A perfect summertime appetizer, prosciutto-wrapped melon is a delicious blend of salty and sweet flavors. Mozzarella balls adds another touch. You may want to serve some with the mozzarella, some without. Or, try wrapping some prosciutto around the mozzarella.

Prosciutto, Melon, and Mozzarella Recipe Add to shopping list

INGREDIENTS

• 1/4 lb thinly sliced Italian Prosciutto di Parma
• 1 cantaloupe or honeydew melon, or 1/2 of each
• A lemon or lime for squeezing
• 1 8-ounce container of fresh cherry-size mozzarella cheese, each cheese ball cut in half

• Party toothpicks or bamboo skewers
• Melon Baller

METHOD

Cut the melon in half and remove the seeds. Using a melon baller, scoop up the melon into small balls. Place melon balls in a bowl and sprinkle lemon or lime juice all over them. Take a small strip of prosciutto and wrap it around a melon ball. Pierce through with a toothpick and add a piece of mozzarella if desired. Repeat for all melon balls.

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My mother grew up in Tucson, Arizona, and remembers fondly what she calls "Sonoran Quesadillas" - large, thin, flour tortillas, toasted with butter and cheese, and often topped with strips of mild green chiles. The quesadillas are called "Sonoran" because they are made with especially large, thin, flour tortillas, found in Sonora, the northernmost state of Mexico. They would be served on a large platter, either cut like a pie or not, for everyone to share. They differ from what I would consider a standard quesadilla (see Quesadilla Recipe) in that they are open-faced, extra large, and very crispy.

A few weeks ago mom decided to use some extra large burrito tortillas we get at Trader Joe's to do an experiment to recreate these delicious quesadillas. The problem is getting them crispy, but not burnt. The Trader Joe's tortillas are thicker than the traditional Sonoran thin tortilla, so they take a little longer to toast. We experimented with cooking them directly on the racks in

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Nachos are considered more "Tex Mex" than Mexican, being an invention of one Ignacio "Nacho" Anaya, a restaurateur serving American servicemen in the 1940s. At their essence, they are simply a layer of tortilla chips with melted cheddar cheese and jalapeño peppers. Unfortunately, the sports stadium concessionaires got a hold of the nachos idea and ruined it by using melted, processed Velveeta cheese, instead of real cheddar. So now, many people think that that's what nachos are. How distressing! Nachos are all about the ingredients - the best tortilla chips, freshly made refried pinto beans, grated cheddar cheese, jalapeño peppers, salsa, guacamole, sour cream and fresh cilantro.

Canned refried beans can be used for this recipe, of course. But you are truly missing out by not trying to make your beans fresh. It's a whole other world. Regarding the salsa, there are two kinds of tomato salsa that we use often, one with fresh tomatoes and one with cooked. We used to make the

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Call this mushroom pie a California quiche, with its Monterey Jack cheese, parsley, eggs, sour cream, garlic, and a whole pound of mushrooms. Great for company, and pretty easy to make, especially if you have an extra pie crust all ready to go.

Mushroom Pie Recipe Add to shopping list

INGREDIENTS

• 1 basic pie dough recipe, rolled out and lining a 9 or 10-inch pie dish, or 8x8 baking dish, chilled (or one frozen pie crust)
• 2 Tbsp butter
• 1 lb sliced mushrooms
• 1 large clove garlic, minced
• Salt and pepper
• 1/2 cup cream
• 1/3 cup milk
• 1/3 cup sour cream
• 2 eggs, lightly beaten
• A dash of ground cardamom or nutmeg (optional)
• 1 Tbsp chopped fresh parsley
• 1 cup grated Monterey Jack cheese

METHOD

Form aluminum foil around pie crustCrust is now pre-baked

1 Preheat oven to 425°F. Line the inside of a pie shell with heavy aluminum foil, pressing it against the side. Bake for 8 minutes. Remove foil, poke the bottom of the pie crust with the tines of a fork to create air vents. Return

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Enchiladas were a family staple growing up, though thankfully this cheese enchilada recipe has much less fat in it these days. My mother, a fifth generation hispanic Arizonian, learned this recipe from my grandmother. Note that there are many kinds of enchiladas - green chile, shrimp, chicken, red chili - to name a few. This recipe is much more "Tex Mex" than Mexican, and is very easy make. This enchiladas recipe is probably our favorite recipe on the entire website.

Enchiladas Recipe

• Prep time: 10 minutes
• Cook time: 20 minutes

A note about the tortillas. The corn tortillas must be softened before they are rolled and baked in the casserole. Frying them gently in a little oil greatly enhances the flavor of the tortillas.

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INGREDIENTS

• Grapeseed oil (or another high smoke-point oil such as peanut or canola oil)
• 12 corn tortillas
• 1 medium onion, chopped
• 1 clove of garlic, minced
• 1 cup of salsa (Mild prepared salsa or

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Being a quintessential Swiss dish, cheese fondue conjures up images for me of alpine ski huts, deep snow and 20°F weather. Well, we don't get much snow or cold weather in the California central valley, but that doesn't mean we can't enjoy a good fondue party.

The trick to a successful fondue (other than the obvious one of having wonderful people around with whom to share it) is to ensure that the cheese dipping sauce stays smooth. Cheese has a propensity to get stringy or to "seize up" into clumps, the fat separating from the proteins. Food science author Harold McGee suggests several things in his book On Food and Cooking to ensure a perfect fondue.

Well-aged or moist grating cheeses work well in sauces. Don't heat the cheese beyond its melting point, cheese tends to ball up at higher temps, and don't let the cheese cool down too much before serving, as it tends to get stringier and tougher as it cools. Don't over stir the cheese, doing so will encourage stringiness.

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To make cheese puffs, first you make a pâte a choux dough (pronounced "pat ah shoo"), which, if you've never made it before, can seem a little weird. Weird because most of us who bake are used to mixing dough ingredients together and then plopping them in the oven. With a pâte a choux dough, you essentially half cook the dough first, by adding flour to boiling water and butter, and stirring like a madman until you have a ball of dough the consistency of playdough. Then you mix in eggs and then the dough goes in the oven, where it puffs up as the water in the dough turns to steam and expands into air pockets. The dough is used for making cream puffs, eclairs, cheese puffs (gourgères), beignets, and even churros. David Lebovitz has a recipe for making a French tart crust with what looks to me to be essentially a pâte a choux dough, that has been getting raves. So, it's a useful technique, and pretty easy, though the dough can be a little stiff to work by hand.

These cheese puffs

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Although Brazil the football association will be invited to China announced early in September to Brazil pre-season, Nike Zoom Kobe VII Poison Dart Frog Red Blue but the Chinese football association continued failure to confirm. The latest information shows that China will follow the to Brazil, only time will one day in advance.

During the already determined September 6, Nike Zoom Kobe VII Poison Dart Frog 2012 will be on the road and Sweden pre-season. Then, will fly to Brazil, this will be the first time in history, China to South America in a friendly. Earlier, the Brazilian football association plans to arrange in game on September 11, but considering the way between China and Brazil in time is poor, and super will restore, and put forward the Chinese football association hope one day in advance, and the Brazilian football association to agree and are arranged for new game city.

Because on September 19 constant brigade will visit Saudi Arabia and Iraq's al-yaum, Nike Read More »from During the First Confirmed South America in PK Brazil Evergrande Way Allow International War