Leave it to an American family to convert Mexican fare to American tastes.
Barbara Cowsill of the singing Cowsills has filled taco shells with chopped frankfurters in a spicy sauce flavored with chopped dill pickle, topped with the usual shredded lettuce, inions and Cheddar cheese.
A hot tasty Mexican bean dish goes a long way for their hearty appetites. The Mexican favorite is refried beans. Barbara's brood finds this combination more to its liking. It is a medley of lima and kidney beans, tomato, onion and green pepper with chili seasoning.
Large cookies make a big hit in Mexico and with the Cowsills good appetites. Make them into edible canvases by painting designs typical of those you will find in the art of Mexico. They're brushed on with egg yolk paint. The egg yolk keeps the color from soaking into the cookie. Use a muffin pan as a palette to hold the different colors.
Mexican dishes reflected the native crops: they also satisfy the native sweet tooth. Rich Cinnamon Tea Cakes are served with hot Mexican Chocolate. The chocolate favored by the Mexican is extremely dark and rich.
Another snack idea: Serve ice cream with a quick Mexican Chocolate Sauce. It contains cinnamon, the spice you find in many Mexican desserts. Serve it with either of the cookies suggested and you have a catchy combo.
4 squares (4 ounces) semi-sweet chocolate
2 squares (2 ounces) unsweetened chocolate
4 cups milk
1 stick cinnamon
2 tablespoons sugar
1/4 teaspoon vanilla
2 egg white, beatten until foamy
In the top of a double boiler over hot water melt chocolate. In saucepan heat milk with cinnamon stick to serving temperature. Gradually pour milk into chocolate: stire in sugar and vanilla. Add egg whites.
With a wire white roll the handle of the whip in the palm of your hands back and forth until foam forms, or beat with mixer.
Remove cinnamon stick and serve. If drink begins to separate, beat again. Makes 5 cups.
Note: Mexicans like their chocolate strong flavored. You may prefer to add more milk then the recipe calls for
2 tablespoons butter
6 frankfurters chopped
1 package (1 3/4 ounces) taco seasoning mix
1 can (8 ounces) tomato sauce
1/4 cup chopped dill pickle
2 cups coarsely shredded lettuce
1/4 cup chopped onion
12 taco shells or 12 tortillas, canned or frozen prepared to package directions
2 cups (8 ounces) shredded Cheddar cheese
Melt butter: brown frankfurters. Stir in seasoning mix, tomato sauce and pickle. Heat until thickened and at serving temperature.
Toss together lettuce and onion. Fill shells with meat, then lettuce and top with cheese. Serve immediately. Makes 12 tacos.
MEXICAN BEAN POT
1/4 CUP (1/2 stick) butter
1/2 cup chopped onion
1/4 cup chopped green pepper
3/4 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon dry mustard
1 medium tomato, peeled and coarsely chopped
1 package (10 ounces) Fordbook lima beans
1 can (1 pound) kidney beans, drained
1/4 cup chopped pimiento
In saucepan melt butter: saute onion and green pepper until tender. Stire in chili, salt and mustard.
Add tomato and lima beans; cover and bring to steaming point. Add kidney beans and pimiento: cover and simmer 5-7 minutes until lima beans are tender and kidney beans are heated through. Makes 6 servings.
MEXICAN PAINTED COOKIES
1 cup (2 sticks) butter
2 cups sugar
1 teaspoon vanilla
1/2 teaspoon almond extract
4 cups sifted regular all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 egg yolk
1/4 teaspoon water
Cream butter gradually add sugar: beat until light and fluffy. Beat in eggs, one at a time. Blend in vanilla an dalmond extracts. Sift together flour, baking powder and salt: gradually add to creamed mixture. Divide dough into three parts; chill for ease in handling.
On lightly floured surface roll one part at a time to 1/4 inch thickness. Cut with a large foured custard cup or other cutter measuring 5 1/3-inches in diameter. With wide spatula transfer to baking sheet. Bake in preheated 375 degree oven 10-12 minutes. Cool on wire rack.
To prepare Egg Paint: Mix egg yolk and water. Divide mixture and add food color. Paint on designs with brush. Makes 14-17 cookies.
MEXICAN CHOCOLATE ICE CREAM SAUCE
1/2 cup milk
1 tablespoon corn syrup
1/4 teaspoon cinnamon
1 cup (6 ounce package) semi-sweet chocolate pieces.
In saucepan heat milk: add corn syrup and cinnamon. Stir in chocolate pieces until sauce is heated and smooth. Cool before serving. Makes approx. 1 cup.
CINNAMON TEA CAKES
1 cup (2 sticks) butter
1/2 cup confectioners sugar
1/2 teaspoon vanilla
1 3/4 (hard to read cous be 1 1/4) cups sifted regualar all-purpose flour
1 teaspoon ground cinnamon
1/4 confectioners sugar
1/4 teaspoon ground cinnamon
Cream butter, gradually add 1/2 cu sugar and beat until light and fluffy. Blend in vanilla. Sift together flour and 1 teaspoon cinnamon: gradually add to creamed mixture. Chill several hours for ease in handling. Shape into balls 1-inch in diameter, place on baking sheets.
Bake in preheated 350 degree oven 15 minutes. Cool on wire rack.
In a small bowl combine 1/4 cup sugar and 1/4 teaspoon cinnamon. Sprinkle cinnamon and sugar mixture over cookies. Makes 3-4 dozen.