Wacky Vinegar Cake

Ingredients

2 1/4 cup flour
1 1/2 cup sugar
5 tsp cocoa
1 1/2 tsp baking soda
3/4 tsp salt
9 tsp salad oil
1 1/2 tsp vinegar
1 1/2 tsp vanilla
1 1/2 cup cold water

How to prepare

Mix together in a lg bowl the flour, sugar, cocoa, baking soda, and salt. Make 3 holes in the mix. Put the oil, vinegar, and vanilla in separate holes. Pour the cold water over all. Mix until no lumps remain. Pour into a 13

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Green bean & red bell pepper vinaigrette

Ingredients

2 cups fresh green beans trimmed and blanched
2 bell peppers (red & yellow), julienned
1 scallion, chopped
1/3 cup rice vinegar
pinch sugar
2 tbsp water

Salt and pepper, to taste
1/2 cup olive oil

How to prepare

Place string beans and bell pepper together in an attractive salad bowl. In a mixing bowl whisk together the onions, vinegar, sugar, water, and pepper to taste and oil. Continue to stir until sugar has dissolved. Pour dressing over vegetables. Refrigerate for one hour for flavors to marry. Yield four servings.

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Crockpot spanish rice

Ingredients

1 1/2 lb ground beef, browned & drained
1 med onion, chopped
1 green pepper, chopped
14 1/2 oz tomato, whole, or
2 lg tomato, sliced & quartered
16 oz tomato sauce

3/4 cup water
2 tsp chili powder
2 tsp worcestershire sauce
1 1/2 tsp salt
3/4 cup rice, converted, raw

How to prepare

Stir all ingredients together. Cover and cook on low 7 to 9 hours (high 3 hours).
Yield: 6 servings

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Green salsa cruda

Ingredients

3-4 chiles verdes
3 medium tomatoes
1/4 medium onion, minced
3-4 cloves garlic
1 tbsp finely chopped fresh cilantro
1/4 tsp dried oregano
1/4 tsp salt

2 tbsp wine vinegar
1/2 tbsp olive oil

How to prepare

Roast and peel tomatoes and chilies, grind remaining ingredients in blender then add tomatoes and chilies to blender.

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Gazpacho topped with crabmeat

Ingredients

3 lb ripe plum tomatoes, peeled, seeded, chopped
1 onion, red, chopped
1 red bell pepper, chopped
1 garlic clove, chopped
1 jalapeno, seeded and chopped
1/4 cup cilantro, chopped
4 tbsp olive oil, extra virgin
3 tbsp vinegar, red wine
3 tbsp fresh lime juice
salt & pepper to taste
1/4 lb crab meat
1/4 cup cucumbers, peeled, seeded, chopped

How to prepare

Combine 1st 9 ingredients in food processor and chop to desired consistency with steel knife. Allow to sit over night in ‘fridge for flavors to blend. Garnish with cucumber and crabmeat and serve in chilled bowls.

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Jicama salsa

Ingredients

1 lb jicama, peeled and diced
2 carrots, peeled and diced
1 red bell pepper, seeded and diced
1 medium onion, chopped
1 jalapeno, seeded and finely diced
2 cloves garlic, finely chopped
6 roma tomatoes, chopped

1/2 cup rice vinegar
2 tbsp canola oil
dash freshly ground black pepper
1/2 tsp crushed red pepper flakes
1 tsp dried oregano
1/2 tsp salt, optional
3 tbsp chopped fresh cilantro

How to prepare

Place jicama, carrots, red pepper, onion, chiles, garlic and tomatoes in a large glass bowl. In a small bowl, mix remaining ingredients except cilantro. Pour over vegetables and toss lightly. Marinate several hours. Toss with cilantro and serve. Makes 12 cups.

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French fried mushrooms

Ingredients

30 medium mushrooms
1 egg
1 cup corn flake crumbs
1/3 cup flour
1/2 tsp salt
1/2 cup milk
parmesan, grated

Lemon wedges

How to prepare

Preheat the deep fryer. Beat the egg with the milk and salt in a shallow dish. Place the flour in another shallow dish. Place the corn flake crumbs in a third shallow dish. Roll each mushroom in the flour. Dip each mushroom in the egg. Coat each mushroom with the corn flake crumbs. Fry the mushrooms until golden (1-2 minutes). Drain. Sprinkle lightly with salt. Sprinkle grated parmesan over. Serve with lemon wedges. Yields 30 appetizers

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Rice & Broccoli

Ingredients

1/4 cup butter
10 oz package frozen broccoli
1 chopped onion
1 can (10 1/2 oz) condensed cream of mushroom soup
6 oz Cheese Whiz
2 cup cooked rice

How to prepare

Melt butter, add frozen broccoli, chopped onion and stir until defrosted. Add can of cream of chicken soup, Cheez Whiz and cook for 5 min.. Add cooked rice. Put in casserole and bake at 350 F for 15 min..

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Roasted garlic salsa

Ingredients

3/4 packed cup garlic cloves, peeled
10 large ripe tomatoes
3 lbs large yellow onions, peeled
1/2 lb fresh jalapeno chiles
1/2 qt fresh cilantro, chopped
1 cup chopped green onions, including green tops
1/4 cup extra-virgin olive oil
1/4 cup hot pepper sauce
1/4 cup cajun spice blend

How to prepare

The original version calls for running vegetables through a meat grinder. However, you can coarsely chop small batches with a food processor using on-off pulses.
Preliminaries: build a charcoal fire, then scatter presoaked mesquite chips over the coals. Using a mesh grilling rack, grill garlic cloves, turning often until golden brown. Remove from grill; reserve. Grill tomatoes, onions and chiles over glowing coals, turning frequently, until skin is charred. Remove from grill and leave skin on vegetables.
Procedure: core tomatoes; remove stems (not seeds or veins) from chiles. Cut tomatoes, onions, and chiles into chunks. Place in food processor or blender, then pulse on-off until mixture forms small, firm pieces. Thoroughly combine ground vegetables with remaining ingredients. Cover; chill at least 24 hours before serving. Yields about 8-10 cups.

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