Shrimp Gazpacho
Shrimp Gazpacho
2 (28 oz) cans whole tomatoes, chopped
1 (8 oz) can tomato sauce
2 cloves garlic, minced
1 medium red onion, finely chopped
1 green bell pepper, finely chopped
1 (4 oz) can chopped green chiles
2 Tbsp Worcestershire sauce
1 tsp seasoned salt
2 tsps Mexican oregano
1 tbsp unflavored gelatine;
1 beef bouillon cube
1/2 cup boiling water
3/4 lb small shrimp, cooked, shelled & de-veined
1/2 cup sliced stuffed green olives
1 cucumber, peeled, seeded & diced
Croutons
Mix together the tomatoes, tomato sauce, garlic, onion, green chiles, Worcestershire, seasoned salt & oregano
Simmer for 10 min & chill overnight
About 1 hour before serving, dissolve the gelatine & bouillon cube in the boiling water
Stir into the chilled mixture
Add the shrimp, green olives & cucumber
Refrigerate until serving time
Garnish with croutons
Navajo Peach Pudding
Navajo Peach Pudding
1/2 cup honey
1 lb fresh peaches, pitted & peeled
1 package unflavored gelatine
1 cup water
1 cup whipping cream
In a food processor, puree the honey & peaches together
Set aside
In a small saucepan, mix together the water & gelatin & let st& 1 min
Over medium-low heat, stir mixture until the gelatin has completely dissolved, about 5 min
Remove from heat, slowly add the gelatin mixture to the peach honey, & blend thoroughly
Allow to cool to room temp, about 5 min
While the peach mixture is cooling, beat the cream until firm peaks form, about 2 min
Fold the whipped cream into the peach pudding mixture in a circular motion, leaving swirls of white cream in the peach pudding
Do not mix together completely
Place the pudding in the refrigerator & chill until firm
Fiesta Empanadas
Fiesta Empanadas
1 1/2 lb Puff Pastry*
1 Quince Paste**
1 Gruyere or Manchego cheese
* See recipe under “Little Ears”
** See recipe under “SOUTHWESTERN C&Y” section
Preheat oven to 425 deg F
With a rolling pin roll the dough until it forms a 12-inch square, 1/8 inch thick
With a sharp knife, trim edges
Place in the freezer for 5 min
Remove from freezer, bring the 2 ends of the dough toward the center, & fold lengthwise
Now fold again lengthwise toward the center to make a 4-layer dough 12 inches wide
Transfer to the freezer for 5 min
Remove from freezer
Line 2 cookie sheets with parchment paper
With a 6-inch round cutter or pan lid, cut rounds until all the dough has been used
Fill each round with a slice of Quince Paste & a slice of cheese, then fold closed
Lay them on cookie sheets in staggered rows, about 2 inches apart
Return to the freezer for 5 min
Bake for 25 to 30 min, or until golden
Transfer empanadas to a wire rack to cool
Serve immediately or the same day
Makes 24 (6-inch) empanadas