6 Chiles, Calif.; Roast & Peel	1 Garlic Clove
4 Oz Cheese, Monterey Jack	1 Tbl Oil, Vegetable
Oil, For Frying	1/2 Cup Chicken Broth
3 Eggs, Separated	1/2 Tsp Salt
1/2 Cup Flour, All Purpose	2 Small Chiles, Calif.
----- Tomato Sauce -----	1/4 Tsp Cinnamon, Ground
4 Small Tomatoes, Peeled	1/4 Tsp Cloves, Ground
1 Small Onion

Prepare tomato sauce; keep warm. Cut as small a slit as possible in one side of each chile to remove seeds. Leave stems on. Pat chiles dry with paper towels. Cut cheese into long thin sticks, one for each chile. Place one stick in each chile, using more if chiles are large. If chiles are loose and open, wrap around cheese and fasten with wooden picks. Pour oil 1/4" deep into large skillet. Heat oil to 365 F. Beat egg whites in a medium bowl until stiff. Beat egg yolks lightly in a small bowl and add all at once to beaten egg whites. Fold lightly but thoroughly. Roll chiles in flour, then dip in egg mixture to coat. Fry in hot oil until golden brown, turning with a spatula. Drain on paper towels. Serve immediately topped with tomato sauce. Tomato Sauce: Combine tomatoes, onion and garlic in blender or food processor; puree. Heat oil in a medium saucepan, add tomato mixture. Cook 10 minutes, stirring occasionally. Add broth, salt, chiles, cloves and cinnamon. Simmer gently 15 minutes.

1 Can Refried Beans (40oz)	--------------- Guacamole
2 Cup Guacamole	---------------
1 Cup Sour Cream	3 Large Avocados, Peeled & Mashed
1 Cup Cheddar Cheese, Shredded	3 Tbl Picante Sauce, Mild
1/2 Cup Tomatoes, Chopped	1 Tbl Mayonnaise
1/2 Cup Green Onions, Chopped	1/2 Tsp Garlic Powder
2 1/2 Oz Black Olives, Sliced	1/2 Tsp Seasoned Salt
Tortilla Chips

On a 12 inch platter, spread beans to edge. Layer remaining ingredients except chips in order given. Leave about a 1/2 inch border of each layer exposed. Cover and chill. Guacamole: Combine all ingredients ina small bowl. Cover with plastic wrap touching entire surface of guacamole to prevent darkening. Chill 1 hour.

Per Serving: 552.22 Cal (76.80% from Fat, 9.12% from Protein, 14.10% from Carb); 13.27 g Protein; 49.65 g Tot Fat; 16.36 g Sat Fat; 5.23 g Poly Fat; 20.46 g Carb; 10.22 g Fiber; 292.43 mg Calcium; 471.31 mg Sodium; 1236.10 mg Potassium; 51.55 mg Cholesterol

1 Lb Flank Steak (or Chicken	1/4 Cup Olive Oil
-Breast)	3 Tbl Balsamic Vinegar
1/2 Cup Lime Juice	1 Tbl Cayenne
1/4 Cup Cilantro, Chopped	3 Cloves Garlic, Minced
1/4 Cup White Vinegar	1 Tbl Black Pepper

Mix all ingredients except meat together. Marinate meat in mixture overnight. Preheat grill. Remove marinade and cook in sauce pan till it boils. Set aside and let cool. Grill meat, basting with marinade until cooked. Cut into long thin strips. Serve with hot tortillas, grilled sliced bell peppers and onion, sour cream, guacamole & salsa.

Per Serving: 378 Cal (60% from Fat, 33% from Protein, 7% from Carb); 25 g Tot Fat; 7 g Sat Fat; 7 g Carb; 1 g Fiber; 27 mg Calcium; 98 mg Sodium; 76 mg Cholesterol; AccuPoints = 9.5

1/2 Lb Ground Beef	Pinch Cumin Powder
1/2 Lb Ground Pork	2 Tomatoes
1/2 Cup Milk	1 Clove Garlic
2 Eggs	1 Ancho Chili
1/2 Cup Bread Crumbs	Oil
1 Onion, Chopped	Salt
10 Mint Leaves, Chopped	3 Cups Water
2 Peppercorns

