Kai's "Old-Fashioned" Recipe Thread

KEEP VEGETABLES FRESH


You now know how to choose fresh vegetables, but in order to keep your vegetables fresh for longer, follow these tips.

Use your crisper. A lot of refrigerators have a drawer especially designed for vegetables. Be sure to separate your especially smelly vegetables, such as onions, from the rest of your food. Nothing smells weirder than onion-scented broccoli!

Use a hanging basket or hook. You've probably seen banana hooks before; they're usually little wooden or plastic stands that allow the bananas to hang in the air while they ripen. These stands prevent bruising. Hanging wire-mesh baskets are great for vegetables and fruits that need to sit out.

Use produce bags. These special plastic bags are made especially to store vegetables, such as lettuce, cabbage and carrots.

No matter what kinds of produce you enjoy, you can follow simple methods and criteria to pick the best of the bunch. Follow these tips and you're sure to keep your tomatoes healthy and your bananas fresh!

Salmon on Cedar Planks
Source: Chinook Planks

1 2-pound fillet of fresh Chinook salmon, or 4 steaks
1 1/2 tablespoons olive or vegetable oil
1 teaspoon Dijon mustard or dry mustard
1 teaspoon freshly ground pepper
Salt to taste


Season and preheat the plank to 375 degrees F.

Place the fish (skin side down, if a fillet) into the oval of the preheated plank. Combine the oil, mustard, pepper, and salt. Brush over the fillet. Bake until salmon is opaque in center, about 25 minutes.


Reprinted by permission of Chinook Planks. All rights reserved.

Facts per Serving :

Calories: 313 Fat: 15g Carbohydrates: 0g
Cholesterol: 52mg Sodium: 1810mg Protein: 42g
Fiber: 0g % Cal. from Fat: 43% % Cal. from Carbs: 0%





Skillet Squash


Otherwise known as "calibacitas," this skillet squash combines a variety of summer squash such as yellow crookneck squash, pattypan squash, and zucchini.

2 poblano chiles
2 tablespoons corn oil
1 onion, chopped
1 tablespoon chopped garlic
2 zucchini, cut into 3/4-inch pieces
2 crookneck squash, cut into 3/4-inch pieces
3 small pattypan squash, cut into 3/4-inch pieces
3/4 cup shredded sharp Cheddar cheese


Char chiles over gas flame or in broiler until blackened on all sides. Enclose in plastic bag. Set aside 10 minutes. Peel and coarsely chop chiles. Set aside.

Heat oil in heavy large cast iron skillet over medium-high heat. Add onion and garlic and saute until onion is almost tender, about 5 minutes. Add zucchini, crookneck, and pattypan squash. Saute until almost tender, about 5 minutes. Add chopped poblano chiles and simmer 2 minutes. Reduce heat to medium-low. Add cheese and stir until melted, about 2 minutes. Season to taste with salt and pepper.

Transfer squash to serving bowl and serve immediately.


Recipe created exclusively for Cooking.com by Rochelle Palermo, Food Editor at Cooking.com.


Nutrition Facts

Calories: 210 Fat: 15g Carbohydrates: 13g
Cholesterol: 22mg Sodium: 142mg Protein: 9g
Fiber: 5g % Cal. from Fat: 64% % Cal. from Carbs: 25%

Wild Rice Salad with Orange Vinaigrette

Serves 6

3/4 cup wild rice
1/2 cup brown rice
3/4 cup raisins
1/2 cup chopped dried apricots
1/4 cup sesame seeds, toasted
1/2 cup shelled pumpkin seeds
1/2 cup pine nuts, toasted
1/2 cup sunflower seeds, toasted


For Dressing:
Zest (rind) of 1 large orange
1/4 cup fresh orange juice
1 tablespoon lemon juice
1 teaspoon balsamic vinegar
1/2 teaspoon salt
3 tablespoons olive oil

Cook the wild rice and brown rice separately, according to the package directions. Soak the raisins and apricots separately in hot water for about 15 minutes.

