4 large tomatoes, diced
2 yellow bell peppers, diced
1 large cucumber, peeled and cut in half lengthwise, seeded then sliced
1 bottle (46 oz) V-8, seasoned with hot pepper sauce
1 lb small shrimp – shelled, deveined and cooked
Fresh cilantro, left in sprigs for topping

1. Place 1/2 of tomatoes and yellow pepper and half the cucumber in large bowl. The rest of the vegetables, put in food processor and top with 2 cups of vegetable juice. Pulse until finely chopped and pour into bowl with diced vegetables. Add remaining vegetable juice and mix gently. Place in fridge to chill.

2. Ladle into bowls and top with cooked shrimp and cilantro.

“I’ve been asked to prepare this Mexican lasagna dish whenever we have company and when our children visit. I love the recipe and it’s really good!”

Directions for cooking
Preheat the oven to 350 degrees.
Lightly grease a 13 by 9 inch baking dish.
Brown the ground beef in a lrage skillet.
Drain the meat and return it to the pan.
Add the garlic, oregano, and cummin.
Mix well and stir in the beans.
Layer five lasagna noodles over the bottom of the prepared dish.
Spread one-third of the meat mixture over the noodles.
Add five more noodles and another third of the meat mixture.
Repeat the layers with the remaining noddle and meat mixture.
Pour the salsa evenly over all.
Fill the empty salsa jar with water and over it over the top.
Cover the lasagna with foil and bake for one hour, or until the lasagna noodles are tender.
Mix the sour cream, olives and green onions together.
Spoon this evenly over the lasagna.
Top with cheese.
Return to the over and bake until the cheese is melted.
Serve to hungry guests!

3 tablespoons (50 mL) oil
6 tablespoons (100 mL) juice from a bitter orange such as Seville
4 cloves garlic, minced
Salt and freshly ground black pepper to taste
2 pounds (900 g) boneless pork cut 1/2-inch thick
1 large red onion
1 bitter orange
1 teaspoon (5 mL) granulated sugar

Methods:

Combine the oil, juice and garlic in a large non-metallic dish. Season to taste with salt and pepper. Add the pork meat, toss well to make sure it is completely coated with marinade, and refrigerate for one hour. Preheat a barbecue (preferably one with real charcoal) to medium-low.

Peel the onion and cut it into 1/2-inch thick slices. Brush the slices with a little of the pork marinade, and grill the onions about eight minutes a side. When the onions are half done, spread the pork slices on the grill as well, brushing them with marinade. They will only need about four minutes per side.

Slice the bitter orange into 1/2-inch thick slices, leaving the peel on. Sprinkle with a little sugar. When the pork is done on one side and you turn it, arrange the orange slices on the grill and cook them, turning once, until just beginning to caramelize on the outside.

If you’ve timed it right, everything is ready at the same moment. Serve the slices of pork topped with the grilled onions and orange slices. Serve at once.

1 (1 1/2 pound) boneless sirloin or top round steak, cut across the grain into 1/8-inch strips

Marinade
6 tablespoons vegetable oil
6 tablespoons soy sauce
2 tablespoons dried Mexican oregano
4 garlic cloves, minced

Fried Meat and Vegetables
1 tablespoon vegetable oil
1 large onion, sliced thin
5 fresh green New Mexico or Anaheim chilies, sliced into very thin rounds
4 (8-inch) flour tortillas, warmed

Salsa:
2 medium tomatoes, diced
1 small onion, chopped
2 to 6 fresh jalapenos, minced
2 tablespoons minced fresh cilantro
2 garlic cloves, minced

Methods:

Marinade:
The night before you plan to cook the meat, place it in a shallow non-reactive dish. Combine the marinade ingredients in a bowl and pour the marinade over the meat. Refrigerate, covered, for at least 12 hours. It is best to marinate it 24 hours.

Fried Meat and Vegetables:
Drain the meat and discard the marinade. In a large, heavy skillet, warm the oil over high heat until it just begins to smoke. Saute the beef in two batches, tossing almost constantly, until browned well, about 2 minutes per batch. Transfer the beef pieces to a plate as they brown. Reduce the heat to medium and add the onion and chilies to the skillet. Cook until softened, stirring almost constantly. Return the beef to the skillet and toss with the vegetables.

Using tongs, lift about one-quarter of the beef mixture from the skillet, allowing any excess juices to drip back into the skillet, and fill a tortilla. Repeat with the remaining beef mixture and tortillas. For stand-up eating, bunch aluminum foil around the tortillas. Serve immediately, topped with salsa.

Salsa:
Combine all ingredients in a bowl. Refrigerate until ready to serve.

1 (1 1/2 to 2 pound) skirt steak or lean flank steak, or 6 chicken breast halves, boned and skinned

Marinade
1/4 cup vegetable oil
2 tablespoons lemon juice
2 tablespoons soy sauce
2 tablespoons chopped scallions
1 clove garlic, minced
1 teaspoon coarsely ground black pepper
1 teaspoon celery salt
1 teaspoon jalape?o juice (optional)

Fajitas
Warm flour tortillas
Garnishes: salsa, refried beans, guacamole, grilled sliced onions, grated cheese, chili con queso

Methods:

Remove all fat from the steak and wipe the meat with paper towels. Combine the marinade ingredients and mix well. Place the steak and the marinade in a shallow dish. Let stand at cool room temperature or in the refrigerator for at least 6 hours, turning frequently. Drain off the liquid.