Mix meat with milk, half the onion, bread crumbs, salt, cumin, and eggs. Form meatballs by hand. Toast, hollow out & soak the chili. Toast, peel and blend the tomatoes with remaining onion, garlic, chili, and pepper. Sauté together until flavor peaks. Add 3 cups of water and bring to boil. Add meatballs and cook 15-20 minutes.
Per Serving: 438.93 Cal; 37.63 g Protein; 25.28 g Tot Fat; 9.35 g Sat Fat; 14.53 g Carb; 3.08 g Fiber; 190.69 mg Sodium; 231.70 mg Cholesterol

----- Broth -----	3/4 Lb Ground Pork
1 Onion, Minced	1/3 Cup Raw Rice (Or Crushed
1 Clove Garlic, Minced	-Oatmeal)
1/4 Cup Oil	1 1/2 Tsp Salt
1 Can Tomato Sauce (14 Oz)	1/4 Tsp Pepper
3 Qt Beef Stock	1/4 Tsp Oregano, Crushed
1 Sprig Mint (Or Cilantro)	1/2 Small Onion, Minced
----- Albondigas -----	1 Egg, Slightly Beaten
3/4 Lb Ground Beef

Mix meat with the rest of the meatball ingredients. Shape into little meatballs. Fry minced onion and garlic in oil in a large pot. Add tomato and beef stock. Heat to boiling. Drop meatballs into boiling broth. Cover tightly and cook for 30 minutes. Add a sprig of mint about 10 minutes before soup is done. Remove mint before serving.
Per Serving: 349.44 Cal; 32.90 g Protein; 18.64 g Tot Fat; 5.65 g Sat Fat; 11.48 g Carb; 0.97 g Fiber; 2189.40 mg Sodium; 88.27 mg Cholesterol

2 Lb Flank Steak, Thin Sliced	1 Medium Onion, Chopped
1/2 Cup Tequila	1 Tsp Black Pepper
1/4 Cup Lime Juice	1 Cup Salsa
1/4 Cup Lemon Juice	1 Cup Guacamole
1/4 Cup Orange Juice	1 Tsp Tabasco
4 Cloves Garlic, Crushed	2 Tomatoes, Sliced

Mix juices , garlic, onion, tequila, tabasco and pepper in a large bowl. Add meat to marinade. Cover and marinate in refrigerator for at least 4 hours, turning occasionally. Preheat grill. Remove meat from marinade and place on grill. Cook to your liking, turning once. Serve with hot tortillas, guacamole, sliced tomato & salsa. From: Derrick Riches http://bbq.miningco.com
Per Serving: 662.51 Cal; 64.56 g Protein; 29.29 g Tot Fat; 10.89 g Sat Fat; 19.02 g Carb; 4.78 g Fiber; 490.86 mg Sodium; 151.96 mg Cholesterol

3 1/2 Lb Pork, Asst Cuts	----- Any Combination Of -----
1 Cup Milk	Cilantro
1/2 Onion, Sliced	Mint
Skin Of 1 Orange	Oregano
1/4 Cup Lard	Parsley
Salt & Pepper

Fry the meat with onion till well browned. Remove onion and add milk, spices to taste, and pieces of orange skin. Lower flame and simmer for an hour and a half. Drain. Add salt and pepper. Serve with Hot tortillas & gaucamole.
Per Serving: 831.53 Cal; 69.71 g Protein; 57.92 g Tot Fat; 21.77 g Sat Fat; 3.08 g Carb; 0.17 g Fiber; 217.55 mg Sodium; 253.91 mg Cholesterol

1/4 Cup White Vinegar	-Skinned
1/2 Cup Lime Juice	1 Large Onion
1/4 Cup Oil	1 Red Bell Pepper
1 Tsp Black Pepper	1 Green Bell Pepper
1 Tsp Salt	12 Flour Tortillas
1 Tsp Cayenne Pepper	1 Tomato, Halved & Sliced
1 Lb Chicken Breasts, Boned &

