36 lg Jalapeno peppers, roasted and peeled

1/2 lb Cooked, peeled and deveined shrimp, minced

2 ts Mayonnaise

2 ts Prepared chilli sauce

2 ts Minced capers

2 ts Minced green onions

2 ts Minced fresh parsley

1/2 ts Dijon mustard

1/2 ts Horseradish

1/4 ts Paprika

salt & fresh ground pepper

peanut oil

1 3/4 c All purpose flour

3/4 c Beer, room temp

2 Eggs, room temp

3 tb Minced green onions

2 tb Vegetable oil

1 1/2 tb Catsup

2 ts Worcestershire sauce

1 1/2 ts Fresh lemon juice

1 1/2 ts Baking powder

1 1/2 ts Salt

1 ts Cayenne pepper

Using small, sharp knife; cut 1 1/2 inch slit at stem end on side of each chili. Scrape out seeds; do not tear stems. Rinse out chilies. Drain on towels. Mix next 9 ingredients. Season filling with salt and pepper. Spoon about 1 t into each chili (do not overstuff; chili should close). Arrange chilies on baking sheet.Refrigerate.

Heat 3/4 inch peanut oil in heavy large skillet to 350 degrees. Blend in remaining ingredients in large bowl. Dredge each chili in mixture, coating completely. Add chilies to skillet (in batches; do not crowd) and fry until golden brown, turning once, about five minutes. Drain on paper towels and serve.

Makes 36

1 lb Lean ground beef

2 tb Chili powder

1 c Mild taco sauce

1 c Grated Monterey Jack

1 c Tortilla chips

1/2 c Sour cream

1/4 c Sliced scallions

1 c Pitted black olives, sliced

4 oz chopped green chilies,

-drained

1/2 ts Salt

12 oz Can whole kernel corn,

-drained

1 Large tomato, chopped

Heat oven 400 degrees. In 10-inch skillet over medium high heat, cook

ground beef about 5 minutes until well browned. Stir in chili

powder, cook 1 minute. Remove from heat, stir in taco sauce, green

chilies and salt. In small bowl combine corn and half scallions. In

1 1/2 qt casserole layer half corn mixture, half beef mixture, half

olives and half cheese. Repeat layering. Bake, covered 20 minutes

until heated through cheese is melted. Garnish with tortilla chips,

sour cream, tomato ad remaining scallions to serve. Makes 4 serving.

Yield: 4 Servings

3 tb Olive oil

1 Onion, cut in 1/4s, sliced

1 Garlic clove, crushed

1 cn Tomatoes (8 oz)

1 tb Tomato paste

1/2 ts Dried oregano

1 c All-purpose flour

1 c Whole-wheat flour

1/4 ts Salt

1 ts Active dried yeast

2/3 c Warm water (~125'F./52.5'C.)

1 cn Green chilies (3.5 oz)

6 oz Mozzarella cheese, chopped

2 oz Pepperoni stick, sliced

8 Ripe or green olives Tomato roses (opt)

Fresh parsley sprigs (opt)

Lightly grease a 10" pizza pan. Heat 2 tablespoon of oil in a saucepan. Add onion, garlic, tomato paste, tomatoes with juice and oregano. Stir well to break up tomatoes, then simmer, uncovered, 10-15 minutes or until well thickened; cool. Preheat oven to 375'F.(190'C.). Put flours, salt and yeast in a bowl and mix well. Add water and mix to form a dough. Knead well, then roll to a 10" circle. Line greased pizza pan with dough.

Brush surface of dough with a little of remaining oil and cover with tomato mixture. Drain and chop chilies and sprinkle on top. Sprinkle with cheese and drizzle with remaining oil. Bake in preheated oven 25 minutes. Top pizza with pepperoni and olives and bake 10 minutes. Cut in wedges. Garnish with tomato roses and parsley sprigs, if desired, and serve hot.

