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Chi Chi's Hot Salsa

----- Original Message ----- 
From: Amber
To: phaedrus
Sent: Sunday, January 25, 2004 11:25 PM
Subject: Chi Chi's Hot Salsa

>     Hi! My name amber and I am looking for the recipe for the hot
> salsa at the chi chi's mexican restaurant. I can find the recipe for 
> the mild salsa but I am interested in what they consider their hot salsa, 
> although it isn't very hot. It is, however, a very fresh and chunky salsa 
> full of diced tomatoes, onions, and spices.
>     I am four months pregnant and I am craving this salsa in a bad way. If
> you could help me find this recipe I would greatly appreciate it.
> Sincerely Yours,
>  Amber 

Hello Amber,

The below recipe tells how to make both the mild and the hot .


Chi Chi'S Mild Salsa (Followed by Hot Salsa Recipe)

1 can sliced-style stewed; (14 ozs) tomatoes
2 large green onions; snipped quite w/scissors
1 large ripe tomato; cored; diced
1/2 tsp salt
1/2 tsp black pepper
1 dose Tabasco; or to taste

Cut up stewed tomatoes and combine in saucepan with onions, fresh tomato,
salt and pepper. Bring just to a boil. Boil hard 1 minute and remove at once
from heat. Put half of mixture through blender just to mince fine but not to
puree. Return to remaining half of mixture. Cool and refrigerate in tightly
covered container to use with a few weeks. Freezes well to use within 6

For hot salsa: Add 1 tsp canned green chopped chilis or to taste, freezing
unused chilis to use in other recipes.

A reader sent this recipe:

From: Harry
Subject: chi chi's salsa recipe
Date: Friday, December 12, 2008 11:40 AM

Hopefully this will solve one of your mysteries.

4 lg tomatoes, diced (Roma tomatoes make really good salsa but you have to double the amount 
as they are small)
1/2 c chopped red onion
1 clove minced garlic
1/2 fresh chopped fresh jalapeno pepper or 1/4 c canned chopped peppers (use habaneros if you 
like it hotter)
1 tsp oregano
1 tsp finely chopped fresh cilantro
1 tbsp red wine vinegar
juice of 1/2 fresh lime
add salt to taste if preferred

1 tsp olive oil (preferably extra virgin)
1/4 tsp hot pepper sauce (Cholulla brand if available. its the best hot sauce around, the one 
with the wooden knob on top)

Mix all the ingredients, chill for about 2 hours. will store for a week to ten days, serve 
whenever salsa is called for

((To convert this recipe to Harry's Habanero Hell Sauce substitute Habaneros for jalapenos 
and add 2 shots of Jose Cuervo Tequila and a little more Cholulla))

More Chi Chi's Recipes

Ice Kolatchen

From: "Laura" 
To: "phaedrus"
Subject: Ice Kolatchen Dough/posted by Anne 12/28/your cases of 01/26/04
Date: Tuesday, January 27, 2004 8:51 AM

Dear Phaedrus---this is included in "The Settlement Cookbook".  I've got two
older editions, 30's and 40's, but it has been republished within the last
ten years.  I don't know if this recipe is in the newer version, but I would
recommend this book to anyone looking for Eastern European was
compiled to both instruct, and preserve immigrant recipes from the early
20th century, and is wonderful.  Here's the text from the book,  anything in
parentheses are my own notations.

Ice Kolatchen

Dough No. 1 (Rich Pastry)

1 cup (1/4 lb.) flour
1 1/8 cups (9 oz.) butter

Have all materials and utensils ice cold.  Chop or rub the butter in the
flour, then work into a dough.  Set in a cool place to harden. (Wrap in
plastic, form disk, and chill, at least 1 hour, overnight is fine.)

Then prepare Dough No. 2.

2 cups (1/2 lb.) flour
1/2 cup lukewarm cream
1 egg and yolks of two (save the whites, they're used to glaze the formed pastry)
1 tablespoon (1/2 oz.) sugar
Rind of 1/2 lemon
1 cake (1/2 oz.) yeast (sub 1 pkt active dry)
1/2 teaspoon salt
A little nutmeg, grated (about 1/8-1/4 teaspoon)

Dissolve yeast in cream, add sugar, eggs, and the rest.  Beat until smooth.
Let rise until doubled.  Roll out Dough No. 1 and Dough No. 2, 1/4 inch
thick, place Dough No. 1 on top of Dough No2, pat and roll out together
three times as long as wide.  Fold dough in 3 layers; pat and roll.  Repeat
twice, turning the paste half way around each time before rolling.  Now fold
in a dampened napkin and set in a cool place overnight to chill.  Next
morning, roll the dough again, cut into 3-inch rounds, place on floured
board and let rise several hours in a warm place until light.  Place a
teaspoon of raspberry jam on lower half of each, then fold over the other
half and press edges together, moistening edges with water or white of egg.
Brush remaining whites of 2 eggs stiffly beaten all over tip and sides of
Kolatchen and roll in granulated sugar.  Bake in a moderate oven at 350F.