Mix vinegar, lime juice, oil, black pepper salt & cayenne in a large bowl. Cut chicken into strips & add to marinade. Let chicken marinate for about 30 minutes. Cut onion into rings and bell peppers into long thin strips. Preheat barbecue. Sprinkle a few drops of water on each tortilla and wrap them all in foil. Heat on grill while meat is cooking, turning regularly. Put meat in a grilling basket over high heat for a few minutes. Add peppers & onion to meat and place on reduced heat. Cook till meat is done and peppers start to soften. Serve with tortillas, guacamole, sour cream, tomato slices and your favorite salsa.
Per Serving: 690.46 Cal; 47.65 g Protein; 26.19 g Tot Fat; 4.93 g Sat Fat; 65.73 g Carb; 5.44 g Fiber; 1144.57 mg Sodium; 103.19 mg Cholesterol

1 Chicken, In Pieces	1 Cup Sour Cream
10 Poblano Chilis	Oil
1 Onion	Salt & Pepper
1 Cup Chicken Broth

Wash & dry the chicken. Fry chicken with salt & pepper till golden brown. Toast, peel, seed the chilis. Liquify with onion and broth. Strain mixture & sauté till flavor peaks. Add chicken & cook till tender. Remove from heat and add sour cream.
Per Serving: 334.02 Cal; 39.17 g Protein; 16.89 g Tot Fat; 8.39 g Sat Fat; 4.81 g Carb; 1.08 g Fiber; 533.10 mg Sodium; 156.74 mg Cholesterol

----- Chicken -----	----- Sauce -----
2 Lb Chicken, Cut Up & Skinned	1 Cup Bbq Sauce
1/2 Cup Chili Powder	2 Tsp Tabasco
3 Tbl Brown Sugar	1/2 Cup Catsup
1 Tsp Black Pepper	Water As Needed
2 Tsp Cayenne

Chicken: Mix dry ingredients together. Rub mixture all over chicken pieces. Allow to stand 1 hour. Preheat grill. Cook on grill till done. Be careful not to displace the rub when turning. Serve plain or with sauce. Sauce: Mix all ingredients, adding enough water to thin to a light even consistency. Gently brush over chicken before serving or serve on the side. From: Derrick Riches http://bbq.miningco.com/

4 Lb Shredded Roast Beef	1 Bell Pepper, Sliced Thin
1 Lb Chorizo	1 Can Sliced Black Olives
2 Can Diced Green Chilis	2 Lb Cheese
2 Diced Onions	24 Flour Tortillas, Large
12 Eggs	Salt To Taste
1 Cup Milk	Pepper To Taste
1 Lb Mushrooms, Sliced	Cumin To Taste

Mix all ingredients except eggs, milk, cheese, and tortillas together. Heat to simmering and simmer about 1/2 hour. Mix eggs and milk together and beat lightly. Combine eggs with simmering meat mix. Scramble together till eggs are done. Heat tortillas; fill with meat mixture and grated cheese. Enjoy!!!

1 Cup Green Onions, Sliced	1 Tsp Oregano, Crushed Dried
1/2 Cup Cilantro Leaves, Chopped	2 15 Oz Cans Tomato Sauce
2 Tsp Crushed Chili Pepper	1 Can Water
1/2 Tsp Garlic Powder, Granulated	1/4 Cup Serrano Peppers, Chopped
1 Dash Black Pepper

Slice green onions crossways as thin as you can up to the green tops. Chop the cilatro leaves as fine as you can. Do the same with the serranos. Combine all ingredients in a bowl. All amounts can be varied to taste. You can add chopped fresh tomatoes and substitute your favorite peppers too. Can be used immediately, but it gets better with time. Great as a dip with tortilla chips or use it to spice up other dishes.

1 Pepper, Bell, Green;	1 Tbl Lime Juice
-Seeded/Diced	1 Pinch Sugar (Opt)
3 Jalapeno, Deveined	Salt
1/4 Cup Onion, Red; Chopped	Pepper, Black
2 Tbl Coriander, Fresh; Chopped

In a bowl, combine tomatoes, peppers, onion, coriander and lime juice. Just before serving, season with pinch sugar, salt and pepper to taste. Makes about 2 cups. From The (Montreal) Gazette, 5/29/91

1/2 Cup Oil	2 Tbl Chipotle Sauce
8 Corn Tortillas-6 Inch	1 Lb Cooked, Shelled Shrimp
1/3 Cup Onions-Finely Chopped	1 Cup Cojita Or Feta Cheese
2 Garlic Cloves-Minced	, crumbled
2 1/2 Cup Red Enchilada Sauce	Chopped Cilantro
-(19oz)

