2 tablespoons corn oil
2 medium carrots, peeled and chopped
1 medium onion, chopped
3 cloves garlic, crushed
2 red chilies, seeded and chopped
6 cups chicken broth
19 ounces canned diced tomatoes
1 tablespoon ground cumin
2 teaspoons paprika
1 teaspoon cayenne
1 teaspoon dried oregano
1/2 pound lean ground pork
1 cup masa (corn flour) or 10 corn tortillas
4 ounces cheddar, grated
4 ounces Monterey jack, grated
4 ounces mozzarella, grated
1 cup milk
1 cup tortilla chips
salt and pepper

1. Heat oil in a large soup pot over medium heat. Sauté carrots, onions, garlic and chilies until tender.
2. Add chicken broth and bring to a boil, then stir in the tomatoes, cumin, paprika, cayenne and oregano. Season to taste with salt and pepper.
3. Stir in the pork and masa or corn tortillas and cook until pork is done and masa is thoroughly incorporated, stirring occasionally.
4. Reduce heat and stir in milk and 3/4 of the cheese. Serve garnished with tortilla chips and remaining cheese.

Makes 6 servings

1 pound ground pork
2 tablespoons ground cumin
1 tablespoon paprika
1 teaspoon cayenne
1 clove garlic, crushed
1/2 cup bread crumbs
4 flour tortillas
2 ounces cheddar, grated
2 ounces Monterey jack, grated
salt and pepper

1. Combine pork, cumin, paprika, cayenne, garlic and bread crumbs and season with salt and pepper.
2. Heat a large non-stick skillet over medium-high heat. Flatten the pork mixture into a disk the size of the frying pan and fry until browned, then flip and continue cooking until cooked through to the center.
3. Remove the pork from the heat and cut into slices. Serve on tortillas with shredded cheese and other desired toppings.

Makes 4 servings

1 cup flour
1 tablespoon sugar
1/4 teaspoon salt
1-1/2 cups milk
2 eggs, beaten
2 tablespoons butter

1 tablespoon butter
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1 clove
1 tablespoon brown sugar
1 green apple, peeled and thinly sliced
4 ounces sharp cheddar, grated

1/2 cup water
1/2 cup sugar

1. Combine flour, sugar and salt. Whisk in milk until smooth, then the eggs.
2. Melt a portion of the butter in a non-stick skillet or crepe pan over medium heat. Pour a ladle full of batter into the center of the pan and gently swirl the pan to bring the batter to the edges.
3. Wait for the batter to set slightly, forming small bubbles on top and lightly browning around the edges. Flip and lightly brown the other side, then transfer to a warmed plate in the oven. Repeat with remaining batter.
4. Meanwhile, in a separate saucepan, melt remaining butter and add cinnamon, nutmeg, clove and brown sugar, stirring to combine.
5. In another saucepan, bring water and sugar to a boil, then reduce heat to medium and, stirring occasionally, cook until the water has evaporated and sugar has caramelized into a thick syrup.
6. When all crepes have been made, stir apples into the butter and brown sugar mixture and cook for about a minute. Assemble crepes by sprinkling a portion of the cheese in the center of the crepe and arranging a portion of the apple mixture over top. Fold in either sides and drizzle with caramel.

Makes 6 servings

1 tablespoon butter
1/4 teaspoon cinnamon
1 small apple, cored and sliced
3 tablespoons fig preserves
1 ciabatta loaf, halved
1 boneless, skinless chicken breast, cooked (preferably grilled) and halved
6 ounces old cheddar

1. Melt butter in a skillet over medium heat and add the cinnamon and sliced apple. Cook until slightly tender, then remove.
2. Allow butter to cool, then spread over half of the ciabatta. Spread fig preserves on the other half.
3. Layer chicken, cheddar and apples on top of the ciabatta and top with other half. Slice and serve.

Makes 2 servings

1/2 pound lean ground beef
3 cloves garlic, minced
1 tablespoon chili powder
1/2 red pepper, chopped
1/2 green pepper, chopped
1/3 cup Catalina salad dressing
3 medium kiwi fruit, chopped
1 medium avocado, sliced
6 ounces cheddar, grated

1. Heat a large skillet over medium heat and add the ground beef, garlic and chili powder, cooking until beef is no longer pink.
2. Add bell peppers and 2 tablespoons of the Catalina dressing to the beef and let simmer for a few minutes until peppers are slightly softened.
3. Mix beef mixture with the kiwi and transfer to a bowl. Top with remaining dressing, avocado and cheese and serve with tortilla chips.

