California Mexican-Spanish Cook Book Part 4

Cut one pound stew beef or veal in small two-inch pieces, flour thickly and brown in tablespoon of hot suet; add one-half cup chopped onion, one bay leaf, four cups tomatoes; cook slowly until meat is tender; add salt, one tablespoon chile pulp; one cup cold boiled potatoes--cut in neat squares. When potatoes are hot, serve on triangles of b.u.t.tered toast.

Mexican Chicken Meat b.a.l.l.s

Two cups ground chicken, two tablespoons finely chopped onion, one-half cup tomato, one-half garlic b.u.t.ton, two tablespoons chopped sweet pepper, one egg, one teaspoon mint leaves, one-half teaspoon aregano, one teaspoon salt, one tablespoon b.u.t.ter, three tablespoons corn meal mush, mix together, roll in flour, make into b.a.l.l.s, fry in deep fat, or bake in oven, serve with Spanish sauce.

Spanish Fish Stew

Cut fish in three-inch pieces, salt and roll in corn meal. Heat tablespoon bacon fat and one of olive oil, add half cup sliced onion, fry brown, add fish and brown, add enough tomato to barely cover fish, two tablespoons chile sauce, salt to taste, pinch safron, and aregano; cook few minutes. Serve on platter. Garnish with potato b.a.l.l.s sprinkled with chopped parsley.

Spanish Baked Fish

Make a filling of bread crumbs wet with one cup of tomatoes, add one tablespoon minced onion, one tablespoon parsley, one-half cup red tomato pulp, two tablespoons melted b.u.t.ter, ten sliced olives, one-half cup seedless raisins; fill and sew up fish. Place in pan. When done, remove carefully to hot platter and peel off skin. Pour hot prepared Spanish sauce over fish; garnish with lemon and parsley. Awfully good.

Spanish Fried Fish

Salt and dip Barracuda or any tender fish in a batter made of egg, flour, milk and salt. Fry in deep hot olive oil. Serve with sauce made by browning tablespoon onion in tablespoon olive oil, adding tablespoon flour and browning, then add one cup tomatoes, two tablespoons green or red chile pulp, salt; cook and pour across center of fish, allowing brown crisp ends to show. Garnish with slices of sweet green pepper, lemon and parsley.

Spanish Hash

Put a layer of seasoned whipped potatoes one inch thick in a shallow baking pan. Another layer of finely chopped beef, lamb, veal, fish, or fowl; seasoned with salt and pepper and a little onion browned in lard; prepare a top layer of one cup onions, one green and one sweet red pepper, one tablespoon parsley, teaspoon chili powder or pulp, salt, tablespoon flour--all browned in two tablespoons lard. Add one-half can tomatoes; cook till thick; spread over meat layer, sprinkle with bread crumbs, bits of cheese and bake. Dainty when baked in individual dishes.

Spanish Curry Hash

Brown in two tablespoons b.u.t.ter, three tablespoons chopped onions, one cup ground meat,--one or more kinds, one cup tomatoes, ten sliced olives, one tablespoon Worcestershire sauce, one chopped green sweet pepper, one-fourth teaspoon curry powder, one tablespoon flour; add cup of any meat stock or hot water; salt to taste; add one cup cooked rice; alternate in layer with hash. Pour little b.u.t.ter over top and bake.

Garnish with parsley and slices of hard cooked egg.

Spanish Stewed Rabbit

Gut and roll rabbit in meal and flour, salt and chile powder, fry nice brown, cover with Spanish sauce, little hot water, add one-half cup raisins, stew ten minutes, garnish with toast and mint.

Spanish Chicken Stew

Cut up tender chicken, salt and flour, brown in small amount of olive oil. Keep hot. Add tablespoon b.u.t.ter to oil left in frying pan; add one-half cup onions, one small clove of garlic, tablespoon parsley, two tablespoons flour; brown all together and add two cups tomatoes, two tablespoons chile pulp and one teaspoon sugar; cook until thick; pour over chicken; garnish with b.u.t.tered toast and green peas.

Spanish Style Stuffed Chicken

Brown a fat tender chicken in a small amount of lard by turning over and over for a few minutes. Make a dressing of two cups bread crumbs, three tablespoons pulp of sweet green peppers, one cup tomatoes, two tablespoons chopped onion, one-half cup claret, two tablespoons sugar, one-half cup sliced onions, one-half cup seeded raisins, one teaspoon white pepper, and salt to taste. Stuff chicken and bake in closed pan one hour. Make gravy of drippings by adding flour, mushroom sauce and hot water. Pour over chicken.

Spanish Baked Chicken En Ca.s.serole

Salt a tender chicken, rub inside and out with onion, b.u.t.ter and flour.

Put in a large ca.s.serole. Pour in bottom one cup hot water, one teaspoon oregano; add can mushrooms, stems and tr.i.m.m.i.n.gs; one dozen sliced olives, two tablespoons green Spanish sauce, and one chopped pimiento, two cups of tomatoes, one tablespoon b.u.t.ter and tablespoon flour to thicken; salt to taste; cover and cook till done; add cup of cream and cook ten to fifteen minutes longer. Dip b.u.t.tered toast in sherry--enough toast for each guest; lay on top of chicken; cover; let stand few minutes. Serve from ca.s.serole.

Spanish Dressing for Chicken or Turkey

One pint of cold corn bread, one cup rich chicken or turkey broth, one-half cup roasted chopped chestnuts, one tablespoon b.u.t.ter, one hard-boiled egg minced, one teaspoon black pepper, three tablespoons red chile pulp, one-fourth cup minced onion, large tablespoon minced parsley, one egg whipped very light, salt to taste, stuff turkey or chicken, when baked, make the ordinary dressing of the drippings and chile sauce, to serve on dressing.

Spanish Tripe

In three tablespoons b.u.t.ter, fry one-half cup onion. Cut one pound tripe into narrow strips; salt and roll in flour. Add one tablespoon flour to fat and brown; add to this one cup tomato, season with tablespoon chile powder or pulp, one teaspoon sugar. Let simmer until very tender. Serve hot.

Frijoles

(Spanish Beans)

How to Cook Beans

Soak over night, put in fresh water in the morning and add one-fourth teaspoon of soda to each quart of water, boil until half done, drain and add more boiling water and cook till tender. Boil longer when they are to be mashed.

Frijoles (Bean) Sauce

Cook red Spanish beans tender, put in pan with hot lard, add onions, green or red chile pulp, salt, brown a little flour with it, mash, press through sieve, add meat stock to thin for sauce, serve over meat or whole beans.

Frijoles

Soak pink or kidney beans over night, boil till tender in salted water with pinch soda. Drain and add can tomatoes, pulp of three red and three green chile peppers, one-half cup onions fried in bacon fat, salt to taste, boil slowly till very soft.

Spanish Mashed Baked Beans

Cook pink or kidney beans in salted water with pinch of soda until very soft. Drain and mash, fry bacon crisp, remove from pan and turn beans into fat, let brown and turn out on hot platter, pour hot Spanish sauce over, garnish with bacon and parsley.

Spanish Beans Au Gratin

Two cups of well-cooked beans, drained of water--into two tablespoons of hot lard, two tablespoons of red chile pulp; brown; add one-half cup grated cheese, stir until melted. Serve piping hot.