FOR DRESSING: Combine all of the dressing ingredients in a small bowl and whisk until thoroughly blended.

In a large mixing bowl, combine all of the salad ingredients. Pour over the dressing and mix until thoroughly combined. Serve at room temperature.


Nutrition Facts per Serving

Calories: 513 Fat: 28g Carbohydrates: 58g Cholesterol: 0mg Sodium: 203mg Protein: 14g Fiber: 7g % Cal. from Fat: 49% % Cal. from Carbs: 45%



Indian Pudding

Serves 4

With its delightful contrasts of warm spicy pudding and cold vanilla ice cream, this version of an American classic is the ultimate comfort dessert. Homey as it is, though, it looks elegant when served in stemmed bowls. This version is soft, light and altogether tempting.

2 cups whole milk
1 cup heavy cream
1/2 cup molasses
1/4 cup dark brown sugar
1/3 cup cornmeal
1 teaspoon ground ginger
1 teaspoon cinnamon
1/4 teaspoon salt
1 pint vanilla ice cream


Heat the oven to 350 degrees F. In a medium heavy stainless-steel saucepan, bring the milk, cream, molasses, and brown sugar almost to a simmer over moderately high heat, stirring occasionally.

In a medium bowl, whisk together the cornmeal, ginger, cinnamon, and salt. Add to the milk mixture, whisking. Bring just to a simmer, whisking. Pour into an 8-by-8-inch baking dish. The batter will be thin and shallow.

Bake the pudding in the middle of the oven for 20 minutes. Remove from the oven and stir well. Return the pudding to the oven and continue cooking for 20 minutes. The pudding will still be quite wobbly but will set as it cools. Let cool on a rack for 20 minutes and serve warm. Or cool completely and reheat the pudding in a 350 degrees F oven for about 5 minutes just before serving. Serve the pudding topped with the ice cream.


VARIATIONS: Stir the pudding after it has baked for twenty minutes and then top it with one-third cup of chopped pecans or walnuts. Continue baking as directed for twenty minutes longer.


Reprinted by permission of Food and Wine. All rights reserved.


Nutrition Facts per Serving

Calories: 619 Fat: 34g Carbohydrates: 74g
Cholesterol: 127mg Sodium: 301mg Protein: 9g
Fiber: 1g % Cal. from Fat: 49% % Cal. from Carbs: 48%





Corn Bread Sticks

This down-home favorite is wonderful adorned only with sweet butter, but also try stirring in drained chopped green chilies from a 4-ounce can; 1/2 teaspoon crushed dried thyme; or 1/2 cup grated Monterey jack or cheddar cheese.

1 cup all-purpose flour
1 cup yellow, white, or blue cornmeal
2-4 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 beaten eggs
1 cup buttermilk
2 tablespoons cooking oil

In a large mixing bowl stir together flour, cornmeal, sugar, baking powder, baking soda, and salt. Make a well in the center of the dry mixture. In a medium mixing bowl combine eggs, buttermilk, and cooking oil. Add egg mixture all at once to dry mixture. Stir just till moistened. (The batter should be lumpy.)

For corn bread, pour batter into a lightly greased 8x8x2-inch baking pan. Bake in a preheated 425 degrees F oven for 20 to 25 minutes, or till a wooden toothpick inserted near the center comes out clean. Remove from oven and cool slightly.

For corn sticks, spoon batter into well-greased corn stick pans, filling the molds two-thirds full. Bake in a preheated 425 degrees F oven for 12 to 15 minutes, or till golden brown. Remove from oven and cool slightly on a rack.

Makes 1 loaf (9 servings) or about 20 corn sticks


Reprinted by permission of Weldon Owen. All rights reserved.

