Serving Size : 8

1/4 cup popping corn
1/2 teaspoon salt
1 cup maple syrup
1 1/2 teaspoons unsalted butter

  • Pop the corn following directions. Season with salt, if desired.
  • Heat the maple syrup amd butter om a heavy sauce pan over medium-high heat; stirring constantly until temperature reaches 250 degrees F, or until a few drops form soft balls when dropped in cold water.
  • Remove pan from heat and pour mixture over popcorn. When mixture is cool enough , toss popcorn with syrup and mold into balls, and cool on a buttered baking sheet.
  • Store cooled popcorn balls in an airtight container.

Per Serving (excluding unknown items): 110 Calories; 1g Fat (6.3% calories from fat); trace Protein; 26g Carbohydrate; 0g Dietary Fiber; 2mg Cholesterol; 137mg Sodium. Exchanges: 0 Fat; 2 Other Carbohydrates.

Serving Size : 2

1/2 cup wild rice
1 pint heavy cream
1 quart strawberries -- or blueberry or rasberry
1/2 cup brown sugar -- packed
1/4 cup granulated sugar

  • Cook the wild rice until the rice is a little cracked open, 30-35 minutes.
  • Once the rice is cooked and drained, Rinse with cold water.
  • Before the rice is finished cooking: whip the cream and add the sugars together, so the cream is whipped perfectly.
  • Combine the berries, could be a blend of strawberries, blueberries, raspberries. Mix with the whipped cream and gently add to the cool wild rice.
  • Garnish with Fresh Fruit on Top with a sprig of mint.

Per Serving (excluding unknown items): 129 Calories; 9g Fat (60.8% calories from fat); 1g Protein; 12g Carbohydrate; 1g Dietary Fiber; 33mg Cholesterol; 11mg Sodium. Exchanges: 0 Grain(Starch); 0 Fruit; 0 Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates.

NOTES : This will be a very small dessert, in a small 4-5 ounce cup.

Serving Size : 8

1 tablespoon flour, all-purpose
1 1/2 teaspoons salt -- to taste
1/4 teaspoon black pepper -- to taste
1 teaspoon garlic -- minced
1 teaspoon ground cumin
1 each bay leaf
1 pound buffalo -- ground
1/2 cup onion -- chopped
2 tablespoons vegetable oil
1 cup kidney beans, canned
4 cups tomatoes, canned -- seeded and chopped
1 cup mushroom -- quartered
2 tablespoons dark chili powder
1 tablespoon worcestershire sauce
1 pint chicken stock -- light stock

  • In a large bowl, mix salt, pepper, flour; sprinkle in meat and onions and mix well.
  • In a large sauce pan, over medium-high heat, heat oil. Brown the meat, stirring frequently. Stir in garlic, cumin, bay leaf, chili powder, tomatoes, mushrooms and worcestershire sauce
  • Bring to a boil, reduce heat, and simmer uncovered stirring occasionally, for 45 to 60 minutes. Add the light chicken stock if the chili gets to thick.
  • Taste and adjust seasonings if needed.

Per Serving (excluding unknown items): 150 Calories; 5g Fat (27.6% calories from fat); 15g Protein; 12g Carbohydrate; 3g Dietary Fiber; 26mg Cholesterol; 1275mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

Serving Size : 24

2/3 cup sugar
1/4 cup sugar
2/3 cup lard -- vegetable shortening
1 large egg
2 cups flour
4 1/2 teaspoons baking powder
1/2 teaspoon vanilla extract
1/2 teaspoon anise seed
1/2 cup milk
1/2 cup pine nuts (pignolia) -- chopped
1 teaspoon ground cinnamon

  • Pre-heat oven to 350 degrees F, In a mixing bowl, cream first listed sugar and shortening. Add egg and blend thoroughly.
  • Stir in flour, baking powder, vanilla, and anise seed, blending thoroughly. gradually add milk until a stiff dough is formed. Mix in the pine nuts.
  • Roll dough out on a lightly floured board to 1/2 inch thickness. Cut into 2 inch cookie cutter. Sprinkled with sugar (second listed) and ground cinnamon.
  • Bake cookies a well greased baking sheet for about 12-15 minutes or until golden. Cool on a rack.

