Chilaquiles
another tasty way to stretch odds and ends
(for two; can be doubled and redoubled)

Main ingredients:
2-3 corn tortillas per serving, cut into strips
Food Bank Ingredients (suggested, any or all, whatever you have):
cooked pintos
eggs
cheese, grated
canned tomatoes, chopped
shredded canned pork or other meat
Additional Ingredients: (use any or all, or substitute)
¼ – 1/3 cup olive oil or vegetable oil
1/3 medium onion, ¼ inch dice (or about 2 tablespoons of dried onion flakes softened in a little water)
2-3 cloves garlic, roughly minced (or about ¼ teaspoon of garlic powder)
ground black pepper to taste
chili molido, or finely chopped fresh peppers to taste
salsa or pico de gallo
crema fresca or sour cream
shredded lettuce

Just cover bottom of a large skillet with oil and fry tortilla strips until most are getting crisp around the edges (some will be totally crisp, some still a bit soft)

In another skillet, sautee onions and garlic, add beans or tomatoes if you have them, or meat and season with chili to taste.

If you use eggs, scramble them separately.

In separate dishes or a large flat casserole, lay down a layer of crisped tortilla strips, add onion/bean or tomato (with or without meat) mixture. Sprinkle with grated cheese and toast lightly in hot (450) oven.

Serve with shredded lettuce, salsa or pico and crema fresca.

Comments: A little dab of almost any little bit can turn day-old tortillas into a tasty dish. This is a regular at our house for a leisurely Sunday breakfast or a quick dinner after a long day.

Fetuccini (or any other pasta) with What You Have
(for two; can be doubled and redoubled)

Food Bank Ingredients:
6 ounces dry fetuccini (½ of 12 ounce package)

Additional Ingredients: (use any or all, or substitute)
¼ cup olive oil or vegetable oil
1/3 medium onion, ¼ inch dice (or about 2 tablespoons of dried onion flakes softened in a little water)
2-3 cloves garlic, roughly minced (or about ¼ teaspoon of garlic powder)
2-3 stalks celery, sliced
1 tomato, fresh or canned, chopped
ground black pepper to taste
peperoncillo (just like red pepper flakes from the pizza place) to taste
¼ cup grated parmesan cheese (real; the fake stuff costs about the same and does not taste as good) (or about 15 little packets from the same pizza place)

Start a pot of salted water to boil; when water boils add fetuccini.

While the water is boiling and the pasta is cooking:
In a large skillet sautee everything, one item at a time. There should be some liquid in the skillet; if not dip some of the pasta water into it.
When done al dente take about 1/3 of pasta from pot and place directly in sauce, turn into the sauce, repeat in two more lifts with the rest of the fetuccini.

Drizzle with more olive oil to taste.
Plate, garnish with parmesan cheese, parsley or fresh basil or fresh oregano if available.

Comments: A little bit of almost anything can turn a bit of pasta into a tasty dish on its own, with a salad or as a side. This is a Mediterranean and Asian staple, the basis for thousands of local and regional favorites. Make one your own!

Fried Rice
(for two; can be doubled)
(either as a main dish or a side dish)

Food Bank Ingredients:
2 cups cooked rice
2 eggs
canned cooked pork, or almost any other kind of meat, chopped (optional; a little goes a long way with this dish)
canned vegetables, drained (any will work)

Additional Ingredients:
¼ - ½ medium onion, coursely chopped (or about 2 tablespoons of dried onion flakes softened in a little water)
1-3 stalks diced celery
¼ - ½ diced bell pepper
1 tablespoon chopped ginger
1-2 cloves garlic, chopped
ground black pepper
2-3 tablespoons vegetable oil
Soy sauce to taste when served

Preheat nonstick or well seasoned skillet – or a wok - to medium hot, add 1 tablespoon oil and break both eggs in, mix and scramble until done and remove to a dish.
Increase heat, add some more oil and sautee any other ingredients, vegetables first, meat last.
Add rice and stir.
Return eggs and stir.

Comments: This is not the greasy brown stuff you get at a cheap take out. Fried rice is nothing more than a way to use leftover rice embellished with whatever is laying around to make it more flavorful, so really most of the ingredients are optional. Add anything you like. It is not just okay for it to be different every time, it should be different every time.

Tuna and Tomato Casserole
(serves four)

Food Bank Ingredients:
1 box (7.25 ounce) mac and cheese
1 can (14-15 ounce) diced tomatoes
1 can (6 ounce) tuna
1 ½ – 2 cups wheat and bran flakes (cereal) lightly crushed
1/4 can evaporated milk

Additional Ingredients:
1/2 medium onion, coursely chopped (or about 2 tablespoons of dried onion flakes softened in a little water)
1 or two cloves garlic finely chopped
2 stalks celery, diced
ground black pepper
4 tablespoons butter

Coat a large casserole with butter.

