this year marks the 150 year anniversary the first celebration was held may 5 , 1862 when the mexican american community in california celebrated mexico's victory over the invading french in the battle of puebla .
celebrate with music ♥ food ♥ family and friends
menu
enchiladas
pinto beans w/ green chili salsa spanish rice and home made tortillas margarita pie
sangria
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enchiladas
1 1/2 lbs ground beef
1/2 c sliced green onions
1 to 2 T chili powder
2 10-ounce cans enchilada sauce
1 1/2 garlic salt 1/4 to 1/2 t pepper
2 T cooking oil
12 corn tortillas
1 c shredded cheddar cheese
1 c shredded monterey jack cheese
sliced green onions
dairy sour cream ( optional )
cook ground beef and 1/2 c green onion till meat is brown and onions are tender. drain and add chili powder. cook and stir for 1 minute.
stir in "one" can of enchilada sauce , garlic salt and the pepper simmer meat mixture covered for 20 minutes , stirring occasionally.
meanwhile in a heavy 10 inch skillet heat cooking oil using tongs dip tortilla one at a time in hot oil for ten seconds or just till limp . drain on paper towels.
to assemble , spoon meat mixture onto each tortilla sprinkle with both the cheddar cheese and the monterey jack (saving some of each kind of cheese to garnish enchilada last 5 minutes of baking ). fold tortilla sides to overlap ; secure with toothpick .
arrange in a 13x9x2 baking dish . pour can of enchilada sauce over tortillas
bake covered 350°oven for 20 minutes . uncover and sprinkle remaining cheese and bake 5 more minutes . garnish with sliced green onions . remove toothpicks before serving. serve with sour cream . make 12 servings
green chili salsa
1 large tomato chopped
1 small onion chopped
3 green onions finely chopped
2 T finely chopped pickled jalapeno peppers
2 T white vinegar 1 T pickled jalapeno chili pepper juice
in a small bowl combine tomato , onions and chopped peppers. stir in vinegar and pepper juice. cover and chill for 3 to 4 hrs .
pinto beans
cover beans with hot water and let soak over night in a pressure cooker place beans with ample water to cover salt and pepper to taste , bacon can be added for taste cook on a medium heat for 45 minutes . jalapeno peppers if desired may be added to cooked beans
spanish rice 2 t chopped onion 1 clove garlic minced 1/2 cup chopped celery 3 T shortening oil or olive oil 1 c uncooked rice 3 c canned tomatoes 1 T minced parley salt and pepper
cook onions , garlic and celery in shortening or olive oil. add rice and brown lightly. add remaining ingredients . cook covered over low heat . after 15 minutes check , add water if necessary . cook until rice is tender and liquid is absorbed . serves 6 .
tortillas 2 c masa 1 1/2 c water tortilla press ( can be purchased in kitchen store )
mix together and knead into a firm but springy dough . let rest for 30 minutes to an hour . break off an approximately 2" ball , place in between two sheets of plastic wrap and flatten in press . place on a hot griddle for 1 minute , flip and repeat with other side . reap the remaining dough . makes 6 - 12" tortillas .
margarita pie
purchased 9 inch graham cracker crumb pie crust
filling
1T gelatin
1/2 c lime juice
1/4 c tequila
1/4 c triple sec
1 pint whipping cream
1/2 confectioners sugar
6 to 8 drops green food coloring ( optional )
sprinkle gelatin over lime juice and dissolve it over hot water .when gelatin is dissolved in lime juice . add tequila and triple sec. refrigerate . whip cream until it thickens . add sugar to it , continue beating until there are soft peaks . refrigerate . when gelatin mixture begins to thicken or takes on a thin syrupy quality , beat it into the cream ( with food coloring ) . when they are well combined. stop beating and spoon the mixture into pie shell . refrigerate . before serving garnish with lime , whip cream and strawberries if desired .
sangria 1 bottle red wine 1 lemon cut in wedges 1 orange cut in wedges 1 lime cut in wedges 1 T sugar 1 c raspberries or strawberries ( thawed or frozen ) 1 small can diced pineapple with juice 4 c ginger ail
pour wine in pitcher squeeze fruit wedges into pitcher add can of pineapples with juice add sugar chill over night add ginger ail , berries garnish with lemon , orange and lime wedges
three elderly women sat on an old wooden bench under the shade of a tall oak tree chattering about the meaning of life each carried a book that was opened on their lap but the titles i was unable to see with their voices they filled the park as persuasiveness reckonings expressed in tones that sounded quite utterly impressive yet i did not understand the words that they spoke is it all so complicated this subject i'm hearing that in truth directly affects us all in which book may i seek out the answers to these questions that now lay heavily on my heart .
and you will definitely go back to those nostalgic moments of the fifties . when life seem to be somewhat less than complicated. and dreams of the future just beyond the horizon.
rock n rollin was certainly high on the love list , as girls dolled up in poodle skirts with bobbie socks twisted and strolled across the dance floor to the sounds of the artists that immortalized an era . there too was always something special about those fantastic cherry colas at the soda pop shoppe. hanging with friends and singing doo wop along with the top ten tunes selected on the jute box.
and those ever so unforgettable nights cruising main seated on the right hand side of that dreamy hunk , tight black leather jacket and greased back crew
his arm wrapped around your shoulder so tight .
yes , those were the days of the drive-in theaters ,
popular fifties model chevrolet cars
flip hairdo styles and tight petal pushers capris
and don't forget about that hula hoop !!!
how your hips swing and swayed for hours
trying to keep that hoop orbiting around your waist
1 jar ( 10 oz ) maraschino cherries , drained reserve 1/4 cup set aside 1 box betty crocker super moist devil's food cake mix 1 cup cherry cola carbonated drink 1/2 cup vegetable oil 3 eggs 1 container betty crocker whipped vanilla frosting 1cup marshmallow creme 24 maraschino cherries with stems , well drained
1. heat oven to 325゜F . spray bottom only of 13x9 pan with spray and flour. chop 10 oz bottle of cherries , set aside.
2. in a large bowl . beat cake mix , cherry cola beverage , oil , eggs and 1/4 cup reserved cherry liquid with electric mixer on low for 30 seconds. then medium speed 2 minutes , stir in chopped cherries . pour in pan.
3. bake 34 to 42 minutes or until toothpick inserted in center comes out clean. cool completely , about 1 hour.
4. in small bowl , mix frosting mix and marshmallow cream until smooth. frost cake . top each piece with 2 cherries with stems. store loosely covered.
note : for chocolate covered dipped cherries , melt 1/4 cup semisweet chips and 1 teaspoon shortening in microwave stir . dip well drained cherries with stems into chocolate . refrigerate to set .
