Fifty choice recipes for Spanish and Mexican dishes

7/29/2019 Fifty choice recipes for Spanish and Mexican dishes

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LIBRARY OF THENEW YORK STATE COLLEGEOF HOME ECONOMICSCORNELL UNIVERSITYITHACA, NEW YORK

Gift Of

Yvonne de Treville


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1 Cornell Universityj Library

The original of tiiis book is intine Cornell University Library.

There are no known copyright restrictions inthe United States on the use of the text.

http://www.archive.org/details/cu31924003584459


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FIFTY CHOICERECIPES FORSPANISH ANDMEXICAN DISHES


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COPYRIGHTED 190S BY H. S. LOURYALL RIGHTS RESERVED


11/46

Chicken CliiliCUT up two chickens, stew, and whennearly done add a little parsley and two

onions. Take half pound dried chilipeppers, remove seeds and pour on boilingwater. Steam fifteen minutes; pour off waterand rub through sieve; add this to the chick-en; let cook half hour. Add butter size of anegg, salt and thicken with flour. This is de-licious served with rice.

Mexican Cliili StewTOUR medium-sized potatoes, four largetomatoes, one good-sized onion. Cut all

in small pieces; two pounds of lean beefcut in dice. Put beef in pot with two table-spoonfuls of heated butter and the onion, andstew half hour; then add rest of vegetableswith one quart of hot water, one tablespoonfulof chili powder and three of Worcestershiresauce; salt and pepper to taste with one cloveof garlic; cook on slow fire until thoroughlydone.


12/46

Spanisn BeefCWO pounds of round steak cut into dice;put in saucepan and brown in its own

fat; add butter if needed; two choppedonions browned, one can of tomatoes, strained;salt and pepper to taste. Mix all together;add water. Cook until meat is tender andthicken with a little flour.

Chill con CarneNo. 1CAKE a good-sized piece of soup meat (nota soup bone), boil until thoroughly ten-

der; take out the water, mince very fine;have ready two good-sized onions, also mincedfine. Put into a skillet a tablespoonful ofbutter, and after having coated the meat withflour, turn same with the onions into the skilletand brown. Add to it the water in which themeat was boiled, and one teacupful of bayoubeans that have been previously boiled done;boil slowly for about three hours. Just beforetaking from the fire, add salt to taste and aheaping tablespoonful of chili powder or suf-ficient to make it hot; must be rich and hotwith pepper to make it good.


13/46

Cnili con CarneNo. 2

CO ONE pound of chopped beef add twosmall onions, two potatoes and half cantomatoes. Cover with boiling water;season with salt and one tablespoonful chilipowder. Cook slowly for one hour and thick-en with flour and water.

Cnili con CarneNo. 3CAKE two poimds chopped beef; coverwith boiling water, add one can toma-

toes, salt, butter size of egg, and table-spoonful chili powder; cook slowly for twohours; thicken with flour mixed with coldwater.


14/46

Chill con CarneNo. 4PLACE in covered stew pan two poundsbeef, one-quarter pound suet chopped

fine; steam until tender. Remove seedsand veins from eight red chiU peppers, boilsoft and rub through sieve. Add to meatwith also one teaspoonful lemon juice. Sim-mer for one hour in tightly covered kettle.

Spanisn Ste^vNo. 1REMOVE the seeds from one dozen large

chili peppers; boil until tender; thenscrape the chili, throwing away the skins;add three fried sliced onions, three tomatoes,a little water, and salt to taste, and teaspoon-ful of sugar. Rub through a sieve and thenadd two pounds of round steak, cut in smallpieces, which has been stewed in very littlewater until tender; let all simmer slowly fortwenty minutes. Thicken with flour andcream.


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Spanisn StewNo. 2BROWN two sliced onions and one and a

half pounds chopped beef in two table-spoonfuls of butter; then add five to-matoes, two or three carrots, one or two seededred peppers, cut fine; salt to taste one pintsoup stock. Cook slowly and thicken with alittle flour and butter rubbed together.

Spanish StewNo. 3^TOOK some nice young peas in plenty of^^ water. Fry lamb chops a delicate^"^ brown; remove the chops and thickenthe gravy with flour; poiir the peas and thewater in which they were boiled into the fry-ing pan, and, when thickened, add the chops;cover and let simmer for ten minutes, addingsalt, pepper and a little Worcestershire sauce.


