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July 2000 Issue
Food with a 'Tude
by Rossana S. Tarantini
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Okay, now for the real food!!

Foxxy -- that's Brenda's online handle -- was gracious enough to share her recipes with me and I promise you, you'll love them!!


Foxxy's Enchiladas

This recipe is actually from Brenda's sister-in-law, but we'll attribute it to Foxxy, after all, she's the one who made it for me!
  • white corn tortillas
  • oil for heating the tortillas
  • chili (your favourite recipe)
  • finely chopped onion
  • shredded cheese (again use your favourite, Brenda used cheddar)
Warm each tortilla in the oil to soften them and set aside.

On each tortilla place a tbsp of chili, a tsp of chopped onion, and a tbsp of shredded cheese. Roll them up and place them seam side down in a baking dish in a single layer. Spread about a cup of chili over the top, sprinkle with shredded cheese and more chopped onion.

Bake at 250F for 30 to 45 minutes.

  • Yields: Depends on how your ingredients!
  • Preparation Time: about 1 hour


Brenda's Beans

These were absolutely yummy!!
  • 4 cans pinto beans
  • 2 tbsp bacon drippings
  • 2 tbsp chopped onions
  • 2 jalapeno peppers, chopped (or more)
  • 1 tsp ground cumin
In a pot large enough for all the beans, sauté the onion and peppers until softened. Add the beans and cumin and stir together well. Allow to simmer 45 minutes, stirring often to avoid sticking.
  • Yields: 8-10 servings
  • Preparation Time: about 50 minutes


Foxxy's Rice

  • 2 cups raw rice
  • 1/4 oil
  • 1/2 onion, chopped fine
  • 2 cloves garlic, finely chopped
  • 1/4 cup chopped bell pepper
  • 2 - 19 oz cans diced tomatoes
  • 1 tsp cayenne
  • 3/4 tsp cumin
  • 1/2 coriander
Sauté onion, garlic and bell pepper in the oil until softened, add the rice and continue to sauté till slightly golden. Add tomatoes, one can of water and salt and pepper to taste. Stir to combine well and allow to simmer 20 minutes or until rice is done. You may need to add more liquid as rice cooks but add it gradually as you want this to be fairly dry.
  • Yields: 4-6 servings
  • Preparation Time: about 30 minutes

Lest you think I didn't do any research of my own, I have the following recipes for TexMex with a twist that I thought you'd love to try.


Green Chili Corn Cakes

This recipe is from a booklet I have had for years from the Old El Paso Chile Company. Serve these as a side dish for any grilled meat, or leave out the herbs and have them for breakfast with sausage or ham.
  • 2/3 cup yellow cornmeal
  • 2/3 cup masa harina (or additional cornmeal)
  • 1/4 unbleached all purpose flour
  • 1 tbsp sugar
  • 1 tsp salt
  • 1/2 tsp baking powder
  • 2 cups buttermilk
  • 2 eggs well beaten
  • 2 long hot green chiles, roasted, peeled and chopped
  • 1/3 cup sweet corn kernels and juices scraped from one medium ear
  • 1 tbsp minced fresh oregano (if you can't get fresh, please just omit this, dried just won't do)
  • 1/2 stick (1/4 cup) unsalted butter, melted, plus butter for the griddle
In a large bowl, sift together the cornmeal, masa harina, flour, sugar, salt and baking powder. In a medium bowl, whisk together the buttermilk, eggs, green chiles, corn and juices, and oregano. Add the buttermilk mixture to the dry ingredients and partially combine. Add the melted butter and stir until just combined, do not over mix.

Warm a pancake griddle over medium heat. Butter it and working in batches, drop the batter by 1/4 cupfuls onto the heated griddle. Spread the batter into 3-inch rounds and cook about three minutes or until puffed and golden. Turn the cakes and cook until lightly coloured and cooked through, about two minutes more. Serve hot.

  • Yields: Sixteen 3-inch cakes

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