(Plastic wrap, will of course, protect the dough better than a dampened
napkin or tea towel, but you could, if you wanted to!)

This is really a rough, or quick version of puff pastry, without all the
rolling in of butter, and the high number of folds needed.  It really is

Thanks, as always, for your wonderful site!


Potato Pancakes

----- Original Message ----- 
From: Sandi
To: phaedrus
Sent: Tuesday, January 27, 2004 11:42 AM
Subject: potato pancakes

> My mother use to make pancakes from raw potatoes that she would put
> through a grinder and we ate them with sugar on top.  I would like to 
> find the receipe for these if possible.
> Thank you,
> Sandi

Hello Sandi,

See below. The sugar's up to you. I prefer salt & pepper.


Navy  Potato  Pancakes

 Ingredients :
 20 lbs. potatoes
 6 eggs
 Salt to taste

 Preparation :
   Peel and grind the potatoes in meat grinder.  Don't make the
 potatoes too fine.  If the juice runs out the grinder save it and
 add to the potatoes.  Add eggs and enough flour to make a batter.
 Fry like pancakes.  Serve with butter and applesauce.  This will
 serve 8 Sailors or a small country.  USS Nassau
 Potato  Pancakes

 Ingredients :
 2 eggs, slightly beaten
 2 tbsp. chopped onion
 4 c. grated, raw potatoes
 2 tsp. salt
 1/4 c. flour
 3 tbsp. cooking oil

 Preparation :
    Combine flour and salt.  Add eggs and onion.  Peel 7 minutes or 6
 large potatoes.  Grind coarsely (or use food processor).  Stir into
 mixture.  Oil bottom of pan.  Heat until drop of water bounces off
 it (or electric skillet at 375 degrees).  Pour scant 1/4 cup batter
 per cake, spread evenly.  Fry until golden brown, about 5 minutes on
 each side.  Add more oil to pan as needed.  As cakes are cooking,
 the batter will need some stirring, as it tends to settle.  Makes
 about 18 cakes.  Serve with applesauce on side.
 Potato  Pancakes

 Ingredients :
 8 med. potatoes
 2 med. onions
 2 eggs, lightly beaten
 2 tsp. salt
 1/2 tsp. nutmeg
 1/2 tsp. pepper (preferably white)
 1 tsp. baking soda
 Butter or bacon fat

 Preparation :
    Wash the potatoes and peel them.  Drop them into cold water.  Let
 stand 1-2 hours or overnight.  Grate potatoes or grind and press
 potatoes to squeeze out excess liquid.  Peel and grate onion into
 the potatoes.  Add the eggs, seasonings and soda.  Mix well.

City Chicken

----- Original Message ----- 
From: "Julie" 
To: phaedrus
Sent: Wednesday, January 28, 2004 8:48 AM
Subject: Another recipe request

> Hi again,
> I used to make City Chicken (mock chicken drumsticks) quite a lot many
> years ago.  Just the other day one of my girls remembered it and wanted
> to know if I still had the recipe.  I knew it was easy, I just could not
> give her measurements.  None of the new cook books have even mention of
> it.  I know that "Joys of Cooking" and I believe the other old book
> "Fannie Farmer" had it.  Some time ago I got the cleaning-out-urge and
> discarded them.
> Do you have any info on City Chicken? I used pork and veal.  
> Julie

Hi Julie,

See below.


City  Chicken

 Ingredients : 
 Wooden skewers
 1 1/2 lbs. pork & veal
 1 egg
 1 c. water
 1 pkg. powder blue cheese dressing
 1/4 c. shortening
 3/4 c. Italian bread crumbs

 Preparation : 
   Cube meat and place on skewers.  Beat egg and water slightly; stir
 in salad dressing mix.  Dip skewers in egg mixture then coat with
 bread crumbs.  Melt shortening in large skillet; brown meat quickly.
  Reduce heat, cover and simmer 1 hour or until meat is cooked.  Add
 small amounts of water as necessary.  
 City  Chicken

 Ingredients : 
 1 lb. veal, cubed
 1 lb. lean pork, cubed
 6-8 wooden skewers
 1 egg
 1/4 c. milk
 1/2 c. cracker meal
 1/2 c. flour
 2 cans cream of mushroom soup

