with grated cheese, shredded lettuce, chopped tomatoes, salsa, sour cream, etc. Make burritos with any leftover meat and freeze them for later!

Shredded Chicken Burritos -
Take 1 large tortilla, add refried beans (I warm a large can with about 1/4 cup water, 1/2 cup grated cheese, and 1/4 cup salsa), shredded chicken, and grated cheese. Then I roll them, and wrap them in tinfoil, stick them in a freezer ziploc and freeze. When you're ready to serve them, unwrap and microwave for 1 minute, turn over, and warm 1 minute more (maybe 2 depending on your microwave.) Of course, you can have them fresh too, then make up your leftovers into more burritos to freeze.

Labels: burritos, chicken, crock pot, freezer, Mexican, OAMC, soup, Tacos

2 Tbsp. shortening
1 onion, diced
1/4 tsp. garlic salt
1 lb. hamburger
4 tsp. salt
1 Tbsp. sugar
1 Tbsp. chili powder

Cook the preceding ingredients. Then add:

1 bay leaf
1/2 cup raw rice
2 1/4 c. tomato juice
1 c. water

Put bay leaf in bottom of greased casserole dish. Layer hamburger mixture and rice. Pour tomato juice and water over. Bake covered 1 hour at 350 degrees F. Can cook up to 2 hours, but must add more water.

Labels: casserole, food storage, Mexican, OAMC, rice

Use 4 cups pinto beans. Sort beans to remove any bad beans and rocks. Put beans in a large (6 quart) kettle. Cover with water and let soak overnight. About 4 hours before serving time start beans cooking. Bring to a rapid boil then reduce heat. Boil gently, covered. Check water level and add boiling water as needed. After cooking, salt to taste.

Grandpa Christensen's favorite food out at the ranch was good old pinto beans. "We were pretty well brought up on beans," quoted Grandpa.

Note: Add anything you want after cooking. Used to add bacon or ham. Sometimes a cube of butter.

(This is the recipe from my family cookbook. I usually cook 3 cups of beans for my family of 8, in a 4 1/2 quart pan. The trick is that you can't salt or season beans until they are completely cooked - if you salt or add any acid to them before they are cooked, they will stay hard.)

Labels: Basics, beans, food storage, Mexican, soup