Part 6 (1/2)

Frijoles de Olla [image]his was my father's favorite dish, and it is my brother's favorite as well. If Louie had to choose only one dish for the rest of his life, it would be these beans. These freeze well and are great to have on hand for impromptu parties.

Makes 2 quarts - 1 pound dried pinto beans, picked over and rinsed - 4 garlic cloves - 2 teaspoons salt 1. Put the beans and garlic in a large pot, add 2 quarts water and the salt, and bring to a boil. Reduce the heat and simmer until tender, 2 to 2 hours.

2. Discard the garlic cloves and serve the beans as is, or mash them with a potato masher or puree them in a blender until smooth.

BUnUELOS WITH APPLES.

[image]unuelos are a Fiesta favorite as well as a Christmastime staple in our home. They remind me of a sugared doughnut, except that they are flat and crunchy. You can top them with fruit, but they are also great on their own. are a Fiesta favorite as well as a Christmastime staple in our home. They remind me of a sugared doughnut, except that they are flat and crunchy. You can top them with fruit, but they are also great on their own. Cajeta Cajeta is a very rich caramel sauce that can accompany many desserts, especially good on top of ice cream. As a child I remember placing a heaping spoonful on a tortilla, rolling it up, and devouring it-delicious! is a very rich caramel sauce that can accompany many desserts, especially good on top of ice cream. As a child I remember placing a heaping spoonful on a tortilla, rolling it up, and devouring it-delicious!

Serves 12 - 8 Granny Smith or Rome apples, peeled, cored, and diced - 1 tablespoon sugar - 2 cups water - 2 cinnamon sticks - 12 bunuelos(see Note) - 1 quart vanilla ice cream - cup cajetaor caramel sauce (see Note) - 2 tablespoons Bailey's Irish Cream (optional) 1. Combine the apples and sugar in a bowl, tossing to mix. Set aside.

2. Combine the water and cinnamon sticks in a medium saucepan and bring to a boil. Boil until the liquid has reduced to cup, about 15 minutes. Strain the syrup, and stir it into the apple mixture.

3. Place 1 bunuelo bunuelo on each dessert plate and top with a scoop of ice cream. Spoon the apple mixture, with its syrup, over the ice cream, and drizzle with the on each dessert plate and top with a scoop of ice cream. Spoon the apple mixture, with its syrup, over the ice cream, and drizzle with the cajeta. cajeta. Drizzle the liqueur over the top of each, if desired, and serve immediately. Drizzle the liqueur over the top of each, if desired, and serve immediately.

NOTE:.

Bunuelos and and cajeta cajeta can be found at Latin markets and some larger supermarkets. can be found at Latin markets and some larger supermarkets.

CARAMEL - COVEREDCREPES.

[image]ackaged crepes are available in the refrigerator section of larger supermarkets. Cajeta Cajeta can be found at Latin markets and some larger supermarkets. can be found at Latin markets and some larger supermarkets.

Serves 5 - 2 cups cajetaor caramel sauce - One 4.5-ounce package 7-inch crepes (10 crepes) - 1 cup chopped pecans 1. Heat the cajeta cajeta in the microwave or in a saucepan over low heat. in the microwave or in a saucepan over low heat.

2. Prepare the crepes as directed on the package. Spread cup of cajeta cajeta over each crepe, roll up, and place seam side down on a serving platter. Top with more over each crepe, roll up, and place seam side down on a serving platter. Top with more cajeta cajeta and the nuts (see Note). and the nuts (see Note).

NOTE:.

If you have any leftover cajeta, cajeta, it is wonderful over ice cream. it is wonderful over ice cream.

DESSERT NACHOS.

[image]hese sweet nachos are always a hit. Just about any combination of fruit works well. In San Antonio, we have several bunuelo bunuelo factories that supply us with bite-sized factories that supply us with bite-sized bunuelos; bunuelos; they can be found at Latin markets and some larger supermarkets. they can be found at Latin markets and some larger supermarkets.

Makes 2 dozen mini nachos - 2 pints strawberries, hulled and chopped - 4 to 6 kiwis, peeled and chopped - 1 pint raspberries - 1 pint blueberries - 24 mini bunuelos - Chocolate sauce for drizzling 1. Combine the fruit in a large bowl, stirring gently to mix well.

2. Place the bunuelos bunuelos on a serving platter. Spoon the fruit over the on a serving platter. Spoon the fruit over the bunuelos, bunuelos, drizzle chocolate sauce over the top, and serve. drizzle chocolate sauce over the top, and serve.

EASY RICE PUDDING.

