Capirotada (Bread Pudding)

Traditionally, this old-fashioned bread pudding, served during Holy Week, is filled with cheese, apples, peanuts and raisins. Although the traditionalists scold me for doing so, I like to substitute dates and pecans.

INGREDIENTS
2 cups Brown Sugar or Large Piloncillo
1 cup of Water
1 3" Cinnamon Stick
2 tsp. Vanilla Extract
1 Loaf of French Bread or 4–5 Bolillos
1 ½ cups Nuts (pick and choose; pine nuts, slivered almonds and chopped walnuts, peanuts, pecans)
1 cup raisins (or whatever dry fruit you like)
½ lb. Jack Cheese cubed or Queso Fresco crumbled
1 Tart Apple
Ice Cream or Whipped Cream


DIRECTIONS
Boil brown sugar, water, cinnamon and vanilla until slightly thickened in sauce pan. Discard cinnamon stick. Cut bread into ½ inch slices toast slighted in oven with butter in 9" X 13" pan. Alternate layers of bread, cheese, nuts and apple with brown sugar mixture. Cover and bake in a 350 degree oven for about 15 minutes or until thorughly heated. Serve warm into individual bowls with ice cream or whipped cream.

Tortas de Camaron

Rather than settling for a Filet-o-Fish, whip up something a little more interesting such as these Tortas de Camaron.

INGREDIENTS  
3/4 cup Dehydrated Shrimp (found in Asian or Mexican markets)
2 cups Bread or Tortilla Crumbs*
3 eggs
1/4 tsp. Salt
Vegetable Oil for frying

DIRECTIONS
Mix dried shrimps and bread crumbs in a blender or food processor. Mix until the shrimps are ground up and well blended with crumbs. Beat egg whites until fluffy fold in yolks, salt, shrimp & bread mixture mix until you have a batter the consistency of a cooked oatmeal.

Heat enough oil in a skillet to about a depth of 1/4". Put a tablespoonful of batter in the oil for each fritter, and fry until golden, turning once.

Serve on top of Nopales Guisados.

*To make tortilla crumbs, dry tortillas (about 12) in an oven on low heat until crisp. Grind up in a food processor or blender.