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"Delicious, light, different high protein bread. A great use for leftover beans, if you ever have any. You can leave out the middle rising but the bread will be more dense."

Ingredients: milk, salt, shortening...

"This is mouth watering, make you glow-in-the-dark hot. If you don't want such a spicy dish, pick chiles marked "mild", but it just won't be the same! This is very traditional for the winter and Christmas season in American Hispanic communities."

Ingredients: cumin, garlic...

"Posole is lime-treated corn kernels, called "hominy" in many parts of the country. Posole comes in many different forms with the most popular being canned. This recipe calls for dried which is widely used in New Mexico. The dried is more flavorful because as it cooks it will absorb the spicy cooking liquid. In fact, towards the end of..."

Ingredients: cilantro, anaheim chilies...

"This is a hearty main course soup. It's easy to stretch with more broth and/or veggies. It's so simple, quick and flavorful. Even my three-year-old grandson likes it!"

Ingredients: white hominy, diced green chilies...

"A very simple coffee cake or cake for sweets. Extremely refreshing."

Ingredients: fresh lemon rind, eggs...

"REAL frijoles......beans.......frijoles en olla, or pot beans. No self respecting Hispanic, Mexican, or Indian home out here is without a pot of beans....all the time."

Ingredients: cumin, dried pinto beans...

"This soup has some of my favorite things in it! I really enjoy it in the fall, just as the weather is turning cold. I can usually still find fresh corn at that time, and it's so great to have a warm soup on a crisp, chilly night! This is from "Southwest Cooks!", a collection of Native American cuisine."

Ingredients: anaheim chilies, corn, onions...

"This is a classic recipe. These beans are a great addition to any mexican meal. Cook your beans ahead of time."

Ingredients: garlic, lard...

"While on many of my travels I stopped in a small mountain town named Ruidoso, New Mexico and met some friends there that made this recipe for me one night, I loved it during that cold mountain winter."

Ingredients: red chili powder, dry red wine...

"Here's a great football sunday sandwich! Serve with refried beans and mexican rice. You can cut squares smaller for appys as well."

Ingredients: ground cumin, fresh ground black pepper...

"A baked potato and a green dinner salad rounds out a delicious meal."

Ingredients: pepper, dijon-style mustard...

"After about 20 attempts this is the best Recipe i was able to create!"

Ingredients: fast rising yeast, milk, oil...

"The chicken stock in these beans adds a wonderful favor without being overpowering and lets the flavor of the beans stand out. Serve them on the side with enchiladas, refry them, use them in dips, or serve with rice. This recipe is a combination from the Sunset Mexican Cookbook and the recipe on the bag of beans. For the stock, I use prepared chicken..."

Ingredients: cider vinegar, bacon fat...

"A recipe by Toni Turner, executive director of The University of Texas Law School Foundation in Austin, a cooking historian who specializes in the foods of the Anglo pioneers and Native Americans of the 1850s. As posted in Texas Highways."

Ingredients: eggs, green chilies, nopales...