Please send your donation and a self addressed envelope to our home: (Any checks should be made to myself Deetra Staton, I personally pay her medical bills) Grandma Ortega C/O Deetra Staton 14922 Sugar Crystal Sugarland, Texas 77478 Uh, that's Sugar Land (TWO words). Mary

My 81 year old Grandmother is willing to reveal her most treasured recipes. These are recipes that date back over 4 generations of her mexican ancestry. Due to high medical bills and recent cancer diagnoses My Grandmother wants to sell her prized recipes. By donating any amount to this recipe fund she will personally give you the recipe of your choice. Choose any Mexican recipe or ask her for her favorites. Tamales, Chalupas, Flautas, Carne Asada, Original Tortilla recipe, Mexican wedding cookies, Beunellos, Menudo, Flan, Enchiladas, Chile, Pico De Gallo, Frijoles, Arroz Con Pollo, and much much more. Please send your donation and a self addressed envelope to our home: (Any checks should be made to myself Deetra Staton, I personally pay her medical bills) Grandma Ortega C/O Deetra Staton 14922 Sugar Crystal Sugarland, Texas 77478 We thank you in advance for allowing our family to share with yours. I personally thank you for helping me help my grandmother. It will be so nice to see the smile on her face and relief in her eyes knowing that such kind people wanted to help her and will in turn enjoy her families recipes for years to come. Personal letters are encouraged. I would like her to know the people who are receiving her families recipes. I will enjoy reading each letter to her. Thank you again, Deetra POR DIOS! JAJAJAJAJAJA Im STILL laughing my arse off. I have 29 kids to feed so if anybody wants to send me some cash, feel free and ill send you some recipes that I found in a box one time! Regards me.

box one time! Regards me. I'm willing to help you with what I can.  We are poor also since granny just does not bring home much money any more from the brothel she works at. Since the other girls make tons of money, we are going to file an age discrimination law suite. Me too

Mmmmmmm...Mexican spam...Delicioso! Please send your donation and a self addressed envelope to our home: (Any checks should be made to myself Deetra Staton, I personally pay her medical bills) Grandma Ortega Didya have to keep propagating the spam by including her address?

