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JUNE 2009
Frittata Express
Preheat the oven to 425 degrees F. Heat margarine in a
10 inch heavy skillet over medium heat. Cook onion,
zucchini, red pepper and green onions until tender-crisp,
about 3 minutes. Remove skillet from heat and reserve
1/3 of the vegetables.

In a small bowl beat eggs, milk, salt, pepper and 1 cup of
the cheese. Pour mixture into skillet over vegetables and
place into preheated oven.

Bake until puffed and golden, about 15 minutes. Place
tortilla on a baking pan and invert frittata on top. Top with
remaining tortilla. Spoon the reserved vegetables and
cheese on top of the stack and bake an additional 5
minutes, or until cheese is melted. Cut stack into quarters
and serve immediately.
Ensenada Fish Tacos
Sour Cream 2-3 Tbsp.
Milk 1 Tbsp.
Lime Juice 16 oz.
Cod or Orange Roughy Fish Filet
Sliced Cabbage
Lime Wedges
Sliced Olives
Chopped fresh Cilantro
Shredded Cheese
6 Soft Taco Size Flour Tortillas 1oz.) Lawry's
Chicken Taco Spices and Seasonings divided 1/2 cup
Sauce: combine 2 teaspoons chicken taco spices
with sour cream and enough milk to thin to pouring
consistency; set aside.

Seasoning paste: combine remaining seasonings,
oil, and lime juice. Brush seasoning paste over entire

Grill or broil until fish begins to flake easily, about 10
to 12 minutes.

Evenly divide fish among tortillas, top with cabbage
and sauce, fold, and serve with lime wedges and
6 Corn Tortillas
1 lb. lean Ground Beef
1 medium Onion diced
1 (10 oz.) can Enchilada Sauce
1 1/2 cups grated Cheddar Cheese
1 can (2 1/2 oz.) sliced Black Olives drained
Sour Cream
Brown ground beef with onion. Drain fat and add
enchilada sauce and olives. Simmer 5 minutes.

In bottom of round 2 qt. casserole, place 1 tortilla
and layer on meat sauce and 1/2 cup cheese.

Repeat layering 5 times. Top with remaining cheese.

Cover and bake at 400 degrees F for 25 minutes.

Remove, let stand 5 minutes. Cut into wedges and
serve with sour cream.
Chicken Tamales
6 cups Chicken broth
1 cup corn oil
2 tsp salt
1 tsp baking powder
1 1/2 large rotisserie chicken
2 cans salsa verde or tomatillo sauce
6 cups Maseca Corn Masa Mix for Tamales
1 bag corn husks
Soak the corn husks in warm water until soft.

Blend with an electric mixer Maseca corn masa mix for
tamales, corn oil, salt, baking powder and the chicken
broth to obtain a consistent mixture.

Shred the chicken and marinate in the green salsa or
tomatillo sauce.

Spread masa evenly over corn husks, and spread a
spoonful of marinated chicken on top of the masa.

Fold the sides of the corn husk to center over the masa
so that they overlap to make along package.

Fold the empty part of the husk under so that it rest
against the side of the tamale with a seam.

Place the tamales in a steamer and cook tamales for
35-40 minutes. Check every 20 minutes.The tamales are
cooked when they separate easily from the corn husk.
Bengkang or Banana Cake
3/4 cup butter (2 tbsp)
1 3/4 cups sugar
8 egg yolks
2 1/2 cups flour, sifted
2 1/2 tsp baking powder
1/2 tsp salt
1 tsp vanilla extract
1 cup milk
6 egg whites

For the Milks:
2 cups evaporated milk Carnation
1 1/2 cups sweetened condensed milk
3 1/2 cups evaporated table cream
6 egg yolks

For the Meringue:
6 egg whites
2 cups sugar
1 3/4 cups light corn syrup or honey
2 limes, juice
Preheat oven to 350 degrees. Grease and flour a 12
by 8 inch cake pan.

Prepare the batter:
Cream butter. Gradually mix in sugar, and continue
beating until mixture is light and creamy. Add egg
yolks. Slowly mix in flour, baking powder, and salt.
Add vanilla extract, and slowly mix in milk until batter
is thick. In another bowl, beat egg whites until stiff.
Fold into batter. Pur batter into cake pan. Bake for
40 minutes or until edges are golden brown. Remove
from oven and cool on rack.

Prepare the Milks:
Blend evaporated and condensed milks and table
cream with egg yolks in a blender or food processor.
Bring half this mixture to a boil in a saucepan, stirring
constantly. Remove from heat and stir in remaining
mixture. Pour over cake.

Prepare the Meringue:
In a double boiler, mix egg whites and sugar. Beat
until stiff. Slowly add corn syrup, and continue beating
until stiff peaks form. Add lime juice and continue
beating until shiny. Remove from heat. Invert cake on
a deep dish or platter.Spread meringue over cake
and decorate with strawberries. Serve at room
temperature. (Biscocho de Tres Leches) (Three
Milks cake)
3 Tbsp. Margarine
1 large Onion chopped
2 small Zucchini chopped
1 Red Bell Pepper chopped
2 Mission® Burrito Size Flour Tortillas
3 Scallions or Green Onions chopped
8 Eggs
1/2 cup Milk
1 1/2 cups Swiss Cheese shredded
Salt and Pepper to taste
JANUARY 2010 EDITION - Updated Weekly