Arroz con Leche Serves 10 - 1 cup white rice - 1 cinnamon stick - One 12-ounce can evaporated milk - cup raisins (optional) - cup sugar - Ground cinnamon for sprinkling 1. Bring 5 cups water to a boil in a large saucepan. Add the rice and cinnamon stick and cook for 15 to 20 minutes. Add the milk, and raisins if desired, stirring well, then stir in the sugar. Turn the heat down to low and cook, covered, about 5 minutes longer, until rice is soft. Remove from the heat and let cool. Discard cinnamon stick.

2. Transfer the rice pudding to a serving bowl. Serve warm, or cover and refrigerate until chilled. Just before serving, sprinkle cinnamon over the top VARIATION:.

To jazz up the pudding, you can add cup Kahlua or amaretto when you add the milk. Other garnish choices include nuts and fresh fruit.

FLAN[image]lan, a silky-smooth custard with a sweet caramel topping, is one of the most traditional of Mexican desserts.

Serves 12 to 14 - CUSTARD - One 14-ounce can sweetened condensed milk - One 12-ounce can evaporated milk - 4 ounces cream cheese, at room temperature - 7 eggs - 1 teaspoon vanilla extract - CARAMEL - 2 cups sugar 1. Preheat the oven to 325F. Have a 9-inch round gla.s.s pie plate ready.

2. To make the custard, combine all the ingredients in a blender and blend until smooth. Set aside.

3. To make the caramel, put the sugar in a large deep pot and cook over low heat, stirring gently with a wooden spoon, until the sugar has melted and turned golden brown. Quickly but carefully pour the caramel into the pie plate. It will harden immediately.

4. Pour the custard mixture over the caramel. Put the pie plate into a larger baking pan and add inch boiling water to the larger pan. Bake for 2 hours, or until firm. Let cool.

5. When the flan is cool, run a knife around the edges of the dish to release it, and invert onto a large rimmed serving platter. Refrigerate for 2 hours, or until chilled.

1. To serve, cut the flan into wedges and place on dessert plates, drizzling some of the caramel over each slice.

FROZEN VANILLA MILK POPS.

[image]ow do you keep yourself cool in the hot Texas sun? Try the treat we enjoyed as children. I remember feeling so grown up the first time I made this, thinking to myself what a good cook I was!

Serves 4 - One 12-ounce can evaporated milk - 2 tablespoons sugar - 2 teaspoons vanilla extract 1. Combine all the ingredients in a blender and blend for 30 seconds. Pour the mixture into ice cube trays. Cover with plastic wrap, and stick a toothpick through the plastic into each cube, to serve as a handle.

2. Freeze until firm, at least 6 hours, or overnight. Remove the cubes from the trays and enjoy.

VARIATION:.

Add teaspoon ground cinnamon to the evaporated milk mixture.

LEMON - BERRYPIE.

Serves 6 to 8 - One 12-ounce can evaporated milk - One 14-ounce can sweetened condensed milk - 1 cups fresh lemon juice - One 9-inch prepared graham cracker crust - 1 cup sliced strawberries or whole blueberries or raspberries 1. Combine the evaporated milk, condensed milk, and lemon juice in a large bowl, mixing well.

2. Pour into the piecrust and top with the berries. Refrigerate for 4 to 6 hours, or overnight. Serve chilled.

MANGO - CAJETA ANGEL FOOD CAKE.

[image]hen you bite into this dessert, you will think you have gone to heaven. The recipe is very easy, and it's delicious, too. Angel food cake will never be the same again!

Serves 10 to 12 - cup milk - 2 cups cajeta(see Note) or caramel sauce - cup sweetened condensed milk - cup chopped walnuts - 1 prepared angel food cake - 2 cups diced mango 1. Bring the milk to a boil in a large saucepan. Add the cajeta, cajeta, condensed milk, and walnuts, stirring until well mixed. Remove from the heat. condensed milk, and walnuts, stirring until well mixed. Remove from the heat.

2. Slice the angel food cake and place on dessert plates. Spoon the sauce over the cake, and top with the mangoes.

NOTE:.

Cajeta is available at Latin markets and some larger supermarkets. is available at Latin markets and some larger supermarkets.

VARIATION:.

Blueberries or raspberries can be subst.i.tuted for the mangoes.

MEXICAN BREAD PUDDINGCapirotada [image]n Mexico, this dessert is prepared every Friday during the Lenten season. Everyone I know makes her own version-I love trying different capirotada capirotada recipes, because they are all so varied. recipes, because they are all so varied.

Serves 12 - AGUA DE PILONCILLO - 2 piloncillos(see Note) - 1 cinnamon stick - 1 teaspoons ground anise - 2 quarts water - CAPIROTADA - 4 tablespoons ( stick) b.u.t.ter - 1 loaf French bread, cut into -inch slices - 1 cup raisins - 1 cup coa.r.s.ely chopped pecans - 1 cup slivered almonds - 2 cups grated queso Chihuahua or Monterey Jack cheese 1. Preheat the oven to 325F. Grease a 9 by 13-inch baking dish.