3 ea Eggs; hard-cooked

12 sl Ham; 5″ x 1″

sm Onions, pickled; or -red sweet pepper slices, -chives or anchovies Peel and quarter eggs. Wrap a ham slice around each egg quarter, leaving egg ends showing. Secure ham with a wood pick. Garnish with onions, pepper slices, chives or anchovies.

Vegetable oil 1 c Blue cornmeal**

1 c All-purpose flour

1/2 ts Salt

1 ts Sugar

1 tb Baking powder

2 Eggs

1 c Milk

1 Jalapeno pepper; deveined &

Seeded; chopped 1 Medium red bell pepper;

Deveined, seeded, chopped 2 tb Melted butter

**Blue cornmeal is available in Mexican specialty stores and the ethnic department of major supermarkets. Blue cornmeal originated in Santa Fe, New Mexico, where the dark exotic corn is a staple. Blue cornmeal is coarser, heavier, and nuttier tasting than yellow cornmeal. One may be substituted for the other quite easily. Using a cast-iron corn or muffin pan produces a delicious crunchy crust. The chile adds bite, while the sweet, mild bell pepper adds color. Preheat oven to 425F. Liberally grease a corn stick pan with the vegetable oil. In a large bowl, combine the cornmeal, flour, salt, sugar, and baking powder. In a small separate bowl, beat the eggs with the milk. Make a well in the dry ingredients and add the wet ingredients all at once. Stir just to combine, the batter will be lumpy. Gently fold in the peppers and butter. Fill the molds almost to the top with the batter and bake 20 minutes. Serve warm with lots of butter.

1 tb Unsalted butter

1/2 md Onion; chopped medium fine

Cornmeal 2 ts Active dry yeast

1/4 c Warm water

1 1/2 ts Sugar

1 1/2 ts Salt

6 Jalapeno chiles

- (fresh or canned) – seeded, and chopped 1 c Buttermilk

3 1/2 c Bread flour

Saute onion in butter over medium heat until lightly browned. Remove from heat and set aside. Lightly grease three large baking sheets and sprinkle them with cornmeal. Sprinkle yeast over warm water in a mixing bowl. Let stand until yeast is dissolved, then stir in sugar, salt, chopped jalapenos, sauteed onion, buttermilk and 2 cups of the flour. Beat mixture well. Stir in enough of the remaining flour to make dough easy to handle. Turn dough out onto a lightly floured surface; knead about 5 minutes. Place in a large greased bowl, cover, and let rise in a warm place until double, about 1-1/2 to 2 hours. Punch down dough and divide into 4 equal parts. On a floured surface, roll out one part dough to form an 8″ x 8″ square. Using a knife or pizza cutter, cut the square into 8 equal strips. Place the strips onto prepared baking sheet. Repeat with remaining portions of dough. Let rise uncovered (1 hour or more for light, airy breadsticks; 30 minutes for a denser, chewier texture). Bake in a preheated 400?F oven for 10 to 12 minutes, or until golden brown.

1 tb Vegetable oil

1 tb Finely minced onion

1 Clove garlic, finely minced

3 oz Chorizo (Mexican sausage)

2 oz Cream cheese, softened

1 tb Sour cream

Salt to taste 12 Jalapenos, seeded, halved

-and deribbed Heat oil in a skillet and saute onion and garlic over medium heat 2-3 minutes, until transparent. Add chorizo and cook 5 minutes, breaking up meat with a fork as it cooks. When fully cooked, remove skillet from heat and cool slightly, then stir in cheese and spor cream, season with salt and spoon intp jalapenos; serve. Source: Houston Chronicle