Evening Republican, Volume 17, Number 256, Rensselaer, Jasper County, 27 October 1913 — SOME MEXICAN DISHES [ARTICLE]

SOME MEXICAN DISHES

CONCOCTIONS IN FAVOR WITH OUR SOUTHERN NEIGHBORS. Easily Prepared and Should Prove a Welcome Change—Stuffed Peppers Excellent for Those Who Uke Hot Food. There comes a time in the life of every housekeeper when she is dissatified With the dishes she has made for years and longs for new ones. The following Mexican recipes' have been tried, are easily prepared and noLonly will be a change but are also palatable. ; ' Chiles Rellenos (staffed peppers).—• Select as many bullnose green peppers as are necessary, one for each person. Scald In salt water and then in fresh until the thin outer skin may be slipped off, leaving the plush exposedOpen carefully and remove seed. Prepare a mixture of grated cheese. Parmesan preferred; bulk pork sausage that has been seasoned and fried, chopped boiled eggs, fine chopped onion and a bit of a clove or garlic if liked. Stuff the pepper with the mixture, close the end with bread, dip in battet made of the yolk of egg and flour and fry in a deep pan in which the lard is sizzling hot. Remove with a colander spoon, place on a napkin to drain off superfluous grease, and serve on a hot plate. Huevos Rancheros (Country Eggs). —Break six fresh eggs' in a deep dish. Beat into them six small chopped onions, two chopped green peppers, two ripe tomatoes that have been skinned and' ground to a pulp in a mortar. Have a deep pan with ’ hot lard, fry until done and serve in hot dish. Frljoles (Beans). —This is a delicious variation of the usual tasteless bqan. Soak the beans over night, or rs canned boll them until easily mashed with a pestle. Chop two white onions and boil with the beans. When the beans can be mashed between the fingers remove from the fire, strain off the liquor, season with a pinch of.cayenne pepper, bllck pepper and salt to taste, mash until they are of the consistency of dough, mold in form ,of chicken croquettes and fry in a small quantity of hot lard, browning the croquettes on all sides. Mexicans serve beans as the last course before dessert and at luncheon and dinner, be the dinner never so formal. Sopa de Arroz (Creole Rice),— f Clean and wash half a cup of rice; place in a shallow dish and let it thoroughly dry in the sun. Have ready a Boston bean pot in which two tablespoonfuls of lard is boiling. Stir in the rice and let it fry gently until the lard is absorbed. Mash two ripe tomatoes with a pestle, removing the skins. Pour into the rice a cup and a half of boiling'water, stir in the tomatoes, add salt; let the mixture boil a, short lime, stirring occasionally; place at the back of the stove and let it steam done, taking care not to touch the rice. Each grain will be thoroughly cooked and will be separate. To be eaten at luncheon or dinner, with a fried egg served on each plate. Enchiladas (Sandwiches). —Halve a Vienna roll, place on it a lettuce leaf, and use the following mixture as filling: Sausage meat fried and stirred until the meat does not cling together; chopped red tomato,, chopped boiled egg, chopped green peppers, grated cheese, a pinch of cayenne pepper, salt to taste. Mix thoroughly and fill each lettuce leaf. Cut and ring small white onions pn top. Delicious and appetizing for men’s luncheons. _