Old Fashioned Raisin Pie

2 C Sun Maid Raisins

2 C water

1/2 C packed brown sugar

2 T cornstarch

1/2 tsp. cinnamon

1/4 tsp. salt

1 T vinegar

1 T butter

Pastry for Double Crust*

Combine raisins and water; boil 5 minutes. Blend sugar, cornstarch, cinnamon, and salt. Add to raisins and cook, stirring until clear. Remove from heat. Stir in vinegar and butter; cool slightly. Turn into pastry lined pie pan. Cover with top crust. Bake at 420 degrees for about 30 minutes or until golden brown.

* Pastry Recipe

2 1/2 C all- purpose flour

1 t salt

1 C cold butter (cut up in chunks from freezer)

1/4- 1/2 C ice cold water

Place the flour and salt in the bowl of a food processor, and process for a few seconds to combine. Add butter, and process until the mixture resembles coarse meal, about 10 seconds. With the machine running, add the ice water in a slow, steady stream, through the feed tube, just until the dough holds together. Do not process more than 30 seconds. Turn the dough out onto a work surface. Divide into 2 parts with one slightly bigger for the bottom crust.

Mexican Brunch for 30

Egg Burritos
Mexican Potato Casserole
Churro's
Fresh Fruit
Mexican Hot Chocolate
Milk and Orange Juice

Egg Burritos
I scrambled 5 doz eggs + 6 small cartons of egg beaters for the burritos. I had some eggs left over so you could go down to 4 cartons of the egg beaters. We added 2-3 bunches of diced green onions and 16 oz. of crumbled pre-cooked bacon (Costco), salt and pepper. I cooked the eggs in a large non stick turkey roaster on low heat. It took about 30 minutes to get it totally cooked. We bought the uncooked tortilla's at Costco. Easy and fast to cook, we ended up almost cooking them in real time as the people walked through the line. I wanted to make sure I had enough food, so I planned on 2 burritos per person. I would maybe plan on 1.5 instead. We had many return for a second burrito but not everyone.
Toppings for the burritos- sour cream 1-2 16 oz, mango salsa- 1 jar 48oz. We used about 12 ounces of it. Pace Picante Salsa- 12 oz. We also had Tabasco. We made guacamole from 5 large avocado's and 2 packets of McCormick Guacamole seasoning. I also added the juice of 2 small limes. We went through a 1.5 lb. bag of Mexican cheese. I have also mixed 1/1 of Pace Picante Sauce and Harry & David pepper and onion relish. This is a yummy sweet/spicy combination.

Potato Casserole- recipe is on this blog. Very Yummy! We made 2 9x13 pans of this casserole and it was all gone!

Fresh Fruit- We served grapes 4 lbs, fresh pineapple (2) and 3 lbs strawberries

Churro's we bought and heated in oven. 1 per person. Better served warm. There are churro's that you have to deep fry but I didn't have the equipment, and the timing wouldn't have worked out as well.

Mexican Hot Chocolate- recipe is on this blog. Very good! 1 cup (recipe) per person. We mixed it right in the cup that we were giving them. That way we did not make more than was needed. In making this I went through a 47oz. container of Nestle Rich Chocolate cocoa mix. I also used the Saigon cinnamon, which is very flavorful.

Milk and Juice- We went through 2 gallons of juice and 2 gallons of milk

Mexican Potato Casserole

2 lbs of hot ground pork sausage
1 yellow onion diced
1 can of cream of chicken soup
16 0z light sour cream (sometimes I add a little more)
7 oz can of diced green chilies
16 oz. of shredded Mexican cheese
45 oz. shredded hash browns (1 1/2 packages) defrosted
salt and pepper to taste

Brown sausage until almost cooked through, and then add diced onion and cook until the onion is transparent. Drain any remaining fat. Set aside. In a large mixing bowl mix together soup, sour cream, chilies, and cheese. Now add the sausage and onion. Mix together. Add shredded hash browns, salt and pepper and mix again. You want to make sure there is enough wet ingredients to adequately cover the potato's. This is where I might add additional sour cream. Place in a 9x13 large casserole that has been sprayed with cooking spray. You can top with bread crumbs, cheese, or leave plain. Bake at 375 for 45-50 min. until hot and bubbly and slightly golden in color.

Mexican Hot Chocolate

1 packet or 3T Instant Hot Cocoa Mix
1T instant dry milk
1/4 tsp. cinnamon
pinch of ground cloves
little squirt of chocolate syrup
8-10 oz. of very hot water

Mix together dry ingredients in a cup. Add hot water and then the squirt of chocolate syrup. Stir together well. Top with marshmallows, or whipped cream. Sprinkle a little cinnamon on top.