The Prince George's enquirer and southern Maryland advertiser. (Upper Marlborough, Md.) 1882-1925, 1913-10-24
SOME MEXICAN DISHES
coNcocTIONS IN FAVOR WITH
OUR SOUTHERN NElGHBORS.
Easily Prepared and Should Prove a
Welcome chanse-stuffed Pep
pers Excellent for Those Who
Like Hot Food.

There comes a time in the life OF
every housekeeper when she is dis
satified with the dishes she has made
for years and longs for new ones.
The following Mexican recipes have
been tried, are easily prepared aad
not only will be a change but are also
palatable.
Chiies Rellenos (stuffed peppers).-
Select as many bullnose green peppers
as are necessary, one for each person.
Scald in salt water and then in fresh
until the thin outer skin may be Slip
ped of. 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 and fried,
chopped boiled eggs, fine chopped
onion and a bit of Glove or garlic II
liked. Stuff the pepper with the mix
ture, close the end with bread, dip
in batter made of the yolk Of egg and
flour and fry in a deep pan in which
the lard is sizzling hot. Remove with
a colauder spoon, place on a napkin
to drain off superfuous grease, and
serve on hot plate.
Huevos Rancheros Country Eggs).
Break six fresh eggs in a 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 a mortar. Have deep pan with
hot lard, fry until done and serve In
hot dish.
Frijoles (Beans) This is 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 off 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 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 never so formal
Sopa de Arroz Creole 7ice).-
Clean and wash half cup Of rice;
place in shallow dish and let it thor
oughly dry in the sun. Have ready
a Boston bean pot in which two table
spoonfuls of lard is boiling. Stir In
the rice and let it fry gently until
the lard is absorbed. Mash two ripe
tomatoes with pestle. removing the
skins. Pour into the rice cup and
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 it steam done, taking care not to
touch the rice. Each grain will be
thoroughly 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 a lettuce leaf,
and use the following mixture as fill
ing: Sausage meat fried and stirred
until the meat does not cling to-
gether; chopped red tomato. chopped
boiled egg, chopped green peppers,
grated cheese, pinch of cayenne pep
per, salt to taste. Mix thoroughly
and fill each lettuce leaf. Cut and
ring small white onions on top. Dell.
cious and appetizing for mems lunch
cons