Salsa ~ Lucy Sankey

2 large cans diced tomatoes (20 oz each)

1 bunch cilantro (or more if you like)

Juice of 1 lemon

Juice of 1 lime

4-8 cloves of garlic

½  - ¾ red onion

4-8 jalapenos (discard seeds except for those from 1-2; jalapenos are hotter in the summer)

1 T. olive oil (at the end)

Salt and pepper to taste

Put ½ the ingredients in the blender and “chop”.  Pour out into large bowl.

Put remaining ingredients in the blender and “chop”.  Pour into same bowl with first batch.

Stir.  Adjust taste with salt and pepper. Enjoy with tortilla chips.

Sangria ~ Pam Herbert

Serves: 1 gallon

2 bottles (750 ml) dry red wine

1 cup rum or brandy

1 cup orange flavored liqueur (triple sec)

1 can frozen lemonade concentrate

2/3 cup prepared orange juice

4 cups chilled ginger ale

2 cans condensed milk 1 can evaporated milk

8 eggs ¾ cup sugar

1 ½ cup coconut 2 cups sugar for the caramel

In a pan put the 2 cups of sugar on low heat until melted (aramelized) spread on a 9x13 inch baker. In a blender mix half of the ingredients (all of them will not fit) set aside, then the rest.  Pour all the mixture over the pan with the caramel on it.

Bake at 325 degrees for 1 hour in double boiler.  I have a bar pan that I put the baker on.

Cool, and refrigerate for at least 3 hours.  When you are getting ready to serve, separate the sides with a knife and flip over a tray so the caramelized side is up.

Pierna de Cerdo (Pork Roast) ~ Kathia Mock

1 picnic ham or pork butt

1 bottle Mojo Criollo (Found at the commissary in the Hispanic food section.)

Fresh garlic

Pepper

Oregano

Marinate the pork with fresh garlic, pepper, oregano, and “Mojo Criollo” (about a cup and a half, a bit of salt since the “Mojo Criollo” has salt in it.   Cook in it the oven at 350 degree for about 5 hours so it is very tender.  I also cook it with the marinade and add some wine while it is cooking.

     Lucy Sankey, Anne Guest & Laurie Frampton

Guacamole ~ Dawn Olson

5 large Haas avocados

1 T. fresh cilantro, minced

1 clove garlic, minced

1 tsp. crushed red pepper

Hot sauce to taste

Juice from one small lime

Salt and pepper – optional

Mash the avocados – a pastry blender works great – add remaining ingredients and mix.  If not serving immediately, cover the top with plastic wrap and press down to take out any air bubbles.  Chill and serve.

Chicken Mole ~ Jennifer Amick

2 ancho chilies, seeded and torn into pieces

2 pasilla chillies, seeded and torn into pieces

1 3-4 pound chicken (I used 5 pound of breast and thighs)

Salt and freshly ground pepper

2 T. canola oil

1 yellow onion, chopped

2 cloves garlic, minced

¼-1/2 cup dry white wine

2 tomatoes, seeded and chopped

½ cup almonds

½ cup raisins

6 peppercorns

1 tsp. ground cinnamon

1 T. sesame seeds

2 tsp. Coriander seeds

2 T. unsalted butter

½ cup chicken stock

1 ounce unsweetened chocolate, chopped

Put chilies in bowl and cover with boiling water for 20 minutes.  Drain and set aside.Season chicken with salt and pepper.  Brown in a pan, turning often until outside is browned.  Work in batches if needed.

Remove chicken and pour off fat leaving a small amount in pan.  Add onion to pan and heat on Med. High until soft.  Add garlic and cook 1 minute.  Add chilies, wine tomatoes, almonds, raisins, and bring to boil.

Transfer mixture to blender and puree.

Place butter in pan and melt.  Add puree mixture.  Heat untio bubbling (about 2 minutes).  Add stock and stir.  Heat for another 2 minutes.

Oven: Heat to 350 degrees and place chicken in Dutch oven, cover with puree mixture and bake 45 minutes.

Slow cooker: Transfer to slow cooker and cook for 3 hours on low.

Bread with Mushrooms and Alioli ~  Beth Davies

4 or 5 ounces mushrooms, stems removed and sliced thin

1 tablespoon extra virgin olive oil

A pinch of sea salt

1 teaspoon sherry wine

Alioli garlic mayonnaise

French bread, sliced into rounds

Heat the olive oil in a pan that has a cover.  When the oil is hot, add the mushrooms, salt and sherry.  Cover and lower heat.  Cook until liquid is released from the mushrooms about 10 minutes.  Drain and set aside. 

Toast bread slightly, just to dry it out a bit.  Spread with alioli and top with mushrooms.  Broil for about 30 seconds or until alioli starts to bubble.

Tre Leche Cake ~ Linda Ruiz

1 white or yellow cake mix

1 can condensed milk

1 cup half and half

1 can evaporated milk

1 tsp. sea salt

Spanish Rice ~ Laurie Frampton

1 cup chicken broth

1 cup tomato sauce

6 slices bacon

2 onions, diced

1 cup uncooked white rice

2 tomatoes, diced

2 green bell peppers, diced

1/2 teaspoon chili powder

1/2 teaspoon salt and pepper to taste

1 (10 ounce) can sliced black olives, drained (optional)

1 (10 ounce) can whole kernel corn, drained (optional)