Saturday, January 23, 2010

Borracho Beans


1 lb. dried pinto beans

1 pkg. salt pork

1 cup chopped onion, sauteed in butter

1/2 cup Rotel tomatoes

1 smoked, dried (Chipolte) pepper

salt and pepper

Rinse and soak pinto beans in a large bowl and 4 cups of water, over night. Next day, discard water. Cook beans, covered in fresh water, in a large dutch oven over medium heat. Add salt pork, chipolte pepper, salt and pepper. Cook 2-3 hours until tender. note: Keep beans covered in water! When beans are done remove salt pork and chipolte and discard. Add the sauteed onion, tomatoes and salt/pepper to taste. Simmer on low 30 minutes or until ready to serve.

Great side dish for a Mexican or BBQ meal. Delicious with cornbread too!

Corn and Avocado Salsa

4 ears Sweet Corn
½ whole Red Onion, Diced
2 whole Very Firm Avocados, Diced
½ whole Jalapeno, Seeded And Finely Diced
½ whole Hot Chili Pepper, Seeded And Finely Diced
1 stalk celery, chopped

1 whole Juice Of Lime
Plenty Of Chopped Cilantro
Salt To Taste
1 Tablespoon Vinegar
1/4 cup mayonaise

1/4 cup sour cream

1 teaspoon Sugar (optional)

Slice kernels off the corn, and combine it with all remaining ingredients in a bowl. Cover and refrigerate before serving.

Thursday, January 7, 2010

Thumprint Cookies (melt in your mouth goodness)

Thumbprint cookies ~ My friend Kaye Noles recently made these cookies and they were the best!!! I couldn't get them out of my mind..... so today I begged and Kaye generously shared. You've got to try these soon!

1/2 c shortening
1/2 c butter
1/2 c light brown sugar
2 egg yolks (reserve whites)
1 t vanilla
2 c flour
1/2 t salt
Finely chopped pecans or walnuts

Preheat oven to 375 F
In a medium mixing bowl, cream shortening and butter. Add sugar. Mix well
Then add egg yolks and vanilla. Add dry ingredients all at once.
Roll dough into 1-inch balls, then dip in egg whites, then roll in nuts. Place about 2 inches apart on greased cookie sheet. Bake for 5 minutes. Working quickly, pull cookies from oven and imprint each cookie with the back side of a measuring spoon or melon baller and return to oven. Bake 8 to 10 minutes more. Allow cookies to gently brown; don't burn the nuts.
Cook completely and then fill each cookie with butter cream frosting:

1 c confectioners sugar
1 T. butter, melted
1-3 T. milk (as needed for right consistency
color, if desired
(May need to double frosting recipe)

Sunday, January 3, 2010

Chicken Enchilada Queso

Just in time for the 'Bowl Games' and oh so easy! Just dig out your crock pot, plug it in and add the following:

1 bunch of green onions, chopped and sauteed in 1/2 stick of butter

1 large or 2 small cans of Swanson white meat chicken

2 cans of mushroom soup

2 lbs. of Velvetta cheese, chopped in small chunks

2 small cans of chopped green chiles

15 crushed tortilla chips

1/2 cup of salsa

Warm up, until thoroughly heated. Thin with milk, if needed. Just before serving add grated cheese. Delicious! Have plenty of chips on hand.