Title: Corn And Walnut Dip
Categories: Appetizers Dips Vegetables Mexican
Servings: 8

16 oz Cream Cheese; Softened, 2 pk
1/4 c Vegetable Oil
1/4 c Lime Juice
1 T Red Chiles; Ground
1 T Cumin; Ground
1/2 t Salt
1 x Pepper; Dash Of
8 3/4 oz Corn; Whole Kernel, Drained
1 c Walnuts; Chopped
1/4 c Onion; Chopped, 1 small

Beat all ingredients except corn, walnuts and onion in a large bowl, with
an electric mixer on medium speed, until smooth. Stir in corn, walnuts,
and onion. Serve with tortilla chips.

Makes 4 cups of dip.

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Popularity: 8% [?]

I had a request for these so I thought I’d also post it to the group. This is
a delicious and easy recipe for baked beans that I make often during the
winter.

Baked Beans a la Crockpot

3 cups (1 1/2 lbs) beans (pea, navy, or great northern)
1 medium onion, chopped
1/2 cup catsup
1/2 cup brown sugar (dark or light works fine)
1 cup water
2 TBL dry mustard
2 TBL molasses
1 TBL salt
1 inch of fresh ginger, minced

Wash and sort beans. Cover with water and bring to a boil. Boil 2 minutes and
remove from heat. Let soak 1 hour. Bring to a boil again and then simmer
approx. 45 min or until cooked but not soft or mushy.

Drain beans. Put in the crockpot. Mix the rest of the ingredients together and
stir into the beans.

Turn on low and cook 10 – 12 hours. This is great dish to prepare the night
before and then turn on the pot when you leave for work in the morning. When
you come home at night dinner’s ready and the house smells great!

Popularity: 5% [?]

Title: “Mocheese” Filled Tamales
Categories: Vegetarian, Vegan, Tex-mex, Main dishes
Yield: 9 servings

1 Basic Masa Dough recipe
18 Corn husks or parchment
-papers

————————–FILLING————————–
4 oz Tofu, silken; mashed
6 oz Mochi cake; uncooked;
-grated
4 tb Miso paste, white, yellow,
-or mellow
4 tb Corn oil

To make filling:

Mix filling ingredients until smooth.

Fill and cook tamales according to “Tamales: Basic
Procedure”.

Per serving (2 tamales): 393 cal; 3 g prot; 411 md
sod; 67 g carb; 10 g fat; 0 mg chol; 36 mg calcium

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Popularity: 1% [?]

MEXICAN VEGETABLE PART:

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Frozen corn
1 pt Tomatoes ( i used the
Tomatoes my mom and i canned
Last
Summer)
1/4 c Green pepper, chopped
3/4 c Onions , sliced how you like
‘em
2 tb Chopped fresh cilantro
1 tb Lime juice
1 cn Pinto beans
2 3 cloves garlic, pressed or
Minced
1/4 c Chuncky picante sauce
Corn meal-crust part:
1/2 c Skim milk
1/4 c All purpose flour
1/4 c Yellow cornmeal
1/4 ts Chili powder
2 Eggs/egg whites/egg
-substitute, beaten
1/2 c Reduced fat monterey jack
-or cheddar cheese, or
-some combo thereof

saute the onions and pepper in a large skillet over
medium heat, just until soft. stir in rest of
vegetable ingredients; simmer 15 minutes or so. salt
and pepper to taste.

in a mixing bowl combine cornmeal crust ingredients;
whisk briefly then turn in to a vegetable-sprayed pie
dish. bake at 475 for 10 minutes or until puffy and
brown. add vegetable mixture, then sprinkle cheese on
top. bake ten minutes more or so or just until the
cheese is the way you like it.

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Popularity: 5% [?]

