California Rolls

David and Leenie Sanchez Recipe

4 cups sushi rice *rice and sweet vinegar mixture
4 sheets of nori (dried seaweed)
1 avocado
1-2 young carrots cut into strips
1 cucumber peeled and cut in strips
3/4 cup crab meat (imitation is fine)
1 tbsp mayonnaise
1/2 tsp cayenne pepper
1/2 tsp lemon juice
*optional masago (baby salmon roe)
Handful of radish sprouts
1/2 tsp salt
Soy sauce and wasabi (you can wasabi at most supermarkets in the international section)

*sushi rice: mix rice thoroughly with 1/4 cup of rice wine vine
gar, 2 tbsp of sugar and tsp of salt. Let cool
Mix mayonnaise, lemon juice, salt, masago*, paprika and
the crab meat.
Put a nori sheet on top of a bamboo mat or on a flat surface.
Spread the sushi rice on top of the nori sheet.
Place the a few strips of avocado, cucumber, carrot, sprouts and
Crab mixture lengthwise on the rice.
Roll up the seaweed roll tightly, pressing forward to shape
The sushi into a cylinder.
Cut the rolled sushi into bite-sized pieces with very sharp knife..
Dip with soy sauce and wasabi mixture.
Makes 4 rolls

GREEN CHICKEN ENCHILADAS

Eleanor Rojas Recipe

5 fresh green anaheim chiles
1 can cream of mushroom soup
1 doz. corn tortillas
8 oz grated monterey jack cheese
2-3 chicken breasts, cooked and shredded
salt
garlic powder

Roast chiles on griddle or over fire on stove. Wrap in a wet clean towel till cool, then peel off the skin and remove stems. Put into blender and blend into a puree add some water and ½ - entire can of soup. Pour into saucepan, add salt and garlic to taste. If sauce is too thick add a little more water simmer for about 10 min. on low heat. Fry corn tortillas one at a time, dip into chile sauce remove and place on a small baking dish. put a little onion, some cheese and chicken on one end of tortilla and roll. After all tortillas are done, pour some leftover sauce over the enchiladas, sprinkle tops with grated cheese and put into oven until cheese is melted.
Enjoy !

Lomo (fajitas with fried potatoes)

Salomon Sepulveda Recipe

Here's one we just learned from a new family to our church who are from Peru its called Lomo. It's basically fajitas with fried potatoes.

So peel and fry some potatoes. Cut up some beef, lots of onion, and what ever else you like in your fajitas; the sister that made it for us only used onion and tomato.

Add a little oil in the pan cook the meat onion and everything else you have for your fajitas, season to taste. Then when potatoes are well fried, you don't want them to soft cause they'll get really soggy later, and the meat is finished cooking mix the potatoes in with the fajitas; and you are ready to serve.

Cat-in-the-hat

Danene Sepulveda Recipe

My recipe probably has a name, but it is endearingly called "Cat-in-the-Hat" by TINA. It may not be the best or most clever recipe to submit, but I submit it respectfully in hopes that she will take the recipe and learn how to make it for herself for crying out loud!

A regular sized Sour Cream
A block of cheese, we like to use Colby
A block of cream cheese
Diced green chilies, mild
Armour dried Beef

Mixture: Mix the sour cream and cream cheese together. You may want to nuke the cream cheese a little to make it easier to mix. Add the diced green chilies and dried beef to the mixture.
Bread: You can use any kind of bread loaf, uncut, of course. Just cut a lid out of the top and pull out all the bread inside.
TIP: Don't go too close to the edges because you don't want any holes in your bread bowl.
Layer: Pour out 1/3 of the dip mixture into the bread bowl. Lay a blanket of grated cheese over the mixture and repeat the process to get the layered effect. Once your bread bowl is full, lay the last layer of cheese top and put the lid back on.
Wrap the bread bowl in foil and bake in the oven at 350 for about an hour or two. Although the cheese on top may seem like the dip is done, it takes a while for the cream cheese to really melt and blend in. Note to Cristina: BON A PETIT

