October 29, 2012

Ella’s Kitchen

I have shared with you some recipes that I was fortunate to sample while I was visiting in Grand Junction, Colorado. These are authentic Mexican dishes that were prepared by local residents. The event was a fundraiser for an educational center in Grand Junction.


[Ella can be contacted at ellaweeza@yahoo.com or Ella – 50+ Lifestyles, 804 W Lombard Street, Davenport, IA, 52804]

Chaska (Corn Appetizer)

This was the appetizer we were given when we arrived. It was served in a clear plastic cup with the corn on the bottom of the glass, butter then a tablespoon of grated Parmesan, mayonnaise, salsa drizzled on them the lime squeezed over it. It had the layered look, then we mixed it up as we ate it. Very festive!

To taste: Corn Parmesan Salsa
Mayonnaise Butter Lime

Cook corn in butter with a little bit of salt. Serve a little bit of corn in a glass dish. Add a teaspoon of mayonnaise, half a teaspoon of butter, salsa (to taste), Parmesan Cheese (to taste) and lime (to taste). Repeat this until the glass is full and mix everything together.

Salsa de Arbol
by Alicia Ramirez

Arbols are slender red peppers – very hot.
A milder pepper could be substituted.
Tomatillos are also called “tomate verde”
meaning green tomato. I have seen them
in the grocery stores.

1/2 lb. tomatillos 1 garlic clove
2 Roma tomatoes 1/2 teaspoon salt
4 to 6 dry arbol chilies

Peel tomatillos from their husks and rinse with warm water to clean off any dirt. Rinse tomatoes, peel garlic, add ingredients to a medium size pot filled with enought water to cover ingredients. Add the arbol chilies. Boil for approximately 10 minutes until all ingredients are tender. Let cool, drain water, then place all ingredients in a blender adding the salt. Blend thoroughly until everything is liquefied. Serving size approx. 2 cups.

Arroz Con Leche
By Leticia Hernandez
A very tasty rice pudding dessert

1 cup rice
8 cups of water
1 1/2 cups milk
1 can condensed milk
1 can evaporated milk
Cinnamon sticks to taste
Raisins or vanilla extract (optional)

Begin to cook the rice with water and cinnamon sticks. Once it is cooked, add the condensed and evaporated milk. Bring the mixture to a boil at medium heat for 45 minutes. While it cooks, you must constantly stir so that it does not burn or stick. Enjoy!