Authentic Old Mexico Recipes. My 81 year old Grandmother is willing to reveal her most treasured recipes. Grandma Ortega Yep and probably the head of the Ortega food empire!     We like to share recipes here...just a neighborly thing to do.   @@@@@ Now You're Cooking! Export Format Beef Fajita Marinade marinade, meats, mexican, sauces, sauces/dips 12 oz beer 1/2 cup italian salad dressing 5  garlic cloves, minced 2 tablespoon lime juice 1 tablespoon sugar 1  salt and pepper, to taste 3  cloves 1  worcestershire sauce 2 tablespoon vinegar Combine all ingredients in large pan.  Add beef strips and marinate overnight.  Proceed as usual. Yield: 1 servings   NYC Nutri_link_: N0^00000,N0^00000,N0^00000,N0^00000   NYC Nutri_link_: N0^00000,N0^00000,N0^00000,N0^00000   NYC Nutri_link_: N0^00000 ** Exported from Now You're Cooking! v5.61 ** @@@@@ Now You're Cooking! Export Format Chicken Enchiladas mexican, poultry 1 1/2 lb chicken breast 1  oil 1/2 cup flour 28 oz red chili sauce 1 teaspoon sugar 1  salt 1  chili powder, to taste 2 cup sour cream 1 cup monterey jack, shredded 1 cup cheddar cheese, shredded 12  flour tortillas 1 large onion, chopped 1  scallions, chopped 1  black olives, sliced Cook chicken in water to cover until tender.  Cool, then discard skin and bones and finely shred meat.  Reserve broth. Heat 3 tablespoons oil in large saucepan.  Add 1/2 c flour and stir 1 minute.  Stir in Red Chili Sauce and half a chile sauce can of reserved chicken broth.  Add sugar.  Season to taste with salt and ground chili powder.  Add sour cream.  Blend well, then add 1/2 cup each jack and cheddar cheese and let melt. To assemble enchiladas, fry each tortilla in oil just until softened. (To reduce calorie count, steam tortillas in microwave beginning and ending with wet paper towels for 1 minute or until warmed and flexible.) Drain and place on each some of chicken, sliced olives, chopped onion, cheddar cheese and 1 tablespoon sauce.  Roll and place seam side down in individual heat proof plates, pie pans or 13 x 9 baking dish. Top with sauce, using at least 2 cups or more. Remaining sauce can be frozen for another batch of enchiladas. Sprinkle generously with cheeses. Broil or bake at 350F. until cheese is melted and sauce is bubbly.  Top with chopped green onions. Yield: 6 servings   NYC Nutri_link_: N0^00000,N0^00000,N0^00000,N0^00000   NYC Nutri_link_: N0^00000,N0^00000,N0^00000,N0^00000   NYC Nutri_link_: N0^00000,N0^00000,N0^00000,N0^00000   NYC Nutri_link_: N0^00000,N0^00000 ** Exported from Now You're Cooking! v5.61 ** @@@@@ Now You're Cooking! Export Format Chicken Fajitas mexican, poultry 1  onion, chopped 2 tablespoon chili powder 2  garlic cloves, chopped 1  lime, juiced 1 teaspoon cumin 1 teaspoon oregano 1  salt & pepper, to taste 1 can beer 6  chicken breasts 1  oil 1 medium onion, wedged 1 medium green pepper, wedged 1 medium red pepper, wedged 1  garlic, to taste Blend first eight ingredients in food processor until well blended. Slice chicken breasts into 2 inch strips.  Marinate chicken at least 30 minutes, but preferably overnight. In a large saute pan, heat some oil and add some onion wedges, green and red pepper wedges, some garlic, salt and pepper.  Toss for a bit and then add the chicken strips.  Saute, stirring constantly until the chicken is cooked through. Serve with flour tortillas with sour cream, salsa and raw onion accompaniments. Yield: 4 servings   NYC Nutri_link_: N0^00000,N0^00000,N0^00000,N0^00000   NYC Nutri_link_: N0^00000,N0^00000,N0^00000,N0^00000   NYC Nutri_link_: N0^00000,N0^00000,N0^00000,N0^00000   NYC Nutri_link_: N0^00000,N0^00000 ** Exported from Now You're Cooking! v5.61 ** @@@@@ Now You're Cooking! Export Format Chicken Taco Soup mexican, poultry, soups 2 tablespoon olive oil 1  onion, chopped 3  garlic cloves, minced 1 lb chicken breast, cook & shred 1 pkg taco seasoning mix 15 oz tomatoes, stewed 15 oz pinto beans 15 oz black beans 4 oz green pepper, chopped 8 oz salsa 2 cup chicken stock Saute the oil, onion, and garlic in a big soup kettle until soft and translucent.  Add all ingredients and simmer.  Serve with tortilla chips and shredded cheese, if desired. Yield: 1 servings   NYC Nutri_link_: N0^00000,N0^00000,N0^00000,N0^00000   NYC Nutri_link_: N0^00000,N0^00000,N0^00000,N0^00000   NYC Nutri_link_: N0^00000,N0^00000,N0^00000 ** Exported from Now You're Cooking! v5.61 ** @@@@@ Now You're Cooking! Export Format Chiles Ancho Rellenos mexican 8 to 10    ancho chiles 4 cups water 2/3 cup apple-cider vinegar 4 ounces piloncillo, grated 1/2 inch cinnamon stick; broken into pieces 3/4 teaspoon sea salt   Picadillo de Pollo; (see recipe) 2 cups Mexican crema or crème fraîche 1/2 cup finely diced white onion 1/4 cup cilantro; chopped 1. Preheat oven to 350°. Use a damp paper towel to thoroughly wipe each ancho. Cut a slit from the stem to the tip of each pepper. Carefully remove the seeds and ribs. 2. Combine the water, vinegar, piloncillo, cinnamon, and 1/4 teaspoon salt in a medium saucepan, and bring to a boil over high heat. Reduce heat to medium-low, and simmer for 5 minutes; remove from heat. Add the anchos, and let stand for 10 minutes. Carefully transfer the anchos to a paper towel-lined plate to drain. 3. Fill each ancho with Picadillo de Pollo and place in a small baking dish. Bake for 15 minutes or until heated through. Meanwhile, combine crema and onion in a small saucepan. Place over medium-high heat and bring to a boil. Cook for 8 minutes. Strain through a fine mesh sieve into a small bowl, and stir in cilantro. Season with remaining 1/2 teaspoon salt. Pour over anchos just before serving. Garnish with cilantro sprigs. Contributor:  Martha Stewart Yield: 8 to 10   NYC Nutri_link_: N0^00000,N0^00000,N0^00000,N0^00000   NYC Nutri_link_: N0^00000,N0^00000,N0^00000,N0^00000   NYC Nutri_link_: N0^00000,N0^00000 ** Exported from Now You're Cooking! v5.61 ** @@@@@ Now You're Cooking! Export Format Cranberry Tomato Salsa appetizers, fruits, mexican 2 cup cranberries 4  plum tomatoes, chopped 1/4 cup cilantro, minced 4  scallions, finely sliced 3 tablespoon lime juice 1 tablespoon sugar 1  jalapeno, minced 2  garlic cloves, minced 1  salt & pepper, to taste Boil cranberries 2 minutes or until skins pop.  Drain and chop. Add other ingredients and serve immediately. Yield: 3 cups   NYC Nutri_link_: N0^00000,N0^00000,N0^00000,N0^00000   NYC Nutri_link_: N0^00000,N0^00000,N0^00000,N0^00000   NYC Nutri_link_: N0^00000 ** Exported from Now You're Cooking! v5.61 ** @@@@@ Now You're Cooking! Export Format Guacamole mexican 2  avocados, peeled & pitted 1  onion, minced 1 teaspoon chili powder 1 teaspoon salt 1/2 teaspoon pepper 1  tomato, chopped Mash avocados with silver spoon.  Beat in the other ingredients until creamy.  Refrigerate. You can substitute 2 green finely chopped chili peppers instead of chili powder. Yield: 4 servings   NYC Nutri_link_: N0^00000,N0^00000,N0^00000,N0^00000   NYC Nutri_link_: N0^00000,N0^00000 ** Exported from Now You're Cooking! v5.61 ** @@@@@ Now You're Cooking! Export Format Guacamole Salad mexican, salads, salads/dressings 3  avocados, cubed 2 tablespoon lime juice 1/3 cup lime juice 6  plum tomatoes, chopped 3 tablespoon red onion, chopped 1 tablespoon dijon mustard 1 teaspoon garlic, minced 1/2 cup olive oil 1  salt and pepper, to taste 3 tablespoon cilantro, chopped Place avocado cubes in a large bowl and sprinkle with 2 tablespoons lime juice.  Toss in tomatoes and red onion. In a separate bowl, whisk together 1/3 cup lime juice, mustard and garlic. Slowly drizzle in olive oil, whisking constantly.  Add salt and pepper. Pour 1/3 cup of this dressing over salad and toss. Save additional dressing for use at another time.  Before serving, toss with cilantro. Yield: 6 servings   NYC Nutri_link_: N0^00000,N0^00000,N0^00000,N0^00000   NYC Nutri_link_: N0^00000,N0^00000,N0^00000,N0^00000   NYC Nutri_link_: N0^00000,N0^00000 ** Exported from Now You're Cooking! v5.61 ** @@@@@ Now You're Cooking! Export Format Lawry's Taco Spices And Seasoning mexican 1 tablespoon flour 1 teaspoon chili powder 1 teaspoon paprika 3/4 teaspoon salt 3/4 teaspoon minced onion 1/2 teaspoon cumin 1/4 teaspoon cayenne pepper 1/4 teaspoon garlic powder 1/4 teaspoon sugar 1/8 teaspoon pepper Combine all ingredients in a small bowl. Add spices and seasonings and 3/4 cup water to 1 pound browned ground meat. Bring to boil, cook 7-10 min., stirring occasionally. Makes filling for 12 tacos (about 3 Tbs) each. Yield: 1 servings   NYC Nutri_link_: N0^00000,N0^00000,N0^00000,N0^00000   NYC Nutri_link_: N0^00000,N0^00000,N0^00000,N0^00000   NYC Nutri_link_: N0^00000,N0^00000 ** Exported from Now You're Cooking! v5.61 ** @@@@@ Now You're Cooking! Export Format Mahi Mahi With Spicy Papaya Salsa appetizers, fruits, mexican      

