3/4 cup Onion — Chopped
1 each Clove Garlic — Finely Chopped
2 tablespoons Vegetable Oil
1 each Red Bell Pepper; Large — *
2 each Chiles; Medium Size — **
1 each Jalapeno Chile — Seed and Chop
1 cup Squash — Cubed ***
29 ounces Chicken Broth — 2 cans
1/2 teaspoon Salt
1/2 teaspoon Pepper
1/2 teaspoon Coriander — Ground
1 cup Zucchini — Thinly Sliced
1 cup Yellow Squash — Thinly Sliced
17 ounces Whole Kernel Corn — Drained
16 ounces Pinto Beans; Drained — 1 can
* Bell pepper should be seeded and cut into 2 X 1/4-inch strips. **
Chiles should be either poblano or Anaheim and should be seeded and ***
Use either hubbard or acorn squash. (about 1/2 pound)
Cook and stir onion and garlic in oil in 4-quart Dutch oven over medium
heat until onion is tender. Stir in bell pepper, poblano and jalapeno
chiles. Cook for 15 minutes. Stir in Hubbard squash, broth, salt,
pepper and coriander. Heat to boiling; reduce heat. Cover and simmer
until squash is tender, aobut 15 minutes. Stir in remaining
ingredients. Cook uncovered, stirring occasionally, until zucchini is
tender, about 10 minutes.
2 cups Zucchini — Shredded
1/4 cup Fresh Cilantro — Snipped
2 tablespoons Lime Juice
2 tablespoons Vegetable Or Olive Oil
1 teaspoon Salt
1/4 teaspoon Sugar
1/4 teaspoon Pepper
Mix all ingredients in glass or plastic bowl. Cover and refrigerate at
least 1 hour. Makes about 1 1/4 cups relish.
4 Turkey thighs
1 package Enchilada sauce mix
6 ounces Tomato paste
1/4 cup Water
4 ounces Monterey Jack — grated
1/3 cup Lowfat yogurt or sour cream
1/4 cup Green onions — sliced
1 1/2 cups Corn chips — crushed
With sharp knife, cut each thigh in half; remove bone and skin. Place
in crockpot. Combine enchilada sauce mix with tomato paste and water.
Mixture will be thick. Spread on thighs. Cover; cook on LOW 7 to 8
hours or until tender. Turn pot on HIGH. Add cheese; stir until melted.
Spoon into an au gratin dish or shallow casserole. Spoon yogurt over
turkey. Sprinkle with onions. Top with corn chips.
4 each Medium summer squash — sliced
1/4 cup Butter or maragarine
1 each 15 oz can corn — drained
1/2 cup Onion — thinly sliced
1/2 teaspoon Salt
1 each Dash pepper
1 each 4 oz can chopped green chili
1 cup Milk
1/2 cup Grated cheddar cheese
Saute` squash in butter until soft. Reduce heat and add corn, onions,
salt, pepper and green chili. Mix well and add milk. Simmer until well
blended. Add cheese and cover until cheese is melted.
2 Tortillas
2 cups Cooked — mashed black beans
(or refried beans)
2 cups Chicken — shredded
1 Tomato — wedged
1 cup String beans — cook and cool
1 Head lettuce — shredded
1 Green bell pepper — sliced
2 Green onions — diced
1 can Plain green olives — chopped
1 cup Cheddar cheese — grated
2 tablespoons Hot sauce
Lay a tortilla on each plate; spread with a layer of beans. Lay
chicken on beans. Toss together vegetables and cheese; and mound on
top of chicken. Sprinkle hot sauce on top.
1/4 cup Red Onion — chopped
1/4 cup Fresh Cilantro — Snipped
1/4 teaspoon Salt
1/2 pound Tomatillos — Cut Into Halves
2 each Serrano Chiles — Canned *
* Use 2 canned serrano chiles, rinsed and seeded or 1 fresh serrano
chile, seeded. Place all ingredients in food processor workbowl fitted
with steel blade or in blender container, cover, and process until well
blended. Makes about 1 1/4 cups sauce.