Heat oven to 350 deg F. Heat oil in a large skillet to 350 deg. Dip each tortilla in hot oil for 4-6 seconds to soften. Drain on paper towels. Discard all but 1 tablespoon oil. Add onions and garlic to skillet. Cook over medium high heat till tender. About 3 minutes. Add enchilada and chipotle sauce. Simmer 5 minutes. Combine shrimp and 1 cup sauce in a medium bowl. Spoon 1/3 cup shrimp mixture into each tortilla. Roll tortilla and place seam side down in a 9x13 inch baking dish. Pour remaining sauce over filled enchiladas. Sprinkle with cheese. Bake 350 deg for 10-15 minutes until thoroughly heated. Sprinkle with cilantro.

8 Slices Bacon	1 Tsp Salt
1 Cup Onion, Finely Chopped	1 Tsp Brown Sugar
1/4 Cup Bell Pepper, Chopped	1/2 Tsp Worcestershire Sauce
1 1/2 Cup Water	1 Dash Pepper
3/4 Cup White Rice	1 Tomatoes, 1 Lb Can.
1/2 Cup Picante Sauce

Fry bacon till crisp and remove from pan. Pour off 1/2 the fat. Saute onion and bell pepper in bacon fat till tender. Add remaining ingredients. Cover and simmer about 35 minutes. Crumble bacon. Mix 1/2 of the bacon into rice. Sprinkle the rest on top. Good with homemade chicken enchiladas.

1 Onion	Water 1 Can
1 1/2 Cup White Rice (Uncooked)	1 Cube Chicken Bouillon
1 Tsp Garlic Powder	1/4 Cup Oil
Tomato Sauce (15oz Can)	Salt & Pepper

Slice onion into medium chunks. Heat oil in skillet on high. When hot, add bouillon and onion. Let cook on high for approx. 2 min. Add rice and sautee until white/light brown. Add garlic (salt/pepper opt.). Add tomato sauce and water. Return to boil. Reduce heat to low. Cover and simmer for 30-35 min. *IMPORTANT* DO NOT LIFT THE LID or your rice will fail. Fluff and serve.

1 Lb Flank (or Round) Steak	1 Tsp Black Pepper
1/4 Cup White Vinegar	1 Tsp Cayenne Pepper
1/2 Cup Lime Juice	1 Tsp Salt
1 Large Onion	1 Tomato, Halved & Sliced
1 Red Bell Pepper	12 Flour Tortillas
1 Green Bell Pepper

Mix vinegar, lime juice, black pepper salt & cayenne in a large bowl. Cut steak into thin strips & add to marinade. Let steak marinate for about 20 minutes. Cut onion into rings and bell peppers into long thin strips. Preheat barbeque. Sprinkle a few drops of water on each tortilla and wrap them all in foil. Heat on grill while meat is cooking, turning regularly. Put meat in a grilling basket over high heat for a few minutes. Add peppers & onion to meat and place on reduced heat. Cook till meat is done and peppers start to soften. Serve with tortillas, guacamole, sour cream, tomato slices and your favorite salsa.

Per Serving: 395.13 Cal (28.50% from Fat, 27.40% from Protein, 44.10% from Carb); 26.95 g Protein; 12.47 g Tot Fat; 4.46 g Sat Fat; 1.10 g Poly Fat; 43.44 g Carb; 3.63 g Fiber; 98.06 mg Calcium; 766.07 mg Sodium; 590.63 mg Potassium; 50.65 mg Cholesterol

1 Whole Red Snapper, Split &	1/2 Cup Orange Juice
, Butterflied. (About 2 Lb)	3 Tbl Lemon Juice
1/2 Cup Achiote Paste	3 Tbl Lime Juice

Mix achiote paste (you should be able to find it in a Mexican market) with citrus juices. Cover all suface of the fish. Refrigerate for at least 2 hours. Preheat grill. Oil grill and place fish skin side down over medium heat. When fish is half done (about 15 min) turn and continue cooking another 3 min. the fish is done when the juices start boiling. You should be able to lift the central bone out easily when the fish is done. Top with heated salsa. The traditional Mexican way to cook fish is on a banana leaf. If you can find them, wash the leaf and place on grill while still wet. Then add fish. This an old trick to keep the fish from sticking to the grill and falling apart when turning it. From: Derrick Riches http://bbq.miningco.com