PASTELITOS

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stephen Ceideburg
500 g Plain flour
170 g Butter, chilled and cut into
-small pieces
Tablespoon salt
2 ts Fresh lemon juice
1 Egg
240 ml Iced water
130 g Butter, melted and cooled
60 g Plain flour
360 g Quince paste, mixed with
150 ml Of any sweet wine.
Syrup:
450 g Sugar
200 ml Water
Vanilla essence
Oil or vegetable shortening
-for deep-frying

To make the puff pastry: Cut the butter into the flour
and salt until the consistency of crumbs. Gradually
mix in the lemon juice and add the egg. Then, working
the dough continuously with the fingers, add the water
3 tablespoons at a time. When all the water has been
ab- sorbed and the dough is quite smooth, place it on
a lightly floured surface and knead it for about 10-15
minutes until smooth and elastic. Leave to rest 20-30
minutes, covered with a dry tea towel. Roll out the
dough thinly, to about 80 cm square. Brush the surface
with some of the melted butter, dust it with flour and
smooth the flour evenly into the butter with the hand.
Fold the dough in half and repeat the buttering and
flouring process. Then repeat the process twice more
(4 times in all) until the dough is only 20 cm square.
Roll out to about 40 cm square and trim to a perfect
39 cm square. Cut the dough into 36 x 6.5 cm squares.

To assemble: Place about 1 teaspoon of quince filling
in the centre of half the squares, then top each with
another square at a 45- degree angle so you end up
with an eight-pointed star, and press the dough around
the filling to secure it firmly. Shape the pastelito
into a flower by putting a forefinger in turn on each
point of the star, pointing inwards to the centre,
then use your thumb and middle ringer to pinch the
adjoining points of the bottom square up around the
forefinger. This is less complicated than it sounds.

To make syrup: Heat the sugar and and water into a
small saucepan, stirring until the sugar is thoroughly
dissolved. Boil steadily without stirring for 5-10
minutes until glossy and thickened. Stir in a few
drops of vanilla essence and keep warm.

To deep fry: Put about 7-8 cms of oil or shortening in
two deep pans or saucepans. Heat one pan on medium
heat (to about 75 degrees C) and the other until it is
hot (180 degrees C). Drop 2 or 3 paste- litos into the
warm fat and fry for 3-4 minutes, basting once or
twice, until the layers of puff pastry begin to
separate and open up like a flower. Do not let colour,
but rapidly remove the pastelitos to the pan of hot
oil, and fry on both sides for about 2 minutes until
golden brown. Drain the pastelitos on absorbent paper,
then dip in the warm syrup and place on a serving
plate. Serve at room temperature.

Posted by Stephen Ceideburg

From an article by Meryl Constance in The Sydney
Morning Herald, 7/13/93. Courtesy Mark Herron.

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Popularity: 5% [?]

Roasted Corn Tortillas (From My Garden)

Recipe By : From My Garden Show #5532
Serving Size : 1 Preparation Time :0:00
Categories : From My Garden Vegetables
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 ears grilled corn
2 Poblano peppers — roasted
1 red pepper — roasted
2 tomatoes — chopped
1/4 cup cilantro — chopped
Juice of one lime
1 tablespoon olive oil
1/4 pound cheese — grated
8 tortillas
Filling:
3 zucchini — sliced lengthwise
3 yellow squash — sliced lengthwise
3 roasted peppers — different colors,
sliced
1 eggplant sliced
1/4 cup chopped basil

In large bowl combine all ingredients except cheese and tortillas. Place
one tortilla on plate, layer salsa mixture, and cheese, top with another
tortilla and top with salsa. Serve.

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Popularity: 5% [?]

Tater-Stuffed Mushrooms

Recipe By : Net
Serving Size : 30 Preparation Time :0:00
Categories : Appetizers Low-Fat
Vegetables Potatoes
Low-Cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound mushrooms — (30 large)
3/4 cup potatoes, mashed — made with milk
1/4 cup cottage cheese, 1/2% fat
2 tablespoons onion soup mix
1/2 tablespoon margarine, imitation

Oven 375F 1. Wash mushrooms, carefully removing stems. Set aside tops. Chop
stems. 2. Combine chopped stems with remaining ingredients, except margarine.
Spoon onto mushroom tops. 3. With margarine, grease bottom of jelly roll pan.
Arrange mushrooms on pan. 4. Bake at 375 F for 10 to 15 minutes or until hot
and bubbly. Serve immediately.

