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    You are in: Home / Cookbooks / ZWT 8 - Jackie's Recipes from Mexico/US-Southwest/Tex-Mex
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    15 recipes in

    ZWT 8 - Jackie's Recipes from Mexico/US-Southwest/Tex-Mex


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    This comes from the assistant managing editor of Family Circle magazine. When avocados are at their peak is the time to make this!

    Recipe #454530

    From Good Food Magazine March 1988

    Recipe #293528

    This is the perfect recipe for an easy, quick summertime meal.

    Recipe #300717

    From Good Food Magazine, March 1986

    Recipe #350022

    From "Cooking with Beer", Good Food Magazine March 1988

    Recipe #293539

    This is incredibly quick and easy to prepare; however, the preparation time noted does not include the 2-12 hours marinating time.

    Recipe #300562

    From the famous Silver Palate caterers. Great one-dish party fare. Serve with crusty bread and a hearty red wine. (Can be prepared 2 days ahead and refrigerated. Just reheat before serving.)

    Recipe #310302

    The Mexicans call these bunuelos, and they're perfect for an after-siesta (or anytime) nibble. These should look like puffy fried dough balls.

    Recipe #482038

    I am a traditionalist at heart, and have been making the same stuffing for 20 years or more. However, if I ever did decide to mix things up a bit, this is what I would be tempted to try. From Good Food Magazine November 1988.

    Recipe #296623

    And, finally, the perfect ending to your Mexcian-themed dinner or party. This requires some planning ahead, as it requires from 3 to 24 hours to chill. From Good Food Magazine May 1988.

    Recipe #295808

    No Mexican-themed dinner or party would be complete without this sweet and savory salsa on the table. From Good Food Magazine May 1988.

    Recipe #295758

    This makes a nice main dish for your Mexican-themed dinner or party. From Good Food Magazine May 1988.

    Recipe #295756

    From "A Southwestern Thanksgiving", Good Food Magazine, November 1986.

    Recipe #369583

    Translation: Beef Fillet, Northern Style. This authentic, regional Mexican dish is made fiery with the use of green serrano chiles. Make sure you have a nice cold Mexican beer standing by!

    Recipe #369586

    Good Food Magazine, March 1987

    Recipe #369657


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