Classic California Mexican Recipes

Classic California Mexican Recipes

by All classic book warehouse
     
 

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… See more details below

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
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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
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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 ...

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Product Details

ISBN-13:
2940014503716
Publisher:
All classic book warehouse
Publication date:
05/02/2012
Sold by:
Barnes & Noble
Format:
NOOK Book
Sales rank:
1,163,264
File size:
0 MB

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