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Acapulco Chicken Enchilada

3 cup chicken, cooked, shredded
1/2 cup scallions, w/green; minced
1/2 cup almonds, chopped, blanched
1/2 tsp salt
3 cup enchilada chili sauce, *
8 fresh corn tortillas
3/4 cup sour cream
1/2 cup shredded cheddar cheese
1/2 cup sliced ripe olives

FOR GARNISH

1 sour cream and scallions

ENCHILADA SAUCE

2 tbsp vegetable oil
2/3 cup onion, chopped
1/4 cup green bell pepper, chopped
1 garlic clove, minced
1 cup tomato paste
1 cup water
1 tsp chili powder, (or more)
1 tsp salt
1/2 tsp dried oregano

In small bowl, toss together cooked shredded chicken, scallions, and almonds. Sprinkle on salt. Mix and set aside.

To prepare chili sauce, heat oil in saute pan over med-high heat; add onion, bell pepper, and garlic. Saute until vegetables are soft. Stir in tomato paste, water, chili powder, salt and oregano. Blend well. Lower heat, cover and simmer for 5 minutes.

Preheat oven to 350 deg. Lightly oil bottom of shallow ovenproof casserole dish.

Dip a tortilla in hot sauce until partially saturated. Then place tortilla in casserole dish; fill with 1/8 of chicken mixture, and top w/1 T sour cream; roll into an enchilada. Place in dish seam side down. Repeat with remaining tortillas.

When casserole is filled, drizzle remaining sauce over top. Sprinkle with cheese and top with olives. Bake for 15 minutes. or until cheese and sauce are hot and bubbling. Serve with additional sour cream and chopped scallions on the side.

Servings: 3

Dos Bandidos Beef Fajita Nachos

1/2 pound skirt steak
1 bottle (12 ounces) citrus-based meat marinade
3/4 cup mashed refried beans (about)
5 tostada shells (see note)
3 ounces grated Monterey jack cheese
1 cup shredded iceberg lettuce
1/2 cup sour cream
1/2 cup pico de gallo
1/2 cup jalapenos, chopped and drained
1/2 cup guacamole

The night before you want to make this dish, combine steak with marinade and refrigerate overnight, turning regularly.

To prepare: Remove meat from marinade and discard marinade. Grill to desired doneness, then cut into 20 cubes.

Thinly and evenly spread beans over tostada shells. Divide cheese over shells. Set tostada shells on a cookie sheet and set under broiler just until cheese melts, 30 to 60 seconds. Remove from heat then cut each tostada shell into four even wedges using a pizza cutter.

Set tostada pieces around the rim of a large serving platter, topping each piece with a cube of the meat. Be sure to set meat on tostada pieces with grill marks facing up. In the center of the platter set lettuce, sour cream, pico de gallo, jalapenos and guacamole. Makes about 4 appetizer servings.

Notes: Tostada shells should measure about 6 inches and be deep-fried until crisp. They can be purchased already fried at Mexican and specialty food stores. This dish can also be made with marinated chicken or a combination of the beef and chicken.

Grilled Chicken Quesadillas

1 whole chicken breast, boneless & skinless
2 tbsp vegetable oil
1/4 tsp salt
1 chili powder (4 pinches)
1/4 tsp cumin
1/4 tsp black pepper
1 clove of garlic, minced
1 poblano chili
8 6-inch flour tortillas
2 cup grated cheddar cheese (mild or sharp)
1 cup grated montery, jack cheese
1 cup salsa or guacamole -optional

Preparation time: 20 minutes Cooking time: 10 minutes

[Note: the serving size (24) is the number of "pieces you will get -- not necessarily how many people it will feed.]

Heat grill or broiler and cook chicken until done (approx. 5 minutes on each side). Cool to room temperature and shred into 1/4-inch pieces.

Over gas burner or under broiler, place poblano pepper and char skin until black all over, rotate as necessary. Place pepper in a bag and close. After about 15 minutes remove pepper from bag and remove charred skin, seeds, and stem. Cut pepper into 1/2-inch strips. 3. Place 4 tortillas on table and top each with 3/4 cup of cheese, a pinch of chili powder, 1/2 cup of shredded chicken and divided poblano strips. Top with remaining tortillas.

