Farmers' champion. (Elgin, Okla.) 1912-1922, 1913-10-22
SOME MEXICAN DISHES
coNcocrioNe IN FAVOR WITH
QUA ooUThgRN NG,ohOoRA
essiiy prsparsd end should Prove Q
Welcome chanes-otufFsd Pep
psrs Excellent FOR These Who
Like hot Food.

There comes q time In the life Of
every housekeeper when she 10 die.
satidsd with the dishes she has made
for years and longs for new ones.
The following Mexican recipes hav"
been tried. are easily prepared and
not only will be . change but are also
palatable.
Chiles Rellenos (stufied peppers).-
Select as many bullnose green peppers
~ are Necessary. one for each person.
Scald In salt water and then In fresh
until the thin outer skin may be slip
ped on. leaving the plush exposed.
Open carefully and remove seed Pre-
pare mixture Of grated cheese.
Parmesan preferred; bulk pork sau-
sage that has been seasoned AMI fried.
chopped boiled eggs. fine chopped
onion and bit of a Glove or garlic II
liked. Stun the pepper with the mix
ture, close the end with bread. dip
In batter made Of the yolk Of egg and
-four and fry In . deep pan In which
the lard Is sizzling hot Remove with
a colander spoon, place on a napkin
to dr. In OF superfiuous grease. and
serve on hot plate.
Huevos Rancheros Country Eggs).
Break six fresh eggs In deep
dish. Beat into them six small chop
ped onions, two chopped green pep
pers. two ripe tomatoes that have
been skinned and ground to pulp
In q mortar. Have a deep pan with
hot lard, fry until done and serve in
hot dish.
Frijoles (Beans) This Is q deli
cious variation Of the usual tasteless
bean Soak the beans over night, or
If canned boil them until easily
mashed with pestle. Chop two
white onions and boil with the beans.
when the beans can be mashed be-
tween the fingers remove from the
fire. strain of the liquor. season with
a pinch of cayenne pepper. black pep
per and salt to taste, mash until they
are Of the consistency OF dough. mold
in form Of chicken croQuettes and fry
in a small quantity of hot lard, brown
Ing the croquettes on all sides. Mexi-
cans serve beans as the last course
before dessert and at luncheon and
dinner, be the dinner re.er 81 iO NAL.
Sopa de Arroz (Creole h.ee).-
Clean and wash half cup of rice;
place in a shallow dish and let 1, thor
oughly dry in the sun. Have ready
Boston bean pot In which two table
spoonfuls of lard Is boiling. Stir in
the rice and let 1t fry gently until
the lard is absorbed. Mash two ripe
tomatoes with a pestle. removing the
skins Pour into the rice cup and O
half OF boiling water, stir In the toma-
toes, add salt; let the mixture boil
a short time, stirring occasionally;
place at the back of the stove and
let II steam done, taking care not to
touch the rice. Each grain will be
cooked and will be sepa-
rate To be eaten at luncheon or din. !
ner, with fried egg served on each |
plate.
Enchiladas (Sandwiches) .-Halve a
Vienna roll, place on It lettuce leaf.
and use the following mixture rs fill. I
ing: Sausage meat fried and stirred !
until the meat does not cling to-
sether; chopped red tomato. chopped |
boiled egg. chopped green peppers.
grated cheese, a pinch of cayenne pep
per. salt to taste. Mix thoroughly
md fill each lettuce leaf Cut and
ing small white onions on top. Deli |
,ious and appetizing for mems lunch
,Ons