Mexican

1 lb ground veal
. to taste salt
. 2 eggs
1/3 cup dry bread crumbs
1/2 can diced tomatoes
sliced to fit inside banana peppers Provolone cheese
. 6. banana peppers
. 4.minced clove garlic
. to taste Italian seasoning
. to taste dried basil
. Slice banana peppers in half lengthwise and seed (wear rubber gloves). Parboil for 10 minutes and drain.
2. Combine meat, eggs, bread crumbs, ½ of the minced garlic, Italian seasoning, basil, and salt. Mix well.
3. Place peppers in a lasagne-size pan and stuff peppers with meat mixture. Place dish in a 350°F oven for 40 minutes.
4. In a pot, combine diced tomatoes with rest of garlic, Italian seasoning, basil, and salt. Simmer tomato mixture for 10 minutes.
5. During the last 10 minutes of pepper cooking time, put a slice of cheese on top of each pepper and pour the tomato sauce over the peppers. Cook for 10 more minutes. Serves 4. Enjoy

Steak Polo Con Chipolte
Pepper generously thin strips from 2 good steaks and blacken on high in olive oil. Heat 1, 28 ounce tin of black beans and 2 cups of kernel corn in 2 separate pots. Put 1, 7 ounce tin of chipolte peppers in adabo sauce in food processor with 1 and 1/2 cup of real mayonaise and puree.

Put 3/4 cup of cooked rice on each of 4 plates and flatten down with a fork. Cover the rice with the beef strips and from the food processor put the sauce over. Cover with lots of grated cheddar cheese. Place the black beans on one third of the plate and the kernel corn on the other third of the plate. Sprinkle all with grated jalapeno jack cheese. Put the plates in a 250 oven for until the cheese melts. Serve with fresh cilantro and sour cream. Note: Chicken or fish can be substituted for the beef.This recipe contributed by Shane Williams

Pollo a la Cerveza
(Chicken cooked in Beer)
2 pounds chicken
salt & pepper
1/2 cup chopped cilantro
1/2 cup chili pepper strips
1 cup sliced onions
mustard to taste
1/2 can or bottle of beer
Season chicken with salt and pepper.
Place in a casserole dish.
Cover with the cilantro, chilli peppers, onions, mustard, and the beer.
Bake @ 350 about 45 minutes or until chicken is done.

Cut a slit in peppers and remove the seeds and white part, Place in boiling water for 3 minutes and then drop in cold water for 3 minutes. I stuffed them with a small piece of Monteray Jack cheese and then filled them with Philadelphia cream cheese. I put them in the freezer for at least an hour. Put them on a cookie sheet and when they are frozen you can put them in a bag and cook them when you are ready for them. Dip them in flour and then egg and then into flour again and deep fry for 3 minutes. I added some basil and cornmeal to the flour before deep frying them.