Green Chile Sauce

	Ingredients: 2 tablespoons Oil or lard 1 each Clove garlic (optional) 1/2 cup Minced onion (optional) 1 tablespoon Flour 1 cup Water 1 cup Diced green chili 1 each Salt to taste
Method: In oil in a heavy saucepan, saute' garlic and onion. Blend in flour with wooden spoon. Add water and green chili. Bring to a boil and simmer, stirring frequently, for 5 minutes.

Bread Ball With Khoya

	Ingredients: 6 bread slices 250 grams khoya ½ cup caster sugar 4 tbsp condensed milk ½ tsp cardamom 50 grams almonds 50 grams raisins 50 grams pistachios 4 tbsp gram flour Ghee as required
Method: Chop the bread slices, fry it in ghee and sieve till it gets dry. Fry almonds, raisins and pistachios in the same ghee. Heat the ghee and fry gram flour in it. Then take the chopped bread slices with gram flour, cardamom, caster sugar, khoya and condensed milk and mix well and shape them into laddoss.

Chili Mac, Mexican Style

Ingredients: 2 fresh poblano chile peppers 1/2 tablespoon corn oil 1 pound Beef sausage 1 medium onion, chopped 2 cloves garlic, minced 1 (28 ounce) can diced tomatoes with juice 1 (15 ounce) can black beans, rinsed and drained 1 cup water 1/2 pound macaroni 3/4 teaspoon salt, or to taste 1/4 teaspoon black pepper, or to taste 1/2 tablespoon dried Mexican oregano

Method: Preheat oven to broil. Place peppers on a baking sheet and place in oven. Allow skin to blacken and blister, turning the chile peppers until all sides are done. (Note: Do not overcook.) When they are done, place them in a paper bag and seal. In about 15 to 20 minutes, take them out of the bag and peel the skin off each one under running water. Remove the stems and seeds, then chop. Heat oil in a Dutch oven over medium heat. Squeeze Beef out of casings into the hot oil. With a wooden spoon, break up the sausage, and cook about 4 minutes. Remove sausage, and set aside. Stir onion into oil, and cook until soft and translucent. Stir in garlic, and cook for 1 minute. Stir in poblano peppers, and heat through 1 minute. Increase the heat to high, and stir in tomatoes with liquid, black beans, water, macaroni, salt, pepper, and oregano. Bring to a low boil. Reduce heat to low; cover, and cook, stirring occasionally, until the macaroni is al dente, about 10 minutes.

Mexican Pasta Salad

Ingredients: 1 lb dry pasta, of choice (rotini, macaroni, small noodles, etc.) 8 ounces diced Chicken 6 ounces feta cheese, crumbled 20 ounces pineapple chunks 15 ounces corn, drained 10 ounces black olives, sliced, drained 1/2 cup green onion, freshly chopped 1 1/2 cups mayonnaise 2 tablespoons ketchup 3 tablespoons sour cream 2 teaspoons Worcestershire sauce 1 -2 teaspoon garlic powder 1 -2 teaspoon black pepper

Method: Cook pasta according to package directions; drain. Meanwhile, prepare the pasta sauce: mix mayo, ketchup, sour cream, Worcestershire, and seasonings in small bowl. In large bowl, combine pasta, feta, pineapple, chicken, corn, olives, and green onions. Add sauce, mix well. Cover and refrigerate until ready to serve.

Jalapeno Corn Cakes

Ingredients: 3/4 cup flour 1/3 cup masa 1/3 cup corn meal 1/4 cup sugar 1 tablespoon baking powder pinch of salt 1 cup milk 2 eggs

Method: Blend dry ingredients in a large bowl. Blend milk, eggs and oil in a small bowl. Pour the wet ingredients into the dry ones and mix with a large spoon until incorporated. Lumps are okay, do not over mix. Fold in the jalapenos and corn. Heat a large, lightly oiled griddle over medium heat. After griddle is hot, pour the cakes on 1/3 cup at a time. Brown for 1 or 2 minutes on each side. If cakes are browning too fast, turn down the heat a little. Place hot cakes on a towel lined plate and cover with an additional towel to keep them warm. Enjoy alone, top with fresh berries, apricots or a fried egg .