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Mexican Meat BallsONE pound of pork, one pound of beef,chopped fine; a third as much bread as

meat, one egg, one small onion, choppedfine; salt and pepper to taste; tablespoonfulof chili powder. Put all into a pan with thebeaten egg and mix thoroughly; roll intosmall balls. Cook in a sauce which has beenmade as follows: One quart of tomatoes, onechopped onion, one tablespoonful of chili pow-der; salt and pepper to taste. Place themeat balls in the sauce, boil gently for aboutan hour. Thicken the sauce with a littleflour, and pour over meat.

Spanisn Meat HashCHOP fine cold meat^beef, lamb or vealabout one pint; chop one medium-

sized onion; mix with meat; season withsalt. Put in baking pan; put over top tea-cupful of stewed tomatoes; sprinkle withSpanish pepper and a dash of cayenne pepper.Bake until brown.


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Mexican Round SteakBAKE in oven for half hour a two-poundsUce of the tender side of round steak,

in half-pint of water, basting often; sea-son with salt and pepper; take from oven,cover top of meat with finely chopped onion;cook again for fifteen minutes, then add acovering of tomatoes, cut fine. Cook a quar-ter of an hour, then cover with grated cheese;put back in oven until cheese melts. Thismust be cooked in moderate oven. The meatwill be very tender, and have a delicious gravy.


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Cnicken XamalesCHIS recipe will require a "Metata," whichcan be purchased at any Spanish store.

Boil in water with half cup of lime,two quarts of yellow, dried com. When wellcooked, wash thoroughly, then grind on the"Metata" three times, until very fine. Boiltwo medium-sized chickens until quite tender;cool and cut in small pieces. Mix with cornenough of the water in which the chickenswere cooked to make a soft dough, and addtwo small cups of lard; season with salt andknead well. Then take three red chiU pep-pers, remove seeds and roast in oven for a fewminutes; take out, place in tepid water, thengrind on the "Metata" several times, withtwo cloves of garlic. In a saucepan put table-spoonful of lard; when hot drop in one chop-ped onion and tablespoonful of flour; let cooka minute, then add the chili, then cut thechicken, one cupful each of seeded raisins andstoned olives, and salt and pepper to taste;let come to boil, take from stove and cool.

Have some dry com husks, well soaked forseveral hours in cold water; shake them welland spread a thin layer of the dough on thehalf of each leaf; then put a spoonful of thestew on the prepared leaf, and cover with theprepared leaves; tie the ends with stringsmade of the leaves. When the tamales arefinished, place them in a large pot with alittle boiling water, and boil gently for onehour. Any other meat can be used.


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Beef 1 amalesBOIL one pound of beef and pour over itsome hot beef fat. Scald thoroughly one

quart of com meal, adding one teaspoon-ful of salt and a tablespoonful of lard. Cutoff the upper end of com shucks, and put toboil in cold water; let scalded meal and shuckscool off; chop the beef fine and season to tasteAvith the salt and chili powder. Put a thinlayer of meal on shucks (leaving shuck enoughto turn ends and sides over), then put a smallquantity of meat in center. Put a few shucksin the bottom of the pot to prevent scorching,and pack in the tamales, placing a weight ontop. Cover with boiling water, adding onetablespoonful each of lard and chili powder.


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Spanisn Fisn StewTRY in bottom of large granite saucepanone good-sized onion, cut in thin slices,

in two tablespoonfuls olive oil, butter orbacon fat; fry a light brown; add one cuptomato and one cup water and cook twentyminutes. Have two pounds sea bass or rockcod skinned and cut in four pieces; put insaucepan and, if necessary, add boiling wateruntil sauce nearly covers fish. Season withsalt and pepper, one good pinch of saffron andone tablespoonful of origano. Let simmertwenty minutes or until fish is done. Thickensauce with flour made smooth with water;sprinkle the fish with finely minced parsley,and serve on dish with small pieces of toast.The origano or Mexican wild marjoram can bepurchased at groceries where Spanish peopletrade, and saffron can be bought at drugstores. Green peppers (two), cut fine andcooked with the tomato, is an improvement.