Nutrition Facts per Serving :

Calories: 77 Fat: 2g Carbohydrates: 12g Cholesterol: 22mg Sodium: 121mg Protein: 2g Fiber: 1g % Cal. from Fat: 23% % Cal. from Carbs: 62%

Quote:

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Originally posted by the fugative


Play zucchini bingo

The authors of "The Classic Zucchini Cookbook" offer this game for those who like to play in the kitchen. The jackpot? A casserole that uses up your bounty of zucchini.

To start: Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add 1 cup of sliced zucchini and 1 sliced onion, and sauté until crisp-tender. Next, make a selection from each category to make your entree. You'll never be at a loss -- this chart yields a mind-numbing 100,000 combinations.

To finish: Preheat the oven to 350 degrees. In a lightly greased 1 1/2-or 2-quart baking dish, layer the base pasta, the fried zucchini and onions, the chopped vegetable and the meat. Pour the sauce over and sprinkle on the topping. Bake 30 to 40 minutes, until bubbly.

B

Vegetables

1 cup, chopped:

1. Peas, celery

2. Tomatoes, mushrooms

3. Tomatoes, eggplant

4. Summer squash, celery

5. Tomatoes, corn

6. Tomatoes, green peppers

7. Green peppers, carrots, celery

8. Peas, mushrooms

9. Green peppers, celery

10. Green peppers, mushrooms

I

Meat

1/2 pound, cooked:

1. Chicken, chopped

2. Ground lamb

3. Turkey, chopped

4. Ground pork

5. Tuna

6. Ham, chopped

7. Bacon, crumbled

8. Ground beef

9. Ground veal

10. Ground pork sausage or Italian sausage

N

Sauce

1 cup:

1. White sauce

2. Mornay (see recipe)

3. Fresh tomato

4. Sour cream (see recipe)

5. Sour cream-tomato (see recipe)

6. Chicken Veloute (see recipe)

7. Mayonnaise casserole (see recipe)

8. White sauce with cheese

9. Custard (see recipe)

10. Tomato-Cheese (see recipe)

G

Base

1 cup of cooked:

1. Spaghetti squash

2. Rice

3. Barley

4. Noodles

5. Macaroni

6. Spaghetti

7. Spinach noodles

8. Acorn squash shells

9. Scooped-out zucchini shells

10. Bulgur

O

Topping

1/2 cup:

1. Bread crumbs

2. Bread crumbs, cheese

3. Crushed potato chips

4. Cracker crumbs

5. Grated Swiss cheese

6. Grated Parmesan cheese

7. Grated Romano cheese

8. Grated mozzarella cheese

9. Grated Cheddar cheese

10. Grated Gruyère cheese

:p

---

Sauces for zucchini bingo game


Mornay Sauce

• 1 egg yolk

• 1 c. half-and-half

• 2 tbsp. butter

• 2 tbsp. flour

• Salt and freshly ground pepper

• Freshly grated Parmesan cheese

In a medium-size bowl, beat the egg slightly. Add the cream and beat until thoroughly blended. In a small saucepan, melt the butter. Whisk in the flour until smooth and cook for about 30 seconds. Whisk in the cream mixture. Add salt, pepper and Parmesan to taste. Cook until thick and bubbly, 3 to 5 minutes.

Sour Cream Casserole Base

• 1/2 c. sour cream

• 1 (10 3/4-oz.) can condensed cream soup (any variety)

Combine sour cream and soup.

Sour Cream-Tomato Casserole Base

• 1/2 c. sour cream

• 3/4 c. tomato purée

• 1/2 tsp. paprika

Mix together the sour cream, tomato purée and paprika.

Chicken Veloute

• 2 tbsp. butter

• 2 tbsp. flour

• 1 c. chicken broth

• 1 egg yolk

• 1 tbsp. cream

• 1 to 2 tbsp. dry Sherry, optional

• Salt and freshly ground pepper

In a small saucepan, melt butter. Whisk in the flour until smooth and cook for about 30 seconds. Whisk in the broth. Beat egg yolk with the cream and whisk into sauce. Add the Sherry, if using. Salt and pepper to taste. Cook until thick and bubbly, 3 to 5 minutes.