Per Serving (excluding unknown items): 142 Calories; 8g Fat (47.8% calories from fat); 2g Protein; 17g Carbohydrate; trace Dietary Fiber; 15mg Cholesterol; 97mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.


Recipe By :
Serving Size : 20
Categories : Bread Ethnic

1 cup yellow cornmeal
1/2 cup flour
1/4 cup granulated sugar
2 large egg
1/2 cup water -- or milk
1/4 cup canola oil -- or vegetable oil
1/4 cup honey

  • In a mixing bowl combine: flour, cornmeal, sugar. Separately, in another bowl beat the eggs and add the water (or milk), oil and honey.
  • Beat well, and stir into the dry ingredients and mix until combined.
  • In a skillet, place a little oil on bottom of pan and using a 1 ounce ladle place the batter on the oil and cook, flip when cooked on on side.
    Take off heat.
  • Serve with real maple syrup.

Per Serving (excluding unknown items): 91 Calories; 3g Fat (33.1% calories from fat); 2g Protein; 14g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol; 8mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates.

Serving Size : 6

2 cups blue corn meal
2 teaspoons baking powder
2 Tablespoons bacon drippings
1/2 teaspoon salt
2/3 cup Milk -- more if needed
2 tablespoons bacon drippings
1 1/2 pounds ground beef -- or goat
1 1/2 cups onion -- diced
1/4 teaspoon ground sumac
1/2 teaspoon cayenne
1 cup green pepper -- diced
1 tablespoon ground new mexican red chili
4 cups corn
1 small zucchini -- sliced
2 cups pumpkin -- diced
2/3 ounce chicken base
5 cups water
2 tablespoons whole wheat flour
salt and pepper -- to taste

  • DUMPLINGS:In a mixing bowl combine blue cornmeal, baking powder, bacon drippings, and salt. Stir enough milk to make a stiff batter. Drop by tablespoonfuls into the stew during last 15 minutes of cooking time.
  • STEW: Heat the bacon drippings or oil in a pan add the meat and saute until lightly browned. Stir in onions, green peppers, and ground chili. Saute until onion is translucent. 3-4 minutes.
  • Stir in the corn, zucchini, and diced Pumpkin and enough water to cover . Bring to a boil, then reduce heat to medium-low and simmer for 30-40 minutes, until meat and vegetables are tender.
  • In a small bowl combine the flour and some of the broth from the stew. Whisk back into the stew and simmer until thickened. (carefully-no lumps).
  • Add the Blue dumplings to the simmering stew during the last 15 minutes of cooking time.

Per Serving (excluding unknown items): 494 Calories; 40g Fat (72.9% calories from fat); 22g Protein; 12g Carbohydrate; 2g Dietary Fiber; 109mg Cholesterol; 487mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 6 1/2 Fat; 0 Other Carbohydrates.

Serving Size : 16

1/2 cup long-grain rice
1 cup blanched almonds
1/2 teaspoon ground cinnamon
2 strips lime rind -- colored part only
3 cups hot water
4 cups cold water
3/4 cup granulated sugar
3/8 tablespoon mexican vanilla -- or vanilla extract

Place the rice in a blender or spice grinder and process until thoroughly pulverized. Take your time doing this - this is a critical step and the more finely ground the rice, the better the horchata will be. Transfer to a large bowl or pitcher and add the almonds, cinnamon, and lime zest. Add hot water, cover, and let stand overnight.

The next day, transfer the mixture to a blender and blend until mixture is as smooth as it will get, again taking your time to allow to get as smooth as possible. Add 1/2 of additional cool water and blend again until thoroughly combined. Pour mixture through a strainer lined with 3 layers of fine cheesecloth set over a bowl, little by little, pressing on solids and stirring to help mixture pass through the cloth. The more slowly you strain the mixture, the smoother the horchata will be. Transfer to a pitcher and add remaining cool water, until the mixture is a pleasant, smooth consistency. Add sugar and vanilla extract, to taste. Cover and refrigerate until thoroughly chilled.

Serve cold over ice.

Per Serving (excluding unknown items): 114 Calories; 5g Fat (36.6% calories from fat); 2g Protein; 16g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates.

