Mexican

1 pound lean (at least 80%) ground beef
1 box frozen corn, thawed, drained
1 can diced tomatoes, undrained
1 can sliced ripe olives, drained
2 tablespoons Bisquick mix
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon salt
1 cup Bisquick mix
1/2 cup cornmeal
1/2 cup milk
1 egg

28 oz. chopped tomatoes (if from can, I prefer the fire-roasted)
4 oz. chopped green chilis (from can or fresh Anaheim)
1 jalapeno or serrano (chopped) - or 2 to taste
Handful of cilantro
4 chopped garlic cloves
2 - 4 chopped green onions (depending on size, taste)
1/2 tsp salt
1 tbs sugar
1 tbs lime juice
1/2 tsp red chili powder (optional)

Combine all in a food processor and blend to desired consistency. Chill overnight. Serve with anything. :)

2 eggs
1/4 cup vegetable oil
1 to 4 canned California green chiles, seeded and chopped
1 small can (about 9 oz.) Cream-style corn
1/2 cup sour cream
1 cup yellow cornmeal
1/2 tsp salt
2 tsp baking powder
2 cups (about 8 oz.) Shredded sharp cheddar cheese

8 oz. softened cream cheese
8 oz. sour cream
1 package taco seasoning
1 red pepper - cut very small
3 green onions, finely sliced
1 can small olives
Anything else you want to add (I add diced pepperoncinis, etc.)

Mix in bowl. Spread spoonful or two over a flour tortilla. Roll up tightly and wrap in cling wrap. Refrigerate a few hours, then slice to serve.

1 package dry yeast
2 tsp sugar
2 cups warm water
2 tsp salt
6 cups flour

Combine yeast, sugar and warm water and stir until dissolved. Add salt and two cups flour and mix thoroughly. Add remaining flour, 1 cup at a time, mixing with each addition.

1 small onion, chopped
2 clove garlic, mashed
1 4-ounce can green chilis, diced
2 tbs oil
1 8-ounce can stewed tomatoes
2 cups chicken broth
1 cup beef bouillion
1 tsp ground cumin
1 tsp chili powder
1 tsp salt
1 green bell pepper, diced
1/4 tsp pepper
2 tsp Worchestershire sauce
1 cup Monterey Jack cheese, cubed
Corn tortillas
Oil for frying

1 small onion, chopped
2 clove garlic, mashed
1 4-ounce can green chilis, diced
2 tbs oil
1 8-ounce can stewed tomatoes
2 cups chicken broth
1 cup beef bouillion
1 tsp ground cumin
1 tsp chili powder
1 tsp salt
1 green bell pepper, diced
1/4 tsp pepper
2 tsp Worchestershire sauce
1 cup Monterey Jack cheese, cubed
Corn tortillas
Oil for frying

2 large ripe avocados
1/2 tsp salt
Dash of white pepper
2 cups chicken broth
1/3 cup dry sherry
1 cup heavy cream
Thin avocado slices or sour cream for garnish

Peel avocado and cut into chunks.
Puree avocados, salt, pepper, chicken broth and sherry in blender or food processor. Stir in cream and chill well. Ladle into bowls and garnish with thin avocado slices or a dollop of sour cream.

6 Green tomatoes -- peeled/cored - seeded/coarsely chopped
1 Granny Smith apple -- peeled -cored, coarsely chopped
1 med Onion -- peeled & minced
2 tbs Sugar
1 small Jalapeno -- seed/devein/mince
2 tbs Ginger -- grated
2 tbs Lemon zest
1/2 tsp Salt
1 tsp Freshly ground pepper
1 cup Fresh cilantro -- minced

2 10-ounce cans green tomatillos or 1 pound fresh tomatillos, husked
1 tbs vegetable oil
1/2 onion, charred and chopped
1 clove garlic, charred, and crushed
12 cilantro sprigs
1/4 tsp ground black pepper
Pinch dried oregano
1/4 tsp salt