Mayonnaise Casserole Sauce

• 3/4 c. sharp Cheddar cheese

• 1/2 c. mayonnaise

• 1/4 c. chopped onion

• 1 tbsp. fresh lemon juice

• Salt

• Chervil

Combine cheese, mayonnaise, onion and lemon juice. Add salt and chervil to taste.

Custard Sauce

• 2 eggs

• 1 1/2 c. milk

• Salt and freshly ground black pepper

In a medium-size bowl, lightly beat eggs. Mix in milk and salt and pepper to taste.

Tomato-Cheese Sauce

• 1/2 (10 3/4-oz.) can condensed tomato soup

• 1 c. shredded sharp Cheddar cheese

• 1 tbsp. tomato paste

• 1/2 c. milk

In a small saucepan over medium heat, combine tomato soup, cheese and tomato paste. Heat, stirring, until the cheese is melted. Stir in the milk. Continue to cook, stirring frequently, until the sauce is heated through, about 5 minutes.

:p

Need Inspiration? Dial Kama Sutra

http://cnn.netscape.cnn.com/news/sto...5.htm&sc=rittz

SAO PAULO, Brazil (Reuters) - A Brazilian telephone company is offering a helping hand to Latin lovers who are lacking inspiration with animations of sexual positions based on the Kama Sutra flashed directly to their mobile phones.

For 33 cents, customers of Tele Norte Leste Participacoes' (TNLP4.SA)(TNE) wireless arm Oi can download one of 40 animations which come with a short explanation and gauge of difficulty.

An Oi spokeswoman said the idea came from Europe where the service has proved popular. In Brazil, the animations are only available on the Nokia 7650 and Sony-Ericsson T68i models, but Oi hopes to extend it to other handsets in future, she said.

Oi, which claims to be the first Brazilian telephone company to offer the service, said it could double the number of animated positions available if demand warranted. Each animation comes with a warning that the content is for people over the age of 18.


The Rio de Janeiro-based company is one of Brazil's fastest growing cellular phone operators. In the first year after its launch in June 2001, Oi notched up 2.2 million customers.



08/27/03 15:14

Carrot Ring

6 to 8 carrots
3 Tablespoons butter
Celery salt
Monosodium glutamate
Salt and pepper
1 Tablespoon grated onion
1/2 cup bread crumbs
3 eggs, separated
Chopped parsley

Cook peeled, sliced carrots until tender; reserve cooking water. Mash carrots and measure 1-1/2 cups. Season with 1 Tablespoon of the butter, celery salt, monosodium glutamate, salt, pepper and onion. Stir in 1/2 cup water, bread crumbs and the well-beaten egg yolks. Fold in stiffly-beaten egg whites and bake in buttered ring mold in 325 degree oven for 25-30 minutes. Melt remaining butter; pour it over ring after unmolding, before serving. Sprinkle with chopped parsley. Creamed peas may be served in center.

SERVES: 4 - 6

Rustic Tomato-Basil Tart


• 1 1/2 lb. medium yellow tomatoes, cut into 1/4-in.-thick slices

• 1 1/2 lb. medium red tomatoes, cut into 1/4-in.-thick slices

• 1 1/2 tsp. salt, divided

• 1 c. fresh corn kernels (about 2 ears)

• 1 tbsp. fresh lemon juice

• 3 tbsp. fat-free sour cream

• 1 1/2 c. flour

• 1/4 c. yellow cornmeal

• 1/4 c. chilled butter, cut into small pieces

• 1 tbsp. yellow cornmeal

• 1/2 c. thinly sliced fresh basil, divided

• 1/3 c. (1 1/2 oz.) shredded fontina cheese

• 1 tbsp. chopped fresh oregano

• 2 tbsp. flour

• 1/4 tsp. cracked black pepper

Arrange tomato slices in a single layer on several layers of paper towels; sprinkle with 1/2 teaspoon salt. Let stand 20 minutes; blot dry with paper towels.