16 ounces Can Great Northern Beans — undrained
16 ounces Can Chili beans — undrained
in Mexican section — of store)
16 ounces Can Kidney Beans — drained
1/3 cup Ketchup
1/3 cup Firmly packed brown sugar
1/2 teaspoon Powered ginger
In 2 quart microwave safe casserole or dish, combine all ingredients.
Mix well. Cover with Waxed Paper.
Microwave on HIGH for 8 – 11 minutes, stirring twice during cooking.
If thicker juice is wanted, Micro in two min increments on 80% power.
Stir often.
CROCK POT Directions. Combine all ingredients, mix well. Cover – cook
on High setting for 2 hours. If thicker juice is wanted, remove cover,
cook 1 hour longer, stirring occasionally.
2 tablespoons Olive or salad oil
1 Large onion — chopped
2 Cloves garlic — minced
4 teaspoons Sugar
1 teaspoon Salt
1/4 teaspoon Cinnamon — ground
1/4 teaspoon Cloves — ground
5 cups Peeled,seeded — chopped tomato
1 1/2 teaspoons Each: water and lemon juice
1 tablespoon Cornstarch
2 Jalapenos,seeded — chopped
2 tablespoons Capers
5 1/2 pounds Red Snapper,cleaned, scaled head removed
1/3 cup Pimento stuffed green olives sliced thin.
3 tablespoons Chopped fresh cilantro
Heat oil in wide frying pan over med heat; add onion and garlic and
cook, stirring often, until onion is soft. Stir in sugar, salt,
cinnamon, cloves, and tomatoes. Cook, stirring, over high heat until a
thick sauce forms (abt. 8 min.).
Blend together lemon juice, water, and cornstarch; stir into tomato
mixture. Cook until mixture boils and turns clear; remove from heat.
Stir in chiles and capers. Rinse fish, pat dry. Place a 24 inch sheet
of foil crosswise in a large roasting pan. Grease foil lightly (spray
with Pam), then place fish on foil; pour hot tomato sauce over fish.
Bake, uncovered, in a 400 F. oven until fish flakes when prodded with
fork in thickest part (abt. 45 min). Baste frequently with sauce during
last 15 min. of baking.
Skim watery juices off sauce with a spoon; then stir sauce to blend.
Lift foil, fish , and clinging sauce and slide onto a platter; drizzle
with remaining sauce in pan. Garninsh with olives and cilantro.
To serve, cut fish to bone, then lift off each serving.
2 cups Bisquick baking mix
1/2 cup Water — cold
1 pound Ground beef
1 package Taco seasoning mix
1 cup Water
10 ounces Spinach *
1 cup Cheese — ricotta
1/3 cup Green onions — chopped
1 1/2 cups Cheddar cheese — shredded
1 cup Sour cream
1 Egg — lightly beaten
* frozen, thawed, chopped and squeezed dry.
Heat oven to 350F. Combine baking mix and 1/2 c cold water; stir until
soft dough forms.
Press dough into bottom of greased 13×9` baking dish.
Cook ground beef in large nonstick skillet until brown. Stir in taco
seasoning mix (dry) and 1 c water.
Bring to a boil; reduce heat and simmer 15 minutes, stirring
occasionally.
Spoon mixture over dough.
Combine spinach, ricotta cheese and onions; spread over ground beef
mixture. Combine Cheddar cheese, sour cream and egg; spoon evenly over
spinach mixture. Bake 30 minutes or until set. Let stand 5 minutes
before serving.
2 cans Solid white tuna in water — drained and flaked
(
1/2 cup Sliced ripe olives
1/2 cup Sliced green onions w/tops
1/2 cup Thinly sliced celery
2/3 cup Pace Picante Sauce
1/2 cup Dairy sour cream
1 teaspoon Ground cumin
Lettuce leaves — OR
Shredded lettuce
12 Taco shells — OR
3 cups Tortilla chips
Combine tuna, olives, green onions and celery in medium bowl. Combine
Pace Picante Sauce, sour cream and cumin; mix well. Pour over tuna
mixture; toss lightly. To serve, line taco shells with lettuce leaves;
spoon tuna mixture into shells. Or, line individual serving plates with
shredded lettuce; top with tuna mixture and surround with tortilla
chips.
Drizzle with additional Pace Picante Sauce; top with additional sour
cream, if desired.