23/46

Tenderloin of Sole (Spanisli)fOUR ripe tomatoes or one-half can, twoonions, sliced and fried a light brown,

two chili peppers, chopped fine, one-halfpound of salt pork, cut in small pieces andfried, a pinch of salt; cook all together untiltender, then thicken with a teaspoonful ofcornstarch, and set aside to cool while pre-paring the fish. Put one and one-half table-spoonfuls of good olive oil into a frying pan;when hot, put in fish, which has been rolledin com meal; fry a nice brown. Put fish incenter of dish and pour sauce over it. Servegarnished with parsley and sliced lemons orlimes.

Snrimp (Creole)ONE tablespoonful of butter in a sauce-pan; add a small onion, chopped fine;

cook until onion is done; then add one-third of a can of tomatoes; cook this fifteenminutes; add a can of shrimps, a cup of sweetmilk, thickened with flour, one teaspoonful ofsalt, one-fourth spoon of cayenne pepper, adash of black pepper. Take off when boiledand turn over toasted bread. Serve on hotplates.


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Spanisn xTamburg SoupPUT one pound of round steak through ameat chopper; with the fingers form into

balls the size of marbles; then fry onegood-sized onion in suet, a golden brown; addteacupful of tomatoes, two green chili peppers(seeds removed), and about a quart of water;when boiling, add the meat balls; let simmerfor one-half hour, then add two small pota-toes, cut into dice; boil another half hour oruntil potatoes are done; season with salt andpepper. Serve with crackers.

Spanisn Eggs~No. 1PLUNGE into hot fat, for two minutes,

three large, green peppers; remove witha coarse, dry towel the skin of each; then

cut into halves, lengthwise, and .take outseeds. Have a frying pan on fire with twotablespoonfuls olive oil. Cut six very thinslices raw ham; place in pan, add the peppersand cook gently for fifteen minutes. Preparesix pieces of dry toast; put them on a hotplatter; put a slice of ham on each piece oftoast, then half a pepper over the ham; frysix eggs in clarified butter and gently placeone on each pepper.


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Spanisk Eggs~No. 2COOK to a smooth paste one-third cup ofstale bread crumbs in ^ third cup of

milk; mix with one cup of cooked hamchopped fine; add about one-half teaspoonfulof mixed mustard, cayenne pepper and oneraw egg; mix thoroughly. Remove shellsfrom hard-boiled eggs, and coverwith mix-ture; fry in hot fat two minutes; cut length-wise and garnish with parsley. Can be servedhot or cold.

6aked Green Peppers~"No. 1TRY slowly in skillet with two small slicesof bacon, butter, one onion, one red pep-

per and two green peppers, chopped veryfine. When onion is tender, add three toma-toes or same quantity of canned tomatoes;cook five minutes. Wash and boil tender onecup of rice, and add to the above. Seasonwith salt and red pepper. Remove seedsfrom half dozen bull-nosed green peppers, andstuff with mixture; put in baking dish, witha small piece of butter on each pepper; bakeuntil tender.


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Stuffed. Green PeppersNo. 2REMOVE seeds from six large green pep-

pers; stew pound of steak with one smallonion until thoroughly done, and about

half cup of stock of the meat; put meat andstock in chopping bowl with one tomato, halfonion, tablespoonful butter, half cup raisins,one hard-boiled egg; red pepper and salt totaste. Chop fine and stuff the peppers andfry in butter until brown on all sides. Thesecan be eaten hot or cold.

Stuffed Green PeppersNo. 3CUT off stems and remove seeds from eightbull peppers; chop fine scraps of coldbeef or pork, one good-sized onion; add

some of the pepper seeds, and some breadpreviously moistened with hot water, butter,salt and pepper; fill peppers and bake in oventill tender.


27/46

Stuffed Green PeppersNo. 4eOOK tender one cup rice; put in skilletone slice raw bacon, chopped fine, one

tablespoonful chopped onion, one tea-spoonful butter; let fry, but not brown; addteaspoonful curry powder, one cup stock andheaping spoonful of the cooked rice for eachpepper. Mix all together and stuff peppers,which have previously had the seeds removed,and plunged in boiling water for ten minutes.Bake in oven and serve with tomato sauce.

