Shredded Pork Taquitos

1 dozen corn tortillas
1 pound leftover shredded roast pork
    (or roast beef or chicken)
1 cup cheese, shredded
1 (4 ounce) can green chiles
1/4 cup finely diced onions
1/4 teaspoon lemon pepper
1/2 clove garlic, minced

Shred roast pork (or roast beef or chicken) with fork. Add remaining ingredients (except tortillas) and mix together. Dip tortillas in warmed oil to soften, then spread a large tablespoon of pork mixture in tortilla and roll up. Secure with wooden pick and fry in oil. Can be frozen.

To eat, dip in sour cream and avocado dip.

Cajun Rotelle and Red Beans

1 pound rotelle pasta, uncooked
1 onion, chopped
1 green bell pepper, seeded and chopped
3 carrots, chopped
2 teaspoons Cajun seasoning
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 (15 ounce) can red or kidney beans, rinsed and drained
2 tablespoons lemon juice
2 tablespoons chopped fresh oregano or 2 teaspoons dried oregano

Fill a pot three-quarters full of water; bring to a boil. Add pasta; cook until al dente, about 10 minutes. After pasta has been cooking for 3 minutes, remove 1 cup cooking water; reserve.

In frying pan over high heat, bring reserved water, onion, pepper, carrots, seasoning, cumin and cayenne pepper to a boil.

Reduce heat to medium-high, cover and cook, stirring occasionally, until vegetable are tender, 3 to 5 minutes. Reduce heat to low; stir in remaining ingredients.

Drain pasta; add to beans and toss.

Black or White Bean Cakes

1 1/4 cups dried pea beans or black beans
1 1/2 cups cornmeal
3/4 cup milk or water
2 eggs, beaten
2 teaspoons salt
1/4 cup thinly sliced scallions
2 to 3 tablespoons bacon drippings or vegetable oil

Soak beans overnight in cold water.

Drain and rinse beans, then place in a large saucepan with fresh water to cover. Cook over medium heat for about 1 1/2 hours or until tender. Drain and reserve.

In a bowl, combine cornmeal with milk, eggs and salt. Fold in beans and scallions. Form mixture into 2- to 3-inch patties. Heat drippings on a griddle or in a large skillet. Fry cakes for 1 to 2 minutes per side over medium heat, until golden brown. Serve hot or at room temperature.

Makes 10 to 12 cakes.

Southwestern Barbecue Sauce

Use this sauce for beef, pork, poultry, or as a condiment.

6 dried red New Mexican chiles
4 dried chiltepin or pequ?n chiles
1/2 cup commercial bottled chili sauce
1 large onion, chopped
2 cloves garlic, chopped
2 tablespoons bacon drippings or vegetable oil
1 cup catsup
5 tablespoons distilled white vinegar
2 teaspoons dry mustard
2 teaspoons Worcestershire sauce
2 teaspoons Liquid Smoke?

Cover chiles with hot water and let them sit for 20 minutes until soft.

Place chiles in a blender with 1 cup of the water they were soaked in and pur?e until smooth.

Saut? onion and garlic in oil until soft, then add remaining ingredients. Bring to a boil, reduce heat, and simmer for 30 minutes. Pur?e the sauce in a blender until smooth.

To Barbecue
Start fire with a lot of charcoal. When it has burned down to coals, place a drip pan in the center of the coals and fill it with water. Place a 3- to 4-pound beef brisket over the pan with the fat side down. Cover the barbecue and adjust to a slow heat. After one hour, baste meat with the sauce. Repeat basting and turn the meat to cook it evenly. The process should bake about 4 to 5 hours.

Soak mesquite wood or beans in water for an hour. Spread a couple of cups over the coals, cover, and smoke for 45 minutes.

Remove, carve, and serve with extra sauce.

Chicken Enchiladas with Green Sauce

1/2 cup peanut oil
12 flour tortillas
3 cups shredded cooked chicken
1 pound Monterey jack cheese, grated
1/4 cup heavy cream
1/2 cup finely chopped scallions
1 1/2 cups chopped Mexican green tomatoes
    or tomatillos verde, fresh or canned (drained)
1 cup chopped cilantro
1 (4 ounce) can peeled green chiles, drained and chopped
1 1/2 cups sour cream

Heat oil in a skillet. Put each tortilla into the hot oil for a few seconds, turning it over so it softens. Stack the tortillas in a pan.

Preheat oven to 375 degrees F. Oil a 13 x 9-inch baking dish.

Put some chicken, cheese, 1 teaspoon of cream, a sprinkle of scallions and salt to taste down the center of each tortilla. Roll them loosely and set side by side in the baking dish with ends overlapping. Cover the dish snugly with foil and bake for 30 minutes, until cheese is melted and bubbly.

Meanwhile, prepare the sauce. Finely chop the tomatoes, cilantro and green chiles. These can be run through the food processor briefly so that the texture is in chunks instead of pur?ed. Stir in the sour cream until it is well blended. Remove the enchiladas from the oven and spoon a little of the green sauce over the top.

Serve remaining sauce with enchiladas.