* Crossposted from: [MME] Gourmet
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Easy mexican chicken and rice
 Categories: Poultry, Dip, Rice/grains
      Yield: 6 Servings
 
      1 c  Converted rice
  1 2/3 c  Water
      1 md Onion (chopped)
      4    Skinless, chicken breast
           -halves
      1 c  Salsa (the one you like)
           Salt  to taste
      2    Chicken bullion cubes
 
  In a large pan, combine the water and bullion cubes, and bring to a
  boil. Add rice, onions and salt, boil 10 min then remove from the
  heat. Place into casserole dish, place chicken breasts on top and
  pour salsa over the chicken breast and rice, cover.
  
  Place into preheated oven (350o), and cook for 1 hr. Serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Fideo (mexican pasta)
 Categories: Digest, Oct.
      Yield: 1 Servings
 
      6    Nests fideo (angel hair
           Pasta)
     12 oz Jar picante sauce (mild or
           Medium)
      1 c  Julienned nopalitos (cactus)
           OR 12 oz jar pickled cactus
           Drained and rinsed OR (in a
           Pinch) 2 julienned and
           Blanched bell peppers
      1 cn Pinto, poquito, anasazi,
           Pink or other beans of your
           Choice
      1 sm Can (4 oz?) diced green
           Chiles
 
  cook the pasta according to package directions. blanch cactus, if
  using fresh.  drain beans and green chiles. toss all ingredients
  together.
  
  this dish is best at room temperature, although it is good hot or cold
  also.  I have given just the basic recipe; you can add all kinds of
  things, like corn, fresh tomatoes, cilantro, scallions, blanched
  chayote squash, etc.
  
 
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... Sincerely yours Gigi
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