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Archive   : SOWEST2.ZIP
Filename : SOWEST2

------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Cucumber Salsa
Categories: Salsa Vegetables Sauces Mexican
Servings: 6

1 c Dairy Sour Cream
1 c Yogurt; Plain
1/4 c Parsley; Snipped
1/4 c Cilantro; Fresh, Snipped
1 t Cumin; Ground
1/2 t Salt
2 ea Cucumbers; Medium *

* Cucumbers should be pared, seeded and coarsely shredded.
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Mix all ingredients. Cover and refrigerate until chilled, about 2 hours.

Makes about 3 cups salsa.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Corn Salsa
Categories: Salsa Vegetables Sauces Mexican
Servings: 4

16 oz Corn; Canned, Drained (1 cn)
4 oz Green Chilies; Canned, Drain
1 ea Jalapeno Chile; *
1/4 c Green Bell Pepper; Chopped
1/4 c Green Onions w/tops; Sliced
2 T White Wine Vinegar
1 T Vegetable Oil
1/4 t Salt

* Jalapeno chile should be seeded and finely chopped.
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Mix all ingredients. Cover and refrigerate until chilled, about 1 hour.

Makes about 2 1/3 cups Salsa.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Fresh Tomato Salsa
Categories: Salsa Vegetables Tomato Sauces Mexican
Servings: 6

3 ea Tomatoes; Medium, *
1/2 c Green Onions w/tops; Sliced
1/2 c Green Bell Pepper; Chopped
2 T Lime Juice; Or To Taste
2 T Cilantro; Fresh, Snipped
1 T Jalapeno Chile; Finely Chop
1 t Garlic; Finely Chopped
1/2 t Salt

* Tomatoes should be seeded and chopped (about 3 cups total)
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Mix all ingredients.

Makes about 3 1/2 cups Salsa.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Basic Red Sauce
Categories: Sauces Tomato Mexican Vegetables
Servings: 4

8 ea Ancho Chilies
3 1/2 c Warm Water
1/2 c Onion; Chopped
2 ea Garlic; Cloves, chopped
1/4 c Vegetable Oil
8 oz Tomato Sauce; 1 cn
1 T Oregano Leaves; Dried
1 T Cumin Seed
1 t Salt

Cover chiles with warm water. Let stand until softened, about 30 minutes;
drain. Strain liquid; reserve. Remove stems, seeds and membranes from
chilies. Cook and stir onion and garlic in oil in a 2-quart saucepan
until onion is tender. Stir in chilies, 2 cups of the reserved liquid and
the remaining ingredients. Heat ot boiling, reduce heat. Simmer,
uncovered, 20 minutes; cool. Pour into a food processor workbowl fitted
with steel blade or into a blender container; cover and process until
smooth. Cover and refrigerate up to 10 days.

Makes about 2 1/2 cups sauce.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Roasted Tomato Sauce
Categories: Sauces Tomato Vegetables Mexican
Servings: 6

1/2 c Onion; Chopped, 1 Medium
1/4 c Carrot; Finely Chopped
1 T Vegetable Oil
2 lb Tomatoes; Roasted & Peeled
1 T Basil Leaves; Fresh, Snipped
2 t Sugar
1/4 t Salt
1/4 t Ground Red Pepper

Cook onion and carrot in oil over medium heat, stirring occasionally,
until tender. Cut tomatoes into fourths; drain. Place onion, carrot,
tomatoes and remaining ingredients in food processor workbowl fitted with
steel blade or in blender container; cover and process until well blended.
Serve warm or cold.

Makes about 3 1/2 cups sauce.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Casera Sauce
Categories: Sauces Vegetables Mexican Tomato
Servings: 4

1 1/2 c Tomatoes; Finely Chopped
1/2 c Onion; Chopped
1 ea Clove Garlic; Finely Chopped
1 ea Jalapeno Chile; Canned, *
1/2 t Jalepeno Chile Liquid
1 T Cilantro; Fresh,Snipped Fine
1 T Lemon Juice
1/2 t Oregano Leaves; Dried
1 1/2 t Vegetable Oil

* Jalapeno Chile should be seeded and finely chopped.
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Mix all ingredients in glass or plastic bowl. Cover and refrigerate up to
7 days.

