Fish With Green Chiles
Fish with Green Chiles
1 lb flounder or sole filets
1 medium onion, thinly sliced
1 tbsp olive or vegetable oil
1/4 tsp salt
1/4 tsp coarsely-round pepper
1 (4 oz) can chopped green chiles, drained
12 pimento-stuffed olives
1/4 cup dry white wine
1 tbsp lemon juice
If fish fillets are large, cut into 4 serving pieces
Place onion in oil in 10-inch nonstick skillet
Place fish on onion; sprinkle with salt & pepper
Spoon chiles over fish; top with olives
Mix wine & lemon juice; pour over fish
Heat to boiling; reduce heat
Cover & simmer until fish flakes easily with fork, about 10 min
Serve with lemon wedges
Natilla
Natilla
Most Americans call it vanilla pudding, but the Southwest version is Natilla
3/4 cup granulated sugar
2 Tbsp flour
1/2 tsp salt
2 eggs, separated
2 cups milk
1/2 tsp vanilla extract
Ground cinnamon
Combine sugar, flour & salt
Beat the egg yolks & 2 Tbsp of the milk together
Add to the sugar mixture & beat until well combined
Bring the remaining milk to just below boiling
Add the egg yolks & sugar mixture, stirring constantly
Reduce heat & simmer for 10 min, stirring constantly, until it becomes the consistency of a thick custard sauce
Remove from the heat; allow to cool, then stir in the vanilla extract
Beat egg whites until stiff
Fold the custard mixture into the beaten egg whites
Sprinkle with cinnamon & let sit for 30 min
Natillas can be served warm or cold
Keep refrigerated if not serving immediately
Empanadas De Dulce
Empanadas de Dulce
2 cups flour
2 tsps baking powder
1 tsp salt
1/2 cup lard or butter
1/4 cup water
Fillings of applesauce, pineapple,