Algunos favorites mexicanos de Chester Mills - Gracias!

I really enjoy visiting with some of our men customers at the senior center about the enjoyment they find in cooking. Chester from Texas has a Mexican flare to his cooking, while Jack tries just about any recipe and always puts his own personal spin on it, and Ken makes the most amazing pecan candy. I have had so many wonderful conversations with the men about how they cook, why they cook and who they have cooked for. All are great stories and certainly something we have in common.

Today in this recipe swap column it is all about Chester Miller and his Mexican twist on recipes he has enjoyed cooking. Some may already be familiar to you, just a little twist on your old favorite.

Chicken Enchilada Casserole

1 (2 1/2 to 3 pound) chicken

1 can condensed cream of mushroom soup

1 can cream of chicken soup

1 cup chicken broth

1 (4 ounce) can chopped green chilies

1/2 cup finely chopped onion

1/4 teaspoon black pepper

Salt to taste (easy does it because of the canned soups)

12 tortillas

8 ounces sharp cheddar cheese, grated

Cook and bone chicken and cut up in bite size pieces. Reserve 1 cup of chicken broth. Sauté onions in a small amount of butter to soften. Combine soups, green chilies, onion, pepper and salt; blend well. Add the cup of chicken broth to this mixture. Using the same skillet you cooked the onions in, heat the tortillas in a greased skillet, just long enough to soften on both sides. Cover the bottom of a 2 1/2 to 3-quart casserole dish with tortillas; spread half of the chicken over this layer, then half the sauce, then half the grated cheese. Repeat all layers, ending with cheese. Bake at 350 degrees for 25 to 30 minutes.

Mexican Tamale Pie

Corn meal crust:

5 cups water

2 teaspoons salt

1 teaspoon chili powder

2 to 3 cups white corn meal

Combine cold water, salt, chili powder and corn meal in saucepan over medium heat. Cook until thickened, about 15 minutes, stirring frequently. Line the sides and bottom of a buttered 2-quart rectangular casserole wit 2/3 of the meat mixture.

Tamale pie filling:

2 tablespoons shortening

1 pound ground beef

1 cup chopped green peppers

1 cups chopped onion

1/2 cup chopped celery

1 clove crushed garlic

1 cup sliced ripe olives

2 cups tomatoes

1 (8 3/4 ounce) can cream style corn

1 tablespoon chili powder

1 teaspoons salt

1 cup grated cheese

Melt shortening in skillet; brown meat. When you cook meat, add a little water and when it is brown you can pour off the water and most of the grease will go with it. Add remaining ingredients, except cheese. Simmer about 20 minutes. Place in casserole dish. Top with remaining crust. Cut in squares. Sprinkle with grated cheese. Bake in 350 degree oven about 45 minutes.

Huevos Rancheros

Serves 4 to 6 people and takes less than 20 minutes.

6 eggs

3 tablespoons of self rising flour

1/2 cup salsa, green chili sauce or red

1/2 cup shredded cheese

Break eggs in a bowl and add flour and mix well. Pour in a greased skillet over low flame or heat. When it is done enough to be able to turn over, pour salsa over the top of the egg mixture and leave for a little while, then turn over until done. Cut and place portions on plates and take shredded cheese and sprinkle over the top while hot. You may wish to put this on tortillas to roll up and eat.

Refried Beans

1 large can refried beans

1 large onion, chopped fine

1 or 2 large tomatoes, cut into small cubed pieces

1/3 bottle hot sauce

1/2 cup finely chopped celery

1 teaspoon salt

3 or 4 large dill pickles, chopped fine

1 can Ro-Tel diced tomatoes and green chili

Place refried beans in a large bowl. Then put in all ingredients, including can of Ro-Tel tomatoes. Stir well till all is mixed together. Beans are now ready to serve. You do not need to heat unless desired.

Guacamole

3 avocados

1 large or two small tomatoes

1 medium onion

1 tablespoon lemon juice

1/2 teaspoon salt

1/2 tablespoon MSG

2 heaping tablespoons Miracle Whip salad dressing

Peel avocados and take out pit. Place in bowl. Mash with a potato masher till it makes a chunky paste. Cut tomatoes until finely diced pieces and do the same to the onion. Put all ingredients in avocado mixture and stir to combine.

Texas Dip

2 pounds lean ground beef

2 cans Ro-Tel diced tomatoes with green chilies

2 tablespoons Worcestershire sauce

2 pounds Velveeta cheese

Cook hamburger by adding a cup of water. When meat is brown drain off all grease and fat. Add chunks of Velveeta cheese to the meat. Add remaining ingredients, stir and allow to melt and simmer together for a few minutes, stirring so cheese does not stick. Put in a crock pot to keep warm and serve with chips.

Have a great week, and until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at news@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, MO 63702. Recipes published have not been kitchen-tested by Southeast Missourian staff.