MEXICALLI PUFF APPETIZERS

MEXICALLI PUFF APPETIZERS

1 cup Flour -- All-Purpose
3/4 cup Cornmeal -- Yellow
3/4 teaspoon Chili Powder
1/2 teaspoon Salt
Vegetable Oil

Mix flour, cornmeal, chili powder and salt in bowl.

Add 1/2 cup water gradually; mixing until flour mixture is moistened.

Turn dough onto floured cloth-covered board. Knead until smooth. Divide
dough into 12 balls; cover with plastic wrap and set aside for 30
minutes. Heat oil (2-3 inches) in deep fryer or dutch oven to 400
degrees. Roll each ball into paper-thin rounds. Fry until golden brown,
turning once, about 1 1/2 minute on each side. Drain well.

Good served with Beer and Cheese soup.

MATT'S QUESO

MATT'S QUESO

1 teaspoon Vegetable oil
1 teaspoon Chopped Jalapeno
1 tablespoon (heaping) chopt Bell Pepper
1 tablespoon (heaping) chopt onion
1 teaspoon (heaping) chopt celery
1/4 teaspoon Granulated garlic
1 cup Chicken broth (Lo/No Salt)
1/2 pound Sausage links (thinly slice)
3/4 pound (approx) Kraft American -- Cheese, grated NOT Velveeta!
1/4 cup Chopped tomato

Heat oil in a large skillet over medium heat; add peppers, onions and
celery and cook until tender. Add garlic and chicken broth. In a
separate skillet, cook and drain sliced sausage. Add sausage to
vegetable mixture.

Start sprinkling in cheese, stirring to melt. Add cheese until queso is
the desired thickness. Stir in chopped tomato.

Serve queso with chips as an appetizer, or, over smoked potatoes, baked
potatoes, sauteed spinich, broccoli, fried potatoes or noodles.

Lemon-Olive Meatball Appetizers

Lemon-Olive Meatball Appetizers

1 pound ground beef
3 tablespoons lemon juice
1 teaspoon salt
1 cup cheddar cheese -- grated
12 olives -- minced
1/4 green bell pepper -- chopped fine
1 cup soft bread crumbs
1/2 cup milk
1 egg -- beaten
12 bacon slices --

Partially cook bacon, keeping it from curling.

Mix all ingredients except bacon. Shape into 12 balls. Wrap a bacon
slice around each ball; fasten with a toothpick. Arrange in baking
dish. Bake in preheated 350-degree oven for about 40 minutes, turning
once or twice.

Khombi Tarkari (Spicy Mushrooms With Ginger And Chilies)

Khombi Tarkari (Spicy Mushrooms With Ginger And Chilies)

3 Tablespoons Peanut Oil
1 Cup Chopped Onion
1 Tablespoon Chopped Fresh Ginger
2 Teaspoons Finely Choppped Garlic
2 Hot Green Chilies -- minced
1/4 Teaspoon Tumeric
1 1/2 Pounds Mushrooms, Cleaned And -- cut into 1" pieces
1/2 Teaspoon Coarse Salt -- or to taste
1 Teaspoon Roasted Cumin Seeds -- crushed
2 Tablespoons Chopped Fresh Corianer -- for garnish

1. Measure the spices and place them right next to the stove in
separate piles. Heat the oil in a kadhai, wok, or large frying pan
over medium-high heat for 3 mintes. Add the onion and cook, stirring,
for 3 minutes. Add the ginger, garlic, and chilies, and cook for 2
more minutes.

2. Add the tumeric, mushrooms, and salt. Cook, turning them, until
all the moisture evaporates and the mushrooms begin to fry (about 15
minutes). Lower the heat, sprinkle on the cumin seeds and the lemon
juice, mix well, and contuinue cooking until the mushrooms absorb the
lemon juice and look fried (about 5 minutes). Turn off the heat and
serve warm, at room temperature, or cold, sprinkled with chopped
fresh coriander