This is supposed to be a photo of several “Mexican” breads from my Jose Cuervo and Ortega cookbook. I believe the Moon Rolls are in the middle. I wish they included a photo of the Break Apart Bread as I don’t really understand the directions. At least there are no prunes in these recipes.
1 package of 8 refrigerated crescent rolls
1 can (4 oz.) Ortega Whole Pimientos
1/4 cup softened butter (or margarine)
8 strips bacon, crisply cooked
Unroll refrigerator crescent roll dough according to package directions. Drain pimientos and cut to obtain 8 strips. On each piece of dough spread softened butter, top wide end of dough with strip of pimiento and a strip of bacon; roll to make crescent. Set rolls on a cookie sheet and cook in preheated oven (375F) for 10 minutes. Serves 4 – 8.
Break Apart Bread
1 loaf (1 lb.) unsliced white bread
1/2 cup butter (or margarine)
1/2 tsp. garlic powder
1 can (4 oz.) Ortega Diced Green Chiles
Thinly slice crusts from sides, ends and top of bread. Slice loaf in half lengthwise almost through to bottom crust. Cut loaf crosswise almost through to bottom crust into 4 equal slices. Place cut bread on a cookie sheet. Melt butter and stir in garlic powder. Brush top and sides of loaf with seasoned butter. Stir chiles into remaining butter and spoon mixture into cuts in bread. Bake in a preheated oven (400F) uncovered, for 15 – 20 minutes, or until bread is brown and crusty. Serve at once.
These remind me of how many vintage cookbooks throw pineapple or coconut on top of a recipe and call it “Hawaiian.”