Early May holidays are reason to party

When asked what May 5 is, nearly anyone will usually know it is Cinco de Mayo, a May holiday commemorating Mexico's independence from France. However, the date does have a little different meaning for me: It is my grandmother's birthday.

Although she has been gone for many years, memories of her flood my mind. Among those are of her tall made-from-scratch angel food cakes with maraschino cherry icing, the slice-and-bake refrigerator cookies that we would sneak from the freezer on the back porch, and her fabulous homemade noodles. I have nearly perfected her noodle but just can't get the sauce. Oh, how I wish someone would have written it down. As we approach Mother's Day this Sunday, I encourage you to establish or continue family traditions, as those are memories that last forever.

Let's see ... oh, yes, Cinco de Mayo. I'm certain that here in America's heartland Mexican food is not what it is like in Mexico. With new flares of Tex-Mex, southwest flavor or American-Mexican, there is a flavor that will suit your family just fine. I have pulled out a few Southeast Missouri Mexican dishes to share with you today. I encourage you to celebrate Cinco de Mayo. After all, it's another opportunity to cook and party.

Cheryl's Best Enchiladas

1 large package flour tortillas

1 can Old El Paso enchilada sauce

1 diced medium onion

1 bag shredded Cheddar cheese

1 pound ground beef, cooked or cooked and shredded chicken

1 small can green chili

Pour 1/2 can of the sauce, onion and green chili into the meat. Place 1 spoonful into tortilla shell and roll tightly. Place enchiladas in greased 9-by-13-inch pan, fitting them snugly together. Add 1/4 cup water to remaining sauce in can and pour over tops of enchiladas. Pour in 1/2 cup water and cover with foil. Bake 25 minutes at 350 degrees. Remove foil and cover with shredded cheese and allow to melt.

Mexican Rice with Corn

1 small onion, chopped, about 1/2 cup

1/2 small green bell pepper, chopped

2 teaspoons olive oil

2 garlic cloves, minced

1 cup uncooked long-grain rice

1 cup chunky salsa

1 (14-ounce) can low-sodium fat-free chicken broth

1 cup frozen whole kernel corn

1 teaspoon chicken bouillon granules

1/2 teaspoon pepper

Saute onion and bell pepper in hot oil in a medium-size heavy saucepan over medium-high heat 5 minutes; add garlic, and saute 1 minute. Add rice and salsa; saute 2 to 3 minutes or until most of the liquid is absorbed. Add broth and remaining ingredients. Cover, reduce heat, and simmer 15 to 20 minutes or until liquid is absorbed. Stir once to combine ingredients. Cover, remove from heat, and let stand 10 minutes.

Mexican Stuffed Shells

20 to 24 jumbo pasta shells

1 pound ground beef

1 (12- to 16-ounce) jar picante sauce

1/2 cup water

1 (8-ounce) can tomato sauce

1 (4-ounce) can chopped green chilies, drained

1 cup Monterey Jack cheese, shredded

1 (2.8-ounce) can French fried onions

Brown beef and drain. Combine picante sauce, water and tomato sauce. Stir 1/2 cup tomato mixture into the beef along with the chilies, 1/2 cup cheese and 1/2 can onions; mix well. Pour 1/2 of sauce into the bottom of an 8-by-12-inch baking dish. Stuff shells with beef mix and arrange in the dish. Pour remaining sauce over the shells. Bake, covered, at 350 degrees for 30 minutes. Top with remaining cheese and onions. Bake uncovered for 5 minutes more.

Taco Chicken Skewers

1 (8 ounce) container sour cream

1 (7 ounce) jar green salsa

2 tablespoons chopped fresh cilantro

1 (1 1/4 ounce) envelope taco seasoning mix, divided

4 skinned and boned chicken breast halves, cut into 1-inch pieces

Fresh cilantro leaves for garnish

Combine first three ingredients and 1 teaspoon taco seasoning mix in a bowl, stirring well. Cover and chill up to 8 hours. Toss chicken with remaining taco seasoning mix. Cook chicken in a large nonstick skillet coated with nonstick cooking spray, over medium-high heat 6 to 8 minutes or until done. Serve immediately, or cover and chill up to 2 hours. Serve on skewers with salsa mixture. Garnish as desired.

Creamy Guacamole

4 ripe avocados, peeled and seeded

1 (8 ounce) package light cream cheese, softened

1/2 cup picante sauce

2 tablespoons lemon juice

1 teaspoon garlic salt

Chopped cilantro for garnish

Mash avocados and cream cheese with a fork or potato masher. Stir in picante sauce, lemon juice, and garlic salt. Cover and chill up to 2 hours, if desired. Garnish as desired. Serve with tortilla chips.

This Mexican shortbread cookie is delicious served with coffee as a light dessert. As part of the fiesta, they are served in bright colored papers as a little hidden treasure.

Polvorones

2 cups flour

1/2 teaspoon baking soda

1 cup ground peanuts or almonds

1 cup powdered sugar

1 cup butter or margarine, cut up

Powdered sugar

Colored tissue paper squares, 4-by-4 inches

Wax paper squares, 4-by-4 inches

Combine first four ingredients. Cut in butter with a pastry blender until mixture is crumbly. Turn dough onto a lightly floured surface. Roll into an 8-by-6 inch rectangle, 1/2-inch thick.

Cut dough into 24 2-by-1 inch pieces, and arrange on a lightly greased baking sheet. Bake at 350 degrees for 15 minutes or until cookies are lightly browned. Remove to wire racks to cool. Roll polvorones in powdered sugar. Top each tissue paper square with 1 waxed paper square. Place a polvorone in center of squares. Wrap in paper, gently twisting ends of paper to seal. Yields 2 dozen.

Have an enjoyable fiesta and may that festive spirit carry over to Mother's Day. Party like there is no tomorrow. Until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at smcclanahan@semissourian.com or by mail at P.O. Box 699; Cape Girardeau, Mo. 63701. Recipes published have not been kitchen-tested by the Southeast Missourian staff.