Recipes

• 1/2 cup finely chopped onion
• 1/4 cup finely chopped celery
• 1 1/2 tablespoons butter
• 1 can (10 1/2 ounces) cream of celery soup
• 1/3 cup milk
• 1 small package (3 ounces) cream cheese
• 4 cups (loose pack) frozen hash brown potatoes
• 1/2 cup shredded sharp Cheddar cheese

In a saucepan, saute onion and celery in butter slowly until tender. Add soup, milk, and cream cheese; cook over medium low heat, stirring, until smooth. Combine potatoes and onions in a large bowl; stir in the soup mixture.

Pour into a 10x7x1 1/2 inch baking dish; cover with foil. Bake at 350° for 1 hour and 15 minutes, or until potatoes are tender. Remove foil and top with the shredded cheese. Return to oven to melt cheese. Hash Brown Casserole Recipe serves 6.

Dog Food Potatoes(Mama's recipe)

one 2-pound bag frozen hash brown potatoes

half-cup chopped onion

half-cup melted margarine (save half for top)

10 ounces grated mild cheddar cheese (maybe a bit more)

1 can cream of chicken soup

1 teaspoon salt

half-teaspoon black pepper

1 cup sour cream (or a pint if you like)

one-fourth teaspoon cayenne

bread crumbs

PREPARATION:

Mix all ingredients together except reserved margarine and bread crumbs. Put in

well-greased casserole, sprinkle top with crumbs and then melted margarine.Bake

for an hour and 10 minutes in 350-degree oven. (Sometimes needs to bake 10

minutes or so longer.)

How to make menengiç coffee: The method is the same as Turkish coffee but consider that you need to use milk!

Ideally you need a little pot with the long handle(rakweh) but also you can easily make your coffee in a small saucepan too. Measure out the number of coffee cups you would like to make by pouring milk in a demi tasse (one cupful per person) and pour the milk in the rakweh or saucepan. If you wanna drink it with a small cup,add a heaping teaspoon of either very finely ground menengiç per each cup of milk, and depending on how sweet you like your coffee, omit the sugar altogether or add up to a teaspoon per cup. Mix and place over a medium heat. Bring to the boil but be vigilant. The coffee will boil over, so, watch it closely as it starts rising and take off the heat just as it is about to boil over. Let the coffee settle, then boil again. If you like foam on your coffee, two or three boils will be enough. If not, boil several times until there is no more foam. Enjoy

• Corn or maize (Zea mays), tomato(Solanum lycopersicum) and cocoa (Theobroma cacao) - the later used to make chocolate - are the three most important crops introduced from Mexico to the world. All three were domesticated, or brought from wild shrubs and plants into farmable crops, by ancient Mesoamerican civilizations (i.e: living in south-central Mexico), some three millenia ago.
• Montezuma's Revenge is the name of the sickness commonly associated to any foreigner in Mexico eating spicy, hot Mexican food and having a painful digestive disorder including diarrhea and stomach cramps. It usually happens because foreign people is not accustomed to Mexican chili and sauces; many think it is due to unhygienic preparation methods, but the truth is, the "hot sauces" sold outside of Mexico are "for kids", and when a foreigner tastes the "real deal", such condiments will wreak havoc on his or her digestive system.
• The "Mexican Food" commonly sold outside of Mexico has nothing to do with traditional Mexican Food. What American franchises such as Taco Bell, Del Taco or Red Burrito actually sell is "Tex-Mex", composed by fajitas, burritos, tacos and quesadillas, which are but a small sample of such type of cuisine.
• Although Corona is the most popular Mexican beer in the world, most Mexican people think of it as awfull, being the second worst behind Tecate, the later regarded as almost canned pee.
• In Mexico, all parts of the cow are used for food. And I mean all of it: from the tongue (lengua), the testicles (machitos), the stomach parts (buche), the uterus (nenepil) and the udder (nana). Most of these parts are cooked as stews and eaten with tortillas. These are known as tacos de guisado. Of course, there are more standard cuts such as the arrachera (flank steak) which can be used to grill fajitas.

• Corn or maize (Zea mays), tomato (Solanum lycopersicum) and cocoa (Theobroma cacao) - the later used to make chocolate - are the three most important crops introduced from Mexico to the world. All three were domesticated, or brought from wild shrubs and plants into farmable crops, by ancient Mesoamerican civilizations (i.e: living in south-central Mexico), some three millenia ago.
• Montezuma's Revenge is the name of the sickness commonly associated to any foreigner in Mexico eating spicy, hot Mexican food and having a painful digestive disorder including diarrhea and stomach cramps. It usually happens because foreign people is not accustomed to Mexican chili and sauces; many think it is due to unhygienic preparation methods, but the truth is, the "hot sauces" sold outside of Mexico are "for kids", and when a foreigner tastes the "real deal", such condiments will wreak havoc on his or her digestive system.
• The "Mexican Food" commonly sold outside of Mexico has nothing to do with traditional Mexican Food. What American franchises such as Taco Bell, Del Taco or Red Burrito actually sell is "Tex-Mex", composed by fajitas, burritos, tacos and quesadillas, which are but a small sample of such type of cuisine.
• Although Corona is the most popular Mexican beer in the world, most Mexican people think of it as awfull, being the second worst behind Tecate, the later regarded as almost canned pee.
• In Mexico, all parts of the cow are used for food. And I mean all of it: from the tongue (lengua), the testicles (machitos), the stomach parts (buche), the uterus (nenepil) and the udder (nana). Most of these parts are cooked as stews and eaten with tortillas. These are known as tacos de guisado. Of course, there are more standard cuts such as the arrachera(flank steak) which can be used to grill fajitas.

1 package shredded chedder or Mexican cheese

2 cans Hormel Chili, no beans

Tortilla or Corn chips

1. Take a large plate and spread cream cheese over the bottom of the plate.

2. Open and evenly spread both cans of chili on top of the cream cheese

3. Top with Shredded cheese

Place Plate on microwave and cook on high for about 4 minutes or until all the cheese is melted on the top and the dip is hot and bubbly.

Serve with Corn Chips (Tostitdos, etc.)