Fri]oleS (Spanisk Beans)PUT one pint of pink beans to soak overnight, then put them on to boil in salted

water until tender. While they are cook-ing, fry two good-sized onions in bacon fat;add one-half can tomatoes, about six or eightred chili peppers that have been cleaned andpart of the veins removed; unless one likesthem very "hot," put them on in water andlet boil a few minutes; then scrape off the red,jelly-like chiU from the tough skin, and addwith the onions and tomatoes to the beans.Let all boil several hours until very soft, stir-ring frequently to prevent burning.


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Spanisn Beans77 1ASH one pint of Spanish beans in sev-\jlM eral waters, place on the fire in cold^^^ water and allow them to cook halfhour; drain off this water and cook them an-other half hour; add more fresh water, drainonce more, then put them on again, addingfresh water, several slices of fat bacon, andsalt to taste. After cooking one hour, addone-third of a pint of canned tomatoes, onelarge onion, sliced fine, and one red pepper,chopped, and let boil until well done.

Spanisn Bakeoi BeansflFTER thoroughly soaking over night oneheaping pint of beans, fry one finely cut

onion in butter or olive oil until brown;add one can of tomatoes, the soft insides offour large chih peppers or cayenne to taste;salt to taste; mix all with beans and bake fourhours in moderate oven. Add small piece ofsalt pork or bacon if desired.


29/46

Spanisk String BeansCHOP one medium-sized onion very fine.

Fry in one tablespoonful lard; add one-half can of tomatoes; cook a little.Season with chih pepper, salt and a little sugarto counteract acidity of tomatoes. Prepareone and one-half pounds of string beans; putthem with the tomatoes and onions; cook forfifteen minutes, then add enough water so thebeans can boil. Cook until the beans are ten-der and the water is boiled down.

Mexican String BeanseUT fine one red pepper, one onion; fryin olive oil until brown; add four toma-

toes, chopped, three teaspoonfuls of flour,salt and pepper to taste; cut in small piecestwo pounds of string beans; mix all togetherwith quart of cold water and cook until welldone. Add water if needed.


30/46

Spanisn SpagnettiONE pound of round steak and two onions,chopped fine; cook with a good-sized

piece of butter in skillet; add a half canof tomatoes; season with salt and chili pep-per. Add one quarter pound of cheese, cutfine or grated. When thoroughly cooked, addhalf pound of spaghetti, which has been pre-viously boiled; stir all together and serve.

Spanish AsparagusDIVIDE two bunches of asparagus into sixbunches; wash thoroughly and cover

with boiling water; cook half hour. Foreach bunch add one teaspoonful of salt andcook for a few minutes longer; place in a skil-let two tablespoonfuls of butter, one finely-cutonion, five or six pepper corns, one bay leaf;cook until tender without browning; add twocups of chicken or veal broth, a little nutmeg,and two tablespoonfuls of flour; cook sauceslowly for quarter of an hour; after sauce isstrained, add, slowly, the beaten yolk of twoeggs, a little lemon juice and a tablespoonfulof butter; put on stove where it will not boil.Serve asparagus on toast; sauce in separatedish.


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Onion Sauce^N ONION sauce which is good withroast duck is made by peeUng andchopping fine a small onion; put it in

a saucepan over the fire, with a tablespoonfulof butter, and when the butter begins to brown,stir in a tablespoonful of flour. When theflour is brown, add half a pint each of portwine and boiling water, a level teaspoonful ofsalt, a quarter of saltspoonful of pepper anda little grated nutmeg; stir the sauce until itboils, and then keep hot. When the ducksare done, pour the drippings from them intothe sauce, mix them well with it, then servehot.


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Spanisk Sweet Potato Pone77 1ASH, peel and grate the best quality of\JlM sweet potatoes; measure five cups into^^^ a large bowl; into this stir three cupsof best West India molasses, two cups butter(melt the butter carefully, and do not let itget oily), one cup preserved ginger, one cuppreserved orange peel (orange peel and gingerto be cut very fine), one teaspoonful salt, onetablespoonful pounded ginger, and two table-spoonfuls allspice, cloves, mace and cinnamonmixed. When all these ingredients are thor-oughly mixed together, pour the pone into awell-greased pan, and bake in a moderatelyhot oven. Try it with a knife; when theblade comes out clean, take it out of the oven.Let it get cold before taking it from the pan.It should look dark, like a rich preserve, whenproperly baked.