Yield: 2 Servings

2 Packets instant chicken broth and seasoning mix

2 c Water

1 1/2 sm Dried green chili peppers, finely chopped

1/4 c Each diced green bell pepper and onion

3 tb Chunky-style peanut butter

In 1-quart saucepan dissolve broth mix in water; add chili peppers and bring mixture to a boil. Stir in bell pepper and onion and return to a boil. Reduce heat to low, cover, and let simmer until vegetables are tender, about 10 minutes. Reduce heat to lowest possible temperature; add peanut butter and cook, stirring constantly, until peanut butter is melted and mixture is well blended.

*4 Chicken breasts or your choice.

*1 tablespoon of Salt

*1/2 teaspoon of Cumin

*1 tablespoon of Chili powder

*2 Garlic cloves or 1 teaspoon garlic powder

*1 medium Onion sliced & quartered

*2 medium bell pepper's sliced & quartered

*3 tablespoons of Cooking oil your choice

*14 oz Canned whole tomatoes or chopped

4 chicken breasts, 1 tablespoon of salt cover with water, bring to boil, loosely cover. Cook over medium low heat for 1 hour, drain saving broth. Set chicken aside to cool.

When cooled, take and cut in strips, 1/4 by 1 inch would be great. In skillet add 3 tablespoons of oil, sauté` 1 medium onion, 2 medium bell peppers, sliced, then quarter, 2 cloves of garlic. No fresh garlic? That's ok, we can use garlic powder later in blender.

Cooking over low heat till lightly sautéed. Add chicken cooking 3 or 4 more minutes. In blender add 12 oz can tomatoes, 2 cups of chicken stock from our chicken.

2 tablespoons of chili powder, if we didn't have garlic cloves then add 1 teaspoon of garlic powder, 1/2 teaspoon of cumin and 1 teaspoon of salt or to taste.

Pour mixture in skillet bring to boil, cover and simmer over medium heat about 10 minutes.

In a blender

* 1 16oz can tomatoes

* 2 or 3 jalapeño peppers

* 1/4 teaspoon of salt

* 1/4 teaspoon of garlic powder

* just a pinch of oregano

* 1 teaspoon of olive oil

* 2 Tablespoons of Chopped Cilantro

* 1/2 cup chopped onion

• 2 pounds cubed stew meat
• 2 tablespoons vegetable oil
• 1 chopped onion
• 2 minced cloves of garlic
• 6 green New Mexican roasted and peeled chiles
• 2 peeled and dice potatoes
• 3 to 4 cups water
• 1/4 teaspoon dried oregano
• 1 cup of celery
• 1 can of corn (2 if desired)

Directions

1. Place the meat in a skillet and brown it in the oil, remove the meat and place it in a stock pot.
2. Put the onions in the skillet, and sauté until they are browned.
3. Add the garlic and cook for an additional couple of minutes.
4. Remove them from the skillet and add to the meat.
5. Add all the remaining ingredients, and simmer for 1 to 2 hours or until the meat is very tender.

Ingredients

• 8 eggs
• 2 tablespoons (30 mL) milk
• 1 medium red onion, chopped
• 1 medium green chili pepper, such as jalapeño, seeded and chopped
• salt and black pepper, to taste
• Serve with hot sauce, such as Tabasco sauce
• butter, margarine, or cooking spray, for frying pan

Directions

1. Chop the onion and chili. Crack the eggs into a large mixing bowl, add the milk, and beat until well combined.
2. Place a large frying pan over medium heat, add the butter, margarine, or cooking spray, and allow to melt. Add the onions, chili pepper, and sauté for 2-4 minutes.
3. Add the eggs to the pan, and allow to cook for 30 seconds to 1 minute, until they just begin to set. Turn the heat up to high, and begin scrambling the eggs by scraping the bottom of the pan with a spatula and folding the cooked egg into the egg mixture.
4. When the eggs are still moist, but mostly cooked, remove from the fire and plate.
5. Serve while still hot.

Tips

• To adjust the spicyness, use more or fewer chili peppers, or use types varying levels of heat.
• The chilis are seeded because of the intense heat in the seeds, where the majority of the capsaicin is. The seeds can be left in, but the scramble will be much hotter.
• Be sure to scrape the entire bottom of the pan, as well as the sides. Otherwise, those areas where the egg is not scraped will burn.
• Carryover heat will continue to cook the eggs, so they should be removed from the fire while still slightly underdone, otherwise they will be over cooked.