Tuesday, March 27, 2007

Recipe Night

Quick hype before we get to our recipe evening. Dreams has opened up her re-write of The Blind Side of Love. Chapters 1-6 are completed and perhaps if she gets folks letting her know what they think we can see more fairly quickly. I personally will take the time to read this one soon. Now on to recipe night we go.

Cherokee Echols has supplied recipes for a dinner she recently served. Check back next Tuesday for the next batch. Take it away, Cherokee....
Bean Soup

Ingredients:
1 lb. dried Pinto Beans
1 medium Onion Chopped
8 Slices of Bacon finely chopped
1 small can chopped green chilies
1 can Yellow Hominy
1/4 cup chopped cilantro
1 can Rotel
1/4 cup brown sugar
1 lb. hamburger meat
1 teaspoon garlic
1 Tablespoon Chili powder
1 teaspoon Cumin
1 teaspoon Oregano
1 teaspoon black pepper
Salt to taste

Directions:
Sort and wash beans. Soak in cold water over night. Place soaked beans in a pot of water and cook as per directions on bag. Add to the beans all the other ingredients and cook on medium heat at least 1 hour. If you like a thick stock take 1 cup of the beans and puree in a blender then add back to the soup to thicken. The more this soup cooks the better it tastes (add water or chicken broth as needed). This is good served over a bowl of rice topped with sharp cheddar cheese.

Thick Corn Tortilla...Sorta

Ingredients:
1 Box Jiffy cornbread mix
1 cup milk
1/2 cup grated longhorn cheese
1 finely chopped jalapeno
3 Tablespoons finely chopped onion

Directions:
A package of cornbread mix normally calls for 3/4 cup of milk. Here we will use 1 cup. 1/2 cup of grated longhorn cheese, 1 jalapeƱo pepper finely chopped, 3 to 4 tablespoons of onion finely chopped. Mix all together, let chill a few minutes. We are making pancakes. Get out the griddle put over medium heat, well greased, pour mixture and cook 4 or 5 minutes on each side. Cut each one in pie like slices. We can call this a thick corn tortilla that tastes like cornbread.

Cherokee


Thanks Cherokee and once again join us next Tuesday for more of her recipes from her dinner.

Until then enjoy your updates and don't forget feedback goes a long way for these writers.

Elisa

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