Fiesta Eggs
Fiesta Eggs
Yield: 6 servings
1/4 cup butter or margarine
1/4 cup vegetable oil
6 (7- to 8-inch) flour tortillas, cut into strips
1/2 cup chopped onion (1 medium)
6 large eggs
2 cup chopped tomatoes (2 medium)
1 jalapeno chile, seeded & chopped
2 Tbsp fresh, snipped cilantro
1/4 tsp salt
1/4 tsp pepper
2 ozs Colby cheese, shredded (1/2 cup)
Heat the butter & oil in a 10-inch skillet over medium heat until hot
Add the tortilla strips & onion; cook, stirring occasionally, until the tortillas are brown
Mix the remaining ingredients except the cheese & pour into the skillet
As the mixture begins to set at the bottom & sides, gently lift the cooked portion so that the uncooked eggs can run under the cooked portion
Avoid constant stirring
Turn the egg mixture, cook until the eggs are all cooked through but still moist, 3 to 5 min
Sprinkle with the cheese & serve
Sweet Potato Or Pumpkin Fry Bread
Sweet Potato or Pumpkin Fry Bread
1 cup self-rising flour
1 cup pureed sweet potatoes or pumpkin, fresh or canned
1/4 cup granulated sugar, or to taste
Vegetable oil (for frying)
Put the flour & sugar in a large bowl & add pureed sweet potatoes or pumpkin a little at a time
Blend together well & knead until the dough is soft & elastic, not sticky
Cut the dough into 4 to 6 pieces & flatten on your palms until 1/4 to 1/2 inch thick & approximately 4 inches in diameter
Heat 2 inches of oil in a heavy skillet, add the dough pieces, & fry until puffed & golden brown on each side, turning once
Drain on absorbent paper & serve hot with butter & syrup
Or, make smaller sizes, dust with confectioners’ sugar & serve for dessert or snacks
Anise Biscuits
Anise Biscuits
1 1/3 cups all-purpose flour
1/3 cup yellow cornmeal
2 Tbsp granulated sugar
1 1/2 tsps baking powder
1/4 tsp salt
1/2 to 3/4 tsp anise seed, crushed
1/2 cup milk
2 Tbsp water
2 Tbsp vegetable oil
2 large eggs
1/2 tsp vanilla extract
In a large bowl, mix flour cornmeal, sugar, baking powder, salt & anise seed
In a small bowl, beat milk, water, oil, eggs & vanilla extract until blended
Add egg mixture to flour mixture
Stir just until dry ingredients are evenly moistened
Spoon batter in 14 equal mounds on greased baking sheets, spacing mounds 2 inches apart
Bake at 375 deg F until biscuits are firm to the touch & lightly browned (about 20 min
Serve warm or cool