Crepes with Fresh Strawberries and Cream

Al and Annie’s favorite Recipe

Blend together:
1 1/2 cups milk3 eggs1 tablespoon salad oil1 cup all- purpose flourAbout 4 t. butter or margarine
Fresh strawberries
brown sugar
Blend together with mixer or blender until smooth. Letbatter rest at room temperature for 1 hour. Heat 6 or 7 inch flat-bottom fry pan over medium heat. Grease pan with a bit the butter. Stir batter and pour 2-3 tablespoons in pan; swirlpan to cover the bottom with batter. Cook until edge of crepe is lightly browned, flip it over, cook another 20 seconds.
Slice fresh strawberries and add brown sugar to taste. Fill crepe with berries and sweetened whipped cream.

Mmm good!!!!

Fried Chicken

Paul and Kathy’s Recipe

6 cups nonfat buttermilk
1/4 sup plus 5 teaspoons kosher salt
1/3 cup Tabasco sauce (optional)
2 two to three pound chickens, cut into 8
pieces
3 cups all-purpose flour
1 tablespoon freshly ground pepper
1 1/2 teaspoons cayenne pepper
2 tablespoons baking powder
2 pounds vegetable shortening

1. Combine buttermilk, 1/4 cup salt, and Tabasco sauce in a large airtight container. Add chicken pieces, turning to coat in the liquid. Cover and refrigerate at least 2 hours or overnight. We always do it overnight.
2. Heat oven to 200 degrees. Combine flour, remaining 5 teaspoons salt, black and cayenne peppers and baking powder in a brown paper bag. Shake well.
3. One at a time, place chicken pieces in the bag, and shake to coat. Heat shortening in two 10 inch pans over medium-low heat. It should be about 375 degrees. If it is boiling, it is too hot. Place chicken in pans. Fry until coating is dark golden on bottom, 10 to 14 minutes. The turn using tongs. Cook another 10 to 14 minutes. Drain on paper towels.

Smothered Burritos

Frank and Liz Salgado’s Recipe

2lbs. Top Sirloin ( cut into small bite size pieces)
3 potatoes diced
½ cup chopped onions
1 can cream of Mushroom Soup
1 can El Pato Chile (green can)
Salt, pepper, garlic powder
Cilantro
Refried beans
Flour Tortillas
Grated Cheese-Mild Cheddar

In a medium pot cook meat till browned, add onion and seasonings to taste. Add cream of mushroom soup and mix. Add potatoes and add enough water to cover the meat and potatoes then add can of El Pato chile. Put in a hand full of cilantro, and add more seasonings if needed. Bring to a boil and reduce heat and simmer for 30-45 min. til potatoes are tender.

Make bean burritos. On a plate put a burrito and spoon meat mixture on top of burrito add grated cheese. Also you can add sour cream and salsa on top.

Note: If you possibly can make it a day before and let it sit in refrigerator over night, it taste even better!

Spinach Artichoke Dip

Eileen Sanchez Recipe

This is dedicated to my sister Kathy, Tia Jenny and Cousin Tina
because every time we get together we can’t stop eating this stuff!

2 cans of artichoke hearts (chopped)
1 package of frozen chopped spinach (thawed)
1/2 cup of mozzarella cheese (shredded)
1/2 cup of shredded or grated parmesan or romano cheese
3/4 cup of mayonnaise (substitute with light mayo if desired)
1-2 cloves of crushed garlic
Salt and pepper to taste

1. Preheat oven to 350 degrees
2. Mix all ingredients together thoroughly, reserving a
small amount of both cheeses for the top.
3. Dump into a medium size baking dish, spread evenly..
4. Top with remaining cheese
5. Bake uncovered at 350 for 30 minutes or until cheese on
top starts to bubble and brown

Serve with bread and/or chips.
Note: This dish can be premade and frozen up to a few nights
before.