Makes about 2 cups of sauce.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Almond Red Sauce
Categories: Sauces Vegetables Mexican
Servings: 4

1/2 c Slivered Almonds; Toasted
1 c Onion; Finely Chopped
1 ea Clove Garlic; Crushed
2 T Vegetable Oil
8 oz Tomato Sauce; 1 cn
2 t Paprika
1 t Red Chiles; Ground
1/4 t Red Pepper; Ground

Place almonds in food processor workbowl fitted with steel blade or in
blender container; cover and process until finely ground. Cook onion and
garlic in oil over medium heat, stirring frequently, until onion is
tender. Stir in remaining ingredients except almonds. Heat to boiling;
reduce heat. Simmer 1 minute stirring constantly; stir in almonds. Serve
hot.

Makes about 1 3/4 cups of sauce.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Hot Chile Sauce
Categories: Sauces Vegetables Mexican
Servings: 2

2 c Water
1 x Chilies; *
1/4 c Red Wine Vinegar
1 t Dry Mustard
1 ea Clove Garlic
1/4 c Olive Oil

* You should use 6 to 8 dried Cascabel chilies in this recipe. If they
can't be found, then use a 1/2 of a medium Ancho Chile. But the result
will not be as hot.
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Heat water to boiling; stir in chilies. Boil uncoverd 5 minutes; drain.
Remove stems. Place chilies, vinegar, mustard and garlic in a blender
container; cover and blend until the chilies are finely chopped.
Gradually pour in oil, blending until smooth.

Makes about 1/2 cup of sauce.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Chipotle Sauce
Categories: Sauces Vegetables Tomato Mexican
Servings: 8

2 ea Chipotle Chiles; *
2 ea Bacon; Slices, Finely Cut Up
1/4 c Onion; Finely Chopped, 1 Sm
3 c Tomatoes; Finely Chopped
1 c Beef Broth
1/4 c Carrot; Finely Chopped
1/4 c Celery; Finely Chopped
1/4 c Fresh Cilantro; Snipped
1/2 t Salt
1/4 t Pepper

* You can make this sauce as hot as you want by adding up to a total of 4
dried Chipotle chiles.
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Cover chilies with warm water. Let stand until softened, about 1 hour.
Drain and finely chop. Cook and stir bacon and onion in a 2-quart
saucepan until bacon is crisp; stir in chilies and remaining ingredients.

Makes about 4 cups sauce.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Basic Green Sauce
Categories: Sauces Vegetables Mexican
Servings: 8

1 c Onions; Chopped, 2 Med.
1/2 c Vegetable Oil
10 oz Fresh Spinach; Chopped
1/2 lb Tomatillos; Coarsely Chopped
4 oz Green Chiles; Chopped, 1 cn
2 ea Cloves Garlic; Crushed
1 T Oregano Leaves; Dried
1 c Chicken Broth
2 c Dairy Sour Cream

Cook and stir onions in oil in a 3-quart saucepan until tender. Stir in
remaining ingredients except broth and sour cream. Cover and cook over
medium heat for 5 minutes, stirring occasionally. Place mixture in food
processor workbowl fitted with steel blade or in a blender container;
cover and process until smooth, about 1 minute. Return mixture to
saucepan; stir in broth. Heat to boiling; reduce heat. Simmer uncovered
for 10 minutes. Stir in sour cream. Cover and refrigerate any remaining
sauce.

