MeXican Recipes (Lanita Wimer)

Fried Ice Cream
3 Cups Vanilla Ice cream
¼ C. heavy whipping cream
1 ¼ cups finely crushed graham crackers
1 tsp ground cinnamon
Using a ½ cup ice cream scoop, please six scoops of ice cream on a baking sheet. Freeze.
Place heavy cream in a shallow bowl. Combine cracker crumbs and cinnamon in another shallow bowl. Dip ice cream balls in cream, then roll in crumb mixture. Cover and freeze for at least 1 hour. Refrigerate remaining cream and set aside remaining crumb mixture. Roll ice cream balls again in cream, then coat again with crumbs. Freeze for 15 minutes. In an electric skillet or deep fat fryer, heat oil to 375 degrees. Fry ice cream balls for 10-15 seconds or until lightly browned. Drain on paper towels. Serve immediately. Serves 6

Corn “N” Black Bean Salsa
2 cans (151/4oz each) whole kernal corn drained
2 cans (150z each)black beans, rinsed and drained
8 plum tomatoes, seeded and chopped
1 medium red onion, chopped
¾ c minced fresh cilantro
4 jalapeno peppers, seeded and chopped
¼ c lime juice
1/2tsp salt
Tortilla chips
In a large bowl, combine the first eight ingredients. Cover and refrigerate until serving. Serve with tortilla chips. 11 cups