Heat an 8-inch or larger skillet -- dry, no oil -- over medium high heat.

Place quesadilla, one at a time in skillet and cook until golden brown (about 1 minute) Turn over and cook another minute.

Let cool slightly before cutting into 6 wedges. Serve with salsa or guacamole, if desired.

Servings: 24

Posole Don Federico

3 fresh pig's feet
2 fresh medium pork shanks
2 can yellow hominy, drained (16 oz ea)
12 green chiles, cut into 1x1/4 strips
1 large onion, chopped
6 large garlic cloves, chopped fine
2 can chicken broth (14.5 oz ea)
1/2 tsp dried oregano
2 bay leaves
1/2 cup cilantro, chop leaves and stems
2 bunches, scallions, chopped
1 can beer
1 salt to taste

Rinse pig's feet well. Boil in a pot of water for 20-30 minutes. Rinse again. Pour out the water and wash the pot. Boil the pig's feet and pork shanks in a fresh pot for about 1-1/2 hours. Add water while boiling if necessary.

Add onions, garlic, oregano, bay leaves, green chiles, hominy and chicken broth to the boiling pot.

Cook over medium heat for about 30 minutes.

Add 1 can of beer and simmer for about 10-15 minutes.

While the posole is cooking, chop the cilantro and scallions. Mix the chopped cilantro and scallions and use them to garnish the posole when serving. 6. Serve the posole with warm tortillas and frijoles heated with grated cheese.

Makes 6 to 8 servings.

Chile Rellenos Casserole

15-ounce can whole green chiles
1 pound Monterey Jack cheese
2 tablespoons flour
4 tablespoons butter
1 dozen eggs
12-ounce can evaporated milk

Preheat oven to 350 degrees and grease a 9- by 11-inch casserole dish.

Remove the seeds from the green chiles. Slice the cheese into 1/4-inch slices. Layer the green chiles, then the cheese in the casserole dish. Sprinkle flour and butter on top, then add another layer of green chiles and cheese.

In a large mixing bowl, mix the eggs and evaporated milk together using an electric mixer or by hand. Pour this mixture over the casserole.

Bake at 350 degrees for 1 hour. Top with olives, green onions or avocado slices. Cut into squares and serve. Can be served with sour cream, salsa or enchilada sauce.

Makes 12 servings.

Mongolian Chicken

1 pound skinless, boneless chicken breasts or 1 pound pork
1 tablespoon hoisin sauce
1/2 teaspoon crushed dried red pepper
1/2 teaspoon catsup
1/4 cup chicken stock or broth
1 1/2 tablespoons vegetable oil
1 1/2 teaspoons finely chopped garlic (about 2 cloves)
2 scallions, slivered
1 cup bean sprouts
1 tablespoon sesame oil

Marinade
1/2 teaspoon salt
1/2 teaspoon granulated sugar
1 teaspoon soy sauce
1 teaspoon oyster sauce
2 teaspoons white wine
2 teaspoons cornstarch
Dash of pepper

Cut chicken or pork into pieces about 1 inch by 1/2 inch. Sprinkle marinade ingredients on chicken and mix well. Marinate 1 hour or overnight.

Mix hoisin sauce, red pepper, ketchup, and stock; set aside. Heat wok and add oil. Stir-fry garlic 30 seconds. Add meat; stir-fry 3 minutes over high heat. Add sauce mixture; mix well. Cover; cook 1 minute. Add onion and bean sprouts; stir-fry 1 minute. Add sesame oil. Mix well and serve.

Serves 4.

Mou Shu Pork with Mandarin Pancakes

Mandarin Pancakes (recipe follows)
1 pound boneless pork loin or 1 1/2 pounds pork chops
2 teaspoons soy sauce
1 teaspoon cornstarch
6 large dried mushrooms
1 tablespoon sesame oil
2 eggs, slightly beaten
1/4 teaspoon salt
2 tablespoons sesame oil
1 (8 ounce) can bamboo shoots, drained and cut into 1/4-inch strips
1/4 cup water
3 tablespoons soy sauce
1 clove garlic, minced
1 teaspoon sugar
1 tablespoon cold water
1 teaspoon cornstarch
2 scallions (with tops), cut diagonally into 1/4-inch pieces

Prepare Mandarin Pancakes.

