Food Recipes

Method
1. Preheat oven to 375 degrees F. Lightly oil baking sheet.
2. Carefully remove husks from corn, reserving 4 largest husks. Lay corn ears on work space and cut off kernels. Process corn kernels until coarsely chopped (do not puree). Using slotted spoon, transfer corn mixture to small bowl.
3. Add cilantro, cornmeal, sugar and salt and process just to combine. Season with pepper and mix in bell pepper.
4. Arrange 2 corn husks on prepared baking sheet. Spread 1/4 of corn mixture (roughly matching size of halibut fillets) over each husk on sheet.
5. Season halibut on both sides with salt and pepper. Place over corn mixture. Top each with another 1/4 of corn mixture. Press remaining husk over. Cover tightly.
6. Cover both tamales with foil. Bake until halibut is just cooked through, about 20 minutes. Serve with warm flour tortillas.

Method
1. Saute sausage in skillet, stirring to keep meat crumbly. Drain excess fat, leaving about 1 tablespoon. Scramble eggs with sausage, just until eggs are set.
2. Heat tortillas in mirowave or in oven. Add equal amounts of egg filling to each tortilla and fold burrito style. Serve immediately with salsa.
3. Note: Burritos may be frozen. Wrap individually in foil. To reheat, remove foil. Place on paper plate. Heat one in microwave 1-1 1/2 minutes on HIGH, or until heated through. For each additional burrito, add 30-45 seconds

Method
1. Spread cream cheese over tortilla; top with strawberries and sugar. 2. Sprinkle with a dash of cinnamon; fold in half. Cook in a nonstick skillet coated with cooking spray for 2 minutes on each side.

Method
Mix flour, baking powder and salt in a medium bowl. Cut in shortening until it is in pieces the size of small peas. Stir in water and mix well. On a floured surface, knead dough 5 minutes. Divide into 12 round balls. Cover and let rest 30 minutes. Pat dough balls into flat round discs and, on a floured surface, roll each into a very thin 8″ circle. Bake tortillas on a hot ungreased griddle or cast iron skillet until brown spots appear, about 1 minute on each side. While cooking, punch down any air bubbles with a well-protected hand. Wrap tortillas in a clean dish towel to keep warm or freeze-wrap in aluminum foil and reheat 15 minutes in 350 degree oven.

Method
Place tomatoes, tomatillos, garlic, and jalapenos in a saucepan, and add enough water to cover. Bring to a boil, and cook for 15 minutes, or until vegetables are tender. Remove from heat, drain, and allow to cool.
Place avocados, the cooked vegetables, sour cream, and cilantro in a blender or food processor, and blend until smooth. Season to taste with salt. Cover, and refrigerate until ready to serve.

Method
1. Saute garlic in oiled skillet, add shrimp and cumin. Cook 1 minute or until pink. Remove shrimp. Add onion and saute until tender. Add shrimp, tomato and pepper. Heat through. Remove from heat, stir in cilantro and a pinch of salt. Serve in tortillas with garnishes and lime wedges.