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Chef Martin Lopez has had the great honor to MC and Host many food events over the years with Chef Casey Shiller. Not only that, but now they are teaching together at one of the best Culinary School in the USA. Forest Park Community College bring all your baking and culinary dreams a reality.

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Basic Classic All American - Mexican White Cheese Sauce

Ingredients: 12 oz. of White Swiss American cheese 1 cup of half & half Milk (maybe more if you want it thinner) 1 tablespoon of butter 2 Large fresh fine chopped jalapenos Teaspoon of cumin Teaspoon of fresh fine chopped garlic 3 tablespoons for fresh fine chopped cilantro ¼ cup Cotija cheese 2 fresh chopped roma tomatoes Directions: Place cheese (white Swiss American cheese), milk, and butter in a saucepan over low heat. Heat until melted – stirring frequently. Stir in the jalapenos, cumin, garlic, Cotija, and cilantro. Add more milk if you want it thinner. When done place in serving dish and top with tomatoes. Serve immediately with chips, tortillas, and this can also be used as a sauce f

Sweet Mexican Corn Cake

Makes 8 Servings This is a favorite in many Mexican restaurants in the USA This sweet corn cake “stuff” is often served on your plate next to the beans and rice and made with masa harina, corn flour that is used to make tamales, and it can be found in your supermarket either with the cornmeal and flour, or where the other Mexican/Spanish items are stocked. Ingredients: 1/3 cup butter, softened 1/2 cup granulated sugar 3/4 cup milk 1/2 cup masa harina 4 cups of fresh or frozen corn kernels, thawed 1/2 cup corn meal 1/2 teaspoon baking powder 1/2 teaspoon salt Directions: Preheat oven to 325 degrees F. Cream softened butter together with sugar in a large bowl with an electric mixer until smoot

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