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POTLUCKS & PARTIES |
Just as sure as you put two or more cats into a bag, a fight will break out. By the
same token, any time that two or more RVs are parked next to one another, a potluck is
bound to break out. They are usually a spur of the moment thing with little time in which
to prepare anything very exotic. It is not unusual for a potluck meal to consist of pork
and beans, prepared seven different ways.
One of the secrets to being the hit of the potluck is to bring something which does at
least double duty or even triple duty as a vegetable, meat and a salad, all in one. The
other trick is to show up with something which is totally different from what anyone else
might bring.
POCO LOCO POSOLE
1 28 oz Can Hominy, drained
1 4 oz Can Chopped Chills
1 Can Cream of Chicken Soup
Mix and heat--that's it! Add 8 oz chopped chicken, ham or even tuna and you have both a meat and a vegetable dish.
MAIZ y CHICHAROS RANCHEROS (corn & black-eyed peas)
1 16 Oz. Can Corn, drained
1 16 Oz. Can Black-eyed Peas, drained
1/2 Cup Salsa Picante
Mix and serve chilled as either a salad or vegetable.
BROCCOLI -RICE CASSEROLE
1 Onion, chopped
1 Cup Minute Rice
1 Cup Water
1 Can Cream of Chicken Soup
1/2 Cup Evaporated Milk
1 Cup Cubed or Grated American Cheese
10 Oz. Fresh or Thawed Chopped Broccoli
Cook onion in a bit of oil until tender. Combine with remaining ingredients and mix well. Bake at 325 degrees for about 45 minutes. Can be topped with buttered bread crumbs before baking if desired.
TEXAS YA-HOO CASSEROLE
1 8 to 10 Oz. Bag Corn Chips
8 Oz. Cooked Chicken, Tuna or Ham, diced
1 Can Cream of Chicken or Mushroom Soup
1/4 Can Water
1 Chopped Onion
1 Chopped Green Pepper
1 Tsp. Chili Powder
1 Can Ro-tel Tomatoes With Chilis
8 Oz. Grated Cheddar Cheese
Combine the meat, soup, water, onion, pepper and chili powder. Layer half of the corn chips in a casserole dish and top with half of the mixture. Add the other half of the chips in another layer and top with the rest of the mixture. Spread on the tomatoes and chilis and top with the grated cheese. Bake at 350 degrees for about 45 minutes.
IT'S PARTY TIME!
In Baja, party time is any time when the sun is shining.. or when it isn't. Something to
munch on with the cold cerveza is always a welcomed treat. Should a party break out at
your rig and you feel the urge to become Suzie Homemaker and a gracious host, here are a
few ideas. One wants to stay away from serving anything which requires a plate to hold or
a fork to eat. These are commonly known as bocaditos or little bites. We call them finger
foods.
BAJADITOS
4 Large Flour Tortillas
4 Eggs
1 Can Condensed Milk
8 Oz. Grated Swiss or Monterey Jack Cheese
1 6 oz. Can Chopped Chilis
1 Cup Salsa Picante
Beat the eggs with the milk and mix in the cheese, chilis and salsa. Since most RV ovens will bake only two pies at a time, lightly grease two pie tins or spray with Pam. Place a tortilla in each pan like a pie crust and pour in 1/4th of the mixture. Bake in 350 oven for about 30 minutes or until it is firmly set. Cut each one into 16 slices and serve hot. Make the other two in the same manner. By properly pacing the bocaditos, one can keep the party going for a considerable amount of BS (Baja Stories).
CLAM DIGGERS
4 Bollelos
16 Oz. Sour Cream
1 Can Minced Clams, drained
2 Limes
2 Squirts of Tobasco Sauce
Slice off the tops of the bollelos and hollow out the inside of the bottom section to make little boats. Shred the bread that you removed and combine with the sour cream, clams, juice of the limes and Tobasco sauce. Place an equal amount the mixture in each boat. Slice the tops into strips to use for dipping. When they run out of bread to dip, cut the bottoms into slices for eating.
CHILI con QUESO
Chili con Queso is simply melted cheese with chopped chilis. It is great poured over
vegetables such as cauliflower, broccoli and brussels sprouts or as a party dip.
12 Oz. Velveeta
1/4 Cup Milk
1 4 Oz. Can Chopped Chilis, drained
Over very low heat, melt cheese and combine with milk. When hot and completely blended, stir in the chopped chilis. Serve with chips or raw vegetables for dipping.
NACHOS
I suppose that there is no end to what a person can pile onto tortilla chips and call them
nachos, but real Mexican cooks make them this way. Spread each chip with a layer of
refritos, sprinkle on grated cheese and top with a dab of salsa picante and a slice of
jalapeno. Pop into the oven long enough to melt the cheese and serve.