Cook macaroni in boiling water, but stop and drain before done. Macaroni should bend, but still be tough and chewy.

In all the butter, sautee onions, celery and garlic seasoned with black pepper in medium-large skillet until onions just start to become clear. Turn off heat.

When macaroni is ready – not yet done – add to onions and celery and mix.
Add packet of cheese mix from box and mix.
Add can of tomatoes and mix.
Add can of tuna – water and all – and mix.
Add evaporated milk and mix. This should be fairly loose with some extra liquid in pan. Add a little water if needed.

Place mixture in casserole. Spread crushed wheat flakes over top.

Bake casserole in 375 degree oven for about 25 minutes or longer until wheat flakes start to turn toasty brown.

Comments: A salad is a nice side dish with this. Note that no salt is added; there is plenty in all the ingredients. Substitute any vegetables available because so many can go well with this.

Pork Pot Pie
(for two; can be doubled)

Food Bank Ingredients:
½ can (from 24 ounce) cooked pork pieces with juices
½ can (from 15 ounce can) peas with water (or any vegetable)
4-6 slices bread (or sliced buns or rolls; slightly stale is best for this)
2 eggs
1/4 can evaporated milk

Additional Ingredients:
1/2 medium onion, coursely chopped (or about 2 tablespoons of dried onion flakes softened in a little water)
sage
ground black pepper
1 tablespoon butter

Coat a small casserole or deep pie dish with butter.

Beat eggs with milk, season with sage and pepper.

In another bowl, mix pork, peas and onion.

Briefly dip bread in egg mixture (do not let soak) and press into the bottom and sides of casserole, smashing it flat and sealing edges where they meet.

Spoon pork and veg mixture into lined casserole.

Dip another piece of bread and lay on top; pour any remaining egg mixture over the top piece of bread.

Place casserole on baking sheet and bake in 350 degree oven for about 30 minutes or longer until crust turns golden brown. Serve hot. May be reheated.

Comments: This filling is a bit dry, so some gravy or sauce is a welcome addition when served. Too much liquid while baking will make the crust gooey however. This crust may be used for any pie. For fruit pies add 2 tablespoons of sugar and ¼ teaspoon of vanilla extract to the egg mixture instead of other seasonings.

Fetuccini Carbonara (with corned beef)
(for two; can be doubled and redoubled)

Food Bank Ingredients:
6 ounces dry fetuccini (½ of 12 ounce package)
6 ounces corned beef, either cooked or uncooked, sliced like thick bacon and cut into ¼ inch strips or ½ inch squares (may also use bacon or ham)
¾ can evaporated milk

Additional Ingredients:
1/3 medium onion, ¼ inch dice (or about 2 tablespoons of dried onion flakes softened in a little water)
2-3 cloves garlic, roughly minced (or about ¼ teaspoon of garlic powder)
ground black pepper to taste
peperoncillo (just like red pepper flakes from the pizza place) to taste
¼ cup grated parmesan cheese (real; the fake stuff costs about the same and does not taste as good) (or about 15 little packets from the same pizza place)

Start a pot of salted water to boil; when water boils add fetuccini.

While the water is boiling and the pasta is cooking:

Saute corned beef in medium (10 inch) nonstick skillet over medium heat (if skillet is not nonstick, add a tablespoon of butter or oil before adding meat.)
When thoroughly cooked, add onion, season lightly with black pepper, and saute until nearly clear.
Add minced garlic and peperoncillo to taste.
Add ½ can evaporated milk, reduce for a couple of minutes and turn heat to low, simmer.
Just before pasta is done, add remaining (¼ can) evaporated milk.
When pasta is done, add grated parmesan and stir.
Take about 1/3 of pasta from pot and place directly in sauce, turn into the sauce, repeat in two more lifts with the rest of the fetuccini.

Plate, garnish with parsley or fresh basil or fresh oregano if available.

Mixed Fruit Jam

Food Bank Ingredients:
1 (15 ounce) can mixed fruit
1 equal volume apple juice

Additional Ingredients:
¼ cup sugar (optional)

Place fruit, juice and sugar in a heavy sauce pan.
Simmer and reduce over medium-low heat until thickened and sugar just starts to caramelize.
Cool and store in covered container in refrigerator.

This jam may also be used to glaze roasted meats such as ham, pork and chicken.