Mexican Dip

Appetizer

Evie Davis

  • 1 can chopped green chilies (drained)
  • 1 small can of whole tomatoes; chopped
  • 8 oz. Monterrey jack cheese, cubed
  • 1 medium onion, chopped
  • 1 stick butter
  • 1 t. marjoram
  • ½ t. each of salt and pepper

Sauté onion in butter.  Mix in the rest of ingredients until the cheese is melted.  Dip with plain tortilla chips.

Once cheese has been added do not try to reheat as the cheese will separate.

Corn Tortilla Chicken Soup

Chicken, Corn, Soup, Tortilla

This is from an old Bon Appetit recipe from a long time ago.  Kirsten has become the official maker of this soup in our family.

six servings

  • vegetable oil for frying
  • 8 thin corn tortillas, halved and cut into thin strips
  • 1 small onion, chopped
  • 2 large garlic cloves, minced
  • 1 T. chili powder
  • 2 t. cumin
  • ½ t. oregano
  • 1 bay leaf
  • 6 cups chicken broth or stock
  • 1 8 oz. Tomato sauce
  • 1 ½ t. salt
  • 1 t. sugar
  • ¼ t. ground pepper
  • 2 large chicken breast halves
  • 1 ½ cups corn kernels
  • sour cream, sliced radishes, cilantro, chopped red onion for garnish.

Pour oil into heavy skillet to depth of ¾ inch and heat to 350.  Fry tortilla strips until crisp and golden, about 1 minute.  Drain on paper towels.  Transfer I T. tortilla frying oil to large heavy pot.  Sauté onion until tender, around 5 minutes.  Add garlic, chili powder, cumin, oregano and bay leaf.  Sauté for one minute.  Add chicken stock, tomato sauce, salt, sugar and pepper and bring to the boil.  Add chicken.  Cover pot and simmer until chicken is just cooked through, around 15 minutes.  Using tongs, transfer to a plate and cool.  Shred chicken meat.  Add 1 ¼ cups of corn to soup, simmer until tender, around 5 minutes.  Add chicken and simmer for 1 more minute.  Ladle soup into bowls and garnish with tortilla strips and other garnishes.

Pomodori Al Forno

Appetizer, Goat Cheese, Tomatoes

Bon Appetit; September, 2008

  • 1 cup or more olive oil, divided
  • 2 lbs. plum tomatoes, halved lengthwise, seeded
  • 1 1/2 t. dried oregano
  • 3/4 t. sugar
  • 1 or 2 cloves of garlic, minced very finely
  • 2 t. minced fresh parsley
  • aged goat cheese
  • 1 baguette, thinly sliced, toasted

Preheat oven to 250 degrees.  Pour 1/2 cup oil in 9 x 13 glass dish. Arrange tomatoes in dish, cut side up.  Drizzle with remaining 1/2 cup oil.  Sprinkle with oregano, sugar and salt.  Bake 1 hour.  Using tongs, turn tomatoes over.  Bake 1 hour longer.  Turn tomatoes over again.  Bake until deep red and very tender, transferring tomatoes to plate when soft, about 15 – 45 minutes longer.

Layer tomatoes in medium bowl, sprinkling garlic and parsley over each later; reserve oil in baking dish.  Drizzle tomatoes with reserved oil, adding more if necessary to cover.  Let stand at room temperature for 2 hours.  Can be covered and refrigerated for up to 5 days.  Bring to room temperature before serving.

Serve with goat cheese and toasted baguette slices.

Armenian Bean Salad

Feta, Salad, Tomatoes

Ellen Bottiny

The best salad on the 4th of July Table

  • 1 15 oz. can red kidney beans, drained
  • 1 15 oz. can chickpeas, rinsed and drained
  • 1 small onion chopped
  • 1 small green pepper, chopped
  • ½ cup finely chopped parsley
  • 16 cherry tomatoes

vinaigrette:

  • ½ cup olive oil
  • 1 ½ T red wine vinegar
  • 1 ½ t Dijon mustard
  • 1 ½ t salt
  • 1 ½ t lemon juice
  • ½ t confectioner’s sugar
  • ¼ to ½ lb. Feta cheese

Combine all ingredients (except cheese) and refrigerate.  Bring to room temperature and sprinkle with cheese.

