Mesquite Gruel & Mesquite Muffins - Recipes

These mesquite recipes are from FOODS OF THE SUPERSTITIONS by Don Wells and Jean Groen. Permission to print granted by Wells and Groen, Apache Junction, AZ.



MESQUITE GRUEL
4-1/2 cups WATER
1 cup finely ground & sifted MESQUITE FLOUR
1/2 cup of some other FLOUR or GROUND GRAIN
1/2 teaspoon SALT

Combine water, salt, mesquite meal and other ground grain (such as whole wheat flour or oat flour) and cook for about 30 minutes. If using another flour, cook mesquite mixture for 10 minutes, then add flour, and cook another 20-25 minutes. Stir frequently.

MESQUITE MUFFINS
1-1/3 cup regular FLOUR
2/3 cup MESQUITE FLOUR
2 teaspoons BAKING POWDER
1/2 teaspoon SALT
1 beaten EGG
1/4 cup SALAD OIL
3/4 cup MILK

In small bowl combine dry ingredients. In another, combine egg, oil, and milk. Beat together until well mixed. Combine the dry ingredients with the liquid mixture. Stir just until moistened. (Over-mixing causes peaks and tunnels in muffins.) Spoon into 12 muffin cups, which have been well greased. They should be 2/3 full. Bake 25 minutes at 400 degrees. Cool slightly before removing. Optional: Add cinnamon or nutmeg. These are wonderful with mesquite jelly.

Celebrate Cinco de Mayo!

This excerpt and recipes are from "Mexican Family Favorites Cookbook" BOOK by Maria Teresa Bermudez. Permission to print granted by Golden West Publishers, 4113 N. Longview, Phoenix, AZ 85014.

GUACAMOLE DIP
2 large AVOCADOS, mashed
2 tsp. LEMON JUICE
SALT/PEPPER to taste
dash GARLIC POWDER
2 Tbsp. diced ONION
1 small TOMATO, diced
4-oz. can diced GREEN CHILES
1 Tbsp. PIMIENTOS
1 cup shredded CHEESE

Mash avocados well, add lemon juice, salt, pepper, garlic powder, blend well. Add onions, tomato, green chiles, pimientos, mix. Place dip in blender for desired thickness. Place in bowl & chill before serving. Sprinkle with cheese. Serve with chips. Makes 3 cups.

MEXICAN DEVILED EGGS
4 hard-boiled EGGS, cut lengthwise
4 to 5 Tbsp. MAYONNAISE
½ tsp. DRY YELLOW MUSTARD
¼ tsp. SALT
½ tsp. PAPRIKA
dash GARLIC POWDER
2 Tbsp. creamed AVOCADOS
1 Tbsp. LEMON JUICE
2 Tbsp. diced GREEN OLIVES

Mash egg yolks thoroughly. Mix mayonnaise & dry mustard & combine with yolks. Add rest of ingredients & chill for 2 minutes, then fill egg whites with yolk mixture. Sprinkle with grated cheese if desired. Serves 4.



MARGARITA DE FRESAS
COARSE SALT (kosher)
2 oz. TEQUILA
¾ oz. TRIPLE SEC
½ oz. LIME JUICE
2 to 3 tsp. LIGHT CORN SYRUP
3 to 4 chopped STRAWBERRIES

Moisten rim of glass & dip in salt. Combine all ingredients in a blender & mix thoroughly. Pass through sieve once, then pour in blender with crushed ice & mix. Pour into glass & enjoy!