2 cans whole kernel corn, drained
2 cans blacks beans, rinsed and drained
1 med red onion, chopped
3/4 c minced fresh cilantro
4 jalapeno peppers, seeded and chopped
1/4 c lime juice
1/2 tsp salt
In large bowl, combine all ingredients. Cover and refrigerate over night.
Saturday, April 10, 2010
Prosciutto Tortellini
1 package (19 oz) frozen cheese tortellini
1 tbsp all purpose flour
1 cup half and half cream
1/2 c shredded mozz cheese
1/2 c shredded parm cheese
10 thin slices prosciutto, chopped
1 package frozen peas
1/4 tsp white pepper
Cook tortellini to package directions. Meanwhile, in a large skillet, combine flour and cream until smooth; stir in cheeses. Bring to a boil; cook and stir for 2 mins or until thickened. Reduce heat. Drain tortellini; add to the cheese sauce. Stir in the prosciutto, peas and pepper. Cook for 5 mins or until heated through.
1 tbsp all purpose flour
1 cup half and half cream
1/2 c shredded mozz cheese
1/2 c shredded parm cheese
10 thin slices prosciutto, chopped
1 package frozen peas
1/4 tsp white pepper
Cook tortellini to package directions. Meanwhile, in a large skillet, combine flour and cream until smooth; stir in cheeses. Bring to a boil; cook and stir for 2 mins or until thickened. Reduce heat. Drain tortellini; add to the cheese sauce. Stir in the prosciutto, peas and pepper. Cook for 5 mins or until heated through.
Easter Ham Glaze
1/4 c packed brown sugar
1/4 c orange juice
2 tbsp honey
1 tbsp whole grain mustard
2 ts dried basil
1 tsp grated orange peel
1/8 tsp ground cloves
Combine all ingredients.
1/4 c orange juice
2 tbsp honey
1 tbsp whole grain mustard
2 ts dried basil
1 tsp grated orange peel
1/8 tsp ground cloves
Combine all ingredients.
Southwestern Soup
3 c water
4 cans tomato sauce
2 cans kidney beans, rinsed and drained
2 cans chicken brth
2 cups frozen corn
2 cups salsa
2 tsps dried minced onion
1-2 tsps dried oregano
1-2 tsps dried basil
2 cups shredded cheddar cheese
In dutch oven, combine first nine ingredients. Bring to a boil. Reduce heat; simmer uncovered for 10-15 mins. Sprinkle servings with cheese.
4 cans tomato sauce
2 cans kidney beans, rinsed and drained
2 cans chicken brth
2 cups frozen corn
2 cups salsa
2 tsps dried minced onion
1-2 tsps dried oregano
1-2 tsps dried basil
2 cups shredded cheddar cheese
In dutch oven, combine first nine ingredients. Bring to a boil. Reduce heat; simmer uncovered for 10-15 mins. Sprinkle servings with cheese.
Broccoli with Lemon Sauce
3 lbs fresh broccoli spears
1 c chicken broth
1 tbsp butter
4 1/2 tsp corn starch
1/4 c cold water
2 egg yolks beaten
3 tbsp lemon juice
2 tbsp grated lemon peel
Place broccoli in large saucepan; add 1 in of water. Bring to a boil. Reduce heat; cover and cook 5-8 mins or until crisp-tender. Meanwhile, in a small heavy saucepan, heat broth and butter until butter is melted. Combine corn starch and water until smooth; stir in broth mixture. Bring to a boil; cook and stire for 2 mins or until thickened and bubbly. Remove from heat. Stir a small amount of mixture in to eggs and then mix back together.
1 c chicken broth
1 tbsp butter
4 1/2 tsp corn starch
1/4 c cold water
2 egg yolks beaten
3 tbsp lemon juice
2 tbsp grated lemon peel
Place broccoli in large saucepan; add 1 in of water. Bring to a boil. Reduce heat; cover and cook 5-8 mins or until crisp-tender. Meanwhile, in a small heavy saucepan, heat broth and butter until butter is melted. Combine corn starch and water until smooth; stir in broth mixture. Bring to a boil; cook and stire for 2 mins or until thickened and bubbly. Remove from heat. Stir a small amount of mixture in to eggs and then mix back together.
Herbed Pork and Potatoes
3 tbls minced fresh rosemary
3 tbls minced fresh marjoram
8 garlic cloves
4 tsp minced fresh sage
4 tsp olive oil
2 tsp salt
2 tsp pepper
1 boneless whole pork loin roast (3 lbs)
4 lbs medium red potatoes, quartered
In small bowl, combine rosemary, marjoram, garlic, sage, 3 tsp oil, salt and pepper. Rub roast with 2 tbls herb mixture. In dutch oven over med-high heat, brown roast in remaining oil on all sides. Place in a roasting pan coated with cooking spray. Toss potatoes with remaining herb mixture, arrange around roast. Cover and bake and 350 degrees for 1 1/2 to 2 hours or until 160 degrees. Let stand 10 mins.
3 tbls minced fresh marjoram
8 garlic cloves
4 tsp minced fresh sage
4 tsp olive oil
2 tsp salt
2 tsp pepper
1 boneless whole pork loin roast (3 lbs)
4 lbs medium red potatoes, quartered
In small bowl, combine rosemary, marjoram, garlic, sage, 3 tsp oil, salt and pepper. Rub roast with 2 tbls herb mixture. In dutch oven over med-high heat, brown roast in remaining oil on all sides. Place in a roasting pan coated with cooking spray. Toss potatoes with remaining herb mixture, arrange around roast. Cover and bake and 350 degrees for 1 1/2 to 2 hours or until 160 degrees. Let stand 10 mins.
Ham and Potatoes au Gratin
2 pkgs dry au gratin potato mix
2 c diced cooked ham
1/4 c bottled roasted red sweet pepper, drained and chopped
3 c water
1 can condensed cheddar cheese soup
Lightly coat slow cooker with cooking spray. Place au gratin potato mix with contents of seasoning packets, ham and roasted red pepper in cooker. In large bowl, stir water and soup. Pour over potato mixture. Cover. Cook low 7-8 hours.
2 c diced cooked ham
1/4 c bottled roasted red sweet pepper, drained and chopped
3 c water
1 can condensed cheddar cheese soup
Lightly coat slow cooker with cooking spray. Place au gratin potato mix with contents of seasoning packets, ham and roasted red pepper in cooker. In large bowl, stir water and soup. Pour over potato mixture. Cover. Cook low 7-8 hours.
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