Cut pork into 2 x 1/8-inch slices. Stack slices; cut lengthwise into strips. Mix 2 teaspoons soy sauce and 1 teaspoon cornstarch in nonreactive bowl; stir in pork. Cover and refrigerate 30 minutes.

Soak mushrooms in warm water until soft, about 30 minutes.

Drain mushrooms. remove and discard stems; cut caps into thin slices.

Heat 1 tablespoon oil in 10-inch skillet or wok until hot. Mix eggs and salt. Cook eggs until firm, turning once. Remove eggs; cut into thin strips.

Heat 2 tablespoons oil in skillet until hot. Cook and stir pork in oil until no longer pink. Add mushrooms, bamboo shoots, 1/4 cup water, 3 tablespoons soy sauce, garlic and sugar. Heat to boiling. Mix 1 tablespoon water and 1 teaspoon cornstarch; stir into pork mixture. Cook and stir until thickened, about 1 minute. Add egg strips and scallions; cook and stir 30 seconds.

Pour pork filling into serving bowl; arrange hot pancakes on platter.

To serve, unfold each pancake and spoon about 1/4 cup filling down center. Roll up; fold one end over to contain filling.

Makes 18 pancakes.

Mandarin Pancakes
2 cups all-purpose flour
3/4 cup boiling water
1/4 teaspoon salt
Sesame oil

Mix flour, water and salt until dough holds together, adding 2 tablespoons water if necessary; shape into a ball. Knead on lightly floured board until smooth, about 8 minutes. Shape dough into 9-inch roll; cut into 1-inch slices. Cut each slice into halves. Cover pieces of dough with plastic wrap to prevent drying. Shape each piece of dough into a ball; flatten slightly. Roll each ball into a 3-inch circle on lightly floured surface. Brush top of one circle with oil; top with another circle. Roll each double circle into 6- or 7-inch circle on lightly floured surface. Stack circles between pieces of wax paper to prevent drying. Repeat with remaining pieces of dough.

Heat skillet over medium heat until warm. Cook one circle at a time in ungreased skillet, turning frequently, until pancake is blistered by air pockets and becomes slightly translucent, about 2 minutes. Do not brown or overcook, or pancake will become brittle. Carefully separate into 2 pancakes.

Fold each pancake into fourths, keeping covered. Repeat with remaining pancakes. Reheat pancakes by placing on heat-proof plate or rack in steamer. Cover and steam over boiling water 10 minutes.

Kung Pao Shrimp

1 teaspoon chopped garlic
1/2 teaspoon chopped ginger
1 1/2 tablespoons cornstarch
1/4 teaspoon baking soda
1/4 teaspoon sugar
salt and pepper
1 pound shelled, deveined shrimp
1/4 cup oil
1 small onion, diced
1 large or 2 small zucchini, cut in 1/2 inch cubes
1 small red pepper, cut in 1/2 inch cubes
2 ounces cashews or peanuts

Sauce:
1 cup chicken stock
1 tablespoon Chinese rice wine or dry sherry
1 tablespoon cornstarch
2 teaspoons chili sauce
2 teaspoons Chinese bean paste, optional
2 teaspoons sesame oil

Combine garlic, ginger, 1 1/2 tablespoons cornstarch, baking soda, sugar, and salt and pepper. Add shrimp, mix, and let stand 20 minutes.

Heat oil in a wok.

Add the shrimp and stir fry over high heat about 20 seconds, or just until shrimp change color. Remove.

Add onion to the same oil and stir fry 1 minute. Add zucchini and red pepper and stir fry about 30 seconds.

Mix sauce ingredients together and add to the wok. Cook, stirring, until the sauce is slightly thickened.

Add the shrimp and nuts and heat through completely.

Serves 4.

