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Deep-Fried Masa Turnovers with Cheese

Dough
1 pound fresh masa or 1 3/4 cups Masa Harina?
    mixed with 1 cup plus 2 tablespoons hot water
2 tablespoons lard or vegetable shortening
1/4 cup flour *
Generous 1/2 teaspoon salt
1 scant teaspoon baking powder

If using Masa Harina?, mix it with the hot water, cover and let stand 20 to 30 minutes. Mix the fresh masa with the lard or shortening, flour, salt and baking powder. If necessary, correct the consistency of the dough. Divide into 12 balls and cover with plastic wrap.

* Use 1/3 cup flour if using Masa Harina?.

Filling
2 1/2 cups grated Monterey ack or mild
    Cheddar cheese
12 leaves epazote

Divide the filling into 12 portions. Press each portion into a flat oval, about 2 x 2 1/2 inches. Using a tortilla press, flatten a ball of the dough between sheets of plastic to make a 5-inch rather thick tortilla. Remove the top piece of the plastic. Lay one portion of filling across half the uncovered tortilla, leaving a 1/2-inch border around the edge. Top with a leaf of epazote. Slip your hand under the plastic beneath the uncovered side of the tortilla, then carefully fold the tortilla over the filling. Press the edges together to seal.

Peel the plastic off the top of the turnover, then flip the turnover onto one hand, uncovered side down, and peel the plastic off the bottom. Lay on plastic wrap on the counter. Continue making the remaining masa balls into turnovers and lay each one apart from the next to ensure easy retrieval. Cover with plastic.

Heat oil to 375 degrees F, then fry the turnovers 2 at a time, until browned, about 2 minutes per side. Drain on paper towels and keep warm in a slow oven until all are ready. Serve immediately.

Enchiladas, Sonora Style

2 pounds masa
1 pound grated longhorn cheese
4 tablespoons shortening
2 medium-size onions, chopped
1 small can chopped olives
1 egg
1 teaspoon vinegar
Salt

Mix masa with egg, salt and 1/4 pound of grated cheese, until well blended. Make into balls the size of large walnuts. Set ball between two wax papers and press into patties. Fry in deep shortening, dip into basic red chile sauce. Place in pan and sprinkle with chopped onions, vinegar, chopped olives and grated cheese. Heat until cheese is melted.

Garnish with shredded lettuce. Serve immediately.

Flamed Cheese (Queso Flameado)

8 ounces asadero or Monterey jack cheese, coarsely grated)
4 ounces panela cheese, or additional asadero or Monterey
    jack cheese, coarsely grated
1 or 2 fresh serrano chiles, chopped
1 pound cooked chorizo (optional)
Flour or corn tortillas, warmed
1 or 2 favorite salsas

Preheat oven to 375 degrees F.

Place a shallow baking dish in the oven to warm for about 5 minutes. Remove the heated dish from the oven. Sprinkle the cheeses evenly in the dish, then top it with chile and chorizo. Place the dish in the oven and bake for about 10 minutes, until the cheese is melted through and bubbly.

Serve immediately, accompanied with tortillas and salsa.

Alternately, you may cook the dish over a single layer of charcoal coals after the coals have died down to the point that they are covered in gray and white ash.

Variations
Omit chiles and chorizo, and top the cheeses with toasted sesame seeds.

Omit chiles and chorizo, and drizzle adobo sauce from canned chipotles over the cheeses.

Baked Macaroni Western Style

2 cups macaroni, uncooked
1 1/2 cups milk
3 tablespoons light cream
2 tablespoons butter
2 tablespoons flour
2 cups Cheddar cheese, shredded
1 cup tomatoes, chopped
3 tablespoons green chiles, diced
1/2 teaspoon cayenne pepper
Salt, to taste

Cook the macaroni according to package directions; drain well.

Meanwhile, warm the milk and cream in a small saucepan over medium heat, or in a glass measuring cup in a microwave oven for about 2 minutes. Do not boil.

In another saucepan, melt the butter and add flour, stirring until a paste forms. Pour the warmed milk into the butter mixture and cook, stirring constantly, until thick and creamy. Add cheese a little at a time, stirring until melted.