NOTES : Serve: We will be using 4 ounce cups with ice, pour Horchata into cups.

Serving Size : 8

1 cup mesquite meal -- finely ground
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons vegetable oil
3/4 cup water

  • Combine dry ingredients. Mix together.
  • Add oil and water together. Mix with the dry ingredients. Mix together until the dough forms a ball and cleans the sides of the bowl.
  • (Because mesuqite meal have a tendency to pick up any moisture from the atmosphere the amount of water needed will vary with the weather).
  • Lightly grease a cookie sheet or flat pan.
  • Form the dough into a half-sphere loaf on the pan.
  • bake fo 30 minutes at 350 degrees F.

Per Serving (excluding unknown items): 81 Calories; 4g Fat (38.8% calories from fat); 2g Protein; 11g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 220mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Fat; 0 Other Carbohydrates.

Serving Size : 75

1 1/4 gallons flour, all-purpose
1 cup turnip flour -- see directions
1/2 cup baking powder -- sifted
2 3/4 tablespoons salt
4 cups dry milk
8 large egg -- beaten
1/2 gallon warm water

  • Mix the dry ingredients together, mix the egg and the water together, add to the dry mixture.
  • Add the flours or water to adjust mixture to a very soft dough mixture.
  • Put dough on a well floured board.
  • Roll out to about a 1 inch thickness.
  • Let set for about 15 minutes to rest.
  • Cut into whet ever size you would like. batter makes about 25 pieces.
  • Deep fry in hot oil, 360 degrees F. just enough to brown on each side.
  • Put on a paper towel to get some of the oil off the fry bread.

Per Serving (excluding unknown items): 164 Calories; 3g Fat (14.9% calories from fat); 6g Protein; 28g Carbohydrate; 1g Dietary Fiber; 29mg Cholesterol; 425mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

NOTES : To make the Turnip Flour: Take 5# of fresh turnips and peel, using a mandoline, slice very thin. Dry in low oven until no moisture remains.

Use a coffee or spice grinder to mill the turnips, until very fine flour forms.

Serving Size : 10

1 1/2 cups flour, all-purpose
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons shortening -- or lard
4 tablespoons cold water
1 large egg
1 tablespoon milk

1 cup dried fruit -- cooked & drained
1/2 cup sugar
1 tablespoon honey
1/4 teaspoon cinnamon

To make dough: Preheat oven to 400 degrees F. Combine flour, baking powder, and salt in a mixing bowl. Cut in the shortening until it resembles fine meal. Slowly add water until dough is easy to roll. Roll out to 1/4 inch thickness and cut into 4 inch rounds. Put 1 tablespoon of fruit filling on one half of each round, fold over the other half of the round, and pinch edges together firmly. Prick the tops in several places with the tines of a fork. Mix the egg with the milk and brush on the tops of the pies. Bake for 15 minutes or until lightly browned.

Filling: Mash the cooked fruit and add sugar, honey, and honey and cinnamon. Stir well.
Note: Any dried fruit such as apricots, peaches, pears, currants,prunes,or raisins may be used.

Per Serving (excluding unknown items): 215 Calories; 8g Fat (34.7% calories from fat); 3g Protein; 33g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol; 166mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates.

Serving Size : 25

2 pounds carrot -- bias cut
2 pounds rutabaga -- stew cut
2 pounds potato -- stew cut
1 pound turnip -- stew cut
1 pound parsnip -- stew cut
1 pound celery -- stew cut
1 pound onion -- julienned
4 ounces roasted garlic
4 ounces whirl -- butter spread

  • Par cook all the vegetables until 3/4 done. Lightly season with salt and pepper the vegetables and toss.
  • On the bottom of a roasting pan place the whirl or the butter flavor oil and sprinkle the garlic on top of oil.
  • Place the vegetable over the top of garlic and toss again for even coating.
  • Bake in an oven at 350 degrees F. for 20 minutes or until the vegetables are completely tender.
  • Taste and adjust seasonings if needed.

Per Serving (excluding unknown items): 80 Calories; trace Fat (2.9% calories from fat); 2g Protein; 18g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 47mg Sodium. Exchanges: 1 Grain(Starch); 1 Vegetable.

