If you’re a fan of Mexican food, here are a couple of recipes that are a little different from the usual chili and sopapillas you’re used to, yet they’re similar to American “sloppy joes” and “butter-pecan cookies.” Sloppy Jose’s are tasty sandwiches with a Mexican twist and Mexican Wedding Cookies include finely chopped pecans but have a flavor all their own.
Sloppy Jose’s
1 1/2 pounds lean ground beef
1 can (15 ounces) refried beans
1 medium onion, chopped
1 garlic clove, crushed
1 can (7 ounces) green chilies, diced
1 teaspoon chili powder
1 1/2 cups salsa (your choice of brands)
1 (7 ounces) bag of fiesta blend shredded cheese
6 hamburger buns
Sauté ground beef until browned, and drain, if necessary.
Combine beef and remainer of ingredients, except buns and cheese in a large saucepan and simmer for 15 minutes. Sprinkle 1/2 cup of fiesta cheese over top of beef mixture.
Split buns, allowing a top and bottom for serving.
Spoon beef mixture evenly over buns and sprinkle 2 tablespoons of fiesta cheese over top of each half.
Makes 6 servings.
Mexican Wedding Cookies
1 cup pecan pieces or halves
1 cup (2 sticks) butter, softened
2 cups powdered sugar, divided
2 cups all-purpose flour, divided
2 teaspoons vanilla
1/2 teaspoon salt
Place pecans in food chopper, and chop until a fine texture, but not pasty.
Beat butter and 1/2 cup powdered sugar in large bowl at medium speed with electric mixer until light and fluffy.
Gradually add 1 cup flour, vanilla and salt. Beat at low speed until well blended. Stir in remaining cup flour and chopped nuts with spoon. Shape dough into ball; wrap in plastic wrap and refrigerate for 1 hour or until firm.
Preheat oven to 350 degrees. Shape dough into 1-inch balls. Place 1 inch apart on ungreased cookie sheets.
Bake 12-15 minutes or lightly browned. Let cookies stand on cookie sheets 2 minutes.
Meanwhile, place 1 cup powdered sugar in 13x9-inch glass dish. Transfer hot cookies to powdered sugar. Roll cookies in powdered sugar, coating well. Let cookies cool in sugar.
Sift remaining 1/2 cup powdered sugar over sugar-coated cookies before serving. Store in a tightly covered container at room temperature.