Makes about 4 cups of sauce.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: New Mexico Green Sauce
Categories: Sauces Vegetables
Servings: 4

1 ea Onion; Large, Finely Chopped
4 ea Poblano Chiles; *
1 ea Jalapeno Chile; **
1 ea Clove Garlic; Finely Chopped
2 T Vegetable Oil
1/2 c Whipping Cream
1/4 t Salt

* Poblano chiles should be roasted, peeled, seeded, and finely chopped.
There should be about 1/2 cup.
** Jalepeno Chile should be seeded and finely chopped.
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Cook onion, chilies, and garlic in oil over medium heat, stirring
occasionally, until onion is tender, about 8 minutes. Stir in whipping
cream and salt.

Makes about 1 1/3 cups sauce.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Tomatillo Sauce
Categories: Sauces Vegetables Mexican
Servings: 4

1/4 c Red Onion; chopped
1/4 c Fresh Cilantro; Snipped
1/4 t Salt
1/2 lb Tomatillos; Cut Into Halves
2 ea Serrano Chiles; Canned *

* Use 2 canned serrano chiles, rinsed and seeded or 1 fresh serrano
chile, seeded.
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Place all ingredients in food processor workbowl fitted with steel blade
or in blender container, cover, and process until well blended.

Makes about 1 1/4 cups sauce.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Pumpkin Seed Sauce
Categories: Sauces Vegetables Mexican
Servings: 6

1 c Pumpkin Seeds; Shelled
1/4 c Onion; Chopped, 1 sm
1 ea Bread; White, Slice *
1 ea Clove Garlic; Crushed
2 T Vegetable Oil
2 T Green Chiles; Chopped,Canned
14 oz Chicken Broth; Canned
1/2 c Whipping Cream
1 x Dash Salt

* Slice of white bread should be torn into small pieces.
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Cook pumpkin seeds, onion, bread, and garlic in oil, stirring frequently,
until bread is golden brown. Stir in chiles. Place mixture in food
processor workbowl fitted with steel blad; cover and process until smooth.
Stir in broth, whipping cream and salt.

Makes about 3 cups of sauce.

BLENDER METHOD:

Place pumpkin seed mixture and about half the broth in blender container;
cover and blend until smooth. Stir in remaining broth, the whipping cream
and salt.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Cilantro Pesto
Categories: Sauces Vegetables Cheese/eggs Mexican
Servings: 4

1 1/2 c Fresh Cilantro; Firm Packed
1/2 c Parsley; Firmly Packed
1/2 c Parmesan Cheese
1/2 c Vegetable Oil
1/4 t Salt
3 ea Cloves Garlic
1/4 c Pine Nuts; 1 oz

Place all ingredients in food processor workbowl fitted with steel blade
or in a blender container; cover and process until well blended.

Makes about 1 1/4 cups Pesto

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Chipotle Mayonnaise
Categories: Sauces Mexican
Servings: 4

1/2 c Mayonnaise
1/2 c Dairy Sour Cream
1/8 t Oregano Leaves; Dried,(Opt.)
2 ea Chipotle Chiles; *

* Chipotle Chiles shoud be the ones that are canned in adobo sauce and
should be finely chopped.
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Mix all ingredients. Cover and refrigerate until chilled, about 1 hour.

Makes about 1 cup Mayonnaise

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Red Pepper-Sour Cream Sauce
Categories: Vegetables Sauces Mexican
Servings: 8

3 ea Red Bell Peppers; *
1 ea Red Jalapeno Pepper; *
1/2 c Dairy Sour Cream
1 t Sugar

* Peppers should be roasted and peeled.
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Place bell peppers and chile in food processor workbowl fitted with steel
blade or in a blender container; cover and process until well blended.
Stir in sour cream and sugar.

Makes about 2 cups of sauce

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Jalapeno Cream Sauce
Categories: Sauces Mexican
Servings: 4

1 ea Jalapeno Peppers; *
1 ea Clove Garlic; Finely Chopped
2 t Vegetable Oil
1/8 t Salt
1 x Pepper; Dash Of
----------------------------QUICK CREME FRAICHE----------------------------
1/3 c Whipping Cream
2/3 c Dairy Sour Cream

* Jalapeno peppers shoud be seeded and finely chopped. You should use no
more than 2 depending on how hot you want it.
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Cook chile(s) and garlic in oil over low heat, stirring frequently, until
tender, about 4 minutes. Remove from heat; stir in remaining ingredients
including the creme fraiche.