Serving Size : 12

2 cups blueberries, frozen
2 tablespoons granulated sugar
1 tablespoon flour, all-purpose
3/4 cup honey
1/2 cup granulated sugar
1 1/3 cups flour
1 teaspoon baking powder -- sifted
1 cup water
2 large egg
6 tablespoons unsalted butter -- melted
1 teaspoon vanilla extract
1/4 teaspoon salt
powdered sugar -- for dusting the top of cake

  • Pre-heat oven to 350 degrees F. In a bowl mix blueberries, first listed sugar and flour. Mix together and place on the bottom of a sprayed (vegetable based oil) 9 - 10 inch fry pan, place one/third of the melted butter on the bottom of the pan before the blueberry mixture .
  • Batter: Combine the second listed flour, sugar, sifted baking powder, water, honey, eggs, vanilla, salt and 2/3s of the melted butter. Mix until a batter is formed, and mix until smooth.
  • Coat the blueberry lined pan with the batter.
  • Bake in the oven between 20 to 40 minutes depending on type of oven. Remove from oven when a knife inserted comes out clean.
  • Remove from oven and carefully invert cake onto plate. Garnish with special powder sugar. Cut into 12.

Per Serving (excluding unknown items): 235 Calories; 7g Fat (25.5% calories from fat); 3g Protein; 42g Carbohydrate; 1g Dietary Fiber; 51mg Cholesterol; 100mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 2 Other Carbohydrates.

Serving Size : 10

1 pound chicken breast -- skinless
1 tablespoon peppercorn
1 tablespoon salt
2 cloves garlic
1/4 medium yellow onion
6 cups water
1 each bay leaf
1/2 cup yellow onion -- chopped
1 clove garlic -- minced
1 pound tomatoes -- peeled and seeded
2 tablespoons chipotle chile canned in adobo -- pureed
1 1/2 teaspoons kosher salt
1 teaspoon black pepper
1/2 teaspoon mexican oregano
1/2 teaspoon marjoram
1/2 teaspoon thyme

For the chicken: Place the chicken, peppercorns, salt, garlic, bay leaf and onion in a large heavy saucepan with 6 cups of water. Bring to a boil over high heat, and then reduce to a simmer over medium-low heat for 20 minutes. Turn the heat off and remove the chicken from the liquid. Reserve the broth for later use. Using 2 forks or clean hands, shred the chicken into a bowl and set aside.

For the tinga: In a large heavy saute pan, add the onions and saute until translucent and fragrant, about 3 minutes. Add the garlic and saute for 1 minute. Add the tomatoes and cook for 1 minute. Add the chipotle, salt, pepper, Mexican oregano and the sprigs of marjoram and thyme. Add the shredded chicken. Continue cooking for another 3 minutes. Add between 1/2 cup and 1 cup of the chicken cooking liquid, depending on the thickness of the sauce. Cook for 5 more minutes. Remove the marjoram and thyme.

To assemble: Place 2 tablespoons of tinga on each tostada. Serve immediately.

Per Serving (excluding unknown items): 82 Calories; 4g Fat (38.4% calories from fat); 8g Protein; 5g Carbohydrate; 1g Dietary Fiber; 23mg Cholesterol; 963mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fat.

Serving Size : 8

1 Pound country style pork rib -- cut into 1-inch cubes
1/2 cup onion -- diced
4 cloves garlic clove -- minced
5 cups chicken stock
2 cups posole
1 cup new mexico anaheim chile -- roasted and peeled & chopped
1 teaspoon dried oregano
1/2 cup cilantro -- chopped
1 medium potato -- peeled and diced

  • Warm a large skillet over medium high heat; sprinkle the meat with salt and pepper.
  • Add the seasoned meat to warmed pan and cook stirring frequently until lightly browned.
  • Lower the heat to medium and add the onion and garlic.
  • Saute until the onion is tender, about 5 minutes
  • Place the contents of the pan into the crock-pot and add the remaining ingredients.
  • If using canned posole, wait until the last 2 hours to add to the crock pot.

Per Serving (excluding unknown items): 37 Calories; trace Fat (7.3% calories from fat); 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1347mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat.

NOTES : If using dried posole: add 2-3 cups of light chicken stock to the original recipe of 8 orders to prepare.