Preheat oven to 400 degrees. Place corn, juice and sour cream in a food processor or blender; process until smooth. Combine 1 1/2 cups flour, 1/4 cup cornmeal and 1/2 teaspoon salt in a large bowl; stir with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add corn mixture; stir until a soft dough forms. Knead gently 3 or 4 times.

Slightly overlap 2 (16-inch) sheets of plastic wrap on a slightly damp surface. Place dough on plastic wrap; press into a 6-inch circle. Cover with 2 additional (16-inch) sheets of overlapping plastic wrap. Roll dough, still covered, into a 14-inch circle; place on a large baking sheet in freezer 10 minutes or until plastic wrap can be easily removed. Line baking sheet with parchment paper; sprinkle paper with 1 tablespoon cornmeal. Remove 2 sheets of plastic wrap from dough. Place dough, plastic wrap side up, on baking sheet. Remove top sheets of plastic wrap.

Combine 1/4 cup basil, cheese and oregano. Combine 2 tablespoons flour and 1/2 teaspoon salt. Arrange cheese mixture on dough, leaving a 1 1/2-inch border. Using a sifter or sieve, sift 1 tablespoon flour mixture over cheese mixture. Arrange half of tomatoes over cheese mixture. Sift remaining flour mixture over tomatoes; top with remaining tomatoes. Fold edges of dough toward center; press to seal (dough will only partially cover tomatoes). Bake for 35 minutes or until crust is brown; let stand 10 minutes. Sprinkle with 1/4 cup basil and pepper.

:D


Tomato-Spice Upside-Down Cake




• 3 tbsp. brown sugar

• 2 tbsp. butter

• 2 tsp. grated peeled fresh ginger

• Cooking spray

• 1 green tomato, seeded and thinly sliced

• 1 1/2 c. flour

• 2 tsp. baking powder

• 1 tsp. ground ginger

• 1/4 tsp. ground cloves

• 1/4 tsp. ground cinnamon

• 1/4 tsp. ground mace

• 1/8 tsp. salt

• 3/4 c. granulated sugar

• 5 tbsp. butter, softened

• 1/2 c. molasses

• 2 egg yolks

• 1 tsp. vanilla extract

• 1/2 c. fat-free milk

• 2 egg whites

• 1 tablespoon powdered sugar

Place brown sugar, butter and ginger in a 9-inch round cake pan coated with cooking spray. Place pan over medium-low heat until sugar and butter melt, stirring frequently. Arrange tomato slices in a single layer over sugar mixture. Set aside.

Preheat oven to 350 degrees. Lightly spoon flour into dry measuring cup; level with a knife. Combine flour, baking powder, ginger, cloves, cinnamon, mace and salt; stir with a whisk. Place granulated sugar and 5 tablespoons butter in a large bowl; beat with a mixer at medium speed until blended. Add molasses and egg yolks, 1 at a time; beat well after each addition. Beat in vanilla. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture.

Beat egg whites with a mixer at high speed until stiff peaks form. Fold egg whites into batter; pour batter into prepared pan. Bake for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes. Place a plate upside down on top of cake, and invert onto plate. Cool completely. Sprinkle with powdered sugar.

:D

Chicken Packets

2 Tablespoons olive oil
4 boneless skinless chicken breasts, cut into 1-inch pieces
1 cup chopped onions
1/2 cup chopped bell pepper or celery
1/2 cup sour cream
2/3 cup cream of mushroom soup
1/2 teaspoon garlic salt
1/4 teaspoon pepper
3 (8-ounce) cans crescent rolls
1 cup shredded mozzarella cheese

Heat the olive oil in a medium skillet over medium-high heat. Add the chicken, onion and bell pepper. Sauté for 5 minutes or until the chicken is tender and cooked through; drain. Combine the chicken mixture, sour cream, mushroom soup, garlic salt and pepper in a bowl and mix well. Unroll the crescent roll dough. Separate into 12 rectangles and press the perforations to seal. Spoon 2 Tablespoons of the chicken mixture in the center of each rectangle. Sprinkle evenly with mozzarella cheese. Bring the corners of the rectangles together and twist, pinching the seams to seal. Place on a lightly greased baking sheet. Bake at 350 degrees for 20 minutes or until golden brown.