Makes about 1 1/4 cups of sauce.

QUICK CREME FRAICHE:

Gradually stir whipping cream into sour cream. Cover and refrigerate up
to 48 hours.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Lime Butter Sauce
Categories: Sauces Mexican
Servings: 2

2 ea Egg Yolks; Large
1 T Lime Juice
1/2 c Butter; NOT Margarine
1/2 t Lime Peel; Grated

Stir egg yolks and lime juice vigorously in a 1 1/2-quart saucepan. Add
1/4 cup of the butter. Heat over very low heat, stirring constantly,
until butter is melted. Add remaining butter. Continue heating, stirring
vigorously, until butter is melted and sauce is thickinged. (Be sure
butter melts slowly so that sauce will thicken without curdling.) Stir in
lime peel. Serve hot or at room temperature. Cover and refrigerate any
remaining sauce.

Makes about 3/4 cup of Lime Hollandaise sauce.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Apricot Basting Sauce
Categories: Fruits Sauces Mexican
Servings: 2

1/2 c Apricot Jam
1/4 c Apricots; Dried, Fine Chop
1/4 c Dry White Wine
1 T Honey
1 t Worcestershire Sauce

Heat all ingredients over low head, stirring occasionally, until jam is
melted.

Makes about 1 cup of sauce.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Citrus Barbecue Sauce
Categories: Sauces Vegetables Fruits Mexican
Servings: 5

1 ea Onion; Large, Finely Chopped
1 T Ground Red Chiles
1/4 t Ground Red Pepper
1 ea Ancho Chile; *
1 T Vegetable Oil
1 c Orange Juice
1/2 c Lime Juice
2 T Sugar
2 T Lemon Juice
1 T Fresh Cilantro; Snipped
1 t Salt

* Ancho chile should be seeded and finely chopped.
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Cook onion, ground red chiles, red pepper and ancho chile in oil, stirring
frequently, until onion is tender, about 5 minutes. Stir in remaining
ingredients. Heat to boiling, reduce heat to low. Simmer uncovered,
about 10 minutes, stirring occasionally.

Makes about 2 1/3 cups of sauce.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Plum Barbecue Sauce
Categories: Fruits Sauces Mexican
Servings: 4

1/4 c Onion; Chopped, 1 small
1/4 c Butter Or Margarine
1/4 c Chile Sauce
2 t Mustard; Dijon-style
16 1/2 oz Purple Plums; 1 cn, *
6 oz Frozen Lemonade; Thawed,1 cn

* Plums should be drained, pitted and finely chopped.
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Cook onion in margarine in 2-quart saucepan stirring occasionally, until
tender, about 2 minutes. Stir in remaining ingredients. Heat to boiling;
reduce heat to low. Simmer, uncovered, 15 minutes, stirring occasionally.

Makes about 2 cups of sauce.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Spicy Texas Barbecue Sauce
Categories: Sauces Fruits Vegetables Tex-mex
Servings: 10

1 c Catsup
1/2 c Brown Sugar; Firmly Packed
1/4 c Lime Juice
2 T Ground Red Chiles; To Taste
1 T Vegetable Oil
1 T Worcestershire Sauce
1 1/2 c Onion; Chopped, 3 Medium
2 ea Jalapeno Chiles; *
2 ea Cloves Garlic;Finely Chopped
12 oz Tomato Paste; 1 cn
12 oz Beer; Any Brand

* Jalapeno chiles should be seeded and finely chopped.
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Heat all ingredients to boiling in a 2 quart saucepan; reduce heat to low.
Cover and simmer 1 hour; stirring occasionally.

