California Mexican-Spanish Cook Book: Selected Mexican and Spanish Recipes

by Bertha Haffner-Ginger

Spanish Onions

Brown two tablespoons of flour in two tablespoons butter; add two tablespoons chopped onion, two tablespoons sliced olives, two tablespoons raisins, chopped sour pickle, one tablespoon parsley, two tablespoons chopped nuts, one-half cup bread crumbs, one-half cup cooked chicken, pork or veal, one teaspoon salt. Fill onions that have been boiled tender, and centers removed—pile high—put large lump cheese on top and bake. Serve with sauce made of one tablespoon butter, one tablespoon flour, two tablespoons lemon juice, one-half cup water and finely chopped parsley.

Spanish Stuffed Potatoes

Rub lard on large smooth potatoes. Bake until soft; cut off a slice and cut out center of potatoes, add two tablespoons butter, one tablespoon of finely cut parsley, two tablespoons of pimiento—chopped—cucumber, chopped—one-fourth teaspoon chile powder, two tablespoons hot milk, one-half whipped egg; beat up until light, fill potato shell. Place two strips of bacon on top, set in oven until bacon is crisp. Garnish with stripe of pimiento and parsley.

Mexican Baked Macaroni or Spaghetti

Cook and drain macaroni or spaghetti, two cups of either; heat one-fourth cup olive oil, add clove of garlic and one-half cup chipped dried beef, cook until beef curls, add tablespoon flour, brown, add one-half cup chopped mushrooms, two tablespoons green chile pulp, one large pimiento chopped fine, add two cups tomatoes, cook all together, salt to taste, mix with macaroni, put in baking dish, cover with grated Mexican cheese (Queso Mexicano), bake till cheese is melted.

Calabasas (Summer Squash)

Cook round summer squash in salted water until tender; remove centers. Mix with egg, bread crumbs and grated cheese, salt and chile powder. Fill center of squash, pile high, sprinkle with cheese, and bits of butter; bake in a hot oven. Garnish with bits of red chile pepper and chopped parsley mixed with a little hot butter.