Peel and slice potatoes. Add salt. pepper, and a pinch ot nutmeg, Butter a baking dish. Put in 1 layer of potatoes, cover with half the cheese, add another layer of potatoes, and cover with remaining cheese. Pour over this the consomme. and sprinkle with lumps of butter. Place in 375°F oven until done, with the consomme absorbed. Servings: 4
Spread 2 tortillas with beans. Heat sauce. Fry eggs. Place 1 beany tortilla on a plate, top with a fried egg, and repeat. Top with last tortilla. Pour hot sauce over top of the stack and sprinkle peas and grated cheese on top.
Serve immediately
Cut potatoes into large cubes. Saute onions in a little oil till soft and add tomatoes. Melt fat and add flour and a bit of salt. Add tomatoes, onion and cilantro. Cook 3 mins. Add milk and cook until thick. Add grated cheese and cream and stir until melted. Pour over the potatoes and combine gently.
Mmm…elted cheese flavored with olive oil, oregano, garlic, and lemon juice for a special treat. Its popularity has been propagated by Anna.
In a heavy pot, melt cheese with a couple of tablespoons of olive oil, crushed garlic, and oregano. When smooth, remove from heat and add lemon juice to taste. Serve on fresh bread.
Cut tortillas into strips or in triangles. Heat 1/2″ oil in wide frying pan. Brown and crisp tortillas in batches. Drain on paper towels and set aside.
Sauté onion in a little oil till soft. Add tomatoes, bouillon cube, garlic, chiles and water. Cook until tomatoes are mushy and liquid is slightly reduced. Throw in coriander and adjust salt. Cook 5 minutes. Throw about two thirds of fried tortillas into sauce and toss to coat. Add 1/2 of the grated cheese and toss again.
Let simmer for 2 minutes to soften tortillas slightly and melt cheese. Add the remaining tortillas and toss quickly. Top with remaining cheese and allow to sit for a minute until cheese has melted. Serve immediately.
This is a recipe extracted and translated by Dad from the old Hungarian volume of Az Ìnyesmester Szakácskônyve (The Expert’s Cookbook). It smacks of the kind of home cooking favored in our family, even though it isn’t a family recipe, per se.
Brown cubed bacon with chopped onion. veal or lamb, paprika, and a little consommé. Mix in rice and add consommé or marrow soup in correct proportion to rice. Cover and steam or bake until both rice and meat are tender. Remove from heat and add grated cheese (about 1 T). Serve with additional cheese on the side.
Melt 1/4 c. butter. Add all onions except chives. Saute till golden. Add garlic and cloves. Saute 1 minute. Stir in broth and sherry. Bring to boil. Reduce heat, cover and simmer 30 minutes.
Preheat broiler. Combine melted butter and garlic in bowl. Brush on bread, using 1/2 of mix. Broil about 2 minutes.
Turn over and brush on rest of mix. Broil. Sprinkle with Parmesan.
Preheat oven to 500°F. Ladle soup into bowls. Top each with bread and 1 slice each of Swiss cheese and mozzarella. Bake till melted and bubbly. Sprinkle with chives.
Servings: 4