Makes about 5 cups of sauce.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Black Bean Relish
Categories: Vegetables Relish Mexican
Servings: 6

15 oz Black Beans; Canned, *
3/4 c Tomato; Finely Chopped,1 med
1 ea Serrano Chile; **
1/2 c Red Bell Pepper; Chopped
1/4 c Red Onion; Finely Chopped
2 T White Wine Vinegar
1 T Vegetable Oil
1/4 t Salt

* Black beans should be canned and they should be rinsed and drained.
** Serrano chile should be seeded and finely chopped.
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Mix all ingredients. Cover and refrigerate until chilled, about 1 hour.

Makes about 2 1/2 cups relish.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Hot Pickled Vegetables
Categories: Vegetables Relish Mexican
Servings: 10

4 oz Green Beans; Whole
3 ea Celery; Stalks, *
1 c Carrots; 2 med, **
1 1/2 c Cauliflowerets
1 c Broccoli Flowerets
1 c Pearl Onions
1/2 c Peppers; ***
1/2 c Coarse Salt
2 c Cider Vinegar
2 c Water
2 T Black Peppercorns
1/4 t Cloves; Ground

* Celery should be cut into 2 X 1/4-inch strips (about 1 1/2 Cups)
** Carrots should be cut diagonally into thin slices.
*** Peppers can be canned or fresh. Use Serrano or Jalapeno Chiles
They should be seeded and sliced.
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Mix all ingredients in a large glass or plastic container. Cover and
refrigerate at least 48 hours but no longer than 2 weeks.

Makes about 10 cups of vegetable relish.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Radish And Cilantro Relish
Categories: Relish Vegetables Mexican
Servings: 6

2 c Radishes; Thinly Sliced
1/2 c Onion; Chopped, 1 Med
3 T Orange Juice
2 T Lime Juice
2 T Fresh Cilantro; Fine Snipped
2 T Vegetable Oil
1/4 t Salt
1/8 t Pepper; Freshly Ground

Mix all ingredients in glass or plastic bowl. Cover and refrigerate at
least 1 hour.

Makes 3 cups of relish.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Southwest Relish
Categories: Vegetables Relish Tex-mex
Servings: 8

1 c Tomatillos; Chopped, 6 oz
3/4 c Tomato; Seeded And Chopped
3/4 c Green Bell Pepper; Diced
3/4 c Yellow Bell Pepper; Diced
1/4 c Pine Nuts; Toasted, 1 oz
2 ea Cloves Garlic;Finely Chopped
1 T Fresh Sage Leaves; Snipped
1 T Lemon Juice
1/4 t Salt

NOTE: Tomato and Pepper measures are approximate. You should use one
medium tomato and the peppers should be small ones.
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Mix all ingredients. Cover and refrigerate at least 1 hour.

Makes 4 cups of relish.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Zucchini Relish
Categories: Vegetables Relish Mexican
Servings: 4

2 c Zucchini; Shredded
1/4 c Fresh Cilantro; Snipped
2 T Lime Juice
2 T Vegetable Or Olive Oil
1 t Salt
1/4 t Sugar
1/4 t Pepper

Mix all ingredients in glass or plastic bowl. Cover and refrigerate at
least 1 hour.

Makes about 1 1/4 cups relish.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Papaya Relish
Categories: Relish Fruits Vegetables Mexican
Servings: 6

1/2 c Red Onion; Chopped
1/2 c Red Bell Pepper; Chopped
1 ea Red Chile; Small, *
1 T Vegetable Oil
1/4 c Fresh Mint Leaves; Snipped
2 T Lime Juice
1 ea Papaya; **

* Chile should be seeded and finely chopped.
** Papaya should be pared, seeded and cut into 1/2 inch cubes.
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Cook onion, bell pepper and chile in oil over medium heat, stirring
frequently, until tender. Stir in remaining ingredients. Cover and
refrigerate until chilled, about 2 hours.

Makes 3 cups of relish.

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