Tortilla Soup (Melodie)

1 small onion, chopped                      

1 fresh jalapeno pepper; seeded and chopped

2 cloves garlic, minced                       

1- 4 oz. can chopped green chiles

2 TBS. vegetable oil                            

2- 14 oz. cans whole tomatoes

1 TBS. fresh chopped cilantro             

1 tsp. each cumin and chili powder

1/2 tsp. sugar                                              

1 tsp. Worcestershire sauce

1-14 oz. can beef broth                      

1-14 oz. can chicken broth

1-10 oz. can tomato soup                   

2 cups cooked, diced chicken (optional)

8 flour or corn tortillas

1 1/2 cups shredded cheddar cheese

Sauté onion, jalapeno peppers, garlic and green chiles in vegetable oil until tender.  In blender, combine undrained tomatoes, spices, onion mixture, and blend until nearly smooth.  Pour into pan, add canned soup and broths.  Bring to a boil; cover, reduce heat.  Simmer one hour.  (At this point, the soup base without the chicken and cheese can be frozen for later use).  Add chicken, simmer 10 minutes.  Serve hot.  To prepare tortilla strips, cut tortillas into 1/2” strips and fried in hot oil until crisp and golden brown.   Put cheese and tortilla strips in bottom of bowl, then pour soup over.  Enjoy!!!

Coastarica Sundae’s {Mexican Salad for large group} (Melodie)

Meat:

1 lb. hamburger                                                

1 med. Onion - chopped                              

3 cups water                                               

2 tsp. sugar                                                  

1 tsp. oregano                                             

1 tsp. cumin                                               

1/8 tsp. garlic powder 

1- 8 oz. can tomato sauce

1- 6 oz. tomato paste (or can use 2 cans tomato sauce instead of paste)

1 tsp. chili powder

1/4 cup raw rice

Meat:  Brown hamburger and onion and drain.  Add remaining ingredients to pan, simmer uncovered 45 minutes or more until thick.

For 50 people:

4- 15 oz. bags Fritos

4 batches meat

8 lbs. shredded lettuce

5 lbs. grated fine cheese

15 medium tomatoes - chopped

5 bunches green onion - chopped

4 can sliced olives

10 small avocados - chopped

4 cartons sour cream

Serve buffet style.

Sopapilla’s (Mexican Scones) Grandma Morgan

6 cups flour

3 tsp. salt

6 tsp. baking powder

6 TBS. Lard (or shortening)

2 1/4  cup water

Mix dry ingredients.  Beat in lard until it is the size of pea.  Add water, and knead well.  Chill—can be kept in plastic bag in fridge and used a little at a time.  Roll Very thin—Cut in triangles and fry in deep pan.  Serve with honey, or jam.