Broil over hot coals to the desired degree of doneness. Cut the steak diagonally in thin slices.

Provide guests with warm tortillas, sliced steak and bowls of garnishes to make their favorite rolled and stuffed fajitas.

1 1/2 pounds ground beef
3/4 cup quick-cooking oats
1 1/2 teaspoons salt
1/8 teaspoon pepper
1/3 cup finely chopped onion
3/4 cup canned milk
3 tablespoons flour
1 1/2 teaspoons paprika
3/4 teaspoon salt
3 tablespoons hot shortening
1/3 cup bottled barbecue sauce
1 3/4 cups water
3 1/2 cups whole kernel corn

Methods:

Mix together the ground beef, oats, salt, pepper and canned milk. With wet fingers, shape into 12 balls. Roll in a mixture of flour, paprika and salt. Brown on all sides in the shortening. Add onion, and cook slowly for 5 minutes. Mix together barbecue sauce and water. Stir into skillet. Cover; simmer 45 minutes, turning meat balls occasionally. Add the corn, and heat thoroughly. Serve hot.

2 pounds ground turkey or beef
1 (1 1/4 ounce) envelope taco seasoning mix
4 cloves garlic, pressed
1/2 teaspoon cayenne pepper
1 cup hot water
20 to 24 corn tortillas
1 (24 ounce) jar salsa
16 ounces sour cream (mixed with 1 tablespoon chili powder)
3 cups Monterey jack cheese, shredded, and divided
3 cups Cheddar cheese, shredded and divided
1 1/2 cups pepper jack cheese, shredded and divided (optional)

Methods:

Preheat oven to 375 degrees F. In large saucepan, cook turkey or beef until brown. (If using beef, drain well.) Add taco seasoning mix, garlic, cayenne pepper and hot water. Simmer uncovered for 10 minutes or until water evaporates. Set aside.

Place 6 tortillas in bottom of lightly greased 9 x 13-inch pan, overlapping and extending up edges slightly.

Layer in the following order: 1 cup salsa (spread evenly over tortillas), 1/2 meat mixture (about 2 cups), 1 cup sour cream, 1 cup Monterey jack cheese, 1 cup Cheddar cheese and 1/2 cup pepper jack cheese, lightly scattered.

Repeat layers starting again with 4-6 tortillas, salsa, meat, sour cream and 2 1/2 cups cheese. Place 4-6 tortillas and remaining salsa on top.

Bake for 40 minutes. Remove and sprinkle with remaining cheese. Bake an additional 10 minutes or until cheese is melted. Let stand 10 minutes before serving.

1 (2 pound) chuck steak, cut into serving pieces
1 teaspoon Mexican oregano
Pepper, to taste
2 tablespoons wine vinegar
1 envelope onion soup mix
1 (16 ounce) can peeled tomatoes
Garlic salt, to taste
2 tablespoons vegetable oil

Methods:

Arrange meat in a large skillet, cover with onion soup mix and tomatoes. Sprinkle with oregano, garlic salt, pepper, oil and vinegar. Simmer covered for 1 to 2 hours or until meat is tender. Serve with rice or mashed potatoes.

1 pound pork tenderloin
2 tablespoons dry sherry
2 teaspoons cornstarch
1 teaspoon ground cumin
1 clove garlic, finely chopped
1/2 teaspoon seasoned salt
1 tablespoon vegetable oil
1 onion, thinly sliced
1 green bell pepper, cut into strips
12 cherry tomatoes, halves
Warm flour tortillas
Green chili salsa

Methods:

Cut pork tenderloin lengthwise into quarters. Cut the quarters into 1/4-inch thick slices. Combine sherry, cornstarch, cumin, garlic and seasoned salt in a medium-size bowl. Add the pork slices and stir to coat. Heat the oil in a large cast iron skillet over medium-high heat. Add the pork mixture and stir-fry for 3 to 4 minutes. Stir in the onion, green pepper and tomatoes. Reduce the heat; cover and simmer for 3 to 4 minutes.

Serve hot with tortillas and salsa.

1 inexpensive cut boneless pork, cut into bite-size pieces
1 medium size onion, chopped
Several cloves garlic, chopped
Several ears fresh corn, with kernels removed from the cob
Several fresh tomatoes, chopped
2 medium size zucchinis, chopped
Few tablespoons oil
Salt and pepper, to taste
Cumin seeds
1 bunch fresh cilantro, chopped (optional)
Cooked rice

Methods:

Saute the garlic with the onions in a few tablespoons of oil in a deep pot. Add the pork and brown, being sure to cook through. Add cumin seeds. Add about 2 cups of water the pot. Throw in the corn, tomatoes and zucchini. If you don’t have fresh corn or tomatoes, frozen corn and the flavored stewed tomatoes work well. Cook all of this covered on low heat for about 2 hours.

Uncover while making rice and let the liquid reduce a little. Now add salt and pepper to taste. If the salt is added too early, it may get too salty as the liquid cooks off. Add the cilantro if you like it. Serve over hot cooked rice.