3 ea Pork Brains

2 tb Oil

4 oz Ground Pork

2 c Soup Stock

1 tb Cornstarch Paste

2 tb Chili Nam Yuey

1 t Ginger, minced

1/2 t Soy Sauce

1 t Shao Hsing Wine

1/2 t Sesame Oil

1 t Pepper, ground

1 t Spring Onion, minced

Cook pork brains in boiling water till done. Remove membrane and tissue. Cut into long, thin slices. Heat oil in a wok. Stir-fry ground pork with Chili Nam Yuey and minced ginger till the ground pork turns crispy. Add stock, pork brains, soy sauce and wine. Simmer over a low flame till there’s almost no liquid. Add cornstarch paste and remove from heat. Garnish with sesame oil, ground pepper and minced spring onions. Enjoy! You can use beef brains instead of pork brains. There is no mention of whether you should use ground beef or pork if you use beef brains. From The Chinese Regional Cuisine Series, Szechuan Cooking. Posted by James Lor.

1 tb Salt

1/4 tb White pepper

———————————-TOPPINGS———————————- 1/4 Lime, squeezed

1 c Sour cream

3 Cloves fresh garlic, chopped

1 c Guacamole

2 tb Vegetable oil

1 c Salsa

6 Lime wedges

1 lb Beef skirt, also known

-As flank steak (or chicken Breast), sliced into 1/4- by 3-Inch long strips

———————————GARNISHES——————————— 1/2 c Olive oil (or chili oil,

For spicier taste) -Avocado chunks 1 cn Whole green chiles, Chopped

-tomatoes Sliced into strips -Shredded lettuce 1 lg Whole onion, halved Chopped

-jalapenos Macayo Fajitas (This basic fajita recipe is from the Johnson family which owns the Macayo chain.) ** and sliced Chopped fresh cilantro For marinade, in a large bowl, whisk together salt, pepper, lime, garlic and vegetable oil. Put meat in marinade and set aside for at least one hour. Heat oven to 200 degrees; set tortillas in for 1 to 3 minutes, to warm. Remove and put in a covered basket. Heat a large skillet and add olive oil. Add marinated meat and saute until onion becomes transluscent. Place cooked meat in a large bowl or platter and serve with tortillas, toppings and garnishes. For each fajaita, fill a tortilla with meat and desired amounts of garnishes and toppings and roll up like a burrito. Serve with refried beans, black beans or Spanish rice. Make 4 to 6 servings. VARIATIONS: For spicier marinade, add cayenne pepper or crushed dry red chili pepper. Instead of lime juice, try pineapple juice, papaya juice, beer, wine or barbecue sauce.* *(Cooks note:) I like to use tequila, and marinate myself a bit while I’m doing the cooking. It makes it much easier to roll up like a burrito. It is the unrolling that becomes a bit difficult.

RED DEVIL cayenne pepper -sauce 1 cn Prepared bean dip (9 oz)

Nachos or tortilla chips Shredded cheddar cheese Guacamole dip (prepared) Sour cream TRAPPEY’S Sliced Jalapeno -Peppers Stir 1 tablespoon of RED DEVIL into the bean dip and spread on chips. Sprinkle with cheese and microwave until softened. Top with guacamole dip and sour cream; garnish liberally with TRAPPEY’S Sliced Jalapeno Peppers.

2 Hard-boiled eggs

2 c Sour cream

2 c Curry powder

1 t Onion (grated)

2 T Green pepper (grated)

2 T Celery (grated)

Seasonings Add diced eggs to all other ingredients which have been smoothly blended in blender. Consistency is thin. Chill; sprinkle with paprika and serve with corn chips.