Recipes From Mary Rice Hopkins

Growing up in Camarillo and going to Rio Mesa High School in El Rio and having so many Hispanic friends, I always enjoyed good Mexican food at El Tecolote or Mike’s as we called it. Here is a fun recipe that you can serve as you enjoy the songs.

Holy Guacamole
By Mary Rice Hopkins

2 large avocados, peeled and pitted
1 tomato, seeded and diced
1/2 red onion, diced
1/2 cup finely chopped cilantro
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1/4 teaspoon garlic salt
Juice from 1 lime
Salt and pepper to taste
Mash up the avocados with a fork. Add the vegetables, cilantro and spices. Squeeze in lime juice to taste as well as salt and pepper. Serve with some very fun tortilla chips.

Arroz con Pollo
Recipe by Mary Rice Hopkins

3-4 pounds of chicken, cut up
Salt, pepper, paprika to taste
1 lg. onion, chopped
1 small green pepper, chopped
2 small garlic cloves, minced
1 small can pimento, diced
1/4 to 1/2 tsp. chili powder
2 buillion cubes
1/4 to 1/2 pound pre-cooked pork sausages (or one cup diced ham)
14 oz. Can tomatoes
1 cup raw long grain rice
10 oz. Package frozen peas

Season chicken pieces with salt, pepper, and paprika. Put all ingredients except rice and peas in crock pot. Cover and cook on low heat for 6-8 hours (or on high for 4 hours). Turn to high for 1-2 hours before serving. Add rice and peas. Cover and continue cooking on high until rice is tender. Stir occasionally.

Need some music to go along with this? Check out Mary’s new Spanish album!!

Japanese Salad
From Mary’s Mom, Kay Rice Birdwell

2 oz. slivered almonds
2 Tbs. oil
1/4 cup sesame seeds
2 bundles of green onions, sliced very thin
1 head of cabbage, sliced fine
Ramen noodles
Dressing
1/4 cup sugar
3/4 cup oil
1 tsp. salt
6 Tbs. rice vinegar

Brown slivered almonds in oil. Add sesame seeds, green onions, cabbage, and noodles.
Mix dressing and pour over salad. Toss well.