Makes 30 stuffed caps. About 15 calories each.

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Popularity: 3% [?]

Lemon Squares

Recipe By : Martha Giddens Nesbitt
Serving Size : 32 Preparation Time :1:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup butter — melted
2 cups all-purpose flour — plus 4 tablespoons
1 cup confectioner’s sugar — ,scant cup
4 eggs
2 cups sugar
1 teaspoon baking powder
6 tablespoons fresh lemon juice

1. Combine the butter, 2 cups of flour and 1 cup of confectioner’s sugar. With
floured hands, pat the mixture into a 9X13 baking pan. Bake at 350 F for 20
minutes.
2. Beat together the eggs, sugar, baking powder, remaining flour and lemon
juice. Pour this mixture over the cooled crust and bake at 350 F for an
additional 30-35 minutes, until filling appears set.
3. Cool, then sprinkle with additional powdered sugar before cutting into
suares.

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Popularity: 6% [?]

6-8 Dried New Mexico Chiles
4 Dried Ancho Chiles
4 Dried Pasilla Chiles
3 Dried Anaheim Chile
2 Dried Cascabel Chiles
2 Dried Chipotle Chiles
1 Habanero Chili
2 Cloves Garlic
2 Teaspoon Cumin
1 Bottle Beer
Salt, Oregano, to taste
2 lbs meat. (Ground or cut up into small pieces)
1 Green Pepper, chopped
1 Red Pepper, chopped
1 Onion, chopped
3 Cloves Garlic
4 strips bacon
16 Ozs Corn or Beans.

1) Prepare Sauce: Add 8 cups boiling water to New Mexico, Ancho, Pasilla,
Anaheim, and Cascabel Chiles. Let soak 30 minutes. Place in blender with 1/2
of soaking water plus fresh water and beer. Add 2 cloves of garlic and blend
for ~3 minutes.
Strain the resulting puree into a pot. Add cumin, salt, oregano, Chipotle and
habanero chiles. Simmer.

2) Prepare rest of chili: Cook Bacon. Eat Bacon. Add garlic, peppers, onion
to bacon fat and cook 2 minutes. Add meat, and brown. Add chili sauce. Simmer
for a few hours. Add corn or beans about 1 hour before serving. Skim fat
before serving.

You may use a different variety of chiles. Be creative and experiment.

Popularity: 4% [?]

Broccoli Corn Chowder (Pressure Cooked)

Recipe By : Cooking Under Pressure, copyright 1989
Serving Size : 1 Preparation Time :0:00
Categories : Soups And Stocks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons butter or oil
2 medium leeks, white part only (abt 1 1/2 c) — thinly sliced
1 medium onion — coarsely chopped
2 large potatoes (1 lb), peeled — cut in 1/2″ cubes
2 stalks broccoli (stalks from 2 heads only) — peeled and chopp
ed
1 cup fresh or frozen corn kernels
5 cups vegetable stock
1/2 teaspoon salt — or to taste
1/4 cup finely chopped fresh parsley — divided
1/2 cup milk, or half-and-half

serves 6

Melt the butter in the cooker. Saute the leeks and onions, stirring frequently
, until the onion is lightly browned, about 4 minutes. Stir in the potatoes,
broccoli, corn, stock, salt, and half the parsley. Lock the lid in place and o
ver high heat bring to high pressure. Adjust heat to maintain high pressure an
d cook for 3 minutes. Reduce the pressure with a quick release method. Remove
the lid, tilting it away from you to allow any excess steam to escape. Stir i
n the remaining parsley and milk. Adjust seasonings before serving.

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Popularity: 6% [?]