Almond Pork or Chicken Fried Rice

3 eggs or 4 egg whites, well-beaten
4 drops yellow food coloring, optional
1 cup diced green onions
1/4 teaspoon minced garlic
2 cups cooked brown rice, cooled
1 can (6 ounces) bean sprouts, rinsed, drained and chopped
1/8 teaspoon ground black pepper
1/3 cup low-salt, no-MSG soy sauce, see note
1 cup diced cooked pork or chicken
1/2 cup sliced almonds
Stir-fried vegetables

Coat a large skillet with vegetable cooking spray and place over medium heat.

Pour eggs into the hot pan and scramble. (Add food coloring if you
are using just the whites.) Chop cooked egg into small pieces, remove from skillet, cover and set aside.

Clean skillet and re-coat with spray. Reheat skillet and saute green
onions until transparent, then add garlic, brown rice and bean sprouts. Toss together.

Sprinkle mixture evenly with black pepper and soy sauce. Mix well.
Cook until rice mixture is dry, stirring and frequently turning the
mixture. (Rice will turn light brown from the soy sauce.)

Add cooked meat, almonds and reserved chopped egg. Divide among 4
plates. Accompany with stir-fried vegetables. Makes 4 servings.

Pork Lo Mein
If Lo Mein noodles are not available, substitute a thin egg noodle.

Serves 4.

1 tablespoon soy sauce
1 teaspoon sherry
1 teaspoon garlic, minced
1 teaspoon cornstarch
1/2 pound pork loin, boneless, thinly sliced into 2" x 1" strips
8 ounces lo mein noodles, dry
2 tablespoons oil
1 cup chicken broth
2 tablespoons oyster sauce (bottled)
1 tablespoon cornstarch

Whisk together the soy, sherry, garlic and cornstarch in a mixing bowl. Add the pork strips, cover and refrigerate for 20 minutes. Cook the noodles until just tender. Drain and sit aside.

Heat the oil in a large skillet or wok. Add the pork and stir-fry quickly (about 3 minutes). Whisk together the broth, oyster sauce and cornstarch. Stir into the pork.

Toss in the cooked noodles. Cook until thickened (about 2 minutes).

Serve warm.

Shrimp Egg Foo Yong

1 cup chopped fresh bean sprouts
1/4 cup chopped white onions
1/4 cup chopped fresh mushrooms
1/4 cup finely chopped cooked shrimp
1 teaspoon soy sauce
pinch of salt
4 eggs
1/4 cup crisp noodles
oil for frying

In a mixing bowl mix together the sprouts, onions, mushrooms, shrimp, soy sauce, salt, and eggs. Mix well.

Mix in the noodles. Form into patties about 5 inches round and 1 inch thick.

Heat a small amount of oil in a skillet and cook each patty for about2 minutes on each side. Serve with sweet and sour sauce.

Serves 6

Szechwan Chicken with Cashews

2 whole chicken breasts (1 1/2 pounds)
1 egg white
1 teaspoon cornstarch
1 teaspoon salt
1 teaspoon finely chopped ginger root
1 teaspoon soy sauce
Dash of pepper
1 tablespoon vegetable oil
1 cup raw cashews
4 tablespoons vegetable oil
6 scallions (with tops), chopped (reserve 2 tablespoons tops)
1 large green bell pepper, cut into 1/2-inch squares
1 (4 ounce) can button mushrooms, drained (reserve liquid)
1 tablespoon hoisin sauce
2 teaspoons chili pepper paste*
1/2 cup chicken broth
1 tablespoon cold water
1 tablespoon cornstarch
1 tablespoon soy sauce

Remove bones and skin from chicken breasts; cut chicken into 1/2-inch pieces. This is easier to do if the chicken is partially frozen.

Mix egg white, 1 teaspoon cornstarch, 1 teaspoon salt, gingerroot, 1 teaspoon soy sauce and pepper in 2-quart glass bowl; stir in chicken. Cover and refrigerate at least 30 minutes.

Heat 1 tablespoon oil in wok or 10-inch skillet until hot. Stir-fry cashews until light brown, about 1 minute; drain. Sprinkle with 1/2 teaspoon salt. Heat 2 tablespoons of the oil until hot.