SERVES: 6

Tomato Garlic Soup With Parmesan Croutons



• 4 large tomatoes, cored (about 2 1/2 lb.)

• 2 quarts water

• 2 quarts ice water

• 1 1/4 c. uncooked s e a shell pasta

• 4 tsp. olive oil, divided

• 3/4 c. finely chopped red onion

• 8 cloves garlic, thinly sliced

• 1 c. water

• 1 tbsp. chopped fresh flat-leaf parsley

• 1 tbsp. minced fresh chives

• 1 tsp. minced fresh oregano

• 1 tsp. minced fresh thyme

• 2 (14-oz.) cans fat-free, less-sodium chicken broth

• 1 tbsp. red wine vinegar

• 1/2 tsp. freshly ground black pepper

• 8 ( 1/2-oz.) slices diagonally cut French bread baguette (about 1 in. thick)

• 1/2 c. (2 oz.) grated fresh Parmesan cheese

• Fresh thyme sprigs (optional)

Score bottom of each tomato with an "X." Bring 2 quarts water to a boil in a Dutch oven. Add tomatoes; cook 30 seconds. Remove tomatoes with a slotted spoon; plunge tomatoes into ice water. Drain and peel. Cut each tomato in half crosswise. Push seeds out of tomato halves using the tip of a knife; discard seeds. Chop tomatoes.

Cook pasta according to package directions, omitting salt and fat; drain. Toss pasta with 1 teaspoon oil. Cool completely.

Heat 1 tablespoon oil in Dutch oven over medium-low heat. Add onion; cook 7 minutes, stirring occasionally. Add garlic; cook 3 minutes or until onion is tender, stirring frequently. Stir in tomatoes, 1 cup water, parsley, chives, oregano, thyme and broth; bring to a boil. Reduce heat and simmer 20 minutes, stirring occasionally. Add pasta, vinegar and pepper; cook 1 minute or until thoroughly heated.

Preheat broiler. Place bread slices on a baking sheet, and top each slice with 1 tablespoon cheese. Broil 1 1/2 minutes or until lightly browned. Serve with soup. Garnish with thyme sprigs,




:D

HEIRLOOM TOMATO SALAD WITH BLUE CHEESE


8 1/2-inch-thick slices crusty bread
4 large garlic cloves, halved
3 tablespoons plus 1/3 cup extra-virgin olive oil
1 cup currant or grape tomatoes or halved cherry or pear tomatoes
1/2 cup chopped green onions

10 medium heirloom tomatoes of assorted colors, cored, thinly sliced
1 small red onion, sliced paper-thin
3 celery stalks, sliced thin on diagonal
1 1/2 cups coarsely crumbled blue cheese

Prepare barbecue (medium-high heat). Rub bread with cut garlic halves; brush bread with 3 tablespoons oil. Combine remaining 1/3 cup oil, currant tomatoes, and green onions in medium bowl; toss to coat. Season with salt and pepper.

Overlap tomato slices in concentric circles on platter, alternating colors. Scatter onion and celery slices over tomatoes. Sprinkle with salt and pepper. Spoon tomato and green onion mixture over. Sprinkle with crumbled cheese.

Grill bread until golden, about 2 minutes per side. Cut each slice diagonally in half; serve with salad.

:D


HONEY-ROASTED CHICKEN WITH LEMON AND TARRAGON


2 lemons
2 tablespoons unsalted butter, softened
2 tablespoons finely chopped fresh tarragon
3/4 teaspoon salt
1/2 teaspoon black pepper
1 (3 1/2-lb) chicken, rinsed and patted dry
1 head garlic, left unpeeled and halved horizontally
1/4 cup mild honey
1 tablespoon olive oil

Put oven rack in middle position and preheat to 425°F.