Makes 4 servings

1 cup dry black beans
4 cups water
3 cloves garlic, minced
2 teaspoons ground cumin
1/2 teaspoon cayenne
2 ounces cheddar, grated
salt

1. Add beans and water to a sauce pan over medium-high heat and bring to a boil. Reduce heat to a simmer and cook covered until the beans are tender, about an hour.
2. Drain the remaining water and stir in the garlic, cumin and cayenne. Gently mash the beans with a fork until they've reached your desired consistency.
3. Season the beans with salt to taste and transfer to a bowl. Top with cheddar cheese to serve.

Makes 4 servings

4 flour tortillas
2 boneless, skinless chicken breasts, halved
3 tablespoons lime juice
1 teaspoon ground cumin
1/2 teaspoon oregano
3 cloves garlic, minced
2 jalapenos, chopped
1 tablespoon olive oil
1/2 medium red pepper, sliced
1/2 medium green pepper, sliced
1 cup Picante
4 ounces cheddar, grated
salt and pepper

1. Combine lime juice, cumin, oregano, garlic, jalapenos, salt and pepper and marinade chicken breasts in this mixture overnight.
2. Heat a large skillet over medium heat and add the olive oil and the peppers. Sauté until slightly tender.
3. Remove the chicken from the marinade and add to the skillet. Fry until lightly browned, then flip and cook the other side until the center is no longer pink and juices run clear.
4. Meanwhile, in a separate sauce pan over medium heat, cook the marinade with the picante until it forms a thick sauce.
5. Allow the chicken to cool slightly, then slice into bite sized pieces. Combine the chicken with the picante sauce.
6. Spoon 1/4 cup of the mixture into the center of a tortilla and top with 1 ounce of cheese. Fold up the bottom of the tortilla, then fold in the sides and roll up into a cylinder. Repeat with remaining filling and tortillas.

Makes 4 servings

1 tablespoon active dry yeast
1 cup warm water
2 tablespoons sugar
1 teaspoon salt
2 tablespoons shortening
3 cups flour
4 ounces cheddar, cubed

1. Combine yeast, warm water and sugar and let sit until foamy, about 10 minutes.
2. Stir in salt, shortening and 1-1/2 cups flour. Mix well.
3. Mix in the remaining flour and cubed cheddar cheese to make a soft dough.
4. Knead on a floured surface, transfer to a greased bowl and allow to rise until doubled in bulk, about 1 hour.
5. Punch down dough, separate into 2 pieces and shape into rounds. Transfer to a greased baking sheet and allow to rise until double in bulk again.
6. Preheat oven to 350 degrees.
7. Brush with egg wash if desired and bake until done, about 30 minutes.

Makes 8 servings

2 cups macaroni
3 tablespoons butter
3 tablespoons flour
2 cups milk
2 eggs, beaten
2 cups cheddar, shredded
salt and pepper
water

1. Bring a large pot of salted water to a boil and add the macaroni, cooking until just tender. Drain.
2. Meanwhile, melt butter in a sauce pan over medium heat. Whisk in flour and mustard and continue to whisk until smooth.
3. Add the milk to the sauce pan and simmer until slightly thickened, about 10 minutes.
4. Remove the milk mixture from the heat and stir in the egg and 3/4 of the cheese. Season to taste with salt.
5. Stir macaroni into the cheese sauce and top with freshly grated black pepper to serve.

Makes 4 servings

2 cups macaroni
3 tablespoons butter
3 tablespoons flour
1 teaspoon dry mustard
3 cups milk
1/4 small onion, chopped
1 bay leaf
1 egg, beaten
3 cups cheddar, shredded
salt and pepper
water

1. Preheat oven to 350 degrees.
2. Bring a large pot of salted water to a boil and add the macaroni, cooking until just tender. Drain.
3. Meanwhile, melt butter in a sauce pan over medium heat. Whisk in flour and mustard and continue to whisk until smooth.
4. Add the milk, onion and bay leaf to the butter and flour and simmer until onion is tender, about 10 minutes. Remove the bay leaf.
5. Remove the milk mixture from the heat and stir in the egg and 3/4 of the cheese.
6. Season the cheese sauce to taste with salt and pepper and stir in the macaroni.
7. Transfer the macaroni and cheese to a casserole dish and top with the remaining cheese.
8. Bake until cheese has melted and starts to crisp, about 25-30 minutes.

Makes 4 servings