1 cup water
1 cup flour
¼ teaspoon salt
1 egg, lightly beaten
1 teaspoon sherry wine
1 cup cooking oil
Powdered sugar

Bring water to boiling point in a saucepan. Remove saucepan from fire and gradually add sifted flour with salt. Beat vigorously until fluffy and smooth. Add egg with wine and continue beating until batter is smooth and shiny. Heat oil in a deep pan until medium hot. Pour batter in a pastry tube and drop small amounts of batter, about 4 – 5 inches long, in the hot oil. Fry both sides until golden brown and remove Churros to absorbent paper to drain. Roll each one in powdered sugar while still hot. Serve with hot cocoa.
Yields 12

Mango Chicken

3 Tbs. Sesame oil
2 Tbs. Soy sauce
2 Tbs. Honey
8 boneless, skinless, chicken breasts cut into 1 inch cubes
1 C. salted cashews
3 medium garlic cloves, thinly sliced
¼ Medium yellow onion, chopped (1/4 Cup)
2 medium-large mangos, chopped (1 Cup)

In a large bowl mix together  2 Tbs Sesame Oil,  2Tbs.Soy and the honey until well combined.  Add chicken and toss to coat well.  Place in refrigerator to marinate at least 45 minutes and up to 2 hours.  Toast the nuts.  Shake the pan a few times until nicely toasted, about 4 minutes.  Set aside to cool.

When chicken is ready, heat remaining oil in a large frying pan over medium heat.   Add garlic and onion and cook until soft, about 2 minutes.  Add chicken and marinade juices and cook stirring occasionally, until chicken is browned on all sides and cooked throughout, about 15 minutes.  Stir in mango and cashews and cook until heated throughout. Serve immediately over rice.

Looking for a good burger to grill for Memorial Day….why don’t you try the Cabo Beach Cheeseburger!

Lean Ground Beef
Bacon
Pepper Jack Cheese
Kaiser Rolls Split
Kraft Sandwich Shop Chipotle Reduced Fat Mayonnaise
1 avocado cut into slices
1/2 cup fresh cilantro coarsely chopped

Heat grill to medium – high heat. Shape ground beef into patties. Grill, covered until done. Meanwhile, cook bacon as directed on package. Top burgers with cheese grill until cheese is melted. Spread rolls with Chipotle Mayonnaise, fill with cheeseburgers, bacon, avocados and cilantro and serve

4 tablespoons unsalted butter, cut into pieces
2 tablespoons brown sugar
1/4 teaspoon salt
1 cup flour
4 large eggs
Grated peel of 1 orange
Vegetable oil, for frying
1/2 cup granulated sugar
3/4 teaspoon ground cinnamon

In a medium saucepan, combine 1 cup water, the butter, brown sugar and salt over medium -high heat until it just begins to boil. Using a wooden spoon, stir in the flour until incorporated; remove from heat. Stir for a minute, then beat in the eggs, 1 at a time, until the dough is glossy and smooth. Stir in the orange peel.

Fill a large saucepan with enough oil to reach a depth of 1 inch; heat until a deep-fry thermometer registers 350 degrees. Working in batches of 10, drop in rounded teaspoonfuls of the dough and cook, turning, until golden brown, about 5 minutes per batch; using a slotted spoon, transfer to paper towels to drain.

In a brown paper bag, combine the granulated sugar and cinnamon. Working in 4 – 5 batches, add the fritters and shake to coat.

24 oz. refried beans
1 bunch green onions
6 ripe avocados
3 medium tomatoes
2 Tbs. lemon juice
1 sm. Can sliced black olives
1 C. sour cream
8 oz. shredded Cheddar cheese
4 Tbs. mayonnaise
1 pkg. taco seasoning mix

In a large serving dish spread beans.  Layer mashed avocados over the beans and sprinkle with lemon juice.  Mix sour cream, mayonnaise, and taco seasoning mix, then spread over avocados.  Chop green onions and tomatoes for the fourth and fifth layers.  Spread olives on top; sprinkle with Cheddar cheese.  Chill.  Serve with tortilla chips.