Howdy Friends…...from Mexican Food & Gifts To Go
www.texmextogo.com
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We will not begin this newsletter by saying “Where did the summer go?” although the thought has popped up since the children are already shopping for those “have to have or I will die” items! But rather, we hope you’ve made some outstanding salsas and sauces from the abundance of fresh fruits and vegetables so readily available to us this time of year. If your garden is still producing, try some of our fresh salsa recipes, including fruit salsas!

NEW PRODUCTS
Have I found any special items for us? Oh please, you need not ask me twice! We have just added to our online store one of the best looking chili pepper wreath I have ever seen: http://www.texmextogo.com/store/PPF/parameters/127_2/more_info.asp. It is lightweight, full, a beautiful rich red color; it has passed our staff’s inspection with nothing but praise!

For all our clients and phone inquiries looking for an empanada press? Yeap, we found it! http://www.texmextogo.com/store/PPF/parameters/128_2/more_info.asp
This is also the perfect kitchen gadget for making turnovers, calzones, dumplings and pocket sandwiches. A plastic, lightweight and easy to clean empanada press.

Here are two so simple kitchen gadgets that already, we cannot live without!
- Our lettuce knife extends the shelf life of a lettuce head by avoiding metal-to-produce. Now, why did I not think of this!
http://www.texmextogo.com/store/PPF/parameters/130_2/more_info.asp

- This little 6.5” heavy stainless steel kitchen gadget is just what you need for the weekend house, might even use it on a picnic. It has 3 different grading surfaces and a catch-all compartment: http://www.texmextogo.com/store/PPF/parameters/129_2/more_info.asp
It’s those simple little things that make our lives easier…we found them!!
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RECIPES

Beef-Filled Empanada Recipe
1/2 lb. lean ground beef
1/2 tablespoon vegetable shortening
1/2 cup chopped onion
1/2 cup chopped fresh tomato
1/4 cup chopped green pepper
1/2 clove garlic, minced
1 tablespoon flour
1 teaspoon salt
1/4 teaspoon black pepper
1 pie crust (9 or 12 inch)
1 tablespoon water
1 egg yolk

Directions: Sauté beef in shortening until lightly browned. Pour off excess fat and drain beef on paper towel to get out all excess fat.  Return beef to pan, add onion, tomato, green pepper, and garlic. Cook until onion is tender, stirring often. Blend in flour, salt, and black pepper. Cook until thickened, stirring constantly. Let cool.

Prepare pie crust and roll to 1/4 inch thickness. Cut into 6 inch rounds and place in floured empanada dough press (gotta have this gadget!). Place 3 Tbsp meat mixture onto rounds and fold, forming fried pies.  Place on ungreased baking pan. Add water to egg yolk, beat slightly. Brush tops of pastries lightly with egg mixture. Bake in hot oven (425 F) until browned, 10-15 minutes. 
Yield: about 6 large empanadas.
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Spinach Empanadas
2 8-ounce packages cream cheese, softened
3/4 cup butter, softened
2 1/2 cups all-purpose flour
1/2 tsp salt
1/4 cup onion, finely chopped
3 cloves garlic, minced
4 slices bacon, cooked and crumbled
1 tbsp bacon drippings
10-ounce package frozen spinach, thawed and drained (fresh spinach is best!)
1 cup cottage cheese
1/4 tsp pepper
1/8 tsp ground nutmeg
1 egg, beaten
Directions: In a large mixing bowl, beat the cream cheese and butter till smooth. (Use a stand mixer, since the mixture is heavy.) Gradually add in the flour and salt. Lightly knead the dough by hand. Cover with plastic wrap and refrigerate for 3 hours. In a medium skillet, cook the onion and garlic in the bacon drippings until the onion is tender but not brown. Mix in the bacon, spinach, cottage cheese, pepper, and nutmeg; let the mixture cool.

Preheat the oven to 450 F. Roll out the pastry on a floured surface to a thickness of 1/4 inch. Cut 6 inch circles in the pastry and place in a floured empanada dough press (you need this kitchen gadget too!), place 2 tsp of the filling in each circle, just to one side of the center. Moisten the edge of the circle with the beaten egg, fold the dough in half over the filling to make a semicircular empanada. Seal the edges with fork tines, and poke the top of each pastry with a fork to make a vent. Put the empanadas on an ungreased cookie sheet, brush the tops with egg, and bake for 10 to 12 minutes or until golden. Makes 30 large empanadas.
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Black Bean Quesadillas
2 burrito-size tortillas
1- 14oz. can refried low fat black beans
1 cup Tejano salsa (click here )
1½ cups Mexican-style shredded cheese
½ cup guacamole (homemade or from the Deli store)
2 Tbsp sour cream

Directions: Preheat oven to 400 degrees F. Lay one tortilla on a flat surface. Spread the beans evenly over the tortilla. Spoon ¾ cup of Tejano salsa over the beans, then sprinkle cheese. Top with the second tortilla. Place the quesadilla on a foil-covered cookie sheet. Bake for 15 minutes (cheese will be melted and the top tortilla will be crisp and brown). Mix the guacamole & sour cream and pour into a bowl, add to a large plate, add another bowl with the remaining salsa, cut the quesadilla in 4 portions and transfer to the plate. Colorful presentation, tasty appetizer or meal.
If you'd care to stick around, we've got a whole lot more recipes for you to try out:
http://www.texmextogo.com/Recipes.htm 
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INTRODUCTION
In our business environment, we might be so fortunate at times to meet someone who we admire so much we wish we could tell the whole world about this find! I found him over 2 years ago and forgot to share (!) although I think many of you are already fans and subscribers of his weekly column. I speak of J. Scott Wilson, Food Editor, Columnist and National Morning Editor for the Award Winning Internet Broadcasting System which produces over 70 websites for NBC affiliate stations (one is in your city) around the country. If you have a food question, if you're wondering how on earth do I cook this, if you question the foreign-looking produce in your hand, if you need a weight-loss partner, Scott can answer anything, and you might just catch yourself reading his Friday column over and over as I do and wonder how anyone can write with such flair and humor ...about FOOD!
I will give you the Houston-NBC link however, you can log-on to your own NBC station website, click on the FOOD section and there will be J. Scott Wilson, beard and black-rimmed glasses telling another story that will keep you glued 'til the end!
Send him an email....tell him...this time, chef Annie was bragging about his unmatched talents. He loves Tex-Mex food! Enjoy...
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If you think your friends and family might enjoy our information and recipes contained in this newsletter, well go right ahead and pass it on, we love to spread the word about Tex-Mex style Mexican food, cookware and gifts…..we’ll find more to talk to you about next month. Meanwhile come on over and visit a while at www.texmextogo.com .

We’re always glad to hear from ya’ll….we’ll be back…

Chef Annie
chef@texmextogo.com
www.texmextogo.com