Grandmas Authentic Mexican Recipes   Group: alt.cooking-chat Date: Mon, Sep 15, 2003, 1:47am (EDT+4) From: This e-mail address is being protected from spam bots, you need JavaScript enabled to view it (Mike) Authentic Old Mexico Recipes. My 81 year old Grandmother is willing to reveal her most treasured recipes. These are recipes that date back over 4 generations of her mexican ancestry. Due to high medical bills and recent cancer diagnoses My Grandmother wants to sell her prized recipes. By donating any amount to this recipe fund she will personally give you the recipe of your choice. Choose any Mexican recipe or ask her for her favorites. Tamales, Chalupas, Flautas, Carne Asada, Original Tortilla recipe, Mexican wedding cookies, Beunellos, Menudo, Flan, Enchiladas, Chile, Pico De Gallo, Frijoles, Arroz Con Pollo, and much much more. Please send your donation and a self addressed envelope to our home: (Any checks should be made to myself Deetra Staton, I personally pay her medical bills) Grandma Ortega C/O Deetra Staton 14922 Sugar Crystal Sugarland, Texas 77478 We thank you in advance for allowing our family to share with yours. I personally thank you for helping me help my grandmother. It will be so nice to see the smile on her face and relief in her eyes knowing that such kind people wanted to help her and will in turn enjoy her families recipes for years to come. Personal letters are encouraged. I would like her to know the people who are receiving her families recipes. I will enjoy reading each letter to her. Thank you again, Deetra <I would like to respond appropriately...but its been done,in a professional manner,that I could not hope to emulate. Bill