Elephant Ears (navajo fry bread)

4 cups flour

1 tsp salt

2 tsp baking powder

1/2 cup powdered milk

2 cups warm water

Mix well until mixture forms a stiff dough. Break off into small 3" pieces. Roll out each very thin. Drop into hot cooking oil about 1-2" deep and fry on both sides.

Delicious served with cinnamon, sugar or honey butter.

For tacos:

1/2 cup refried beans

shredded cheese

chopped green chilies

chopped onion

chopped lettuce

chopped tomato

salsa

Use as a topping for the fry bread.

Recipe from: Barbara Townsend

Spiced Yogurt and Mayo White Sauce

1 jalapeno
1/2 cup plain yogurt
1/2 cup mayonnaise
1 tsp capers
1/2 tsp crushed mexican oregano
1/2 tsp ground cumin
1/2 tsp crushed dried dill
1/4 tsp cayenne
fresh lime juice
white pepper to taste

Mix yogurt and mayo in a bowl. Gradually stir in lime juice until a slightly runny consistency is achieved. Finely dice the jalapeno and caper and add to the sauce. Add the spices. If sauce is too thick add more lime juice.

Serve with fish tacos

Spanish Rice

1 large onion, chopped
4 stalks celery, chopped
1 small can green chilies, diced or chopped
1 small can black olives
1/2 cube butter
1 8oz. can tomato sauce
2 TB tomato paste
3 tsp chili powder
1 tsp cumin

Saute onions and celery until until tender, add chiles and olives, sauce and paste, stir until smooth, add spices. Let sit.

Cook 2 cups uncooked rice in rice cooker.
Mix together rice and all other ingredients.

Serve hot.

Serves 8-10

El Torito Mexican Corn Cake

1/4 cup butter, softened
1/4 cup masa harina
10 oz. frozen corn
2 TB whipping cream
3 TB cornmeal
2 tsp shortening
3 TB cold water
1/4 cup sugar
1/4 tsp baking powder
1/4 tsp salt
boiling water

8x8 or 9x9 glass pan. You will also need a 9X13 pan. Preheat oven to 350 degrees. Whip butter and shortening until creamy. Continue to beat and gradually add masa harina followed by cold water. Set aside. Place corn in a food processor coarsely chop. Stir into masa mixture and set aside. In large bowl, mix cornmeal, sugar, cream, baking powder, and salt. Stir in masa mixture. Mixture will be quite thick. Pour into smaller greased pan and cover tightly with foil. Place pan in larger pan and fill half way with boiling water. Bake at 350 degrees for 45 minutes.

Huevos Rancheros

Ranchero Sauce
1 TB vegetable oil
1 cup white onion, chopped
1/2 cup red bell pepper, chopped
1/2 cup green bell pepper, chopped
1 tsp ground cumin
1/4 tsp cayenne
1 TB minced jalapeno
1 tsp minced garlic
1 cup chopped tomatoes and their juice
1 cup chicken stock
3 TB cilantro, chopped

2 tsp vegetable oil
4 lg. corn tortillas
1/2 cup warm refried beans
2 TB butter
8 lg. eggs
1 1/2 cups pepper jack cheese

To make the ranchero sauce, in a medium saucepan, heat the oil over medium heat. Add the onions and bell peppers and cook, stirring, for 3-5 minutes. Add cumin, salt, cayenne, jalapeno, and garlic, and cook, stirring, for 2 minutes. Add the stock and simmer until thickened, about 15 minutes. Remove from heat and add the cilantro. Adjust seasoning to taste. Serve sauce warm. Can be made ahead of time and reheated. I like to blend the sauce to have a smooth sauce.

In a large skillet, heat 1/2 tsp of vegetable oil over medium-high heat. Add 1 tortilla and cook until warmed through and just starting to brown about 30 seconds. Turn and cook on the second side. Remove, cover to keep warm, and repeat with the remaining oil and tortillas.

In 2 medium skillets, melt 1 TB butter each, over medium-high heat. Break 4 eggs into each skillet and fry until beginning to set, about 1 minute. Sprinkle the eggs with the cheese and cover to finish cooking, about 1 1/2 minutes.

Place 1 warm tortilla on a plate. Spread with 2 TB warm refried beans. Place 2 eggs onto of the tortilla and top with the warm ranchero sauce. Serve immediately.