Recipes
We are including recipes that are simple and easy to make from ingredients found in almost every super market. Get set for raves and some of the best food you will ever cook.

Mama Viola's Chicken Rice Soup
Caldo de Pollo
Serves 4

One 2 1/2- to 3-pound fryer chicken, cut into 8 to 16 pieces
1 tablespoon salt
8 cloves garlic
1 cup white rice
2 carrots, peeled and cut into1/4- to1/2-inch slices
3 celery stalks, cut into 1/4 –inch slices
2 potatoes, peeled and cut into 2-inch cubes
1 yellow or white onion, sliced
2 large Roma tomatoes, sliced
One 14-ounce can garbanzo beans (chick peas)
1/2 bunch cilantro, tough stems removed, finely chopped
Lemon wedges for garnish

Put chicken in a large pot and add water to cover by 3 inches. Add salt, garlic and rice and bring to a boil. Boil gently for 30 minutes, skimming off foam that forms on top.

Add carrots, celery, and potatoes and cook for another 20 minutes, or until the chicken is cooked. Stir in onion, tomatoes, beans, and cilantro.

Ladle into bowls and garnish with lemon wedges. Serve with warm corn tortillas.

Make-Me-Crazy Grill Marinade
Great for chicken fajitas, fish or shrimp. Seal in a plastic bag, refrigerate, and marinate 2 to 4 hours. Remove from refrigerator 1 hour before grilling. Drain to avoid flare-ups.

Makes 1 1/2 cups

1/2 cup fresh lime juice
1/2 cup fresh lemon juice
1/3 cup orange juice (fresh or reconstituted frozen)
1 1/2 tablespoons minced fresh garlic*
1 teaspoon dried oregano
1/4 teaspoon ground cumin
1 bay leaf
Salt and pepper to taste
1/2 cup of your favorite salsa
2 tablespoons olive oil

Combine all ingredients in a blender and blend well. Add liquid to chicken, fish or shrimp and seal in a plastic bag. Refrigerate until 1 hour before grilling. Discard liquid.

*If you substitute bottled garlic you may need to use slightly less to avoid a bitter taste.

Mexican Coffee
People who don't even like coffee ask for seconds. The great flavors go well with almost any dessert.

Serves 10 to 12

Hot coffee to serve 10 to 12, brewed with 2 cinnamon sticks
1/2 cup packed light brown sugar
2 tablespoons chocolate syrup (canned is okay)
2 ounces Kahlúa
1 tablespoon Tia Maria (coffee-flavored liqueur), optional

Pour hot coffee slowly into a heat-proof pitcher. Remove cinnamon sticks. Add remaining ingredients and stir to dissolve sugar. Serve immediately.