Mango Bread
Mango Bread
2 1/2 cups finely diced mango
1 tbsp lemon juice
2 cups all-purpose flour
1 1/2 tsps cinnamon
1 1/2 tsps baking soda
1/2 tsp salt
1 1/4 cups granulated sugar
3 eggs
3/4 cup vegetable oil
1 cup chopped walnuts
Grease & flour two 9 x 5-inch loaf pans
Preheat oven to 325 deg F
Sprinkle diced mangoes with lemon juice & set aside to marinate
In a large bowl, mix the flour, cinnamon, baking soda, salt & sugar
In another bowl, beat the eggs & oil together
Blend the mangoes into the egg & oil mixture
To complete the batter, mix the mango-egg mixture with the flour mixture
Add the walnuts
Blend well
Pour the batter into the two pans, dividing equally
Bake for 50 to 60 min
Champurrado
Champurrado
This is a very thick pre-Columbian beverage, still made in Mexico today
1 cup atole blue (or yellow) cornmeal
1/4 cup cocoa
1/2 tsp ground cinnamon
1/4 tsp salt
2 cups water
3 cups milk
1/2 cup honey
Mix cornmeal, cocoa, cinnamon, salt & water in a saucepan
Heat to boiling, stirring constantly
Reduce heat to low
Stir in milk & honey
Heat to simmering, stirring constantly
Do not boil
Makes 6 (1-cup) servings
Ground Beef Enchiladas
Ground Beef Enchiladas
1 tbsp shortening
1 lb ground beef
3 Tbsp flour
1 (8 oz) can tomato sauce
Water
2 tbsp chili powder
Salt, to taste
3/4 tsp garlic powder
12 corn tortillas
1 lb longhorn cheese, coarsely grated
1 large onion, finely chopped
Melt shortening in heavy skillet
Add the ground meat & brown
Sprinkle meat with flour; mix in skillet
Add tomato sauce & 1 cup water
Mix 1/2 cup water with the chili powder to form a smooth paste; add to the meat mixture
Add salt to taste & garlic powder
Cook over medium heat, uncovered, until it is of gravy consistency
Cover & simmer over very low heat
Add more water if the chili gravy becomes too thick
Dip tortillas one at a time in the hot chili gravy with a wide metal spatula
The tortillas will become pliable almost immediately, which will make rolling the enchiladas easier
Soaking too long will cause the tortillas to fall apart
Place a good sprinkling of grated cheese & minced onion & about a tbsp of the meat mixture to one side of the center of the tortilla
Roll tortilla tightly around the filling & place loose side down in a glass casserole baking dish
For best results place the enchiladas in a row with sides touching
When all enchiladas have been formed, pour the remaining hot chili gravy over all, & sprinkle generously with grated cheese, & top with chopped onion
Bake at 350 deg F until the cheese is melted
Serve immediately