Here's a special selection of some recipes of my own devising, except for one that was a collaboration with Chris von Sneidern, and one that I got from New Mexico Magazine. And Pizza Pants contributor Caterina Costanzo contributed a recipe as well. And actually, I didn't invent huevos rancheros or mushroom omelets either. Anyway, enjoy! If you make any of them, let me know.

Huevos Rancheros

Green chile sauce (see below), or canned chile sauce or salsa, or even just plain chile
Two eggs
One or two corn tortillas
Grated cheddar
Pinto beans (can be refried or canned or crock-potted or whatever)
Potatoes
Vegetable oil
Spices and flavorings

The thing here is getting everything cooked in the right order. First thing to do is heat up the beans, and keep them warming while you do everything else.

Personally, I'd do the potatoes next. Dice them up, really small so they'll cook fast, and fry them in oil. You can put some flavorings in them, like minced garlic or garlic powder, maybe some rosemary if you're fancy, and definitely plenty of salt and pepper. When they're done, put them on a plate that's been covered with a paper towel and blot the oil off of them a little.

In your leftover oil, go ahead and lightly fry your corn tortillas. You don't want them to get crispy, just a little bit done. You could also just heat them in the microwave or the oven if you want less grease.

Last, cook the eggs to your pleasure. I like mine over easy. Finally, put the whole thing together. The tortillas go first, then the chile, then the eggs, then the cheese, with the beans and potatoes on the side. You can mix them all up while you're eating.

Serves 1 or two who aren't very hungry.

Green Chile Sauce (from New Mexico Magazine)

1/4 cup vegetable oil
1 clove garlic (optional)
1/2 cup minced onion (optional)
1 tablespoon flour
1 cup water
1 cup diced green chile
Salt to taste

Saute garlic and onion in heavy saucepan. Blend in flour with wooden spoon. Add water and green chile. Bring to a boil and simmer, stirring frequently, for 5 minutes.

Green Chile Sauce (Okay, it's just stewed chile)
by Caterina Costanzo, Denver denizen

1 large packet frozen green chile (I think it's a pound and it's all I can get here in this chile-less wasteland)
2 garlic cloves, whole
1/4 c. diced tomatoes
1/4 c. diced onions
1c. water
salt, pepper, red pepper or cayenne, and cumin--just a sprinkle!

Put in pot (chile does not need to be thawed). Bring to boil. Check periodically and add water as necessary. Reduce to simmer for about one and a half hours. This is a good cleaning-the-house recipe and home fragrance. If you like your sauce thicker (think Ol' Gringo bottled sauce) add a flour/water mix (2 tsp. flour and 1/2c. water) and boil 2 minutes. Otherwise follow recipe for a thinner more-Monroe's like sauce.

Keep in air-tight container 1-2 weeks, under refrigeration of course.

One could almost call this health food. I guess this recipe is most useful for those of us who can't get to a real New Mexican restaurant. Stay away from canned!!!!

- Caterina Costanzo

Mushroom omelet

Two or three eggs or equivalent amount of egg substitute
If you want more protein and general health benefits, about 1/3 cup of mashed tofu
1/2 cup mushrooms
Grated cheddar
Crumbled feta
Oil or butter
Green chile (optional)
Soy sauce (optional)
Minced or crushed garlic (optional)

First, saute your mushrooms in the oil or butter. My secret is to add a little soy sauce while they're sauteing. You can also add a little garlic. If you have a spare second while they're cooking, and you should, whisk your eggs or egg substitute, along with your tofu, if you're using it, until fluffy. When the mushrooms have shrunk down and smell delicious and are generally done, transfer them to a plate.

Put the skillet back on the heat, add a little more oil or butter if you need it, and pour in the eggs (or egg/tofu mixture). While it's cooking, you want to tilt the pan back and forth, and take your spatula and make sort of a zig-zag motion through the eggs. This is all to make sure it cooks evenly and doesn't stick. Cookbooks always say to push the done part of the eggs to the side, then tilt the pan so the wet part runs under them, but that's harder than it sounds. If you can swing it, great. If not, I've found that it really isn't vital.

When the eggs are pretty much done, but still slightly shiny, dump in your mushrooms, the green chile if you're using it, and the cheese. Fold the eggs over the filling. Let it cook just a second more so the cheese melts, then suavely slide it onto your plate. Serve with applesauce or fried potatoes.

Serves 1.

Cheese-Bomb Garlic Bread
(courtesy of Chris von Sneidern, who makes it with a lot less cheese than I do)

Bread (like a baguette or some French rolls or, if you're desperate, hamburger buns)
Olive oil (or butter)
Crushed garlic from a jar (my preference) or a few garlic cloves, minced (CvS's choice)
Grated or shredded parmesan
Crumbled feta cheese

Preheat your broiler. It would probably also work in a toaster oven. Start by slicing the bread to your desired size. When I'm using a baguette, what I do is cut a few inches off the end, then slice it in half lengthwise, dividing its top and bottom, as though I might make a sandwich with it. Brush some olive oil on each slice. If you're using butter, put a couple of pats on each slice. Next comes the garlic, and plenty of it. (Although, if you're using butter and crushed garlic from a jar, it's easier to put the garlic first and then the butter.) Then sprinkle on lots of parmesan, and lots of feta. Now just put the bread on a cookie sheet, or wrap it in a piece of foil, and stick it under the broiler. You have to really keep an eye on it or it will burn really quickly. It cooks in a minute or two, so you don't have time to go to the bathroom while you're waiting. This bread is great served with a hearty pasta and a salad and some red wine.

Serves as many as you want, depending on how much you make.

Jennifer Rae Atkins

October 4, 2002