Add chicken; stir-fry until chicken turns white, about 3 minutes. Remove chicken. Heat remaining 1 tablespoon oil until hot.

Add scallions, green pepper, mushrooms, hoisin sauce and chili pepper paste. Stir-fry about 1 minute. add chicken, chicken broth and reserved mushroom liquid; heat to boiling.

Mix water, 1 tablespoon cornstarch and 1 tablespoon soy sauce; stir into chicken mixture. Cook and stir until thickened, about 1 minute.

Stir in cashews; garnish with reserved scallion tops.

Yields 6 servings.

* 1 teaspoon crushed red pepper flakes can be substituted.

Shrimp Egg Rolls

1/2 cup water
1 1/2 eggs
1/2 teaspoon salt
1/2 cup flour
1/4 teaspoon vegetable oil
1 tablespoon carrot, shredded
1 tablespoon celery, shredded
1 tablespoon scallions, diced
1 teaspoon salt
1 cup cooked, minced shrimp
Dash of pepper
2 teaspoons vegetable oil
1 teaspoon granulated sugar

Beat water, eggs and salt. Pour into flour.

Grease a 7-inch skillet with the 1/4 teaspoon oil.

Make pancakes by pouring egg mixture into skillet and cooking on one side only for 1 minute. Cool completely.

In a saucepan of water, boil the carrot and celery for 4 minutes. Drain and cool.

Add the scallions, salt, shrimp, pepper, oil and sugar. Mix well.

Place 1 heaping tablespoon in the center of each pancake. Slightly beat 1 egg and use for sticking purposes when rolling. Chill Egg Rolls.

Fry at 360 degrees F in 2 inches of oil, about 15 minutes per side.

Egg Drop Soup (Tan Hua T'ang)

5 cups water
1 tablespoon plus 2 teaspoons instant chicken bouillon
1/2 teaspoon salt
3 tablespoons cold water
1 tablespoon plus 1 1/2 teaspoons cornstarch
1 egg, slightly beaten
2 scallions (with tops), diagonally sliced

Heat water, bouillon and salt to boiling in 2-quart saucepan.

Mix the 3 tablespoons cold water and cornstarch; stir gradually into broth. Boil and stir 1 minute.

Slowly pour egg into broth, stirring constantly with fork, to form threads of egg. Remove from heat; stir slowly once or twice.

Garnish each serving with scallions

Singapore Mai Fun

1 (6 ounces) package skinny rice noodles (py mai fun)
1/2 cup reduced-sodium fat-free chicken broth
3 tablespoons low sodium soy sauce
1 teaspoon sugar
1/2 teaspoon salt
cooking spray
1 tablespoon peanut oil, divided
1 large egg, beaten lightly
1/2 cup red bell peppers, cut in strips
1 tablespoon grated peeled fresh ginger
1/4 teaspoon crushed red pepper flakes
3-5 cloves garlic, minced
8 ounces boneless skinless chicken breasts, thinly sliced (I used 8 more oz of shrimp; you could also use cubed tofu)
1 tablespoon curry powder
8 ounces medium shrimp, peeled and deveined
1 cup sliced green onion (1-inch slices)
1/2 lb snow peas, sliced thinly
1/2 lb mung bean sprouts

1. Cook rice noodles according to package directions, leaving out any fat or salt that may be called for.
2. Combine broth, soy sauce, sugar and salt, and stir togetehr till sugar dissolves.
3. Heat large nonstick skillet over med-high heat; coat pan with cooking spray.
4. Add 1 tsp oil.
5. Add egg; stir-fry 30 seconds or until soft-scrambled, stirring constantly.
6. Remove from pan, and set aside.
7. Wipe down pan with cloth or paper towel.
8. Heat remaining oil (about 2 tsp) in pan over med-high heat.
9. Add bell pepper, ginger, red pepper, and garlic; stir-fry 15 seconds.
10. Add snow peas, bean sprouts, curry, and shrimp; stir fry two or three minutes, until shrimp is nearly done.
11. Stir in egg, noodles and broth mixture; cook 1 minute or until thoroughly heated.
12. Sprinkle with green onions.

6 servings