Ice Cream With Pineapple Cajeta Topping
Ice Cream with Pineapple Cajeta Topping
1 recipe Cajeta
1 small can crushed pineapple, drained
1 quart vanilla or coffee ice cream
Mix Cajeta & pineapple
Use as a topping for the ice cream
Spinach Chalupas Casserole
Spinach Chalupas Casserole (Chalupas de Espinacas)
2 lb fresh spinach
1/2 cup minced onion
2 cloves garlic, minced
Tabasco sauce to taste
Salt to taste
1/2 cup soda cracker crumbs
1 egg, beaten
18 flour tortillas
1 1/2 cups cream
1 1/2 cups shredded Cheddar cheese
Combine spinach with a small amount of water in saucepan
Cook just until tender; drain well
Chop spinach
Combine with onion, garlic, Tabasco sauce & salt in bowl; mix well
Stir in cracker crumbs & egg
Spoon mixture onto tortillas; roll to enclose filling
Place in baking dish
Pour cream over rolls
Refrigerate for 4 to 5 hrs
Sprinkle with cheese
Bake at 300 deg F for 45 min or until golden brown
Yield: 9 servings
Santa Fe Eggs
Santa Fe Eggs
8 large, fresh eggs
1 (4 oz) can diced green chiles
1/2 cup milk
1 cup grated Cheddar cheese
Put all ingredients into a blender on low for 1 min
Pour all into a greased casserole
Bake for 1 hour at 325 deg F
Serve at once