MEXICAN RABBIT 1 Rabbit, disjointed 2 c Corn 1 ts Parsley 10 oz Can tomatoes 1 ts Rosemary 1 c Minced black olives 1 ts Thyme 2 ts Chili powder 1 Bay leaf Salt and pepper to taste 2 Peppercorns 2 c Yellow cornmeal 1 Garlic clove, minced 1 Egg yolk 1/2 c Minced shallots Place the rabbit, parsley, rosemary, thyme, bay leaf, and peppercorns in a large saucepan and add enough water to cover. Bring to a boil and simmer for 30 minutes or until rabbit is tender. Drain rabbit and reserve 1 cup liquid. Remove rabbit from bones. Saute the garlic and shallots in small amount of fat in a skillet until tender, then add the rabbit, corn, tomatoes, olives, chili powder, salt, and pepper. Simmer for 20 minutes. Combine the cornmeal and egg yolk. Strain the reserved liquid, add to cornmeal mixture and mix well. Stir into the rabbit mixture and spoon into a greased casserole. Bake at 325 degrees for 40 minutes or until set. 6 servings. BEEF BURRITOS 2 c Beef; Cooked, Shredded 1 c Refried Beans; Below 8 Flour Tortillas 2 c Lettuce; Shredded 2 c Tomatoes; Chopped, 2 Medium 1 c Cheddar Cheese; Shredded REFRIED BEANS 1/2 c Lard Or Vegetable Oil 2 c Pinto Beans; Cooked 2 tb Chile Powder 1 tb Cumin; Ground 1 ts Salt 1/8 ts Pepper Tortillas should be 10-inches in Diameter and warmed. Heat beef and refried beans separately. Place about 1/4 cup of the beef on the center of each tortilla. Spoon about 2 T of the beans onto the beef. Top with 1/4 cup of the lettuce and about 2 T each of tomatoes and cheese. Fold one end of the tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold down remaining end, and serve. REFRIED BEANS: Heat lard in 10-inch skillet over medium heat until hot. Add pinto beans; cook for 5 minutes, stirring occasionally. Mash beans; stir in remaining ingredients. Add oil to skillet if necessary; cook and stir until smooth paste forms, about 5 minutes. Garnish with shredded cheese, if desired. Fresh Texas Onion Salsa 3 large Anaheim chili peppers or 1 (4-ounce) can diced green chilies 2 large ripe tomatoes, chopped 2 cups (approximately) chopped Texas SpringSweet or Texas 1015 SuperSweet Onion 1 medium green bell pepper, chopped 3 tablespoons chopped fresh cilantro 2 tablespoons lime juice 1 teaspoon garlic salt, or to taste 1/4 teaspoon black pepper 1/4 teaspoon hot pepper sauce, or to taste If using fresh chili peppers, char all sides over hot coals or gas flame. Place in a brown bag and close tightly; let stand 10 minutes. Remove peel, stem and seeds; discard. Chop chili peppers (or add canned peppers); place in a medium bowl with remaining ingredients. Stir well to blend; cover and refrigerate several hours. Makes about 4 cups. Guacamole Ingredients: 2 Ripe avocados, peeled (Haas avocados, if you can find them) 2 T Fresh lime or lemon juice 2 T Minced white onion 1 or 2 Jalapeņos, seeded and minced 1/2 t Salt Roughly mash the peeled avocadoes in a bowl. Leave lumps. Stir in the lime or lemon juice. Add all remaining ingredients. Adjust seasonings to taste. Serve at once. If you must refrigerate guacamole, cover it with plastic wrap, placing the wrap directly on the surface. Contact with air will darken the guacamole. Use, however, as quickly as possible. Guacamole preferences range from hot to very mild. Obviously, the heat depends upon the quantity of jalapeņos used. And some chiles are hotter than others, so experiment to determine your favorite proportion of ingredients. Variations: Substitute serrano chiles for the jalapeņos Add 1 small tomato, seeded, pulp removed, chopped Add 2 tablespoons finely chopped cilantro Add 1 small clove garlic, minced Add freshly ground black pepper Pico de Gallo Ingredients: 4 Ripe plum tomatoes, seeded, finely chopped (about 1 pound) 1 Small white onion, finely chopped 1/4 C Fresh cilantro leaves, chopped 4 Fresh jalapeņos, seeded, finely chopped 1 T Fresh lime juice Salt to taste Mix tomatoes, onion, cilantro, jalapeņos and lime juice. Add salt to taste. Cover and refrigerate for at least 1 hour, and serve the same day made. Makes about 2 to 2-1/2 cups.