Huevos Rancheros, Ham Hash, Refried Beans, Salsa, and Mexican Rice

Ham hash:
ham steak
golden potatoes
white onions

Cube ham steak and remove connective tissue and excess fat. Leave some fat for frying. Dice onions and potatoes. Pan-fry in Dutch oven until browned. Add olive oil if needed. Salt to taste. Set aside while cooking the Huevos Rancheros.

Huevos Rancheros:
corn tortillas
refried beans
fried eggs
salsa
queso fresco

Prepare refried beans and salsa in advance. Heat the salsa on low in a saucepan. Heat corn tortillas in a frying pan, with or without oil. Keep warm by wrapping in foil in a warm oven. Fry eggs, and crumble queso. Assemble tacos/tostadas beginning with the corn tortilla on the bottom, then spread a layer of refried beans on it. Place a fried egg on the beans. Top with a generous amount of hot salsa, and sprinkle queso and chopped cilantro on top. The ham hash is a traditional side. Mexican rice could also be eaten on the side.

Omit ham and bacon for meatless.

Refried beans:
1 1/2 cups dry beans (pinto or black, as desired)
3 cups of water
1-2 teaspoons salt
1/2 white onion
bacon fat
cumin to taste

Add the beans, water, and salt to the Instant Pot. Use the bean setting, and turn off to let cool until the lid can be removed without switching to "vent". Remove the excess liquid and save. Dice the onion and saute in the Instant Pot with the bacon fat. Add the beans and blend/mash with a potato masher, blender, or food processor. Add the excess liquid as needed to achieve the desired consistency. Mix in a dash of cumin and salt as needed to taste.

Salsa:
2 15-oz cans of good quality diced tomatoes, such as San Marzano or fire-roasted tomatoes
1 1/5 lemons (can use limes, but if fresh fruit is unavailable, use a smaller quantity of vinegar rather than jarred juice)
1+ jalapenos (use at least one without adding the seeds for mild, but don't omit, or the flavor of the salsa won't be right)
1/4 t minced garlic
2 T minced white onion (fresh)
2+ teaspoons salt
fresh chopped cilantro (reserve some to top huevos)

Add one can of tomatoes to a blender, and squeeze in the lemon juice. Dice the jalapenos, and add with the garlic and onion. Blend and add 1-2 teaspoons of salt. Taste for acid and salt balance. If the flavor of the salsa is bland, add more salt and taste again. If still bland, add acid, and taste again. Keep going until it tastes good. If it tastes acidic, but the flavors aren't distinctive, just add salt until the taste is right. A lot of salt is needed to balance the sweetness of the tomatoes and bring out the flavors- don't hold back. Add the second can of tomatoes and balance again. By adding the second can towards the end, there is a buffer if you add too much salt or acid and the salsa doesn't get overblended unless you want a smooth rather than chunky salsa. Add chopped cilantro if desired. The salsa can be made a day ahead to let the flavors blend more.

Mexican rice:
1 cup long grain white rice
2 T oil
4-8 oz canned tomato sauce (can use tomato paste, but keep in mind it is more concentrated)
2 cups warm water
1 t chili powder
2 t calde de tomate tomato bouillon
1 t minced garlic

Mix the warm water, tomato sauce, and tomato bouillon so that it is ready to add to the rice.

Brown the rice in oil in a nonstick saute pan with a lid, stirring constantly. When golden, add the liquid, chili powder, and garlic, and bring to a boil while mixing. When it is boiling, remove from heat, and put the lid on the pan. When the burner has cooled to low/simmer, put the pan back on the burner. The rice should cook with the lid on for 20 minutes. 

When the 20 minutes is up, remove from the heat, and fluff. If desired, add peas and finely diced carrots, or tomatoes. Finely diced onions can also be browned with the rice. Allow to sit 10 minutes, and then serve. The key to the restaurant flavor is the tomato bouillon.

Bread "Stuff"

Whole wheat baguette
Butter
Ham steak
Eggs
Shredded cheese
Oregano

Dice baguette into 1/2" cubes. Saute in butter. Stir in ham, then eggs, then cheese, then oregano. Scramble.

From Bobbie Herndon, made on a camping trip with the Zentners and Lenzes.

Scalloped Ham and Potatoes

• 4 lbs potatoes
• 6 T butter or margarine
• 6 T flour
• Salt and pepper
• 5 cups milk
• 2 cups grated cheese
• 2 cups diced ham (or leftover sliced deli meat ham)

Preheat oven to 350. Wash potatoes; pare thinly and remove eyes. Cut potatoes into thin slices to measure about 4 cups. Melt butter in saucepan over low heat. Blend in flour, salt, and pepper. Warm milk in microwave. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in warm milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Mix potato, cheese, and ham in mixing bowl. In greased 9x13 Pyrex pan, arrange potatoes in 2 layers, topping each with 1/3 of the white sauce. Top with remaining potatoes and sauce. COVER, bake 60 minutes. UNCOVER, bake 30 minutes longer or until potatoes are tender. Let stand 5-10 minutes before serving.

Minestrone

• ¼ lb. bacon or ham, diced
• 1 onion, sliced
• 1 clove garlic, minced
• 6 cups light stock or broth
• 2 carrots, diced
• 2 stalks celery, diced
• 1 head Swiss chard, shredded
• 4 tomatoes, diced
• 1 zucchini, sliced
• 1 15 ½ oz can garbanzo beans, drained
• 1 16 oz can kidney beans, drained
• 1 cup macaroni or vermicelli
• Salt and pepper to taste
• 1 T parsley, chopped
• 2 T oil (olive, preferably)
• Parmesan cheese (no sawdust)

In a skillet, sauté the bacon until browned. Stir in onions and garlic and cook until onion is golden. Place mixture in crock pot with remaining ingredients except macaroni and seasonings, parsley, oil, and cheese. Cover and cook at low heat for 6 to 8 hours. Add macaroni, salt, & pepper. Turn heat to high heat; cover and cook for 30 minutes or until macaroni is done. At serving time stir in parsley and oil. Top each bowl with a sprinkling of Parmesan cheese.

Ham and Cheese Supperbread

• 2 cups bisquick
• 1 cup cut up fully cooked ham, approx.
• 3 T instant minced onion (or 1 fresh onion minced)
• 2 eggs
• 2/3 cup milk
• 2 T oil
• ½ t dry mustard
• 1 ½ cups shredded cheddar cheese (approx. 6 oz.)
• 2 T sesame seed

Heat oven to 375. Grease pie plate 10 x 1.5 in or 11.5 x 7 in square pan. Mix baking mix, ham, onion, eggs, milk, oil, mustard, and ¾ cup cheese. Spread in pan. Sprinkle with remaining cheese and sesame seeds. Bake until wooden pick inserted in center comes out clean, 50 minutes.

High altitude: Stir 2 T flour into baking mix. Bake 45 minutes.

Cheese only supperbread: Increase cheese to 2 cups.