Lemonade
5 qts water
3 c sugar
1 Tbsp lemon extract
1 Tbsp citric acid
Black bean salsa
1 15 oz can black beans drain and rinse
1 15 oz can black eyed peas drain and rinse
1 c corn
1/2 c chopped onion
1/2 c chopped green pepper
1 jalepeno pepper chopped and seeded
1 large tomato chopped
1-2 c zesty italian salad drssing
1/2 tsp garlic salt
Combine and cover. Refrigerate 1-2 hours
Chili Con queso
3 lb velveeta
1/4 c half and half
3 small can green chilies
3 jar pimento's
1 green pepper diced
1/2 c diced onion
1 tsp garlic powder
1-3 tsp chopped jalepenos
1 lb spicy sausage cooked and drained
Melt in microwave dish for 3 min. Stir and continue in microwave until melted
Chili Rellanos
1 can fire roasted whole green chilies- about 12 chilies
Monterey Jack cheese cut in strips small enough to fit into chilies trying not to tear chilies
Dip stuffed chilies in egg mixture:
7 eggs
4 Tbsp flour
dash salt and pepper
Separate eggs. Whip whites till stiff, whip yokes separately and add flour and salt. Fold together and add more flour as needed as you dip.
Fry in hot oil, on both sides, until brown. Let sit on paper towel. cover and keep warm in low oven. Poyur sauce in between layers and over top and bake on 350 for 5 min.
Sauce:
saute 1 diced onion in olive oil
add 1 qt tomates
1 can chicken stock
1-2 tsp chicken bouillon paste
simmer till boil andpour over rellanos in pan.
Spanish Rice:
1/2 onion chopped
1 bell pepper
Garlic clove crushed
1 c long grain rice
1 can diced tomatoes with juice
1 tsp chili powder
1/4 tsp cumin
1/2 tsp salt
1 1/2 c beef broth
1/4 c water
1 can black beans
Saute onion, pepper and garlic cloves together in olive oil. When tender add remaining ingredients to boil and then simmer with lid until rice is tender. Add the black beans at the end so they heat through.
Spicy Creamed Corn
2 Tbsp unsalted butter
1 large yellow onion chopped
2 jalapeno pepper seeded and chopped
1 small red pepper chopped finely
2 garlic cloves chopped
2 10 oz boxes frozen corn kernels
2-4 Tbsp flour
1 1/2 c chicken broth
1/2 c cream
1/4 c fresh flat leaf parsley
2 Tbsp chopped cilantro
Preheat skillet with 2 Tbsp olive oi land butter. Add onions, peppers, jalepenos, garlic, corn, salt and pepper. Sprinkle with flour adn continue to cook for 1 minute. Whisk in broth and cream. Bring the corn to simmer and then lower heat to medium low adn cook until it is thick and creamy, about 5-10 min. Finish the spicy corn with parsley and cilantro.
Decadent Chocolate Pie
2/3 c butter softened
1 1/4 c sugar
1/2 c corn syrup
2 eggs
1 1/4 c flour
1/2 c cocoa
1/2 tsp salt
3 Tbsp milk
2 cup chopped walnuts optional
Ganache:
1 c heavy cream
8 oz semisweet chocolate chopped
Cream butter and sugar till fluffly. Beat in corn syrup. Add eggs one at a time. Combine flour, cocoa and salt. Add gradually to creamed mixutre alternately with milk. Beat well after each addition. Fold in nuts. Spread batter into greased 10 in springform pan. Bake 325 for 40-45 min or until toothpick inserted 1 in from side comes out clean. Cool on wire rack. cool on wire rack.
For ganache, in sauce pan bring cream to boil. Remove from heat, stir in chocolate until melted. Set aside till cool. Remove brownie from pan. Place a wire rack over waxed apper and set brownie on rack. Pour ganache over brownie; spread over top and let drip down sides. Refrigerate till ganache is completely cooled. Top with chocolate shavings or fresh fruit.
Raspberry sauce:
1 12 oz frozen raspberries
1 1/2 tbsp cornstarch
1/2 c water
1/3 c sugar
1/2 tsp vanilla
In small saucepan sitr together cornstarch and sugar. Add water and 1 cup of berries. Cook over medium heat stirring constantly till boils. Cook mixture for additional minute, then remove from heat. Stir in vanilla. Let stand until cooled. Stir in remaining berries and chill for at least 1 hour. Strain through sieve for a smooth sauce and remove seeds.