Sopa de Tortilla (Tortilla Soup)

Jenny Gozales Recipe

6 to 12 tortillas, cut into ¼-inch strips
lard or oil for frying, 1/4 inch deep
1 tablespoon lard or oil
½ cup chopped onion
2 cloves garlic, crushed
1 can (28 oz.) solid pack tomatoes,
pureed in a blender
4 cups chicken stock (or canned
chicken broth)
salt to taste
Garnishes: a few cilantro leaves
To taste, slightly chopped, grated mild Cheddar cheese
or grated Monterey Jack cheese


1. Fry tortilla strips in hot oil (425 degrees) until hardened but not
browned. Drain on paper towels and set aside
2. In a large pot heat tablespoon lard or oil, add garlic and onion; cook
only until onion is transparent.
Add pureed tomatoes, chicken stock and bring to a boil.
Reduce heat and simmer for 5 minutes. Add cilantro leaves and
salt to taste if desired.
3. To serve: In the bottom of each serving bowl, place a handful of the pre
pared tortilla strips and top with grated cheese.
Serves 8.

Oven Baked Chicken Parmesan

Judy Salgado Recipe

4 Boneless Chicken Breast
1 egg slightly beaten
3/4c. Italian Seasoned dry bread crumbs
1 jar Pasta sauce
1c. Mozzarella cheese (4oz.)

Preheat oven to 400 degrees.
Dip chicken in egg ,than cover with bread crumbs
In baking dish arrange chicken
Bake uncovered for 20 minutes.
Pour sauce over chicken top with cheese
Bake 10 min. or until chicken is no longer pink

Serve on a bed of your favorite pasta

Garlic Dressing

Andy Gozales Recipe

1 large clove garlic, peeled
crushed, and finely chopped
(about 1 teaspoon)
2 teaspoons Dijon-style mustard
2 teaspoons red wine vinegar
1/8 teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons peanut, canola, or virgin olive oil

Place all dressing ingredients
In a bowl and whisk briefly
To mix but not emulsify

Chinese Almond Cookies

Nicole Gozales Recipe

2 cups flour
½ teaspoon baking powder
½ cup butter and lard, softened
1 cup sugar
1 teaspoon almond extract
½ teaspoon vanilla extract
2 egg yolks
1/3 cup (approximately) blanched
almonds
2 teaspoons water
1. In a medium-sized bowl stir together flour
And baking powder to combine thoroughly;
Set aside. Preheat oven to 350ºF
2. In a mixer bowl combine butter and lard; beat
Until fluffy. Add sugar and beat until well
Combined. Blend in almond and vanilla
Extracts, then 1 egg yolk. Gradually add
Flour mixture, beating until well combined.
3. shape dough into 1-inch balls. Place about
1 ½ inches apart on lightly greased baking
sheets. Slightly flatten each cookie with
fingertips; press almond into center.
4. In a small bowl beat remaining egg yolk
Wih the 2 teaspoons water until blended.
Lightly brush top of each cookie with
Egg-yolk mixture.
5. Bake until cookies are golden brown and
Feel firm when touched lightly (15-18 minutes)
Let stand on baking sheets for 1-2 minutes,
Then transfer to wire racks to cool.
Makes about forty 2 inch cookies

Berries with Banana Cream Dessert

Kathy Sanchez recipe


Berries with Banana Cream
Dessert (diabetic cookbook)
Kathy’s recipe

1/3 cup reduced-fat sour cream
1/2 small ripe banana, cut into chunks
1 tablespoon frozen orange juice concentrate
2 cups sliced strawberries, blueberries, raspberries or a combination
Ground cinnamon or nutmeg

1. Combine sour cream, banana and juice concentrate in blender. Cover and blend until smooth.
2. Place berries in two serving dishes. Top with sour cream mixture. Sprinkle with cinnamon.