CHEESE NACHOS, SALSA CRUDA AND HOT SAUCE (3 MORE RECIPES)

I am including 3 quick and easy recipes from my Mexican Cookin' postcard cookbook. Let me know if anyone likes it or has a recipe to add.

CHEESE NACHOS

Tortillas
Cheddar Cheese
Jalapenos
Cooking Oil

Cut toritillas in quarters and cook until crisp in one-half inch of hot cooking oil. On a cookie sheet, arrange crisp tortilla triangles and on each one place a thin slice of cheese. Top with a small slice of jalapeno- and put under broiler until cheese is melted. Serve immediately.

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SALSA CRUDA (uncooked tomato sauce)

2 very ripe large tomatoes, peeled and chopped fine
2 or more canned serrano (Green) chilies, chopped
1 small onion, finely chopped
1 tablespoon fresh coriander, chopped
Salt & pepper
Pinch of sugar

Mix all ingredients, taste for seasoning and serve cold. Makes about 2 1/2 cups.

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HOT SAUCE

4 green chilies (chopped fine)
1 clove garlic (chopped fine)
1 tablespoon cooking oil1 can (14 1/2 oz.) tomatoes
1/2 teaspoon salt

Saute chilies & garlic a few minutes in about one tablespoon cooking oil and add cut-up tomatoes. Add salt and simmer about 5 mintues. Serve cold.

GUACAMOLE & NACHOS

How about some Guacamole and Nachos.

GUACAMOLE

3 avocados

1 - 41/2 oz. can Taco Sauce

1 tablespoon onion (finely chopped)

1 tablespoon green chili (peeled & minced)

1/2 teaspoon salt

Mash peeled and seeded avocados in Taco Sauce; add remaining ingredients, minced very fine. Mix and serve on lettuce leaves.

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NACHOS

12 torillas

1 - 10 oz. can jalapeno Peppers

1 - 15 oz. can refried beans

1/2 lb. sliced cheddar cheese

Cut tortillas into quarters. Fry in deep fat until crisp. Drain. Spread refried beans on ech tortilla quarter. Cut jalapeno peppers crosswise into circles. Place one round slice of jalapeno pepper on top of beans, cover with a triangle of cheese. Place in oven and heat until cheese is melted. Salt to taste. ( You can actually rearrange these any way you like to)

THREE BEAN SALAD, GARBANZO SALAD, GREEN BEAN SALAD, & JALAPENO SPREAD

Today I am going to be posting 4 quick recipes from the Mexican Cookin' Postcard book. They are quick and easy and you will like them. :)

THREE BEAN SALAD

1 - 15oz. can Pinto Beans
1 - 15 oz. can green beans
1 - 15 oz. can yellow beans
1/2 cup onion, chopped
1/2 cup green pepper, chopped
1/4 cup sugar
1/4 cup vinegar
1/4 cup salad oil
2 tablespoons hot chili sauce
1 teaspoon salt
1 teaspoon black pepper

Place vegetables in large container with cover. Combine remaining ingredients, mixing wello. Pour over vegetables. Chill in refrigerator at least 4 hours before serving.
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GARBANZO SALAD

1 15-oz. can Garbanzos, drained
4 green onions chopped
1/4 cup chopped parsley
1 4- oz. jar pimientos, chopped
1/4 cup vinegar
2 tablespoons salad oil
1 tablespoon salt
1/2 teaspoon sugar
2 teaspoons chili sauce
1/2 teaspoon black pepper

Combine all ingredients. Refrigerate in covered dish at least 2 1/2 hours before serving. Serves 5.
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GREEN BEAN SALAD

1 can whole green beans
1 clove garlic
1/2 cup olive oil
Juice of 2 lemons

Drain water from string beans. Place in bowl, cover with lemon juice, minced garlic, and olive oil. Cover dish and let stand for two hours in refrigerator. Serve on lettuce leaves, using same dressing in which the beans have been marinated. Little paprika improves flavor of dressing.
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JALAPENO SPREAD

5 jalapeno peppers
1 lb. sharp cheddar cheese
1 large onion
3 cloves garlic
1 1/4 cup mayonnaise

Remove tops and seed from peppers. Put first four ingredients through a food grinder. Mix in mayonnaise. Store in covered crock in refrigerator until ready to serve.
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