Friday, January 1, 2010

Cilantro, Tomato, Corn & Black Bean Salad

Source: adapted from recipe in Darrenkamp's sales flyer

3 ears fresh corn, cooked and sliced off cobs (or equivalent amount of frozen corn)
2 Roma tomatoes, chopped
1/2 small red onion, finely chopped
2 cloves garlic, minced
1/2 bunch fresh cilantro, chopped
1 can seasoned black beans, drained
red or green bell pepper, chopped (optional)
salt and freshly ground black pepper, to taste

Mix above ingredients and servc!

Hot Spiced Grape Juice

This is a special way to use home-canned grape juice!

Source:  M.B. Will

1 quart grape juice
2 T. sugar (optional)
5-6 T. lemon juice
1 t. whole cloves in tea ball

Heat grape juice.  Add sugar; stir until dissolved.  Add lemon juice and cloves; simmer until flavored.

Holiday Bean Soup

From: Verna Mae (Ressler) Climenhaga
This has been my staple bean soup recipe for the last 20 plus years! I usually make sure I always have a quart in the freezer, handy for a last minute meal or ready to take to someone. It’s best made with a meaty ham bone, so I often rescue a ham bone from the Christmas or Easter dinner cook to use for this recipe.

1 1b. Holiday Soup Mix*
2 t. salt
2 qts. water
1 meaty ham bone
1 large onion, chopped
1 (16-oz.) can tomatoes, chopped
1 t. chili powder
Juice of 1 lemon
Pepper to taste

Wash beans. Place in large pot and cover with water 2” above the bean line. Add 2 t. salt and soak overnight. Drain in the morning. Add 2 qts. water and ham bone; bring to a boil. Add onion, tomatoes, chili powder, lemon juice and pepper. Simmer 3 hours.** Before serving, remove the ham bone from pot; remove meat from bone and chop, then add back to the soup.

*The Country Store sells this mix of 10 or so beans. If you don’t have access to them, simply use a mix of 7 or more beans or just northern beans.
**If you wish to use a crock pot, simmer for 3 hours on high or 5 hours on low.

Yields: 4 qts.

Marinated Sliced Tomatoes

Source: Mother
3 T. olive oil
2 T. vinegar
1 T. minced parsley
3/4 t. garlic salt
1/2 t. sugar
1/8 t. oregano
Dash of pepper
2 medium tomatoes

In small cup or bowl, combine all dressing ingredients; stir with wire whisk or fork until well blended.
Thinly slice tomatoes. Pour dressing over tomatoes. Cover and refrigerate at least one hour before serving.

Yields: 4 servings

Santa Fe Chicken Chili

Adapted from Gooseberry Patch Family Favorites Cookbook

This is a great soup recipe… It makes a big batch, so you may want to halve it. It freezes well.

2 lbs. chicken breasts, cubed
4 garlic cloves, minced
4 large onions, chopped
4 medium sweet peppers, diced*
¼ c. olive oil
3 T. chili powder
2 t. ground cumin
¼ t. cayenne pepper
1 (28-oz.) can tomatoes, diced
1 (14½- oz.) can chicken broth
1 (15½-oz.) can kidney beans, rinsed and drained
1 (12-oz.) jar salsa**
1 (10-oz.) pkg. frozen corn
½ t. salt
½ t. pepper

Sauté chicken, garlic, onions and peppers in olive oil. Add remaining ingredients and simmer one hour.

* Be sure to use sweet peppers (Cubanelle); they are the secret; bell peppers just don’t give the same flavor.
** Use mild salsa unless you don’t mind your nose running!

Yield: 10 servings (4 qts.)