Cinco de Mayo Recipes

By Carly Meyers

Ingredients • 1 cup uncooked long grain white rice • 1 quart warm water • ½ cup whole milk • 2 teaspoons pure vanilla extract • ½ teaspoon almond extract • ½ teaspoon ground cinnamon • ¼ cup sugar • Whole cinnamon sticks, for serving

Directions Combine rice and warm water in a blender and blend for 1 to 2 minutes until the rice breaks up but does not form a powder. Let the mixture sit in the refrigerator for 6 hours or overnight. Strain the rice mixture into a container through a ne-mesh sieve of several layers of cheesecloth to remove the rice solids. Pour the rice water into a blender and add the milk, vanilla and almond extracts, cinnamon and sugar. Blend for 1 minute until well combined and smooth. Serve the horchata over ice with cinnamon sticks as the stirrers. Ingredients • Three, 4-ounce cans diced green chilies, with juice • 2 cups grated monterey jack cheese • 2 cups grated sharp cheddar cheese • ½ teaspoon salt • ½ teaspoon pepper • Splash of hot sauce • 6 eggs, beaten • Pinch of cayenne pepper, optional

CONTRIBUTED BY Judy Pruitt

Directions Preheat oven to 300 degrees Fahrenheit. Spray a 12 by 8-inch baking dish, or a pie pan, with vegetable oil cooking spray. Spread out the diced green chilis evenly over the bottom of the dish. Mix the cheeses together and sprinkle them evenly over the chilis. Add the salt, pepper and hot sauce to the beaten eggs. Add a pinch of cayenne pepper for a spicier dish. Pour the eggs over the chilies and cheese. Pat the mixture down with the back of a spoon. Bake for 45 minutes, until the center is rm. Allow to sit for 10 minutes, then cut into small squares with a bread knife. Serve warm. ■

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