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About this book
California Mexican-Spanish Cook Book by Bertha Haffner-Ginger gathers selected Mexican and Spanish recipes, including salads, enchiladas, tamales, beans, rice, and stuffed peppers. Prepared vinegar for salad dressing combines garlic, cucumber, onion, parsley, and taragon with cider vinegar, standing for several days before straining. A salad dressing uses olive oil, lemon juice, prepared vinegar, brown sugar, salt, and red chile pulp stirred into a thick cream.
An economical Spanish steak recipe sears upper round steak and cooks onions with tomatoes, oregano, and green chile pulp. The steak is covered for further cooking, sprinkled with cheese, and placed in the oven to melt the cheese before serving hot.
About the author
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Book facts
- Author
- Bertha Haffner-Ginger
- Pages
- 39
- Language
- English
- Genre
- Cook Books
- Formats
- PDF, EPUB, Read online