Diana Kennedy’s Scrambled Ricotta (Requesón Revuelto a La Mexicana)


  • 2 1/2 cups firmly packed ricotta cheese
  • 4 tablespoons safflower oil (or other neutral oil)
  • Heaped 1/3 cup finely chopped white onion
  • 4 or 5 ( or to taste) chiles serranos, finely chopped (remove some or all of the seeds and white ribs if you want to make it less spicy)
  • 1 1/4 cup finely chopped, unpeeled tomatoes
  • Heaped 1/2 teaspoon (or to taste) sea salt
  1. Note: The ricotta should be well-drained, almost dry (or else it will take longer to cook down). If it is not, drain it in a fine mesh strainer lined with a piece of cheesecloth or a coffee filter to get rid of extra moisture, then spread it out to dry a little before using it.
  2. When you’re ready to cook, heat the oil in a frying pan, add the onion and fresh chiles, and fry gently without browning for 1 minute.
  3. Add the tomatoes and continue cooking over high heat, stirring from time to time until the mixture is fairly dry — about 4 minutes.
  4. Add the ricotta and salt and mix well. Cook over medium heat until it begins to turn a light creamy color and is no longer liquid: when turned with a spoon it should come away cleanly from the surface of the pan, about 15 to 20 minutes, depending on how well you’ve drained your ricotta. Serve immediately with corn tortillas.


Classic Macaroni Salad from Hellmann’s


  • 8 ounces elbow macaroni (about 1-3/4 cups)
  • 1 cup Hellmann’s® or Best Foods® Real Mayonnaise
  • 2 Tbsp. vinegar
  • 1 Tbsp. Hellmann’s® or Best Foods® Dijonnaise™ Creamy Dijon Mustard
  • 1 tsp. sugar
  • 1 tsp. salt
  • 1/4 tsp. ground black pepper
  • 1 cup thinly sliced celery
  • 1 cup chopped green or red bell pepper
  • 1/4 cup chopped onion
  1. Cook macaroni according to package directions; drain and rinse with cold water until completely cool.
  2. Combine Hellmann’s® or Best Foods® Real Mayonnaise, vinegar, Creamy Dijon Mustard, sugar, salt and pepper in large bowl. Stir in macaroni, celery, green pepper and onion. Serve chilled or at room temperature.

Julia Child soup base

Onion/Rice Soup Base

2 cups onions; sliced
2 tablespoon butter
4 cups stock
1/2 cup rice
salt and pepper

Sautée the onions in the butter until tender. Add the rice and the 4 cups of stock with salt and pepper to taste. Simmer for 20 minutes then cool, puree, and freeze for later use. A blender is FAR superior in this endeavor. A food processor leaves it too chunky.

Another 4 cups of another liquid, milk, stock, cooking liquid, etc. will be needed to properly reconstitute the base to a soup consistency.

Add whatever turns you on to flavor it. …mushrooms, ham, cooked greens, etc. and even brussle sprouts.
NOTE: Blake made the Brussels sprout soup as reported but discovered something else along the way. I.e, the soup base is some pretty darned good stuff all by itself. It tastes suspiciously like a good risotto but far simpler to make.

Blake used the onion/rice soup base….about two cups, sautéed 18-20 sprouts till they got some good color. I cooled and quartered them and put them back in the pot with about two slices of crumbled bacon. I thinned it with as much milk as necessary and adjusted the salt and pepper. It is definitely a winner.

Chili Sauce — Mary McPartland

18 tomatoes
9 onions
5 peppers
2 c. sugar
2 Tbsp. salt
1 tsp. each: cloves, cinnamon, all spice and nutmeg
1-pint vinegar
optional celery seed

Peel tomatoes, grind all or chop in food processor. Cook until thick about 3 hours.

These are my directions Mom didn’t write any down. Use non-reactive pan, and can when finished.

Refried Bean Soup — Southern Living

1 small onion, chopped
2 cloves garlic, minced
1 tablespoon vegetable oil
1 (16 oz) can refried beans
1 (16 oz) can diced tomatoes, undrained
1 (10 oz) can diced tomatoes and green chiles, undrained (rotel)
1 (14 1/2 oz) can ready-to-serve chicken broth
2 tablespoons chopped fresh cilantro (optional)
6 corn tortillas
8 oz shredded Monterey Jack cheese (2 cups)
1 (8 oz) carton sour cream

Cook onion and garlic in oil in a Dutch oven over medium-high heat, stirring constantly, until tender.

Add beans and next 3 ingredients, stirring until smooth; bring to a boil. Reduce heat, and simmer 15 minutes. Stir in cilantro, if desired.

Cut tortillas into thin strips; spread in a single layer on a baking sheet.

Bake at 350 degrees for 15 minutes. Cool.

Ladle soup into individual soup bowls; top with tortilla strips, cheese, sour cream and guacamole. Serve immediately. Makes 7 cups