Mayalibre's Recipe Book

Delicious Oatmeal Burgers

1 cup seasoned bread crumbs
1 1/2 to 2 cups walnuts or pecans, chopped fine
2 cups rolled oats
4 eggs, beaten (egg whites/substitute, or vegan egg replacement okay)
6 Tbsp milk or stock
1 large onion, chopped fine
2 tsp ground sage (or more)
1 1/2 tsp salt
Hot boiling water to cover

Form patties on cookie sheet (mixture should be fairly wet and loose, too loose to form by hand). Freeze on cookie sheet, then pack in plastic bag, with wax paper between patties.

To cook, in a saucepan, brown patties on both sides in oil, then pour boiling water over patties to almost cover. Simmer covered, turning once, 10 minutes per side.

Grapefruit and Avocado Salad

1/2 grapefruit
1 avocado
1 medium carrot, shredded
1/3 medium head iceberg lettuce, shredded
1 cup mung sprouts (more if wanted)
pumpkin seeds, as desired
a little lemon juice

Peel grapefruit and cut sections into pieces approximately 1" square. Peel and cut avocado to match. Toss all ingredients. Enjoy!

Roasted Corn, Jicama and Mango Salad

4 ears fresh corn, unshucked
1 large jicama, peeled and thinly julienned
1 ripe mango, peeled and chopped into 1/2-inch pieces
1/2 red onion, thinly sliced
2 tablespoons chopped cilantro leaves
Citrus vinaigrette, recipe follows

Preheat the oven to 400 degrees F. Put the ears of corn on a baking sheet and place in the oven for 45 minutes. Remove and let cool. When the corn has cooled, shuck it and stand it on end. Using a sharp knife, run the blade down the cob to cut the kernels off. Rotate the cob and repeat until all the kernels have been cut off.

Combine the jicama, mango, red onion and cilantro in a large mixing bowl. Add the cooled corn, and toss with the vinaigrette. Chill until ready to serve.

Citrus Vinaigrette:

2 tablespoons fresh lime juice
2 tablespoons fresh orange juice
1 teaspoon freshly grated orange zest
2 teaspoons sugar
Dash hot sauce
1 cup olive oil
Salt pepper
2 tablespoons chopped cilantro leaves

In a large bowl combine the lime juice, orange juice, orange zest, sugar and hot sauce. Whisk together and slowly add the olive oil, whisking as you go. Add salt and pepper, to taste, and cilantro and whisk until combined.

Yield: 1 1/4 cups

Apple Puffed Pancake

6 eggs
1-1/2 cup milk
1 cup flour
3 Tbsp sugar
1 tsp vanilla
1/2 tsp salt
1/4 tsp cinnamon
1/2 stick butter
2 apples, peeled and sliced thinly
2-3 Tbsp brown sugar (optional)

Preheat oven to 425F. In a blender or large bowl, mix eggs, milk, flour, sugar, vanilla, salt and cinnamon until well blended. Put stick of butter in a 12 in. fluted porcelain quiche dish or 13" x 9" baking dish, and place dish in oven. When butter is melted, remove dish and add apples. Return to oven until butter sizzles. Do not let it brown. Remove dish and immediately pour batter over apples. Sprinkle with brown sugar (optional). Bake in middle of oven for 20 minutes or until puffed and brown.

Notes:
- Can make plain pancake without apples
- Sprinkle with powdered sugar
- Top with fruit in syrup, mixed with a bit of orange juice
- Serve with sour cream

Sopa Tarasca

2 ancho chiles, soaked in hot water until soft
2 cups canned tomatoes, drained
2 corn tortillas
4 cloves garlic
1 slice of onion
4 cups chicken or vegetable broth
1 Tbsp olive oil
2 tsp dried oregano
1 tsp ground cumin
2 cups cooked brothy pinto beans

Garnishes:
- 5 corn tortillas, cut into strips
- 3 ancho chiles, seeded, stemmed and cut into strips
- 1/2 cup queso cotija
- 1/2 cup crema mexicana
- 4 Tbsp minced cilantro

Remove stems from the ancho chiles, pull open, remove and discard the seeds, then blend chiles with the tomatoes, tortillas, garlic, onion and enough chicken broth just to a smooth puree. Heat the olive oil in large heavy pot. Add the puree and cook for about 8 minutes. Stir in the remaining chicken broth, the oregano, cumin and pinto beans. Simmer for another 20 minutes to blend flavors.

While the soup is simmering, prepare the garnishes. Fry the tortilla strips in a skillet with some oil until browned and crisp. Drain on paper towels. Use the same skillet to fry the chile strips. Fry for about 2 minutes, until crunchy and crisp but not burned. Crumble the queso cotija until it is in very small curds.

To serve, ladle the soup into wide bowls and scatter a generous handful of crisp tortilla strips over the top, sprinkle on some toasted chile bits, then a couple teaspoons of crema, about a tablespoon of cotija and cilantro. Serves 6.

Artichoke & Sausage Quiche

4 links gourmet sausage, chopped (garlic or herb sausage is good)
1 cup canned or frozen artichoke hearts, drained and quartered
1/2 cup Swiss or Fontina cheese
4 eggs
1 cup milk
1/2 tsp salt
1/4 tsp cayenne pepper
1 deep dish pie shell

Preheat oven to 425 F. In a large saute pan, cook the sausage for 3-5 minutes until it begins to brown. Sprinkle the sausage, artichoke hearts and cheese into the bottom of the pie shell. Beat eggs, milk, salt and cayenne together. Pour into the pie shell. Bake for 15 minutes on the lowest oven rack. Reduce temperature to 325 F and continue baking 20 more minutes or until a knife inserted in the center comes out clean. Allow to rest 10 minutes before serving. Serves 6.