34/46

Spanish Fritter Puffs

ONE tablespoonfulpowdered sugar, two

ounces butter, one teaspoonful salt, onecup water and yolks of four eggs; put

the water into the saucepan, add the sugar,salt and butter, and while it is boiling stir inflour enough to have it leave the pan; thenstir in, one by one, the yolks of the eggs; nowdrop a teaspoonful into boiling lard and fry toa light brown. If nicely done they will bevery puffy.

Alligator Pear SaladPEEL and remove the stones from two largealligator pears; cut in small dice, add salt

to taste, two or three tablespoonfuls ofbest olive oil, onion, cut very fine, to flavor.Surround with crisp lettuce leaves and addcayenne pepper if desired.


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Spanisk SaladCHOP, separately and very fine, four large

cucumbers, four large tomatoes, onebunch of crisp celery, two heads freshlettuce, and three green chili peppers. Mixall together, add one tablespoonful vinegar,two tablespoonfuls olive oil, juice of one lemon,salt and pepper to taste. Set in cool placeuntil ready to serve.

Dpanisn Luncneon DishPUT one-half cup of olive oil, with a clove

of garlic and an onion, sliced fine, in afrying pan; fry brown, then add a poundof cold roast meat; fry brown, then add a canof tomatoes and a chili pepper. Boil sticksof macaroni in salted water twenty minutes,then add to meat with a cup of fresh mush-rooms; pepper and salt to taste. When readyto serve, cover thickly with Parmesan cheese.Serve hot. Cut meat in inch-thick pieces be-fore frying.


36/46

Spanisn RiceNo. 1fRY for a few seconds in two tablespoon-fuls of fresh lard one cupful of rice, add

a little chopped onion and a clove of gar-lic; one cupful of chopped cold chicken, vealor ham; season with salt, pepper and a tea-spoonful of sugar; cover all with boiling waterand cook slowly, without stirring. When riceis nearly done, remove cover.

Spanisn RiceNo. 2PUT two cups of rice in frying pan with twotablespoonfuls of lard and one small on-ion, sliced thin; let cook a short time,then add one can of tomatoes and two ouncesgrated cheese; season with salt and cayennepepper; cook slowly until done, adding hotwater or stock if too dry. This will be suffi-cient for twelve persons.


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Spanisk RiceNo. 377 1ASH well two cupfuls of rice, put on^jLp to boil in one quart of water, one tea-

spoonful of salt. When it begins toget tender, add one small onion, chopped fine,one cupful of chopped ripe tomatoes (as muchof the juice as is possible drained), two table-spoonfuls of butter, a dash of pepper, two tea-spoonfuls of chili powder, mixed with a littlecold water, and three heaping tablespoonfulsof sugar; let all cook slowly until well done.Delicious if served with mutton.

Spanisn CatsupONE-HALF gallon green cucumbers, one-

half gallon cabbage, one quart tomatoes,one pint beans, one dozen onions, one

dozen ears of green com, two cups of whitemustard seed, three tablespoonfuls of tumeric,two tablespoonfuls grated horseradish; threetablespoonfuls of celery seed, two tablespoon-fuls olive oil, one tablespoonful mace, one ta-blespoonful cinnamon, one tablespoonful ofcayenne pepper. Peel and slice the cucum-bers, sprinkle with salt, and let them standsix hours; prepare the cabbage in the sameway; chop the onions, let them stand in boil-ing water half hour; chop tomatoes, beansand com, scald and drain; mix all and placein a jar and cover with boiling vinegar.


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Cnili SauceCAKE two gallons tomatoes, boil one hour;add two quarts chopped onions, two cups

brown sugar, one-half cup mustard seed;tie in cloth one tablespoonful each of wholeblack pepper, allspice and cinnamon bark andadd to tomatoes; add, also, one teaspoonfulcayenne pepper, salt to taste, and three greenand three red peppers, chopped; boil fourhours, then add two quarts of vinegar andboil one hour.

Spanisn PickleCHREE dozen large, ripe tomatoes, twodozen onions, eighteen red peppers; chop

fine, add twelve tablespoonfuls of salt,twelve tablespoonfuls of brown sugar, sevencups of vinegar, six teaspoonfuls each of cloves,allspice and cinnamon; boil three hours, andput in glass jars.


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Fifty choice recipes for Spanish and Mexican dishes

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