Jane Butel's Tex-Mex Cookbook by Jane Butel

  • Avocado dip (Guacamole) (page 26)

    from Jane Butel's Tex-Mex Cookbook Jane Butel's Tex-Mex Cookbook by Jane Butel

    • Categories: Dips, spreads & salsas; Appetizers / starters; Mexican; Vegetarian; Vegan
    • Ingredients: avocados; limes; green onions; tomatoes; green chiles
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Notes about this book

  • SULibraries on October 18, 2025

    CJ 641.5979 B983j 1980 (LOU)

Notes about Recipes in this book

  • Mexican meat loaf

    • kbrooks on February 04, 2026

      Major disappointment. Reading the recipe I thought this is going to be really bland, so I upped the garlic to 2 cloves, added 1/2 tsp mexican oregano, increased the cumin to 1/2 tsp. Because of all the liquid in the tomato sauce, I made the meatloaf without topping and refrigerated it for several hours hoping it would firm up. Then topped it with the additional sauce and the cheese. Baking time was off - took a little over 1-1/2 hours to reach the right internal temperature. Taste was OK, but texture was awful! Slicing it, even in thick slices, didn't hold together....crumbled into a wet mess. Definite non-repeat!

  • Mexican-style corn custard (Elote)

    • georgiabee on January 07, 2026

      My favorite recipe. Always get requests for this. I use frozen corn, but make sure the corn is still fresh-tasting & hasn't been in the freezer too long. For those who need to avoid dairy products, I've had some success substituting canned coconut milk for the cream BUT results are very variable. Suggest you use the cream as your first choice if at all possible. Recipe multiplies easily. Really wonderful recipe!

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  • ISBN 10 0517880148
  • ISBN 13 9780517880142
  • Published Feb 01 1993
  • Format Paperback
  • Page Count 192
  • Language English
  • Publisher Random House

Publishers Text

Classic collection of hundreds of simple, easy recipes plus menu and party ideas for all occasions.

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