National Hispanic American Heritage Month 2002
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 • Dinner
National Hispanic American Heritage Month 2002

Apple and Cheese Quesadilla

         • 1 cup sliced apple
         • 1 cup any shredded cheese (for example, cheddar, mozzarella)
         • 1 flour tortilla

Place layer of apple slices on tortilla, sprinkle with cheese, fold in half, and microwave 15-20 seconds until cheese melts.

Refried Beans

         • 2 cups pinto beans, cooked and drained 1 (15-ounce) can pinto beans
         • 1/3 cup bacon drippings or vegetable oil
         • 2 cloves garlic, minced
         • 1/4 cup onion, finely chopped
         • salt and pepper to taste

Heat bacon drippings or oil in large skillet. Add beans, garlic, onion, salt, and pepper. Fry for about 5 minutes, stirring occasionally. Use potato masher to mash beans. Simmer another 5 minutes, and serve. Beans may be topped with finely-grated cheese, green onions, and/or cilantro.


         • 5-6 ripe roma tomatoes, peeled and chopped
         • 1/2 cup chopped green onions
         • 1/4 cup chopped jalapenos
         • 1/3 cup chopped cilantro
         • 2 cloves fresh garlic, minced (or to taste)
         • 1/2 tsp. cumin (or to taste)
         • 1/2 tsp. salt (or to taste)
         • juice from one medium fresh lime

It’s easier to peel tomatoes if you boil them for 5-10 minutes the skin will fall off and will give the salsa a smoky flavor. Or you can place them in boiling water for a minute and then peel. You can also leave the skins on. Combine all ingredients and stir well. Chill and serve. Now all you need are some chips!


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