7 - Green Onions

2 - Handfulls of Spinich

1/2 - Bunch of Silantro

Radish Leaves

4 - Epasote Branches

1/2 TSP Ground Cumin

Big Handful of Lettuce

4 or 5 - Green Tomatoes

Jalapenos to taste

4 oz. Hulled Pumpkin Seed

Salt

Process:

1 - Take Broth of Meat and blend with above

2 - Bring blended broth to a boil

3 - Add pumpkin seeds and salt if desired

4 - It is cooked when it looses its green color and lightens up.

5 - Serve with Rice Beans and Meat.

- Fam. Rodruigez

15 - Chile Guajillos

1 - Clove Garlic

5 - Chicken Breats, Chopped

1 - Cube Chicken Bullion

Salt as desired

Process:

1 - Put chicken in very little water and Oil

2 - When water evaporates, let chicken cook in oil

3 - Soak chile in water 20-30

4 - Liquify in blender with Garlic.  Strain, add to chicken and let boil.

5 - Serve with Beans and Rice.

- Laura

50ish Tortillas

Epasote (Dried)

1 1/2 Jalapenos

18 Tomatillos

1 Clove of Garlic

2 1/2 Cubes of Chicken Bouillon

Process:

1 - Tear Tomatillos into small pieces, fry lightly in oil, and dry.

2 - Warm oil in Medium pot, add salsa, water to thin paste.

3 - Add one handful epasote, washed.

4 - Add bouillon, little salt.  Chicken broth can be used

5 - Bring to boil, add tortillas, cover and lower heat.

6 - Add 2 chopped onions on top

- Laura

Salsa:

- 1 Clove Garlic

- 3 Roma Tomatoes

- 3 Chile Chipotle

3 Shredded Chicken Breasts (Boiled in Onion and Salt)

2 Onions, Sliced

4 Tomatoes, Sliced

1 Cube Chicken Bouillon

Process:

1 - Blend Salsa Ingredients together

2 - Fry Onions and Tomatoes lightly (Medium Heat)

3 - add chicken bouillon and shredded chicken

4 - Stir in Salsa (Add salt to taste)

5 - Low simmer for 30 Minutes

- Laura

Hoagie Rolls

Mashed Potatoes (or Beans or Meat)

Lettuce

Queso Fresco

Sour Cream

Salsa (Green):

- Huajillo Chile

- 2 Roma Tomatoes

- 1/4 Onion

- Salt

Process:

1 - Roll Hoagies in Salsa

2 - Fry with oil in a Pan with Potoatoes (or Beans or Meat) already inside

- Fam. Rodriguez

2 - Avocados

Little bit of onion

1/3 Med. Jalapeno

5-6 Stalks of Cilantro

Salt

Little bit of Water

1 - Peel Avocados, and remove the pits (keep them)

2 - Blend it all together

3 - Put the pits back in

- Laura

1 - handful Solantro

4 - Med. Roma Tomatoes

2 - Avocados

1 - Med. Jalapeno

Chop up thinly diced.  Add salt as desired, and leave avocado pits in.

- Laura

1 - Can Condensed Milk

1 - Can Evaporated Milk

2 - Sticks of Canela

Sugar as needed

Process:

1 - Soak rice for two hours

2 - Blend canela and water

3 - Blend soaked rice and cinnamon until finely blended

4 - Add Milks and Mix Together

5 - Add Water and sugar to taste

6 - Ad lost of Ice

- Fam. Gonzales (Conyers)

In a medium saucepan, combine all ingredients except peanut butter and oats and cook over medium heat. Let boil for 5 minutes, stirring constantly.

Remove from heat and stir in peanut butter and oats.

Spoon out quickly onto wax paper or aluminum foil. Cookies will harden as they set.

Submitted by: Hilary via cooks.com

3 Cups of Graham Cracker Crumbs

2/3 Cup Sugar

12 TBLS Melted Butter

Cake:

6 oz. Lemon or Lime Jello

2 Cups Boiling water

3 x 8 oz. Packages of Cream Cheese

1/2 Cup Sugar

2 TBLS Lemon or Lime Juice

1 Regular Sized Cool Whip Tub

Process:

1 - dissolve Jello with Boiling Water. Set aside until slighting thickened

2 - Combine Graham Cracker Crumbs, Sugar, and Butter

3 - Set aside 1/3 Cup for cake topping.

4 - Press mixture into bottom of 9x13 cake pan.

5 - Beat Cream Cheese, Lemon or Lime Juice, and Sugar Together.

6 - Beat in slightly thickened Jello Gellitan.

7 - Fold in Cool Whip to Mixture well.

8 - Poor into Graham Cracker Pan.

9 - Top with reserved Graham Cracker Crumbs.

10 - Refrigerate overnight.