Submitted by Americo
| 12 flour &/or blue corn tortillas, quartered | 1 tbsp ground cumin | |
| 1 tbsp kosher salt | peanut oil (for deep frying) |
Heat 2″ of peanut oil in a high-sided pan to 360°F.Chef’s Note: Goes well with Guacamole.
Submitted by Trish
Serves 6-8
| 5 tbsp margarine, softened | ¼ c. masa harina flour | |
| 1/3 c. sugar | 2 c. corn kernels (fresh or frozen, thawed) | |
| ½ c. cornmeal | ½ c. water | |
| 1 tsp baking powder | ½ tsp salt | |
| 2 tbsp milk | 1 tsp milk |
Chef’s Note: This has also been made in the oven, setting the pan in a water bath. Not sure of the temperature or time.
Submitted by Trish
Servings 6-8
| 6 eggs | 1 tsp white vinegar | |
| 1 tbsp mayonnaise | ¼ tsp prepared mustard | |
| 1 tsp paprika | salt & pepper to taste |
Place eggs in a pot of salted water. Bring the water to a boil, & let eggs cook in boiling water until they are hard boiled, approximately 10-15 minutes. Drain eggs & let cool.Submitted by Carli
| 12 oz. Smoked Salmon | 8 oz. cream cheese | |
| 1/3 c. finely chopped onion | 1 clove minced garlic | |
| 2 tbsp sour cream | 3 tbsp melted butter | |
| 1 tbsp lemon juice | Dash of Tabasco sauce |
Submitted by MoonSpinner
| 1½ Blocks Philadelphia Cream Cheese | 2 c. shredded sharp cheddar cheese | |
| ½ to 1 c. green onions or Vidalia onions | 1 pkg. ham slices (not thin cut) |