Spanish Eggs

1/2 cup chopped onion
3 T butter
3 T flour
2 tsp sugar
1 1-lb 12 oz can tomatoes
1 bay leaf
6 hard cooked eggs
1/4 cup mayo
1 tsp prepared mustard
3/4 cup fine dry bread crumbs
2 T butter, melted

In skillet, cook onion in 3 T butter till tender.  Blend in flour, sugar and 3/4 tsp salt and a dash of pepper.  Add tomatoes & bay leaf.  Cook till thick and bubbly, stirring constantly.  Remove bay leaf.  Pour into 10x6 baking dish.

Halve eggs lengthwise. Remove yolks and mash.  Mis with mayo, mustard, 1/8 tsp salt & dash pepper; refill egg whites.  Put in dish.  Combine crumbs & melted butter; sprilnkle atop.  Bake at 425 for 10 min, or till hot.  Serve over buttered noodles or toast.

Note: I have this in my cookbook from when I was a teenager. I remember that I found it while doing research for my Spanish class, but other than that, don't remember where I got it, or making it.  It sounds yummy, though.  I think I'll have to re-try it soon!

Shrimp tacos with mango salsa
Crystal Brady
Makes 4 servings

-1 lbs. bag of frozen shrimp ( we use uncooked). It won't seem like much shrimp, but the flavor is strong and a little goes a long way.
-1/2 cup butter
-1 cup honey
- seasoning (use a lot. We use Johny's)

Mango salsa:

-2 large mango's
-Half of a purple onion (diced)
-2 Tbs. of chopped cilantro
-1/4 or 1/2 of a lime
-1Tbs. of sugar

We like the raw tortillas with these.

Directions:

1. Chop mango's, purple onions, and cilantro. I like to saute the onions first, before I mix this all together. Then squeeze in the lime and add the sugar and mix all together.
2. Cook your tortillas first, if raw. Then use the same pan to cook the shrimp. Before cooking the shrimp though, get your honey ready. Put the honey and butter in a microwave safe dish and cook until butter is melted. Then stir until it doesn't look separated anymore.
3. Make sure your shrimp is ready, by seasoning it real good first. Get the pan really hot and then pour in a fourth of the honey butter mixture and let it bubble for about 30 sec. Then add a fourth of the shrimp and cook until caramelized (about 4-5 min.) The sauce will also thicken more, when taken out of
the pan. Repeat with the remaining sauce and shrimp.
4. When all is done put in tortillas and add mango salsa, sour cream, cheese, and what ever else you like.

**Note: I got this from a recipe exchange email chain and have not yet tried it, but it sounds delish, and will be trying it very soon!

Mexican Tortilla Soup

aka Cafe Rio Chicken Taco Soup

By Emeril (via Melanie Poulsen)

serves 4-6

1-pound boneless skinless chicken breasts cut into bite size pieces

½ tsp salt

½ tsp pepper

1 tbsp olive oil

1 cup diced yellow onion

½ cup diced green pepper

1 tbsp minced garlic

½ small jalapeno stemmed and seeded, finely chopped

4 ½ cups chicken broth

1 tsp cumin

½ tsp coriander

3 tbsp fresh limejuice

1 tbsp chopped fresh cilantro, plus extra for garnish

1 cup chopped tomatoes

Crushed tortilla chips

1 ripe avocado, diced

Sour cream

Cheddar cheese grated

Season chicken with salt and pepper.

Heat olive oil add onion and pepper cook 2 to 3 minutes, add garlic and jalapeno sauté 1 minute. Add chicken and cook for 2 minutes, brown slightly. Stir in broth, cumin, coriander and limejuice. Bring to boil and reduce heat to med-low. Simmer for 5 minutes. Stir in cilantro and tomatoes simmer 5 minutes. Serve on crushed chips garnish with cilantro, avocado, sour cream, and cheese.