Overview

An announcement that my lesson for the day would be Spanish dishes,
invariably brought ...
See more details below
Classic California Mexican Recipes

Available on NOOK devices and apps  
  • NOOK Devices
  • NOOK HD/HD+ Tablet
  • NOOK
  • NOOK Color
  • NOOK Tablet
  • Tablet/Phone
  • NOOK for Windows 8 Tablet
  • NOOK for iOS
  • NOOK for Android
  • NOOK Kids for iPad
  • PC/Mac
  • NOOK for Windows 8
  • NOOK for PC
  • NOOK for Mac
  • NOOK Study
  • NOOK for Web

Want a NOOK? Explore Now

NOOK Book (eBook)
$0.99
BN.com price

Overview

An announcement that my lesson for the day would be Spanish dishes,
invariably brought record-breaking crowds in any city in the United
States, and a demand for recipes induced me to search for the best to
be
found.
My three years' stay in California has enabled me to learn how to
prepare the very best dishes directly from the natives, both Mexican
and
Spanish.
It is not generally known that Spanish dishes as they are known in
California are really Mexican Indian dishes. Bread made of corn,
sauces
of chile peppers, jerked beef, tortillas, enchiladas, etc., are
unknown
in Spain as native foods; though the majority of Spanish people in
California are as devoted to peppery dishes as the Mexicans
themselves,
and as the Mexicans speak Spanish, the foods are commonly called
Page 1
california mexican cook book
Spanish
dishes.
When made properly, there is great merit in this class of foods and I
have endeavored to select the very best recipes, and have revised them
into correct proportions and practical methods of preparation.
Many of the dishes are very delicious and will be found of great value
for luncheon, entries, and a zest to various menus, and especially
useful to those who desire to cater to the public. Please note the
classification of sauces and dressings which eliminates a repetition
of
the same sauce in different dishes.
Wishing you as much pleasure in the preparation and serving of this
collection of recipes as I have had in compiling them, I am,
Very sincerely yours,
BERTHA HAFFNER-GINGER.
[Illustration: THE MISSION OF THE OLD PADRES WAS TO MAKE LIFE BRIGHTER
FOR SUCH AS THESE]
REGULAR SPANISH DINNER
60c
Including Table Claret
SOUP
SALAD
ENCHILADAS
CARNE CON CHILI
SPANISH BEANS
SPANISH RICE
FRUIT AND COFFEE
Special Spanish Dinner
$1.50 per plate
[Illustration: A CALIFORNIA "RAMADA" CAFE]
LISTA DE LOS PLATOS
(TABLE D'HOTE)
[Illustration]
Page 2
california mexican cook book
Ensalada de Frijoles
[Pink Bean Salad]
Sopa de Papas
[Potato Soup]
Arroz a la Creole
[Rice, Spanish]
Enchiladas a la Brabo
Enpanadas de Ternera, Espagnol
[Veal Cutlet, Spanish]
Frijoles Con Carne
[Pink Beans with Cheese]
Dulce de Naranja
[Orange Pudding]
Queso Galletas
[Cheese] [Crackers]
Cafe Negro
[Black Coffee]
DINNER, 75 Cents
[Illustration: CABARET DANCERS
Casa Verdugo Cafe, Los Angeles]
"Ensaladas Espanol"
(Spanish salads)
Prepared Vinegar for Spanish Salad Dressing
Put a button of garlic, large slice cucumber, slice onion, tablespoon
parsley, tablespoon taragon leaves, or two tablespoons taragon vinegar
into one pint cider vinegar. Bottle and let stand several days, strain
and keep for following salads and dressings.
Especially Prepared Dressings
Page 3
california mexican cook book
Spanish Dressing No. 1
Rub mixing bowl with button of garlic, break into bowl one egg yolk,
whip stiff, add one-fourth cup best olive oil slowly, then one-fourth
cup lemon juice, tablespoon prepared vinegar, teaspoon sugar, half
teaspoon salt, tablespoon green chile pulp. Very fine.
Spanish Dressing No. 2
Six tablespoons of best olive oil in bowl, add gradually three
tablespoons lemon juice and one of prepared vinegar, one teaspoon
brown
sugar, half teaspoon salt, tablespoon red chile pulp, stir with rotary
motion until a thick cream, serve at once on salad.
Spanish Salad Dressing No. 3
Lemon or lime juice. Six tablespoons to three of olive oil, teaspoon
sugar, one-half teaspoon salt, dash red pepper, teaspoon onion juice.
Spanish Salad, Avacado (Aligator Pear)
Peel and cut in half pears, sprinkle with salt and sugar twenty
minutes
before using, then place in heart of small crisp lettuce head, pour
over
Spanish dressing No. 3.
Tomato and Cucumber Salad
Select six fine ripe tomatoes; remove the hearts carefully; place on
ice
until chilled; pare two cucumbers and chop them finely; mix with
tomato
pulp; pour over a half cup of dressing No. 3 and fill the tomatoes.
Serve on lettuce leaves and decorate with thinly sliced sweet peppers.
Spanish Sweet Pepper Salad
Remove seed and fill half peppers with chopped cucumber and celery,
mixed with dressing No. 3, garnish with pimiento or beets, serve on
lettuce.
Spanish Bean Salad
One cup Spanish beans cooked tender, small pink (canned red kidney
beans
will do); chop sweet green pepper, one-fourth cup, tablespoon each of
Page 4
california mexican cook book
onion, ripe sweet pepper, parsley and cucumber, mix with beans, serve
with Spanish dressing No. 1.
Spanish Tomato and Egg Salad
Peel smooth just ripe tomatoes ...
Read More Show Less

Product Details

  • BN ID: 2940014503716
  • Publisher: All classic book warehouse
  • Publication date: 5/2/2012
  • Sold by: Barnes & Noble
  • Format: eBook
  • File size: 242 KB

Customer Reviews

Be the first to write a review
( 0 )
Rating Distribution

5 Star

(0)

4 Star

(0)

3 Star

(0)

2 Star

(0)

1 Star

(0)

Your Rating:

Your Name: Create a Pen Name or

Barnes & Noble.com Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & Noble.com that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & Noble.com does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at BN.com or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation

Reminder:

  • - By submitting a review, you grant to Barnes & Noble.com and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Noble.com Terms of Use.
  • - Barnes & Noble.com reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & Noble.com also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identity on BN.com. It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

 
Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously

    If you find inappropriate content, please report it to Barnes & Noble
    Why is this product inappropriate?
    Comments (optional)