Avocado Corn Salad

Avocado, Cilantro, Corn, Lime, Salad

Moosewood Cooks at Home

  • 1 cup fresh or frozen cut corn
  • 1 T. vegetable oil
  • 2 T. water
  • 1 t. ground cumin
  • pinch of cayenne or red pepper flakes (optional)
  • 1 medium avocado
  • 2 T. fresh lime or lemon juice
  • ½ medium red bell pepper
  • 2 T. minced red onion
  • salt to taste
  • dash of Tobasco or other hot pepper sauce (optional)
  • Whole or chopped cilantro leaves

In a skillet or saucepan, combine the corn, oil, water, cumin, and optional cayenne or red pepper flakes.  Cook, covered, on medium heat for 5 minutes, or until the corn is tender.  Uncover and cook for an additional minute or two to evaporate the excess moisture.  Set aside to cool.

Slice the avocado in half lengthwise and gently twist to remove the pit.  Make lengthwise and crosswise cuts in the flesh every ½ inch.  Scoop the avocado cubes out of the shells and into a large bowl.  Gently stir in the lemon or lime juice.  Cut the bell pepper into ½ inch or small pieces and add to the bowl.  Stir in the red onion and cooked corn.  Add salt and the optional Tobasco, and top with cilantro if you like.

Serve immediately, or chill for 30 minutes and then serve.

Spinach and Smoked Gouda Balls

Appetizer, Spinach
  • 2 t. olive oil
  • 1 cup chopped onion
  • ¼ t. kosher salt; pinch of pepper
  • 1 10 oz. frozen chopped spinach, thawed
  • 1 ¼ cups dry bread crumbs
  • ½ cup grated smoked Gouda cheese
  • ½ cup grated Parmesan
  • 1 large egg
  • 3 T. butter, melted
  • 1/8 t. nutmeg

Preheat oven to 350.  Heat the oil in a large nonstick skillet over med. Heat.  Add the onion, salt and pepper.  Cook until tender, 5 to 7 minutes.  Remove from heat.

Squeeze the spinach to remove all of the liquid.  Put the spinach in a food processor. Add the onion, ½ cup of the bread crumbs, smoked Gouda, Parmesan, egg, butter and nutmeg; process until completely combined and smooth.

Form 1 inch spheres with the spinach mixture and roll each sphere in the remaining ¾ cup bread crumbs to coat completely.  Place on a foil, or parchment paper lined baking sheet.  Bake until hot and lightly golden, about 10 minutes.  Do not overcook or they will get dry.

Can be prepared and refrigerated up to 1 day in advance or frozen up to 1 week in advance.  Let thaw before baking.

Vegetable Pizza

Appetizer

Classic Grandma Davis Recipe

Betty Davis

  • 2 pkgs. Pillsbury Crescent Rolls
  • 8 oz. Cream cheese
  • 1 C. mayonnaise
  • 1 small package Ranch dressing
  • ½ bunch broccoli
  • ½ head cauliflower
  • 1 green pepper
  • 1 red pepper
  • 2 carrots
  • mozzarella cheese

Spread out rolls on large cookie sheet so it is one continuous piece of dough.  Bake at 375 for 12-15 minutes.  Mix together the cream cheese, mayonnaise and dressing mix.  Spread over chilled crust.

Chop the vegetables as finely as possible and spread on top of cheese filling.  Top with mozzarella.  Cover and refrigerate overnight.  Cut into squares.

Margaritas

Appetizer, Lime

Bon Appetit

  • 1 ½ cups gold tequia
  • 3/4 cup triple sec
  • 3/4 cup fresh lime juice
  • 4 T. sugar
  • 8 cups crushed ice-
  • 2 T kosher salt
  • 6 lime wedges
  • Combine tequila, triple sec, lime juice, and 2 T sugar in large pitcher,

Stirring to dissolve sugar.  Add crushed ice.  Mix salt and remaining
2 T sugar in shallow bowl.  Moisten rim of 6 Margarita glasses with
lime wedge.  Holding each glass upside down, dip rim into sugar-salt
mixture.  Pour Margaritas into glasses.  Garnish with lime wedges.