Translated, taquitos means "little tacos."

Makes about 12

3/4 pound Ground chuck

1/4 cup Onion, minced

1/4 teaspoon Garlic, minced

1/2 cup Tomato sauce

1 1/2 teaspoons Cumin

1/2 cup Mild green chiles, chopped (canned)

12 Corn tortillas

Oil

Salsa

Sour cream

Guacamole

Brown the beef and drain. Add the onion and garlic and cook until soft. Add the tomato sauce, cumin, and chiles. Simmer for 5 minutes. Set aside. Briefly heat each tortilla in a pan with a little oil until soft enough to roll. Fill each tortilla with some of the meat mixture. Roll tightly (into the shape of a medium-sized cigar). Set aside. Heat 1/3 inch of oil. Quickly brown each taquito (about one minute). Serve warm with sides of salsa, sour cream, and guacamole   

BEER CHEESE   

This spreadable cheese makes a great addition to the food table at any cocktail party.

Serves 8-10

1 pound extra sharp Cheddar Cheese, diced

1 1/2 tablespoons Worcestershire sauce

1/2 teaspoon Coleman's Dry Mustard

1/2 teaspoon Garlic, minced

1/8 teaspoon Hot Sauce

4 ounces Beer

1/2 teaspoon Salt

Add the cheese, Worcestershire, mustard, garlic, and hot sauce to the bowl of a food processor. Process until smooth. Pulse in the beer, a little at a time, until the mixture is spreadable. Add salt and pulse until mixed. Serve with crackers or cocktail rye bread.   

This is a quick and easy comfort food.

Serves 2

4 Bread slices

4 Eggs

Butter

Place bread on a cutting board. Press out a circle from the center using a glass or biscuit cutter. Heat the butter in a skillet. Add the bread and the removed circle. Lightly brown on both sides. Break the egg into the hole in the bread's center. Allow it to set and turn. Cook to desired temperature. Serve the circle as toast.   

These small, savory pies make great party appetizers.

Makes about 2 dozen

Dough:

4 cups Flour

2 Eggs

5 Tablespoons Vegetable shortening

1 teaspoon Salt

1 1/2 cups Milk

Filling:

1 1/2 pound Chorizo sausage, ground

1 medium Onion, diced

1 teaspoon Garlic, minced

1/2 cup Salsa

Oil for frying

Place the flour, eggs, shortening, and salt in a food processor bowl. Pulse until well mixed. Add half of the milk and pulse until blended. Add the rest of the milk and pulse until a ball forms. Wrap in plastic wrap and refrigerate for 30 minutes. Brown the chorizo in a heavy skillet. Add the onion and garlic and cook until the onion is just soft. Drain off any excess fat. Mix in the salsa. Set aside.

Roll the dough out to 1/8 inch thick on a floured cutting board. Cut out three-inch circles. Place 1 Tablespoon of the chorizo mix in the center of each circle. Fold into a half-circle. Crimp the outer edge with a fork to seal. Heat the oil in a heavy skillet. Add the empanadas and brown lightly on both sides. Drain on paper towels. Serve warm.   

This is a great variation of the classic grilled cheese sandwich. It also goes well with tomato soup.

Serves 2

3/4 cup grated, mild Cheddar cheese

1/3 cup Mayonnaise

1/4 cup diced Pimentos, well drained

6 slices Bacon, cooked

4 pieces White Bread

2 tablespoons Butter

Mix the cheese, mayonnaise, and pimentos. Divide the mix and spread onto two of the bread slices. Top with the bacon and add the other bread slices. Melt the butter in a large skillet. Add the sandwiches and lightly brown on both sides. Serve warm.   

Serve this hearty bread with soup or chili..

Serves 4-6

1 cup Cornmeal

1 cup Flour

1 Tablespoon Baking powder

1/2 teaspoon Salt

3/4 cup milk

1 Egg, lightly beaten

1 cup Creamed corn

1 1/2 cup Cheddar, grated

2 Tablespoons Butter

Place a large cast iron skillet in the oven. Pre-heat to 425. Mix together all ingredients (except the butter). Add the butter to the hot pan until just melted. Pour the mixture into the hot pan. Bake for 25-30 minutes until lightly browned. Allow to cool slightly before serving.   

DILL and GARLIC BUTTER    

(for grilled or baked fish)

This simple but flavorful butter adds flavors that complement most types of seafood.

Serves 4

4 ounces Butter

1 Tablespoon Dill weed, fresh or dried

1/2 teaspoon Garlic, minced

-Allow butter to slightly soften at room temperature. Whisk in dill and garlic. Let the mixture set for 10 minutes.

-Spoon over hot fish, creating a quick butter sauce.

-This recipe works well with salmon, swordfish, sole or cod.   

Serves 3

2 Eggs

1 1/4 cups Milk

1 Tablespoon Sugar

1/2 teaspoon Vanilla

6 pieces Thick cut bread (like "Texas Toast")

2 Tablespoons Butter

Warm syrup

Powdered sugar

Lightly beat the eggs. Whisk in the milk, sugar, and vanilla. Melt half the butter in a heavy skillet. Add half the bread to the mixture. Turn and allow it to just become saturated. Place in the pan and brown on both sides (turning once). Repeat with the remaining bread. Serve topped with warm syrup and powdered sugar.   

Serve these at your next party.

Makes 12

6 Banana peppers, mild (the pickled jar type work well)

2 cups Flour

2 Eggs

1 cup Milk

3 cups Italian-style breadcrumbs

Oil for frying

Marinara (See Emazing recipe archive for my marinara recipe)

Split the peppers (remove any seeds). Pat dry with a paper towel. Lightly beat the eggs and whisk in the milk. Pre-heat the oil to 350. Dredge the peppers in the flour. Dip in the egg/milk mix. Roll in the breadcrumbs. Carefully place in the hot oil and cook until lightly browned, turning once. Serve hot with warm marinara sauce for dipping.   

HASH BROWN POTATOES   

This easy recipe, with fresh ingredients, is far superior to the frozen version.

Serves 4

2 Tablespoons Oil

2 Tablespoons Butter or bacon drippings

2 large Potatoes, grated

1 medium Onion, grated

Salt and pepper to taste

Heat the oil and butter in a heavy skillet over medium heat. Mix the potatoes and onion. Season. Add to the skillet and press down firmly with a spatula. When browning starts to occur around the edges, turn over and press down again. Cook until well browned. Slice into four wedges. Serve with other breakfast items (eggs, bacon, etc.).   

MANGO SALSA   

Try this easy salsa over grilled chicken or swordfish.

Serves 4

2 cups Mangoes, diced

2 tablespoons Red Bell Peppers, small diced

2 tablespoons Cilantro, fresh, minced

Salt to taste

If using fresh mangoes, peel and separate the fruit from the seed. Toss the remaining ingredients with the mangoes in a medium bowl. Allow to rest at room temperature for 20 minutes. Use immediately or cover and refrigerate and use within 24 hours.