Stir in tomatoes, chiles and seasonings. Combine the hot macaroni and the sauce, blending well. Pour into a buttered, 2-quart casserole dish. Bake uncovered at 400 degrees F for 35 to 40 minutes, or until top is nicely browned.

Rancho Pasta

1 pound angel hair pasta
Enchilada sauce, simmered until very thick
1/2 cup feta cheese, grated

Cook the pasta until it is al dente. Top with sauce, then sprinkle on the cheese.

Serves 4.

Southwestern Macaroni

2 tablespoons soft butter
2 cups milk
1 1/2 cups Cheddar or jack cheese, cubed
2 cups dry, uncooked macaroni
1/2 teaspoon salt
1/2 teaspoon mustard
2 tablespoons green chiles, chopped
2 eggs, beaten
2 tablespoons butter, melted
1/2 cup bread crumbs

Preheat oven to 350 degrees F. Mix all ingredients except butter and bread crumbs. Put into a casserole. Sprinkle with crumbs mixed with butter. Bake 40 to 50 minutes.

Spaghetti in Red Chile Sauce

8 ounces spaghetti
1/2 cup melted butter
1/2 cup evaporated milk or heavy cream
1 garlic clove, mashed
2 cups red enchilada sauce
Salt
Pepper
1 cup grated Monterey jack cheese
3 tablespoons grated Parmesan cheese
1 teaspoon Mexican oregano

Cook spaghetti with salt; drain. Add melted butter and evaporated milk or heavy cream mixed with garlic. Fold in warm red enchilada sauce. Add salt and pepper to taste. Spoon into a long baking dish. Sprinkle with mixed cheeses and oregano. Bake, covered, at 325 degrees F, until bubbling, about 15 minutes. Check often as red sauce tends to scorch easily.

Cow Patty Cobbler

2 cups all-purpose flour
4 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups granulated sugar
4 teaspoons cocoa
1/4 cup vegetable oil
1 cup milk
1 cup chopped pecans
2 cups firmly packed brown sugar
8 teaspoons cocoa powder
3 1/2 cups boiling water

Mix together flour, baking powder, salt, sugar and cocoa. Stir in oil, milk and pecans. Pour into a Dutch oven.

Mix together brown sugar and cocoa. Sprinkle over top of cake batter. Pour boiling water over the top. DO NOT STIR! Bake at 350 degrees F for 45 minutes.

Quiche in a Green Chile Shell

1/2 pound bulk chorizo sausage
2 (4 ounce) cans whole green chiles, drained well
4 ounces Monterey jack cheese, shredded (1 cup)
5 large eggs
1/2 cup milk
1/4 teaspoon pepper

Preheat oven to 350 degrees F. Generously grease a deep 9-inch pie plate.

Cook the sausage in a skillet until done, stirring often; drain on paper toweling.

Cut a lengthwise slit in each chile and open up. Arrange on the bottom and up sides of the pie plate forming a shell. Sprinkle with the cheese and sausage.

Beat the eggs slightly and then beat in the milk and pepper. Pour the mixture into the chile-line pie plate. Bake, uncovered, until a knife inserted halfway between the center and the edge comes out clean, about 30 minutes. Let stand for 10 minutes before cutting.

Cheese and Tortilla Pie

1/2 pound Monterey jack cheese, grated
1/2 pound Cheddar cheese, grated
1 can sliced black olives
3 or 4 chopped green onions
8 (4-inch) corn tortillas
1 1/2 cup cottage cheese
1/2 cup sour cream
1 (8 ounce) can tomato sauce
1 (8 ounce) can green chile salsa

Preheat oven to 350 degrees F. Grease a 3-quart casserole.

Combine the grated cheeses, olives, green onions (reserve 1/4 cup of the cheese for tipping). Combine cottage cheese and sour cream.

In prepared casserole start layering tortillas, cottage cheese mixture and cheeses. Repeat.

Combine tomato sauce and green chile salsa and pour over top of casserole. Top with remaining grated cheese. Bake covered for 40 minutes.

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