Finely grate enough zest from 1 lemon to measure 1 tablespoon, then squeeze enough juice from same lemon to measure 2 tablespoons.

Stir together butter, tarragon, zest, 1/2 teaspoon salt, and pepper.

Put chicken, breast side up, in a small roasting pan. Starting from neck cavity, work your fingers gently between skin and flesh of breast to loosen skin all the way to thighs without tearing. Put one fourth of tarragon butter under skin of each breast, then rub skin from outside to spread evenly.

Starting from large cavity, loosen skin on both sides of cavity with a paring knife (to provide access to thighs), then work your fingers gently between skin and flesh of thighs and drumsticks. Divide remaining tarragon butter among thighs and drumsticks, rubbing skin from outside to spread evenly. Season cavity and skin with salt and pepper, then halve remaining lemon and put inside cavity along with garlic. Tie drumsticks together with kitchen string.

Whisk together honey, lemon juice, oil, and remaining 1/4 teaspoon salt. Roast chicken 30 minutes, then brush pan juices and half of honey mixture over chicken and roast 10 minutes more. Brush chicken again with pan juices and remaining honey mixture and continue to roast until thermometer inserted in fleshy part of a thigh (do not touch bone) registers 170°F, about 20 minutes more.

Transfer chicken to a cutting board and let stand 10 to 15 minutes before carving. Skim fat from pan juices and serve juices with chicken.

:D

Salsa Pizza

1 8-oz. package crescent rolls
1 8-oz. package cream cheese, softened
1/3 cup fresh cilantro, chopped
2 garlic cloves, minced
2 large fresh tomatoes, seeded and diced
1 large sweet onion, chopped
1 Tbsp. lime juice
2 serrano chiles, seeded and chopped
1/4 cup Mexican beer
Dash of sugar

Spread out crescent rolls evenly onto lightly greased baking sheet. Bake at 350 degrees for 15 minutes. Allow to cool. Meanwhile, combine cream cheese, cilantro and garlic in a bowl and mix well. In a separate bowl, combine tomatoes, onion, lime juice, chiles, beer and sugar and mix well. Spread cream cheese mixture over rolls and top with tomato mixture. Slice and serve. If you prefer you may use homemade pizza crust or pre-made store bought pizza crust instead of crescent rolls.




Tortilla Lasagna

2 pounds lean ground beef
1 large sweet onion, chopped
2 garlic cloves, minced
1 tsp. cumin
1/2 tsp. red pepper
1/2 tsp. cayenne pepper
1 14-oz. can diced tomatoes, drained
12 corn tortillas
1 16-oz. container cottage or ricotta cheese
1 cup Monterey Jack cheese, shredded
2 cup lettuce shredded
2 fresh tomatoes, diced
1 cup black olives, sliced
1 cup Cheddar cheese, shredded

Brown ground beef in a large skillet with onion and garlic. Add cumin, red pepper, cayenne pepper and diced tomatoes and cook over low-medium heat for several minutes. Remove from heat. Place 6 of the corn tortillas and the bottom of a lightly greased 13 x 9-inch baking dish and spread meat mixture evenly over tortillas. Top with remaining tortillas. Combine ricotta and Monterey Jack cheeses and mix well. Spread cheeses over tortillas and bake at 350 degrees for 30 minutes. Remove from oven and top with lettuce, tomatoes, black olives and cheddar cheese. Slice and serve.




Poached Pears with Vanilla Sauce

3 cups water
2 Tbsp. pure vanilla extract
1 cup sugar
4 - 6 ripe pears, peeled, sliced in half and cored

Combine water, vanilla and sugar in a saucepan. Cook over medium heat until sugar is dissolved. Add pears and simmer for 20 minutes. Remove fruit and set it aside to cool. Heat syrup until it thickens slightly. Place fruit in dessert bowls and pour syrup over top of fruit.