Crusty Macaroni and Cheese

3 tablespoons butter
12 ounces extra-sharp cheddar cheese, coarsely grated
12 ounces American cheese or cheddar cheese, coarsely grated
1 pound elbow pasta, boiled in salted water until just tender, drained, and rinsed under cold water
1/8 teaspoon cayenne (optional)
Salt
2/3 cup whole milk

1. Heat oven to 375 degrees. Use one tablespoon butter to thickly grease a 9-by-13-inch baking dish. Combine grated cheeses and set aside two heaping cups for topping.

2. In a large bowl, toss together the pasta, cheeses, cayenne (if using) and salt to taste. Place in prepared pan and evenly pour milk over surface. Sprinkle reserved cheese on top, dot with remaining butter and bake, uncovered, 45 minutes. Raise heat to 400 degrees and bake 15 to 20 minutes more, until crusty on top and bottom.

Yield: 8 to 12 servings.
from: New York Times 1/4/2006

Spaghetti with Meatballs

Sauce:

1 #3 can whole, peeled tomatoes
3 cans tomato sauce with mushrooms
1 can tomato paste
2 small cans diced mushrooms
1 Tbsp Italian seasoning

Run whole tomatoes through blender on puree for 1 minute. Pour into large pot. Add remaining tomato sauce, paste, mushrooms and seasoning. Cook at low temperature for 6 hours, stirring occasionally. Add meatballs and simmer at least 2 more hours.

Serve over spaghetti.

Meatballs

2 lb. ground beef
1 medium onion
1 tsp salt
1/2 tsp parsley flakes
3/4 cup crumbled crackers, breadcrumbs or oatmeal
1/2 tsp celery salt

Mix all together with hands. Brown in slightly greased pan.

Zippy's Cheese Nut Loaf

1 onion
1 clove garlic
1/4 lb cheese
1 cup walnuts
1-1/2 cups soft bread crumbs
1 cup milk
1 egg
1/2 tsp salt
1/2 tsp paprika

Chop and saute onion and garlic. Combine remaining ingredients. Mix well then form into a lightly greased loaf pan. Bake at 375 F for 45 minutes.

Chili Cheese Casserole

1- 4 oz can green chilis, drained
1/2 lb Monterey Jack cheese, grated
1/2 lb Cheddar cheese, grated
2 egg whites, beaten until peaks form
2 egg yolks
1/3 cup evaporated milk
1/2 tsp flour
1/4 tsp salt
1/8 tsp pepper
2 medium tomatoes, sliced thin

Remove seeds from chilis and dice. Combine with cheeses. Turn into greased casserole dish. Mix egg yolks, milk, flour, salt and pepper. Fold in egg whites. Pour over cheese mixture using a fork to ooze it through the cheese. Bake at 325 F for 30 minutes. Remove and arrange sliced tomatoes on top of cheese. Return to oven and bake for another 30 minutes.

Mom's Potato Salad

6 small to medium potatoes
12 eggs
1 bunch green onions
2-3 large dill pickles
green olives with pimentos
2 cups mayonnaise
3 Tbsp mustard
2 Tbsp celery salt
paprika
pepper

Boil potatoes 15 minutes in salted water until cooked but not soft. Cool, peel and dice. Hard boil eggs. Cool, peel and cut. Chop onions, pickles and olives. Mix all together with remaining ingredients.

Minestrone Soup

Stock: Brown soup bones in oven at 375 F for 30-60 minutes. Remove, add water to cover and simmer 8 hours or more. Celery and chopped onion can be browned in oven also and added for extra flavor if desired. Drain and cool in refrigerator until fat solidifies on top. Skim off hard fat and discard.

Soup:

1/4 cup dried red kidney beans
1/4 cup dried chickpeas
1 Tbsp salt
2 bay leaves
1/4 cup Tabasco
1/4 cup chopped dried parsley
1/2 cup diced celery
1/2 cup chopped onions
1 cup cut cabbage
1/2 head small cauliflower
3 carrots, sliced
1 large can (#1) tomatoes
1/2 lb stew meat, cut smaller

Simmer stock, beans, chickpeas, meat, salt and bay leaves 6-10 hours. Add vegetables last 1/2 - 1 hours.

Pasty

2 lbs ground beef
4 lbs potatoes, peeled and diced
3 medium onions, minced
3 tsp salt
1 tsp pepper
butter
2 recipes Never Fail Pie Crust

Prepare crust and put aside. Combine remaining ingredients, mix with fingers. Roll out circles of crust, approximately 8" in diameter for each pasty. Pile filling on one side of each crust and put small pat of butter on top. Fold over crust making a "D" shape, crimping the edges. Cut vent holes in the top of each pasty. Bake at 425 F for 10 minutes, then 325 F for one hour. Makes about 8 large pasties.

Sara's Spice Cookies

2 cups sugar
1/2 cup shortening
4 cups flour
2 eggs
1/2 cup molasses
2 tsp salt
1 Tbsp cinnamon
1 Tbsp ginger
1 Tbsp nutmeg
1 Tbsp allspice
1 tsp baking soda

Combine all ingredients, blend with fingers. Make into small balls and roll in granulated sugar. Bake at 375 F for 10 minutes.