Chapter 11:

Side Dishes and Specialty Entrees

Side Dishes, Breakfast Dishes, Sandwiches, Specialty Dishes and Specialty Seasonings. A potpourri of flavorful foods: Homemade Egg Noodles,Crabmeat Quiche,Santa Fe Skillet Breakfast,Chiles Rellenos Taos,Philadelphia Cheesesteaks, and Cajun Seafood Seasoning are just a few of the specialties in this chapter.

• Bacon, Tomato, and Egg Sandwiches
• Cornbread Dressing
• Crabmeat Quiche
• French Toast
• Grilled Ham and Swiss
• Hash Brown Quiche
• Holiday Stuffing
• Homemade Egg Noodles
• Honey Butter
• Huevos Rancheros
• Italian Hoagies
• Kielbasa Sandwiches
• Orange Butter
• Pancakes
• Pecan Waffles
• Philadelphia Cheesesteaks
• Reuben Sandwiches
• Sandwiches Monte Cristo
• Santa Fe Skillet Breakfast
• Scrambled Eggs and Sausage
• Spanish Eggs
• Vegetable Sandwiches

Seasonings:

• Cajun Seafood Seasoning
• Fajita Seasoning
• Pepper Seasoning for Fish
• Salt-Free Herbal Seasoning
• Add A Favorite Side Dish or Specialty Entree Recipe

---

Here's a Sample Recipe from the Side Dishes and Specialty Entrees Chapter; Enjoy!

---

Try this unique and vegetarian unique twist to a New Mexico favorite, Huevos Rancheros. This recipe features a tomato-based sauce; delightful!

Huevos Rancheros

(From The American Gourmet Collection Cookbook)

1/4 cup Cooking Oil
8 Corn Tortillas
1/2 cup chopped Onion
1 minced Garlic Clove
1 24-oz. can Tomatoes
1 4-oz. can diced Green Chilies
3/4 teaspoon Chili Powder
1/2 teaspoon Garlic Salt
8 Eggs
1 cup shredded Monterey Jack Cheese

1. Preheat oven to 325°.

2. Heat cooking oil in a 10-inch skillet over medium-high heat. Fry tortillas, one at a time, about 30 seconds per side to soften (or, if you prefer, until crisp and golden). Drain well on paper toweling. Wrap softened or fried tortillas in foil and keep warm in a 325° oven.

3. In the same skillet, saute chopped onion and garlic in remaining oil until tender. Add undrained tomatoes (cut up), green chilies, chili powder, and garlic salt.

4. Simmer 8 to 10 minutes, until slightly thickened.

5. Break one egg into a small measuring cup. Carefully slide egg into the hot tomato mixture. Repeat with the remaining seven eggs. Season with salt and pepper and cover the skillet.

6. Cook over low heat for 3 to 5 minutes or until eggs are done as desired.

7. Place two tortillas to the plate, and arrange eggs and some tomato mixture on the tortillas. Sprinkle with cheese and serve. Serves 4.