Spanish Pork Tenderloin Cutlets
Pound tenderloin out flat; cover with flour, seasoned with salt, pepper and chili powder. Fry brown in hot olive oil or bacon fat. Place triangles of toast in center of platter, arrange cutlets standing around toast. Put lettuce cups around outside of cutlets and fill with half of peeled tomato, sprinkled with cooked rice and parsley, salt and chile powder, or, tomatoes stuffed with a mixture of meat and rice, seasoned with salt, chile powder, onion and butter. Bake until brown on top. Garnish with parsley and set twig of parsley in center of toast.
Mexican Meat Cakes
Mix pork sausage and hamburger equal parts, to two cups meat add one cup wet bread, add one egg, one-fourth cup onion, teaspoon salt, tablespoon green chile pulp, mix and make into cakes one inch thick, put one cup prepared sauce in pan and heat, place meat in sauce, cover, simmer till done.
Spanish Meat Cakes (Delicious)
Use finely ground beef, veal or chicken—raw or cooked. To each cup meat, add one-half cup wet bread crumbs, one-fourth cup chopped mushrooms, browned in a little butter, teaspoon onion juice, one-fourth cup white sauce and salt to taste. Make into round flat cakes; fry in small amount olive oil and butter, until brown; make a sauce of six chopped olives, one-fourth cup mushrooms, tablespoon onion, tablespoon flour in tablespoon each of olive oil and butter; add salt and paprika, and cup of fresh or canned tomatoes, and tablespoon green chile pulp, and pour around meat cakes. Sprinkle with chopped parsley.
Mexican Meat Dumplings
Mix one cup meat raw or cooked, add one-half cup chopped bacon, one-half cup tomatoes, teaspoon salt, tablespoon chile pulp or chile powder, mix to thick dough with corn meal, make into balls size of walnuts, drop in salted boiling water and tomatoes, little lard and corn meal to thicken water when meat is done.