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Apricot Mango Mousse

• 1 (6 ounce) package apricot gelatin
• 1 envelope unflavored gelatin
• 2 cups boiling water
• 1 (15 ounce) can mangos, undrained
• 1 (16 ounce) can apricots, undrained
• 1 ( 8 ounce) package cream cheese, softened
• Kiwi slices for garnish

Dissolve apricot and unflavored gelatin in boiling water. Using food processor, blend mangos, apricots and cream cheese thoroughly. Add gelatin and mix well. Pour gelatin mixture into individual parfait dishes or 8-cup mold. Chill until firm. Garnish with kiwi slices. Serves 14.

Notes: Mary substitutes 1 quart of mangos and leaves out the apricots. She also uses mango gelatin instead of apricot gelatin if it is available

Past Posted Recipies

MUSTANG CHILI

Ingredients

• 3 pounds hamburger meat
• 2 tablespoons crushed red chili (New Mexico)
• 4 tablespoons red chili pepper (New Mexico)
• 1 tablespoon salt
• 2 teaspoons black pepper
• 2 teaspoons ground cumin
• 1 teaspoon ground oregano leaves
• ½ teaspoon celery seed
• 2 cup olive oil
• 2 medium onions
• 4 cloves garlic
• 1 14 ½ ounce can diced tomatoes
• 1 6 ounce can tomato paste
• ½ cup mustang grape wine (or any red wine)
• 4 cups water (add more while cooking if needed)

Thickener - Mix the following and stir until a thin paste.

• ¾ cup cold water
• 3 tablespoons flour

Method

1. Sauté chopped onion, crushed red pepper and garlic in olive oil until transparent and golden.
2. Brown meat in separate skillet (with 1 tablespoon oil if necessary). Cook until all water is gone.
3. Add cooked meat to sautéed onion garlic mix. Cook while stirring 5 to 10 minutes. Then add all ingredients except salt and thickener and simmer at least one hour (2 - 3 hrs is better).
4. Add thickener slowly while stirring. Add salt. Continue simmering for 30 minutes. Makes about 12 cups or 10 servings.

Pea Picker’s CAKE

• 1 box butter cake mix
• 1 can mandarin orange slices with juice
• 4 eggs
• ½ cups oil

Mix together all ingredients. Pour into three greased and floured pans. Bake 25 minutes at 350 degrees.

Cool and frost with the following:

Frosting

• 1 large carton Cool Whip
• 1 medium can crushed pineapple with juice
• 1 small box instant vanilla pudding mix
• 1 small can Angel Flake coconut

Mix all ingredients together and spread between layers of cake. Do not frost sides. Keep cake refrigerated.

Chipotle Beans

• 1 pound pinto beans
• 1 large onion, chopped
• 2-3 fresh tomatoes, chopped, or 1 can tomatoes, broken into pieces
• 3-4 garlic cloves, minced
• 1 pound pork sausage, chorizo, or ground sausage
• Ham hocks, optional
• Bacon, optional
• 2-3 chipotle chilis, or to taste

Cook the pinto beans until they are barely done. Then, if using the bacon, brown it and saute the onion, tomatoes, and garlic in the grease. If not using bacon, use enough oil to brown the vegetables. Then add the sausage and brown it very well. Add this mixture to the beans, along with the chipotle chilis, which have been chopped up very finely. Add the ham hocks also if desired. (I use only the sausage.) Simmer all together until the beans are very done.

Cream Cheese Topped with Sesame Seeds

Put one 8 ounce package of Kraft cream cheese on a serving dish and allow to come to room temperature.
Put one-half cup or so of sesame seeds in a skillet with a little butter. Cook carefully until seeds are toasted. Add soy sauce and cook until just dry. Put on top of the cream cheese. Serve with crackers.

Kahlua Jelly

• 2 envelopes gelatin
• ½ cup coffee liqueur
• 1 heaping teaspoon powdered cocoa
• ¾ cup sugar
• 3 cups hot, strong, instant coffee (reg. or decaf.)
• 1 pinch salt

Dissolve gelatin in hot coffee. Let cool and add all other ingredients and stir until clear. Pour into eight separate molds or one large greased mold and chill until firm. Good made the day before. To serve, top with whipped cream. Serves 8.

Smoked Oyster Mousse (what an appetizer!)

• 1 can smoked oysters (tuna, smoked fish, clams can be used)
• 1 cup hot water
• 1 cup cold water
• 2 cubes beef bouillon
• 2 cups Hellman’s mayonnaise
• 2 tablespoons Maggi sauce
• 2 packages unflavored gelatin
• Red food coloring, if desired

In a cup of hot water, dissolve the bouillon cubes; in 1 cup cold water, stir in gelatin and leave for 1 minute to soften. Then put all ingredients in blender and blend well. Add a few drops of red food coloring, if desired. Pour into a prepared mold and refrigerate until firm. Serve with crackers. This could be put into a fish mold or a lobster mold, in which case adding the red food coloring would be pretty. Unmold onto greens for a pretty contrast.

From: Esperanza Enriquez, Cd. Guzman, Jal., Mexico, February 1990.

"El Cato" Rollo del Mar

Use thin pieces of fish - about size of two hands. On the beach, a small whole fish was used, was skinned and boned and left joined on the backbone side.

• Lay fish flat. Put chopped raw shrimp and chopped celery in a line down center.
• Sprinkle with black pepper and dash of Worcestershire sauce.
• Roll up - longwise and wrap 2 slices of bacon around outside.
• Roll in flour and fry in hot fat. Serve with Almond Sauce.

I don’t have the recipe for Almond Sauce, but the sauce was a medium consistency, tan in color, with chopped almonds in it. Delicious!

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