Chorizo Con Huevos

1 Tbsp. canola oil
1 lb. chorizo sausage
1 medium onion, diced
2 serrano chiles, finely chopped
8 large eggs
1/2 bunch cilantro leaves, chopped
4 flour tortillas
1 large avocado, mashed
Salsa

Heat the oil in a large skillet over medium heat. Fry the chorizo in the oil until browned, breaking un the sausage with a fork as it cooks.  The sausage will look almost burned, but that's just because this sausage is darker than other sausage.  Drain off any excess oil.  Add the onion and chiles and cook about 2 minutes until the onion is soft.  Beat the eggs and add to the chorizo.  Stir with a fork or spatula.  Add cilantro just before eggs are completely set.  Serve with flour tortillas, mashed avocado, and fresh salsa.  Makes 4 servings.

Maria Plascencia
Chula Vista, Mexico

Sweet Puffs

1 sheet puff pastry (Pepperidge Farm Puff Pastry Sheets), thawed
1 8-oz. pkg. cream cheese, softened
1/2 c. sugar
1 tsp. lemon juice
1 egg
1 tsp. vanilla
Powdered sugar (for garnish)

Unfold puff pastry sheet and cut into 9 squares.  Put one square into each cup of a muffin tin, pressing gently into cup.  To make the filling, combine all remaining ingredients and mix with an electric mixer until smooth and fluffy.  Divide the filling between the 9 cups.  Bring corners of puff pastry together in the middle and bake at 375 for 20-25 minutes.  Remove from pan and sprinkle with powdered sugar.  Makes 9 servings.

Beth Pearson
Spanish Fork, UT

Used at her mother's bed and breakfast.

Budin de Pan

8 slices white bread, torn into small pieces
3 eggs, lightly beaten
1 1/2 c. milk
1 c. sugar
1/2 c raisins
1/2 c. flour
3 Tbsp. butter, melted
1 tsp. vanilla
1/4 tsp. baking powder
1/4 tsp. cinnamon

Preheat oven to 350.  Combine all ingredients and pour into a greased 1 1/2-quart baking dish.  Bake at 350 for 45-55 minutes.  Allow to cool, cut in squares, and serve warm or at room temperature.  Makes 4 servings.

-Walter Rivas
Buenos Aires, Argentina