 Preparation : 
   Trim veal and pork.  Place 4-5 cubes of veal and pork (alternate)
 on skewer. Lightly salt and pepper.  Prepare breading:  Beat 1 egg
 and combine with the milk.  Coat skewer with flour.  Top off excess
 and dip in egg-milk mixture.  Coat with cracker meal.   Brown
 skewers in frying pan.  Drain and place in 4 quart pot or Dutch
 oven.  Add mushroom soup and 4 cans water.  Simmer 1-1 1/2 hours on
 medium heat, stirring occasionally until gravy is thick.  Serve with
 mashed potatoes.  
 City  Chicken

 Ingredients : 
 Veal (1 1/2 lb.)
 Lean pork (1 1/2 lb.) 
 Eggs (4), beaten
 Season bread crumbs
 Wooden skewers
 Vegetable oil

 Preparation : 
   Cut meat into cubes.  Put veal then lean pork on skewers until
 filled.  Be sure to trim extra fat off before.  Roll in flour then
 beaten eggs then bread crumbs, brown in vegetable oil.  Set aside
 until all are done.  Use a roasting rack in bottom of deep pan or
 small roaster.  Lay browned meat on rack and add water in bottom to
 steam until they are tender.   

Fats vs Sugar

----- Original Message ----- 
From: Patti
To:  phaedrus
Sent: Wednesday, January 28, 2004 4:08 PM
Subject: fat!

> Hi Phad,
>  I am hoping you can break it down to me in a simple way. I am just
> learning to read the labels and try to determine what is "too" much 
> for someone who is starting to watch her weight ( decrease I hope).
> A co-worker told me to determine the number of teaspoons of sugar is to
> divide the grams of sugar by 4.2, equalling the teaspoons. This started me
> thinking. What the heck is "fat from calories" as opposed to "fat" ? What
> is worse to consume the sugar or the fat content?
> Please help !!!
> As always, Thanks so much...
> Patti

Hi Patti,

Well, this is a question that gets more complex all the time. There are a couple of schools of thought, and they are very divergent.

The first is the traditional American Medical Association theory. In this one, both are bad, but the fat is worse. According to this theory, the reason the fat is worse is because gram for gram, fat has twice as many calories as do proteins or carbohydrates. Also, and the AMA stresses this, fats contribute to heart disease and atherosclerosis and a host of other ailments. There are good fats, such as fish oils and vegetable oils, but animal fat is bad. This group believes in fruits, vegetables and whole grains as the best foods. Your family doctor will almost certainly be in this group.

The second theory, and one that has had a lot of publicity lately, is from the low-carbohydrate diet people, like Dr. Atkins. This group says the sugar is worse, even though it contains half as many calories. They say that carbohydrates are worse because they are quickly converted to body fat. They say that newer studies show that dietary fats do not increase blood cholesterol in most people and that they have less effect on weight gain than do carbohydrates. This group goes heavy on the meat and says that their diet is closer to the natural, healthy diet of prehistoric man.

Both groups can cite medical studies that "prove" their theories. However, dietary studies are notorious for giving contradictory results. There are just too many variables involved. The news media, since they have to fill 24 hours a day with news, grab onto every study, so that one day you're told that oat bran prevents colon cancer, and then a few months later you're told that it doesn't. We used to be told that tea was bad for us, now we find out it's almost a wonder drug. We used to be told that coffee was bad, but now they say that it's a major source of antioxidants for people that drink it. Years ago, we were told that milk was the perfect food for everyone, but now most nutritionists say that it's not so for adults, and many people have lactose intolerance. We used to be told that salt "causes" high blood pressure. Now we know that salt makes blood pressure go up in some salt-sensitive people, but not in everyone. We used to be told that since eggs were high in cholesterol, they contributed to blood cholesterol levels and were thus bad for you. Now we know that dietary cholesterol doesn't usually increase blood cholesterol. Then we were told that animal fats were turned into cholesterol, so we shouldn't eat animal fats. However, it's beginning to look as though this is true only in some individuals. Some people can eat a lot of fat, and their cholesterol stays low. Some others can't eat fat because their body does turn fat into cholesterol. It's genetic.

So... what's the upshot? There isn't any. Moderation is the only compromise. Too much of either sugar or fat is bad. If I were trying to lose weight, I'd concentrate on avoiding the sugar. If there was a history of heart or circulatory problems in my family or if I had high cholesterol, I'd concentrate on avoiding the fats as well as the sugar. Reducing sugar in your diet can actually help reduce your bad cholesterol levels. It looks as though there isn't going to be one perfect diet for the human species. Diets are going to have to be individualized and based on a person's genetics and health history.



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